Foodbuzz

Appetizers

Homemade Hummus

 

Monday, April 30th, 2012

hummus recipe

Have you ever made a recipe that called for a tiny amount of fresh herbs, then wondered what to do with the extra?

This is the perfect time to make homemade hummus.  You don’t even need a recipe – just a basic formula – which can be altered depending on what herbs, beans, and flavorings you have at home.

Homemade Hummus

1 can rinsed and drained beans (garbanzo, white, black, Cannelini, etc.)

1/4 cup tahini (sesame seed butter) or any other nut butter

1 clove garlic (if you don’t have garlic, you can use chopped shallots or green onions)

Juice of 1 lemon

Large handful of fresh herbs (basil, parsley, mint, cilantro, arugula, spinach

Drizzle of olive oil

Salt & pepper to taste

Optional additions: cumin, chili powder, paprika, sundried tomatoes – for flavor.  Avocado, plain yogurt, feta or goat cheese – for creaminess.  Salsa, vinegar, more citrus juice – for more tang/bite.

Just blend all ingredients in a food processor until smooth.  That’s it!

how do you make hummus

how do you make hummus

Here’s how I made hummus the other day:

2 cups cooked fresh garbanzo beans (I happened to have these on hand)

1/4 cup cashew butter (didn’t have tahini)

2 Tbsp olive oil

1 green onion (didn’t have garlic)

Big handful of cilantro + a few mint leaves

Juice of 1 large lemon

Pinch each of chili powder & salt

After blending this up in the food processor and giving it a taste, it was too dry and a little bland, so I added:

1/2 an avocado

Dollop of plain yogurt

2 Tbsp chipotle salsa

hummus recipe

Then it was creamy, smooth, and flavorful.  And I wasn’t the only one who thought so!

hummus recipe

hummus recipe

homemade hummus

Pineapple Mango Avocado Salsa

 

Tuesday, July 19th, 2011

Something about summertime makes me want to dig into huge helpings of fresh fruit salsa.  I love making stone fruit salsa, cherry tomato & strawberry salsa (recipe coming soon), and this pineapple mango salsa with avocado.  To keep the calories of your salsa-based snack moderate, count out one serving of tortilla chips (usually 10-15 chips) and put them in a bowl, then put the bag away to prevent unconscious grabbing.  If you load up each chip with a generous portion of salsa, you’ll be satisfied without blowing your healthy diet on chips.  Here’s how I make my pineapple mango salsa:

A couple cups of pineapple

A couple cups of mango

1 large or 2 medium avocado

1 jalapeno or 1 chipotle pepper canned in adobo, finely diced

1 handful fresh cilantro

1/2 a small red onion, finely diced

Juice of 1-2 limes, to taste

Salt & pepper to taste

Chop all the fruits and veggies and combine gently in a large bowl.  This salsa gets better with time, so keep the extra in the fridge up to 4 days for even more intense flavor.  It also makes a great salad topping, tostada topping, or burrito ingredient.

Easy Grilled Potatoes

 

Sunday, June 26th, 2011

grilled potatoes

Every time I cook a veggie, meat, or grain, I cook a little extra to use in a different way for a future meal.  This saves me tons of time and helps trigger ideas for what to make later.  For example, when I made potato salad a few days ago, I cooked 4 lbs of potatoes instead of 3, so that I’d have some cooked potatoes to use in a salad (like this Nicoise salad) or as a side dish.  I ended up slicing and grilling them for a hot, tasty accompaniment to our dinner of turkey sandwiches.  These would also be a great alternative to potato chips at your next summer BBQ!

Grilled Potatoes

Print This Recipe

Number of Servings: 4

    Ingredients

  • 2 teaspoons Canola Oil
  • 1 teaspoon Unsalted Butter
  • 1 pound Baby Red Potatoes, cooked
  • 1 pinch Kosher salt

    Directions

  • 1 Heat pan.

    Heat a grill pan (nonstick if possible) over medium heat. When hot, add canola oil and butter to the pan and spread around so that the surface of the pan is coated.

  • 2 Grill potatoes.

    Slice potatoes into 1/4-1/2 inch slices. (If using fingerling or very small potatoes, just cut in half ). Place potatoes in grill pan, sprinkle with salt, and let cook for 3-4 minutes. Using tongs or a spatula, flip the potatoes and cook an additional 3-4 minutes until they're slightly crisp and have grill marks. Serve as a side dish, or also works great as a snack dipped into ketchup or a veggie dip.

Print This Shopping List

  • Dairy

    • 1 teaspoon Unsalted Butter

  • Oils

    • 2 teaspoons Canola Oil

  • Pantry

    • 1 pinch Kosher salt

  • Vegetables

    • 1 pound Baby Red Potatoes

grilled potatoes

Note: remember to buy organic potatoes, since potatoes are on the Dirty Dozen list.

Tomato & Cheese Pastries with Fresh Oregano

 

Tuesday, June 21st, 2011

It’s officially summer — woohoo!!  For most people summer means excitement about pool parties, beach time, and travel plans.  As for me, I’m excited about the PRODUCE!  Sure, every season has some tasty things to offer, but nothing beats summer.  Its just so darn abundant, and everything tastes like it came straight from your garden — especially the tomatoes.  To celebrate, I’m making these tomato puff pastries.  They’re a little indulgent (because of the pastry dough) but are a great way to highlight summer’s fresh, flavorful tomatoes.  Plus, they’re fast and easy to make.  Here’s how you do it:

First, buy some frozen puff pastry dough.

