‘Tis the season for holiday parties – and party foods! But try as you might not to overdo it at the buffet table, it can be hard to eat a balanced diet this time of year. And with eggnog-flavoured everything, who can blame you? Grocery stores, too, are introducing their holiday product lines. While typically not the “healthiest”, or containing the most (read: any) servings of fruit, vegetables, and whole grains, they are certainly the most glamorous dish on the table.
So, what do these store-bought party foods have that good old fashioned veggies and dip don’t? (And please don’t say “everything”). 3 things put the spotlight on these dishes:
Looks and Novelty - Move over fruit-kabobs! 2012 is the year of the bacon-wrapped meatball.
Easy Preparation - Package to plate; maybe a little oven time. It cannot get much simpler.
A Small Price Tag - Usually no more than $10.
How on Earth can our go-to nutrient-dense snack foods compete with the new stars of the snack table? Easy! Just copy these store-bought treats’ success strategies, and:
Make it beautiful - Play around with presentation, fancy plates, and garnishes. (This is a great way to practice those knife skills).
Keep it simple - 5 ingredients to purchase (i.e. not pantry staples) and 5 dirty dishes. Maximum.
Set a budget of $5-10 - Generally, if your recipe is simple, this will not be an issue.
The hardest part is coming up with a recipe that fits the bill, but there are plenty of sources for inspiration. Type “5 ingredients or less” and “snacks” or “party foods” into the Google Search box. Ta-da! Or, you could tweak a snack that you make all the time, and make it party-worthy.
Cheese and crackers = Caprese Snackers! Spread cream cheese on Triscuits and top with cherry tomato slices and fresh basil.
Popcorn = Black Pepper Honey Popcorn! Toss stove top popcorn with warmed honey, black pepper, and a bit of olive oil.
As for that dated veggie and dip plate? Rejuvenate it with a unique dip and colourful veggies sliced and arranged like a work of art. Here is a recipe for a basic White Bean Dip that is really versatile. Play around with different herbs, spices, and beans. Be creative and adventurous, anything goes! (Except, maybe, eggnog-flavoured...)
CB
So, what do these store-bought party foods have that good old fashioned veggies and dip don’t? (And please don’t say “everything”). 3 things put the spotlight on these dishes:
Looks and Novelty - Move over fruit-kabobs! 2012 is the year of the bacon-wrapped meatball.
Easy Preparation - Package to plate; maybe a little oven time. It cannot get much simpler.
A Small Price Tag - Usually no more than $10.
How on Earth can our go-to nutrient-dense snack foods compete with the new stars of the snack table? Easy! Just copy these store-bought treats’ success strategies, and:
Make it beautiful - Play around with presentation, fancy plates, and garnishes. (This is a great way to practice those knife skills).
Keep it simple - 5 ingredients to purchase (i.e. not pantry staples) and 5 dirty dishes. Maximum.
Set a budget of $5-10 - Generally, if your recipe is simple, this will not be an issue.
The hardest part is coming up with a recipe that fits the bill, but there are plenty of sources for inspiration. Type “5 ingredients or less” and “snacks” or “party foods” into the Google Search box. Ta-da! Or, you could tweak a snack that you make all the time, and make it party-worthy.
Cheese and crackers = Caprese Snackers! Spread cream cheese on Triscuits and top with cherry tomato slices and fresh basil.
Popcorn = Black Pepper Honey Popcorn! Toss stove top popcorn with warmed honey, black pepper, and a bit of olive oil.
As for that dated veggie and dip plate? Rejuvenate it with a unique dip and colourful veggies sliced and arranged like a work of art. Here is a recipe for a basic White Bean Dip that is really versatile. Play around with different herbs, spices, and beans. Be creative and adventurous, anything goes! (Except, maybe, eggnog-flavoured...)
CB
White Bean Dip with Mint
Preparation Time: 10 minutes
1 can (15oz) white kidney beans (rinsed and drained) (99¢)
1 ½ tablespoons lemon juice
1 ½ tablespoons olive oil
1 teaspoon ground cumin
1 clove garlic, finely chopped (10¢)
1 tablespoon fresh mint, finely chopped (20¢)
1 English cucumber ($1.50)
1 red endive ($2.15)
Total Cost (not including pantry staples): $4.94
Preparation Time: 10 minutes
1 can (15oz) white kidney beans (rinsed and drained) (99¢)
1 ½ tablespoons lemon juice
1 ½ tablespoons olive oil
1 teaspoon ground cumin
1 clove garlic, finely chopped (10¢)
1 tablespoon fresh mint, finely chopped (20¢)
1 English cucumber ($1.50)
1 red endive ($2.15)
Total Cost (not including pantry staples): $4.94
- Dip: In a bowl, mash the beans with the lemon juice, olive oil, and cumin with a potato masher or a fork. Stir in the garlic and mint.
- Cucumber: Peel the cucumber, if desired. With a fork, scrape grooves along the length of the cucumber. Slice.
- Endive: Carefully peel apart the leaves and cut about ½ cm off the bottom of each leaf.
- Scoop the dip into a serving bowl; arrange the cucumber slices and endive leaves on a serving plate and serve with the bean dip.
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