Basil Oil Bruschetta

 

I came up with this recipe two summers ago, but I've improved it with the use of a flavored olive oil. My family likes this version much better. I buy my oil and balsamic from Fustini's, a Michigan based company that has a crazy variety of fantastic tasting oils and vinegars.

(Just follow this link for a look... http://www.fustinis.com )

I'm sure you know that bruschetta is an antipasto from Italy. But did you know that it's origin dates to the 15th century? There are many variations on this starter, much more than we're used to seeing, including toppings of beans and cured meats. Mine is the tomato version. The flavored olive oil deepens and intensifies the flavor. It's a great recipe for entertaining when you don't have a lot of time because so much of it can be done in advance, and it tastes better if you do!

Basil Oil Bruschetta

1 baguette
10 oz. of cherry tomatoes
1/2 C. Fustini's Basil Extra Virgin Olive Oil
1-2 garlic cloves, finely minced (I like garlic, so I use 2 cloves)
3 fresh basil leaves, chiffonade
1/4 t. fresh rosemary, finely minced
1/8 t. crushed red pepper
1/2 t. sea salt

1/2 C. Fustini's 18-Year Traditional Balsamic Vinegar
extra basil leaves for garnish

The night before (or 3-4 hours before serving) mix together the Fustini's Basil Extra Virgin Olive Oil, garlic, basil leaves, rosemary, crushed red pepper and sea salt in a bowl large enough to hold the oil mixture and all of the tomatoes. Slice each cherry tomato in half, then quarter and add them to the olive oil marinade. Cover and set aside until ready to serve.

Pour the Fustini's 18-Year Traditional Balsamic Vinegar in small sauce pan and heat over a low setting until reduced to a thick syrup. This can also be done in advance.

When ready to serve, slice the baguette in to thin rounds. Grill the rounds if you can. The flavor is so much better. If you can't grill, preheat the oven to 350 degrees and lay the rounds out on a cookie sheet. Toast the bread in the oven checking every few minutes so it doesn't get too dark.

Lay the grilled or toasted bread out onto a serving plate. Spoon the tomatoes and some of the olive oil over the top. Drizzle the reduced balsamic over or near the bruschetta. Add the whole basil leaves. Serve!

I know I haven't been blogging, but there's a reason. One you can all relate to... stress!

Work had been crazy and I felt like I wasn't doing anything well. I had been in the middle of reading a book (for about a month), my house was screaming "CLEAN ME" as I walked through every room, the weeds wouldn't stop growing (no matter how I looked at them) and I wasn't cooking. I was a mess.

Still, there are those beautiful moments that happen in the middle of all the chaos, and you just can't ignore them. In this case, it was on Mother's Day. Everyone (including the dog) let me sleep late. I laid in bed and read all morning. My girls came home. They cleaned the house, shopped and cooked dinner. What a gift. They probably won't understand what that meant to me until they're a little older, but I know the gift will be returned to them one day.

So, when I saw what they were making for dinner I decided to help out, just a little. I had the ingredients to make a pico de gallo that would fit in nicely with the dinner the girls had planned. So I made it.

I really love adding pico de gallo to a Mexican menu. In fact, I think it's a great condiment most any time. It's also called salsa fresca. It's a fresh, uncooked condiment made from chopped tomato, onion and chilis.  Other ingredients are often added, such as lime juice and fresh cilantro. My recipe is well liked and very versatile. You can easily build onto it and I hope you do.

Also, I know it's seriously late in the year, but Happy Mother's Day ladies!

Pico de Gallo

3 plum tomatoes, about 1 3/4 - 2  cups
3/4 cup diced red onion
1 tablespoon diced jalapenos, seeded and de-veined
1/2 cup cilantro
Salt and pepper

Directions

In a bowl combine all ingredients. Cover and chill until ready to almost ready to serve. Let it sit out for about 30 minutes if you can. Serve.

Note: The pic is not mine.

Roasted Artichokes & Vegan Aioli

If you are a long time reader of my blog, you know that about three years ago I fell in love with the roasted artichokes served at The Cheesecake Factory. Recently I was in Arizona and made sure I got to a Cheesecake Factory just so I could eat them again. Then I came home and made them! Enjoy!

