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"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef

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Easy Spanakopita with Creamy Marinara

Published by: Sarah

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  • Mar
  • 2

For the Spanakopita: 1 (10 oz.) pkg. Frozen Chopped Spinach, thawed & squeezed dry with a clean towel c. Scallions, chopped 1 (8 oz.) container Light Garden Vegetable Cream Cheese, softened 1 c. Feta Cheese, crumbled Fresh Ground Black Pepper Filo Dough Melted Butter Preheat oven to 375 degrees. Combine first 5 ingredients. Mix well. […]

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Spanakopita AppFor the Spanakopita:

1 (10 oz.) pkg. Frozen Chopped Spinach, thawed & squeezed dry with a clean towel
c. Scallions, chopped
1 (8 oz.) container Light Garden Vegetable Cream Cheese, softened
1 c. Feta Cheese, crumbled
Fresh Ground Black Pepper
Filo Dough
Melted Butter

Preheat oven to 375 degrees.
Combine first 5 ingredients.
Mix well.
Open filo and place on a lightly damp clean towel.
Have another ligtly damp clean towel read.
On a clean work surface, lay 1 sheet filo.
COVER the filo waiting to be used with the other damp towel!
Brush with butter.
Cut the filo sheet lengthwise into four 2″ strips.
Place a spoon full of the spinach mixture on the short side of the each filo strips.
Beginning at the spinach end, fold filo into a triangle; then fold straight up; then fold into a triangle continuing up the strip to the end.**
Seal with a bush of melted butter.
Place onto a baking sheet covered with parchment paper.
Repeat process until all the spinach mixture is used.
Brush the triangles again with butter.
Bake 25 minutes.
Serve hot with Creamy Marinara.

For the Marinara:
1 c. Homemade Marinara (if using jarred  Prego Traditional recommended)
1/4 c. Heavy Cream or Half and Half
2 tsp. Fresh Thyme Leaves, chopped

Combine all in a sauce pan and heat through.

**NOTE: Folding the triangles can be tricky. Here is a link to my “how to” video taken by a student during a cooking class. I was using half sheets of filo not full. https://www.youtube.com/watch?v=DyVSDSlazbE

 

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Cheesecake Stuffed Strawberries

Published by: Sarah

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  • May
  • 29

1# LARGE Strawberries 3-4 T Confectioners’ Sugar 8 oz. Cream Cheese, softened 1 tsp. Vanilla Graham Cracker Crumbs Cut off tops of berries & hull. Beat together sugar, cream cheese & vanilla. Place cream cheese mixture in a piping bag (or Ziploc). Fill the berries. Dip tops of berries in graham crumbs. Refrigerate until ready […]

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1# LARGE Strawberries
3-4 T Confectioners’ Sugar
8 oz. Cream Cheese, softened
1 tsp. Vanilla
Graham Cracker Crumbs

Cut off tops of berries & hull.
Beat together sugar, cream cheese & vanilla.
Place cream cheese mixture in a piping bag (or Ziploc).
Fill the berries.
Dip tops of berries in graham crumbs.
Refrigerate until ready to serve.

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Herb Cream Cheese Sandwich

Published by: Sarah

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comments:
  • Oct
  • 13

When I lived in Fairfield, CT. , I worked @ a tiny little restaurant called The Breakaway. On the menu was a vegetarian meal called the “Healthy” which consisted of this sandwich & a salad. When I make this, my husband teases me saying, “I see you’re eating your grass sandwich again.” 8 oz. Low Fat Cream Cheese, […]

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When I lived in Fairfield, CT. , I worked @ a tiny little restaurant called The Breakaway. On the menu was a vegetarian meal called the “Healthy” which consisted of this sandwich & a salad. When I make this, my husband teases me saying, “I see you’re eating your grass sandwich again.”

8 oz. Low Fat Cream Cheese, softened
1 lg. bunch Curly Parsley, tops only – no stems
Pinch Salt
2 sl. Whole Wheat Bread
4-5 Grape Tomatoes, halved
1/4 Avocado, sliced
Alfalfa Sprouts
Ranch Dressing (I prefer Hidden Valley Light)

In a food processor, zap cream cheese, parsley tops & salt.
Spread some of the herb cream cheese on both pieces of bread.
Top with tomato halves, avocado slices, sprouts & ranch dressing.
Store the herb cream cheese in the fridge for up to 2 weeks.

The original “Healthy” also had sliced mushrooms & cucumbers. 

NOTE: The Herb Cream Cheese is great on crackers or as a stuffing for cherry tomatoes!

 

 

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Zucchini Bread with Orange Cream Cheese

Published by: Sarah

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  • Sep
  • 27

This delicious bread will tempt anyone. It’s easy to make & freezes beautifully. But it may not last that long to make to there 🙂 For the Bread 1½ c. Sugar 3 c. Flour 4½ tsp. Baking Powder 1 tsp. Salt 4 Eggs 2/3 c. Salad Oil 2 c. Zucchini, shredded 2 tsp. Lemon Zest Preheat […]

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This delicious bread will tempt anyone. It’s easy to make & freezes beautifully. But it may not last that long to make to there 🙂

For the Bread
1½ c. Sugar
3 c. Flour
4½ tsp. Baking Powder
1 tsp. Salt
4 Eggs
2/3 c. Salad Oil
2 c. Zucchini, shredded
2 tsp. Lemon Zest

Preheat oven to 350°.
Spray two glass 8½” X 4½” loaf pans with non stick cooking spray.
Set aside.
In a bowl, mix together sugar, flour, baking powder & salt.
In a separate bowl, beat together eggs & salad oil .
Mix in zucchini & lemon zest.
Mix flour mixture into egg mixture and incorporate completely.
Divide batter equally between the 2 pans and bake 1 hour or until a knife inserted in the center comes out clean.
Cool 10 minutes & remove from pan.
Serve with “Orange Cream Cheese” below.

For the Cream Cheese
6 oz. Cream Cheese, room temp.
1 T Orange Zest
1 T  Orange Juice
1/3 c. Super Fine Sugar**

Beat together all ingredients.

**If you don’t wish to purchase fine sugar, just zap regular sugar in a food processor.

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Chive Dip with Homemade Pita Chips

Published by: Sarah

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comments:
  • Jun
  • 4

This yummy low fat dip is perfect for a summer snack. The healthy pita chips are a great compliment. For the Pita 2 pkg. (6 ct each) Whole Wheat Pita Bread EVOO Salt & Pepper 3-4 sprigs Fresh Oregano, chopped Preheat oven to 450°. Cut pita into 6th’s. Place on a baking sheet Drizzle with EVOO. […]

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This yummy low fat dip is perfect for a summer snack. The healthy pita chips are a great compliment.

For the Pita
2 pkg. (6 ct each) Whole Wheat Pita Bread
EVOO
Salt & Pepper
3-4 sprigs Fresh Oregano, chopped

Preheat oven to 450°.
Cut pita into 6th’s.
Place on a baking sheet
Drizzle with EVOO.
Season with salt, pepper & Oregano.
Bake 8-10 minutes.
NOTE: Watch carefully so not to burn the chips!

For the Dip
¾ c. Low Fat Sour Cream**
8 oz. Fat Free Cream Cheese**
1 c. Fresh Chives, chopped
4 strips Bacon, cooked crisp
Salt & Pepper

Combine all ingredients crumbing in the bacon.
Let rest until ready to serve.

**NOTE: The original recipe came from Giada DeLaurentis. It called for regular sour cream & Mascarpone instead of the cream cheese.

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