Alaska is famous for its fresh, wild seafood. It’s the best in the country. In fact, the state has set up a benchmark for others to follow. When it comes to seafood, it’s hard to find a place that offers anything remotely fresher, tastier and more environmentally friendly. Alaska is number one in terms of both its commitment to sustainability and sustainable fishing practices and in terms of great taste too. Check out these Alaska seafood recipes and see how you too can savor the taste of Alaska.

For salmon lovers, this recipe will knock your socks off: Pan seared salmon with orange glaze. You need about four Alaskan salmon fillets, a generous cup of orange juice, lime juice, chopped onion, mustard, about half a cup of Italian vinaigrette and olive oil. In a small pan cook the orange juice until it reduces and thickens. Add the lime juice, mustard and onion in a blender with the cooled orange juice.

Add the vinaigrette and for an added kick, throw in a pinch of cayenne pepper. Sear the salmon in olive oil, about 2 minutes per side depending on the thickness of the fillet. Place in a baking pan and cover with the orange sauce. Bake for around 5-8 minutes. Add more sauce and serve with chopped cilantro.

Here’s another great tasting and easy Alaska seafood recipe: Oriental salmon. In a small bowl mix together grated ginger, soy sauce, sesame oil and mirin. Season four Alaska salmon fillets with salt and pepper and place them in heavy foil. Pour the soy sauce mixture over each fillet. Bake in an oven for around 15-20 minutes. Serve with chopped cilantro and a stir fry of mixed vegetables.

This last Alaska seafood recipe is extremely tasty and healthy. It’s great for a quick summer meal. To make fish tacos, you will need cooked whitefish such as cod or halibut, chopped onions, bell peppers, and garlic. Saute the onions with the garlic and peppers in olive oil. Add salt and pepper. Combine with the cooked whitefish and sprinkle in some chili pepper. Serve on warmed flour tortillas. Add chopped vegetables and salsa. Bon appetite.

Looking for wonderful Alaskan Seafood recipes? Check out great meals to make for your family at the Alaska Seafood Marketing Institute.

This post was originally published on Living Clean - Recipes at Savor the Fresh, Juicy Taste of Alaska’s Wild Seafood.

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Vegetarian Pastitsio

• Vegetable cooking spray
• 12oz Morningstar Farms Recipe Crumbles or similar product
• 1cup chopped onion 8oztomato paste
• 1/3cupwater up to 1/2 cup
• Salt and pepper to taste
• 1 cup elbow macaroni
• 6 tbl grated Parmesan cheese divided
• 1/2 tsp cinnamon or more to taste
• 1/4 tsp nutmeg optional
• 12 oz evaporated skim milk 1 can
• 4tsp light butter or margarine
• 2x eggs lightly beaten

Preheat oven to 350F. Spray a 9″ x 7″ or similar deep 11 cup casserole dish with vegetable cooking spray. Put a pot of water up to boil.

Spray a 9″ or 10″ nonstick skillet with vegetable cooking spray. Saute onion for 1 or 2 minutes; add the vegetable protein crumbles and saute for another 5 minutes or so. Add the tomato paste, water, salt, pepper and some nutmeg and cinnamon. Cook for another minute or two. Remove from heat and set aside.

Meanwhile cook the elbow macaroni according to package directions for the minimum amount of time to become just *barely* al dente. Drain under cold running water to stop cooking, then drain again. Return to pasta cooking pot and toss with 1 teaspoon of butter and 1 or 2 tablespoons of Parmesan cheese.

Spray casserole dish with cooking spray. Layer 1/2 of the macaroni evenly in the bottom of the casserole. Spread the vegetable protein crumbles over the macaroni layer. Sprinkle with just a touch more cinnamon and 1 or 2 tablespoons of grated parmesan. Cover with the remaining macaroni.

In a bowl, beat the eggs lightly. In a small saucepan, heat the evaporated skim milk with the remaining tablespoon of butter. Whisk half of the warm milk/butter mixture into the eggs, then return the eggs mixture to the saucepan and whisk with the rest of the milk.

