Tag Archives: vegetarian appetizers

Guest: Author Edith Maxwell

I invited my friend, author Edith Maxwell, to do a guest post months ago and she agreed to help me with the appetizer,/party foods I have been offering.
So here is all the info you need to whet your appetite not only for the wonderful recipe she has graciously shared with us, but for the other recipes and stories in her Local Food Mysteries, as well as her many other stories, written under several pseudonyms. I turn the blog over to Edith Maxwell. Please welcome her.

Guest:: Author Edith Maxwell

Guest:: Author Edith Maxwell

Garlic Pesto Rice Crisps
My fictional farmer, Cam Flaherty, might make these next time there’s a potluck on her farm for the volunteers, even though brown rice isn’t particularly local to New England.
This is an easy and tasty gluten-free party appetizer. Makes about fifteen crisps.

Ingredients:

Garlic Pesto Rice Crisp ingredients

Garlic Pesto Rice Crisp ingredients

1 local egg
1 cup cooked medium or short grain brown rice
1 tablespoon basil pesto made with local basil and garlic
½ cup grated Parmesan (can be pre-grated)
1/3 cup fresh grated Parmesan
Olive oil

Directions:
1. Preheat oven to 400 degrees.
2. Lightly beat the egg in a small bowl.
3. Add the rice, pesto, and first cheese.
4. Oil a baking sheet with olive oil.
5. Drop a tablespoon onto the baking sheet, flattening into a round.

How to make Garlic Pesto Rice Crisps

How to make Garlic Pesto Rice Crisps

6. Sprinkle each round with fresh Parmesan.
7. Bake about twelve minutes, until light brown underneath and on top.
8. Serve hot.

Easy, tasty Garlic Pesto Rice Crisps

Easy, tasty Garlic Pesto Rice Crisps

Autumn has descended on Westbury, Massachusetts, but the mood at the Farm-to-Table Dinner in Cam’s newly built barn is unseasonably chilly. Local entrepreneur Irene Burr made a lot of enemies with her plan to buy Westbury’s Old Town Hall and replace it with a textile museum–enough enemies to fill out a list of suspects when the wealthy widow turns up dead on a neighboring farm.
Even an amateur detective like Cam can figure out that one of the resident locavores went loco–at least temporarily–and settled a score with Irene. But which one? With the fall harvest upon her, Cam must sift through a bushelful of possible killers that includes Irene’s estranged stepson, her disgruntled auto mechanic, and a fellow CSA subscriber who seems suspiciously happy to have the dead woman out of the way. The closer she gets to weeding out the culprit, the more Cam feels like someone is out to cut her harvest short. But to keep her own body out of the compost pile, she’ll have to wrap this case up quickly.

Bio:Til Dirt Do Us Part is the latest in best-selling author Edith Maxwell’s Local Foods Mysteries series (Kensington Publishing, 2014). Her new Country Store Mysteries, written as Maddie Day (also from Kensington), will debut with Flipped for Murder in November, 2015.
Maxwell writes the Lauren Rousseau Mysteries under the pseudonym Tace Baker, which Quaker linguistics professor Lauren Rousseau solves small-town murders (Barking Rain Press). The second book in the series, Bluffing is Murder, released in November, 2014. Edith holds a doctorate in linguistics and is a long-time member of Amesbury Friends Meeting.
Maxwell’s Carriagetown Mysteries series features Quaker midwife Rose Carroll solving mysteries in 1888 with John Greenleaf Whittier’s help. Maxwell also writes award-winning short stories.
A fourth-generation Californian and former tech writer, Maxwell lives in an antique house north of Boston with her beau and three cats. She blogs every weekday with the other Wicked Cozy Authors:  (wickedcozyauthors.com),
and you can find her at http://www.edithmaxwell.com,
@edithmaxwell, on Pinterest,
and at http://www.facebook.com/EdithMaxwellAuthor.

Thank you for joining us and helping out, Edith.

.

