A Picnic Under the Sea

• Taj Mahal Dip
• Mexicali Dip
• Cold Shrimp and Avocado with Chile Chipotle
• Strawberries with Homemade Whip Cream
• Shopping List and Party Planner
• Activities

Taj Mahal Dip

From pioneerthinking.com
Photo from bakerbrewster.com

2 teaspoon curry powder, according to taste
1 teaspoon ground cumin, according to taste
1 9-ounce microwavable package of baby spinach leaves (uncooked), or 1 10-ounce package frozen chopped spinach, thawed, drained and squeezed dry
3/4 cup low-fat sour cream
1/2 cup plain nonfat yogurt
2 garlic cloves, finely minced
Salt and freshly ground black pepper, if desired, to taste

1. In a small, non-stick skillet, stir curry and cumin over medium-low heat just until fragrant, 30 to 45 seconds. Transfer spices to a bowl.
2. Combine spinach, sour cream, yogurt and garlic in a food processor and blend until spinach is puréed and mixture is smooth.
3. Add one-third of the curry mixture and blend in.
4. Add more of the curry mixture, to taste.
5. Process until well-blended.
6. Season to taste with salt, pepper and pepper sauce.
7. Transfer to a container with a cover.
8. Cover and refrigerate for 24 hours before using. Bring dip to room temperature before serving.

Mexicali Dip

Recipe from pioneerthinking.com
Photo from bwresort.com

1 package baby carrots (or other favorite dipping veggie)
1 package broccoli (or other favorite dipping veggie)
1 cup canned chickpeas (garbanzo beans), rinsed and drained
1/4 cup low-fat sour cream
1/4 cup chopped fresh cilantro
1 small garlic clove, chopped
1 tablespoon fresh lemon juice, or to taste
1 tablespoon low-fat mayonnaise
Salt and white pepper, if desired, to taste
Tabasco sauce, if desired

1. In a food processor, purée chickpeas with sour cream, cilantro, garlic, lemon juice and mayonnaise until smooth. If dip is too thick, gradually add additional teaspoons each of sour cream and mayonnaise, just until right consistency is reached.
2. Transfer to a container with a tight lid. Season to taste with salt, pepper and Tabasco sauce, if desired.
3. If time is not a constraint, cover and refrigerate 24 hours before serving.
4. Bring dip to room temperature before serving.
5. When ready to serve, transfer dip to an attractive bowl and place in center of a large serving platter.
6. Surround with assorted vegetables

Cold Shrimp and Avocado with Chile Chipotle

Adapted from rickbayless.com
Photo from shrimp-scampi-recipes.com

1/4 to 1/2 pound Northern US or Canadian Shrimp
1/2 teaspoon salt
2 small (about 6 ounces total) boiling potatoes like the red-skinned ones, halved
2 medium (about 6 ounces total) carrots, peeled and cut into 11/2-inch lengths
1/4 cup cider vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
2 to 4 canned chiles chipotles, seeded and thinly sliced
1/4 small onion, finely diced
4 large romaine lettuce leaves, sliced in 3/8-inch strips, plus several whole leaves for garnish
1 ripe avocado, peeled, pitted and diced
1/4 cup vegetable oil
1 slice of onion, broken into rings, for garnish

1. The shrimp mixture.
   1. Bring 2 cups water to a boil in a medium-size saucepan, add the shrimp and salt, skim off the foam that rises as the water returns to a boil, partially cover and simmer over medium heat: 3 minutes for smaller shrimp; 5 minutes for larger shrimp. If you have time, cool the shrimp in the broth.
   2. Remove the shrimp from the broth and peel.
   3. Boil the potatoes and carrots in salted water to cover until they are just tender, 12 to 15 minutes.
   4. Rinse for a moment under cold water, strip off the potato skins, if you wish, then cut the potatoes and carrots into 3/8-inch dice. Place in a large mixing bowl.
   5. Then, add the shrimp back to the broth.
   6. Measure 3 tablespoons of broth into a small bowl. Stir in the vinegar, oregano and salt.
   7. Pour the dressing over the shrimp mixture and add the sliced chiles chipotles and chopped onion.
   8. Stir, cover and let stand for 45 minutes, refrigerated or at room temperature.
2. Finishing the dish.
   1. Shortly before serving, mix the sliced lettuce and diced avocado into the shrimp mixture. Drizzle with oil and toss lightly. Taste for salt.
   2. Line a serving platter with the remaining romaine leaves and pile on the shrimp mixture. Decorate with the onion rings and serve.

