Posts Tagged ‘appetizer’

Artichoke and spinach dip

Friday, April 9th, 2010

Another weekend and another birthday party at the Monro’s. This frugal phase I have been forced into has brought many blessings. We have instituted a family game night at our house and have been watching tons of movies because we don’t have sattelite right now. We decided that the satellite bill was an expense we could afford to toss for the moment. I have found that movies and games are so much more interesting and fun. The kids might fight me on this, but I think we don’t need satellite television anymore. With the new warm weather and the need to get out of the house, but not much money to go anywhere, we have been taking long walks to the park with our kids and friends. I love these walks and have taken some amazing pictures of the scenery. I am still impressed with the landscape around southern Minnesota. It is beautiful in every season. Also, instead of taking people out to dinner to celebrate their birthdays, we have been celebrating right here at home. I can’t think of anything more fun than throwing a dinner party.

This weekend we celebrated Kathy Grothem’s and Lanna Raatz’ birthdays. I decided to make an appetizer to get things started. Inspired by spring, I decided to go with artichokes as my main ingredient. Artichokes are a perennial thistle originating in the Mediterranean. My family loves to eat them steamed and then dip the leaves in butter and garlic. The “meat” at the bottom of the leaves and the hearts are so good in melted garlic butter. However, for this recipe I, once again, integrated Philadelphia cream cheese so I can add it to my videos for that contest. Claud said I am getting obsessed with the competition. I don’t think so, but I am going through a lot of cream cheese. I bet Philadelphia is having a huge month for sales. I have been buying the reduced fat so I don’t balloon up. I haven’t forgotten about my quest to be in the best shape ever before the fourth of July or my obsession (I’ll admit to this one) with cheese. Please visit my blog to watch me making this dish at www.simplyfoodify.com.

The appetizer I made for Lanna and Kathy’s special evening is artichoke and spinach dip served in an artichoke bowl and surrounded by cut vegetables to dip into the creamy mixture. Most artichoke and spinach dip recipes I have seen use chips or bread as the dipping “tools”, but I tried to make this version low fat. I used carrots, celery and broccoli to serve with it. Also, I created this version to be served chilled which allows the ease of preparing it in advance.

Using the artichoke as a bowl is a really easy way to make the platter look beautiful. If you make the artichoke bowl, the whole thing takes an hour to make (you can put it in the refrigerator until you are ready to serve it). If you choose not to make the artichoke bowl, it takes about ten minutes to prepare and will taste just as great. You could also substitute the fresh spinach with frozen; although, fresh is best and only adds about ten minutes to the process. I used the reduced fat garden vegetable Philadelphia cream cheese. I had already tested the recipe out on my cooking class and they seemed to like it. Hopefully, you will too. It really is tasty and an affordable way to make a delicious and beautiful appetizer for your family and friends. You can have your guests nibble on this while you grill your meal. After all, it is grilling season again.

artichoke and spinach dip

artichoke and spinach dip

Artichoke and Spinach dip

Serves: 6

Time: one hour

1 large artichoke

4 Tbsp butter

1 bunch of fresh spinach

1 clove garlic, sliced

1 8oz. container of Philadelphia reduced fat garden vegetable cream cheese

1 14oz. can artichoke hearts

1 14 oz. jar roasted red peppers

½ C. reduced fat sour cream

½ C. parmesan cheese

¼ tsp. salt

¼ tsp pepper

¼ tsp. red pepper flakes

3 large carrots, peeled and chopped into 3 inch sticks

5 celery stalks, chopped into 3 inch sticks

6 broccoli florets, cut into bit sized pieces

Cut off the step of the artichoke so it sits flat. Then, cut off the top of the artichoke to make the top flat too. This will look better as a bowl. Fill a pot with 1 inch of water and place a metal steamer in the pot. Place the artichoke in the steamer and turn the heat on medium high. Cover with a lid and allow to steam for 40 minutes. The artichoke is ready when a leaf pulls out easily.

Cut the stems off of the spinach and wash the leaves very well. Spinach leaves tend to be gritty. In a skillet, melt the butter and sauté the sliced garlic for five minutes. Add the spinach and allow to wilt in the butter for five minutes.

In a food processor, combine the garden vegetable cream cheese, artichoke hearts, and spinach. Pulse for four or five times. Then, add sour cream, parmesan cheese, salt, pepper, and red pepper flakes. Pulse four or five times more.

Chop up your vegetables and arrange on a platter, leaving a space in the middle for the artichoke bowl. Now, your artichoke should be finished. Let it cool for a couple of minutes so you can work with it without burning your hands. Start pulling out the inside leaves, leaving the outer leaves to form a bowl. Once you get down to the “hair” of the artichoke gently remove with a spoon (see my video). You will be left with the outer leaves and the bottom heart of the artichoke. Spoon in the dip and place in the middle of your vegetables. You will have left over dip to refill as needed. Enjoy.

