ISO: ISO: low carb appetizers please. TIA
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REC: Patluan (Sempoog)) Meza
this looks it would be fine on veggies as well as bread.
Patluan (Sempoog)) Meza -by Angel Aykanian
(Eggplant dip)
2 Sm. eggplants
4 lge. onions, sliced
2 carrots, grated
5-6 tbsps. olive oil
salt, pepper to taste
½ cup parsley, chopped
2 8-oz. cans tomato sauce
1 tsp. fresh or dried dill
Bake eggplant in oven or cook on fire. Peel and mash well. Brown onions in oil in skillet and add all ingredients. Cook one hour over low heat
until smooth, stirring occasionally to prevent scorching.
Use Armenian or Syrian bread to dip into eggplant dip. Serve hot or cold.
Makes 3 cups.
this looks it would be fine on veggies as well as bread.
Patluan (Sempoog)) Meza -by Angel Aykanian
(Eggplant dip)
2 Sm. eggplants
4 lge. onions, sliced
2 carrots, grated
5-6 tbsps. olive oil
salt, pepper to taste
½ cup parsley, chopped
2 8-oz. cans tomato sauce
1 tsp. fresh or dried dill
Bake eggplant in oven or cook on fire. Peel and mash well. Brown onions in oil in skillet and add all ingredients. Cook one hour over low heat
until smooth, stirring occasionally to prevent scorching.
Use Armenian or Syrian bread to dip into eggplant dip. Serve hot or cold.
Makes 3 cups.
REC: Roasted Olives with Fennel & Lemon
Roasted Olives with Fennel & Lemon
from Randi
these are sooo good you'll probably want to roast all your olives. even olive hating Don loved them!
8 oz. imported black olives such as Alfonso or Gaeta
4 garlic cloves, peeled
1/2 lemon, scrubbed and thinly sliced
1 tsp. fennel seeds
1/4 cup olive oil
a pinch of crushed red pepper
preheat the oven to 350
in an 8 inch baking pan spread the olives, lemon,& garlic. drizzle with the oil and sprinkle with the fennel seeds and red pepper. bake for 45 min, stirring the olives at least 3 times. it will keep in the frig for a week.
mangia!
the only olives I can get here are kalamata and they worked just fine.
Responses
1. oooops! the recipe is from "A Fresh Taste of Italy" by Michele Scicolone. nt (Randi)
1. correction, it's 1/4 cup olive oil, not 14 cups. smileys/smile.gif nt (Randi)
1. Gee, Randi, I USED the 14 cups of olive oil and came up with great (though
viscous) soup... smileys/wink.gif (nt) (Ron in Worcester)
1. LOL I guess that's what happens when you don't post for awhile, 2 flubs in 1
post smileys/wink.gif) nt (Randi)
Roasted Olives with Fennel & Lemon
from Randi
these are sooo good you'll probably want to roast all your olives. even olive hating Don loved them!
8 oz. imported black olives such as Alfonso or Gaeta
4 garlic cloves, peeled
1/2 lemon, scrubbed and thinly sliced
1 tsp. fennel seeds
1/4 cup olive oil
a pinch of crushed red pepper
preheat the oven to 350
in an 8 inch baking pan spread the olives, lemon,& garlic. drizzle with the oil and sprinkle with the fennel seeds and red pepper. bake for 45 min, stirring the olives at least 3 times. it will keep in the frig for a week.
mangia!
the only olives I can get here are kalamata and they worked just fine.
Responses
1. oooops! the recipe is from "A Fresh Taste of Italy" by Michele Scicolone. nt (Randi)
1. correction, it's 1/4 cup olive oil, not 14 cups. smileys/smile.gif nt (Randi)
1. Gee, Randi, I USED the 14 cups of olive oil and came up with great (though
viscous) soup... smileys/wink.gif (nt) (Ron in Worcester)
1. LOL I guess that's what happens when you don't post for awhile, 2 flubs in 1
post smileys/wink.gif) nt (Randi)
REC: Spinach Stuffed Mushrooms...
These are great.