---

Strawberries and Homemade Whip Cream

Recipe from about.com
Photo from farm1.static.flickr.com

1 cup heavy cream
Vanilla, sweetener, and/or other flavorings

 

Directions:

1. Put cold heavy cream and flavorings in mixing bowl. Avoid ultra-pasteurized cream if possible (see tip below). Try 1 to 2 teaspoons of vanilla extract per cup of cream, and 1 to 2 tablespoons of sugar equivalent such as Splenda or Equal. Adjust to taste. Other extracts or flavorings (such as mint or chocolate) can be used as well.
2. With standing mixer with whisk attachment or electric hand mixer, beat cream (you can use a hand whisk; it just will take longer). Start slowly, and then set the mixer on as fast a speed as possible without splashing.
3. As cream thickens, turn the speed up. As it gets foamier, start checking for a soft peak, which is what you want. The peak should bend over at the top when you remove the whisk. As it gets close, slow down, because if it goes too far, it will clump and separate (essentially becomes butter).
4. If you forget to adjust flavorings, you can still do it at this point. Ta-da! Whipped cream!

Tips:

1. Ultra-pasteurized cream is harder to whip, and the texture isn't the same, but it can be done. It helps if you use a metal bowl and the equipment is cold - put the beaters and bowl in the freezer for a few minutes before using.
2. One cup of heavy cream will yield about 2 cups of whipped cream. After a few hours, it will start to lose volume. But you can mix it again and it's still good to eat, even after a day or two.
3. The higher the butterfat content, the better it will whip, since the whipped fat traps the air bubbles.
4. Refrigerate whipped cream and anything you make with it (such as a frosted cake).
5. When using sugar substitutes, liquid types of Splenda such as Sweetzfree work well, but you can also use powdered.
   

---

Shopping List and Party Planner

Shopping List

• Seafood
  • 1/4 to 1/2 pound Northern US or Canadian Shrimp
• Produce
  • 1 slice of onion, broken into rings, for garnish
  • 1 ripe avocado, peeled, pitted and diced
  • 4 large romaine lettuce leaves, sliced in 3/8-inch strips, plus several whole leaves for garnish
  • 1/4 small onion, finely diced
  • 2 to 4 canned chiles chipotles, seeded and thinly sliced
  • 2 medium (about 6 ounces total) carrots, peeled and cut into 1.5-inch lengths
  • 2 small (about 6 ounces total) boiling potatoes like the red-skinned ones, halved
  • 1/4 cup chopped fresh cilantro
  • 3 small garlic clove, chopped
  • 1 tablespoon fresh lemon juice, or to taste
  • 1 package baby carrots (or other favorite dipping veggie)
  • 1 package broccoli (or other favorite dipping veggie)
  • 1 cup canned chickpeas (garbanzo beans), rinsed and drained
  • 1 9-ounce microwavable package of baby spinach leaves (uncooked), or 1 10-ounce package frozen chopped spinach, thawed, drained and squeezed dry
• Pantry
  • 2 teaspoon curry powder, according to taste
  • 1 teaspoon ground cumin, according to taste
  • Vanilla, sweetener, and/or other flavorings
  • 1/4 cup vegetable oil
  • 1 teaspoon dried oregano
  • 1/4 cup cider vinegar
  • Tabasco sauce, if desired
  • 1 Tablespoon low-fat mayonnaise
  • 1 package baby carrots (or other favorite dipping veggie)
  • 1 package broccoli (or other favorite dipping veggie)
  • Salt
  • Pepper
• Dairy
  • 1 cup heavy cream
  • 1/4 cup low-fat sour cream
  • 3/4 cup low-fat sour cream
  • 1/2 cup plain nonfat yogurt
• Cookware
  • Mixing bowl
  • Beaters or whisk

Party Planner:

• Prepare all four items on the nights before
• The day of the outing you should chop your favorite seasonal vegetables, toast some whole grain breads, or gather your favorite healthy crackers
• Pack your favorite natural fruit juices and water to place into the cooler along with your dips because juice and water will help keep the dips cool until you reach your desired destination

Activities

• Educational programs, including day camps and outings, are a great way to keep your children active and learning. To find an aquarium or zoo that may have a summer program in your area, check the Asoociation of Zoos and Aquariums Web site.
• During rainy spring showers you can still visit the aquarium by taking a virtual tour of the Monterey Bay Aquarium.
• Making a fish print is an artistic activity that will teach your child about fish.