Spinach pie

4 10-ounce packages frozen chopped spinach, thawed, drained
¼ cup olive oil
1 leek, white and pale-green parts only, thinly sliced
½ medium onion, chopped
5 medium scallions, white and pale-green parts only, sliced
2 garlic cloves, grated
Kosher salt, freshly ground pepper
1 large egg
1 large egg yolk
10 ounces feta, crumbled (about 2 cups)
1 ounce store-bought finely grated Parmesan (about ¼ cup)
1/3 cup chopped basil
1/3 cup chopped dill
3 tablespoons chopped oregano
1 teaspoon finely grated lemon zest
3/4 cup (1½ sticks) salted butter, melted, divided
12 14x9-inch sheets frozen phyllo dough, thawed, room temperature
Place spinach in the center of a clean towel, gather corners together, and twist towel to wring excess liquid out of spinach. Try and get as much out as you can (if spinach is too wet, phyllo will get soggy as it bakes). Transfer spinach to a large bowl and break up into small pieces.
Heat oil in a large skillet over medium and cook leek and onion, stirring, until just beginning to soften, 5–7 minutes. Add scallions and garlic and cook until vegetables are tender, 4–6 minutes more; season with salt and pepper. Scrape into bowl with spinach.
Whisk egg, egg yolk, 1 tsp. salt, and ¼ tsp. pepper in a small bowl; add to spinach mixture. Add feta, Parmesan, basil, dill, oregano, and lemon zest and mix until distributed. Don’t be afraid to overmix; you want herbs and cheese in every bite!
Preheat oven to 350°. Lightly brush bottom and sides of springform pan with butter. Remove phyllo from packaging and cover with a kitchen towel to prevent drying out. Working quickly, brush butter on 1 side of 1 phyllo sheet. Transfer phyllo, butter side up, to prepared pan, covering bottom of pan. Gently press and tuck sides of sheet into bottom edges of pan. Fold and ripple phyllo as needed to cover bottom of pan. Repeat with 2 more phyllo sheets.
Working quickly, brush butter on 1 side of another phyllo sheet. Transfer to pan, arranging butter side up and slightly off-center so long side of dough comes up and over side of pan, leaving a 2" overhang. Rotate pan slightly and repeat with another sheet so overhang covers another section of pan. Continue with remaining 7 sheets, rotating pan so there is overhang around entire pan.
Scrape spinach mixture into pan, pressing down firmly and smoothing top. Gently fold phyllo overhang over spinach mixture and continue to press until phyllo goes just below rim of pan. Don’t worry if phyllo breaks or tears; gather any broken pieces and arrange where spinach peeks through. You want the phyllo to look draped over the top with lots of waves and folds.
Bake pie until phyllo is golden brown and slightly darker around the edges, 50–65 minutes. Let cool in pan 1 hour before removing ring. Serve warm or at room temperature.
Do Ahead: Spanakopita can be made 1 day ahead. Do not unmold; wrap pan in plastic and chill. Reheat in a 300° oven 30 minutes.

pan roasted zucchini with whipped feta

 

INGREDIENTS

• 3 small/medium zucchini

• Olive oil

• Salt & peppe

• Basil Whipped Feta

• 8 oz feta cheese

• 1/4 cup cottage cheese or ricotta

• 1/2 cup packed basil leaves

• 2 tbsp lemon juice

• 1 clove garlic

  1 -2 tbsp olive oil

• Pinch salt

• Garnishes 

• Chopped pistachios

• Fresh, chopped basil 

•  honey 

  
  

  Slice Zucchini in half the long way,  score the cut side with knife cuts...season with salt pepper
  
  heat skillet on medium heat, cut side down for 3-4 minutes.
  
  Whip all the feta ingredients in cuisinart... spread across plate and lay zucchini on top...

Black Bean red Lentil Burgers

 Black Bean red Lentil Burgers

One cab Black beans rinsed and dried on paper towels..

1 cup of red lentils, (cooked, drained) 

Half and onion

2 cloves garlic

hand full of cilantro

1TBS of gochujang

one egg

1 cup Italian panko crumbs

salt/ pepper

In Cuisinart blend, onion,  garlic, and cilantro. then add black beans, lentils and gochujang. Once well mixed in, crack on egg, and one cup of panko , sprinkle in salt and pepper, stir til combined...

oil hands and make balls of dough and flatten on squares of parchment paper.  stack, add to freezer bags, and freeze.

