Healthy Appetizers for House Party Gaming Nights

Well, I am not a gambler (though I know the grim reaper is waiting for us all and life is always a gamble), but casino games, when enjoyed responsibly, can be a good distraction from the daily trials of life.

Here I suggest some non-greasy, healthy and filling bite-sized appetizers and snacks to enjoy with your friends when you get together for a semi-formal poker-themed house party of fun and games. Indeed, any gathering of a night of socializing and enjoying a game of cards can only be enhanced by serving these crowd pleasers.

This first snack is one that is hard to resist. These spicy delights contain my favorite trio of sun-dried tomatoes, goat cheese and olives. The earthy mushrooms are complimented perfectly by the sharp and tart flavours of the stuffing. If you are a mushroom fan like I am, you will find yourself reaching for more. This recipe can of course be increased in quantity depending on the number of participants attending your event.

Stuffed Mushrooms with Sun-Dried Tomatoes, Goat Cheese and Olives Print this recipe Ingredients: 1/3 cup sun-dried tomatoes 8 - 10 large white mushrooms 1 tablespoon butter 2 teaspoons olive oil 1 shallot, finely chopped 1 large jalapeño, seeded finely chopped 1/2 teaspoon cayenne 1/2 teaspoon paprika 1/4 teaaspoon saffron 2 tablespoons fresh parsley, finely chopped 1 teaspoon lemon juice 1/4 cup kalamata olives, pitted and finely chopped 1/4 - 1/3 cup goat cheese Instructions: Soak the sun-dried tomatoes in hot water for 20 minutes. Chop the soaked tomatoes into small bits and set aside. Wipe the mushrooms with a damp cloth. Carefully scoop out the stems using a knife and small spoon. Chop the stems into very fine bits and set aside. Heat the butter in a large frying pan over medium high heat. When hot, add the mushroom caps to the pan and saute them for a few minutes, flipping often, until they begin to brown. Remove from pan and again set aside. Reduce the heat to medium, add the olive oil to the pan and then toss in the shallots. Stir and fry for a minute or two, and then add the chopped stems and jalapeño. Saute, stirring frequently, for about five minutes. Now add the sun-dried tomatoes, lemon juice, saffron, cayenne, paprika, parsley, salt and pepper. Cook for another minute and transfer the mixture to a small bowl. Stir in the goat cheese and olives and stir until everything is well combined. Spoon the filling into the mushroom caps. Coat the bottom of a baking pan with a bit of olive oil. Transfer the stuffed mushrooms to the pan. Bake in a preheated 350° oven for roughly 10 minutes. Garnish with a bit of fresh parsley if desired.

My next suggestion for your event are these delightful little airy puffs that can be served with a red pepper dip, such as Spicy Red Pepper Hummus, or just on their own, as I enjoyed them. Again, the recipe can be increased in quantity to suit your needs. These little nibbles are hard to resist.

Smoked Gouda Gougères Print this recipe Ingredients: 1 cup water 1/4 cup unsalted butter 1/2 teaspoon sea salt 1 cup unbleached white flour 1 teaspoon cumin 1 teaspoon paprika dash cayenne 4 eggs 2 tablespoons fresh chives, finely chopped 1 tablespoon fresh thyme, finely chopped 2 cups smoked or black pepper Gouda cheese Instructions: Line two baking sheets with parchment paper. In a medium saucepan, bring the water, butter and salt to a boil over high heat. Immediately add the flour, paprika, cumin, and cayenne, reduce the heat to low and stir until the mixture forms into a smooth ball that separates from the sides of the pan, about 1 minute. Remove the pan from the heat and beat with a wooden spoon for a few minutes. Now add 1 egg and the chopped herbs to the pot. Beat until thoroughly blended and repeat, adding 1 egg at a time. Add the cheese to the pot in small handfuls, stirring in between additions. Drop the mixture in rounded tablespoon portions onto the prepared baking sheets, leaving roughly an inch between each puff. Bake in a preheated 400° oven for 10 minutes. Reduce the heat to 350° and bake for an additional 20 minutes, or until the puffs are golden brown. Cool slightly on a wire rack and serve warm. Makes approximately 35 - 40 cheese puffs. For those unfamiliar with the term, gougère are a savory French-style cheese puff that is often made with Gruyère cheese, and sometimes stuffed with other ingredients. Any flavourful cheese can be used. I decided to try the recipe with smoked Gouda, but feel free to substitute Gruyère, aged sharp cheddar, or goat cheese.

Other appetizers and crowd pleasers you are sure to enjoy:
Goat Cheese Olive Balls
Chocolate Nut Butter No Bake Fudge
Cocoa Fruit Treats

On the top of the reading stack: The Cat's Table by Michael Ondaatje

Audio Accompaniment: Trentemoller

Dry-Cooked Mung Beans with Mushrooms

Indian cooks are in for a treat if you obtain a copy of 1,000 Indian Recipes by Neelam Batra. Though the book is not strictly vegetarian, you won't be disappointed as there is a wide range of recipes perfectly suited to cooks that wish to avoid meat and fish. A refreshing dish consisting of raw tomatoes, onions and green chilies, serve as a salad or topped with a green chutney and sprinkled with some chat masala. Tangy and spicy and perfect with a bed of buttered rice and some Indian flatbreads.

