PARTY SNACKS & FINGER FOOD.I love to entertain, but I hate fussing. I also dislike greasy foods and spending money on pre-packaged snacks that I can make better from scratch. These preferences have led me to making my own snack food rather than buying it ready-made, and to developing simple and reliable recipes so that I can focus on my guests without too much hassle. When I prepare party snacks, I like to use recipes that work together to simplify the cooking. Single ingredients can perform multiple roles: roasted peppers and onions can top crostini or fill a wrap. Bean dips can add flavor to crostini, wraps, or crudite. And leftover ingredients can easily be transformed into a different kind of snack, as leftover wonton wrappers from the Pot Stickers do when they are transformed into spicy Unfried Wonton Chips. This flexibility can relieve some of the stress that naturally accompanies party planning. You'll also have more flavor selection: when you season your own tortilla chips, for example, you can choose Lime and Chipotle chi·pot·le n. A ripe jalapeño pepper that has been dried and smoked for use in cooking. [American Spanish, from Nahuatl xipotli.] Noun 1. , Curry Powder curry powder n. A pungent seasoning prepared from cumin, coriander, turmeric, and other spices. Noun 1. curry powder - pungent blend of cumin and ground coriander seed and turmeric and other spices , Wasabe, Jamaican Jerk, or any other flavor you can think of. There's no need to limit yourself to nacho alone. The following recipes work well for casual entertaining, as a tapas-style accompaniment to drinks (don't forget to add a few plates of olives), or as part of a party buffet. If your guests require more substantial fare, just add a pot of chili or pasta to the table. The snacks may also become children's favorites--"junk" food that's actually loaded with nutrients. Most of the recipes are simple enough to prepare to warrant assistance from children, novice chefs, and early-arriving guests. So next time a guest wants to help out, accept the extra set of hands! You'll be free to enjoy not only the food but the pleasure of your guests' company. And isn't that what parties are for? ROASTED CHICKPEAS (Serves 6) Roasted chickpeas are sold as a wonderful street food in many parts of the world. I have very fond memories of the roasted chickpeas a neighbor would include in the food baskets we exchanged on the Jewish festival of Purim. Olive oil spray 1 teaspoon cumin 1 teaspoon garlic granules 1/4 teaspoon salt 1/2 teaspoon paprika 1/8 teaspoon cayenne pepper (optional) Two 14-ounce cans chickpeas, rinsed and drained well Preheat oven to 400 degrees. Cover a baking sheet baking sheet n. A flat rectangular metal pan, often with at least one rolled-up edge, used for baking. or ovenproof ov·en·proof adj. Capable of resisting the heat produced in a kitchen oven: an ovenproof casserole dish. ovenproof adj → refractario, pan with foil. Coat the foil with olive oil olive oil, pale yellow to greenish oil obtained from the pulp of olives by separating the liquids from solids. Olive oil was used in the ancient world for lighting, in the preparation of food, and as an anointing oil for both ritual and cosmetic purposes. spray. Mix the spices on a plate (paper works well). Put spices in a plastic bag, add chickpeas, and toss to coat well. Remove chickpeas and spread out on the baking sheet. Roast at 400 degrees for 30 minutes, tossing a few times during the roasting period, or longer, until beans have shrunk slightly in size and have developed a hard and somewhat crusty exterior. Serve immediately, keep warm in the oven, or store in an airtight container. Total calories per serving: 153 Carbohydrates: 28 grams Sodium: 456 milligrams Fat: 2 grams Protein: 6 grams Fiber: 5 grams CATERER-STYLE CRUDITE An attractive crudite platter is mandatory for a vegan vegan /veg·an/ (ve´gan) (vej´an) a vegetarian whose diet excludes all food of animal origin. ve·gan n. party. Anyone can trot out wilted carrot and celery sticks, but with a little more effort you can offer your guests a real treat. Here are some tips for