|cheesy broccoli quinoa||tatsoi & pea stir fry||caesar salad with romaine||spinach phyllo pie||kale Pork, & white bean soup|
|1 3/4 cups|
|2 cloves||2 cloves||1 clove||1 clove|
rice wine vinegar
red pepper flakes
white wine vinegar
|1 1/2 tsp|
|1 1/2 tsp|
|6 Tbsp||2 Tbsp, 1 cup|
cheesy broccoli quinoa
Saute 1 finely chopped red onion with 1 bunch broccoli, about 1.5 cups, in a hot saucepan over medium high heat. Cook for 2-3 minutes, stirring frequently. Add 1 3/4 cups chicken broth, and 1 cup quinoa; bring to a boil. Reduce heat to medium-low, place a cover on the saucepan, and cook at a simmer until the broth has been absorbed and the quinoa is tender, 15 to 20 minutes.
Stir 1 cup shredded cheddar cheese into the quinoa, replace the lid, and set aside until the cheese melts, 2 to 3 minutes; season with salt and pepper.
tatsoi & pea stir fry
Cook 1 cup basmati rice according to package instructions.Roughly chop tatsoi cross-wise into 1 inch sections. Finely mince 2 clove garlic, and 1 tbsp ginger. Thinly slice 6 oz beef steak. Add 2 tbsp ccoking oil to a deep dish skillet or wok over medium heat. Add thinly sliced beef and brown on each side for a few minutes, seasoning with salt and pepper, then remove and place atop two plated bowls of cooked rice. Add minced garlic, ginger to pan with juices and saute for 30 seconds until fragrant. Add tatsoi, 3 tbsp soy sauce, 1 tbsp honey, 1 tbsp rice wine vinegar, and 1 pinch red pepper flakes. Cook, stirring frequently, until greens are tender, then serve with beef over a bed of rice, drizzled with extra sauce. Garnish with toasted sesame seeds.
caesar salad with romaine
To make Caesar Dressing- combine 2 oz grated Parmesan, 2 cloves garlic, 1 tbsp Dijon mustard, 1 1/2 tsp white wine vinegar, 1 1/2 tsp Worcestershire sauce, 6 tbsp olive oil, 1/2 cup mayonnaise, 1 tsp salt, 1/2 tsp pepper.
To make croutons- toast 1 baguette. Cut into 1/2 inch cubes, then toss with olive oil and toast in the oven at 375F for 5 minutes.
spinach phyllo pie
To make the filling: In a mixing bowl, add all of the spinach, 1 oz fresh parsley chopped, 2 of the red onions finely diced, 1 clove of garlic minced, 2 Tbsp olive oil, 2 eggs, 5 oz crumbled feta cheese, pepper to taste. Stir until all is well-combined.
Unroll the phyllo (fillo) sheets and place them between two slightly damp kitchen cloths.
Prepare a 5" X 5" baking dish. Brush the bottom and sides of the dish with olive oil.
To assemble the spinach pie: Line the baking dish with two sheets of phyllo (fillo) letting them cover the sides of the dish. Brush with olive oil. Add two more sheets in the same manner, and brush them with olive oil. Repeat until two-thirds of the phyllo (fillo) is used up.
Now, evenly spread the spinach and feta filling over the phyllo (fillo) crust. Top with two more sheets, and brush with olive oil.
Continue to layer the phyllo (fillo) sheets, two-at-a-time, brushing with olive oil, until you have used up all the sheets. Brush the very top layer with olive oil, and sprinkle with just a few drops of water.
Fold the flaps or excess from the sides, you can crumble them a little. Brush the folded sides well with olive oil. Cut spinach pie ONLY PART-WAY through into squares, or leave the cutting to later.
Bake in the 325 degrees F heated-oven for 1 hour, or until the phyllo (fillo) crust is crisp and golden brown. Remove from the oven. Finish cutting into squares and serve. Enjoy!
kale Pork, & white bean soup
Precook 1 cup of white or navy beans until tender, about 1 hour. Drain and rinse beans, then set aside. Dice 1 yellow onion, 2 celery stalks, about 1/2 cup, 2 chopped carrots, about 1/2 cup and mince 1 clove of garlic. Add 2 tbsp oil to a large, heavy bottomed pot over medium heat, and add onion, celery, carrots, and garlic, as well as 8 to 16 oz of chorizo sausage. Cook 6-8 minutes. Add roughly chopped kale, a handful at a time until wilted, tossing occasionally. Add beans and 4-5 cups of chicken broth and bring to a boil. Salt and pepper to taste. Reduce heat and simmer for 15-20 minutes.