The Missing Ingredient

A Food Blog

Strawberry Phyllo Harmony May 30, 2009

Filed under: Dessert,Strawberry,Uncategorized — xigumdrops @ 11:38 am
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Harmony Close up

I was inspired to make this dessert from a dish my husband and I love from Woo Lae Oak, a Korean BBQ restaurant in NY.  

8 layers phyllo dough, defrosted 

Non-stick butter flavored cooking spray


1 tablespoon butter, melted

1/2 pint strawberries, washed & sliced less than 1/4 inch thick

Low-fat strawberry ice cream, slightly softened  – look for cream/sugar as ingredients and not artificial stuff

Strawberry whipped cream:

1/2 cup whipping cream

4 teaspoons powdered sugar

3 strawberries, mashed


1.  Preheat oven to 350 degrees.  Lay out one sheet of phyllo dough on top of a large cutting board.  Spray with cooking spray and sprinkle with 1 tsp. sugar.  Layer with another phyllo dough sheet, cooking spray and sugar, and repeat with all 8 layers.  Cut the dough into 16 pieces.  Spray muffin pan with cooking spray.  Place one piece of the dough into half one of the wells and layer a second piece on the other half to create a bowl.  Brush butter into each muffin and around edges.  Bake 10-15 minutes or until golden.  Remove from pan and let cool completely.

2.  Whip cream and sugar to soft peaks.  Add berries and continue whipping until stiff peaks.  Refrigerate until you are ready to use.

3.  Scoop ice cream into the bottom of each phyllo bowl, add a layer of strawberries and top with whipped cream.  Serve with sliced strawberries immediately.  Serves 8.

Harmony Pan


Mock Risotto May 2, 2009

Filed under: Cheese,Pasta,Vegetarian — xigumdrops @ 11:55 am
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I’m finally back! It’s been awhile as I’ve been super busy at work. This was an awesome alternative to labor-intensive risotto and a “light” recipe! It works well as a vegetarian main dish but I served it was simple baked chicken.


1 tablespoon olive oil
1 medium onion, diced
1/4 teaspoon salt
2 cups instant brown rice
4 cloves garlic, chopped
2 1/2 cups vegetable or reduced-sodium chicken broth
1 pound asparagus, trimmed and cut into 1/4 inch pieces
1 red bell pepper, finely diced
1 cup frozen peas, thawed
4 ounces reduced-fat cream cheese (Neufchatel)
1/2 cup grated Asiago cheese, plus more for passing
1/4 cup minced chives or scallion greens

1. Heat oil in a large nonstick skillet over medium-low heat. Add onion and salt and cook, stirring often, until soft and just beginning to brown, about 4 to 6 minutes. Add rice and garlic and cook until the garlic is fragrant, 30 seconds to 1 minute. Add broth and bring to a boil; cover, reduce heat to a simmer and cook for 5 minutes.
2. Remove cover and spread asparagus and bell pepper on top of the simmering rice- – do not stir into the rice mixture. Replace cover and continue simmering, adjusting the heat if necessary, until the liquid is almost absorbed and the asparagus is bright green but still crisp, about 5 minutes.
3. Add peas and cream cheese; stir until the mixture if creamy and the cheese is incorporated. Return to a simmer and continue cooking until the liquid has evaporated and the asparagus is tender, abut 5 minutes more. Stir in 1/2 cup of Asiago cheese. Serve topped and chives/scallions and additional grated cheese.