Let the dough thaw in the fridge for a few hours, or thaw it at room temperature for 20-30 minutes (not more–you want it to be very cold).  Preheat the oven to 400.  Lay a sheet of the pastry dough on a parchment-lined baking sheet and using a pizza cutter, cut it into 6 pieces.

Using a fork, stab little holes all over the middle only of each pastry square — leave about a 1/4 to 1/2 inch border around each square.  This will ensure that the edges puff up while the middle, where you’ll lay the toppings, stays put.

Top the middle portion with thinly sliced tomatoes and onions, plus your cheese of choice, some fresh oregano leaves, and salt & pepper.  This time I used Manchego cheese, but any cheese that melts well will do.  Goat cheese is also delish.

After adding the toppings, paint the edges of each square with egg wash (a.k.a. a beaten egg) which helps the pastry come out shiny and golden.  Then bake at 400 for 15-20 minutes or until edges are golden brown and puffed, and ingredients in the middle look cooked.

Serve these little pastries alongside a green salad for a quick, balanced meal.  Serving size = 1-2 tarts — they’re quite rich!

Snacks for March Madness

 

Friday, March 18th, 2011

prosciutto sandwichThe first weekend of THE tournament is here, and if your house is anything like mine, college basketball will be on TV pretty much nonstop…which of course means that people will come over, they’ll be hungry, and some tasty snacks will be in order.  Here are a few easy, moderately healthy food ideas to help get you through the weekend of madness.

Fig and Prosciutto Sandwiches (pictured above).  Cut some small rustic rolls in half.  Paint one side with pesto of any kind (I used mint pesto, which goes great with salty meat and fruit) and the other side with fig preserves.  Add a slice or two of prosciutto and a few chunks of brie.  Sandwich can be served at room temperature or warm (use this method to warm them).  Optional: add some fresh arugula or baby greens.prosciutto sandwichFresh fruit platter. Pick 3 fruits of different colors, then cut and plate them up for people to snack on.  Sticking to just 3 fruits makes for a clean and appealing presentation.  These in-season fruits are a good place to start: oranges, grapefruit, pears, and strawberries.

party food ideas

Dried fruit, chocolate, and cookie platter.  This is an easy way to get out of making dessert.  Just throw together some of your favorite chocolate covered nuts, dried fruits, and one or two kinds of store-bought cookies, and you’ve got a platter of sweets that will please any palate.

One other no-prep snack. Pita chips with hummus, olive crackers with tapenade, veggies with aioli…whatever you’re in the mood for will work to fill in your menu.  Keep it simple, so you too can kick back and enjoy the game!

Small Bites for Your Oscar Party

 

Friday, February 25th, 2011

salmon sandwichThe Oscars take so long to watch that it’s crucial to have plenty of good eats for your guests to munch on during the show.  These easy-to-make finger foods are sophisticated enough for a red carpet affair but casual enough for all-night noshing.  Plus they can be served at room temperature, so you can kick up your feet and join the celebrity gossip the moment people arrive.  Happy Oscar Viewing!

1. Smoked Salmon Sandwiches

salmon sandwichSpread some light cream cheese on thinly sliced bread (try Pumpernickel or seedy multi-grain).  Sprinkle chopped green onions and fresh baby dill sprigs into the cream cheese, then top with thin cucumber slices, smoked salmon, and some leafy greens.  Cut sandwiches into small squares or triangles.

2. Roasted Veggies with Herb Aioli

goat cheese tartSimply mix together 1/2 cup mayonnaise with 1/2 cup plain Greek yogurt, then add 1 finely chopped garlic clove and a big handful of chopped fresh herbs (try cilantro, parsley, basil, and/or chives).  Roast whatever veggies you like for dipping.  Here are some veggie ideas and roasting tips.

3. Goat Cheese & Tomato Tarts

goat cheese tartThese look fancy, but they’re seriously easy. Buy frozen puff pastry dough (I like Trader Joe’s or Whole Foods) and thaw in the fridge. Take out one sheet at a time (it needs to stay very cold) and cut into 9 squares with a pizza cutter.  Use a fork to poke holes in the middle of each square, leaving a border with no holes so that the edges puff up (see how the edges above are puffy but the middle is flat?).  Put a few blobs of goat cheese and 3-4 baby tomatoes (or a few chunks of canned diced tomatoes) where you poked the holes in each square.  Bake at 425 for ~15 minutes or until edges are puffy and brown and middle looks cooked.  Sprinkle with fresh thyme and/or oregano leaves.

Want more appetizer ideas?

5 No-Prep Appetizers

Roasted Chickpeas with Pistachios

Easy Snacks from the Pantry

Warm Olives with Almonds

Potato Chips with Creme Fraiche and Caviar

Spinach Artichoke Dip

Sophisticated Super Bowl Food (that’s super easy to make)

 

Saturday, February 5th, 2011

super bowl recipes

If you’re looking to go beyond chips & dip for this year’s Super Bowl party, look no further than these delightfully elegant snacks.  They don’t require any more time or expertise to prepare than the regular game day appetizers, but are different enough to surprise and impress your guests.  These are all items my friend Kari Lauritzen and I recently made for a party – she is one creative gal!

