Tag Archives: appetizer

Holiday Paprika Popcorn

Appetizers, Recipes, Snacks, , , , , , , , , , , , , , , , ,

Holiday popcorn is a festive yet healthy treat made with whole grains, healthy fats, herbs and spices, and not too much added oil. It’s easy to pop your own popcorn on the stove, and healthier than microwave popcorn. Microwave popcorn bags are lined with perfluorinated chemicals (PFCs), which are potentially dangerous for our health and the environment – so make it yourself, and save money as well!

Holiday Paprika Popcorn | Healthy, plant-based, vegan, gluten-free, dairy-free, easy, great for Christmas | guesswhoscooking.com

Holiday Paprika Popcorn

Print recipe
Serves 8
Prep time 5 minutes
Cook time 5 minutes
Total time 10 minutes
Holiday popcorn is a festive yet healthy treat made with whole grains, healthy fats, herbs and spices, and not too much added oil. Microwave popcorn bags are lined with perfluorinated chemicals (PFCs), which are potentially dangerous for our health and the environment - so make it yourself, and save money as well!

Ingredients

  • 2 tablespoons canola oil (or other high heat oil)
  • 1/3 cup popcorn kernels
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 1/2 teaspoon salt (or to taste)
  • 1 teaspoon dried parsley

Directions

Step 1
In a large stock pot, heat the oil and 3-4 kernels of popcorn, covered, over
medium heat until all kernels pop.
Step 2
Pour in the remaining kernels, cover pot and shake to distribute. Remove pot from heat for 30 seconds. Return pan to heat, shaking pan continuously, leaving the lid slightly ajar for crisper popcorn, if possible. To do this, you can wear two oven mitts (ones that cover your wrists or beyond are best), hold the lid slightly ajar while holding onto the pot handles and shaking the pan as pictured. If you have a lid with a vent, you could just open the vent, or use any other preferred popcorn popping method.
Step 3
When popping slows to 2-3 seconds between pops, remove from heat. Pour popcorn into a large bowl, removing any unpopped or partially popped kernels.
Step 4
Combine the paprika, garlic powder, and salt. These measurements are general and you may want to add more, but the beauty of this recipe is that the quantities don't have to be exact.
Step 5
Drizzle the olive oil over the popcorn, then sprinkle with the spice mixture. Toss to combine. Add more spices if desired. Garnish with parsley and serve.

Holiday Paprika Popcorn | Healthy, plant-based, vegan, gluten-free, dairy-free, easy, great for Christmas | guesswhoscooking.com

Layered Mediterranean Dip

Appetizers, Recipes, Sides, Snacks, , , , , , , , , , , , ,

Layered Mediterranean Dip | GuessWhosCooking.com | Healthy, plant based, vegan, dairy free, low carb, gluten free

This layered dip is full of flavor and a much healthier alternative to layered Mexican dip. You can add or omit any ingredients according to personal preference.

To make roasted eggplant – cut into small cubes, toss with olive oil and salt, and roast at 350°F for 25-30 minutes, or until tender and light golden brown. Let cool before adding to dip.

For the hummus, either make your own or use a packaged hummus. It doesn’t necessarily
have to be 2 cups, it can be less.

Layered Mediterranean Dip

Print recipe
Serves 8 - 10
Prep time 10 minutes
Meal type Appetizer
This healthy layered dip is a perfect appetizer for a party or potluck, and happens to be entirely plant-based.

Ingredients

  • 2 cups hummus
  • 1 cup roasted eggplant (chopped)
  • 1 cup cucumber (diced)
  • 1/2 cup marinated artichoke hearts
  • 1/4 cup sun dried tomatoes (julienned)
  • 1/4 cup olives (any kind) (sliced)
  • 1/4 cup red onion (minced)
  • 1-2 tablespoon extra virgin olive oil
  • 2 tablespoons pine nuts (toasted)
  • 2 tablespoons fresh parsley (minced)

Optional

  • 1/2 teaspoon red pepper flakes

Directions

Step 1
Layer all ingredients in a shallow dish, starting with the hummus, then roasted eggplant. The other ingredients except olive oil and pine nuts can be layered in any order, but the order listed is recommended. Drizzle the olive oil on top when finished layering. Any ingredients can be omitted to suit personal preference. Add pine nuts just prior to serving.
Step 2
Refrigerate until ready to serve. Add pine nuts. Serve with raw veggies such as bell pepper strips, halved and seeded mini sweet peppers, or cucumber slices, or whole grain baked pita chips.

