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Need fabulous LIGHT app!

southernitalian Feb 19, 2010 10:30 AM

My sister has invited a group of us over for dinner tomorrow. Because she eats like a bird, she believes everyone else should. I asked her what I could bring she said, "Nothing fat assed". So I need something light but I want it to be fabulous. Eight adults, five tweens. We're having lasagna for dinner. I have all day tomorrow to shop/prepare/cook. Pretty much open to any idea. I keep thinking shell fish.

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  1. danna RE: southernitalian Feb 19, 2010 10:35 AM

    Asian rice cracker (almost negative calories) topped w/ a smear of goat cheese (loosen up some chevre w/ a little skim milk) then edamame (frozen, pre-shelled). Then sprinkle w/ a bit of finely chopped green onion and some Maldon sea salt.

    Surprisingly delicious and attractive. Of course, i would rather have bacon wrapped scallops, but that might qualify as slightly dimple-y, if not totally fat, assed.

    4 Replies
    1. re: danna
      danna RE: danna Feb 19, 2010 10:40 AM

      btw, I got that idea here: http://www.chow.com/recipes/10751 you can see pics. I ignored the chili oil part (which I find a little bit nasty) and added the Maldon (a critical addition, if you ask me) Also, I think I followed the suggestion in the one the comments that you put the scallions in the collander before you drain the edamame.

      1. re: danna
        linguafood RE: danna Feb 19, 2010 02:33 PM

        I made those for a party and hardly anyone ate them. I can't say that I recommend them, I wasn't impressed either. Not even the chili oil could save them -- plus the goat cheese dries out and gets all cracky and unattractive. Blah.

        1. re: linguafood
          danna RE: linguafood Feb 19, 2010 05:36 PM

          interesting. I made them for a party and they were inhaled, and guests asked for the recipe (not too hard to figure our, really) Crowd of female athletes and lots of vegetarians though.... could have something to do with it.

      2. re: danna
        millygirl RE: danna Feb 19, 2010 10:41 AM

        OMG, I love that expression southernitalian! I can't wait to use it on my girlfriends. We have a regular Friday night whine down and we're always asking each other what to bring. Lately I've been trying to focus on lighter apps as well. It's been a challenge, let me tell you.

        Anyways how 'bout something I saw on tv recently. Italian spring rolls. Might go very nicely with your main. You take some arugula, a slice of parmesan, sprinkle lightly with balsamic vinegar and sea salt and roll it up in a slice of proscutto. Dead easy and deelish.

      3. JungMann RE: southernitalian Feb 19, 2010 10:49 AM

        Roasted beet and goat cheese towers
        Red curried mussels on the half-shell

        1. soypower RE: southernitalian Feb 19, 2010 11:08 AM

          My favorite light app would have to be vietnamese salad rolls..You could do an italian twist on them by filling them with garbanzo beans, olives, salami, romaine and fresh italian basil. Maybe dip them in balsamic vinaigrette?

          Bruschetta would also be nice and light. You could also do crostini with assorted toppings like roasted garlic, olive tapenade and basil pesto.

          1. jeniyo RE: southernitalian Feb 19, 2010 11:29 AM

            i make viet salad rolls for my veggie, athletic, trying to be svelte friends. and let them dip in green goddess dressing that is made with half yogurt or silken tofu.

            feta or goat cheese dip, light herby chicken salad in endives..

            i think you can even do mini fritattas or roll some chopped shrimp, chives, egg, micro chopped veggies in a sheet of phyllo cigar style, brush with a bit o'butter and bake them up in 1.5 inch pieces... i mean, leaves are great to eat but i sometimes like to eat something with some heft and protein....

            1. d
              dmd_kc RE: southernitalian Feb 19, 2010 12:43 PM

              Make a very light shrimp salad, with vinaigrette instead of mayonnaise and heavy on vegetables, and serve it on endive leaves. My calorie-obsessed friends will eat anything using vegetables as stand-ins for bread.

              2 Replies
              1. re: dmd_kc
                millygirl RE: dmd_kc Feb 19, 2010 01:12 PM

                Great idea. I do this also but add some chopped jalapeno for a little kick and sprinkle black sesame seeds on top. Very deelish!

                1. re: dmd_kc
                  goodhealthgourmet RE: dmd_kc Feb 19, 2010 03:27 PM

                  - the seafood salad in endive was my first thought too, though i might do crab instead of shrimp
                  - arugula or spinach salad in parmesan frico cups
                  - scallop & shrimp skewers
                  - baked mini crab cakes

                2. enbell RE: southernitalian Feb 19, 2010 02:06 PM

                  Just did these mini eggplant rolls for valentine's day
                  they turned out to be great
                  cold or room temp soups in shot glasses might be another option

                  1. o
                    Obessed RE: southernitalian Feb 19, 2010 02:47 PM

                    I am making Shrimp on Rosemary skewers for a party this weekend. Going to marinate the shrimp in a homemade pesto (consisting on chopped rosemary, parsley, thyme, garlic, olive oil and preserved lemon -- I'm sure lemon zest and some juice would be good also, I just happen to have a jar that someone gave me as a gift). Take some of the rosemary leaves off the brand and use the stem as a skewer for shrimp. Grill and serve with pesto. I'm serving at room temp.

                    1. l
                      LindaR RE: southernitalian Feb 19, 2010 04:16 PM

                      Try the Lime Grilled Shrimp from Recipezaar. Quick, easy and delicous.

                      1. c
                        CuriousCat RE: southernitalian Feb 19, 2010 06:40 PM

                        I think a seared scallop and citrus (blood oranges, maybe? Lots of awesome oranges in season right now) salad would be lovely, elegant, and light. Maybe a thin shard of parmesean on top.

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