A Couple Recipes

These are both really good! Ethan likes them too :)

VEGGIE FILO ROLL (adapted from Moosewood Restaurant Lowfat
Favorites)

Filling:
1 tbsp. olive oil
1 c. chopped onions
1 c. chopped carrots
1 c. thinly sliced red bell pepper
1 c. chopped or sliced squash
8 oz sliced mushrooms
1/2 tsp. tarragon
1 tsp. basil
Salt and pepper

Bread crumbs:
1 c. bread crumbs or shredded wheat
2 cloves garlic, minced or pressed

Filo:
2 tbsp. olive oil
12 sheets filo dough

Preheat oven to 350.

Make the filling - Heat olive oil in a large skillet over medium heat. Saute the onions for 5 minutes. Add the carrots. Cover and cook for 5 minutes, stirring occasionally. Stir in the bell peppers and squash. Cover and cook for 1 minute. Add the mushrooms, tarragon, and basil and cook until the mushrooms are tender, about 5-10 minutes. Add salt and pepper to taste.

Combine the bread crumbs and garlic. Spray a cookie sheet with Pam.

Assemble – Take 3 sheets of filo and lay carefully on the cookie sheet. Lightly brush with olive oil. Sprinkle about 1/4 of the seasoned bread crumbs over the sheet. Repeat until the filo is all used. Spread the vegetable mixture evenly on the filo to within an inch of all four edges. Starting from a long side, roll filo like a jelly roll. Tuck in the ends and lay seam side down on the cookie sheet. Brush the top with remaining olive oil or spray with Pam.

Bake for 30-40 minutes until golden and puffed.






GARLICKY BLACK-EYED PEAS AND GREENS (adapted from Moosewood Restaurant Lowfat Favorites)

2 c. dried black-eyed peas
4 garlic cloves
12 oz fresh greens (eg collard, mustard, kale, spinach)
1 tbsp. olive oil
2-4 tbsp. minced or pressed garlic
1/2 tsp. thyme
Salt and pepper to taste

Rinse the peas. Place them in a soup pot with the garlic cloves and enough water to cover. Bring to a boil, lower the heat, cover, and simmer for 45 minutes until tender, adding water if needed. The peas should be moist but not soupy when they’re done. Drain if needed. Cover and set aside.

Rinse the greens and set aside.

In a large skillet, heat the oil and sauté the minced garlic and thyme for 1 minute, stirring constantly. Add the greens and stir until they’re cooked to desired doneness. (I needed to do this in 2 batches.) Stir the greens into the black-eyed peas. Add salt and pepper to taste.

Serve on rice. Top with green or red onions.