Healthy Recipes - Christmas Party Appetisers

27 November 2006

Parmesan Zucchini Twists

2 medium zucchini (about 1lb)
1 tblsp extra-virgin olive oil
1/4 tsp dried thyme
1/8 tsp salt
1/8 tsp freshly ground black pepper Pinch of red pepper flakes
1/3 cup freshly grated Parmesan cheese

METHOD
Preheat oven to 230°C (450°F). Line a baking sheet with parchment paper or foil.
Cut zucchini lengthwise into quarters, then cut into 2-inch-long sticks. Combine zucchini, oil, thyme, salt, black pepper, and pepper flakes in a medium bowl, and toss to coat.
Transfer zucchini sticks to baking sheet, with a flesh side facing down. Roast until just softened and golden, turning so other flesh side is up halfway through, about 15 minutes.
Carefully turn pieces skin side down. Sprinkle evenly with cheese and continue roasting until cheese has melted, about 2 minutes. Serve warm.

Make-Ahead: Zucchini can be cut up to 1 day ahead and refrigerated in a covered container until ready to use.

Makes 10 (3-piece) Servings

Salmon Mousse

1 cup nonfat or low-fat plain yogurt
1/2 cup cold water
1 envelope unflavored gelatin
1 425g (15 oz) can pink salmon, drained
2/3 cup reduced-fat sour cream
1 170g (6 oz) jar prepared horseradish, drained and squeezed dry (about 1/4 cup)
3 tblsp finely chopped red onion
1 tblsp chopped fresh dill or 1/2 tsp dried dill, crumbled
1 tblsp Worcestershire sauce
1/2 tsp paprika
Chopped dill for garnish (optional)
60 cucumber slices or low-sodium whole-grain crackers

METHOD
Place yogurt in a paper towel-lined mesh strainer and set over a bowl. Let drain for 10 minutes.

Place water in a small saucepan, sprinkle gelatin over water, and let soften 1 minute. Heat mixture over low heat, stirring, until gelatin dissolves, about 3 minutes. Do not let boil.

Purée yogurt, gelatin mixture, salmon, sour cream, horseradish, onion, dill, Worcestershire sauce, and paprika in a food processor.

Lightly coat a 1-quart fish mold, decorative bowl, terrine, or loaf pan with cooking spray; spread mousse evenly in pan. Cover and refrigerate until set, at least 12 hours or overnight.

Just before serving, run a thin knife around edges of pan and invert mousse onto a platter. Sprinkle with chopped dill, if using, and surround with cucumber slices or crackers. Serve.

Make-Ahead: Mousse can be made up to 1 day ahead. Keep chilled in mold, covered with plastic wrap, until ready to serve.
Makes 20 (3-tablespoon) Servings

Veggie Quiche Cups

3 large eggs
1 285g (10 oz) package frozen chopped spinach
3/4 cup shredded reduced-fat cheese
1/4 cup diced red or green peppers
1/4 cup diced onions
Salt to taste

METHOD
Heat oven to 180°C (350°F)
Line 12 cup muffin pan with foil baking cups, spray the cups with the cooking spray.
Thaw and drain spinach - wring it out by hand
Mix the spinach, egg substitute, cheese, peppers, onions, hot pepper sauce, salt in a bowl.

Fill the foil cups with the mixture.
Bake at 180°C (350°F) for 20 minutes, testing so that a knife inserted in the middle comes out clean.
Remove from cups to serve.

Makes 12 mini quiches

Spinach Stuffed Mushrooms

1 package frozen spinach
24 – 36 small to medium mushrooms (sized to be manageable to pick up and eat by hand)
Salt to taste
Pepper to taste
1/2 cup reduced fat cheese
Olive oil for cooking - about 2 tblsp

METHOD
Defrost the spinach and wring out excess water.
Place the spinach in a bowl, cover, and cook in the microwave on high for 3 minutes. Remove the mushroom stems, chop the stems, saute them with a little olive oil.
Remove and add to the spinach.
Take the mushroom caps and gently saute them in olive oil for 3-4 minutes.
Add salt and pepper to taste to the spinach and sauteed chopped stems.
Place caps on plate, stuff each with a spoonful of the spinach mixture.
Top each cap with a little shredded cheese

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