Category: Appetizer

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Sushi by Cecilia

Cecilia's Sushi
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Nutrition Facts
Serving Size
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Vitamin C
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. Seaweed
  2. Sticky rice (1 cup per person)
  3. Salmon (recommended)
  4. Avocado (recommended)
  5. (choose your own fillings)
Instructions
  1. Put 1 large sheet of seaweed down on a sushi mat
  2. Next: thinly spread a layer of white rice on the seaweed
  3. Next: put whatever ingredient you want to use: salmon, avocado, etc.
  4. Next: using the mat, roll the seaweed with the fillings inside
  5. Next: cut up in slivers and enjoy!
Notes
  1. A sushi mat is needed to make these
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Guacamole ala Fred

Guacamole
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Nutrition Facts
Serving Size
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Vitamin C
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 avocados
  2. Lemon juice (start with half a lemon, use more if needed)
  3. 4-5 scallions diced (use green parts too)
  4. 3-4 cloves garlic, minced
  5. 4 Campari tomatoes, diced
  6. Optional: cilantro
Instructions
  1. Mix ingredients in bowl and serve
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Tabbouleh

Traditional Tabbouleh
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
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Vitamin C
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1/2c bulgur wheat
  2. 2c chopped fresh parsley (I use curly)
  3. 1c chopped tomato
  4. 1/4c chopped red onion
  5. 3 tbsp lemon juice
  6. 3 tbsp olive oil
  7. 1/2 tsp kosher salt
Instructions
  1. Cover the bulgur with several inches of cold water in large bowl.
  2. Let stand for 30 minutes or until the bulgur is at desired firmness
  3. Drain well and return to bowl.
  4. Add the parsley, tomato, onion, lemon juice, oil and salt.
  5. Toss to combine and serve
Notes
  1. Variations include kale or quinoa instead of parsley.
  2. Pomegranate seeds are a pleasant addition when in season.
Adapted from Zahav
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Adapted from Zahav
NoMayo https://nomayo.us/
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Potato Latke Muffins

Potato Latke Muffins
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Nutrition Facts
Serving Size
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
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Vitamin C
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 tablespoons vegetable oil
  2. 2 medium onions, chopped
  3. 1 ¼ teaspoons paprika
  4. 1 ¾ pounds baking potatoes, peeled
  5. 2 large eggs, lightly beaten
  6. 1 teaspoon salt, or to taste
  7. ½ teaspoon freshly ground black pepper
Instructions
  1. Preheat oven to 400 degrees. Use a little of the oil to grease a nonstick 12-muffin tin.
  2. Heat 1 tablespoon vegetable oil in a heavy nonstick skillet. Add the onions, and saute over medium heat until softened, about 10 minutes. Stir in 1 teaspoon paprika; remove from heat.
  3. Coarsely grate the potatoes by hand or in a food processor. Put them in a large strainer, and press out excess liquid. Transfer them to a bowl, and stir in the onions, eggs, salt and pepper.
  4. Put a scant 1/3 cup of the potato mixture in each muffin tin. Smooth the tops lightly, brush with the remaining oil and sprinkle with a little paprika. Bake about 40 minutes, until brown at the edges and firm.
  5. Remove the muffins and serve at once, or leave in the pans to keep warm for 15 minutes or so.
Notes
  1. It's tempting to fill the muffin cups, but they'll be crispier if you only fill them half way. Using a mini-muffin pan renders the above suggestion moot.
Adapted from New York Times
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Adapted from New York Times
NoMayo https://nomayo.us/
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Mock Chopped Liver

Mock Chopped Liver
This is a delicious alternative to liver-based chopped-liver recipes
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Nutrition Facts
Serving Size
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Vitamin C
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 cups water
  2. 1 cup lentils
  3. 2 cubes chicken bouillon
  4. 1 teaspoon extra virgin olive oil
  5. 1 large onion, chopped
  6. 1 cup walnuts
  7. 4 hard cooked eggs
  8. salt and pepper to taste
Instructions
  1. Place water, lentils, and bouillon cubes in a pot. Cover pot and cook about 30 minutes or until tender. Drain well.
  2. Heat oil in skillet, saute onion until it becomes translucent.
  3. In a food processor, grind lentils, onions, walnuts and eggs until your desired consistency for the pate is reached. Season to taste with salt and pepper. Chill before serving.
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Tuna and White Bean Salad

Tuna and White Bean Salad
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Nutrition Facts
Serving Size
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Vitamin C
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 5oz can albacore tuna (in olive oil)
  2. 1/2 red onion, sliced long and thin
  3. 15.5 oz can cannellini beans, drained and washed
  4. Cherry tomatoes or grape tomatoes
  5. DRESSING (adjust amounts to your own taste)
  6. Olive oil
  7. Balsamic vinegar
  8. Sea salt
  9. Pepper
Instructions
  1. Mix all ingredients and dress with oil, vinegar, salt and pepper
Notes
  1. If you like capers, you can add them.
  2. You can substitute great northern beans if you don't have cannellini beans
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Navy Bean and Artichoke Dip

