Browsed by
Tag: Snack

Prosciutto Wrapped Apple with Cheddar Cheese and Arugula

Prosciutto Wrapped Apple with Cheddar Cheese and Arugula

Prosciutto Wrapped Apple with Cheddar Cheese and Arugula

 

2–3 apples

8 ounces sharp white cheddar

1 bunch/package arugula

1 package/several slices

dry cured prosciutto

 

Use as many apples and cheddar slices as desired. One apple will make approximately 8 bites. Slice apples thinly, leaving on the skin for color. Slice cheddar cheese into ½-inch thick slices to fit on top of apple slices. Assemble by laying cheese onto apple slices, then arugula on top of the cheese. Wrap prosciutto around middle of apple, cheese and arugula. These can be kept in the fridge for up to 8 hours. Take out and let sit at room temperature for 15 minutes before serving.

Mini Manicotti Bites

Mini Manicotti Bites

Mini Manicotti Bites

 

24 large rigatoni

1 T. olive oil

2 T. thick marinara sauce, for topping

 

1/2 C. (125 g) whole-milk ricotta

1/4 C. (30 g) shredded mozzarella

2 T. grated Parmesan

1/2 tsp. garlic salt

1/22 tsp. dried Italian seasoning

 

1 T. grated Parmesan

1 tsp. dried Italian seasoning

1/4 tsp. garlic salt

 

1/4 C. (25 g) finely shredded Parmesan

 

To make the mini manicotti: Preheat the oven to 350°F (180°C; gas mark 4). Line a baking sheet with parchment paper. Cook the rigatoni to al dente according to the package directions. Drain and toss with the olive oil. Arrange the cooked rigatoni in a single layer on the prepared baking sheet. To make the filling: In a medium bowl, stir together all the filling ingredients until well combined.  Place the cheese mixture in a piping bag fitted with a round decorating tip or a resealable plastic bag with a corner snipped off. Fill each cooked pasta shell with the cheese mixture. Top each shell with ¼ tsp. of the marinara sauce. Bake for 10 minutes, or until the filling is bubbling. Meanwhile, make the Parmesan seasoning: In a small bowl, whisk together all the seasoning ingredients until well combined. Remove the mini manicotti from the oven and garnish each one with a sprinkle each of finely shredded Parmesan and the Parmesan seasoning.  Serve with the food picks for easy eating.

Freakishly Delicious Olives, Warmed by the Fire

Freakishly Delicious Olives, Warmed by the Fire

Freakishly Delicious Olives, Warmed by the Fire

 

1½ C. firm, green, pit-in olives, rinsed of brine

1 tsp. chile flakes

1 sprig rosemary

½ C. extra-virgin olive oil

 

Prepared olives

1 large garlic clove

1 small orange

Mix and pack

 

In a leakproof container or resealable bag, combine the olives, chile flakes, rosemary, and olive oil and transfer to the refrigerator. Do ahead: Kept cold, olives keep 1 week. Add the flavorings at camp: In a small pan, add the prepared olives and set over low heat. Smash and peel the garlic, then add to the pan. Using a sharp knife or vegetable peeler, cut the rind off the orange and add the peel to the olives, along with 2 T. of the orange’s juice. Heat and serve: Let the olives bubble gently for at least 5 minutes and up to 30 minutes. When they’re warm and the smell is glorious, remove from the heat, squeeze in a bit more orange juice, and serve.

Agave Caramel Corn  

Agave Caramel Corn  

Agave Caramel Corn

 

1/2 cup agave

1/2 cup butter or margarine

1/2 cup packed brown sugar

Dash salt

1 tsp. grated orange peel

1/4 tsp. baking soda

3 quarts popped popcorn

 

Melt butter in large saucepan; stir in sugar, agave and salt. Cook and stir until mixture comes to a boil. Reduce heat to medium; boil without stirring about three minutes to 265°F. Remove from heat; stir in orange peel and soda. Place popcorn in large oven-safe bowl; slowly pour syrup over popcorn while stirring. Turn onto greased 15-1/4 x 10-1/4 x 1/4-inch baking pan. Bake at 250°F for 45 minutes; stir every 15 minutes. Cool. Break into serving-sized pieces. Store in airtight container.

Coconut Chips Crunch

Coconut Chips Crunch

Coconut Chips Crunch

 

1 cup coconut chips

1/2 tsp. kosher salt

1/2 tsp. sweet paprika

1/2 tsp. sugar, optional

 

Preheat the oven to 300°F. Toss the coconut with the salt, paprika, and sugar, if using, in a large bowl. Spread on a rimmed baking sheet and bake until the color of cornflakes, 5 to 7 minutes. Let cool completely before storing. This will keep in airtight container at room temperature up to 3 months.

LTS Seasoned Oyster Crackers

LTS Seasoned Oyster Crackers

LTS Seasoned Oyster Crackers

 

Fabulous on chili, clam chowder, or other soups, these crackers are so good, it’s hard not to eat them right out of the bag. I sometimes use them as emergency croutons. Set them out for a Super Bowl or Oscar party snack. Though you can eat them right away, it’s best if you let the flavors ripen for about 8 hours first. Oh, and they require no cooking!

