Span-A-Ko-PIT-A October 4, 2007

Spanakopita, from the Moosewood Cookbook

Yield: 8 servings
Time: 1½ hours
Ingredients:

½ c olive oil
2 c onion, minced
¼ tsp salt
1 tsp basil
1 tsp oregano
2½ pounds fresh spinach, cleaned and de-stemmed
5 cloves garlic, minced
3 Tbsp flour
1 pound feta cheese, crumbled
1 c ricotta or cottage cheese
1 Tbsp black pepper, or to taste
1 pound phyllo pastry leaves

Directions:

Preheat oven to 375º.

Sauté onion, salt, basil, and oregano in 2 Tbsp oil for 5 minutes, until the onion softens.

Add spinach and cook over medium-high heat for at least 5 minutes, until spinach wilts.

Turn heat down to medium, stir in garlic and flour, and cook for another 2 or 3 minutes.

Remove from heat and stir in the cheeses and pepper. Taste and add more salt and pepper as desired.

Get your phyllo dough out of the fridge and unwrap. Lay out a sheet of the dough in the baking dish (it will overlap the sides). Brush with oil, lay another on top, brush with oil, and repeat for a total of 8 sheets.

Spread half of the spinach mixture over the dough. Lay out another 8 sheets of phyllo as above. Spread the rest of the spinach on top, then lay out the remaining sheets. Brush the top with oil and tuck the phyllo sheets into the pan.

Bake uncovered for 45 minutes, until golden-brown and crispy.

Viva Meh-hee-co Lay-her dip October 4, 2007

Mexican dip is my ultimate favourite party food!  There are a ton of variations to this recipe, but this one is my favourite – inspired by our mutal friend, Lindsay W. 

1 4 oz. can diced green chilies
1 cup non-fat sour cream, 1 cup cream cheese (light is okay) 

1/2 package of PC taco seasoning mix

Small container of pre-made guacamole – medium 

1.5 cups diced tomatoes, 1.5 cups shredded head lettuce

1.5 cup shredded low-fat or light cheddar cheese (“No-name” does the job and I like the MEDIUM flavour)

1/2 cup sliced green olives (optional) 

1/4 cup sliced green onions

In a small bowl, mix together sour cream, cream cheese and taco seasoning mix. Spread along bottom of dish. Layer the cheese on next, followed by veggies, chillis and green onions. Serve with baked “SCOOPS” tortilla chips or Restaurant-Style Tostitos.

Adrianne Curry Dip October 4, 2007

1/2 cup sour cream (Real is better but light is okay)
1/4 cup mayonnaise (Real is better but low fat is okay.  Do not use Salad Dressing/Miracle Whip)
3 oz cream cheese at room temperature
1 teaspoon fresh lemon juice, or to taste
1-1.5 teaspoons curry powder (I like curry!)
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon turmeric
1/3 cup finely chopped celery
1/3 cup finely chopped peeled and seeded english cucumber
1 green onion finely chopped

Mix ingredients together and serve with toasted pita or veggies.  Yum!

*You can buy an indian curry at Loblaws that includes all the spices – like Tumeric and cumin.  I use this…

Let the good times “Roll” October 4, 2007

This is Jen’s “recipe” for Baked Brie and it is to die for!  Pillsbury cressent rolls give this appetizer a fluffy, freshly baked taste that is mouth-watering!

One tube of Pillsbery crescent rolls
One triangle of brie
Unroll crescent rolls, put brie in the centre and fold dough over till brie is covered and there are no holes for the yummy cheese to leak out. I usually don’t use all the dough, as too much ends up on top.
Bake at 350 for approx 10 minutes, or till golden brown!

Serve with thinly sliced granny smith apples, pears or another similar fruit that will hold a big dollop of cheese and bread.

Great, easy appy! Water chestnuts and Bacon… October 4, 2007

1 can of WHOLE water chestnuts (not sliced)

1 package of bacon (the good kind, not light or flavoured)

1 cup of soya sauce (chinese kind, not japanese i.e. Kinkoman)

Toothpicks

Pour soya sauce into medium-sized tupperware container or ziploc bag.  Add water chestnuts.  Make sure all chestnuts are coated with soya sauce.  If they are not, add a bit more.   Marinate for at least two hours – the more the better! 

Preheat over to 400 degrees.  Once you have marinated, cut your bacon strips in half.  Wrap bacon strip around water chestnut and secure with toothpick.  Continue until all of your chestnuts are wrapped.  Bake for approximately 30 mins or until bacon is brown, crispy and sizzling! 

These puppy are ready to be served!!! They are delicious!

CONTRIBUTED BY S. PETERSON

The Hangover Diaries: “Easy Peasy” Nacho Dip September 17, 2007

In a bowl made for dipping, mix together 1 cup of light sour cream, 1/2 cup of cottage cheese and 1 cup of salsa.  Top with sliced green olives and green onions.  Serve chilled with Tostito Scoops.