Finger Food

[avnndd]

Index of Finger Foods:


Baked Asiago Cheese (from George Stella, link to his recipes)
Carrot and Prosciutto Roll-ups -- 2g protein and 1/2g ECC per roll-up
Cheddar Parmesan Pecan Crisps (Kevinpa's take on a Rick Bayless recipe) -- 54g protein 8g ecc for entire batch
Cucumber Rafts (from Becky at yahoo! groups, PPBBS)
Dill Deli Rolls (from George Stella, link to his recipes)
Kevin's Biscuit Barbeque Cups
Lacy Cheese Snacks (from ROC) -- protein/carbs depend on cheese
Mock Goldfish Crackers (from George Stella, link to his recipes)
Mushroom Caps stuffed with Quick Curried Spinach, 6g ECC & 6g protein
Pakora Fritters -- 6G protein, 9g ECC for 1/6th of recipe; 5g protein, 7gECC for 1/8th recipe
Baked Pepperoni Chips (from George Stella, link to his recipes)
Roll ups, zucchini or cucumber with smoked salmon (from cmcole)
Salsa Bites -- 2.69g protein, 1g ECC per bite (from BethB, originally from Skye on the eatprotein website)
Savory Holiday Mini-tarts (quiche, pizza, cheese ball variations)
Taco Meatballs (link to recipe)
Wasabi Nuts (link to recipe from cmcole)

[avnndd]

Here is a recipe that I made with my after-school cooking class...the kids loved making them, they were super-easy, and quite tasty!

http://www.lowcarbluxury.com/recipes/recipe-snackhot07.html

[Gaelen]

MUSHROOM CAPS, STUFFED WITH QUICK CURRIED SPINACH -- 6g protein, 6g ECC

Recipe By : Gaelen
Serving Size : 2 mushrooms/person Preparation Time : 20-30 min.
Categories : vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 oz spinach -- frozen, chopped or leaf, thawed
1/2 cup red onion -- chopped
1/2 cup mushrooms -- chopped
2 T. butter
1/2 teaspoon red pepper flakes
1/2 teaspoon ground ginger
1/2 teaspoon ginger root -- grated
1/2 teaspoon ground cinnamon
1 tsp. curry powder
1 T. garlic -- finely chopped
1 ounce orange juice, frozen concentrate -- frozen
2 T. water
1/4 cup sour cream
1/2 cup ricotta cheese -- whole milk
1/4 teaspoon ground cumin
10 mushroom caps -- about 2-3" in diameter

Spray or brush 10 Portobello mushroom caps (about 3" diameter) with oil
and grill, gill side down, 2-3 min. on each side until tender. Set aside.

Partially thaw the spinach in the microwave and press dry.

Melt the butter and saute the onion, mushrooms, ground spices, and dried
chile pepper flakes until the onions and mushrooms are softened.

Stir in the partially thawed spinach, orange juice concentrate, water and
garlic, and steam for 3-4 minutes or until the spinach is warmed through.

Remove from the heat and stir in the sour cream and ricotta cheese. Spoon
the mixture into the grilled mushroom caps. Serves 5-6 depending on the
size of the mushrooms (2 per person).

Yield: 10-12 stuffed mushrooms

Per Serving : 370 Calories; 36g Fat (84.0% calories from fat); 6g Protein;
9g Carbohydrate; 3g Dietary Fiber; 97mg Cholesterol; 378mg Sodium.

[Gaelen]

Pakora Fritters -- 6G protein, 9g ECC for 1/6th of recipe; 5g protein, 7gECC for 1/8th recipe

Recipe By : Gaelen, inspired by a recipe from Mollie Katzen's Moosewood Cookbook
Serving Size : 6-8 Preparation Time : 45 min.
Categories : vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup chickpea flour
1/2 teaspoon cayenne
1 1/2 teaspoons turmeric
1/2 teaspoon salt -- or to taste
1 teaspoon ground cumin
1 cup water
2 whole eggs -- beaten
3/4 cup cauliflower flowerets
1/2 cup mushrooms -- coarsely chopped
3/4 cup broccoli florets
1/2 cup zucchini -- chopped
1/2 cup green onion -- chopped
extra virgin olive oil or peanut oil for
pan frying

Mix all dry ingredients together with a whisk to make sure there are no lumps.

