Easy Casserole style Spanakopita

Charles gave this easy casserole style Spanakopita ten out of ten, and insisted it was company worthy. I loved it too...for some reason spinach by itself feels funny on my teeth, but this is a dream to eat. Popeye would approve!

It is such a satisfying dish that you need no meat (the egg adds protein of course.) It's a wonderful vegetarian entertaining option. This is perfect balanced with a lemony balsamic-dressed salad to refresh your palate. I like to sprinkle the dinner plate with fresh lemon juice & fresh ground pepper, so that every once in a while you hit a taste of it. Lemon wedges let your eaters add more if they like. :0)

To make it:

1 large bunch spinach Well washed--remove much of the stems & cook with a little olive oil and the 'aromatics' (or you can use two frozen packages squeeze to drain.) After cooking the spinach drain it.

Aromatics:

• Spanish Onion (1/2 medium sized one) I save some to add to the filling right before assembly
• Cilantro (handful fresh chopped) (or dill)
• 1 clove garlic finely chopped
• Grating nutmeg (equivalent of 2 pinches) I add some during cooking and some before assembling
• Fresh Lemon zest (2 tsp or so)
• Pinch or two salt & lots of fresh ground pepper

Mix in with the above:

• Aprroximately 150 grms (3/4 cup or so) Feta cheese
  
• 1 egg
• bit more fresh nutmeg
• a bit more of the finely chopped onion
• more fresh cilantro (or dill)
• more lemon zest

Preheat oven and Layer in a casserole dish:

• 1st: Phyllo pastry sheets (I use 3-4 layers on the bottom; it is not important if the sheets break, but melted butter brushed on them is key. I use my hands to put it on. No need for a brush)
  
• 2nd:Add bread crumbs between layers
  
• 3rd: Spoon in and spread filling
• 4th: Add more bread crumbs
• 5th: Add the 3-4 layers more lightly buttered phyllo on top. (Butter top layer well)
  
• 6th: Add more bread crumbs
• 7th: Sprinkle with Nonya seasoning
  

Bake at 400 degrees for 1/2 an hour (or until golden brown)

Don't have bread crumbs?

Take a bun/bread (I just LOVE sourdough bread) and put it in the microwave for a minute or so--or oven (until it's overheated.) Then just let it harden & grate it. I like that the bread still tastes fresh, not stale, and that you can make it quickly. Don't even have bread? Use well-crushed crackers. Ritz are nice and buttery.

If you cut slits in the top it lets the steam evaporate so it's not too moist:

I found that the slits closed during baking, so I just used a spatula to open them 1/2 way through cooking.

You can fold your phyllo into the traditional shape of spanakopita bundles instead OR roll it, chill it, and cut it to make appetizers. It freezes well and reheats nicely in the oven (though you may want to sprinkle a little butter on top before reheating to keep it from drying out.)

Happy cooking! Happy eating!
:0)
Mel

P.S. Roasted Feta looks GOOD

Ingredient of the Day: The Lovely Tomato (aka Love Apple)

This year, we were lucky enough to be given these canned homegrown tomatoes from C's Dad. (He also makes us mini pizzas with an amazing tomato sauce that is a reduction of the clear liquid that he saves from the tomatoes during canning<---HOT tip that; hope he doesn't mind me sharing his secret!) ;0)

Did Ya Know?: the forbidden fruit in the Bible was never specifically named as an apple. Perhaps it was a pomegranate (of Persephone fame) or maybe it was a tomato!?! lol. They were originally called love apples. Also, Brits first thought the tomato was poisonous (the leaves certainly are...) A number of people are allergic to tomatoes. The plant is in the nightshade family, which includes the Tobacco plant--and of course eggplant, peppers... [More about the history of the tomato here.]

Much thanks to this site for this photo.

Apparently, the peak of tomato nutrition is "achieved on the vine just hours before they are overripe" so growing your own is the very best. (Source.) The thing I find most interesting about tomatoes: they taste better (and are better for you) canned. Tomatoes are one of the best foods for flavour without low-fat, and with vitamins. They're rich in Lycopene: an antioxidant. (The canning/cooking process actually makes the good stuff more accessible to your bod!) More here.