Black bean Chick Pea salad

Salad: (4 servings)

• 2 cans black beans, drained and rinsed
• 2 cans chickpeas, drained and rinsed
• ½ red onion, chopped
• Carton cherry tomatoes, halved
• ½ cup fresh parsley, chopped
• ½ cup fresh mint, chopped

Mix all together in a large bowl.

Make dressing:

• ¼ cup olive oil
• ¼ cup apple cider vinegar
• ¼ cup lemon juice
• salt, to taste
• pepper, to taste
• feta cheese, crumbled

Pour over salad to marinate in fridge for a few hours before serving.

• 
  
• **We like to add over arugula greens… 

Zucchini Boats

3 large zucchini, halved

8 ounces cream cheese, softened

1 cup shredded gruyere

1 cup shredded mozzarella

2 jalapenos, finely chopped

1 garlic clove diced.

1 jalapeno  diced.

1/2 cup of bread crumbs

2 Sausages crumbled.  ( I used "The Flower Shop sausages by Shaller & Weber : excellent choice) 

Preheat oven to 400 degrees. Cut zucchini in half and scoop out the seeds.

Cook sausage, dice up, and let cool.

Add sausage mixture to the boats... sprinkle sausage to sit into the cheese mixture, then top with Cheese.

I lined them on parchment on my baking sheet for easy clean up from the cheese...

Bake 15-20 minutes, until cheese is bubbly.

Brusels Sprouts with Bacon

4 strips thick-cut bacon

 

2 tablespoons butter

1 pound Brussels sprouts, halved

1/2 large onion, chopped

Salt and freshly ground black pepper

Cook bacon in a large skillet over medium-high heat until crispy. Remove to a paper towel-lined plate, then roughly chop. In same pan with bacon fat, melt butter over high heat. Add onions and Brussels Sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes. Season with salt and pepper, to taste, and toss bacon back into pan. Serve immediately.

Broccoli Slaw

8 cups broccoli florets chopped
1/2 cup red onion finely chopped
 16 oz bacon cooked and crumbled
1/2 cup craisins
1/2 cup shelled sunflower seeds

Creamy Dressing
1 cup mayo
2 Tbsp red wine vinegar
3 Tbsp sugar (honey, or sweetener of choice)
salt and freshly ground black pepper

 Place broccoli pieces in a large bowl. Add chopped red onion, crumbled bacon, craisins, and sunflower seeds 2. In a small bowl, mix mayo, red wine vinegar, and sugar (or sweetener). Season with salt and freshly ground pepper and stir well.  3. Add creamy dressing to broccoli salad and toss gently. 

Roasted potatoes

Ingredients

• 1/8 cup olive oil
• 1 tablespoon minced garlic
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt
• 4 large potatoes, peeled and cubed

Directions

1. Preheat oven to 475 degrees F (245 degrees C).
2. In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
3. Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.

Asparagus salad

4 ounces pancetta
1 tbs butter
1 lb asparagus trimmed an split on bias.
1 1 /4 cup leeks cut and quartered
2 garlic cloves
zest of one lemon
1 tsp orange zest
3 TBS pine nuts
1-2 TBS italian flat leaf parsley

4 ounces pancetta, saute until lightly crisp. diced

add asparagus and leeks and 1 TBS butter to pan and  saute until tender crisp

Add all the other ingreidients and saute til for about a minute.
Salt and pepper to taste

stuffed peppers

I have not made these yet, But I hope to soon!
will comeback and comment after I do!

zucchini chips

fron tablefortwoblog.com and flying all over facebook.... I have not made these personally, but you can bet I will!

Low Carb Zucchini Oven Chips!! Better then Potato Chips ANY DAY!!

BACK BY POPULAR DEMAND!!!! PLESE SHARE to save 

Minutes to Prepare: 10
Minutes to Cook: 30
Number of Servings: 4

Ingredients

1/4 cup ground almonds
1/4 cup grated fresh Parmesan cheese
1/4 t seasoned salt
1/4 t garlic powder
1/8 t black pepper
2 T fat-free milk


2 1/2 cups (1/4 inch-thick) slices zucchini (about 2 small)
Cooking spray

Directions

Preheat oven to 425.
Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in dry mixture. Place coated slices on an oven proof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425 for 30 minutes or until browned and crisp. Serve immediately.

Number of Servings: 4

Borek

 Spinach Borek

one package of Puff Pastry dough , defrosted.

1/2 red onion, diced.

1Tbs olive oil

Large package of fresh organic spinach

1/2 c pine nuts

1 c. Fontina cheese

1 egg lightly whisked

1 egg whisked thinned with a splash of milk

salt and pepper

Preheat oven to 400.

