I threw a party to celebrate Jason’s birthday and procrastinated about creating the party menu until the day before the party was supposed to happen. Luckily, I found an article that came from O Magazine about easy to make party foods. This goat cheese appetizer was one of the items that I decided to try because it sounded like an unusual and tasty combination of flavors. It combines goat cheese with mango chutney, cilantro and peanuts. Everyone at our party enjoyed it, and I liked it enough to serve again when we had our last big family get together at my parents place. Serve it with whole wheat crackers or melba toast for a quick and tasty hors d’ oeuvre.Nutritional Information
105 calories; 3g protein; 14g carbohydrates; 4g fat; 7mg cholesterol; 222mg sodium; 0 fiber
» Read more: Goat Cheese Log with Mango Chutney, Peanuts and Cilantro
This recipe comes from the Passionate Vegetarian. I was skeptical that a dip made from pureed carrots would be exciting, but Crescent Dragonwagon does a good job of selling it in her cookbook. In addition, all of the wonderful flavor comes from veggies and spices, so it it fairly low-fat. I used it as a dip for veggies when I made it, but it would be equally tasty on a sandwich, or on crackers. If you want to use it as a dip, you can make it thinner by adding additional carrot juice or vegetable stock.
Tomatillos are similar to tomatoes, but they remain green when ripe, which gives this salsa its color. Choose tomatillos with a fresh green husk and avoid those where the husk is brown or wrinkled.
