Multi-Grain Flatbread Cheesesteak
Ingredients
- 4 pieces of Kontos Multi-Grain Flatbread
- 1 lb. sliced London broil, rubbed in butter or olive oil, sprinkled with salt and pepper
- 1 large sliced red onion, brushed with olive oil or sprayed with cooking spray
- 4-8 slices of your favorite cheese, such as Swiss or provolone
How to Prepare
Slice red onion in 1/4-inch slices, brush with oil and grill.
Grill London broil to taste; let meat rest, then slice thinly with sharp knife; keep warm under foil.
Preheat the Kontos Multi-Grain Flatbread (or any other favorite Kontos flatbread or pita bread) on a grill, 15-20 seconds on each side. Cut bread into two halves.
Layer the meat and cheese on half slice. Put in hot oven or under broiler for 2 minutes until cheese melts.
Place warmed half of flatbread on top to create sandwich.
Recipe provided by Kontos Kitchens
Delicious Spinach Pie – from the Kitchens of Kontos
Ingredients
- 2 pounds spinach, steamed, squeezed, chopped, and drained (or frozen spinach; fully thawed)
- 1 cup Feta cheese, crumbled
- 1/4 cup dill, chopped
- 1/4 cup parsley, chopped
- One leek,chopped or 1/4 cup green onion (scallion) chopped
- 3 eggs, lightly beaten
- salt and pepper
- 1/4 teaspoon ground nutmeg
- 1/4 cup olive oil for brushing pastry
- 12 sheets Fillo dough (#5)
How to Prepare
Mix together the spinach, Feta, dill, parsley, leeks, eggs, salt and pepper.
Brush the bottom of an 8×8 inch baking pan with olive oil.
Place a sheet of Fillo dough in the pan, brush lightly with olive oil. Use kitchen scissors to trim the Fillo to fit. Repeat until you have 6 layers, lightly brushing each layer with Olive Oil.
Place the spinach and greens mixture on top of the 6 layers of Fillo dough, in an even layer. Flatten with a spatula.
To create a “top” for your spinach pie, layer another six pieces of Fillo dough on top of the spinach mixture, brushing each layer with olive oil as you go.
Bake for 30-50 minutes at 350⁰ F, until golden brown.
To learn more about Kontos Fillo dough (also known as Phyllo or Filo dough), visit www.kontos.com. You can also find Kontos Foods on Twitter@KontosFoods or on Facebook at www.facebook/KontosFoods. Photos are available upon request.
Baklava – Recipe provided by Kontos Kitchen
Ingredients
- 1 (16 ounce) package phyllo dough
- 1 pound chopped nuts
- 1 cup butter
- 1 teaspoon ground cinnamon
- 1 cup water
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 1/2 cup honey
How to Prepare
Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9×13 inch pan.
Chop nuts very finely, using a nut chopper, and toss with cinnamon. Set aside.
Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work.
Place two sheets of dough in pan, butter thoroughly using pastry brush or high-quality butter flavored spray. Repeat until you have 8 sheets layered. This will be the bottom layer of the baklava.
Sprinkle a layer of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 – 8 sheets deep.
Before putting into oven, using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes. It will look rather thin – don’t worry!
Remove baklava from oven and immediately spoon sauce over it, thoroughly saturating with the syrup mixture. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.
A special Thanks to the Kontos Food Company for Supplying the product for our TV show and for the recipes.
About Kontos Foods
Founded in 1987, Kontos Foods, Inc. is a Paterson, NJ-based provider of traditional Mediterranean foods for restaurants, hotels, food service, retail specialty stores and supermarkets worldwide. The family-owned company specializes in hand-stretched flatbreads, including the Kontos Pocket-Less Pita®, Fillo dough, pastries, olives, gyro meats, and Greek yogurts, as well as nearly 50 varieties of multi-ethnic flatbreads. Kontos, which has over 225 employees and was founded by Evripides (Evris) Kontos together with his son Steven, together bring over 100 years’ experience in the premium food industry. To learn more, visit www.kontos.com, or call (973) 278-2800.
