We have had a very lazy day today, lounging around watching t.v!
Once again last week was very busy.
I am working on a post about our awesome camping weekend, so many photos!
Our table….little glam 😀 😀
Keeping with todays lazy and meatless Monday theme we will be having
BEANS ON TOAST
for dinner tonight
Layers of phyllo make a crisp double crust for this classic Greek spinach pie.
- 3 lb. frozen spinach, thawed
- 2 Tbs. plus ⅓ cup olive oil or melted butter, divided
- 2 medium onions, diced
- 8 green onions, sliced
- ½ tsp. ground nutmeg
- 1 cup chopped fresh parsley
- 3 large eggs
- 8 oz. low-fat feta cheese, crumbled
- 12 sheets frozen phyllo dough, thawed (one-third 16-oz. pkg.)
1. Squeeze spinach dry with hands, and place in bowl. (You should have 4 cups.)
2. Heat 2 Tbs. oil in skillet over medium heat. Add onions, and sauté 10 minutes, or until browned. Add spinach, green onions, and nutmeg; season with salt and pepper, if desired. Cook 5 minutes, or until mixture is dry. Remove from heat; stir in parsley. Cool.
3. Preheat oven to 350°F. Whisk eggs in small bowl. Stir eggs into spinach mixture, then fold in feta.
4. Place remaining 1/3 cup oil in bowl, and brush bottom and sides of 9-inch square baking pan with oil. Unroll phyllo, and keep under damp towel to retain moisture. Place 1 phyllo sheet in prepared pan, letting excess hang over short sides of pan. Brush phyllo sheet with oil. Place second phyllo sheet across first on pan, so excess hangs over long sides of pan; brush sheet with oil. Repeat crisscross layering with 4 more phyllo sheets.
5. Spread spinach mixture in phyllo crust.
6. Spread 1 phyllo sheet on work surface; brush with oil. Top with another phyllo sheet. Repeat brushing and layering with remaining 4 phyllo sheets. Place phyllo stack on top of spinach mixture. Trim edges with scissors so no more than 1 inch of phyllo hangs over edges. Discard excess. Roll edges over pie to seal. Brush top with oil, and score decorative diamond pattern over top with knife. Bake 1 hour, or until top is flaky and golden-brown. Cool 10 minutes before serving.
Simple Summer Spaghetti
12 oz. packaged spaghetti
1/4 cup extra-virgin olive oil
5 cloves garlic, coarsley chopped
Pinch of crushed red pepper, or to taste
2 cups cut-up grilled zucchini and/or summer squash
2 cups red and/or yellow cherry tomatoes, quatered
1/4 cup fresh basil leaves, torn
1/4-1/2 cup grated Parmesan cheese
2 Tbsp. chopped fresh basil or Italian parsley
1.Bring large pot of salted water to a boil. Stir in spaghetti. Cook 9-10 minutes, just until tender. Strain pasta, reserving 1 cup cooking liquid.
2.Meanwhile, in extra-large skillet combine olive oil, garlic and crushed red pepper. Cook over medium heat about 3 minutes, until garlic begins to soften. Do not let garlic brown. Stir in zucchini, squash, tomatoes and torn basil. Season with salt & pepper.
3.Reduce heat to low; stir pasta liquid and spaghetti into vegetables in skillet or large pot. Heat thoroughly. Sprinkle with Parmesan. Transfer to large serving bowl and sprinkle with chopped fresh basil or parsley. Makes 4-8 servings.
I tried these for the first time last night and WOW!!! Loved them!!!
The use of grape leaves to wrap food dates back to the days of Alexander the Great. Stuffed with rice, pine nuts, and fresh herbs, dolmathakia (dol-mah-THAH-kya) take a little bit of time to prepare, but they are worth the effort.
They can be served cold or at room temperature and are a classic Greek appetizer or meze.
Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: 1 hour, 45 minutes
Yield: About 50 pieces
- 50-60 fresh grape leaves or 1 jar (16 oz.) brined grape leaves
- 1-cup olive oil (divided into 1/2 cups)
- 6 large onions, minced
- 1 1/2 cups uncooked long grain rice
- 1 cup fresh parsley, chopped
- 1/2 cup fresh dill, chopped
- 1/2 cup pine nuts
- 2 tbsp. dried mint
- 1 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
- Juice of two lemons
Note: Brined grape leaves are packed by weight so the quantity will vary from jar to jar.
Rinse the leaves well to remove brine. Place the leaves in boiling water and boil for 3 to 5 minutes to soften them and make them more pliable. Remove from water and set aside.
In a large skillet, over medium high heat, heat 1/2 cup olive oil. Sauté the onions until translucent, about 5 minutes. Stir in the rice, parsley, dill, pine nuts, mint, salt and pepper. Remove from heat and stir in the lemon juice. Allow the filling to cool.
Line the bottom of a heavy saucepan with 2 or three grape leaves (I use the broken or torn ones for this.)
You can also see How to Roll Grape Leaves, step by step with photos.
Roll the Dolmathakia:
Place a leaf with the stem towards you on a flat surface. The underside of the leaf should be face up. (The veins of the leaf are raised on the underside.) Using the point of a sharp paring knife cut out the stem of the leaf. Overlap the bottom two sections of the leaf toward the center.
Place a tablespoon of filling in the bottom center of the leaf, just above the stem. Fold the bottom section up to cover the filling. Fold the sides in towards the center.
Continue rolling the packet up towards the top point of the leaf.
Place the rolls in layers in the saucepan. Be sure to place the packets with the seam on the bottom.
Pour remaining 1/2 cup olive oil over the dolmathakia and enough water to cover them by about an inch. Place an inverted heatproof plate on top of the rolls to keep them submerged in the water. Cover the saucepan and bring to a boil. Lower the heat and simmer over low heat for 45 minutes to an hour or until the leaves are tender and the rice filling is cooked through.
- Grape Leaves (arlieneyrosas.wordpress.com)
- Dolmas – Greek stuffed grapevine leaves (ckenb.blogspot.com)
Stir Fried Cabbage
1 tablespoon vegetable oil
2 cloves garlic, minced
1 pound shredded cabbage
1 tablespoon sauce
1 tablespoon Chinese cooking wine (Shaoxing wine)
Heat the vegetable oil in a wok or large skillet over medium heat. Stir in the garlic, and cook for a few seconds until it begins to brown. Stir in the cabbage until it is coated in oil; cover the wok, and cook for 1 minute. Pour in the soy sauce, and cook and stir for another minute. Increase the heat to high, and stir in the Chinese cooking wine. Cook and stir until the cabbage is tender, about 2 minutes more.
This is a vegetarian version of the traditional French dish. Perfect for a slow cooker!!
2 tablespoons olive oil
2 carrots, peeled and diced
1 pound dry navy beans, soaked overnight
4 cups mushroom broth
1 cube vegetable bouillon
1 bay leaf
4 sprigs fresh parsley
1 sprig fresh rosemary
1 sprig fresh lemon thyme, chopped
1 sprig fresh savory
1 large potato, peeled and cubed
Heat a small amount of oil in a skillet over medium heat. Cook and stir onion and carrots in oil until tender.
In a slow cooker, combine beans, carrots and onion, mushroom broth, bouillon, and bay leaf. Pour in water if necessary to cover ingredients with water. Tie together parsley, rosemary, thyme, and savory, and add to the pot. Cook on Low for 8 hours.
Stir in potato, and continue cooking for 1 hour. Remove herbs before serving.
- Saturday? Cassoulet! (amandaroederwrites.wordpress.com)
- Slow Cooker Sunday: Vegetable Soup (littlelotusblossom.wordpress.com)