Idea #1: Platter of seasoned nuts, cubed white cheddar, and olives (see above). Simply lay out your favorite kinds of goodies on a platter and serve, maybe with a few fresh herbs or edible flowers for garnish.  Make sure to provide a little bowl for olive pits/dirty toothpicks.

roasted veggies

Idea #2: Roasted Garbanzo beans with course or flaked salt. These little beans get crunchy when roasted, so they’re the perfect alternative to regular chips.  Here’s how to make ‘em. (For a little extra crunch, follow in my friend Kari’s lead and add shelled pistachios to the bowl!).

roasted vegetables

Idea #3: Roasted Veggies with Garlic Aioli. Store-bought veggie platters are often boring and tasteless, especially in winter when none of the veggies used are in season.  Make veggies more exciting by roasting in-season ones, like carrots, baby potatoes, and delicata squash.  Then whip up a creamy veggie dip like Garlic Aioli (just mix a clove of minced garlic with 1 cup may, 1 cup lowfat Greek yogurt, and the juice of 1/2 a lemon, plus salt & pepper to taste), or one of these dips.

super bowl recipes

Idea #4: Crostini with White Bean Mash.  Simply saute 1/2 an onion or 1 shallot in some olive oil and salt until soft, then add 2 cans of drained, rinsed white beans of any sort and stir.  Add some chopped rosemary or sage plus a little white wine, broth, or water to get the beans soft, then mash with a potato masher.  To make crostini, just toast baguette slices with a little olive oil and salt and serve with the mash.

super bowl recipes

Idea #5 (For the especially lazy cook). Throw some nuts into a pretty bowl and call it good.  Do this with a few different types of nuts in cool bowls around your living room for variety.

**Kari Lauritzen is my friend and fellow personal chef in Los Angeles**

World’s Best Turkey Meatballs

 

Sunday, December 26th, 2010

turkey meatball recipe

If you’re not Italian and don’t have a longstanding family meatball recipe, I recommend adopting this one, pronto.  Just add these cheesy, flavorful meatballs to your favorite marinara sauce and you’ve got the perfect appetizer or entree.  We served them in a chunky tomato sauce over garlic-basil linguine for Christmas dinner; it was quite a hit.

Kari's Meatballs

Print This Recipe

Number of Servings: 6

    Ingredients

  • 1 ½ cups Rustic Italian Bread, in chunks, crusts cut off
  • 1 cup 1% Milk
  • ¼ cup Fresh Italian Parsley, chopped
  • 1 ¼ lbs Lean Ground Turkey
  • 1 Large Eggs
  • 1 teaspoon Kosher salt
  • ½ teaspoon Ground black pepper
  • ½ cup Pecorino Cheese, grated
  • 1 teaspoon Fennel Seed
  • 2 tablespoons Extra Virgin Olive Oil
  • 4 ounces Tomato Paste

    Directions

  • 1 Soak bread.

    Preheat oven to 400 degrees. Line a baking sheet with foil and coat with nonstick cooking spray. Place bread chunks in a medium bowl and pour milk over the bread. Press down so bread starts to absorb the liquid then let soak for about 15 minutes until milk is mostly all absorbed.

  • 2 Make meat mixture.

    Mix all ingredients (including the milk-soaked bread) except turkey in the bottom of a large bowl. Then add the turkey and 1 Tbsp ice water and combine all ingredients with your hands until just combined. Form into small meatballs and place on the baking sheet.

  • 3 Paint and cook meatballs.

    Mix the tomato paste and olive oil together in a small bowl. Using a brush, generously paint the top of each meatball with the tomato paste mixture. Bake meatballs for about 15-20 minutes or until cooked through.

  • 4 Add to sauce.

    Add meatballs to your favorite sauce and serve as an appetizer (on a large platter with a toothpick in each one) or over noodles.

Print This Shopping List

  • Canned Vegetables

    • 4 ounces Tomato Paste

  • Dairy

    • 1 cup 1% Milk
    • 1 Large Eggs

  • Fresh Herbs

    • ¼ cup Fresh Italian Parsley

  • Grains

    • 1 ½ cups Rustic Italian Bread

  • Meat

    • 1 ¼ lbs Lean Ground Turkey

  • Oils

    • 2 tablespoons Extra Virgin Olive Oil

  • Pantry

    • 1 teaspoon Kosher salt

  • dairy

    • ½ cup Pecorino Cheese

  • dried spices

    • 1 teaspoon Fennel Seed

  • spices

    • ½ teaspoon Ground black pepper

Fancy (but Incredibly Easy) Holiday Appetizer

 

Wednesday, December 15th, 2010

caviar

Unless you’re a lifelong foodie or an accomplished chef, you probably don’t buy or eat much caviar.  But this quick and outrageously delicious appetizer will change that, and inspire you to splurge a little for your next dinner or cocktail party.  Yes caviar is expensive, but just a tiny spoonful per person will do it, and after you see how loved your guests feel you’ll know its worth it!

Chips with Creme Fraiche and Caviar

Print This Recipe

Number of Servings: 8

    Ingredients

  • 2 ounces Caviar
  • ¼ cup Creme Fraiche
  • 16 Kettle Cooked Potato Chips

    Directions

  • 1 Assemble chips.

    Lay 16 large, unbroken chips out on a large platter (use good quality chips, like Kettle Chips). Place a small dollop of creme fraiche on each chip, then top with a tiny spoonful of caviar. 2 oz of caviar should make at least 16 of these, and 1-2 per person is plenty for this appetizer. Serve this first, with glasses of champagne or white wine, for an impressive beginning...then move on to the other apps!