making your vegetable platter a big hit. Vegetables: Baby carrots, sliced peppers, celery, and cucumber are good choices, but don't rule out any of the following: spears of steamed white and green asparagus, steamed edamame Edamame is a preparation of immature soybeans in the pod commonly found in China and Japan. The pods are boiled in water together with condiments such as salt, and served whole. (soybeans in the pod), baby zucchini or other squash, parboiled parboiled partly cooked. broccoli or cauliflower cauliflower (kô`lĭflou'ər, käl`ĭ–), variety of cabbage, with an edible head of condensed flowers and flower stems. Broccoli is the horticultural variety (botrytis); both were cultivated in Roman times. flowerettes, baby corn Baby corn is a cereal grain taken from specialized corn (maize) plants harvested early, while the ears are very small and immature. Baby corn ears are hand-picked as soon as corn silks emerge from the ear tips or a few days after. , steamed Brussels sprouts Brussels sprouts, variety (gemmifera) of cabbage producing small edible heads (sprouts) along the stem. It is cultivated like cabbage and was first developed in Belgium and France in the 18th cent. , scallions, steamed whole baby potatoes, sliced fennel fennel, common name for several perennial herbs, genus Foeniculum vulgare of the family Umbelliferae (parsley family), related to dill. The strawlike foliage and the seeds are licorice-scented and are used (especially in Italian cooking) for flavoring. , whole radishes, sliced daikon dai·kon n. A white radish (Raphanus sativus var. longipinnatus) of Japan, having a long root that is eaten raw, pickled, or cooked. Also called Chinese radish, Japanese radish, Oriental radish. , parboiled beets (be careful, as their beautiful color may bleed onto the other vegetables), sliced jicama ji·ca·ma n. A crisp, sweet turnip-shaped root vegetable (Pachyrhizus erosus) used raw in salads and as crudités or cooked in stews. Also called Mexican turnip, yam bean. , raw or parboiled string beans A dish prepared from the unripe pods of several kinds of beans; - so called because the strings are stripped off Any kind of beans in which the pods are used for cooking before the seeds are ripe; usually, the low bush bean. See also: String String or haricot verts, water chestnuts, Jerusalem artichokes, cherry tomatoes or thick tomato slices, endive spears, artichoke artichoke, name for two different plants of the family Asteraceae (aster family), both having edible parts. The French, or globe, artichoke (Cynara scolymus bottoms, purslane purslane, common name for some plants of the Portulaceae, a family of herbs and a few small shrubs, chiefly of the Americas. The portulacas or purslanes (genus Portulaca) include many species indigenous to the United States. , snow peas, steamed fiddleheads, and sugar snap peas. You can prepare most of the vegetables in advance, as long as they are kept in the refrigerator. Precooked pre·cook tr.v. pre·cooked, pre·cook·ing, pre·cooks To cook in advance or partially. Adj. 1. precooked - cooked partially or completely beforehand; "frozen precooked meals from the supermarket" vegetables such as parboiled broccoli can be kept in a covered dish. Raw vegetables such as celery, carrots, or jicama are best prepared just before serving, but can also be prepared a few hours beforehand if you keep them in an ice water bath in the refrigerator. Serving dishes: Don't overlook baskets (line with red or green cabbage leaves, other dark greens, or a tea towel) or whimsical platters (a giant colorful, decorated plate is always fun). Arrangement: If you're using a basket, group vegetables together in clusters. For example, put a cluster of whole baby potatoes next to a cluster of string beans, then a cluster of yellow pepper slices, then a cluster of cherry tomatoes, and so on. Try standing vegetables up for a neater appearance and pack tightly. Vegetables can be arranged either in clusters or in a pattern on a plate. Serve the crudite with crackers, breadsticks, or pita wedges and one (or more) of the following dips. For a dramatic serving bowl