January 11, 2015 / Lyn Jones / 0 Comments
Spanakopita is a savory bite your guests will love.
Stay on budget and impress your guests with phyllo cups, miniature pies made with the same thin dough you sink your teeth into when you chew baklava. Fill phyllo cups with vegetable-cheese combinations, meat or fruit — just about everything tastes good baked in phyllo dough. Following the guidelines in these Spinach Cheese Appetizers recipes, you can whip up mini spanakopita or tiropita in no time. Using the same dough, you can create a Spinach Phyllo Bundle.
Can be frozen by wrapping in glad wrap then foil. Reheat at same temp. 350 degrees F
September 22, 2014 / jonesd / 0 Comments
3/4 cup uncooked quinoa
1 cup diced carrots
1/2 cup chopped red bell pepper
1/4 cup minced parsley or cilantro
2 sliced spring onions
juice of 1 lemon and 1 lime (or 1 – 2 tablespoons of each)
1-1/2 tablespoons tamari soy sauce
2 cloves minced or pressed garlic
1 teaspoon chili sauce (tobasco) (or use a pinch of cayenne, a few red pepper flakes, etc.)
Rinse quinoa and drain. Put in a pot and dry toast until a few grains begin to pop.
Add 1-1/2 cups of water, bring to a boil, cover and simmer for about 15 minutes, or until the water is absorbed. Remove from heat and let stand for 10 minutes. Fluff with a fork and let cool.
Mix carrot, red pepper, parsley and green onion in large bowl.
Add cold quinoa and toss to combine.
Whisk together lemon and lime juices, tamari, garlic and chili sauce.
Pour over salad and combine well. Chill until serving time.
This recipe can be fun. Try throwing in a few fresh raw peas, some fresh raw corn, fresh sliced raw green beans, etc.