Sweet potato “crostini” with roasted beets, figs, cashews and feta


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This recipe is great for a gluten-free vegetarian appetizer or party food.  The sweet potato base replaces a cracker or piece of toast in a more traditional appetizer, and the combination of roasted beets, feta, figs or dates, and cashews adds a sweet and salty flavor that is great for the fall or winter season.

sweet potato beet crostini   Sweet potato crostini with roasted beets, figs, cashews and feta

Ingredients:

  • 1 large beet
  • 2 large sweet potatoes or yams (I used yams, but sweet potatoes would have been better, I think)
  • about 4 oz feta cheese
  • 1/2 – 1 cup chopped dates or figs (dried or fresh, if available)
  • 1/2 cup cashews or walnuts
  • drizzle of honey or maple syrup for sweetness
  • olive oil and balsamic for roasting the beets

Directions:

  • Peel and chop the beets and toss in olive oil, balsamic, salt and pepper
  • Wrap beets in tin foil and bake in the oven for ~40 minutes on 400 degrees or until tender
  • Scrub and slice yams or sweet potatoes in 1/2″ thick slices, leaving the skin on

baking sweet potato slices   Sweet potato crostini with roasted beets, figs, cashews and feta

  • Bake sweet potatoes on a lightly oiled cookie sheet (or oiled foil) in the oven for about 30-35 minutes, or until lightly browned on the bottom.  You may wish to brush the tops with oil to brown them as well.
  • In a food processor, pulse the roasted beets, feta cheese, cashews or walnuts, and chopped dates or figs.  I added a drizzle of maple syrup (honey would work, too) to moisten the mixture a bit.  Reserve a little cheese and figs or dates to garnish.
  • Top each slice of sweet potato with a spoonful of the beet mixture, and garnish with feta/figs

feta figs and dates   Sweet potato crostini with roasted beets, figs, cashews and feta

  • Using a salt grinder, add a very small amount of sea salt over each potato slice
  • Drizzle just a touch of maple syrup over the sweet potato / beets and serve warm

If you make extra, keep the beets/feta mixture separate from the potato slices.  Heat potato slices in the toaster oven and warm the beet mixture for 15-20 seconds in the microwave and combine.

Enjoy!

sweet potato beets and feta   Sweet potato crostini with roasted beets, figs, cashews and feta

January 6, 2013
Food, Recipe

 
 

Portobello, Tomato, and Egg White Breakfast Sandwich


I’m back again for another breakfast post. I think I’m gonna do a series of breakfast sandwiches. Pics will be added as I make the creations.

Here is my Portobello, Tomato, and Egg White Sandwich!!

2 portobello mushroom pieces. (If the slices are more than a 1/4 inch thick, cut them in half, lengthwise)
2 tomato slices
3 egg whites (you can use 1-2 eggs)
2 slices of bread (I used Ancient Grains)
thinly sliced feta
olive oil or butter

Heat olive oil, butter, or non stick cooking spray in 2 small skillets over medium high heat. Start your bread in the toaster. In one pan, cook your egg white. I folded mine to fit the bread slice.  Place the sliced mushrooms in a pan and brown them on each side, 1 minute per side. If you want warm tomato, you can do the same with your slices. Once the egg, mushroom, and toast are done, make your sandwich. Mine was built as follows: Bread, feta, egg, tomato, mushroom. Salt, pepper as needed.

porttomeggsand 300x225   Portobello, Tomato, and Egg White Breakfast Sandwich

Portobello, Tomato, and Egg White Sandwich

 

 

 

 

 

 

 

 

 

I always ask myself, “What can I do next time?”

– add fresh herbs (basil, cilantro)
– spread salsa, veggie cream cheese, or a Greek yogurt spread on the bread
– grill or toast the sandwich
More to follow!!

June 10, 2011
Food, Recipe

 
 

Tomato, Feta and Mint (or basil) salad


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A delicious side dish, salad, or appetizer, cherry tomatoes, feta cheese, and mint or basil pair amazingly well together.

I suppose this is one more Greek Week” dish, due to the feta cheese involved.

Ingredients:

  • Cherry or grape tomatoes, halved

    IMG 1317 300x225   Tomato, Feta and Mint (or basil) salad

    Halved grape/cherry tomatoes

  • Feta cheese, cut into small cubes

    IMG 1318 300x225   Tomato, Feta and Mint (or basil) salad

    Feta cheese slices

  • Fresh mint or basil, chopped
  • Drizzle of olive oil
  • Salt, pepper

Combine all ingredients and serve as a salad.

