After using part of a jar of Tahini making hummus (posted previously), I looked for a way to use the remainder. I experimented with a recipe I found and made this dip to serve as an appetizer before last week’s family chili supper. Any combination of sliced vegetables is a beautiful addition. Delicious!
Lemon Tahini Dip
1/2 cup tahini
1 cup Greek yogurt
finely grated zest of 1 lemon
juice of 2 lemons
3 cloves garlic, minced
1 Tablespoon honey
1/4 cup water
1 teaspoon salt
2 tablespoons olive oil
Combine all ingredients, except olive oil, in a blender or food processor container. Blend or process till smooth. Remove to a bowl and stir olive oil in by hand. Serve with fresh vegetables, crackers, or pita chips. If, after being refrigerated, the dip is too thick , it can be thinned with a bit of water. This is also good as a salad dressing if you add water or lemon juice until desired consistency.
These bites of goodness disappeared so fast I almost did not get a picture!
Herb and Goat Cheese Stuffed Mushrooms
8 ounces plain goat cheese
2 teaspoons fresh rosemary (leaves stripped from stalk and finely chopped)
1 teaspoon fresh thyme, finely chopped
1 teaspoon fresh oregano, finely chopped
2 teaspoons fresh mint, finely chopped
1/2 teaspoon sea salt, or tot taste
1/2 cup crushed corn chips
15-20 Baby Bella mushrooms, stems and gills removed
Preheat the oven to 350 degrees F.
In a small mixing bowl, blend goat cheese, herbs, and salt. Mix well to combine
Wash the mushrooms and pat them dry. Remove the stems and the gills. Scoop the goat cheese mixture into the mushroom caps, sprinkle with crushed corn chips, and place on a parchment-lined baking sheet. Bake for 30 to 40 minutes, or until crisp and golden brown on top. Drizzle with a bit of olive oil and sprinkle with sea salt before serving.
Savory often trumps sweet for little bites of something for any gathering. These goodies remind me of cheese and crackers, almost as simple but with a touch of fancy! My almost 13 year old granddaughter loves smoked Gouda cheese, so I will make these for her at our next family gathering.
Smoked Gouda Bites
1 9 inch purchased refrigerated pie crust
4 slices smoked Gouda cheese
garlic salt, or your favorite seasoned salt
1 24 count miniature muffin pan
Preheat oven to 425 degrees
Set refrigerated pie crust out for at least 15 minutes prior to preparation. Cut each cheese slice into 6 pieces, making 24. On a lightly floured cloth or pastry sheet, unroll crust then roll out very thin from center, leaving a rectangular shape rather than circle. Using a paring knife, cut into 24 squares. They don’t have to be perfect squares. Put squares into ungreased muffin pan, gently pushing down but leaving edges sticking up.. Place in oven for 3 minutes. Remove pan from oven and put one small cheese piece into each crust. Return to oven for 8 minutes, or until crusts are golden brown and cheese is melted.
Remove Gouda bites from pan and serve. These are delicious when they are hot, but serve well at room temperature.
We enjoy zucchini in a variety of ways because I think this squash is one of the most versatile as well as easy to prepare vegetables. Usually I slice the zucchini lengthwise before adding some toppings and baking. Here I have simply applied the principle “less is more” by making it a finger food. These bite sized rounds (well maybe 2 bites) are a perfect appetizer as well as a side. I think they would make a nice addition to a holiday dinner.
2 medium zucchini squash
1/2 cup jarred marinara sauce – your choice. We like spicy! Save the rest of the jar to add to spaghetti sauce or chicken parmesan!
Salt and Pepper
shaved parmesan cheese
Panko bread crumbs
Italian seasoning blend – I use Penzey’s Tuscan Sunset, or you can buy Italian Seasoned Panko
Heat oven to 375. Wash zucchini and pat dry. Trim ends and stems, then slice into thick rounds (an inch or so). Toss with a drizzle of olive oil and sprinkle with salt and pepper. Place on a lined baking sheet sprayed with cooking spray. Top each round with marinara (a little goes a long way). Add a few parmesan shavings and sprinkle Panko crumbs on top. Bake for around 20 minutes, until squash is tender but not mushy. Tops should be golden brown.
Yesterday’s recipe made me remember another great soup with curry. I have been making this soup since September 1988, when we lived in Jakarta, Indonesia. I am fondly remembering the meal, and the three couples who came to dinner that night. Every time I serve this, people love it and have fun guessing what the ingredients are! I usually serve it in small espresso or demitasse cups, and seconds are always requested.
3 Tablespoons butter
1 onion, diced
1 clove garlic, crushed
2 Tablespoons flour
1 Tablespoon curry powder
2 Cups half and half
1 quart chicken stock
1 raw apple, peeled and quartered
Salt and Pepper to taste
1 Teaspoon thyme – I like to use Penzey’s French thyme.
Melt butter in large soup pot. Add onion and garlic; cook over low heat until onion is soft and beginning to turn golden. Add flour and curry powder; cook about 3 mintes, stirring. Add cream and chicken stock, continuing to cook and stir with a wire whisk until smooth, about 15 minutes. Add the apple and thyme, salt and pepper. Simmer for 10 minutes. Serve in demitasse cups before dinner. Serves 12.
The original recipe is froom one of my all time favorite cookbooks, The Texas Experience, Friendship and Food Texas Style, which was given to me by my dear friend Sondra for Christmas in 1984.