Pour the milk/butter/egg mixture evenly over the entire casserole; it will not lay on top but will sink down – this is just fine. Dust the top of the casserole evenly with the remaining 1 – 2 tablespoons of grated parmesan.

Bake the casserole for 1 hour, or until egg mixture is set and top is crusty and golden. Remove from the oven and let stand for 10 – 15 minutes before serving.

Note: I used regular, not fat-free, parmesan; Land O’Lakes light butter; Morningstar Farms brand vegetable protein crumbles (which, by the way, I thought were *much much much* better than the Green Giant Harvest Burgers for Recipes kind).

This recipe was *great* and not too much of a hassle to make, not even on a weeknight. I will definitely make it again; can see it becoming a family standard. It is also something I would make for company – vegetarians and meat-eaters alike.

I must say that with a big old mound of spinach and some French bread with roasted red peppers, this made quite a filling and satisfying feast. And it was a *lot* more food for not many more calories than a _Lean Cuisine_ or similar type frozen entree.

NOTES : Serve with French bread and steamed spinach.

I found the original recipe in Sue Spitler’s 1001 Low-Fat Vegetarian Recipes_. But I made a few changes, both in ingredients and in preparation. Mostly, I wanted to make the casserole in a smaller, deeper pan so make it thicker, and once I did that I figured I could get by with less of the custardy topping.

I was very pleased with the results, and the whole family enjoyed it. I am posting both the original recipe and my adaptation here.

Low Calorie French Fries

• 2 medium potatoes, unpeeled and scrubbed
• 3 sprays vegetable cooking spray
• paprika — optional
• salt
• pepper
• celery salt — optional

Cut potatoes in half lengthwise. Slice each half into lengthwise wedges with some peel on each piece. Soak in cold water for 20 minutes. Drain and dry potatoes. Spray cookie sheet with cooking spray. Place potatoes into plastic bag or large plastic bowl with tight fitting lid.

Add oil and shake to coat the potatoes. Arrange potatoes in single layer on cooking sheet. Bake in preheated 450°F oven for about 20 minutes, stirring occasionally. To season, sprinkle with salt, pepper and your choice of paprika or celery salt.

Reduce salt if using celery salt. Also good sprinkled with chili powder just before end of cooking time.

Discover all the other great low calorie and vegetarian recipes just waiting for you at my low calorie and vegetarian recipes website or at http://www.low-calorie-and-vegetarian-recipes.org

Article Source: http://EzineArticles.com/?expert=Molly_Bickford

This post was originally published on Living Clean - Recipes at 2 Delicious Low Calorie and Vegetarian Recipes For An Awesome Lunch!.

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Every meal of the day can be interesting and exciting, but if there is one meal that I tend to be most creative with, it is dinner. I suppose the setting of the sun has an energy about it that encourages one to draw inwards and create from within a space of mystery and wonder. At least, it seems to have that effect on me!

Being a health-conscious vegetarian, I am always on the look-out for low-calorie vegetarian recipes that excite me in the first instance and impress my guests. I get a real buzz out of seeing their faces break out in awe and delight when they sit down to a meal that offers a rich assortment of colors and textures. And I am almost instantly forgiven for counting my calories and refraining from meat!

Besides, have you noticed how satisfying it is when you have a meal that is made up of different textures – smooth and creamy, soft and fluffy and crunchy and crumbly? Well, as you can see, the four, low-calorie, vegetarian recipes below provide all those textures to satisfy all those taste-buds.

For an entrée, you can?t go wrong with the versatile avocado. Prepare this dish ahead of time, leaving it in the fridge to set and cool.

Avocado Tantalizer (Smooth and creamy)

• 1 avocado
• Fresh herb e.g. chocolate mint or mint
• ½ teaspoon honey
• 1 cup low-fat yoghurt, ricotta or thickened cream
• Salt to taste
• Herb and glazed cherries to decorate
• Fresh ginger for that extra zing!

