faux foodie

Crocodile Pie
March 16, 2012, 1:36 am
Filed under: Health, main course, Sunday

20 oz. thawed spinach
4 eggs
16 oz. cottage cheese
1/4 C seasoned croutons or dry stuffing mix
4 T butter
1/4 C shredded mozzarella cheese
salt & pepper to taste

Grease 9-inch pie pan. Squeeze liquid from spinach and set aside. In a large bowl, whisk eggs. Add cottage cheese seasoning, croutons, and spinach. Pour mixture into pie plate. dot top of spinach with pats of butter then sprinkle with shredded cheese. Bake for 45 minutes at 375º. Serve warm.

Thai-Style Spicy Cabbage Slaw with Mint and Cilantro
March 11, 2012, 5:17 pm
Filed under: side dish

From Kalyn’s Kitchen!

Dressing Ingredients:
1 1/2 T lime juice
1 T fish sauce (I like Three Crabs Fish Sauce)
2 tsp. Splenda, granulated Stevia, or sugar (use Splenda or Stevia for South Beach Diet)
1/4 – 1/2 tsp. dried red chile flakes

3-4 cups thinly sliced and chopped red and/or green cabbage (we used more red than green, which made a pretty salad)
1/4 cup thinly sliced green onions
1/2 cup chopped mint leaves
1/2 cup chopped cilantro
1/3 cup chopped salted peanuts (or more)

Stir together the lime juice, fish sauce, sweetener of your choice, and red chili flakes to make the dressing. (You might start with the smaller amount of chile flakes and taste on your finger to see if you want more heat.)

Thinly slice and chop enough red and green cabbage to make 3-4 cups of sliced cabbage. Put the cabbage in medium-sized bowl and toss with the dressing. Let the cabbage marinate while you prepare the other ingredients.

Slice the green onions. Wash and spin dry the mint leaves and cilantro, using a salad spinner or drying with paper towels, then chop enough to make 1/2 cup each chopped mint and cilantro. Coarsely chop peanuts with a chef’s knife.

Add the green onion, chopped mint, chopped cilantro, and most of the peanuts to the cabbage and toss to combine. Serve right away, sprinkling a few peanuts on each serving of salad.