Cornbread Quiche May 7, 2012Posted by Angela @ Making Food for Friends in breakfast, dinner, good for a group, vegetarian.
Tags: brunch, cooking, quiche, recipe
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I’ve been meaning to make this recipe for so long. I first saw it on the blog Healthy Tipping Point, and then my friend Kim made it and wrote about it on her blog, Girl Evolving. I wish I wouldn’t have waited–this was amazing and a great way to use up odds and ends left in the fridge. The recipe makes a lot and it was maybe even better as leftovers the next day!
For our quiche, I used what we had on hand, which was a few portobello mushrooms, one bunch of green onions, a few handfuls of spinach, and about a cup of broccoli. Really, you could use any combination of veggies and cheese here. For the cheese, we used a new find that I picked up last week at 8 Degrees Plato in Ferndale. It was a morel and leek jack cheese wheel and oh my god, was it good!! If you are in the area and are a cheese fiend, pick that up pronto!
3/4 cup cornmeal
3/4 cup flour
1 1/2 tsp baking powder
1 tsp salt
1 cup milk (dairy or non-dairy, no difference)
1 tsp honey, agave, or sugar
1 tbsp oil
Salt, pepper, and other seasonings as desired
Veggies (you’ll need about 3-4 cups of veggies, in whatever combo you would like)
1 1/2 cups cheese
Start with the cornbread. Mix the cornmeal, flour, salt, and baking powder together, and then whisk in the milk, oil, and honey. Pour into a greased casserole dish (2 qt size) and bake at 375 farenheit for 10 minutes.
While that is baking, saute your veggies until they are tender. In a separate bowl, whisk the 5 eggs with some salt and pepper (and other seasonings as desired!). When the 10 minutes is up, spread the tender veggies on top of the cornbread, and top with the eggs. Sprinkle cheese on top, and return to the oven for another 30 minutes or so. Let cool slightly before cutting into it!
Don’t Call It a Comeback: Slow Cooker Vegetarian Chili February 6, 2012Posted by Angela @ Making Food for Friends in dairy free, good for a group, quick meal, soup, vegan.
Tags: chili, recipe, vegan, vegetarian
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Oh, hi. Long time no recipe. I almost don’t want to post this because it’s been SO long since I posted a recipe, and this is just a chili recipe. With an iPhone photo, taken of chili leftovers in the kitchen at my work. It’s not glamorous or exotic or even all that exciting, but it is good, and that’s what counts with food, isn’t it? I use this blog a lot as my own personal recipe collection, and even if it’s not the most exciting recipe in the world, it’s one I will want to make again, so I’m putting it here for safekeeping, and for sharing. Because you can never have enough chili recipes! I made this last night for three non-vegetarians and everyone devoured it. It’s a keeper for sure, and super easy, which is my main criteria for recipes these days. I was able to get it in the slow cooker in about 5 minutes time, and let it simmer there for the better part of the afternoon until it was time for dinner.
Next time, I’ll try to come back with something a little more interesting—but no promises!
Slow Cooker Vegetarian Chili
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can fire-roasted diced tomatoes, undrained
1 cup frozen corn
½ small can tomato paste
1 small can diced green chiles
½ onion, chopped and sautéed
½ red pepper, chopped and sautéed
½ green pepper, chopped and sautéed
1 cup water
1.5 tablespoons chili powder
1.5 tablespoons cumin
1 tablespoon oregano
2 tsp smokey salt
Saute your onion, red pepper, and green pepper in a little olive oil until tender. Throw everything in a slow cooker and simmer on low for at least 3-4 hours. Taste for spice level—as made, this is not a spicy chili but you could easily up the spice factor with some cayenne or hot sauce.
Topping suggestions: diced avocado, sour cream, tortilla strips, shredded cheese. The more, the better!
Tags: kale, pasta
My most recent column on Ferndale Patch went up a few weeks ago, and I forgot to post about it here! That is a travesty, because it includes the recipe for one of our favorite dinners, baked kale pasta with chickpeas and feta. This one has evolved over the past year or so. It started out with broccoli and breadcrumbs, but eventually we decided that the kale was better than broccoli, feta was a delicious addition, and the breadcrumbs could be left out. The recipe on Patch is the “perfected” version. I also originally made it with a big tablespoon of this allspice blend I brought back from Jamaica, but since that is long gone, I now make do with a mix of Penzey’s southwestern seasoning, smokey salt, and whatever other random spices look good to me.
