Salads and Appetizers

snacks, Salads and Appetizers, Lunch, Dinner

Roasted Garlic Hummus

April 7, 2021April 7, 2021by Jenn MandellLeave a Comment

Roasting the garlic cloves creates a nutty mild garlic flavor that balances well with the tahini.

Hummus is a Middle Eastern spread that is made with cooked chickpeas. The chickpeas are boiled until very soft and their skin is beginning to come off. This makes it easy to mash them into a very smooth dip that blends perfectly with the silky tahini. Tahini is made from sesame seeds. I like to use the Soom Premium Tahini available here on Amazon. This tahini is all natural, delicious and made by a woman owned company.

Homemade hummus can be used in a variety of ways. You can serve it as an hors d’oeuvres with pita or flat bread and raw vegetables or as a side dish with charred broccoli and peppers. Simply toss the broccoli and peppers with olive oil and sprinkle with salt and pepper. Roast for 15 minutes in a 400 oven then serve over the hummus as a side dish or appetizer. The hummus will stay fresh for 5 days in your refrigerator and is a healthy snack to have around. If you feel a little hungry try dipping some pretzel crisps into the hummus as a mid afternoon snack

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5 from 1 vote

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Roasted Garlic Hummus

Prep Time10

Cook Time30

Total Time40

Course: Appetizer, Main Course, Side Dish, Snack, Sauces and Dips

Cuisine: Middle Eastern

Keyword: Sauce, vegetarian, Side Dishes, dips, snacks

Servings: people

Calories: 42kcal

Equipment

food processor or immersion blender

Ingredients

1 can chickpeas
½ tsp baking soda
2 clove garlic
¾ tsp cumin
½ tsp salt
¼ tsp black pepper
2 tbsp tahini
2 tbsp lemon juice fresh squeezed
2 tbsp ice cold water
1½ tsp Extra virgin olive oil plus extra to drizzle on top if desired
sumac to sprinkle on top

Instructions

preheat oven to 400
peel garlic and toss with ½ teaspoon olive oil. Wrap in foil and roast in oven for 30-45 minutes until light brown and soft
drain and rinse chickpeas and add them to a sauce pan with baking soda.
fill pan with water until chickpeas are just covered
bring to a boil then reduce heat and simmer for 20 minutes until chickpeas are soft
drain in mesh strainer and rinse with cold water
mash roasted garlic with the back of a fork and add to food processor
add lemon juice, tahini, salt, pepper and ice water and blend until smooth
add chickpeas and cumin and remaining teaspoon of olive oil
blend until very smooth scraping sides as necessary.
If too thick then add another tablespoon of water
place in a bowl and drizzle with a touch of extra virgin olive oil and a sprinkle of sumac

Nutrition

Salads and Appetizers, Lunch, Dinner

Sheet Pan Sausage and Butternut Squash

March 10, 2021March 10, 2021by Jenn MandellLeave a Comment

Roasted Butternut Squash with Sweet and Spicy Sausage and Fresh Sage

This keto friendly sausage and butternut squash dish is a cinch to prepare and is packed with flavor. This roasted butternut squash and sausage recipe is surprisingly low in calories. It’s so good, you won’t believe that it is diet friendly. The sausage flavor balances perfectly with the butternut squash and fresh sage. I also add a little spinach to the dish for a little extra color and vitamins. This sheet pan recipe is so easy to prepare and is filling enough to serve as a main course. The recipe calls for a three pound butternut squash peeled, seeded and cut into one inch pieces, often you can find butternut squash already cut in the supermarket which will greatly reduce the prep time. Roasting the sausage and butternut squash in the oven results in butternut squash that is a little crispy on the outside and tender on the inside. Butternut squash season is almost over so I recommend making this recipe before the end of March. I like to serve it with an arugula salad on the side and a crispy baguette for those not watching their carbs.

Some Other Variations:

You can serve the roasted butternut squash and sausage over pasta with a sage butter sauce. If you choose to serve it with pasta then do not roast the sage with the sausage and butternut squash. Sauté chopped shallots with a little olive oil, add sage leaves and butter to pan. Toss with pasta of your choice and then mix in the roasted butternut squash and sausage.

