Spinach and Feta Phylo Trangles

Spinach is a great and versatile ingredient, can be used in a variety of ways, and is good for you. This recipe is one I made up on the fly, as I had a package of Phylo pastry, and 1/2 a bag of frozen spinach.

Morning
Take out the frozen ingredients, to defrost for assembly later for dinner
1 package of Phylo pastry defrosted in the fridge
2 cups frozen spinach, set out in colander to defrost

The spinach needs to be fully defrosted and squeezed dry. Remove the Phylo dough when you are ready to assemble the pies. Preheat oven to 375 degrees F

Filling
2 eggs, beaten
1/2 cup cream cheese
2/3 cup feta cheese, chopped if it comes in a block
3/4 cup Parmesan cheese
1/2 white onion, chopped
1/2 tsp nutmeg
Pinch of dried mint
Spinach, Defrosted and squeezed very dry

Cook the onion in the microwave for 1 minute with a tiny bit of water, drain then add to the other ingredients. Mix all ingredients well, add a little black pepper, it should be salty enough with the cheese, set aside

1/2 cup unsalted butter, melted

For each spinach triangle you will brush melted butter on each of 4 sheets 8"x11" of Phylo dough, placing one on top of another cut the prepared Phylo sheets in half down the short side, then in half again, you should then have 4 strips of pastry about 3x8 inches long, place 3-4 tablespoons of spinach filling on the end of each strip, fold into a triangle then back and forth until the filling is completely enclosed and the package has retained its triangle shape, complete all just this way until all of the filling is used up. Bake for approximately 15-18 minutes, or until the pastry has achieved a golden brown color and pastry pies are puffed up.

Elegant but Easy Onion Tart

I know, I've made lots of onion tarts but this one is really delicious, elegant but easy! If you have 4" tart tins that makes it better, but you can make it into a 9" tart then serve in slices.

Convection Bake-Oven 390 degrees
Tart Shell

1-1/4 cup all purpose flour
Pinch of salt
1/2 cup unsalted butter, cut into small bits
3-4 tablespoons icy cold water

In food processor, add flour, salt and butter, pulse until all butter is incorporated, (mixture will look like small bits of barley), while pulsing the machine, add water until mixture starts to line the sides of the processor bowl. Turn contents of processor bowl out to a piece of plastic wrap, gather the loose bits and pat into a disc, wrap it tightly, then refridgerate for about 30 minutes.

Filling

2-3 tablespoons olive oil
1/2 tablespoon butter
3-1/2 sweet or red onions, halved and sliced thinly
3-4 cloves of garlic
Pinch salt and pepper
3 tablespoons balsamic vinegar
In a large sauté pan, heat oil and butter,over medium high heat, once butter is melted, add the onions, sauté until soft, add the garlic, salt and pepper, sauté until lightly golden and soft, add the balsamic vinegar, stir well, turn heat off, let cool.

2 eggs
1/2 cup cream cheese
1 cup Parmesan cheese, grated
Pinch salt and pepper
5 slices cooked til crisp bacon, crumbled
In a separate bowl, whip together eggs, cream cheese, when mixture becomes smooth, add the Parmesan cheese, salt and pepper, stir in well, then add the crumbled bacon, set aside.

Assembly
Take the pastry disc from the fridge, cut into 4 pieces, one piece for each tart tin, press dough with fingers til it covers each of the tart tins and around the edges, prick the dough all over with a fork, cover each lightly with foil, bake for 12-15 minutes at 390 degrees F, remove from oven, remove the foil, fill each tart with the cheese and bacon mixture, then cover each tart with the balsamic onion mixture, bake for 15 minutes until cheese is bubbly and tart is golden brown.
Serve with a green salad, for lunch or for dinner with a bit of roast chicken and haricot vert.