Beat the eggs and add them to the batter, along with half the water. Whisk vigorously until all of the lumps are dissolve, gradually adding the balance of the water as needed. Batter should be thick.

Fold in your choice of the chopped vegetables.

Heat one cup of olive oil in a saucepan narrow enough that a cup of oil fills it to about 1/2 inch deep. Heat to a temp. of around 270 degrees.Drop batter by rough tablespoons into the hot oil, a few pieces at a time. Fry on one side for 2-4 min. or until golden; then turn to fry on the opposite side. Drain and serve with sour cream, cucumber raita or hot curry sauce.

Inspired by the Pakora Fritters recipe from the "Moosewood Cookbook" by Mollie Katzen. The original recipe didn't use eggs, and used more chickpea flour and different spices. This makes 6 servings as a main course, 8 or more servings as an appetizer or depending on fritter size.

Per Serving (1/6th of recipe): 93 Calories; 3g Fat (25.3% calories from fat); 6g Protein; 12g Carbohydrate; 3g Dietary Fiber; 62mg Cholesterol; 216mg Sodium.

Per Serving (1/8th of recipe): 70 Calories; 2g Fat (25.3% calories from fat); 5g Protein; 9g Carbohydrate; 2g Dietary Fiber; 47mg Cholesterol; 162mg Sodium.

[banshee]

Last night I had to try the taco meatball recipe (http://www.proteinpower.com/forum/showthread.php?t=134) that Aaron posted to the board. What a yummy recipe! I actually made it as a dinner rather than an appetizer, and friends who were over and tried it were raving about how good it was. I had some of the leftovers for lunch today, and they reheated well in the micro.

Just wanted to give my thumbs up for this recipe!

[Gaelen]

(originally posted by Becky (meaniemouse) at yahoo! group PPBBS)

Cucumber Rafts
(from, PeakMarket.com)

cooked chicken, finely chopped 3/4 cup
celery, finely chopped 1/3 cup
pimiento, chopped 2 tbsp
mayonnaise 2 tbsp
-salt & pepper to taste-
1 medium cucumber, trimmed

In a medium bowl; blend together chicken, celery, pimiento, mayonnaise, salt
and pepper. Cover and refrigerate for 2 hours.
Using a sharp knife, cut cucumber into 1/4 inch (.5 cm) thick slices. Place
in bowl, cover and refrigerate until ready to use.
To assemble, drop a spoonful of chicken mixture into the centre of each
slice of cucumber and arrange on platter. Serve or chill until ready to
serve.
Serves 10

More recipes available at http://www.PeakMarket.com

[BethB]

Salsa Bites

Apologies to the original author...I pulled this from the eatprotein.com bbs in 2003 but don't have the author's name. I am thinking Elle??? Anyway here it is.

11 oz cream cheese, softened
1/3 c thick and chunky salsa
2 eggs
1/2 c shredded cheddar
2 T black olive (I omit this)
1 T chopped green onion
1 garlic clove, pressed
1/4 c sour crem
2 T chopped fresh cilantro

Preheat oven to 350. Whisk cream cheese in mixing bowl until smooth. Whisk in salsa and egg until well blended. Stir in cheese, olives, green onions and garlic. Or use spoon if the whisk doesn't work.

Spray mini muffin pan with oil spray. Fill muffin cups to top.

Bake 15-18 min. or until center is set. Let cool and remove.

Spread tops with sour cream and spread cilantro over top.

Beth's note: I've never added the sour cream or cilantro. Minus the olives, this comes in at .8 ECC per "bite", 58 cal, and 2.69g protein.