Another option is to serve the roasted butternut squash and sausage as a side dish. Doubling the amount of spinach in the dish will create an interesting leafy green side dish that pairs well with roasted or grilled chicken. Try serving it on top of thinly pounded chicken paillard.

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5 from 1 vote

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Roasted Butternut Squash with Sausage and Fresh Sage

Hot and sweet sausage blend perfectly with tender roasted butternut squash and fresh sage leaves.

Prep Time15

Cook Time45

Total Time1

Course: Main Course, Side Dish

Cuisine: Italian, American

Keyword: butternut squash, keto

Servings:

Calories: 221kcal

Ingredients

1 3lb butternut squash peeled, seeded and cut into 1 inch pieces
¼ lb sweet Italian sausage casing removed
¼ lb spicy Italian sausage casing removed
1 tbsp balsamic vinegar
1 tbsp olive oil
5 fresh sage leaves chiffonade
1 cup chopped spinach blanched and water squeezed out.
fresh ground pepper

Instructions

Preheat oven to 400
Toss butternut squash with balsamic vinegar and olive oil and some ground black pepper
Place on a single layer on a sheet pan lined with parchment paper
Roast in oven for 15 minutes
mix hot and sweet sausage together
Remove pan from oven, toss squash and scatter ½ inch sausage pieces and sage on pan
Continue to roast for 20 more minutes.
Remove from oven, add spinach and roast for another 5-10 minutes until done

Notes

You can use use frozen chopped spinach in this recipe. Defrost spinach and squeeze out water before adding to pan.

Nutrition

Breakfast, Recipes, Salads and Appetizers, Lunch, Dinner

Asparagus with Hard Boiled Egg and Prosciutto

February 27, 2021February 27, 2021by Jenn MandellLeave a Comment

My mother gifted to me her beloved asparagus dishes. I absolutely love these dishes. They have a beautiful vintage feel and are specifically designed to be used only for asparagus. It’s a pleasure to pull these dishes out of the cabinet to serve asparagus. I don’t use them often but when I do it reminds me of how detailed my mother was when she entertained. It’s very special to acquire some kitchen pieces that you can pass down to future generations. There is a closeness that is felt when you know that you are eating off the same plates that your ancestors ate from.

Should I buy thick or thin asparagus?

There are different size asparagus available. Some are pencil thin and others are thicker. If you are roasting the asparagus in the oven the thin asparagus will work great. You do not need to peel thin asparagus. You simply trim off the bottom, rinse them off, toss with olive oil and sprinkle with salt and pepper. The asparagus will be done in under 5 minutes in a 400 degree oven. You can serve them with a little salt and pepper or shave some Parmigiana Reggiano on top. This makes a beautiful appetizer or side dish.

The thicker asparagus need to be trimmed and peeled from below the tip to the bottom. In this recipe I boil the asparagus for around 6 minutes until they are tender but still bright green. You do not want to serve a brown, over-cooked asparagus. After six minutes you should spill out the water and rinse asparagus with cold water and place in an ice bath to stop the cooking. After 5 minutes you can remove the asparagus from the ice bath and place on plates. The asparagus can stay at room temperature for an hour so this is a great appetizer to make when you are entertaining.

How to make a perfect hard boiled egg:

The perfect hard boiled egg should not have dark area between the yolk and white. That does not look nice. You need to pierce the bottom of the egg with an egg piercer before you gently submerge the egg into water. I like the Endurance egg piercer available on Amazon. Take the eggs out of the refrigerator 5 minutes before you place them into the boiling water so they are not shocked by the water. After the eggs have boiled for 10 minutes, turn off the heat and allow them to remain in water for a few minutes. Then set them aside or refrigerate until you are ready to use them. You will have beautiful yellow and white hard boiled eggs.

