Last night I made 4 small quesadillas for me, my wife and 2 friends. They were all various combinations of the following ingredients:
chicken, yellow squash, zucchini, green chiles, mushrooms, onions, red peppers, green peppers, reduced fat mexican shredded cheese, black beans, chopped hot green peppers. They could easily be made w/o chicken of course. The shells were high fiber/lower carb tortillas. I wrapped them all in tin foil and baked for about 30 minutes at 375. They were moderately healthy I would say...and very, very tasty!
On the side we put the leftover cut up veggies in a pyrex pan and topped them with some fajita seasoning, covered w/ tin foil and baked them alongside the quesadillas as a little side dish/topping. They also came out great.
Serve with some low fat sour cream and tabasco and life is good.
Bright eyed kid: "Wow Typo Man, you're the best!"
Typo Man: "Thanks kidz, but remembir, stay in skool!"
Breakfast - Espresso Black.Branch Freddo Espresso Lunch - Greek Salad..Dinner something with fruits and yogurt
"...Dimitri...He talks to me...'.."The Ghost of Greece..".
"..That's One Happy Fuckin Ghost.."
“..That came up on the Pillow Case...This is for the Greek, With Our Apologies.....”
So this cold wet north-eastern day made me want some warm spicy love...and since that thread was locked... just kidding...I created a warm drink Momma's Cup of Warm Spicy Love ...I warmed some soy milk, juiced some carrots, combined in a mug, dusted with cinnamon and nutmeg...MMMMM
I suppose this will have to do.... :?
So this cold wet north-eastern day made me want some warm spicy love...and since that thread was locked... just kidding...I created a warm drink Momma's Cup of Warm Spicy Love ...I warmed some soy milk, juiced some carrots, combined in a mug, dusted with cinnamon and nutmeg...MMMMM
I suppose this will have to do.... :?
:shock: this must be so yammy!!!!!!wow!!
"...Dimitri...He talks to me...'.."The Ghost of Greece..".
"..That's One Happy Fuckin Ghost.."
“..That came up on the Pillow Case...This is for the Greek, With Our Apologies.....”
So this cold wet north-eastern day made me want some warm spicy love...and since that thread was locked... just kidding...I created a warm drink Momma's Cup of Warm Spicy Love ...I warmed some soy milk, juiced some carrots, combined in a mug, dusted with cinnamon and nutmeg...MMMMM
I suppose this will have to do.... :?
:shock: this must be so yammy!!!!!!wow!!
don't knock it till you try it!!! it is very good...no yams in it though...
Tonight brings us an earthy stick to your ribs meal...
Veggie Hand Pies...I made two different types...one with sauteed onions, carrots, potatoes, broccoli and peppered tofurky with a touch of cream. The second was filled with steamed broccoli, potatoes and carrots tossed with cheddar cheese and flour(for thickening). There is a side of cucumbers, grape tomatoes and grapes.
no I didn't eat all of this food...but I DID drink all of the beer !
sushi
made at home with fish from the japanese fishmonger (tuna, yellowtail, salmon, amber jack and squid)
assorted japanese pickles
miso soup with little neck clams
mozuku-seaweed and vinegar with yuzu
Wife and kids had natto maki
one of the worst smelling but healthiest foods-I have to wait until they finish to enter the kitchen
free drinks and hors'douerves at the reception for new lawyers put on by the local bar assc.
niiicccccceeeeee!
i love free drinks and food ala the firm, sadly with teh economy, it doesn't happen nearly as much!
i take you you passed the bar then? kudos! :thumbup:
and impressive spelling of hors'douerves..i can pronounce it well enough, but can never correctly recall how to spell it, so i stick with it's lowly relation - appetizers or finger foods.
free drinks and hors'douerves at the reception for new lawyers put on by the local bar assc.
niiicccccceeeeee!
i love free drinks and food ala the firm, sadly with teh economy, it doesn't happen nearly as much!
i take you you passed the bar then? kudos! :thumbup:
and impressive spelling of hors'douerves..i can pronounce it well enough, but can never correctly recall how to spell it, so i stick with it's lowly relation - appetizers or finger foods.
