ISO Veggie Dish Suggestion for Christmas Eve Dinner

[sab1976]

It's tradition that we have appetizers as dinner on Christmas Eve. This year we're planning on having Sweet & Spicy Keilbasa and Cajun Crab Dip. I need one more dish. Something either mostly or all veggies to balance out the other two dishes.

TIA

[Terrytx]

These are all t&t winners

* Exported from MasterCook *

Black Bean "Hummus"

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Appetizers & Snacks

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cloves garlic, peeled
1/2 cup densely packed cilantro, lower stems
removed
1 (15 ounce) can black beans, drained and rinsed
3 tablespoons smooth peanut butter
1 tablespoon peanut oil
2 limes, halved
tortilla chips, bagel chips or pita
triangles, for serving

In a food processor, chop garlic and cilantro. Add beans, peanut butter,
oil and the juice of three lime halves. Process until beans are pureed,
about 1 minute, stopping once midway to scrape the sides of the bowl.
Taste. Add juice from remaining lime half, if desired.

Source:
"Houston Chronicle-2/2/05"
Yield:
"1 1/2 cups"




* Exported from MasterCook *

Garlic and Sun-Dried Tomato Hummus

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Appetizers & Snacks

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
cooking spray
2 (6 inch) pitas, each cut into 10 wedges
1/4 cup water
2 tablespoons chopped oil-packed sun-dried tomato halves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cloves garlic
1 (15 ounce) can chickpeas, drained

Preheat oven to 425 degrees.

Coat a baking sheet with cooking spray. Place pita wedges on pan, and
coat with cooking spray. Bake at 425 for 6 minutes or until golden.

Combine water, tomato, salt, pepper, garlic and beans in a food processor
and process until smooth. Serve with pita wedges.

serving size: 1/4 cup hummus and 4 pita wedges - 175 cal, 1.7g fat, 6.6g
pro, 33.7g carb, 4.5g fiber, 0mg chol, 1.9mg iron, 623mg sod, 52mg calc.





Source:
"Cooking Light-J/F/04"





* Exported from MasterCook *

Jalapeno Artichoke Dip

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Appetizers & Snacks

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (14 ounce) can artichoke Hearts, drained and chopped
1 (6 ounce) package shredded parmesan or asiago cheese
4 green onions, chopped
1/2 cup sour cream, regular or fat free
1/2 cup mayonnasie, regular or fat free
1/4 cup chopped pickled jalapeno slices, drained

Heat oven to 400 degrees. Spray a deep-dish pie pan with non-stick spray
and set aside.

Combine artichokes, cheese, green onions, sour cream, mayonnaise and
jalapeno in a large bowl. Pour mixture into prepared pan and bake for
25-30 minutes until cheese is bubbly and golden. Serve hot.

Source:
"HEB ad"




* Exported from MasterCook *

Lindrusso's Spinach Balls

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Appetizers & Snacks

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

SPINACH BALLS

Recipe By : lindrusso from cooking light board
Serving Size : 20 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 packages frozen chopped spinach -- (10-ounce), thawed
and squeezed dry
2 cups crushed herb stuffing mix -- (Peppridge Farms
seasoned bread crumbs)
1 cup firmly packed grated Parmesan cheese
1/4 cup butter -- melted
4 scallions -- chopped
3 beaten eggs
1 dash nutmeg

Combine all ingredients in a large bowl. Shape into 1-inch balls. Cover
and refrigerate or freeze until ready to bake. Arrange spinach balls on an
ungreased cookie sheet and bake 10 to 15 minutes at 350º or until lightly
browned. Serve with your favorite mustard for dipping.

Makes appx. 45 balls



Source:
"CL BB"

.

Serving Ideas : Maille honey dijon,hot dijon both by "inglehoffer" , creole mustard, Gulden's spicy brown mustard, specialty mustards; the kinds that have herbs and other flavors in them

[dorothyntototoo]

I could make a meal out of this alone. It looks very festive when made in a glass baking pan.

Cinco de Mayo Dip

16 oz. cream cheese, softened at room temp.
16 oz. sour cream
1 pkg. dry salad dressing mix (Ranch, Italian, or your favorite)
1 can black beans, rinsed & drained
1 can corn, drained
¼ green onions, chopped
½ cup red or green pepper, chopped
1 small can sliced black olives
2 cloves garlic, minced (or ½ t. garlic powder)
1 cup salsa
1 cup grated cheese – cheddar or Monterey Jack
Tortilla chips

Combine cream cheese, sour cream and dressing mix and blend thoroughly. Can be made ahead and assembled when ready to serve. Spread in 9x13” pan.

In a separate bow combine remaining ingredients except cheese and tortilla chips. Spoon over cream cheese mixture. Sprinkle cheese over. Cover & refrigerate until serving time. Serve with tortilla chips.

[sab1976]

Thank you! I have made the Spinach Balls before and they were very good. Any other ideas out there?

[Linda in MO]

How about Anitpasto Kabobs, roasted veggies and dip, veggie pizza, black bean salsa, spinach and artichokes in puff pastry, etc.
Funnybone posted this one and it looks good...

* Exported from MasterCook *

Spinach Dip in a Rye Shell

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cold Dip

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 oz 1/3 less fat cream cheese
1/2 cup light mayo
1/2 cup light plain yogurt
1 pkg frozen spinach -- thawed
2 green onions -- finely chopped
4 slices crisp cooked bacon -- finely chopped
1 small clove garlic -- minced
salt and pepper -- to taste
1 round loaf dark rye or pumpernickle

In a bowl, beat cream cheese and mayo until smooth - stir in yogurt.

Squeeze excess water from spinach and chop finely; stir into cream cheese mixture. Add green onions, bacon and garlic. Mix well. Season with salt and pepper to taste.

Slice circle of crust from top of bread. Hollow out loaf, leaving shell at least 1" thick, cutting or tearing removed bread into pieces to serve with dip. Spoon dip into hollowed-out bread. Makes about 2 cup.

Can be served with veggies as well.


NOTES : It's from Canadian Living, but I have lightened it:funnybone at cl

[Farhana]

I have two recipes for you.

Broccoli and Cauliflower fritter:



Make a batter of eggs, black pepper, salt, and water. It shouldn't be two thick or too thin. You could add a pinch of turmeric powder if you have any.

Blanch the vegetables, line them on a paper towel and get rid of excess water by pressing another paper towel on top of them.

Dip the vegetables one at a time and deep fry them.

Serve them hot with chutney.

Edited to add, use florets only!


Potato cake:

Potato
ground blackpepper
salt
fried onion
cilantro/mint leaves- finely chopped
Cumin- a pinch/to taste
Read pepper flakes- if you like it spicy
Egg- beaten

Boil the potatoes. Skin and mash them with a masher/fork. Mix everything else to your taste. make patties using about three tablespoon of the mashed potato. Dip in egg batter, followed by breadcrumb. Pan fry them.

[sab1976]

Thanks again for all the suggestions. I've decided on the spinach dip that Linda in MO posted, with veggies for dipping.