Some other serving ideas for asparagus:

A simple dressing made with Olive Oil, Red Wine Vinegar, a touch of Dijon and salt and pepper
Chilled chopped crabmeat or shrimp mixed with mayonnaise and dill
Shredded Gruyere or Parmigiana Reggiano. Place under the broiler for a minute to melt if desired.
Hollandaise sauce
Brunch idea: Top with a fried egg and ham

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5 from 1 vote

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Asparagus with Hard Boiled Egg and Prosciutto

Hard boiled eggs are chopped and sprinkled over the Asparagus before adding thin slices of prosciutto

Prep Time5

Cook Time15

Total Time20

Course: Appetizer, Side Dish, Salad, lunch

Cuisine: American

Keyword: vegetable, Side Dishes

Servings: people

Calories: 272kcal

Equipment

egg piercer

Ingredients

16 pc asparagus large not pencil thin
2 eggs
¼ lb prosciutto di parma sliced thin

Dressing

¼ cup olive oil
2 tbsp red wine vinegar
1 tsp dried mustard
½ tsp salt
¼ tsp pepper

Instructions

Eggs

pierce eggs with egg piercer
boil water in a sauce pan and gently add eggs
boil eggs for 10 minutes and then turn off heat. Leave eggs in hot water.

Asparagus

peel the stem of asparagus and cut an inch off bottom. Rinse in cold water.
Boil water in a large, deep frying pan. Asparagus need to lay flat in pan.
add asparagus to pan so they are completely submerged in water
boil for 5 or 6 minutes until bright green and fork tender
remove from heat and place asparagus in ice and water to stop cooking

Dressing

Mix ingredients together and whisk rapidly until emulsified.
Taste to adjust salt and pepper

Assemble Plate

Peel eggs and separate yolk from white. Chop each separately
Lay 4 asparagus on each plate
Drizzle dressing over asparagus
Top with a line of chopped egg yolk and chopped egg white
Add sliced prosciutto and serve

Notes

I always pierce my eggs with an egg piercer before I boil them. This prevents the dark line appearing between the yolk and white and will also make the egg easier to peel.

Nutrition

Recipes, Salads and Appetizers, Holiday and Special Occasion

Savory Parmesan Flan

February 10, 2021February 11, 2021by Jenn Mandell3 Comments

An elegant appetizer that is easy to make and tastes great

I love appetizers that are interesting but easy to prepare. I love serving soup or salad to start but sometimes I want something a little different so this parmesan flan makes a great alternative. When I invite friends over there are usually some dietary requirements that need to be taken into consideration when choosing a menu to serve. This parmesan flan recipe is easy to prepare and can be adapted to fit many diets. If you would like to keep it vegetarian then serve it with blistered tomatoes, roasted artichoke hearts and arugula. If your guests aren’t vegetarian then I recommend serving the flan with Prosciutto di Parma, Arugula and Blistered Tomatoes. The flans come together very quickly and then need to be baked in ramekins that are placed in a water bath for 20 minutes. To do this you will place the ramekins in a baking dish and then pour boiling water in the baking dish until ramekins are submerged half way in the water. This is a necessary way to make any flan, whether sweet or savory. It insures the the edges do not get burned and that the flan cooks evenly.

I also love the silky texture of flan. It’s almost like a spread and I have seen some of my guests use a knife to put it on a little bread before eating it. Why not? It is like a cheesy spread. The parmesan flavor is dominate in the dish but is softened by the milk and cream. It is essential to grate your own parmesan cheese and not use packaged grated cheese. I prefer Parmigiana Reggiano. Freshly grated cheese is much lighter and airier than packaged grated cheese. I like to grind some additional black pepper over the flan before serving it. I love the way the black pepper looks on top of the creamy white flan.

Should I serve the Parmesan Flan hot or cold?

I like to serve the flan a bit warm. It doesn’t have to be hot but I do not like it cold. You can time it so the flans come out of the oven 30 minutes before your guests arrive. The flan will need to cool for 15 minutes before you invert them onto the plate and add the arugula, blistered tomatoes, basil and prosciutto. You can set the plates aside so the appetizer is ready to serve when your guests arrive.

What else can I serve the Parmesan Flan with?

You can really serve the parmesan flan with a lot of things. Think of it as creamy, silky parmesan. It works well as a side dish too. You can serve it with grilled fish or chicken with some sautéed spinach. It is also delicious next to a sliced sirloin steak or filet mignon. Next time you make an antipasto plate think about making the flan to serve on the board next to the prosciutto and salami.

