Rae Udy

RECIPES: Roasted Garlic Black Bean Dip, Roasted Tomato Salsa, Sushi Eggs

By Rae Udy

Office parties, church functions and family get-togethers are all part of the upcoming holiday season and food always plays a big part of the festivities.
Appetizers are a quick and easy way to make a party even better and they can be good for you too.
Chips and dip are standard fare and most parties, but these dip take on a roasted flavor to make an instant impression. Serve Roasted Garlic Black Bean Dip and Roasted Tomato Salsa surrounded by low-fat pita chips or baked corn chips to keep calorie-content low.
This fun recipe variation for deviled egg takes on a Japanese flare with tangy rice as a filly for Sushi Eggs. Keep cold if serving on a buffet line.
A tray of low-fat, crunchy vegetables and sweet, fruit complete a light and filling holiday appetizer menu.

ROASTED GARLIC BLACK BEAN DIP
1 head garlic
½ ( one-half) teaspoon olive oil
1 Tablespoon olive oil
1 medium cooking onion, diced
1 tablespoon finely chopped fresh parsley
2 15 ounce cans black beans
1/2 teaspoon hot sauce, if desired
To roast garlic, remove papery outer layer of skin and trim a small portion off the top of the head to expose cloves. Place on a square of aluminum foil. Drizzle with 1/2 teaspoon of olive oil. Seal package and place in a 400 degree oven for 30 minutes. Remove from oven and let cool. While garlic is roasting, heat one tablespoon olive oil in a nonstick skillet over medium heat. Cook onion and parsley together until the onions are soft. Set aside.
In a food processor combine onion mixture, beans and hot sauce. Squeeze roasted garlic from each clove and add to the mixture. Process until smooth. If necessary, add water to create a smooth mixture. Serve warm or at room temperature with crisp chips or raw vegetables. Yields two cups dip.

ROASTED FRESH TOMATO SALSA
4 large fresh tomatoes
1 jalapeno pepper with stems, seeds and veins removed (use rubber gloves when working with peppers)
1 large onion, cut into one-quarter inch slices
4 large garlic cloves, peeled
1 tablespoon vegetable oil
2 Tablespoons chopped fresh cilantro
½ (one-half) teaspoon salt
¼ (one-quarter) teaspoon black pepper
1 tablespoon cider vinegar
Preheat oven to 450 degrees. Halve tomatoes crosswise and remove stem ends. In a shallow broiler pan or large baking pan, place tomatoes, jalapeno pepper, onion and garlic in a single layer and toss with oil. Roast, turning vegetables once, until lightly browned, about 20 minutes. Remove from oven and cool slightly. Place half of the mixture in a food processor container and process until coarsely chopped. Spoon into a bowl and repeat with remaining vegetables. Stir in cilantro, salt, pepper and vinegar. Serve at room temperature with chips or spoon over omelets, vegetables or baked potatoes. Yields about two cups.

SUSHI EGGS
2 dozen eggs, boiled
2 cups quick-cooking brown rice
3 cups water
½ (one-half) teaspoon salt, if desired
1 cup rice vinegar
½ (one-half) cup finely chopped celery
¼ (one-quarter) cup chopped green onion, with tops
Garnish with one almond sliver, piece of pickled ginger and sprig of parsley
Wasabi for dipping
Place rice in a three-quart saucepan and rinse with cold water. Drain well. Pour in three cups water and bring to boil. Lower heat to medium-low and
cover with a lid. Cook five minutes. Do not lift lid.
Meanwhile boil eggs. Carefully place eggs in a large pan and cover with water to one-inch above eggs. Bring to rolling boil. Remove from heat and cover pan with tight-fitting lid. Allow to sit undisturbed for fifteen minutes. Drain and rinse with cold water. Peel when cool enough to handle. Cut each peeled egg in half lengthwise. Remove egg yolks and reserve.
Rice is ready when tender and almost all water is absorbed. Drain rice if necessary and place in a bowl. Add vinegar and set aside for ten minutes. Stir in egg yolk, celery and green onion. Mound rice mixture into centers of eggs using two to three tablespoons. Garnish with almond slivers, ginger slices and a sprig of parsley on each egg half. Keep chilled. Serve with wasabi for dipping. Yields 48 appetizers.