Roasted Artichokes and Vegan Aioli

Roasted Artichokes
2 artichokes
2 lemons
4 cloves garlic, peeled
8 - 10 T olive oil

Break off and discard the outer layers of leaves on each artichoke. With a scissors, snip off the thorny tip of the remaining leaves. Cut the artichokes in half. Slice a lemon so you have four slices. In a pan large enough to hold the artichokes tightly, lay the lemon slices down with a garlic clove on top of each. Lay the artichokes on top of the lemon slices and squeeze the juice from one lemon over the top. Drizzle the olive oil over the top as well. Seal the pan well with foil and bake at 375 degrees for 50 minutes.

Once roasted, use a spoon to remove the choke and grill the artichokes lightly before serving (this step is optional, but well worth it). Serve with the vegan aioli sauce.... wonderful!



Vegan Aioli

1/2 C Vegeniase
1 garlic clove, finely minced
1 T fresh lemon juice
1/4 t juice from capers
Zest of 1/2 lemon
salt and pepper to taste

Put all the ingredients into a small bowl and mix. Refrigerate until ready to serve.

Note: The pic isn't mine.

Avocado Quesadilla Appetizer

So... I've been watching Dr. Oz lately, and he said I need to eat more avocados. Rough prescription, but I'll do my best!

Avocado Quesadilla Appetizer

4 flour or corn tortillas
1 avocado, pitted, peeled and cut into chunks
2 cherry tomatoes, diced
2 T red onion, diced
2 t. fresh lime juice
pinch of coriander
pinch of sea salt
Tabasco Sauce to taste
canola oil or a spray oil for cooking

Salsa for serving

Mix the avocado, cherry tomatoes, red onion, lime juice, coriander and sea salt together. Add the Tabasco Sauce to taste (I used 5 drops) and mix. Get out 1 tortilla on a work surface. Place about a quarter of the mixture on one half, not too near edge. Fold the tortilla in half over the filling to form a semicircle. Heat a grill pan or skillet over medium heat. Add oil. Slide uncooked quesadilla onto the pan. Press briefly with a spatula. Cook until golden, about 1 minute, then flip and grill 1 minute more. Transfer the quesadilla to a cutting board and slice into 3 wedges. Serve immediately with your favorite salsa. This recipe will make 24 wedges.

Note: The pic is not mine.

Ratatouille Appetizer

My husband and I went north for New Years Eve and spent it with family. My sister Kathy organized the celebration and did nearly all of the cooking. She's an amazing cook. She thinks of everything! So when I walked in to find a vegan appetizer, I wasn't surprised. As usual, it was fantastic.  I begged her for the recipe and she sent it on to share along with this note.

"Here is the recipe for the ratatouille! This is my tweaked version of a recipe from a newspaper insert. I can't remember which one! You can use it as a main vegan dish or do the appetizer. If doing the appetizer, you should still have leftover ratatouille. I think this would also be great served over pasta."

I cannot adequately express how beautiful this appetizer is to look at, and it's soooo delicious! Thank you Kathy!

Yummy over pasta too!

Ratatouille

  

2 tablespoons extra-virgin olive oil

1/2 medium red onion, diced 

1 medium yellow bell pepper, diced

1 medium orange bell pepper, diced

1 medium zucchini, diced

1 medium yellow squash, diced

1/2 medium eggplant, diced (My sister used a bit less and left the eggplant unpeeled, but you could peel it if desired)

3 garlic cloves, minced

1 large ripe tomato, seeded and diced

1/2 t coarse salt

1/4 teaspoon freshly ground black pepper

30 - 45 mini phyllo cups

Heat olive oil in a large skillet over medium-high heat. Add onion, cook for 2 minutes. Add yellow and orange bell peppers and cook for another 2 minutes. Add zucchini, yellow squash and eggplant and cook for 2 more minutes. Add garlic, tomato, salt and pepper and cook for about 1 minute.

To make into an appetizer, spoon ratatouille into the mini phyllo cups and bake in a preheated 400 degree oven for about 8 minutes, or until heated through.

Artichoke Dip

My sister Kathy makes a baked artichoke appetizer that's too good to pass up. So my goal with this recipe was to use that as inspiration and make it every bit as delicious, but vegan. This dip can be served hot, cold or heated on top of slices of a baguette.