Best No Knead Crusty Bread

I have always loved making bread, at one time I made bread 2-3 times a week, loved the process, the flavour, no preservatives....the heavenly smell wafting through the house......... The best bread book I ever found was called Local Breads, by Daniel Leader, there were all types of bread recipes from different countries,and it was interesting, but was not for beginners, per se, but you could follow along the easier bread recipes and come up with a good product,all it depended on was your previous experience with bread baking. Daniel Leader is a whiz at making bread starter/poolish, then incorporating it into your recipe without additional yeast....You just had to know how to read between the lines in order to make a good bread....too complicated! and too much time to make 1 glorious loaf of bread!
So, I have this recipe that is virtually fool proof, makes you look like an expert at bread making in your own kitchen! it is really very easy.

I have found that a good kitchen scale is ideal for use while measuring out baking ingredients, but if you don't have a scale, I have included the cup measurements.

32 ounces or 6-1/2 cups scooped and leveled bread flour, (if you sprinkle the flour into the cup then level it add 1 more cup)
1 tablespoon salt
1-1/2 tablespoon bakers yeast (watch the best before date)
3 cups 105 degrees water (slightly warmer than luke warm, but not burning your hand hot)
2 tablespoons extra virgin olive oil (to coat the bowl/container used for raising the dough)

Weigh or measure the bread flour, put it in a 6 quart mixing bowl, add the salt, and the yeast, whisk the dry ingredient all together, then make a well in the center, add the water. With the straight end of a wooden spoon, mix the flour mixture with the hot water until the dough comes together, you can use your hands if you prefer, or use your stand mixer, just mix it for 60 seconds only. Then when the dough has formed around the dough hook, or the wooden spoon, let it rest for 5 minutes, oil the bottom and sides of a large container with the extra virgin olive oil, then throw the bread dough into it, cover and let rise for two hours. After this, set the container into the fridge for at least 2 hours up to 7 days. (If you are short on time, just put the container of bread dough into the fridge for up to 7 days).
When you are ready to bake,preheat oven to 450 degrees F
1) put another sheet pan on the lower rack to let it heat up- this is the pan you add the water too to create steam for your bread, making it crusty and tender at the same time)
2) sprinkle the dough in the large container from the fridge with a bit of flour, oil your hands, tear off a chunk of dough about the size of a grapefruit,
3) form it into a round loaf, or a long ciabatta style loaf, set it on a sheet pan covered with parchment paper,
4) cover with plastic wrap loosely, then let it come to room temperature and rise-about 90-120 minutes.
5) Make long cuts in the top of your loaf, I use a kitchen scissors, it's easier than a sharp knife, but if you have a bread razor, that is ideal! (this is so it can expand with ease (otherwise it will retard the natural expansion of the loaf,and you will get a dense hard bread)
6) put the sheet pan holding your bread loaf in the oven, then add a cup of water to the other sheet pan on the lowest oven rack, quickly close the oven door
7) Bake in a 450 degree F oven for about 25 minutes, check that the bread is browning evenly, rotate the pan halfway through the baking period for even browning, take bread out when it is golden brown and it sounds hollow when tapped with your finger.
8) cool on rack for at least 15 minute before tearing in to eat this wonderful delicious loaf!
You will have enough dough to make at least 4 ciabatta loaves, or 6 buns and 2 loaves. The longer the dough stays in the fridge the more it will ferment making a great sour dough bread after a few days, remember to sprinkle the remaining dough with flour every couple of days to feed the yeast, then be sure to bake the remaining dough by the end of the week or 7 day period.

Dutch Girl Dinners: Quick Dinners by Ingredients Continued

Dutch Girl Dinners: Quick Dinners by Ingredients Continued: This post is about meat....fresh, frozen, leftover or purchased from the deli counter on your way home, how to make it appetizing, or ideas ...

Quick Dinners by Ingredients Continued

This post is about meat....fresh, frozen, leftover or purchased from the deli counter on your way home, how to make it appetizing, or ideas to make it different that just plain meat, potatoes, veg/salad dinner.