1 more hour!
i wasn't sure i'd gotten it right, but that college french i guess came in handy.
free drinks and hors'douerves at the reception for new lawyers put on by the local bar assc.
niiicccccceeeeee!
i love free drinks and food ala the firm, sadly with teh economy, it doesn't happen nearly as much!
i take you you passed the bar then? kudos! :thumbup:
and impressive spelling of hors'douerves..i can pronounce it well enough, but can never correctly recall how to spell it, so i stick with it's lowly relation - appetizers or finger foods.
1 more hour!
i wasn't sure i'd gotten it right, but that college french i guess came in handy.
i did pass, thanks!
well honestly..i'm no judge there :oops: ...but it sure looks right in any case...
and, huge congrats!
i'll be sure to toast you with my wine accompanyment with my mex tonight...
just what the world needs...another lawyer!
"...Dimitri...He talks to me...'.."The Ghost of Greece..".
"..That's One Happy Fuckin Ghost.."
“..That came up on the Pillow Case...This is for the Greek, With Our Apologies.....”
So this cold wet north-eastern day made me want some warm spicy love...and since that thread was locked... just kidding...I created a warm drink Momma's Cup of Warm Spicy Love ...I warmed some soy milk, juiced some carrots, combined in a mug, dusted with cinnamon and nutmeg...MMMMM
I suppose this will have to do.... :?
:shock: this must be so yammy!!!!!!wow!!
don't knock it till you try it!!! it is very good...no yams in it though...
cinnamon in,,,is yams for me
"...Dimitri...He talks to me...'.."The Ghost of Greece..".
"..That's One Happy Fuckin Ghost.."
“..That came up on the Pillow Case...This is for the Greek, With Our Apologies.....”
Tonights dinner was not photo worthy...it was breakfast for dinner... My Least Favorite Meal Ever...scrambled eggs with scallions, vegan apple sausage, whole grain bagels and a cup of hazelnut coffee. If you know me at all...you know I dislike eggs but if someone I care for wants them...well...they will get them.
"...Dimitri...He talks to me...'.."The Ghost of Greece..".
"..That's One Happy Fuckin Ghost.."
“..That came up on the Pillow Case...This is for the Greek, With Our Apologies.....”
I love this...I have a great recipe for this...I will make it soon
if u eat the one with feta cheese in u will forget all the previous u ever eat,,
"...Dimitri...He talks to me...'.."The Ghost of Greece..".
"..That's One Happy Fuckin Ghost.."
“..That came up on the Pillow Case...This is for the Greek, With Our Apologies.....”
if u eat the one with feta cheese in u will forget all the previous u ever eat,,
That is exactly how I make it... with Feta cheese, chopped olives, spinach, onions... just to name some of what's in it...MMMMMM
i dont know the word in english to tell u the other green except spinach we put in here..
"...Dimitri...He talks to me...'.."The Ghost of Greece..".
"..That's One Happy Fuckin Ghost.."
“..That came up on the Pillow Case...This is for the Greek, With Our Apologies.....”
So this morning brings me to a dilemma...I haven't been to the grocery in about two weeks...we are out of about everything...no cereal, no syrup for pancakes, no cream of wheat...the kids don't want oatmeal...they had that yesterday...what is the saying..."Necessity is the mother of ingenuity..."? So this leads us to this mornings breakfast...
Apple Pancakes...I had apples, flour, sugar, just enough milk...and here you go...
I love this...I have a great recipe for this...I will make it soon
•4 pounds of fresh spinach, roots trimmed, washed well (3-4 changes of water)
•1/3 cup of olive oil
•3/4 cup of finely chopped fresh dill
•1 1/2 cups of finely chopped fresh flat-leaf parsley
•1 cup of finely chopped fresh mint
•2 cups of finely chopped leeks (just the lighter green stalk)
•3/4 - 7/8 pound of feta cheese
•1 egg
•2 teaspoons of sea salt
•1 teaspoon of freshly ground pepper
•1 pound package of phyllo pastry sheets, defrosted as per package directions
•olive oil to brush pan and phyllo (4-5 tablespoons
Preparation:
Wash the spinach well in cold water, chop coarsely, place in a colander, and set aside to drain.
In a large pot, heat the oil over medium-high heat. When hot, sauté the leeks until they soften, stirring continuously with a wood spoon. Add the spinach and continue to cook, stirring to prevent sticking.