If you're a purest and you want to avoid tinny taste, you can can your own in glass canning jars like my F.I.L. I haven't done my own canning for a couple years (we keep meaning to have a canning party--maybe this summer...) I have to try canning a little-known tomato gem that my mouth keeps remembering (and missing!): my Bam Bam's (my Grandma's) pickled whole green plum-tomatoes. I'll post the recipe here, if I can coax it out of her--and if I can get it to work well. ;0) I don't blog recipes until I've tried them, but in case you can't wait: here's a few links for pickled green tomatoes.

And here is a recipe I have tried (and love love love!) It's an unbelievably EASY snack or appetizer:

Tomatoes with cheese & fresh Basil:

Ingredients:

Tomatoes (store out of fridge to retain the best flavour & texture.)
Cheese of choice: Havarti, Mozzarella or Bocconcini
Olive Oil (Your favourite) & Balsamic Vinegar (dark or white)
Salt & pepper (fresh ground)
Fresh Basil (or Oregano, Cilantro or Thyme)

Super-dee-duperdy EASY Assembly:

1. Slice tomatoes.

2. Add Havarti or your cheese of choice (room temperature cheese is loverliest!) I love Havarti (but you can use any cheese that you enjoy. This is inspired by friends of ours who make it traditionally--and fabulously--with Mozzarella or Bocconcini.)

3. Season (salt & fresh pepper to taste.) Sprinkle chopped Basil and drizzle on a great olive oil. (I like to garnish with extra Basil leaves, so people who really like Basil can just add their own.) You can even use Oregano or Cilantro leaves instead--they're are also natural pairings for tomato. Thyme is good too! I finish by adding a drizzle of Balsamic Vinegar.

Enjoy! :0)

More of my favourite recipes with tomato:

Salsa (of course)--Which is also great in seven-layer Mexican dip
or Taco Supreme Salad

Fresh Salsa & Roasted Almond baked goat cheese (yummmmmmmmy!)

and of course it's great in curries, chili, and spaghetti sauce. (Recipes to follow in the new year.

The Flame! Silver Sage 2004

Our great friends Matt & Nadia introduced us to this aperitif wine (and then were sweet enough to give Charles a bottle as a graduation present.) He loves hot foods (unnaturally hot foods)-- especially the delight that is Curry. I'm a Mellowish Madras kind of girl (recipe to follow in a post later) He's a Vindictive Vindaloo man. (Hurts!!!!) ;0)

So, characteristics of this wine: sweet and hot. Ha! I'm such a conoseur, hehehe. It's 14% Made in Canada, Baby! (At the Silver Sage Winery in Oliver BC.) On a heat scale of 1 to 5 it's around a 3.5 to 4. The bottle says that The Flame has: "a rich bouquet of peach and appricot natural aromas and the unique hot pepper spice." They suggest pairing it with meat and seafood; wouldn't go with a curry, I imagine.... I would drink it while nibbling appies: cheese and baguette (perhaps cold cuts or shrimp if you are not a vegetarian) to cut the heat.

Niftiest thing about this wine: the pepper goes up and down in the bottle--depending on the temperature of the wine!

:0) Mel

Brown Rice & Cashew Patties with Coriander Sambal

This is indescribably scrumptious. I first had it when Esther (best m.i.l. ever) made it for Christmas, and we all started combining odd things to top it with. You will think I'm absolutely insane, but what we came up with is so good that I'll tell you anyway! Top it with the Coriander Sambal that is part of the recipe, Mango Chutney, and this is where it gets odd: Litehouse Ranch Dip (but with no bok choy.) If you hate it, you've only wasted one patty (and only endured one bite) so it's worth a try. ;0)

We like the patties smaller than they are in the picture above (Split that size into about three & serve it as a hot appetizer.)

