Entries Tagged as 'onions'

Sesame Stirfry and Whole Grain Basmati are my new Favorites

Seriously…have you guys tried whole grain basmati? [

Happy Thanksgiving! Remember to save those turkey bones!

For the Turkey and Wild Rice Soup of course! [Read more →]

Meat-a-balls-a! Or, Daaaaang that’s good.

What could be better than a meatball sub? [Read more →]

Mo Taaaahts! Spinach and Feta Tartlets

Ok, so that was my sad attempt at an English accent. LOL Did you hear it? Was it close? The other day my friends were giggling at my accent from the video I posted…they said I have a combination of Minnesotan and Spanish accents (Spanisoooodan, hey? hehe)…I dunno. I don’t think I have one. :P LMAO

Anyway, about those taaaahts…one of the best fillings for pretty much *anything* is the spinach and feta combo. Spanakopita, quiche, tarts, omelettes, bread…I love the way the tangy feta contrasts with the delicate flavor of the spinach. And? It’s practically health food, what with all the calcium, folic acid and other nutrients these little babies provide. The filling is so quick and easy to throw together, too. Now, put this healthy and delicious stuff into some puff pastry…What’s not to love?

I’d also like to submit these little delights to this month’s Monthly Mingle Event (this month’s theme is appetizers) at Mansi Desai’s site, Fun and Food.  This fun event was started by Meeta at What’s for lunch, Honey?.  Go and check out the event and these great blogs! :)

 spinach and feta tarts

Just look at that flaky goodness!  Let’s get started making them.


2 tablespoons butter
2 cloves garlic, minced
1 onion, minced
1 pound (400 grams) frozen spinach, squeezed dry
1 bunch spring onions, chopped
2 tablespoons dill
juice from 1 lemon
1/2 pound (200 grams) feta cheese, crumbled
1 egg
salt and pepper to taste
1 sheet puff pastry, cut into 9 equally sized squares


Preheat oven to 350ºF/175ºC.
Lightly oil muffin tins or ramekins with olive oil.
Heat butter over medium heat and saute garlic until golden.
Add onion and saute until soft.
Add spring onion and spinach and stir well.


Remove from heat and add dill, lemon juice and cheese, and then season with salt and pepper to taste.
Stir in egg, beaten.  Look at this filling!


Line muffin tins with a square of pastry, and put a bit of filling on each.
Pinch the corners together, leaving a little breathing space (you can see this here).
Bake about 20-30 minutes or until golden.

spinach and feta tarts

Tartaletas de Espinacas


2 cucharadas mantequilla
2 dientes de ajo, majados
1 cebolla, picada
400 gramos espinacas congeladas, completamente escurridas del agua
1 manojo cebolletas, picadas
2 cucharadas eneldo
zumo de 1 limón
200 gramos queso feta, desmenuzado
1 huevo
sal y pimienta al gusto
1 lámina de hojaldre, cortada en 9 cuadrados


Precalentar el horno a 175ºC.
Engrasar unas flaneras individuales con un poco de aceite de oliva
Calentar la sartén y dorar el ajo en la mantequilla.
Añadir la cebolla y sofreir hasta que esté tierna.
Añadir la cebolleta y las espinacas y remover bien.
Retirar del fuego y añadir el eneldo, el zumo, el queso y salpimentar.
Añadir el huevo batido y mezclar bien.
Forar cada flanera con una pieza de hojaldre.
Poner un poco del relleno en cada una y cerrar las puntas.
Hornear durante 20-30 minutos o hasta que estén doradas.

Saucy Little Tarts!

hehehe I just couldn’t resist that title.  The other day I was over at Tony’s site, Olive Juice.  He had posted this incredible mushroom tart recipe.  My Gawd I could hardly stand it.  Sauteed mushrooms with wine, goat cheese and mascarpone all nestled in a puff pastry shell.  Can YOU stand it?  That’s like heaven right there. 

mushroom tartlettes

Who knew that Heaven came in bite sized tarts?  Well, I guess Tony did, since he came up with the concept.  Immediately, I was jotting down the ingredients for the next week’s shopping trip.  Luckily, my food store had the mascarpone this week (score!), so I didn’t even need to make a special trip anywhere else.  Lucky Lucky!    So, I took Tony’s idea and ran with it.  Ran and ran…the concept is similar, but I kind of reinvented it a little, and took some short cuts (Tony, if you’re reading, please avert your eyes lmao), such as purchasing the pastry.  I changed the technique a bit and the presentation is more rustic than his.  I must say, though, that they turned out pretty daaaaayumed good. :D So, thank you, Tony for the inspiration.  This is going to be one of those recipes that makes it on the party food list. :)


2 tablespoons butter
2 cloves garlic, minced
1 spring onion, finely chopped
10 large button mushrooms, sliced
1/4 cup white wine
1/2 pound (200 grams) purchased puff pastry
1/4 cup goat cheese (chevre)
1/4 cup mascarpone
salt and pepper to taste


First, saute the garlic in the butter until golden.
Add the white parts of the spring onion and continue to saute until soft.
Add mushroom slices and season with salt and pepper.
Cover and cook over medium heat until cooked through and beginning to brown.
Add wine and reduce just a bit.
Remove from heat and toss in the green part of the spring onion, and give it a good stir.

mushroom saute

Preheat oven to 400ºF/190ºC.
Lightly oil 9 ramekins.
Cut the puff pastry into 9 equally sized squares.
Place a square of pastry into each ramekin, and poke the bottom with a fork.
Add a bit of mushroom saute to each cup.

mushroom in cup

Mix the chevre and mascarpone in a bowl with some salt and pepper.
Top each mushroom cup with a little cheese mixture.

cheese on

Pinch the four corners together and sort of twist the tart closed, like this:

ready to bake

Place the ramekins on a baking sheet and bake for about 20-30 minutes, or until golden.
Serve hot or at room temp.