 

2 tsp. garlic powder

2 tsp. onion powder

½ tsp. salt

¼ tsp. dried dill

¼ tsp. paprika

¼ tsp. dried sage

½ cup vegetable oil

½ tsp. bottled lemon juice

One 11-ounce box oyster crackers

 

In a small cup, whisk the garlic powder, onion powder, salt, dill, paprika, and sage with a fork.  Combine with the vegetable oil and lemon juice, whisking to blend well. Pour the crackers into a large plastic bag. Give the oil one last whisking, then pour it over the crackers. Close the bag and shake to coat. Use your fingers on the outside of the bag to rub and distribute the oil. On a double-thickness of paper towel, pour out the crackers and let them dry for about a half hour, during which excess oil will be absorbed by the paper. Transfer to an airtight container and let ripen for about 8 hours. Serve when ready.

Mixed Seed Sprinkle

Mixed Seed Sprinkle

Mixed Seed Sprinkle

 

Any combo of seeds goes here—just make sure one is fragrant (try whole fennel, cumin, coriander, or anise seed), and a few are different sizes. Swap larger pumpkin seeds or pine nuts in place of the sunflower seeds, and tiny hemp hearts or flaxseed in place of the sesame.

 

2 T. sunflower seeds

2 T. sesame seeds

2 T. fennel seeds

1 T. olive oil

1/4tsp. kosher salt

 

Combine the sunflower, sesame, and fennel seeds and oil in a small skillet over medium heat. Cook, stirring often, until fragrant and golden, about 2 minutes. Transfer to a bowl and season with the salt. Let cool completely before storing. Seeds will keep in an airtight container in fridge for up to 1 month.

 

Mix into bread dough

Salad Toppings

Sprinkle over pasta –

Sprinkled over your breakfast: with cereal, a yogurt bowl (with almond yogurt, coconut yogurt, or dairy yogurt), homemade muesli, or a bowl of oatmeal/overnight oats

As a smoothie topping: over smoothie bowls or added to smoothie blends

Use as the base for a delicious omega 3 trail mix that your family will love. Mix with dried fruits and some Healthy Dark Chocolate.

Prosciutto-Wrapped Cherry Tomatoes, Mozzarella, and Basil Bites

Prosciutto-Wrapped Cherry Tomatoes, Mozzarella, and Basil Bites

Prosciutto-Wrapped Cherry Tomatoes, Mozzarella, and Basil Bites

 

16 thin slices of prosciutto, cut in half lengthwise

16 large basil leaves, cut in half

6 ounces (approximately) of fresh mozzarella, cut into 32 small pieces

16 grape or cherry tomatoes, cut in half

Freshly ground pepper

4 T. extra virgin olive oil

 

Fold a piece of basil and sandwich it between the tomato half and the mozzarella piece. Wrap the cheese and tomato with a strip of prosciutto as shown in the photo above and secure with a toothpick. Arrange the appetizers on a serving plate and season with the freshly ground pepper. Drizzle with the olive oil.

Veggie Cream Cheese

Veggie Cream Cheese

Veggie Cream Cheese

 

This dip is delicious spread on celery sticks or toast or sandwiched between crackers. It’s also a great way to use up the scraps generated when cutting vegetables into shapes. If you don’t have carrot or bell pepper on hand, experiment with other vegetables such as sugar snap peas or broccoli.

 

4 oz (115 g) less fat cream cheese, softened

1/4 tsp. garlic powder

1/2 tsp. dried dill

1 1/2 T. finely chopped carrot 1 1/2 T. finely chopped red bell pepper

 

Mix all the ingredients in a bowl until evenly combined.

Toast with Poached Egg a la Romana

Toast with Poached Egg a la Romana

Toast with Poached Egg a la Romana

 

1 cup meatless spaghetti sauce, of your choice

4 eggs

salt (optional)

pepper

4 slices toast

grated Romano cheese

 

Heat sauce in a skillet over medium heat. (If sauce is boiling, it is too hot–turn down the heat.). Carefully drop eggs one at a time into the sauce, season with salt and pepper, cover and let simmer 5 minutes. Transfer 1 egg and some sauce to each slice of toast and sprinkle top with cheese.

Berkshire Blue Cheese Samosas

Berkshire Blue Cheese Samosas

Berkshire Blue Cheese Samosas

 

3 sheets Tunisian brick dough or puff pastry

¼ stick unsalted butter, melted

2 medium onions, finely chopped (roughly 2 cups chopped)

2 T. olive oil

Salt and pepper to taste

1 tsp. dried thyme

1 pound Berkshire Blue Cheese, thinly sliced

2 T. extra-virgin olive oil

1 T. balsamic glaze

Fresh arugula or baby greens, to serve

Toasted pumpkin seeds for garnish (optional)

 

Roll pre-made pastry dough into an 18- by 14-inch sheet and cut 4 (7-inch) circles. Split each circle in half. Brush top side of dough with melted butter. Heat olive oil in a medium-size sauté pan. Add chopped onions and cook for 2 minutes. Add salt, pepper and thyme. Cook on low-medium heat for 30 minutes, until the onions are caramelized. Remove from heat and let cool for 5 minutes Spread a portion of cooled onion-herb mixture over one side of each half-circle of the pastry dough. Add sliced blue cheese in an even layer on top of caramelized onion layer. Brush open edges with melted butter, fold corners of pastry dough to form little triangles, gently pressing buttered sides to seal. Using a nonstick frying pan, add triangles to lightly pan-sear each side (about 1 minute each) until golden. Serve samosas over a bed of fresh arugula or baby greens, dressed with extra-virgin olive oil and a balsamic glaze. Top salad with toasted pumpkin seeds to add a nice crunch.

