Monday, October 19, 2009
Weekend Fun and the Last of the Basil.....
Wow this weekend was wonderful!! My daughter and her husband came to visit. Even though this meant 5 dogs, it was well worth it. This is my Basil Daughter( refer to an earlier blog)so since we were expecting the first frost (and we got it!),we decided to use the last surviving Basil we still had in the garden.
Friday night we fixed a feast, I have included one of our favorite recipes from the night. Saturday we went up to Indiana University. My husband and I both graduated from IU and our daughter went there one year, before bailing out to SMU. More importantly my Father was involved with Indiana University for over 25 years. Both Mom and Dad love IU, so we felt our Daughter's Husband needed to see this reverend place. We wanted to take pic's at the tree that had been planted in my Father's honor but truth be known, my Husband's fraternity had a dedication of a new wing, and he was anxious to reconnect. Actually, this suited me just fine because I got to meet up with a very special friend from college. We ended up at a wonderful restaurant. If you are ever in Bloomington this is a must visit. The Chef is the son of one of my Mom's good Friends, he was in Manhattan for a number of years and returned to his roots. Midwesterner's should be so grateful!! He uses all local slow food, it is creative and wonderful. Please check it out :
There is nothing better than Family, Good Friends and Good Food!!
Cheese Ravioli with Red Pepper Dip
olive oil cooking spray
24 whole wheat wonton wrappers
1/2 cup soft goat cheese ( we added fresh basil chopped)
1/4 cup low-fat Parmesan cheese
1 cup roasted red peppers(from water packed jar) chopped
1/3 cup low fat sour cream
2 TBSP Fresh Basil
Sea Salt and Fresh ground pepper, to taste
#1 Preheat oven to 400 Degrees
Coat a large baking sheet with Olive Oil cooking spray
#2 Arrange wonton wrappers on a flat surface. Spoon a small amount of the Goat Cheese on to
each wonton. Using a wet finger, wet edges of the wonton. Fold wonton over, making a triangle, and press edges together to seal.
#3Transfer wontons to prepared baking sheet and spray surfaces with cooking spray. Sprinkle parmesan chees over top. Bake 8 to 10 minutes, until the wontons are a golden brown and toasted.
#4 Make Red Pepper Dip: In blender , combineroasted red peppers and sour cream. Puree until smooth. Transfer dip to a bowl and fold in Basil. Season with salt and pepper. Serve with the dip on the side for dunking.
* Recipe from Robin Miller