Put everything in a blender. Pour into cocktail glasses. Decorate with herb and glazed cherries. Cool in fridge!

Another great favorite entrée of mine is this drop-dead gorgeous, made-in-no-time teaser! I?ve never seen anyone able to resist it!

Pineapple Blush

Fresh or canned pineapple cut into 1-inch squares.

Fresh mint

Glazed cherries

Simply stack each pineapple square with one mint leaf, followed by half a cherry. Spike through with a toothpick. Arrange on a plate and keep cool.

Alright, so that’s the entree taken care of. Now for the main course. You’ll notice that these carefully selected ingredients come together in rather unusual but delightful ways?

Creamy pasta (Soft and fluffy)

• Oat-bran pasta (star or small shell-shaped ones are particularly
• attractive)
• ½ cup mushrooms, sliced small (optional)
• 1 tablespoon olive oil
• ½ teaspoon honey
• 1 teaspoon apple vinegar (or your favorite vinegar)
• ½ cup low-fat ricotta (strained for a smoother texture)
• Garlic, pressed
• Fresh (or dried) chopped herbs eg basil, parsley and coriander
• Sea salt to taste

Cook the pasta till quite soft. When nearly done add the mushrooms if used. Drain. Add all the other ingredients and toss. Serve warm with the salad below.

Salad delight (Crunchy and crumbly)

• 150g spinach or lettuce
• ½ cup pre-cooked chickpeas (or canned if you must)
• 2 tablespoons olive oil
• ½ red onion, chopped
• 3 tablespoons almond flakes or walnuts
• Garlic, pressed
• 1 dried red chilled, roughly chopped (optional but provides a
• lovely kick)
• 2 tablespoons apple vinegar or fresh lemon juice
• Sea salt to taste
• 1 teaspoon dry roasted sesame seeds (optional but ever so nice!)
• 2 tablespoons coconut cream (optional but such a treat)

Mix all the ingredients in a salad bowl and serve with the pasta above!

Now, if you?re wondering about dessert, be sure to keep your eye out for a sweet low calorie and vegetarian recipe to amaze them.

Discover all the other great low calorie and vegetarian recipes just waiting for you at my low calorie and vegetarian recipes website or at http://www.low-calorie-and-vegetarian-recipes.org Article Source: http://EzineArticles.com/?expert=Molly_Bickford

This post was originally published on Living Clean - Recipes at Delightful Low Calorie And Vegetarian Recipes For Dinner.

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Are you sick and tired of trying to find healthy dinner recipes that your family will eat? Do your kids refer to the healthy food you cook them as ’seaweed?’ Well, you should know that there are tons of great recipes that are healthy and delicious. Here’s one for vegetarian lasagna that the whole family will love.

What you’ll need -

• 2 26 ounce jars of organic pasta sauce
• 1 8oz package of whole wheat lasagna noodles
• 3 Tbsp Olive Oil
• 2 cloves garlic, crushed
• 1 large eggplant, chopped up
• 2 zucchini, sliced thinly
• 1 cup chopped mushrooms
• 3 Tbsp chopped oregano
• 1 12oz tub of low fat cottage cheese
• 1 8oz package of shredded low fat mozzarella cheese

You want to try and use organic foods as much as possible in your healthy dinner recipes. Organic foods are free of pesticides, hormones and harmful toxins.

Here’s how you make this delicious lasagna. Preheat your oven to 375 degrees. In a large saucepan, drizzle your olive oil, and allow it to heat up. Then place your garlic in to saute a bit. After it’s sizzling pretty well, you want to add your eggplant, zucchini, and mushrooms. Bring a pot of water to a boil, and place your lasagna noodles in it. Allow it to boil until your noodles are almost done.

This will take around 30 minutes. Continue to saute your vegetables until they are almost completely done. Then, you will layer your lasagna noodles, veggie mixture, pasta sauce, and cheeses in a large baking dish. When you have used all of the ingredients, finish off with the last layer of cheese and sprinkle on the oregano. Instead of using salt for your healthy dinner recipes, find a great seasoning that will add flavor without the consequences. Enjoy!

