I'm going to attempt to make my own yogurt since I've decided to only consume organic dairy. I buy big containers of plain yogurt often, and the big stonyfield organic yogurt is quite expensive! I've read about several different ways to make yogurt, including crock pots, coolers with hot water, etc, but I'm going to use the proof feature on my oven for attempt #1. Everything I've read has a different time to let the yogurt grow, but I've decided to start with 7 hours. I guess I can alter the time based on our preferences of tanginess in our yogurt.

Update: Ok I let the yogurt incubate for 7 hours and left it in the fridge overnight. I read that it would firm up in the fridge but my yogurt isn't very firm. It's still quite tasty though. I'm thinking it won't be as firm as store bought since it has no added thickener or pectin. Also, I read that fat free will produce a thinner yogurt. Perhaps I will let it incubate more next time? We will see how it is over the next week.

Update: I've settled on a final recipe that works for me and suits our tastes. I'm using low fat milk since skim doesn't work well in this. Also I've upped the time to hold the milk at a high temperature from 2-3 mins to 10 and increased the incubation time from 7 hours to 11. I think the higher times made for a thicker yogurt. Oh, and I add 1/3 cup of powdered milk along with the starter.

Ingredients:
1/2 gallon organic milk
little container of stonyfield fat free plain yogurt - 3 tbsp as the starter (or some of the last homemade batch)

Method:
In a heavy bottom pot (I used my 4 qt cruiset), add milk and turn on the heat to medium.
Heat the milk to 170-180 degrees F, whisking often (I used a candy thermometer hooked to the side of my pot). Keep the milk between 170-180 for 10 mins.
Off the heat and let it cool to 105-110 degrees F (I put the pot in a bigger container filled with cool water and ice to speed the cooling).
Add 3 tbsp of starter yogurt and 1/3 cup of powdered milk to the liquid milk and whisk it to mix.
Place the milk/yogurt mix in the oven (without lid) and set it to proof at 110 degrees F.
Leave it to 'grow' for 11 hours.
Place in containers and move to fridge.

Posted by Maggie at 06:14 PM | Permalink | Comments (0) | TrackBacks (0)

I made this ages ago but never posted it. Wanting to make it again I realized my mistake so here it is:

Julia Child's Clafouti
serves 6-8

1 1/4 cups milk
1/3 cup sugar
3 eggs
1 Tablespoon vanilla
1/8 teaspoon salt
1/2 cup flour
3 cups cherries, pitted
1/3 cup sugar
powdered sugar

In a blender blend the milk, sugar, eggs, vanilla, salt and flour. Pour a 1/4 inch layer of the batter in a buttered 7 or 8 cup lightly buttered fireproof baking dish. Place in the oven until a film of batter sets in the pan. Remove from the heat and spread the cherries over the batter. Sprinkle on the 1/3 cup of sugar. Pour on the rest of the batter. Bake at 350 degrees for about for about 45 minutes to an hour. The clafouti is done when puffed and brown and and a knife plunged in the center comes out clean. Sprinkle with powdered sugar, serve warm.

Posted by Maggie at 06:51 PM | Permalink | Comments (0) | TrackBacks (0)

An enameled cast-iron Dutch oven with a tight-fitting lid yields best results, but the recipe also works in a regular cast-iron Dutch oven or heavy stockpot. (See the related information in "Making Your Dutch Oven Safe for High-Heat Baking" for information on converting Dutch oven handles to work safely in a hot oven.) Use a mild-flavored lager, such as Budweiser (mild non-alcoholic lager also works). The bread is best eaten the day it is baked but can be wrapped in aluminum foil and stored in a cool, dry place for up to 2 days.
INGREDIENTS

3 cups unbleached all-purpose flour (15 ounces), plus additional for dusting work surface
1/4 teaspoon instant or rapid-rise yeast
1 1/2 teaspoons table salt
3/4 cup plus 2 tablespoons water (7 ounces), at room temperature
1/4 cup plus 2 tablespoons mild-flavored lager (3 ounces)
1 tablespoon white vinegar

1. Whisk flour, yeast, and salt in large bowl. Add water, beer, and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.
2. Lay 12- by 18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.
3. About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough. Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Cover pot and place in oven. Reduce oven temperature to 425 degrees and bake covered for 30 minutes. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.

Posted by Maggie at 10:37 PM | Permalink | Comments (0) | TrackBacks (0)

1/4 cup olive oil
1 teaspoon lime zest
2 teaspoons worcestershire sauce
1 1/2 teaspoons cumin
1 teaspoon salt
1/4 cup fresh cilantro, chopped
1/2 teaspoon dried oregano
1/2 teaspoon pepper
2 cloves garlic, minced
1 (14 1/4 ounce) can low sodium beef broth

Combine all ingredients in a bag and add the chicken to marinade. Let sit at room temperature for 1/2 hr or in fridge for several hours. Enough for 2-3 pounds beef or chicken.

Posted by Maggie at 10:49 PM | Permalink | Comments (0) | TrackBacks (0)

Wanted to make my own granola and I searched and found this one on recipezaar - Recipe #100464. It's pretty good- I added raisins and dried apple, used 1/2 splenda 1/2 brown sugar, and molasses. It didn't clump really, and I like that about granola. Perhaps it's that the wet mixture has water and not enough sugar?? Not sure. Although this is good, I might try something else next time to experiment.

