The Hip Hostess

Menus, tips and ideas for hosting with style!

Spanish Tortilla Recipe September 29, 2009

Filed under: Appetizers, Breakfast/ brunch, Dairy-free, Gluten-Free, Recipes, Tapas, Theme Parties, Vegetarian, party food — hiphostess @ 6:00 am
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I can think of few things more comforting than crispy potatoes layered with caramelized onions.  These delicious bite-size appetizers are a must on an tapas menu and a crowd-pleasing, inexpensive addition to any cocktail party menu.  Make the tortilla up to a day in advance.  Once cooled, cut into small wedges or squares and refrigerate.  Serve at room temperature or warm by heating tortilla bites on a cookie sheet at 300 degrees for 15 minutes or until warm.

 

Add any of the following complimentary ingredients if you’d like to add more flavor and color to the tortilla:  Chopped pimientos or roasted red peppers, diced chorizo, sauted kale, spinach or zucchini.  Parsley is an excellent garnish for the tortilla.

 

Here are the links to my favorite tortilla recipes.  The first recipe (from Food Network) is an authentic recipe; the second recipe (from epicurious) is a less labor-intensive variation that’s baked in the oven.

 

Traditional Spanish Tortilla:
http://www.foodnetwork.com/recipes/food-network-kitchens/spanish-tortilla-recipe/index.html

Baked Spanish Tortilla Bites
http://www.epicurious.com/recipes/food/views/Chorizo-and-Potato-Spanish-Tortilla-Bites-236695

 

*I added chopped pimientos to the tortilla pictured above.

 

Spring Quinoa Salad With Asparagus and Feta May 26, 2009

Filed under: Appetizers, Backyard BBQ, Breakfast/ brunch, Gluten-Free, Local Menu, Recipes, Salads, Sides, Spring, Vegetarian, healthy recipes, party food — hiphostess @ 8:00 am
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I always enjoy the first asparagus of the season simply steamed or sauteed.  In the following weeks I find more interesting uses for my favorite spring vegetable, like this Asparagus and Feta Quinoa Salad.  If you can find them, use pencil thin stalks in this recipe.  

 

This salad goes well with grilled meat, poultry and fish.  It’s a great side dish for a cookout or BBQ since it can be prepared in advance and served at room temperature.  Make this salad up to two days in advance and add additional olive oil, vinegar and/or lemon juice if the the quinoa seems dry (it will absorb some of the liquid if prepared in advance).

 

Spring Quinoa Salad With Asparagus and Feta 

1 ½ C. chicken or vegetable stock (low sodium)

1 C. quinoa

Juice from ½ large lemon (about 1 ½ Tbs.)

1 Tbs. extra virgin olive oil

2 Tbs. sherry vinegar or red wine vinegar

1 large garlic clove, minced

1 bunch pencil thin asparagus, trimmed and cut into 1” pieces

15 grape tomatoes, halved lengthwise

4oz feta or goat cheese, crumbled

Salt and pepper to taste

 

1.    Bring stock to a boil in a medium saucepan over medium-high heat.  While waiting for the stock to boil, place quinoa in a fine-mesh strainer and rinse under warm water for 2 minutes to wash away the natural (but bitter) outer layer of the grain.  Once stock is boiling, add quinoa and return to a boil.  Reduce heat to low, cover saucepan and simmer until quinoa has absorbed most of the liquid, about 15 minutes.  Remove from heat, uncover, fluff with a fork.  Cool at room temperature.

 

2.   While quinoa is cooking, steam asparagus.   Fill a small pot with 1” water.  Bring to a boil over high heat.  Place asparagus in the boiling water or in a steamer basket fitted inside the pot.  Cover with a lid and steam for 2-3 minutes, or until asparagus is fork tender but still slightly crisp.  Fill a small bowl with ice and cold water and plunge asparagus into the cold water to stop the cooking process and keep the asparagus from over-cooking.  

