Healthy Delicious Appetizers and Snacks
|Stuffed Sweet Cubanelle Peppers
1 cup water
1. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes.
2. While the rice is cooking, heat the olive oil in a large skillet over medium-high heat. Stir in the ground sirloin, and cook until it begins to brown, and is no longer pink. Drain any excess fat and stir in 1 can of tomato sauce along with the garlic salt, kosher salt, pepper, and green onions. Bring to a simmer, and keep warm. When the rice is ready, stir it into the meat mixture.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Stuff the pepper halves with the meat and rice mixture, rounding the tops. Place the stuffed peppers into a 9×13 inch baking dish/oil lightly to avoid sticking. Stir the remaining can of tomato sauce together with the parsley, brown sugar, basil, and oregano. Spoon this sauce over the peppers.
5. Bake the peppers in the preheated oven for one hour until they are hot and beginning to brown. Sprinkle with the shredded mozzarella cheese to serve.
Sage Hill Quiche
About 1 gallon uncooked Swiss Chard, chopped
Blend in steamed vegetables and mix together well.
Top with any favorites such as; Dill, cilantro or arugula.
Cheese and Carrot Tea Sandwiches
1/2 cup grated carrots
In a bowl, toss the carrots and cheese
Cut into squares, or any shape you like.
Black Olive and Rosemary Scones
3 cups all purpose flour ( I use Coconut flour )
Preheat oven to 400*-Lightly grease a baking sheet and set aside.
In a mixing bowl, stir together the flour, sugar, soda, baking powder, and salt.
Stir in olives, rosemary and lemon zest.
Gather the dough into a ball and divide in half.
On a lightly floured board roll into 2 circles1/2 inch thick. Brush each circle with the egg wash and sprinkle with 1 teaspoon of the sea salt. With a sharp knife, cut each circle into 6 triangle-shaped wedges.
Makes 12 scones.
Ricotta Griddle Cakes
1/2 cake of compressed yeast
Dissolve the yeast in 3 tablespoons of the milk.
Put the Ricotta in a bowl and gradually add the remaining milk, stirring constantly.
Stir in enough flour to make a smooth paste.
Heat a griddle pan then add a small amount of oil.
Remove from the pan and keep hot while frying remaining cakes.
* These are good served with a meal or with an assortment of cold meats.
9 ounces of cream cheese softened (I use goat cheese)
Combine cheese, butter, and flour to form dough, cream together and chill for 1 hour.
Sauté onion and mushrooms in butter.
Add remaining ingredients, except sour cream, and cook until thickened.
Stir in sour cream.
Divide dough in half and roll each half thinly. Cut into small rounds (2 to 3 “) and place 1 teaspoonful of mixture on each round-fold over and seal. (May be frozen at this point to cook later)
Pre-heat oven to 450*
Prick each round with a sharp knife point. Brush each round with a mixture of one egg yolk beaten with 1 teaspoon of water.
Bake 12-15 minutes.
Makes about 4 dozen
|Cauliflower Crust Pizza
2 pounds cauliflower florets , riced
You can adjust all seasoning to your taste…I like a lot of seasoning!
If using frozen cauliflower, be sure to thaw it completely before getting started, then continue with the following steps.
Pour the completely thawed, or freshly steamed, cauliflower into a large food processor fitted with an “S” blade. (You may have to do this in batches if you have a smaller food processor.) Process until a rice-like texture is created. If you bought frozen riced cauliflower, you can skip this step and proceed to the next one.
Transfer the “rice” to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEZE all the excess moisture out! (Be careful if your cauliflower is still hot– you may want to let it cool before handling.) A lot of extra liquid will be released, which will leave you with a nice and dry pizza crust.
In a large bowl, mix up the squeezed-out rice, egg, goat cheese, and spices. (Don’t be afraid to use your hands! You want it very well mixed.) It won’t be like any pizza dough you’ve ever worked with, but don’t worry– it’ll hold together!
Press the dough out onto a baking sheet lined with parchment paper. (It’s important that it’s lined with parchment paper, or it will stick.) Keep the dough about 1/4″ to 1/2″ thick, and make the edges a little higher for a “crust” effect, if you like.
Bake for 30-35 minutes at 400F, until dry and golden. Use the parchment paper to flip the crust over, and bake again until the other side is nice and dry, about 10 to 15 more minutes.
Add your favorite pizza toppings to the crust, such as sauce and cheese, greens, black olives, mushrooms etc…..then return the pizza to the 400F oven. Bake an additional 5-10 minutes, just until the cheese is hot and bubbly. Slice and serve warm.
I do a full veggie topping and also one with shredded chicken for meat lovers….
Navy Bean and Roasted Red Pepper Dip
15 ounces Organic Navy Beans, 1 can, drained
Hot Herbed Turkey Sandwiches
6 slices of buttered whole-wheat bread
Place on each slice of buttered bread in the order listed.
Sprinkle to taste with salt and pepper.
Brown under the broiler
Serve piping hot.
Mix 1/2 cup real mayonnaise with 1/2 tsp Sage Hill Farms Poultry seasoning
1/4 cup(packed) sun dried tomatoes
Place the tomatoes in a bowl and cover with boiling water.
Let stand 15 minutes or until soft.
Drain well and transfer to a blender or food processor fitted with the metal blade.
Add olives, basil, worcestershire, anchovy and oil.
Puree to form a fairly smooth paste, scraping down the sides of the container frequently, stir in the garlic and season with salt and pepper.
Transfer to a small bowl for serving and garnish with basil or parsley…or both.
Makes about 3/4 of a cup.
2 cups assorted brine-cured olives-rinsed/drained
Pre-heat oven to 400*
Stir all ingredients in an 8-inch square baking dish.
Cover with foil; bake until fragrant and heated through, 20 to 30 minutes.
These make a great side dish for pizza, most Italian meals and delicious with many egg recipes.
Almond Chicken Puffs
1-1/2 cups cooked chicken-finely chopped
Mix chicken and almonds together in a saucepan, combine broth, oil, seasoned salt, celery seed, parsley and Worcestershire and bring to a boil.
Whisk in flour and cook over low heat, beating until mixture leaves sides of pan and forms a smooth dough.
Remove pan from heat; add eggs one at a time, beating well after each addition.
Stir in chicken and almonds.
Drop by teaspoonful onto a baking sheet.
Bake at 450 for 10-15 minutes, or until lightly browned.
Makes about 80 puffs.
Black Eyed Pea-Patties
2 tsp finely grated onion
Mix onion, lemon juice, cayenne, butter , eggs, and peas (don’t over mix)
Fry in a small amount of cooking oil (grape-seed)
Make sure the oil is hot and cook only until patties are lightly browned…
Good with hot pepper jelly or pickle relish
Also good with Brunch—cottage fried potatoes and scrambled eggs