Print This Shopping List

  • dairy

    • ¼ cup Creme Fraiche

  • fish

    • 2 ounces Caviar

  • snack foods

    • 16 Kettle Cooked Potato Chips

Pantry Staples to Keep on Hand During the Holidays

 

Saturday, December 4th, 2010

orderves

It’s always nice to have a well-stocked pantry for unexpected guests, but especially during the holiday season.  Just a few items in your pantry, fridge, and freezer will arm you with delicious and easy-to-prepare nibbles for anyone who happens to stop by.  These are also great if you’re throwing a holiday cocktail party and don’t have much time to spend on food.

What to Keep on Hand

In the Pantry…

  1. Olive Tapenade — serve in a little bowl with a side of crackers or grilled bread, top baked chicken or fish, mix into Light cream cheese and serve with veggie crudite, mix with fresh chopped parsley or basil leaves and serve on crostini.
  2. Canned Garbanzo Beans — rinse and drain a can of these then toss with olive oil and coarse salt and roast at 425 for 15 minutes or until crispy.  Add nuts, flaked salt, or chopped fresh herbs after roasting for extra flavor, like this.  Or, turn into a veggie dip by mixing with olive oil, lemon juice, garlic, and veggie broth in a food processor or blender until smooth.
  3. Marinated artichoke hearts, roasted red peppers, Peppadew peppers, or mini pickles (cornichon / Gerkins) — plate any or all of these up with some salami and chunks of Parmesan cheese and you have yourself an Antipasto Platter.

In the fridge…

  1. Soft goat cheese — stuff into Peppadew peppers or cherry tomatoes, roll a log in chopped fresh herbs and serve with crackers, drizzle a chunk with honey and serve with crostini, or mix with chopped sundried tomatoes and stuff into chicken breasts or pork chops for an easy entree.
  2. Parmesan cheese (or another hard cheese) — break into small chunks and serve with salami and any of the marinated items mentioned above, or grate and melt over slices of baguette for crispy Parmesan toasts.
  3. Salami or Prosciutto — wrap around olives, dates stuffed with goat cheese, or slices of melon then hold together with a toothpick.
  4. Store-bought hummus or bean dip — serve with warmed pita bread, pita chips, cucumber slices, or carrot sticks.  Or, spread a little on crostini and top with crumbled feta cheese and a fresh parsley leaf.

In the freezer…

  1. Baguette Slices — buy a couple baguettes and thinly slice them on a diagonal, then store the slices in freezer-safe plastic bags.  Whenever you need crostini, pull out some slices and place on baking sheet, drizzle with olive oil and sprinkle with salt & pepper and toast at 350 for 8 minutes.
  2. Peeled, De-veined Shrimp — Thaw these under running water, then bake at 400 for 2-3 min and serve with your favorite dipping sauce.  Or, skewer and marinate in olive oil, lemon juice, and garlic, then grill for ~3 min and serve.
  3. Pre-made Cookie Dough — Either homemade or store-bought, make sure the dough is separated into cookie-size pieces before you freeze it, so you can just pull out the number of dough chunks you need, plop them on a cookie sheet, and bake for 10-12 minutes.

Pomegranate Citrus Salsa

 

Saturday, November 20th, 2010

pomegranate recipe

Looking for the perfect appetizer to go with your Pomegranate Moscow Mule on Thanksgiving?  Here it is: Citrus, Avocado, and Pomegranate Salsa.  I made this for my POM party the other day, and not only was it a huge hit with my guests, but its also now my favorite taco filling and topping for grilled fish or chicken.  Yum!  You can whip up a big bowl of this stuff in no time, and your hungry guests will happily nosh on it while you finish up dinner.  Its great served with tortilla chips or cinnamon pita chips.

Pomegranate Citrus Salsa

Print This Recipe

Number of Servings: 12

    Ingredients

  • 1 tablespoon Extra Virgin Olive Oil
  • 1 cup Fresh Cilantro, rough chopped
  • 2 whole Avocado
  • ¼ cup Red Onion, finely chopped
  • 1 Lime, juiced
  • 3 Orange, peeled and chopped
  • 1 pinch Kosher salt
  • 1 cup Pomegranate Seeds
  • 1 Chipotle peppers canned in adobo

    Directions

  • 1 Make salsa.

    Finely chop one Chipotle pepper and put it in a large bowl with the lime juice, cilantro, olive oil, and a generous pinch of salt. Dice the avocados into small chunks and add them to the bowl, making sure they get coated in lime juice so they don't turn brown. Add the orange pieces, red onion, and pomegranate seeds and stir gently to combine.

  • 2 Marinate and serve.

    Let salsa marinate for about 30 minutes (if you have time) so the flavors meld together, then serve with tortilla chips or cinnamon pita chips.

Print This Shopping List

  • Fresh Herbs

    • 1 cup Fresh Cilantro

  • Fruit

    • 1 Lime
    • 3 Orange
    • 1 cup Pomegranate Seeds

  • Oils

    • 1 tablespoon Extra Virgin Olive Oil

  • Pantry

    • 1 pinch Kosher salt

  • Vegetables

    • 2 whole Avocado
    • ¼ cup Red Onion

  • canned food

    • 1 Chipotle peppers canned in adobo

pomegranate recipe

Learn here how to open and seed a pomegranate.

