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You could win a $50 gift card for a 50¢ idea!
Are you a fan of The Whole Deal in-store value guide? If so, here’s a sneak at what’s inside the special December issue we’re putting together. It will focus around giving, entertaining and shopping on a budget and feature recipes for amazing “small bites” party food that cost less than 50 cents per piece—many much less than that!
Yes, yes, it seems awfully early to be talking holiday parties, but to be ready to inspire and assist you when the time comes we have to start Christmas in July, so to speak. Last year customers sent in so many delicious recipe ideas that we’re asking for your help again this time! Simply use the comments space below to share your own favorite value-focused “small bites” holiday recipe that costs less than 50 cents per piece.
To ensure your idea gets consideration, make sure each small bite costs 50 cents or less and that all ingredients are available at Whole Foods Market. Think your favorite could be our favorite too? Put it in the comment section below! One lucky winner will receive a $50 gift card and have their recipe printed in the December issue of The Whole Deal. But, hurry up, the deadline to enter your recipe in the comment section is August 11th!
Good luck…we can’t wait to get a taste of your ideas—whether savory or sweet.
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Cucumber slices with hummus, sprinkled with feta and a sliced olive.
July 24th, 2010 at 5:24 am
Butternut squash crustini:
Roast 2 butternut squash halves for 60 minutes at 350 or until tender. Remove from the oven and mash with 4oz or 1/2 a cup of butter until completely emulsified. Season with 1/2 teaspoon sea salt and 3/4 teaspoon cinnamon. Lightly broil fresh baguette slices to toast before serving, and add a dollop of the squash mash on each.
July 24th, 2010 at 8:31 am
Savory: Cream cheese and bacon-stuffed cherry tomatoes on top of lettuce (like a mini BLT
))
Sweet: Cake Pops: Any type of cake, crumbled and rolled with cream cheese into bite-size pops.
July 24th, 2010 at 8:36 am
Quacamole & chips: 2 avacados, 365 hot sauce, 1/2 red onion and 365 blue corn chips. Feeds about 10 people.
July 24th, 2010 at 11:40 am
wrap up water chestnuts in cooked turkey bacon. stick with a toothpick. enjoy!
July 25th, 2010 at 10:42 pm
These little bites are economical and extreamly taste plus they won’t add an inch to your waist or 1 point to your cholesterol levels!
Veggie Stuffed Cherry Tomatoes:
1 container of cherry tomatoes
1 shredded carrot
1 finely chopped cucumber
1 finely chopped avocado
1/4-1/2 finely chopped red onion (you can use green onions as well)
Approx 1/4 cup red wine or rice vinegar (this varies by your taste so start small and add as you taste it)
sea salt to taste
dash or two of pepper (you could use cayenne pepper for a kick and to speed up your metabolism)
Cut the tops off from the tomatoes, scoop out the insides and throw it away. Cut up all the veggies into very small pieces approximately 1/4 inch big or smaller. Shred the carrot on the small shredding side of the grater. Place all the veggies into a bowl, add 1/2 the vinegar and the spices and mix. Taste the mix to see if you need more vinegar, salt or pepper and add until it reaches your tastes. Press the veggie mixture into the tomatoes and either serve right away or chill for up to an hour. If you are going to chill them mix a little lemon juice into the veggies before you stuff them in the tomatoes to prevent it all from browning. ENJOY!
Click here to see pics and original recipe.
http://www.theveggiegal.com/blog/?p=2780
July 26th, 2010 at 3:25 pm
Vegan Cream Cheese Scallions Rolled in Cheese
Scallions (green onions)
Vegan cream cheese
Vegan cheese
Clean your scallions, cut off the white roots at the end and if you want to you can cut some the top off since it won’t be eaten. Dry the scallions completely for the cream cheese will not stick to them.
Scoop about a teaspoon of cream cheese into your fingers and roll it around the scallion, going up as high as you want and adding more if needed.
Roll in your favorite vegan cheese and slightly squeeze to make it stick. That’s it! ENJOY!
Click here for pics and original recipe:
http://www.theveggiegal.com/blog/?p=3032
July 26th, 2010 at 3:27 pm
Store bought sushi is so expensive but when you make these at home you save a ton of $ plus they are vegan and good for you to boot! Add a little wasabi and soy sauce and your in heaven!
Inside Out Vegan Sushi Roll
serves:3 rolls=to approximately 18 pieces
1 serving Botan or other sushi Rice
3-halved Nori seaweed sheets
3 tablespoons of sesame seeds
1 cucumber, de-seeded and thinly sliced length wise
1 carrot thinly shredded in long strips
1 avocado, cut length wise
1 small bowl of water (for fingers)
sushi mat (or you could just use plastic wrap along with strong fingers if you don’t have one)
plastic wrap
Dipping options:
soy sauce
wasabi
hot mustard
Cook rice according to the package directions and set aside with the lid on the pan. You will have some rice left over to use for other dishes or you can half the rice serving.
While the rice is cooking wash, peel and de-seed the cucumber. Slice length wise into long thin strips. Wash, peel and either shred your carrot or thinly slice it into long strips. Cut the avocado length wise and slice into long thin strips. You can sprinkle the avocado with a little lemon juice to keep it from turning brown while you work.
Place plastic wrap over your sushi mat (mat lines should be horizontal in front of you) to keep rice from sticking to it. Cut seaweed in half width wise and lay it shiny side down on the plastic. Scoop approximately 1/4 cup of warm rice out of the covered pan (recover to keep the rice moist) and place in the middle of the seaweed. Spread out to cover the sheet and keep it an even, thin layer. You will need to dip your fingers in the bowl of water periodically to keep the rice from sticking to your fingers while you spread it out. Sprinkle with 1 tablespoon of sesame seeds.
Flip rice side over so the seaweed is facing up. Place 1-2 long slices of cucumber on the seaweed closest to you and about 1/4 inch of the edge. Add a small amount of carrot strands equal to the cucumber and a single layer of the avocado.
Carefully begin rolling, applying pressure as you go until it is a complete rolled up but being careful not to get the saran wrap into the roll. Apply a little more pressure at the end to ensure it is tightly wrapped and then remove the saran wrap. Using a sharp knife cut into 6 even pieces, wetting the knife from your bowl of water between cuts so it does not stick and tear the seaweed.
These can take a little bit of practice but are worth the work and once you get it you can whip them out pretty quickly. Serve with your choice of soy sauce and wasabi. ENJOY!
Click here to see pics and original recipe
http://www.theveggiegal.com/blog/?p=3000
July 26th, 2010 at 3:29 pm
Sesame Truffles
Makes 18-20 balls
12 pitted dates
1 cup various nuts of your choice (I like to mix pecans, almonds and cashews)
1 Tablespoon liquid sweetener (I use agave nectar or maple syrup in a pinch)
1 1/2 teaspoons vanilla extract
3-4 Tablespoons toasted sesame seeds
Optional topping :
shredded, sweetened coconut
Put all the ingredients except the sesame seeds or coconut into a large food processor and blend until pretty smooth or until it won’t mix anymore. You will have to stop periodically to push down the sides to get it all to mix together well.
Wet your hands and scoop out enough mix to make a bite size ball, roll it in your wet hands and place on a large plate. Continue to roll all of the mix until it is gone, moistening your hands occasionally so they don’t get too sticky.
Toast your sesame seeds in a non stick pan until slightly browned and pour onto a small plate.
Roll your balls in the sesame seeds until well coated and place back onto your large plate. If you prefer the coconut then roll the balls in that and place back on your plate. These can be eaten right away or chilled in the fridge. ENJOY!
http://www.theveggiegal.com/blog/?p=3837
July 26th, 2010 at 3:31 pm
These make such a beautiful center piece and they taste amazing and serve many on a budget!
Roasted Pineapple
1 pineapple
brown sugar or agave nectar
sweetened coconut
Preheat the oven on broil.
Wash your pineapple, slice off the top and the bottom. Cut into 4 equal pieces length wise. Cut the pineapple close to the rind and then lift off to remove any of the little eyes left over. Remove the hard center core by slicing down each side slightly in a v cut and pull away from the pineapple. Place the fruit back onto the rind and slice into bite size pieces (as pictured).
Sprinkle desired amount of brown sugar or agave nectar over the pineapple. If using brown sugar you may need to press it down a bit. Also the more brown sugar you use the more it will crystallize and makes a crunchy topping.
Put the oven rack on the second from the top spot and broil until the pineapple is slightly browned. Add desired amount of coconut and broil for another minute or two, watching it closely so it does not burn. Remove from the oven, cool and ENJOY!
http://www.theveggiegal.com/blog/?p=3760
July 26th, 2010 at 3:32 pm
Mini-pita pockets whole wheat o white (diameter of an 8 oz. cup) stuffed with hummus on one side and tabouleh on the other.
Tabouleh Recipe:
1/2 cup bulghur
5-6 diced medium tomatoes (try to discard liquid and seeds from them before adding)
1.5 cups of chopped fresh parsley (don’t use stems)
1 finely chopped medium onion
2 tbsp of fresh chopped mint
1 tbsp salt
1/2 tsp black pepper
5-6 tbsp lemon juice
5-6 tbsp extra virgin olive oil
Directions:
You have to soak the bulghur in cold water for a few hours to soften it.
Use your hands to squeeze out the extra water from the bulghur.
In a bowl, mix all the ingredients together, except for the salt, pepper, lemon juice, and olive oil.
Drizzle the lemon juice, salt, pepper, and the olive oil over the top of the bowl and give it a light toss.
Hummus Recipe:
1 15 oz. can of chickpeas
1 small 4-6 oz. jar of roasted red peppers
1 clove of garlic, minced
3 tbsp lemon juice
1.5 tbsp tahini
1/2 tsp of cayenne pepper
1/2 tsp of ground cumin
1/4 tsp of salt
1 tbsp chopped fresh parsley
Directions:
In a food processor or electric blender, puree the chickpeas, red peppers, garlic, cayenne, tahini, lemon juice, cumin, and salt until fluffy and smooth. Chill 1-2 hours before you serve. After you stuff your pita, sprinkle the hummus side with the fresh chopped parsley for color before serving.
ENJOY!
July 27th, 2010 at 1:48 am
Gourmet Pizza Slices
This is a recipe that can be made with some organic ingredients and still be under 50 cents!
Whole Foods Organic Pre-Baked Pizza Dough (white or wheat)
Oraganic Pizza Sauce
Organic Mozzarella
Organic Feta cheese, crumbled and spread over pizza (optional)
Yellow zucchini, cut in long oval slices
Eggplant, cut in long oval slices
Onion, sweet white or red, cut in rings
Red Pepper, cut in long strips
Cook to liking and cut into preferred serving sizes. Drizzle a bit of olive oil over pizza before serving.
Enjoy!
July 27th, 2010 at 2:07 am
Trim bases of cherry tomatoes so they stand upright and hallow out. Stuff a little cube of mozzarella in each one, garnish with a basil leaf and drizzle with olive oil and balsamic. Yum!
July 27th, 2010 at 9:13 am
Mushroom Bites
Chop onion and mushroom
Mix together with mayonnaise, freshly grated Parmesan cheese, salt, and pepper.
Spoon mixture onto sliced baguette and bake until lightly browned, about 10-15 minutes at 350.
July 27th, 2010 at 9:16 am
Small bites: homemade humus: ground chick peas, garlic, roasted peppers, lemon juice, olive oil. Served w/ cucumbers, carrots etc, YUMMY!!
July 27th, 2010 at 9:18 am
Bacon-Wrapped Sage Apricots – Around each dried apricot (both conventional and organic work well), wrap one fresh sage leaf and half a slice of bacon (turkey and pork are both delicious). Skewer them with a small toothpick, drizzle with honey (or agave), and bake at 325 degrees for 10-15 minutes or until the bacon gets crispy. Such an easy crowd pleaser and full of sophisticated simplicity!
July 27th, 2010 at 9:19 am
slice pineapple into 1 inch pieces, top with a cube of cheddar cheese, toothpick through the center…viola!
July 27th, 2010 at 9:21 am
Fish bites!
- 2 pieces of halibut – or any white flaky fish, like Mahi Mahi
- 1/2 head of iceberg lettuce or I like to use living lettuce
- 2 Tbsp Olive Oil
- juice of 1 lime
- 2 Tbsp cilantro – chopped
- 2 tsp chili powder or a little more if you like it spicy!
- 1 jalapeno pepper – chopped
- 1 tomato or 10 cherry tomatoes – chopped
- 4 green onions – chopped
- 1-2 avocados mashed or cubed
Directions
1. In a small bowl mix olive oil, cilantro, chili powder, jalapeno and lime juice. Pour over fish and marinate for about 20 minutes or more.
2. You can either grill the fish or pan fry it – leave the marinate on the fish while you cook it. I pan-fried it in about 1 Tbsp of olive oil – about 5 min per side or until the fish is flaky (might be less depending on how thick your piece is).
3. While the fish is cooking, mix together the chopped tomato and green onion.
4. Once fish is finished cooking, flake it apart. Put the fish into the lettuce wraps and top with tomato/onion mixture and some avocado
Yummy!
July 27th, 2010 at 9:21 am
Salmon Cucumber Nibbles:
1 pkg smoked salmon, 2 cucumbers sliced 3cm thick, 1 pkg cream cheese (room temp), 3 scallions thinly sliced
* mince salmon and and combine with cream cheese
* top each slice of cucumber with cream cheese
* sprinkle scallions on top
July 27th, 2010 at 9:22 am
Amazingly quick & delicious appetizer or side-dish!
Sliced mozzarrella
Sliced tomato
Sliced avocado
Garlic olive oil
Parsely
Place sliced tomato on platter, top with mozzarella & avocado. Drizzle olive oil & sprinkle parsely on them. Delicious!
July 27th, 2010 at 9:22 am
Guacamole
Ingredients:
2 medium ripe avocados
2 tablespoons lemon juice
2 tablespoons grated onion
2 small cloves garlic, crushed and minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 small tomato, cored, seeds removed, diced
1 can (4 ounces) mild chopped green chile
peppers, or to taste
Cut avocados in half and remove seeds. The easiest way to remove the seed is to tap with a large sharp knife so it sticks into it. Twist the knife and the seed will lift out. Peel the halved avocados. Blend or press avocado through a sieve or use a food mill. Add remaining ingredients; mix to blend well. Cover and chill thoroughly. Makes about 1 1/2 cups. Serve with cut up veggies.
July 27th, 2010 at 9:23 am
Spicy Garlic Roasted Chick Peas!
http://www.dietitup.com/2010/05/snack-attack-garbanzo-style.html
July 27th, 2010 at 9:26 am
Pour raspberry chipotle sauce (easy to make or buy a bottle) over cream cheese, serve with gourmet crackers.
July 27th, 2010 at 9:27 am
I make a mini-version of these. http://veg-am.blogspot.com/2007/11/making-leftovers-into-new-meal-spinach.html 1/4 of a corn tortilla brushed with oil and herbs, cooked into a little cup in a mini muffin tin. Fill with spinach hummus and top w/half a grape tomato. Serve cold or at room temp.
July 27th, 2010 at 9:28 am
Stuff pitted dates with blue cheese; wrap each with a half slice of bacon and secure with a tootpick.
Broil for 10 minutes, or until the bacon is done.
July 27th, 2010 at 9:31 am
Smoked Gouda and Carmelized Onion Tartlets (so easy!!!)
Make simple pie crust or use refrigerated pie crust (I usually use two or three). Cut with a cookie cutter into rounds and press down into mini muffin cups. Bake off crusts and cool.
In a bowl mix 1/3 block of softened neufchatel and 1 cup shredded smoked gouda, pinch of salt and pepper. Spoon about a teaspoon into each tartlet shell.
Finely dice one large onion and sautee in olive oil until translucent, add 1 tsp of brown sugar and a splash of balsalmic vinegar, dash of salt and pepper. Continue to cook until onions are very soft and brown (depending on how dry the onion mixture is you may want to add a splash of white wine) The onions should be jam-y. Cool slightly and add chopped fresh thyme.
Top tartlets with a tsp of onion mixture and bake in 350 oven for about 7 minutes (just enough to melt the cheese). This should make about 3 doz mini tartlets.
*disclaimer: I am not a chef, nor do I use recipes or measurements for that matter… I’m a mother and a home cook with more-often-than-not good results!
July 27th, 2010 at 9:32 am
Stuffed Roasted Figs
Fresh figs
Goat Cheese
Fresh rosemary
Balsamic Vinegar
Start simmering about 3/4 C. of balsamic vinegar to create a reduction sauce — it should become syrupy in consistency.
Combine goat cheese and finely chopped Rosemary.