for the dips, use hollowed-out loaves of bread or hollowed-out squash shells. Nutrient content will vary. EASY DIPS None of these dips should take more than 5 minutes to prepare. They can be used as dips for the crudite or as flavorful spreads in the crostini and wrap recipes below. All of the dips can be prepared in advance; the Horseradish horseradish Hardy perennial plant (Armoracia lapathifolia) of the mustard family, native to Mediterranean lands and grown throughout the temperate zones. Its hotly pungent, fleshy root is used as a condiment and is traditionally considered medicinal. Dill and Mediterranean Bean dips require at least one hour of refrigeration refrigeration, process for drawing heat from substances to lower their temperature, often for purposes of preservation. Refrigeration in its modern, portable form also depends on insulating materials that are thin yet effective. prior to serving. SPICY BEAN DIP (Yields about 1 1/2 cups; 12 servings) This dip is pictured on the front cover of this issue. 15-ounce can pinto or small red beans, rinsed well and drained 3 Tablespoons salsa, or more to taste Pepper and hot sauce to taste (optional) Cilantro sprigs for garnish In a blender or food processor, mix the beans and salsa into a creamy paste. Pour into small serving bowl, adding pepper, hot sauce, or more salsa, if desired. Garnish with cilantro sprigs. Total calories per 2 TB serving: 32 Carbohydrates: 6 grams Sodium: 129 milligrams Fat: 0 grams Protein: 2 grams Fiber: 2 grams HORSERADISH DILL DIP (Yields about 2 1/4 cups; 18 servings) 2 cups plain soy yogurt 1-2 Tablespoons prepared horseradish, or more to taste 3 Tablespoons chopped fresh dill, plus a few sprigs for garnish 1 scallion, minced Salt and pepper to taste Combine all ingredients in a bowl and blend well. Cover and refrigerate re·frig·er·ate tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. until well chilled, at least an hour. Garnish with dill and serve. Total calories per 2 TB serving: 22 Carbohydrates: 1 gram Sodium: 7 milligrams Fat: 1 gram Protein: 1 gram Fiber: 0 grams MEDITERRANEAN BEAN DIP (Yields about 1 1/2 cups; 12 servings) 15-ounce can cannellini beans, well rinsed and drained 1 clove garlic, chopped 2 Tablespoons very finely grated fresh lemon peel (use the fine teeth on a hand grater) 2 Tablespoons freshly squeezed lemon juice 1 teaspoon dried Greek oregano 1 teaspoon dried basil 1 teaspoon dried rosemary 1 Tablespoon water Combine all ingredients in a food processor or blender and pulse until a smooth paste is formed. Pour into a bowl and refrigerate for at least one hour prior to serving to allow flavors to combine. Total calories per serving: 30 Carbohydrates: 6 grams Sodium: 74 milligrams Fat: 0 grams Protein: 1 gram Fiber: 2 grams CRUNCHY PEANUT DIP (Yields just under 3/4 cup; 5 servings) 1/2 cup crunchy peanut butter 1/4 cup water, divided 1/4 teaspoon garlic powder Pinch of powdered ginger 1 Tablespoon soy sauce 1/2 teaspoon cayenne pepper, or more to taste 1/4 cup minced scallions 1 Tablespoon sesame seeds Salt and pepper to taste Spoon peanut butter into a medium-sized bowl. Add 2 Tablespoons of the water to the peanut butter and beat with a fork into a pale brown paste. Gradually add more water by the Tablespoon, stirring continuously, to achieve a creamy texture. (You may not need to use the full 1/4 cup, depending on the type of peanut butter you use.) Add garlic powder, ginger, soy sauce, and cayenne pepper, mixing thoroughly. Add scallions and sesame seeds. Adjust seasonings to taste. Wipe rim of bowl to tidy or transfer to another bowl for serving. Total calories per 2 TB serving: 163 Carbohydrates: 7 grams Sodium: 212 milligrams Fat: 13 grams Protein: 7 grams Fiber: 2 grams OLIVADA (Yields about 3/4 cup; 6 servings) 1 cup pitted black olives 2 cloves garlic 3 Tablespoons olive oil 1 teaspoon capers (optional) Salt and pepper to taste Blend all ingredients in a food processor into a coarse puree pu·rée or pu·ree tr.v. pu·réed or pu·reed, pu·rée·ing or pu·ree·ing, pu·rées or pu·rees To rub through a strainer or process (food) in a blender. n. . Spoon