In a pan saute onions with olive oil for a few minutes, add spinach and pine nuts until wilted and pine nuts are toasted, sprinkle with salt and pepper to your liking... take off heat, and cool

In a separate bowl, mix 1 egg slightly whisked with 1 c. Fontina cheese, add in spinach/onion/pine nuts.

On a flat baking sheet, roll out puff pastry cut sheet in half so it's about  6" x 8''... take half the mixture and spread it evenly across dough.  Start rolling, and with other egg diluted in milk brush with pastry brush the crust as you roll it up, leaving seam at bottom of the roll. Pinch ends to seal, cut a few slits on top to let out steam and continue to brush egg over entire roll.

Roll out other dough and do the same. Makes two.

Bake at 400 until pastry is lightly golden brown. about 15 minutes.

Everyone in this house LOVED these... Including my 11 year old daughter whose favorite thing is spinach pie.. She helped make these! Easy, fast and delicious!

Kraut in a jar

To make a quart (approximately) of sauerkraut

1 head of cabbage, cored and finely shredded

1 tablespoon good salt (kosher is okay, sea salt is better)

1 teaspoon carraway or fennel seeds

1-3 tablespoons of distilled water

Put the sliced cabbage into a non-reactive bowl, add salt and seeds and bang it around with a potato masher or meat tenderizer, until it starts to soften a bit. Pack it into a quart jar, using the end of a wooden spoon to really force it down. Top it off with just enough water to cover. Let it mellow for a month or more, occasionally releasing any gasses that collect in the jar. Just be warned, it will be stinky. If any bloom starts to develop on top, scrape it off.

Kraut in a jar MN way...

1 quart water

1 cup salt

1 pint vinegar

6 heads cabbage, shredded

heat all of the above ingredients except cabbage

Shred cabbage, cake pan full at a time, pack cabbage in jars as tight as possible

burping it as you go.(poke it down with a wooden spoon to get the air out)

pour the hot liquid over making sure to burp(poke it down with a wooden spoon to get the air out) 

wipe rim of jar clean and put lids on, keep out of sun, keep in garage and out of site for 1 1/2-2 months for fermenting... makes 12 quarts

DELICIOUS RICE DISH

DELICIOUS RICE DISH
Haven't made this yet! But am going to this week.. Although I hear good things!

2 tablespoons canola oil
1 cup broccoli stem (peeled, finely diced approx 1 1/4 lb. broccoli)
3/4 cup shredded carrot
3/4 cup diced red bell pepper
3/4 cup corn kernel (fresh or frozen)
4 scallions, thinly sliced (both white and green parts)
2 tablespoons fresh ginger, grated
2 large garlic cloves, minced
4 cups cooked brown rice, chilled
3/4 cup diced Canadian bacon (4 oz)
1/4 cup chopped cilantro (optional)-but this was so delightful
2 large eggs, lightly beaten
1/4 cup low sodium soy sauce
Change Measurements: US | Metric

Directions:
1 Heat all but 1 tsp of the oil in a large non-stick skillet or stir-fry pan over medium heat.
2 Add the broccoli stems, carrots and bell pepper and cook, stirring frequently, until the vegetables begin to soften, 3-5 minutes.
Add corn and scallions and cook Add the scallion, ginger, and garlic and cook, stirring, until the raw garlic aroma subsides, about 1 minute. 5 Add the cold rice and Canadian bacon or pork and cook, stirring until heated through 3- 5 minutes.
Make a 3 inch well in the center of the rice mixture.
Add the remaining 1 tsp of oil, then the eggs, and cook, stirring until the eggs are almost fully scrambled.
Stir the eggs into the rice mixture. Add the cilantro.
Stir in the soy sauce and serve.

Roasted Pear Stuffing

Roasted Pear Stuffing

Ingredients

2  teaspoons  olive oil
4  cups  sliced peeled Bosc pear (about 3 1/2 pounds)
1  cup  diced onion
1  cup  diced peeled celeriac (celery root)
3  garlic cloves, minced
1/2  cup  dry sherry
5  cups  (1/2-inch) cubed dense white bread (about 8 ounces)
1  cup  fat-free, less-sodium chicken broth
1/2  cup  chopped hazelnuts, toasted
2  teaspoons  chopped fresh or 1/2 teaspoon dried thyme
1/2  teaspoon  salt
1/4  teaspoon  freshly ground black pepper
2  large eggs, lightly beaten
Preparation

Preheat oven to 350°.

