Archive for category Appetizers
Crab Rangoon
Posted by JasonQ in Appetizers, Seafood & Fish on April 24th, 2010
- 1 pkg crab meat (4-8 oz, flaked)
- 1 8oz pkg cream cheese, softened
- 3 green onions, finely chopped
- 1 Tbs soy sauce
- 1 Tbs sugar
- wonton wrappers
- oil for frying
Mix all ingredients except wonton wrappers in a large bowl. Place a small amount of mixutre in center of a wonton wrapper. Fold up wonton wrapper however you like, and use a small amount of water at the edge to help them seal. Drop rangoons into hot oil and fry until lightly browned and crispy. Serve immediately.
Hummus
Posted by JasonQ in Appetizers, Side Dishes on December 6th, 2009
Sorry for the break in posts, but I have been busy with Thanksgiving and fighting off illness. Here’s a simple recipe for hummus!
- 2 cups canned garbanzo beans, drained
- 1/3 cup tahini
- 1/4 cup lemon juice
- 1 tsp salt
- 2 cloves garlic, halved
- 1 Tbs olive oil
- 1 pinch paprika
- 1 tsp minced fresh parsley
Place first 5 ingredients in a blender or food processor. Blend until smooth. Transfer to a serving dish, drizzle with olive oil, and sprinkle with paprika and parsley.
Pumpkin Soup with Curry Powder
Posted by JasonQ in Appetizers, Main Dishes, Soups on October 29th, 2009
- 3 tablespoons butter
- 1 medium sweet onion, chopped
- 4 medium carrots, chopped
- 3 medium ribs celery, chopped
- 1 clove garlic, minced
- 1 1/2 cups vegetable broth
- 1 1/2 teaspoons curry powder, or to taste
- 1/2 teaspoon salt, or to taste
- Dash fresh ground black pepper
- 2 tablespoons fresh parsley, or 2 teaspoons parsley flakes
- 3 cups mashed pumpkin, fresh if possible
- 2 cups half-and-half or 1 1/2 cups milk and 1/2 cup heavy cream
- Parsley or chives, for garnish, optional
In a large saucepan melt butter over medium-low heat. Add chopped vegetables and saute until just tender. Add garlic and vegetable broth; bring to a simmer. Cover and simmer for 20 minutes. Add 1 1/2 teaspoons curry powder and 1/2 teaspoon salt, along with the pepper, parsley, and pumpkin. Stir in half and half or milk and cream until well blended. Working with batches, blend until smooth and pour back into the saucepan. Heat through; taste and add more salt and curry powder as needed. Garnish with parsley or snipped chives.
Quick Tahini Salad
Posted by JasonQ in Appetizers, Side Dishes, Soups on September 22nd, 2009
- 1 (8 ounce) can chickpeas (garbanzo beans)
- 3 medium tomatoes
- 2 tablespoons tahini
- 1 tablespoon fresh lemon juice
- salt
Strain the chick peas and rinse in cold water.
Chop the tomatoes.
Mix together the chick peas, tomatoes, tahini and lemon juice.
Add salt to taste and adjust the lemon and tahini to your liking.
Aloo Ki Tikiyan
Posted by JasonQ in Appetizers on September 17th, 2009
Filling:
- 4 big potatoes
- 1 onion, finely chopped
- 5-6 green chilies, chopped
- 1/2 cup cilantro leaf, chopped
- 4 teaspoons masala or 2 teaspoons red chili powder
- 1 teaspoon onion seeds (kalongi)
- 1 teaspoon jeera powder (Cumin powder)
- 1 teaspoon fresh grated ginger (optional)
- 1 tablespoon lemon juice (optional)
Batter:
- 1 cup white flour
- 1 teaspoon sea salt
- 2 tablespoons oil
- 1 pinch baking soda
- water, for making the batter
Peel and boil the potatoes until soft.
Mash the potatoes and add the masala or spices, onions, cilantro, chilis and add ginger and lemon juice if desired.
Form the mixture into small patties.
Mix the white flour with the salt, baking soda, oil and water to make a thick batter.
Heat oil in a pan.
Dip patties into the batter and fry at least 5 minutes on each side, until golden brown.