Cut figs in half and scoop out the seeds, reserving in a separate bowl.
Stuff figs with rosemary goat cheese and roast in a 375 degree F oven until cheese just starts turning golden.
Drizzle with a balsamic vinegar reductionn sauce and serve warm.
July 27th, 2010 at 9:34 am
Salmon pinwheels – these savory little bites back a big punch of taste.
1 8 – 6 ounce package smoked salmon, sliced as thin as you can find.
1 6 ounce package cream cheese
2 – 3 tablespoons half and half
1 bunch scallions
Chives, minced for garnish
In a small bowl, or with an electric mixer, whip the half and half into the cream cheese until it is spreadable, but not too thin.
Wash and trim the scallions, making long ribbons and set aside.
Spread the Salmon in the thinnest sheet possible on a bit of waxed paper and pat as dry as possible with a paper towel. Cut the salmon into 1 1/2 inch wide strips (it is easier if you do this starting from the shorter side of the salmon.
Spread the cream cheese in a thin layer over the salmon and place a ribbon of scallion along the outside edge. Carefully roll the salmon over the cream cheese, gently pressing the cream cheese and the salmon together to seal it. (It helps to “pull” as little bit of the cream cheese past the point of the seam to make it stick better.
Cut the salmon rolls about 1/2 inch thick and set flat on a cookie sheet covered with wax paper. Garnish with the chives.
Chill for an hour to let the cream cheese firm up again before serving.
I usually get 25 – 30 bites from a package of salmon.
July 27th, 2010 at 9:43 am
Carrot-Ginger Pate Served in Cucumbers –
Carrot-Ginger Pate
In a food processor combine: 1 cup almonds, 2 carrots, 1 in knob of ginger, 1 clove garlic, juice of 1/2 lemon.
Serve in Cucumbers that have been cut to 1 in pieces, hollowed out.
See picture here: http://eatlivebewell.files.wordpress.com/2010/05/carrot-ginger-pate.jpg?w=300&h=225
July 27th, 2010 at 9:46 am
Jalapeno Poppers
20 fresh jalapenos, halved lengthwise & de-seeded & de-veined
2 blocks cream cheese
1 pack thin sliced bacon, cut into thirds or halves depending on the size of you peppers.
Using a spoon, pack cream cheese into the pepper halves. Wrap with bacon and secure ends with toothpick.
Bake on a sheet pan with a rack on it to promote draining, 400 degrees for 20-25 minutes.
You will not have any leftovers!
July 27th, 2010 at 9:49 am
Herbed Goat Cheese and Celery
1 6 ribs celery, scrubbed and white part trimmed off.
1 6-8 ounce log of goat cheese
1 teaspoon basil, dried
1 teaspoon oregano, dried
1 teaspoon chives, minced fine
Ground pepper to taste (the cheese is naturally salty)
In a small bowl, mix the herbs and goat cheese. Adjust pepper and salt to your taste. Spread the mix into the curve of the celery rib, leaving the tops smooth. Clean the edges of the ribs with a damp paper towel for a nice presentation. Cut the celery ribs into 1 1/2 to 2 inch pieces for easy bites. Serve chilled.
Makes about 18 – 20 bite size pieces.
July 27th, 2010 at 9:55 am
Bite size bruschetta
1 large tomato, diced small
2 tablespoons fresh oregano, chopped fine
2 tablespoons fresh basil, chopped fine
2 cloves garlic, minced very fine
3 tablespoons cilantro, chopped fine
2 scallions, chopped fine
2 tablespoons white vinegar
2 tablespoons capers
1 loaf crustini bread, cut into bite size(about 1 inch thick) rounds
2-3 tablespoons olive oil
2-3 tablespoons shredded parmesan for garnish
In a medium bowl, combine tomatoes, herbs, vinegar and capers. Set aside to marinate for an hour.
Arrange crustini rounds on a baking sheet, and lightly brush rounds with the olive oil. Place under a broiler for 1 minute, just until tops are lightly crisp.
Remove from oven, and top with a spoonful of the tomato mixture and a sprinkle of the parmesan.
Place back under the broiler for 1 – 2 minutes until heated and cheese starts to melt. Serve immediately
Makes about a dozen.
July 27th, 2010 at 10:09 am
- Preheat the oven to 325 degrees
- For the pastry – Combine 2 cups of flour and 1/2 tsp salt
- Stir until thoroughly blended then add 1/2 cup water and 1/2 cup extra-virgin olive oil
- Knead the mixture briefly (the dough will be very moist) and then press into an 11 inch tart pan with removable rim
- Refrigerate for 1 hour
- In a large skillet add 2 tbsp olive oil, 1 finely diced onion (yellow or red) and 1 leek chopped into thin rounds
- Cooke about 5 -7 minutes over medium heat
- Finley chop 1 bunch of chard, stems and all and add to onion mixture.
- Saute until chard wilts, about 5 minutes
- Season with salt and black pepper
- In a medium bowl combine 3 large eggs, 1/3 cup half-and-half and 1 cup grated Parmesan or Gruyere cheese
- Mix the veg mixture into the bowl and then scrap into the tart shell
- Bake until crust in golden and filling is firm, about 40-45 minutes. Let cool before cutting into bite size pieces and serving
July 27th, 2010 at 10:12 am
A little taste of Tuscany: Halve or quarter some cherry tomatoes. Place in a bowl, stir in some EVOO, a few sprigs of fresh thyme and salt and pepper to taste. Remove tomatoes to a sheet pan and roast at 350 until shriveled, about 30 minutes or so. Remove to a bowl and add small-diced fresh mozzarella cheese, quartered kalamata olives, capers and small-diced roasted red peppers. Serve with water crackers.
July 27th, 2010 at 10:17 am
Slice some French or Italian bread into one inch slices.
Brown one side for a couple of minutes in the broiler.
When done; sprinkle some garlic powder to the un-browned side. Add a slice of Provolone Cheese and a slice of tomato.
Sprinkle on fine basil and spritz with olive oil.
Put it back in the broiler until cheese is melted
Another spritz of olive oil and it’s done
July 27th, 2010 at 10:20 am
Sausage rolls:
Ingredients:
one package of frozen puff pastry
1lb. of your favorite sausage
1 egg
3tbsp. Water
Thaw the puff pastry until it is pliable. Then cut each sheet evenly into 1×2 inch rectangles (approximately). Section thumb sized pieces from the sausage and place on one half of the puff pastry. Brush one of the 1 inch edges with raw egg and water mixture. Then fold the other 1 inch edge over to seal the pastry. Brush the top with egg. Bake at recommended time and tenperature as noted on puff pastry packaging.
Tip: for more even baking only seal the 1 inch edges-leave the oter two sides open.
July 27th, 2010 at 11:44 am
1 pound cod, (or any lean white fish) diced in 1/2-inch cubes
2/3 cup fresh lemon juice (about 4), divided use
2/3 cup fresh lime juice (about 5), divided use
1 teaspoon salt,
1 medium tomato finely diced
1/2 medium sweet onion finely diced
1 fresh jalapeno or serrano chile pepper, seeded, deveined, and finely minced
1 Tablespoon finely chopped fresh cilantro
Preparation:
Combine fish, 1/3 cup lemon juice, 1/3 cup lime juice, 1/2 teaspoon salt. Marinate in refrigerator for 2 hours.
Combine remaining 1/2 teaspoon salt, 1/3 cup lemon juice, 1/3 cup lime juice, tomato, onion, jalapeno chile, and cilantro. mix. Add to drained fish. Refrigerate 8 hours or overnight.
Serve ceviche cold on crispy tortilla chips as a small bite snack. Garnish with a slice of avacado.
Note: The acid in the citrus juice actually “cooks” the fish so no heat is necessary.
July 27th, 2010 at 11:52 am
So easy, sliced baguette, spread on local Texas goat cheese with some fig preserves on top and broiled until toasty and melty…
July 27th, 2010 at 11:55 am
Take crackers..your choice.. I like a water cracker, spread with fig spread from Whole Foods and top with a slice of brie cheese. Amazing!!
July 27th, 2010 at 11:57 am
Tilapia Nuggets :
Cut tilapia filet into bite sized pieces; coat with free range egg, coat with panko bread crumbs and deep fry until golden brown. I really like to use the curly toothpicks. This is what I like to take to my class for pot luck lunches…everyone likes it!
July 27th, 2010 at 12:58 pm
Simple! Thread cherry tomatoes, rolled fresh basil leaves, & mozzarella on toothpicks, drizzle with olive oil & sprinkle with cracked black pepper…Voila!
July 27th, 2010 at 1:01 pm
Vegan Pesto Mushrooms
Make pesto by creaming 2 cups of raw pine nuts in the blender or food processor (note: it is important to use a good appliance or you won’t get the creaminess that gives the mouth feel of cheese). Add the juice of 2 limes and a bit of olive oil to move things along. If you want garlic, add peeled and coarsely chopped cloves early in the process. Add sea salt, black pepper, and other seasonings. I like cumin and chilpotle. Adjust seasonings to be balanced but slightly stronger than you want them to end up.
Cut off and discard the ends (just an inch or two) of a bunch of flat leaf parsley and a bunch of cilantro. Wash well and drain. Remove 1 loosely packed cup of leaves and reserve. Put the rest of the herbs into the food processor or blender and blend until the mix turns green and there are no leaves or stems visible.
Add more olive oil (use extra virgin only!) to taste, about 1/3 cup total (though you can do more or less as desired). Blend lightly.
Turn the appliance off and add the reserved leaves. Pulse the mixture until they are chopped and integrated but are still recognizable.
Wash a few dozen crimini mushrooms (do not use white here)and remove the caps (chop them and store in the fridge for future use). Place mushroom face down on an unoiled cookie sheet. Bake at 350*F for about 8 minutes (a bit less for small ones, more for big ones; you want them to be firm but to lose their raw feeling…or dehydrate for a fully raw dish).
Fill the caps with pesto. Serve with the pesto at room temperature and the mushrooms either still slightly warm or at room temperature.
Please feel free to call this a winter party dish, but not a “Christmas” one (or a “holiday” one when the only holiday you’re counting is in late December).
July 27th, 2010 at 1:24 pm
Mix peanut butter with greek yogurt and honey to create a yummy dip for sliced fruit or cinnamon apple pita chips
July 27th, 2010 at 1:30 pm
My Husband’s Favorite
Need something simple.
40 mushroom caps
1/2 lb of chopped brisket/beef
Grated Cheddar Cheese
We serve Luling City Market BBQ Sauce on the side because it is my husbands favorite.
Bake at 325 for 30 and serve.
Simple, good, and easy.
July 27th, 2010 at 2:08 pm
Salsa Sandwiches! great for hot weather, Easy…Quick & Cheap is my mantra! 1 dozen slices of white bread, handful of plum tomatoes, chopped and drained (put in a colander, press a bowl on top gently, over the sink to drain) handful of chopped cilantro, chopped green onion, 2 pkgs cream cheese, softened. Chop, Mix and Blend…spread on bread, slice in triangles and watch the stack disappear! While working at the AZ Legislature, I made these for an office baby shower, and the speaker of the house totally oinked out on them, hahah!
July 27th, 2010 at 4:03 pm
lightly grilled asparagus wrapped in thin sliced proscuitto that has been spread with chevre.
July 27th, 2010 at 4:09 pm
Raw Candy
Fill pitted medjool dates with raw almond butter… incredibly simple, but super nutritious and oh so yummy! I think they taste like caramels
July 27th, 2010 at 5:06 pm
2 pt fresh buffalo baby mozzarela
1 bunch fresh basil
enough sun dried tomatoes in olive oil
365 Balsamic vinegar for dipping
slice the baby buffalo mozzarella about 1/2 way through, fold 1 basil leaf lengthwise, insert into slot in the mozzarella, place a sun dried tomato on top and ’skewer’ with a tooth pick to hold.
dip and enjoy!
July 27th, 2010 at 7:18 pm
Sweet Potato Croquettes
These are a tasty, economical and healthy treat! A yummy small bite that can easily be made Vegan. They are crispy and golden on the outside and smooth and creamy in the middle. My suggestion: make extra Mashed Sweet Potatoes one night and the next night use the leftovers for Sweet Potato Croquettes!
2 medium sweet potatoes (each potato = about 1 cup mashed)
1 tbsp. plus 1 tsp. butter or butter substitute (I use Smart Balance, which is Vegan)
1 tbsp. low-fat cream cheese or Vegan cream cheese
1 tsp. of either honey or brown sugar
Dash of Nutmeg
1/2 tbsp. low-fat milk or soy milk
4 tbsp. whole wheat flour
2/3 cup Panko* Japanese bread crumbs
1/2 cup Canola oil
1) Peel sweet potatoes and cut into large chunks.
2) Heat kettle of water to boiling, add tsp of Smart Balance to water. Add sweet potato chunks and boil uncovered about 10 minutes or until fork tender. Please check the potatoes after about 5 minutes because cooking time will vary depending on how big the chunks are.
3) Drain sweet potatoes and return to the kettle you cooked them in. Add remaining ingredients and mash with a potato masher until creamy and smooth.
4) Refrigerate mashed sweet potatoes over night or a couple of hours.
5) Add flour to mashed sweet potatoes in medium-sized bowl and stir til blended.
6) Put Panko into small bowl. Heat Canola oil in large, deep frying pan on medium-high heat.
7) Form sweet potato dough into small balls, a little smaller than a golf ball. Roll each ball in the Panko. Place each ball into the hot oil. Fry a couple of minutes until golden brown, then turn with tongs and fry the opposite side. Continue turning until each part of ball is equally brown.
*Use Panko rather than regular breadcrumbs because they give it a light crunchy coating on the outside. You can find this at your local Whole Foods store.
http://www.vegetarianlight.com
July 28th, 2010 at 8:01 am
Small Bites
Involtini-
grill thinly sliced zuchini and yellow squash. Spread cooled slices with ricotta cheese, a sundried tomato slice and a basil leaf. Roll up like a jelly roll. If you used large diameter squash-you may need to slice the roll. I like to make a platter-alternating the yellow and green rolls and top with a nice balsamic dressing (they are perfect for patries because they actually taste better if you make them ahead and let them soak in the balsamic. Serve room temp.
July 28th, 2010 at 12:05 pm
Sun Dried Tomato Bites
Serves 6
12 Sun Dried Tomatoes
12 Basil Leaves (should be larger then the SDT)
Goat Cheese
Place 12 Sun Dried Tomatoes(SDT) upside down on a paper towel to absorb some of the oil.
Spread 12 fresh basil leaves on a white plate
Place Sun Dried Tomatoes(skin side down) on top of the basil
Add a 1/4 tsp of goat cheese in the center of the tomato
That’s it…how easy is that…Enjoy!!!
PS: You can use all sorts of cheese with this recipe…my favorite is the goat cheese… Yum!
July 28th, 2010 at 12:06 pm
50 cent small bite party food:
NEW POTATOES with BLACK OLIVE TAPENADE with ANCHOVIES
Ingredients:
2 pounds very small (50 cent piece size) new white potaotes
1 (6 oz) jar olive tapenade
2 (boneless) anchovies (optional)
2 teaspoons fresh organic lemon juice
2 tablespoons freshly minced Italian parsley
Directions:
Boil potatoes until just tender. Cool until safe enough to handle then scoop a small hole out of every potato (I use a grapefruit spoon for this).
In a bowl, smash together tapenade, anchovies ans lemon juice.
Fill potatoes and sprinkle with parsley.
Serves 12.
July 28th, 2010 at 1:06 pm
I had these at a wedding and went home and experimented, they are super easy and you will get great comments about them. People think they are picking up wienies wrapped in bacon, but once they taste them, they are in love with them.
Dates Wrapped with Bacon:
Pull bacon to make it slightly longer, wrap a dried date, cut the bacon. This should be about 1/3 of the slice of bacon. I am able to wrap 3 dates with 1 slice of bacon, sometimes even 4. Place the bacon seam side down on a baking dish. Place in a 350 degree oven until the bacon looks crisp. When done place a toothpick in it and plate it.
I’ve experimented and other great variations are slicing the date to make a little pocket and then stuff with a walnut, before wrapping. Another one that was good was stuffing with blue cheese, before you wrap the date.
July 28th, 2010 at 2:59 pm
Easy Peasy Bean Dip
This recipe is so incredibly versatile—it can be used as a spread or a dip! Use it on your sandwich instead of mayo or serve it as an appetizer dip with pita chips. This bean dip also pairs nicely when mixed in tuna salads.
