I have decided to include a few antipasti that can be made as a light meal or taken to parties and get-togethers as your contribution. They are not necessarily high in protein but they do taste good. A problem for bariatric patients when going to parties is how to ensure they get a sufficient amount of protein without monopolizing all the barbequed mini-hot dogs, the chicken liver pate, or the cheese platter. People want to bring interesting dishes when asked to a cocktail party, but they usually don’t want to spend a lot of money buying proteins. Unless it is catered, you generally won't find steak tartare, skewered teriyaki chicken, or a big bowl of boiled shrimp. You invariably get tabbouleh, hummus, a veggie platter or some other vegetarian dish. These are all great to eat and quite tasty but are limited nutritionally for the bariatric patient.
Pre-party planning: If necessary, eat a bit of protein before going out. Then if you have the opportunity to have some interesting bites, do so with no guilt. Many dishes that are served as antipasti are flavorful but somewhat devoid of protein. So prepare yourself and don’t get to crazy if you can’t get your normal amount of protein for that meal. You will live. Relax and enjoy the convivial time with friends. Tell them your story about how you made such a big decision and why you are doing so well. Then walk away in that slinky new little black dress or that Armani suit. Giggling to yourself!
Sautéed mushrooms and Marsala
Sautéed mushrooms have a complex flavor that is easily accentuated by the addition of Marsala. However for the bariatric patient this dish has little protein. You might wish to spread some of the basic cream cheese spread on the bread before placing the mushroom mixture. This will increase the level of protein.
Ingredients
3 Cup sliced button mushrooms
Olive oil
Butter
Garlic
Red pepper flakes
Marsala fortified wine
Directions
Saute 3 cups of sliced mushroom in 2 Tablespoon olive oil and 2 ounces of butter.
Saute over medium-low heat until they start to brown and caramelize.
They will shrink down in volume.
Add 2 cloves finely chopped garlic and another 1 Tablespoon of butter.
Use a teaspoon of red pepper flakes if you want more “heat”.
Add some ¼ Cup chopped onion for additional flavor.
Add ½ cup Marsala wine and allow it to cook down until there is no liquid left.
Taste and correct seasonings (salt and pepper).
Serve on crostini or bruschetta. (I have served these on beer bread that is slightly sweet).
Can be served at room temperature or warmed slightly. Do not serve this antipasto cold.
Stuffed peppers
This dish was initially made using Jalapeno peppers however I found that fresh Jalapeno peppers can vary significantly in their heat, and range from Bell Pepper mild to very hot. Without tasting each one prior to preparation there is a potential for highly variable results. To reduce the potential of varying heat levels, I have chosen to use small mild green pepper and fill them with a spicy cheese mixture, over which I have some control.
This is an excellent appetizer and is served hot, fresh from the broiler.
Ingredients
1-2 dozen sweet green peppers approximately 3” long and about 1 ½” wide
1 pound of fresh Italian sausage (you can use spicy hot or mild)
1 medium onion
8 oz of cream cheese
8 oz of Mascarpone cheese (or another 8 oz of cream cheese)
½ Cup grated Parmesano/Reggiano cheese
Directions
Brown the sausage, and the chopped onion in a saute pan and when done completely crumble into very small pieces and allow to cool.
Mix cheeses together with a hand mixer or in a food processor with the steel blade.
Add sausage and mix thoroughly to a coarse mix.
Set aside to cool or put in a container in the refrigerator.
Slice the peppers lengthwise and remove the seeds and ribs.
Rinse the peppers and allow them to drain on a rack.
Parboil them in a pan of boiling water for 1 minute and then allow them to drain.
When dry, place cut side up on a baking sheet.
Turn oven to 400 degrees F and preheat.
Fill the peppers with the sausage/cheese mixture mounding the mixture slightly.
Place the baking sheet with the peppers in the oven to brown and melt the cheese (3-4 minutes).
Remove from oven, remove from baking sheet and place on a serving platter.
Serve immediately. People will serve themselves using their fingers and a napkin.
Fresh mozzarella slices with olive oil and salt
This is a simple but exquisite dish so use the very best fresh mozzarella you can find. It has a subtle taste that can be overwhelmed by strong flavors, so go lightly with the herbs and salt.
