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Feta Cheese Spread

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This is going to be a short post… first, I’m not entirely awake yet, and second, this is a pretty simple recipe. It’s also kind of a pre-post for a roasted vegetable panini that I’ll post in a few days, but I wanted separate recipes since this is a really tasty spread.

Anyway, start with feta cheese, sour cream, fresh dill, kosher salt (I’m using a roasted tomato salt, hence the red, but kosher is fine), a diced garlic clove, and a bit of lemon juice.
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Gluten-Free Granola

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Eating healthy is difficult when you travel, and especially so if you’re on a restricted diet. A friend of mine who has to avoid gluten was going out of town, so I made her a batch of gluten free granola. As is typical for my house, I did a double batch, which is why the quantities you’ll see here are so much larger than what you might see from this recipe.

Start by mixing together gluten free rolled oats, chopped almonds (or substitute other mixed nuts), pumpkin seeds, and sesame seeds in a roasting pan. I used to use a baking sheet, but this works much better for stirring and not spilling any into your oven or on the floor.

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Next add in ground cinnamon, ground ginger, and kosher salt.

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Posted by on March 21, 2013 in Appetizer/Snack, Healthy

 

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Orange Mascarpone Filled Dates

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The Superbowl is over, but apparently the Superbowl appetizer posts aren’t. I’ve made these twice now, once for New Years, once for the Superbowl, and they’re great. Actually, I must admit: I came up with the idea, but my friend’s 15 year old daughter Mary made them. And did a great job!

First you start by making the filling. Take a small container of mascarpone and scoop it into a bowl. Mix in the zest of an orange, half of the juice of the orange, and a teaspoon of ground cardamom.

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Split open a date, and spoon a little of the filling into it.

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Posted by on February 6, 2013 in Appetizer/Snack

 

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Chipotle Hummus

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As a friend described this, the hummus is yummus. Now, this is actually a combination of a technique from Smitten Kitchen, where you peel the garbanzo beans for a smoother, lighter hummus, but the flavors are from Natalie’s Daily Crave, somewhat adapted for my own tastes.

Start by peeling two cans of garbanzo beans. The technique is pretty simple, just hold one between your index and middle fingers with the pointy end toward you, and use your thumb to ‘pop’ the bean into a bowl, then discard the skin.

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Once you’ve peeled all the beans, place them in a food processor along with 4 chipotle peppers and some adobo sauce, some tahini, olive oil, lots of garlic, some lime juice, salt, paprika, and cumin.

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A spicy sweet holiday snack

A spicy sweet holiday snack

With Thanksgiving nearly upon us, most of us will be spending a lot of time with those we love most. For everyone else, who is spending a lot of time going insane with people who drive them nuts, I give you a better kind of nuts. So at least you can have some spicy sweet snack to take your mind off of things. Might I also suggest a lot of booze?

Anyway, regardless of your familial circumstances, I highly recommend snacking on these with great frequency. And if you try any, I can almost guarantee you will, because there’s just something addictive about them.

This recipe is really quite simple: First, preheat the oven to 350. Line a baking sheet with foil, to save yourself a lot of cleanup (unlike me). Place all the nuts, spices, liquids, etc. in the pan except for the salt and rosemary.

Mix them thoroughly, add half the salt and rosemary, and mix again.

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Posted by on November 20, 2012 in Appetizer/Snack

 

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Cooking Madly

Where mad science and bacon cravings collide

Where Flours Bloom

take time to smell the flour

Salt and Serenity

Tales from my kitchen

Salt and Serenity

Tales from my kitchen

Salted Kitchen

For the love of vegetables

The Craving Chronicles

I have a sweet tooth and I'm not afraid to use it

The Gourmand Mom

Good food, seasoned with a dash of life

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