Recipe: Asian Barramundi Fish Cakes

Asian Fish CakesGolf season has started so that means my husband’s often getting home after dark as he sneaks in as much golf as he can after work.  That also means I often make dinner hours ahead of time so I can chill out and relax – or maybe join him for a round!  I picked up some barramundi this morning while I was shopping for my client and decided to do an Asian take on my usual weekly staple of salmon burgers.  The downside of making dinner ahead of time?  I want to eat it in the middle of the afternoon!  Have to admit that I did sample one – too tempting to resist!  I’ll serve the rest up later with some sliced avocado and sriracha mayo.

Leftovers can be frozen to enjoy for a later meal – or they make for a tasty lunch the next day!


Asian Barramundi Fish Cakes (Serves 4)

  • 2 tablespoons peeled, chopped ginger (or about a 1″ piece)
  • 3 cloves garlic, peeled and chopped
  • 1 jalapeño, seeded and chopped
  • 4 scallions, white part chopped and green part reserved for garnish
  • 1 1/2 pounds skinless barramundi (or fish of your choice!), cut into 1″ cubes
  • 2 tablespoons fish sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin
  • 1 tablespoon sesame oil
  • 1 egg, beaten
  • 1/2 cup panko bread crumbs
  • 1-2 tablespoons canola or peanut oil

Pulse ginger, garlic, jalapeño, and white part of scallions in a food processor until minced.  Add the cubes of fish and pulse into its evenly processed but not to the point where it’s turned to a mushy paste.  It helps if the fish is cold or even slightly frozen.   Turn mixture out into a large bowl and add the remaining ingredients, mixing until combined.  Form into 12 balls (an ice cream scoop works great!) and press gently into patties.

Heat oil in a large non-stick skillet over medium heat and brown the fish cakes 2-3 minutes on each side.  You may need to do this in two batches to avoid over crowding the pan.  Garnish with the chopped green scallions and serve with topping of your choice – good ones are a spicy mayo (wasabi, sriracha), sliced avocado, or peanut sauce.

Nutritional Info

Per Serving (3 cakes): Calories, 300; Total Fat, 7g (2g Saturated); Total Carbohydrates, 11g; Dietary Fiber, 0g; Protein 47g.

Recipe: Quinoa-Spinach Stuffed Portobellos

IMG_1414I’ve been working to add more vegetable- & grain-based meals to our weekly home menu rotation so have had an opportunity to put together some new recipes.  Tonight it’s some yummy stuffed portobellos.  I’m a huge fan of mushrooms so this one was a big hit for me.  I served it with a simple side salad to add a little crunch to the meal.  You can make it vegan by leaving out the feta and adding a few pine nuts on top for some extra flavor and texture.


Quinoa-Spinach Stuffed Portobellos (Serves 2)


  • 1/2 cup dried quinoa
  • 1 cup water
  • 4 medium portobello caps, stems and dark gills removed
  • 1 tablespoon olive oil
  • 1 shallot, chopped
  • 3 cloves garlic, chopped
  • 1 cup chopped white or crimini mushrooms
  • 1/2 cup chopped grape tomatoes
  • 4 cups chopped baby spinach
  • 2 ounces crumbled feta
  • 1/4 cup panko bread crumbs
  • Salt & pepper to taste

Preheat oven to 375 degrees F.  Add the dried quinoa and water to a small saucepan and bring to a boil.  Reduce to a simmer and cook until quinoa is tender and water is nearly absorbed, about 15 minutes.

Place the portobellos on a tray and sprinkle with salt & pepper.  Roast in the oven until soft, about 15-20 minutes.

Heat the olive oil in a large non-stick skillet over medium heat and sauté the shallot and garlic until soft and starting to brown.  Add the chopped mushrooms and cook until liquid releases, about 3-5 minutes.  Add the chopped tomatoes and spinach with a sprinkle of salt.  Sauté until the liquid reduces and add the cooked quinoa.  Remove from heat and stir in crumbled feta, reserving half to sprinkle on top.

Spoon filling into mushroom caps and top with reserved feta and panko bread crumbs.  You can also drizzle a little olive oil on top for extra flavor.  Place under broiler for a couple of minutes to brown the tops.

Nutritional Info

Per Serving (2 Mushrooms): Calories, 350; Total Fat, 14g (4g Saturated); Total Carbohydrates, 42g; Dietary Fiber, 8g; Protein 15g.