Ingredients:

250 g dried chickpeas (OR use canned like a normal human being! heehee)
2 tbsp reserved chickpea (cooking or can) liquid
3 cups (650 g/1 lb 5 oz) instant brown rice
1 tbsp oil
1 onion, finely chopped
125 g (4 oz) roasted cashew paste
1 egg
60 g (2 oz) tahini
1 tsp ground cumin
1 tsp turmeric
1 tbsp lemon juice
1vegetable stock cube
5 tbsp tamari
1 small carrot, grated
1/2 cup (40 g/1 1/2 oz) fresh wholemeal bread crumbs
oil, for shallow-frying
2 tbsp oil, extra
310 g (10 oz) bok choy, trimmed & washed

Coriander and Coconut Sambal:

90 g (3 oz) fresh coriander (cilantro) leaves
1 clove garlic, chopped
1 small fresh green chilli, seeded & finely chopped
1 tsp garam masala
2 tbsp lime juice
1/ cup (15 g/1/2 oz) shredded UNsweetened coconut

Directions:

1. Drain can of chickpeas, reserving 2 tablespoons of the liquid and warm them (keep warm). Or Soak chickpeas in water overnight. Drain. Place in a large saucepan and cover with water. Bring to the bowl and cook for 1 to 1 1/2 hours, or until cooked. Drain, reserving 2 tablespoons of the liquid.

2. Meanwhile, bring a saucepan of water to the boil and cool the rice over medium heat for 10-12 minutes, or until tender. Rinse well & drain. Keep warm.

3. Heat 1 tbsp oil in frying pan & cook the finely chopped onion for 2-3 min/'til golden. Set aside.

4. Mix the chickpeas, cashew paste, egg, tahini, cumin, turmeric, lemon juice, lemon juice, stock cube, reserved chickpea liquid & two tbsp of the tamari in a food processor until smooth. Add the rice & mix for a couple of seconds. Transfer to a large bowl; add onion carrot and breadcrumbs & mix well.

5. Divide the mixture into 16 even portions and form into patties about 1.5 cm thick (or make em smaller for appetizers. Refrigerate for 30 minutes.

6. To make coriander sambal, finely chop all ingredients (in food processor) Refrigerate until use.

7. To cook the patties, heat the oil in a large deep frying pan over medium heat & cook in batches for 3-4 minutes each side (1-2 minutes for little appetizer size) or until golden & cooked through. Remove and keep warm. Wipe pan a paper towel. (You can skip the following bok choy step if you're making appetizers.)

8. In the same pan, heat the extra 2 tbsp oil and cook the bok choy, tossing for 1-2 minutes or until wilted. Pour on the remaining 3 tbsp tamari & toss through. Place the bok choy on serving plates and top with two patties. Spoon a dollop of chilled sambal on top and serve immediately.

[The recipe & picture is from "Vegetables: Best-Ever Vegetable Recipes" by Bay Books P. 98.]

Cheese Dip Delight for One or Two (Or a Crowd of You)

I've adapted a cheese dip, because I had no sour cream to make a traditional one. This really quick and easy recipe is rich and satisfying. It can replace lunch or dinner and is great with a salad or side veggie (especially cauliflower) to balance the richness and creamy texture. It is also scrumpdilitious as a topping to bake onto parboiled cauliflower or broccoli.

Ingredients:

1/2 cup cream cheese (light if you like)
1/2 cup cheddar grated
3 tbsp mayonnaise (real is nicest, but light is an option)
3 tbsp goat cheese (or 2 tsp creamy feta crumbled)
1 small red pepper (diced)
2 green onions (just the tops unless you love it super oniony)
1 tbsp V.E. Pesto Artichoke Dip
2 pinches of V.E. Nonya seasoning (about 1/4 tsp) This is just a tiny bit spicy.
1 pinch dried dill (or 1 tsp fresh)
1 tsp fresh thyme (chopped & some for garnish) I don't like dried, but maybe use 1/4 tsp instead.

Directions:

1. Warm the cream cheese in the microwave in a medium sized mixing bowl. (Mine takes 1 minute in high.)

2. Grate and add cheddar. Crumble & add goat cheese or feta. Add mayo, Pesto Artichoke dip, Nonya (if you like a tiny bit of heat), dill & chopped fresh thyme leaves.

