Appetizer Recipes

Mexican Deviled Eggs

Ingredients:
  • 8 hard-cooked eggs
  • 1/2 cup shredded Cheddar cheese
  • 1/4 cup mayonnaise (i use sugarless)
  • 1/4 cup salsa
  • 2 tbsp sliced green onions
  • 1 tbsp sour cream
  • salt to taste
Directions:

Slice the eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with cheese, mayonnaise, salsa, onions, sour cream and salt. Stuff or pipe into egg whites. Refrigerate until serving.

yield: 16 servings.

This recipe was contributed by Sheba from the Radiant Recovery Community Forum.

From the Spring 2000 Taste of Home's Cooking School Recipe Collection

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Potato Nachos

Ingredients:
  • 1 large baking potato
  • 1/8 tsp salt
  • 1 jar (8 ounces) taco sauce (i use sugarless sauce)
  • 1/2 cup sliced green onions
  • 1/2 cup chopped green chilis
  • 1/2 cup shredded Cheddar or Monterey Jack cheese
  • 1/2 cup sliced ripe olives
Directions:

Scrub potato and cut into 1/4" slices. arrange in a single layer on a greased broiler pan; sprinkle with salt. Broil 4" from heat until golden brown. Turn; broil until brown and tender. Drizzle with taco sauce; garnish with onions, chilies, cheese and olive. Broil until the cheese is melted.

Microwave instructions: arrange potato slices in a single layer on a microwave-safe pie plate or baking dish; sprinkle with salt. Drizzle with half of the taco sauce. Cover with plastic wrap; cook on high for 4-5 minutes or until tender, rotating dish once. Drizzle with remaining taco sauce; garnish with onions, chilies, cheese and olives. Cover and microwave 30-60 seconds longer or until cheese is melted

yield: 2 servings.

This recipe was contributed by Sheba from the Radiant Recovery Community Forum.

From the Spring 2000 Taste of Home's Cooking School Recipe Collection

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Sun Dried Tomato Tofu Dip

Ingredients:
  • 1 package silken tofu
  • 3 oz. julienned sun-dried tomatoes
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 2 tsp. dried Italian seasonings
  • 1-2 cloves garlic water or olive oil for blending
Directions:

Blend until smooth. Keeps one week in fridge.

This recipe was contributed by Kari from the Radiant Recovery Community Forum.

I made the Sundried Tomato spread (sorry, I don't have the exact name of the recipe with me.) It was very good. I had about 5 non-tofu eaters try it and they all liked it. (Although I think my mother would have liked it more if she didn't know it had tofu in it.) I also made it today as a sandwich with a whole wheat roll-up. It is much, much better the next day. If you can, make it a day ahead. If you can't, soak the sundried tomatoes in a little hot water before you use them. I bought the sundried tomatoes that are not in oil.(The recipe didn't specify.) The recipe did not say to soak the tomato before using, so I didn't and it was a little tough the first day. By the second, the tomatoes were perfect. I really like this recipe for lunch. I will make it again. Helen

I don't know if you need more feedback on this or not, but I made it over the weekend and loved it! I agree with Helen that it was much better the second day when the dried tomatoes had softened. It tastes a lot like the sundried tomato cream cheese spread at Noah's Bagels and you can eat it by the forkfull! I'll take it to the next bagel brunch that I go to. (You know the ones with lots of bagels and no protein.) At least then there will be something that I'm comfortable eating. Michelle

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Ailsa's Lentil Dip

Ingredients:
  • 1 cup red lentils (yellow can also be used)
  • About 3 cup water
  • 1 onion chopped fine
  • 2 tbsp Olive oil
  • 1 med tomato chopped
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 cloves garlic minced fine
  • 4 - 5 hot green peppers chopped fine
Directions:

Cook the lentils in water until soft. In separate saucepan place saute onion, garlic and peppers in olive oil until soft. Add tomato and cook gently. Add seasonings to taste. Add the onion mixture to the cooked lentils and heat thoroughly to mingle flavors.

Serve hot or cold with pieces of flat bread for dipping; or fill the pocket of Pita bread for a sandwich.

You can vary the "heat" of this dish by the kind of peppers you choose. I like it hot so I use Habanero or Serrano chiles.

This recipe was contributed by Ailsa from the Radiant Recovery Community Forum.

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Chickpea and Tofu Pate

Ingredients:
  • 2 cups water (500ml/16fl oz)
  • 1/2 cup (90g) dry chick peas (or 1 1/2 cups cooked, drained)
  • 150g (5oz) tofu
  • 2 tablespoons lemon juice
  • 1 clove garlic, crushed
  • 2 tablespoons chopped coriander (or parsley)
  • freshly ground black pepper
Directions:

If using dry chickpeas, bring water and chickpeas to the boil. Cover and turn off heat. Leave to stand for one hour. Drain water from chickpeas and add 2 cups of fresh water. Bring to the boil, cover and simmer for 45 mins. Drain, reserving liquid. In a food processor or blender, combine drained, cooked chick peas and remaining ingredients. Puree adding a little of the liquid from the chickpeas if necessary.

