Posted on 02/03/2020 5:31:28 PM PST by Jamestown1630
Venison steaks. butterfly them. dip in egg, roll in bread crumbs and fry in butter.
I love spanakopita also, but have a cheater recipe :-)
I use butter, phyllo leaves, and frozen Stouffer’s spinach souffle’. You will need a pastry brush for buttering the phyllo, and you’ll also need a slightly damp paper towel to cover the phyllo as you work to keep it from drying out.
Thaw everything out really well and melt the butter. Spread out some parchment paper, and butter that. Take one sheet of the phyllo and lay it down, brush with butter.(Meanwhile you are keeping the waiting phyllo covered with the damp paper towel. ) Take a second sheet and lay it down over the first one, then brush that with the butter.
Cut lengthwise into 6 strips, and place a scant teaspoon of the thawed souffle on one corner at the bottom of the strips, and roll them up like flags, in a triangular shape. Brush the finished triangles with more butter. Repeat the process until all of the souffle is used up.
At this point you can bake them, or freeze them on a parchment paper covered baking sheet, and when completely frozen slide them into a freezer bag and use as you need them.
I usually need two boxes of phyllo for each package of souffle.
I made hundreds of these for my daughter’s wedding, and made some last month for my mom’s 90’s birthday.
We can’t FIND Stouffer’s Spinach Souffle around here anymore.
It’s one of my favorite frozen/prepared foods; but lately the Safeway here doesn’t seem to stock it. Sometimes we can find it at Giant; but it used to be much more available, and was always sold-out at Thanksgiving, Christmas, and Superbowl, because you can make a lot of really good recipes out of it - it used to have recipes printed on the inside of the box.
This is probably a no-brainer for most of you, but at the last minute, I decided I wanted pot roast with mashed potatoes and brown gravy, for supper. (I do not have an instant pot).Had about a 3 lb piece of meat, 4 or 5 inches thick, (I think it was a rump roast I bought whole and cut into roasts) in my deep freezer. It was 5 o’clock in the afternoon (we eat late) and I had no idea how long it would take to get it thawed, cooked through and tender. Anyway, I stuck it, fully frozen, in a heavy Dutch oven, turned the heat on high,(stovetop), added a little oil and seasoning, covered it, and when it got good and hot, turned the heat down as low as it would go, and left it there. 20 minutes later, turned it over and let it cook. At 6:30, I checked the center temperature; 59°F! Rechecked at 7:20; temp was 180°! (Remember, this was an old fashioned pot roast, meant to be well done and served with lots of gravy).I was shocked. This particular roast consisted of a lot of long fibers running lengthwise, so I sliced a bit off the end, and it was tender! I turned it off and put it on a plate and covered it, while I finished cooking the potatoes and made the gravy. There was quite a bit of liquid in the pan, and I added the potato cooking water and about 2 cups of cold fresh water to that, to make the gravy. Used a couple tablespoons of beef “Beter Than Broth” for flavor. It was all delicious. I’m still shocked that hunk of frozen beef was done in under 2 ¹/² hours, stovetop!
Spanakopita is my comfort food, and I love to make it to treat ourselves. I recently made a Greek orange pie for a Serbian friend’s Slava (a special family celebration).
https://cuisinovia.com/2017/02/07/portokalopita-greek-orange-pie/
It was delicious!
It’s hard to find here also. The only place I can find it is Publix.
That looks AMAZING!!
I like the idea of making triangles out of them but never even thought of how to do it.
It’s great because then you can bake just one at a time.
I’ll look into the Stouffer’s Spinach Souffle and see what it has in it. Mr mm is on a sodium restricted diet so I don’t add any salt to the recipe I make. It would depend how much sodium is in the Stouffer’s.
My son did some meats in a pot roast kind of dish in the Dutch over on the grill.
He seasoned the meat and seared it in the Dutch over and then let it cook until it was done.
