a little of each

A family's cookbook

No-Onion Salsa December 27, 2012

Filed under: Appetizers — alittlemoreofeach @ 11:45 am
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img_3636This salsa also doubles as a great meal when it is topped with shrimp and called “gazpacho.”

Ingredients

  • 1 (20 oz) can whole, peeled tomatoes, chop by hand
  • 2 fresh tomatoes, diced
  • 2 avocados, diced
  • juice and pulp from 1 large lemon
  • 2 cloves garlic, minced
  • 1 each: red, green and yellow jalapeno peppers, stems and seeds removed, diced
  • chopped green chile, canned or fresh roasted
  • ¼ cup cilantro
  • salt and pepper to taste

Instructions

Mix all ingredients in a bowl including the juice from the canned tomatoes. Refrigerate for one hour and serve with tortilla chips.

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Garlic Stuffed Mushrooms December 21, 2012

Filed under: Appetizers — alittlemoreofeach @ 12:56 pm
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English: A basket of garlic (allium sativum) o...

 

Ingredients (serves 4 to 6)

  • 2 heads garlic, cloves separated and peeled
  • 1 cup heavy whipping cream
  • 1 teaspoon salt
  • 1 cup panko or white, unseasoned bread crumbs
  • 24 large button or cremini mushrooms, stems removed $
  • 2 teaspoons olive oil
  • 1/4 teaspoon freshly ground black pepper

Instructions

In a small saucepan over low heat, slowly cook garlic and cream until garlic is soft enough to mash with a spoon, about 45 minutes. (Cream will be reduced and thick.) Remove from heat and mash garlic into cream with a fork, making a rough purée. Stir in salt and panko and mix thoroughly.

Preheat oven to 450°. Lay mushroom caps, top side down, on an oiled baking sheet. Brush edges with oil and fill centers with garlic cream.

Bake until starting to brown, about 15 minutes. Let sit 5 to 10 minutes. Lift mushrooms from any released liquid and arrange on plates or a platter. Sprinkle with pepper.

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Baked Brie with Apples and Cranberries December 20, 2012

Filed under: Appetizers — alittlemoreofeach @ 9:12 pm
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Ingredients (serves 8)

  • 1/2 cup chopped apple
  • 1/4 cup sliced almonds
  • 1/4 cup dried cranberries
  • 1 T brown sugar
  • 1/4 t cinnamon
  • 1T butter, melted
  • 1 round (8 oz.) Brie cheese

Instructions

Preheat oven to 350. Coarsely chop apple. Combine apple, almonds, cranberries, brown sugar and cinnamon. Mix gently. Stir in butter until ingredients are just moistened.

Cut Brie in half horizontally. Place one half of Brie, rind side DOWN, on a small baking dish. Spoon half of the apple mixture onto the bottom half of the Brie, spreading evenly. Top with the remaining half of Brie, rind side UP. Spoon the remaining apple mixture over the top.

Bake 12-15 minutes or until cheese is soft and just begins to melt.

Serve with toasted sliced of French bread, apple wedges, or assorted crackers.

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Vietnamese Shrimp Lettuce Wraps

Filed under: Appetizers — alittlemoreofeach @ 8:39 pm
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Ingredients (8-10 appetizer servings)

  • 3/4 pound (16 to 20 per lb.) raw shrimp, peeled and deveined
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (3 3/4 oz.) cellophane noodles
  • 2 tablespoons rice vinegar
  • 1/2 to 1 teaspoon hot chile flakes
  • 2 tablespoons fresh lime juice (about 3 small limes)
  • 2 cloves garlic, minced
  • 1 tablespoon sugar
  • 4 tablespoons Asian fish sauce (nuoc mam or nam pla)
  • 2 heads Boston or butter lettuce, cores trimmed and leaves separated, rinsed, and drained
  • 1 large carrot, peeled, ends trimmed, and grated lengthwise into ribbons
  • 1/4 cup basil leaves
  • 1/4 cup cilantro leaves
  • 1/4 cup mint leaves
  • 1/4 cup peanuts, finely chopped

Instructions

Put shrimp, salt, and pepper in a pot and add cold water to just cover shrimp. Bring water to a boil, then reduce heat to a simmer and cook until shrimp are bright pink and tails are curled, about 1 minute. With a slotted spoon, transfer shrimp to a colander and let cool.

Put cellophane noodles in a medium pot and cover with hot water. Cover pot and set aside until noodles are softened, at least 15 minutes. Drain noodles and (using kitchen scissors) cut into 2- to 3-inch pieces. Return noodles to pot, drizzle with rice vinegar, and toss. Cover and set aside.

In a small bowl, mix chile flakes and lime juice and let sit several minutes. Add garlic, sugar, and fish sauce; whisk until sugar is dissolved. Transfer sauce to a serving dish.

To assemble wraps, arrange some noodles in the middle of each lettuce leaf and top with 1 shrimp. Garnish with carrot, basil, cilantro, mint, and peanuts. Tuck up the bottom of each leaf and fold sides inward to eat. Drizzle with or dip into sauce.

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