Jessica S loves to cook. She is owner of Healthy Dinner Recipes, Healthy Snack Recipes and Healthy Lunch Ideas where you can discover healthy meals even your husband will love. Article Source: http://EzineArticles.com/?expert=Jessica_S

This post was originally published on Living Clean - Recipes at Healthy Dinner Recipes For Vegetarian Lasagna.

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2 8 oz. packages of chicken chunk alternative or organic chicken (plain, no breading)
1 15 oz. can organic pineapple
1 organic red pepper
1 organic yellow pepper
1 organic orange pepper
1 8 oz. package organic Portobello mushrooms
½ organic onion

Jamaican Jerk marinade ingredients:

½ cup organic packed brown sugar
8 organic garlic cloves
4 Scotch bonnet peppers
2 bunches organic scallions (green onions)
1 tablespoon organic ground thyme or 2 tablespoons organic thyme leaves
¼ cup organic allspice or ½ cup ground organic allspice berries
1 teaspoon organic cinnamon
½ teaspoon organic nutmeg
2 tablespoons organic soy sauce
Salt and pepper to taste

Dump thawed vegan chicken chunks in a large shallow dish. Use a fork or meat fork to punch holes into the chunks, which will allow them to absorb more marinade. In traditional Jamaican cooking, the meat is scored and rubbed with the sauce for more flavor.

Drain juice from pineapple; reserve juice in a bowl, and add pineapple to the vegan chicken chunks. Chop peppers and Portobellos into bite-sized chunks that will easily stay put on a skewer.

Slice the halved onion vertically into wedges. Add peppers, Portobellos and onion to the pile of vegan chicken chunks.

Chop scallions and thyme, if you’re using thyme leaves. Add scallions, thyme and all other Jerk marinade ingredients to a blender or food processor; puree until smooth.

When chopping the peppers, be sure to wear rubber gloves, and wash your hands thoroughly afterward. And whatever you do, don’t rub your eye! You can decrease the heat of the peppers by discarding the seeds and by reducing the number of peppers you use.

Likewise, you can turn up the heat by retaining the seeds and increasing the numbers of peppers. You can add a little more soy sauce, or even some of the pineapple juice, to make the marinade more liquid if you like.

Pour the marinade over the vegan chicken and chopped vegetables. Traditional Jamaican Jerk cooking calls for marinading overnight, then cooking very slow over a low charcoal fire.

But if it’s winter or you’re in a pinch for time, you can marinade the vegan chicken and vegetables in the refrigerator for an hour. Then place them on skewers and broil them until the edges of the vegan chicken and vegetables are crispy and beginning to blacken.

Scotch bonnet peppers are a staple of Jamaican Jerk cooking. They look like a Scottish hat, hence the name. They are similar to habanero peppers, which are the hottest peppers on the planet. If you can’t find any Scotch bonnet peppers, try organic jalapenos.

You can also experiment with using different types of organic produce. Try cherry tomatoes, mangoes–whatever you like.

To make this meal truly traditional Jamaican, serve the kabobs with a side of hard dough bread. Red Stripe beer optional.

Serves four. You be jammin’, mon!

By: Yvonne Sutton

Article Directory: http://www.articledashboard.com

Yvonne Sutton runs a free information site on the many home and houseware products online. Visit the site to get another seven recipes as mouthwatering as this one and view articles on the finest houseware and kitchenware items.

This post was originally published on Living Clean - Recipes at Vegan Jamaican Jerk Kabobs.

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• 1 16 oz. package organic fettuccini noodles
• 1 pound fresh organic asparagus (try to obtain local, farm fresh!)
• 2 organic red peppers
• 2 organic avocados
• One half organic onion
• One quarter cup organic olive oil
• One half cup organic balsamic vinegar
• Fresh ground salt and pepper to taste

Bring one large pot of water and one smaller saucepan of water to a boil. Meanwhile, chop asparagus into one-inch chunks. Dice peppers and avocados.