3. Mix in diced red pepper & green onion. Reserve a small handful for garnish (pepper rings too?)

4. Hollow out buns of your choice. fill with cheese mixture and wrap buns in tinfoil like this:


If you're doing veggies, just layer on top of parboiled well-dried cauliflower/broccoli in a baking dish (avoids carbs.) 8-10 min. in 35o oven (or until it's melted); then, broil until golden.

5. If you are using buns, wrap them in tinfoil, like this, to prevent them drying out:

6. Bake (350 degrees) for 12 minutes. (Optional: add top rounds of your bread & broil 'til golden.)

7. Top with diced pepper& green onion (and garnish with rings & thyme, if you're into that!) :0)

This is a perfect party food served the way you would a spinach dip. Just cut a circle in the top of a round loaf (or oval loaf or thick baguette) of sour dough or pumpernickel or some other bread :0) Remove bite-sized pieces as you hollow out the loaf leaving about 1 inch thickness. Then stuff the bread with the cheese mixture. Wrap loaf in in tinfoil and serve with remaining bite-sized bread.
The topping can also be baked in ramekins/a baking dish (bread on the side.)

Happy nibbling,

Mel

Hot Crab & Artichoke Dip (No crab is good too)

This is from the Epicure Fall/Winter 2007 catalogue, so they get every lick of the credit. It's nice to serve a hot appetizer that's this easy & tasty, so I thought I'd put it on here for those of you who do not have the catalogue (or just want to print this 'easier to read' recipe out...)

[I have changed four things --'cause I'm a fussy pants! :0P-- I add 2 tablespoons of the mix instead of three. I chop the bottoms of the artichokes coarsely and the tops finely (since I find the tops can be chewy otherwise.) I add a tablespoon of Parmesan cheese to the mix, and last, but not least, I crumble 4 Ritz crackers for the top (instead of breadcrumbs.)]

To Make 2 cups (500 ml) Hot Crab & Artichoke Dip:

1 14oz (398ml) can of artichokes (drained and chopped)
1 8oz package cream cheese (or light)
2 tbsp V.E. Pesto Artichoke Dip mix
1/2 cup real mayonnaise (or low-fat)
1 tbsp Parmesan cheese.
1 5oz can of crab meat (excess liquid drained) Opt to leave this out for vegetarians
4 Ritz crackers (crumbled finely over the top)

1. Preheat oven to 350 degrees.

2. Put cream cheese in microwave safe mixing bowl. Heat it in microwave until just soft for super easy mixing ( I found it took 5o seconds, but I have an old microwave...)

3. Drain and add chopped artichokes (bottoms of the artichokes coarsely and the tops finely.)
Add mayo, dip mix, Parmesan cheese, and drained can of crab. Stir well.

4. Put dip into an attractive oven proof serving dish. Crumble Ritz crackers finely (a baggy works well if you want to keep your hands clean.) Sprinkle the cracker crumbs on top.

5. Bake in your 350 degree oven for 25 minutes. Turn on broiler & broil 'til top is golden brown.

Serve with baguette (toasted or not) and or crackers. Warning: the serving dish may be hot!

Seven-Layer Mexican Dip

This is a crowd pleaser and can be given a little bit of heat (or a huge kick!) if you like it like that.
This seven-layer dip using Victorian Epicure products has seven easy steps (I know, duh...Imagine that!)

The first four layers can be made ahead:

1. Prepare Pueblo Bean Dip (according to the directions on the jar.) Spread it in a serving dish.
(A clear glass one looks nifty.)

2. Prepare Cheese & Jalapeño Dip and layer it on top of the bean dip.

3. Prepare Guacamole (I prefer a different recipe to the one on the jar; my good friend Kim does too. ) Prepare this part ahead, stir well and let it sit for at least a half an hour (overnight is awesome): Combine 1/2 cup sour cream and 1 tbsp mayonnaise and 2 tbsp guacamole dip mix. Then, before serving add the sour cream mixture to two mashed avocados with the juice of half a lemon (I like it really lemony.) For a more creamy version (that makes a great salad dressing see this Taco Supreme Salad post.

