Super Fast, Super Healthy Appetizers

14 May

Diptic-2

Beaumont Health System sponsored the cooking demonstration at the recent Michigan International Women’s Show, held at the Suburban Collection Showplace, where Chef Ed Gillis presented four healthy appetizers, easy to prepare. The International Women’s Show, part of Southern Shows, is in many cities in the United States.

The four appetizers Chef Ed Gillis prepared are: wonton chips, bean cilantro hummus, caprese crostini and kale chips. He delighted the crowd with these super fast, super healthy appetizers. Preparation time for each appetizer is 15 minutes. I’ve included the yummy recipes.

Wonton Chips

Ingredients: Olive oil, 12 wonton wrappers, 1/4-1/2 t coarsely ground black pepper, 1/4 t coarse salt

Directions: Preheat oven to 350 degrees. Lightly coat a large baking sheet with nonstick cooking spray; set aside. Using a sharp knife cut wonton wrappers diagonally to form 24 triangles. Arrange the triangles in a s single layer on prepared baking sheet. Lightly coat the tops of the wonton triangles with nonstick cooking spray. Sprinkle evenly with pepper and salt. Bake about 8 minutes of until golden. Cool completely on a wire rack. Serves 3.

Kale Chips

Ingredients: 1 bunch fresh kale (about 20 leaves), 1 T sesame seeds (pre-toasted if desired), 1/2 t sea salt, 2 T olive oil (put in small spray bottle)

Directions: Preheat oven to 300 degrees. Rinse bunch of kale, pat dry or put in salad spinner. Pull whole kale leaves off of stalk and trim stems if desired. Lay leaves on baking pan, mist leaves lightly with olive oil. Sprinkle sesame seeds and light dusting of sea salt onto leaves. Bake at 300 degrees for 8-10 minutes, until leaves are dried, but not brown. Eat by themselves or use as a soup or salad garnish. Serves 1.

Caprese Crostini

Ingredients: 4 large ripe tomatoes (diced in 1/4″ cubes), 1 pound fresh mozzarella, (diced in 1/4″ cubes), 1/3 c fresh basil leaves chopped, 3 T extra virgin olive oil, fine sea salt to taste, freshly ground black pepper to taste, 1/2 clove garlic chopped (optional), 1 t balsamic vinegar (optional), sliced baguette, ciabatta or multi-grain bread 1/4″ thick.

Directions: Slice bread into bite size portion, toast lightly in 350 degrees oven. Dice tomatoes and cheese into small cubes. Toss together with chopped basil, olive oil, salt and pepper. Spoon onto toasted bread slices. Eat warm or cold. Alternate preparations: Slice tomatoes, drizzle with olive oil. Bake in 350 degrees for 15 minutes. Or delete cheese use toasted pita chips or any large crouton, toss all ingredients together, spoon onto toasts and eat. Serves 6.

Bean Cilantro Hummus

Ingredients: One 15-ounce can of cannellini beans, drained and rinsed, 1 clove of garlic, 1 t lime zest, 1T lime juice, 1/3 c olive oil, 1 T tahini, salt and pepper to taste.

Directions: Combine beans, cilantro, lime zest, lime juice and garlic in food processor and blend until pureed. With processor on, steam olive oil until desire consistency is reached. Blend 3-4 minutes. Season with salt and pepper to taste. Makes 1 cup.

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