To dice the avocado, carefully cut around the entire circumference with a knife. Twist the two halves in opposite directions until they come apart. Squeeze the half holding the pit until the pit pops out. (If you rinse the pit off, it makes a silly temporary cat toy.) Use a knife to cut long parallel lines into the avocado, then cut lines perpendicular to those.

Use a spoon to pop the cubes out of the skin. Slice onion very thinly, then cut each thin slab in half and separate layers to create slivers.

Whip oil and vinegar together in a smaller bowl; adjust ratio of vinegar to increase tanginess if you like. When smaller saucepan of water boils, add asparagus and cook for only two minutes–no longer!

The water may not return to a boil, which is just fine. You want the asparagus to be quite firm.

Drain asparagus, then place back in saucepan and cover to keep warm.

Cook fettuccini in large pot of water until it’s al dente; in other words, until it’s just done and still firm–not overcooked and mushy. Pasta is healthier if it’s not overcooked.

Drain pasta, then place in large bowl.

Add vinaigrette to noodles and mix until noodles are thoroughly coated.

Whip up more vinaigrette to add if you like.

Add asparagus, peppers, avocado and onion.

Fold mixture until vegetables are evenly distributed throughout the pasta.

If you want a little protein to accompany this dish, serve it with a light-colored organic or local semi-hard cheese on the side, such as raclette.

This dish also pairs nicely with white wine. It easily serves six. This dish is addictive, so there won’t be any leftovers – which is a good thing, because the avocados won’t keep anyway!

By: Yvonne SuttonArticle Directory: http://www.articledashboard.com Yvonne Sutton runs a free information site on the many home and houseware products online Visit the site to get another seven recipes as mouthwatering as this one and view articles on the finest houseware and kitchenware

This post was originally published on Living Clean - Recipes at Tasty Fettuccini With Asparagus, Red Pepper And Avocado.

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Veggie Shepherd’s Pie

Ingredients:

14-ounces Vegetable broth
¼-cup Water
1-cup Navy beans, dry
2-medium Onions, sliced
3-cloves Garlic, minced
1-cup Carrots, shredded
3-cups zucchini, chopped
14½-ounces Diced tomatoes with juice
8-ounces Tomato sauce
3-cups Water
1-cup Polenta mix, quick cooking
1-teaspoon Salt
1-teaspoon Italian seasoning
2-cups Velveeta® cheese, shredded

Instructions:

Soak Navy beans in water overnight. Drain water off beans the next day. In a large saucepan combine vegetable broth, ¼ cup of water, navy beans, onions, and garlic. Bring to boiling; reduce heat; simmer, covered for 20 minutes; add carrots; continue to boil; reduce heat. Continue to simmer until vegetables and beans are tender, about 20 minutes. Remove from heat. Stir in tomatoes and tomato sauce.

Preheat oven to 350°. Boil 3 cups of water in a 2-quart saucepan; stir in polenta mix, Italian seasoning and salt. Cook & stir over low heat until it thickens. Remove from heat and stir in 1 cup of cheese. Spoon bean mixture into 9×13-pan; pour polenta mixture over beans; sprinkle with remaining cheese. Bake uncovered, 20 minutes.

Serves 6

You can find this recipe plus many more at Cristie’s Cookin. Submit your favorite recipe for a chance to win a free “Gotcha Covered” apron. Check out her specialty spices, Bling It, Ring It and Zing It.

Cooking lessons for Cristie began at 8 years old with the best teacher in the world — her Mom! Later, she cooked for the restaurant the family owned, and her love of the “trade” has grown ever since. Cristie’s creative cooking has continued for over 40 years. Her creations can soon be on your kitchen table. Check out Cristie’s books at http://www.cristiescookin.com and http://www.tjstokes.com

Article Source: http://EzineArticles.com/?expert=Cristie_Will

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Contrary to popular belief, not all of us vegetarians are the stereotypical twenty-something blonde athletes who take yoga classes and go for early morning jogs. We don’t all have strict diets and count every calorie we come into contact with. We crave candy and sweets just as everybody else does. We are human after all!

