All posts filed under: Appetizers

Roasted Eggplant w/ Tahini Sauce and Feta

Published by Joanne

Roasted eggplant with green tahini sauce is very similar to the marinated eggplant recipe. However this one has feta! Ingredients:Chinese eggplantolive oilsalt and pepperfeta cheese (for topping)parsley (for topping) for the sauce:1 cup parsley1 cup green onion1 heaping tablespoon of tahini paste1/4 cup roasted red peppers1 garlic clove, crushed2 tablespoons of lime1 teaspoon sea sal1 teaspoon chili peppers Pop all of your sauce ingredients in a food processor until you get a chunky sauce. Place aside. MethodPreheat your oven at 425F/220C. Cut your eggplant in half widthwise into wedges. Brush your eggplant with olive oil and salt and pepper. Place the eggplants in a sheet pan lined with parchment paper and roast them until golden brown for 18 to 20 minutes. when eggplants are done, spoon the sauce over your eggplants until they are slightly cool and top with crumbly feta cheese and parsley. Enjoy!

whipped feta with roasted tomatoes

Published by Joanne

This whipped feta dip is a bit of a showstopper! It’s simple and easy to make, it’s also incredibly delicious. Salty, tangy, and sweet! Ingredients 1cup cream cheese 1cup crumbled feta  1 heaping teaspoon za’atar  1 tbsp olive oil pinch of salt (less than 1/4 tsp, feta is very salty!) fresh grated pepper For your tomatoes: 2 cups cherry tomatoes 4 cloves of garlic Olive oil to cover Salt & pepper to taste  Method; Roast your tomatoes at 350F/ 176C for 20 minutes, until soft and mushy.While your tomatoes roast, add your cheeses and spices to a food processor until smooth. If grainy or gritty, it’s okay. This isn’t top chef. When your tomatoes are roasted, cool them for about 15 minutes and then place them over your cheese dip and enjoy! 

Buffalo cauliflower—feta, zaatar, yogurt dipping sauce

Published by Joanne

I never really cared for buffalo sauce until I moved back to the US. Enter these buffalo cauliflower bites. I’ve always liked wings and I love tangy, tart, acidic flavors. I add lime to my lime Topo Chico or my grapefruit lacroix. I used to eat limes as a kid as they are. So when I was oddly craving buffalo anything I just surrendered to the craving and made it. Here it is.

¡Dip de espinacas!

Published by Joanne

Hace unos días hice un dip de espinacas, y por tonta y aérea, olvidé totalmente hacerle una foto al producto final! Igual espero que no les moleste esto y acepten la recete de igual forma, ya que este dip ¡es riquísimo! Aquí lo que vas a necesitar: espinaca (fresca o congelada, ambas funcionan) media cebolla picada en cubitos queso crema de untar crema de leche queso mozarella queso parmesano mantequilla 1 o 2 dientes de ajo aceite de oliva sal pimienta Despues de picar la cebolla y la espinaca pequeñita (también lo puedes procesar) y majar el ajo en una pasta, esto lo vas a sofreír en mantequilla y aceite de oliva:   Hasta que la espinaca este bien mareada y verde oscura. Cuando esto pase, le vas a agregar la crema de leche y el queso crema de untar.  y después el queso mozarella Esto lo vas a mezclar bastante bien, hasta que este hecha una pasta verde bonito 🙂 Después le pones el queso parmesano por encima… 🙂 Enjoy! Recuerda que me puedes …