Recipes: Appetizers « ForkBytes

Smoky Black Beans with Fire-Roasted Tomatoes

Smoked paprika lends a distinctively delicious flavor to this simple bean and tomato combination. This versatile main dish can be served on its own, over brown rice or another whole grain, wrapped in a whole-grain tortilla or flatbread, or even alongside tortilla chips as an appetizer. Add toppings as desired (Perfect Pan-Seared Chicken, lettuce, salsa, etc.) and enjoy!

Serves 4

2 tablespoons extra-virgin olive oil
1/2 cup chopped onion
2 garlic cloves, pressed
2 14.5-ounce can diced fire-roasted tomatoes, drained
2 tablespoons canned, chopped green chilies
4 cups cooked black beans (2 15-ounce cans black beans, rinsed and drained)
dash chili powder
1/2 teaspoon cumin
1/4 to 1/2 teaspoon ground red pepper (optional)
1 teaspoon smoked paprika
2 tablespoons chopped cilantro or parsley
sea salt and freshly ground black pepper to taste

Heat oil in a wok or sauté pan. Add onions and garlic and cook until tender. Add tomatoes and chilies and cook, uncovered, 5 to 8 minutes, or until mixture thickens slightly. Stir in beans, chili powder, cumin, red pepper (if using), paprika, and cilantro or parsley. Cook until heated through; taste and adjust seasonings as needed.

Pumpkin Hummus

Note: this piece first appeared in the November 2008 issue of Clark Wellness ForkBytes.

This month’s recipe is from Olga Berman, food enthusiast in the D.C. area. Check out her blog Mango & Tomato for more recipes and food photos and musings!

1 cup cooked chickpeas
1 cup pumpkin purée, preferably fresh
2 tablespoons tahini
juice of 1/2 lemon
3 roasted garlic cloves
2 tablespoons olive oil, plus more as needed and for drizzling
1/4 cup water, plus more as needed
sea salt to taste
freshly ground black pepper to taste

In a blender, combine all ingredients and purée until completely smooth. If needed, add more oil and/or water to achieve desired consistency. Serve drizzled with extra olive oil.

Cinnamon-Agave Nut Mix

Note: this piece first appeared as the September 2008 ClarkWellness.net Recipe of the Month.

Makes 1 cup

These seasoned nuts are a delicious addition to any dessert or served over fruit. They also make a lovely snack on their own! Agave nectar is a low–glycemic index natural sweetener available in health food stores and in the natural foods section of large supermarkets.

1 cup mixed nuts
2 tablespoons agave nectar
1 teaspoon ground cinnamon
1/2 teaspoon sea salt

Place a wok or large skillet over medium high heat. Add nuts and toast, stirring constantly. During toasting, drizzle agave nectar and sprinkle cinnamon and salt over nuts. Continue to stir and toss until nuts are well coated. Cool before serving.

Tamari Almonds

Note: this piece first appeared in the September 2008 issue of Clark Wellness ForkBytes.

Makes 1/2 cup

1/2 cup whole raw almonds
2 to 4 tablespoons tamari (naturally brewed soy sauce)

Preheat oven to 350°F.

Spread almonds on a small baking sheet lined with parchment paper and roast in pre-heated oven for about 15 minutes or until lightly toasted. Combine with tamari, return to oven, and cook an additional 5 to 10 minutes or until dry. Remove from oven and cool before serving.

Khobz Eftir (“Bread Pie”)

Note: this piece first appeared in the July 2008 issue of Clark Wellness ForkBytes.

Contributed by Sara Scott (learn about Sara)

A note from Sara: This bread is something that my host Mom, Ja-Ja, makes quite often. They call it a “galette,” but the recipe comes from Algeria, so I often call it Algerian bread. She makes it from memory, so I did my best trying to write it down, especially using customary measurements for us Americans. 1 cup of milk may be used instead of one of the cups of water, if desired, and you may add other ingredients to suit your taste!

1 pound semolina flour
1/2 teaspoon of salt
1 cup oil (vegetable, sunflower, or olive, preferably)
2 cups water

In a large bowl, mix the flour and the salt. Add the water and stir until well blended. Stir in the oil and continue stirring, again until well blended.

Knead briefly on a floured surface. Add more water to obtain a firmer dough, if necessary. Divide the dough into three balls of equal size.

Place a large sauté pan over medium heat on the stovetop.

Take one ball of dough and continue pressing down on it using the palms of your hands until the dough forms a round shape with the thickness of about 1/2 inch. Make sure that the flat wheel of dough can still lay flat on the pan you are using. When forming the round shape with your palms, start in the center and work your way outwards, moving around in a spiral manner. To form the edges, put one palm on top of the dough round and the other palm along the side, facing the center of the dough round, and work around the dough to form a firm and smooth edge, still about 1/2-inch thick. The process may need to be repeated more than once, even a few times.

Place the round on the heated pan. Grease or oil may not be necessary for the bottom of the pan, but you can use it if you desire. Using a fork, poke holes around the dough round numerous times (about 30 times, more or less). After 3 to 4 minutes flip the bread over and poke holes on this side with the fork in the same manner. Flip the bread over as many times as necessary until the surface of the bread browns on each side and the bread is hard.