Ingredients
* 1 cup Navy Beans
* 1 cup Great Northern Beans
* 3 Tablespoons 365 Brand Salsa
* 1/2 cup Peas (cooked and softened)
* 1 mined Scallion
* 3 teaspoons Fresh Cilantro
* 1/4 cup Dried Cranberries
* Your Choice of Dippers: Veggies, Pita Bread, Organic Blue Corn Chips or Tortilla Chips
Directions
Mix all of the above ingredients together in a food processor; blend until desired smoothness.
Serve with your choice of Dippers!
Enjoy this healthy, inexpensive recipe.
July 28th, 2010 at 4:36 pm
Apple, Caramelized Onion and Brie Croustini’s!
Thinly slice several yellow onion and caramelize in a sauce pan with olive oil and salt until browned, mellow and sweet. Place a heaping spoon of caramelized onions on top of some crispy baguette slices. Place a thin slice of brie on the onions and top off with a sweet apple slice (such as Fugi or Gala). Simple and so very delicious!
July 28th, 2010 at 5:11 pm
Sweet & Sour Meatless Meatballs
These are super easy to make, a nice vegetarian option & ADDICTING! I’ve made these many a times and the meat eaters have no idea there’s no meat in them. They’re delic!
1 bag meatless meatballs (24 per bag)
2 teaspoons lemon juice
1 (12 fluid ounce) can or bottle chile sauce
9 ounces grape jelly
Whisk together the chili sauce, lemon juice and grape jelly. Pour into slow cooker (or saucepan) and simmer over low heat until warm. Add meatballs and simmer on lowest setting until cooked through (about 20-30 minutes)
July 28th, 2010 at 5:41 pm
Bruschetta bites made with a slice of baguette, a smear of roasted garlic, another smear of goat cheese and a slice of sun dried tomato.
July 28th, 2010 at 5:44 pm
This is an old-world favorite around our place. We learned it when living in Ukraine:
Savory Squash
Zuccini or yellow squash (sliced)
flour, seasoned with salt & pepper
Fresh Garlic, chopped
Mayonaise
Slice a zucchini squash or yellow squash into 1/4 inch slices, dip in seasoned flour, fry until browned and then chill for several hours in the fridge.
Shortly before serving, put a dab of mayonaise on each slice, then sprinkle with chopped or grated garlic.
July 28th, 2010 at 6:08 pm
CHERRY TOMATOES WITH COTTAGE CHEESE & CHIVES
- Cut a 1/4 inch-deep plus (+) sign on top of each cherry tomato.
- Spread apart as much as you can without “breaking” the whole tomato.
- Top each with low-fat cottage cheese (if you use regular, it drips all over the place) as much as you can without it falling over the sides.
- Sprinkle with chives.
- Refrigerate a few hours until guests arrive.
*These are very time consuming but very, very delicious, healthy, and crowd-pleasing! Stack them close together on a white plate/serving platter…the red tomato, white cottage cheese, and green chives look great at Xmas, but great for any Holiday!
Pop them into your mouth…they’re the first “snack” to vanish from the table.
I make alot of these…sometimes it takes me 4+ hours to make, depending on how many guests will be arriving. Enjoy!
July 28th, 2010 at 6:13 pm
Ukrainian Egg & Cheese salad:
6 hard-boiled eggs, chopped
1 or 2 cups of grated cheese (cheddar, mozzarella or edam)
Mayonaise
Several cloves of fresh garlic, chopped
Melba toast or crackers
Mix together chopped eggs and grated cheese (approximately equal quantities) with enough mayonaise to make it stick together nicely. Add 4 or 5 cloves of fresh garlic (I use enough to give it a bit of a burn)
Serve on a piece of melba toast with a sprinkle of paprika or a sprig of parsley
July 28th, 2010 at 6:16 pm
SWEET CHERRY PEPPERS STUFFED WITH ANCHOVIES
- One jar of Sweet Cherry Peppers.
- Remove stem and seeds from each pepper (I rinse them under cold water to be sure all the seeds are gone).
- Turn upside down to drain on paper towel.
- Stuff each pepper with as many anchovy filets to fill each pepper “cup.” Serve cold.
*These can be prepared ahead of time and put in refrigerator. Just cover with plastic wrap or tinfoil to prevent dryness.
A healthy Omega-3 snack. The sweet & salty combo is delicious anytime, not just holidays. Enjoy!
July 28th, 2010 at 6:24 pm
Quick Bruscetta Dip: take one can of diced fire-roasted tomatoes (liquid drained). Combine in a bowl with 1 TBL olive oil and 1 1/2 TBL balsamic vinegar and a pinch of salt & pepper. Stir in 2 TBL fresh, chopped basil leaves. Cut a loaf of french bread into thin slices (about 1/4 inch thick) – brush with olive oil and toast in the oven until browned and crispy. Serve tomato mixture in a bowl and arrange slices of bread around it. You could also use slightly thicker slices of bread, toast them, then put the bruscetta dip on yourself to serve.
July 28th, 2010 at 6:26 pm
Goat Cheese Munchies
1 cup goat cheese
1/3 cup sun dried tomatoes packed in oil
Hand full of fresh basil
Clove of garlic
Salt
Pepper and onion powder if you like
Soften and whip goat cheese with a fork to break up
Finely mash garlic in some salt sprinkled on a chopping board
Mince tomatoes finely
Tear basil into small pieces
Add all to the goat cheese and whip with a fork to a spreadable consistency using some oil from the tomatoes if necessary.
Serve with any cracker or bread that is toasted and it’s great. Can be thinned and used as a vegetable dip. I like it on baked potatoes or as the cheese on a spinach pizza.
July 28th, 2010 at 6:39 pm
Goat Cheese & Balsamic-Honey Crostini
1/2 c honey
1/3 c water
3 1/2 tablespoons good-quality balsamic vinegar
6 to 8 ounces fresh goat cheese
12 slices baguette-type French bread, cut diagonally about 1/2-inch thick, toasted
In a small sauce pan over medium-high heat. Combine honey and water; bring to a boil. Let simmer for approximately 10 minutes until total amount of liquid is reduced to about 1/2 cup. Remove from heat. Stir in balsamic vinegar and let cool.
Spread goat cheese thickly on toasted bread. Drizzle with balsamic-honey syrup and serve.
July 28th, 2010 at 6:56 pm
Nutty Date
Medjool Dates – cut in half lengthwise and pit removed
Almond Butter
Raw sliced almonds
Cut dates in half (lengthwise) and removed pit. Add 1/2 tsp almond butter to center and top it with sliced raw almonds. Store in refrigerator and serve at room temperature. Different nut butters and nuts can be used as well.
For a variation, chop and mix all ingredients until well blended (1 tsp of almond butter and 1 tsp of almonds for every date). Wet hands and roll out small balls, then wrap each in a small square of wax paper and twist the ends to make it look like a carmel or taffy candy.
Delish. Easy. Healthy. Inexpensive. …. bliss!
July 28th, 2010 at 7:00 pm
Eggplant involtini – makes 10
2 Eggplants sliced and grilled
Goats cheese
Basil leaves
Extra virgin olive for drizzling
Slice and then salt the eggplants for 30 mintues then rinse and brush eggplant slices with olive oil and grill. Cool the eggplants, spread goats cheese thinly on the eggplant slice and add a basil leaf. Roll them up and drizzle olive oil.
July 28th, 2010 at 7:18 pm
Sweet and Crunchy Holiday Blues
Terra Blue Potato Chips
Crumbled Blue Cheese
Honey
Chopped Walnuts
Sprinkle cheese over chips.
Drizzle with honey.
Sprinkle with chopped nuts.
July 28th, 2010 at 7:26 pm
Zesty Cheese Balls – Mix together 4 oz. of fresh goat cheese and 4 oz. of cream cheese. Using a small melon baller, make small cheese balls. Chill. Chop equal parts fresh chives, basil, and parsley finely. Add the zest of one lemon and a pinch of coarsely-ground black pepper. Take cheese balls and roll in lemon/herb mixture. Serve alone or with crackers.
July 28th, 2010 at 8:16 pm
Bacon-Cheese Crostini with Almonds
1 French bread baguette (1 pound), cut into 36 slices
2 cups (8 ounces) shredded Monterey Jack cheese
2/3 cup mayonnaise
1/2 cup sliced almonds, toasted
6 bacon strips, cooked and crumbled
1 green onion, chopped
Dash salt
Additional toasted almonds, optional
Directions
Place bread slices on an ungreased baking sheet. Bake at 400° for 8-9 minutes or until lightly browned.
Meanwhile, in a large bowl, combine the cheese, mayonnaise, almonds, bacon, onion and salt. Spread over bread. Bake for 7 minutes or until cheese is melted. Sprinkle with additional almonds if desired. Serve warm. Yield: 3 dozen.
July 28th, 2010 at 9:11 pm
Smoked Salmon Goat Cheese Nori Wraps
Take a teaspoon of 365 smoked salmon and a tablespoon of chevre style goat cheese and place on half of a sheet of Nori seaweed – add sriracha for hint of spicy (optional) wrap and quick easy small bite that is gluten free
July 28th, 2010 at 10:09 pm
So easy – Mediterranean Salad letuce wraps: Spread a spoonful of Whole Foods Mediterranean Salad in the middle of large lettuce leaves, such as Romaine and red lettuce. Gently roll them up and fold each end. People love this at a party, it is tasty and not messy to eat.
July 28th, 2010 at 10:47 pm
Mexican Vaselote (street corn snack)
2 cans sweet corn
1 tablespoon butter
1/2 tbsp salt
Drain corn well, heat a heavy bottomed skillet over high heat. When skillet is hot add corn. Cook stirring often until corn is lightly browned (if some pieces get a little charred this is good as it adds to the flavor!). When corn is light brown, add in butter and salt. Stir often until butter is melted. Remove from heat.
Add Ins: Salt, Sour cream, Mayonnaise, Queso fresco, Lime juice, Chili powder, Tabasco sauce
I would recommend that each person serve themselves so that they can add whichever ingredients in whatever quantity they would like.
My favorite combination….. For each individual vaselote, put 1 spoonful of mayo or sour cream in the bottom of a small dish or glass. Top with one cup of corn. Top corn with more mayo/sour cream, queso fresco, chili powder and a bit of salsa and about 2 tsp of lime juice. Mix well. Top with a bit more queso and chili powder. Serve.
July 28th, 2010 at 11:35 pm
Easy and versatile: Pita Crisps Two Ways
Sweet
2 pitas cut into strips or triangles
4 tablespoon unsalted butter, melted
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 pinch salt
Preheat the oven to 325 degrees F and line a cookie sheet with parchment paper. Put pita strips in a bowl with melted butter and toss to cover. Mix sugar, spices, and salt together. Add to pita strip mixture and toss to coat. Spread crisps out on the cookie sheet and bake in the center of the oven for 20-25 minutes, until sugar is carmalized, turning once half way through baking time.
Savory
2 pitas
~1/4 cup olive oil
A few sprigs rosemary
Sprinkle of thyme
Sprinkle of basil
Coarse ground sea salt
Preheat oven to 325 degrees and line a cookie sheet with parchment paper (sound familiar??). Brush pitas with olive oil. Cut pitas into strips or triangles. Spread out on the cookie sheet and season with rosemary, thyme, and basil. Sprinkle with salt. Bake for about 20 minutes, until light golden, turning once half way through baking time.
July 28th, 2010 at 11:38 pm
every Xmas I make hummus with sundried tomatoes or red peppers and some green herb (varies with what else is served). It is always a hit! I have made corn tortillas (the herb that year was cilantro and the red came from bell peppers) as well as rosemary/thyme crackers (the green was parsley and the red was sundried tomatoes.
I am sure if the red/green isnt your thing, black olives and purple basil would be awesome!
July 29th, 2010 at 6:13 am
Baby bagel halves, topped with a smear of cream cheese, slice of tomato, top with square of swiss cheese, salt and pepper. Bake in oven at 350 til cheese melts. YUMM
July 29th, 2010 at 7:56 am
Slice a few crisp granny smith apples. Place about a 1/2 teaspoon of creamy goat cheese on each slice. Top with a sprinkle of finely chopped pistachios and candied ginger
July 29th, 2010 at 9:08 am
Pad Thai Shrimp Bites.
1 Pad thai kit 3.99
1lb U30 shrimp 7.00 (peel and steam)
bean sprouts 1.50 (chop small)
2 limes 1.00 (make tiny wedges)
3sprigs cilantro .50
Makes 30 bites at .46 each
Prepare thai kit as directed, minus garnishes. Peel and Steam shrimp in 1 cup of distilled water, 2 tablespoons tamari sauce, 2 cloves of garlic.
* Wrap each shrimp with 2 of the pad thai seasoned noodles, continue until all shrimp are wrapped.
* Arrange shrimp on a white platter, garnish with fresh bean sprouts (chopped up small) and very small slices of lime wedges. You may add a drop of spicy sesame oil if you have it stocked.
July 29th, 2010 at 9:46 am
small piece of watermelon,top with a piece of tomato and a mint leaf, a little pepper.
if you like you can ad a small piece of goatcheese.
this is a great summer snack or party snack in this heat.
July 29th, 2010 at 9:55 am
Banana Pudding Bites: makes at least 35 or more at 12.65/.36
1 large box of vanilla pudding 1.99
1 pint of heavy cream 2.99
1 box of vanilla wafers 3.99
1 can of whip cream 2.99
2 bananas .69
Prepare pudding as directed, substitute cream for milk.
Let sit over night in fridge to get really thick. Only prepare bites right before you are ready to serve.
Place 1 tsp of pudding on each vanilla cookie flat side, add 1 slice of banana & top with a spray of whipped cream! Yummo
July 29th, 2010 at 9:57 am
Stuffed Dessert Dates:
Split and pit medjool dates.
Fill with almond butter (or other nut butter of choice).
Add mini chocolate chips and/or crushed nuts (peanuts, cashews).
Enjoy
July 29th, 2010 at 10:52 am
These zucchini party tarts are tiny but delicious. Pretty easy to make and not expensive at all!
http://www.cooking4carnivores.com/2009/06/zucchini-party-tarts.html
July 29th, 2010 at 1:47 pm
Bag of small bit size bagel crisps 2 bags
smoked salmon 2 lbs
tiny 1/16 dollop caper 1/2 jar
whipped cream cheese 3 oz
shred of scallions 1/2 piece
set on deviled egg tray
chill 15 min to set
serve 20 40
for about 8 dollars
July 29th, 2010 at 2:26 pm
Soak spring roll wrappers for 1-2 minutes, dry on paper towel
For each spring roll add:
1 cooked shrimp (sliced in half length way)
1 small bunch of fresh cilantro
1 small amount of sprouts
A few julienned red pepper slices
Assemble and roll into a tight eggroll
Cut in half and serve with peanut sauce
July 29th, 2010 at 3:42 pm
Buy a bag of Kettle Krisp chips and take out all the nice big ones. Put a little dollop of Sour cream on each one and a of sliver of some of the salmon trim from the seafood case and a small piece of fresh dill. Put in mouth and enjoy. Some of the other thicker chips can be used in the same way as a base for mouth sized bites
July 29th, 2010 at 6:56 pm
I love to serve a veggie tree during the holidays. Cover a styrofoam cone with lettuce leaves. Stick tomatoes onto the lettuce with toothpicks to resemble ornaments and serve alongside ranch dip for dipping. So good and festive and the perfect holiday small bite.
July 30th, 2010 at 4:23 am
Summer Fruit appetizer
2lbs fresh strawberries
1 pint fresh blueberies or blackberries
1 small container low fat vanilla yogurt
1 small container low fat sour cream
1 tabelsoon agave or sweetner of choice
soak & drain fruit: core strawberries and cut bottom off, so that strwberry stands up and is hollow in center. mix yogurt, sour cream and sweetner. dollop into center of each strawberry( I place in sandwich bag, cut off one corner and squeeze it into each strawberry. Place blueberry on top. ( you may substitute low fat whipped cream instead of half soour cream & yogurt.
July 30th, 2010 at 2:55 pm
A great Christmas time mini dessert…
365 brownie mix, toffee chips, apple-diced, a little sugar and cinnamon, 365 whipped cream
Prepare brownie mix and add toffee chips to batter, bake in mini muffin pan. Saute apple pieces with sugar and cinnamon. Once brownies are baked, top with sauteed apple pieces and add a dollop of whip cream next to each mini dessert… enjoy!
July 30th, 2010 at 4:05 pm
Nori Rolls with Almond Pate!
