Spanakopita

Submitted by Kelsey 

Makes 25 triangles

5 Stars

1 yellow onion, finely chopped

1 tbsp olive oil

1 ½ lbs. spinach

1 tsp dill, dried or fresh

¼ cup parsley, dried or fresh

3 scallions

1 ½ cup feta

2 egg whites

Salt and pepper to taste

2 tbsp butter

Olive oil cooking spray

1 package phyllo dough.

Saute onion and olive oil until onion is translucent in a large pot.  Add spinach to pot and cook until spinach has wilted, 2 to 3 minutes.  Remove from heat and place mixture on 8 sheets of paper towels and let cool.  Once the mixture has cooled, squeeze out as much liquid as you can.  (see picture)

Preheat oven to 350 degrees F.

Place in mixing bowl and add dill, parsley, scallions, feta, egg whites, salt, and pepper. 

Separate one sheet of phyllo from the stack and spray evenly with cooking spray.  Place another sheet of phyllo over the first sheet and press the two sheets together.  Repeat with cooking spray and one more sheet of phyllo (total of 3 layers of phyllo).  Cut the layered phyllo dough into 5 even strips.  Place 2 heaping tablespoons of filling 1 inch from the end closest to you.  Fold the bottom right corner over the filling to the edge to form a triangle.  Fold the triangle up, bringing the point at the bottom left to the rest along the left.  Turn the lower left corner over to touch the right edge.  Continue turning the triangle over until you reach the end of the phyllo. 

Place filled phyllo dough triangles on a large baking sheet and brush with melted butter.  Bake in the preheated oven until golden brown, 45 minutes to 1 hour.

Spinach and Gouda Souffle

Serving Size - Serves 8, in 6 oz ramekins

4.5 Stars

Submitted by Kelsey

1/2 stick unsalted butter

Melted 1/4 pound Gouda, grated, plus more for dusting the ramekins

1/4 cup all-purpose flour

1 1/2 cups milk

4 large eggs, separated

6 ounces fresh spinach, washed, steamed, squeezed dry, and finely chopped

1/8 teaspoon freshly grated nutmeg

Kosher salt and freshly ground black pepper to taste

Baking Directions

Preheat the oven to 375 degrees F with a baking sheet on a rack in the middle of the oven.

Brush the insides of six 6-ounce ramekins with a little of the melted butter followed by a dusting of Gouda.
Put the remaining melted butter in a medium saucepan over medium heat. When it foams, reduce the heat and gradually add the flour, stirring until there is no trace of flour left in the mixture, about 3 minutes. Whisk in the milk in a thin stream and cook, stirring until the mixture thickens to the consistency of a heavy cream. Turn off the heat and whisk in the egg yolks until incorporated. Stir in the spinach and 1/4 pound Gouda and season with the nutmeg, and salt and pepper. Set aside.

Beat the egg whites in a clean bowl with an electric mixer until stiff but not dry. Stir one-quarter of the egg whites into the spinach mixture to lighten it. Fold the remaining egg whites into the spinach mixture.
Divide the mixture evenly among the ramekins, filling them to just below the rim. Run your finger around the inside rim of the each ramekin to make a groove in the mixture.

Bake about 20 to 25 minutes, until risen and golden brown on top. Serve immediately.

Note – I purchased my ramekins at Cost Plus, see link below.
http://www.worldmarket.com/product/index.jsp?productId=4052930

Also, as this recipe makes a lot of souffles, I generally make them, cover them with s and put them with saran wrap, and put them in the freezer.  When you want to have one for breakfast, put it in the oven frozen as the oven is heating up.  When the oven is at the correct temperature, set the timer to bake for 20 to 25 minutes.

Goat Cheese Gnocchi

Goat Cheese and Chive Gnocchi

serves 2-4

Submitted by Kelsey
4 Stars

4 ounces goat cheese
1/2 cup Parmesan cheese, shredded
1 egg, lightly beaten
1/2 cup fresh chives, chopped
1 1/4 teaspoons salt
White pepper
Thyme
1/2 - 3/4 cup all purpose flour
3 tablespoons butter

In a small mixing bowl, combine goat cheese, Parmesan, egg, 1/4 cup chives and 1 teaspoon salt. Mix with a fork until smooth. Add flour a spoonful at a time until dough comes together but is still a little wet.

