 "Artichoke and Jalapeño Dip" Acrylic painting inspired by a recipe from Glenn Ryan for the 2014 Cooking with Friends calendar. Recipe included below. 14" x 11" acrylic on canvas ©Claudia True  Okay - I'm a huge Bronco fan and I'm so ready for the big game this Sunday. Thought I'd share this super easy and super tasty dip that I got from my friend Glenn Ryan. Glenn and I are both native Texans, and share that Texas love of spicy food. I've had a recipe for artichoke dip for years - why didn't I think of adding jalapeños? Glenn - you're a Texas spicy culinary genius! And - because it's a "Texas" dip, I had to really punch up the colors in the painting. Like I need an excuse to do that . . . . This is kind of a hot/spicy Mexican artichoke painting with those wild and crazy Mexican color combinations - orange and pink right next to each other. And of course turquoise - gotta have turquoise! Click here for 2016 recipe inspired paintings and click here for earlier recipe art This painting has a new home - some of my most loyal local collectors purchased it last weekend at my studio sale. Here's a photo of the Dad and their new baby in front of the painting in their home. How precious is this! It's great that they're sharing their love of art with their daughters. They're already planning a family painting party with me when their daughters are old enough - I can just imagine the wonderful creative experience. Click here for information on painting parties and classes. Back to the Super Bowl game - I really, really hope it's a good one! Must admit, as a Bronco fan it's kind of scary. Those Panthers are pretty tough. At our home we'll have some good appetizers and a great football spirit - and will love the commercials no matter who wins. Let me know if you make this dip and what you think about it. It's so yummy - so here ya go with the recipe - Artichoke and Jalapeño Dip - thanks for sharing, Glenn Ryan! Ingredients 1 4 oz jar chopped pimentos 1 14 oz can artichoke hearts, drained and chopped (I always use the small size hearts) 3/4 cup mayonnaise 1 7 oz can diced green chilis - or fresh chilis 6 chopped canned jalapeños, or fresh jalapeños (adjust to taste) 1/2 cup Parmesan cheese, grated, plus some to cover the top Directions Grease a 1 1/2 quart shallow casserole dish. Preheat oven to 325 degrees. Drain the pimentos and reserve 2 teaspoons to put on top. Mix all and pour into the dish. Sprinkle with more Parmesan cheese and the reserved pimentos. Bake for 30 minutes or until bubbly. Serve warm but it is also good when cool. Click here to share your comments - thanks!!
 "Farmer's Market" Acrylic painting inspired by a recipe from Emily Goldenberg for a most delicious soup! See the recipe and story below - 20" x 16" acrylic on canvas ©Claudia True click for more information Tuscan Kale Tuscan Kale and Farro Soup with Butternut Squash It's hard to believe that before I made this recipe, I'd never had kale, farro or butternut squash. Now I love them all! Emily Goldenberg - a chef and co-owner of Caffe 817 in Oakland, Ca- shared this recipe in my 2010 cooking and art calendar. Oh my is it delicious. Very hearty - I might even make this for my Super Bowl soup! Scroll down to see the recipe. Note for my vegetarian friends - it's easy to make without meat and still have a full flavored meal that's loaded with tasty stuff that's really good for your soul! The last time I was at Costco I made a wonderful discovery - butternut squash that was already peeled and cut up. Yes you get a lot - a la "Costo sized purchases." I roasted some with onion, olive oil, salt and pepper and a drizzle of honey for another meal and didn't waste a bit. Sure cuts down on the prep time when you don't have to peel and cut the squash. Whew! The painting illustrates many of the ingredients in this soup and also Emily's love of strolling through the farmer's market or her garden. Check this out, and other recipe-inspired art on my website. These have all been in one of my Cooking with Friends calendars which I save for all the recipes. The collection is my favorite cookbook! Okay - here's a fun story about how I know chef Emily Goldenberg. Her Mom and I are friends - we connected on the internet because we're both "Claudia True's." Really!! How cool is that - RECIPE - Tuscan Kale and Farro Soup with Butternut Squash
4 to 6 servings Ingredients 3 Tbl olive oil 1 yellow onion, diced 1 prosciutto or ham bone (optional) 2 cloves garlic, minced 1 whole chili pod or 1/4 tsp of red chili flake 1 Tbl minced fresh sage 1 bunch kale, washed and sliced cross-wise into 1/4" strips (include stems if tender) 2 cups diced (1/2" cubes) raw butternut squash 1 cup uncooked semi-pearled farro (or barley) 2 quarts home-made chicken stock (or low sodium store bought) Sprinkle of freshly ground black pepper Glug of extra-virgin olive oil Directions: In a soup pot over medium-low heat, warm the olive oil. Add onion and a pinch of salt, and stir. Slowly saute' until the onions become translucent. Add the prosciutto or ham bone (if using), garlic, chili flakes and sage. Continue to cook for a few minutes longer. Add the kale to the soup pot with another pinch of salt and continue to cook, covered, stirring every so often, until the kale collapses. Add the butternut squash, stir and cook for about 5 minutes to soften. Pour the chicken stock into the soup-pot and bring it up to a simmer. Add the farrow and continue to cook at a simmer until the farrow is al dente. By this time, the squash and kale should be completely cooked. Taste for salt, and serve! Garnish with cracked black pepper and your best extra-virgin olive oil. Yum! |
Claudia TrueI'm an artist living in Kansas City with my hubby and cats. My passions: colorful paintings, yummy food, and sharing my love of art and cooking with others. Archives
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