In a food processor, blend some almonds, soy sauce, garlic, lemon and water until smooth and creamy. Then slather it on a piece of sushi nori, and layer on some sliced carrots, cucumbers and any other veggies you have lying around. Start at one end, roll it all up- then slice, and serve! EASY! Together, all my ingredients came out to $6.45— I made enough rolls to cut up 15 bites! That’s $0.43 a piece! WOOT!
http://www.pranawellness.org/1/post/2010/06/nuts-for-nuts-part-2.html
July 30th, 2010 at 4:47 pm
i like it
July 30th, 2010 at 8:13 pm
my favorite recepy, in not necesarly december orianted, but its this: Whole milk plain yogurt, mix with it a little ginger syrup from Whole Foods, add cinamon, and flax seed, and you have a healthy , delicious , filling snack. And I guess you could eat it in December too.:)
July 30th, 2010 at 8:17 pm
Bake Whole Foods herb garlic chicken sausage until about 85% done. Slice them on the diagonal and sauté with sweet red peppers cut to the same size as the sliced sausages. Place one slice of sausage, one slice of the pepper and a large blackberry together on a toothpick and serve.
July 30th, 2010 at 10:41 pm
Bacon Wrapped Dates
If the bacon is thin, use a 1/2 slice for each portion.
If the bacon is thick, use a 1/3 slice for each portion.
Wrap bacon piece around a date. Put a toothpick through the bacon and date to hold.
Place in a deep cookie sheet. Bake at 375 degrees for 10-15 minutes, then turn and continue backing for 10 minutes. Remove dates and place on a paper towel.
In a small sauce pan, put 1/4 cup apple jelly and 2T soy sauce. Stir over low heat for 5 minutes.
Use sauce for dipping or place the dates on a plate and drizzle with sauce.
July 31st, 2010 at 9:18 am
Stuffed Mushroom Caps
Take a pound of mushrooms.
Remove stems and put aside.
Wipe off tops.
Rinse stems and mince stems. Add stems to 1/4 cup breadcrumbs, 1/4 Parmesan cheese, one small minced white onion, garlic power and mix well.
Stuff mushroom caps with mixture. Set in baking dish. Drizzle lightly with olive oil.
Bake at 425 until sizzling hot.
Place small pieces of your favorite white cheese on top, I use provolone.
put back in oven until cheese melts.
Serve.
These are great hot, warm or room temperature.
July 31st, 2010 at 10:58 am
Ingredients: Container of fingerling potatoes, tub of sour cream, package of smoked salmon.
Slice fingerling potatoes in half, the long way. Toss in sea salt and olive oil. Roast until done. Top w/ dollop of sour cream and piece of smoked salmon. Enjoy.
July 31st, 2010 at 3:36 pm
Norwegian Christmas Smoked-Salmon Pinwheels
Here is a recipe my Norwegian husband enjoys making for guests — maybe because he uses Norwegian smoked salmon!
These look beautiful, taste divine, and give a luxurious sensation, while only costing about 35 cents each! They can be made several days ahead and refrigerated, but better hide them or they will disappear before company arrives!
Ingredients:
White flour rollups (flour tortillas), $2.49
One 16-oz. pkg. smoked Norwegian salmon, $19.99
Two 8-oz. pkgs. Kraft cream cheese, room temperature, $4.38
One bunch fresh organic dill, washed and coarsely chopped, $2.49
Cut salmon into small pieces and divide into four parts (for the four rollups).
Spread the cream cheese on the tortillas, using 1/2 pikg. per tortilla.
Strew the salmon pieces over the cream cheese.
Sprinkle the dill over the salmon.
Roll up, rather tightly, as if you were making a jelly roll.
Tamp down each roll a bit, so it all sticks together and ingredients adhere.
Slice horizontally, into about 22 slices per roll.
Arrange on a lovely platter and decorate with more dill or other decoration.
Watch your guests demolish them as they ooh and aah!
July 31st, 2010 at 3:38 pm
Ask bakery to slice a French baggette. Cover top of baggette with a thin layer of cream cheese. Top with two small basil leaves or one large one cut in half (both halves on one piece of bread. Top basil with sun dried tomato well drained and again cut in half if large. The reason I cut the basil and sun dried tomato in half is that this is usually a two bite treat and it is easier for your guests if pre-cut.
July 31st, 2010 at 7:50 pm
Make brownies replacing apple sauce with oil to make them low fat. Cut them into small squares about 2 inches by 2 inches. Place a raspberry on top to add fiber and color. What a treat.
July 31st, 2010 at 10:59 pm
Mini crackers and peanut butter sandwich dipped in chocolate.
August 1st, 2010 at 5:49 am
Polenta Squares are a great affordable app! First make the polenta:
1 1/2 cups polenta
1 1/2 teaspoons salt
2 cups water
1 quart 365 chicken broth
1. Preheat the oven to 350 degrees. Combine the polenta, water and salt in a 2-quart baking dish, and stir together. Place dish in the oven and bake about 30 minutes one hour. Remove from the oven, stir and continue to bake for 20 minutes. Remove from the oven, and stir again and continue to bake for 10 to 20 minutes, until stiff. Remove from the oven and allow to cool, then cover and chill for one hour or more. Cut polenta into 16 squares.
Here are two ways to top the polenta squares:
#1
-polenta squares
-8 marinated mozzarella balls, halved
-1 cup 365 organic tomato sauce (Italian herb)
Preheat broiler. Set broiler to high. Grease a baking sheet and place polenta squares on the baking sheet. Top with a dollop of marinara and half a mozzarella ball. Broil about 5 minutes until polenta is warm and cheese is melted.
#2
-3-4 oz blue cheese, sliced extra thin
-honey, to taste
-1 pear, sliced thin
Preheat broiler to high. Grease a Baking sheet heavily. Place polenta squares on baking sheet. Top each with a slice of cheese and a slice of pear. Drizzle desired amount of honey over the top. Broil for about five minutes until polenta is warm and cheese is melted.
August 1st, 2010 at 12:47 pm
Crispy rice paper rolls filled with brie and fresh herbs. Slice or make them bite size and serve with 365 everyday value organic raspberry vinaigrette dressing or a fresh raspberry coulis. This recipe is great for vegetarian and gluten free party guests.
August 1st, 2010 at 12:47 pm
edit* in step number one add water AND BROTH to polenta*
August 1st, 2010 at 12:49 pm
Assemble prosciutto and brie slices between bread
Brush the outside of sandwich in egg wash and milk
Pan fry both sides in butter
Cut each sandwich in quarters
Serve with a toothpick in each quarter to hold together
August 1st, 2010 at 7:44 pm
Spicey Cauliflower Pancake with Curry Dip Mix
Take one head of cauliflower boil for 10 minutes till tender. Drain and pat dry. Put cauliflower, 2 eggs, 1/2 cup of bread crumbs, 1/4 tbsp of each of parsley, garlic, cayenne pepper, and onion and mixx till you make a batter. Heat olive oil and wait till oil is hot. Place batter into hot oil and flat mix to make a cauliflower pancake.
Mix 2 tbsp of curry powder, 1/4 teaspoon of organic sugar and plain yogurt to ceate dip for cauliflower pancakes.
August 1st, 2010 at 8:42 pm
Mini Bacon and Cheese Quiches
36 wonton wrappers
1 onion, finely chopped
1 cup egg substitute
1 1/2 cup evaporated milk
1/2 cup shredded cheddar
4 slices of bacon, crumbled
Preheat oven to 350. Coat muffin cups with cooking spray. Gently press 1 wrapper in each cup. In a small skillet, stir fry the onion until tender. Set aside. In a large mixing bowl whisk egg substitute, milk and cheese. Stir in bacon and onion. Fill each wrapper with about 1 generous tablespoon of mixture. Bake until edges are set and brown, about 20 minutes.
August 2nd, 2010 at 1:05 am
Figs Stuffed with Blue Cheese & Drizzle With Honey & Fresh Lavender
Fresh Figs
Blue Cheese
Honey
Fresh Lavender
Take figs and make a cut in the center of the fig to stuff the blue cheese. Then roast figs on 375 degrees on a baking sheet till figs are tender for about 8 to 10 minutes. Then drizzle figs with blue cheese with honey and sprinkle with lavender. This is a party in your mouth. You family and friends will be in heaven.
August 2nd, 2010 at 7:49 am
Baked Parmesan Tomatoes 4 – 6 servings
INGREDIENTS
4 tomatoes, halved horizontally
1/4 cup freshly grated parmesan cheese
1 teaspoon chopped fresh oregano
1/4 teaspoon salt
Freshly ground pepper to taste
4 teaspoons extra-virgin olive oil
DIRECTIONS
Preheat oven to 450 degrees F.
Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.
August 2nd, 2010 at 9:00 am
Take pre-packaged phyllo tartlet shells. Bake until slightly gold (10 mins on low setting). Mix Mascarpone cheese and freshly whipped whipping cream with powdered sugar or sugar subsitute to taste. Fold together and scoop into shells. Top with fresh blueberry, raspberry or strawberry, drizzle with melted chocolate for dramatic effect.
August 2nd, 2010 at 3:00 pm
My favorite new snack takes only minutes to make and is genuinely tasty and healthy! I use one whole-wheat pita and cut it into fourths. I then tear apart the fourths in order to have eight separate pita triangles. Next I lightly brush each triangle with all-natural olive oil, garlic and chili flakes and lightly toast them in a conventional oven making them into a pita “chip”. I them top each pita triangle with a dollop of hummus and sometimes red pepper and/or olives when I’m feeling more adventurous. So YUM!!
August 3rd, 2010 at 3:32 am
Smoked Salmon Bites: This is a cheap and very easy recipe that works great at parties and pot lucks.
– Smoked Salmon (thinly sliced)
– Cream cheese spread
– Capers
– Chives (chopped)
Spread a thin layer of cream cheese spread onto a slice of smoked salmon. I’ve used both plain and veggie spread and both are delicious. Sprinkle with chives and capers. Roll the salmon and slice into bites. Be sure and use a very sharp knife to make clean cuts.
If you are using plain cream cheese spread try jacking it up with some lemon rind.
Serve on toothpicks or as finger food.
August 3rd, 2010 at 9:52 am
These bites are easy to make, look beautiful and taste delicious
1 container of 365 Cream Cheese Spread
1 jar of Earth and Vine Red Pepper and Ancho Chili jam
I box of Finn Crisp Original Crackers
Marin Gourmet Aubergine Spread
Spread cream cheese on half a Finn Crisp
Add a tiny dollop of Aubergine Spread
Top with a tiny dollop of red Pepper and Ancho Chili jam
Enjoy!
August 3rd, 2010 at 1:57 pm
Simple, refreshly, very healthy!
Dressing:
4 oz Westbrae Natural Stoneground Mustard + 1-2 tbsp Cold Pressed EVOO + 1 packet Stevia
Cucumber slices, spread with the honey mustard sauce and topped with sunflower sprouts
August 3rd, 2010 at 3:09 pm
Simple, and healthy, but rich and creamy
Zucchini sliced into medallions topped with a slice scoop of ripe avocado, 1/2 a cherry tomato (optional), and dressed up with a sun-dried tomato pesto sauce.
Pesto:
1/4 cup fresh Basil
1-2 tbsp garlic infused evoo (from WF)
2 tbsp water
4 soaked sun dried tomatoes
Drizzle over your avocado/zucchini slices
Sea Salt to taste!!
August 3rd, 2010 at 3:13 pm
365 Deviled Eggs- A low cost and healthy Deviled egg alternative.
* Hard Boiled eggs
* Whole Foods Red Pepper Hummus
* Chopped fresh chives- finely diced
or paprika
Cut hard boiled eggs in half and remove yolks. Place red pepper hummus in a pastry bag and fill egg halfs with hummus.
Granish with fresh chopped chives or sprinkle with parika.
August 3rd, 2010 at 9:28 pm
Hummus “deviled” eggs. Instead of using egg yolk to fill the egg halves, I like to use spicy hummus.
Another small bite I love is English cucumbers topped with cottage cheese and a small piece of roasted bell pepper or fresh dill.
August 3rd, 2010 at 11:14 pm
Black Olive & Cream Cheese Penguins:
INGREDIENTS:
Black Olives – 1 Can Queen Size and 1 Can Small Size (Pitted)
Cream Cheese – 1 Package
Carrot Chips – 1 Bag OR Carrots – 1 Bunch
Pimentos – 1 Can*
Toothpicks – 1 Box
*Optional
DIRECTIONS:
Rinse and drain both cans of olives and pimentos. Let the cream cheese come to room tempurature so it is easier to work with. Stuff the queen sized black olives with the cream cheese and cut a slit in one side of the olive (the body of the penguin). Cut the carrots/carrot chips into triangles (the penguin’s beaks). Cut a slit into the small black olives (the penguin’s head)and insert the beak into the olive. Cut the carrots/carrot chips also into penquin feet (whichever way you want). After both olives are finished, stack the head on top of the body and attach them to the feet by securing with a toothpick.
(*OPTIONAL)If you want to make scarfs for the penguins, just wrap a pimento around the neck. If it has trouble sticking use a dab of cream cheese to hold.
Once finished, put the penguins on a flat tray with a small layer of cream cheese on the bottom of the tray to help the penguins stay upright. Plus it gives the illusion of the penguins maching on snow.
I know that this recipe is long and time consuming, but the finished product is well worth it and your guests will be talking about it all evening. ENJOY!
August 4th, 2010 at 1:19 pm
Jalapeno & Cheddar Poppers
Ingredients:
18 large jalapeño peppers
1 1/4 cups finely grated sharp cheddar cheese
3/4 cup chopped corn kernels
2 Tbs. minced green onion, white and green portions
Kosher salt and freshly ground pepper, to taste
Directions:
Cut 1/4 inch off the top of each jalapeño pepper; reserve the tops. Using a pepper corer or a thin knife, hollow out the centers of the peppers, removing the seeds and ribs; do not cut through the flesh.
Prepare a grill for indirect grilling over medium-high heat.
In a bowl, stir together the cheese, corn and green onion, and season with salt and pepper. Stuff the center of each pepper with 1 to 2 Tbs. of the cheese mixture, filling to within 1/8 inch of the top of the pepper. Place the filled peppers upright in a jalapeño pepper roaster and set the cut tops back on top of the peppers.
Place the pepper roaster on the grill over indirect heat and cover the grill. Roast until the peppers are tender and the cheese is melted, about 25 minutes.
Transfer the jalapeño poppers to a platter and serve immediately. Makes 18 jalapeño poppers.
August 4th, 2010 at 2:43 pm
katie’s deviled eggs
1 dozen hard boiled eggs
¼ lb. cooked crumbled bacon or panchetta
1 stalk celery chopped
1 clove garlic minced
2 tsp. each cayenne, paprika, chili powder
salt and pepper to taste
cut eggs in half, place yolks in a separte bowl, add ingridents blend with ½ cup light mayonnaise and 1 tsp. mustard. Fill eggs and serve!
tip you can also use Vegan mayo!
August 4th, 2010 at 6:18 pm
Flour or wheat tortillas
3 oz Cream cheese
2 T Basil pesto sauce
provolone cheese slices
tomato, sliced thin
ripe avocado, sliced thin
mix together the cream cheese and the pesto until blended. spread a thin layer completely over a flour tortilla (soften them up in the microwave if not pliable) Layer provolone cheese slices, avocado and tomato. Roll tightly. Continue until cream cheese mixture is finished. Cut off end and discard (or eat) and slice the rolls into 1/2 inch slices. Arrange on platter. Not only do they taste great but the colors (red, green and white) are perfect for the holidays!
August 4th, 2010 at 6:20 pm
50c or less. Hmm!
4 oz of crumbled feta cheese
4 ounces of fresh baby spinach
1 tsp of dill
1 medium onion
1 tbsp extra virgin olive oil
4 ounces of egg substitute
1 baguette sliced
Saute onion in olive oil for three minutes. Add dill and spinach stirring and simmering for two minutes. Toast baguette slices lightly. Add egg substitute and feta cheese and simmer until the mixture is firm. Spoon the ingredients on top of the toasted bread. Makes about 12-15 “small bites” suitable for four people for breakfast or lunch along with generous servings of fresh fruit.
For those looking for a boost in cholesterol, go ahead and use fresh eggs.
August 4th, 2010 at 6:51 pm
Wild Mushrooms on Polenta Rounds
Servings: 8
Preparation Time: 25 min
Cooking Time: 18 min
Ingredients
1 prepared polenta log, sliced into 16 rounds
olive oil (for greasing pan)
8 tsp grated Parmesan cheese, divided (Parmigiano Reggiano recommended)
2 tsp olive oil
1/4 pound(s) mushroom(s), shiitake caps and Baby Bellas, sliced
1 tsp rosemary, fresh, chopped
1/4 tsp table salt
1/4 tsp black pepper, freshly ground
3 Tbsp 1/3 less-fat cream cheese
1/4 cup water
2 Tbsp parsley, fresh, chopped (for garnish)
Instructions
Preheat oven to 450ºF. Line a baking sheet with nonstick foil (for easy clean-up) or oil pan
Arrange polenta on pan in a single layer. Lightly coat polenta with oil and sprinkle each with 1/4 teaspoon of cheese; bake until cheese is lightly browned, about 15 to 18 minutes.