January 20, 2015Permalink Leave a comment

Recipe: Chicken & Cheese Enchiladas

We’re just over one week in to 2015 and while I didn’t make any radical New Year’s resolutions, I did commit to getting the junky food back out of our lives.  Seems like a lot of little bad habits crept in over the holiday season – a couple of cookies here, a bag of chips there and before you know it, you’re craving it on a daily basis.  So my focus has been to eat a lot more plants and non-meat proteins, a chicken dish maybe once a week and red meat once or twice a month.  BUT, with all that said, it’s Friday and that used to mean either homemade pizza or taco night.  My compromise solution is Chicken Enchiladas.  We’ll serve these up with come crispy romaine dressed with a little red wine vinegar, some chopped avocado and a little fresh salsa.  Plus it will make enough leftovers for a couple of quick lunches next week.  Don’t cheat and use canned enchilada sauce – this one comes together really quickly and it simmers while you get the rest of the ingredients ready.  You’ll be happy with the outcome, I promise!

Assembled and ready for the oven and then bubbly and ready to eat – yum!

IMG_1360 IMG_1370


Chicken & Cheese Enchiladas (Serves 6)


  • For Sauce:
    • 2 tablespoons flour
    • 2 tablespoons oil
    • 2 tablespoons chili powder (I used ancho chili powder)
    • 2 cups water
    • 1 cup pureed fire-roasted tomatoes
    • 1/2 teaspoon salt
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • 1/2 teaspoon smoked paprika
    • 1/2 teaspoon chipotle chili powder
    • 1 teaspoon ground cumin
  • For the Chicken:
    • 1 1/2 pounds chicken breast tenderloins (or chicken breast cut into uniform pieces)
    • 1 tablespoon oil
    • 4 crushed garlic cloves
    • 5-6 small dried chili peppers (I used chile de arbol)
    • 2 chopped shallots
    • 3-4 cups water
  • For Enchiladas
    • 12 corn tortillas
    • 1/2 cup shredded sharp cheddar
    • 1/2 cup chopped cilantro

Optional Sides/Toppings: Chopped Romaine tossed with Red Wine Vinegar, Diced Avocado, Chopped Scallions, Sour Cream


To make the sauce, heat oil & flour in a medium saucepan until well combined and starting to bubble.  Stir in chili powder and combine then slowly start to incorporate the water.  Add the remaining ingredients, stir well and allow to simmer while you prepare the rest of the ingredients.

For the chicken, heat the oil in a large skillet that has a tight-fitting lid.  Saute the garlic, chili peppers and shallots for a minute or two and then add the water.  Allow it to come to a boil then add the chicken to poach.  The water should just cover the chicken pieces – add a little more if it doesn’t.  Bring back to a hard simmer, turn off the heat and tightly cover.  Chicken should be cooked through in about 5 minutes, depending on the thickness of the pieces.  Break a piece open to check and add more time as needed – be careful to not overcook it though, it will dry out quickly if you do. Remove chicken to a bowl and allow to cool.  Discard the cooking liquid.

Once the chicken is cool to the touch, shred it and place it back in the bowl.  You can use two forks to shred it but I find it easier to just use my hands.  Add about 1 cup of the enchilada sauce to the shredded chicken.

Lightly oil a large casserole dish.  Heat 3-4 of the tortillas in the microwave for about 20-30 seconds.  Place a couple of tablespoons of the shredded chicken in the center of each tortilla, roll and place seam-side down in the casserole dish.  Repeat with remaining tortillas.  Top with remaining enchilada sauce, chopped cilantro, and shredded cheese.

Bake at 375F for about 15 minutes or until cheese is hot and bubbly.  Garnish with optional toppings to your liking:  chopped scallions, sour cream, salsa, diced tomatoes, avocado are some good options.

Nutritional Info (Excludes Toppings)

Per Enchilada:  Calories, 155; Total Fat, 4g (1g Saturated); Total Carbohydrates, 12g; Dietary Fiber, 2 g; Protein 14g.

Per Serving (2 Enchiladas): Calories, 310; Total Fat, 8g (2g Saturated); Total Carbohydrates, 24g; Dietary Fiber, 4g; Protein 28g.

January 9, 2015Permalink Leave a comment

Recipe: Mexican Braised Short Ribs

IMG_1025It’s starting to really feel like fall and I was craving some hearty Mexican-style dinner for tonight.  I stopped by DJ’s Butcher Block in Bloomfield on my way home from my client’s to pick up some skirt or flank steak to use for fajitas but no dice – they’re waiting on a delivery and didn’t have any.  Not to be deterred, I picked up some short ribs and rolled with it.