 

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spinach and cheddar enchilada bites

Saturday, February 27th, 2010

Here is an interesting variation on the enchilada. I taught a class the other day at my home on how to make salmon in foil. The ladies who have been joining me at my house for these classes are so amazing. We have the best time. We cook, then eat, then socialize with a glass of wine by the fire place. Here is the recipe, slide show and video for salmon in foil: CLICK HERE. Anyway, I made these enchiladas as an appetizer for the ladies. They really loved them.

making spinach and cheese enchiladas

making spinach and cheese enchiladas

 Once they were made, I cut them into bite sized pieces and set them on a tray with a little chipotle sour cream. They were tasty.

Spinach and cheddar enchilada bites

You may not know just how easy it is to make enchiladas. In fact, there is a saying amongst Mexicans which goes, “these are not enchiladas.” This means whatever they are referring to is not an easy task. Enchiladas can be meat, fish, cheese vegetables, or any combination of these things, rolled up in fried corn tortillas, smothered in enchilada sauce and then baked. The sauce is usually a smoky chili flavor. The recipe below calls for a prepared enchilada sauce in a can just to make these treats super easy. The word enchilada means “filled with chili” in Spanish. Here is a recipe for an enchilada appetizer. You make the enchiladas as usual. Then, cut them into bite sized portions which you can prepare ahead of time and keep in the refrigerator. You can reheat them just before you are ready to serve. Then, place them on a platter surrounding a bowl of dipping sauce easily made with sour cream, some enchilada sauce, and some spices. These are delicious and easy.

Spinach and onion enchilada bites:

15 corn tortillas

¼ C. canola oil

1 clove garlic, chopped

½ yellow onion, chopped

8 C. spinach leaves, washed and stemmed

2 Tbsp olive oil

3 C. shredded cheddar cheese

1 can enchilada sauce, mild

Heat the canola oil in a skillet and fry the tortillas in the hot oil. Place the tortillas on a plate with paper towels to soak the oil. Do not let them get too crispy because they won’t roll up properly. In another pan, heat the olive oil. Sauté the onion and garlic until the onion is clear. Add the spinach and let that cook for a couple of minutes. Turn down the heat. Don’t let the spinach wilt too much or get over cooked. It is still going in the oven. Fill the tortillas with cheese, spinach, onion and garlic and roll them into the shape of an enchilada. Place in an oven safe dish. Once you have a layer of these, pour on the sauce. Then, create another layer and pour on the sauce. Place in the oven at 350 degrees for twenty minutes. Cut into bite sized pieces and reheat just before people arrive. Then, serve with a dipping sauce.

 

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Thanksgiving recipe: curried carrot and turnip soup

Sunday, November 15th, 2009

curried carrot and parsnip soup

curried carrot and parsnip soup



It is a good idea to start your Thanksgiving meal with a delicious soup. Maybe while the turkey is still cooking, you could serve this to your guests. People are hungry and you just need to wet their appetite, just a little bit. Try this delicious curried carrot and turnip soup. It is the perfect combination of ingredients for a cool fall day. It’s hearty and creamy. It’s warm and satisfying. This soup is filled with nutritious vegetables and tastes like a bit of heaven. It’s sure to warm everyone from the inside out. What a great way to begin your Thanksgiving meal.

 

Curried carrot and turnip soup:

2 Tbsp. olive oil

1 C. celery, diced

1 C. onions, diced

1 carrots, diced

2 cloves of garlic, sliced

6 turnips diced

1 Tbsp thyme

1 Tbsp turmeric

1 Tbs curry powder

1 can/bottle beer

1 C. water (enough to cover vegetables)

1 stick of butter

4 Tbsp. sour cream

1 tsp. vanilla extract

1 Tbsp sugar

2 Tbsp balsamic vinegar

A few sprigs of cilantro to garnish

Heat olive oil in a stock pot on medium heat. Add the celery, onions, carrots, garlic, and turnips. Saute the vegetables for ten minutes. Add the thyme, turmeric and curry powder. Mix into the vegetables for about two minutes. Pour in the bottle of beer to deglaze the pan. Add enough water to cover the vegetables. Simmer for one to two hours, until the vegetables are soft. Add one stick of butter and let it melt into the ingredients. Add the sour cream, vanilla, sugar and vinegar. Stir in and let this simmer another fifteen minutes. Blend all of the ingredients until smooth and creamy. Cook another ten minutes. Ladle into bowls and add a few sprigs of cilantro for garnish. Enjoy.

 

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