Showing posts with label feta cheese. Show all posts
Crepes Stuffed with Spinach, Feta and Apples!!!
Ingredients:
For the Crepes:
¾ cup all purpose flour – sifted
Resift with:
1 tsp. baking powder
2 tablespoons powdered sugar
Add and beat:
2/3 cups milk
1/3 cup water
½ tsp vanilla
Make a well in the sifted ingredients. Pour in the liquid ingredients. Combine them with a few swift strokes. If the batter is too thick add a little more milk until it falls nicely from the ladle.
For the Stuffing:
9 oz. box of frozen chopped spinach
2 large apples – peeled and sliced
5 cloves of garlic – chopped
1 tablespoon of brown sugar
Dashes of red pepper flakes
4 oz. feta cheese
1 cup of walnuts
Olive oil
For the Sauce:
1 cup of grape tomatoes
1 healthy handful of Italian parsley
4 cloves of garlic
1 tsp. of capers plus a tablespoon of caper juice
Prepare the batter for the crepes and place in the refrigerator.
Heat a large frying pan with a drizzle of olive oil. Place the frozen chopped spinach in it to thaw and sauté. When thawed add the garlic to sauté with the spinach.
When the garlic is fragrant add the sliced apples, brown sugar and red pepper flakes and continue to sauté.
Place the ingredients for the sauce in the food processor and give a few good chops.
Drizzle a little olive oil in a small frying pan and sauté these ingredients, while preparing the rest of the meal.
Place in the food processor the walnuts and feta cheese and process until smooth.
Combine the feta cheese and walnuts with the apples and spinach.
Preparing the Crepes:
Add a small drizzle of olive oil. Add a small quantity of batter. Tip the pan and let the batter spread over the bottom. Cook the pancake over moderate heat. When it is brown underneath, reverse it and brown the other side. Use a few drops of oil for each pancake.
Beginning at the edge of the crepe, place a tablespoon of stuffing and roll.
Top with a little of the sauce and serve.
These crepes are unique and delicious.
With Love,
Catherine
xo
Spinach, Rice and Feta Cheese Burgers!!!
Ingredients:
1 cup cooked rice
1 onion – chopped
1 cup crumbled feta cheese
9 oz. Frozen Creamed Spinach
¾ cup Italian style breadcrumbs
5 cloves garlic – chopped
3 eggs (one for an egg wash)
½ cup flour
Olive oil
Vegetable oil
Heat a large frying pan with a drizzle of olive oil. Place the chopped onion and garlic in the pan to sauté. When the onion softens add the creamed spinach to thaw.
In a large bowl combine two of the eggs, bread crumbs, crumbled feta cheese and the cooked rice. Mix these ingredients together.
Add the sautéed spinach, onion and garlic to the bowl.
Place the flour in a shallow bowl and the egg plus a splash of water in another shallow bowl.
Form the spinach and rice mixture into patties. Coat the patty dipping first in the flour and then the egg wash and back in the flour.
Heat a frying pan with about one inch of vegetable oil for frying the patties.
Carefully place the patties in the hot oil. When the patties are a beautiful golden color on one side, carefully turn them.
Place on a paper towel to absorb any excess oil.
These patties make a great veggie burger or just perfect on a plate with a nice salad.
With Love,
Catherine
xo
“Spiced ~ Up” Red Sauce with Cannellini Beans and Spaghetti!!!
Ingredients:
For the Food Processor:
4 cloves of garlic
1 pint grape tomatoes
2 bunches of scallions
Healthy handful of Italian parsley
1 Jalapeño – with seeds
Additional Ingredients:
29 oz. can of crushed tomatoes
29 oz. can of cannellini beans – drained and rinsed
1 tsp. of salt
1 tsp. of black pepper
½ tsp of dried oregano
Dashes of red pepper flakes
2 tablespoons of vinegar
1 tsp. brown sugar
4 oz. feta cheese – crumbled
Olive oil – for drizzling
1 lb. of your favorite spaghetti
Combine the ingredients for the food processor and give a few good chops.
Heat a large frying pan with a drizzle of olive oil and add the ingredients from the food processor to simmer on low for about 10 minutes.
Add the crushed tomatoes, dried oregano, salt, pepper and cannellini beans and continue to simmer on low while preparing the spaghetti as directed.
Combine the vinegar and brown sugar. Add this to the sauce and stir.
Place the spaghetti on a platter and top with the sauce and feta cheese and a few dashes of red pepper flakes and a drizzle of olive oil.
This is a meal that is sure to please, served with a beautiful side salad.
With Love,
Catherine
xo
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“Greek-Style” ~ Macaroni Bake!!!
