Tag Archives: black olives

Appetizers VII-Potatoes and Rice/Leftovers

Easy potato-based appetizers

Easy potato-based appetizers

Appetizers from left-overs? It’s possible. What you need to start are mashed potatoes.
(If you don’t know how to make your own, please see You Can Do It, December 10, 2012 Archive)

Many are vegetarian, many can be made as vegan. All can be made gluten-free.

Sautée sweet peppers, (multicolored are nice but not necessary), and a little onion, green onion, leeks or shallots. Add paprika and parsley. If you have a favorite herb, you can use it sparingly. Add a little flour,(may use rice flour), and an egg, to help make them firm enough to be picked-up. But the egg is optional if you want to ‘go vegan’. A little more flour and a little longer cooking time will be necessary. Or you can place them on a cracker, a piece of fresh endive, romaine or spinach.

To make them hold their shape, form the potatoes into small, flat patties and fry them slowly on medium-low heat until they are lightly browned on each side and are very firm.

Top them with anything you’d  like.

Examples are :
Bacon or Tofurkey
Grape or cherry tomatoes
Herbed cream cheese, sour cream  or vegan sour cream; (may add nuts)
More sautéed or pickled peppers
Any left-over vegetable dish,(above has Spinach Bake

These are hearty, more party-food fare,but  they will keep your guests satisfied if the night is long or the meal delayed.

Spinach Bake

2 packages frozen spinach, thawed and well-drained  or
equivalent in fresh spinach which has been blanched,(Submerged in boiling water until limp)
4-6 eggs
1/3 cup heavy cream
1/2 tsp. white pepper
1 1/2 tsp salt
1/2 tsp. nutmeg
Optional:
2Tbsp. sautéed onions
1 Tbsp Parsley

Mix well. Place in buttered casserole dish.

OPTIONAL TOPPING: [Omit if going Gulten-free or to avoid carbohydrates]
4 oz melted butter
1 cup Italian-style breadcrumbs(I prefer half-Italian and half-plain mixed)
or
plain breadcrumbs with
1 tsp parsley
1 tsp. basil
1tsp marjoram
1 tsp. oregano (optional)

Mix butter and crumbs. Spread over the top of the spinach mix and bake at 375F  just until  set.(A knife inserted into the middle will come out clean)

I developed this recipe one day at my bakery/restaurant when we ran low on vegetable dishes during a Sunday dinner carry-out rush.I have had many requests for it.It was popular with my clients when I was a personal chef and is big with my family.  Served hot, it makes a great side dish, but cold and cubed, it makes a great appetizer.

Sampling of Spinach Bake and  Mixed Rice appetizers

Sampling of Spinach Bake and Mixed Rice appetizers

On the plate above, we have not only,chilled, cubed Spinach Bake topped with lightly herbed  mashed potatoes, but it is also stuffed into halved grape tomatoes.

Some of the gape tomatoes are filled with the mashed potato mixture recipe above, of course, without the eggs.

One of the white mixtures pictured is a quick chicken salad made with left over chicken breast,(baked, rotisserie or roasted).A little grated onion and celery,or just onion powder and celery salt with paprika. Mix into mayonnaise or veganaise and add to shredded chicken; it works beautifully .Add pecan pieces, hazelnuts, pistachios or walnuts and you have a truly special filling for tomatoes, olives or to be rolled into romaine leaves.

 

The other white mixture is cooked rice mixed with paprika, turmeric and celery salt. You can add parsley and, again, nuts,to add a spark. (Roasted or wasabi almonds add a bigger spark.) Mix with a slight amount of cream, coconut or almond milk enough to make it stick together somewhat.

You should always have a can or jar of black olives in your cabinet, and possibly some pre-made filo cups,(more with them next time), but they aren’t necessary. Tomatoes may not be in season or just not in your refrigerator . A slice of cucumber will work, as will an inch-and-a- half piece of celery or leaves of any lettuce or bok choy. And you can always use  bread or toast squares/triangles using any type: white, wheat, pumpernickel, rye, oat…whatever you have,
plus any type of cracker. You can even use chips, if they are big enough and curved enough to hold filling and be picked up.

