Who Knew Eggs Could Look Like These?
Category Archives: Side Dishes
Cauldron Cheese Ball
Potato Pancakes
Spinach Feta Strudel
1/4 cup olive oil
1 medium onion, diced (about 1 cup)
1/2 cup dry white wine
2 tablespoons chopped fresh dill
2 (10-ounce) packages frozen spinach, thawed and drained
1 pound crumbled feta
4 large eggs, lightly beaten
1 bunch green onions, whites and part of greens chopped
1/2 teaspoon kosher salt
1 cup (2 sticks) unsalted butter
1 (1-pound) package frozen phyllo dough, thawed according to package directions
Roasted red pepper hummus (see recipe)
Tzatziki (see recipe)
1. Preheat the oven to 350 degrees. Butter 1 or 2 baking sheets or line with parchment paper.
2. Heat olive oil in an 8-inch skillet. Add onion; sauté until translucent. Add wine and dill; cook until the wine almost evaporates.
3. Transfer onion mixture to a large mixing bowl. Add spinach, feta, eggs, green onions and salt. Stir to blend well.
4. Melt butter in a small saucepan over medium-low heat. Do not let brown.
5. Unfold one sheet of phyllo. (Keep the rest of the phyllo covered according to the instructions on the package.) Brush the top with melted butter. Fold in half lengthwise. Brush again with melted butter; fold in half lengthwise again. Brush again with butter. You will have a long strip of buttered phyllo.
6. Place 1/4 to 1/3 cup of the spinach mixture at one end of the buttered strip of phyllo. Fold the strip into a triangle as you would fold a flag, encasing the filling. Place on the prepared cookie sheet.
7. Repeat with remaining phyllo and filling.
8. Brush the tops of each triangle with melted butter. Bake 15 minutes or until golden brown.
9. Serve on a bed of roasted red pepper hummus, with tzatziki on the side.(recipe below)
I think crescent roll dough would work with this and be a lot less work. Not as flakey I’m sure, but less time consuming. Just improvise to get the pockets.
Tzarziki
2 cups low-fat plain yogurt
1/2 teaspoon kosher salt
1 medium cucumber, peeled, seeded and minced (about 1 cup)
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh dill
1 tablespoon minced fresh garlic
1 tablespoon olive oil
2 tablespoons lemon juice
Combine all ingredients in a large bowl. Stir to blend. Chill until ready to serve.
This one sounds like a little more work, but interesting for the holiday season.
Sweet ‘n’ Sour Tossed Salad
Prep/Total Time: 20 Min.
- Ingredients
- 1 package (3 ounces) ramen noodles
- 1 cup chopped walnuts
- 1/4 cup butter, cubed
- 6 cups torn romaine
- 4 cups broccoli florets
- 1 pint cherry tomatoes, halved
- 4 green onions, sliced
- DRESSING:
- 1/2 cup vegetable oil
- 1/4 cup sugar
- 3 tablespoons red wine vinegar
- 4-1/2 teaspoons soy sauce
- Salt and pepper to taste
- Break noodles into small pieces (save seasoning envelope for another use). In a skillet over medium heat, saute noodles and walnuts in butter for 5-6 minutes or until lightly browned. Cool.
- In a large salad bowl, combine the romaine, broccoli, tomatoes and onions. Place dressing ingredients in a blender or food processor; cover and process until sugar is dissolved. Add dressing and noodle mixture to salad; toss to coat. Serve with a slotted spoon. Yield: 14-16 servings.
Directions
Spinach Pasta Salad
Prep/Total Time: 20 Min.
- Ingredients
- 1 cup uncooked bow tie pasta
- 1 package (10 ounces) fresh baby spinach
- 1 medium sweet yellow pepper, diced
- 1/2 cup chopped dried apricots
- 1/2 cup balsamic vinaigrette
- Cook pasta according to package directions. Meanwhile, in a large serving bowl, combine the spinach, yellow pepper and apricots.
- Drain pasta and rinse in cold water; add to spinach mixture. Drizzle with vinaigrette and toss to coat. Yield: 8-10 servings.
Directions
Old-Fashioned Chicken Macaroni Salad
Prep. 25 Min. + Chilling
- Ingredients
- 2/3 cup uncooked elbow macaroni
- 1/3 cup frozen corn
- 1 cup cubed cooked chicken
- 1/4 cup sliced celery
- 1 hard-cooked egg, chopped
- 2 tablespoons chopped green pepper
- 1 tablespoon chopped onion
- 1/2 cup mayonnaise
- 2 teaspoons white vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Cook macaroni according to package directions; drain and rinse in cold water. Cook corn according to package directions; drain and cool.
- In a serving bowl, combine the macaroni, corn, chicken, celery, egg, green pepper and onion. In a small bowl, combine the mayonnaise, vinegar, salt and pepper. Pour over salad and stir to coat. Cover and refrigerate for 2 hours before serving. Yield: 2 servings.
Directions
Greek Pasta Salad
Prep/Total Time: 20 Min.
- Ingredients
- 1-1/2 cups uncooked penne pasta
- 1/2 cup cubed cooked turkey or chicken
- 1 can (3.8 ounces) sliced ripe olives, drained
- 1/4 cup chopped green pepper
- 1/4 cup chopped sweet red pepper
- 1/4 cup crumbled feta cheese
- 1/3 cup creamy Caesar salad dressing
- Cook pasta according to package directions; drain and rinse in cold water. In a serving bowl, combine the pasta, turkey, olives, peppers and feta cheese. Drizzle with dressing and toss to coat. Cover and refrigerate until serving. Yield: 4 servings.
Directions
Cool Cucumber Pasta
Prep. 20 Min. + Chilling
- Ingredients
- 8 ounces uncooked penne pasta
- 1 tablespoon canola oil
- 2 medium cucumbers, thinly sliced
- 1 medium onion, thinly sliced
- 1-1/2 cups sugar
- 1 cup water
- 3/4 cup white vinegar
- 1 tablespoon prepared mustard
- 1 tablespoon dried parsley flakes
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon garlic salt
- Cook pasta according to package directions; drain and rinse in cold water. Place pasta in a large bowl; stir in the oil, cucumbers and onion.
- In a small bowl, whisk the remaining ingredients. Pour over salad; toss to coat. Cover and chill for 4 hours, stirring occasionally. Serve with a slotted spoon. Refrigerate leftovers. Yield: 8-10 servings.
Directions
BLT Salad
Prep. 25 Min. + Chilling
- Ingredients
- 2 cups uncooked spiral pasta
- 1 package (1 pound) sliced bacon, chopped
- 1 large tomato, seeded and chopped
- 1/2 cup ranch salad dressing
- 3 cups torn romaine
- Cook pasta according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon to drain.
- Drain pasta and rinse in cold water; place in a large bowl. Add the bacon, tomato and dressing. Toss to coat. Refrigerate until serving.
- Just before serving, add romaine and toss to coat. Yield: 6 servings.
Directions