Holiday Parties: Recipes and ideas

So, I’m going to do my best to not gain a pound this holiday season.  That means we have to try real hard to stay within the boundaries of Dukan, yet have fun and not be tempted with everything that’s going to be in front of us.  I’m going to try to help you get through it with some tips and recipes that I will be making for my holiday partying…

Oat Bran Crostini with Butternut Squash and Goat Cheese

OAT BRAN CROSTINI WITH BUTTERNUT SQUASH AND GOAT CHEESE

1 packet of rapid rise active yeast
1/2 cup warm water
1/2 cup of oat bran
1/2 t olive oil
pinch of salt

Pour yeast over the warm water and let it sit for 10 minutes until it starts to bubble. Place the bowl over simmering water and add the oat bran, a pinch of salt, and olive oil, slowly, until a very sticky ball of dough forms. Keep stirring until the moisture is absorbed and it resembles a ball of dough. Spray a glass bowl with olive oil spray, place the dough in the bowl, cover with a kitchen towel and let rise in a warm place for an hour. The dough will not rise much but it will lose it’s stickiness and become much easier to handle. Place the dough between two pieces of parchment paper and roll it out until it’s about a 9-inch circle. Cut the dough into a dozen pieces. Spray both sides with olive oil spray and place on a pizza stone or cookie sheet (I also bake mine on the parchment paper is used to roll it out). Add freshly cracked pepper and kosher salt on the top. Bake at 425 for 12 minutes or until crispy.

Proscuitto Wrapped Asparagus

Another delicious holiday party idea!  Make lots of breadcrumbs…I have lots of ideas for them!!  And come on, you’re missing those crunchy little things and this will satisfy soooooo many cravings.

HOLIDAY PARTY MENU: PROSCIUTTO WRAPPED ASPARAGUS

18 asparagus spears, trimmed
6 slices prosciutto
1 Italian Breadcrumb Recipe (below)
1 t lemon juice
1 clove garlic, crushed
salt and pepper
cooking spray

Spray asparagus with a bit of cooking spray and season with salt and pepper. Roll 3 asparagus spears in 1 slice of prosciutto. Arrange them seam-side down on a cookie sheet. Mix the breadcrumbs, lemon juice and garlic, sprinkle them down the middle of the asparagus and spray the entire thing with a bit more cooking spray. Roast at 400 for 10 minutes. Serve warm.

ITALIAN BREADCRUMBS RECIPE

6 T Oat Bran
3 T nonfat cream cheese
3 eggs or 3/4 cup egg whites
1 t dried basil
1/2 t dried oregano
1 T dried parsley
1 t salt
1/2 t pepper
1/2 t red pepper flakes
3-4 T water

Whisk the first three ingredients together and add a tablespoon of water at a time until you get it to crepe batter consistency. Pour 1/4 cup of the mixture into a large non-stick skillet coated with cooking spray. Tilt the pan until the batter has made a large thin circle and brown both sides. After I made all the wraps I toasted them to get them nice and brown. Then I put them in a food processor after they cooled and processed to breadcrumb consistency.

Once you make these oat bran crackers, the choices of what to put on them are endless…Can be easily made with pulled chicken, as well. Make crackers ahead and pop them in the toaster oven to re-crisp before serving.  These crackers can virtually be topped with anything!!

Oat Bran Crostini with Pulled Pork

Can be easily made with pulled chicken, as well.  Make crackers ahead and pop them in the toaster oven to re-crisp before serving.

OAT BRAN CROSTINI WITH PULLED PORK

1 packet of rapid rise active yeast
1/2 cup warm water
1/2 cup of oat bran
1/2 t olive oil
pinch of salt

Pour yeast over the warm water and let it sit for 10 minutes until it starts to bubble.  Place the bowl over simmering water and add the oat bran, a pinch of salt,  and olive oil, slowly, until a very sticky ball of dough forms. Keep stirring until the moisture is absorbed and it resembles a ball of dough.  Spray a glass bowl with olive oil spray, place the dough in the bowl, cover with a kitchen towel and let rise in a warm place for an hour. The dough will not rise much but it will lose it’s stickiness and become much easier to handle.  Place the dough between two pieces of parchment paper and roll it out until it’s about a 9-inch circle. Cut the dough into a dozen pieces.  Spray both sides with olive oil spray and place on a pizza stone or cookie sheet (I also bake mine on the parchment paper is used to roll it out).  Add freshly cracked pepper and kosher salt on the top.  Bake at 425 for 12 minutes or until crispy.

I have always served sweet and sour meatballs at my Christmas Open House. This version does not disappoint.

Sweet and Spicy Beef Meatballs

SWEET AND SPICY BEEF MEATBALLS RECIPE

1 lb ground sirloin
1/2 cup oat bran
1 egg
1 t garlic salt
1/2 t dried ginger
1 t smoked Paprika
1/2-1 t red pepper flakes
2 T low sodium soy sauce
2 t Splenda or 2 T Brown Sugar Blend Splenda
1/4 cup water
1 t tomato paste
2 garlic cloves, minced
1/2 t fresh ginger, minced
1 green onion, finely chopped
1 T Worcestershire Sauce
red pepper flakes, to taste
1 T cornstarch mixed with 1 T water

Mix oat bran, egg, garlic salt, paprika, red pepper flakes and dried ginger together using your hands until just blended and form about 20 1 1/2-inch meatballs. Place meatballs in a casserole dish sprayed with cooking spray. Cook meatballs in a 400 degree oven for 10 minutes.  Meanwhile, whisk together soy sauce, sweetener, water, tomato paste, garlic, fresh ginger, green onion, Worcestershire sauce and red pepper flakes until well blended and pour over meatballs.  Continue to cook for an additional 10 minutes.  Remove from oven and remove meatballs from dish, keeping them warm on a foil-covered plate.  Place dish on medium heat and add the cornstarch mixture to the sauce.  Cook for 2-3 minutes until sauce thickens.  Pour sauce over meatballs place 2 of them on a decorative skewer.

I will tell you that these crackers, or whatever you want to call them, are terrific. I made them the day before, put them in the toaster oven to crisp them back up and they were awesome.

OAT BRAN BRUSCHETTA RECIPE

1 packet of rapid rise active yeast
1/2 cup warm water
1/2 cup of oat bran
1/2 t olive oil
pinch of salt

Pour yeast over the warm water and let it sit for 10 minutes until it starts to bubble. Place the bowl over simmering water and add the oat bran, a pinch of salt, and olive oil, slowly, until a very sticky ball of dough forms. Keep stirring until the moisture is absorbed and it resembles a ball of dough. Spray a glass bowl with olive oil spray, place the dough in the bowl, cover with a kitchen towel and let rise in a warm place for an hour. The dough will not rise much but it will lose it’s stickiness and become much easier to handle. Place pizza stone in the oven and preheat to 425. Place the dough between two pieces of parchment paper and roll it out until it’s about a 9-inch circle. Cut the dough into a dozen pieces. Spray both sides with olive oil spray, place the strips on a new piece of parchment paper, and place on the pre-warmed pizza stone. Add freshly cracked pepper and kosher salt on the top. Bake at 425 for 12 minutes, flip them over and bake another 10 minutes or until crispy.

Makes about 12 2×3-inch oat bran crackers.

TOMATO AND BASIL

6 plum tomatoes, seeded and diced
2 cloves of garlic, crushed
1-2 t balsamic vinegar
10 basil leaves, julienned
salt and pepper
olive oil spray

Combine all the ingredients and give it a decent spray of olive oil spray. Refrigerate for one hour before serving on top of the oat bran crackers.

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