While polenta rounds bake, prepare mushroom topping. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and cook until softened, stirring occasionally, about 7 minutes. Stir in rosemary, salt and pepper; cook about 1 minute.
Stir cream cheese and water into skillet; cook over low heat until cream cheese melts and mixture looks creamy, about 2 to 3 minutes.
To assemble, place about 2 tablespoons of mushroom mixture onto each polenta round. Sprinkle each round with 1/4 teaspoon cheese; sprinkle with parsley to garnish. Yields 2 polenta rounds per serving.
(adapted from a Weight Watches Recipe)
August 4th, 2010 at 7:00 pm
South of the Border Small Bites
Spoon 1/2T of homemade or storebought guacamole onto a tortilla chip (round yellow corn preferred). Sprinkle black beans & diced mango on top & lightly press into guacamole. Drizzle with sour cream mixed with lime juice (to taste) & sprinkle with finely diced cilantro.
August 4th, 2010 at 7:09 pm
Smoked Salmon Chips
Use black pepper flavored chip as a base for the small bite. Dollop each chip with fat-free greek yogurt. Top with tsp. of minced smoked salmon and sprinkle with chopped chives.
You can mix and match the chip flavors and toppings for a wide variety of combinations…consider sweet potato, beet or malt vinegar chips with sour cream or creme fraiche. Smoked turkey bits, small shrimp or minced ham are good alternatives. Try chopped cilantro, green onions or flat leaf parsley. The combos are endless!
August 4th, 2010 at 7:10 pm
Simple but amazing! Your taste buds will pop and thank you!
A hearty Blue Cheese chunk
Actual Honeycomb chunk with dripping honey attached
A nice sourdough bread cut in smaller pieces or sliced apple, pear, fig or all four for variety (one each)
Set the blue cheese on top of your choice and then set the dripping honeycomb on top of the blue cheese. If you want to heat it up on the bread or fig first then put it under a broiler and watch carefully. Don’t close oven door. Wait until it sizzles and browns a bit. Serve with a cabernet sauvignon or if it is a brunch then serve with champagne. Cheers!
August 4th, 2010 at 7:27 pm
Coconut milk “Icecream:”
Mix together:
2 cans (15 oz) of 365 organic coconut milk and 1/2 cup 365 agave (or honey or maple syrup)
1-2 tablespoons of vanilla extract and 1 tablespoon coconut flavoring (or whatever flavoring you want to use)
Cool in the refrigerator for about an hour before putting it in your ice cream machine.
Add shredded coconut when it is almost finished if you like.
You can make it sweeter by adding more sweetener and you can add whatever trimmings you want.
Vegetarian, Vegan, Gluten Free
August 4th, 2010 at 7:42 pm
STEAKHOUSE BRUSCHETTA
makes 24-36 (depending on size of baguette)
24-36 slices baguette
olive oil
1 garlic clove,halved
3/4 1b boneless sirloin steak
salt and pepper
1 cup mayonnaise
1 cup blue cheese crumbled
2 T. white vinegar
1 teaspoon dry mustard
1 1/2 cups tomatoes seeded , chopped
1/4 cup chopped fresh basil
2 T olive oil
Basil leaves
Preheat oven to 450degrees
brush baguette slices with oil and toast 3-5 minutes or until golden
let cool, rub with garlic.
seaston steak with salt and peper, heat a skillet over medium high. seat steak for 4 minutes on each side (for med.rare) let rest 10 minutes then dice
mix mayoonnaise,blue cheese,vinegar and mustard together. in a second bowl toss tomatoes,basil,and 2 T oil with steak, salt to taste. Spred cheese mixture on toasted bread and top with steak mixtue. garnish with basil
(not a meat eater? the steak can certainly be omitted) aslo cut baguette on a bias for most surface area.
Enjoy and happy holidays
August 4th, 2010 at 7:58 pm
MU SHU WONTON CUPS
(You will need a mini-muffin pan to make the cups. they can be made a day ahead and stored in an airtight container
makes 24 cups total time 45 minutes
24 wonton wrappers
2 T unsalted butter,melted
4 T plum or hoisin sauce, divided
1 cup pork loin diced
5 T soy sauce divided
3 T chicke broth or water
1 T. sugar
1 T toasted sesame oil
2 t. cornstarch
2 t vegetable oil
3/ cup carrot shredded
3/4 cup red bell pepper cut into strips
3/4 cup scallions,sliced
sliced scallinons and toasted sesame seeds
prehat oven to 400degrees
brush both sides of wonton wrappers with butter; tuck into mini muffin cups. bake 6-8 min o until golden. when cool brush insides of cups usng 2 T plum sauce.
mix pork with remaining 2 T plum sauce and 1 T. soy sauce. In another bowl,shisk remaining 4T.soy sauce with broth, sugar,sesame oil,and crnstarch; set aside
heat oil in a nonstick skillet over med-high;add pork and saute 3 minutes. stir in carrot bell ppper and scallions, cook 3 minutes then add broth mixture. simmer until sauce i syrupy about 1 min. fill cups with pork mixture garnish wit scallions and sesame seeds
August 4th, 2010 at 8:10 pm
Does this need to be an original recipe?
August 4th, 2010 at 8:12 pm
Our family favorite is :
GOAT CHEESE – STUFFED MUSHROOMS:
Olive oil, for baking sheet
3 slices white sandwich bread
1 small garlic clove, coarsely chopped
1 log (5 ounces) soft goat cheese, crumbled
1/2 cup fresh parsley leaves
1/4 teaspoon red-pepper flakes
Coarse salt
2 packages (10 ounces each) white button mushrooms, stems removed
Preheat oven to 400 degrees. Lightly oil a rimmed baking sheet.
In a food processor, pulse bread and garlic until fine crumbs form; set 1/2 cup aside. To food processor, add goat cheese, parsley, and red-pepper flakes. Season with salt, and pulse filling until combined.
Spoon filling into each mushroom, and roll filled side in reserved breadcrumbs. Place on prepared baking sheet; bake until mushrooms are tender and lightly browned, 15 to 20 minutes.
Our friends just love it!! Serve with some white wine….! mmm ..yumi!
August 4th, 2010 at 8:24 pm
Chili Bean Dip – In Crock Pot heat 3- 15 oz cans chili with beans. Brown 1 1b ground turkey or lean ground beef in skillet with salt, pepper, and garlic powder. Add 1 – 4 oz can chopped green chili’s to meat. Melt 1 – 8 oz package cubed cream cheese (low fat or regular) and a 16 oz package cubed Velveeta cheese into browned meat mixture and stir until melted. Add meat mixture to warm chili and mix. Serve with tortilla chips and nacho rings on the side.
August 4th, 2010 at 8:35 pm
Hazelnut and Fig Crackers with Brie Cheese has been a favorite at my house all summer, perfect for the dog days of August! they were a hit with all ages, my newly graduated engineer grandson, his college student sister, my daughters and son. Yummy!
August 4th, 2010 at 8:45 pm
Greek Salad Skewers
(can use party toothpicks or tiny skewers you have on hand)
serves 4 to 6
1/4 english cucumber
kosher salt and freshly ground pepper
1/4 lb feta cheese cut into 16 small squares
8 pitted kalamata olives,halved
8 ripe grap or cherry tomaotes halved
2 tbs extra virgin oil
cut four 1/2 -inch thick diagonal slices from the cucumber and then quarter each slice. set the cucumber pieces on a large serving platter and season with 1/4 tsp each salt and pepper. top each with a piece of feta and then an olive half. stab a toothpick down to secure it. drizzel wth the olive oil,sprinkle with some more black pepper, and serve.
can double triple etc the recipe
perfect holiday colors and very easy
August 4th, 2010 at 9:00 pm
vidalia onion balsamic fig pizza
ingredients:
pizza dough
Stonewall Kitchen vidalia onion fig sauce
Dried Figs
goat cheese
fresh basil leaves
optional:
roasted garlic powder
salt
pepper
cover cookie sheet or baking sheet with aluminum foil and cover with non-stick spray
Roll out home-made or store bought pizza dough thin – preferably to the edges of the pan
spread Stonewall Kitchen vidalia onion fig sauce onto dough
cover dough with quarter slices of dried figs, fresh basil leaves, and goat cheese
lightly drizzle thick, aged balsamic vinegar or balsamic vinegar reduction over the top
sprinkle salt, pepper, and garlic powder on top of pizza to taste (optional)
bake at 400-450 degrees F for 15=20 min or until edges turn brown
let cool
cut into bite-sized squares and serve warm or cool
Pizza Dough:
3 Tbs plus 1 cup warm water
3 Tbs active dry yeast
1 Tbs honey
3 Tbs Olive oil
3 1/4 cup flour
salt to taste
combine 3 Tbs water, yeast and honey in a bowl, mix well and allow to sit for 10 min. (If yeast does not create a foam layer in the bowl, throw mixture away and start again with new yeast.)
slowly combine remaining ingredients together incrementally. knead mixture with hands until it reaches a doughy but not sticky consistency.
cover in bowl and let rise 1.5 hrs.
Punch down and divide dough into two equal parts. Roll out one ball into dimensions of cookie sheet and begin using!
August 4th, 2010 at 9:14 pm
2# red creamer potatoes
16 oz container of sour cream (or alternative)
1 to 2 jars of your favorite caviar ( no need for expensive )
cut the potatoes in half and bake until lightly crispy at 350′
let cool and top with a 1/2 teaspoon of sour cream and top with caviar to your tastes.
August 4th, 2010 at 10:18 pm
People and kids who don’t think they like cauliflower, flock to this truly delicious and nutritious finger food. It’s easy to make ahead and reheats exceptionally well, so hosts can make Popcorn Cauliflower well ahead and enjoy their guests. Budget-priced, Popcorn Cauliflower qualifies and well under your 50 cents per piece criteria for submissions.
Many thanks to you, Whole Foods, for making my shopping all year round a great joy and healthy alternative to other supermarket’s processed foods. Viva, Whole Foods!
POPCORN CAULIFLOWER
Chili Dipping Sauce:
1/2 cup canola mayonnaise
1/4 finely chopped marinated green olives
2T. lemon juice
1T. horseradish
1/2t. chili powder
1/2T. butter
1 large head cauliflower
2 eggs
1/4 cup flour
2T. dulse or flaked kelp
1 1/2T. sesame oil
1t. Dijon mustard
1/4t. sea salt
1/4t. black pepper
1/4t. chili powder
1/4 cup water (as needed)
Preheat the oven to 375º.
Mix all the ingredients for the dipping sauce in a small bowl and place in the refrigerator to chill.
Using your fingers, snap off individual cauliflower florets or cut them off with the tip of a sharp knife from the core. Slice any of the florets in half that are 2” round or larger.
Place a buttered, glass, baking dish or cookie sheet in the oven to heat, that will fit all the cauliflower in a single layer and allow for space in between the florets,
Beat the two eggs together with a fork, in a large, deep bowl. Add the remainder of the ingredients with only as much water needed to form a thick batter that will not quite pour.
Toss the cauliflower florets into the mixture and coat evenly. Then spread the battered cauliflower out on the hot baking dish, leaving space between each floret. Bake for 20 minutes or until the bottoms are crusty.
Using a thin metal spatula to preserve the coating, turn the cauliflower and bake for another 15-20 minutes or until crisp and lightly browned all over. Serve hot with the chilled chili mayo.
August 4th, 2010 at 10:43 pm
I love small bites! One of my fav bites is sweet which is nice in the sea of savory bites out there. Slice the tops off strawberries so that they sit flat. Then cut two slits at the point of the strawberry (like an X) so that you can open up the strawberry bit – set aside. Whip together 1 package of cream cheese, whip cream, vanilla and some powdered sugar. Pipe the cream cheese mixture into the strawberries and top with a mint leaf. Voila! A lovely tasting and looking sweet bite that everyone enjoys!
August 4th, 2010 at 11:35 pm
2 Very simple , but absolutely delicious small bites that are always a hit.
Blue Cheese & Fig
Large chunk of blue cheese
Fig spread
Crackers ( any kind)
Put blue cheese on plate,pour fig spread over it. Serve on/with crackers and or fruit like apples/pears. Yummy.
Cream Cheese w/ a Kick
Block of cream cheese
Jalapeño jelly or other spicy/ sweet sauce like Asian sweet chili sauce
Crackers ( any kind)
Put cream cheese on plate, pour jelly or sauce over it. serve on/ with crackers. Addictive !
August 4th, 2010 at 11:44 pm
De-constructed French Onion Dip
For the potatoes:
2C white vinegar
1LB waxy potatoes, cut into 1/4-inch slices lengthwise
2T extra virgin olive oil
1tsp sea salt, plus more for seasoning
1/4tsp black pepper
Place potatoes in medium saucepan and cover with vinegar.
Bring to a boil, then reduce the heat and simmer for about 5 minutes, or until the potatoes are just fork tender. Let the potatoes cool in the vinegar for 30 minutes. Drain well, then very gently toss with olive oil, salt, and pepper.
Heat the grill to medium high. Grill potatoes until golden on one side, then flip and grill the other side (about 3 – 5 minutes per side).
For the onions:
4C (3 large) onions
1-3T water
6 garlic cloves, pressed or minced
1/2 tsp salt
1/2 tsp dried thyme
1tsp balsamic vinegar (optional)
1tsp dry red wine (optional)
Combine onions, 1T water plus all other ingredients in a dutch oven. Cook, stirring often and adding water as needed, over medium heat until the onions are dark brown, sweet, and richly flavored (at least 1 hour, maybe longer, depending on onions and how dark you want them. The darker the better, so you may want to do this for a couple of hours. Just make sure they don’t burn.) Can be refrigerated for up to 3 weeks.
Assembly:
Potatoes (from recipe above)
Sour Cream (1 container, Low Fat or your choice)
Onions (from above recipe)
Place potatoes on serving tray. Top with a dollop of sour cream and a fork full of onions.
August 5th, 2010 at 7:05 am
Veggie Sausage Cups
1 package refrigiated wonton squares
1 package soy sausage (ground sausage style)or ground sausage if
non veg
1 package cream cheese
1 can of diced tomatoes with chillies
1 small onion
garlic
salt
pepper
cut onion in small pieces and cook it until translucent, add crushed garlic and let it cook for 3 mins with onions, occasionally stirring. Add ground soy sausage and let it cook for about 10 mims. Add in diced tomatoes and let it cook with the rest of things for about 10 mins, add cream cheese salt and pepper and stir until all mixed up. Let it simmer for about 5 mins.
while that is cooking…
sparay mini muffin pan with non stick cooking sparay and put wonton squares in the holes. Put in oven for about 5 mins at 350 degrees or until golden.
Put sausage mixture in wonton cups, Enjoy!
August 5th, 2010 at 7:06 am
Ingredients –
2 bell green peppers
Reduced Fat Cream Cheese
One thing of fat free sausage
Reduced Fat crescent rolls (the kind you bake)
Cook the sausage in a pan until it’s no longer red, drain the grease. Mix with the cream cheese and melt until the two are thoroughly mixed together (in the meantime, slice the green bell peppers into thick slices.) When melted together, scoop a spoonful of the mixture onto a bell pepper slice then roll up in a crescent roll, place on cookie sheet until all crescent rolls are used. Then heat in oven, following crescent rolls instructions. A delicious, cheap and easy appetizer that has been a major crowd pleaser with all of my friends. Enjoy!
August 5th, 2010 at 7:47 am
Fried Stuffed Olives 2lbs of stuffed olives,1/2 cup of plain flour,2 eggs, 1/2 cup of bread crumbs,2/3 cup of vegetable oil for frying………..Blot the olives on paper towels to remove the excess oil. Roll in flour, then dip into beaten eggs and finally gently roll in bread crumbs. Fry in vegetable oil till they are golden. Place them on a paper towel. Serve hot with a side of warmed tomato sauce*****I prefer the olives stuffed with cheese.
August 5th, 2010 at 7:54 am
Small Bites Entry: Belgium Endive Boats
Separate leaves of Belgium Endive (alternating white and purple is attractive) on a platter. Place a dallop of herbed cream cheese in the bottom 1/3 of the endive and top with a piece of chive or finely chopped red bell pepper.
Quick, healthy and delicious!