When I first began my vegetarian journey I assumed that the few extra pounds I had gained during childbirth would drop off. Unfortunately this wasn’t the case!

Believe it or not I actually gained weight in the first few months! I had stopped watching what I was eating and assumed that my meals were less fattening without the meat. It wasn’t until I saw my heartbreaking ‘fat photo’ from my sisters wedding that I knew it was time to make a change.

I joined a gym which I rarely went to, hired a personal trainer who I didn’t call back and drained my wallet on fad diets. I was losing the battle of the bulge!

Now I was discussing my dilemma with one of the ladies at my vegetarian society club. The conversation began with me jokingly warning her ‘when you get to my age your body will catch up with you’ etc. I was shocked when she pulled out a photo from her wallet of her looking at LEAST 40lbs heavier!

The beast (excuse the metaphor) in the photo didn’t even slightly resemble the trim, fit looking woman standing in front of me! She told me her secrets and now (30lbs lighter I might add) I too carry my fat photo around as proof that I was not always in the best shape of my life!

Her method has proven so successful that she was approached by one of the leading vegetarian diet websites on the internet to sell her diet plan.

If you are SERIOUS about losing weight, you cannot bear to look at your flabby stomach any longer and it is too emotionally for you to continue putting off your diet then my advice to you is to follow this simple method!

If you are looking for the best vegetarian lasagna recipe available on the internet then you have come to the right place!

I made this vegetarian lasagna for my family and they loved it so much that it is now in the permanent family recipe book!

This vegetarian lasagna is not only delicious but highly nutritional. What other vegetarian lasagna recipe can claim to be enriched with potassium and folate?

Many people are under the impression that by not eating meat you would be lacking in protein and essential vitamins and minerals. They could not be further from the truth.

The high spinach content in this vegetarian lasagna recipe is believed to reduce the risk of cancer, help to avoid and relieve anemia and is said to protect against eye degeneration and heart disease!

Who ever said lasagna had to be unhealthy? This vegetarian lasagna is also high in protein and low in carbohydrates, courtesy of the cottage cheese content.

Vegetarian lasagna is widely believed to bland and unsubstantial in comparison to regular lasagna. This is not the case, choosing your favorite sauce or a sauce that the family (or whoever you are preparing the vegetarian lasagna for) usually have with pasta dishes will help to familiarize them to the idea and it is certain to be highly rated! We all know how scary it is to try new recipes out on the family, especially with fussy children.

If you are new or are introducing your family to the vegetarian lifestyle then starting off with dishes such as vegetarian lasagna or anything similar is wise. It is not advised to go straight to recipes and ingredients that your family members are not used to. This usually results in negative feedback and will only make it harder for you to be a successful vegetarian.

This delicious vegetarian lasagna recipe is highly nutritional, popular with the family (yes even the kids!) And easy to make! Best of all, it’s free!

VEGETARIAN LASAGNA

INGREDIENTS:

1 Package lasagna noodles
1 Jar favorite meatless pasta sauce
1 Small package light mozzarella cheese 1 Fresh medium eggplant
3 Tomatoes
Parsley Flakes
1 Package frozen spinach
Salt and pepper
1 Small package of cottage cheese

METHOD:

Thinly slice eggplant into rounds and lay on a paper towel, salt lightly.

Lay another paper towel on top and layer with eggplant slices and salt lightly. Continue this layering method until all eggplant is used.

Place a heavy pan on a cookie sheet on top of stack and leave to sit for half an hour to two hours. Defrost spinach and drain as much water out as possible. (Using a colander)

Cook lasagna noodles in oven at 180°C until soft and tender

Mix cottage cheese and defrosted spinach together in a large bowl and add salt and pepper

Using a casserole pan, spread a layer of sauce and then place a tender lasagna noodle on top

Place a layer of spinach/cottage cheese mix, sauce, eggplant slices and then a noodle. Repeat this process until pan is full then place in the oven.

Place sauce and thinly sliced tomatoes on the last layer and then sprinkle mozzarella cheese heavily on top.

