Geometry Style!

Let me start off by saying this dinner had absolutely nothing to do with math other than our foods being various geometric shapes. Which is good because I have zero math skills and when I say zero, I mean zero. I even went with a pretty easy shape for this week — a triangle. I really went all out with that one, right? But, back to dinner. As always, it was delicious. Antonio and Brett made some delicious cylindrical enchiladas (yes, guys can cook), working girl Mary heated up some rice balls from Trader Joe’s, Annie cooked up some broccoli (tree-shaped?) and quinoa (conical), Taylor made tasty spanakopita (triangle) and I baked up some triangular bittersweet chocolate scones. At the end of the night, there was hardly any food left — always a sign of a successful dinner!

We also thought out a few new theme ideas. There was talk of next week being “Beets and Brussels”. Ew. I won’t be at next week’s dinner due to knee surgery, however I will get someone to write up what dinner was/what the recipes were so we can share them with you. I have no doubt it will be delicious, even if it is full of beetroot and Brussels sprouts.

Now for our “shape”ly recipes:

Enchiladas: 

Ingredients:

  • Small corn tortillas
  • Grilled chicken strips
  • Black beans
  • Green enchilada sauce
  • Mexican cheese blend
  • Avocado
  • Cilantro

Directions:

  1. Mash up the avocado and add some cilantro. Mix together. 
  2. Boil some water in a pan and hold each tortilla, one at a time, over it to soften.
  3. Once the tortilla has been softened, spread some enchilada sauce of each side and add the chicken, beans, cheese, and avocado mixture to the lower 1/3 of the tortilla. Roll it up and place in a baking dish. Repeat with remaining tortillas and sprinkle cheese over the top.
  4. Bake at 350°F for about 20 minutes.
Enchiladas

Enchiladas

Trader Joe’s Rice Balls:

Arancini Rice Balls

Arancini Rice Balls

Spanakopita: 

Via

Ingredients:

  • 1/3 cup olive oil
  • 2 pounds spinach, washed and drained
  • 1 bunch of scallions, white and green parts, chopped
  • 1/4 cup finely chopped parsley
  • Salt and freshly ground black pepper
  • 1/2 pound feta cheese, crumbled
  • 1 to 2 eggs, lightly beaten
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 pound filo pastry sheets

Directions:

  1. Heat 1 tablespoon of the oil in a large saute pan, add half of the spinach and saute until spinach wilts, tossing with tongs, about 2 minutes. Remove spinach and squeeze out excess liquid, then chop roughly. Repeat with remaining spinach, using 1 more tablespoon of olive oil. Pour off any liquid from the pan, and add remaining olive oil. Add scallions and saute until soft, about 2 to 3 minutes. Add the spinach to the scallions, along with the parsley, salt and pepper. Cook over low heat for 1 to 2 minutes, then remove from heat to cool. (This part can be done ahead and kept refrigerated).
  2. Stir the feta and as much beaten egg to moisten the cooled spinach mixture.
  3. Preheat the oven to 350° F. Brush a baking sheet with some of the melted butter.
  4. Unroll the filo dough on a flat surface and keep it covered with waxed paper and a damp towel so it doesn’t dry out and become brittle. Using a sharp knife, cut the filo into 3 by 11 inch strips, and recover with the towel. Use a pastry brush to brush a strip of filo with melted butter. Place a small spoonful of spinach filling 1 inch from the end of the pastry. Fold the end over the filling to form a triangle, then continue to fold up the strip in triangles, like folding up a flag. Continue with remaining strips of dough, placing filled triangles on the baking sheet and keeping them covered with a towel until all are ready to bake.
  5. Brush the triangles lightly with butter, then bake for 20 to 25 minutes, or until golden and crisp. Serve hot.
Spanakopita

Spanakopita

Bittersweet Chocolate Scones: 

Via: Cooking Light

Ingredients:

  • 9 ounces all-purpose flour (about 2 cups)
  • 1/3 cup sugar
  • 2 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 5 tbsp. chilled butter, cut into small pieces
  • 1 (4 ounce) bar bittersweet chocolate, very finely chopped
  • 1/2 cup fat-free half-and-half
  • 1 large egg
  • 2 tsp. vanilla extract
  • 1 large egg white, beaten
  • 2 tsp. sugar

Directions:

  1. Preheat oven to 400°F. 
  2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1/3 cup sugar, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in chocolate.
  3. Combine half-and-half, egg, and vanilla, stirring with a whisk until blended. Add egg mixture to flour mixture; stir with a fork just until moist.
  4. Turn dough out onto a lightly floured surface. Divide dough in half. Pat each portion in 2 (5 inch) circles on a baking sheet lined with parchment paper. Cut each circle into 6 wedges, cutting into but not through dough. Brush egg white over dough; sprinkle evenly with 2 teaspoons sugar.
  5. Bake at 400° for 18 minutes or until golden brown. Remove from pan; cool 2 minutes on a wire rack. Serve warm.
Geometrical Dinner!

Geometrical Dinner!

Happy eating, everyone!

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