Easy Appetizers for Your Holiday Table

 

Tuesday, November 16th, 2010

With eating season just around the corner, we’re all looking for some unique and tasty dishes to add to our holiday spread.  Here are a few of my favorite appetizers, all of which were created or adapted by my friend Kari Lauritzen.  Thanks to her these are some of my go-to’s…and will all be making appearances on my own holiday table this year.

Warm Almonds with Olives and Herbs

Print This Recipe

Number of Servings: 10

    Ingredients

  • 2 tablespoons Extra Virgin Olive Oil
  • 2 sprigs Fresh Rosemary
  • 1 peel Lemon, peel only
  • 1 cup Whole Almonds
  • 2 cups Mixed olives
  • 5 cloves Fresh Garlic Cloves, Whole

    Directions

  • 1 Preheat oven to 325 degrees

  • 2 Prep ingredients

    Place olives, almonds, herbs, garlic, and lemon peel on a large baking sheet. Drizzle with olive oil and toss to combine.

  • 3 Bake.

    Bake for 20-30 minutes or until almonds are toasted, olives are beginning to wilt a little, and kitchen is fragrant.

  • 4 Cool and serve

    Let cool 5 minutes, then serve warm in a bowl. Make sure to include a smaller bowl nearby for guests to discard pits.

Print This Shopping List

  • Condiments

    • 2 cups Mixed olives

  • Fresh Herbs

    • 2 sprigs Fresh Rosemary

  • Fruit

    • 1 peel Lemon

  • Nuts

    • 1 cup Whole Almonds

  • Oils

    • 2 tablespoons Extra Virgin Olive Oil

  • Produce

    • 5 cloves Fresh Garlic Cloves

crostini

Crostini with Smoked Trout

Print This Recipe

Number of Servings: 6

    Ingredients

  • 3 tablespoons Extra Virgin Olive Oil
  • ¼ cup Fresh Dill
  • ¼ cup Fresh Lemon Juice
  • 8 ounces Smoked Trout
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 teaspoon Kosher salt
  • ½ whole French or Sourdough Baguette

    Directions

  • 1 Prepare smoked trout

    In a medium bowl, combine juice of 1 lemon, olive oil, fresh baby dill leaves, and smoked trout. Gently mix until trout is broken into small pieces. Add salt and pepper to taste.

  • 2 Make Crostini

    Place baguette slices on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Bake at 350 for about 8 minutes or until crispy on the edges and beginning to brown.

  • 3 Assemble crostini

    Arrange crostini on a platter, then put a pile of the smoked trout dip on each crostini. Serve at room temperature.

Print This Shopping List

  • Bread

    • ½ whole French or Sourdough Baguette

  • Fish

    • 8 ounces Smoked Trout

  • Fresh Herbs

    • ¼ cup Fresh Dill

  • Fruit

    • ¼ cup Fresh Lemon Juice

  • Oils

    • 4 tablespoons Extra Virgin Olive Oil

  • Pantry

    • 1 teaspoon Kosher salt

kale chips

Kale Chips

Print This Recipe

Number of Servings: 4

    Ingredients

  • 1 bunch Black Kale, wash and dry
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 teaspoon Kosher salt

    Directions

  • 1 Prepare kale

    Wash and dry kale. Remove stems by running a sharp knife along either side of the stem, making sure not to tear the leaves.

  • 2 Cut kale length-wise into 2 strips

    Kale will almost be cut in half where you removed the stems, so just cut the remaining part so each piece becomes 2 long strips.

  • 3 Preheat oven to 425 degrees

  • 4 Toss kale with olive oil and salt

    Place kale strips on a parchment-lined baking sheet in a single layer (may have to bake in batches or use several sheets). Drizzle olive oil over kale, then gently toss leaves so they're evenly coated. Sprinkle with salt.

  • 5 Roast kale

    Place kale in 425 degree oven and bake for 5-8 minutes or until it's crispy and starting to turn brown. Watch carefully because it browns easily and after that it may taste burned. Remove from oven and let cool. Serve on a plate as "chips."

Print This Shopping List

  • Oils

    • 2 tablespoons Extra Virgin Olive Oil

  • Pantry

    • 1 teaspoon Kosher salt

  • Produce

    • 1 bunch Black Kale

Want more appetizer ideas for your holiday meal or party?  Keep checking back, as we’ll post lots more ideas in the coming weeks!

**Kari Lauritzen is my friend and fellow personal chef in Los Angeles**

Happy Halloween and Pumpkin Fondue

 

Sunday, October 31st, 2010

If you missed Friday’s newsletter (sign up here), you missed this amazing Pumpkin Fondue.  This appetizer is so good, and so perfect for Halloween, that I’m giving it to you anyway.  Thanks to my friend Kari Lauritzen for introducing me to Ruth Reichl’s genius invention.  Enjoy and Happy Halloween!

Pumpkin Fondue

Cut off the tops and scoop out the seeds of a couple small sugar pumpkins (the funny looking dark green ones) or a pie pumpkin.  Sprinkle the inside with salt and pepper, then add 1/2 tsp dried sage and 1-2 cups shredded Gruyere, sharp cheddar, or other aged cheese you like.  Pour equal parts chicken broth and cream into the pumpkin until it’s filled about half way to the top or a little over.  Replace the pumpkin top, rub the outside of the pumpkin with oil, and bake pumpkins on a foil-lined sheet at 425 for about 1 to 1 1/2 hours, or until pumpkin is very soft and browned (if it seems like the skin is burning, cover it with foil).  They’ll look like this:

Let cool a couple minutes, then remove tops and stir the inside so that most of the pumpkin flesh gets mixed in to the cheese/broth mixture.  Serve this fondue with hunks of bread or crostini (toasted baguette slices) on a large tray:

pumpkin fondue tray

Note: If the fondue seems too thin, put the pumpkin back into the oven without the top on for about 15 minutes, so that some of the water evaporates.  And/or, remove a little liquid with a ladle before mixing the pumpkin in – you can always add more back in later if you need to.

