A Vegetarian Baby Shower - Part II - Avocado Sandwiches, Quinoa-Stuffed Peppers, and Rum Runner Punch

It's part deux of the baby shower goodies that graced my sister's party! Here we have miniature avocado sandwiches with tomato pesto, sweet peppers stuffed with Indian-flavored quinoa and served warm, and the non-alcoholic punch meant to mimic a rum runner. Enjoy!

Avocado Sandwiches

Ingredients:

2 avocados, peeled, pitted, and sliced thinly

1/4 c fresh lime juice

30 slices whole wheat cocktail bread, toasted

1/2 c prepared sun-dried tomato pesto

1/4 red onion, thinly sliced

1/2 c broccoli sprouts

Directions:

Toss the avocado slices with lime juice. Spread 15 slices of bread with pesto. Top the pesto-covered bread with avocado, onion, and sprouts. Top with remaining slices of bread and secure with a toothpick. Makes 15 mini-sandwiches.

Quinoa-Stuffed Sweet Peppers

Ingredients:

1/4 lb (about 15) sweet peppers

1 tbs peanut oil

1 clove garlic, minced

1/4 c carrot, finely shredded

1/2 cup spinach, washed patted dry and roughly chopped

1 green onion, thinly sliced

1/2 teaspoon garam masala

1/2 cup cooked quinoa

salt and pepper to taste

2 tbs pine nuts

Directions:

To prepare the peppers, cut a slit in the pepper lengthwise from the stem to the tip. Gently open the pepper and pull out the seeds and ribs.

In a medium skillet, heat the oil over medium heat. Add the garlic and sauté about a minute (don't allow to brown!). Add remaining vegetables and sauté until the spinach is wilted down, about 5 minutes. Stir in the garam masala. Add the quinoa and stir to combine. Add salt and pepper to taste. Set aside to cool.

Preheat oven to 350F.

Stuff each pepper with the quinoa mixture and place on a baking sheet, cut side up. Heat in the oven for 15 minutes. Serves 4-6 (I doubled the recipe for the party).

Rum Runner Party Punch

Ingredients:

2 c pineapple juice

2 c orange juice

2 c blackberry juice

1 c pomegranate juice

4 tbs rum extract (1 oz)

2 tbs coconut flavoring

2 bottles sparkling white grape juice

1 liter club soda

Orange and lime slices

Directions:

Chill all juices and the soda before making. Combine all liquids in a large punch bowl and garnish with fruit. Makes about 20 1-cup servings.

Crispy Tilapia, Lemon-Thyme Quinoa, Sauteéd Bok Choy

This is a leftover from last month that I just got around to typing up. This fish stick is a little fancier than your average minced and frozen variety. By blending the seasonings into the buttermilk-egg bath, you avoid the loss of flavor caused by heat. Instead the subtle garlicky, lemony flavor cozies right up into the fish. You won't even miss the tartar sauce!

The side dishes we flavored to compliment the fish. I used red quinoa, because that's what I happened to have on hand; however, an variety will do. The bok choy is super quick and provides a leafy green to balance out the meal.

Crispy Tilapia Fish Sticks

Ingredients:

1 egg

1/4 cup buttermilk

2 cloves garlic

1 tsp fresh thyme leaves

1/2 tsp lemon zest

12 oz tilapia, cut into 1" wide strips

salt and pepper to taste

1 c coarse bread crumbs (panko, for example)

Directions:

Preheat oven to 425F.

In a blender, blend egg, buttermilk, garlic, thyme, lemon zest, and a pinch of salt and pepper; transfer to a shallow bowl. Place the bread crumbs in a separate shallow bowl.

Season the tilapia strips with salt and pepper. Dip each strip into the buttermilk mixture, allowing excess liquid to drain off, then coat in bread crumb mixture. Lay on a baking sheet and repeat with remaining fish sticks. Bake for 10-12 minutes, or until fish flakes easily with a fork. Makes 4 servings (about 2 fish sticks per person).

Lemon-Thyme Quinoa

Ingredients:

2 c fish or vegetable stock (or amount required per your quinoa package directions)

1 c quinoa

juice of 1 large lemon

2 tbsp olive oil

1 small shallot, minced

1 tbs fresh thyme leaves

salt and pepper to taste

Directions:

Prepare quinoa according to package directions using stock of choice.

