appetizer Archives - A Calculated Whisk

Paleo Potato Hummus with Crudités

March 20, 2017 By Becky 40 Comments

This paleo potato hummus is smooth, flavorful, and ideal for spring get-togethers. No one will guess it’s made with potatoes! This post is sponsored by Potatoes USA.

If you’re looking for a paleo alternative to traditional hummus, I have a treat for you today! This legume-free hummus comes together in just half an hour and is made with Yukon Gold potatoes. The flavor and texture are so similar to regular hummus, though, that no one will be the wiser. Alongside a platter of vibrant crudités, this super-smooth hummus is sure to be a hit at your next party.

I made this paleo potato hummus for a family gathering a couple of weeks ago and told everyone that it was hummus with a bit of a twist. It was quickly devoured, and no one guessed that potatoes were involved. As someone who doesn’t feel well after eating legumes like chickpeas, I’m thrilled to have discovered this crowd-pleasing, bean-free version of hummus. With olive oil drizzled on top and a sprinkle of paprika, it’s the perfect counterpart to a spread of spring’s freshest veggies.

Persimmon Bacon Bites with Rosemary Goat Cheese

December 16, 2016 By Becky 32 Comments

These persimmon bacon bites with rosemary goat cheese are the perfect festive appetizer and only require four ingredients! This post is sponsored by Cavit in partnership with Honest Cooking.

If you’re looking for a craveworthy appetizer to keep your family happy while you finish cooking Christmas dinner or to pass around at a New Year’s Eve party, I have totally got you covered. These persimmon bacon bites are the best app I’ve eaten in recent memory, and are super cute to boot. They pair perfectly with a chilled glass of Cavit’s crisp Pinot Grigio, and the combination is pretty much guaranteed to put even the grinchiest of grinches in the holiday spirit. When you’re snacking on fruit with bacon and herbed goat cheese and sipping on tasty Italian wine, there’s just no way not to feel festive.

I just discovered persimmons this year and they’ve quickly become my new favorite fruit. They taste kind of like a delicious mashup between a mango and a papaya, and I find them incredibly addictive. I used fuyu persimmons here and haven’t had a chance to try other varieties yet, so I recommend finding fuyus for this recipe. They’re the ones that are kind of squat like little pumpkins and are not pointed at the bottom.

When I’m eating a persimmon plain, I like to let it get nice and soft so the insides are custardy and smooth. However, when you’re making persimmon bacon bites, you want to choose persimmons that are still a bit firm so the slices will hold together well. Once roasted, they’ll have that smooth texture of a perfectly ripe raw persimmon with an even deeper sweet flavor. The hint of rosemary in the goat cheese makes these bites taste fresh and seasonal, and the bacon ties everything together both literally and figuratively.

Mini Sweet Potato Gratins

November 23, 2016 By Becky 2 Comments

Mini Sweet Potato Gratins (Gluten free)

These mini sweet potato gratins are a perfect gluten-free and vegetarian holiday appetizer or side. They’re full of flavor thanks to a rich sweet onion cream sauce.

Happy day before Thanksgiving! I know I may be getting you these mini sweet potato gratins a bit too late for them to be part of tomorrow’s spread, but they’re delicious and fun anytime. They’d be great with Christmas dinner or as part of an appetizer table for a New Year’s party. Who doesn’t love their own little stack of sweet potatoes baked in a creamy sauce with a little cheese?

Mini Sweet Potato Gratins (Gluten free)

This gratin gets its unique flavor from a sauce made with sweet onions simmered slowly in butter, then blended with cream, sour cream, and a little bit of spice. The sauce is tossed with thinly sliced sweet potatoes, which are then stacked in muffin tins with a little bit of parmesan cheese. Everything is baked until nice and golden and bubbly, and that’s it! These take a little while and you’ll use your food processor three times if you let it do the slicing (which I highly recommend!), but they’re worth it. I may or may not have had almost half a dozen of these for lunch the other day…

Smoky Sweet Potato Latkes + Paleo Planet Giveaway

November 7, 2016 By Becky 87 Comments

Sweet, smoky, and crisp, these sweet potato latkes are really hard to beat, especially topped with cashew sour cream and applesauce.

To celebrate the one-year anniversary of the release of my cookbook Paleo Planet, I’m sharing one of my favorite recipes from the book–smoky sweet potato latkes–plus a giant giveaway package. If you’re interested in winning a signed copy of the book, a box of grass-fed meat from ButcherBox, and paleo-friendly baking supplies from Rodelle, scroll down to the end of the post to enter. If you already have the book, you can give away the signed copy as a gift and keep the rest of the prizes for yourself. (If you do have the book and especially if you’ve cooked from it, would you consider leaving a candid review on Amazon? They’re so helpful to me and to potential readers. Thank you so much!)

