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danielle says ...
Mini-pita pockets whole wheat o white (diameter of an 8 oz. cup) stuffed with hummus on one side and tabouleh on the other. Tabouleh Recipe: 1/2 cup bulghur 5-6 diced medium tomatoes (try to discard liquid and seeds from them before adding) 1.5 cups of chopped fresh parsley (don't use stems) 1 finely chopped medium onion 2 tbsp of fresh chopped mint 1 tbsp salt 1/2 tsp black pepper 5-6 tbsp lemon juice 5-6 tbsp extra virgin olive oil Directions: You have to soak the bulghur in cold water for a few hours to soften it. Use your hands to squeeze out the extra water from the bulghur. In a bowl, mix all the ingredients together, except for the salt, pepper, lemon juice, and olive oil. Drizzle the lemon juice, salt, pepper, and the olive oil over the top of the bowl and give it a light toss. Hummus Recipe: 1 15 oz. can of chickpeas 1 small 4-6 oz. jar of roasted red peppers 1 clove of garlic, minced 3 tbsp lemon juice 1.5 tbsp tahini 1/2 tsp of cayenne pepper 1/2 tsp of ground cumin 1/4 tsp of salt 1 tbsp chopped fresh parsley Directions: In a food processor or electric blender, puree the chickpeas, red peppers, garlic, cayenne, tahini, lemon juice, cumin, and salt until fluffy and smooth. Chill 1-2 hours before you serve. After you stuff your pita, sprinkle the hummus side with the fresh chopped parsley for color before serving. ENJOY!
07/27/2010 1:48:10 AM CDT
danielle says ...
Gourmet Pizza Slices This is a recipe that can be made with some organic ingredients and still be under 50 cents! Whole Foods Organic Pre-Baked Pizza Dough (white or wheat) Oraganic Pizza Sauce Organic Mozzarella Organic Feta cheese, crumbled and spread over pizza (optional) Yellow zucchini, cut in long oval slices Eggplant, cut in long oval slices Onion, sweet white or red, cut in rings Red Pepper, cut in long strips Cook to liking and cut into preferred serving sizes. Drizzle a bit of olive oil over pizza before serving. Enjoy!
07/27/2010 2:07:58 AM CDT
The Healthy Apple says ...
Easy Peasy Bean Dip This recipe is so incredibly versatile—it can be used as a spread or a dip! Use it on your sandwich instead of mayo or serve it as an appetizer dip with pita chips. This bean dip also pairs nicely when mixed in tuna salads. Ingredients * 1 cup Navy Beans * 1 cup Great Northern Beans * 3 Tablespoons 365 Brand Salsa * 1/2 cup Peas (cooked and softened) * 1 mined Scallion * 3 teaspoons Fresh Cilantro * 1/4 cup Dried Cranberries * Your Choice of Dippers: Veggies, Pita Bread, Organic Blue Corn Chips or Tortilla Chips Directions Mix all of the above ingredients together in a food processor; blend until desired smoothness. Serve with your choice of Dippers! Enjoy this healthy, inexpensive recipe.
07/28/2010 4:36:44 PM CDT
Brigitte says ...
Trim bases of cherry tomatoes so they stand upright and hallow out. Stuff a little cube of mozzarella in each one, garnish with a basil leaf and drizzle with olive oil and balsamic. Yum!
07/27/2010 9:13:17 AM CDT
Lisa says ...
Mushroom Bites Chop onion and mushroom Mix together with mayonnaise, freshly grated Parmesan cheese, salt, and pepper. Spoon mixture onto sliced baguette and bake until lightly browned, about 10-15 minutes at 350.
07/27/2010 9:16:18 AM CDT
Michelle says ...
Small bites: homemade humus: ground chick peas, garlic, roasted peppers, lemon juice, olive oil. Served w/ cucumbers, carrots etc, YUMMY!!
07/27/2010 9:18:12 AM CDT
Elizabeth says ...
Bacon-Wrapped Sage Apricots - Around each dried apricot (both conventional and organic work well), wrap one fresh sage leaf and half a slice of bacon (turkey and pork are both delicious). Skewer them with a small toothpick, drizzle with honey (or agave), and bake at 325 degrees for 10-15 minutes or until the bacon gets crispy. Such an easy crowd pleaser and full of sophisticated simplicity!
07/27/2010 9:19:26 AM CDT
dasha says ...
slice pineapple into 1 inch pieces, top with a cube of cheddar cheese, toothpick through the center...viola!
07/27/2010 9:21:11 AM CDT
Sarah says ...
Fish bites! - 2 pieces of halibut – or any white flaky fish, like Mahi Mahi - 1/2 head of iceberg lettuce or I like to use living lettuce - 2 Tbsp Olive Oil - juice of 1 lime - 2 Tbsp cilantro – chopped - 2 tsp chili powder or a little more if you like it spicy! - 1 jalapeno pepper – chopped - 1 tomato or 10 cherry tomatoes – chopped - 4 green onions – chopped - 1-2 avocados mashed or cubed Directions 1. In a small bowl mix olive oil, cilantro, chili powder, jalapeno and lime juice. Pour over fish and marinate for about 20 minutes or more. 2. You can either grill the fish or pan fry it – leave the marinate on the fish while you cook it. I pan-fried it in about 1 Tbsp of olive oil – about 5 min per side or until the fish is flaky (might be less depending on how thick your piece is). 3. While the fish is cooking, mix together the chopped tomato and green onion. 4. Once fish is finished cooking, flake it apart. Put the fish into the lettuce wraps and top with tomato/onion mixture and some avocado Yummy!