Meanwhile, whisk together the remaining ingredients to form the dressing. Toss the dressing with the prepared quinoa until it is well mixed. Serves 4.

Herb Sauteéd Bok Choy

Ingredients:

2 tbs light olive oil

1 medium yellow onion, diced

1 clove garlic, minced

2 tsp lemon zest

1 head bok choy, rinsed, and sliced into 1/4" inch ribbons (including stems)

1 tbs fresh thyme leaves

1/4 c fresh basil leaves, chopped

salt and pepper to taste

Directions:

Heat olive oil over medium heat. Add onion and cook for about 5 minutes. Stir in garlic and zest; cook an additional minute. Add the bok choy and oregano into the pan; stir to combine with the onions. Cook it for a couple more minutes, or until cabbage just begins to wilt. Remove from heat.

Toss cabbage with the fresh basil and season to taste. Serve immediately. Makes 4 servings.

Vodka Ginger Mahi Mahi with Asian-Inspired Quinoa

Is it bad that I just ate this meal, and my mouth is still watering over the picture? This meal came about after seeing a recipe for Tequila Lime Mahi Mahi that, naturally, called for tequila. Now, I don't know about you, but I am entirely too old to have tequila in my possession. What I do have is a lovely bottle of Skyy Ginger-Infused Vodka that is my current martini-making favorite. To make the martini, I simply shake two shots of the ginger vodka with a splash each of pineapple and lime juice. Rub the inside of the glass with fresh ginger, and you have yourself a perfectly lovely cocktail.

As it turns out, the spirit (ha!) of the martini also makes a pretty nice mahi mahi steak. I served the fish as you see in the photo--over a bed of quinoa and topped with the red pepper puree. I feel the flavors compliment each other very well, and the puree adds a little kick of acid and heat. Enjoy--with or without an accompanying martini!

Ginger Vodka Mahi Mahi

Ingredients:

3 tbs ginger-infused vodka

1 tbs grated fresh ginger

1 tbs sugar

juice of 1 lime

12 oz mahi mahi (generally 2 steaks)

1 tbs peanut oil

salt and pepper

Directions:

Combine vodka, ginger, sugar, and lime juice in a shallow bowl. Stir until sugar is dissolved. Marinate mahi mahi, skin side up, in vodka mixture for 15 minutes.

Heat grill pan over medium heat and add oil. Season mahi mahi steaks and place skin side up in pan; cover. Grill each side 3-4 minutes, depending on thickness of steaks (if the steak is over and inch thick, I'll also flip it on each edge for a minute or two). Remove from heat and allow to rest 5 minutes before serving. Serves 2-4.

Asian-Inspired Quinoa

Ingredients:

1 c quinoa

1 tbs peanut oil

1 clove garlic, minced

1/2 c pineapple, chopped

1/2 c bell pepper, diced

1/4 c onion, diced

1 tsp fresh grated ginger

1/2 c roasted cashews

handful of fresh basil leaved, torn

1 tbs tamari

salt and pepper

Directions:

Prepare quinoa according to package directions.

Meanwhile, heat oil in skillet over medium heat. Stir-fry garlic and pineapple for 2 minutes. Add pepper, onion, and ginger; stir-fry another 2 minutes. Remove from heat and add to the prepared quinoa. Stir in cashews, basil, and tamari until combined. Season to taste and serve. Makes about 3 cups.

Ginger Red Pepper Puree

Ingredients:

1 tbs chili-infused oil (or add cayenne to taste if un-flavored oil is used)

1 clove garlic, minced

2 tbs onion, diced

1/2 c red bell, chopped

1 lime wedge, skin removed

several fresh basil leaves

1 tsp ginger root

1 tbs vodka

1 tbs sugar

1 tsp salt, or to taste

Directions:

Heat oil over medium heat in small skillet. Sauté garlic, onion, and pepper for 2 minutes and remove from heat.

Puree sautéed components in a blender with remaining ingredients. Season to taste. Makes about 1/2 cup of puree.