August 5th, 2010 at 7:55 am
Goat and Cream cheese stuffed peppers with tomatillo sauce.
Using green and red jalapenos for a festive Christmas look…cut in half and remove seeds & membrane, blanch 10 seconds in boiling water to soften (do not over soften. Roast pine nuts. Mix goat cheese and cream cheese over low heat.
Stuff peppers with cheese mixture. Drizzle with tomatillo sauce and pine nuts and serve.
For sauce: sautee’ tomatillos and chopped onion. Blend with chicken or vegetable stock to desired consistency and add cilantro.
August 5th, 2010 at 8:52 am
Easy and really good:
1. Sweet mini peppers
2. Shredded cheddar cheese (or any other one you like)
3. Sour cream
4. Real mayonnaise
Cut off tops from peppers, save. Mix cheese with mixture of sour cream and mayo (50/50) until cheese is all coated and a nice sticky consistency. Stuff each pepper with cheese using a teaspoon, making sure that you press the cheese mixture in very well. Cap each pepper with initially cut off top.
This can be served as a whole mini pepper, or cut crosswise into colorfull wheels. Delicious!
You can serve them
August 5th, 2010 at 9:02 am
Salty and Sweet Sticks
Take a canteloupe and scoop out as many melon balls as possible. Then, cook up some bacon and break into small pieces and place 1 melon ball and 1 part of bacon on a toothpick and wiola! enjoy!
August 5th, 2010 at 9:10 am
Elegant and fun dessert, “Mini Berry Pie”: An organic vanilla wafer cookie as the base; spread lightly with whipped cream; place half a strawberry onto the whipped cream; top the strawberry with a puff more of whipped cream; top it off with a few blueberries.
August 5th, 2010 at 9:20 am
Here is my recipe for mini tacos that you can make with pulled pork or rotisserie chicken:
http://onevanillabean.wordpress.com/2010/02/20/mini-pulled-pork-crispy-tacos/
August 5th, 2010 at 9:33 am
Fudge Babies:
* 1 c walnuts (120 grams)
* 1 and 1/3 cups pitted dates (230 grams)
* 1 tsp vanilla extract
* 3-4 tablespoons cocoa powder
1. Chop/blend all the ingredients, using a food processor, Magic Bullet, etc.
2. Roll into cutey-pie little balls.
Other flavors (such as Tirmisu and Snickerdoodle) here:
http://chocolatecoveredkatie.com/baby-making/
August 5th, 2010 at 9:57 am
ROASTED GARLIC SPREAD ON TOASTED SESAME CRACKERS (OR ANYTHING ALIKE)
CHOP OFF EACH END OF THE GARLIC CLOVE IN ITS ENTIRETY.. DRIZZLE WITH OLIVE OIL.
WRAP WHOLE GARLIC CLOVES INDUVIDUALLY IN ALUMINUM FOIL..
BAKE IN OVEN FOR 45 MINS ON 350 DEG.
SERVE ON PLATTER WITH CRACKERS… EACH GARLIC CLOVE CAN SERVE 4-5 PEOPLE.
SUPER EASY, NO MESS, EXTREMELY ECONOMICAL.
August 5th, 2010 at 10:53 am
“Brownie-Bites” (Raw, Gluten-Free, Sugar-Free)
15 pitted dates
1 c almonds (or nut of your choice)
1/4 c unsweetened cocoa powder
1 Tsp water (or more if needed)
Extra unsweetened cocoa powder and/or coconut for rolling the “brownies” into
1. Process dates, almonds, cocoa powder, and water in food processor until blended and sticky.
2. Wet your hands, and roll mixture into little balls.
3. Roll balls into unsweetened cocoa powder or coconut.
4. Eat and enjoy!
August 5th, 2010 at 10:59 am
Blue-cheese potato chips: Boil 6-8 of any kind of potato (baby redskin or new potatoes are yummy), when cooked, slice and then toss in olive oil and season with a bit of salt and pepper, roast in a 425-450 oven for 20 minutes, halfway through cooking time crumble any kind of blue cheese (gorgonzola, stilton, etc, from Whole Foods amazing selection) until golden and melted. Top with a single leaf of any fresh herb (rosemary, flat-leaf parsley, tarragon, chives, etc) for a taste of summer in the middle of winter) and serve.
August 5th, 2010 at 12:48 pm
Pattypan Sweeties with Heat
Recipe by Gabrielle Devenish
This is a perfect, pop-in your mouth canape to serve with your next grill out or Mexican night. It’s easy, cheap and pleases all diets (gluten free, soy free, vegan). Make a lot or a little – probably a lot, as they are addictive!
Makes about 5 small bite appetizers (recipe is easily multiplied)
1 cups mini pattypan squash
¾ c. cooked quinoa
1 oz. Soy cheese
1 Tbsp. onion, brunoise (fine dice)
1 tsp. spicy dry rub (I like Schult’s Dry Rub, a Colorado product)
Hot sauce or salsa to finish (I used Schultz’s Sweet Heat)
Cilantro (opt. garnish)
Hollow pattypans, reserve caps and innards. Briefly sweat the onion in small amount of olive oil; add the cooked quinoa and the dry rub, stir. Remove from heat, stir in soy cheese and squash innards.
Stuff pattypans with mixture, pressing down firmly to get in as much as possible. Replace caps and roast in a 350-degree oven until squash is tender. Alternately, steam in microwave in a covered glass dish.
Finish with a drizzle of hot sauce and a sprinkling of cilantro. Leftover filling can be re-heated and served as a side dish.
August 5th, 2010 at 1:30 pm
Tuscan Bruschetta:
Mix drained Cannellini (white) beans in a bowl with a dash of olive oil, minced sun-dried tomatoes in oil, minced rosemary leaves, and dash of salt. Toast baguette slices under the broiler, rub the toasted slices with a half garlic clove, and top with the bean mixture. Garnish with a few whole rosemary leaves, or a few slivers sun-dried tomatoes, alternating on the platter (red and green looks nice for Christmas).
August 5th, 2010 at 3:13 pm
Raw Crunchers
You will need: Fresh Sliced Apples (spray Lightly with lemon juice to maintain freshness), SunButter (yummy sunflower seed butter), and Ezekial 4.9 Sprouted (Flourless) Cereal (very crunchy)
Adults Small Bites: Roll one end of Apple Slice in SunButter, then roll until Sunbutter is covered in Ezekial 4.9 Sprouted Cereal. Adults love the textures, taste and crunch!
Kid Friendly Small Bites: Serving platter of apple slices with two bowls, 1 for SunButter (kids dip the end of apple in the Sunbutter), and 1 for Ezekial 4.9 Sprouted (kids roll the dipped apple in Ezekial 4.9)
It’s Crunchers! Very Adult and Kid Friendly!
Enjoy! Maraline
August 5th, 2010 at 3:46 pm
Chocolate Pecan Mini Tarts
Crust
5 tablespoons butter, softened
4 ounces light cream cheese
1 cup all-purpose flour
1 tablespoon confectioners’ sugar
1/8 teaspoon salt
Filling
3/4 cup brown sugar
1/3 cup semisweet chocolate chips
1 large egg
1 teaspoon vanilla extract
1/8 teaspoon salt
2/3 cup chopped pecans
Mix softened butter and cream cheese in a bowl until smooth. Blend in flour, a bit at a time, confectioners’ sugar and 1/8 teaspoon salt. Form dough into a disk. Cover in plastic wrap; refrigerate at least 3 hours. If you’re patience-challenged like me, you may want to pop the dough in the freezer for a half hour, then the refrigerator for another half hour to shorten the waiting time.
Heat oven to 325°F. Divide dough into 12 balls; press into one 12-cup muffin tin, pushing dough up over edges. Refrigerate.
Mix brown sugar, chocolate, egg, melted butter, vanilla and 1/8 teaspoon salt in a bowl until combined. Divide half the pecans among muffin cups; top with brown sugar mixture; sprinkle remaining pecans on top.
Bake 20 minutes or until dough is lightly golden around edges. Let sit 5 minutes. Run tip of knife around cup edges to loosen. Remove when cool enough to handle; transfer to wire racks to cool completely.
August 5th, 2010 at 8:33 pm
Veal with Sauteed Kale:
Believe it or not my 3 year old daughter had 3 helpings of this..It makes a great appetizer, side dish or even main dish.
1/2 cup + 2 Tbls extra virgin olive oil
6 large cloves of garlic
2 lb. veal shoulder (cut into 1/2″ bite size cubes)
1/2 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
6 cups of both purple and green kale washed and chopped coarsely
Parmesan Reggiano
Heat over medium heat in a large skillet or wok 1/2 cup of EVOO and add the garlic cloves. Saute the garlic being careful not to burn. When garlic is golden on both sides smash them with a fork to release their juices. Add the bite size veal and saute until no longer pink, approx 6-8 min. Season with salt and pepper. Using a slotted spoon move the veal and garlic to a bowl and set aside. With the juices still in the pan turn heat up high and add the kale (you should hear it sizzle, umm yummy!!!) Saute the kale until you see the juices evaporate, the kale will start to pick up the flavor of the veal, approx 7 min. Return the veal and garlic with any juices back to the pan, toss with the kale and add the remaining olive oil. Lower heat to simmer and cook for another 7 min. Serve in a decorative bowl with large shavings of Parmesan Reggiano, a loaf of Peasant bread and a bottle of Ruffino Chianti Classico Reserve 1994.
August 5th, 2010 at 9:24 pm
PIQUILLO PEPPERS STUFFED WITH GOAT CHEESE…………1/2 12oz jar of grilled piquillo peppers well drained(about 6 pepppers) 6oz. goat cheese, 1/2 cup chopped fresh spinach, S&P to taste, 2 cloves garlic chopped, virgin oil for drizzling……….Mix softened goat cheese,spinach,S&P together in small bowl. Gently stuff the peppers. Lay them in a baking dish and on each pepper sprinkle the chopped garlic and drizzle with the olive oil. Bake in a 350 degree oven for 7-10 minutes until the cheese softens. The grilled peppers have a smoky red flesh and are more delicate than a bell peper.. Very festive looking for the holidays because of their red color.
August 6th, 2010 at 7:51 am
Cauliflower Bits rolled in a Curry Cream Cheese and Green Lentils
Break up raw cauliflower florets into bite size pieces, making sure the cauliflower is dry so that the cream cheese will stick. Roll in light cream cheese to coat and then sprinkle each with a dash of Curry powder. Roll these in cooked Green Lentils that have been cooled and allowed to air dry. Lightly sprinkle with fine Sea Salt. I serve with toothpicks, but easy finger food, as well! Healthy, tasty….I think I’ll make some now!!!
August 6th, 2010 at 10:18 am
Stuffed Fresh Figs
12 fresh figs
12 cubes Manchego cheese
12 slices of priscuitto
Cut cosswise slit in top of each fig. Stuff a small cube of Manchego cheese into the top of the fig. Wrap each fig with a slice of priscuitto.
Place on a baking sheet and bake at 350 degrees for 6-8 minutes until priscuitto is brown.
August 6th, 2010 at 11:30 am
Sundried tomato goat cheese mousse on toast points. Blend goat cheese and sundried tomatoes in a food processor. Put filling into a piping bag with a fancy tip. Pipe mix onto toast points, top with a small sprig of chervil.
August 6th, 2010 at 2:39 pm
Mini caprese salad bites (makes 40):
20 cherry tomatoes
20 fresh basil leaves
10 small rounds of mozzarella cheese
balsamic vinegar
olive oil
Place 1/2 tomato, 1/2 basil leaf, and 1/4 small round of mozzarella on a toothpick. Lay out on a tray and sprinkle with olive oil and balsamic. (Sprinkle with sea salt & pepper if desired). Can be served on tray or set around room in small bowls.
(I suggest buying a basil plant at Whole Foods, instead of cut basil. The plant will last longer and can be used in many recipes)
August 7th, 2010 at 10:45 am
These are sooo- easy but no one would guess how easy, and a hit with young and old!
Pepperoni Puffs
3/4 cup flour
3/4 teaspoon baking powder
3/4 cup whole milk
1 egg, lightly beaten
4 ounces mozzarella cheese, shredded (about 1 cup)
4 ounces pepperoni, cut into small cubes (about 1 cup)
1/2 cup pizza sauce (tomato sauce with Italian seasoning, salt, pepper) or buy your favorite sauce
2 tablespoons finely chopped fresh basil
Preheat the oven to 375°. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg. Stir in the mozzarella and pepperoni; let stand for 10 minutes. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes. Meanwhile, microwave the pizza sauce until warmed through, then stir in 1 tablespoon basil. Sprinkle the puffs with the remaining 1 tablespoon basil. Serve the puffs with the pizza sauce for dipping.
August 7th, 2010 at 10:47 am
Stuff dates with a small piece of chorizo and some goat cheese. Wrap a half slice of bacon around each one. Secure with a toothpick and bake at 400 for 20 minutes.
August 7th, 2010 at 8:38 pm
Slice Zucchini into 1″ rounds.
Using melon ball scooper, make little “bowls” or “cups”.
(Use balls for salads, soups, sautes, breakfast tacos.)
Brush bottoms with olive oil and place on baking sheet.
Remove casing from your favorite WF fresh sausage (spicy!) and fill zucchini cups.
Bake at 350 degrees until meat is no longer pink & zucchini is tender but not mushy.
Remove from oven & sprinkle with parmesan cheese.
Return to oven & broil until cheese has melted.
Serve warm.
August 7th, 2010 at 11:20 pm
Tortilla Cups
I love rich flavorful food for my parties. This is always a favorite and easy to make.
Mix together:
1 cup Organic Valley raw sharp cheddar cheese, shredded
1 small can 4oz green chilies undrained or you can use fresh roasted green chilies
1/3 cup chopped black olives
1 cup organic horizon sour cream
1/4 cup chopped red onion
Can be done a day ahead, refrigerate until ready
Just before serving. Preheat oven to 350 degrees.
Take 9 Whole Foods Market small tortillas any flavor (wheat, white, green chilie etc; cut each tortilla into 8 triangles.
Using a mini muffin pan press 3 triangles evenly around in each cup overlapping them. They should stick up about an inch above the cup. Fill each one with the filling then bake for about 20 minutes until hot and crispy. Remove and serve with 365 salsa of choice. Makes 24.
August 9th, 2010 at 1:18 pm
Stir together Greek yogurt, crumbled feta cheese, lemon peel, chopped fresh Italian parsley, a drizzle of olive oil and a few grinds fresh black pepper. To serve, spoon on homemade pita chips or cucumber slices.
August 9th, 2010 at 2:05 pm
Cheesy Roasted Chickpeas
1 12 oz can of chickpeas (preferably organic)
2 1/2 Tbs. Nutritional yeast
2 Tbs. Olive oil
Salt
Pepper
Preheat oven to 425 degrees. Drain the chickpeas and dry thoroughly. Drizzle with two tablespoons of olive oil and stir to coat. Toss in nutritional yeast, and salt and pepper to taste. Roast in the oven for 34-45 minutes, stirring every 15 minutes.
August 9th, 2010 at 7:29 pm
cut cucumber into slices, add havarti cheese and a dash of mustard (your choice)….these are a favorite at our house!
August 9th, 2010 at 11:38 pm
This affordable yummy Small Bites recipe is so fun to make. It will have you grinning from ear to ear when you taste it!
Pillows of Joy-Lettuce wraps
1 Head of Butter Lettuce
1 Small tub of Humus
1 Avocado
1 Small slicer tomato
1 Small bunch of Chives
Wash Butter lettuce and pat dry gently. Spread a small spoonful of humus on the leaves after they are dry.
Dice Avocado & tomato, mix together gently and drain off any extra juice add salt & pepper. Place full half of a tea spoon of the mixture on the humus lettuce leaf. Carefully fold in sides and roll up leaf. Tie it up with the chives!
And…Oh the joy !!!
August 10th, 2010 at 4:01 am
Prosciutto Wrapped Asparagus Spears (grilled), Blue Cheese Stuffed Peppadews (cold), Bacon or Pancetta Wrapped Figs (grilled)
August 11th, 2010 at 9:08 am
I love this Bacon Egg Salad I make on Cucumber Slices: http://theworldaccordingtoeggface.blogspot.com/2010/04/bacon-egg-salad.html Super tasty & healthy!
August 11th, 2010 at 9:10 am
Reuben Bites
Dark Rye Cocktail Bread topped with 1000-Island Dressing, Sauer Kraut, Swiss Cheese & turkey pastrami. Heat in 350 oven for 10 minutes.
