Cwynar Article Archives

November 2012 | Newsletter archives

10 – 9 – 8 – 7… The countdown to good recipes begins!
By Samantha Grant, CN

Whether you're hosting a full house with all of your friends or watching the ball drop with your sweetheart on New Year’s Eve, you can easily have healthy snacks. Sure, you can put out a tray of raw vegetables and call it healthy. But if you’d like to add some other healthy finger foods, ones you and your guests might not even think of as healthy, I found three recipes for you to add to your table.

White Bean-Horseradish Spread
Ingredients
2 cups soft-cooked beans, such as navy, cannellini or Great Northern
2 tbsp olive oil
2 tsp prepare horseradish (you can use more or less to taste – I used more)
½ to ¾ tsp dried rosemary
½ tsp sea salt (if beans are unsalted)
bean cooking liquid or water

Directions
Using a blender of a food processor, combine all ingredients except the cooking liquid or water (you’ll have to prepare ahead to make sure you’ve got the cooked beans ready to go)
Add cooking liquid or water until the mixture becomes your desired consistency – make it thinner if you want to use it as a dip
Taste the spread and add more horseradish, salt, or rosemary if you feel necessary
The spread (which makes a great dip – I dipped whole wheat bagel chips in it) can be refrigerated for up to 4 days. Bringing it to room temperature before serving will help bring all the flavors out.

Goat Cheese, Cranberry, and Walnut Canapes
Ingredients
24 walnut halves (about 3/4 cup)
4 teaspoons olive oil
1/8 teaspoon ground cinnamon
Coarse salt and ground pepper
24 thin slices whole-wheat baguette, from 1/2 baguette
8 ounces fresh goat cheese
1/2 cup dried cranberries
1 teaspoon chopped fresh thyme, plus leaves for garnish

Directions
Preheat oven to 375 degrees. On a large rimmed baking sheet, toss nuts with 1 teaspoon oil and cinnamon; season with salt and pepper. Bake until golden, 4 to 6 minutes; set aside to cool.
Spread baguette slices on same baking sheet and brush with remaining 3 teaspoons oil; season with salt and pepper. Bake until lightly toasted, 10 to 15 minutes, rotating pan halfway through; set aside to cool.
Meanwhile, in a medium bowl, stir together cheese and 2 tablespoons water until smooth; stir in cranberries and thyme. Season with salt and pepper. Divide goat cheese among bread slices and top each with a walnut and thyme leaves.

Spinach & Brie Topped Artichoke Hearts
INGREDIENTS
1 9-ounce box frozen artichoke hearts