IMG 1328a 300x197   Tomato, Feta and Mint (or basil) salad

Tomato, Feta, Mint salad

Or, turn this into a cute appetizer by using toothpicks to spear a half a tomato, a small cube of feta, and a leaf of mint or basil.  Arrange on a tray for a beautiful and delicious finger food!

IMG 1328 300x225   Tomato, Feta and Mint (or basil) salad

Feta, Tomato, and Mint salad served with vegetable sweet potato curry

May 6, 2011
Food, Recipe

 
 

Greek Zucchini Fritters (vegetarian Keftedes?)


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I was craving Keftedes (Greek meatballs, which have fresh mint in them) for some reason.  As I was seeking out a recipe I came across a recipe for zucchini ‘keftedes’, or zucchini fritters.  This delicious vegetarian option contains feta (a brined cured Greek sheep’s/goat’s milk cheese), fresh mint, and fresh dill or fennel.  Dill and fennel are in the same herb family, so feel free to substitute and interchange the two.  The recipe called for dill.  I had fennel, so I used the tops off those.  I was VERY pleased.

Ingredients:

  • 1 med-large zuccini
  • 1 tsp kosher or sea salt
  • 1/2 cup minced leek
  • 1/3 cup chopped fresh mint
  • 1/3 cup chopped fresh fennel (the feathery top part–or dill)
  • 3 cloves garlic, minced
  • 1 tsp fine grated lemon peel
  • 1 cup Panko (Japanese bread crumbs–probably could sub for your own bread crumb mixture)
  • 1 egg, beaten
  • 1/2 cup crumbled feta cheese
  • 1/2 tsp black pepper

Tzatziki for dipping 🙂

How to prepare:

IMG 1254 300x225   Greek Zucchini Fritters (vegetarian Keftedes?)

Grated Zucchini

Grate the zucchini, using the larger holes on the grater.  You will need to get the moisture out before making the fritters, as zucchini carries a lot of water.  You might know this if you’ve ever tried to make zucchini bread and it’s turned out sloppy and too moist.

The recipe called for grating it onto a clean kitchen towel, which I did.  It then said to sprinkle the coarse salt over the zucchini and let it sit for 30 min-1 hr.  I didn’t wait, and this still worked.  Wring the kitchen towel out as much and as firmly as you can, many times, to squeeze as much moisture as you can out of the zucchini.

Put the zucchini in a medium bowl and add minced leek, garlic, mint, fennel or dill, lemon peel, and black pepper.

IMG 1274 300x225   Greek Zucchini Fritters (vegetarian Keftedes?)

Use Fennel in place of dill if you have it! delicious

*To chop your fresh herbs, consider getting one of these nifty tools — herb scissors! A very welcome gift from my mom (www.beachdazed.com).  They have four blades and reduce waste on fresh herbs by allowing you to chop them quickly and easily right into your mixing bowl. I loved having these for all the mint/fennel recipes I made this day.

IMG 1258 300x225   Greek Zucchini Fritters (vegetarian Keftedes?)

Chopping the herbs with herb scissors





Stir in panko and egg, then the feta.
 

IMG 1262 300x225   Greek Zucchini Fritters (vegetarian Keftedes?)

Mixing all the ingredients together

Mix, and then form into 2″ patties, and place on a baking sheet that you can place in the refrigerator to chill.

IMG 1263 300x225   Greek Zucchini Fritters (vegetarian Keftedes?)

Zucchini friters made, ready to chill for an hour

IMG 1265 300x225   Greek Zucchini Fritters (vegetarian Keftedes?)

Zucchini fritters before cooking

Chill fritters at least one hour . I chilled them for 3.
Add 1/4 ” of grapeseed oil (has a high smoke point, so it’s good for frying, plus it’s healthier than many other oils) to a nonstick frying pan, and heat.

IMG 1286 300x225   Greek Zucchini Fritters (vegetarian Keftedes?)

Frying zucchini fritters in grapeseed oil

 

Add the zucchini fritters and fry for several minutes on each side until light golden brown.  Check to make sure they aren’t sticking shortly after adding these to the pan.

Place fritters on a plate lined with paper towels to absorb some of the oil.
Serve with tzatziki, greek yogurt, and fennel or dill garnish.

These turned out so DELICIOUS I think I will make these again, but in a much bigger batch.  I got 14 fritters out of this batch.

IMG 1291 300x225   Greek Zucchini Fritters (vegetarian Keftedes?)

Finished zucchini fritters! YUM!

May 3, 2011
Food, Kitchen Gadgets, Recipe