4. Prepare salsa according to the directions on the jar (or see my Epicure salsa recipe.) Layer on!
Choose your heat: Use V.E. Poco picante Salsa or Caliente. Add jalapeños & fresh cilantro maybe?

Before serving:

5. Chop iceberg lettuce & layer over. If you like, add mescaline mix for more flavour & nutrients.

6. Grate cheddar (or the cheese you like) and spread over lettuce.

7. Dice red pepper and green onion & add to the top. (Tomato and parsley will do instead.)

Serve with tortilla chips, toasted baguette or bagel rounds, or baked pita triangles. You'll need a spoon and some serving plates if you make a deep one (as I have in the picture above.) I should have spread it in a much larger more shallow dish for easy dipping. :0)

Happy munching!
Mel

Cool Cucumber Canapés. (They're 5-star & super easy)

Don't let the fancy word canapé fool you; this is just a modernized version of deviled eggs!

Can't remember where I got this recipe--a magazine? Anyhow, it's nutritious and has a surprisingly wonderful texture. It's best if you assemble it at the last minute, but that takes no time at all. The topping is easily made ahead and it keeps well. (Makes great sandwiches too.)

1 tbsp Spanish Onion, finely minced
3 tbsp Mayonnaise (the real stuff makes all the difference)
2 tsp. Dijon Mustard (we hatesesss it preciousss! I substitute mustard powder-1/2 tsp)
Approximately 1 tsp Dried Dill (fresh is even better--1 tbsp then)
Approximately 1 tbsp fresh flat-leaf parsley (dried if you don't gots it)
Pinch o' salt
fresh ground pepper
4 hardboiled eggs, finely-minced (love those Born3 eggs!)
4 radishes finely minced
1 large cucumber scored (with a fork/zesting tool) & sliced (a wavy cutter looks cool & helps the topping stay on.)

Combine finely-minced onion with mayo, mustard of your choice (Dijon, dry, French's, or none; it's good like that too.) Save a wee bit of radish and herbs (only if fresh or they feel pasty) for garnish. Add dill, parsley, salt & pepper, and finely chopped radishes.

Finely mince the hard boiled eggs & combine with above; mix it up! :0)

At the last minute:
Score and slice your cuke. Pat the tops dry a wee bit. Use star tip in piping bag to pipe onto cukes (or use a plastic baggy as a piping bag or plop it on with a spoon.) Garnish with the chopped parsley & fresh herbs.

Alternatively: egg mix can be piped into red bell pepper wedges or celery sticks
One small shredded carrot can be substituted for radishes (that offers a nice texture too.)

[Chicken variation (though I can't vouch for this one, not sure I like canned chicken--kinda dry): Substitute 2 cans (6 ounce/170g ea) chunk white chicken (drained & finely chopped) for eggs. Increase mayo to 4 tbsp and add 2 tbsp milk to the chicken mix.]

Enjoy!
:o) Mel

Mini Quiche (Great make-ahead Party food, not low-fat)

This also works as a large Quiche or a Brioche and reheats very nicely.

Prep. time 20 min. To make 12 mini quiche or one large quiche use the amounts here...

Bacon (1/3 package)
Spinach (fresh baby organic is my fave) (1/2 package)
(12) Premade mini or full size pastry shells (unless you're Martha)
Creamy Feta Cheese (Superstore has a great one) (20 small pieces)
Pinch o' salt. Fresh ground pepper
Eggs (I love Born3 eggs) (4)
Dash of cream (optional)
Pinch of paprika

Put pastry shell(s) on a cookie sheet. Poke pastry shell(s) with a knife/fork and bake in a preheated 400 degree oven 'til lightly golden; set aside.

Break/cut feta into small chunks,
add to a bowl with the beaten Eggs.

In a medium-large frying pan add bacon (cut into small pieces) and fry; drain all of the fat. Add slightly chopped spinach with no stems (if using baby or medium chopped for large spinach) and fry until lightly wilted. Cool the bacon-spinach mix.

Add bacon and spinach to eggs; grind in pepper & add a pinch of salt (or your favourite V.E. sansel/seasoning.) Cook until eggs are done and serve warm.

Compliments ensue: "buttery!" "melt in your mouth."
and they look nice with a little herb bouquet on the plate.