Artichoke Dip

1 garlic clove
1/2 C raw cashews
1 t fresh lemon juice
2 6oz. jars of marinated artichoke hearts
pinch of onion powder
crackers or baguette for serving

In a food processor, pulse the garlic until finely minced. Add the cashews and process until the cashews are chopped small but not finely processed. Add the remaining ingredients, picking the artichoke hearts out of the jars and transferring only the oil that comes with them. Pulse until the the ingredients are well mixed.

You can serve the dip either hot or cold with crackers or a sliced baguette. To warm it up, put it in an oven proof dish and set it in a 350 degree oven for 10 - 15 minutes. If you want to serve it on toast, slice up 1/2 of a small baguette, place the slices onto a sheet pan and put it into a 350 degree oven. Keep an eye on it. The slices will toast quickly. Remove the baguette slices and put the dip on top of each slice. Place it back into the oven and heat for 5 minutes. Serve.

Note: The photo isn't mine.

Stuffed Artichoke Hors d'oeuvre

This appetizer is elegant, delicious, easy and fun to make. It's perfect for the New Year celebration. I posted it this past summer and it has become a favorite recipe of mine. You'll have to try it and tell me what you think!

Stuffed Artichokes

1 can of artichoke hearts
2 T olive oil
2 T onion, finely diced
1 garlic clove, finely diced
1/2 C. packed baby spinach leaves, chop finely
6 T diced oyster mushrooms
1/8 t sea salt
3 T panko bread crumbs
fresh lemon

Drain the can of artichoke hearts and cut them in half. Scoop out the center of each half and mince the center leaves that you've removed. Set aside. Dry the in-tack artichoke hearts with a paper towel so little moisture is left.

In a saute pan, add the oil and heat to medium low. To that, add the onion and saute until translucent. Add the garlic and cook until fragrant. Add the spinach, chopped artichoke, mushrooms and sea salt and saute until the mixture is cooked down nicely (only a few minutes). Finally, add the bread crumbs and heat through.

Scoop out enough mixture to fill each half of the artichoke hearts. It will work out perfectly if you don't overfill. Set the stuffed artichoke hearts onto a baking sheet and broil until the tops are nicely browned. Squeeze lemon over the top of them when they come out.

Serve

Black Bean Dip

Here's a healthy appetizer for the coming New Year festivities! Happy New Year everyone!!


Black Bean Dip

1 clove of garlic
1 15oz. can of black beans, drained and rinsed
1 T. diced green chiles
2 t. fresh lime juice
1/4 C. salsa
1 T. rough chop cilantro
2 green onions, white and some green chopped

corn chips or veggies for dipping

Process the garlic in a food processor until minced. Put the remaining ingredients, except for the green onions, in the food processor and process until smooth. Stir in the green onions in serve with chips and/or veggies.

Napa Valley Spiced Almonds

It's already the middle of December so I'm beginning to plan dinner for Christmas day. I'm also playing with ideas for appetizers and I think I'll be setting this dish out. It was two summers ago when my dear friend Meg shared this recipe with me. I posted it on my blog then and it has continued to receive a lot of attention, so I'm sharing it with you again. It's subtle, delicious and addictive!


Napa Valley Spiced Almonds

2 C almonds
2 t olive oil
1/4 t cumin
1/4 t cinnamon
1/4 t turmeric
1/2 t fine sea salt
pepper

Preheat the oven to 350 degrees. In a small bowl, combine the spices. Pour the olive oil over the almonds and toss to coat. Stir the spices into the almonds. Once the spices and almonds are combined and the almonds evenly coated spread them onto a sheet pan. Bake in the oven for 10 minutes, checking often. Allow the almonds to cool before serving.

Bruschetta

Bruschetta is an antipasto from central Italy whose origin dates to at least the 15th century. It consists of roasted bread usually rubbed with garlic and topped with extra-virgin olive oil, salt and pepper. But there are many variations on this starter, much more than we're used to seeing, including toppings of beans and cured meats. Mine is the more traditional bruschetta. It's a great recipe for entertaining when you don't have a lot of time because so much of it can be done in advance, and it tastes better if you do!