August 11th, 2010 at 9:11 am
Buffalo Bites
2 chicken breasts, cooked and finely chopped
1/4 – 1/3 cup buffalo wing sauce
prepackaged pizza dough
1 cup shredded mozzarella
Roll out pizza dough to 1/8 inch thick and use pizza cutter to cut into 1 1/2 inch squares. Place squares in mini muffin tins and pierce bottoms with fork. Bake at 400 for 5 minutes until lightly browned. Mix together chicken and wing sauce and place 1 tsp of mixture in each pizza crust cup (helps to poke down puffed up dough before filling). (at this point they can be frozen for later use). Sprinkle with cheese to keep all the chicken from falling out and bake another 3-4 minutes to heat everything and melt the cheese. Serve with Ranch and Blue Cheese dressing.
August 11th, 2010 at 9:15 am
For those who love RAW foods. My Middleastern Stuffed peppers
You will need:
1 container of Whole Foods mini peppers(the yellow, orange and red ones)
1 half c of almonds
1 half c of sunflower seeds
1 half c of water
1/2 tbs of extra virgin olive oil.
Spices; cumin, chili powder, tumeric, garlic powder dash cayenne pepper black pepper and sea salt.
Parsely or Cilantro for garnish
Slice in half, deseed and remove membrane
In a blender combine half a cup of almonds and sunflower seeds with these spices, 1/2 tbs of cumin, chili powder, tumeric, garlic powder dash cayenne pepper black pepper and sea salt. Pulse the nuts for a couple of pulses into you have roughly chopped nuts. Add about a 1/2 cup water little at a time. Pulse until you the nuts look like a nice mixture of tune salad, if needed add more water if you want a more wet mixture.
Place mixture in pepper halfs and add chopped cilantro or parsley.
August 11th, 2010 at 9:16 am
Mini Cherry Cheese Cake
By fishchicks and has no comments yet.(Edit)
Mini Cheese Cakes
Crust:
1 c. graham cracker crumbs
2 T. sugar
2 Tablespoon melted butter
Combine the crumbs, sugar and margarine and press a tablespoonful into the bottom of each of six muffin cups that are lined with cupcake papers. I used an espresso press to press my crumbs, it works well. Bake at 325 degrees for 5 minutes.
Filling:
1 8 ounce package of cream cheese, softened
1/4 cup sugar
1 1/2 t. lemon juice
1/4 t. vanilla
1 egg
Combine the cream cheese, sugar, vanilla, lemon juice and peel, mixing at medium speed with an electric mixer until well blended. Blend in the egg and pour over crust, filling each cup 3/4 full. Bake at 325 degrees for 25 minutes. Allow to cool before removing from the pan. Chill and top with the your preferred topping before serving.
August 11th, 2010 at 9:17 am
Vegetarian Stuffed Mushrooms
Recipe Below serves 2 – 3 (I purchase all ingredients from Whole Foods Montclair)
Ingredients:
10-12 loose White or Crimini mushrooms
1 Cup 365 Organic Italian Seasoned Breadcrumbs
1/2 package of 365 Firm Tofu
1 Green or Yellow Zucchini
2-3 Cloves of fresh Garlic
1/2 cup of butter or olive oil
2 Tbsp 365 Mediterranean Sea Salt
1 Tbsp Ground black pepper
1 pinch of Cayenne Pepper
Preheat oven to 350 degrees.
Wash and pull the stems out of the mushrooms
Put the breadcrumbs in a mixing bowl
Mash up the tofu, zucchini, and garlic, and 6 mushroom stems a food processor
Add this to breadcrumbs, add the salt, pepper and cayenne spices, and add 1/4 cup of butter/olive oil. Use a spoon to fold and combine it all together, forming a paste consistency, almost like a dough.
Prepare a baking pan with a drizzle of butter or olive oil on bottom.
Use the spoon to over-stuff each mushroom and place it on the baking tray. You can really pack in the stuffing and let it overflow, you can pack it tight with your hands/spoon since the tofu really holds it together.
Drizzle the top of the stuffed mushrooms with the remaining butter/olive oil.
Put in the oven for 20-25 minutes at 350 degrees.
Enjoy!
A yummy, hearty, and inexpensive Vegetarian “bite”
August 11th, 2010 at 9:17 am
Salty Sweet Nutty Pretzel Bars
ingredient amount unit calorie fat carb sugar sodium fiber protein
Millet puffs 1 cup 50 0 14 0 0 1 2
granola 0.5 cup 200 3
pretzels 0.5 cup 110 0 23 0 390 1 3
chocolate chips 1 cups 700 45 90 70 0 10 10
oatmeal 1 cup 300 6 54 0 0 5 1
peanuts 0.5 cup 459 37.8 13.5 2.7 310.5 5.4 18.9
mixed nuts 0.5 cup 400 32.5 17.5 5 325 5 15
Brown rice syrup 0.5 cup 440 0 108 66 210 0 0
butter 1 T 100 11
2759 135.3 320 143.7 1235.5 27.4 49.9
Makes 22 bars 125.41 6.15 14.55 6.53 56.16 1.25 2.27
Pan I use is 12″ x 7″ (weird size), I cut into 20 or 22 bars
sometimes I only use 3/4 C chocolate chips
Always toast on cookie sheet at 350°
oatmeal 10 minutes other cereals 5 minutes
shredded coconut 4-5 minutes (but watch so not to burn)
nuts 4-5 minutes (don’t have to toast nuts if don’t want to)
after everything is toasted pour into large mixing bowl.
melt butter with brown rice syrup (and peanut butter if using).
mix with cereals and nuts. pour into greased pan and pat down.
melt chocolate chips and spoon and spread on top of mixture.
can also put chocolate chips in bowl and mix in with mixture rather than melting and spreading on top
put in freezer for about 20 minutes then take out and cut into bars
August 11th, 2010 at 9:17 am
“Knock Your Socks Off” Scone Bites
Turkey filled mini-sandwiches
Need:
Small scones
Turkey, thin slices or shaved
KYSO Cranberry Spread
Directions:
Make Currant Cranberry scones or Angel Biscuit recipe; roll to 1/4″, cut into 1″ rounds and bake as per recipe directions. Cool and slice.
KYSO Spread:
8 oz. Neuchatel Cheese
1/4 cup whole cranberry sauce
1 Tbs. orange zest
1 tsp. wasabi paste
Blend all ingredients thoroughly.
Spread scone rounds with Knock Your Socks Off Cranberry spread and fill with thinly sliced turkey.
Can be stored in an upside-down rectangular cake carrier, lined with waxed paper, and will hold for several hours in refrigerator.
August 11th, 2010 at 9:22 am
“Blind Date”
Almond Stuffed, Bacon Wrapped Dates:
These wrapped up appy’s go so fast, because no one expects the stuffed, sweet date surprise inside each one…
Ingredients (there are ONLY 3!):
Raw (or Roasted) Almonds
Package Lean Bacon
Large Pitted Dates
Directions:
1) Put one almond piece into each pitted date, where the pit originally was.
2) Cut the bacon slices in half (or fourths to make it even leaner per “small bite”). Cut off any large pieces of mostly fat (do not use these to wrap with).
3) Wrap the stuffed dates with the cut bacon pieces and lay seam down on a baking sheet. (optional: soak plain wooden toothpicks in water and poke through the middle of each wrap; or these can be added for serving later, which allows the ability to use colorful or fancy picks if desired.)
4) Twenty minutes before party time, put the wraps in the oven at 375F until the bacon cooks and crisps a little. Cool a bit and serve.
That’s it! There are many variations, but this is one I have never seen, and it always gets lots of recipe inquiries…”What is IN this? It’s delicious!”
ENJOY!
August 11th, 2010 at 9:25 am
3 seedless cucumbers, sliced in 1/4″ slices
1 container Sabra Red Pepper Hummus – or similar type
1 container Athenos Tomato and Basil Feta, crumbled
1 container pitted kalamata olives, diced
Run a fork down the sides of each cucumber to create channels lengthwise. Chop the ends off of the cucumber and discard then slice cucumbers into 1/4″ thick slice, stir hummus slightly to distribute red pepper, crumble feta if not already crumbled, dice olives.
Place one cucumber slice, add a dollop of hummus, sprinkle feta and olives over the top. Refrigerate for 30 minutes to 1 hour to set before serving. This is the best one bite you’ll ever put into your mouth
August 11th, 2010 at 9:28 am
Here’s a savory small bite.
Ingredients:
Roma tomatoes
Ricotta cheese
Garlic
Bread crumbs
Olive oil
Salt and pepper to taste
Directions:
Cut the tomatoes in half and seed them. Put a small pinch of salt inside each half and place them upside down on a towell to dry them out a little. Then take 1 heaping tablespoon or so of ricotta cheese for each half of the tomatoes. Add in 1-2 minced garlic cloves, salt, and pepper. Taste as you go and make it as mild or strong as you like. Fill each half with a heaping tablespoon of the ricotta mixture and then dip [cheese side down] in bread crumbs. I like panko, but you can use what you have. Put them on a cookie sheet and drizzle the tops with olive oil. Bake at 400 degrees for about 15 minutes.
August 11th, 2010 at 9:32 am
Mini Indian frybread with a choice of toppings: Honey, powder sugar, cinnamon, refried beans & cheddar cheese.
August 11th, 2010 at 9:34 am
Vegan Spinach Dip
1 pkg. 365 Organic spinach, thawed and drained
1 pkg. Vegan gourmet cream cheese
1 tsp. Garlic powder
1 1/2 tsp. Onion powder
1 1/2 tsp. Sea salt
1 tsp. Olive oil
Place all ingrdients in a pot and mix while heating through until well blended. Serve on crackers. To garnish for a party, slice black olives and placce one slice on top of ea. cracker with spinach dip.
August 11th, 2010 at 9:34 am
Mini Tomato Slicers…Beautiful colors make this a must have holiday starter!
Slice cherry tomatoes into two or three slices. Layer tomatoe with a small slices of motzarella cheese and small basil leaves. Simple… tomato, cheese, basil, tomatoe cheese, basil & secure with pick and serve as a finger food or arrange several on a mini plate, drizzle with olive oil and serve as as the app. for your meal.
August 11th, 2010 at 9:37 am
Stuffed Prunes – yummy
Ingredients:
Equal mounts of stuffed prunes and plain walnut quarters ackage of organic cream cheese.
August 11th, 2010 at 9:45 am
Stuffed Prunes – yummy
Ingredients:
Equal mounts of stuffed prunes and plain walnut quarters Package of organic cream cheese, sliced into 1/4 inch rectangles. 1 cup of apple juice (optional).
Press cream cheese around each walnut quarter. Take each prune, cut lengthwise opening and stuff with cream cheese walnut. If prunes are too dry, soak them for 5 minutes in apple juice.
Serve on flat platter – guests will definitely talk about this.
August 11th, 2010 at 9:52 am
Simple and Pretty Cheese Snack:
Fill Celery Stalk with Cream Cheese. Sprinkle PAPRIKA over Cream Cheese. Cut Celery in bite-size squares and serve.
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August 11th, 2010 at 10:05 am
My small bites offering: Grilled Asparagus Spears
Ingredients:
Asparagus (around 50 spears or so)
Boursin Cheese, room temperature
Domestic Prosciutto Ham, thinly sliced (about a 1/2 pound)
1. Wash and trim woody ends off of asparagus
2. Cut stack of prosciutto in half, making two stacks of squares.
3. Take a square of prosciutto, add a little smear of Boursin. Wrap around the middle of an asparagus.
4. Dip the asparagus tip in Extra Virgin Olive Oil (so it won’t burn on the grill).
5. Repeat until you’ve done all of the asparagus.
6. Grill the wrapped asparagus on medium high heat until the asparagus is cooked, but still crisp.
7. Prepare yourself for the onslaught of accolades and repeated requests to make it again.
August 11th, 2010 at 10:10 am
My favorite little small bite option is Rice crackers covered with Smoked Trout and cream cheese.
Rice crackers for two reasons – Gluten Free and they hold up well.
1 tin of smoked trout drained
1 8 oz. package of low fat cream cheese (softened)
1 package of rice crackers
Various toppings for decoration (diced peppers, pimentos, green onion, chives)
Drain the oil from the trout, flake the fish and mix with cream cheese. Refrigerate for a few hours to chill (can be made the night before) Before serving, add a small dollop of cream cheese mixture to each cracker and top with various topping of your choice and serve. Yummy and inexpensive… they look nice on a serving tray.
August 11th, 2010 at 10:13 am
Monfongo is made by mashing tostones (twice fried plantains) with garlic, olive oil, and chicarrones or bacon.
3 green plantains
1 tablespoon crushed garlic
1 tablespoon olive oil
½ lb. chicharrón or cooked bacon (crumbled)
Vegetable oil for frying
First make tostones . . . .
Mix together the garlic olive oil and chicharron or bacon.
Mash the tostones, a few at a time in the pilon (never use a food processor), adding a little bit of the garlic mixture. You will have to work a few slices at a time. When all done mix all the batches together for even distribution of seasoning. Add salt if needed. This is a side dish that needs to be served warm. Place a spoonful in a miniature cupcake pan to form into bite size servings. You can top with extra bacon bits, dab of chipotle mayo and serve.
August 11th, 2010 at 10:28 am
dried figs stuffed with cream cheese
August 11th, 2010 at 10:29 am
Here’s a link to a recipe on my blog: http://ashleysvegancookbook.blogspot.com/2010/08/simple-veggie-sushi.html
August 11th, 2010 at 10:30 am
A nice refreshing appetizer that can be prepared year round, although Summer time is best! The tartness of the Endive with the savory salad is a sure hit! Quality ingredients, but quite affordable!
Panzanella Endive Bites
2 cups day old Italian Bread – cut into approx. 1/2″ squares
1 Zucchini – shredded and excess moisture drained
1/2 cup Grape Tomatoes – each cut in quarters
1/4 cup +/- 365 Organic Everyday Value Extra Virgin Olive Oil
2 tsp. 365 Everyday Value Aged Balsamic Vinegar of Modena
1 tsp. White Wine Vinegar
2 cloves Garlic – minced
2 Tblsp. Fresh Mozzarella – finely chopped
2 Tblsp. Fresh Basil chiffonade
Salt and Pepper to taste
5-6 heads Belgian Endive, separated into leaves
Mix bread, oil, vinegars, garlic, and salt and pepper in medium size glass bowl. Add more oil if necessary to ensure bread is moist, not squashed, but not overly oily either. Add Zucchini and lightly mix. Add Tomatoes, then Mozzarella, then Basil. Adjust salt and pepper to taste.
Take about 2-3 tsp. of bread salad and put onto endive leave, making sure some Zucchini and Tomato are on top.
Makes about 50 bites. Arrange Endive on a round or square platter in a circular design with a some Zucchini and Tomato slices in center as decoration.
August 11th, 2010 at 10:32 am
365 Devil Eggs
A healthy alternative to deviled eggs that you will want to eat 365 days and not just on holidays.
Hard Boiled Eggs
Whole Foods Red Pepper Hummus
Fresh minced chives or paprika
Sliced hard boiled eggs in half and remove yolks. In a pastry bag, fill eggs halves with red pepper hummus. Garnish with paprika or fresh minced chives.
August 11th, 2010 at 10:55 am
Recipe is for: turkey bacon wrapped dates
INGREDIENTS: turkey bacon
dates
DIRECTIONS: preheat oven to 400degrees, cut each strip of turkey bacon in half, wrap around 1 date, secure with toothpick…continue this process until you have desired amount of dates…bake in the oven at 400 degrees for 15-20 minutes until bacon cooked!
August 11th, 2010 at 10:59 am
Easy Eggplant Bites
Use Japanese Eggplants and cut lengthwise.
Sprinkle a little lime juice over them.
Coat eggplant in olive oil
Sprinkle your favorite cheese on top (I use parmesan cheese)
Bake in 350 degrees until nice and brown
cut into bite size pieces and serve immediately
August 11th, 2010 at 11:00 am
I just bought all this at Whole Foods on Sunday and made them.
Peppadews (red, small pepper from the olive bar)
Herbed goat cheese (on recommendation from the cheesemonger in the specialty cheese section)
Fresh basil (in produce)
Toasted pignolis (aka. pine nuts in the nuts/grains section)
Take a prepared peppadew, stuff with herbed goat cheese, add a sprig of basil (or chive if you prefer) and a couple of toasted pignoilis. The peppadew brings some nice sweet heat, the goat cheese cools it down and the pignoilis at just a little crunch.
