We found these pre-made phyllo cups at the store a few weeks ago, and kept forgetting to use them. They were flavored, in spinach and sundried tomato, perfect for this recipe. Quite tasty, and cute to boot! We only used half the cups… any ideas for what could fill them next?
Greek Spinach Salad in Mini Phyllo Cups
Makes 2-4 servings.
2 tablespoons extra-virgin olive oil
3 cloves garlic, chopped
1/2 small yellow onion, chopped
1/4 cup sun-dried tomatoes in oil, drained, 4 to 5 pieces, chopped
1/2 bag fresh spinach, coarsely chopped
1/2 cup feta cheese, crumbled
Mini Phyllo Cups, for serving
Heat oil in skillet over medium high heat. Add onions and season with salt and pepper. Saute 3 minutes or until onions begin to brown, then add garlic and cook until fragrant. Add the sun-dried tomatoes and spinach and cook another 3 minutes, until spinach is wilted. Add feta and taste to adjust seasonings.
To serve, place phyllo cups on a serving platter and fill with spoonfuls of spinach mixture. Pop and enjoy!
This was a good one. Crispy coconut shrimp with a creamy peanut dipping sauce, perched next to a fresh and flavorful salad with baby spinach, avocado, and orange.
Yup. We’ll be making this meal again.
Except… we’d use Taylor’s peanut sauce recipe. Alton’s had far too much peanut butter and almost tasted more like my pie filling than a spicy dipping sauce. But even that didn’t stop these shrimp from shining. Delicious, and for such a “pseudo-gourmet” meal, was actually quite easy.
Makes 4-6 servings. Recipe from Alton Brown.
24 large (15 to 20 count) shrimp, peeled, deviened, and butterflied
1/2 cup cornstarch
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground white pepper
1/4 teaspoon cayenne pepper
4 egg whites
2 1/2 cups sweetened shredded coconut, or 2 1/2 cups shredded fresh coconut
Canola or peanut oil, for frying
Taylor’s Kick Butt Peanut Sauce
Pat the shrimp dry with a paper towel. In a small bowl combine cornstarch, salt, pepper, and cayenne. In a separate bowl, whisk the egg whites until foamy. In another bowl, place the coconut. Coat the shrimp with the cornstarch and shake off any excess. Dip into the egg white and then press into the coconut to get full coverage. Try to keep 1 hand dry, this will keep things a little cleaner.
In a large pan, heat the oil to 350 degrees F and gently submerge the shrimp, 6 at a time. Fry for about 3 minutes or until golden brown. Remove them to a rack to drain. Serve with Peanut Sauce.
Asian Spinach Salad with Orange and Avocado
Makes 4 servings. Recipe from Bon Appetit.
2 tablespoons finely chopped shallots
2 tablespoons seasoned rice vinegar
1 tablespoon vegetable oil
2 teaspoons minced peeled fresh ginger
1/4 teaspoon (generous) Asian sesame oil
1 navel orange
1 6-ounce bag baby spinach leaves
1 Pinkerton or Fuerte avocado, halved, pitted, peeled, cut into 1/2-inch wedges
Whisk first 5 ingredients in large bowl. Season to taste with salt and pepper. Set dressing aside.
Cut off peel and white pith from orange. Cut orange into 1/3-inch rounds; cut rounds crosswise in half. Add spinach to dressing; toss to coat. Add avocado and orange; toss gently.
Good brussels sprouts? Isn’t that an oxymoron? You might think so, but then you haven’t tried these.
This post is hereby redemption from the barrage of sweets I’ve posted in the past few weeks. My apologies. I am not trying to put anyone in a sugar coma… but sometimes the desserts are the only part of the meal worth posting.
From Bon Appetit: “A dish to convert all the brussels sprout haters,” and that is truly what it is. The trick is how you cut them, then how you cook them. Separating the leaves and tossing the cores spreads out the brussels sprout flavor, making them less like the hunk of green-ness that makes children cringe, and more like a fresh and delicious and sweet (yes sweet!) salad.
Trust me on this one. Don’t allow yourself to eat those mouth-watering Molten Chocolate Cakes until you first eat your brussels sprouts. And I promise you, you’ll like them. I may even try feeding these to my dad… the man who will not eat anything green save maybe iceberg lettuce.
Sauteed Brussels Sprouts with Lemon and Almonds
Makes 4-6 servings. Recipe from Bon Appetit.
3 tablespoons grapeseed oil or olive oil
1 tablespoon minced shallot
12 large brussels sprouts (about 1 1/2 pounds), trimmed, leaves separated from cores, cores discarded.
1/4 cup shelled unsalted pistachios or sliced toasted almonds
2 tablespoons fresh lemon juice
salt and pepper, to taste
Heat oil in large nonstick skillet over medium-high heat. Add shallot and stir about 30 seconds. Add brussels sprout leaves and nuts, and saute until leaves begin to soften but are still bright green, about 3 minutes. Drizzle lemon juice over. Season to taste with salt and pepper. Serve immediately. Realize that you really do love brussels sprouts.
You know all those poor vegetables that start to wilt? Don’t put them out of their misery, put them to good use! Make a fritatta!
This recipe was inspired by a Leek and Asparagus Fritatta recipe from the February Bon Appetit. But we figured, since we’re already making a fritatta, why not throw in a few more veggies? Potatoes? Yum! That last lonely zucchini? Perfect! As long as you’ve got 8 eggs on hand, just toss in whatever else you have and call it dinner. Heck, eat the leftovers the next morning and call it breakfast too.
Makes 4 servings.
2 tablespoons butter or olive oil
1 cup chopped leeks (white and pale green parts only)
1 12-oz bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces
1 cup sliced stemmed shittake mushrooms
1 medium red potato, diced into 1/2 inch pieces
1 zucchini, diced
8 large eggs
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
Preheat broiler. Heat butter or oil in heavy broilerproof 10-inch-diameter nonstick skillet over medium heat. Add potatoes and leeks and sautee until tender, about 4 minutes. Add asparagus, mushrooms, and zucchini, sprinkle lightly with salt, and sautÃ© until tender, about 6 minutes.
Whisk eggs, 1/4 cup Parmesan, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add egg mixture to skillet; fold gently to combine. Cook until almost set. Sprinkle remaining cheese over top. Broil until fritatta is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve.