Showing posts with label Appetizers. Show all posts
Showing posts with label Appetizers. Show all posts
Thursday, November 8, 2007
Okie Dokie, Artichokie!
We made artichokes the other day. It was a little bit of a hassle because you have to trim the pokey things off (its actually a thistle!) and wash them and cut off the tops and stems. We put them in a pot with a little bit of water and boiled it for 35 minutes. They turned out really good, we dipped them in cranberry balsamic vinaigrette!
Tuesday, October 23, 2007
Tabbouleh
I have fond memories of eating this at my grandparents house growing up, its one of my favorites, and its sooo healthy!
1/2 cup bulgur
10 scallions, chopped
1 small bunch fresh parsley
10 fresh mint sprigs
3 tbsp lemon juice
3 tbsp olive oil
salt and pepper
Put the bulgur in a bowl and cover with water (the more the better). Let stand for 30 minutes. Drain it and squeeze to remove excess water, then place in a bowl. Finely chop the scallions and herbs in a food processor, or with a knife, then add to the bulgur. Add the rest of the ingredients, stir well, cover, and chill 2 hours before serving.
Eric and I couldn't wait with our first batch and ate it right away...and the bottom of the bowl was the best. I highly recommend storing it in a wider container rather than a taller one, because all of the lemony goodness falls to the bottom...which may be why they sell it in those short rectangle boxes...
1/2 cup bulgur
10 scallions, chopped
1 small bunch fresh parsley
10 fresh mint sprigs
3 tbsp lemon juice
3 tbsp olive oil
salt and pepper
Put the bulgur in a bowl and cover with water (the more the better). Let stand for 30 minutes. Drain it and squeeze to remove excess water, then place in a bowl. Finely chop the scallions and herbs in a food processor, or with a knife, then add to the bulgur. Add the rest of the ingredients, stir well, cover, and chill 2 hours before serving.
Eric and I couldn't wait with our first batch and ate it right away...and the bottom of the bowl was the best. I highly recommend storing it in a wider container rather than a taller one, because all of the lemony goodness falls to the bottom...which may be why they sell it in those short rectangle boxes...
Monday, August 13, 2007
Tomatoes and Mozzarella
This is probably my favorite appetizer, I could eat it at any time of the day. And its so easy!!!
Cut up some tomatoes into bite sized pieces, or you can slice them and serve them as rounds. Cut up some mozzarella balls (the fresh kind that come in liquid, NOT the Kraft brick) Then tear up some basil leaves, and pour some olive oil and balsamic vinegar over it. Its not really a measuring kind of recipe, because you can make it as big or small as you want, and according to your tastes.
Cut up some tomatoes into bite sized pieces, or you can slice them and serve them as rounds. Cut up some mozzarella balls (the fresh kind that come in liquid, NOT the Kraft brick) Then tear up some basil leaves, and pour some olive oil and balsamic vinegar over it. Its not really a measuring kind of recipe, because you can make it as big or small as you want, and according to your tastes.
Saturday, August 4, 2007
Jasmine's Famous Salsa
2 jalapeno peppers, seeds removed (I think this is spicy enough but if you like really spicy food then either include the seeds or add more peppers)
1 small can tomato sauce
Two 14-15 oz cans of diced tomatoes, mostly drained
Juice of 1 lime
1 bunch of green onions, roughly cut
½ tsp oregano
1 small handful cilantro leaves, cut
pinch of salt
Pulse garlic, peppers, tomato sauce for 1 minute.
Add diced tomatoes, lime juice, onions, cilantro
Add oregano and salt
Blend to desired consistency
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