For a vegetarian option: omit bacon, add 1 tbsp butter to saute spinach in & then add 3 small roasted red peppers (minced), 1 tbsp spanish onion (minced.) And sauted minced mushrooms if you like them.

Fresh Salsa & Roasted Almond Baked Goat cheese (on Sourdough Baguette Rounds)

I was going through my recipe hoard and found this one. (I haven't cooked from recipes in ages. I miss it a lot--Charles does too; occasionally he whines to be fed.) I swear I am like a bear. I wanna hibernate in a culinary kind of way come fall.

When I found this I remembered how I stole it from The Keg (well, intuited it from them, since I invented the recipe based on advice from my taste-buds.) And I also remembered it was really popular with company, so I'm glad I wrote it down, and maybe you will be too. :0)

Necessary Foodstuff:

Butter
Sourdough Baguette
Fresh Tomatoes
Bit o' Onion (white and Green)
Shallots
Splash of Vinegar (I love V.E. White Balsamic)
1 tsp Ketchup
1 clove or less (or more) Fresh Garlic
Italian (flat-leafed) Parsley
Basil
1/2 tsp or less of Chili Flakes (hydrated) or paste (tube at grocer's)
Salt & Pepper

Make slightly ahead (or well ahead) SALSA:

Very finely chop the tomatoes, shallots, onion (white and green), the parsley and basil.
Mix these and the remainder of the ingredients. Put in a strainer to drain the tomatoey water (concentrates taste & keeps your salsa from sogging your bread rounds.)

TOASTED SOURDOUGH ROUNDS:

Lightly butter and broil the sourdough rounds (I like mine sliced about a 1/4 of an inch thick and not too toasted... (so they don't hurt when you eat 'em, LOL) .

Set aside with a tea-towel over to keep warm while you bake the cheese. (If you want 'em really nice and warm, then just prepare the cheese and toasts ahead and bake one right after another.)

BAKED GOAT CHEESE (with roasted almonds):
You can use pine nuts in place of almonds; they're lovely.

One goat cheese (soft)
Almonds (raw & whole with skin)
Bit o' butter

Preheat oven to 350 degrees

Place the goat cheese in/0n an oven-proof dish (If it's suitable dish, you can serve on it to keep your baguettes and cheese hot.)

(You can do this step ahead of time to save on preparation time)
Chop the raw almonds. (a medium fine chop is great.)
Add a small amount of butter to a small frying pan. On medium-high heat, roast your almonds 'til they are nicely browned. Be sure to stir constantly and turn heat down if it seems too much (I am infamous as a high-heat cooker.) Lightly salt the almonds.

After your almonds have cooled (just enough for you to touch 'em) pour them over the goat cheese and pat them into it. (Overflow is just hunkydory.)

Bake in a preheated 350 degree oven for 10 minutes or so ('til hot) :0)

I love to serve the toasts around the baked goat cheese with the the salsa at room temperature in a dish on the side. The mix of temperatures and textures is supremely satisfying.

Mel's Taco Supreme Salad (my favourite Guacamole & Salsa recipe)

This satisfying (low-carb) salad has 3 easy parts and it makes great left-overs, 'cause the ingredients can also be served as soft tortilla wrap fillings or crispy taco stuffings (or go crazy! and have a crispy taco inside a soft one)

Victorian Epicure Products this salad uses are: Taco Seasoning; Guacamole Dip Mix; and Salsa mix: choose your heat: Poco Picante (Medium) Caliente (hotchacha); sea salt and pepper. Optional time savers: toasted onion and red bell peppers.

