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SPANAKOPITA
Makes
24
This is a large recipe so you can half it or freeze the leftovers. It
is very easy to re-heat and serve as a quick pre-meal snack.
INGREDIENTS
2 packages of frozen spinach (thawed and drained) or 1 large bunch fresh
2 eggs (beaten)
1 large onion
2 cups feta cheese (crumbled)
1 package phyllo pastry
1/4 cup olive oil
1/2 cup butter or margarine
1 Tbsp oregano
2 cloves of garlic (minced)
1/4 cup lemon juice
Lightly
fry onions and garlic in a large pan. Add cheese, eggs and lemon juice.
Make a stack of 4 sheets of phyllo pastry, brushing each with melted
butter or margarine. Cut phyllo into 4 equal strips. Work with one strip
at a time, cover the rest with a clean damp cloth. Spoon 2 Tbsp of filling
in the bottom corner and fold in half diagonally, making a triangle.
Keep folding the triangle till you get to the end of the strip. Repeat
until all the filling is used up. Brush the tops with a little more
butter or margarine, place on a cookie sheet and bake for 20 - 30 minutes
at 350° F or until golden brown.
Makes about 24 triangles.
HUMMUS
Makes
about 2 1/2 cups
Serve this hummus
recipe with pitas cut into 1/4s or 1/6ths slightly toasted in the oven
or with carrot , celery or cucumber sticks. It is also delicious on
a sandwich or in a wrap.
INGREDIENTS
2 cups of chickpeas (cooked and drained))
1/4 cup water
1/3 cup lemon juice
2 small or1 very large clove of garlic
4 Tbsp. tahini butter
1 t salt
Mix all ingredients
in a blender or food processor until smooth.
*Hint, For an
easy and wonderful appetizer or snack, serve with your favorite corn
chips. High in protein and calcium!
DEVILED EGGS
Serves 6
6 large eggs
2 Tbsp sour cream
1/2 shallot, very finely minced
2 teaspoons capers, finely minced
Salt and pepper
Dash of cayenne pepper
1 Tbsp fresh dill, minced
To hard-boil eggs, bring pan of water to simmer. Lay eggs
in water, return to simmer and cook for 8 minutes. Drain and cool eggs
in cold water. Peel eggs and chill again in very cold water until cooled.
This way the yolks remain very yellow, and the shell slips off easily
when the eggs are still warm.
Slice eggs in half lengthwise and remove yolks with a spoon. Push yolks
through strainer with a spatula and place in medium bowl. Add sour cream,
shallot, capers, salt and pepper to taste, cayenne pepper, and dill.
blend until creamy, adding a bit more sour cream if necessary.
Pipe into cooked egg whites. Finish with a sprinkle of paprika. Serve
immediately or refrigerate until serving.
BUTTERCUP
HUMMUS
This
is an eye catching dip that is rich and creamy, add your favorite crackers
or chips for a great appetizer
Makes
about 2 cups
Ingredients:
1 small buttercup
squash ( can substitute with red curry, hubbard or delicata)
2 Tbsp tahini*
1 1/2 Tbsp lemon juice
1/2 tsp ground cumin
1 tsp olive oil
3/4 teaspoon salt
15 ounces buttercup squash, cooked
1 garlic clove, chopped
2 tablespoons chopped fresh flat-leaf parsley
Put 2 inches of water in a the bottom of the steamer saucepan and put
on high heat. Quarter the squash and place in the top of the steamer,
cover and cook for 15 minutes or until tender. Set aside to cool until
it is comfortable enough to handle. Using a large spoon, remove the
squash from the skin and put the squash meat in the blender or food
processor. Place tahini, lemon juice, cumin, olive oil, salt, buttercup
squash, and garlic in a food processor or blender, and process until
smooth. Add parsley and mix by hand until blended. Spoon hummus into
a serving bowl garnish with a bit of left over chopped parsley, if desired.
Serve with your favorite crackers, chips or pita wedges.
* Tahini is a
thick paste made of ground sesame seeds that can be purchased already
prepared from many supermarkets and health food stores.
SUSHI
This
sushi recipe make about 60 pieces. You can expect that each person will
eat
1 sushi roll or 6 pieces, so the recipe serves 8 - 10
Ingredients:
10 sheets of nori
2 cups sushi rice (sticky white rice)
3 cups of water
1 large ripe avacado
2 carrots
1 block of tofu
1/4 cup tamari of soy sauce
1 red pepper
Dipping sauce:
1/2 cup tamari
1 tsp wasabi (we like the paste best, it is the hottest)
Bring the water
to a boil, add rice. Cover and simmer on low heat for 1/2 hour. Slice
tofu into strips and marinate in tamari. Cut avacado in half , remove
pit and scoop out with a tablespoon. slice all the veggies into long
thin strips. When the rice is cooked, lay the first sheet of nori out
place two heaping table spoons of rice at the edge closest to youand
spred it out evenly across that edge. Place the veggie and tofu strips
on the rice. Grab the sushi by the corners, the lift and begin to roll.
The rice is sticky so it will roll easily. Continue rolling till you
are 1" from the end of the nori sheet. Wet the edge with water
and finish the roll. Cut the roll in the center with a sharp serrated
knife. cut each half 2 more times so each roll yeilds six pieces. Continue
until all the rice, nori sheets and veggies are used up. Serve with
a bowl of tamari and wasabi mixed together as a dip. Pickled ginger
also add an incredible taste and a beautiful colour to the dish, serve
on the side.
SPRING
ROLLS
You can serve these vegetarian spring rolls in
two ways, cook the rice noodles so that they are crunchy or
leave them as they are
Serves