Risotto alla Parmigiana
Posted by JasonQ in Appetizers, Side Dishes on August 8th, 2009
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 pound Arborio rice
- 6 cups chicken stock, hot
- 2 tablespoons butter
- 3 ounces Parmagiano Reggiano cheese, coarsely grated
Heat the butter and oil in a large, straight−sided saute pan or saucepan.
Add the onion, and saute until soft, without browning.
Add the rice, and saute for 2 minutes until the rice is well−coated. Ladle
1/2 cup of stock into the rice, stirring constantly, until all the liquid is
absorbed and the rice is almost dry. Add more stock, 1/2 cup at a time,
until it’s all absorbed by the rice and the rice is al dente.
The rice should be very moist and creamy, but not runny;
the rice should be firm but tender, not crunchy.
Remove from heat, and stir in the raw butter and the Parmagiano cheese. Salt
to taste, and serve immediately.
Zesty Salsa
Posted by JasonQ in Appetizers on June 29th, 2009
My family grows so many tomatoes every year, we have a hard time giving them all away. A few years ago, a friend of the family gave us this great salsa recipe. This recipe cuts down on waste, and lets us enjoy our tomatoes year round!
- 10 cups chopped, seeded, peeled, cored tomatoes (about 6 lbs)
- 5 cups chopped and seeded long green peppers (about 2 lbs)
- 5 cups chopped onions (about 1 1/2 lbs)
- 2 1/2 cups chopped and seeded hot peppers (about 1 lb)
- 1 1/4 cups cider vinegar
- 3 cloves garlic, mined
- 2 tablespoons cilantro, minced
- 3 teaspoons salt
- 1 teaspoon hot pepper sauce (optional)
Combine all ingredients in a large saucepot, adding hot pepper sause, if desired. Bring mixture to a boil. Reduce heat and simmer 10 minutes.
Optional (for canning):
Ladle hot salsa into hot jars, leaving 1/4 inch headspace.
Adjust two-piece caps. Process 15 minutes in a boiling-water canner.
Yield: about 6 pints.
Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.
Black Bean and Corn Quesadillas
Posted by JasonQ in Appetizers, Main Dishes on June 23rd, 2009
- 2 teaspoons olive oil
- 3 tablespoons finely chopped onion
- 1 (15.5 ounce) can black beans, drained and rinsed
- 1 (10 ounce) can whole kernel corn, drained
- 1 tablespoon brown sugar
- 1/4 cup salsa
- 1/4 teaspoon red pepper flakes
- 2 tablespoons butter, divided
- 8 (8 inch) flour tortillas
- 1 1/2 cups shredded Monterey Jack cheese, divided
Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Repeat with remaining tortillas and filling.
Vegetable Samosas
Posted by JasonQ in Appetizers on June 8th, 2009
These delicious appetizers will start your meal with a spicy, exotic note!
Filling:
- 2 Tbs Oil
- 1 Small Onion, finely chopped
- 1-2 cloves Garlic, crushed
- 1 tsp Cumin
- 1/2-1 tsp Chili Flakes
- 1 Tbs Curry Powder
- 1 cup Lentils
- 1 Large Potato, finely chopped
- 1 cup Peas
- 1 cup Water + 1/4 cup extra
- 1 Tbs Flour
Pastry:
- 3 cups Flour
- 3 Tbs Oil
- 1 cup warm Water
Filling preparation:
In a skillet, over medium heat, add oil, onion, garlic, curry powder, cumin, and chili flakes. Cook 1 minute, stirring constantly.
Add lentils, cook, and continue stirring for 2 minutes. Add potatioes, peas, and 1 cup water. Bring to a boil. Reduce heat and simmer, covered, for 20 minutes or until potatoes are tender.
Blend flour with 1/4 cup extra water, and add to mixture. Stir until mixture boils and thickens.
Pastry preparation:
Sift flour into a large bowl. Stir in oil. Gradually stir in enough water to form dough.
Knead on lightly floured surface for about 5 minutes or until smooth. Cover, and let stand for 10 minutes.
Divide pastry in half. Roll each half to 1/8 inch thickness. Cut into circles or squares using a 3.5 inch cutter.
Place 1 tsp of filling into center of each pastry. Brush edges lightly with water and fold in half. Press edges together with fingers.
Repeat with remaining pastry and filling. Deep fry samosas until golden brown (about 1-2 minutes). Drain on paper towel.