Garlic-Shallot Crunch

Garlic-Shallot Crunch

Garlic-Shallot Crunch

 

4 large Shallots, peeled and thinly sliced into rings (about 1 cup)

1 head garlic, cloves separated and thinly sliced (about 1/2 cup)

1 to 1 1/2 C. vegetable or other neutral oil

Kosher salt

 

Combine the shallots and garlic in a small pot. Add enough vegetable oil just to cover and place over medium heat. When the shallots and garlic are sizzling vigorously, about 4 minutes in, reduce the heat to low. Continue to cook, stirring occasionally, until golden brown, 15 to 20 minutes. Use a slotted spoon to transfer the shallots and garlic to a paper towel-lined plate and season with a little salt. Let oil cool, then store in an airtight container in the fridge for up to 1 week. Crunchies will keep in an airtight container at room temperature for about 1 month.

 

Use flavorful leftover oil to sear fish or make a vinaigrette.

Roasted Mini Sweet Peppers

Roasted Mini Sweet Peppers

Roasted Mini Sweet Peppers

 

1 pint mini peppers (8 oz)

2 tablespoons olive oil

½ teaspoon Diamond Crystal kosher salt

¼ teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon dried oregano

2 tablespoons Parmesan dry-grated

 

Preheat your oven to 400 degrees F. Line a large rimmed baking sheet with foil. Cut the mini peppers in half lengthwise. I usually leave the stem as I think it’s pretty – but you can cut it off if you wish. The larger mini peppers might have some seeds and membranes – remove those with your fingers or with a paring knife.  Place the peppers in a large bowl. Toss them with the olive oil, salt, pepper, garlic powder, oregano, and Parmesan. Arrange the seasoned mini peppers in a single layer on the prepared baking sheet.

Bake them until tender, about 20 minutes. Serve immediately.

Roasted Red Pepper & Pine Nut Beef Rollups

Roasted Red Pepper & Pine Nut Beef Rollups

Roasted Red Pepper & Pine Nut Beef Rollups

 

2 T. (18 g) pine nuts

1/2 roasted red pepper, drained

2 ounces (55 g) deli roast beef, cut in 3 slices

3 T. (45 g) Boursin cheese

 

Put a small skillet over medium-low heat and stir the pine nuts in it until they’re lightly golden, 4 to 5 minutes. Remove from the heat. Cut your half-roasted red pepper into three long strips.     Lay a slice of roast beef on a plate. Spread a T. of Boursin on it. Lay a strip of red pepper along one end, and sprinkle pine nuts alongside it. Roll the whole thing up with the red pepper and pine nuts in the center. Repeat with the remaining ingredients.

Shell Bean & Microgreens Crostini

Shell Bean & Microgreens Crostini

Shell Bean & Microgreens Crostini

 

1 cup cooked shell beans

½ cup extra virgin olive oil (divided)

¼ cup grated Parmigiano Reggiano

¼ teaspoon grated lemon zest

1 teaspoon fresh lemon juice

Salt and pepper to taste

1½–2 cups microgreens (broccoli, sunflower, or arugula)

1 baguette

1 garlic clove, halved crosswise

 

Add beans to a food processor and pulse until very coarsely chopped. Transfer half of the mixture to a bowl. Add ¼ cup olive oil, cheese, lemon zest and juice, salt, and pepper to the beans and purée until smooth. Empty the mixture into a bowl and gently fold in half the microgreens. Cut baguette into ¼-inch slices and place on a rimmed baking sheet. Brush both sides of the slices using ¼ cup olive oil and sprinkle with salt and pepper. Place in 350° oven for about 10 minutes or until golden brown. When the slices are cool enough to handle, rub with cut side of garlic. Cool. Spoon bean mixture onto baguette toasts and top with microgreens.

Tortellini Caprese Bites

Tortellini Caprese Bites

Tortellini Caprese Bites

 

1 (9-oz.) package refrigerated cheese-filled tortellini

3 cups halved grape tomatoes

3 (8-oz.) containers fresh small mozzarella cheese balls

60 (6-inch) wooden skewers

Basil Vinaigrette

Optional, pitted Black Olives

 

Prepare tortellini according to package directions. Rinse under cold running water. Thread 1 tomato half, 1 cheese ball, another tomato half, and 1 tortellini onto each skewer. Place skewers in a 13- x 9-inch baking dish. Pour Basil Vinaigrette over skewers, turning to coat. Cover and chill 2 hours. Transfer skewers to a serving platter, and sprinkle with salt and pepper to taste. Discard any remaining vinaigrette.

