ENOKI ROLLS

As you can probably see, I am still addicted to the Real Women of Philadelphia contest.  But the contest is over now so I can be honest and recommend you actually use goat cheese or organic cream cheese....

Enoki rolls are delicious and elegant appetizers to serve to your guests this spring. Thin slices of prosciutto enclose creamy cheesy creminis, chives, and crunchy enoki mushrooms. A "must try" recipe, you won't be disappointed!

• Prep time: 10 minutes
• |
• Cook time: 5 minutes
• |
• Total time: 15 minutes
• |
• Servings: 16

• 2 tbsp. of extra virgin olive oil
• 1/4 cup(s) of minced shallots
• 1/2 pound(s) of fresh cremini mushrooms, wiped clean and chopped
• 1 tbsp. of brandy
• 2 tsp. of fresh lemon juice
• 8 ounce(s) of organic goat cheese (chevre) or organic cream cheese, room temperature
• 2 tbsp. of minced fresh chives
• 1/2 tsp. of sea salt
• 1/4 tsp. of freshly ground black pepper
• 12 slices Italian prosciuotto, each cut into 4 rectangles
• 1/2 pound(s) of fresh enoki mushrooms
• 32 2" pieces of fresh chives

Steps

1. Heat a large skillet over medium heat.
2. Add the olive oil, shallots, and mushrooms and saute for about 5 minutes, or until the mushrooms are nicely browned and soft.
3. Add the brandy and lemon juice, and stir until the liquid is absorbed, about a minute.
4. Remove from heat and spoon into the bowl of a food processor.
5. Process until the mushrooms are finely chopped. Be sure to use a spatula to scrape down the sided of the bowl.
6. Blend together the cream cheese and chives with an electric mixer.
7. Stir in the mushrooms, sea salt, and pepper.
8. At this point you can refrigerate the mix until you are ready to assemble the rolls, or you can proceed to the next step.
9. Spread a thin layer of the cream cheese blend onto a piece of the prosciutto. Lay a few of the enoki mushroom on the end closest to you, along with a few chives.
10. Ensure that the chives and mushrooms stick out on either end for visual appeal, then roll them up tightly in the prosciutto.
11. Arrange on a serving dish with grated lemon zest and chopped chives around the edge of the plate.

TYROPITA - Phyllo Cheese Triangles

I am addicted to the Real Women of Philadelphia contest......here is my second submission...

TYROPITA - Greek Phyllo Cheese Triangles

2 eggs

4 ounce(s) of organic Cream Cheese

1/2 pound(s) of feta cheese
1/4 cup(s) of fresh parsley, finely chopped
3 tbsp. of fresh chives, finely chopped
1/4 tsp. of freshly ground black pepper
1/8 tsp. of fresh grated nutmeg
1/2 pound(s) of whole wheat or regular phyllo
1/2 cup(s) of extra-virgin olive oil
11 ounce(s) of fresh spinach or other salad greens
1 1/2 cup(s) of grated carrot
12 sprigs fresh oregano
12 fresh whole chives
1 cup(s) of extra virgin olive oil
9 tbsp. of fresh lemon juice
3 pinch of sea salt
3 pinch of freshly ground black pepper
4 tbsp. of finely chopped fresh oregano

Method:  Preheat oven to 350* F.  Beat the eggs with a mixer until fluffy.  Add room temperature cream cheese and continue to blend until well incorporated and creamy.  With your hands, crumble in the feta and stir.  Add the fresh parsley, chives, pepper, nutmeg and stir to blend.  

     Place the large phyllo sheets horizontally on your counter, so that the shorter edges are to the right and left.  Cut the phyllo sheets, (making vertical cuts) in strips, about 3 1/2" wide with a very sharp knife.  Stack them on top of each other and cover with wax paper, and then a clean kitchen towel to prevent them from drying out.  Using a clean pastry brush,  brush each strip with olive oil.  Then place 1 heaping tsp of cheese mixture at one end of each strip.   Lift a corner of the strip next to the filling and fold it over the filling so that it touches the opposite long side and forms a triangle enclosing the filling. Continue to fold up the pastry, maintaining the triangular shape. Fill and fold remaining strips.  Place the triangles on a greased baking sheet, and lightly brush each triangle with some olive oil.  Bake in the preheated oven until golden brown, about 20-25 minutes.

     In a small bowl make the salad dressing by whisking together the 1 cup of olive oil, lemon juice, the 4 Tbsp chopped oregano, sea salt, and pepper.  To plate: Place a handful of fresh spinach on a serving plate. Sprinkle with some grated carrot. Drizzle with some salad dressing, top with 2-3 cheese triangles, and then garnish with a sprig of oregano and a chive. Enjoy!

Almond Butter Hummus

Sometimes it takes running out of an ingredient you need when you're in the middle of making something to encourage you to try something new.  And so it was this morning when I was making this hummus.  Ran out of tahini, so subsituted almond butter and it was delicious!  

ALMOND BUTTER HUMMUS

3 cups fresh cooked organic chickpeas (or canned)

5 cloves organic garlic

1/4 cup organic tahini (or use all almond butter)

1/2 cup raw almond butter

1 1/2 Tbsp organic tamari

1 1/2 organic lemons, fresh squeezed

1 tsp organic cumin powder

1 tsp sea salt

1/4 cup water

Method:  Combine all ingredients in a food processor and mix until thoroughly combined.

Sunday Night Dinner Party

We invited our neighbours Terry and Serena over for dinner tonight.  I had some wild shrimp from the Farmer's Market and thought they'd be great in some Pad Thai noodles.  I still haven't perfected my pad thai recipe so I am not going to post it yet, but my Thai Salad Rolls are pretty awesome, as was the dessert of Thai Fried Bananas.  There were lots of laughs and a good time was had by all.

THAI SALAD ROLLS with Peanut Chili Dipping Sauce

Rice papers

Organic lettuce

Organic cilantro leaves

Organic carrot, very finely sliced in matchsticks

Organic green onion, thinly sliced

Organic tofu

Organic tamari

Organic sesame oil

Method:  Cut the tofu into long chunks, toss with a bit of tamari and sesame oil and broil in an oven until they start to brown.  Remove and cool.

     Fill a bowl with warm tap water.  Take one of the rice papers and soak in the water for a couple of minutes, or when they just start to soften.  Lay it on a flat surface and fill with a bit of each of the veggies and tofu.  Roll like a burrito and place in an airtight container until ready to eat.  These are best made not too long before they will be consumed, as the papers dry out easily.

PEANUT CHILI DIPPING SAUCE

3/4 cup organic peanut butter

1/2 Tbsp organic tamari

1/4 cup sweet thai chili sauce (the kind for dipping)

1/4 cup warm water

2 tsp thai hot chili sauce ( i think it's called saracha chili sauce)

Method:  Mix all ingredients together and serve with the Salad Rolls.

FRIED BANANAS with Coconut Ice Cream and Crystalized Ginger

4 organic banans, cut in half and then into four pieces

1 cup rice flour

1/4 cup tapioca flour

1/2 tsp baking soda

2 Tbsp organic sugar

1 tsp sea salt

1/2 cup organic unsweetened coconut

1 cup water

1 organic egg, lightly beaten

organic palm oil for frying

4 pieces crystalized ginger, cut into tiny pieces

So Delicious Coconut Milk Vanilla Ice Cream

Method:  Heat the palm oil in a deep fryer to 375*.  Mix all the dry ingredients into a bowl. Slowly add the water and then the egg.  Dip 4 pieces of banana into the batter and deep fry until the bananas are golden.  Serve with some of the ice cream and sprinkle with the ginger.  Repeat.