I know that eating in front of the tv is not a great habit to get into. After living on my won for three years though, it’s something I do fairly often (less now that I am living at home). Growing up, we were almost never allowed to have the tv on during meals – the only exceptions I can think of are the Olympics and elections. My family are all political junkies. I even remember watching the 1996 Quebec referendum on tv at age 8…nerdy, I know, but what do you expect from a political science major? Since tonight is election night, my mom and I wanted a finger food supper we could eat in front of the tv. Now when you think of finger food, you may think of junk food, but it doesn’t have to be that way….observe the following three things I came up with for a creative (and delicious) plate of munchies.
The first dish I came up with was an original – we’ll call it “crunchy Asian cups.” Remember those Hungry Girl egg rolls I made over a month ago? Well the egg roll wrappers were still languishing in the fridge! I used them as the cup part of this dish. I cut 2 wrappers into three irregular triangle-ish pieces (they may be sort of weird-shaped and funny looking, but so what? It’s my blog, and I’ll make my cups how I want to!), sprayed on both sides with cooking spray, and seasoned one side with garlic salt. I put them in muffin cups, flattened them down, and baked at 425 for 4 minutes (was doing to do 7, but they were done early…good thing I checked)!
On to the filling. I chopped up some snow peas, celery, onion and garlic. I preheated a teaspoon of olive oil in a skillet, and added all of my chopped veggies and a handful of broccoli slaw mix. I sautéed for a few minutes over medium-high heat.
Next, I added 1/2 cup of soy crumbles and 1/3 cup frozen, shelled edamame. I seasoned with chili garlic sauce, soy sauce and salt and pepper and cooked for a few minutes. I let the filling cool and then filled my 6 shells.
Next up on the appetizer roster: squash and beet fries! The procedure was basically the same as that for the usual HG squash fries, except I used a buttercup, not butternut squash and I added beets. I had some beets in the fridge that had been in there for a while, so I figured this would be a fun way to use them up, since I am a bit of a beet chip failure.
Last but not least, I made a tasty hot mushroom dip. I sautéed some finely chopped garlic and onion in one teaspoon of oil over medium-high heat for a few minutes, then added some finely chopped white mushrooms (while we’re on the mushroom front, I had to toss the last of the mushroom cream cheese yesterday…R.I.P.).
I sautéed everything until it was starting to brown. Then I turned off the heat, seasoned with salt and pepper, and added a couple tablespoons each of the holy trinity of dips – fat free sour cream, fat free Miracle Whip and fat free cream cheese. I could have added other herbs/seasonings, but I really wanted to let the mushroom flavour shine. I served the dip warm with veggies and crackers.
It all came together to make a satisfying and delicious plate of different tastes and textures…LOVED it! And tired as I was last night, it was perfect just to sit on the couch, watch tv and eat (and blog too ). I just love snack-y suppers.
Do you eat in front of the TV? Are you into watching election results, or could you care less? If you live in Canada, I hope you voted yesterday!