SPINACH STUFFED MUSHROOMS
INGREDIENTS:
1 Tbsp extra virgin olive oil, plus extra for drizzling
24 large mushrooms, stems removed and stems chopped, set aside
2 tablespoons butter
1 cup onions, finely diced
1/4 teaspoon dried thyme
1 1/2 cups spinach, finely chopped (I used about 2 cups, packed)
3 tablespoons breadcrumbs
1/2 cup parmesan cheese, grated (I used Parmigiano Reggiano)
salt and pepper, to taste
DIRECTIONS:
1. Preheat oven to 375 F.
2. Oil a cookie sheet with 1 tbsp oil and place mushroom caps, face up on it.
3. In a large skillet, heat butter over medium heat, and allow to melt. Add onions and thyme.
4. When onions begin to brown add chopped mushroom stems, spinach and bread crumbs.
5. Continue to cook on medium to high heat until tender and moisture has evaporated approximately 5 minutes.
6. Remove from heat. Add parmesan, salt & pepper, stir well.
7. Stuff each mushroom with filling - use all the filling.
8. Sprinkle oil over the caps. (The recipe does not indicate how much oil, so I drizzled a small amount)
9. Bake for 15-20 minutes.
6 servings or 24 mushroom caps
posted by Bergy, Recipezaar - Edited by Meryl
These are great.
SPINACH STUFFED MUSHROOMS
INGREDIENTS:
1 Tbsp extra virgin olive oil, plus extra for drizzling
24 large mushrooms, stems removed and stems chopped, set aside
2 tablespoons butter
1 cup onions, finely diced
1/4 teaspoon dried thyme
1 1/2 cups spinach, finely chopped (I used about 2 cups, packed)
3 tablespoons breadcrumbs
1/2 cup parmesan cheese, grated (I used Parmigiano Reggiano)
salt and pepper, to taste
DIRECTIONS:
1. Preheat oven to 375 F.
2. Oil a cookie sheet with 1 tbsp oil and place mushroom caps, face up on it.
3. In a large skillet, heat butter over medium heat, and allow to melt. Add onions and thyme.
4. When onions begin to brown add chopped mushroom stems, spinach and bread crumbs.
5. Continue to cook on medium to high heat until tender and moisture has evaporated approximately 5 minutes.
6. Remove from heat. Add parmesan, salt & pepper, stir well.
7. Stuff each mushroom with filling - use all the filling.
8. Sprinkle oil over the caps. (The recipe does not indicate how much oil, so I drizzled a small amount)
9. Bake for 15-20 minutes.
6 servings or 24 mushroom caps
posted by Bergy, Recipezaar - Edited by Meryl
REC: Marinated Mushrooms
1 lb White mushrooms; wiped clean, and stems cut
1/2 c Olive oil
1/4 c Lemon juice
2 Shallots; minced
2 Garlic cloves; minced
2 tsp Dijon mustard
1 tsp Honey
1/2 ts Cracked black pepper
1/2 ts Salt
1/4 ts Red pepper flakes
Place mushrooms in sealable plastic or glass container; whisk together remaining ingredients in mixing bowl and pour over mushrooms. Toss to evenly coat.
Store in the refrigerator 1 to 5 days. Serve cold or room temperature.
Serves 6
1 lb White mushrooms; wiped clean, and stems cut
1/2 c Olive oil
1/4 c Lemon juice
2 Shallots; minced
2 Garlic cloves; minced
2 tsp Dijon mustard
1 tsp Honey
1/2 ts Cracked black pepper
1/2 ts Salt
1/4 ts Red pepper flakes
Place mushrooms in sealable plastic or glass container; whisk together remaining ingredients in mixing bowl and pour over mushrooms. Toss to evenly coat.
Store in the refrigerator 1 to 5 days. Serve cold or room temperature.
Serves 6
REC: Great Mini-meatballs
Makes about 3 dozen
1 lb Lean ground beef
1 pk Onion soup and dip mix
1 Egg, beaten
1/4 c Water
1/4 c Low-Carb Ketchup
1 tb Vinegar
1 Dash ground allspice
Combine beef, soup mix, and eggs and form into 3/4-inch balls; arrange in a mw-safe dish (single layer). Combine remaining ingredients and pour over meatballs. Microwave for 5 minutes.
Makes about 3 dozen
1 lb Lean ground beef
1 pk Onion soup and dip mix
1 Egg, beaten
1/4 c Water
1/4 c Low-Carb Ketchup
1 tb Vinegar
1 Dash ground allspice
Combine beef, soup mix, and eggs and form into 3/4-inch balls; arrange in a mw-safe dish (single layer). Combine remaining ingredients and pour over meatballs. Microwave for 5 minutes.
dawn_mo
Well-known member
Thanks everyone, I have saved these for future get togethers...
I ended up going the easy route. A veggie platter, cukes slices smeared with a little boursin, and topped with smoked salmon, Buffalo chicken wings, and some chilled shrimp with sauces. My favorite was the cukes slices, yum!
I ended up going the easy route. A veggie platter, cukes slices smeared with a little boursin, and topped with smoked salmon, Buffalo chicken wings, and some chilled shrimp with sauces. My favorite was the cukes slices, yum!