Homemade Boursin Cheese

October 17, 2020 / Lyn Jones / 0 Comments

A soft, creamy cheese for dip or spread – serve with vegetables & crackers, add into salads, pastas, chicken recipes or even bake with it. This herb-filled, flavourful cheese teams with most things.
16 serves

Ingredients
500g cream cheese room temperature (can be non-fat cream cheese)
250g butter unsalted, room temperature
½ teaspoon kosher salt
½ teaspoon garlic powder
3 Tab Parmesan cheese grated (try yeast flakes instead)
1 teaspoon dried dill weed
½ teaspoon dried marjoram
½ teaspoon dried basil
½ teaspoon dried chives
½ teaspoon black pepper freshly ground
¼ teaspoon dried thyme
1 tablespoon dried parsley

1.  In the bowl of a mixer combine cream cheese & butter, mix well.
2.  Add remaining ingredients and mix well. Season to taste.
3.  Store refrigerated in an airtight container just large enough to hold the cheese. Squeeze out as much air as possible.
4.  Serve room temperature as a dip, or add to favourite savoury recipes.  Enjoy!

NOTES:  This can be frozen after making or keep in fridge a week to week and a half.
Use with Spinach Stuffed Chicken Breast

BLACK-EYED PEA SALAD

September 22, 2014 / jonesd / 0 Comments

BLACK-EYED PEA SALAD
500g black eye peas, soaked overnight
2 Tab olive oil
3 cups onion, chopped
5 garlic, minced
3 celery stalks, chopped
2 litres filtered water
2 Tab fresh sage or 1 tsp dried
1 Tab fresh thyme or 1 tsp dried
1 Tab fresh marjoram or 1 tsp dried
1 Tab fresh oregano or 1 ½ tsp dried
¾ cup fresh parsley
1 tsp sea salt
½ tsp red pepper flakes

Instructions
1. Drain soaked beans and rinse.
2. In a soup pot over medium heat add olive oil and sauté onion, garlic and celery about 10 minutes.
3. Add black eye peas, filtered water, salt, red pepper and all herbs except parsley.
4. Simmer partially covered for about 2 hours or until peas are tender.
5. Add more water if needed and possibly more salt.
6. Drizzle with some good quality olive oil.

SERVING POSSIBILITIES:
This salad is great when added to some fresh greens, such as Arugula, Kale or other hearty winter greens. If you want to go completely the cooked route, you can always sauté up the greens.