4 cups old fashioned oats
1/4 cup wheat germ
1/4 cup milled flax seeds
1/4 lb unsweetened dried shredded coconut
1/2 cup sesame seeds
5/8 cup slivered almonds
5/8 cup chopped pecans
1/2 cup brown sugar substitute (regular brown sugar can be used)
5/8 cup water
1/3 cup canola oil
1/4 cup honey
1/4 cup sorghum (molases can be used but the sorghum produces a lighter flavor)
5/8 teaspoon salt
7/8 teaspoon cinnamon
1/2 tablespoon vanilla
7/8 cup dried fruit (combination of raisins, blueberries, cranberries)

Prehat oven to 300 degrees.
In a large bowl combine oats, wheat germ, flax seed, coconut, sesame seeds and nuts, mixing well.
In a large saucepan, combine the brown sugar substitute or brown sugar, water, oil, honey, sorghum, salt, cinnamon and vanilla.
Heat until thoroughly mixed; do not boil.
Pour the syrup over dry ingredients and stir until coated well.
Spread into five 13 x 9 inch jelly roll pans.
Bake 20 to 30 minutes, stirring occasionally.
For a crunchier texture, bake an additional 10 to 15 minutes.
Cool mixture and add dried fruit.
Store in airtight container in a cool dry place.
Will keep up to 6 months; but it doens't make it that long in our house.

Posted by Maggie at 01:29 PM | Permalink | Comments (0) | TrackBacks (0)

I picked up some fresh swordish on my way back from a trip to the Aunties in NH/ME area. Even though we had swordish steaks prepared by Aunt Andy and Linda only days before, we were ready for more. This recipe can't be more simple.

cut the steaks (I think I had a lb or 2) into 1 in cubes and throw in a ziploc bag with a marinade of:
2 tbsp olive oil
juice of 1 lemon
1 or 2 cloves minced garlic
handful of chopped herbs (I used parsely and basil this time)

Let marinate in the fridge for a couple hours or at room temp for 1/2 hr. Skewer the cubes, alternating between veggies such as onion and pepper, salt and pepper them and place them under the broiler on the top rack. I broiled for 7-8 mins, flipped and broiled another 7-8 mins. I also used the remaining marinade to baste the kebabs - yum!

Posted by Maggie at 10:58 AM | Permalink | Comments (0) | TrackBacks (0)

Made this for 3 hungry men on Sunday after the beach. I used a london broil and it was pretty good!

INGREDIENTS:
1 (1 1/4 pound) flank steak
1/4 cup vegetable oil
1/4 cup orange juice
3 tablespoons soy sauce
3 tablespoons honey
3 tablespoons rice wine vinegar
2 tablespoons minced green onions
1 1/2 teaspoons grated fresh ginger
1 clove garlic, pressed
1/2 teaspoon cornstarch
3 tablespoons water

--------------------------------------------------------------------------------

DIRECTIONS:
SCORE steak diagonally across grain at 3/4-inch intervals.
COMBINE oil and next 7 ingredients in a shallow dish or heavy-duty zip-top plastic bag; add steak. Cover or seal, and chill 8 hours, turning occasionally.
REMOVE steak from marinade, reserving marinade.
GRILL steak, covered with grill lid, over high heat (400 to 500 degrees) about 6 minutes on each side or until desired degree of doneness.
BRING reserved marinade to a boil in a saucepan, and boil at least 1 minute or until reduced by one-third.
STIR together cornstarch and 3 tablespoons water until smooth. Add to marinade; bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, 1 minute; remove from heat. Spoon over steak.

Posted by Maggie at 12:16 AM | Permalink | Comments (0) | TrackBacks (0)

Made this tonight because I had most in the fridge. Very tasty! used fat free milk, tomato paste instead of whole tomatoes, mango chutney instead of grey, and ginger powder in place of fresh.

2 pounds well-trimmed boneless beef stew meat, cut into 1-inch pieces
3 tablespoons vegetable oil
2 large onions, sliced
6 whole cloves
2 large garlic cloves, chopped
2 cinnamon sticks
1 bay leaf
1/4 teaspoon dried crushed red pepper
1 1/2 cups whole milk
3 large tomatoes, quartered
3 tablespoons Major Grey chutney
3 tablespoons fresh lemon juice
2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons curry powder
1/2 teaspoon salt

Sprinkle beef with salt and pepper. Heat 2 tablespoons oil in heavy large pot over high heat. Working in batches, add beef to pot and brown on all sides, about 7 minutes per batch. Using slotted spoon, transfer to plate.
Heat remaining 1 tablespoon oil in same pot over medium-high heat. Add onions; sauté until tender and brown, about 7 minutes. Return beef to pot. Add cloves, garlic, cinnamon sticks, bay leaf and dried red pepper to pot; stir 1 minute. Stir in milk, tomatoes, chutney, lemon juice, ginger, curry powder and 1/2 teaspoon salt and bring to boil. Reduce heat, cover and simmer until beef is tender, stirring occasionally, about 2 hours.

Uncover; increase heat to medium. Boil stew until juices are slightly thickened, about 10 minutes. Serve over rice.

Makes 6 servings.
Bon Appétit
November 2000

Posted by Maggie at 12:06 AM | Permalink | Comments (0) | TrackBacks (0)

Wanted to make a soup with lemongrass and coconut milk... might leave out the chicken though. Found this recipe on recipezaar.com. I did leave out the chicken, but this was an amazing soup. I used zested lime instead of kaffir and left out the chilies.

400 g chicken breasts, sliced into strips seasoned with
1 teaspoon fish sauce
1 teaspoon sesame oil
1 teaspoon cornflour
1 (400 g) can button mushrooms

Soup flavouring
1 cup good chicken stock
2 stalks lemongrass, sliced
3 kaffir lime leaf, shredded
1 large onion, sliced
1 (200 ml) can coconut milk, diluted to give 4 cups
6 birds eye chiles, bruised
4 tablespoons lime juice
3 tablespoons fish sauce
1/2 teaspoon sugar
1-2 teaspoon salt, to taste

Garnishing
1 sprig coriander leaves

Place stock in a pot and add lemon grass,kaffir lime leaves,and onions.
Bring to boil over medium heat.
Add the mushrooms,chicken,lime juice,fish sauce,sugar and salt.
Cook slowly uncovered for 10 minutes then add coconut milk and chillies.
Bring to almost a boil,stirring frequently,then remove from heat and serve,garnishing with the coriander sprigs.

