VEGETABLE QUICK STICKS
These flavored quick sticks, made by adding fresh vegetable juice to the Classic Quick Breadsticks recipe, make a stunning presentation when arranged by color.
Provided by Martha Stewart
Categories Appetizers
Yield Makes 3 dozen
Number Of Ingredients 3
Steps:
- To make any of these flavored quick sticks, add the juice and listed amount of water in place of the 1/2 to 3/4 cup of water in step 1 of Classic Quick Breadsticks and proceed with the recipe.
- Combine carrot juice with 1/4 cup cold water.
- Dissolve tomato paste in 1/2 cup plus 2 tablespoons water.
- Combine beet juice with 1/2 cup cold water.
VEGETABLE STICKS
The Vegetable Sticks recipe out of our category Vegetable! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Categories Snack, Appetizer, Side Dish
Time 20m
Yield 4
Number Of Ingredients 13
Steps:
- Rinse the vegetables, peel if necessary and cut into bite-sized pieces.
- Rinse chives, shake dry and cut into thin slices.
- Rinse lemon in hot water, wipe dry and finely grate the peel.
- Juice lemon.
- Add cream cheese, yogurt, chives, lemon zest, and lemon juice to a bowl. Stir to combine.
- Fold caviar into dip and season with salt and pepper. Serve with the prepared vegetable sticks.
Nutrition Facts : Calories 137 kcal, Fat 4 g, SaturatedFat 0.8 g, Protein 13 g, Carbohydrate 11 g, Sugar 0 g, Cholesterol 113 mg
BAKED VEGETABLE STICKS
Zucchini, yellow squash and eggplant sticks that are lightly coated with seasoned breadcrumbs and then baked. I serve this either as a vegetable or as an appetizer with marinara sauce
Provided by Sandyg61
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees.
- Spray a cookie sheet with non-stick spray.
- Cut the vegetables in half lengthwise and then cut each section in half crosswise.
- Cut the quaters into long strips 1/4 inch thick.
- Toss the vegetables with the olive oil.
- Mix all ofthe dry ingredients in a large bowl.
- Add a handfull of vegetables to the breadcumbs and coat with crumbs.
- Lightly shake off any excess crumbs and place the vegetables in a single layer on the cookie sheet.
- Repeat until all of the vegetables are done.
- Bake for 10 minutes. Turn the vegetables over and bake for another 5 to 10 minutes.
- Coating should be crisp and vegetables tender.
HUMMUS WITH VEG STICKS
Kids won't eat garlic? Try this hummus recipe - it's ready in 15 minutes
Provided by Lesley Waters
Categories Buffet, Canapes, Lunch, Side dish, Snack, Starter
Time 10m
Yield Serves 4 as a snack
Number Of Ingredients 12
Steps:
- Put the chickpeas, tahini and garlic cloves in a food processor and whizz until smooth. Add the lemon juice, olive oil, just-boiled water and Marmite. Whizz again until very smooth. Serve with sticks of carrot, cucumber and pepper and sesame flatbreads.
- For the sesame flatbreads, heat grill to high and dust a non-stick baking sheet with a little flour. Mix the self-raising flour, sesame seeds, a pinch of salt and a grind of black pepper in a large bowl. Stir in the natural yogurt and milk or water, then mix well to form a soft dough.
- Divide the dough into 4 and press each piece into an oval approx 5mm thick. Place on the sheet and grill for 3 mins on each side until puffed and golden. Brush with a little olive oil before serving, if you like.
Nutrition Facts : Calories 190 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 4.2 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.36 milligram of sodium
CLASSIC QUICK BREADSTICKS
Bread sticks make delicious, fuss-free snacks and hors d'oeuvres, and they're surprisingly simple to make.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 3 dozen
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees. In the bowl of a food processor, pulse flour, salt, and baking powder to combine. Add shortening, and pulse until mixture resembles coarse meal. With the machine running, gradually add between 1/2 and 3/4 cup ice water until dough comes together, about 1 minute.
- Transfer dough to a lightly floured surface. Form dough into a smooth rectangle, about 4 by 6 inches, with your fingers. Then roll out dough into an 8-by-10-inch sheet, 1/4 inch thick. Cut dough lengthwise into 1/4-inch-wide strips.
- Using your hands, gently roll each strip back and forth into 16-inch-long sticks. For the twisted version, grab each end of dough strip with your fingers, and carefully stretch and twist strip in opposite directions. Arrange sticks on two baking sheets, side by side but not touching. If salting, brush each stick lightly with olive oil, and sprinkle with salt. Press the ends onto the baking sheet to keep sticks straight while they cook. Bake until firm and cooked through, 14 to 18 minutes. Transfer sticks to a wire rack to cool.
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