Lightly flour a work surface and line a jelly roll pan with wax paper. On the floured surface, knead dough for about a minute. If it's still a little sticky, add some flour as needed, a spoonful at a time.

Divide dough in half. Flour hands and roll into each piece back and forth until it becomes a rope about 1-inch thick. Cut each rope into 1-inch pieces. If desired, roll each piece against the back of a fork to add texture. Place gnocchi on wax paper-lined pan and refrigerate for 10 minutes.

Bring a pot of water to boil for the gnocchi.  When water is boiling, salt generously. Add gnocchi and cook for 2-3 minutes, or until they rise to the surface. Drain and set aside.
In a large sauce pan, heat butter over medium heat until it begins to brown. Cook for 1 minute. Add black pepper to taste. Toss with pesto sauce (recipe below), steamed asparagus, and diced chicken.

Pesto (slightly less calorie version)

5 Stars

Combine the following in a blender or food processor.

4 bunches of fresh basil, stems removed (about 2+ cups packed leaves)

1/4 cup pine nuts

1/4 cup olive oil

1/4 tsp salt

1/3 cup Parmesan

1 - 2 tbsp water

1 1/2 tbsp garlic

Raspberry Sour Cream Ice Cream

 

 

4 stars

submitted by Chris

 

8 oz frozen raspberries, thawed and crushed
2 cups sugar
1/2 cup sour cream
2 1/2 teaspoons vanilla
3 beaten eggs
1/2 can (6 oz) evaporated milk
2 cups heavy whipping cream

Mix fruit, sugar, sour cream and vanilla together. Add well-beaten eggs, milk and cream.
Follow the procedure for your individual ice cream maker.

-this recipe is from Marjie Stott

Chicken Taco with Black Bean Salsa

This was really good, and really fast since everything can be done in advance.

submitted by Chris

5 stars



hard tacos shells
avocado
sour cream
make ahead chicken (see next recipe)

Salsa:
1 15-ounce can black beans, rinsed
4 radishes, cut into small pieces
1/2 cup chopped fresh cilantro or parsley
2 tablespoons fresh lime juice
1 tablespoon olive oil
1/2 teaspoon ground cumin
salt and black pepper to taste
Combine; store in fridge for up to a week.

Shredded Chicken

This is a recipe for make ahead chicken.  You cook up a large batch, divide into family size portions, and freeze in individual containers.  I usually double this recipe and end up with 7 two cup baggies for the freezer.
5 stars
submitted by Chris

3 lbs chicken breasts, frozen

1 1/4 cup Italian salad dressing
1 Tbsp crushed or minced garlic
1-2 Tbsp lemon pepper, or crushed red pepper, or seasoned salt
2 Tbsp lemon juice
4 Tbsp of your favorite barbecue sauce



Place chicken in the crock pot. Cover with salad dressing, garlic, and lemon pepper. Cook on low for about 5 hours, until the chicken is cooked through, and shreds easily.



Shred chicken, and place back in the crock pot. Add lemon juice and bbq sauce. Cook for about 30 minutes. Freeze in portion sizes handy for your family.  Use for tacos, enchiladas, quesadillas, nachos, sandwiches, or other chicken dishes.
Notes:
This needs to cook for around an hour longer when doubled.  If using thawed chicken, cook for less time.

Super Lime Ice Cream

submitted by chris

5 stars

adapted from David Lebovitz’s super lemon ice cream

2 large limes
½ cup + 2 tablespoons caster (super fine) sugar
½ cup freshly squeezed lime juice (from about 3 large limes)
1 cup whole milk
1 cup heavy cream
pinch of salt

Zest the limes directly into a food processor or blender. Add the sugar and lime juice and blend until the sugar is dissolved. Blend in the milk and heavy cream.
Chill for 1 hour, then freeze the mixture in your ice cream maker according to the manufacturer’s instructions.

Makes about 1 quart (1 liter)