Tag Archives: Appetizer

Butternut Bisque

Posted by deliciousonadollar in Appetizers, Holiday, Soups and tagged with , , , , , , , ,

Butternut Bisque

As many of you are probably doing,  I’m making out my menu for Thanksgiving Dinner, checking the cupboard for what I have on hand and what I need to get.  My shopping list is close at hand.  There are certain dishes that are alway present on my Thanksgiving dinner table because it’s a favorite of someone in the family and they want to enjoy it once again.  Each year I try to make one dish a little different than I’ve made it previously just to give it a new spin, or I introduce something new.

This year as my guests arrive, I will be serving small cups of soup along with a cheese board and crackers.  The soup is one which I have made many times before, but never served as an appetizer, so we will have to see how that works out.  Because it is a favorite of my husband and me I’m sharing it here.  We usually have it with grilled cheese sandwiches, and it makes a very hearty meatless meal.  You might also want to serve it in small cups as a appetizer for your holiday meal as I will be doing.

The recipe has gone through several adaptations, but was originally given to me by a co-worker, who was a wonderful French cook.  She grew a big garden every year and just had a special way of using all those vegetables she grew.  Her soups were outstanding, and I’m fortunate that she shared some of her recipes with me.  They are some of my very favorites.

BUTTERNUT BISQUE

SERVINGS    6

INGREDIENTS

Ingredients for Butternut Bisque

  • 2 – 2 1/2 pounds butternut squash,  peeled and cubed
  • 2 Tablespoons butter
  • 2 carrots, peeled and sliced into coins
  • 1 onion, chopped
  • 1 stalk celery, sliced
  • 2 medium potatoes, peeled and cubed
  • 5 – 6 cups chicken or vegetable broth
  • 1 1/2 teaspoon curry powder
  • pinch each:  nutmeg, ginger, cayenne pepper
  • salt and pepper

DIRECTIONS

1.  Melt butter in a large soup pan.  Add onions, carrots, and celery.  Saute for 2-3 minutes.

Saute onions, carrots, and celery.

2.  Add potatoes and squash to the pan; followed by the broth.

Potatoes and squash ready to be added.

Bring to a boil.  Decrease heat, cover and simmer till vegetables become very tender,  approximately 40 minutes.  Add the curry, nutmeg, ginger and cayenne.

3.  Puree the soup mixture using an immersion blender, or regular blender working in batches.  Return soup to the pan.  Add salt and pepper to taste.  Keep warm till ready to serve.  Serve hot with a dollop of sour cream on top.

This is the perfect use for a fall vegetable.

SOURCE:   With thanks to Ann N., my friend, who was so generous in sharing her recipes and cooking talents with me.

Fresh Corn and Black Bean Salsa

Posted by deliciousonadollar in Appetizers, Salads, Snacks and tagged with , , , , , , , , ,

I’ve been making this salsa every summer since 2003 when the recipe for it was published in our local newspaper. It uses the kernels of sweet corn cut from the cob plus black beans and anything else you might want to add.  That’s what I like about it;  its so versatile.  If I have a tomato that needs to be used, I cut it in, or perhaps an avocado that’s ripe.    If I don’t have a red onion I use scallions,  likewise if I don’t have cilantro I use parsley.  If you like some heat in your salsa, cut in a small jalapeño.   Put everything in a bowl, mix up the super simple dressing, and Bingo! its done.  We use this salsa as a snack, with  healthy multigrain chips,  or sometimes I use it as a salad.  Just put 1/2 cup on a leaf of romaine, arrange some tomato wedges and cucumber sticks around it, and there it is, a quick salad.

I find that the flavor improves if you make it a day ahead of when you will serve it but that’s hard for me to do.  I always want to sample it right away.  Oh, another thing:  if you like cilantro as much as I do, use twice the amount!

DIRECTIONS

In a medium bowl mix together all of the following:

  • 2 ears fresh corn, cooked, cut kernels from cob
  • 1 16 ounce can black beans, rinsed and drained
  • 1/4 cup chopped red onion
  • 1/4 cup chopped cilantro

Toss all the above with dressing:

  • 2 Tablespoons red wine vinegar
  • 2 Tablespoons oil ( corn, safflower, or olive)
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Serve with tortilla chips or cheese quesadillas.

Crab-Stuffed Mushrooms

Posted by deliciousonadollar in Appetizers, Side Dish and tagged with , , , , , ,

I made these mushrooms as a side dish to go with grilled steak and wow! were they good.  They would also be great as an appetizer, especially if you use small mushrooms that can be eaten with the fingers.  My package of mushrooms contained 15 ranging in size from large to medium and two of us ate them all.

