THE ELECTRIC KITCHEN
Appetizers will bestow holiday smiles
With Thanksgiving behind us, the holiday season has officially arrived, which means it's time for holiday feasting. Here are a few appetizer ideas sure to please.
1 large round eggplant
1 tomato, peeled, seeded, and chopped
1/4 cup chopped parsley
1 tablespoon chopped green onion
2 teaspoons lemon juice
1 teaspoon olive oil
1 to 2 cloves garlic, chopped (optional)
Salt and pepper to taste
Preheat oven to 400 degrees.
Pierce eggplant; place in a baking dish and bake 50 minutes. (To microwave: cut eggplant in half, cover with plastic wrap, and microwave on high power 7 minutes).
When cool, scrape pulp into a blender or food processor; add remaining ingredients. Blend or process until smooth. Serve on whole grain bread, pita, or focaccia bread. Makes about 2 cups.
Approximate nutritional analysis, per 1/4 cup, not including salt to taste or serving bread: 25 calories, 1 g total fat, no saturated fat, cholesterol or sodium, 5 g carbohydrate, 2 g fiber, 2 g sugar, 1 g protein.
3 pieces (12-ounce size) deep-fried tofu, cut into bite-size cubes
2 teaspoons toasted sesame seeds
1/4 cup coarsely chopped ogo (seaweed)
2 tablespoons chopped green onion
1 teaspoon grated ginger root
1/2 long red chili pepper, seeded and chopped (available in Asian grocery stores)
1/2 block (7-ounce size) Japanese fish cake, slivered (optional)
1/2 cup chopped onion (optional)
1/4 cup soy sauce
1 tablespoon sesame oil
In a saucepan, add tofu and water to cover tofu; boil 1 minute; drain.
Place tofu in large mixing bowl; add sesame seeds, ogo, green onion, ginger, chili pepper, fish cake and onion; toss lightly. Combine soy sauce and sesame oil and pour over tofu mixture; toss lightly and chill 30 minutes. Serves 6.
Approximate nutritional analysis, per serving (with kamaboko): 550 calories, 37 g total fat, 5 g saturated fat, 15 mg cholesterol, greater than 1,400 mg sodium, 26 g carbohydrate, 7 g fiber, 6 g sugar, 37 g protein.
Easy Ma Tai Soo
3 cups shredded turnips
3 cups iced water
2 teaspoons salt
1-1/2 cups minced roast pork
1/3 cup small dried shrimp, soaked
1/3 cup chopped green onions
1/2 teaspoon sugar
1 package (8 ounces) refrigerated butterflake dinner rolls
1 egg, slightly beaten
Put turnips, water and 1-1/2 teaspoons salt into a large bowl; chill 1 hour. Rinse and drain turnips well; squeeze to remove all liquid.
Preheat oven to 375 degrees; grease baking sheet.
Combine turnips, pork, shrimp, green onions, sugar and remaining salt.
Separate dinner rolls. On a lightly floured board, roll each into 4-inch circle. Put 1/4 cup turnip mixture in center of dough and pull dough up and around filling. Pinch to seal seams. Place seam side down on prepared baking sheet and bake 10 minutes.
Brush rolls with beaten egg; bake 5 to 10 more minutes. Makes 12.
Approximate nutritional analysis per serving: 120 calories, 5 g total fat, 2 g saturated fat, 45 mg cholesterol, 500 mg sodium, 11 g carbohydrate, 1 g fiber, 2 g sugar, 7 g protein.
Hawaiian Electric Co. presents this weekly collection of recipes as a public service. Many are drawn from HECO's database of recipes, accessible online at www.heco.com