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Arm
yourself for the snack season
Dec 24, 08
Suzanne Havala Hobbs
We’re
entering the holiday home stretch, when drop-in guests can
send you dashing to the grocery store for snacks and hors
d’oeuvres.
You want something festive and good-tasting. If you’ve
been overdoing the cookies and eggnog, though, you may be
ready for something that’s healthy, too.
What can you pick up that’s quick and easy, other than
carrot sticks?
For starters, keep a supply of appetizer building blocks on
hand to minimize the number of times you do need to make a
supermarket run. Some good pantry staples:
* Cracker, chip and bread foundations. Crispy flatbreads and
toasted French bread rounds are perfect. Whole grain crackers
and tortilla chips are also basic. I buy whole wheat pita
bread, too, and keep in the freezer what I can’t use
immediately.
* Easy toppers. Buy salsa in a variety of flavors and degrees
of heat. I keep jars of roasted red peppers packed in oil,
as well as jars of chopped, seasoned tomato and vegetable
relishes often used on bruschetta, a traditional Italian grilled
bread brushed with olive oil and garlic.
* Versatile condiments. My pantry contains several jars of
chutney, jellies and jams, and mustards in a variety of flavors.
A scoop of any of these set out in a small dish with a spreader
can work as a dip or spread on crackers or finger sandwiches.
Finger food snacks are often loaded in artery-clogging saturated
fat and trans fat. Avoid biscuit-encased hotdogs, puff pastry
creations and cream cheese. Better choices:
* Stuffed grape leaves, also called dolmas. I buy them in
Mediterranean-style delis and at Costco in the deli foods
section. Seasoned rice and vegetables are wrapped in olive-oil
drenched grape leaves and rolled into neat little oblong packages.
* Vegetable dumplings. Asian-style, vegetable-filled dumplings
can be steamed and served with soy dipping sauce. Buy them
frozen and ready to cook at warehouse stores, Trader Joe’s,
and many supermarkets.
* Antipasto. This traditional starter is eaten before Italian
meals. Skip the cured meats and arrange a platter with marinated
mushrooms, artichoke hearts and roasted red peppers, olives,
small chunks of part-skim mozzarella cheese, fresh basil leaves
and whatever sliced, fresh vegetables you have on hand for
color.
* Oven-roasted vegetable pizza. Greek-style pizza made with
spinach and fresh tomato slices, or pesto pizza made with
a sprinkling of parmesan cheese is also good. Cut pizzas into
small, 3-inch by 3-inch squares.
* Pita points with hummus. Cut pita pockets into wedges, brush
with olive oil and garlic and bake in the oven until crispy.
Serve warm pita points with hummus (garbanzo bean) dip. I
serve hummus in a shallow bowl and drizzle it with olive oil,
a squeeze of fresh lemon juice and a shake of paprika for
color.
Another simple – and easy – appetizer is roasted
garlic smeared onto toasted rounds of French bread or crackers.
Slice the top off a garlic bulb so that the tops of the cloves
are exposed. Peel off the outer papery layers of the garlic
and drizzle a teaspoon or two of olive oil over the tops of
the cloves. Wrap the garlic loosely in aluminum foil, crimp
closed and bake in a moderate (250-300 degrees) oven for an
hour and a half or two hours, until the garlic is soft. Warm
garlic can be scooped out and used as a spread.
Other simple snacks: a warm mug of soup served with a couple
of bread sticks; a fresh apple or pear served with a tablespoon
of caramel sauce or vanilla yogurt dip; whole grain tortilla
chips served with black bean dip and salsa; vegetarian sushi;
or spiced nuts.
With just a bit of imagination, your quick and festive snacks
can be healthy ones too.
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