This is a good option if you’re doing a Paleo diet but since we’re not, I’ll be serving this up over rice with some black beans and fresh avocado.  You could also go with tortillas but the rice is great for soaking up the yummy sauce.   This would also make a great crock pot recipe – just follow the recipe through browning the meat and vegetables, throw it all in the crock pot with a cup or so of beef broth and cook on low for 8 hours.  Don’t be tempted to skip the browning process – it really helps bring out the flavor.

Mexican Braised Short Ribs (Serves 4)


  • 2-3 pounds bone-in beef short ribs
  • 1 tablespoon olive oil
  • 1 teaspoon whole cumin seed
  • 1 yellow bell pepper, cut into thin slices
  • 1 jalapeño, seeded and minced
  • 2 poblano peppers, seeded and chopped
  • 1 medium onion, sliced thinly
  • 2-3 cloves garlic, minced
  • 1 tomato, chopped
  • 1 teaspoon smoked paprika
  • 1 teaspoon chipotle powder
  • 3 tablespoons tomato paste
  • 2 cups beef broth
  • Salt, pepper to taste

Preheat oven to 325 degrees F.  Season the ribs with salt and pepper and heat an oven-proof deep skillet or dutch oven over medium-high.  Add the olive oil and brown the ribs on all sides.  You can chop the veggies while the ribs are browning.  Once they have a nice crust, remove them and drain all but about 1-2 tablespoons of fat from the pan.  Add the cumin seeds and stir for about 30 seconds until they sizzle and pop.  Add the peppers, onion and garlic and sauté until they start to soften – let them sit to start to brown before stirring.  Add the chopped tomato, paprika and chipotle powder and stir, cooking until tomato softens.  Add the tomato paste and beef broth and stir until combined.  Return the beef to the pan and heat until the liquid begins to simmer.  The broth should come about half way up the sides of the meat – use more or less as necessary depending on the size of your pan.  Cover the pan and place it in the preheated oven for about 3 hours.  Flip the ribs over halfway through the process and add a little more broth or water if needed.

Remove the cover from the pan for the last 30 minutes to let the sauce reduce.  The meat is done when it’s fork-tender but not totally falling apart.  For a thicker sauce, remove the meat when it’s done and further reduce the braising liquid on the stove top over medium heat.

Note: You can also do this other cuts of meat (chuck roast, flank steak, pork shoulder) – just cut the meat into manageable pieces and follow the same process.

October 16, 2014Permalink Leave a comment

Recipe: Beluga Lentil Salad with Grapes & Goat Cheese

IMG_0675My personal chef clients vary in their preferences for menu selection.  Some of them like to have suggestions each week, some like to be surprised and let me choose, and I have one who just sends me the recipes she’d like me to make.  Having a variety is great since it keeps things fresh and I get to try new recipes and ideas.  My Thursday morning client is one who prefers I pick the menu and they like me to include a couple of vegetarian main-meal salads, especially in the summer.  They love spicy food so this morning I did a Roasted Poblano, Black Bean & Corn Salad – one of their son’s favorites.  I also thought a lentil salad would be nice and came up with this recipe for them.  They had some for lunch as I was wrapping up and loved it.  As we head into summer and hot days, having some lighter options for dinner is always a great idea.  This salad would taste great with a nice, crisp glass of white wine on the patio.  The lentils have plenty of protein but you could pair it as a side with grilled chicken if you prefer a non-vegetarian option.

Beluga Lentil Salad with Grapes & Goat Cheese (Serves 4)



  • 3/4 cup black beluga lentils (or French green lentils)
  • 1 shallot, minced
  • 2 small celery stalks, diced
  • 2 green onions, sliced
  • 1-2 cups red seedless grapes, halved
  • 1/4 cup chopped fresh parsley
  • 2 T chopped fresh mint
  • Salt, pepper to taste
  • 1/2 cup crumbled goat cheese


  • 1 clove garlic, minced
  • 1 T dijon mustard
  • 2 T honey
  • 1 T minced tarragon
  • 1/4 cup champagne vinegar
  • 1/3 cup olive oil
  • Salt, pepper to taste

Bring a large saucepan of water to boil and add lentils.  Cook for about 5 minutes and add the shallots.  Cook for approximately 10 more minutes or until tender, stirring occasionally.  Don’t let them overcook – you want them to have a little bite left to them.  Drain and allow to cool.  Place lentils and remaining salad ingredients in a large bowl.

Whisk together the garlic, mustard, honey, tarragon and vinegar until combined.  Then slowly whisk in the olive oil until emulsified.  Season with salt and pepper to taste.