While the dough rounds heat in the pan, form the other dough balls into dough rounds as described above. Serve the bread hot or at room temperature, whole or cut into triangle slices using a pizza cutter.

Chickpea Flour Mini Pizzas

Note: this piece first appeared as the June 2008 ClarkWellness.net Recipe of the Month.

Makes 8 to 10 mini pizzas

These delicious pizzas make a delightful and elegant appetizer when topped with marinara sauce, finely diced peppers, and chopped herbs. They also make adorable kid-friendly fare when topped with olive “eyes” and zucchini “smiles.” Chickpea or garbanzo bean flour is available in natural foods markets.

1/2 cup chickpea (garbanzo bean) flour
1/3 cup water
1 tablespoon extra-virgin olive oil, plus an additional 1 teaspoon for drizzling
heaping 1/4 teaspoon sea salt
1 teaspoon mixed dried herbs
1/4 teaspoon garlic powder
spray oil
toppings of choice (marinara sauce, veggies, herbs, proteins, cheese, etc.)

In a bowl, whisk together the chickpea flour, water, 1 tablespoon olive oil, sea salt, herbs, and garlic powder. Using spray oil, generously grease a medium skillet and place over medium to high heat. When the skillet is hot, drop in the batter by tablespoons. Cook the “pancakes” about 2 to 3 minutes on each side. Remove to a paper towel to drain briefly. Add toppings of choice. If desired, place the mini pizzas under the broiler briefly to warm toppings and melt cheese, if using, before serving. Makes 8 to 10 mini pizzas.

Olive-Walnut Pâté

Note: this piece first appeared in the May 2008 issue of Clark Wellness ForkBytes.

Makes about 2 cups

2 cups green salad olives, drained
1 1/2 cups toasted walnuts
1/2 cup extra-virgin olive oil
sea salt to taste

Place all ingredients in a food processor and process until smooth. Serve with toasted whole-grain pita bread.

White Bean Spread with Thyme

Note: this piece first appeared in the June 2007 issue of Clark Wellness ForkBytes.

2 cups cooked cannellini or navy beans (or 1 14.5-ounce can, rinsed and drained)
3 tablespoons lemon juice
1 clove garlic, chopped
1 tablespoon red onion, chopped
sea salt to taste
3 tablespoons extra-virgin olive oil
1 tablespoon flaxseed oil
1/2 cup water
2 tablespoons chopped fresh thyme

Combine all ingredients except water and thyme in a blender or food processor. Process until completely smooth, adding water gradually as needed until desired consistency is reached. Stir in thyme and serve.

Butternut Apple Skewers

Note: this piece first appeared in the October 2005 issue of Clark Wellness ForkBytes.

These skewers feature delicious sweet-tasting butternut squash and lovely fall apples. They are fabulous for parties and to have on hand for snacks; they keep about 3 days in the refrigerator.

Makes 8 to 10 servings

2 tablespoons no-taste oil (such as safflower or sunflower) or melted coconut butter
2 tablespoons almond or cashew butter
2 tablespoons pure maple syrup
3 teaspoons cinnamon
2 teaspoons nutmeg
juice of 1 lemon, divided
1 medium butternut squash, peeled and cut into 3/4-inch pieces
3 to 4 apples

Preheat oven to 375°F. Soak 8 to 10 wooden skewers in water.

In a large bowl, whisk together oil or coconut butter, nut butter, maple syrup, cinnamon, nutmeg, and about half the lemon juice. If necessary, add a bit of water (the mixture should be the consistency of a thick dressing).

Add the squash pieces and toss to coat evenly. Remove the squash pieces with a slotted spoon and place on a baking sheet. Set the remaining dressing mixture aside. Place the baking sheet in the oven and bake at 375°F for 20 minutes, then remove from oven and allow to cool briefly.

Cut the apples into 3/4-inch pieces and toss with remaining lemon juice. Coat with remaining dressing mixture.

Drain skewers and thread alternating squash and apple pieces on them. Place skewers on a baking sheet and bake at 375°F for 15 minutes or until squash and apples are tender. Serve warm or at room temperature.

Roasted Autumn Vegetables

Note: this piece first appeared as the October 2005 ClarkWellness.net Recipe of the Month.

Serves 6–8

Oven-roasted autumn vegetables are a delicious way to celebrate the fall harvest. This easy preparation method can be used for a combination of many veggies or for just one or two for a colorful and tasty side dish. This recipe makes a beautiful appetizer or snack, too!

1 butternut squash
1 pound carrots
2 to 3 parsnips
1 celeriac
1 rutabaga
1 turnip
2 tablespoons extra-virgin olive oil
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried sage
sea salt and freshly ground black pepper to taste

Preheat oven to 400°F.

Prepare vegetables by washing, peeling if desired (celeriac must be peeled), and cutting into bite-sized pieces, and place in a large baking dish in one to two layers. Pour oil over vegetables and sprinkle herbs, salt, and pepper. Combine.

Cover and bake 30 minutes, then remove cover, stir, and bake uncovered an additional 20 to 30 minutes until vegetables are tender and delicious.

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