Then he took the cubed veggies and kind of stir fried them in there.
He took those out, added some broth to make the *gravy* and then put everything back in together to cook a little longer.
When he took it off the grill, we took the broth out of the pot and made gravy to go with it.
It was delicious.
I looked on the box I have in the freezer and it says for every 1/2 cup there are 390 mg. sodium. That seems like a lot. :-0
We don’t have to watch sodium here, but are supposed to avoid grains and sugar because of hubby’s arthritis, etc.
Here’s something to use for gravy for people who are gluten intolerant.
It’s called Arrowroot powder.
It’s a thickening agent that works exactly like flour or corn starch but is gluten free and it makes the BEST gravy.
The only thing unusual about it is that when you refrigerate the gravy, it separates a little, which does not affect the quality in the least and it mixes back in perfectly when reheated.
My son told a friend about it after the friend was bemoaning not being able to eat Montreal French Fries any more. He was so excited about being able to do that again.
5 Things You Need to Know About Arrowroot Powder
https://downshiftology.com/5-things-you-need-to-know-about-arrowroot-powder/
I was sorry to hear of your loss. The winter seems to make it even harder.
I have a nice dish I have been trying lately that might distract you: Gambas al Ajillo.
I love it because it is simple and very tasty.
I take a few cloves of garlic and slice them really thin with a razor...really really thin. I really like a lot of garlic in it.
And I take the smallest non-cocktail shrimp I can find, and shell them leaving only the tail on. And I get those medium to small shrimp (not the big ones, because they don’t fit right in the individual serving earthenware pots that are five or six inches across and maybe two inches deep)
Into each little pot, I throw a bunch of shaved garlic, four or five shrimp, two of those small thin dark, dried, chili peppers. I add a pinch of kosher salt to each one and some black pepper. And I add one Bay Leaf to each one.
I heat up olive oil as high as I dare in a cast iron skillet, and then I pour it into each container to cover all the ingredients in each one, going as close as is wise towards the top edge.
It’s a beautiful thing. With the garlic sliced thin enough (and the oil hot enough) the entire dish just self regulates and self cooks to the point the garlic doesn’t burn but can nicely carmelize on the edges. And the shaved garlic turns a very soft consistency, almost chewy or gooey in some places)
You can tell I like this dish, right?
Then...after you let them sit for a few minutes, you can fish out the bay leaf, and get the absolutely best crusty Spanish bread you can (French is pretty good too!) and serve it to people with that cut up bread.
Lots of that bread.
When you eat it, you of course, eat the shrimp. But dipping the bread into that oil and sopping it up is even better.
And when you get to that layer of almost jam-like garlic settled at the bottom the crockery, you scoop it, apply it to the bread, which you then spread with a knife...well...there are few things better than that to me!
Once you have the mechanics down, shaving the garlic and heating the oil takes the most time.
Best.
Shrimp.
Ever.
That sounds like a lot.
I don’t know how much is in mine but the only salt would come from the feta and the ricotta.
Sounds yummy! Usually, I make potatoes, carrots, celery, and onions when I make roasted meat, but I’ve done that so often lately, I decided to go the mashed potatoes route. How long did it take his to cook?
I don’t recall cause he had the get the grill ready time.
I’m guessing less than an hour for actual cooking time, by the time he seared the meat and let it cook some, and then did the veggies.
I made the gravy.
BTW, we used shallots instead of regular onions and they worked out well.
Thanks!
Cut top off, trim each leaf, cut in half boil thirty minutes, remove choke, melt butter, voila dinner!
I’ve been absolutely crushed over the news of Miss Phyllis’s death on January 25. I never missed one of her videos and anxiously awaited each one. And now today we get the bad news from Rush. When he started to make the announcement, I knew I was going to be crushed again. January was a cruel month this year.
Of course, maybe you like weird?
Anyway, cornstarch is also gluten free.
I’ll keep that in mind.
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