07/27/2010 9:21:26 AM CDT
amy nutt says ...
Salmon Cucumber Nibbles: 1 pkg smoked salmon, 2 cucumbers sliced 3cm thick, 1 pkg cream cheese (room temp), 3 scallions thinly sliced * mince salmon and and combine with cream cheese * top each slice of cucumber with cream cheese * sprinkle scallions on top
07/27/2010 9:22:27 AM CDT
Judy C says ...
Amazingly quick & delicious appetizer or side-dish! Sliced mozzarrella Sliced tomato Sliced avocado Garlic olive oil Parsely Place sliced tomato on platter, top with mozzarella & avocado. Drizzle olive oil & sprinkle parsely on them. Delicious!
07/27/2010 9:22:37 AM CDT
M says ...
Guacamole Ingredients: 2 medium ripe avocados 2 tablespoons lemon juice 2 tablespoons grated onion 2 small cloves garlic, crushed and minced 1/2 teaspoon salt 1/4 teaspoon pepper 1 small tomato, cored, seeds removed, diced 1 can (4 ounces) mild chopped green chile peppers, or to taste Cut avocados in half and remove seeds. The easiest way to remove the seed is to tap with a large sharp knife so it sticks into it. Twist the knife and the seed will lift out. Peel the halved avocados. Blend or press avocado through a sieve or use a food mill. Add remaining ingredients; mix to blend well. Cover and chill thoroughly. Makes about 1 1/2 cups. Serve with cut up veggies.
07/27/2010 9:23:46 AM CDT
Joe says ...
Spicy Garlic Roasted Chick Peas! http://www.dietitup.com/2010/05/snack-attack-garbanzo-style.html
07/27/2010 9:26:43 AM CDT
Kristine Socall says ...
Pour raspberry chipotle sauce (easy to make or buy a bottle) over cream cheese, serve with gourmet crackers.
07/27/2010 9:27:34 AM CDT
Dawn says ...
I make a mini-version of these. http://veg-am.blogspot.com/2007/11/making-leftovers-into-new-meal-spinach.html 1/4 of a corn tortilla brushed with oil and herbs, cooked into a little cup in a mini muffin tin. Fill with spinach hummus and top w/half a grape tomato. Serve cold or at room temp.
07/27/2010 9:28:47 AM CDT
Anne Sasko says ...
Stuff pitted dates with blue cheese; wrap each with a half slice of bacon and secure with a tootpick. Broil for 10 minutes, or until the bacon is done.
07/27/2010 9:31:38 AM CDT
Whitney McCrum-Morrison says ...
Smoked Gouda and Carmelized Onion Tartlets (so easy!!!) Make simple pie crust or use refrigerated pie crust (I usually use two or three). Cut with a cookie cutter into rounds and press down into mini muffin cups. Bake off crusts and cool. In a bowl mix 1/3 block of softened neufchatel and 1 cup shredded smoked gouda, pinch of salt and pepper. Spoon about a teaspoon into each tartlet shell. Finely dice one large onion and sautee in olive oil until translucent, add 1 tsp of brown sugar and a splash of balsalmic vinegar, dash of salt and pepper. Continue to cook until onions are very soft and brown (depending on how dry the onion mixture is you may want to add a splash of white wine) The onions should be jam-y. Cool slightly and add chopped fresh thyme. Top tartlets with a tsp of onion mixture and bake in 350 oven for about 7 minutes (just enough to melt the cheese). This should make about 3 doz mini tartlets. *disclaimer: I am not a chef, nor do I use recipes or measurements for that matter... I'm a mother and a home cook with more-often-than-not good results! :)
07/27/2010 9:32:28 AM CDT
Heather says ...
Stuffed Roasted Figs Fresh figs Goat Cheese Fresh rosemary Balsamic Vinegar Start simmering about 3/4 C. of balsamic vinegar to create a reduction sauce -- it should become syrupy in consistency. Combine goat cheese and finely chopped Rosemary. Cut figs in half and scoop out the seeds, reserving in a separate bowl. Stuff figs with rosemary goat cheese and roast in a 375 degree F oven until cheese just starts turning golden. Drizzle with a balsamic vinegar reductionn sauce and serve warm.
07/27/2010 9:34:39 AM CDT
Rebekah James says ...
