Category Archives: appetizer

Delicious Vegetable and Quinoa Salad with Bacon

Photo: Jennifer Causey, Styling; Lindsey Lower

Ingredients
2 1/2 cups fresh asparagus, cut diagonally into 1-inch pieces

1/2 cup frozen green peas

3 center-cut bacon slices, chopped

3 tablespoons cider vinegar

1 tablespoon unsalted butter

2 teaspoons whole-grain Dijon mustard

1 3/4 cups Ginger-Coconut Quinoa

1 teaspoon black pepper

1/2 cup chopped fresh flat-leaf parsley

1 tablespoon chopped fresh tarragon

1 tablespoon fresh thyme leaves

5 ounces baby spinach

3 tablespoons sliced almonds, toasted

Preparation
Hands-on: 18 Minutes

Total: 26 Minutes

1. Bring a large saucepan filled with water to a boil. Add asparagus and peas; boil 2 minutes. Drain. Plunge into a bowl of ice water; drain.
2. Cook bacon in a large skillet over medium-high heat 4 minutes, stirring occasionally. Remove bacon from pan with a slotted spoon; set aside. Add vinegar, butter, and Dijon mustard to drippings in pan, stirring with a whisk until butter melts. Add quinoa and pepper to pan; cook 1 minute. Place quinoa mixture in a medium bowl; add asparagus mixture, parsley, tarragon, thyme, and spinach, tossing to combine. Divide quinoa mixture among 4 plates; sprinkle evenly with reserved bacon and almonds.
(Source: myrecipes.com)

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Delicious Fruit

Annabel’s & Co. Catering, 2016

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Delicious Apps & More

Annabel’s & Co. Catering, 2016

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Delicious Salad

Annabel’s & Co. Catering, 2016

Delicious Crudités 

Annabel’s & Co. Catering, 2016

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Delicious Cauliflower Melts

This is a good appetizer, but can be eaten as an open faced sandwich or even just a hot dish!

56389416_cauliflower-melts_6x4

Photo by John Von Pamer

Ingredients

    • 1/4 cup olive oil
    • 2 garlic cloves, minced
    • 1 teaspoon salt
    • 1/2 teaspoon freshly ground pepper
    • Medium head of cauliflower, cut into 1/2-inch-thick slabs, possibly halved to make a total of 8 slabs
    • 1/2 cup golden raisins
    • 1/4 cup white wine (optional)
    • 1/4 cup shelled pistachios
    • 8 1/2-inch-thick slices sourdough bread
    • 4 ounces Comte or Manchego cheese, cut into 8 slices
    • 2 tablespoons chopped parsley

Preparation

    1. 1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
    2. 2. In a medium bowl, combine the oil, garlic, salt, and pepper. Add the cauliflower slabs and toss to coat.
    3. 3. Arrange the cauliflower on the prepared baking sheet. Bake for 25 minutes, flip the slabs, and bake another 10 to 20 minutes, until softened and roasty. Set aside to cool but keep the oven on.
    4. 4. Meanwhile, in a small bowl, soak the raisins in wine or water for 10 minutes. Drain.
    5. 5. In a small pan over medium-high heat, toast the pistachios, dry or with a little oil. Let cool on a paper towel, then chop coarsely.
    6. 6. Lay the bread on the baking sheet and arrange the cauliflower on the bread, cutting it to fit as needed. Sprinkle with pistachios and raisins and top with the cheese.
    7. 7. Bake until the cheese melts, 7 to 10 minutes.
    8. 8. Top the toasts with chopped parsley and serve immediately.

(Source: epicurious.com)

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Delicious Stuffing Muffins with Mashed Potatoes and Gravy

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Easy Vegan Mashed Potatoes

6-8 medium yukon potatoes, cut in half
2-3 tbs Earth Balance Buttery Spread
salt and pepper to taste
Bring pot of water to boil. Add potatoes and simmer until tender (about 15 minutes).
Drain potatoes and place in large bowl. Add Earth Balance and use a potato masher or fork to mash.
Season with salt and pepper to taste.

Vegan Gluten-Free Thanksgiving: Stuffing-Muffins with Mashed Potatoes and Gravy

Prep time
25 mins
Cook time
18 mins
Total time
43 mins

Author: Ilene Godofsky
Recipe type: thanksgiving
Cuisine: vegan, gluten-free
Serves: 12
Ingredients
8 cups bread cubes (about 1 loaf)
3 tbs vegan butter
1 medium onion, diced
4 cloves garlic, minced
1.5 cups celery, diced
1 tsp thyme
1 tsp rosemary
salt and pepper to taste
1 egg replacer (see info above)
2½ -3 cups vegetable broth
oil for greasing muffin tin

Instructions
Preheat oven to 375°. Spread bread cubes out on baking sheet. Bake until toasted (about 10-15 minutes). Transfer bread to large bowl.
Heat vegan butter in pan on stove at medium heat. Add onion, garlic and celery and sauté until vegetables are soft (about 15 minutes). Add mixture to bowl with bread cubes.
Stir thyme, rosemary, salt, pepper and egg replacer into bowl.
Slowly add vegetable broth, being careful not to make bread too soggy, and stir. I added 1 cup at a time and let it absorb for a minute before adding more.
Grease mini muffin tin. Spoon mixture into each spot, packing it down and filling it slightly above the top. Bake in oven for 18-20 minutes, until edges are browned.
Remove from oven and let sit until cool enough to handle. Add a scoop of mashed potatoes on each muffin and top with gravy.

 

(Source: thecolorfulkitchen.com)

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