Cucumber Avocado Toast

Cucumber Avocado Toast

Cucumber Avocado Toast

 

2 pieces sourdough bread, toasted

2 tablespoons Rice Vinegar

½ teaspoon Soy Sauce

1 teaspoon Sesame Oil

½ lime, juiced

1 teaspoon olive oil

¼ cucumber, thinly sliced with a mandolin

1 avocado, thinly slices

½ teaspoon sesame seeds

Salt and pepper to taste

 

As your bread is toasting, combine rice vinegar, soy sauce, sesame oil, lime juice, and olive oil into a bowl and add the cucumber, tossing to coat. Allow this to sit for 3-5 minutes. Once the toast is toasted to your liking, fan half of the avocado onto each piece of toast. Place marinated cucumber ribbons onto the avocado and drizzle remaining dressing over the top. Sprinkle with salt and pepper and sesame seeds to your taste.

Roasted Pepper Roll-Ups

Roasted Pepper Roll-Ups

Roasted Pepper Roll-Ups

 

1/2 of an 8-ounce package reduced-fat cream cheese, softened

4 ounces soft goat cheese

1 T. fat-free milk

1 small clove garlic, minced

1/4 tsp. freshly ground black pepper

1/2 cup purchased roasted red sweet peppers, drained and finely chopped

1/4 cup snipped fresh basil

8 8-inch whole wheat or plain flour tortillas

2 cups packed fresh spinach leaves

 

For filling, in a medium bowl, beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Add goat cheese, milk, garlic, and black pepper; beat until smooth. Stir in red peppers and basil.  To assemble, divide filling among tortillas, spreading to within 1/2 inch of the edges. Arrange spinach leaves over filling to cover. Carefully roll tortillas up tightly. Cover and chill roll-ups for 2 to 24 hours. Tote in an insulated container with ice packs. To serve, use a sharp knife to cut roll-ups crosswise into 48 pieces.

 

Makes 24 servings

Per Serving: 74 Calories, 3 g Total Fat, 1 g Fiber,

Tahini Fruit Drip

Tahini Fruit Drip

Tahini Fruit Drip

 

1 cup plain 2 percent Greek yogurt

3 T. tahini

3 T. honey

Coarse salt

Ground cinnamon

Sliced fruit, such as apples, bananas, strawberries, and mango, for serving

 

Stir together yogurt, tahini, honey, a pinch of coarse salt, and a large pinch of cinnamon. Serve with sliced fruit.

Zucchini Garlic Bites

Zucchini Garlic Bites

Zucchini Garlic Bites

1 C. zucchini grated and drained well

1 egg

1/3 C. breadcrumbs

1/4 C. Parmesan cheese grated fine

1 clove garlic grated fine

2 T. fresh chives chopped

1 T. fresh parsley chopped

1 tsp. fresh basil chopped

1 tsp. fresh oregano chopped

pinch of salt and pepper

tomato sauce for dipping

 

Preheat oven to 400ËšF. Lightly coat a baking sheet with olive oil or non-stick spray. Set aside. Use a box grater to grate the zucchini into a clean towel. Roll up the towel and twist to wring out the moisture. Grate the garlic using the small holes on the box grater. In a medium bowl, combine all of the ingredients and mix well. Shape a T. of the mixture into your hands, pat into small balls, and place on the baking sheet. Bake for 15-18 minutes in the preheated oven until golden. Serve warm with marinara sauce.

Red Pepper Triangles with Italian Relish

Red Pepper Triangles with Italian Relish

Red Pepper Triangles with Italian Relish

 

5 red bell peppers

2 T. olive oil

Coarse salt and ground pepper

2 ounces thinly sliced prosciutto, cut into thin strips

1/2 cup chopped fresh parsley

1/4 cup chopped, pitted Kalamata olives

1/2 tsp. grated lemon zest plus

1 T. juice

1/4 tsp. red pepper flakes

 

Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment. Cut tops and bottoms from peppers, then half lengthwise. Use a chef’s knife to remove ribs and seeds. Cut peppers into rectangular planks, each about 3 inches long and 2 inches wide, then cut diagonally into 24 triangles. On prepared sheet, toss bell pepper with 1 T. oil; season with salt and pepper. Arrange skin-side down in a single layer and bake until just tender, 15 to 20 minutes; set aside to cool. Meanwhile, in a small bowl, combine prosciutto, parsley, olives, remaining T. oil, lemon zest and juice, and red-pepper flakes. Top each pepper triangle with relish. Note:  Make sure to take the peppers out of the oven before they get too soft. They should still be firm enough to hold the toppings. To store, refrigerate roasted peppers and relish separately, up to one day.

Cheese Apple and Nut Butter Roll Ups

Cheese Apple and Nut Butter Roll Ups

Cheese Apple and Nut Butter Roll Ups

 

4 thin slices (1/4 lb.) swiss or muenster cheese, at room temperature

1/2 large apple (3 oz) thinly sliced

1 T. macadamia nut butter or 2 tsp. unsweetened peanut butter

 

Place the cheese on a cutting board. Arrange the apple slices in a horizontal row 1″ from the narrow end of each cheese slice, roll up, and drizzle or spread with the nut butter. Secure with toothpicks.

 

Makes 4 servings

Calories: 143,

Fat 11g

Fiber 1g

Pepperoni Bread

Pepperoni Bread

Pepperoni Bread

 

13.8 ounces package refrigerated pizza dough

6 ounces sliced pepperoni

8 ounces sliced provolone cheese

3 T. butter

1 tsp. garlic powder

1 tsp. Italian seasoning

 

Preheat oven to 375 degrees F. and prepare a rimmed baking sheet by spraying it with cooking spray.