[Gaelen]

Beth...way to go with the recipes posts, lady! Actually, I think Salsa Bites came from Skye, though...
Elle was responsible for magic sauce. ;)

[Gaelen]

Giada DiLaurentis just made these little snack bites on her cooking show Everyday Italian. They seem like a great way to get some veggies and a hit of protein into snacking...and they'd make a very nice, plan-friendly appetizer. I increased the number of slices of prosciutto to reduce the amount of carrots that are stuffed into each roll-up.

No counts, but 1/2 cup of grated raw carrot has a total of 4g ECC, and 1 thin slice of prosciutto has only a trace of carbs and 2.5g protein, so the entire recipe (all eight roll-ups) has about 4g ECC and 10g protein. This recipe was so simple, I'm typing from memory--here goes:

Carrot and Prosciutto Roll-ups -- makes 8 pieces, 2g protein and 1/2g ECC per roll-up

4 slices of prosciutto, cut in half across the middle into eight shorter pieces
1/2 cup finely shredded carrot (1 large carrot)
8 small fresh basil leaves
2 tablespoons balsamic vinegar
4 tablespoons extra virgin olive oil
toothpicks

Mix together the balsamic vinegar and olive oil, and then stir in the shredded carrots. Toss to coat.

Cut each slice of prosciuto in half cross-wise so that you have 8 shorter pieces. On one narrow end of each piece of prosciutto, put about a tablespoon of the shredded carrots and dressing, and one leaf of basil.

Roll the prosciutto around the carrots and basil, and use a toothpick to secure.

Enjoy!

[Miss Mousie]

I'm trying to get back on the Protein Power and I've been watching George Stella's Low Carb and Loving It! on the Food Network. He has some excellent recipies for snacks which I tried today. I don't know if we can post the recipies here so I'll just give you the basics and you can go to www.foodnetwork.com and look them up.

One was his Mock goldfish crackers using Kraft Deluxe American Cheese seasoned with salt, chilli powder and garlic powder. You wouldn't think that this could taste good but when you cut of the slices of cheese into tiny bites and bake them they puff up into crispy yummy bites that taste remarkably like a gold fish cracker.

The other thing was baked Asagio Cheese. You cut Asagio into 1/4" thick pieces and bake for about 7 min. until melted and crispy looking not burnt. George Stella used Colby Cheddar but I like the Asagio.

Then there is baked peperoni chips. Bake in oven til crisp. Very good.

The topper was the Dill Deli Rolls. Essentially it's a cream cheese spread with dill, green olives stuffed w/pimetos spread on Turkey or Ham deli meat with a dill pickle spear in middle and all rolled up together. Yummmmmy.

I'm in snack heaven now.

Sandy

note from Gaelen: Here is the link directly to recent shows from Stella in Low Carb and Lovin' it (http://www.foodnetwork.com/food/show_ll/0,1976,FOOD_16177,00.html). Three of these recipes appear in the episode "No Cheating." There's also a link to Stella's recipe site in the Protein Power Kitchen forum, in the thread for Links to online recipes. (http://www.proteinpower.com/forum/showthread.php?t=20) Stella has been really inventive in creating new ways of eating, and his first cookbook is terrific. Thanks for the reminder of these recipes, Miss Mousie!

[Gaelen]

These tarts were split out from a post by CM Cole.

Savory Holiday Tarts

Please refrigerate (or freeze) finished tarts!
Pastry:
½ cup butter, soft[/FONT]
3-oz. cream cheese, soft[/FONT]
1 cup Chefs' Flour Blend[/FONT]
Blend all together in a medium bowl. Cover and chill until easy to handle, (about 20 minutes). Using a 1-¾" mini tart pan, divide dough into 24 balls and press each ball into bottom and up sides of pan. (Note: I use the pestle from a mortar set, dipped in flour, or I can recommend ordering a Tart Tamper for $3.49 from Sugar Craft online at http://www.sugarcraft.com/catalog/pans/casta-cheese.htm)[/url
Fill each with 1 tsp of filling (each filling recipe below makes 24 tarts). Bake all tarts at 325 for 20 to 25 minutes until fillings are set and tarts are golden.