Click on the link or photo above to be taken to the column and recipe on Patch. I promise it’s a good one!!
Crab and Boursin Spring Lasagna May 16, 2011Posted by Angela @ Making Food for Friends in dinner, fish, good for a group.
Tags: cooking, recipe
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A week before Mother’s Day, I started thinking about what to make for our now-annual family get-together at our house. For the past few years, both Ryan’s family and my family have come over for a Mother’s Day dinner, and I wanted to make something that we haven’t made before, something that would please everyone, and something that would make enough for ten people to eat. I think the past few years we made salmon one year, spinach artichoke pies another, and enchiladas for some other family gathering, but no lasagna or pasta dishes.
I remembered seeing a segment on the news a while back where a chef from 24 Grille in Detroit made a seemingly easy-to-make crab lasagna roll-up. I googled it, and came across this recipe and video. If you read the recipe and watch the video, you’ll notice that the way the recipe is written up is not at all like it is done in the video. I debated for a day or two whether I should scrimmage the recipe before making it on Mother’s Day but ultimately decided not to, because it makes a lot of food and Ryan would be the only one eating it. How hard could it be, right? I even had a video to follow!
Well…it didn’t turn out like the roll-ups in the video. I went from Plan A to Plan oh-my-god-what-am-I-going-to-do and feared I might have to go to Plan order-a-pizza. But in the end, it all turned out!! And it turned out great! I ended up making a big pan of lasagna, and used no-boil lasagna noodles instead of the pre-boiled ones. It looked realllllly soupy before it went into the oven, and I was SURE we’d be eating Hot-and-Ready pizzas for dinner, but somehow, miraculously, it all turned out. I think it was the use of the no-boil noodles. They soaked up a lot of the excess moisture as the lasagna baked and it was set up perfectly when it was time for it to come out of the oven.
Oh, a note—I made a mini vegetarian version of this for myself at the same time. I mixed a portion of the cooked vegetables described below with boursin cheese, and layered the veggies and boursin alternately with sauce and noodles, and topped it all with cheese before baking.
Crab and Boursin Spring Lasagna
1 1/2 pounds (or about 22-24 ounces) of crab meat
16 ounces Boursin cheese
Sprinkle of Old Bay seasoning
1 bunch asparagus, cut into 1/2-inch segments
3 medium carrots, peeled and cut into 1/2-inch segments
2 zucchini, diced
1 tsp basil
1 tsp thyme
Salt and pepper
24 ounces marinara sauce
1 1/2 cups Italian blend shredded cheese
1 package Barilla no-boil lasagna noodles
Chop the asparagus, carrots, and zucchini into 1/2-inch segments. Heat a little olive oil in a saute pan, and cook the veggies, basil, thyme, and a little salt and peper over medium heat until tender-crisp. Remove from the heat and set aside while you get the crab ready.
In a small sauce pan, melt the boursin over low heat, stirring frequently. You don’t want it to be liquidy, but soft enough to make it easily spreadable.
Meanwhile, in yet another pan (or the veggie one cleaned out), heat a little olive oil. Drain the crab (if necessary) and cook in the olive oil for about 5-7 minutes. Sprinkle in some Old Bay seasoning. When the boursin cheese is sufficiently melted, stir the crab into the cheese.
Prep a 9 x 13 lasagna pan by spraying it lightly with oil. Spread 1/2 cup marinara on the bottom. Layer your first layer of noodles on top of the marinara. Spread a layer of crab/boursin on top of that. Top with half of the veggies, some sauce, and then another layer of noodles. Repeat by spreading the crab/boursin on top of the noodles, sprinkling the remaining veggies on top of that, layering another layer of noodles, topping THOSE noodles with sauce, and finally, sprinkling the shredded Italian blend cheese on top.
Bake at 375 degrees for about 45 minutes. Watch to see when the cheese is nicely browned, it should be done then. Remove from the oven and let it rest at least 10 minutes to allow it to set.