I took the liberty of adding 1/2 cup canned crab meat to the filling for no good reason except that I wanted to.  On second thought I think that was a good reason!. For a strictly vegetarian version omit the crab meat.   I have made this recipe in the past exactly as written and it is very good, so either way you prepare them I’m sure you will like mushrooms this way.

INGREDIENTS:

Serves  3-4

  • 12 large fresh mushrooms
  • 3 tablespoons unsalted butter
  • 2 garlic cloves, minced
  • 1 small onion, minced  (I used scallions, about 2 tablespoons, chopped)
  • 1/4 cup panko bread crumbs
  • 2 Tablespoons fresh parsley, minced
  • 3 Tablespoons dry sherry  ( I used white wine)
  • 1/2 teaspoon dry thyme
  • 1/4 teaspoon poultry seasoning
  • 1/4 teaspoon salt
  • Freshly ground black pepper to taste
  • 1/4 cup shredded crab meat,  optional

1.  Preheat the oven to 350 degrees. Generously butter a pie plate or other shallow baking pan.  Select one  that will hold all your mushrooms in a snug fit, so they support each other.  They will shrink some as they bake.

2.  Wipe the mushrooms clean with a damp paper towel.  Snap off the stems and mince them.

3.  Melt 2 Tablespoons of the butter in a medium skillet over medium heat.  Add the garlic and onion and sauté  briefly, stirring.  Add the minced mushroom stems and sauté  5 minutes more.  Remove pan from the heat.

4.  Stir in the bread crumbs, and all remaining ingredients, including crab meat, if using.

5.  Place mushroom caps in the prepared baking dish.  Place a dab of the remaining tablespoon of butter inside each mushroom cap.  Mound some stuffing in the caps, pressing it in with your fingers.

6.  Bake for 45 minutes, or until the mushrooms are brown, tender and juicy.

I served the mushrooms with sirloin tip steak, and steamed broccoli.

SOURCE:    Quick Vegetarian Pleasures,  Jeanne Lemlin

Artichoke, Spinach, and White Bean Dip

Posted by deliciousonadollar in Appetizers and tagged with , , , , , , , , , , , , , , , ,

A neighborhood block party for the Fourth of July.  Everyone brings a pot-luck dish to share. Friends getting together, talking, playing games, kids running around, riding bikes, playing in the sprinkler.  A very typical July 4th celebration.  That’s what we did and perhaps many of you  did the same.  I hope your day was relaxing and enjoyable.

This post is about the appetizer I brought to share.  It got rave reviews, disappeared very quickly, and was very easy to make.  I served it with a variety of crackers, and toasted pita chips for dipping.  I’ve had this kind of dip on previous occasions, and though I like it very much I limit myself to just a few tastes because I know it is usually high in fat and calories.  This version, however, cuts the calories way back, by reducing the amount of cheese(es) in it, and including white beans processed with the base ingredients to give thickness without fat.

So in this version you have the sharpness of Romano cheese, the tang of lemon juice, and the bite of red pepper, incorporated into a base made smooth by mayonnaise (the only fat) and pureed white beans.  To me this is the real star of the show, although the spinach and artichokes get all the attention.   This is when I say,  Oh, Yeah!  Bring it on!    You’ll be happy to know that a 1/4 cup serving contains only 87 calories,  4.9 g.carb, and 5.4 g. fat.

ARTICHOKE, SPINACH, AND WHITE BEAN DIP

YIELD:  about 3 cups;  serves 12 or more

Ingredients

  • 1/4 cup ( 1 ounce) grated pecorino Romano cheese  (purchased already grated at the grocery store.)
  • 1/4 cup canola mayonnaise
  • 1 teaspoon fresh lemon juice
  • 1/4  teaspoon salt
  • 1/4  teaspoon black pepper
  • 1/8 teaspoon ground red pepper
  • 2 garlic cloves, minced
  • 1  (15 oz.) can white beans, rinsed and drained
  • 1  (14 oz.) can artichoke hearts, drained.  Quarter and chop them.
  • 1 (9 0z. ) package frozen chopped spinach, thawed, drained, and squeezed dry.
  • cooking spray
  • 1/2 cup shredded part-skim mozzarella cheese

Directions

  1. Preheat oven to 350 degrees.  Spray a 1-quart baking dish with cooking spray.
  2. Place Romano cheese, mayonnaise, lemon juice, salt, black pepper, red pepper, minced garlic, and white beans in a food processor, and process until smooth.  Spoon into a medium bowl.  Stir in the artichokes and spinach.  Spoon the mixture into the prepared baking dish.  Sprinkle with the mozzarella cheese.
    Bake at 350 degrees for 20 minutes or until bubbly and brown.  Serve warm with crackers or chips for dipping.

SOURCE:  Cooking Light Magazine