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Post by Arrianna on Dec 5, 2006 19:17:41 GMT -5
missteetheironchef Aug 9, 2006, 2:36pm » Appetizer: Tomato and Mozzarella Crostini 1 loaf French baguette sliced into 1/4 inch pieces One quarter cup olive oil 2 fresh tomatoes, sliced to fit on baguette slices One half cup shredded mozzarella cheese Fresh basil leaves
Brush olive oil on each slice, top with tomato slice and sprinkle with cheese. Place on a baking pan and broil for couple of minutes until cheese is bubbly. Remove and top with a fresh basil leaf and serve.
The Skinny: Use low fat cheese.
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Post by Arrianna on Dec 5, 2006 19:19:43 GMT -5
missteetheironchef Aug 24, 2006, 4:22pm » Appetizer: Quick Pickles
8 medium thinly sliced unpeeled cucumbers 2 cups thinly sliced onion 1 Tbsp. pickling salt 2 cups sugar 1 clove garlic, minced One eight cup chopped fresh dill 2 Tbsp. celery seed 2 Tbsp. mustard seed 1 cup cider vinegar
Combine cucumbers and salt in large bowl and let stand for 30 minutes. Drain cucumbers well, add all remaining ingredients and mix together. Pour mixture into clean, hot jars and cover with very tight fitting lids. Refrigerate at least overnight to allow the flavors to blend. The pickles can be stored for up to 3 months. Serve chilled.
The Skinny: Nothing that you can do to improve on this really.
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Post by Arrianna on Dec 5, 2006 20:19:59 GMT -5
missteetheironchef Sept 12, 2006, 1:16pm » Tangy Chickpea Dip
An ever-popular dip.
Suggestions: Use this lowfat spread on your sandwiches in place of margarine.
Serves: 6 person(s)
Preparation Time: 5 mins
Cooking Time: 0 mins
Ingredients:
1 tsp fresh coriander, chopped 1/2 tsp dried cumin 1 Tbsp lemon juice 1/2 cup lowfat plain yogurt 2 3/4 cup chickpeas, canned, drained (10.85 oz)
Directions:
Puree chickpeas and fold through remaining ingredients.
Refrigerate until required.
Serve with crunchy vegetable sticks and water crackers.
Variations:
Serving suggestions and garnishes not included in recipe analysis.
Nutritional Information (Per Serving):
Calories: 58 cals
Kilojoules: 245 kJ
Fat: 1.0 g
Carbohydrates: 7.0 g
Protein: 4.0 g
Cholesterol: 2.0 mg
Sodium: 10 mg
Saturated Fat: 0.0 g
Fiber: 7.0 g
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Post by Arrianna on Dec 5, 2006 20:21:51 GMT -5
missteetheironchef Sept 16, 2006, 1:04pm » Hot Crab Dip
1 pound backfin crabmeat 1 - 8 oz. package cream cheese, softened 1 clove garlic, minced 1 Tbsp. horseradish 8 oz. sour cream 1 Tbsp. lemon juice 1 tsp. Old Bay seasoning
Combine all ingredients in a large bowl and mix well. When ready to serve place in a chafing dish to keep the dip hot and serve with crackers or toast points. You should also go through the crabmeat by hand to remove any shell that may have been left behind by the pickers.
The Skinny: Use light cream cheese and sour cream.
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Post by Arrianna on Dec 5, 2006 21:07:43 GMT -5
missteetheironchef Sept 28, 2006, 11:05am » Hot Macadamia Dip
1 8-oz. package cream cheese, softened 4 oz sour cream 1 clove garlic, minced 1 Tbsp. green onions, chopped 1 tsp. prepared horseradish 1/2 cup macadamia nuts, chopped Salt and pepper to taste
Combine all ingredients together and mix well. Place in a baking dish and bake at 350 degrees for 15 minutes. Serve warm with assorted crackers or crusty bread.
The Skinny: Macadamia nuts are notorious for their high fat and calorie content. If you are watching the fat and calories you may want to take it easy on this dish. You should definitely use low fat cream cheese and sour cream.