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5 from 6 votes

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Parmesan Flan with Blistered Tomatoes and Arugula

savory parmesan flan

Prep Time15

Cook Time20

Resting Time15

Total Time50

Course: Appetizer, Side Dish

Cuisine: Italian

Keyword: cheese dish

Servings: people

Calories: 265kcal

Equipment

(4) 6 oz ramekins

Ingredients

Parmesan Flan

½ cup milk
½ cup heavy cream
1 tsp cornstarch diluted in 1 tbsp water
1 clove garlic peeled
2 large eggs
1 cup freshly grated Parmigiana Reggiano cheese
⅛ tsp salt
⅛ tsp black pepper plus more to sprinkle on top
pinch nutmeg

Blistered Tomatoes

20 grape tomatoes
1 tbsp olive oil
⅛ tsp salt
⅛ tsp black pepper

Instructions

Parmesan Flan

preheat oven to 350
Put milk and heavy cream in saucepan
add cornstarch and water mixture
add whole pealed garlic clove, salt, pepper and nutmeg
warm milk on low flame until hot but not boiling
whisk eggs
slowly add milk mixture to eggs being careful not to cook the eggs
strain through fine sieve
blend in freshly grated parmesan cheese and gently mix until cheese is melted
grease 4 ramekins with spray or butter
fill ramekins 3/4 of the way up
put ramekins in a baking dish and then pour boiling water into baking dish until water is half way up ramekins. Be careful not to get water in flan.
place on baking sheet in oven for 20 minutes until flan is set
remove from oven and remove ramekins from water bath. Allow to rest for 15 minutes then turn ramekin over plate to release flan from ramekin. If it is a little stuck use a knife to gently run around edge of flan to release it from ramekin.

Blistered Tomatoes

Heat olive oil in pan over medium heat
add tomatoes, salt and pepper – Be careful, they wil splatter as they cook
shake tomatoes in pan until starting to brown and soften

Serve Parmesan Flan with Tomatoes, Arugula dressed with balsamic vinegar and olive oil and slices of Prosciutto di Parma (optional)

Nutrition

Salads and Appetizers, Lunch, Dinner

Minestrone Soup

January 26, 2021January 26, 2021by Jenn MandellLeave a Comment

This Soup can Work as a Meal

Minestrone soup originated in Italy and translates to “big soup”. This is because typically it is made with an abundance of vegetables. Minestrone is a hearty vegetable soup that is made with a base of carrots, onions and celery. It also has pasta mixed in with the vegetables. Typically the vegetables used are whatever is in season. Sometimes the soup is very chunky and other times it is slightly thinner.

This Minestrone soup recipe could just as easily be called a Vegetable Stew. I add tons of broccoli, carrots, white beans, yellow squash and pasta so it is quite filling. Serve a smaller portion as an appetizer or a larger portion as a main dish for lunch or dinner. I love the spice that the pesto and touch of chili pepper add to the dish. I only put a touch of red pepper in the soup but you can add more if you like your food spicier.

This Minestrone Soup is super healthy. It’s loaded with vitamins and there is very little oil and absolutely no butter. The depth of flavor comes from the vegetables, spices and tomatoes simmering together. Feel free to add other vegetables to the soup like peas, string beans or kale. Use what you have in your refrigerator. The minestrone soup will be ready in about an hour and a half. You need to give it the time for all the flavors to come together. You will absolutely love the way your house smells when you are making this soup. My kids always come into the kitchen to see what’s cooking. I refrigerate the leftovers in individual portions so it is super easy to pop a bowl into the microwave for a healthy lunch or dinner.

You can refrigerate the vegetable soup for five days or put it in the freezer for up to two months. It is always a great idea to keep some soup in the freezer so you have a healthy meal to serve on a cold night.

