Archive for the 'Appetizers' Category

Zucchini Recipe Festival: Charred Salsa Verde Recipe for Fab Frugal Friday

Published on September 3, 2010 in Appetizers, Frugal Tips, Gluten Free, Healthy Fare, Side Dishes and Vegan Recipes. 8 Comments Tags: , , , , , , , , , , , , , , .
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Charred Zucchini Salsa Verde served over Cottage Cheese

It’s the end of summer – time for a foodie zucchini festival!

With gardens overflowing with zucchini and several of my neighbors anonymously leaving large summer squashes at my doorstep and then running before I could catch them, I decided to char the zukes on the grill and blend up some salsa verde. Verdict: zucchini and chiles: a match made in heaven!

(Nostalgic Note: I used to eat salsa as a child served over cottage cheese (pictured above). I know,  I know. It sounds weird, but the salty mild cottage cheese pairs perfectly with spicy salsa. Yum! Serve any salsa this way, especially if you have kids!)

Yes, Fab Frugal Food and zucchini go way back. Check out our Zucchini Crudo Salad, Wholegrain Zucchini Cakes, or our Oven Fried Zucchini Crisps.

And, everyone knows in their bones that  zucchini should be on our “must-eat-more-of” lists. They are packed with nutrients and yet are low-calorie and low-carb. And few things are more frugal than zucchini in season. So. What’s not to love?

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Meatless Monday: A Light, Cool, Refreshing Summer Salad – Crispy Tofu Cubes with Mango and Avocado in Sweet Chili Sauce

Published on August 2, 2010 in Appetizers, Entrees, Gluten Free, Healthy Fare, Vegan Recipes and Vegetarian Entrees. 18 Comments Tags: , , , , , .

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I make a cold shrimp salad with avocado and mango in an Asian sweet chili sauce. It is a great go-to quick main dish salad for the summer – cool, refreshing and so flavorful.  Crispy tofu cubes in place of the shrimp is a wonderful switch up – added at the last minute, of course, to preserve their crispiness.

Anne and I have been huge tofu fans since writing 101 Things to do with Tofu a few years ago. It’s a fab frugal source of protein – and has a mild flavor that plays well with pretty much any other flavors. And, this sweet chili dressing is bright and flavorful with a touch of heat. If I wasn’t in mixed company when I ate this salad last night, I would have licked my plate. No, really.

Perfect for a summer Meatless Monday!

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A Soup That Uses Your Outdoor Barbecue Grill: Coconut Red Curry Summer Soup with Raw Veggies and Grilled Shrimp

Published on July 27, 2010 in Appetizers, Entrees, Gluten Free and Healthy Fare. 6 Comments Tags: , , , , , .
Grilled Shrimp Thai Coconut Curry Summer Soup

Grilled Shrimp Thai Coconut Curry Summer Soup

I love any recipe with coconut milk. If you add coconut milk to pretty much anything, my theory is it will always taste delicious.  A few years ago, I discovered how wonderful the soups are at Thai restaurants, because veggies in the soups are added in at the last minute, adding a nice fresh taste and texture. So, with a soup that’s not slow simmered, why not add a grilled element and make it a backyard summer style soup? Hmmmm . . . First, the broth.

It does sound very strange – making broth  without heating up your kitchen. But by just letting the flavors steep, your kitchen will not reach the sauna stage. Not even close. Then, you add raw fresh vegetables, whatever pasta or rice you have on hand, and grilled shrimp and – VOILA! - an almost effortless summer soup that is refreshing and flavorful.

I saw this idea in the August issue of Fine Cooking magazine (one of my all-time favorite cooking magazines!) I simplified it a bit and added a fun “grilled” taste.  Instead of “tea smoking” the shrimp I simply threw them on the grill. Amazingly easy and flavorful! The broth is made by steeping the aromatics with coconut milk and red curry paste. So, so, SO flavorful with so little effort!

I made this soup with shrimp, but you could use grilled chicken or grilled white fish fillets. I’ll bet even grilled tofu cubes on skewers would be delish as well for a vegetarian and vegan version. Must try a veggie version soon . . .

Cheers!

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Daring Cooks July "Nut Butters" Challenge: Roasted Hazelnut Sauce and African Peanut Soup

Published on July 14, 2010 in Appetizers, Entrees, Gluten Free and Vegetarian Entrees. 39 Comments Tags: , , , , , , .
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Roasted Hazelnut Sauce with Scattered Mushrooms and Hazelnut Pieces

The Daring Cooks July challenge was to use nut butters in a savory recipe, sponsored by Margie of More Please and Natashya of Living in the Kitchen with Puppies. As of a week ago, there were already so many amazing dishes posted (many Asian themed) that I knew I couldn’t compete with them.The most impressive was a dish posted by Australian food blogger Audax Artifex: Crisp Waterchestnut Sardines Stuffed with pinenut and macadamia nut butter, served with Green Thai cashew butter AND with homemade seaweed noodles. Incredible! So, I decided to stay away from competing in Asian flavors and use nut butters in a Mediterranean sauce and an African style soup.