When the spinach wilts (moisture from the spinach will accumulate in the bottom of the pot and begin to boil), add dill, parsley, mint, salt, and pepper. Stir to combine. Cook for 10 minutes (counting from the time it resumes a full boil) stirring occasionally.
Transfer to a colander and set aside to drain for at least 3-4 hours (or overnight, covered, in the refrigerator).
Before making the spanakotyropita, bring all ingredients (packaged phyllo dough, egg, spinach and herb mixure) to room temperature except the cheese. Use a spoon or hands to press the spinach and herb mixture one more time to remove moisture, then toss with a fork.
Beat the egg with a fork and add to spinach. Toss well to combine. (A little bit of egg may drip through the colander; this is all right.)
Rinse the feta under cold water and break into very small pieces using a fork. Add to spinach and egg mixture, and toss well to distribute evenly.
Preheat the oven to 350°F (175°C).
Brush the bottom and sides of a deep baking pan lightly with oil (the pan can be round, square, or rectangular). Lay half the phyllo sheets on the bottom, brushing only the top sheet with 2 tablespoons of olive oil. Spoon in the spinach mixture and spread evenly. Fold any extending phyllo in over the mixture. Lay the remaining phyllo sheets on top.
Overlapping phyllo can be folded in, trimmed with a scissors, or crimped with oiled hands (do not use water).
Brush the top lightly and evenly with olive oil and score into serving-size squares, cutting through to the bottom. Wet your hands and shake off the excess water over the top of the spinach and cheese pie.
Bake on the rack just below the center of the oven at 350°F (175°C) for 45 minutes or until golden brown. When done, remove from the oven and allow to cool 20 minutes before serving. Spanakotyropita is generally served warm or at room temperature.
Serving suggestions: This can be served as an appetizer (small pieces), side dish (medium-sized pieces), or as a main dish (3-4" square pieces) served with a salad and crusty
Cook Time: 45 minutes
"...Dimitri...He talks to me...'.."The Ghost of Greece..".
"..That's One Happy Fuckin Ghost.."
“..That came up on the Pillow Case...This is for the Greek, With Our Apologies.....”
"...Dimitri...He talks to me...'.."The Ghost of Greece..".
"..That's One Happy Fuckin Ghost.."
“..That came up on the Pillow Case...This is for the Greek, With Our Apologies.....”
I love this...I have a great recipe for this...I will make it soon
•4 pounds of fresh spinach, roots trimmed, washed well (3-4 changes of water)
•1/3 cup of olive oil
•3/4 cup of finely chopped fresh dill
•1 1/2 cups of finely chopped fresh flat-leaf parsley
•1 cup of finely chopped fresh mint
•2 cups of finely chopped leeks (just the lighter green stalk)
•3/4 - 7/8 pound of feta cheese
•1 egg
•2 teaspoons of sea salt
•1 teaspoon of freshly ground pepper
•1 pound package of phyllo pastry sheets, defrosted as per package directions
•olive oil to brush pan and phyllo (4-5 tablespoons
Preparation:
Wash the spinach well in cold water, chop coarsely, place in a colander, and set aside to drain.
In a large pot, heat the oil over medium-high heat. When hot, sauté the leeks until they soften, stirring continuously with a wood spoon. Add the spinach and continue to cook, stirring to prevent sticking.
When the spinach wilts (moisture from the spinach will accumulate in the bottom of the pot and begin to boil), add dill, parsley, mint, salt, and pepper. Stir to combine. Cook for 10 minutes (counting from the time it resumes a full boil) stirring occasionally.
Transfer to a colander and set aside to drain for at least 3-4 hours (or overnight, covered, in the refrigerator).
Before making the spanakotyropita, bring all ingredients (packaged phyllo dough, egg, spinach and herb mixure) to room temperature except the cheese. Use a spoon or hands to press the spinach and herb mixture one more time to remove moisture, then toss with a fork.
Beat the egg with a fork and add to spinach. Toss well to combine. (A little bit of egg may drip through the colander; this is all right.)
Rinse the feta under cold water and break into very small pieces using a fork. Add to spinach and egg mixture, and toss well to distribute evenly.
Preheat the oven to 350°F (175°C).
