Tag Archives: snack

Superbowl Snack-down

Ah, Superbowl Sunday. A day for gnoshing on snacks and watching a game which I have no interest in so that the designer/marketer in me might catch a glimpse of a great advertisement. This was the first year my Superbowl commercial-watching buddy, Sarah, was not in town, nor did we have a party for the game. We don’t have cable anymore, so we hooked up the laptop to the TV and prepared a local, healthy (albeit cheese-laden) spread to munch on while we watched for great commercials. Boy, were we dismayed to see that the online streaming version of the Superbowl doesn’t include the great commercials! Instead, the same three ads rotated through, and none of them were anything great. Afterwards, we found a page of all the ad videos, and were even more dismayed to see that none of the ads were even that spectacular there! Ah well, at least we had great munchies. The mushrooms are especially to-die-for. Make them and see for yourself!

Feta & Basil Stuffed Mushrooms

Feta & Basil Stuffed Mushrooms

Feta & Basil Stuffed Mushrooms

Ingredients:

Directions:

  1. Preheat oven to 350°.
  2. Crumble feta into small bowl.
  3. Mince garlic and chop basil, then add to feta in bowl and combine with fork.
  4. Add olive oil and bread crumbs and mix well.
  5. Clean and de-stem mushrooms.
  6. Place a small spoonful of filling mixture in each mushroom cap.
  7. Place stuffed mushrooms on greased baking sheet and bake for 15 minutes.

Rutabaga Fries with Blue Cheese Dipping Sauce
(Dipping Sauce Recipe Follows)

Baked Rutabaga Fries with Bleu Cheese Dipping Sauce

Baked Rutabaga Fries with Bleu Cheese Dipping Sauce

Rutabaga Fry Ingredients:

  • 2 rutabagas (Pure Sprouts)
  • drizzle olive oil
  • palmful herb salt, or any seasoning blend of your choice (we used our own Marsh Salt)
  • 2 T. flour

Directions:

  1. Preheat oven to 400°.
  2. Peel rutabagas and cut into french-fry size sticks, then place in bowl.
  3. Drizzle rutabaga sticks with olive oil and sprinkle with salt and flour.
  4. Toss to coat evenly.
  5. Spread evenly on parchment-covered baking sheet.
  6. Bake 25 minutes, flipping halfway through.

Bleu Cheese Dip Ingredients:

Directions:

  1. Melt butter in small saucepan over medium-low heat.
  2. Sprinkle flour over melted butter and stir until paste-like.
  3. Pour in milk.
  4. Crumble bleu cheese into pan and whisk until smooth.
  5. Reduce heat to low and continue stirring until thickened.
  6. Serve with fries or wings.

Sesame Carrot Lettuce Wraps

Sesame Carrot Lettuce Wraps

Sesame Carrot Lettuce Wraps

Ingredients:

Directions:

  1. Julienne carrots.
  2. Toss carrots with soy sauce, sesame oil and sesame seeds and let sit at least 15 minutes.
  3. Trim off the thick stem end of the lettuce leaf.
  4. Spoon carrots down center of leaf.
  5. Wrap lettuce around carrots like a taco.
  6. Serve.

Quesadillas with Homemade Salsa

Quesadillas with Homemade Salsa

Quesadillas with Homemade Salsa

See my post on homemade tortillas and quesadillas! Tonight, we made them with pepper jack from (Keepsake Farm) and a bit of leftover ground beef.

Homemade Salsa Ingredients:

Directions:

  1. Place garlic in food processor and pulse till finely chopped.
  2. Add onion and jalepeño and pulse until chopped.
  3. Add tomato and pulse until chopped.
  4. Serve with hot quesadillas.