Pour the vinaigrette over the salad and toss to coat completely.  Transfer to plates and top with crumbled goat cheese.

June 12, 2014Permalink 2 Comments

Does Bobby Know Best?

I think I’ve mentioned in the past that I have a lot of cook books on my office shelves.  Probably more than I care to count – I used to love to pick up a few on trips to store-front bookstores, back in the old days when they were still plentiful.   Borders was always good for a having some on the discount tables and I seem to have a hard time passing up a bargain!  I realized along the way that I rarely use them as direct reference but more for inspiration.  In fact, they used to live in my kitchen but the collection expanded beyond their allowed space so they were moved upstairs.

That being said, I was cooking for a new client recently and she was chatting with me as I was getting started.  She asked me who my favorite chef is and frankly it wasn’t something I could answer off the top of my head.  I don’t watch a lot of current “how to” type cooking shows (although I fill my DVR weekly with ridiculous cooking competition type shows – I can’t help myself!).  I used to regularly watch Jacques Pepin & Julia Child on PBS (and still do when they rerun them) but I don’t have a lot of patience for any that I’ve come across recently.  So in an effort to at least answer her question, I spit out “Bobby Flay!”.  I do like Bobby Flay’s style of food – I’m a big fan of chiles, I like to grill.  Seems like a logical pick. Later that evening he was on a show I happened across and I decided I needed to add a couple of Bobby Flay books to my shelves.  It was Memorial Day weekend after all and we were kicking off a whole summer of grilling fun.  I headed over to Amazon and ordered two – Bobby Flay’s Barbecue Addiction and Bobby Flay’s Mesa Grill Cookbook.  I browsed through them and the recipes are pretty much what I like – not too fussy, lots of spice, fresh herbs, etc.  Looked like there was some good stuff to try out.

Now, to get to my point of this whole post, I decided last Saturday to make something from Barbecue Addiction – Mexican Red Chicken with Grilled Corn, Black Bean and Quinoa Relish.  I dutifully read through the ingredients and ran to the store to get some chicken and corn (surprisingly, the only two things that I didn’t have on hand).  Well, the second guessing starts pretty much as soon as I start putting together the marinade.  “Hey Bobby, wouldn’t a little cumin taste good in this?”, “Why no fresh cilantro in this ‘relish’, which I think is really more of a ‘salad’ anyway?”, and “I’m thinking some ancho chili peppers would taste good in this.”

I decided a little personal flair and interpretation would be okay but it did make me feel a somewhat uncomfortable.  I mean, after all, who am I to start second-guessing Bobby Flay on his recipes?  What’s your take – do you follow your recipes to a fault or allow yourself a little freedom of expression?  Bobby seems like a nice enough guy so I went with it… And it was delicious!

June 4, 2014Permalink 1 Comment

Valuing Your Customer

This isn’t really related to food (okay, it’s not at all related to food) but it’s something that I was thinking about as I was cooking for my client today.  When I was first starting my business I took took a 12 session Small Business Startup class at a local university.  Each week there was usually a guest speaker from a business or organization related to the topic of the evening.  When we discussed financing, there was a very nice woman there from a local bank.  They bill themselves as being the regional bank who focuses on serving the small business owner and promoting and supporting local entrepreneurs.  I was at the point where I needed to open a business checking account and chatted with the representative after the session.  She was very helpful and we set up a time to meet at their office later in the week.

When we met she asked me a lot of questions about my new business and was very interested in hearing the details.  We talked about different resources and networking opportunities I could take advantage of as one of their clients.  Since I was entering the world of local small business it seemed to make sense to work with a local small bank.  I was happy to hear they offered free checking for small businesses.  I liked that I would be working with a local institution whose office was fairly close to my home.  Plus they had a simple bank-by-mail system I could use for deposits and they were always posted the day after I dropped my deposit in the mail.

I was unhappy when I later learned I didn’t have the volume or cash balances to qualify for free checking.  My fault, I realize, for not fully reading the fine print on what was required to qualify for the program.  However, I think it would have been helpful if this were verbally communicated when the account was being set up.

The networking opportunities and activities we’d discussed never seemed to come to fruition.  After one or two “touch base” emails from my Account Manager, I really didn’t hear from them again.  Other than when I fat-fingered my password a couple of times on their less-than-high-tech website and they called to see if I needed help.

