Think of any occasion where people come together. Throw in a few snacks and appetizers and you have a party on your hands. Here are three apps I made last weekend and all of them passed the taste test, so they made it to the blog.
The first involves a bright green fruit with a pale green, creamy interior- the avocado. As a bonus, we also have the tender leafy green herb, cilantro. Add to that the fire from fresh green chillies. All that greenness makes it a perfect candidate for Preeti Kashyap's Green Gourmet event.
The inspiring recipe was this guacamole bean dip.I thought it was a brilliant idea, to sneak in protein and fiber in the form of creamy cannellini (white) beans into the delectable rich fattiness of ripe avocado. Here is my version:
- 1 15-oz can canellini beans, drained and rinsed thoroughly
- 2 ripe avocados, peeled, halved and pitted
- 1⁄2 tsp. green chilli paste
- 1 cup packed cilantro
- Juice of 1 lemon
- Salt to taste
- Freshly ground pepper
3. Scoop into a bowl and garnish with chopped fresh tomatoes.
4. Serve with vegetable sticks and tortilla chips.
This take on traditional guacamole was terrific and something I will make again and again- a great healthy snacking option if you leave a bowl in the fridge.
* * *The second app was inspired from this crustless quiche recipe from Baking Bites. I was very intrigued by the recipe, a simple mixture of milk, eggs, vegetables and cheese but with the addition of a little flour, which separates while baking to form a thin crust on the quiche.
I adapted the recipe in some ways: (a) I baked it in a muffin pan to make mini quiches, all the better to be picked up and munched on, (b) I used broccoli instead of spinach, (c) and used cheddar cheese because I am not a fan of feta.
By trying a recipe from another blog and making some modifications to it, this becomes an entry to Blog Bites: Adaptation edition, hosted right here on this blog. Some wonderful entries have been coming in and I hope you will participate too.
Broccoli Mini QuichesBaking Bites recipe)
1. In a skillet, heat 1 tsp. olive oil. Saute 1 diced onion and 3 minced garlic cloves until fragrant. Add 2-3 cups finely chopped fresh broccoli and saute for 5-6 minutes or until the mixture is quite dry and the broccoli is tender.
2. Preheat oven to 400F.
3. In a bowl, whisk together
- 4 large eggs
- 1 1⁄3 cup milk
- 1⁄2 cup shredded cheddar cheese
- 1⁄2 cup all-purpose flour
- 1⁄2 tsp. baking powder
- 1 tsp. paprika
- Salt to taste
5. Grease a 12-cup muffin pan. Divide the batter equally among the cups and bake for 20 minutes or until the quiches are puffy and golden.
Again, a wonderful appetizer, full of tender vegetables and cheese encased in a thin crust.
* * *The final appetizer today comes from a Martha Stewart recipe. Hot Spinach dip is a restaurant staple- all that rich calorie-laden glory hiding innocently in the guise of a vegetable. Still, it was something I wanted to try making at home for a party; portion control is a lot easier when you are forced to share with others. I followed the recipe exactly, using frozen spinach instead of fresh. Here it is:
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Fresh off the HooksIn other news, my Babette Blanket is done- it is the size of a throw, actually, and not a full blanket, being about 50 inches square. I gave it away as a gift and the recipient seemed to be pretty thrilled. If I really squint at it, all those gaudy colors seem to work together- heh!
I've already fallen in love with the next crochet throw pattern: this one. Is it gorgeous or what? I am totally stealing this crafter's idea of the graduated colors and making one for myself.
See you in a few!