Just Appetizers...My Kind of Meal

Just Appetizers.....My Kind of Meal

I seriously think I would be satisfied with eating only appetizers for every meal. It seems like I get overly-stuffed from a large meal.  But when I make a few appetizers, I don't seem to get as full as quickly and can savor those appetizers more than a full meal.  

Face it, once you have the complimentary bread and the tossed salad before your main course at restaurants, you are already full and end up not eating or finishing your entree. You have the entree wrapped to take home and if you're lucky, someone in the family will eat it before it needs to be thrown away. 

My solution - order a bunch of appetizers to share.  In my experience, there are usually no leftovers of appetizers - or very few.  

The topic for today's posting, obviously, is "Appetizers."  I hope you find one you like.  These are straight from my own files.  I'm always looking for more great recipes for appetizers and I would appreciate it if you would pass them on!!

****Also, read about "Some History of Appetizers" at the end of this posting. Come on, you knew I would have to include something from my "Geek" side! *****

Low-Fat Vegetable Egg Rolls

• 1 pkg. shredded lettuce
• 2 medium carrots - peeled and shredded
• 2 medium garlic cloves - minced
• minced onion - to taste
• 2 tsp. dried ginger
• 1 tbsp. low-sodium soy sauce
• 2 tsp. cornstarch
• 1 tsp. sesame oil
• 8 egg roll wrappers - about 1/2 oz. each (or more)
• olive oil PAM

Preheat the oven to 350 degrees F.  Coat a large baking sheet with olive oil PAM. Place lettuce in a microwavable bowl and cover.  Microwave on HIGH until wilted - about 4 minutes.  Drain and transfer to a large bowl.  Add carrots, garlic, minced onion, ginger, soy sauce, cornstarch and oil; mix well.

Arrange egg roll wrappers on a clean dry surface. Spoon lettuce mixture diagonally onto each egg roll wrapper.  Fold over one corner to cover filling.  Fold up both corners. Moisten edges of remaining flap with water and roll up wrapper jelly-roll style until sealed.  Transfer egg rolls to prepared baking sheet and coat with cooking spray.  Bake until golden brown - about 25 minutes. NOTE: If you count points like WW, each egg roll is one point.)

Spinach-Cheese Balls with Pasta Sauce

• 1 box (9 oz.) frozen spinach
• 1 cup Parmesan cheese - shredded
• 1 cup mozzarella cheese - shredded
• 1 tsp. dried oregano leaves
• 1 egg - beaten
• 1 tsp. salt
• 1 tsp. onion powder
• 1/2 cup sour cream
• 1 tsp. garlic powder
• 2 tbsp. Extra-Light Virgin olive oil
• 1 container (15 oz) ricotta cheese
• 2 cups flour
• 3/4 cup Italian bread crumbs
• 1 jar (25.5 oz) pasta sauce

Remove frozen spinach from the box and place it in a colander.  Rinse with warm water until thawed; drain well.  Squeeze spinach dry with paper towel.  In a large bowl, mix egg, both shredded cheeses, salt, onion powder, garlic powder, oregano, sour cream, oil, and ricotta  cheese until well blended.  Add spinach to cheese mixture; mix well.  Stir in flour one cup at a time until well blended.  Fill 10" skillet half full with vegetable oil and heat over a medium heat until a thermometer reads 350 degrees.

Meanwhile, place bread crumbs in a small bowl.  Shape spinach-cheese mixture into 1.5-inch balls.  Roll each ball in the bread crumbs and place on the cookie sheet.  Fry 6 balls at a time for 4 to 6 minutes - turning as necessary until golden brown.  Remove from skillet and drain on paper towels.  Cool for two minutes before serving.  Serve with pasta sauce - warm or cold, whichever you prefer.

Beer Cheese Spread

• 8 oz. sharp cheddar cheese - finely shredded
• 1/2 tsp. Dijon Mustard 
• 1/8 tsp. ground cayenne
• 1 tsp. Worcestershire sauce
• 1/2 cup beer
• 1 clove garlic - minced
• 2 tbsp. butter - softened

In a food processor with a metal blade, combine cheese, Worcestershire sauce, mustard, cayenne, and minced garlic.  Place beer in a small saucepan and bring to a boil.  Pour over cheese mixture in the food processor; process 1 to 1 1/2 minutes, or just until blended. Spoon into serving bowl.  Cover and refrigerate at least one hour to blend flavors.  To serve, let stand at room temperature for at least 30 minutes to soften. Serve with your choice of crackers, French or Italian bread slices, or raw veggies.

Basil Cheese Triangles

• 1 package feta cheese - crumbled
• 2 eggs - slightly beaten
• 1/4 cup fresh basil leaves
• 1/4 tsp. white pepper
• 16 oz wonton wraps
• 1/3 cup butter
• PAM

Heat oven to 400m degrees F.  Spray cookie sheet with PAM.  Place crumbled feta cheese into a small bowl and mash with a fork.  Stir in eggs, basil, and white pepper until well-blended.  Cut the wonton wraps into 2-inch strips. Place one level tsp. cheese mixture on each end of one strip, end-over-end, in a triangular shape, to opposite end.  Place on cookie sheet. Repeat with remaining strips and cheese mixture.  Brush with over triangles.

Bake 12 to 15 minutes or until puffed and golden.  Serve warm.  NOTE: If you count WW points, each triangle is worth 1 point.

Some History About Appetizers

Hors d'oeuvres, antipasto, starters, gustus, tapas, maza, mezze, zakuski

Here's some facts you probably didn't know - and may not actually WANT to know - but they're here anyway! It's a great day to learn something new!!

• The word companion comes from Latin's "com panis," meaning the person you share meals with, or friendship defined by dining.
• The Chinese word "dim sum" means to "touch the heart."
• Italian antipasto literally means "before pasta," but it is really the Italian word for hors d'oeuvres.  Antipasto can include lives, pieces of raw or cured ham, marinated mushrooms or other vegetables, and items of seafood. Click here for a recipe from allrecipes for "Antipasto Squares."

• Middle Eastern "maza" (Arabic) was considered a foretaste of the "delights to come." "Maza" includes olives, cheeses, eggplant puree, and hummus. "Maza" was carried by the Arabs to the Iberian Peninsula (Modern-day Spain and Portugal) during the 900 years the Arabs were part of Europe.  The Spanish tradition of gathering before a meal for a drink and sampling or endless appetizers, or "tapas," began during this time. (Italian hummus??)

• "Tapas" literally means "to cover." This name is thought to go back to the middle of the last century from the name given to a slice of ham, cheese, or bread, used to cover the wine glass served to horsemen as they arrived at a roadside inn, tired and thirsty.  The "tapa" protected the wine glass from dust or rain - and it was free.  The patron only paid for the wine. (Maybe that's where the idea for "Happy Hour" snacking came from. Hmmmm...)

• In Sweden, the "smorgasbord," which literally means "buttered-bread table," is the best-known feature of Swedish cuisine.  In the old tradition of Sweden, a host would place all of the foods on the table at once and guests brought contributions with them for the meal. A "smorgasbord" can be served as a preliminary to a meal or as a full buffet meal.  (I remember a restaurant on the north end of my hometown that was a "smorgasbord-style" buffet. I somehow remember meatballs and a tray. I'll have to ask my mom about it.  I know that's where I learned the term "smorgasbord." My how the memory can retrieve even little bits of trivial things. HA!)
• Visit this link to read an article about the Swedish "smorgasbord."

• Did you know that IKEA is a Scandinavian company?
• Click here to go to the website and see if you can pronounce the names of their products. I know I don't pronounce the names well, but I try!