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Post by Arrianna on Dec 5, 2006 21:17:00 GMT -5
missteetheironchef Oct 5, 2006, 9:37am » Barbeque Bacon and Cheese Dip
2 8-oz. packages cream cheese One half cup barbeque sauce 3 oz. real bacon bits One half cup tomato sauce One quarter cup sweet onion, chopped 1 cup sharp cheddar cheese, shredded
Spread cream cheese along the bottom of a 13 x 9 inch dish. Spread barbeque sauce over the cream cheese. Top with bacon bits, tomato, onion and cheese. Serve with tortilla chips.
The Skinny: Use low fat cream cheese and cheddar cheese.
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Post by Arrianna on Dec 5, 2006 21:27:42 GMT -5
missteetheironchef Oct 13, 2006, 3:14pm » Blue Cheese Ball
8 oz. blue cheese, crumbled 8 oz. cream cheese, softened 1 cup cheddar cheese, grated 8 oz. pineapple tidbits, drained One half tsp. seasoned salt 1 Tbsp. Worcestershire sauce 1 cup pecans, chopped 1 cup fresh parsley, minced
Combine all ingredients, except parsley in a bowl and mix well. Form into a ball shape and roll in minced parsley. Chill for 1 hour before serving with crackers.
The Skinny: Use light or low fat cheeses. You could probably skip the pecans also but they do add a nice crunch.
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Post by Arrianna on Dec 5, 2006 21:38:57 GMT -5
missteetheironchef Oct 19, 2006, 1:27pm » Deviled Ham and Cheese Ball
2 four and one half oz. cans deviled ham 1 cup sharp cheddar cheese, shredded 1 8-oz. package cream cheese, softened 2 Tbsp. minced onions 1 tsp. parsley 1 Tbsp. lemon juice 1 clove garlic, minced One half tsp. celery seed
Combine all ingredients and shape into a ball. Chill until ready to serve. Serve with assorted crackers.
The Skinny: Use low fat cheeses.
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Post by Arrianna on Dec 5, 2006 21:40:48 GMT -5
missteetheironchef Oct 20, 2006, 1:43pm » From Bravo's Top Chef 2
Baked Escargot in Shell
Ilan, the winner of the elimination challenge in episode one: Mystery Box Challenge
Ingredients: 14 escargots 6 artichokes 8 slices American cheese 1 bag cocktail peanuts 2 Idaho potatoes 8 cloves garlic 2 tbsp. butter 1 shallot 1 cup milk
Recipe: First, finely dice your shallot and garlic. Chop your artichoke finely. Then, in a simmering pan, add the shallot and garlic, escargot and artichokes. As they soften, add a quarter cup of finely chopped peanuts. Let the mixture brown and simmer while you move on to your cheesy potatoes. Put your potatoes on to boil. Meanwhile, in a saucepan bring the milk to low boil and add salt. Once the milk is boiling, add four of the cheese slices. Stir until the cheese is melted, then remove from heat. When the potatoes are tender, drain and place in a large bowl. Mash your potatoes, and as they start to get nice and fluffy, fold in the sautéed escargot mixture. Stuff the potato/escargot mixture into the shells of the escargot and place in the oven at 400 degrees for 15 minutes. While they are in the oven, return the saucepan with the milk and cheese to low heat. Add a little bit of butter, then add the garlic and the remaining four slices of cheese, stirring until the cheese melts. After 15 minutes, take the escargot out of the oven, and pour delicious, gooey cheese sauce on top. Serve piping hot.
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Post by Arrianna on Dec 5, 2006 21:41:27 GMT -5
missteetheironchef Oct 21, 2006, 10:26am » Jalapeno Chile Poppers
12 Pickled whole jalapeno peppers 4 oz. cream cheese, softened 4 oz. cheddar cheese, shredded 2 eggs 2 Tbsp. flour Two thirds cup breadcrumbs 1 tsp. garlic powder Pinch of salt One half tsp. paprika
Gently slice the stem tip off of each pepper and remove seeds and membranes from inside, reserving the stem tips. Combine cheeses together and place in a sealed plastic bag. Snip off the end of the bag and pipe the cheese inside each pepper. Place tip of each pepper back on the pepper. Beat eggs in a small bowl. In a separate bowl, combine flour, breadcrumbs, garlic powder, salt and paprika and stir. Dredge each pepper into egg mixture followed by breadcrumb mixture. Place peppers on a baking dish sprayed with cooking spray. Bake at 400 degrees for 15 minutes or until golden brown.