**Kari Lauritzen is my friend and fellow personal chef in Los Angeles**

Spinach Artichoke Dip Made Healthy

 

Friday, September 17th, 2010

spinach artichoke dip

Everyone loves Spinach Artichoke Dip, but order it at a restaurant and you’ll do yourself right in. Check out these gnarly stats:

  1. Chili’s Spinach Artichoke Dip: 1130 calories, 90 grams fat, 39 grams saturated fat
  2. Applebee’s Spinach Artichoke Dip: 1530 calories, 101 grams fat, 26 grams saturated fat
  3. Claim Jumper Spinach Artichoke Dip: 2253 calories, 91 grams fat, 46 grams saturated fat
  4. Ruby Tuesday Spinach Artichoke Dip: 1240 calories, 76 grams fat

These nutritionals are per order (but without chips or bread–eek!), so hopefully you’re not downing the entire thing on your own.  But even if you’re sharing with one or two other people, that’s too many calories – especially if it’s just your APPETIZER.

Not to worry, though.  You can easily whip up a healthier version of Spinach Artichoke Dip at home (perfect for football-watching on weekends, right?) and serve it to your guests…or yourself…relatively guilt-free.

Healthier Spinach Artichoke Dip

1 can artichoke hearts, drained and chopped

1 10-oz package frozen spinach, thawed and thoroughly drained

2 garlic cloves, minced

4 oz (half a block) Light cream cheese, at room temp

1/4 cup Light mayo (pick one with 35 cals/Tbsp)

1/2 cup nonfat Greek yogurt, at room temp

1/4 cup grated Parmesan cheese

Handful of fresh Italian Parsley (the flat kind), chopped

1/2 tsp black pepper

1/2-1 tsp salt (taste it before baking to see)

Juice of 1 small lemon

Small pinch of red pepper flakes (optional)

Preheat oven to 375.  In a large bowl mix together cream cheese, yogurt, mayo, garlic, lemon juice, parsley, salt, pepper, and 1/2 the Parmesan cheese.  When it’s smooth, gently mix in the chopped artichoke hearts and spinach with a spatula.  Spread mixture into a shallow baking dish and bake for about 20 minutes, or until it begins to bubble on the sides.  Remove from oven, sprinkle remaining Parmesan cheese on top, and bake until the top is golden brown and sides are bubbling, about another 5-10 minutes.  Serve with homemade or store-bought pita chips, whole grain tortilla chips, or cubes of bread.  Makes 6 servings, about 102 calories per serving.

Homemade Whole Grain Pita Chips

4 100% whole wheat pitas

2 Tbsp olive oil

Garlic salt

Black pepper

Preheat oven to 375.  Line a baking sheet with foil.  Paint one side of pita with a light coating of olive oil, then sprinkle generously with garlic salt and pepper.  Cut pita into wedges (each pita = 8-10 wedges) and place on baking sheet.  Bake for 8-10 minutes or until crisp.  Enjoy with Spinach Artichoke Dip, or one of these easy dips.

**Image above taken from http://linkmusic.net/can-anyone-make-hot-spinach-artichoke-dip/**

Lobster Nachos

 

Tuesday, September 14th, 2010

nachos recipe Pretty much the only thing that excites me about football season is the game snacks.  In particular, the nachos.  And what could be better than lobster nachos?!  We recently had these at a restaurant in San Clemente, and they were to-die-for.  Here’s how I’m going to make them at home on the next game day.

Lobster Nachos

stone ground tortilla chips (or wonton chips, if you can find them)

8 oz Manchego cheese, shredded

1 ripe mango, peeled and cut into very small chunks

1 large ripe tomato, seeds removed and cut into small chunks

1/2 a small red onion, finely diced

Juice of 1 lime

Handful of fresh cilantro leaves, rough chopped

1/2 can black beans, rinsed and drained

1/2 lb cooked lobster meat, in chunks

4 oz whole milk Greek yogurt, at room temperature

Preheat oven to 350.  Cover a baking sheet with foil, then lay the chips around the baking sheet.  Spread the shredded cheese around the chips and bake until cheese is melted and chips are crispy (5-8 min).  Meanwhile, gently combine the mango, black beans, tomatoes, cilantro, red onion, and lime juice in a medium bowl.  Sprinkle the mixture with salt and pepper.  Set aside.  Remove the chips from the oven, top with the lobster meat (return to the oven for 1 min to get the meat warm, if you want), then spoon the mango mixture all around the nachos.  Drizzle with the Greek yogurt and serve immediately.

Simple, Delicious Veggie Dips

 

Wednesday, June 23rd, 2010

easy veggie dip recipe

Question: Lately, eating has become downright hard for me.  Oops, that’s a typo.  Eating is actually downright easy for me, but I tend to overindulge, even with healthy stuff.  Any ideas for light, but filling snacks?

