Holiday dishes

Savory Crepes Filled with French Feta Cheese and Bacon

I guess as we getting closer to the end of the year, there is more and more stuff to be done in just a single day. Yesterday I was crazy busy. In my kids school it was traditional Holiday boutique and I was asked to make something healthy for the school bake sale. Than I realized that I don’t have time to run to the store, still lunch has to be made. First thing when my kids come back from school is: “Mommy what delicious dish did you make today?” I looked at the fridge and spotted big fantastic cube of French Feta cheese and leftover grilled bacon from last night. Hmmmm. Off course, I’ll make crepes.

Makes 12-14 small crepes

For crepes you will need:

2 cups whole wheat flour
2 eggs
1/4 teaspoon salt
1/4 teaspoon sugar
1 cup warm water

In the mixing bowl, using whisk beat the eggs. Add salt, sugar and flour. I love to use wheat flour for my baking and cooking. It’s much lighter and healthier. Combine nicely, so there is not any little flour dots. Add warm water. Sometimes you need more, sometimes less but mix needs to be more watery that thick.

On the low heat using small crepe or pancake skillet, make the crapes. Grill each side for 20-30 seconds. Don’t over bake. Set aside.

For the stuffing you will need:

2 cups chopped baked bacon, cooled
1/2 pound French feta cheese
sea salt
fresh black peppercorns
2 eggs
1 cup lite sour cream
1 cup shredded white cheddar cheese, grated

In the prep bowl add chopped bacon and French Feta cheese. Add salt and freshly ground peppercorns.

In the separate bowl beat the eggs, again just a bit seasoned. Add sour cream and combine well.

Preheat oven to 350F. Take the oven safe casserole dish and butter bottom and sides well.
Stuff and roll crepes one by one.

With every row done, sprinkle them with grated white cheddar cheese and egg mixture.

When all material has been used I love to sprinkle top with lemon zest.

It adds nice finish and flavor to the crust.
Bake crepes for 30 minutes.
Serve warm.

I would love to add to this post my healthy treats for the Holiday school boutique & bake sale.
I made individually wrapped Gluten-free Dark Chocolate chunk almond muffins.

This was very nice event.

Kids and adults really love them.

I was very pleased and happy.

Feta Cheese

Happy Thanksgiving! Turkey Rolada Stuffed with Hard Boiled Eggs & Cranberry Chutney

This year we are invited to attend beautiful Thanksgiving dinner with our family and friends, so I decided to make nice side dishes which will compliment big bird and all other wonderful creations.
Rolada is something that my mom used to make when I was a kid but she was using ground beef. I made it with ground turkey, because of the Holiday and it’s much more healthier option.

Turkey Rolada Stuffed with Hard Boiled Eggs & Cranberry Chutney

Ingredients:

-1/2 small red onion, grate
-1 large egg for mixture, 4 eggs(precooked- hard boiled)
-1/4 cup dried whole wheat bread crumbs
-1/4 cup chopped fresh Italian parsley leaves
-1/4 cup grated Parmigiano-Reggiano cheese
-1 teaspoon sea salt
-1/4 teaspoon ground black pepper
-1 pound ground dark turkey meat
-1 pound fingerling potatoes

Add the onion, egg, bread crumbs, parsley, cheese, salt and pepper to a large bowl and blend. Mix in the turkey.

Shape the flat rectangle and line up 4 hard boiled eggs .

Slowly cover the eggs with rest of the meat and form rolada.

Place on a large baking sheet already prepared and covered with aluminum foil.
Preheat oven to 400 F.
Arrange fingerling potatoes around rolada and drizzle with olive oil.

Bake for 60 minutes or until rolada temp reaches 180F.
I love to cover whole meal-pan with aluminum foil for 4o minutes and then bake uncovered for additional 20 min so meat can get nice brown crust and potatoes are perfect.
Turkey rolada is packed with protein, approximately 19 g per slice, low in fat.

Cranberry Chutney

This is pure and wonderful recipe. Fruits and nuts combined, true delicacy.

Ingredients:

-1 orange, peeled, tough membrane removed, chopped
-1/4 cup orange juice, orange squeezed
-1 package fresh cranberries
– 1/4 cups brown sugar
– 1 large Honey Crisp apple, peeled, cored, chopped
– 1 Comice pear , peeled, cored, chopped
– 1/4 cup golden raisins
– 1/4 cup chopped walnuts
– 1/2 tea spoon allspice

I am very thankful that we have big orange tree in our backyard so we can have organic oranges available all year long. I love using oranges or peel in cooking, they really enhance the flavor of prepared dish.

Combine all ingredients in a large saucepan, bring to a boil.

Reduce heat, simmer, stirring occasionally, for 6 to 8 minutes, or until cranberries are bursting. Chill until serving time.
You can also freeze part of the Chutney and use it later on on Turkey sandwiches or other meats. It is delicious.

Sometimes life gets to busy…..we should be thankful for all the small things and the bigger ones.

Happy Thanksgiving Everybody!


Turkey


Cranberry

Leek Winter Salad

I would love to share with everybody this great, festive salad recipe perfect for cold winter days and Holidays.
It is a great side dish and works wonderful with a variety of prepared dishes and meats.