[U]Mini Quiche Tarts: Mix 1 beaten egg with a dash of salt and pepper, 2 Tbsp grated cheese, 3 Tbsp pre-cooked real bacon bits, 2 tsp chopped onion, 1 tsp dried parsley, 1 Tbsp cream. Divide among tarts. Finely dice one small Roma tomato, and sprinkle evenly on top of all the tarts.

Mini Pizza Tarts: Spoon ½ tsp low carb pizza sauce into each tart. Top with your favorite finely diced vegetables (onion, peppers, canned mushrooms), optional. Sprinkle with mozzarella and top each tart with one pepperoni.

Mini Cheese Ball Tarts: Bake tart shells before adding fillings; let cool in pans. Mix 8 oz. cream cheese, softened, with 2 Tbsp each finely diced onion, diced green pepper, and 1 tsp Worcestershire sauce. Add 1 cup finely diced No-Sugar-Added cooked ham. Pipe from a large-sized, star-tipped pastry bag into each baked tart shell. (You can also drop small spoonfuls into shells). Decorate with tiny wedges of unpeeled cucumber and tiny wedges of grape tomatoes

This recipe originally appeared at http://lowcarbdietchefs.safeshopper.com

[Belfrybat]

Gaelen, is there something missing in the list of ingredients in the Pakora Fritter recipe? Directions read: "Mix all dry ingredients together. Beat the eggs and add them to the batter, along with half the water..." The only dry ingredients I see are the spices. What is used for the batter? Thanks.

[Gaelen]

Gaelen, is there something missing in the list of ingredients in the Pakora Fritter recipe? Directions read: "Mix all dry ingredients together. Beat the eggs and add them to the batter, along with half the water..." The only dry ingredients I see are the spices. What is used for the batter? Thanks.

Good catch, BelfryBat! The chickpea flour (besan) that makes up the batter got lost in the copy/paste from the old board, although the counts were right. I've edited the recipe and double-checked the counts to show the chickpea flour and make sure the counts for both servings of 6 and servings of 8 were included. Thanks for letting me know!

[cmcole]

Roll-Ups
by C.M. Cole

Sorry, no nutritional breakdown, as it was just one of those "throw together" experimental things that turned out well.

Take a zucchini (or cucumber if you wish) and slice it on a box grater or mandolin lengthwise.

Spread with softened cream cheese

Place smoked Salmon on the cheese, and roll up.

Secure with a toothpick.

For me, it's hard to eat just one, or to even share them with others.

Refrigerate any leftovers, or make them in advance and refrigerate until ready to enjoy.

[kevinpa]

Kevin's Biscuit Barbeque Cups

6 large muffin tin servings …… 3.5 ecc 12 protein including biscuits


1 lb ground beef
1 stalk finely chopped celery
4 green onions ,about 4 inch chopped
1/2 cup LC barbecue sauce , see below
1/4 teaspoon salt
Carbquik biscuits dough, see below
shredded cheddar cheese


1. Preheat oven to 400 degrees.
2. Brown beef, celery, and onion.
3. Drain.
4. Stir in BBQ sauce and salt.
5. Simmer uncovered for 3 minutes.
6. Place biscuit dough into each well of an ungreased large muffin tin.
7. Press dough firmly onto bottoms and up sides of cups.
8. Spoon about 1/4 cup of beef mixture into each biscuit cup.
9. Bake 10 to 13 minutes or until edges of biscuits are golden brown.
10.Place shredded cheese on top and return to oven just until cheese melts.
11.Let stand one minute.

Biscuit Dough
1 cup carbquik
1/4 cup resistant wheat starch
1/4 cup wheat protein isolate 5000
1 1/2 teaspoon Diabeti Sweet (or granular erythritol/splenda mix)
2 tablespoons softened butter
3/4 cup heavy cream

In a mixing bowl, combine ingredients until the dough forms a ball. Turn onto a flour dusted surface.(I used WPI) Fold the dough in half and knead a half a dozen times adding enough flour to keep dough from sticking to your hands.