into a bowl, adjust seasonings and serve. Total calories per 2 TB serving: 87 Carbohydrates: 2 grams Sodium: 213 milligrams Fat: 9 grams Protein: 0 grams Fiber: 1 gram ROASTED VEGGIE WRAPS (Serves 4) A festive alternative to sandwiches. You can add other roasted vegetables (eggplant or zucchini are good choices) or opt for a garden salad A garden salad is a salad consisting of lettuce and simple vegetables found in a small vegetable garden such as tomatoes, carrots, onions, and dressing. wrap with julienned carrots, cucumbers, and mesclun mes·clun n. A mixture of young leafy greens, often including young lettuces, used as salad. [Provençal mesclom, mesclumo, mixture, from Vulgar Latin . Olive oil spray 1 onion, sliced 2 red peppers, split in half and seeded 3 ripe plum tomatoes, seeded, and sliced lengthwise about 1/2-inch thick 2 portobello mushrooms 1 cup Spicy or Mediterranean Bean Dip (see recipes on page 23), or a combination (see variation below) 1 cup mixed lettuces (mesclun) 1 large lavash (Armenian flatbread) (see note) Preheat the oven to 400 degrees. Coat a baking sheet with olive oil spray. Roast the onion, peppers, and tomatoes at 400 degrees for 25 minutes. Turn over the onions. Add the mushrooms, and roast all the vegetables for an additional 10 minutes, or until they are soft and caramelized and the surface liquid has evaporated from the tomatoes. Remove the onions, peppers, tomatoes, and mushrooms from the oven and let cool. Discard the pepper skins and slice the peppers into strips. Slice the mushrooms and chop the onions. Place the lavash la·vash n. A thin leavened flatbread of Armenian origin. [Armenian, from Turkish lava  .] on a big cutting board. Spread the bean dip evenly
over the lavash. Add the mesclun and the roasted vegetables. Roll the
lavash tightly like a jelly roll Jelly roll can refer to:
slice through go, locomote, move, travel - change location; move, travel, or proceed, also metaphorically; "How fast does your new car go?"; "We 2-inch-long pieces. (You can slice on the bias for a decorative effect.) Arrange attractively on a platter and serve. Note: Some brands of lavash may need additional moisture to become pliable. If so, sprinkle the lavash with water, and place it between two moist towels until it becomes soft (about one hour). Variations: You can use two different kinds of spread on the same lavash (in two different sections), then roll and cut as described above. You can also add or substitute other grilled vegetables, such as eggplant, seeded tomatoes, or zucchini, for filling. Total calories per serving: 223 Carbohydrates: 42 grams Sodium: 398 milligrams Fat: 3 grams Protein: 9 grams Fiber: 9 grams ROASTED YUKON POTATO ROUNDS (Serves 6) My friend Lol introduced me to this treat. I like to use Yukon Gold potatoes because of their creamy flavor, but any root vegetable will work well. Try mixing sweet potatoes, turnips, beets, parsnips, radishes, yucca yucca (yŭk`ə), any plant of the genus Yucca, stiff-leaved stemless or treelike succulents of the family Liliaceae (lily family), native chiefly to the tablelands of Mexico and the American Southwest but found also in the E United States , or carrots for a really colorful platter. 2 pounds Yukon Gold potatoes, scrubbed, unpeeled Olive oil spray Spice rub (see note) Preheat the oven to 400 degrees. Using a mandolin mandolin (măn'dəlĭn`, măn`dəlĭn'), musical instrument of the lute family, with a half-pear-shaped body, a fretted neck, and a variable number of strings, plucked with the fingers or with a plectrum. or sharp knife, thinly slice the potatoes lengthwise length·wise adv. & adj. Of, along, or in reference to the direction of the length; longitudinally. Adj. 1. lengthwise . Uniform slices of about 1/8-inch work best. Cover two baking sheets with aluminum foil Noun 1. aluminum foil - foil made of aluminum aluminium foil, tin foil foil - a piece of thin and flexible sheet metal; "the photographic film was wrapped in foil" , and coat the foil with olive oil spray. Place the potato rounds on the foil and sprinkle the spice rub Spice rub is any mixture of ground spices