Navy Bean and Artichoke Dip
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Nutrition Facts
Serving Size
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 teaspoon grated lemon zest plus 2 tablespoons juice
  2. 1 small garlic clove, minced
  3. 1 (15-ounce) can navy beans, 2 tablespoons liquid reserved, beans rinsed
  4. 1 cup jarred whole artichoke hearts packed in water, rinsed and patted dry, 2 tablespoonschopped
  5. 1/4 cup fresh parsley leaves
  6. 1 scallion, white and light green parts cut into 1/2-inch pieces, dark green part sliced thin on bias
  7. Salt
  8. 1/4 teaspoon ground fennel
  9. Pinch cayenne pepper
  10. 1/4 cup organic plain 2 percent Greek yogurt
  11. Cold-pressed extra-virgin olive oil
Instructions
  1. Combine lemon zest and juice and garlic in bowl and let sit for 15 minutes.
  2. Pulse garlic-lemon juice mixture, beans, their reserved liquid, whole artichoke hearts, parsley, white and light green scallion pieces, 3/4 teaspoon salt, fennel, and cayenne in food processor until finely ground, 5 to 10 pulses, scraping down bowl as needed. Continue to process until uniform paste forms, about 1 minute, scraping down bowl as needed.
  3. Add yogurt and continue to process until smooth, about 15 seconds. Transfer to serving bowl, cover, and let stand at room temperature for 30 minutes. (Dip can be refrigerated for up to 1 day; bring to room temperature before serving.) Season with salt to taste. Sprinkle with reserved chopped artichokes and dark green scallion parts, and drizzle with oil to taste before serving.
Notes
  1. I haven't made this (6/19)
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Spinach Dip

Fresh Spinach Dip
Yields 8
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Nutrition Facts
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Yields
8
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
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Vitamin C
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 pound fresh baby spinach
  2. 1 cup water
  3. 2 tablespoons unsalted butter
  4. 1 medium shallot, finely chopped
  5. 1/2 teaspoon paprika
  6. 8 ounces cream cheese, softened
  7. 1/3 to 2/3 cup heavy cream
  8. 1/2 teaspoon kosher salt
  9. 1/4 teaspoon freshly ground black pepper
Instructions
  1. Coarsely chop spinach and cook in a pot with the water on medium-high until spinach is wilted. Drain spinach in a colander and let cool.
  2. Melt butter in a pan and saute shallot.
  3. Add spinach and all other ingredients, cooking and stirring until warmed through. Serve warm, or cover and refrigerate. Reheat before serving.
  4. Stir-in variations: To the finished dip, add one of these options: 1 to 2 teaspoons Sriracha sauce or chili-garlic sauce; 1/4 cup bacon bits and 1 teaspoon smoked paprika; 1/4 cup spicy salsa; or 1 tablespoon canned chopped chiles in adobo sauce.
Notes
  1. I haven't tried this yet. (9/20/18)
Adapted from Costco Connection
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Adapted from Costco Connection
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Grilled Peach Caprese

Grilled Peach Caprese
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Nutrition Facts
Serving Size
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
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Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
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Vitamin C
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3 peaches, cut into ¼-inch-thick slices
  2. 8 ounce baguette, sliced ¼-inch on the diagonal
  3. Oil for brushing on peaches and bread
  4. 3 favorite vine-ripe tomatoes, sliced about ¼-inch thick
  5. 6 ounces fresh mozzarella, sliced and halved again
  6. Fresh basil, torn into bite size pieces
  7. Olive oil
  8. Balsamic vinegar or balsamic glaze
  9. Sea salt and fresh ground pepper
Instructions
  1. Preheat the grill to about medium. Brush peaches and bread slices with olive oil. Grill peaches until they just begin to soften and have nice grill marks. Grill the bread slices the same way.
  2. Arrange grilled peach slices, alternating with tomato and mozzarella slices. Add basil and drizzle with olive oil and balsamic vinegar. Season with a few good pinches of sea salt and freshly ground black pepper.
Notes
  1. I haven't made this, but it looks delish.
Adapted from Susan Selasky for the Free Press Test Kitchen
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Adapted from Susan Selasky for the Free Press Test Kitchen
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Spicy Olives

Spicy Warm Olives
From Things to Grill in Foil
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162 calories
10 g
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15 g
1 g
2 g
138 g
989 g
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12 g
Nutrition Facts
Serving Size
138g
Amount Per Serving
Calories 162
Calories from Fat 122
% Daily Value *
Total Fat 15g
22%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 11g
Cholesterol 0mg
0%
Sodium 989mg
41%
Total Carbohydrates 10g
3%
Dietary Fiber 5g
18%
Sugars 0g
Protein 1g
Vitamin A
18%
Vitamin C
5%
Calcium
13%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 cup olives
  2. 1/2 teaspoon red pepper flakes
  3. 1 minced garlic clove
Instructions
  1. Toss olives, red pepper flakes and garlic on a sheet of foil.
  2. Form a packet.
  3. Grill over medium-high heat, turning often, 15 minutes.
Adapted from Food Network
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calories
162
fat
15g
protein
1g
carbs
10g
more
Adapted from Food Network
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