Cheesy Garlic Popcorn

Here's a healthy snack that will cure your craving for a crunchy snack, boost your immunity, and is super easy to make. It's also very inexpensive if you own an air popcorn popper and buy the popcorn in bulk.

1/4 cup popcorn kernels, popped (you could use plain microwave popcorn or local corn grown and dried for popping)

4-6 cloves garlic, pressed
1/4 cup olive oil
Salt
1/2 grated hard cheese such as Asiago, Parmesan, Romano

In a small bowl combine olive oil and garlic. Heat for approximately 30 seconds in the microwave or until oil is bubbling. Spoon hot olive oil over popcorn, stirring. Salt to taste, add cheese and stir. That's it! Enjoy.

Butternut Squash & Rice Gratin

1 cup brown or white rice
1 tbsp butter or olive oil
2 tsp crumbled dried sage
2-3 cups coarsely grated butternut squash or other winter squash
salt and pepper
2 garlic cloves
1/4 cup chopped parsley
1/2 cup grated Gruyere or Fontina cheese

Bechamel Sauce
1/4 cup minced shallot or onion
1 1/2 cups milk
1 tbsp butter
1 tbsp cornstarch
1/2 tsp nutmeg
salt and pepper

Cook the shallot in the butter in a small saucepan over low heat until soft. Pour in milk and heat. In a small bowl mix cornstarch with 1 tbsp water and stir until smooth. Just before milk is at the boiling point, whisk in the cornstarch slurry and continue whisking until mixture boils and is thickened. Turn off heat and season with nutmeg, and salt and pepper to taste.

For the Casserole:
Make the rice (unless using leftovers) and the sauce. Heat the butter with the sage in a large skillet over medium-high heat. Add the squash, 1/2 tsp salt, and saute until the squash begins to brown in places, about 8 minutes. Toward the end, stir in the garlic and parsley. Combine the rice, sauce, squash and cheese. Season to taste with salt and pepper. Turn into a casserole dish and bake at 400 degrees until hot and beginning to form a crust on top, about 30 minutes

Homemade Veggie Dip

Today I had a craving for French onion dip and chips. I looked in my cupboard and found that I no longer had a stash of Lipton French onion dip mix. Instead of giving up on my craving I got out the nonfat plain yogurt and a little mayonnaise and put together a yummy onion and vegetable dip that is a healthier version of the old favorite. It contains plenty of onions which contain quercetin, a natural antihistamine, great for helping to fight off those nasty colds this time of the year.

1 cup nonfat plain yogurt
1/4 cup mayonnaise
1 tsp garlic powder
salt to taste
1/2 cup finely chopped red onions
1/2 cup finely chopped carrot
1/4 cup finely chopped celery
Chopped parsley or chives (optional)

Stir mayonnaise and yogurt together until smooth. Salt this mixture to suit your taste and then add the garlic powder stirring thoroughly. Incorporate the vegetables and herbs, if using. Chill in the refrigerator until ready to serve or enjoy some immediately. Serve with vegetable chips or baked potato chips.