August 11th, 2010 at 11:24 am
Jalapeno Bites
3 Cloves of Garlic minced
1 Lrg can water packed white Albacore
1/3 cup Lite Mayonaise
1/2 cup shredded cheddar (reserve a hand full to toss on top of finished stuffed peppers)
Sea salt and fresh ground pepper to tast
1 lb. of Jalapeno peppers cut in half, seeded, and can be soaked in ice water over night to take out some of the heat. Mix first 5 ingredients together and stuff the Jalapeno halfs.
August 11th, 2010 at 11:27 am
Mini Pumpkin Pies
Ingredients:
1 – refrigerated pre-made pie crust
4 oz cream cheese, room temperature
1/4 cup sugar
1/2 cup canned pumpkin
1 large egg
2 teaspoons vanilla
1-1/2 to 2 teaspoons pumpkin pie spice
Makes 12 mini pies.
Directions:
1. Preheat oven to 350F degrees.
2. Use 3″ cookie cutter to cut 12 rounds from the pie crust. (You may need to roll the dough out a bit.)
3. Press the dough rounds into alternating cups of a 24-cup mini muffin tray. (This is to prevent the pies from touching each other, but if you’re not adding decorative edging, you could double the recipe and make all 24 in one tray.)
4. In a medium bowl, beat one egg and brush top edges of pie crusts with egg mixture. Reserve remaining egg.
5. Add cream cheese, sugar, canned pumpkin, vanilla and pumpkin pie mix to bowl with egg mixture. Mix thoroughly.
6. Spoon mixture into each pie crust.
7. Bake for 15 to 20 minutes, or until filling has risen and crust is golden brown.
8. Remove pies from baking tray and place on a wire rack to cool.
9. After cooling, keep refrigerated until ready to enjoy. Serve with a tiny dollop of whipped cream.
August 11th, 2010 at 11:41 am
Mozzarella-Stuffed Zucchini Boats
Ingredients:
* 3 medium-to-large-sized zucchini
* 1 ball of mozzarella cheese
* salt & pepper
* 2 eggs
* 3/4 cup of panko bread crumbs
* 1/2 cup of grated parmesan cheese
* olive oil
* Marinara sauce for dipping
Directions:
1. Slice ends off of zucchini, then cut zucchini into roughly 1-1/2″ pieces. Split each piece lengthwise, then slice a thin strip off the rounded bottom of each piece to create a flat surface for the zucchini to rest on.
2. Using a melon baller or small spoon, scoop out the centers of each piece, making sure not to scoop too much of the flesh away.
3. Sprinkle zucchini boats with a good bit of salt and a crack of black pepper. Stuff the zucchini with pieces of mozzarella cheese, pressing it into the hollow.
4. In a small bowl, beat two eggs. In a separate small bowl, mix together the panko bread crumbs and grated parmesan.
5. Dip each zucchini boat in the egg wash until it is thoroughly coated, then transfer the zucchini to the panko mixture. Toss in the breadcrumbs until well-coated, pat the breadcrumbs onto the top, then transfer zucchini to a baking sheet that has been prepared with cooking spray.
6. Drizzle with olive oil, and bake at 400°F for 15 minutes. Broil for another 3-5 minutes until tops are browned.
7. Remove from oven and serve while hot with marinara sauce for dipping.
August 11th, 2010 at 11:50 am
tomato disks, SUPER SIMPLE, super cute
1) take some roma tomatoes, cut the tops off, and drain the pulp (leave the ‘walls’ in
2) replace the drained pulp with the mixture described below (it’s just basil pesto with some mozarella)
3) pack it in real good
4) cut tomatoes in to several slices, and arrange on serving dish
5) drizzle some olive oil, and add a pinch of salt+pepper on top
basil pesto:
1) pulse some pine nuts in a food processor
2) add cloves of (roasted) garlic, and pulse some more
3) add some fresh grated parmesan and some basil
4) run food processor while adding extra virgin olive oil to proper consistency (not to thin, or else it wont pack right)!
5) mix salt, pepper, and shredded mozarella in to taste
August 11th, 2010 at 12:44 pm
I had this at a friend’s house last week and tried it immediately. I wanted to enter it here as I think it’s perfect!
BLT Tomsto Appetizer
I box Cherry tomatoes (not grape) 20 per box at $4?
I small head romaine lettuce finely chopped $1
5 slices cooked bacon, chopped fine $2
salt, pepper, and mayonnaise of your choice $1
Hollow out cherry tomatoes leaving a nice shell. Chop lettuce fine, add tomato pulp, crumble up bacon, and moisten with mayo of choice. Salt and pepper to taste.
Stuff back into tomatoes. Chill and serve.
August 11th, 2010 at 12:48 pm
polenta topped with bruschetta:
==the night before==
1) grate 1 oz of parmesan, add a pinch of salt and pepper, and 1 TBSP butter
2) sweat some onions in some olive oil, add garlic, and saute until fragrant
3) add 2 cups chicken stock, and bring to a boil
4) into the boiling broth, whisk a few tablespoons of polenta at a time until 1/2 cup is whisked in (this prevents clumps)
cook for ten minutes on low heat, whisking often
5) remove from heat, and stir in mixture from step one
6) pour onto wax-paper-lined cookie sheet, and store in fridge overnight
==the day of serving==
1) cut into squares, brush with seasoned extra virgin olive oil (evoo, salt, pepper, oregano, garlic), and pan fry until edges are brown
2) top with bruschetta (diced tomatoes, hand-shredded basil, finely chopped garlic, extra virgin olive oil, a dash of vinegar, and salt+pepper)
August 11th, 2010 at 12:52 pm
Take pepper jelly (with a little spice) and pour over fat-free cream cheese- serve with crackers! Yum!
August 11th, 2010 at 1:00 pm
Mini baguette with humus and eggplant
A great combination of flavors and nutritious values!
Ingredients:
1 eggplant
1 baguette
pre-made (bought) humus
3 hard boiled eggs
Canola oil
salt,pepper
Directions:
Slice the eggplants thin and sprinkle them with salt.
After about one hour, wipe the drops of water on the top of the eggplant and fry it in canola oil. The eggplants should be dark brown.
Slice the baguette to 1 inch width pieces.
Slice the eggs.
Spread the Humus.
Put the eggplant slice on top of the Humus
Put the egg on top.
Sprinkle with salt and pepper.
Option: garnish with some chopped cilantro.
Bon Apettite!
August 11th, 2010 at 1:03 pm
Fava-lafels with Yogurt Dipping Sauce
* 2 pounds fresh fava beans, in their pods or 1 pound defrosted fava beans, skinned
* 1/2 bunch fresh cilantro
* 1 bunch fresh mint, or 3 Tbsp dried (split into 2 portions)
* 1/2 tsp cayenne pepper
* 1 tsp ground cumin
* 1/2 tsp red chili flakes
* 1 tsp sea salt
* 1 lemon, zest and juiced
* 1 tsp flour
* vegetable oil (for frying)
* Sea salt and freshly ground black pepper
* 1/2 cup Greek yogurt
* 1 tsp Honey
* Extra-virgin olive oil
DIRECTIONS:
1. If using fresh fava beans, shell and skin them. If using frozen, defrost them.
2. In a food processor, blend up the fava beans with cilantro, half of the mint, the remaining spices, and the lemon zest.
3. Add flour and pulse a bit longer, avoid making mix too dry. Dough should resemble falafel mix.
4. Heat oil in saucepan for frying.
5. Scoop about 1 cereal-spoon-full of the fava mix and roll into balls. Place on wax paper so they don’t stick to everything they touch.
6. When done, and oil is hot enough, fry until crispy and brown.
7. In a small serving bowl, mix yogurt, lemon juice, and the rest of the mint (chop it first). Add honey, salt and pepper to taste.
8. Serve fava-lafels on a plate surrounding the yogurt.
August 11th, 2010 at 1:16 pm
Crescent Brie and Raspberry Bites
1 tube refrigerated crescent rolls
Il de France brie (I am not a brie snob, so choose what you wish)
raspberry jam
Preheat the oven to 350F. Grease a mini muffin pan.
Unroll the crescent dough. Separate into 4 rectangles by pinching 2 triangles together. Slightly flatten out rectangles. Cut each rectangle into fourths, making 16 smaller rectangles.
Arrange dough in the mini muffin pan, forming small cups. Cut brie into small pieces, about 1/2 – 1 teaspoon each. Put one piece of brie in each crescent cup. Top each with 1/2 – 1 teaspoon of raspberry jam. (Definitely do not overfill your cups, no matter how tempting.. they will runneth over!)
Bake in preheated oven for about 10 minutes, until crescents are golden brown and cheese is bubbly. Remove from oven. Serve warm.
August 11th, 2010 at 1:37 pm
cut a baguette into thin (1/4-1/3 inch thick) slices and brush lightly with olive oil. toast until golden and crunchy. dice cherry tomatoes, scallions, kalamata olives. mix together. Add feta cheese crumbled and mix. place a small bitesized piece of shaved chicken, roast beef or turkey on the bread slice. then top with a spoonful of the veggie-cheese mix and voila, a tasty small bite.
oh, and if you don’t want baguette, use zucchini as the base
August 11th, 2010 at 1:43 pm
for you sweet tooth:
365 mini wheat waffles, toasted and seperated
blueberries
365 powered sugar
creme fraiche
Mix powdered sugar into creme fraiche until sweet to your taste. Place in fridge for 30 minutes.
When ready to serve, dollop creme fraiche/sugar mixture on each section of the mini waffles and top with blueberries. Serve immediately.
So yummy! (and easy!!)
August 11th, 2010 at 1:52 pm
Pitted Dates
Roasted salted Almonds
1 lb sliced prosciutto (cut to width of date)
Stuff dates with almonds. Wrap in prosciutto. Broil on high until browned, turn and finish other side (be careful, the burn easy)
They are fantastic!
August 11th, 2010 at 2:02 pm
Spicy and Delightful Deviled Eggs
Boil eight farm raised chicken eggs for four minutes.
Peel shells off after eggs have cooled.
Cut eggs in half and put yokes in a bowl.
Add to the yokes:
2TBsp mayonaise( or soynaise)
1/2 TBsp black pepper
2tsp Spike Seasoning
1tsp salt
1 1/2 tsp agave sweetener
1 TBsp grain mustard
1/4 tsp cumin
1/4 tsp allspice
1/2 TBsp onion powder
Mash yokes until creamy and put into egg whites. Dust lightly with cayenne pepper. Delicious!! Serves 8 or more.
August 11th, 2010 at 2:30 pm
Roasted Tomato Bites:
Ingredients:
Roma tomatoes
olive oil
salt, pepper
your favorite cheese
your favorite cracker
Preheat the oven to 425. Cut the tomatoes in half and place them on a baking sheet. Season the tomatoes with salt and pepper and then drizzle olive oil on top. Roast the tomatoes for about 30 minutes or so until done. Place the tomato on top of the cracker and then place a slice of cheese on top of the tomato.
August 11th, 2010 at 2:43 pm
Organic Chocolate dipped fruit pieces!
August 11th, 2010 at 3:27 pm
jicama spears, fresh sliced cucumber and your choice of fresh melon pieces (balled) with lemon juice and garlic salt…yummmmm! refreshing and light…cayenne pepper if you’re feeling spicy
August 11th, 2010 at 3:52 pm
Gruyere Gougères
Amazing tasty holiday party snacks, easy to make, they are the perfect balance of lightness and substance.
1 stick (4 ounces) unsalted butter, cut into ½” pieces
1 cup (8 ounces) water
2/3 cup Grated Gruyere cheese (plus 1/3 cup to top Gourgeres before baking)
12 Chive’s, minced
¼ teaspoon freshly ground pepper
¼ teaspoon salt
1 cup (5 ounces) unbleached all-purpose flour
4 large eggs, plus another tablespoon or two if needed.
1.Preheat oven to 400 convection.
2.Cook the butter, water and salt in the medium saucepan over low heat, stirring from time to time with a wooden spoon so the butter melts evenly. When the butter has melted, increase the heat and bring to a boil. Immediately remove the pan from the heat and add the flour all at once. Beat vigorously with the wooden spoon until the dough comes together in a mass around the spoon. Place the pan back over the medium heat and continue to cook, beating, for another 5 – 10 minutes or so to dry out the dough – the pan will have a thick film of dough on the bottom.
3.Transfer the dough to the bowl of the stand mixer. Beat on medium speed for 1 minute to slightly cool the dough and develop gluten. In a medium bowl, beat the eggs together until you can’t distinguish the yellow from the white. With the mixer on medium, add the eggs a couple of tablespoons at a time, allowing each addition to blend completely into the dough before continuing. When all the eggs are incorporated, the mixture should be shiny and elastic and stick to the side of the bowl. It should also pass the “string test”: Place a bit of dough between your thumb and forefinger and pull them apart. The dough should form a stretchy string about 1 ½ to 2 inches long. If the dough has not reached this stage, beat another egg and continue adding it, a little at a time, until the dough is finished.
4.Add grated cheese, minced chives and pepper and stir into the mixture, until everything is well combined.
5.Pipe the pate choux: Spoon the dough into the pastry bag fitted with the ½ inch plain tip. Pipe the dough into 1/2” to ¾” high circles onto a lined sheetpan’s.
6.Top each puff with the remaining grated cheese.
7.Bake sheetpan’s of the puffs for 20 minutes, then reduce the oven temperature to 350, switch the sheets between racks and rotate the pans from front to back, and bake for 20 minutes longer. Reduce the temperature again, to 300 and bake 10 – 15 minutes longer (to dry out interior). The cream puffs should be a deep golden brown, with no bubbling moisture visible around the sides. Transfer to a rack to cool slightly.
The best thing about this recipe, aside from being easy to make from ingredients one normally has on hand, or that are easily found in Whole Foods, the puffs are best served warm, and if making them in advance, you can simply pipe the gougères on baking sheets and cook right before your guests arrive, or reheat the baked cheese puffs in a low oven for 5-10 minutes before serving. Some folks like to fill them, or split them and sandwich a slice or dry-aged ham in there, although I prefer them just as they are.
August 11th, 2010 at 5:32 pm
Onion Pakora
Ingredients
3/4 Cup Garbanzo Flour
1/4 Cup Brown/White Rice Flour
1 Large Red Onion, finely chopped
2 tsp Chili Powder
1 tsp Salt
1/2 tbs Unsalted Butter
3 Cups Oil, for deep-frying
Water as required
Topping
Tomato Ketchup
Directions
Mix all the ingredients and combine well using sufficient water to make a thick batter. Heat oil in a frying pan. Drop a tablespoonful of batter into the oil. Fry the pakoras until golden in color.
Top pakoras with 1/4 tsp Tomato Ketchup.
August 11th, 2010 at 6:32 pm
greek inspired portabella bites:
drizzle baby portabella mushrooms with olive oil, brush on minced garlic and fresh parsley, and bake on a cookie sheet until nice and juicy…
add grated cucumber, salt, pepper, and garlic powder to plain greek yogurt, and let set for an hour or two before your party…
when ready to serve spoon a little amount of the tzatki sauce on to the baby portaella mushrooms and add a small sprig of curly parsely for decoration… oh and don’t forget to enjoy!
August 11th, 2010 at 9:11 pm
Roasted red & yellow bell peppers & soy cream cheese in a mixer. Use on endive or akmak crackers.
August 11th, 2010 at 9:45 pm
Vegetarian “Chicken” Salad on Endive
Prep time: approximately 15 minutes
Serves: approximately 30
Cost: approximately $0.35 per piece
Ingredients:
1 bag of Quorn Chik’n Tenders, defrosted to room temperature
1 stalk of celery, finely chopped
~20 green grapes, quartered
1 cup low-fat mayonnaise
Salt and pepper to taste
3-5 small endives, separated into individual leaves
Directions:
Combine Quorn, celery, grapes, mayo, salt and pepper in a bowl. Spoon bite-size portion of mixture onto individual endive leaves. Serve and enjoy!
August 12th, 2010 at 8:08 am
Dried Apricot and Blue Cheese Bites
40 dried apricots
4 oz. blue cheese
4 oz cream cheese
2-3 T cream
40 toasted, salted pecan halves
Blend cheeses and cream in a food processor. Pipe this mixture on to apricots with a pastry bag with a large leaf tip. Press a pecan half on top of each apricot.
Enjoy this sweet, salty, creamy combination all in one bite!
August 12th, 2010 at 6:52 pm
I cannot see my recipe submission here. They were pan rolls stuffed with leftovers. Could someone let me know what happened? Thanks
Joan Fonseca
August 18th, 2010 at 2:27 pm
Toasty Cheese Sandwich
1 slice whole wheat bread
1 slice fresh tomato
1 slice whole foods cheese
Assemble and broil until cheese is melted.
Excellante’
September 2nd, 2010 at 2:43 pm