Refried Beans/Layered Bean Dip/Tortilla Roll-ups

Here is a quick and easy, but impressive and substantial dish. This is easy to make, you can make it ahead and it is an impressive contribution when joining with others to watch a game or to take to any gathering…or to serve at home game for or movie night.
It is gluten-free and can be made fat-free and dairy-free or vegan, (if made without sour cream; vegan ‘sour cream’ can be substituted, if desired. Check the labels to be certain no traces of gluten are included in the beans, or make your own; “You Know Beans” August Archive.)

Bean dip

Here is how I made it for the Superbowl,[with Crab Cheese Ball (December Archive), Hummus-stuffed olives and Tortilla Roll ups],but you can make this in any plate or shallow bowl. (Once I made it into the shape of a Christmas tree, used sour cream as ‘garland’ and ‘hung’ olives and  jalapeño peppers on it.)

 

This can be made as mild, (the way I like it), to very hot, depending on the ‘heat’ if your salsa and the option of additional jalapeño peppers. Without knowing that your guests like it hot, better to err on the side of caution and make it mild. You can place extra jalapeños on 1/3 to ½ of the dip.

You can make your own refried beans or use canned. You can make your own Black beans,(“You Know Beans” August Archive), or you can open a can of those, too. Simple, right?

Layered Bean Dip

1 Large can of Refried Beans (Frijoles Refritos) plus 1-2 tsp. chili powder
Mix these together in a bowl and set aside.
In another bowl, add:

1 regular can of Black beans (Frijoles Negro), plus  2 tsp. lime juice
(slightly mash the Black beans with a fork , a wooden spoon or a potato masher, but keep them chunky; add the lime juice

¾ cup red salsa or picanté sauce (mild-to-medium)
½ cup green chili salsa,(mild)
½ cup sour cream or vegan substitute (if desired)
optional: chopped black olives or jalapeños

Spread the Refried bean mixture to about ¾ inch thick. Spread the Black bean mixture on top, leaving about ¾- one-inch of the Refried beans showing.
Top the Black bean mixture with the red salsa, again, leaving a ¾-one-inch border and do the same with the green salsa. (If using, now spread lines of sour cream or substitute).

Take a spatula or wide, flat spoon and insert all the way down from the middle of the dip and . without lifting it, cut a curve toward the outside. OR, take a Tablespoon and push it down into the dip and do a half-twist. Repeat this about an inch or more apart throughout the dip. This will slightly mix the layers and flavors. If desired, garnish with the olives and/or jalapeño slices. Chill; serve.

Refried Beans (My mother-in law’s recipe)

1 pound of pinto beans, cooked (see “You Know Beans” August Archive) reserve some of the liquid,
(or used canned, cooked pinto beans)
Mash with potato masher or food processor until the desired texture is reached…some like their frijoles smooth, others, quite chunky.

Then add:
1/8-1/4 cup minced onion
1 Tbsp. (or more) crushed,(or minced) fresh garlic
½ tsp. cumin
1 Tbsp. salt
1 tsp. ground black pepper
OPTIONAL:1 Tbsp. bacon grease or vegetable oil ( I have found that it is really better with a little oil, but omit for ‘fat-free’;. If using olive oil, do not use ‘extra virgin’; it is too fruity and the flavors will be in conflict.)

Place in a heavy pot and simmer for at least ½ hour, stirring occasionally to keep the beans from sticking. Add reserved liquid,(or a little water), if the beans are too thick to stir. Cool and use for the recipe above, other recipes, (upcoming), or topped with grated cheddar cheese, sour cream, jalapeños, mild cooked peppers, onions, &/or salsa.

[The Tortilla Roll-ups are known at our house as “Superbowl Food”. My sons and I saw these ridiculously easy finger foods demonstrated at our local grocery store just before one Superbowl many  moons ago.We have had them ever since and everyone loves them…and they are no effort!]

Tortilla Roll-ups

1/2 cup Neufchatel (light cream cheese) or silken tofu,

one 1/8 cup salsa or picanté sauce,(mild-medium)

Approx. 4 large flour tortillas or  6 small ones

Mix the cheese and salsa; spread fairly thinly on the tortillas.Roll the tortillas and slice about 1 1/2 inches thick. That’s it.

Any questions?