General kitchen advice

Buy Local Food : Take a child shopping with you, pick up one of the offending products and say quite loudly "Well we’re not buying that, think of the energy it’s used up just getting here!"


Buy Local Food : It’s easy to take locally abundant foods for granted when they’re in season, but you can enjoy many locally produced foods out of season by stocking up. Storing big baskets of hazelnuts (in the Northwest) or pecans (in the Southeast) will come naturally if you start thinking like a squirrel. Look for foods that keep well, such as nuts, honey, winter squash and sweet potatoes and stock up.


Time for cooking is often in short supply, but you can cut cooking time in half by making large batches and eating the leftovers another day. In an age when the average American spends only 32 minutes a day preparing food, strategy is crucial to increasing your consumption of local food.












Spinach-Feta Rolls Recipe
Spinach-Feta Rolls Category Appetizer Recipes 
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Ingredients And Procedures

----------------------------SPINACH-FETA FILLING---------------------------- 1 1/4 lb Spinach; fresh, stemmed and

--washed 1 tb Olive oil

3 bn Scallions, trimmed and

--chopped (1-1/2 c) 1/4 c Feta cheese; crumbled

2 tb Parmesan cheese, freshly

--grated 2 tb Dill; fresh, chopped

1 tb Lemon juice

Salt & pepper, to taste 2 lg Egg whites

-------------------------------PHYLLO PASTRY------------------------------- 8 Phyllo dough sheets (14x18")

1 lg Egg white

2 tb Olive oil

1/4 ts Salt

1 ts Poppy or sesame seeds, or a

--combination To make filling: Put spinach with water still clinging to the leaves in a large pot. Cover and cook over medium heat until the spinach is wilted, about 5 minutes. Drain and refresh with cold water. Squeeze the spinach quite dry and chop. In nonstick skillet, heat oil over medium heat. Add scallions and saute until softened, 2 to 3 minutes. Transfer to a medium-sized bowl and stir in spinach, feta, Parmesan, dill and lemon juice. Season with salt and pepper. Beat egg whites lightly with a fork and stir into the spinach mixture. To form phyllo rolls: Set oven rack on the upper level; preheat to 350 degrees F. Coat a baking sheet lightly with nonstick cooking spray or line with parchment paper. In a small bowl, whisk together egg white, oil and salt. Lay one sheet of phyllo on a work surface with a short side toward you. Brush lower half of the sheet with the egg-white mixture. Repeat this step with a second sheet of phyllo and set on top of the first. Spoon one-quarter of the spinach filling along one long edge. Tuck in the side edges and roll up, jelly-roll fashion. Place on the prepared baking sheet. Repeat with the remaining phyllo, egg-white mixture and filling, making 4 rolls in all. Brush tops of the rolls lightly with the egg-mixture and sprinkle with seeds, if desired. Bake for 25 to 30 minutes. With a serrated knife, cut each roll diagonally into 9 pieces and serve hot. The rolls may be prepared, baked and sliced up to 2 days in advance. Reheat in a 350 degree F oven for 10 to 12 minutes, or until heated through. Makes 36 appetizers.

39 calories per piece: 2 g protein, 2 g fat, 5 g carbohydrate; 77 mg

sodium; 1 mg cholesterol. **"Inspired by the Greek appetizer spanakopitakia, these rolls are easy to make for a crowd." --From Eating Well, May/June 1993.

 
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