Barbeque Sauce (can add heat...I prefer these sweet barbeque)
1/2 cup heinz 1 carb catsup
1/4 cup balsamic vinegar
1/4 cup water
3 green onion chopped
1 1/2 teaspoon Diabeti Sweet brown sugar substitute
1 1/2 teaspoon prepared mustard
1 1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper

http://i43.photobucket.com/albums/e352/kevinpa/PP%20recipes/DSC00023.jpg

[Missy]

OMGoodness KEVIN!!!!!!!:D I'm gonna DIEEEEEEE!!!!

Pictures are worth a MILLION!!!!!:D :D :D

[cmcole]

I found this recipe here http://www.gourmetsleuth.com/wasabinuts.htm

Wasabi Nuts
Recipe from the California Almonds Are In site.

I N G R E D I E N T S
1 egg white
1 tablespoon water
1 pound (3 cups) whole natural almonds, peanuts, or nut of choice
2 tablespoons wasabi powder
2 teaspoons coarse salt
2 teaspoons cornstarch


I N S T R U C T I O N S
Preheat oven to 275°F. Line a sided baking sheet with greased foil or parchment paper. Whisk egg white and water together until foamy. Add almonds and toss to coat. Transfer to a sieve; toss gently and let drain.

Stir together wasabi powder, salt and cornstarch in a large bowl. Add almonds and toss to coat. Spread almonds on baking sheet in a single layer, and bake 30 minutes. Gently stir, reduce temperature to 200°F and continue baking 20 more minutes. Let cool completely before serving. Serve, or store airtight for up to a week.

Nutritional analysis (based on almonds): 173 calories, 6 g protein, 14 g fat, 1 g saturated fat, 9 g monounsaturated fat,
3 g polyunsaturated fat, 0 mg cholesterol, 6 g carbohydrates, 4 g fiber, 1 mg vitamin E, 238 mg sodium, 78 mg calcium


I don't know what you could sub for the cornstarch but I am sure someone else might have some suggestions.

[kevinpa]

This is a small twist of a recipe from The 150 Best American Recipes: Indispensable Dishes From Legendary Chefs and Undiscovered Cooks by Rick Bayless.

Cheddar Parmesan Pecan Crisps (makes 36 crisps at 54 g. protein 8 ecc for the entire batch.)

1 cup shredded cheddar
1 1/4 cup Kraft grateded parmesan
1/2 cup pecans
2 T fresh thyme leaves

I put all ingredients in a mini prep food processer and pulsed about 5 times.
I then spooned heaping teaspoons on a parchment lined cookie sheet and baked in a preheated 400 degree oven for 6 to 8 min until golden brown and crispy.

YUMMO!!! :thumbsup:

http://i106.photobucket.com/albums/m273/kevinpa1/cwc03.jpg

http://i106.photobucket.com/albums/m273/kevinpa1/cwc07.jpg

http://i106.photobucket.com/albums/m273/kevinpa1/cwc08.jpg

http://i106.photobucket.com/albums/m273/kevinpa1/cwc09.jpg

[Runningouttaclothes]

Hi Y'all! I just joined this forum and wanna say HELLO first!! :D

I make these Lacy Cheese Snacks when I want some CRUNCH!!!

For one person, I cut a 1" piece of cheese from the 540g block. I cut it into about 8 pieces and place on a microwave-safe plate. I microwave on high for about 1 1/2 minutes - until all the cheese has melted and started looking like a big lace cookie! I make sure the center is evenly cooked, not 'runny'. You should see a nice golden colour developing if you use white cheddar. Remove from micro and immediately drain off the resulting melted butter. Then slip a knife under the lace 'cookie' and and peel it off plate - place on paper towel to blot. Let it cool and it will harden to a wonderful CRUNCH! Then just enjoy the snack.

Sometimes I add a sprinkle of cayenne pepper for zing.

ROC (acronym for my username Running Outta Clothes)