Makes 1 1/2 cups Serves 6 Dietary Fibre per 1/4 cup 2 grams.

Good to serve with toasted wholemeal flat bread.

This recipe was contributed by Dianne from the Radiant Recovery Community Forum.

From The Good Gut Cookbook.

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Roasted Vegetable Dip

Ingredients:
  • 1 eggplant (500g or 1lb)
  • 2 large tomatoes
  • 1 medium onion, unpeeled
  • 2 red capsicums
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons toasted sesame seeds
Directions:

Preheat oven to maximum heat and roast the eggplant, tomatoes, onion, garlic and capsicums on oven shelf or tray to prevent dripping.

Tomatoes take about 20min, the rest 30min.

Remove vegetables from oven. Leave eggplant, tomatoes, onion and garlic until cool enough to handle. Place capsicums in a plastic or paper bag and close top. Leave them for 10min, then peel away fine skin. Squeeze garlic out of its skin. Peel other veggies.

Put peeled eggplant, tomatoes, onion, garlic and capsicum into blender. Add vinegar and olive oil and puree until smooth. Pour into a shallow bowl and top with sesame seeds. Makes 3 - 4 cups (serves 6-8)

Dietary Fibre per serve is 4 grams.

This is also great with potatoes or wholemeal flat bread or used to top wholemeal pasta.

This recipe was contributed by Dianne from the Radiant Recovery Community Forum.

From The Good Gut Cookbook.

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Almond Humus

Ingredients:
  • 21/2 cups soaked and peeled almonds (soak overnight...next day soak in fairly warm water right before you peel them so the skin loosens up.) I use my fingernail and strip down a side to start.
  • 3 tbls tahini or more
  • 2 cloves garlic
  • juice of one to two lemons
  • dash of cayenne
  • 1/2 to 1 tsp Celtic sea salt or to taste.
Directions:

Blend together in a food processor with enough water to keep the machine running. Approximately 1/2 cup water should do it. I added chopped parsley to mine and it was yummy..1/4 cup.

This recipe was contributed by Sheba from the Radiant Recovery Community Forum.

From Gabriel Cousin's Conscious Eating.



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Humus and Tabouli

Humus Ingredients:
  • 2 cans chickpeas, rinsed
  • 2 cloves garlic, minced
  • 4 Tbsp. tahini (sesame paste)
  • juice of 1 big lemon
  • 1/2 to 1 tsp. salt, or to taste
Directions:

Combine all ingredients in a food processor, adding enough water to make a smooth paste. Cover and set aside.

Tabouli Ingredients:
  • 1.5 cups dried bulgur (cracked wheat)
  • 8 oz. crumbled feta cheese
  • 1 can chickpeas, rinsed
  • 1 green pepper, seeded and chopped
  • 1 yellow or orange pepper, seeded and chopped
  • 4 scallions, chopped
  • 2 cucumbers, seeded and chopped
  • 2-4 tomatoes, chopped
  • 1 big bunch fresh mint (or 2 little plastic packages), chopped
  • 1 bunch fresh parsley, chopped
  • 2 lemons
  • olive oil
  • salt
  • pepper
Directions:

Put the bulgur in a bowl and cover with very hot water; set aside. Chop and combine the rest of the ingredients (except the last 4) in a really big bowl that has a tight cover (like Tupperware). Check the bulgur for softness, then drain it and press out all the water you can. Dump it in the big bowl.

In a smaller bowl, squeeze the lemons and add as much olive oil as there is lemon juice. Add salt (another 1/2 to 1 t. or so) and fresh ground pepper (I like a lot). Stir it up and pour over the ingredients in the big bowl. Snap on the cover and shake like crazy; get everything really mixed up.

To serve, spread some humus in a bowl and top with tabbouli. You can eat it right away (I always do), but it's best after a few hours, when all the ingredients have had a chance to meet each other.

Feel free to toy with the ingredient's list until you've created your perfect dish.

This recipe was contributed by Kris from the Radiant Recovery Community Forum.

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Garlic Hemp Dip

Ingredients:
  • 2 cups hempseed
  • 1 cup water
  • 2 cloves garlic
  • 1 tsp Celtic sea salt
Directions:

Blend in blender until smooth. If you like dill add 1/2 cup fresh dill. Additions can be 1 cup spinach blended in, 1/2 chopped red onion a couple of tbs of lemon juice, other fresh herbs, and a red pepper or cuke. Could make a good salad dressing.

This recipe was contributed by Sarah from the Radiant Recovery Community Forum.

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