Layered Mediterranean Dip | GuessWhosCooking.com | Healthy, plant based, vegan, dairy free, low carb, gluten free

Guacamole Deviled Eggs

Appetizers, Recipes, Sides, Snacks, , , , , , , , , , , , , , , , , ,

Guacamole Deviled Eggs - dairy free, low carb, gluten free, vegetarian, healthy! Recipe from Guess Who's Cooking

 

Guacamole Deviled Eggs

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Serves 6
Prep time 10 minutes
Cook time 12 minutes
Total time 22 minutes
Meal type Appetizer, Side Dish, Snack
These avocado deviled eggs replace the traditional mayonnaise with healthier avocado. This provides a fun, tasty, and colorful twist!

Ingredients

  • 6 large eggs
  • 1 large avocado
  • 1 tablespoon red onion (minced)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2-3 teaspoons lime juice

Optional

  • 1/8 teaspoon garlic powder
  • paprika for garnish

Note

Tired of standard deviled eggs? Put a healthy twist on them by stuffing with guacamole!

Directions

Step 1
Hard boil the eggs. One method is to put the eggs in pot, cover with water, and bring to a boil. Remove from heat and cover for 12 minutes. Drain and let sit in ice water to cool.
Step 2
Peel the eggs, cut in half lengthwise, and remove the yolks. Save 2 yolks and discard the rest.
Step 3
Mash the avocado and add the 2 yolks, red onion, lime juice, salt, pepper, garlic powder. Mix well but leave the avocado slightly chunky.
Step 4
Fill the egg whites with the avocado mixture. Sprinkle with paprika.

Guacamole Deviled Eggs - dairy free, low carb, gluten free, vegetarian, healthy! Recipe from Guess Who's Cooking

Bean and Corn Dip – Super Easy

Appetizers, Recipes, Sides, , , , , , , , , , , , , ,

This appetizer/side dish is extremely easy and will please a large crowd. You can serve it as a salad, or as a dip with tortilla chips (preferably baked chips). You can make this recipe from scratch using dried beans (cooked and cooled) and homemade dressing using the ingredients below (it’s really not that hard), or make it super easy by using canned beans and store-bought Italian dressing, which isn’t quite as healthy. BPA is a potential concern in canned foods, and store-bought dressings often have artificial ingredients and added sugar.
Bean and Corn Dip - Super easy. Guesswhoscooking.com

Bean and Corn Dip

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Serves 12
Prep time 10 minutes
This super easy bean and corn dip makes an easy appetizer or salad for a party.

Ingredients

  • 2 cups white beans, cooked (or 1 15-oz can)
  • 2 cups black beans, cooked (or 1 15-oz can)
  • 2 cups white or yellow corn, fresh, cooked and cooled; or frozen and thawed (or 1 15-oz can)
  • 3 tablespoons pimentos (about 2 ounces)
  • 1 stalk green onion (sliced)
  • 1/2 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper

Directions

Step 1
Rinse and drain the beans and corn. Add to a medium bowl, then add green onions and pimentos.
Step 2
To make the dressing, combine remaining ingredients in a small bowl and stir to combine, or place in a jar and shake.
Step 3
Pour the dressing over the bean mixture, using only as much as necessary. You may not need the whole batch of dressing. You can also substitute store-bought Italian dressing, although it is not as healthy. For best flavor, refrigerate for at least 1 hour to allow flavors to meld. Serve as a salad or as a dip along with baked chips.

Bean and Corn Dip - Super easy. Guesswhoscooking.com