Remove the pizza dough from the canister and roll it out onto a lightly floured surface or parchment so that it measures into a rectangle about 10 X 15 – inches. Beginning at one of the longer ends, place the pepperoni in an overlapping layer down the length of the dough. Tear a few of the provolone slices in half and place over the pepperoni. Pull the dough up from under the pepperoni and roll it over the cheese so that it sticks to the dough beyond the pepperoni. Repeat adding the pepperoni and cheese and rolling until you have completely rolled the dough. Place the roll seam side down onto the prepared rimmed baking sheet. You may have to curve it so that it fits. In a microwavable-safe bowl, melt the butter for about 30 seconds. Mix in the garlic powder and Italian seasoning. Brush completely over the Pepperoni Bread. Bake for 20 – 25 minutes or until lightly golden. Remove to a large cutting board to set for about 3 – 5 minutes before cutting to serve.

Blood Orange Ricotta Toast

Blood Orange Ricotta Toast

Blood Orange Ricotta Toast

 

2 blood oranges

2/3 cup whole milk ricotta cheese

1/2 tsp. vanilla extract

2 1-inch thick slices brioche bread

2 T. melted butter

Honey

Flaky sea salt

 

Cut off the top and bottom of each blood orange just until the pulp is exposed. Stand the blood orange up on one of the flat ends. Working from top to bottom, cut away the peel and pith, following the curve of the fruit. Cut the fruit into slices and set aside. In a small food processor, blitz together ricotta and vanilla until mostly smooth. You can also just mix them together in a bowl, but it won’t be as smooth. Warm a large non-stick skillet over medium-high heat. Brush both sides of the brioche with melted butter. Place brioche in the skillet, and cook until golden and charred in spots on each side (about 1 to 2 minutes per side). To assemble, top each slice of toast with an even layer of ricotta. Arrange blood orange slices on top of the ricotta, then finish with a drizzle of honey and a sprinkling of sea salt. Enjoy immediately!

Pumpkin Pie Seeds

Pumpkin Pie Seeds

Pumpkin Pie Seeds

Simmer the seeds a few days in advance and leave to soak in their brine, ready to strain and bake when the time comes (see Storage Tip).

 

4 C. (1 L) of water

1 cup (250 mL) of brown sugar

¼ cup (60 mL) of Sriracha or your favorite hot sauce

2 T. (30 mL) of salt

2 T. (30 mL) of ground ginger

1 T. (15 mL) of ground allspice

1 T. (15 mL) of cinnamon

1 T. (15 mL) of nutmeg

1 tsp. (5 mL) of ground cloves

4 C. (1 L) of unsalted raw pumpkin seeds

 

Preheat your oven to 350°F (180°C). Turn on your convection fan if you have one. Line a baking sheet with parchment paper or foil and lightly oil the paper or foil. Measure everything except the pumpkin seeds into a small saucepan and bring to a slow, steady simmer for a few minutes. Stir in the pumpkin seeds and simmer for a few minutes so they soften. Turn off the heat and rest long enough for the flavors to absorb, at least 15 minutes. Strain the seeds, reserving the reusable liquid. Spread them evenly on the prepared pan. Bake, without stirring, until lightly crisped and browned, 15 to 20 minutes. As they cool, they’ll crisp further. STORAGE TIP Room Temperature: Cool the seeds, tightly seal in a zip-top bag and store for up to 10 days.

“Persinnamon“ Crisps

“Persinnamon“ Crisps

“Persinnamon“ Crisps

This recipe couldn’t be simpler. I enjoy adding salty-sweet fruit crisps to picnic spreads because they’re unexpected and round out a menu nicely. Bags of greasy potato chips—sure, people expect that. But a homemade persimmon chip? Not so much. This is the type of DIY recipe that is absolutely worth doing. It’s so easy: just a little slicing and a quick sprinkle of cinnamon sugar, and the oven takes it from there. I call for Fuyu persimmons here, as they are firmer and less astringent than Hachiya persimmons, and better suited to recipes like this. They’re also much more readily available. You can swap out the persimmons for apples or pears (“pearcinnamon” chips?) and proceed right along with the recipe. Makes about 4 servings

 

11/2 tsp. sugar

11/2 tsp. salt

3/4 tsp. ground cinnamon

4 Fuyu persimmons (not too ripe)

Juice of 1/2 lemon

 

Preheat the oven to 250°F [120°C] and spray two baking sheets lightly with nonstick cooking spray (or use a silicone baking mat). Combine the sugar, salt, and cinnamon in a large bowl. Remove the green leaves from the persimmons and slice them very thin (with a mandoline, if you’ve got it); no need to peel them. Try to keep the slices at a thickness of less than 1/8 in [4 mm]. Toss these slices with the salty cinnamon-sugar mixture and the lemon juice. Lay the seasoned persimmon slices on the baking sheets in a single layer. Bake for 45 minutes, flip, and continue baking until golden brown and crisped, about 30 minutes more. Transfer the persimmon chips to a wire rack to cool. Store in an airtight container at room temperature for up to 1 week.