Finally, as I was doing my taxes for last year I really tallied up the monthly expenses incurred for my (in the big scheme of things) rather paltry checking account.  When the figure nearly hit the $200 mark I decided there probably was a cheaper option.  My needs are pretty simple – I make one or two deposits a week, a few credit card transactions every month and write a couple of checks.

So I opened an account with the national big name bank we’ve used for our personal banking forever.  They were super helpful, friendly, explained everything, I could link my business and personal accounts so I could manage them online together.  Long story short, it was a good experience.

After opening the new account I waited a few weeks before closing out the old one just to make sure everything was working okay.  I called my local bank and told them I’d like to talk to someone about closing out my account.  Without asking my name or any other info, the woman I was speaking with told me all I had to do was send them a letter with the account info and indicate I wanted to close it.  Was there anything else I needed help with?  Well, no, I guess not – I had the info I needed I suppose.  But I have to admit I was expecting at least a little bit of an inquisition.  I mean, really, who wants to lose a customer?  What if I had a 6-figure balance sitting with them that I wanted to pull out?  Didn’t she even want to know *why* I was closing out my account?

In any event, I sent the letter and included some feedback regarding the amount I was paying in service fees and the fact that their website was behind-the-times.  A few days later I received an envelope with a cashier’s check for the remaining balance in my account.  No note, no follow up phone call, nothing.

I’ve logged nearly 30 years of work activity and all of it has been in the service industry in some capacity.  I’ve always had a job that required me to interact directly with customers. Whether it was waiting on tables in college or meeting with senior executives from major corporations, I learned that the customer in front of you at that moment is your most important customer.  In my current business, I maintain a small client list and I love that I get to know them and provide a service to make their lives easier.   And you just don’t throw them away.

You never know when today’s small potatoes customer could be the next overnight phenomenon.  Let’s hope I get that Food Network show someday and I have to try to figure out where to put all that cash!

Going homemade…

Yesterday while doing my Thursday morning service I had the opportunity to chat with my client’s mother who, with her husband, is visiting for a couple of weeks from Las Vegas.  She spent the majority of the time while I was there by my side in the kitchen asking questions about the food I was making and, at the same time, offering up some priceless information for me to use.  She’s Indian, has lived in the US for 46 years and is an avid cook herself.  I was secretly thankful that I wasn’t doing any Indian dishes because I’m pretty sure she could have schooled me good on my techniques!

She shared with me some of her homemade roti (think tortilla, but with Indian flair and spice).  She had two versions – one was plain whole wheat and one was a methi roti using fenugreek leaves and chilies.  The methi roti was delicious.  She also sent me home with a container of her split mung bean dal.  It was a sweeter version (her words) with lots of whole clove.  This spurred a conversation about homemade tortillas and I confessed that I never bothered to make my own corn or flour tortillas.  I guess after cooking for others all day I find some shortcuts acceptable.  She also gave me a sample of her homemade yogurt and sent me home with a half cup to use as a started.  The directions were rattled off quickly and I had to resort to Google searching when I got home to fill in the blanks.

So with some free time on my hands today, I set about making my own yogurt and some corn tortillas since Friday is “taco night” once or twice a month at my house.  I came home with a bag of Bob’s Red Mill Masa Harina and a half gallon of whole milk – the only ingredients needed to make my own tortillas and yogurt.

First, the tortillas.  The dough is wicked simple – masa harina, a little salt, and hot water.  It came together as expected and I wrapped it up to rest for an hour or so.  After much Googling, I decided a tortilla press wasn’t necessary and used saran wrap and a pie plate as my tools.  I rolled the dough into 2″ balls and gave them a mighty press.  Some browning in a dry cast iron skillet was the only cooking needed.  All in all, while they were flavorful and I think they would make good tortilla chips if I continued on with frying them, I wasn’t overly impressed with the idea of using them as a taco shell.  Try as I might, I just couldn’t get them thin enough to the point where I thought they would make a good taco.

The yogurt is still a work in progress.  I read multiple articles on the in’s and out’s of making homemade yogurt and finally settled on this one –  Right now it’s in the incubation stage and, if all goes well, should be ready for a delicious breakfast in the morning.  I have my fingers crossed because all signs point to it being a revolution in yogurt consumption in my house.  It’s something we have on a daily basis but I usually use plain Greek yogurt and add my own fruit – the amount of sugar in pre-made fruit yogurts is crazy.

I’ll report back tomorrow but I’m hoping the yogurt goes better than the corn tortillas.  I think I’ll be sticking with the Ortega Super Stuffers for taco night.  My client’s mother is going to show me how to make the methi roti when I’m back next Thursday!