Bruschetta

1 baguette
10 oz. of cherry tomatoes
1/2 C. extra virgin olive oil
2 garlic cloves, finely minced
3 fresh basil leaves, chiffonade
1/4 t. fresh rosemary, finely minced
1/8 t. crushed red pepper
1/2 t. sea salt

1/4 C. balsamic vinegar
extra basil leaves for garnish

The night before (although it doesn't need to be) mix together the olive oil, garlic, basil leaves, rosemary, crushed red pepper and sea salt in a bowl large enough to hold the oil mixture and all of the tomatoes. Slice each cherry tomato in half the length of the fruit and add them to the olive oil marinade. Cover and set aside until ready to serve.

Put the balsamic in small sauce pan and heat over a low setting until reduced to a thick syrup. This can also be done in advance.

When ready to serve, slice the baguette in to thin rounds. Grill the rounds if you can. The flavor is so much better. If you can't grill, preheat the oven to 350 degrees and lay the rounds out on a cookie sheet. Toast the bread in the oven checking every few minutes so it doesn't get too dark.

Lay the grilled or toasted bread out onto a serving plate. Spoon the tomatoes and some of the olive oil over the top. Drizzle the reduced balsamic over or near the bruschetta. Add the whole basil leaves. Serve!

Garlic Parsley Dipping Oil

 

This is so good you'll make it again and again. I used Fustini's Garlic Extra Virgin Olive Oil for this recipe, but you could certainly create your own. The garlic is very important to the overall flavor, so don't leave it out. I hope you'll make this tonight. It's sooooooo good!

Garlic Parsley Dipping Oil

4 T Fustini's Garlic Extra Virgin Olive Oil

1/3 C loosely packed and coarsely chopped Italian leaf parsley

1 thin green onion, white and green parts rough chopped

1 tsp. fresh lemon juice

pinch of crushed red pepper flakes

salt to taste

Put the parsley and green onion into a food processor or blender. Pulse until finely chopped. Add the chopped greens to the oil along with the lemon juice, red pepper flakes and salt. Serve with bread.

If you want to try Fustini's vinegars and oils, you'll can find them by clicking on http://www.fustinis.com/

Dark Chocolate Almonds from Trader Joe's

As I was standing in line at Trader Joe's waiting to check out, I picked up this box of chocolate covered almonds. While reaching over to put it in the basket I questioned the impulse buy, but I have to tell you I'm so happy I brought these home. It's a great flavor combination... the roasted nuts, dark chocolate, sugar and salt are all distinctive and delicious. They're beautiful to look at and it doesn't take many to satisfy, so they stick around (there's no guilt). If you're lucky enough to have a Trader Joe's nearby, give these sweet treats a try. You won't be disappointed!

Mango Nut Mix

This recipe is from my sister. After I tried it, I begged her for the recipe. The picture isn't great, but the mix is!  Thank you Susan!

If you've never tasted dried organic mangoes, you should do it now! They are amazing. During the holidays I needed a lot of quick (yet special) & yummy (yet healthy) gifts. This mix was perfect!

2 cups raw organic pecan halves
1 1/2 cups dried organic sweet cherries
1/2 cup dried organic manoges, cut or torn into bite sized pieces
1 cup organic dark chocolate (70%), broken into bite sized pieces - I like Green & Black's or Dagoba

Simply toss the ingredients together in a bowl. Adjust the ratio to taste, but try not to eat it all yourself!

Avocado Veggie Dip

I use to make a mean vegetable dip. Everyone loved it, but it's base was in mayonnaise and sour cream. Since I no longer consume either one I've been dreaming about a veggie dip that will get the same response from family and friends. I'm not sure this is it, but the dip and vegetables disappeared quickly!!


Avocado Veggie Dip

1 large avocado, peeled and mashed
2 T fresh lemon juice
1 garlic clove, finely minced
3 T red onion, finely chopped
1/2 C Vegenaise
10 dashes of Tabasco Sauce - or to taste
1/4 t. kosher salt
freshly ground black pepper to taste

In a bowl, mash the avocado with a fork. Add the lemon juice, garlic clove, red onion and Vegenaise. Mix to combine. Add the Tabasco, salt and pepper. Serve with cut vegetables.

Note: Once again, the photo isn't mine. My camera just couldn't get a good pic.