that is made for the purpose of being rubbed on raw food before the food is cooked. The spice rub forms a coat on the food. The food can be marinated in the spice rub for some time for the flavors to incorporate into the food or it can be on them. Coat the potatoes with more oil spray. Roast the potatoes at 400 degrees for 25 minutes, or until the underside is browned. Turn the potatoes over, and roast for an additional 15-20 minutes. Serve immediately. Note: I like to use spice rubs from Penzeys, a mail-order spice house, for this recipe (<www.penzeys.com> or (800) 741-7787). You can also mix your own, using salt, pepper, garlic granules Granules Small packets of reactive chemicals stored within cells. Mentioned in: Allergic Rhinitis, Allergies , lemon pepper Lemon pepper (also called lemon pepper seasoning) is a seasoning made from granulated lemon zest and cracked black peppercorns. The lemon zest is mashed with the pepper to allow the citrus oil to infuse into the pepper. , oregano oregano (ərĕg`ənō), name for several herbs used for flavoring food. A plant of the family Labiatae (mint family), Origanum vulgare, , regular or smoked paprika paprika: see pepper. , chili powder, etc. The more flavorful the rub, the better the chip will taste. Another good source of spices, including smoked paprika, is Kalustyan's (<www.forspice.com> or (212) 685-3451). Variations: This recipe yields a potato round with a hard exterior and soft potato center. For a crunchy chip, slice the potatoes more thinly (1/16-inch). Total calories per serving: 133 Carbohydrates: 27 grams Sodium: 9 milligrams Fat: 2 grams Protein: 3 grams Fiber: 2 grams POT STICKERS (Yields 30 pot stickers) A little more work than the other recipes, but a guaranteed crowd pleaser crowd pleas·er also crowd-pleas·er n. Informal A person, spectacle, work, or idea that appeals to popular taste. . Interestingly enough, the pot stickers tend to appeal even to people who dislike cabbage, mushrooms, or ginger on their own. The ingredients combine for a remarkably authentic Chinese-restaurant flavor (and an aroma that will make your home smell just like a Chinese restaurant). 7 or 8 dried Chinese mushrooms, soaked in warm water for 20 minutes and drained (squeeze to remove excess liquid) 1/4 small cabbage head, core removed 1 medium carrot, peeled 3 scallions, an inch of the dark green tops removed, minced finely and reserved 1 clove garlic 1 teaspoon minced or grated fresh ginger 2 Tablespoons soy sauce 30 round vegan wonton wrappers Oil spray Grate the mushrooms in a food processor. Remove and set aside. Grate the cabbage, carrot, scallions, and garlic in the food processor. Remove place in a large bowl and mix in ginger and soy sauce. Be careful to mix thoroughly so that ginger and garlic are not concentrated in any one spot. You should have approximately 3 cups of filling. (You can also mix the mushrooms in with the cabbage-carrot mixture, but I find it easier to control the combination of flavors when the mushrooms are kept separate.) You can alter the relative amounts of the individual ingredients, or add other vegetables such as celery, so long as the total amount of filling is the same. Place a few wrappers on a clean, dry plate. With a pastry brush, dampen the edges of the wrappers with water (if you don't have a pastry brush, you can use your fingers). Place about a Tablespoon of the minced mushrooms and the carrot-cabbage mixture in the center of the wrapper, fold over, and pinch the edges together to seal. Repeat this process with an additional 14 wrappers. If you would like, you can refrigerate (up to a few hours) or freeze (up to two weeks) the wrappers for later use. Coat a large non-stick skillet with oil spray. Saute the 15 filled wrappers over high heat. Cook about 3 minutes, or until they are lightly browned. Add about 1/2 cup of water and cover the skillet. Lower the heat slightly, and simmer the pot stickers for a few minutes until the water evaporates and the underside of the pot stickers turns crisp and brown. (Use more oil spray and raise the heat if necessary.) Repeat process with the remaining 