*Frozen preformed hamburgers, Homemade or purchased
-mashed while cooking, add leftover veggies, mix in quart of beef stock for soup;
-can be made into any kind of burger, Mexican flavour-try using pico de gallo, salsa, guacamole,
hot peppers, Swiss cheese, mushrooms, fried onions, blue cheese,
barbeque sauce, hot salsa mixed with mayonaise, garlic and green onions mixed with mayonaise;
-cooked, crumbled, mixed into macaroni and cheese dinner, mixed with chili powder and fresh cherry tomatoes;
-hot hamburger sandwiches, (frozen burger heated with can/package gravy, over bread)with veggies;
-broken up into your favourite pasta sauce for a quick meaty pasta;
-Crumbled up to make sloppy joes, spice mix from a package/can;
-Add it to a can of thick soup, over left over mashed potatoes, or rice;
-Crumbled up,fried, added to canned or packaged gravy over frozen French fries, with your fav cheese,a great poutine;
-crumbled up, fried with a bit of onion, chili powder, can of drained rinsed,red beans, and cooked rice to make southern dirty rice;
-cut into halves, with fried mushrooms and onions tucked into a 4-6 inch piece of crusty bread, cheese optional;

*Sausages
Italian
-cut into slices, cooked with escarole, left over potatoe slices, pinch crushed chili, vegetable boullion, add a cup of milk, makes a potatoe/sausage/greens soup like Olive Garden;
-remove casing, fried with onions and peppers and fresh cherry tomatoes, tucked into mini sub rolls;
-sausage slices, cooked,add to your tomato sauce, frozen or jar, over penne pasta;
-sausage meat, casing removed, fried with onions, canned tomatoe sauce, add your fav spices,served over polenta;
-any sausage rolled into pilsberry refridgerator crescent rolls, baked and served with brown beans and/or eggs;
-breakfast sausage cooked, added to frittata(baked eggs/vegetables);
Bavarian or Oktoberfest
-sausages, baked with sliced potatoes(left-over/frozen hash browns) and sauerkraut, serve with mustard and rye bread;
-sausages, fried with onions and kraut tucked into pretzel flavoured rolls;
-sausages cooked with Dutch Girl red cabbage, left over(recipe on Dutch Girl Dinners), served with mash potatoes;
-any type of sausage meat, cut into slices, mixed with macaroni and cheese dinner, along with salad;
Chorizo or any Hot Spicy Sausage
-cooked, chopped into Spanish rice,made with a package or homemade;
-chopped, cooked with hot or sweet peppers,tucked into cheesy crusty garlic bread;
-chopped cooked with jar salsa, scrambled egg, tucked into heated flour tortillas;
Chicken Sausage
-cooked, sliced mixed with Alfredo sauce and sun dried tomatoes, over ziti/penne pasta;
-cooked without casing, made into white chili with white kidney beans, cumin, Mexican green chilies, veg stock and a cup of cream.

Any kind of deli meat, sliced thick, or left over meat from roast beef or pork
-paired with any type of potatoes, left over, frozen Hash browns, packaged scalloped potatoes;
-Chef salad;
-leftover pork shredded with barbeque sauce served with slaw and soft bread rolls;
-any type of left over meat, deli, sausage, hamburger, mixed with packaged rice or pasta mix(Knorr, uncle bens, Lipton);
-Cut into can soup, can stew, can beans;
-Heated and served with deli potato salad,and coleslaw, rye bread/rolls;
-sliced ham, chopped with green onions and egg made into western omelets;
-hot roast beef sandwiches, from deli slices, heated with gravy and over bread;
-roast beef, fried mushrooms and onions, flavoured horseradish mayonaise tucked into crusty rolls, salad;
-Italian style deli meats paired with olives, cheeses, grapes, crackers,served with your favourite soup;
-any kind of deli meat and cheese made into quesadilla, served with guacamole and salsa;
-chopped ham mixed with macaroni and cheese dinner, and crunchy celery, on the side

Quick Dinner Ideas Continued

This is the final post in this series of quick dinner ideas. Many of us have used canned fish for sandwiches or salad, but how about salmon loaf, crab cakes, or tuna melt? These all sound complicated but are easy to make and takes just a few minutes from start to finish.