Just be certain that your left-overs are fresh and your offerings kept cold.

Any questions? Just a few more posts to go in the series of appetizers.

I hope you have found some among them that you can use.

 

 

 

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Dinner Salads/Meat/Vegan/Pescaterian

Last night Number One Son stopped in and while here, grabbed a fruit and grain bar. I asked him if he was hungry, hoping he wasn’t, as he chooses not to eat pork and what I had ready was breaded boneless loin chops and polenta topped with sauce that contained Italian sausage.{We’ll be discussing Italian sauces in the future.]
But he was hungry. Fortunately, I had just made a salad to which for him I added wagon wheel pasta that was in the refrigerator and Italian-style chicken breasts which I had just removed from the freezer. I had made and frozen them a month or so ago when I hit a big sale on chicken. I have found it easier and much more convenient to freeze cooked food than raw.

Some years ago on an Ash Wednesday I had made shrimp-stuffed, twice-baked potatoes,

. One of the few times I made ‘just enough’ for all of us, but, as luck would have it, my husband invited his boss for dinner on a whim.
He had worked overtime and the boys and I had eaten. Fortunately, he arrived at home before the boss. He suggested that the boss be given his potion but there is no way one can let a guest be that uncomfortable.
I quickly made salad and added pre-made rice I had in the refrigerator , cubed cheese and tiny shrimp I kept on hand in the freezer. The boss was none the wiser and the men ate well.

You’re thinking, “All well and good, but I don’t always have enough (or any) fresh vegetables on hand” and that is a good argument, many people don’t or get caught off-guard. I have been to dinner where the my hostess broke up iceberg lettuce, poured ranch dressing on it and called it salad. I had a friend who had invited me to lunch and then lost her cool when she found that she had no cucumbers,(which I don’t particularly care for, anyway). There are many ways to make a salad and I seldom make any of them the same way twice.

Fresh veggie salad is extremely healthy, if the vegetables are clean and it actually gets eaten. The best way to insure that you actually eat the salad is to have it made with flavors you like. You don’t like cucumbers, tomatoes or radishes? Leave any or all of them out, add what you like, for instance: green peppers, carrots, fresh cauliflower. Non-traditional ‘salad’ vegetables are good, like slivered parsnips, celery, bok choy. There is a very wide variety of fresh vegetables out there, mix and match as you like.

Most salads start with a base of something green and leafy, often lettuces. There’s more than iceberg out there. There is endive and leaf lettuces. There are spinach leaves, kale, mustard and collard greens, (these are strong-flavored). But salads don’t have to be only ‘fresh’ vegetables. I suggest that you try out some styles and flavors, but in a pinch, you can probably come up with a salad if you have any staples on hand.

Hopefully , you have some fresh vegetables in your refrigerator. If you don’t, please do yourself a favor, buy and taste some. Learn what you like; you will not like them all, I sure don’t.

A salad can be made with whatever vegetables you have. With any fresh ones, you can go to your cabinet and add any reasonably firm canned vegetable. For example: cut green , wax or Italian beans, peas, sliced carrots, beets,(shoestring work best), and beans, (garbanzo, canelli ,lima, great northern , black, pinto, kidney; drain and rinse before adding to the salad). Even corn kernels, fresh or canned, will work, but I do like to use canned baby corn on the cob.

I always keep a jar of gardiniera around; these a pickled vegetables, which usually include peppers, celery, carrots, cauliflower and broccoli. Right now I have a huge jar that is half-full in my refrigerator as my husband loves it in his salad, as I use it when I don’t have a lot of veggies on hand. One company makes a nice canned garden salad but I can’t get it where I now live. Their ‘Three Bean Salad’ is good and makes a nice addition to salads. Roasted peppers are easily found in stores these days to add to salads and also sandwiches; pickled peppers will help in a pinch. Black or green olives are also a common addition I make especially when short on fresh vegetables.