Posted by Maggie at 06:37 PM | Permalink | Comments (0) | TrackBacks (0)

Just had a nice walk to the asian market in Woodside and picked up a few things including thai basil and chile peppers. Was going to try this recipe... or some variation of. Found on recipezaar.com. Made this and it was pretty good. I think it needed more sauce though. I should have ignored the boiling of the noodles as they were too soft. Next time I'm just going to soak rice noodles.

8 ounces flat rice noodles
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon brown sugar
1 tablespoon canola oil
1 cup diced extra firm tofu
2 teaspoons minced garlic
1 sliced Thai chile
1 1/2 cups sliced broccoli
1/2 cup thinly sliced red onions
1 cup bean sprouts
1 cup Thai basil

Soak noodles for 15 minutes in warm water.
In a large pot of boiling water, cook rice noodles until just tender, about 1 minute; drain and set aside.
In a small bowl, combine the soy sauce, oyster sauce and sugar and put it aside.
Heat oil in a large skillet or wok over medium-high heat.
Add tofu and cook until its a golden colour which should take about 30 seconds to a minute and set this aside.
Add garlic and cook 10 seconds.
Add chili, broccoli, onion and stir fry for 30 secs.
Add the soy sauce mixture, noodles, sprouts, basil and reserved tofu and stir-fry for 1 minute, or until hot.
Serve in a serving platter.

Posted by Maggie at 04:56 PM | Permalink | Comments (0) | TrackBacks (0)

I love lemon so I thought I might love this recipe... made this for lunch (5/6/06) and it was super tasty. I forgot to save liquid and even though I zested lemon I forgot to add it. Still yummy though!

Lemon Spaghetti

Recipe By :Giada De Laurentiis
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan
1/2 cup fresh lemon juice (about 3 lemons)
Salt and freshly ground black pepper
1 tablespoon lemon zest
1/3 cup chopped fresh basil leaves

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

Posted by Maggie at 05:31 PM | Permalink | Comments (0) | TrackBacks (0)

I made this some time ago for my honey and he remembers it to this day and requested it. I'll have to make it soon. I think I probably just halved it to make enough for 2.

Just made this last night (5/3/06), but I used sirloin steaks and button mushrooms and it was still great. I made the same amount of sauce as the recipe called for because my man likes his meals saucy...

from allrecipes.com and it's a cooking light submission... of course. http://beef.allrecipes.com/az/FiltMignnWithMshrmWinSc.asp

INGREDIENTS:
1 tablespoon margarine, divided
Vegetable cooking spray
1/3 cup finely chopped shallots
1/2 pound fresh shiitake mushrooms, stems removed
1 1/2 cups dry red wine, divided
1 (10.5 ounce) can beef consomme, undiluted and divided
Cracked pepper
4 (4 ounce) filet mignon steaks (about 1 inch thick)
1 tablespoon low-sodium soy sauce
2 teaspoons cornstarch
1 tablespoon fresh chopped thyme
Fresh thyme sprigs (optional)

--------------------------------------------------------------------------------

DIRECTIONS:
Melt 11/2 teaspoons margarine in a nonstick skillet coated with cooking spray over medium heat. Add shallots and mushrooms; saute 4 minutes. Add 1 cup wine and 3/4 cup consomme; cook 5 minutes, stirring often. Remove mushrooms, and place in a bowl. Increase heat to high; cook wine mixture 5 minutes or until reduced to 1/2 cup. Add to mushrooms in bowl; set aside. Wipe skillet with a paper towel.
Sprinkle desired amount of cracked pepper over steaks. Melt remaining 11/2 teaspoons margarine in skillet coated with cooking spray over medium heat. Add steaks; cook 3 minutes on each side or until browned. Reduce heat to medium-low, and cook 11/2 minutes on each side or to desired degree of doneness. Place on a serving platter, and keep warm.
Combine soy sauce and cornstarch; stir well. Add remaining 1/2 cup wine and consomme to skillet; scrape skillet with a wooden spoon to loosen browned bits. Bring to a boil; cook 1 minute. Add mushroom mixture, cornstarch mixture, and chopped thyme; bring to a boil, and cook, stirring constantly, 1 minute. Serve with steaks. Garnish with thyme sprigs, if desired.

Posted by Maggie at 04:12 PM | Permalink | Comments (0) | TrackBacks (0)

Thinking of making this tonight for "game night" at the astoria oasis.

This was awesome!!! We never ended up having our game night, but I made this and we had a debate night instead.

Chicken Tikka Masala
This is an easy recipe for Chicken Tikka Masala - Chicken
marinated in yogurt and spices and then served in a tomato cream
sauce. Serve with rice or warm pita bread. Prep Time: approx.
30 Minutes. Cook Time: approx. 50 Minutes. Ready in:
approx. 2 Hours 20 Minutes. Makes 4 servings.
Printed from Allrecipes, Submitted by Yakuta
-------------------------------------------------------------------
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground
black pepper
1 tablespoon minced fresh ginger
salt to taste
3 boneless skinless chicken
breasts, cut into bite-size pieces
4 long skewers

1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
salt to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro

Directions
1 In a large bowl, combine yogurt, lemon juice, 2
teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for 1 hour.
2 Preheat a grill for high heat.
3 Lightly oil the grill grate. Thread chicken onto
skewers, and discard marinade. Grill until juices run clear,
about 5 minutes on each side.
4 Melt butter in a large heavy skillet over medium heat.
Saute garlic and jalapeno for 1 minute. Season with 2
teaspoons cumin, paprika, and salt. Stir in tomato
sauce and cream. Simmer on low heat until sauce thickens,
about 20 minutes. Add grilled chicken, and simmer for 10
minutes. Transfer to a serving platter, and garnish with fresh cilantro.

Posted by Maggie at 04:18 PM | Permalink | Comments (0) | TrackBacks (0)

I have a bunch of limes and cilantro lying around so I think I'll serve this with ceviche. I'm thinking of adding lime zest to the garlic and oil and juice at the end with red pepper. We've had similar potatoes at a lebanese place here.