Marinated Mushrooms

My daughter and I were at Whole Foods when she decided to make a salad. One of the choices at the salad bar were marinated mushrooms. They were so good, I had to try my own hand at this appetizer. 

For this recipe I used a balsamic vinegar from Fustini's Oils and Vinegars. These vinegars and oils are famous here in Michigan, and for good reasons. They are amazing! At Fustini's  they have a wide selection of aged balsamic vinegars and the freshest extra virgin olive oils you can find. They import their products from artisans and small batch producers worldwide to their shops which are located in quaint cities like Traverse City, Petoskey, Holland and Ann Arbor. But you don't have to travel to any of these locations, because you can purchase these fine products on line. The website for Fustini's is: 

http://www.fustinis.com/

I plan to serve this taste treat on New Year's Eve... a great start to a healthy year. 

Onward 2011!

2 large garlic cloves, halved lengthwise
1/2 C. white truffle extra virgin olive oil, or a good quality extra virgin olive oil

1 pound small button mushrooms, stems trimmed (if they are large, half or quarter so they are uniform in size)

1/4 C chopped fresh Italian parsley

1 t fresh tarragon, finely chopped

1 t fresh thyme, finely chopped

1 T fresh chives, finely chopped

1 T Sicilian Lemon Balsamic Vinegar, from Fustini's Oils and Vinegars

Salt and pepper to taste

Heat oil in heavy large skillet over medium-low heat. Add garlic and sauté until golden, about 5 minutes. Discard the garlic. Increase heat to medium. Add the mushrooms and Italian parsley; stir often and sauté until mushrooms are golden, about 8 minutes. Reduce heat to low. Stir in remaining ingredients. Cover and simmer 5 minutes. Season with salt and pepper to taste. Cool  and transfer to a container; cover and chill until cold. (Can be made 2 days ahead) Drain mushrooms before serving.

Napa Valley Spiced Almonds

Christmas dinner is on it's way to my house. I love hosting this very special dinner. In fact, my entire family looks forward to it. We enjoy having everyone over, and the fact that they all bring something for the meal makes it that much more fun.

Every year for dinner there are certain constants, but I am always on the look out for new and different recipes to change it up. One morning I made a phone call to my dear friend Meg and she was in the kitchen making spiced almonds (I was still in bed). Anyway, she had this appetizer while on vacation in Napa Valley and brought the recipe home. It sounded delicious, so I quickly jotted down the ingredients and now I'm sharing it with you.

It's good as a snack or great for when you have guests.

Napa Valley Spiced Almonds

2 C almonds
2 t olive oil
1/4 t cumin
1/4 t cinnamon
1/4 t turmeric
1/2 t fine sea salt
pepper

Preheat the oven to 350 degrees. In a small bowl, combine the spices. Pour the olive oil over the almonds and toss to coat. Stir the spices into the almonds. Once the spices and almonds are combined and the almonds evenly coated spread them onto a sheet pan. Bake in the oven for 10 minutes, checking often. Allow the almonds to cool before serving.

Meg’s Veggie Won Ton Dumplings

I heart these won tons... and if there's one thing you do this week, it must be this (it's what I have planned)! The recipe comes from my neighbor and dear friend, Meg. 

My sister, Karen first introduced me to the “won ton wrapper” with a ground turkey recipe called “Steamed Won Ton Dumplings.” I made her delicious recipe for several years before I turned to a vegan diet.  I now make these delicious appetizers with a blend of vegetables and spices and they are equally (if not more) delicious! 

Meg’s Veggie Won Ton Dumplings

Yield: 36 dumplings

Ingredients
½ tablespoon minced fresh ginger
1 large garlic clove
1 bunch (12-16oz.) fresh asparagus, trimmed, quartered crosswise
1 8oz. container water chestnuts, drained
3 green onions, white and green parts
3/4 cup shredded Napa or regular cabbage
2 carrots
1 teaspoon sesame oil (optional)
Kikkoman or Soy Vay Teriyaki Sauce


Finely mince ginger and garlic in food processor or hand food-chopper.  Add asparagus and next 5 ingredients.  Process/chop until asparagus and carrot is finely chopped but not pureed.  Moisten and flavor filling with Teriyaki Sauce.

