Tag Archives: spinach

Rice Paper Rolls

22 Jul

Rice Paper Roll Ups

Talk about a fabulous low calorie treat.

This is it but be careful of a high calorie dipping sauce.

This is the first time I used rice paper and it is a little tricky but not hard.

Everything has to be prepared before you begin.

Lay out the rice paper.

Put warm water in a pie plate

Cut all your vegetables and line them up

All the vegetables have to be sliced thin

I used carrots, celery, cucumbers, avocado, basil leaves, green onions,  blanched green beans and raw spinach leaves.

My sister used seasoned ground pork, carrots, cucumbers and green onion

I will try shrimp with mixed Asian vegetables.

Anything can be a filling but don’t fill it too much because you have to bite into it.

Also make sure the filling is dry because it will melt the rice paper.

Dip the rice paper in the water for about ten to 15 seconds.

Place in the palm of your hand.

Put the filling in the middle and fold the sides up than fold the ends in to make a roll.

Place on a lettuce leaf because the rice paper is sticky and will stick to the plate.

It looks really pretty.

Serve with the carrot ginger dressing, Franks Chili sauce, Spicy vinegar, beau monde sauce or just plain soy sauce.

The rice paper gets hard if you make them a day ahead so try to make them fresh.

I first saw these on Pinterest and have been reinventing the roll.

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Chicken on fried dough with fruit salad

27 Apr

fruit salad with chicken on dough

dough

This is a perfect example of using what you have in the refrigerator.

It’s so pretty and very good.

1/4 pound of pizza dough

Olive oil

Salt and pepper

One boneless chicken breast

lemon juice

garlic powder

One handful of arugula

One handful of spinach

1/2 small red onion

One sliced kiwi

10 to 12 raspberries

About an inch or two of crumbled goat cheese

Three tablespoons of my new favorite raspberry vinegrette.

Heat one tablespoon of olive oil in a small skillet

Stretch out the dough to fit the pan

Sprinkle with salt and pepper

Place in the hot skillet and cook till both sides are puffed and light brown.

Place on a paper towel.

Season the chicken with the salt, pepper, lemon and garlic.

Place in the same pan with a little more olive oil and cook till the chicken is done.

There should never be any pink in chicken breasts.

Place the cooked chicken on the dough

Mix the greens and onion together

Place the chicken and dough on a plate.

Place the greens next to it

Sprinkle with the raspberries, goat cheese and dressing.

Add the kiwis on the side.

I like a little yogurt and cucumber on the chicken.

Slice threw the chicken and dough with some salad. It is wonderful.

Peanut Sauce Udon Noodles

3 Apr

Peanut Udon Noodle Salad

Every so often I want peanut sauce and I could put it on everything.

Tonight I put it over udon noodles and it was delicious.

2 tablespoons fresh ginger. Use only fresh.

4 cloves of garlic

3/4 cup  peanut butter

2/3 cup hot water

1/4 cup soy sauce

2 tablespoons vinegar

2 tablespoons sesame oil

2 teaspoons honey

One teaspoon red pepper flakes

One pound of udon noodles

1 chopped red pepper

3 diced scallions

Handful of diced cilantro

Sliced limes

Spinach

Chopped peanuts

Hot sauce

Saute the garlic in the sesame oil for two minutes

Mix the ginger and garlic in the food processor and pulse till smooth

Add the sesame oil, peanut butter, water, soy sauce, vinegar, honey and red pepper flakes and pulse till smooth.

You may have to add some extra water to make it pourable.

Cook the udon according to the package directions. Drain.

Mix in a bowl with the peanut dressing

Place a bed of fresh spinach on each plate.

Place three to four heaping spoonfuls of udon on each plate.

Top with the scallions, red pepper, cilantro, chopped peanuts and limes.

This can be served hot or cold.

This recipe was originally from Epicurious but with a couple of changes now.

Greek Cheese Pie

8 Jan

Greek Cheese Pie

This is a recipe my friend Maria gave me many years ago.

She is one of the best cooks I know and makes everything look so simple. She even makes her own fillo dough from scratch.  It was so much fun to watch her make and roll the dough to this paper fine thinness. It didn’t rip once.   AMAZING!

I did change her recipe just a little.