 

3.    In a medium bowl combine lemon, olive oil, vinegar, garlic, salt and pepper.  Whisk until well combined.  Add cooled quinoa, steamed asparagus and tomatoes and stir gently with a fork to keep quinoa fluffy.  Add feta and continue until well combined.  Serve at room temperature or slightly chilled. 

 

Serves 6 as a side

 

Simple Pumpkin Muffins October 27, 2008

Filed under: Breakfast/ brunch, Dairy-free, Dessert, Recipes, Vegetarian, healthy recipes — hiphostess @ 8:00 pm
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These low fat muffins are so moist they almost melt in your mouth.  The usual oil and eggs are replaced with pumpkin puree, making them delicious and healthy.  I usually make these into mini muffins so they’re bite-size.  I like to serve them at a fall brunch or book club meeting.  If you are serving them as a dessert, top them with cream cheese frosting for an even sweeter treat.

 

This recipe is adapted from a Weight Watcher’s recipe.

 

Pumpkin Muffins

 

18.25oz unprepared organic yellow cake mix

12oz can organic pumpkin

1 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. cloves

 

 

1.       Coat two, 12 hole muffin tins (or mini muffin tins) with cooking spray.

 

2.       Combine dry cake mix, pumpkin and spices in a large bowl and beat until fully combined.

 

3.       Divide batter among muffin tins and bake according to directions for cake mix.

 

 

Whole Wheat Zucchini Bread July 20, 2008

Filed under: Breakfast/ brunch, Dairy-free, Dessert, Recipes, Vegetarian, healthy recipes — hiphostess @ 8:30 pm
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It’s that time of year!  I saw the first of the oversized zucchinis at the green market last week so I grabbed one and mixed up a double batch of my whole wheat zucchini bread.  I use half oil and half applesauce and it comes out tasting rich and moist.  Everyone is always pleasantly surprised when I tell them it’s my healthier version of zucchini bread. 

 

This zucchini bread freezes incredibly well.  Wrap it in plastic wrap after cooling it for a few minutes in the pan.  The plastic wrap will basically act as shrink wrap, sealing in the moisture.  Keep it in your freezer for up to 4 months.

 

Serve it for brunch, dessert or with afternoon tea and coffee.  I also make mini loaves and give them as favors or hostess gifts.  It’s the best way to turn those huge zucchinis into a huge hit.

 

Whole Wheat Zucchini Bread

2 ½ C. whole wheat flour
¼ tsp. baking powder
2 tsp. baking soda
½ tsp. salt
4 tsp. ground cinnamon
3 eggs
½ C. vegetable oil
½ C. unsweetened applesauce
2 C. sugar
2 tsp. vanilla extract
2 C. grated zucchini

1.       Preheat oven to 325 degrees.  In a medium bowl, sift together first 5 ingredients (flour through cinnamon).  Set aside.

2.       In a large bowl, combine eggs, oil, applesauce, sugar and vanilla. Beat well with an electric mixer.  Stir in zucchini.  Add flour mixture in batches and stir until just combined (do not over mix).

3.       Spray 2 regular size loaf pans or 4 mini loaf pans with nonstick spray (bottom and sides).  Bake in the center of the oven for approximately 50 minutes for 4 mini loafs or 65-75 minutes for 2 regular loaves.  Cool slightly, run a knife around the edge of the pan to release the bread from the sides, and remove from pan.  Cool on wire rack or seal in plastic wrap to lock in moisture.

 

For more farmer’s market inspired recipes and stories visit:  http://eatdrinkbetter.com/2008/07/22/farmers-market-fare-13/

 

Crustless Spinach Quiche May 10, 2008

Filed under: Breakfast/ brunch, Gluten-Free, Main Course, Recipes, Vegetarian, healthy recipes — hiphostess @ 12:26 pm
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In my house we actually call this a fritatta (even though it’s baked in the oven instead of on the stove top).  Somehow calling it a fritatta rather than a quiche made my husband more excited about it.  Is a fritatta more masculine than a quiche?  I don’t know.  But I do know that this has become a brunch favorite among my family (including my husband!) and friends.  Serve the quiche/ fritatta as the main dish for a brunch or luncheon.  It’s also perfect for a light dinner when served with salad and whole-grain bread. 