Canned Salmon or Canned Crabmeat

-salmon cakes/loaf: 1-14 ounce can salmon or 2-7 ounce cans, drained, flaked, add an egg, a sprinkle of pepper, 1 cup bread crumbs, 2 tablespoons mayonaise, a pinch of Old bay seasoning or dill or summer savory, mix together then pat into cakes or a small loaf, bake 350 degrees F, until it is hot 10-12 minutes, (add salt at table)serve with crusty bread, toasted English muffins, or with mashed potatoes and salad;
-creamed salmon with peas-1-7 ounce can salmon, drained, make a classic white sauce (or from package)2 tablespoons butter, melted, 2 tablespoons flour,pinch salt, pepper, dill, mixed into butter, heat for about 1 minute, add 1 cup milk, stir with whisk, heat until thick and bubbly, add salmon, and defrosted peas, heat through,whole dish can be cooked in microwave, serve over mashed potatoes, toast or dip crusty bread into mixture, with salad;
-add salmon to any Alfredo sauce over pasta,rice
-add salmonor tuna to packaged rice pilaf, serve with broccoli
-add salmon to chef salad, with hard boiled eggs, white cheddar, bread sticks
-salmon salad to whole wheat mini tortillas/or bread and cucumber slices


Canned Tuna or Canned Crabmeat

- classic tuna melt- toast crusty bread, bagels, English muffins, then mix the tuna with mayonaise,chopped green onion, salt, pepper, dill, lemon juice; lay toasted bread slices on baking sheet, cover with tuna mixture, add slices of cherry tomato, cover tomato slices with shredded mozzarella, or other white cheese, pop in oven until cheese is melted and bubbly, serve with cucumber slices, celery sticks; can use a flour tortilla and make a wrap instead;
- tuna is great in a quick Italian style salad: to washed and dried romaine/mixed greens, add a can of Romano/mixture of beans, drained and rinsed, thinly sliced small red onion, chunks of cucumber and a few cherry tomatoes, and jar artichokes, cut up, use Italian dressing, or use oil from the artichokes with white wine vinegar, garlic salt and pepper, mix altogether, top with shaved Parmesan cheese, serve with crusty bread;
- to mixed greens, a few small cooked red potatoes,a handful of cooked green beans, hard boiled eggs,tuna, compose a nicoise salad, use oil and vinegar as dressing, serve with crusty bread or bread sticks;
-add tuna to any Alfredo sauce with sharp cheese over macaroni or penne, slice a few grape tomatoes or use sun dried tomatoes;
- mix tuna with dry mash potatoes,chopped dill and green onions,mix all together to make cakes, if the cakes don't hold together, (add an egg and a bit of breadcrumb until they do)place on parchment covered baking pan, add dots of butter to each cake, heat in 350 degree F oven until golden brown, serve with broccoli, or green beans;

Mexican Wedding Cookies aka Pecan Sandies

My mother used to make these at Christmas, rolling the dough around candied red and green cherries, but these cookies are great as they are.

Mexican Wedding Cookies

Oven 325 degrees F

2 cups all purpose flour
1 cup icing sugar
1 cup pecans, toasted then crushed into tiny pieces
1 teaspoon good vanilla
1 cup cold salted butter, cut into 1 inch pieces
Additional icing sugar

To a food processor bowl, add the flour and icing sugar, mix well, while the machine is running, add half the butter until it is incorporated, then add the crushed pecans, then the rest of the butter, using short pulses, add the vanilla, run the processor until the mixture starts to clump together, dump it onto a piece of parchment paper, knead until smooth. Roll dough into walnut sized balls, set them onto the parchment lined baking sheets 2 inches apart. Bake for 15 minutes, or until the bottoms of the cookies are golden brown, rotate the pans during baking for even baking. Remove from oven, let cool on racks for 5 minutes, then toss each cookie in icing sugar, repeating if necessary until well coated with the icing sugar. This recipe makes about 50.