Everything but the Bagel Roasted Pumpkin Seeds

Everything but the Bagel Roasted Pumpkin Seeds

Everything but the Bagel Roasted Pumpkin Seeds

1 tablespoon sesame seeds

I 1/2 teaspoons poppy seeds

1 tablespoon dried minced onion

1 teaspoon garlic powder

1/4 teaspoon smoked paprika

1 teaspoon fine-grain sea salt

Seeds from 1 large pumpkin, rinsed and dried

1 tablespoon extra virgin olive oil

 

Preheat the oven to 3 75 ° F. Mix the sesame seeds, poppy seeds, minced onion, garlic powder, smoked paprika, and sea salt together in a small bowl. Place the pumpkin seeds in a medium-size bowl, drizzle with the olive oil, toss to coat, then add the spice mixture and toss again.   Spread the seeds out on a baking sheet in a single layer and roast until golden brown, 10 to 20 minutes. Don’t worry if they aren’t crunchy right out of the oven.  They will crisp up more as they cool on the baking sheet.  Store in an airtight container at room temperature

Blistered Shishitos with Furikake Ranch and Crispy Quinoa

Blistered Shishitos with Furikake Ranch and Crispy Quinoa

Blistered Shishitos with Furikake Ranch and Crispy Quinoa

 

4 T. neutral oil

½ cup cooked quinoa

Kosher salt

1 pound shishito peppers

Garlic salt

½ lemon, cut into wedges

¾ cup ranch dressing

3 T. Furikake 

 

In a large skillet, heat 2 T. of the oil over medium-high heat. When it’s shimmering-hot, add the quinoa to the pan and spread evenly. Cook, stirring occasionally, until golden-brown and crisp, 5 to 15 minutes (depending on the quinoa’s moisture content; freshly cooked quinoa will take longer). Drain the fried quinoa on paper towels and season with a pinch of kosher salt. Wipe the pan clean. Add the remaining 2 T. oil to the pan and place over high heat. Once the oil begins to smoke, add the shishitos. It’s important that all the peppers touch the pan, so work in batches if necessary. Sear the peppers on all sides, turning occasionally, until they begin to blister and slightly char, about 4 minutes. Season to taste with garlic salt and a squeeze of lemon. Transfer to a plate and top with the fried quinoa. In a small bowl, whisk together the ranch with 2 T. of the furikake. Serve it alongside the shishitos. Sprinkle with the remaining 1 T. furikake before serving.

Flavored Popcorns

Flavored Popcorns

Flavored Popcorns

 

Asian Popcorn — Preheat oven to 250°F(130°C, Gas Mark 1/2). Spread popcorn on a nonstick cookie sheet and lightly coat with refrigerated butter-flavored cooking spray. Mix together 1 T. (15 ml) low-sodium soy sauce, 2 tsp. (10 ml) fresh lemon juice, 1 tsp. (5 ml) five-spice powder, 1/4 tsp. (1.25 ml) ground coriander, and 1/4 tsp. (1.25 ml) garlic powder. Drizzle over popcorn. Toss to coat evenly. Bake 10 minutes, tossing once. Serve warm.

 

Italian Popcorn — Preheat oven to 300°F(150°C, Gas Mark 2). Spread popcorn on a nonstick cookie sheet and lightly coat with refrigerated butter-flavored cooking spray. Mix together 1 tsp. (5 ml) crushed dried Italian herbs, 1/8 tsp. (0.6 ml) cayenne pepper, and 1 tsp. (5 ml) grated Parmesan cheese. Sprinkle over popcorn and lightly coat again with cooking spray. Toss. Bake for 10 minutes, tossing once. Serve warm.

 

Mexican Popcorn — Put the popcorn in a large bowl and lightly coat with refrigerated butter-flavored cooking spray. Combine 1 T. (15 ml) dried Mexican spiced salad dressing mix with 1/4 tsp. (1.25 ml) crushed dried oregano, 1/4 tsp. (1.25 ml) crushed dried thyme, and 1/4 tsp. (1.25 ml) garlic powder. Sprinkle over popcorn. Toss to evenly coat. Lightly coat with additional cooking spray. Toss again and serve.

 

Orange Popcorn — Put the popcorn in a large bowl and lightly coat with refrigerated butter-flavored cooking spray. Sprinkle with 2 1/2 T. (22.5 ml) orange-flavored powdered drink mix (already sweetened with sugar substitute) and 1/2 tsp. (2.5 ml) dried orange peel. Toss and coat again with cooking spray. Toss and serve.

 

Spicy and Sweet Popcorn — Preheat oven to 300°F (150°C, Gas Mark 2). Spread popcorn on a nonstick cookie sheet and lightly coat with refrigerated butter-flavored cooking spray. Combine 2 1/2 T. (22.5 ml) spoonable sugar substitute, 1/4 tsp. (1.25 ml) ground cinnamon, 1/8 tsp. (0.6 ml) ground nutmeg and 1/4 tsp. (1.25 ml) dried orange peel. Sprinkle over the popcorn and toss. Lightly coat again with cooking spray and toss. Bake for 10 minutes, tossing once. Serve warm.

Speck Wrapped Apple Bites

Speck Wrapped Apple Bites

Speck Wrapped Apple Bites

 

1 sweet red apple cut into slices

8 slices Parmesan cheese

3 ounces speck, 8 slices

Good honey

8 fresh basil leaves

 

Preheat broiler and line a baking sheet with foil. Top each slice of apple Parmesan cheese, then wrap with 1 slice of speck. Line them up on the baking sheet. Brush the tops with honey. Broil for 2-3 minutes until you see the honey and speck bubble and brown slightly. Remove and serve warm with a basil leaf for each bite.