I made these the other night and they were pretty tasty and easy. Will do again

Ingredients:
1 bunch fresh cilantro, chopped
1 garlic clove, minced
1/4 cup olive oil
3 lbs potatoes, peeled and cubed
1/2 teaspoon salt

In a large nonstick skillet, cook the cilantro and garlic in olive oil over medium heat for 1 minute.
Add the potatoes; cook until tender and lightly browned.
Drain, sprinkle with salt, enjoy.

Posted by Maggie at 07:13 PM | Permalink | Comments (0) | TrackBacks (0)

I made this last night and really liked it! I picked up some miso at the asian market, so I thought this would be an interesting way to use some. Yum.

EGGPLANT SALAD WITH MISO GINGER DRESSING
Offered at A Pacific Cafe, in Kapaa, on the Hawaiian Island of Kauai.

1/3 cup rice vinegar
1 tablespoon miso*

1 tablespoon chopped fresh basil
2 teaspoons minced fresh ginger
1 large garlic clove, minced
1/4 teaspoon dried crushed red pepper
2/3 cup vegetable oil

2 large Japanese eggplants, each cut lengthwise into 6 slices
1 tablespoon olive oil

8 cups mixed baby greens

*Fermented soybean paste is sold at Asian markets, specialty food stores and some supermarkets.

Whisk first 6 ingredients in medium bowl to blend. Gradually whisk in vegetable oil. Season with salt and pepper.
Prepare barbecue (medium-high heat) or preheat broiler. Brush eggplant with olive oil. Season with salt and pepper. Grill or broil until golden and just tender, about 3 minutes per side.

Toss greens with enough dressing to coat. Divide among plates. Top with eggplant. Drizzle with remaining dressing.

Serves 4.
Bon Appétit
August 1995

Posted by Maggie at 10:45 AM | Permalink | Comments (0) | TrackBacks (0)

Made this last night because I picked up some fresh lemongrass at the asian market. I skipped the last green onion part and it was still very tasty. Nice way to spice up rice. Epicurious find - http://www.epicurious.com/recipes/recipe_views/views/2066.

RICE WITH LEMONGRASS AND GREEN ONION

2 tablespoons vegetable oil
2/3 cup finely chopped onion
1/4 teaspoon turmeric
1 cup long-grain white rice
1 3/4 cups water
2 12-inch-long lemongrass stalks, cut into 2-inch-long pieces
1/2 teaspoon salt

1 large green onion, chopped

Heat 1 1/2 tablespoons oil in heavy medium saucepan over medium heat. Add 2/3 cup onion and turmeric and sauté 5 minutes. Mix in rice. Add water, lemongrass and 1/2 teaspoon salt and bring to simmer. Cover, reduce heat to medium-low and simmer until rice is tender and liquid is absorbed, about 18 minutes. Remove from heat; let stand covered 10 minutes. Discard lemongrass.
Heat remaining 1/2 tablespoon oil in heavy large skillet over medium heat. Add green onion and sauté 1 minute. Add rice and stir until heated through. Season to taste with salt.

Posted by Maggie at 10:43 AM | Permalink | Comments (0) | TrackBacks (0)

wanted to make a vege only version - might go along my mundo recipe. Saw this on recipezaar. Similar, I think I'll just use chinese cabbage...

So I made these and they were pretty good and easy. A nice vege alternative to my usual dumplings.

Recipe courtesy Dave Lieberman's show, episode Home Cooked Take Out. Tasty little things!
3 tablespoons vegetable oil
1 leek, cleaned and thinly sliced
2 garlic cloves, pressed (or minced)
1/2 cup mushrooms, finely chopped
1 head napa cabbage, finely shredded
2 tablespoons rice wine vinegar
2 teaspoons soy sauce
1 inch piece fresh ginger, peeled and grated
1 medium carrot, finely grated
24 wonton wrappers

Heat 2 tablespoons of veg. oil in a large nonstick skillet over medium high heat. Add the leeks, garlic and mushrooms and cook until leeks begin to soften, about 3-4 minutes. Add the cabbage, vinegar, soy sauce, and ginger and cook, stirring, until cabbage is soft, about 3-4 minutes more. Remove from the heat and stir in the carrot. Allow the filling to cool.
Transfer cabbage mixture to a mixing bowl and work together until fully incorporated. Keep refrigerated until ready to use.
To make the potstickers, lay a wonton wrapper on the work surface and put about 1 tablespoon of the filling in the center. Dip your finger in a little water and wet the edges of the wonton wrapper; this will help the potsticker seal when cooking. Bring the outside edges of the wonton wrapper together over the filling and press it together to form a pouch. Continue with the remaining wrappers and filling.
To cook the potstickers, heat the remaining oil in a very large skillet over medium heat. Place all of the potstickers upright in the pan and cook, without disturbing them, until browned on the bottom, about 1 to 2 minutes. Add 1/2 cup water to the pan and immediately cover. Allow the potstickers to steam for about 3 minutes, then remove the skillet lid. Continue cooking until the water is completely evaporated.
Transfer to a platter and serve with a dipping sauce. Enjoy!

Yield: about 1/3 cup.

Posted by Maggie at 03:27 PM | Permalink | Comments (0) | TrackBacks (0)

Yummy. I made this recently but forgot to post it. made it again tonight for my parents and my brother Ian who are visiting. I just threw the eggplants over the flame on the range of the stove since the oven was taken, roasted on all sides, and cooled them in water. I also roasted the sesame seeds a bit.

INGREDIENTS:
2 eggplant
1/4 cup lemon juice
1/4 cup tahini
2 tablespoons sesame seeds
2 cloves garlic, minced
salt and pepper to taste
1 1/2 tablespoons olive oil

DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2. Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.
3. Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.