First, I made a roasted hazelnut cream sauce for pasta (seen above on cheese ravioli). I thought the earthiness of mushrooms went well with hazelnuts, so I blended half of the mushrooms into the sauce and scattered the rest on top. The sauce was deep and rich and savory. There really is nothing like the taste of roasted hazelnuts, is there?

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A Kelly Family Favorite: African Peanut Soup

Then, I reworked a family favorite of ours: African Peanut Soup. This is a hearty, rich vegetarian soup that fills you up with just a small bowlful. I made my own peanut butter for this, and was amazed at how intense the flavor was compared to store-bought peanut butters. I just roasted the peanuts first then whirled then with some EVOO and sea salt.

Thanks, Daring Cooks Margie and Natashya for a fabulous challenge!

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Meatless Monday: Daring Cooks June Recipe Challenge – Tricolor Vegetable Pâté and Homemade Baguettes

Published on June 14, 2010 in Appetizers and Healthy Fare. 32 Comments Tags: , , , , .

The Daring Cooks challenge this month was to make pâté – hosted by Valerie, from The Chocolate Bunny, and Evelyne, from Cheap Ethnic Eatz.

I was seriously worried. I haven’t made pâté since the early 70′s. And I hate liver – any kind of liver. But then I noticed on the challenge post that a vegetarian  recipe was one of the choices – Hey! I thought -This is a perfect Meatless Monday re-do of a formerly meaty dish. I can do this!

I had never even thought of making a vegetarian pâté! It was truly shocking to me how great this recipe was. Layers and layers of flavor. Bright and refreshing. The raw garlic added a nice bite. So good on toasted baguette slices. I just can’t say enough good things about this amazing spread! I would most definitely make this again. I added diced sun dried tomatoes on top for color and another flavor layer.

Now, as for the bread, that was a whole different story. I am a terrible bread baker, apparently. It took me three tries before I got one loaf that was even passable, and only then if drizzled with lots of good olive oil, thinly sliced and toasted.

So, my score this challenge: Pâté a perfect ’10;’ Bread a ’1′ or ’2′ if scored by family members who love me and are being generous. Bring on next month’s challenge!

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Meatless Monday: Zucchini Crudo with Lemon Vinaigrette, Dill and Feta (with inspiration from Iron Chef Michael Symon)

Published on June 7, 2010 in Appetizers, Gluten Free, Healthy Fare, Side Dishes and Vegetarian Entrees. 10 Comments Tags: , , , , , , , .
Zucchini Crudo Salad Inspired by Iron Chef Michael Symon

Zucchini Crudo Salad Inspired by Iron Chef Michael Symon

Iron Chef Michael Symon is known for his love affair with meats, especially pork. In his new cookbook, Live to Cook, he even has a recipe for fried pig’s ears!  Yikes. So, it was ironic that the recipe that caught my eye while I was thumbing through his book at a bookstore recently was a Zucchini Crudo Salad. Chef Symon himself described it as “jaw-dropping good.” If the King of Pork says that about raw zucchini, you simply must sit up and take notice. I hurried home and made a fab frugal version. Only the best for Meatless Monday, I say!

Turns out Chef Symon is right. This raw zucchini and yellow squash ( think extra healthy!) salad is truly speechless good. The only thing it needed for my taste buds was a salty element, so I added crumbled feta. Result: summery deliciousness on a plate! You must eat it right away to get the full crispness of the squashes – it does not keep at all in the fridge. Put this on your “Must-Try” list in the height of zucchini madness season this summer!

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Avocado Challenge: Avocado Coconut Milk Custards with Toasted Spiced Hazelnuts

Published on May 12, 2010 in Appetizers, Healthy Fare and Side Dishes. 11 Comments Tags: , , , .

I love a good culinary challenge – especially one involving a delicious ingredient like avocados. The Challenge by the Avocados from Mexico folks, including anthropologist/chef Rick Bayless, is to try avocados in a new type of cuisine (ie., not Mexican), and cilantro is forbidden as an ingredient.  An avocado adventure – I’m definitely game.

