Posted on 12/31/2015 9:11:25 AM PST by Jamestown1630
Every Holiday season, I find something that would be great for a party, or for a gift - but I find it too late, and have to save the idea for next year. The day before Christmas I found this beautiful 'Sunflower Spinach Pie':
There are many recipes for this on the web; I thought it could probably be done with prepared puff pastry, and people have done it that way, as well as with prepared bread roll dough. Here's a picture of the process, and then a link to a recipe:
http://www.stylishboard.com/wp-content/uploads/2014/02/one.jpg
http://www.italianchips.com/spinach-pie/
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While shopping at Aldi's I found bags of milk chocolates wrapped in patterned foil, and with golden strings so that the little baubles can be hung on the tree. This picture doesn't do them justice but they're beautiful and the chocolate is excellent, especially considering the price. Look for them next year:
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My folks brought from Virginia the tradition of eating black-eyed peas on New Year's Day, and while I'm not sure why black-eyed peas are considered lucky, we've always continued the tradition. Here is a link to my favorite recipe for these little guys, from Sara Moulton (and if anyone wants to tell us that black-eyed peas 'taste like dirt', well: You don't have to eat them! and that's just more for the rest of us ;-):
http://saramoulton.com/2013/12/black-eyed-pea-cakes-with-salsa-mayonnaise/
I wish everyone a peaceful, prosperous - and Triumphant! - New Year.
-JT
My brother is like that; but once in a while he has something out that catches his fancy. Last time, it was ‘Chicken Tarragon’. Does anyone know the origin/classic recipe for that?
-JT
Yes, it reminded me immediately of spanakopita, and I’m sure you could make it easily with that filling, and puff pastry.
-JT
I did a 6 pound prime rib for Chrismas dinner for six people.
I made a spice rub and added Kosher salt.
In a glass baking dish without a cover, 500 degrees for each pound.
(total 30 minutes)
Then leave the oven door closed for two hours.
Perfect !
Crab Quiche sounds great! I’m doing a low-carb Crab Imperial for this evening.
-JT
Went shopping at the Amish market in Princeton to buy ham for tomorrow. Ended up with amazing pork chops which I think we’ll have with rice and peas. I’m trying my hand at Patti LaBelle’s sweet potato pie. Tonight, after also buying pasta for this evening, we ended up so exhausted, we’re sending out for Chinese!
Happy New Year’s Eve everybody!
Ninfa’s Green Sauce
Ingredients:
3 medium-sized green tomatoes, coarsely chopped (you can substitute yellow if you can’t find green ones, but never use red)
4 tomatillos, cleaned and chopped
1 to 2 jalapenos, stemmed and coarsely chopped
3 small garlic cloves
3 medium-sized ripe avocados, peeled, pitted and sliced
4 sprigs cilantro
1 tsp. of salt
1 1/2 cups of sour cream
Method:
Combine chopped tomatoes, tomatillos, jalapenos and garlic in a saucepan. Bring to a boil (tomatoes provide the liquid), reduce heat and simmer 10 to 15 minutes.
Remove from heat and let cool slightly.
Place tomato mixture with the avocados, cilantro and salt in food processor or blender and blend until smooth.
Pour into a bowl and stir in sour cream.
Makes 4 to 5 cups
Yum!
Wow. That sounds heavenly!
Is it a casserole?
LOL! Happy New Year!
Yes; here is the recipe I use for a low-carb version:
https://recipes.sparkpeople.com/recipe-detail.asp?recipe=2608103
Happy New Year to you as well! And to all on this cooking thread!
I don’t think the recipe is exactly the same - been years since I made the Greek dish, but it uses different cheeses, and some recipes for this spinach pie include bacon.
But I think you could use spanakopita filling with puff pastry, and do it in this fashion.
-JT
Let us know how the pie goes - I’ve seen all the raving about it.
We’re at home tonight; I actually don’t recall a New Year’s Eve when I went out. It has just always seemed like a night for peace and contemplation to me. (Or I’m just always exhausted after Christmas ;-)
Happy New Year, Miss M!
-JT
Thanks for posting this! I’d read about Ninfa, but never saved this recipe. It looks like something my husband would like a lot.
-JT
References to it pop up in food discussions now & then.
It's been on my to-try list for a while.
I looked up two great recipes. Didn’t hear shit. That’s that.
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