Perfect Cottage Recipes - Appetizers

Roasted Sweet Potato Soup with Orange & Ginger

6 Cups peeled and cubed sweet potato (about 3 large)
1 1/2 cups coarsely chopped onions
1 tbsp olive oil
1 tsp minced garlic
5 cups reduced sodium vegetable or chicken broth
1 tbsp each grated orange zest and ginger-root
1 whole clove
1/2 tsp each ground cumin and salt
1/4 tsp freshly ground black pepper
6 tbsp light sour cream
minced fresh cilantro for garnish (optional)

Spray a shallow roasting pan with cooking spray.  Add sweet potatoes, onions, olive oil and garlic.  Roast, uncovered, at 425 degrees F  for 25 minutes. Stir once, halfway through cooking time.
Transfer mixture to a soup pot. Add broth, orange zest, ginger-root, clove, cumin, salt and pepper. Bring to a boil. Reduce heat to medium low and simmer covered for 10 minutes.
Working in batches, carefully transfer soup to blender or food processor and puree until smooth.  Serve hot with a swirl of sour cream in the centre and garnish with cilantro if desired.


Delicious served with Chili and Cheddar Biscuits - http://riverplacegirl.blogspot.ca/p/perfect-cottage-recipes-sides.html


Avocado Feta Salsa
from Allrecipes.com

2 Plum tomatoes, chopped
1 ripe avocado - peeled, pitted and chopped
1/4 cup finely chopped red onion (I have used green onions)
1 clove garlic minced
1 tablespoon snipped fresh parsley
1 tablespoon chopped fresh oregano
1 tablespoon olive oil
1 tablespoon red or white wine vinegar
1/2 cup crumbled feta cheese

In a bowl, gently stir together tomatoes, avocados, onions, and garlic.  Mix in parsley and oregano (I have used 1 teaspoon dried of each).  Gently stir in olive oil and vinegar.  Then stir in feta cheese.  Cover and chill 2 to 6 hours.  Serve with tortilla chips or pitas.

Always a hit every time I make this dip, if the tomatoes and avocado are large - add a little more of the liquid ingredients.  I have used both the red and white wine vinegar's with great results! 

I made these and served with the above Salsa and they were a hit!!  They are definitely more filling than regular tortilla chips - note that the recipe calls for corn tortillas but i used flour tortillas.


Baked Tortilla Chips
from Allrecipes.com

1 (10 count) package corn or flour tortillas
1 tablespoon vegetable oil
3 tablespoons lime juice
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt (I used sea salt)

Preheat oven to 350 degrees F.  Cut each tortilla into chip size wedges and arrange the wedges in a single layer on a cookie sheet.

Whisk the oil and lime juice together (or use a mister if you have one!) Brush mixture on each chip until slightly moistened.

Combine spices and salt in a small bowl and sprinkle on the chips.

Bake for about 7 minutes, rotate the pan and bake for another 5 or until the chips are crisp but not too brown.  These can be served warm with dip or cool to room temperature.  Makes enough for a crowd!

Potted Crab Rémoulade

1/3 cup light mayonnaise

2 tbsp chopped fresh parsley

2 tbsp diced green onion

2 tbsp finely chopped dill pickle (drained well)

1 tbsp, drained and coarsely chopped capers

1 tbsp lemon juice

1 tsp grainy mustard

½ tsp dried tarragon

Pinch each salt & pepper

½ lb (250g) chopped crab meat or cooked shrimp

Optional:  24 count pkg. croustades 

In a bowl combine first 9 ingredients. Stir in crab or shrimp.  Can be refrigerated up to 5 hours. To serve, transfer to dip bowl and serve with crackers or fill croustade shells with small spoon and set on serving tray.

I first made this dip for My mother in laws 75 birthday - I used fake crab meat chopped - it was very good. I will try it with the shrimp next time and let you know how it goes - or you let me know!