 

The quiche/ fritatta can be baked in a square dish and cut into small pieces for a tapas party (serve it like a Spanish tortilla, at room temperature).

 

Crustless Spinach Quiche

 

8 eggs or 2 small cartons of egg beaters

1/2 container of low fat whipped cottage cheese or fat free ricotta

4oz low fat cheddar cheese, shredded

4oz Cabot chipotle cheddar cheese or pepper jack, shredded

1 large red bell pepper, chopped

1 medium yellow Spanish onion, chopped

2 garlic cloves, chopped

1 bunch of spinach, stems removed and chopped (or 1 bag of pre-washed baby spinach, chopped)

1 Tbs. olive oil (or cooking spray)

Kosher salt

Fresh ground black pepper

Splash of Tabasco sauce, optional (use if you cannot find the chipotle cheese)

 

1.       Preheat oven to 350 degrees.  Coat a large ceramic fluted quiche dish or glass pie dish with a light layer of cooking spray.  

 

2.       Heat the olive oil (or cooking spray) in a large nonstick skillet over medium-high heat.  Sautee the onion until translucent.  Reduce heat to medium and add the garlic and red peppers.  Once the red peppers have softened, add the chopped spinach.  Sautee until spinach is completely wilted and most of the moisture has cooked off.  If you have time to cool the vegetables you can do so and add them directly into the egg mixture (below).  If they are still warm put the vegetables in the bottom of your prepared dish.  Make sure that the vegetables are evenly spread around the bottom of the dish.

 

3.       In a large bowl, whisk together the egg beaters, cottage cheese, shredded cheeses, a pinch of kosher salt and some fresh ground black pepper.  If you are using the Tabasco (not necessary if you are using chipotle cheese), add a splash to the mixture and continue whisking.  Either mix the cooled vegetables (see step 2) into the egg mixture or pour the egg mixture over the warm vegetables in the bottom of the quiche dish.  Make sure the egg mixture is evenly distributed over the vegetables so the top of the quiche is level.

 

4.       Place the quiche in the center of the oven and bake for 45 minutes.  You will know it’s done when the cheese is bubbling, the center is firm and the top is golden brown.  Cool slightly before cutting into eight wedges and serve warm.

 

 

Yogurt Parfaits with Homemade Granola May 9, 2008

Filed under: Breakfast/ brunch, Recipes, Sides, Vegetarian, healthy recipes — hiphostess @ 2:00 pm
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Use homemade granola (recipe below) or store-bought to make this breakfast treat.  Layer your favorite type of yogurt (vanilla Oikos greek yogurt is my favorite to use for parfaits) on the bottom of a glass.  Add a layer of granola and then a layer of berries.  Repeat the layering again so that you end with the berries on top.

 
Serve the parfaits in a clear glass so you can see all of the delicious layers.  Use a lowball, martini or margarita glass for a hip twist.

 

Homemade Granola


3 C. old-fashioned rolled oats
½ cup sliced almonds
½ tsp. lemon zest
½ tsp. orange zest or 1 Tbs. orange juice
2 tsp. cinnamon
½ tsp. kosher salt
2 Tbs. maple syrup
3 oz. unsweetened apple juice concentrate
3 tbs. hot water

2/3 C. dried cranberries, blueberries & craisins (or your favorite combination of dried fruit)

 

 

1.       Preheat oven to 300 degrees.  Line a cookie sheet with parchment paper.  In a large bowl, toss together oats, almonds, zests, cinnamon and salt.  Set aside.

                 

2.       In a small bowl, stir together maple syrup, apple juice concentrate and water.  Pour the maple syrup mixture over the oat mixture and stir well. 

 

3.       Spread the granola onto the prepared cookie sheet.  Bake until golden, about 25-30 minutes, tossing it every 10 minutes with a spatula so it takes evenly.  Place the cookie sheet on a wire rack and cool completely.  Once granola has cooled completely, break up any large chunks and add dried fruit.  Store in an airtight container.