Ingredients:
29 oz. can of crushed tomatoes
18 oz. of frozen creamed spinach
8 oz. of feta cheese – crumbled
7 cloves of garlic – chopped
Healthy handful of Italian parsley – chopped
½ cup of chicken broth
Dash of ground nutmeg
Dash of salt
Dash of ground black pepper
1 lb. of your favorite macaroni
Olive oil – for drizzling
Heat a large frying pan with a drizzle of olive oil. Add the garlic and sauté until fragrant. Add the crushed tomatoes; simmer on low. Add the frozen spinach and parsley to gently thaw into the tomatoes on low. Add the ½ cup of chicken broth and continue to simmer
on low. Add the seasonings.
on low. Add the seasonings.
Prepare the macaroni as directed and drain. Do not overcook the macaroni!
Drizzle a little olive oil in a baking dish. Add the macaroni and the crumbled feta cheese and toss. Add the sauce and toss.
Preheat the Oven 350 degrees:
Bake for 25-30 minutes.
This is a delicious baked macaroni served with a nice side salad.
With Love,
Catherine
xo
Pork Souvlaki and Greek Salad!!!
Ingredients:
For the Pork:
3 lbs. boneless pork loin – cut in small chunks
Marinade:
Juice of 1 lemon
Juice of 1 lime
1 tsp. garlic powder
1 tsp. salt
1 tsp. black pepper
1 tsp. dried oregano
Drizzles of olive oil
Drizzles of vegetable oil
For the Salad:
1 head of iceberg lettuce – shredded
Radishes – sliced
Red onion – sliced
Cucumber – sliced
Healthy handful of fresh Italian parsley - chopped
Favorite olives
Feta cheese
Dressing for the salad:
Lemon juice
Olive oil
Pinch of salt
Pinch of black pepper
Adjust the salad dressing to taste.
Procedure:
Marinade the pork chunks for 1 hour or more.
Heat a griddle and place the pork to grill. Grill until a beautiful golden color is achieved on both sides and the pork is cooked.
While the pork is grilling you may prepare your salad and the dressing. Serve the pork on the salad or on the side.
This is a delicious meal and perfect for any occasion.
With Love,
Catherine
xo
Three Cheese Stuffed Peppers with Spinach!!!
Ingredients:5 long sweet Italian red or green peppers Stuffing:2 cups Italian style bread crumbs7 cloves of garlic – chopped1 cup of Feta cheese – crumbled10 oz. of chopped frozen spinach1 handful of fresh basil - choppedShredded mozzarella¼ cup grated Romano cheeseOlive oilHeat a griddle and place the peppers whole on the griddle to grill. When the peppers are slightly charred remove from the griddle to cool.Heat a medium sized frying pan with a drizzle of olive oil and place the frozen spinach to sauté. While the spinach is sautéing, heat a large frying pan with a drizzle of olive oil and place the garlic in the pan to sauté. Add the bread crumbs and a little more olive oil and toss. Add the sautéed spinach and grated Romano cheese and toss. If a little more olive oil is needed add it. Add the crumbled feta cheese and toss. Remove the pan from the heat and set aside.Preheat the oven 350 degrees:Carefully slice the peppers lengthwise and place in a baking pan. Top the peppers with the stuffing. Sprinkle grated mozzarella on top and grate a little more Romano cheese on top. Drizzle a little more olive oil over the peppers. Bake: 20-25 minutes or until the cheese is slightly golden.These peppers will be a hit!!With Love,Catherinexo
Broccoli & Cannellini Beans with Fettuccine & Feta!!!
Ingredients:
1 head of broccoli – cut into spears
5 cloves of garlic – chopped
1- 29oz. can of cannellini beans - drained
½ cup of chicken broth
4 oz. of feta cheese sliced or crumbled
Olive oil for drizzling
Grated Romano Cheese
Dashes of red pepper flakes
1 box of your favorite fettuccine
Blanch the broccoli spears for a minute or two, drain and set aside.
Prepare the fettuccine as directed. Set aside.
Heat a large frying pan with a drizzle of olive oil and add the garlic and drained broccoli. Sauté until the garlic is slightly golden. Add the chicken broth and cannellini beans. Add the fettuccine and toss. Add the feta, a drizzle olive oil, red pepper flakes and the grated Romano cheese and toss.
This dish is easy, delicious and perfect with a beautiful side salad!!
With Love,
Catherine
xo
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On another note, I received a visit from the Fairy Hobmother the other day!! And one lucky reader of this post may also be receiving a visit from the Fairy Hobmother, so keep a look out!!