I have been working on this recipe for about a year – trying various combinations of eggs and different liquids. I won’t bore you with the more than 25 (NO, I am NOT making that up!) failed or marginal versions, but share with you here only my final and favorite version: Avocados and Coconut Milk – truly smooth and luscious.

This recipe uses avocados in two novel ways – 1) with Asian ingredients, and 2) by cooking them. I know, I know. People don’t generally cook avocados, although battered and deep fried avocados are all the rage with some folks. But, trust me – this gentle, low-heat, water-bath method is perfect for that yummy creamy green flesh. It turns out that avocados make delicious custards.

Move over, Guacamole. It’s time for a new avocado classic!

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Meatless Monday: Vegetarian Fajita-Style Nachos with Black Bean Puree, Charred Peppers and Green Onions

Published on May 3, 2010 in Appetizers, Entrees and Vegetarian Entrees. 2 Comments Tags: , , , , , , , , , , .

It was torture to choose between two fabulous Tex-Mex classic party dishes for upcoming Cinco de Mayo- fajitas and nachos. So, I created the best of both worlds with this recipe: Fajita Style Vegetarian Nachos. And just in time for Meatless Mondays! It’s simple, if you think about it. Just grill or broil the veggies and then use them to top your nachos.

This recipe is great because it is hardy enough to serve as a main dish, but flavorful and colorful enough to serve as an appetizer at a party. They are pretty enough to impress your boss or your in-laws!

I started with black beans, so delicious and little protein powerhouses. You gotta love black beans! I made a black bean puree to drizzle over the chips. This puree is amazingly flavorful and so easy – just a can of black beans, a can of enchilada sauce and some raw pressed garlic all blended until smooth. Yum. The puree isn’t cooked – just warmed in the microwave. Then you top that with the veggies and then, of course cheese. These may be are definitely the best nachos I have ever eaten. This easily beats the restaurant versions. Hands down.

Happy Cinco de Mayo Everyone! Continue reading ‘Meatless Monday: Vegetarian Fajita-Style Nachos with Black Bean Puree, Charred Peppers and Green Onions’

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Fab Frugal Friday: Let Your Taste buds Have a Fiesta! Grilled Pineapple Mango Salsa Recipe

Published on April 30, 2010 in Appetizers, Healthy Fare, Side Dishes and Vegan Recipes. 1 Comment Tags: , , , , , , , , , .
Grilled Pineapple Mango Salsa

Grilled Pineapple Mango Salsa

With Cinco de Mayo coming up, I naturally have been looking for fun fiesta recipes and  ideas. I grew up a few miles north of the Mexican border, so celebrating Cinco de Mayo is in my blood!

Then, two surprises greeted me at the produce department recently: Mangoes at 99 cents per pound and pineapples at 88 cents per pound. I swear they were screaming at me as I walked by: “Buy us, please! Make us into Pineapple Mango Salsa!!!”

This is such a delightful and refreshing fruit salsa. Pineapples and mangoes are so delicious that you forget how healthy they are. Pineapple has a positive anti-inflammatory effect and aids in digestion. Mango is an antioxidant powerhouse.

This tropical style salsa is perfect for so many things – Here’s just a few ideas: topping pan seared fish fillets, spooning into soft tacos and stirring into black beans for a side dish. Or, seriously, just serve with chips!
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Celebrate Cinco de Mayo with a Roasted Garlic Guacamole Bar!

Published on April 28, 2010 in Appetizers, Healthy Fare, Side Dishes and Vegan Recipes. 10 Comments Tags: , , , , , , , .

There is no such thing as the “perfect” guacamole recipe. To me, guacamole is one of those dishes that is – and should be – a unique creation every single time. My guacamole depends on my mood, the occasion, who the eaters are, and what is in my fridge and pantry. Avocados are good for you and have such a mild, creamy texture that  they pair well with, well, pretty much  anything. (( Note to self: try chocolate chip guacamole next . . . ))

For Cinco de Mayo I will be making a roasted garlic guacamole with do-it-yourself garnishes. I have used the basic recipe of Rick Bayless, a south-of-the-border anthropologist/chef I admire, featured in this month’s Eating Well magazine. My hat’s off to you, Chef Bayless – the addition of roasted garlic is genius! The only thing I changed from Chef Bayess’ recipe is that I used lemon juice instead of lime because I think garlic and lemon is a fabulous flavor combination.

Just set this out in bowls and let everyone scoop up the guacamole onto chips and then sprinkle with toppings of choice: diced cilantro, diced red bell peppers or jalapeño peppers, sliced green onions, crumbled queso fresco, grated pepper jack, pepitos (toasted pumpkin seeds), etc., etc.

Arriba! Arriba!

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