Leek Winter Salad

Serves 6

1 pound of fresh leeks
1 pound of fingerling potatoes, different colors
8 larger kosher dill pickles
1/4 cup mayo, with lemon, without sugar
1 cup non-fat sour cream
sea salt
fresh ground pepper corns

Cut the leek stems off.

Leeks usually have a lot of hidden dirt so wash white parts throughly.

Boil the fingerling potatoes for 20 minutes.

Cut the white leek parts, dill pickles and potatoes on small pieces.

Add mayo and sour cream.

Add pepper and salt to taste.
Mix slowly till all ingredients are nicely combined.

Serve like a side dish with the rest of your meal.
Leek Winter Salad makes wonderful sandwich too. I love to spread salad on the top of the whole grain raisin bread.

It is delicious.


Leek



Potato

Mini Blueberry Napoleons, Celebrating 100th Post!


How Exciting! My Wondering Spoon has reached 100th post, so I decided to make something sweet to celebrate. This recipe is very easy to make. It is excellent for Holidays or for any other entertaining occasion. Looks lovely and taste fantastic.

Mini Blueberry Napoleons

Serves 8

1 pound Puff Pastry sheets
6 egg yolks
1/3 cup brown sugar
3 tbsp whole wheat flour
1 1/2 cups non-fat milk
1 tsp vanilla extract
1 pound fresh blueberries
confectioner’s sugar , for dusting

On the lightly floured surface, roll out the pastry to a 1/8 inch thickness. Using the pastry cutter, cut out 12 squares.

Preheat oven to 400F. Bake the pastry squares for about 20 minutes until golden, then transfer to wire rack to cool.

Whisk the egg yolks and sugar for 2 minutes until light and creamy, then whisk in the flour until just blended. Bring the milk to a boil over medium heat and pour it over the egg mixture, whisking to blend.

Return to the saucepan, bring to the boil and boil for 2 minutes, while whisking constantly. Remove the pan from the heat and whisk in the vanilla extract. Set aside to cool. Wash the blueberries.

To assemble, carefully split the pastry squares in half. Spread one square at the time with a little pastry cream. Arrange a layer of blueberries over the cream and top with pastry square puffy side up. Dust with confectioner’s sugar and serve. If you are a chocolate lover you can drizzle dessert with some melted dark chocolate.

Enjoy…..

Blueberry

Chestnut Puree, Homemade with Whipped Cream

I was so happy yesterday when I found and bought whole chestnuts in my local Trader Joe’s market.

Right now they carry two selections: fresh ones and already cooked ones.

I got both, but I wanted to try and make puree completely from scratch, boiling the fresh chestnuts and making wonderful puree.
This dessert reminds me of my childhood and growing up in Beograd, winter time, holidays, family and friends.

Chestnut Puree with Whipped Cream

Serves 4

1 pound of whole chestnuts
1/4 cup powder sugar
1/4 cup non-fat half&half
8 oz grade A pasteurized heavy cream

In a large saucepan, combine chestnuts and water, bringing them to a boil.

Reduce heat to medium-low and simmer for 50-60 minutes, until the majority of the liquid has evaporated. If you using high pressure cooker, chestnuts will be done in 30 minutes.
Remove from heat.
Strain chestnuts and cool them with cold water, getting only few at a time for peeling.

Paring knife is the best choice for peeling the chestnuts.

Transfer to a food processor and blend until smooth.

Add in powder sugar and non-fat half&half until desired consistency is obtained.

Using the electric mixer beat the heavy cream till smooth but firm.

Allow to cool before refrigerating.

Serve and enjoy!
Chestnuts are similar in nutrition to brown rice. They are an excellent source of trace minerals, and unlike other nuts, chestnuts are low in fat.
This is truly wonderful dessert for upcoming holiday season. Simply delicious.


European Chestnut

Light Puffs with Goat Cheese and Cilantro

I love baking, finding and trying new recipes and sometimes changing few ingredients just for the little bit different aroma. Holidays are coming and we need nice, light sides especially if we’re talking about dough department. This French recipe is excellent, light and fluffy with beautiful aroma and it’s great addition to meat dishes, salads, soups or just about everything.

Light Puffs with Goat Cheese and Cilantro

Serves 6

3/4 cup pastry flour

1/4 tsp sea salt

pinch of allspice

3/4 cup water, warm

4 tbsp sweet cream butter

3 eggs

3 ounces Goat cheese

Cilantro

Preheat the oven to 400F. Lightly grease the baking sheet. Sift together the flour, salt, allspice.

In the medium saucepan, bring the water and butter to a boil.

Remove from the heat and add the dry ingredients all at once. Beat with the wooden spoon for about 1 minute until the mixture is well blended and starts to pull away from the sides of the pan.

Place the pan over lowe heat and cook for 2 minutes, beating constantly, then remove the pan from the heat.

Beat the eggs together in a small bowl and then very gradually, beat into the mixture, beating thoroughly after each addition until dough is smooth and shiny.

It should pull away and fall slowly when dropped from a spoon-you may not need all the beaten eggs.

Add the goat cheese chunk and chopped cilantro and mix slowly.

Using two large tablespoons arrange mounds of dough onto the baking sheet.

Bake for 25 minutes until well browned.

Cool slightly but serve warm.

Enjoy!

Soft Goat Cheese on FoodistaSoft Goat Cheese