Wild Rice Chicken Soup
Ingredients
- 1 package (4.3 oz ) long grain and wild rice mix
- 1 envelope chicken Noodle soup mix
- 1 celery rib chopped
- 1 medium carrot, chopped
- 1/3 cups chopped onion
- 2 cans (10 -3/4 oz each)
- Condensed cream of chicken soup, undiluted
- 1 cup of cooked chicken
How to Prepare
In a large saucepan combine water, rice with contents of seasoning packet and soup mix. Bring to boil. Reduce heat cover and simmer for 10 minutes. Stir celery, carrot and onion. Cover and simmer for 10 minutes. Stir in chicken soup and chicken. Cook 8 minutes longer or until the rice and vegetables are tender.
Yield: 5 servings
Salad Dessert – Grape Salad
Ingredients
- 2 cups green grapes
- 2 cup of red grapes
- 1-8 oz cream cheese
- 1–8 oz sour cream
- ½ cup Splenda or sugar
- ¼ – ½ cup crushed pecans or peanuts
- 8 bite size Butter Fingers crushed
How to Prepare
Mix grapes, cream cheese, sour cream and Splenda or sugar top with nuts and candy.
Chill in refrigerator one hour or so.
Terri’s Corn Salsa
Ingredients
- 1 can black Bean
- 1 can white petite shoe peg corn
- ¾ cup of Red Pepper diced
- ¾ cup of red onion diced
- 2 Roma tomatoes
- ¼ cup lite Zesty Italian Dressing
- ½ teaspoon garlic powder – optional
- Hot sauce/ tobacco sauce to taste
How to Prepare
Serve with chips
Marlene’s Broccoli Slaw – or Chinese Slaw
Ingredients
- 1 package broccoli slaw
- 1 package Ramen noodles- oriental
- ½ slivered almonds
- 1 cup sunflower seeds
- 4 green onions
- ½ cup olive oil or canola oil
- ¼ cup of sugar
- 3-4 tsp vinegar
How to Prepare
Break up noodles mix all ingredients together
Chill 24 hours
Mark’s Caesar Romaine Lettuce Pickups
Ingredients
- 3 bunches of Romaine Lettuce
- Caesar Salad Dressing
- Real Bacon Bits
- Grated Parmesan Cheese
- Caesar Crotons – Broke up into small pieces
How to Prepare
Using a pastry brush, brush a small amount of Caesar DRESSING ON EACH LETTUCE LEAVE
Sprinkle Bacon bits, cheese and crotons over leaves.
Serve Cold
Veggie Burgers – From Cooking with Elli
From Elli Samuels – new cookbooks- “Cooking with Elli”
Serves 4
Ingredients
- 15 oz. can Cannellini beans –rinsed and drained
- 4 medium Cremini mushrooms, wiped clean,
- bottom of stems removed- (discard) diced
- ¼ small onion, minced fine
- 1 stalk of celery -diced
- 3 garlic cloves, minced (optional)
- 1 ½ tsp., whole grain mustard
- 2 cups loosely packed baby arugula, chopped
- 1/3 cup sliced almonds, chopped (optional)
- ¼ cup fresh basil (packed down) chopped
- 1 tsp. Worcestershire sauce
- ½ tsp kosher salt
- 1/8 tsp cayenne pepper
- 1 Tbsp. olive oil
How to Prepare
On your cutting board or plastic cutting sheet mash the beans with a fork. Place the beans in a medium bowl. Add remaining ingredients, except for the olive oil, and stir with a large spoon to combine. After they are well mixed, flatten the mix while in the bowl and score it with a knife so you can visualize 4 or more or less equal size patties; form the veggie mixture into patties, heat a large skillet over medium heat and add the olive oil. Swirl the pan and coat with oil once heated place the formed patties in the skillet.
Cook until golden on one side, about 7-9 minutes. Flip and cook for 6 minutes on the other side, until golden. Don’t worry if they don’t flip perfectly; just smash the edges back together with your spatula. Then serve on any type of bread or roll. Serve with yellow tomatoes.
Raw Beet Salad with Pistachio Nuts –From Elli Samuels Cooking with Elli
Ingredients
- 3 small-medium beets
- 2Tbsp. Chopped Mint –Fresh mint
- 1 Tbsp. honey
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. olive oil
- ¼ tsp kosher salt
- 1/8 cup pistachio nuts, chopped – if allergic to nuts you can try Sunflower seeds but grind them.
