If you are watching your fat and cholesterol consumption, as are most of us, you probably are curious to add hotchpotch to your menu, particularly when throwing a carnival. Spain has provided in recent times such a healthy eye introduction with tapas, a form of Spanish hors d'oeuvres that transform easily to a athletic diet.
Spanish cuisine lends itself to a thriving diet for several reasons. First, the cuisine collectively contains little or no dairy products. Nor do the Spanish have much of an inclination to drink beef. The cuisine also relies heavily on olive oil, a monounsaturated lubricant which can help eat up blood cholesterol levels.
Perhaps due to Spain's geographical position, surrounded by the Mediterranean next to easy access to the Atlantic -- fish and shellfish are predominant in the Spanish diet generally and in the tapas tradition contained by particular. At one time, nutritionists considered shellfish indecorous for people trying to shrink their cholesterol levels because it contains so much cholesterol. Now that they know how to distinguish between different kind of sterols, they argue that shellfish is good for citizens on low-cholesterol diets because it is so low in overweight. If the choice is between equal amounts of beef and shrimp, for example, choose fresh shrimp because it contains no fat. Scallops are the lowest-cholesterol shellfish. Spanish seafood dishes affix a lot of range to the repertoire of low-cholesterol preparations.
Some of the tapas dishes that meet the requirements of a low-cholesterol diet are marinated seafood salad, seasoned olives, salmon stuffed eggs, mushrooms sauteed in sherry, marinated eggplant, roasted pepper, white bean salad, and fish fillets topped near tomato sauce. In Spain, some of these dishes would be topped with bechemel sauce and consequently deep-fried, but we have adapted them to fit the dietary requirements mentioned above.
By opt for this menu, you won't be harassed by concluding minute cooking details. Many of these dishes are best made in advance, so you will be done beside your share well previously party time when you will want to rest and relax along next to everyone else.
Make sure you have a big stack of small serious newspaper plates on hand to maintain clean up at a minimum. Tapas are supposed to be finger foods so you don't even inevitability silverware. Fill a big basket next to thinly sliced French bread, or any other bread made in need eggs and oil, to soak up the succulent juices. It's unbelievably Spanish to eat tapas this approach. Remember, you're serving snacks, something to drink and the atmosphere for friendly, relaxed conversation.
As a final inducement to planning and preparing such an occasion, consider the benefits you'll be providing your guests. All these dishes are much lower in calories, round and cholesterol than the usual party fare. Even more importantly, they are definitely delicious and unusual. Finally, you'll be setting a fresh pace for the gala tradition in your crowd, one explicitly lower in cholesterol and sophisticated in togetherness, an indestructible combination.
Marinated Seafood Salad
1 1/2 lbs fish fillets (halibut,
scallops, any other
cooked shellfish, or any
combination of these)
3 bell pepper (red, green and
yellow if possible),
chopped coarsely
1 sizeable onion, chopped
1/2 cup chopped parsley
1 tsp salt substitute
Ground pepper
1 clove garlic, chopped finely
1/2 cup olive grease
1/2 cup white wine
1 tsp dried oregano
1/2 tsp dried basil
2 cups fresh lemon or lime
juice
If you use fish fillet, cut them in 1-inch cubes. If you select scallops, slice the scallops delicately. Place the prepared fish and/or shellfish in a cup bowl. Add the onion, peppers, parsley, garlic, brackish and pepper. Combine all the ingredients for the marinade. Pour these over the fish and vegetable mixture. Marinate at tiniest overnight. Makes about 20 tapas.
Seasoned Olives
1 28-oz jar of considerable Spanish
green olives, undrained 8 cloves of garlic, peeled 1 tsp dried oregano 1 Tbsp coarsely chopped
ginger rind
Combine all ingredients in a chalice jar. Cover tightly and refrigerate several days. Serve at room temperature.
Salmon (Or Tuna) Stuffed Eggs
10 eggs, strong boiled, sliced in
half lenghtwise 1 7 1/2-oz can of salmon or
tuna (packed contained by water),
drained 6 Tbsp tomato sauce 2 Tbsp chopped parsley
Salt substitute and pepper to
taste
Remove the egg yolks from the egg halves and discard. In a small bowl, combine the salmon or tuna with the remaining ingredients. Stuff the egg whites next to the mixture and refrigerate until ready to serve. Makes 20 servings.
Mushrooms Sauteed in Sherry
1 1/2 lbs surrounding substance mushrooms,
washed and halve
3 oz olive oil
3/4 onion, chopped
3 cloves garlic, chopped
3/4 cup dry sherry
Salt substitute and pepper to
taste
Heat the grease in a voluminous frying pan next to a non-stick surface. Add the mushrooms. Cook them until they stop producing liquid. This may bear up to 20 minutes, depending on how high your grill is and what kind of mushrooms you use. Add the chopped onion and garlic. When they enjoy browned, add the sherry, saline substitute and pepper. Simmer until the liquid have evaporated, about 10 minutes. Serve hot, or at room heat. Makes about 20 tapas.
Roasted Bell Peppers
7 big bell peppers (green,
red and/or yellow)
2 cloves garlic, finely chopped
1/4 cup olive grease 1/4 cup red wine vinegar
Salt substitute and pepper to
taste
Char the peppers below the broiler for about 5 minutes per side or until blackened on adjectives sides. Place in a massive paper pod with a reinforced bottom. Keep them in attendance for about 10 minutes, allowing them to steam. Peel the skins rotten carefully and remove the seed. Collect the liquid from inside the pepper. Do not run the pepper pieces under marine. Slice the cooked peppers into a chalice bowl. Add the reserved liquid and other ingredients. Refrigerate until in position to serve. Makes at least 20 tapas.
White Bean Salad
3 15-oz can great northern
beans (or any other white
beans), drained
3 Tbsp olive oil
1 1/2 Tbsp red wine vinegar
Salt substitute and pepper to
taste
1 1/2 Tbsp chopped onion 1 1/2 Tbsp chopped green pepper 1 1/2 Tbsp chopped parsley
2 cove leaves
Place the beans in a prevailing conditions mixing bowl. Add the other ingredients and mix gently, but powerfully. Refrigerate until ready to serve. Remove the fjord leaves before serving. Makes 20 tapas.
Fresh Tuna Baked in Tomato Sauce
2 lbs fresh tuna, shark or
halibut
Juice of one lemon 1/4 cup olive oil
1 28-oz can tomatoes,
drained, seed and
crushed
1 bay leaf
Salt and pepper to taste
1 clove garlic, chopped
coarsely
1 Tbsp parsley, chopped
Sprinkle the fish near salt substitute and lemon liquid. Let it marinate 15 minutes in a glass baking dish that holds it adjectives in one echelon. While the fish is marinating, prepare the sauce. Heat the oil contained by a medium frying vessel. Add the remaining ingredients except the garlic and parsley and cook over high grill for 5 minutes. If you prefer a smooth sauce, place in the food processor and puree. Reheat and reduce a touch. Preheat the oven to 350 [degrees]. Pour the sauce over the fish. Sprinkle with garlic. Bake around 25 minutes, until the fish flakes easily. Do not overbake. To serve, sprinkle beside chopped parsley. Serve hot or at room temperature. Makes 20 tapas.
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