Paleo Planet is a collection of gluten-free, grain-free recipes inspired by cuisines from all around the world, including over 125 recipes (and over 80 that are Whole30 compliant–get the full list here!). All of the recipes are dairy free with the exception of ghee, which can be swapped out if you’re avoiding it. The book includes a full chapter of sauces, spice blends, and pantry staples you can make at home, from za’atar to spiced ghee to almond milk, to ensure your paleo meals are extra delicious, along with three chapters of main dishes (poultry, beef, pork, & lamb, and seafood). These include paleo versions of well-known favorites like moussaka, pad see ew, and chiles rellenos plus dishes that may be new to you, like kaddo bourani, an irresistible Afghan pumpkin dish, and ají de gallina, a Peruvian chicken dish cooked with ají amarillo chile paste. The cookbook also includes a chapter for appetizers, soups, salads, and snacks, a chapter of vegetable sides, and of course a dessert chapter.

I’m so excited to be partnering with ButcherBox and Rodelle to bring you a prize package full of wholesome ingredients that you can use to make recipes from Paleo Planet as well as anything else you’re whipping up this season. Rodelle is providing their high-quality vanilla beans, vanilla extract, and baking cocoa, which can be used in a myriad of desserts from the book, from Black Forest Cake to Millionaire’s Shortbread to Mexican Brownies. ButcherBox is providing a box of their 100% grass-fed meat, conveniently packaged in individual servings and shipped straight to your door on dry ice. Their meat is my go-to for all the carnivorous recipes in my book, from Milanesa to Australian Burgers to Honey Chipotle Short Ribs.

Patatas Bravas

June 27, 2016 By Becky 6 Comments

This version of patatas bravas features potatoes roasted in duck fat until they’re super crispy, then topped with spicy brava sauce and creamy, garlicky allioli.

I’ve been on a quest for months to make truly crispy roasted potatoes. They’re more elusive than you might expect. Simply roasting potatoes in a hot oven for a long time may give you some crunch around the edges, but the interior of the potato isn’t satisfactory. I need the insides of the potatoes to be tender and fluffy with no hint of dryness. And I’m not after just crunchy corners–I’m in need of some solid, wrap-around, all-encompassing crunch.

My quest finally came to a delicious end when I discovered this recipe for roasted duck fat potatoes on The Domestic Man. I bought myself a jar of Epic Cage-Free Duck Fat from Thrive Market and got roasting. The recipe requires you to parboil the potatoes, drain them, rinse them until they’re cool, and pat them dry. Then you heat the duck fat on the sheet pan in the oven before adding the potatoes, so they sizzle when they go on. After that, they roast for about an hour.

The results are just perfect, but it’s not exactly a quick recipe. You can’t really get around the lengthy roasting time, but I’ve discovered you can microwave the potatoes with a bit of water for five minutes instead of waiting for a pot of water to boil. Somehow, eliminating the stovetop step makes all the difference for me, and I’ve now moved these potatoes from a weekend treat to a valued member of my weeknight arsenal. (Of course, if you don’t have a microwave or don’t want to use one, you can just follow Russ’ original instructions here.)

Samosa Bites with Paleo Raita

January 27, 2016 By Becky 2 Comments

This post is sponsored by the U.S. Potato Board in collaboration with Honest Cooking.

These samosa bites showcase the best part of the classic Indian appetizer—the perfectly spiced potato filling! They’re baked, not fried, and are served with a cooling cucumber raita.

I love Indian food, and am a huge fan of going to Indian buffets for lunch. I actually find it pretty easy to follow a primal diet there–I avoid the breads, of course, but many of the curries, chutneys, and tandoori meats are fine. Indian food uses so many great spices and flavor-packed vegetables like ginger, garlic, and chiles that I never feel like I’m missing out on anything.

Samosas, though, have always been a sticking point. The potato filling is so delicious, especially with some raita on top, but I’ve never been a fan of the heavy, gluten-laden, deep-fried wrappers. Since it’s a little bit uncouth and definitely not in the spirit of paleo to go to a buffet and unwrap a samosa and eat only the insides, I decided to take matters into my own kitchen.

Potatoes are a nutrient-dense food and a great source of healthy carbohydrates since they’re naturally gluten free. They have more potassium than bananas, and a serving of potatoes also gives you almost half of the Vitamin C you need for the day (for more info, check out the Potato Board’s nutritional facts page here). Most people now consider potatoes an integral part of a paleo diet, and as of July of 2014, they’re even Whole30 compliant! (You should have seen how happy I was the day that change was announced. There may or may not have been some dancing involved.)

Bacon-Wrapped Potato Wedges

September 28, 2015 By Becky 38 Comments

You only need two ingredients to make these bacon-wrapped potato wedges, and they’re perfect paleo football food!