How to Prepare
Wash and scrub the beets really well, dry them. Cut off the ends, make sure to cut off any part that might have dirt attached. Chop the beets into pieces that will fit in the feeder tube of your food processor. Use the grater attachment and grate. Place the beets in a medium bowl. Add the remaining ingredients, stir to combine. If you grate the beets by hand use gloves to prevent getting the red vegetable color from getting on your hands.
Delicious!!!!!!!!!!!!!!!
Fresh Basil Tomato Soup with Vanilla
Ingredients
- 1/2 cup finely diced onion
- 1/4 cup finely diced carrots
- 2 tablespoons butter
- 2 tablespoons unbleached all-purpose flour
- 2 teaspoons dried organic Italian seasoning
- 2 cups (or more) organic chicken stock
- 1 (28 oz.) can petite diced tomatoes
- 1 1/2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
- 1/2 cup fresh basil, chiffonade
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 cup freshly grated Parmesan cheese for garnish
How to Prepare
Sauté the onion and carrots in the butter in a large saucepan until the onion is translucent. Stir in the flour and Italian seasoning until heated. Add 2 cups chicken stock gradually, stirringly constantly. Stir in the tomatoes, vanilla extract, basil, salt and white pepper. Cover and simmer for 45 minutes, stirring occasionally. Add additional stock if desired and cook until heated through.
Ladle into soup bowls and garnish with the Parmesan cheese.
Note: A chiffonade refers to a method of stacking the basil leaves and finely shredding them with a sharp chef knife.
Serves 4
Vanilla Cinnamon Apples
Ingredients
- 4 baking apples
- 3 tablespoons butter
- 3/4 cup firmly packed dark brown sugar
- 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon allspice
- 1 tablespoon brandy
- 1/4 cup raisins
- 1/2 cup walnuts
- Pinch of salt
How to Prepare
Preheat the oven to 350 degrees F. Lightly coat the bottom of a shallow baking dish with nonstick cooking spray. Cut a thin slice from the bottom of each apple so it will stand upright. Scoop out the core of each apple from the top down with the small end of a melon ball cutter, making sure not to core all the way through the apple.
Combine the butter, brown sugar and vanilla paste in a medium saucepan and cook over low heat until the butter is melted, stirring frequently. Remove from the heat and stir in the cinnamon, allspice, brandy, raisins, walnuts and salt. Fill the apples with equal amounts of the filling using a teaspoon. Place the apples in the prepared baking dish. Bake for 20 minutes or until caramelized and fork tender.
Serves 4
Note: You can use Pure Vanilla Bean Paste in place of Madagascar Bourbon Pure Vanilla Bean Paste to achieve a
different, but still delicious, flavor profile. Simply use the same amount of the Pure Vanilla Bean Paste.
Rose Sangria
Ingredients
- 1 apple, peeled and quartered
- 10 whole cloves
- 1 lemon, thinly sliced rounds
- 1 lime, thinly sliced rounds
- 1 orange, thinly sliced rounds
- 1/3 cup Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar
- 1/2 cup brandy, chilled
- 1 (750 milliliter) bottle dry red wine, chilled
- 1 1/2 cups pulp free orange juice, chilled
- 1/4 teaspoon Nielsen-Massey Rose Water
- 1 teaspoon Nielsen-Massey Tahitian Pure Vanilla Extract
- fresh mint sprigs for garnish
How to Prepare
Stud apple by pushing the clove stems into the prepared apple quarters. In a large glass pitcher, place the clove-studded apple quarters with the citrus fruit slices. Sprinkle Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar over the fruit, pour brandy over the sugared fruit and toss to coat. Place in the refrigerator for 4 to 6 hours to infuse the flavors. Before serving, remove the clove-studded apple and discard, crush the infused citrus fruits slightly with a wooden spoon. Stir in the wine, orange juice, Nielsen-Massey Rose Water and Nielsen-Massey Tahitian Pure Vanilla Extract. Garnish each glass with a sprig of fresh mint.
Serves 4-6
Note: Add additional Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar, orange juice or soda water for taste variation. This Recipe Uses:
Madagascar Bourbon Pure Vanilla Sugar
Tahitian Pure Vanilla Extract
Rose Water
Fruit Smoothie
Ingredients
- 1/2 cup sliced fruit (strawberries, blueberries, peaches, etc.)
