Delicious. For the filling, you will need: 1 cup French green lentils 3 cups water (or to cover by about 2 inches ½ teaspoon salt 1 teaspoon ground cumin 1 bay leaf, optional 1 or 2 teaspoons chile 1 … Continue reading
A delicious winter time salad. This has a good balance of contrasting flavors: the peppery bite of the tender baby kale, the buttery fall pear, pungent blue cheese, and the crunchy slivered almonds all combine in a balanced contrast of … Continue reading
As you know, I love lentils. Of the four varieties currently in my kitchen, the regular inexpensive brown ones are my favorite. Once again, I have a new love for lentils in a totally different form, that’s not a soup, … Continue reading
A little French bean, and a little Cajun sausage…when the two collide, it’s a happy combination! You will need: 1 1/2 cups dried flagelots 2 cups diced onion 1 medium red pepper, diced 1/2 cup … Continue reading
Well, the kale is still growing in my neighbor’s garden!! The little bit that is left is getting overrun by butternut squash, honeydew squash, and soon, spaghetti squash. But, I was able to get a grocery bag full … Continue reading
A pictorial recipe….If you have made preserved lemons, and are looking for ways to use them up, here is one. Be sure to NOT salt the soup, as the preserved lemons should have enough salt to season the whole … Continue reading
Something my husband will love. This recipe calls for fresh sausage. I used a fresh green onion sausage which I had made a while back (https://icookforleftovers.wordpress.com/2013/09/02/homemade-sausage-chaurice-aka-green-onion-sausage/). If you live in Louisiana, you should be able to find an in-house store … Continue reading
An easy way to cook this lovely green. It only takes a few minutes to prepare. You will need: 2 tablespoons olive oil 2 cloves garlic, sliced 1/2 cup slivered onions Saute these in a large, heavy skillet for a … Continue reading
A beautiful kale. At first I thought it was arugula, but they said, no, it’s kale. Throughout all the different vendors last saturday, there were about 5 different types of kale available. This was the one I bought.
It had a little peppery bite, like arugula.
For $2.00, you can buy one bunch of kale. Great deal. When I got home and washed the kale, I was pretty surprised at how much kale was actually rubber banded together; about 2 to 3 times the amount of what you would get in the store.
I have a lot of soups in the freezer, so I was looking for something else to do with the kale, and thought about Spanakopita. I haven’t made these in years, but there are a real treat, and one of my husbands favorite.
A delicious Mediterranean treat.
I followed a traditional spanakopita recipe. The only hitch was that when I pulled the box of filo dough out of the freezer to thaw, it wasn’t filo, but puff pastry. I went ahead and went with it, how bad could it be? Also, it saved me the stress of working with the filo dough.
I used 3 different types of cheese here: a pecorino pepato, a very mild sheep’s milk feta, and the every rich fontina.
You will need:
- 4 cups well washed, drained, and coarsely chopped kale
- 1 10-ounce box frozen, chopped spinach (or one large box fresh)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 medium onion, minced
- 6 green onions (or 1 or 2 farmer market green onions)
- 4 ounces feta, crumbled
- 1 cup other cheeses, grated
- 1/4 teaspoon nutmeg
- 1 egg
- juice of half a lemon
- egg wash- 1 egg with 1 tablespoon water, well beaten
Saute minced white onion in oil and butter in skillet. When translucent, add green onions. Add kale and spinach, and stir from bottom up till cooked down. Do not overcook the spinach. Remove from heat and let cool.
Add cheeses, nutmet, one egg, and lemon juice, and mix well.
Cut dough in approximately 3 to 4 inch squares. Place a few tablespoons filling in the center. Brush edges with egg wash, and seal. Follow directions on pastry package for baking. I baked mine at 375 in a convection oven for about 15 minutes.
I tried different shapes, and they all worked fine. On some, I had to use a fork to seal the edges because I had put too much egg wash.
Also, these freeze well unbaked. Freeze on wax paper or parchment lined cookie sheets, then transfer to a container, using the paper to separate the layers.