Quinoa Loaf

I am an ovo-lacto-vegetarian but that does not mean that I don't enjoy a cleansing and balanced vegan meal a few times a week. I recently received a complimentary copy of Ellen Jaffe Jones' Eat Vegan on $4 a Day. As food prices rise, it is the time to get smart and be a budget conscious shopper. Obviously the first step is to avoid processed foods, as well as packaged and canned foods as much as possible. It is also important to eat a variety of legumes, whole grains, vegetables and fruit. So many tips for saving money and your health are provided in this cookbook.

Basic Fresh Salsa

Homemade uncooked salsas can't be beat for fresh and vibrant taste and color, and they're so simple to whip up that a new batch takes hardly more time than you would spend choosing from an assortment of store-bought varieties. I love to have it on hand for a late-night snack with tortilla chips or to dress up my morning eggs.

Pesto and Egg Potato Salad

I have shelves full of cookbooks, but a special favorite must be Plenty by Yotam Ottolenghi. Completely vegetarian, these innovative recipes are accompanied by drop-dead gorgeous photos. It is one of those treasures that travels to the kitchen and back to the coffee table for browsing and reading. Stunning photographs, innovative recipes, informative, and a must-have for vegetarian cooks. A pure pleasure to have access to this astounding book.

Green Pea Curry

Frozen peas work well in a pinch, but when the fresh peas in their cozy pods are in abundance, it is more than worth the effort of shelling them. Planning a nice meal for my best friend Basil, who looked after my kitty while I was away, I wanted to make something rather special and nourishing. He did get to try my Home -Style Chila (no luck finding anything like it in London Indian restaurants) and then on the weekend I treated him to this wholesome pea curry, along with a mixed dal and a bed of buttered and pepper rice.

Once again, I consulted my copy of Sukham Ayu by Jigyasa Giri and Pratibha Jain. I have so many bookmarked recipes to try and as I mentioned in a previous post, my curious mind wants to learn more about vegetarian Ayurvedic cooking and philosophy. The ingredients for the recipes are easily obtained, especially if you have access to an Indian grocery store. This is surely an ideal book for home cooks and those wishing to learn more about the exquisite flavours of Indian cuisine and the healing properties that provide a proper balance for vegetarians.

Green Pea Curry

Recipe by Lisa Turner Adapted from Sukham Ayu: Cooking at Home With Ayurvedic Insights Cuisine: Indian Published on September 14, 2011 A fresh and spicy simple green pea curry — great for a light dinner with a plate of hot fresh cooked white rice, or as a side Print this recipe Paste: 1 teaspoon ghee, butter or oil 1 small onion, chopped 2 cloves garlic, minced 1-inch piece ginger, peeled and chopped 2 red chilies, seeded and chopped 2 - 3 tablespoons dried unsweetened coconut 1 tablespoon pumpkin or sunflower seeds Peas: 2 cups fresh unshelled green peas, boiled for a few minutes 1 tablespoon ghee, butter or oil 1/2 teaspoon turmeric 2 teaspoons ground coriander 1 teaspoon ground cumin 1 teaspoon chili powder 1/2 teaspoon cayenne 1 - 2 tablespoons fresh mint, finely chopped sea salt to taste Garnish: fresh coriander or parsley leaves 1/2 teaspoon of garam masala/li> Instructions: Heat 1 teaspoon of ghee, butter or oil in a wok or a heavy-bottomed pan over medium heat. When hot, add the onions, garlic, ginger, red chilies and pumpkin seeds. Sauté for a few minutes and remove from the heat. Remove to a spice or coffee grinder or small food processor, add the coconut and a little water, and grind or blend into a fine paste, adding water if necessary. Meanwhile, boil the peas in a small saucepan of water for a few minutes until just tender. Drain and set aside. In the same wok or pan used for the paste, heat a tablespoon of ghee, butter or oil over medium-low heat. Add the paste to the pan, and stir and fry for a few minutes. Now add the turmeric, coriander, cumin, chili powder and cayenne, and stir and fry for another few minutes. Add the boiled peas to the pan along with the mint leaves, salt and 3/4 - 1 cup of warm water, depending on the desired consistency you wish to achieve. Cover and simmer for 5 - 10 minutes. Garnish with fresh herbs and a sprinkle of garam masala. Remove from heat and serve hot, garnished with fresh coriander or parsley and a sprinkle of garam masala. Makes 4 - 6 servings

More recipes with peas that you may enjoy from Lisa's Vegetarian Kitchen: Warm Baby Potato and Pea Salad Mung and Azuki Beans with Fresh Peas and Spices Baby Artichokes and Peas Rice with Paneer and Peas On the top of the reading stack: Arguably: Selected Essays by Christopher Hitchens Audio Accompaniment: Vladislav Delay

Quinoa, Tomato and Feta Salad

This is another ideal salad for late summer hot weather and fulfilling enough for a chilly fall meal. Quinoa is as versatile as rice, light and fluffy with a delightful nutty flavour. Quinoa cooks up in 15 minutes and can be eaten just as is with a bit of tamari sauce, or incorporated into a number of dishes like the following salad that takes hardly any time at all to whip up. Served with a legume dish, this satisfying salad proved to be a perfect side. Add some savory biscuits alongside the meal and you are in for a feast that won't leave your belt bursting.