- 3/4 cup orange juice
- 1 (4 oz.) container plain yogurt
- 1 medium banana peeled, sliced
- 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
How to Prepare
In a blender combine all ingredients. Process on purée until smooth.
Serves 2
Pumpkin Soup
Ingredients
- 2 tablespoons olive oil
- 1/2 cup finely, chopped onion
- 2 cups low-sodium chicken broth
- 1 1/2 cups LACTAID® Fat Free Milk
- 1 1/2 cups canned Libby’s 100% pumpkin (not pumpkin pie mix)
- 2 tablespoons of brown sugar
- 3/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon, additional for garnish
- 1/4 teaspoon pumpkin pie spice
- 2 tablespoons of honey
- 1 tablespoon of Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
How to Prepare
an etiquette, lifestyle and tea consultant to leading hotels and tearooms, including The Plaza, Lady Mendl’s and the Waldorf-Astoria. Learn more about her here. This Recipe Uses:
Madagascar Bourbon Pure Vanilla ExtractIn a 2 and 1/2 quart, or larger, saucepan, on a low flame, heat the olive oil. Add the onion and cook approximately 2 minutes. Add chicken broth, LACTAID® Fat Free Milk, pumpkin, sugar, salt, nutmeg, cinnamon, pumpkin pie spice, honey and vanilla extract. Turn flame to medium-high, bring to a boil, and simmer for 15 minutes. To puree, place a hand held mixer vertically in the saucepan or place soup in a blender/ mixer, pulse a few times until the onion is blended. The soup may be served hot or cold. To serve cold, place the soup in containers and store in refrigerator for no more than three days, until ready to serve. Garnish with a sprinkle of ground cinnamon, to taste, if desired.
Serves 4
Recipe by Ellen Easton. Ellen is the author of Afternoon Tea… Tips, Terms and Traditions and is
Breakfast Quinoa with Vanilla Cream
Ingredients
- 1 cup traditional quinoa, rinsed and drained
- 1½ cups water
- ½ cup unsweetened coconut milk
- 2 teaspoons Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract
- ½ cup golden raisins
- ¼ cup firmly packed light brown sugar
- ¼ teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 1 small Fuji apple peeled, cored and cut into bite-size pieces
How to Prepare
In a large saucepan over medium-high heat, add quinoa and water. Bring to a boil while stirring occasionally. Reduce heat to a simmer then add coconut milk, vanilla extract, raisins, brown sugar, cardamom, cinnamon and salt. Cover and cook until done, about 20-25 minutes; stirring occasionally. Add apple pieces about 3 minutes before removing quinoa from heat.
Serves 4
Vanilla Cream (Yield ½ cup)
Ingredients
- ½ cup half-and-half
- ½ teaspoon Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract
- 1 tablespoon powdered sugar
How to Prepare
In a small bowl, whisk ingredients until combined. Serve each bowl of Breakfast Quinoa topped with 2 tablespoons of Vanilla Cream.
Gluten-Free Hotcakes with Maple Orange Syrup
Makes about 1 dozen
Maple Orange Syrup
- 1 cup pure maple syrup
- 1 teaspoon Nielsen-Massey Tahitian Pure Vanilla Extract
- ⅛ teaspoon Nielsen-Massey Pure Orange Extract
Pancakes
- 1 cup brown rice flour
- ½ cup finely ground tapioca flour
- ½ cup finely ground almond meal flour
- ¼ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 teaspoon Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract
- 2 tablespoons butter, melted
- 2 eggs, lightly beaten
- 1 cup low-fat buttermilk
Directions For Maple Orange Syrup
In a glass measuring cup, combine maple syrup, vanilla and orange extracts. Pour into a syrup dispenser; set aside.
Directions For Pancakes
In a large bowl, add flours, sugar, baking powder, baking soda, cinnamon and salt; stir to combine. Add vanilla extract, butter, eggs and buttermilk; stir to combine. Lightly coat a griddle with cooking spray and heat to 350⁰F. Pour batter, about ¼ cup per pancake, onto griddle and cook until done, about 2-3 minutes per each side.