Posted by Maggie at 09:38 PM | Permalink | Comments (0) | TrackBacks (0)

Saw this on cooking light thread: http://community.cookinglight.com/showthread.php?t=87718
Maybe I'll try it when Ian's visiting fro Colorado.

I made these for Ian and Ashleigh one morning and they were pretty good. More work than just an easy mix, but I guess they were healthier so it was worth it. The Berry compote was super delish. I reduced for a while longer than it called for.

Yogurt Multi-Grain Pancakes

Amount Measure Ingredient
-------- ------------ --------------------------------
1 1/2 cups Dannon® Plain Yogurt (fat free is fine)
1/2 cup low fat milk
2 eggs
1 1/2 Tbs. canola oil (see note)
1 1/2 tsp. vanilla
1 cup whole-wheat pastry flour (can also use reg. whole wheat flour)
1/3 cup quick oats
1/3 cup all-purpose flour
2 T. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt

1.Combine yogurt, milk, eggs, oil, and vanilla. Mix well. In another bowl combine flours, oats, baking powder, soda, and salt. Mix well. Add wet ingredients to dry and mix just to moisten. Don't over-mix. Let rest for 5-10 minutes (this step is optional).

2. Lightly grease a non-stick skillet or griddle with Pam and heat griddle on medium heat. Working in batches spoon 1/4 to 1/3 cup batter onto the grill and spread into a circle if batter is thick. Cook until golden and bubbling (2–3 minutes), then turn and continue to cook 1 minute.

Serve pancakes with warm maple syrup and fruit.
Yields: 4-6 Servings

WARM BERRY COMPOTE

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tbs. butter
3 Tbs. honey
1 Tbs. fresh lemon juice
1 Dash cinnamon
1 bag assorted frozen berries -- (12 oz)

To prepare compote, melt butter in a medium saucepan over medium heat. Add honey, juice, cinnamon, and berries; bring to a boil. Reduce heat; simmer 5 minutes or until thoroughly heated. Keep warm.

Posted by Maggie at 02:44 PM | Permalink | Comments (0) | TrackBacks (0)

Ashleigh and I explored Jackson Heights (neighborhood in Queens known for their thriving Indian community) on a recent lazy afternoon and we bought the makings for palak paneer to bring home and cook together. Ashleigh spent a year in Bangalore, India and I was curious to see if she picked up any tricks to Indian cooking. She insists on using fresh spinach, which I admire, but I made this a second time using frozen - sorry Ash! It still tasted pretty darn good. Many times this dish is put through a food processor but Ashleigh recommended skipping this because the texture is so great as is. I have to say I agree with her on this one. This is a fun dish that you can easily experiment with, adding different combinations of spices and it's tough to mess up. Love it!

Ingredients:
paneer cheese cut in cubes the size of dice
garlic, minced
onions, chopped
tomato, chopped
spinach, washed and torn (or frozen if in a pinch)
spices (can vary - turmeric, cumin, coriander, ginger, garam masala, etc)

Method:

Heat oil in a frying pan and grill the cheese until it's a golden brown and all sides. Steam down fresh spinach. Meanwhile, heat oil in a pot and saute onions and garlic. When it starts to carmelize, add tomatoes, spinach and spices. Cook together until the spinach is of a desired consistency and then add the cheese just so it's heated through. Serve with rice or nan!

Posted by Maggie at 11:05 PM | Permalink | Comments (0) | TrackBacks (0)

I love Turkey burgers and I was looking at a thread and found some inspiration. 2 different recipes that would be fun and easy.

I made a version of the second one here one night and it was great. I used poultry seasoning and put the grilled burgers over feta and kettuce on tomato basil wraps. A repeater!

1. Rachael Ray's Spicy Turkey Burgers
With the right seasoning, turkey is a great substitute for ground beef
Yield: Makes 6 burgers.
Ingredients:
1-1/3 lbs. ground turkey breast
1 tbls. ground cumin, half a palmful
1/4 tsp. cinnamon, 2 or 3 pinches
Coarse salt, to your taste
Black pepper, to your taste
The zest of 1 lemon drizzles
3 scallions, sliced thin
1/2 small onion, chopped fine
A handful of currants
1/3 cup ketchup
1 tsp. vegetable or olive oil
Tahini sesame sauce
Prepared or ranch dressing, to spread on buns
Toppings:
Lettuce
Sliced tomato
Red Onion, sliced thin
6 kaiser buns, split

Directions:
Combine first 9 ingredients and form into 6 patties. Grill over medium high heat in a nonstick skillet in a touch of oil for 6 minutes on each side. Pile burgers on buns spread with tahini sauce or ranch dressing and top with lettuce, tomato and onion.

2. Buffalo Turkey Burgers with Blue Cheese Dressing

Serve with barbecue chips and oil and vinegar dressed slaw. So much better for you than wings, you could eat two.

veggie oil for drizzling
1 pkg (1 1/2 lbs) ground turkey breast
1 1/2 teaspoons poultry seasoning
1 tablespoon grill seasoning, such as McCormick's Montreal Steak Seasoning
2 garlic cloves, chopped
4 scallions, finely chopped
1 celery rib from the heart, with greens, finely chopped
2 tablespoons unsalted butter
1/4 cup hot sauce, such as Frank's Red Hot
crusty rolls, split
1 cup sour cream, reduced- fat sour cream, or Ranch dressing
1/2 cup blue cheese crumbles
salt and freshly ground black pepper
leaf lettuce

Place a healthy drizzle of oil in a mixing bowl. Add the turkey, poutry seasoning, grill seasoning, garlic, scallions, and celery. Mix the brugers and form into patties.

Heat a nonstick skillet over medium-high heat and cook the burgers for 6 minutes on each side. Remove to a plate.

Wipe the pan clean and reduce the heat to low. Melt the butter in the pan. Add the hot sauce to the melted butter. Return the patties to the skillet and turn to coat in the hot sauce-butter mixture. Place the burgers on the bun bottoms.