It’s football season! Are you into it? I have no idea what’s going on, but my fiancé Ben is a big Broncos fan and is also in a fantasy football league. It’s my job to complain about how much the TV is on and to make delicious snacks, like these bacon-wrapped potato wedges.

We moved this past weekend–we’d been staying with Ben’s sister and her family, and now we’re renting a little guest house from some friends of ours while we look for a house to buy. The guest house is just two rooms plus a bathroom, but it’s really cute. The kitchen and living area are in one room, but it’s a pretty good size and I’m really happy with the kitchen area. Unfortunately, the TV is right nearby, so I have to listen to football while I cook.

Since things have been pretty hectic with our move from Boston to Chattanooga last month and our mini move into the guest house more recently, I’ve been on the lookout for easy recipes. I was assigned Rebekah’s blog, Making Miracles, for this month’s Secret Recipe Club, and found so many great possibilities in her recipe index. Her blog is full of fast, easy, family-friendly recipes, and I highly recommend you check it out!

I was planning to make her baked paleo chicken tenders, since I loved chicken fingers as a kid and haven’t yet tried making a paleo version. In fact, I’m still planning to make them–I have all the ingredients and everything–but once I saw these bacon-wrapped potato wedges, they jumped to the top of my list. I had to have them right away.

Smashed Potatoes with Hatch Chile Tomatillo Crema

September 11, 2015 By Becky 25 Comments

These crispy smashed potatoes served with an addictive hatch chile tomatillo crema are perfect for game time or anytime. The recipe is grain free and there’s a paleo vegan version, too!

Have you ever smashed a potato? If not, you’re missing out. It’s an easy and fun way to get roasted potatoes that are actually crispy, and shaped like beautifully abstract flowers to boot.I saw this smashed potatoes idea over on Oh She Glows about a year ago, pinned it enthusiastically, thought about it often, and didn’t actually try it until last week. That’s one of the perils of reading as many food blogs as I do: there are so many great recipes to try, and so little time!

These smashed potatoes are going into the regular rotation, though. I’m going to offer a brief explanation of why they’re better than plain old roasted potatoes (which are pretty delicious to begin with). When you roast whole small potatoes, only a very small portion of their surface area comes into contact with the hot pan below, and they don’t have any jagged edges elsewhere to crisp up. Thus, it’s really only a tiny spot on the bottom that becomes sufficiently crunchy.

Creamy Whipped Feta

June 2, 2015 By Becky 14 Comments

This post is sponsored by Nikos Feta.

Creamy Whipped Feta made with Nikos | Get more feta recipes & enter to win a trip to Hawaii here: https://ooh.li/1cd7e02 #sp

Have you ever whipped feta cheese?

If the answer is no, buckle your seat belt and get out your food processor. You are in for quite a ride (or at least, your food processor is in for a quite a workout).

This recipe is super simple, but totally changes the character of feta. The rich and tangy flavor that’s usually packaged in chewy little crumbles infuses this smooth, creamy, and versatile dip. I enjoyed this whipped feta with fresh asparagus spears, carrot sticks, and my favorite gluten-free crackers, but the possibilities are limitless. (It MAY have crossed my mind to use this instead of tomato sauce on a pizza, maybe with roasted red peppers and fresh mozzarella balls, too. Doesn’t that sound amazing?)

Nikos Feta works beautifully in this dip. It’s not as overwhelmingly salty as some fetas are, but still has the wonderfully sharp and distinctive flavor that feta is famous for. It’s sold in a block or in a tub of crumbles, and either one will work for this recipe! I used their traditional feta, but I bet this would also be great with one of their other flavors (tomato basil, perhaps?). You can see all the different flavors here.

Roasted Romanesco with Za’atar Yogurt Sauce

February 26, 2015 By Becky 4 Comments

Strange coincidence: last year, on January 25th, 2014, I wrote about romanesco in a post entitled 7 Uncommon Vegetables for your Produce Bucket List. I had never seen romanesco in a store. I kept my eyes peeled for it all year, but could never find any. That is, until last Wednesday, when I finally spotted some at my local Whole Foods . . . on January 25th, 2015. Weird, right?

Coming across this gorgeous vegetable exactly one year after posting about it has me wondering if it might be magic. I mean, look at those spirals! According to Wikipedia, the number of spirals on a head of Romanesco is a Fibonacci number, and its form approximates a fractal. How is it possible that something like this exists?

In addition to its special properties, romanesco is delicious. I roasted it whole because I couldn’t bear to slice it up any sooner than I had to. Its flavor is similar to cauliflower and broccoli, but a little milder and nuttier. And, just like with cauliflower or broccoli, the browned bits are extra delicious. If you can’t find romanesco, you could definitely use one of its brassica cousins for this recipe instead.