Salmon pinwheels - these savory little bites back a big punch of taste. 1 8 - 6 ounce package smoked salmon, sliced as thin as you can find. 1 6 ounce package cream cheese 2 - 3 tablespoons half and half 1 bunch scallions Chives, minced for garnish In a small bowl, or with an electric mixer, whip the half and half into the cream cheese until it is spreadable, but not too thin. Wash and trim the scallions, making long ribbons and set aside. Spread the Salmon in the thinnest sheet possible on a bit of waxed paper and pat as dry as possible with a paper towel. Cut the salmon into 1 1/2 inch wide strips (it is easier if you do this starting from the shorter side of the salmon. Spread the cream cheese in a thin layer over the salmon and place a ribbon of scallion along the outside edge. Carefully roll the salmon over the cream cheese, gently pressing the cream cheese and the salmon together to seal it. (It helps to "pull" as little bit of the cream cheese past the point of the seam to make it stick better. Cut the salmon rolls about 1/2 inch thick and set flat on a cookie sheet covered with wax paper. Garnish with the chives. Chill for an hour to let the cream cheese firm up again before serving. I usually get 25 - 30 bites from a package of salmon.
07/27/2010 9:43:19 AM CDT
Carolyn@eatlivebewell.wordpress.com says ...
Carrot-Ginger Pate Served in Cucumbers - Carrot-Ginger Pate In a food processor combine: 1 cup almonds, 2 carrots, 1 in knob of ginger, 1 clove garlic, juice of 1/2 lemon. Serve in Cucumbers that have been cut to 1 in pieces, hollowed out. See picture here: http://eatlivebewell.files.wordpress.com/2010/05/carrot-ginger-pate.jpg?w=300&h=225
07/27/2010 9:46:51 AM CDT
Suzy says ...
Jalapeno Poppers 20 fresh jalapenos, halved lengthwise & de-seeded & de-veined 2 blocks cream cheese 1 pack thin sliced bacon, cut into thirds or halves depending on the size of you peppers. Using a spoon, pack cream cheese into the pepper halves. Wrap with bacon and secure ends with toothpick. Bake on a sheet pan with a rack on it to promote draining, 400 degrees for 20-25 minutes. You will not have any leftovers!
07/27/2010 9:49:04 AM CDT
Rebekah James says ...
Herbed Goat Cheese and Celery 1 6 ribs celery, scrubbed and white part trimmed off. 1 6-8 ounce log of goat cheese 1 teaspoon basil, dried 1 teaspoon oregano, dried 1 teaspoon chives, minced fine Ground pepper to taste (the cheese is naturally salty) In a small bowl, mix the herbs and goat cheese. Adjust pepper and salt to your taste. Spread the mix into the curve of the celery rib, leaving the tops smooth. Clean the edges of the ribs with a damp paper towel for a nice presentation. Cut the celery ribs into 1 1/2 to 2 inch pieces for easy bites. Serve chilled. Makes about 18 - 20 bite size pieces.
07/27/2010 9:55:35 AM CDT
Rebekah James says ...
Bite size bruschetta 1 large tomato, diced small 2 tablespoons fresh oregano, chopped fine 2 tablespoons fresh basil, chopped fine 2 cloves garlic, minced very fine 3 tablespoons cilantro, chopped fine 2 scallions, chopped fine 2 tablespoons white vinegar 2 tablespoons capers 1 loaf crustini bread, cut into bite size(about 1 inch thick) rounds 2-3 tablespoons olive oil 2-3 tablespoons shredded parmesan for garnish In a medium bowl, combine tomatoes, herbs, vinegar and capers. Set aside to marinate for an hour. Arrange crustini rounds on a baking sheet, and lightly brush rounds with the olive oil. Place under a broiler for 1 minute, just until tops are lightly crisp. Remove from oven, and top with a spoonful of the tomato mixture and a sprinkle of the parmesan. Place back under the broiler for 1 - 2 minutes until heated and cheese starts to melt. Serve immediately Makes about a dozen.
07/27/2010 10:09:14 AM CDT
Karyn Kain says ...
- Preheat the oven to 325 degrees - For the pastry - Combine 2 cups of flour and 1/2 tsp salt - Stir until thoroughly blended then add 1/2 cup water and 1/2 cup extra-virgin olive oil - Knead the mixture briefly (the dough will be very moist) and then press into an 11 inch tart pan with removable rim - Refrigerate for 1 hour - In a large skillet add 2 tbsp olive oil, 1 finely diced onion (yellow or red) and 1 leek chopped into thin rounds - Cooke about 5 -7 minutes over medium heat - Finley chop 1 bunch of chard, stems and all and add to onion mixture. - Saute until chard wilts, about 5 minutes - Season with salt and black pepper - In a medium bowl combine 3 large eggs, 1/3 cup half-and-half and 1 cup grated Parmesan or Gruyere cheese - Mix the veg mixture into the bowl and then scrap into the tart shell - Bake until crust in golden and filling is firm, about 40-45 minutes. Let cool before cutting into bite size pieces and serving
07/27/2010 10:12:03 AM CDT
Rebecca Anderson says ...
A little taste of Tuscany: Halve or quarter some cherry tomatoes. Place in a bowl, stir in some EVOO, a few sprigs of fresh thyme and salt and pepper to taste. Remove tomatoes to a sheet pan and roast at 350 until shriveled, about 30 minutes or so. Remove to a bowl and add small-diced fresh mozzarella cheese, quartered kalamata olives, capers and small-diced roasted red peppers. Serve with water crackers.
07/27/2010 10:17:31 AM CDT

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