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December 29, 2005
Appetizers for the New Year
Crostini With Roasted Vegetables and Pine Nuts
1 large eggplant (about 1 1/4 pounds)
1 large green bell pepper (about 1/2 pound)
1 large red bell pepper (about 1/2 pound)
1 large yellow bell pepper (about 1/2 pound)
1/4 cup pine nuts, toasted
1 teaspoon olive oil
1/4 teaspoon ground red pepper
1 large garlic clove, minced
2 tablespoons balsamic vinegar
1 tablespoon capers
1/2 teaspoon sugar
1/4 teaspoon salt
36 (3/4-inch) slices French bread (about 1 pound), toasted
Preheat oven to 500°.
Pierce eggplant several times with a fork; place on a foil-lined baking sheet. Bake at 500° for 20 minutes or until tender. Cut eggplant in half lengthwise. Place in a colander; let stand 15 minutes. Peel eggplant. Cut into 1/2-inch cubes; place in a medium bowl.
Cut bell peppers in half lengthwise; discard seeds and membranes. Place halves, skin sides up, on foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a heavy-duty zip-top plastic bag; seal. Let stand 15 minutes. Peel; cut into 1/2-inch pieces. Add bell peppers and pine nuts to eggplant in bowl; toss well.
Heat oil in a nonstick skillet over medium-high heat. Add red pepper and garlic, and sauté 30 seconds. Add vinegar, capers, sugar, and salt. Bring to a boil; cook 30 seconds. Pour over eggplant mixture; toss. Marinate at room temperature for 2 hours.
Spoon 1 tablespoon eggplant mixture onto each bread slice. Serve immediately.
Yield: 36 servings (serving size: 1 appetizer)
CALORIES 56(19% from fat); FAT 1.2g (sat 0.2g,mono 0.5g,poly 0.4g); PROTEIN 1.9g; CHOLESTEROL 1mg; CALCIUM 13mg; SODIUM 121mg; FIBER 0.6g; IRON 0.6mg; CARBOHYDRATE 9.9g
Chile Con Queso Dip
1 (14.5-ounce) can diced tomatoes, undrained
1 (10-ounce) can diced tomatoes and green chiles, undrained
1 teaspoon olive oil
1/2 cup chopped onion
2 garlic cloves, minced
1 (8-ounce) block fat-free cream cheese, softened
1 teaspoon chili powder
6 ounces light processed cheese, cubed (such as Velveeta Light)
Cilantro sprigs (optional)
Drain tomatoes and tomatoes with chiles in a colander over a bowl, reserving 1/3 cup liquid; set tomatoes and reserved liquid aside.
Heat oil in a medium saucepan over medium heat. Add onion and garlic; sauté 4 minutes. Add cream cheese; cook until cheese melts, stirring constantly. Add tomatoes, reserved liquid, and chili powder; bring to a boil. Add processed cheese; reduce heat and simmer 3 minutes or until cheese melts, stirring constantly. Garnish with cilantro, if desired. Serve warm with baked tortilla chips.
Yield: 3 1/2 cups (serving size: 1/4 cup)
CALORIES 63(24% from fat); FAT 1.7g (sat 0.9g,mono 0.2g,poly 0.1g); PROTEIN 5.5g; CHOLESTEROL 7mg; CALCIUM 132mg; SODIUM 400mg; FIBER 0.3g; IRON 0.3mg; CARBOHYDRATE 6.4g
Classic Shrimp Cocktail with Red and Green Sauces
For convenience, make this dish ahead, and refrigerate until time to serve.
Shrimp:
4 quarts water
1 tablespoon salt
2 tablespoons fresh lemon juice
1 onion, cut into 8 wedges
1 bay leaf
48 jumbo shrimp, peeled and deveined (about 2 pounds)
Salsa verde:
1 1/2 cups packed fresh flat-leaf parsley leaves
1 cup packed fresh basil leaves
1 1/2 tablespoons sliced almonds
3 tablespoons cold water
2 tablespoons extravirgin olive oil
2 tablespoons red wine vinegar
1 tablespoon capers, drained
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, peeled
Horseradish sauce:
3/4 cup bottled chili sauce (such as Heinz)
1/4 cup ketchup
2 tablespoons prepared horseradish
2 tablespoons fresh lemon juice
3 drops hot pepper sauce (such as Tabasco; optional)
To prepare shrimp, combine first 5 ingredients in a Dutch oven. Bring to a boil and cook, covered, 5 minutes. Add shrimp; cook, uncovered, 3 minutes or until shrimp are done. Drain; discard bay leaf and onion. Rinse shrimp with cold water. Chill 1 hour.
To prepare salsa verde, combine flat-leaf parsley and the next 10 ingredients (through garlic clove) in a blender. Process until smooth. Pour into a bowl; cover and chill.
To prepare horseradish sauce, combine chili sauce, ketchup, horseradish, and 2 tablespoons juice. Add hot pepper sauce, if desired. Cover and chill. Serve shrimp with sauces.
Yield: 12 servings (serving size: 4 shrimp, 1 tablespoon salsa verde, and about 1 tablespoon horseradish sauce)
CALORIES 136(27% from fat); FAT 4.1g (sat 0.6g,mono 2.2g,poly 0.8g); PROTEIN 16.1g; CHOLESTEROL 115mg; CALCIUM 60mg; SODIUM 512mg; FIBER 0.5g; IRON 2.5mg; CARBOHYDRATE 7.9g
Posted by Lisa at December 29, 2005 11:55 AM
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