Using wax paper or parchment paper, place 6 won ton wrappers on work surface.  Place 1 rounded tablespoon of filling in the center.  Moisten all four edges of wrapper with water, using a pastry brush.  Bring the four corners together at the top and seal the edges. 

Open a steamer basket and lay flat into a large skillet. Pour enough water into skillet to reach depth of ½ inch. Spray steamer basket with Pam. Bring water to a simmer.  Working in batches, arrange dumplings side by side (but not touching) on the rack.  Cover and steam the dumplings for 15 minutes. 

Serve dumplings at room temperature with Teriyaki Sauce

Vegan Risotto Cakes

This recipe isn't low-fat or fast, but it's fun to make and really delicious... so it's worth it... right? I didn't take my own picture because I was so excited about eating it, I forgot! (I'll make it again and post a pic... I promise). In the meantime, the picture above is from the food network website.

The recipe was inspired by a couple of things... a dish I had at an Italian restaurant years ago (I've dreamed about it ever since) and some freshly picked ripe tomatoes that my sister-in-law gave me.

Buon appetito!


Risotto:
1 T olive oil
1 small onion, finely chopped
2 garlic cloves, finely minced
1 cup shiitake mushrooms, chopped
1 T thyme, finely chopped
1 C Arborio rice
1/4 C chardonnay wine
lemon
salt and pepper
1 box of No-Chicken Broth, 32 oz.

Heat the broth in a pan and keep warm on the stove top. In a medium size sauce pan, add the oil and heat over medium low. Once the oil is heated, add the onions and saute until slightly softened. Add the garlic and mushrooms and continue to cook for 5 minutes. Add the thyme and rice and stir so the rice is coated. Add the wine and stir for a few minutes until the alcohol is cooked out. Now begin adding the broth, one or two ladles at a time. Stir the rice and as the rice absorbs the broth add more. Stir constantly and repeat the process of adding more broth as needed until little or no broth is left. This process will take approximately 25 minutes. Add the salt and pepper to taste. Finally, give it a liberal squeeze of fresh lemon juice, to taste.


Sauce:
2 t white truffle oil
1 garlic clove, finely minced
1 large ripe tomato, skinless, seeded and chopped
1 T tomato paste
2 t chardonnay wine
salt and pepper to taste

Warm the truffle oil in a saute pan and add the garlic. Saute only until it becomes aromatic. Add the tomato and tomato paste and cook until it pulls together and becomes slightly thickened. Add the chardonnay and cook 2 minutes more. Season to taste.

Making the cakes:
oil for frying
Panko bread crumbs


Using a 1/4 C measure, measure out the risotto and press into cake like shapes. Dip the cakes in panko bread crumbs covering completely. Heat the oil in a saute pan and lay the cakes into the oil. Cook until browned and flip over browning the other side. Serve with a small dollop of tomato sauce.

Stuffed Artichoke Hors d'oeuvre

Before my switch to a plant-based diet I use to love making hors d'oeuvres. I had a long list of favorites. I would get excited about buying the ingredients, making the recipes and sharing them with family and friends. But since I no longer eat meat or cheese (the usual suspects in those recipes), I’ve had trouble finding appetizers that EVERYONE will enjoy.

Well… I’ve come up with a winner. It's elegant and delicious, easy and fun to make, and it may become my “go to” recipe. You'll have to try it and tell me what you think!

1 can of artichoke hearts
2 T olive oil
2 T onion, finely diced
1 garlic clove, finely diced
1/2 C. packed baby spinach leaves, chop finely
6 T diced oyster mushrooms
1/8 t sea salt
3 T panko bread crumbs
fresh lemon

Drain the can of artichoke hearts and cut them in half. Scoop out the center of each half and mince the center leaves that you've removed. Set aside. Dry the in-tack artichoke hearts with a paper towel so little moisture is left.

In a saute pan, add the oil and heat to medium low. To that, add the onion and saute until translucent. Add the garlic and cook until fragrant. Add the spinach, chopped artichoke, mushrooms and sea salt and saute until the mixture is cooked down nicely (only a few minutes). Finally, add the bread crumbs and heat through.

Scoop out enough mixture to fill each half of the artichoke hearts. It will work out perfectly if you don't overfill. Set the stuffed artichoke hearts onto a baking sheet and broil until the tops are nicely browned. Squeeze lemon over the top of them when they come out.

Serve