Category Archives: Appetizers

Feta Dill Dip

A great ATK recipe.

  • 3/4 cup good mayo
  • 3/4 cup sour cream or Greek yogurt
  • 2 T freshly squeezed lemon juice
  • 2 ounces (1/2 cup) crumbled feta cheese
  • 1T fresh dill (1 1/2 t dried)

Mix all together.  Tastes best when allowed to sit for a few hours for flavours to blend.

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Avocado Dip

This is a cousin of guacamole, but tastes quite different; one benefit of using avocado this way, is that the dip stays bright green.  Adapted from a recipe by Ingrid Hoffmann.

  • 1 avocado, halved, pitted and scooped out
  • 1/3 cup real mayonnaise
  • 1/3 cup low-fat cream cheese
  • 1 jalapeno pepper, seeded and chopped
  • 2 green onions, white and light green part only, chopped
  • juice of 1 lime
  • salt
  • freshly ground black pepper

 

Place all ingredients, except for salt and pepper, into a blender or small food processor.  Blend for about 1 minute, or until very smooth. Taste, and add salt and pepper.  Serve as a dip for sweet potato fries, or anything else you like.

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Marinated Goat Cheese

  • 8 oz creamy goat cheese log

Marinade:

  • 3⁄4 cup coarsely chopped fresh parsley
  • 1⁄4 cup coarsely chopped fresh basil
  • 1⁄2 cup sundried tomatoes, julienned (soak dried ones in hot water or can use a combination of dried and jarred ones in oil)
  • 1⁄4 cup black olives, pitted, sliced
  • 2 cloves garlic, minced
  • Pinch of thyme (or can use fresh thyme)
  • Pinch of hot red pepper flakes
  • 1 cup extra virgin olive oil (1/2 c oil, about as much as provided by the jar of oil- packed tomatoes, is adequate)
  • Salt & Pepper to taste
  1. Combine marinade ingredients in a bowl and let stand to let flavours blend.
  2. Spoon over the cheese, cover and refrigerate overnight.
  3. Serve on large platter with crisp toasts,crackers, and/or fresh sliced baguette.

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Filed under Appetizers, food, Marinade, Vegetarian (lacto/ovo)

Pickled Beets in 24 hours

pickled beets

Slice the Beets and the Red Onion

  • 2 tablespoons sugar
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 8 whole cloves
  • 1 clove garlic, peeled and chopped
  • 1/3 cup cider vinegar
  • 1/4 cup water
  • 2 cups cooked, sliced fresh beets (roast or boil them, then remove skins)
  • 1 small sweet red onion, sliced and separated into rings
  1. Layer beets and onion rings into a lidded container (the large Ziplock screw-top containers work well); you could also just toss everything into a bowl.
  2. In saucepan, combine the sugar, mustard, salt, cloves, garlic, vinegar and water; bring to a boil and pour over the beets and onion rings.
  3. Cover and refrigerate at least 1 day.
  4. Every once in a while, when you think of it, give the container a little toss so that the marinade ingredients move around amongst the vegetables.

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Filed under Appetizers, Marinade, Salads, Vegetables, Vegetarian (lacto/ovo)

Candied Pecans

  • ½ large egg white
  • ¼ cup granulated white sugar
  • ¼ cup brown sugar, packed
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • ¾ teaspoon sea, or kosher, salt
  • Large pinch to 1/8 teaspoon cayenne pepper
  • 1 ½ teaspoons vanilla extract
  • 1 ½ teaspoons water
  • 2 to 3 ½ cups raw pecan halves
  1. Preheat oven to 300F.
  2. Line a large baking sheet with parchment paper.Using an electric mixer, or a whisk, beat egg white until foamy, about 1 minute with the mixer.Add sugar, brown sugar, spices, salt, vanilla and water.  Whisk until well combined – it will get thick-ish – about 45 seconds with the mixer.Gently stir in pecans until well coated. The original recipe calls for 2 cups of pecans for this amount of “candy”, but it will coat almost 4 cups very nicely.Pour nuts onto baking sheet, and spread out so that they are in a single layer.Bake for a total of 40 minutes, taking out and stirring/flipping the nuts after the first 20 minutes.Remove from oven and cool completely.
  3. Break apart into single nuts.
  4. Store in an airtight container at room temperature.

These are great on a spinach salad dressed with citrus vinaigrette.  For nuts that are great “out of hand”, try Maple Roasted Almonds.

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Filed under Appetizers, food, Protein, Salads, Vegetarian (lacto/ovo)

Dipping Sauce for Dumplings, Spring Rolls, etc.

  • 2 Tablespoons vinegar (rice vinegar is good)
  • 2 Tablespoons soy sauce
  • 1 Tablespoon granulated sugar
  • 1 Tablespoon pureed or finely minced garlic (you could use ginger instead)
  • ½ teaspoon to 1 Tablespoon sesame oil (start with ½ tsp, taste, and adjust)

Whisk all ingredients together thoroughly.

 

 

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Filed under Appetizers, Main Course, Sauce, Vegetarian (lacto/ovo)

Cheese Straws

From The Smitten Kitchen.  These addictive cheese straws are the best recipe EVER.  EVER.

1 1/2 cups (about 6 ounces) grated extra-sharp Cheddar cheese
1/4 cup unsalted butter, softened and cut into 4 pieces
3/4 cup flour, plus more for dusting
1/2 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes
1 tablespoon half-and-half, cream, or milk

1. Preheat oven to 350°F.

2. In a food processor, combine the cheese, butter, flour, salt and red pepper in five 5-second pulses until the mixture resembles coarse crumbs. Add the half-and-half and process until the dough forms a ball, about 10 seconds. (it never forms a ball for me, but when it holds together when squeezed between finger and thumb, I remove it then knead by hand for a moment until it forms a nice ball).

3. On a lightly floured surface, using a lightly floured rolling pin, roll the dough into an 8- by 10-inch rectangle that is 1/8-inch thick. With a sharp knife (or a pizza or pastry wheel; both worked great), cut the dough into thin 8-inch strips, each 1/4- to 1/3-inch wide (dipping the knife in flour after every few inches ensures a clean cut). Gently transfer the strips to an ungreased cookie sheet (though I lined mine with parchment), leaving at least 1/4-inch between them. The dough may sag or may break occasionally in the transfer, but don’t be concerned — just do your best. The straws can be any length, from 2 to 10 inches.

4. Bake the straws on the middle rack for 12 to 15 minutes, or until the ends are barely browned; these taste bad if they brown all over. Remove from the oven and set the cookie sheet on a rack to cool.

5. Serve at room temperature.

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Filed under Appetizers, food, Grains, Vegetarian (lacto/ovo)