Home-Style Chila

I was recently treated to a lovely cookbook entitled Sukham Ayu by Jigyasa Giri and Pratibha Jain. What a treasure and an abundance of recipes for vegans too. Oil can be used instead of the cow's ghee that is often called for in many of the dishes. Though I am an ovo-lacto vegetarian, I do enjoy the cleansing feeling of a vegan meal from time to time. This cookbook is full of information about vegetarian Ayurvedic recipes, principles and guidelines and is adorned with gorgeous photographs that tantalize your taste buds and illustrate ideal presentations. Ultimately, it is the blend of flavors and seamless offerings that makes this a must for Indian cuisine enthusiasts.

An excellent resource for those who want to maintain optimal health to suit their body types and conditions and perfectly suited for home cooks. Moderation is the key to health and here you will find healthy sweets, dal soups, vegetable dishes, delicious breads, rice side dishes, nourishing snacks and chutneys, salads and beverages to go along with your meals. The recipes are innovative and creative and easy to prepare. Along with extensive information about an vegetarian Ayurvedic diet, most of the recipes are accompanied by helpful hints and advice, along with suggestions for substitutions and additions. I will have much more to say about this cookbook as I explore it in the next little while. I am looking forward to learning more about Ayurvedic philosophy and this is just the book for curious minds such as mine who care about proper eating and balance.

The first recipe that caught my attention were these Basic Home-Style Chila, which are very similar to dosa popular in South India. Often served for breakfast, but also as a snack and a very good accompaniment to dinner along with some homemade chutney and a salad and a bed of rice. We are also told these pancakes help those recuperating from an illness.

"We gather mere stones and call them gems, whereas the real gems of life are water, food and words of wisdom" — Rig Veda

Thanks so much for the authors for sending me a complimentary copy of this award winning book.

Basic Home -Style Chila

Recipe by Lisa Turner Adapted from Sukham Ayu: Cooking at Home With Ayurvedic Insights Cuisine: Indian Published on September 9, 2011 Savory and spicy little mung bean and rice pancakes great for snacking or as a dinner side served with chutney Print this recipe Ingredients: 1 cup dried split mung beans 2 tablespoons basmati rice 1-inch piece fresh ginger, chopped 1/2 teaspoon asafoetida 1/4 cup fresh coriander or parsley sea salt to taste small handful of dried fenugreek leaves 2 fresh red chilies, seeded and finely chopped dash of cayenne ghee, butter or oil for frying Instructions: Wash the split mung beans and rice in a strainer. Place in a bowl, cover with several inches of fresh water, and let stand for at least 4 hours at room temperature. Drain and add to a food processor blender along with the ginger, asafoetida, coriander or parsley, salt, fenugreek leaves, chilies and cayenne. Process to a smooth batter, adding a little water or necessary, until the batter is thick but of a pouring consistency. Heat a non-stick pan over medium heat and brush with some ghee, butter or oil. When hot, ladle some of the batter on to the pan, taking care to spread it out as thin as possible with the bottom of the ladle so that it forms a pancake about 6 - 7 inches in diameter. Reduce the heat slightly, drizzle some ghee or oil around the edge of the chila and cook for 2 minutes until it begins to brown. Flip the pancake, cook for another minute or two, and flip again and cook for another minute. Fold and keep warm in a 150° oven while you cook the remaining chila. Makes 6 pancakes

More Indian pancakes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Savoury Rice and Urad Dal Pancakes
Rice Flour Pancakes
Chickpea Flour Pancakes with Crushed Peas and Cilantro

On the top of the reading stack: cookbooks

Audio Accompaniment: Underworld - Luetin

Blueberry Cottage Cheese Biscuits

I have been called "The Biscuit Queen" because I often make biscuits and though I am a modest gal, my biscuits and scones usually turn out perfectly. Easy to make, if you follow a few basic principles. When it comes to making biscuits, such sweet and savory pleasers are a good choice for those just learning how to bake. As a rule, always use cold ingredients and take care not to overwork the dough. Depending on the type of biscuit or scone that you are making, the dough is sometimes rolled out, shaped or dropped onto the sheet with a spoon or small scoop. Another tip is to line your baking sheet with parchment paper so that the bottoms of your biscuits don't get too brown.

Summer Chickpea Salad

Late summer is the season of opportunity to enjoy the fruits — or vegetables and herbs — of our gardening labors with fresh and colorful salads. I make my summer chickpea salad quite often at this time of year for the chance to throw in plenty of fresh peppers and herbs from my garden. Zesty and delicious, it's always a popular choice with my husband and friends on the patio table no matter how often I put it together.