Bake in the oven for 45-60 minutes at 350 degrees. (Eggplant should be soft and a brown color)

SERVES-4

This post was originally published on Living Clean - Recipes at Vegetarian Lasagna.

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If you love spinach pie, this one is perfect for a light lunch or dinner.

1 (10 oz.) bag fresh spinach
1 (24 oz.) carton ricotta cheesse
1/2 cup grated Parmesan cheese
3 eggs, beaten
1/4 cup red bell pepper, chopped

Directions

Preheat oven to 350 degrees.

Grease a 9-inch deep pie plate.

Rinse off spinach, dry and tear into bite sized pieces.

In a large bowl, combine the spinach, ricotta cheese, Parmesan cheese, eggs and bell pepper; mix thoroughly. Spread mixture into the pie dish (make it a little thinner in the middle).

Bake for 40 to 45 minutes, or until the center is set and the edges are nicely browned.

=> Spinach Pie Recipe: Savory 3-Cheese Spinach Pie Rolls

Spinach and phyllo were made for each other. The various flavors of cheese in this recipe meld together perfectly to create a delicious eating experience.

1 (10 oz.) package frozen chopped spinach, thawed
1 (12 oz.) container small curd cottage cheese
3/4 cup grated Parmesan cheese
2 cups Monterey Jack cheese, shredded
1 egg, lightly beaten
1/2 cup onion, chopped
2 sheets frozen phyllo pastry, thawed

Directions

Preheat oven to 400 degrees.

Lightly grease a medium sized baking sheet.

Squeeze thawed spinach dry.

In a large bowl, combine the spinach, cottage cheese, Parmesan cheese, Monterey Jack cheese, egg and onion; mix well. Spread half of the spinach mixture onto each phyllo pastry sheet.

Roll the pastry sheets up and pinch the ends to tightly seal. Arrange on the baking sheet. Make a few slits on top of each phyllo roll. Bake for 40 minutes, until golden brown.

=> Spinach Pie Recipe: Spinach Pie with Bacon

Bacon lovers will have another favorite dish after they taste this delicious spinach pie. This recipe features fresh spinach, crisp bacon, cheese and spices.

6 slices bacon
3 cups spinach, rinsed and chopped
3 eggs
2 teaspoons white sugar
1 teaspoon salt
1/2 teaspoon onion powder
1/8 teaspoon ground black pepper
1/2 cup minced onion
1 clove garlic, minced
1 cup Monterey Jack cheese, shredded
2 cups scalded milk
9-inch unbaked pastry crust

Directions

Preheat oven to 400 degrees.

In a skillet, cook bacon over medium heat until brown and slightly crisp; drain onto paper towels. Crumble bacon and sprinkle onto the bottom of the pie crust. Add spinach on top.

In a bowl, beat together the eggs, sugar, salt, onion powder, minced onion, garlic and pepper. Slowly add in the scalded milk. Pour mixture over spinach. Top with Monterey Jack cheese.

Bake for 20 to 30 minutes, or until knife inserted in center comes out clean.

=> Spinach Pie Recipe: Spinach Pie with Italian Sausage

For a little something special, try this spinach pie that features fresh Italian sausage and ricotta cheese.

1 pound bulk Italian sausage
6 eggs
2 (10 oz.) packages frozen chopped spinach, thawed
4 cups mozzarella cheese, shredded
3/4 cup ricotta cheese
1/2 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
2 (10-inch) pie pastry crusts
1 tablespoon water

Directions

Preheat oven to 375 degrees.

Squeeze the thawed spinach dry.

In a skillet, cook sausage over medium heat until brown; drain.

Separate one egg and set the yolk aside.

In a mixing bowl, combine the egg white and the remaining eggs. Add in the spinach, mozzarella cheese, ricotta cheese, salt, garlic powder, pepper and sausage; mix well.

Line a 10-inch pie plate with one pastry crust. Pour the spinach filling into pie crust. Place remaining pie crust on top and seal edges. Cut slits on top of crust to vent.