In a small bowl, mix the sour cream or Ranch dressing with the blue cheese crumbles and season with salt and pepper. Top the burgers with lettuce and blue cheese sauce, then set the bun tops in place.

4 servings

Posted by Maggie at 10:23 AM | Permalink | Comments (0) | TrackBacks (0)

This was awesome! Ian and I made it while he was visiting from Co. I picked up some jumbos from New Hampshire and used them for this great recipe. I used red onion instead of scallion, regular sugar instead of brown, and ground ginger instead of fresh (because I forgot to pick them up) but it was still tasty. I should definitely make this again. Can easily use the sauce for other seafood too...
oh yeah- just used this with mahi mahi and didn't have coconut milk. Still good!

Recipe courtesy Dave Lieberman

I marinate the shrimp in a sweet and spicy coconut milk marinade then I cook them in a dry pan. The salsa finishes it off with more sweetness and heat. Basil keeps the tongue awake through it all.

Salsa:
1 mango, peeled and finely diced
3 scallions, sliced
5 basil leaves, julienned
1 lime, juiced
Kosher salt and freshly ground black pepper
Shrimp:
2 fresh jalapenos, sliced
3 cloves garlic, thinly sliced
1/2--inch piece ginger, peeled and grated
2 tablespoons dark brown sugar
2 tablespoons soy sauce
1/2 lime, zested
1/4 cup coconut milk
Small handful basil leaves, torn
2 tablespoons vegetable oil
1/2 teaspoon salt
15 grinds pepper
1 pound peeled, deveined shrimp
Lime Jasmine Rice, recipe follows

For the salsa: Combine all ingredients together in a mixing bowl. Make up to a day in advance. Keep covered in the refrigerator.
For the shrimp: In a mixing bowl, combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, vegetable oil, salt and pepper. Add the shrimp and marinate for at least 30 minutes and up to 4 hours, refridgerated.

Heat a nonstick skillet over high heat. Use tongs or a fork to remove the shrimp from the marinade and place in an even layer in the pan, reserving the marinade.

Cook the shrimp until well browned on each side, turning once, about 3 to 4 minutes total. Transfer cooked shrimp to a serving plate.

Add reserved marinade to pan, bring to a boil and cook until slightly thickened, about 5 minutes.

Pour over the cooked shrimp and serve with Lime Jasmine Rice and Mango Salsa.

Lime Jasmine Rice:
1 cup jasmine rice
3/4 cup coconut milk
3/4 cup water
Pinch salt
1/2 lime, zested
Put the rice, coconut milk, water, and salt in a saucepan and bring to a simmer. Cover and gently simmer until liquid is absorbed, about 12 to 15 minutes. Fluff with a fork and stir in the lime zest. Serve immediately.

Yield: 2 to 4 servings

Posted by Maggie at 11:27 PM | Permalink | Comments (2) | TrackBacks (0)

Looks like an easy recipe, might attempt it tonight. Yah, I tried it on 1/30 and it turned out well! I haven't had much luck with bread, so this was a victory. Was pretty simple and I used much less oil than it called for and just had fresh rosemary and chopped onion. Will make again - different toppings would be fun.

2 cups (or more) bread flour
1 envelope fast-rising dry yeast
1 teaspoon salt
1 1/2 teaspoons sugar
3/4 cup hot water (125°F. to 130°F.)
1 tablespoon plus 2 teaspoons
olive oil
Cornmeal
2 tablespoons minced fresh
rosemary
1/4 teaspoon dried crushed red pepper

Blend 2 cups flour, yeast, salt and sugar in processor. Combine hot water and 1 tablespoon oil in glass measuring cup. With machine running, add water mixture through feed tube and process until elastic and uniformly moist dough forms that just cleans inside of work bowl, about 40 seconds. If dough is sticky, add more flour by tablespoons, incorporating each addition before adding next. If dough is dry, add water by tablespoons, incorporating each addition before adding next. Gather dough into ball. Transfer to greased bowl, turning to coat entire surface. Cover with damp towel and let rise 30 minutes.
Grease 12-to 14-inch pizza pan or baking sheet. Sprinkle with cornmeal. Punch dough down and knead until smooth. Cover and let rest 10 minutes. Roll out dough on lightly floured surface pan. Dimple surface with fingertips. Spread remaining 2 teaspoons oil over. Sprinkle with rosemary and crushed red pepper. Sprinkle lightly with salt and pepper. Let rise 30 minutes.

Preheat oven to 400°F. Bake bread until golden, about 20 minutes. Cut hot bread into wedges and serve.

Per serving: calories, 82; fat, 2 g; sodium, 138 mg; cholesterol, 0 mg
Serves 16.

Posted by Maggie at 02:54 PM | Permalink | Comments (0) | TrackBacks (0)

I made this night of 1/30/2006 and it was easy and Fab. I served it as an entree with focaccia.

Cooking Light, 08/2002

4 teaspoons olive oil
1 cup chopped onion
3 cups chopped plum (Roma) tomatoes
2 cups chopped eggplant
2 cups chopped zucchini
1 cup chopped bell pepper*
2 large garlic cloves, minced
1 Tbsp. chopped fresh oregano (or 1 tsp dried)
1 Tbsp. chopped fresh basil (or 1 tsp dried)
1 Tbsp. chopped fresh parsley (or 1 tsp dried)
½ tsp salt
¼ tsp black pepper

Heat the oil in a dutch oven or large, deep skillet over medium-high heat. Add onion and sauté until tender, about 3 minutes, stirring frequently. Add remaining vegetables and garlic, stirring well to mix. Cover, reduce heat, and simmer 30 to 40 minutes or until vegetables are cooked through. Stir in remaining ingredients and simmer, uncovered, an additional 5 to 10 minutes.

Posted by Maggie at 10:41 AM | Permalink | Comments (0) | TrackBacks (0)

I've made this a few times and it's excellent.