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5 from 1 vote

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Hearty Minestrone Soup

Vegetable Soup with Pasta

Prep Time30

Cook Time1

Total Time1 30

Course: Soup, Main Course

Cuisine: Italian

Keyword: Soup, vegetarian

Servings: people

Calories: 217kcal

Ingredients

2 tbsp olive oil
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
15 oz can white beans
¼ lb broccoli florets cut bite sized
1 yellow squash cut into cubes
28 oz can crushed tomatoes
4 cups low sodium vegetable broth
2 cups water
1½ tbsp pesto
¼ tsp red pepper flakes
1 tsp salt
1 tsp pepper
½ tsp oregano
1 bay leaf
¼ lb penne pasta cooked firm and cut in half

Instructions

heat olive oil in a large stock pot
add onion, carrot and celery and saute until onion is soft and translucent
stir in white beans, broccoli and yellow squash
add crushed tomatoes, vegetable broth and water
add pesto and remaining spices
simmer for 45 minutes stirring occasionally
add pasta and simmer for another 15 minutes
Remove bay leaf and discard
Spoon into bowls and serve with grated Parmigiana Reggiano on top

Notes

You can substitute a shorter pasta like Ditalini if you do not want to cut the penne in half.

Nutrition

Recipes, Salads and Appetizers, Food and Beverage, Lunch, Dinner

Let’s Stay in and Eat Nachos

January 8, 2021February 27, 2021by Jenn MandellLeave a Comment

Loaded with corn, beans, cheese and avocado

There is nothing better than making a big dish of loaded nachos and sitting down in front of the TV to watch a good movie. These homemade nachos are made with homemade refried beans and a bunch of fresh, colorful ingredients. The combination of the cool tomatoes and avocado on top of the cheesy, bean and corn layered tortilla chips will definitely put a smile on your face.

I absolutely love making homemade Mexican food. I do admit that many of my dishes are Americanized Mexican recipes. Nachos are known as a Tex-Mex dish but in fact were invented in Piedras Negras, Mexico in 1943 by restaurateur Ignacio “Nacho” Anaya specifically for Americans. A group of military wives had come into his restaurant and Nacho had to quickly prepare a snack for them so he fried some tortillas and put cheese and jalapeño peppers on top. The dish was a big hit and became very popular. There are now endless varieties of nachos and really anything goes.

What else can I put in my nachos?

There are many items you can add to this nacho recipe:

Buy a rotisserie chicken and pull the meat apart and add it in between the layers of cheese and beans
Brown ground beef in a pan and add a touch of cumin and chili pepper before adding to nachos
Zucchini, yellow squash, spinach, kale would also all be delicious

Rate this Recipe

5 from 2 votes

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Loaded Nachos

corn, beans, cheese, avocado and tomatoes

Prep Time20

Cook Time10

Total Time30

Course: Appetizer, Side Dish, Snack

Cuisine: Mexican

Keyword: nachos

Servings: people

Ingredients

Nachos

12oz bag tortilla chips
2 cups homemade refried beans See Jenn's View recipe
2 cup sharp cheddar cheese shredded
1 cup Monterey Jack cheese shredded
1 can black beans (15oz) drained and rinsed
2 cups frozen or fresh whole kernel corn
1 avocado peeled and cubed
8 oz grape tomatoes cut in half
1 cup sour cream serve on side or on top
2 jalapenos seeded, cored and sliced optional

Instructions

Preheat oven to 350
put ⅓ bag of chips in a large baking dish
tops with both types of bean, cheese, corn and jalapenos
continue this with additional 2 layers of chips
cover with foil and bake in oven for 10 minutes until cheese is melted
top with cubed avocado, tomatoes and sour cream

Rate this Recipe

5 from 2 votes

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Homemade Refried Beans

Easy and Delicious Vegetarian Refried Beans

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, Side Dish, Snack

Cuisine: Mexican

Keyword: beans

Servings: people

Calories: 70kcal

Ingredients

2 tbsp olive oil
1 cup finely chopped onion
2 can pinto bean 15oz can drained and rinsed
1 cup low sodium vegetable stock
½ tsp cumin
1 tsp chili powder
1 tbsp butter
¼ tsp ground black pepper
½ tsp salt
1 oz cortija cheese

Instructions

Heat olive oil in pan and add onion
saute until soft and translucent
add vegetable broth and beans bring to a boil while stirring
add cumin, chili pepper, salt and pepper and simmer for 5 minutes
puree in a food processor and blend in butter
Top with crumbled cortija cheese

Notes

If you want to keep this dish vegan you can leave out the butter and cheese and add a little more vegetable broth if the beans are too dry.

Nutrition

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