Ingredients
1 pound of fresh mozzarella
Fresh basil and oregano (dried would be acceptable, but use less)
Directions
Slice mozzarella into ½” slices
Place slices in a bowl with ½ cup of olive oil
Add 1 tsp chopped basil and oregano.
Toss gently to distribute oil.
Allow to marinate for 30 minutes
Drain the cheese pieces
Place on a small plate and sprinkle with bit of salt
Serve
Pre-party planning: If necessary, eat a bit of protein before going out. Then if you have the opportunity to have some interesting bites, do so with no guilt. Many dishes that are served as antipasti are flavorful but somewhat devoid of protein. So prepare yourself and don’t get to crazy if you can’t get your normal amount of protein for that meal. You will live. Relax and enjoy the convivial time with friends. Tell them your story about how you made such a big decision and why you are doing so well. Then walk away in that slinky new little black dress or that Armani suit. Giggling to yourself!
Sautéed mushrooms and Marsala
Sautéed mushrooms have a complex flavor that is easily accentuated by the addition of Marsala. However for the bariatric patient this dish has little protein. You might wish to spread some of the basic cream cheese spread on the bread before placing the mushroom mixture. This will increase the level of protein.
Ingredients
3 Cup sliced button mushrooms
Olive oil
Butter
Garlic
Red pepper flakes
Marsala fortified wine
Directions
Saute 3 cups of sliced mushroom in 2 Tablespoon olive oil and 2 ounces of butter.
Saute over medium-low heat until they start to brown and caramelize.
They will shrink down in volume.
Add 2 cloves finely chopped garlic and another 1 Tablespoon of butter.
Use a teaspoon of red pepper flakes if you want more “heat”.
Add some ¼ Cup chopped onion for additional flavor.
Add ½ cup Marsala wine and allow it to cook down until there is no liquid left.
Taste and correct seasonings (salt and pepper).
Serve on crostini or bruschetta. (I have served these on beer bread that is slightly sweet).
Can be served at room temperature or warmed slightly. Do not serve this antipasto cold.
Stuffed peppers
This dish was initially made using Jalapeno peppers however I found that fresh Jalapeno peppers can vary significantly in their heat, and range from Bell Pepper mild to very hot. Without tasting each one prior to preparation there is a potential for highly variable results. To reduce the potential of varying heat levels, I have chosen to use small mild green pepper and fill them with a spicy cheese mixture, over which I have some control.
This is an excellent appetizer and is served hot, fresh from the broiler.
Ingredients
1-2 dozen sweet green peppers approximately 3” long and about 1 ½” wide
1 pound of fresh Italian sausage (you can use spicy hot or mild)
1 medium onion
8 oz of cream cheese
8 oz of Mascarpone cheese (or another 8 oz of cream cheese)
½ Cup grated Parmesano/Reggiano cheese
Directions
Brown the sausage, and the chopped onion in a saute pan and when done completely crumble into very small pieces and allow to cool.
Mix cheeses together with a hand mixer or in a food processor with the steel blade.
Add sausage and mix thoroughly to a coarse mix.
Set aside to cool or put in a container in the refrigerator.
Slice the peppers lengthwise and remove the seeds and ribs.
Rinse the peppers and allow them to drain on a rack.
Parboil them in a pan of boiling water for 1 minute and then allow them to drain.
When dry, place cut side up on a baking sheet.
Turn oven to 400 degrees F and preheat.
Fill the peppers with the sausage/cheese mixture mounding the mixture slightly.
Place the baking sheet with the peppers in the oven to brown and melt the cheese (3-4 minutes).
Remove from oven, remove from baking sheet and place on a serving platter.
Serve immediately. People will serve themselves using their fingers and a napkin.
Fresh mozzarella slices with olive oil and salt
This is a simple but exquisite dish so use the very best fresh mozzarella you can find. It has a subtle taste that can be overwhelmed by strong flavors, so go lightly with the herbs and salt.
Ingredients
1 pound of fresh mozzarella
Fresh basil and oregano (dried would be acceptable, but use less)
Directions
Slice mozzarella into ½” slices
Place slices in a bowl with ½ cup of olive oil
Add 1 tsp chopped basil and oregano.
Toss gently to distribute oil.
Allow to marinate for 30 minutes
Drain the cheese pieces
Place on a small plate and sprinkle with bit of salt
Serve
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