Snack of Simplicity

It is pepper season, and last week we received a beautiful bunch of banana peppers from our CSA. Since my husband is a relatively new discoverer of the joys of peppers, we hadn’t had these colorful veggies in the house before. I had very limited experience with them, only knowing them pickled on sandwiches, pizza and salads. Since I am not a big fan of any pickled food (except ginger—I love ginger in any form), I had never particularly enjoyed banana peppers. But, I knew there had to be other uses for them that don’t involve soaking them in vinegar. After a quick bit of research, I saw that they are just as versatile as many other peppers! I hunted through the fridge to see what components we could use to turn them into a tasty snack to eat while catching up on some Next Food Network Star and stumbled across a container of creamy farmer’s cheese. I grabbed some basil leaves from the garden and, tahdah! Shortly, we were chowing down (and thoroughly enjoying) some stuffed banana peppers.

Creamy Stuffed Banana Peppers

Ingredients:

Ingredients

Just 3 ingredients!

Directions:

  1. Preheat oven to 375°.
  2. Cut a long, narrow triangle out of the length of each pepper to form an opening and set triangles aside.
  3. Scoop out the seeds and ribs from each pepper and place into baking dish.

    Peppers

    Waiting to be filled!

  4. Finely chop the triangles you cut from the top of the peppers and the basil.
  5. Mix chopped pepper and basil with the farmer’s cheese.
  6. Spoon cheese mixture into peppers.
  7. Bake for 30 minutes or until peppers are tender.

    Oozy Goodness

    Oozy goodness. (I almost dropped the baking dish, so some of the cheese ran out, but they were delicious nonetheless!)


Girls’ Night Gnoshing: Italian Roasted Veggie Dip

Each Wednesday a group of my friends and I get together for a night of testosterone-free hanging out. Sometimes we head to Roosevelts (if they are not having an obnoxious DJ) for gravy cheese fries & $4 mixed drinks and sometimes we gather at someone’s home for a BYO night. Either way, it’s sure to be a night of laughter, booze and good food.

A couple of weeks ago, girls’ night was going to be at a friend’s home, and I realized I didn’t have anything to bring! A quick survey of the kitchen didn’t turn up any prepared snack food, and I was out of alcohol. All I had were vegetables! I was pretty well stocked on eggplant, so I thought of making baba ganoush, but I didn’t have any tahini on hand. So, I pulled out what I could find and figured if my friends didn’t like it, we just wouldn’t eat it. Well, all of it was gone by the end of the evening, so I take that as a good sign. Bring this Italian dip with you next time you need an easy snack and you’ll be all set!

Italian Roasted Veggie Dip

Ingredients:

[My husband was kind enough to roast the veggies for me while I was running errands, so I don’t have a picture of everything raw.]

Simple ingredients for a complex-tasting dip.

Simple ingredients for a complex-tasting dip.

  • 1 large eggplant (Heritage Farms CSA)
  • 1 large onion (Jett’s Natural Produce)
  • 1 large tomato (Heritage Farms CSA)
  • 2 cloves garlic (Heritage Farms CSA)
  • 12-15 fresh basil leaves (our garden)
  • 4 sprigs oregano (our garden)
  • 1/4 c. olive oil
  • 1 T. lemon juice (I didn’t have any, so my dip darkened a bit, but was still tasty)

Directions:

  1. Cut eggplant in half lengthwise and sprinkle with salt. Let rest 10 minutes.
  2. Cut onion into thick slices.
  3. Cut tomato in half.
  4. Place veggies cut side down on cookie sheet and roast for 20-30 minutes, or until eggplant is soft. Let cool enough to handle.
  5. Meanwhile, chop garlic in food processor.
  6. Add basil and oregano to food processor, pulse until finely chopped.
  7. Scrape pulp out of eggplant skins and add to food processor.
  8. Add tomato and onion to food processor.
  9. Process until smooth.
  10. Slowly add olive oil while processor is running until dip is desired consistency.
  11. Let sit at least 1 hour before serving with crackers, toasts or pita chips.
Italian Roasted Veggie Dip

Italian Roasted Veggie Dip


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