15 wrappers. Serve browned side up with Crunchy Peanut Dip (see page 24), or sprinkled with soy sauce and reserved minced scallion scallion: see onion. tops. Note: Dried Chinese mushrooms and vegan wonton wrappers are available at Asian food markets and at some supermarkets. Total calories per pot sticker: 33 Carbohydrates: 6 grams Sodium: 115 milligrams Fat: 0 grams Protein: 1 gram Fiber: 1 gram UNFRIED TORTILLA AND WONTON CHIPS These chips are very low in fat but provide the flavor and crunch everyone loves in chips. You can create unusual flavors by experimenting with the spices. Soft corn tortillas (figure on using about 1 tortilla per person) Vegan wonton wrappers (figure on using about 5 wrappers per person) Salt and pepper Optional seasonings: garlic powder, cayenne, paprika, cumin, curry powder, chili powder, lime juice, soy sauce, spice rubs, etc. Preheat oven to 400 degrees. Cover 2 baking sheets with aluminum foil, and coat the foil with olive oil spray. Slice the tortillas into six pie wedges or into thick strips. Cut the wonton wrappers in half. Place on a baking sheet and coat again with olive oil spray. Season with salt and pepper
Bake at 400 degrees for about 10 minutes, or until crisp and lightly browned. Serve hot or at room temperature. Tortilla chips (6 wedges): Total calories per serving: 58 Carbohydrates: 12 grams Sodium: 42 milligrams Fat: 1 gram Protein: 1 gram Fiber: 1 gram Wanton chips (5 wrappers): Total calories per serving: 116 Carbohydrates: 23 grams Sodium: 229 milligrams Fat: 1 gram Protein: 4 grams Fiber: 1 gram RED & BLACKS AND OTHER CROSTINI Crostini are open-faced toasts with toppings on them. You can use almost any spread plus a spoonful of vegetables or chopped herbs to top the crostini. The idea is to prepare a selection with a wide variety of colors and flavors for maximum visual and taste appeal. All the toppings may be prepared in advance, but do not assemble the crostini until just before serving so that the toast stays fresh and crisp. Baguettes or other crusty bread (if using a large loaf, cut in half), cut crosswise on the diagonal into rounds about 1/2-inch or 3/4-inch thick Olive oil spray 1 clove garlic, cut in half Toppings (see sidebar) Preheat the oven to 400 degrees. Coat a baking sheet with olive oil spray and bake the baguette rounds at 400 degrees until they are crisp and golden on the outside but still chewy chew·y adj. chew·i·er, chew·i·est Needing much chewing: chewy candy. chew  i·ness n. on the inside, about 15-20 minutes.Remove from oven. Rub toasts on one side with the cut garlic. Discard the garlic. Cover toasts with about a Tablespoon of spread (Olivada, Spicy Bean Dip, etc.) and top with vegetables or herbs (see sidebar for suggested toppings). Nutrient content varies depending on topping selected. RELATED ARTICLE: CROSTINI TOPPINGS IDEAS * Red & Blacks (Olivada with Roasted Tomatoes). Spread about a Tablespoon of Olivada on the crostini and top with a slice of roasted plum tomato. * Spread the Spicy Bean Dip on the crostini; top with strips of roasted pepper. * Spread the Horseradish Dill Dip or the Spicy Peanut Dip on the crostini; top with paper-thin slices of cucumber. * Spread the Spicy Bean or Mediterranean Bean Dips on the crostini; top with a teaspoon of minced fresh herbs. * Spread the Spicy Bean Dip on the crostini; top with a teaspoon of salsa. * Top the crostini with homemade salsa or salsa from a jar mixed with finely diced fresh tomatoes. * Top the crostini with chopped roasted onions and slices of roasted portobello por·to·bel·lo or por·ta·bel·la or por·to·bel·la n. pl. por·to·bel·los or por·ta·bel·las A mature, very large cremini mushroom. [Origin unknown.] mushrooms. Sally Bernstein is a freelance writer from New York New York, state, United States New York, Middle Atlantic state of the United States. It is bordered by Vermont, Massachusetts, Connecticut, and the Atlantic Ocean (E), New Jersey and Pennsylvania (S), Lakes Erie and Ontario and the Canadian province of , NY, and a regular conributor to the Vegetarian Journal. |
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