Brush the bottom and sides of a deep baking pan lightly with oil (the pan can be round, square, or rectangular). Lay half the phyllo sheets on the bottom, brushing only the top sheet with 2 tablespoons of olive oil. Spoon in the spinach mixture and spread evenly. Fold any extending phyllo in over the mixture. Lay the remaining phyllo sheets on top.
Overlapping phyllo can be folded in, trimmed with a scissors, or crimped with oiled hands (do not use water).
Brush the top lightly and evenly with olive oil and score into serving-size squares, cutting through to the bottom. Wet your hands and shake off the excess water over the top of the spinach and cheese pie.
Bake on the rack just below the center of the oven at 350°F (175°C) for 45 minutes or until golden brown. When done, remove from the oven and allow to cool 20 minutes before serving. Spanakotyropita is generally served warm or at room temperature.
Serving suggestions: This can be served as an appetizer (small pieces), side dish (medium-sized pieces), or as a main dish (3-4" square pieces) served with a salad and crusty
Cook Time: 45 minutes
i am not a huge feta cheese fan, but that sounds sooooo yummmmm!
i will be printing this recipe out and giving it to the cook in our house aka my husband.
"...Dimitri...He talks to me...'.."The Ghost of Greece..".
"..That's One Happy Fuckin Ghost.."
“..That came up on the Pillow Case...This is for the Greek, With Our Apologies.....”
Comments
chicken, yellow squash, zucchini, green chiles, mushrooms, onions, red peppers, green peppers, reduced fat mexican shredded cheese, black beans, chopped hot green peppers. They could easily be made w/o chicken of course. The shells were high fiber/lower carb tortillas. I wrapped them all in tin foil and baked for about 30 minutes at 375. They were moderately healthy I would say...and very, very tasty!
On the side we put the leftover cut up veggies in a pyrex pan and topped them with some fajita seasoning, covered w/ tin foil and baked them alongside the quesadillas as a little side dish/topping. They also came out great.
Serve with some low fat sour cream and tabasco and life is good.
Typo Man: "Thanks kidz, but remembir, stay in skool!"
"..That's One Happy Fuckin Ghost.."
“..That came up on the Pillow Case...This is for the Greek, With Our Apologies.....”
Momma's Cup of Warm Spicy Love
I suppose this will have to do.... :?
"..That's One Happy Fuckin Ghost.."
“..That came up on the Pillow Case...This is for the Greek, With Our Apologies.....”
Veggie Hand Pies...I made two different types...one with sauteed onions, carrots, potatoes, broccoli and peppered tofurky with a touch of cream. The second was filled with steamed broccoli, potatoes and carrots tossed with cheddar cheese and flour(for thickening). There is a side of cucumbers, grape tomatoes and grapes.
no I didn't eat all of this food...but I DID drink all of the beer
made at home with fish from the japanese fishmonger (tuna, yellowtail, salmon, amber jack and squid)
assorted japanese pickles
miso soup with little neck clams
mozuku-seaweed and vinegar with yuzu
Wife and kids had natto maki
one of the worst smelling but healthiest foods-I have to wait until they finish to enter the kitchen
an awesome local mex chain, using only fresh ingredients.....soooooo awesome!
i forsee in my future...
shrimp soft taco
chicken taquitos
nachos with black beans and fresh guacamole
heaven!
Let's just breathe...
I am myself like you somehow
niiicccccceeeeee!
i love free drinks and food ala the firm, sadly with teh economy, it doesn't happen nearly as much!
i take you you passed the bar then? kudos! :thumbup:
and impressive spelling of hors'douerves..i can pronounce it well enough, but can never correctly recall how to spell it, so i stick with it's lowly relation - appetizers or finger foods.
1 more hour!
Let's just breathe...
I am myself like you somehow
i wasn't sure i'd gotten it right, but that college french i guess came in handy.
i did pass, thanks!
well honestly..i'm no judge there :oops: ...but it sure looks right in any case...
and, huge congrats!
i'll be sure to toast you with my wine accompanyment with my mex tonight...
just what the world needs...another lawyer!
Let's just breathe...
I am myself like you somehow
"..That's One Happy Fuckin Ghost.."
“..That came up on the Pillow Case...This is for the Greek, With Our Apologies.....”
"..That's One Happy Fuckin Ghost.."
“..That came up on the Pillow Case...This is for the Greek, With Our Apologies.....”