Clam-Stuffed Celery

Clam-Stuffed Celery

Clam-Stuffed Celery

 

1 (10 oz.) can minced clams, drained, liquid reserved

1/2 cup part-skim ricotta cheese

1 garlic clove, minced

1 T. fresh lemon juice

1 tsp. minced onion

1/8 tsp. red (cayenne) pepper

3 T. snipped dill, or tsp. dried dill weed

6 celery stalks, cut in half crosswise

 

Place all ingredients except dill and celery in a blender or a food processor fitted with the metal blade and process until smooth. Add clam liquid if needed to thin; stir in the dill. Stuff celery stalks with cheese mixture.

Makes about 1-1/4 cups filling.

 

Makes: 12 Stuffed Celery Stalks

Calories: 63

Fat: 3 g

Wildflower Violet Popcorn

Wildflower Violet Popcorn

Wildflower Violet Popcorn

1 C. Popcorn in 1/4 C. increments

1/4 C. Butter

1/4 C. Coconut Oil

Sea Salt

Fresh edible flowers OR sugared violets or other sugared flowers

 

Gather fresh, edible flowers.  Be sure you know what you’re foraging – some wild blooms are NOT edible.  You may also use sugared violets or other sugared flowers in your violet popcorn. If using fresh flowers, gently shake off any dust or debris.  If you must rinse them, place them in a salad spinner to get them as dry as possible.  Place them on a towel or dehydrator rack to dry completely.  You may also place your blooms in the refrigerator for a bit, if you can’t use them right away.  Work quickly, though – blooms like violets will begin to curl up and fade rather quickly. Using an air popper, pop up fresh popcorn in 1/4 C. increments. OR, follow the manufacturer’s instructions for your air popper.  As the popper is popping, slowly melt the butter and coconut oil on the stove top. Once the popcorn is popped, add melted fats a few T. at a time to the popcorn bowl as you sprinkle with sea salt and stir gently. Repeat this process, adding fat, salt and stirring until all the melted fats are gone. Allow to cool completely. Gently toss in fresh edible flowers or sugared violets.

 

Calendula

Cornflowers

Cosmos

Dianthus

Field Daisies

Johnny jumps-ups (violas)

Pansies

Pineapple Sage Blossoms

Red Bud blossoms

Rose Petals

Sweet William

Violets.

Coconut Bacon & Coconut Chips

Coconut Bacon & Coconut Chips

Coconut Bacon

 

2 cup coconut chips (Toasted coconut chips work well here.)

4 tsp. tamari or soy sauce

4 tsp. maple syrup

1/4 tsp. smoked paprika (or 1/2 tsp. liquid smoke and 1/4 tsp. paprika)

 

Mix together the tamari or soy sauce, the maple syrup, and the smoked paprika (or the liquid smoke and regular paprika) until well mixed. If you mix them in either a container with a lid or a bag, it will be easier to coat the coconut chips in the next step. Pour the coconut chips into the container with the mixed seasonings. If you are using a container with a lid or a plastic bag, it’s easy to coat all of the coconut chips by shaking them with the seasonings until fully coated. Spread the coated coconut chips over a baking sheet (or a dehydrator tray) so that they don’t overlap too much. Sweet, smoky, and salty, these seasoned coconut chips will remind you of maple sweetened bacon, but they are vegan! I’ll show you how to make coconut bacon in just a few minutes! Dry them out by using the low heat and convection setting of your oven (if you have one), or by using a dehydrator. They will get nice and crispy. If you want them to be a toasted color, you can either use toasted coconut flakes to begin with, or you can put them in the oven at a higher heat setting for a few minutes. Be very careful if you choose to do so, checking on them every minute or so, because they can burn pretty quickly at higher heat settings.

Eat as is or serve on salads or other dishes.

You can purchase coconut chips or make your own.

 

1 fresh coconut

 

Open the coconut and pry out the coconut meat.  Using a vegetable peeler, peel off the brown skin from the coconut pieces.   Rinse off and dry the white coconut pieces. Using your vegetable peeler again, peel off strips of coconut until you have finished making coconut chips with the entire coconut. Using either your oven or a dehydrator, dry the coconut chips until they are completely dried out. You can tell by trying to break them. If they are still somewhat flexible and hard to break, you should dry them out a little longer. They should easily snap in half. If you are using your oven, use the lowest heat and the convection setting if you have one. If you want toasted coconut flakes, you can continue to heat the coconut in either the dehydrator or the oven and they will start to slowly become toasted. They will first start to turn a golden yellow, followed by a darker brown color. You can quicken the process by turning up the heat a little, but be very careful! Toasted coconut flakes burn very quickly and easily. Once burnt, they don’t taste very good. Store your dried coconut chips in an airtight container. They are now ready for eating as is or seasoning however you choose.

