"Broccoli Tots"

BROCCOLI TOTS VIDEO

INGREDIENTS

12 ounces broccoli, cut into small florets
1/4 cup scallions, thinly sliced
2 large garlic cloves, finely diced 
2/3 cup shredded cheddar cheese
1 egg, beaten
2/3 cup breadcrumbs
Salt & pepper
Optional: 2 tsp Sriracha (optional but recommended!)

PREPARATION

Preheat oven to 400 degrees.

Fill a medium saucepan with water and bring to a boil. Aggressively season it with salt. Blanch the broccoli in boiling water for about two minutes. Drain and finely chop the cooked broccoli. In a mixing bowl, add broccoli, scallions, garlic, cheddar, egg, and breadcrumbs. Optional: add hot sauce of choice. Mix well and chill in the refrigerator for 15-20 minutes.

Spray a nonstick baking sheet with nonstick spray. Shape the mixture into tot shapes and spread them evenly on the sheet.

Bake for 8-9 minutes. Flip and then bake for an additional 8-9 minutes on the other side until golden brown.

Thanks to Buzzfeed.com

SCALLION PANCAKES

For the scallion pancake:
- pizza dough
- scallions
- sesame oil
- salt
- white pepper

For the dipping sauce: 
- 1/3 cup soy sauce
- 2 Tbsp. rice vinegar
- 1 tsp sriracha
- 1 Tbsp. garlic
- 1 Tbsp. ginger
- 1 Tbsp. sugar
- chopped scallions

Brush pizza dough with sesame oil. Liberally spread scallions. Salt and white pepper the pizza dough. Cut pizza dough into 6”x10” pieces. Roll and coil. Rest covered for an hour.

After an hour, flatten each coil of dough, roll out as flat as possible. Fry on medium heat until both sides are golden brown (5 minutes). Quarter and serve with dipping sauce.

GUACAMOLE DEVILED EGGS

INGREDIENTS:

– 6 eggs
– 1 avocado
– 1 tablespoon cilantro, chopped (more for garnish)
– 1 teaspoon serrano chili, minced
– 1 teaspoon mustard seeds, finely ground
– 1 tablespoon fresh lemon juice
– 1/4 teaspoon sea salt
– 1/4 olive oil
– New Mexico chili powder (for garnish)

DIRECTIONS:

1. Hard-boil and peel the eggs.
2. Halve the eggs and remove the yolks, placing them in a mixing bowl.
3. Add the cilantro, serrano chili, mustard seeds, lemon juice, salt and olive oil to the yolks, and mix well.
4. Halve the avocado and remove the pit. Mash in a separate mixing bowl.
5. Fold the yolk mixture and mashed avocado together. Be careful not to overmix.
6. Use a spoon or a pastry bag to fill the halved eggs with the avocado-yolk mixture.
7. Top with chili powder and cilantro, and enjoy!

Thanks to - http://tiphero.com/guacamole-deviled-eggs/

BAKED AVOCADO ROLLS

INGREDIENTS:
3 medium avocados, diced
½ Cup red onion, diced
½ Cup sun-dried tomatoes, diced
3 Tbs cilantro, chopped
½ tsp kosher salt
½ lime, juiced
8-10 egg roll wrappers

DIRECTIONS:
Preheat oven to 350 degrees.

In a mixing bowl combine the avocado, onion, sun-dried tomatoes, cilantro, kosher salt, and lime juice. Toss gently to combine.

Position egg roll wrapper so that the corner is pointing toward you. Add roughly 2 TBSP. of avocado filling to the center of the wrapper. Fold the bottom corner up, ¼ of the way, over the filling.

Fold both sides in toward the center. Brush the top corner edges with water then roll the egg roll closed.

Placed finished egg rolls on a sheet pan, spray both sides with cooking spray and bake for 30-40 minutes. Flipping halfway once the bottoms have browned.

Serve with Sweet Cilantro Sauce -

For Dipping Sauce: 
1 Tbsp White Vinegar
2 tsp Balsamic Vinegar
1/2 tsp Tamarind Pulp 
1/3 cup Honey 
pinch of Turmeric 
1/2 cup Cashews, chopped 
2/3 cup fresh Cilantro 
2 cloves of Garlic 
2 Scallions 
2 Tbsp Sugar 
1 tsp black pepper 
1 tsp ground cumin 
1/4 cup olive oil 

FROM: - http://tiphero.com/baked-avocado-rolls/

JANE'S SPINACH SQUARES

INGREDIENTS:

2 eggs beaten

10 oz. chopped spinach (thawed)

16 oz. Jack cheese (shredded

1/4 cup butter 

1 cup flour

1 cup milk

1 tsp. salt

1 tsp. baking powder


DIRECTIONS:

MIX all the ingredients together and spread in a 9x13" pan.

BAKE at 350 degrees for 45 minutes

CUT into squares

Can be served warm or cold.

****

NOTE of INTEREST -

Jane Kenny met up with Colorado Cowboy Cousin, Jim Lane. Jim 

decided to hang up his spurs and head East this Fall (2015) to join Jane in 

Stonington, CT. 

Welcome to the Family, Jane!

Jane would also like it to be known that this is the only item that she makes 

and brings to pot-lucks, meal-shares, etc. So, when you get together with her, 

don't even think about bringing a batch of "Spinach Squares," as the chances 

are good that that is what she will be bringing!

********

Did you know that spinach is high in iron as well as an excellent source of vitamin K, vitamin A, vitamin C and folic acid, and a good source of manganese, magnesium, iron and vitamin B2. Vitamin K is important for maintaining bone health and it is difficult to find vegetables richer in vitamin K than spinach.

So, on the plus-side, if we all bring Spinach Squares, and that's all we have...we'll be good to go with all of these Spinach vitamins and minerals!

:)

3 PARTY DIPS using PULSES (beans, chickpeas, lentils. etc.)

PULSES: the edible seeds of various crops

 (as peas, beans, or lentils) of the legume family

2016 is the YEAR of the PULSE!!

Pulses are a great tasting addition to any diet. They are rich in fiber and protein, and have high levels of minerals such as iron, zinc, and phosphorous as well as folate and other B-vitamins. In addition to their nutritional profile and links to improved health, pulses are unique foods in their ability to reduce the environmental footprint of our grocery carts. Put it all together and these sensational seeds are a powerful food ingredient that can be used to deliver the results of healthy people and a healthy planet.

ROASTED GARLIC

INGREDIENTS:
Garlic - 4-6 whole bulbs (whatever amount fits in your pan)
Olive Oil

DIRECTIONS:

SLICE off the pointy end of your bulb of garlic so that you've cut off just the tips of each clove and the inside is exposed.

REMOVE any loose, excess peel but keep the bulb intact.

PLACE garlic bulbs, cut side up, in your garlic roaster/pan.

DRIZZLE the bulbs with approximately one tablespoon of olive oil. BRUSH it on with a pastry or sauce brush to ensure even coverage.

PLACE the top on your garlic roaster (or foil), and set it on the rack in the center of a cold oven. Don't place a cold roaster in a hot oven or you'll risk it cracking or shattering from the sudden temperature change. Allow the oven to heat up with the roaster inside of it.

Set the oven to 400 degrees.
Leave the garlic in for about an hour.
The house will start to fill with a lovely garlic aroma!
Garlic is done with it is brown, translucent, and spreadable.

SQUEEZE it out of its paper cover and
SPREAD softened, roasted garlic on some nice fresh French Bread.....
and
ENJOY!