To make a dinner salad, one must make it a complete meal , which mean that you need to add a carbohydrate and make sure there is a protein. Beans and corn will add carbs, plus that is in itself a meatless protein combo. [See Meatless Protein Combinations, July Archives]. You can add cooked pasta,(vegetable pasta is great), couscous, barley, re-hydrated Bulgar wheat, cooked rice, lentils or cubed potatoes, (the last three for gluten-free).

If you have guest and are not sure of their preferences or dietary restrictions, you can make your own ‘salad bar’ with multiple bowls, divided serving dishes or a platter. It is always a good idea as just within our little family, (even between just me and my husband), our tastes are radically different, especially when it comes to veggies.

If you are then inclined, you can add or offer cooked cubed meats, anything from, (as I had last night), chicken breasts precooked in your favorite recipe, (or rotisserie chicken),to leftover roasted meats , to sliced lunch meats,(turkey, ham, salami). You can add crab meat, imitation crab meat or shrimp. You can add nearly any kind of reasonably firm cheese, from Velveta, (I don’t recommend it), Muenster, Cheddar, Monterrey Jack, Havarti, whatever suits your taste. I am still working on my trials, but if Tofurkey or seitan is your thing, then toss it in.

[Note: You really don’t have to be caught unaware to make a nice dinner salad; you can actually plan for it!]

Here is a recipe which has been a big hit for me. I served it in my bakery/restaurant and used it for our special boxed lunches. If you really can’t deal with fresh veggies, this one is for you; even non-salad-eaters like this, so it would be good for a Sports buffet.(I hope to start on Super Bowl and March Madness foods next.) If you need something for a pot luck, you can have these things on hand. If you can open a can , a jar and boil water, you can make this.
(The little extra effort in making it a day ahead or the night before and adding another pasta shortly before serving is worth it if you can afford the time, trust me.)
The garbanzos and the pasta make a complete meatless protein.

Vegetable Pasta Salad

one can cut green beans,(preferably ‘kitchen’ or short-cut)
one can wax (yellow) beans
one can sliced beets (pref. shoestring)
one can sliced carrots,(pref. crinkle-cut)
one half-cup garbanzo beans (chickpeas), add more if you really like them
1/3 cup thinly sliced onion,(pref. red)
½ cup sliced black olives
one bottle Italian salad dressing,(not ‘creamy’)
2-3 cups cooked, firm pasta, divided in half, (or use two types; *see note below)

Open and drain all canned vegetables. Place in a large bowl and add the onion, olives , half the pasta and the dressing. Toss gently and refrigerate, preferably over night. If the lid is tight, rotate the bowl a few times or toss the salad gently a few times.(Fold with a large spoon or spatula). Add the rest of the pasta up to two hours before serving.

*Note: Please use a strong type of pasta; radiatore, wagon wheels, fiore, penne, shells, or  even elbow macaroni. (.Noodles, bow ties and other flat pastas will break apart after absorbing the dressing and are stirred; do not use these.) Please under-cook the pasta(s) slightly. The term ‘al dente’ is over-used and often misunderstood, but you need to have the pasta firm and separate for several reasons:
The pasta added in the beginning will absorb not only a great deal of moisture from the dressing ,
it will absorb flavor from it and from the vegetables
and it will turn pink from the beets,(as will the garbanzo beans).
The ‘new’ pasta, (which should have been also pre-made and chilled, whether it is the same type as added before or a different style), will not have absorbed the moisture,
flavors or color,
so it will add contrast in color, texture,(it will still be quite firm) ;
it will also add a ‘clean’ taste, since the strong flavors have not been absorbed.

I hope you try this. Enjoy!