 

Smoked Paprika Seasoned Coconut Chips

Matcha Lime Seasoned Coconut Chips

Sweet & Tangy Raspberry Coconut Chips

Pina Colada Coconut Chips

Instant Pot Popcorn

Instant Pot Popcorn

Instant Pot Popcorn

 

2 T. butter

3 T. coconut oil

1/2 C. popcorn kernels

Salt

 

Set Instant Pot to sauté, more (or high) setting.  Add coconut oil and butter and allow to melt completely and start to sizzle. (Important Step!) Add popcorn kernels and stir so all kernels are coated with oil.  Place glass lid on top and hold, popcorn will begin popping in about 2-3 minutes, turn off when 2/3 of kernels have popped and they will continue to pop but not burn. Carefully remove lid. Pour out of pot when done so they don’t continue to cook. Salt and you’re done!

Cheese Tortellini Antipasti Skewers

Cheese Tortellini Antipasti Skewers

Cheese Tortellini Antipasti Skewers

 

1 cup Cherry Tomatoes

1 Pack Salami Slices

1 cup Mozzarella Bites

½ cup Green Olives

½ cup Kalamata Olives

2 cup Cooked Cheese Tortellini

 

⅓ cup Pesto (thinned to dip consistency)

12 6” Wooden Skewers

 

Thread all ingredients except pesto on skewers.  Serve drizzled with pesto or with pesto for dipping.

Caprese Stuffed Avocado

Caprese Stuffed Avocado

Caprese Stuffed Avocado

 

1/2 cup grape or cherry tomatoes, halved

4 oz (120g) baby mozzarella balls (bocconcini)

2 tablespoons basil pesto homemade or store bought)

1 teaspoon minced garlic

1/4 cup olive oil

Salt and pepper to season

2 ripe avocados peeled, seeded and halved

Fresh basil leaves to serve (optional)

2 tablespoons balsamic glaze reduction to drizzle

2 tablespoons fresh basil chopped

 

Combine tomatoes, mozzarella balls, pesto, garlic, olive oil, salt and pepper in a bowl. Toss well to evenly combine all of the flavors. Arrange prepared avocado halves onto a plate with fresh basil leaves.

Spoon the Caprese filling into each avocado halve and drizzle with balsamic glaze. Top with chopped fresh basil. Serve immediately.

 

4 servings

Calories:

Fat: 29g

Fiber: 6g

Roasted Grape + Ricotta + Thyme Toast

Roasted Grape + Ricotta + Thyme Toast

Roasted Grape + Ricotta + Thyme Toast

4 slices good bread

1 C. red grapes

4-5 sprigs fresh thyme

1/4 C. ricotta

Honey, optional

Olive oil to drizzle

 

Preheat your oven to 400 ÌŠF. Cut your grapes in half and set aside. Spray a baking sheet with non-stick spray and arrange your bread on top. Spread each slice with 1 tsp. ricotta. Evenly distribute the sliced grapes across the toasts, then drizzle each with a bit of olive oil. Bake for 10-12 minutes, or until the grapes begin to blister and the edges of your toasts are golden. Remove from the oven. Sprinkle with your sprigs of fresh thyme, and if you’d like some extra sweetness, drizzle with honey. TIP: I like to buy large batches of grapes and freeze them if I can’t eat them all before they go bad. Frozen grapes work perfectly fine on this toast – just add a few minutes to the cooking time!

Witches Hat Not-Nachos

Witches Hat Not-Nachos

Witches Hat Not-Nachos

8 oz cream cheese softened

1 T. taco spice if you like it spicy add some cayenne

1 tsp. fresh lemon juice

couple drops orange food coloring red & yellow or brown

2 T. sliced green olives

2-3 T. fresh cilantro chopped

1-2 T. carrot diced small

1 bag blue tortilla chips

1 resealable plastic storage bag

 

In a small bowl mix together cream cheese, taco seasoning, lemon juice & a couple drops of food coloring. Stir well until all ingredients are well combined. Spoon into plastic storage bag, squishing out air and sealing. Lay out your chips on a serving platter/dish. Remove any broken pieces. Cut off a tiny corner of the storage bag. Squeeze to drizzle cream cheese on each chip giving them a unique design replicating the band on hat. Sprinkle on green olives, carrots & cilantro.

Instead of carrots you could use bell peppers and if you do not like the taste of cilantro, substitute in flat leaf parsley for the cilantro.

Try fresh herbs like basil, dill, mint or parsley mixed with cream cheese, omitting the taco seasoning for a slimy green look.

Make cream cheese the day before, store in refrigerator, remove a couple hours before serving to soften up before piping your hats.

Witches Hat Snacks

Witches Hat Snacks

Witches Hat Snacks

1/8 tsp. Chipotle chile, powder

2 T. Cilantro, fresh

2 T. Red bell peppers, roasted

2 T. Ripe olives

5 C. Tortilla chips, blue

 

Turn crispy triangles into a witch’s topper with a squeeze of chipotle cream cheese and sweet pepper confetti.

“Salted Caramel” Haloumi Cheese and Apple

“Salted Caramel” Haloumi Cheese and Apple

“Salted Caramel” Haloumi Cheese and Apple

1/4 x 1/4-in.-thick slices haloumi

1 green apple, cored and cut into 1/4-in. wedges

pinch of salt

sprinkle of ground cinnamon (optional)

Place the haloumi and apple slices in a hot non-stick frying pan. Jiggle the pan a little so the fat from the haloumi coats the apple. Cook on both sides for 1-2 minutes, until both the apple and haloumi are a lovely caramel color. Sprinkle with salt and cinnamon (if using) and serve.