In a small bowl, combine the reserved egg yolk with the water. Brush over top crust.

Bake for 50 to 60 minutes, or until crust is a nice golden brown. Let pie stand for 10 minutes before serving.

Mmmm . . . where can you find that yummy recipe?
Milkshakes, Smoothies, Brownies, Chili, Casseroles and more!
http://www.best-free-cooking-recipes.com

Article Source: http://EzineArticles.com/?expert=Brandy_Summers

This post was originally published on Living Clean - Recipes at Spinach Pie Recipe- Light Spinach Pie.

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Samosa recipes are rather like spring roll recipes, they are passed down through families and no two are alike, so there’s a wealth of choice of fillings.

Indians love to eat samosas, usually as a snack, often in the street, but they make a lovely starter to either an Indian or a Western meal.

You can fill a samosa with anything – ground meat, vegetables, even fish. You can really use any vegetables you like as long as they don’t let out a lot of water, such as tomatoes, but the following is a fairly traditional samosa recipe using peas and potatoes.

When choosing your samosa recipe, having decided on meat or veg, there’s the pastry to consider. Do you want to make your own pastry, buy shortcrust and roll it very thin or use frozen filo pastry (which is my favourite for both ease and a nice crunch when baked in the oven). The other advantage of the filo pastry option is that it is low fat, whereas the others involve frying.

The Pastry

Put 225g (½ lb) plain flour in the bowl of a food processor with ½ tsp salt and 4 tbsp vegetable oil. Process on a high setting until the mixture has the appearance of breadcrumbs. While processing at a medium speed, add 4 tbsp water, very gradually as you may not need all of it, through the chimney of the processor. The dough should be drawn together in a ball but not sticky. Exchange the cutting blade for the dough hook and process on medium for 2 – 3 minutes.

Of course you can do all the above by hand, if you wish, in which case you’ll need to knead the dough for about 10 minutes.

The dough should end up as a smooth ball, which you should then brush with a little vegetable oil, wrap in cling film and leave for about half an hour, meanwhile make the filling of your choice.

Knead the dough again and divide it into 8, making balls with your hands. Roll the first ball until it is about 7 inch in diameter then cut it in half. Take one half and make it into a cone, overlapping the “seam” by about a ¼ inch and sticking it down with water. Fill the cone with your chosen mixture and close the top seam, again by using a little water. Make the remaining 7 samosas in the same way.

Heat enough oil to deep fry the samosas and fry as many as will fit the pan at one time, turning frequently until crisp and golden. Drain on kitchen paper.

The Filling

Boil 725g (1lb 10oz) potatoes in their skins and allow to cool, then peel and cut into small cubes.

Heat 4 tbsp vegetable oil in a large frying pan and add a finely chopped medium onion, frying until it starts turning brown. Add 175g (6 oz) peas (defrosted, if frozen), 1 tbsp freshly grated ginger, 1 finely chopped hot green chilli, 3 tbsp finely chopped fresh coriander and 3 tbsp water. Cover and simmer until the peas are cooked, stirring occasionally. Add extra water, if the mixture gets too dry.

Add the potatoes, salt to taste, 1 tsp coriander powder, 1 tsp garam masala, 1 tsp ground roasted cumin seeds (dry roast in a non-stick frying pan and grind in a pestle and mortar or coffee grinder), ¼ tsp cayenne pepper and lemon juice to taste (about 2tbsp). Mix and cook for a few minutes, stirring. Check and adjust seasoning and allow to cool.

Look out for my next article on my website which will have a meat filling samosa recipe as well as diagrams to show you how to fold filo pastry, if you choose to use it, then there will be my favourite spring roll recipe too.

Liz Canham
As well as a love of Asian Food and Cookery, Liz seeks to help newcomers to the world of internet marketing with tools, tips and training from her Liz-e-Biz.com website.

Article Source: http://EzineArticles.com/?expert=Liz_Canham

This post was originally published on Living Clean - Recipes at Samosa Recipe – Vegetable Filling.

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