Tartaletas de Champiñones:


2 cucharadas mantequilla
2 dientes de ajo, majados
1 cebolleta, picada
10 champiñones grandes, en láminas
1/4 vaso de vino blanco
200 gramos hojaldre
1/4 vaso queso de cabra
1/4 vaso queso mascarpone
salt and pepper to taste


Primero, dorar el ajo en la mantequilla.
Añadir la parte blanca de la cebolleta y sofreir un poco.
Añadir los champiñones y salpimentar.
Tapar y cocinar a fuego medio hasta que estén tiernos los champiñones y están empezando a dorar.
Añadir un chorrito de vino y remover, dejándolo reducir un poquito.
Retirar del fuego, y añadir la parte verde de la cebolleta, y remover bien.
Calentar el horno a 190ºC.
Engrasar 9 flaneras con aceite de oliva.
Cortar el hojaldre en 9 cuadrados.
Poner una pieza de hojaldre en cada flanera y añadir un poco de champiñones.
En un bol pequeño, mezclar el queso de cabra y el mascarpone y salpimentar.
Poner un poquito de queso a cada tartaleta.
Cerrar cada tartaleta uniendo las esquinas y presionando un poco.
Hornear durante 20-30 minutos o hasta que estén doradas.
Servir caliente o a temperatura ambiente.

Kung Pao Chicken

The other day I posted an entry for Mochachocolatarita’s Chinese Take-Out Party…(if you guys haven’t checked out her party yet, get over there!  There are tons of delicious dishes to be had!)…Of course, once the round-up was posted, my fingers couldn’t click the mouse fast enough to get to her site.  There are main dishes, rices, noodles, appies, soups and desserts.  There were a couple (ok, ok *more* than a couple!) of dishes that really caught my eye.  The Kung Pao Chicken entries were especially insistent with the powers that be within my grumbling stomach.  Kung Pao Chicken is basically chicken and peanuts, stirfried in a delicious brown sauce.  But take this simple dish and add a bunch of ginger and vegetables, and you have elevated it to something sublime.  The entries on Rita’s page inspired me to go out and make some Kung Pao, go and see what inspires you! :D

kung pao chicken


2 pounds (1 kilo) chicken breast, small dice
1/4 cup cornstarch
salt and pepper to taste
2-3 tablespoons sunflower or peanut oil
1 knob of ginger (about 1-2 inches), minced
4-5 cloves garlic, minced
1 large onion, diced
1/4 head of cabbage, chopped or sliced
1/2 yellow pepper, diced
1/2 red pepper, diced
1-2 ribs of celery, thinly sliced
other veggies at will ;)
1/2 cup soy sauce
1/2 cup rice vinegar
a good splash of sesame oil
1 tablespoon sugar (more or less to taste)
1/2 cup water or chicken broth
1 cup peanuts (more or less to taste)
2-3 thai chilis, sliced (optional)


It’s best to prep everything before you get started, so here’s what I’d recommend.
Combine the chicken, cornstarch, salt and pepper in a bowl and reserve.
Chop and mince all vegetables according to the ingredients list.
Whisk sauce ingredients (soy through broth/water) in a small bowl and reserve.
Heat oil in a larger wok over high heat.
When the oil comes to just below smoking point, add the ginger and garlic and stirfry until golden.
Add chicken and toss around until cooked through.
Add vegetables and continue to toss around until desired doneness.
Add sauce mixture and stirfry until sauce thickens.
Add peanuts and serve over steamed rice.

Pollo al estilo Kung Pao


1 kilo pechuga de pollo, en daditos
4 cucharadas de Maicena
sal y pimienta al gusto
2-3 cucharadas aceite de semilla o de cacahuete
1 pieza de jengibre (2-3 cm), picada
4-5 dientes de ajo, majados
1 cebolla grande, picada
1/4 col, picada
1/2 pimiento amarillo, troceado
1/2 pimiento rojo, troceado
1-2 tallos de apio, picado
otras verduras que te gusten ;)
1/2 vaso salsa de soja
1/2 vaso vinagre de arroz
un buen rocío de aceite de sésamo
1 cucharada de azúcar (mas o menos, al gusto)
1/2 vaso agua o caldo de pollo
1 vaso cacahuetes, mas o menos
2-3 gindillas, picadas (opcional)


Es mejor tenerlo todo listo para freir antes de empezar, así que esto es lo que recomiendo.
Mezclar el pollo con la maicena, sal y pimienta y reservar.
Picar todos las verduras según la lista de ingredientes.
Mezclar todos los ingredientes de la salsa (desde la soja hasta el agua/caldo), y reservar.
Calentar aceite en un wok sobre fuego fuerte.
Cuando llega a casi el punto de humo, sofreir jengibre y ajo hasta que estén dorados.
Añadir el pollo y saltear hasta que esté hecho.
Ahora, añadir las verduras y saltear hasta que estén en su punto.
Añadir la mezcla de la salsa y cocinar hasta que se espese un poco.
Añadir los cacahuetes y servir sobre arroz al vapor.


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