Category Archives: Appetizers

Polenta Squares

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Takes a lit bit but it is easy.

Polenta Squares
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Recipe type: Side Dish
Cook time: 2 hours 45 mins
Total time: 2 hours 45 mins
Serves: 6
Ingredients
  • 6 cups water
  • 1 tablespoon salt
  • 2½ cups yellow cornmeal
  • 1 teaspoon dried basil or oregano
  • teaspoon garlic powder
Instructions
  1. Heat water to boiling in a large saucepan. Add salt. Reduce heat to bring water to a simmer; slowly pour cornmeal in a thin stream into the saucepan. Stir constantly with a whisk to prevent clumping. After adding all the cornmeal, stir with a wooden spoon until the polenta is thick and pulls away from the sides of the pan; this may take 15 – 20 minutes. For best results, stir constantly until the polenta has reached this consistency.
  2. Wet a paper towel, and rub the bottom and sides of a 9 by 13-inch casserole dish with water to prevent sticking. Once polenta has cooked, transfer it to the dish. With a rubber spatula, press polenta until it is well packed. Cover with plastic wrap and refrigerate 2 hours or until completely cooled.
  3. Preheat oven to broil setting. Using a paper towel, rub a large 11 by 17-inch baking sheet with olive oil and set aside. Remove casserole dish from refrigerator and cut polenta into 2½-inch squares. Place squares on prepared baking sheet, and place 3 – 4 inches under broiler. Bake 15 minutes, flip, and bake 15 minutes more. Both sides should be crispy before serving.
Notes

Recipe from: Feola, Kristen (2010-12-14). The Ultimate Guide to the Daniel Fast (Kindle Locations 1669-1686). Zondervan. Kindle Edition.

 

Confetti Hummus

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This was a little runny when I first made it, but after a day in the fridge it was the perfect consistency.

Confetti Hummus
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Recipe type: Appetizer, Lunch
Prep time: 5 mins
Total time: 5 mins
Serves: 4
Ingredients
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • cup chopped canned artichokes, drained
  • chopped jarred roasted red bell peppers, drained
  • cup tahini ¼ cup water
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • cup fresh parsley, packed
  • teaspoon salt
  • teaspoon ground cumin
Instructions
  1. Place all ingredients in a food processor or blender. Process, scraping sides of bowl often, until mixture is a smooth paste. Refrigerate, or serve immediately.
  2. Serve as a dip for fresh vegetables. Use as a filling for Romaine Wraps or Whole Grain Tortillas. Spread on top of fresh tomato slices. Use as the main ingredient in Hummus Casserole.
Notes

Recipe from: Feola, Kristen (2010-12-14). The Ultimate Guide to the Daniel Fast (Kindle Locations 1703-1715). Zondervan. Kindle Edition.

 

Flatbread

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This bread is delicious and takes about 45 minutes to make.  It is kind of like a soft cracker.

Flatbread
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Recipe type: Appetizer
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Serves: 4 / 2 pieces each
Ingredients
  • 2½ cups whole wheat flour
  • 2 tablespoons flaxseed meal
  • 1 teaspoon dried crushed rosemary
  • 1 teaspoon salt
  • 1 cup warm water
  • Topping
  • 1 tablespoon extra-virgin olive oil
  • teaspoon dried basil
  • teaspoon minced garlic
  • teaspoon dried parsley
Instructions
  1. Mix flour, flaxseed meal, rosemary, salt, and water in a food processor until dough forms a ball.
  2. Turn dough onto a floured work surface, and knead for 5 minutes.
  3. Transfer to a bowl, and cover tightly with plastic wrap. Let dough rest at room temperature 30 – 60 minutes. (I simplify this by just using my stand mixer from start to finish)
  4. Preheat oven to 400 degrees. Roll dough out to ¼-inch thickness to cover an oiled 11 by 17-inch baking sheet. With a fork, poke holes all across dough.
  5. Mix olive oil, basil, garlic powder, and parsley in a small bowl, and stir well. Use a basting brush to spread oil mixture across dough. Score (make shallow cuts without separating into pieces) with a knife into 12 (3 by 3½-inch) squares.
  6. Bake 15 – 20 minutes or until slightly crispy, and remove from oven. Let cool on baking sheet 10 minutes before cutting and serving.
Notes

Original Recipe: Feola, Kristen (2010-12-14). The Ultimate Guide to the Daniel Fast (Kindle Locations 1746-1761). Zondervan. Kindle Edition.

This can be made into a sweet bread by using ½ teaspoon cinnamon instead of basil, garlic powder, and parsley.

 

Black Bean Dip

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This dip is absolutely delicious! It may not look like much, but it is filling, fairly quick to make, and goes with any cracker/veggie scoops you have on hand.

Black Bean Dip
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Recipe type: Appetizer
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 3 cups/6 servings
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 cup diced onion
  • 1 cup diced red bell peppers (about 1 large pepper)
  • 1 clove garlic, minced
  • cup water
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 2 tablespoons fresh parsley or 1½ teaspoons dried parsley
  • teaspoon dried crushed rosemary
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
Instructions
  1. Heat olive oil in a large skillet over medium heat. Add onions and red peppers, and cook until onions are soft and translucent. Stir in garlic, and cook for 30 seconds, stirring constantly so garlic doesn’t burn.
  2. Place water and 2 cups of beans in food processor or blender; process until smooth.
  3. Pour the pureed beans into skillet and stir. Add the remaining beans, parsley, rosemary, salt, and pepper.
  4. Reduce heat to low and cook 15 minutes, stirring occasionally. Transfer to a serving dish and serve warm.
Notes

Recipe source: Feola, Kristen (2010-12-14). The Ultimate Guide to the Daniel Fast (Kindle Locations 1649-1663). Zondervan. Kindle Edition.