The Skinny: Use light cheeses and your favorite egg substitute.
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Post by Arrianna on Dec 5, 2006 21:44:09 GMT -5
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Post by Arrianna on Dec 5, 2006 21:46:30 GMT -5
missteetheironchef Oct 24, 2006, 10:19am » Dukkah (pron. Dook - ah)
This is an adaptation of a recipe I found on the internet. Dukkah is not a Zola original.
2 cups of roasted nuts. You can select from peanuts, pinenuts, macadamia nuts, almonds, cashews and hazelnuts. Your choice. My favorite is peanuts and cashews combined. You can choose your own mix.
1 Tbl of whole coriander seeds 1 Tbl of whole fennel seeds 1 Tbl of cumin (ground) one quarter cup of toasted sesame seeds 1 Tbl of crushed red pepper flakes one quarter tsp of paprika (try to use Smoked Spanish paprika or Red Hungarian) 1 Tbl of sea salt 2 tsp of coarse black pepper. 1 loaf of artisan bread. Can be French bread, sour dough or Italian one half cup (or more) of extra virgin olive oil. (They even make fully organic olive oils now)
Chop your 2 cups of roasted nuts in a food processor (or crush) until they are small pieces. Big breadcrumb-sized. Quarter inch or less is fine. Don't process too much or too fast or you'll end up with nut butter. Just use your pulse action.
In a saute pan put in your coriander seeds, fennel seeds, cumin, sesame seeds, red pepper flakes, and paprika. Heat them over medium heat with no oil just to toast them lightly. Sort of shake the pan so they don't sit in one place too long or they can burn. This will only take a few minutes. When you smell the aromas from the mixture you are just about ready to turn it off. Turn off to let cool.
Now add your salt and pepper to this mixture.
The seed mixture now needs to be ground up. You can't do this in a large food processor but one of the little processors will work pretty well. Or you can get out your mortar and pestle. Grind until fully mixed and the pods are broken up; especially the coriander pods or they will hurt when you get them stuck in your teeth.
Combine the seed mixture with the nuts. Stir thoroughly. You can store the dukkah mixture in your refrigerator--covered.
To serve: Cut the bread into one inch cubes (or so). Pour olive oil on a small plate or dish. Put a few tablespoons of dukkah on another small dish. People can help themselves to the dipping of the bread into the olive oil and then into the dukkah. Replenish the olive oil, bread and dukkah as needed.
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Post by Arrianna on Dec 5, 2006 22:06:56 GMT -5
missteetheironchef Nov 18, 2006, 9:37am » Creamy Tarragon Dip
1 8-oz. package cream cheese, softened One half cup sour cream 1 clove garlic, minced 1 Tbsp. fresh tarragon, chopped One quarter cup green onions, chopped 1 tsp. lemon juice
Combine all ingredients in a blender or food processor until smooth. Serve with crackers or toasted bread pieces. Tarragon adds a nice flavor to the traditional cream cheese and sour cream base.
The Skinny: Use light cream cheese and sour cream.
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Post by missteetheironchef on Dec 9, 2006 14:31:17 GMT -5
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Post by missteetheironchef on Dec 9, 2006 14:33:12 GMT -5
Cheese Fondue with French Bread Cubes
1 cup dry white wine 2 cloves garlic minced 1 Tbsp. Worcestershire sauce 1 Tbsp. cornstarch 2 cups cheddar cheese cubed 2 cups Colby cheese cubed 1 loaf French bread cubed
In a large saucepan simmer white wine, garlic and Worcestershire sauce until warm but do not boil. Toss cheeses with cornstarch until coated. Add cheese gradually to wine mixture. Stir continuously until cheese melts. Serve by placing a toothpick in a French bread cube and dipping into cheese fondue. Use a fondue pot or other warming dish to keep the cheese nice and hot. We understand there is a chain of restaurants in this country that specialize in fondues of all kinds.
The Skinny: Use light cheeses.
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