Best Glens Seafood In Filo Baskets Low Fat Recipes

SPINACH AND TOFU DUMPLINGS

Steps:

• MAKE THE DUMPLINGS:.
• Bring a large saucepan of water to a boil.
• Add the spinach and cook for 20 seconds.
• Using a slotted spoon, transfer the spinach to a colander.
• When the spinach is cool enough to handle, squeeze it dry, then coarsely chop it. Keep the water hot.
• Transfer the spinach to a medium bowl and stir in the tofu, cornstarch, jalapeños, soy sauce and sesame oil and season with salt and pepper.
• Working with 4 wonton wrappers at a time, dampen the edges and mound 1 1/2 teaspoons of filling in the center of each wrapper.
• Fold 1 corner of each up over the filling and seal to make triangles.
• Repeat with the remaining wrappers and filling.
• In a small serving bowl, stir the soy sauce with the vinegar and honey.
• Return the water to a boil.
• Add the dumplings and simmer over moderate heat, stirring gently, until the edges are al dente, about 3 minutes.
• Carefully drain in a colander and transfer to a platter. Serve with the dipping sauce.

BOUGATSA (CHEESE FILLED FILO PASTRY)

Steps:

• In a large bowl, combine the cheese, sugar, eggs and vanilla and beat with a mixer till creamy smooth.
• Brush the bottom of a 10x14x2 inch baking pan or dish with the butter. Have ready the filo sheets, keeping them covered with plastic wrap to prevent them from drying out. Lay a filo sheet in the bottom of the pan and brush with butter. Repeat, brushing with butter, 5 more times.
• Pour the filling mixture over the stacked and buttered filo sheets. Drizzle the filling with a little melted butter, then layer 5 more filo sheets on top, again brushing each sheet.
• Cover the pan and refrigerate until the butter firms up. Can be pre-assembled up to this point.
• Preheat the oven to 375 degrees F.
• With a sharp knife, score the surface of the pastry through the top 5 sheets of filo dough into 10 diamonds or rectangles. Bake until golden brown, 35 to 40 minutes. Transfer pastry to a rack and let cool for 10 minutes. Cut along the score marks and finish allowing to cool until warm or to room temperature. Dust with powdered sugar and serve.

PORTUGUESE FISH STEW

Steps:

• Heat the oil in a heavy 4 to 6-quart pot over medium flame. Add the onions, garlic, and sausage; cook, stirring with wooden spoon, until the sausage renders out some of its fat and the onions are soft.
• Toss in the herbs and then the potatoes, stir that around for a minute to coat in the oil. Pour in the chicken broth and bring up to a simmer.
• Add the kale, season with salt and pepper. Cover and simmer for 10 minutes until the potatoes are nearly tender.
• Uncover the pot and add the clams; simmer, covered, for 15 minutes until the clams open. Add the fish and continue to cook for another 3 to 5 minutes until the fish is cooked. Garnish with chopped parsley and drizzle with olive oil.

GLEN'S SEAFOOD IN FILO BASKETS (LOW FAT)

Steps:

• Cut filo sheets into quarters and layer diagonally in greased ramekins, spraying with olive oil in between layers - 4 squares for each ramekin dish.
• Spray before cooking in 200c oven 10 minutes.
• Make white sauce by melting butter then stirring in flour until smooth and cooked.
• Add milk slowly, stir until thickened.
• Add seafood of choice, shallots, pepper and salt, lemon juice, cook until done (not too long).
• Pour seafood in filo baskets.
• Sprinkle each basket with cheese and serve with rice.