New beginnings

Well hello,
It's been over a year since my last post so I guess it is time to get back to my blog...

What have I been doing.... hmmm... I guess getting a new perspective on life for one thing.... I sold my share of my little restaurant so now I can concentrate on the more creative part of food & teaching more classes. I bought a new house that I gutted & remodeled it so I have another great kitchen to teach out of. I am very excited to be back to teaching & sharing my love of food. I hope to see you all in some of my classes.... watch for schedules coming out soon. I have some really fun things planned that are quite different from some of my classes then I have done in the past. So here is to 2014!!!

My new kitchen

Old Fashioned Deviled Eggs

Summer time is here and it is time for cookouts and picnics.  Deviled eggs are always a popular item on the list of accompaniments.  I am a big fan of the flavor of the mustard with a good garlicky dill pickle so the flavor is strong.  Feel free to cut back on mustard or pickle.  I always use real mayonnaise but using a salad dressing that is sweet will cut the tartness.  Using a spicy mustard will add some zing to the eggs.   I like to garnish them with a sprig of fresh dill but the top of the celery works well to with a little chopped dill. 

If you add a little more mayo and chop egg whites you can use the mixture for an egg salad sandwich.  Place on some good whole wheat bread and add some sprouts and sliced tomatoes.  Yum, one of my favorites!

Eggs are one of those perfect foods.  They are full of protein and other great nutrients.  …But be careful because the yolks also have fat and cholesterol, which are not so healthy.   For hard-boiled eggs place in a saucepan with enough water to cover eggs and boil for about 40 minutes.

8 ea............... Hard Boiled Eggs

¼ c................. Mayonnaise

¼ c................. Yellow Prepared Mustard

¼ c................. Fine Diced Dill Pickle

1/8 c............... Fine Diced Celery

1.    Peel eggs and cut in half.

2.    Remove the yolks from each half and place in a bowl with remaining ingredients.

3.    Mix until smooth and fill each egg white half with the mixture.

Be creative, have fun and enjoy!

Hawaiian Fruit Salad

My Brother-in-law, Rich, Kite Surfing on Kauai

It’s mango season right now so they are juicy, ripe and cheep.   Papaya will also work on this salad as a replacement of one of the other fruits or as an addition.  If you want to add a little meat try some grilled chicken.  I used a fresh coconut and toasted it myself because there is no sugar added but it was hard to get into. 

4 oz.............. Chopped Lettuce

½ c............... Diced Mango

½ c............... Diced Pineapple

½ c............... Sliced Banana

½ c............... Quartered Strawberries

2 ea.............. Lime Wedges

1 Tbs.............Chopped & Toasted Macadamia Nuts

1 Tbs........... Toasted Coconut

2 ozs............ Dressing

Dressing

1 c.................. Oil

½ c................. White Vinegar

2 Tbs............. Sugar

¼ tsp.............. Salt

1.    Mix dressing and refrigerate until needed.

2.    Place lettuce in a bowl.

3.    Arrange fruit over lettuce.

4.    Sprinkle with coconut and macadamia nuts.

5.    Ladle dressing over the top and serve with lime wedges.

Be creative, have fun and enjoy!!!

Spanakopita

Most often you will see spanakopita as an appetizer as little triangle wrapped with filo dough but here I have done it as a pie which takes less time to make and works well as a vegetarian meal or a side vegetable with meat such as grilled salmon.  This is a traditional Greek dish that is served at all times of the day, ether served hot or cold. I love this dish in the summer time because it is light. 

½ c................. Olive oil

1 lb................. Cleaned Fresh Spinach

1 c.................. Crumbled Feta Cheese

½ ea.............. Onion

5 ea............... Garlic Cloves

1 ea............... Large Egg

1 tsp............... Dill

to taste.......... White pepper

6 sheets........ Filo Dough (thawed)

1.    Dice onion and chop garlic then sauté in about 3 Tbs of the olive oil.

2.    Chop spinach into large pieces and add to onions and garlic.

3.    Sauté until onions are golden and spinach is just wilted.

4.    Let cool in a bowl then add remaining ingredients except for the filo dough and mix well.

5.    Carefully unroll the sheets of filo dough making sure that they don’t dry out with a damp towel covering them and place one sheet at a time layering them with a thin layer of the remaining olive oil leaving flaps out to fold over the top in a small oiled casserole dish.

6.    Place the spinach mixture in the filo dough and cover with the flaps of dough to incase the mixture.

7.    Bake in a preheated oven at 400°F for about 20 minutes until golden on top. 

Be creative, have fun and enjoy!!!