April 4, 2014Permalink

Roasted Salmon with Grape Tomatoes & Mint




When I finished cooking today I came home, had lunch and then remembered that I took a couple of snaps of one of the dishes I made.  I uploaded them to my laptop from my phone so I could see which one looked better and had my choice of all three because they all looked great!  I kept showing it to my husband, saying “Doesn’t this look great?”  I love the colors – the vibrant red tomatoes and the blush of the Bermuda onion.  Even the pepper flakes stand out!  Anyway, enough of my love for my own food…  I truly enjoy cooking for my Wednesday client because they like clean, simple, classic dishes.  This one couldn’t be more simple.  In fact it doesn’t even require an actual recipe!  Heat the oven to 425 degrees F and place the salmon on a foil-lined tray.  Coat with olive oil and salt/pepper to taste.  Roast until desired temp, based on thickness (I roasted these about 12 minutes for medium and they were about 1″ thick).  Quarter the grape tomatoes and mix with diced red onion and chopped mint.  Dress with a drizzle of olive oil, a squeeze of lemon and season with salt & pepper.  Serve over the roasted salmon.  This would also be nice on a bed of baby arugula.

This makes a great lunch or light dinner, particularly in the warmer weather.  My customer will reheat it briefly just to take the chill off and enjoy it later this week.  It’s fun to have a client who is interested in sharing new recipes and every week we talk about something that I’ll make for them during the next service.  Today we had a nice chat about lentil salad and we’re doing one next week with dried cranberries and goat cheese.  Hopefully it will be photogenic enough to inspire another post with some nice pics!

March 26, 2014Permalink

Recipe: Phyllo-Crusted Spinach & Bacon Quiche

IMG_0360I made Spinach & Onion Quiche with Gruyere for a client today and it made me want to repeat it for dinner.  But with snowy roads, freezing rain and generally crappy weather I really didn’t want to make a stop at the grocery store to pick up anything extra to make it.  I dug around the fridge and freezer when I got home and scrounged up half a package of phyllo dough, part of a container of fresh spinach, some bacon, half an onion, some crumbled goat cheese and some swiss cheese slices.  Voila – let’s make quiche!  Quiche is terrific because you can really just use whatever vegetables, cheese, meat, etc. that you have on hand.  No crust on hand or don’t feel like making it?  You can do it crustless or use thinly sliced potatoes.  The only thing you really do need are eggs and, in my opinion, some sort of cheese.  You can use a combination of whole eggs and egg whites if you want to reduce the calories or fat.  But you have to use at least two whole eggs or the filling will be tough.  And a quiche without cheese is just sad.  Just be sure to pre-cook your vegetables as they won’t become tender just from the baking process.  Use your imagination and your leftovers and you can’t go wrong!


Phyllo-Crusted Spinach & Bacon Quiche  (Serves 6)


  • 1 roll of phyllo dough (1/2 a package)
  • Olive oil spray
  • 2 slices bacon, diced
  • 1/2 large onion, diced
  • 2-3 handfuls of fresh spinach, chopped
  • 4 large eggs
  • 1/2 cup milk (I used 2%)
  • 3 ounces crumbled goat cheese
  • 2 slices reduced fat swiss cheese, julienned
  • Salt/Pepper to taste
  • Smoked paprika, to taste
  • 6 individual tart molds

Preheat the oven to 375F.  Heat diced bacon in a medium-sized cold skillet and cook until it’s starting to brown.  Add the chopped onion and cook for 2-3 minutes until it starts to soften.  Add the chopped spinach and cook until it wilts.  Season with salt and pepper to taste and set aside to let it cool a little.  Whisk the eggs in a large bowl and add the milk, goat cheese, and bacon-spinach mixture.  Again, season with salt & pepper to taste. Unroll the phyllo dough and spray the top sheet with olive oil.  Fold in quarters and place in tart mold, allowing some of the dough to come above the edges.  Spray lightly with olive oil.  Repeat with two more sheets, rotating sheets to fully cover edges of the tart mold.  Don’t sweat this part too much – it doesn’t have to be exact or perfect!

Place the molds on a baking sheet and ladle the egg & spinach mixture into them, distributing it evenly.  Top with the julienned swiss cheese and dust with smoked paprika.  Bake for 20-25 minutes or until the crust is browned and the filling is set.

Since we’re watching our calories, here’s the nutritional breakdown:

Calories – 300, Fat – 13g, Protein – 15g, Carbohydrates – 29g, Fiber – 3g



February 5, 2014Permalink