Tag Archives: need

Shopping Around the World In February/Friday Fill-In

cat-and-cart

Hi my friends.  Mom and dad decided to work on this Shopping Around the World together.  This seems ridiculous to me cause mom and dad’s priorities are different.

aashokochef

This Shopping Around the World is being hosted by Two Spoiled Cats.  This is a blog hop so when you have finished your SAW, click on Two Spoiled Cats.

The dish is supposed to be a meatless dish.  Dad is a meat eater like us so this idea took him off guard.  Dad and I chattered about the lack of meat, then dad bravely decided he could live through one meal without meat.

They made up their own dish called Feta Cheese and Spinach Pastry.  Sounds good doesn’t it?  They thought so and went about gathering ingredients.

You will need:

a frozen packet of chopped spinach…300 grams $1.98… aannspinach

feta cheese….Ziggy’s is the best….400 grams….$5.50aafetacheese

Greek spice……adds that greek touch.  Jar is $5.60aagreekspice

Fresh Mushrooms…you know what a fresh mushroom looks like…quit jivin’ me.   You do to!!    Seven fresh mushrooms $1.66

Red Pepper….. $2.86

garlic…..$0.33

Phyllo Pastry….. $3.30                                                                          aaphyllo-pastry-sheets

The egg mixture is for pouring inside the tart before cooking.

2 eggs

120 ml milk

Typical mom, she had beet greens in the freezer so used them…about 1 and a half cups plus the frozen spinach.  You must wring out the spinach and remove all juice that you possibly can remove.  That’s a whopping load of spinach. She put the spinach and beet greens in a bowl.  Mom chopped up the red pepper in small pieces….about half the red pepper.  She sautéed the red pepper by itself and then dumped it in the mixture.  Mom chopped up about 6 medium mushrooms in slices and sautéed those, adding them to the mixture.  Meanwhile dad is playing angry birds and winning.  Good going dad!                                                                 chefshokOk, what’s next mom?  Dad, mom says it’s up to you to help.  My lack of thumbs will be a problem but I’ll supervise.

Did someone mention feta cheese and greek spice? Time for…..

aachefkaliOmpa!! MOL  This is fun.

To recap after so rudely being interrupted:  We’ve taken the ingredients and sautéed the mushrooms and red pepper and now add the chopped feta cheese to the mixture.  We put in about 3/4 of a cup.  “The more feta the beda.” mew, mew, MOL   I break me up, *pounds counter*.  Get over yourself Shoko and get on with the recipe! 

We have our mixture together, even the red peppers and mushrooms.  Now it’s time to haul out the phyllo pastrySeeing as it was frozen, it is best thawed out in the fridge.  This pastry does not take kindly to being dried out.  When you bring the phyllo pastry out have a glass of water and a brush for the pastry and keep it moist.  When it starts to dry it breaks off.  We decided to use about 4 sheets of pastry for um…pastry thingee and 1 cup of filling.   

Meanwhile mix together 2 eggs and 120 ml. of milk, salt and pepper.  Our tarts were humongous so we split the egg mixture into the 3 pastries we had.  Wrap the pastry so extra pastry is  sticking up so it can fan out a bit.  Then cook the pastries for 40 to 50 minutes.                                                                      aafetaspinach-pie1 Voila!!  One huge pastry.

The taste test….Mmmm…they both agree, the pastry looks unappetizing, …maybe if they were smaller….  The taste is beyond compare, just delicious.  A slice of the feta and spinach pastry gives you a serving of vegetables.

aaamomdad1Cooking and eating done, mom and dad braved the cold and ventured out.


Now we have for your reading pleasure Ellen of 15 and Meowing blog and Annie of McGuffy’s Reader’s FRIDAY Fill-Ins.                                                                    ellen_cat_badge_2-1-300x300

Mom is magenta
Shoko is black
Kali is orange

HERE ARE THE STATEMENTS THAT WE WILL FILL-IN.

1. I wish… PEASANT BLOUSES… would come back in style.  THEY HID THAT EXTRA BIT OF TUMMY.  OHHH, I AGREE MOM BUT IT WOULD BE A DRESS FOR ME.                                                                    aapeasantblouse2. I always have…A MOUSE… in my purse ( or wallet for men)…WELL OK, IT’S UNDER MY PILLOW IN MY BASKET.

3. I think that AM DESTINED TO REDEFINE THE FANTABULOUS BEAUTY KNOWN AS CAT.

4. COW KITTY….. is a pet peeve of mine.

                                                                                                    ckmouse

There you have it anipals of Blogville.  Our Fill-Ins for this week.

May the Bird of Paradise teach you yoga.

diewinter

 

 

Shopping Around the World

Hello, my friends.

It’s time for Shopping Around the World again.  Our wonderful hosts are Fozziemum and Piglove.

Today I will show you an easy meal for the warm summer months.                                                            chefshokYou will need:

A small tough cut of pork roast ($12.56)
2 tbsp. marmalade ($3.49)
1 cup Bold Hickory BBQ sauce ($3.40)
1/2 cup orange juice (Minute Maid…$0.20)
salt and pepper to taste… look in your cupboard
1 onion($0.50)

Instructions:

Put half a cup of orange juice in a crock pot. Mix in 2 tbsp of marmalade. To this mixture add 1 cup of Bold Hickory BBQ sauce.  Stir that pot like a seasoned witch….cackling helps.   Cut 1 onion in half and then slice the onion and throw into the mixture. Add pork roast to the crock pot and turn the crock pot to low. Cook for about 8 hours or until the roast is fall apart tender with a fork. Shred the pork roast with your fork until there is nothing but small shreds of pork drowned in the orange juice mixture. Then apply the shredded pork to a bun. Delicious!
acrock-pot pulled pork

What did you say Kali? We were suppose to give the ingredients for a salad? Cwap!! S’cuse me, I feel foolish….this is a big oops.  MOM!!  What happened here?  Did you read the instructions when you first got outta bed?  Geez!                                                               aashoklookingup
What can I say other than here is my salad for this month’s recipe. Um…use your imagination my friends.

May your blankie be stuffed with nip.                                                              badge1