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So tired of the same old things......Help

post #1 of 12
Thread Starter 
Good Afternoon all,

I'm have the same old thing blues :( ...Need to spice up a women's group that meets in the AM hours. We take turns bringing in the nibbles, well not that many of the girls cook, so we have veggie dips ourselves to death. I love to cook and often make things but I want something to not only wow :bounce: them but I want to make it simple to show them anybody can do it. Anyone have any advise. :confused:

Thanks
post #2 of 12
Artichoke Spread

6 ounces marinated artichoke hearts finely chopped
2 Tbsp grated Parmesan or Romano cheese
1/3 cup EVO
1 clove garlic, finely chopped

Spread this onto Triscuit crackers and top with a slice of pimento stuffed green olive.
Or spread it onto lightly toasted slices of sourdough baguette.

Just adjust the quantities to fit the number in your group.
post #3 of 12
Thread Starter 
Thank you for your response I did consider that already and also a feta, sundried tomato and Kalamat olive spread, but still not sure. I thought with all you talented chiefs this would be crawling with responses. Maybe I should offer a prize??? ;)
post #4 of 12
Perhaps you'd like to try some hummus. Here are a couple of recipes that I like:

SHEL’S HUMMUS

2 cups chick peas, drained
3 Tbs tahini
2-3 small cloves garlic, pressed or minced fine, boiled a bit
3-4 Tbs lemon juice
4 Tbs mild EV olive oil
1/4 - 1/2 cup water or reserved liquid from canned paes, as needed
1/8 tsp cayenne pepper
1/8 tsp cumin
Sesame seeds, toasted or plain
Hungarian paprika

Place the chick peas in the food processor along with the garlic, lemon juice, and water. Process for about a minute, until smooth or at the appropriate consistency (I like mine coarse). If too thick, add more water or reserved liquid.

Stir in the tahini, spices, and sesame seeds, taste, and add more lemon juice/tahini/cumin/cayenn as appropriate.
Spread the hummus into a shallow bowl, drizzle with olive oil, and garnish with lemon slices and minced parsley and a sprinkling of paprika
Serve at room temp with warm pita bread and/or fresh vegetables.


GINGER GARLIC HUMMUS

1 garlic clove, peeled and minced
1 1-inch long piece of ginger, chopped
2 15-oz cans garbanzo beans, drained (reserve liquid)
1/4 cup cashew butter
3 Tbs rice (or brown rice) vinegar
1 ½ tsp low salt soy sauce
½ tsp chili-garlic sauce
½ tsp freshly ground star anise
1/4 cup chopped fresh cilantro
1 scallion, chopped
2 whole star anise (optional)

Finely mince ginger and garlic in food processor. Add beans, 3-Tbs reserved bean liquid, cashew butter, rice vinegar, soy sauce, chili-garlic sauce, and ground star anise. Process to coarse puree. Add cilantro and green onion, process just to mix. Transfer to serving bowl, garnish with whole star anise if desired.
post #5 of 12
SOUTHWESTERN TABOULEH

8-oz medium bulgar
3/4 cup canned tamarind nectar
1/4 cup fresh lime juice
1/4 cup light olive oil
2 Tbs grated lime zest
1 med tomato, peeled, seeded, diced
2 serrano chile peppers, diced, stems, seeds and vein removed
1 Tbs grated fresh ginger root
½ tsp ancho chili powder
½ tsp New Mexico chili powder
4 - 6 Tbs chopped fresh cilantro leaves
4 - 6 Tbs chopped fresh mint

Soak bulgar in tamarind/lime juice for about 15 minutes, or until liquid is absorbed
Add olive oil, lime zest, tomato, serrano, ginger, chili powders, cilantro, and mint. Refrigerate 1 - 2 hours before serving
post #6 of 12
Spicy Seafood Salad Imitation Crab Sticks
George Duran


10 imitation crab sticks (available in the frozen fish section of larger supermarkets)
1/2 pound cooked shrimp, chopped
3 scallions, chopped
1/2 cup (light) mayonnaise
3 tablespoons tobiko (flying fish caviar), plus more for garnish (available in Asian markets)
1/2 lemon, juiced
1 tablespoon sriracha hot chili sauce, or other hot sauce
Kosher salt
Finely chopped chives, for garnish

Thaw the crab sticks according to package directions. Pull the crab sticks into strands and put them into a large bowl. Add the shrimp, scallions, mayonnaise, tobiko, lemon juice, and hot sauce. Mix well then taste and adjust the seasoning with salt. Serve in chilled martini glasses garnished with more tobiko and chives.

Shel

post #7 of 12
Thread Starter 
You win the pize!!!Not sure what it is yet though :) The crap sticks souns like a real winner thank you so much.
post #8 of 12
I don't think you really meant that. :talk: :eek: hee hee But I think what you really mean comes across.
post #9 of 12
Here is a simple appetizer that is easy and delicious!

Mushroom Crostinis

1 clove garlic, minced
1 shallot, chopped fine
olive oil
3 1/2 c mushrooms, chopped- any variety
1c fontina cheese, shredded
salt & pepper TT (to taste)
1 french baguette
melted butter
Heat oven to 350 deg.
Slice baguette into 1/4 " slices,brush lightly w/ butter and toast in oven until crispy. Lay slices out on baking sheet, set aside. Saute garlic and shallots in frypan in olive oil, until soft. Add mushrooms, cook for a few minutes more. Salt & pepper TT. mix in fontina cheese. Place a Tbsp of filling on each baguette crisp. Put in oven or a few minutes until cheese melts. Garnish with parsley and/or a mushroom slice Enjoy!
Bon Vive' !
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Bon Vive' !
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post #10 of 12
Don't walk by those eggplants that are cheap right now.
FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #11 of 12
eggplant was running about $1.00 ea. here a couple weeks ago.... cheap down your way now? Recipe suggestions, Jeff?
Bon Vive' !
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Bon Vive' !
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post #12 of 12
I live on variations of baba ganouch.
I dip with pita, chips,bread,etc.
It can be easier.
I even use this as a vege sauce for pizza topped with mozz, roasted garlic etc.
FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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