My Least Favorite Meal Ever...scrambled eggs with scallions, vegan apple sausage, whole grain bagels and a cup of hazelnut coffee. If you know me at all...you know I dislike eggs but if someone I care for wants them...well...they will get them.
havent eaten yet
wife and kids had dinner at a friends house
so........taco bell?????
"..That's One Happy Fuckin Ghost.."
“..That came up on the Pillow Case...This is for the Greek, With Our Apologies.....”
"..That's One Happy Fuckin Ghost.."
“..That came up on the Pillow Case...This is for the Greek, With Our Apologies.....”
"..That's One Happy Fuckin Ghost.."
“..That came up on the Pillow Case...This is for the Greek, With Our Apologies.....”
Apple Pancakes...I had apples, flour, sugar, just enough milk...and here you go...
i would love to see this recipe.
Let's just breathe...
I am myself like you somehow
•4 pounds of fresh spinach, roots trimmed, washed well (3-4 changes of water)
•1/3 cup of olive oil
•3/4 cup of finely chopped fresh dill
•1 1/2 cups of finely chopped fresh flat-leaf parsley
•1 cup of finely chopped fresh mint
•2 cups of finely chopped leeks (just the lighter green stalk)
•3/4 - 7/8 pound of feta cheese
•1 egg
•2 teaspoons of sea salt
•1 teaspoon of freshly ground pepper
•1 pound package of phyllo pastry sheets, defrosted as per package directions
•olive oil to brush pan and phyllo (4-5 tablespoons
Preparation:
Wash the spinach well in cold water, chop coarsely, place in a colander, and set aside to drain.
In a large pot, heat the oil over medium-high heat. When hot, sauté the leeks until they soften, stirring continuously with a wood spoon. Add the spinach and continue to cook, stirring to prevent sticking.
When the spinach wilts (moisture from the spinach will accumulate in the bottom of the pot and begin to boil), add dill, parsley, mint, salt, and pepper. Stir to combine. Cook for 10 minutes (counting from the time it resumes a full boil) stirring occasionally.
Transfer to a colander and set aside to drain for at least 3-4 hours (or overnight, covered, in the refrigerator).
Before making the spanakotyropita, bring all ingredients (packaged phyllo dough, egg, spinach and herb mixure) to room temperature except the cheese. Use a spoon or hands to press the spinach and herb mixture one more time to remove moisture, then toss with a fork.
Beat the egg with a fork and add to spinach. Toss well to combine. (A little bit of egg may drip through the colander; this is all right.)
Rinse the feta under cold water and break into very small pieces using a fork. Add to spinach and egg mixture, and toss well to distribute evenly.
Preheat the oven to 350°F (175°C).
Brush the bottom and sides of a deep baking pan lightly with oil (the pan can be round, square, or rectangular). Lay half the phyllo sheets on the bottom, brushing only the top sheet with 2 tablespoons of olive oil. Spoon in the spinach mixture and spread evenly. Fold any extending phyllo in over the mixture. Lay the remaining phyllo sheets on top.
Overlapping phyllo can be folded in, trimmed with a scissors, or crimped with oiled hands (do not use water).
Brush the top lightly and evenly with olive oil and score into serving-size squares, cutting through to the bottom. Wet your hands and shake off the excess water over the top of the spinach and cheese pie.
Bake on the rack just below the center of the oven at 350°F (175°C) for 45 minutes or until golden brown. When done, remove from the oven and allow to cool 20 minutes before serving. Spanakotyropita is generally served warm or at room temperature.
Serving suggestions: This can be served as an appetizer (small pieces), side dish (medium-sized pieces), or as a main dish (3-4" square pieces) served with a salad and crusty
Cook Time: 45 minutes
"..That's One Happy Fuckin Ghost.."
“..That came up on the Pillow Case...This is for the Greek, With Our Apologies.....”
"..That's One Happy Fuckin Ghost.."
“..That came up on the Pillow Case...This is for the Greek, With Our Apologies.....”
i am not a huge feta cheese fan, but that sounds sooooo yummmmm!
i will be printing this recipe out and giving it to the cook in our house aka my husband.
thanks!
OMG that pic looks AWESOME!!!
Let's just breathe...
I am myself like you somehow
"..That's One Happy Fuckin Ghost.."
“..That came up on the Pillow Case...This is for the Greek, With Our Apologies.....”