1/2 pound of defrosted filo dough or you can make Maria’s homemade

1  1/2  sticks of melted butter

One pound of cottage cheese

One pound of ricotta cheese

3 to 4 inch block of feta cheese, crumbled

5 beaten eggs

1/2 teaspoon of black pepper

1/2 pound of Monterrey Jack cheese [optional]

Mix the eggs with the ricotta and cottage cheese

Add the pepper and feta and combine well

Butter a 9 by 12 baking pan

Add 6 sheets of filo making sure to brush butter on each layer and overlapping the dough over the pan

Add 1/3 of the filling

Add 5 sheets of filo. Butter every sheet

Add the other 1/3 of the filling

Layer the filo again

Add the remaining filling and top with the rest of the filo.

Before you put your last two layers on make sure you fold the edges in and butter them so they fold down over the pie.

Use the last two sheets to make everything pretty covering the folded over edges and buttering everything well

Make your slices in the dough before you bake it.

Slice half way into the pie. Do not cut the bottom layer.

Bake at 350 degrees for 1 hour and 10 minutes.

It is brown, flaky and delicious.

Wait at least 15 minutes before cutting.

This freezes great before or after baking.

I serve it as a side dish with fish or meat.I also serve it as an appetizer or with a salad for lunch.

Too good to be so easy.

Patty’s Cheese Squares

21 Oct

Cheese Squares

My sister Patty would make these squares and bring them to our Moms. They would disappear.

The great thing about them is that you can use broccoli, spinach, asparagus or whatever other vegetable you like.

Today I decided to use broccoli because I had a lot leftover.

One pound of  cooked , chopped broccoli

One pound of cottage cheese

1/2 pound of  cheddar cheese

1/4 pound muenster

1/2 pound mozzarella cheese

1/4 pound american cheese

1/8 cup flour

1/2 teaspoon black pepper

1/4 teaspoon garlic powder

6 well beaten eggs

Mix everything together.

Grease a deep dish 9 x 9 pan

Place the filling inside.

Bake at 400 degrees for  at least a 1/2 hour or until it is set in the middle.

This is a great recipe for using leftovers like chopped steak or pork.

I have sautéed onion and peppers with the vegetables or meat.

Just keep the basic egg, cheese, flour and condiments and you can add anything you want.

If you are using spinach make sure it is squeezed dry.

These can also be made in mini or regular muffin tins just adjust the time.

Use muffin tin liners to avoid a messy clean up.

If you want to really go wild, use crispy bacon, cooked sausage or diced ham.

Very forgiving recipe.

These freeze nicely.

 

 

Supper to go

3 Oct

Supper to go

Last night I got a call from my youngest and all she said was how hungry she was.

So being an obnoxious, overbearing Mom ,who felt guilty eating a good meal, I put everything in a take out container and took a ride.

I meet her in the library and gave her the filled container, cold grapes, water. a box of Junior mints and some gum.

She was thrilled and so was I.

It was a mixed green salad of spinach, arugula and romaine lettuce with an apple cider mustard dressing, tomatoes and mozzarella salad, greek olives, steamed brussel sprouts and sautéed mushrooms.

Josh grilled the rib eye steak perfectly and I waited till it cooled and sliced it on top of the salad.

Then I toasted a crumpet and spread it with garlic parmesan cheese.

The crumpet is under the steak to absorb the fabulous steak juice.

If you want to make your child happy bring them supper.

The gum was for after the meal because there was a lot of garlic in the dressing.

Love, Love, Love garlic.

 

Fillet of fabulous sole

26 Sep

Fillet of Sole

This is so pretty, I didn’t want to eat it.

Lets be serious, I eat everything.

One pound of fillet of sole

One egg

1/3 cup milk

1/2 teaspoon garlic salt

One cup of seasoned bread crumbs

2 tablespoons fresh chopped parsley.

Oil for frying

Heat a non stick pan with three tablespoons oil

Mix the egg, milk and garlic salt

Mix the bread crumbs with the parsley

Dip the sole in the egg wash then the bread crumbs

Make sure the oil is hot and do not crowd the pan.

Brown the fillets on each side for about three minutes till the crust become crisp.

Put the fillets on a plate to stay warm.

One large bag of frozen chopped spinach

3 cloves of minced garlic

4 tablespoons olive oil

Thaw the spinach and squeeze all the water out.

Brown the garlic in the oil and add the spinach.

Season with salt and red pepper.

Set aside.

Make a quick tossed salad .

I used a lemon dressing.

Place about two cups of dressed salad on a plate.

Top with one fish fillet.

Then add a large scoop of the spinach.

Top with another fillet.

I melted a slice of cheese on top.

The orange sauce is three tablespoons tartar sauce and one tablespoon siracha sauce.

The little red on top  is a baked tomato.

This was a really good meal.