Mix together with 1 lb cooked bowties:
2 diced carrots
8 minced scallions
2 oz pine nuts
1 pint grape tomatoes
1 cup sundried tomatoes cut into strips
1 cup crumbled feta (I usually put less in)
could also put cranberries or olives in

Cover this mixture with:
3 tbsp balsamic vinegar
1/2 tsp salt
1.5 tbsp italian seasoning
9 tbsp olive oil (I usually put less in)
1 medium red onion, diced (I leave it out most of the time)

Posted by Maggie at 11:17 PM | Permalink | Comments (0) | TrackBacks (0)

This is a recipe from Aunt Min Tzu and we used to make it all the time growing up. My brother and I had the job of filling and sealing the skins while my mom cooked them up - yum!

2/3 lb ground meat (ground pork, turkey, or chicken)
1/2 c. chopped bamboo shoots
1/4 c. chopped green onion
1/2 c. chopped mushrooms

Put the veges in the food processor and pulse to a rough chop. The veges can be changed according to preference or what's already in the fridge/cupboard - suggestions are broccoli, water chestnuts, etc.

In a large bowl place the meat and veges - there should be a mixture of 1/2 meat and 1/2 veges.
Add to this mixture:
2 tsp sesame oil
1 tsp minced ginger root
1 tsp salt, a dash of pepper
2 tsp dry sherry
1 egg white - beaten
2 tsp cornstarch

Let the mixture stand for at least 30 mins
Put 1-2 tsp of filling into korean gyoza skins or small wonton skins, seal the edges with water and fold in 1/2.
Fry in oil until bottom is golden over medium heat. Pour 1/4-1/2 c. water into frying pan and cover. Steam until filling is done and water evaporates (about 5 mins).

Serve with a dipping sauce of soy sauce and sherry (5:1 ratio).

Posted by Maggie at 10:32 PM | Permalink | Comments (0) | TrackBacks (0)

Want to try pizza and I love whole wheat anything. First attempt made on 1/15/06 and it was a success! Was pretty easy with my food processor and I just rolled it our onto a baking sheet - I think perhaps I'll try to get it thinner next time. Threw on some tomato sauce, thinly sliced tomatoes, slices of red onion, olive, and goat cheese.

Whole Wheat Pizza Dough-Eating Well

using half whole wheat and half all purpose flour yields a light crust with a distinctive nutty taste. Quick rising yeast shortens the rising time to just 10 minutes, making wholesome homemade pizza a possibility for busy weeknights. A food processor makes fast work of mixing the dough, but you can also use a stand mixer fitted with a paddle attachment or a little elbow grease to do it by hand. Whichever method you choose, add enough liquid to the dry ingredients to make a soft dough. If kneading by hand, knead for about 10 minutes. The dough will keep, in a plastic bag coated with cooking spray, in the refrigerator for up to 2 days.

3/4 cup whole wheat flour
3/4 cup all purpose flour
1 package quick rise yeast, such as Fleischmann's Rapid Rise
3/4 tsp salt
1/4 tsp sugar
1/2 cup hot water (120-130 degrees), (1/2 to 2/3)
2 tsp olive oil

1 combine flours, yeast, salt, and sugar in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. the dough should be quite soft. If it seems dry, add 1 to 2 tbsp warm water; if too sticky, add 1 to 2 tbsp flour. Process until the dough forms a ball, then process for 1 minute to knead.

2 Transfer the dough to a lightly floured surface. Spray a sheet of plastic wrap with cooking spray and place it, sprayed side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.

makes 12 oz dough, enough for one 12-inch
pizza or two 10-inch pizzas

Heat oven to 450 degrees. Form dough into a pizza crust and place on an oiled cookie sheet or corn meal sprinkled, warmed pizza stone. Top pizza with toppings and bake for 12 to 15 minutes or until nicely browned.

Posted by Maggie at 06:00 PM | Permalink | Comments (0) | TrackBacks (0)

Saw this on cooking light thread, interested to try. And I tried it the night of 2/2/06. Tasty chili and not too time consuming. Had a good amount of heat to it with the chipotle, but I could handle it. I didn't miss meat at all!

Mixed-Bean Chili with Tofu

INGREDIENTS
7 ounces firm tofu, drained and crumbled (about 1 cup)
1-1/2 teaspoons ground cumin, divided
1-1/2 tablespoons low-sodium soy sauce
2 teaspoons vegetable oil
1-1/2 cups chopped onion
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
1-1/2 tablespoons tomato paste
1-1/2 tablespoons hot chili powder or regular chili powder
1 teaspoon minced drained canned chipotle chile in adobo sauce
1/2 teaspoon black pepper
1/4 teaspoon salt
2 garlic cloves, minced
1-1/2 cups water
1 (15-ounce) can pinto beans
1 (15-ounce) can red kidney beans
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1/2 teaspoon cider vinegar (I usually foget to add this, but it's great with!)
1/4 cup chopped fresh cilantro
1/4 cup low-fat sour cream (I usually sub ff plain yogurt with great results)

INSTRUCTIONS
Heat a large Dutch oven over medium-high heat. Add tofu and 3/4 teaspoon cumin; sauté 3 minutes. Stir in soy sauce; cook 1 minute or until liquid evaporates. Remove tofu mixture from pan.

Heat the oil in pan; add 3/4 teaspoon cumin, chopped onion, coriander, and oregano; sauté 4 minutes. Add tofu mixture, tomato paste, and next 5 ingredients (paste through garlic); stir well. Add water, beans, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in vinegar. Spoon chili into bowls; top each serving with cilantro and sour cream.

YIELD: Yield: 4 servings (serving size: 2 cups chili, 1 tablespoon cilantro, and 1 tablespoon sour cream).