Answer: I wish my answer to this was different (e.g. Yes! Here are my favorite calorie-free chips, cookies, fries…) but unfortunately there’s only one way to snack without packing on the pounds: eat veggies.  Veggies are bulky, filling if you eat a lot, and very low in calories, so you can snack on them almost endlessly.  To make veggie-snacking more exciting, try them with the following healthy dips (just make sure to portion out your dip, as it can add up):

Easy Veggie Dip Recipes

  1. Tsaziki – One 16 oz container lowfat greek yogurt, 1 hothouse cucumber (shredded & squeezed in paper towel to release  excess water) salt, chopped fresh mint.
  2. Pesto Cheese Dip – 1 cup Low-fat ricotta cheese w/ 2 Tbsp pesto, blended in a food processor or blender until smooth & creamy.
  3. More…

Crostini with Goat Cheese, Strawberries and Mint

 

Sunday, June 13th, 2010

crostini with goat cheese

This is an impressive (yet quick & easy) appetizer or afternoon snack. Use the freshest, ripest strawberries you can find, and be sure to use organic if they’re available.

Crostini with Goat Cheese, Strawberries, and Fresh Mint

thinly sliced baguette

goat cheese, at room temp

fresh strawberries, sliced

fresh mint leaves

honey

Place baguette slices on a baking sheet, drizzle with olive oil, sprinkle with salt, and bake at 350 for about 8 minutes.  Let cool, then spread a little goat cheese on each slice, top with a few strawberry slices and place on a platter.  Drizzle the whole thing with honey, then place a mint leaf on each crostini and serve.

strawberries with goat cheese

Thai Chicken Lettuce Wraps

 

Thursday, June 10th, 2010

This was my first-ever TV appearance in 2006.  Seems like yesterday, but I’m so glad that Wellness at Work has since evolved into Eating Made Easy, because I just love sharing my tips and recipes with you on this site.  THANK YOU for reading & watching — I could not have moved forward without you!

Below is one of the first recipes I ever invented (and what I made in this video).  Still a staple in my kitchen!

Thai Chicken (Peanut) Lettuce Wraps

1 store-bought rotisserie chicken (Organic is best! Find at Whole Foods)

5 large carrots, grated

3 zucchini or cucumbers, grated & drained (sprinkle with a pinch of salt and put in a fine-mesh colander – let sit 5 min then squeeze out excess water)

1 cup chopped scallions (a.k.a. green onions/spring onions – they’re all the same)

¼ cup chopped peanuts

large handful chopped cilantro, mint, or basil

1 head butter lettuce, or green leaf lettuce for wrapping

Dressing:

¼ cup rice vinegar (sometimes it’s “seasoned” with salt & sugar, so adjust seasonings as needed)

3 tbsp reduced-sodium soy sauce

juice of 1 lime

¼ cup peanut butter

1 tbsp chili paste, or some other hot sauce

1 tbsp Dijon mustard

2 tbsp honey or brown sugar

Pepper to taste

Whisk all these ingredients in the bottom of a large bowl until dressing is smooth.  Consistency should be about as thick as a ranch-style dressing, not a vinaigrette.  If the dressing is runny, add a little more peanut butter.  If it’s too thick, add some more rice vinegar.

Shred the chicken breasts & thighs with your fingers so the meat is “pulled.” Add meat & veggies to the bowl and toss.  Let sit for 30 minutes so the flavors can meld, if you have time.  Scoop some of the chicken mixture into each lettuce leaf and wrap up like a taco.  Great as an appetizer, or a few of these wraps can make a meal.

Notes: 1) For the scallions, you can use both the white and green parts.  2) For the chicken, you could also just grill up some chicken breasts and shred them slightly with a fork.  To make the salad vegetarian, just omit the chicken, use more carrots & zucchini, and add shredded cabbage or tofu cubes. 3) If you are allergic to peanuts, sesame butter (tahini) or sunflower butter could be used instead of peanut butter.

Apricots with Blue Cheese, Nuts, and Honey

 

Tuesday, June 1st, 2010

eating made easy

My latest favorite snack:  Fresh apricots with chunks of blue cheese & toasted nuts, drizzled with honey.

This is incredibly easy; just pile on a plate and eat.  I personally love it with Maytag or Point Reyes Blue cheese and walnuts or pistachios, but I’m sure it’s heavenly with just about anything.

To make this for a party or potluck, halve the apricots and put a chunk of cheese & nut the middle of each.

Asparagus: What Everyone Wants to Know

 

Monday, May 10th, 2010

Question: Why does my pee smell like asparagus even after only one bite of the stuff?  And why do some people claim theirs doesn‘t smell…are they lying?

Answer: What you’re smelling is sulfur.  Asparagus has some sulfur-containing compounds, which end up in your urine within about 30 minutes of eating it.  Gross.  Well, for some of us at least.   Not everyone notices the sulfur smell, because whether or not you smell it is determined (we think) by a genetic trait.  So start getting jealous of your liar-friends, as they are probably telling the truth.

Thanks for asking, because you know everyone else is wondering the same thing.

Craving some asparagus, even after reading this?  Try this Bon Appetit recipe for Grilled Pancetta-Wrapped Asparagus (pictured above).

Happy Cinco de Mayo!

 

Wednesday, May 5th, 2010

Whether you’re entertaining a crowd or spending the evening on the couch with a marg and a mag, it’s time to celebrate!  Make your Cinco a little more special by getting creative with whatever you cook up.  Check out my friend Jen’s amazing 7-layer dip:

Clearly she makes this for the Super Bowl every year….