Heat the oil in a large nonstick skillet over medium-high heat. Add pear slices, and cook, without stirring, 2 minutes or until golden brown. Carefully turn pear slices; cook for 2 minutes or until golden brown. Add onion, celeriac, and garlic; saute 3 minutes or until lightly browned. Add sherry and brandy, and cook until liquid almost evaporates. Remove from heat; cool.

Combine pear mixture, bread, and remaining ingredients in a large bowl, tossing gently. Spoon the bread mixture into a 2-quart casserole. Cover with lid, and bake at 350° for 45 minutes or until thoroughly heated.

Baked Artiochoke dip

BAKED Artichoke dip

Ingredients:

1 cup mayonnaise
1 cup grated Parmesan cheese
14 oz. can artichoke hearts, well drained (marinated or not, as you wish)
10 oz. pkg. frozen chopped spinach, thawed, well drained
1 red bell pepper, chopped
1 cup shredded Monterey Jack cheese
Preparation:

Preheat oven to 350 degrees. Mix mayonnaise and Parmesan cheese. Stir in artichokes, spinach and bell pepper. Place in 1 quart ovenproof casserole and sprinkle with Monterey Jack cheese. Bake at 350 degrees 15-20 minutes until heated and bubbly and cheese is melted. Serve with baguette slices, crackers or pita crisps.

Roasted Cauliflower Recipe

Roasted Cauliflower Recipe

Ingredients

• 1 head of cauliflower
• 2-3 cloves of garlic, peeled and coarsely minced
• Lemon juice from half a lemon
• Olive oil
• Coarse salt and freshly ground black pepper
• Parmesan cheese

Method

1 Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss in the garlic. Sprinkle lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn't reached 400°F yet, set aside until it has.

2 Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower. Remove from oven and sprinkle generously with Parmesan cheese. Serve immediately.

Serves 4.

Honey Banana Sweet Potatoes

We do a Vegan Thanksgiving every year, so I'm always looking for yummy new recipes to try. The next 4 recipes are a few that have come my way to my table this year.

For this recipe, I only added and a bit of agave none of the sugar or honey... The bananas add a lot of sweetness, so it does not need much sugar.

Honey Banana Sweet Potatoes
from Indigo Jones


5 medium sweet potatoes

4 bananas

2 sticks butter
(for Vegan I used Earth balance)

1/4 cup honey

3/4 cup brown sugar

1/2 cup flour

1 1/2 cups chopped pecans

Preheat the oven to 400 degrees.

Prick the sweet potatoes with a fork and roast for 30 minutes.

Add the bananas in their peels to the pan and continue roasting for another 10-15 minutes until both are very soft.

Set aside to cool.

Scoop out the insides of the sweet potatoes, peel the bananas, and add them to a bowl with 1 stick of butter, and the honey, and mix until smooth and fluffy. Sprinkle with a little coarse salt.
Spoon into a greased, oven proof dish.

In a seperate bowl, mix the remaining stick of butter, brown sugar, flour and pecans. Rub with your fingers until the mixture resembles coarse crumbs.

Sprinkle the mixture over the sweet potatoes, and bake another 20 minutes until golden.

Enjoy!

note: The banana peels will turn black when cooked. This will not effect the taste.

Caramelized Brussels Sprouts with Pistachios

Caramelized Brussels Sprouts with Pistachios

 

Ingredients:

4 pounds Brussels sprouts 1/2 cup unsalted butter 4 small red onions, cut into strips 1/4 cup red wine vinegar

2 tablespoons white sugar salt and pepper to taste 1/2 cup coarsely chopped pistachios

Directions:

1.	Place Brussels sprouts in a steamer basket over boiling water. Cover saucepan and steam 8-10 minutes or until Brussels sprouts are tender yet crisp.
2.	Melt the butter in a deep skillet, add the onions and 3 tablespoons vinegar; cook until onions brown.
3.	Add the Brussels sprouts, sugar and remaining vinegar. Saute over medium heat until the Brussels sprouts are lightly caramelized.
4.	Season with salt and pepper to taste and garnish with pistachios.

Potato Pancakes

German Potato Pancakes

with homemade applesauce

These have become a Christmas dinner favorite...

Ingredients

• 2 eggs
• 2 tablespoons all-purpose flour
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 6 medium potatoes, peeled and shredded
• 1/2 cup finely chopped onion
• 1/4 cup vegetable oil

Directions

1. In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion.
2. Heat oil in a large skillet over medium heat. In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels.

Homemade apple sauce....

6 fuji apples diced
add to saucepan add a bit of water to cover bottom layer of apples.. sprinkle with 1 TBS of sugar
and simmer until soft. Add a dash of cinnamon if you like... blend up or mash with a potato masher... serve warm! Enjoy!