NUTRITIONAL INFO
calories: 256 carbohydrates: 42.8 g cholesterol: 6 fat: 5.4 g sodium: 807 mg protein: 12.2 g calcium: 145 mg iron: 4.7 mg fiber: 9.6 g

Posted by Maggie at 03:57 PM | Permalink | Comments (0) | TrackBacks (0)

Threw this in the crock pot the morning of 1/10/06 before work and came home to a wonderful dish. We loved it! I couldn't tell there were apples in the dish, but it must have added something because Melik could not stop raving! I cut the recipe down a bit to fit it into the tiny pot. Oh, and I left out the raisins, peanuts, and jalapeno.

Ingredients
3 tablespoons all-purpose flour
3 tablespoons curry powder
1-1/2 teaspoons ground cumin
1 teaspoon salt
1-1/2 pounds boneless, skinless chicken breast halves or thighs, cut into 1-inch pieces
2 cups peeled and chopped potatoes
1-1/2 cups bias-sliced carrots
1 cup coarsely chopped cooking apple
3/4 cup chopped onion
2 cloves garlic, minced
1 jalapeno pepper, seeded and finely chopped
1 teaspoon instant chicken bouillon granules
1/2 cup water
1 13-1/2-ounce can unsweetened coconut milk
Hot cooked rice
Raisins
Chopped peanuts

Directions
1. In a large plastic bag combine flour, curry powder, cumin, and salt. Add chicken, a few pieces at a time; seal and shake to coat.
2. In a 3-1/2- or 4-quart slow cooker combine potatoes, carrots, apple, onion, garlic, jalape¿o peppers, and chicken bouillon. Top with chicken. Pour water over chicken mixture.
3. Cover; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
4. If using low-heat setting, turn the slow cooker to high-heat setting. Stir coconut milk into chicken mixture. Cover; cook for 30 minutes more. Serve over hot cooked rice. Sprinkle each serving with raisins and peanuts. Makes 8 servings.

Nutrition facts per serving:
calories: 409
total fat: 14g
saturated fat: 10g
monounsaturated fat: 2g
polyunsaturated fat: 1g
cholesterol: 49mg
sodium: 513mg
carbohydrate: 45g
total sugar: 8g
fiber: 4g
protein: 26g
vitamin C: 20%
calcium: 6%
iron: 25%

Posted by Maggie at 04:36 PM | Permalink | Comments (0) | TrackBacks (0)

I saw this recipe on food network and thought I'd try something like it. I had lychee juice in the fridge, so I used the recipe below as a guide and substituted lychee for cranberry. I also used 1/2 sugar and 1/2 splenda. I'll try all splenda next time and whatever juice on hand. Melik said it was the best desert ever!!

2 cups cranberry juice cocktail
1/3 cup sugar
1/4 cup fresh lime juice
1/4 cup vodka
6 fresh cranberries, for garnish

Whisk the cranberry juice and sugar in a heavy medium saucepan over medium heat just until the sugar dissolves. Pour the cranberry mixture into a 13 by 9 by 2-inch glass baking dish. Cool completely. Whisk in the lime juice and vodka. Freeze until the granita becomes slushy, about 2 hours. Using fork, stir to blend. Continue freezing the granita until frozen, stirring every hour to form crystals, at least 5 hours or overnight.
Divide the granita among 6 dessert glasses. Garnish with fresh cranberries, if desired, and serve.

Posted by Maggie at 12:23 PM | Permalink | Comments (0) | TrackBacks (0)

Made these on 1/8/06 and loved them! I did 1/2 sugar 1/2 splenda, but will try all splenda next time as they were super moist. Easy yummy breakfast muffin.

Whole wheat banana bread muffins

2 cups whole wheat flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed bananas (3 ripe bananas)
1/4 cup raisins plus a few extra for topping
1/3 cup low-fat vanilla yogurt (I used cinnamon vanilla that our local grocery makes)
1 teaspoon vanilla extract

1. Preheat oven to 350 degrees. Line muffin pan with 12 muffin cups; set aside 4 more cups, as recipe makes 16 muffins.
2. Lightly spoon flour into dry measuring cups, level with a knife. Combine with the flour, baking soda and salt, stirring with a wisk.
3. Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, 1/4 cup raisins, yogurt and vanilla; beat until blended. Add flour mixture; beat at low speed until blended.
4. Spoon batter into muffin cups. Fill cups to the top. On top of each cup, add 4-5 raisins on top in the center.
5. Bake for 20-25 minutes, depending on the type of muffin pan.

Posted by Maggie at 02:17 PM | Permalink | Comments (0) | TrackBacks (0)

Thanksgiving attempt. I'm going to combine a couple recipes to reduce calories and add the cranberry sauce that I can use from the leftovers.

Topping:
1 c. quick cooking oats
1/3 c. flour
1/2 c. splenda
1 tsp cinnamon
3 tblsp margarine, melted

Combine these until mixture is crumbly.

In a saucepan, mix 1 can whole berry cranberry sauce (or whatever remains of the 16 oz can used for the dinner) and 2 tblsp cornstarch. Bring this to a boil and remove from heat. Stir in 5 granny smith apples, peeled, cored & thinly sliced. Spread mixture into an 8x8 in. glass baking dish. Crumble the oat mixture over the apples.

Bake in a preheated 375 degrees F for 30-25 mins or until the apples are tender.

Posted by Maggie at 01:31 PM | Permalink | Comments (0) | TrackBacks (0)

Mom's recipe. Trying it out for Thanksgiving '05.

I'll try and reduce calories. Using low-fat cottage cheese, fake soy cheddar cheese, and I can't believe it's not butter and not as much as it calls for - I think I halved it.

1 16 ounce container of small curd cottage cheese
1/2 pound of cheddar cheese- grated
1/4 cup of flour
1/4 pound of butter- melted
1pkg frozen chopped spinach-thawed and excess moisture squeezed out
4 eggs

Mix all the ingredients together and put into a greased 8"square pan or small casserole. Bake at 350 degrees for one hour.

Posted by Maggie at 11:52 AM | Permalink | Comments (0) | TrackBacks (0)