The three parts are:

1--The Salad & Toppings
2--The Dressing
3--The Tortillas

1--THE SALAD & TOPPINGS

Chop or tear:
Iceberg lettuce (for the crunch; you can add the greener/more red varieties for flavour and vitamins)

Dice:
a red pepper (or use V.E. red bell peppers to save time)

Grate:
old cheddar (or your choice of cheese)
Season to taste with V.E. Sea Salt & V.E. Pepper to taste

Chunky fresh salsa--"kicked up a notch!":

Mix:
2 tablespoons V.E. salsa mix (Poco Picante (medium) or for the brave: Caliente (hot)
1/2 a finely chopped Spanish onion
2 fresh tomatoes (chopped coarsely)
1 can of tomatoes drained and chopped
1/2 a pepper finely-chopped (green or yellow look best)
fresh cilantro chopped (to taste)
1/2 a lime juiced
salt and fresh pepper to taste
Optional for heat and flavour: fresh jalapeño

Let flavours marry and seasonings hydrate for 1/2 an hour. This keeps very well and is a fantastic low-fat, lycopene-filled topping/filling for: wraps, sandwiches, Mexican recipes, meats, eggs, hot dogs, hamburgers. Salsa's also a vegetarian's best friend for flavour.

P.s. This makes a large amount of salsa; half it if you need to.

Meat or Vegetarian Taco Topping:

Brown prepared mix of:

2 tablespoons V.E. Taco seasoning

1 lb lean ground beef/chicken/turkey... or 20 medium-sized finely chopped mushrooms. (adjust

the seasoning to taste.)

1 clove garlic

1/2 a finely-chopped medium onion

--If you immediately mix all ingredients above with the seasoning (before the meat/mushrooms are cooked) it tastes much better, I swear; something about already cooked things not absorbing flavour--don't know the technical name ;-)

salt and pepper to taste.

2--THE DRESSING

This dressing is also topping! It's a Creamy Guacamole Dip set free!
(use light products if you like)

My ultimate favourite Guacamole recipe:

Mix:
2 tablespoons guacamole dip mix
3/4 cup sour cream
1/4 cup mayonnaise

Let this mix sit for 1/2 an hour (or you can leave it in your fridge overnight, or until you need it.)

Before serving add the sour cream mix to a bowl with:

2 ripe avocados (leave some chunks if you like em.)
1/2 a fresh green jalapeño pepper finely diced (optional of course) You can always try a wee bit for great flavour or add a lot.
and the Juice of half a small lemon

To turn into a dressing just add 2-3 tablespoons water; that way, you can have both guacamole dip and dressing on hand by only adding liquid to the amount of dreesing you need to dress your taco salad.

3--THE TORTILLAS

My favourite to serve with this is white or yellow taco shells heated in the oven and broken into triangles. The warm crunch is a great texture against the smoothness of the guacamole dressing and the fresh bite of the lettuce and they make perfect scoopers: a fun party food and an answer to the messy eating of 'normal' tacos.

Other options are tortilla chips, warmed or not. Low-fat versions include any crisp bread, toasted pita or thinly sliced toasted baguette.

OR Try making Cajun Tortilla Chips

(Yield 32 chips) A low-fat treat that pairs well with spicy salsa. Spray vegetable oil instead of butter to reduce the amount of saturated fat (or coconut oil: it doesn't turn into a trans fat when heated & the flavour is heavenly!):

4 - 8" (20 cm) tortilla rounds1 Tbsp (15 ml) melted butter1 - 2 tsp (5 - 10 ml) VE Cajun Seasoning
2 tsp (10 ml) Parsley, Sea Salt, to taste

1. Preheat oven to 400° F (205° C).

2. Whisk together melted butter (or oil), Cajun Seasoning and Parsley.

3. Cut each pita round into 8 even wedges and arrange on a parchment-lined baking sheet. Brush with prepared butter and sprinkle with Sea Salt.

4. Bake for approximately 8 minutes, or until chips are crisp and slightly browned. Serve with taco supreme salad or a selection of prepared Dips.

ALSO,

This salad is just as easily served as a layered dip:

Simply mix 1 8oz pkg of cream cheese and 1 cup sour cream with a tbsp of herb and garlic dip mix and spread in a dish, then pile the goodies on top.

Leave your guacamole as a dip (instead of the dressing) and voila!

I layer in this order:

cream cheese base-->guacamole-->salsa-->lettuce-->(and save some diced peppers and cilantro to top with; green onions is another optional addition).

E.T.A: If you're avoiding red meat, chicken makes a great substitute for the hamburger.

Enjoy!
Mel