But what a perfect idea for Cinco de Mayo.  So follow her lead and make your dip your own!

Tips to make 7-Layer Dip a healthier indulgence:

More Wintertime Snacks

 

Thursday, February 4th, 2010

Want a few healthy snacks to go along with your Chip Buffet, Buffalo wings, and 7-Layer dip this Superbowl Sunday?  Look back at my post about roasting, and try one of these:

Roasted Garbanzo Beans with Pistachios
(pictured above).  Roasted garbanzos are one of my favorite substitutions for chips or crackers, and they got even better when my friend Kari Lauritzen added pistachios to the mix!  Simply drain and rinse a can of garbanzo beans (chickpeas), toss with a little olive oil, roast at 425 for 15 minutes or until browned and pretty crunchy.  Pour into a small bowl with some shelled pistachios and sprinkle with coarse salt.
Roasted French Green Beans
Empty the contents of a bag of green beans–they sell them pre-cut & washed at Trader Joe’s, Whole Foods, Costco–onto a baking sheet, toss with a little olive oil, salt, and pepper, and roast for 12-15 minutes at 425.  They are supposed to get brown on the ends and wilt…if you want them crunchy, roast for only 3-4 minutes.  For a fun presentation (again thanks to Kari for this creative idea!), put them in a glass like this so people can just pull out a bean at a time.

Updated Game Day App

 

Thursday, December 31st, 2009

We all love a good Chip Buffet, but if you’re looking to add some culinary flare to your New Years Day, try these delicious stuffed dates.  People will pop them in their mouths like popcorn!

Stuffed & Wrapped Dates
Medjool Dates (the big ones–CA dates are too tedious to work with, even if already pitted)
Mascarpone Cheese
Blue cheese
Toasted Pecan Halves
Prosciutto di Parma (optional)

Leave cheeses at room temperature for 30 minutes so they’re softer and easier to work with.  Scoop some Mascarpone cheese into a bowl, then crumble desired amount of blue cheese into the Mascarpone and mix together with a small spatula.  I usually use about 1-2 tbsp blue cheese for 1/4 cup Mascarpone (this amount stuffs at least 20 dates), but use however much you want depending on how strong of a blue cheese taste you like.  (If you’re not a blue cheese fan, you can do half Mascarpone and half goat cheese),

Remove pits from dates by slicing one side open enough to pull the pit out.  Using a small spoon, small icing spatula, or butter knife, stuff a small amount of the cheese into each date.  Then stuff a pecan half into the cheese and set date aside.

Take a thin slice of prosciutto and cut it lengthwise into 3 long strips.  Place a date at one end of one of the strips and roll it up in the prosciutto.  Repeat with remaining dates & prosciutto slices.  (To make vegetarian, just omit the prosciutto.  Or, wrap date in a large basil leaf and stick a toothpick in it so it holds).

Enjoy!!

Toasted Pumpkin Seeds

 

Thursday, October 29th, 2009

As a tradition I have always saved my seeds when I carve pumpkins for Halloween. They are such a nutritious and tasty snack. Pumpkin seeds provide zinc, which helps to build your immune system, and they contain heart healthy fatty acids…plus they taste great!

Here’s how:
Separate seeds from string core.

Lay them out on a baking sheet in a warm dry area, for about an hour.

Toss with a little olive oil and seasoning salt.

Preheat oven to 350 F* and bake for 20-25 minutes.

*If you like them extra crispy, toward the end of baking turn on the broiler for 1-2 min.
Enjoy!

Stone Fruit Salsa

 

Friday, July 31st, 2009

Looking for something different to with fruit besides just eating it? Try this unique take on salsa, not only does it utilize the best of summer’s in-season fruits, it’s a great dip for chips or topping for tacos & meats!

Amelia’s Stone Fruit Salsa
3 nectarines or peaches, or a combo, finely chopped
2 plums, finely chopped
1 jalapeno, finely chopped
1/4 red onion, finely chopped
juice of 1 large lime
small handful cilantro leaves, chopped
small handful mint leaves, chopped
pinch each of salt & pepper

Place all ingredients in a large bowl and gently combine with a rubber spatula. Chill until ready to serve. Enjoy with tortilla chips, over grilled chicken or fish, or on top of fish/shrimp tacos.

YUM!

Last Chance For Figs

 

Monday, July 27th, 2009

Not much time left in fig season — eat up! Here’s the platter I featured in my last newsletter: halved figs, soft goat cheese, basil, prosciutto, and a drizzle of balsamic….YUM.

Fresh Figs

 

Thursday, June 11th, 2009

Figs are the BEST summertime treat. Never prepared them before? Here are a few ideas (you’ll wow your friends…and your tastebuds):

  1. Slice figs in half and roast on a baking sheet for about 10 minutes at 375 degrees. Remove from oven, crumble some fresh goat cheese over them, then top with thinly sliced ribbons of prosciutto and drizzle with thick balsamic vinegar. You won’t know whether this is dinner or dessert!
  2. Prepare a platter with some halved fresh figs (the inside is too pretty not to display), a big wedge of good blue cheese (I like Point Reyes Blue), and some crusty bread. YUM.
  3. Toss some baby greens — any sort — with a light balsamic vinaigrette. Top the dressed greens with sliced figs & chopped walnuts.

Enjoy! And remember, figs aren’t available for very long, so take advantage while you can!