Crispy Potato Enchiladas April 1, 2011Posted by Angela @ Making Food for Friends in dinner, good for a group, vegetarian.
Tags: cooking, enchiladas, recipe
Confession: I have made enchiladas TWICE this week. On Tuesday, I made a Thai/Mexican fusion version with peanut sauce, red pepper, spinach, and tempeh, and on Thursday, I made a version inspired by Taco Bell. (The peanut enchilada recipe will be up soon; I forgot to take a picture and want to re-make it before I post it here.)
My absolute favorite menu item at Taco Bell is the crispy potato soft taco. I don’t eat them often, but when I do, I like to get two and slather them with the Taco Bell green sauce packets.
With the Taco Bell soft taco in mind, I created a homemade enchilada version for dinner and it was out of this world! I made a filling of spiced pan-fried potatoes, chopped spinach, plenty of green onion, tangy green sauce, and shredded cheddar cheese, put it in soft tortillas, and baked it in the oven until the cheese on top was melted and starting to brown. They were delicious!
Crispy Potato Enchiladas
2 or 3 medium-to-large potatoes, diced
1.5 tbsp Mexican spices (I used a mixture of Penzey’s southwestern seasoning and some smokey seasoning salt; you could also use some pre-made taco seasoning, or any kind of cumin/chipotle/cayenne mix)
2 cups (or 3 large handfuls) spinach, chopped
4 green onions, chopped
6 8-inch tortillas
10 oz green enchilada sauce
1 cup shredded cheese (or more, if you like a lot of cheese!)
Pre-heat the oven to 375 degrees Farenheit.
Start by washing and dicing the potatoes. I like to steam my potatoes before I put them in a saute pan to crisp them up, but if you have extra time, you could put them straight in a pan and cook them until soft but crispy. If you want to go the steam-then-saute route, steam them either in one of those microwave steam bags, or in a steamer basket on the stove. I usually steam them in the microwave for 5 minutes, then transfer to a pan with a little olive oil and saute them until they get browned and crispy on the outside. Once you have the potatoes cooking in the pan and they are starting to brown, add the spices and continue to cook over low heat until they are crispy enough for your liking.
With the pan over low heat, add the chopped spinach and green onion to the potatoes. Stir well, so the spinach and onions will begin to wilt. Remove from heat.
Prepare your pan by pouring a thin layer of sauce on the bottom of the pan and spreading it around so it just coats the whole pan. Build your enchiladas one by one: on each tortilla, spread a little green sauce, top with the potato mixture, sprinkle a little cheese, and roll it up!
Place each rolled-up enchilada seam-side down in the prepared pan. When all of your enchiladas are in the pan, drizzle the rest of the green sauce on top of them, top that with the rest of the shredded cheese, and bake in the oven for 15-20 minutes, or until the cheese on top is melted and starting to brown.
Remove from oven and let the pan sit a minute or two before attempting to remove the enchiladas. We topped them with sour cream, hot sauce, and a little cilantro before eating. Yum!
Getting Fresh: Root Veggie Shepherd’s Pie November 23, 2010Posted by Angela @ Making Food for Friends in dinner, good for a group, vegetarian.
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Hello! My second food column is up at the Ferndale Patch. Just click on the link or the photo above to see a recipe and write-up for a root vegetable shepherd’s pie. It’s delicious!
Roasted Root Vegetable Macaroni & Cheese November 8, 2010Posted by Angela @ Making Food for Friends in dinner, good for a group, vegetarian.
Tags: dinner, root vegetables, vegetarian, winter vegetables
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I had a rutabaga sitting on my kitchen counter for almost two weeks. A friend had made rutabaga chips with curried mayo at our recent Cooking Club, and I bought the rutabaga with the intention of making chips out of it, but as the days and weeks passed, I knew I just had to use it up or it’d go bad. Same with the parsnip slowly losing it’s crisp in my fridge. It was now or never for these guys. I threw together a macaroni and cheese, subbing cubed and roasted root vegetables for half of the pasta. The result was a nice smoky, savory dish with the earthiness of the vegetables nicely balanced by the creaminess of the melted cheese. Top it with a little hot sauce, and it was outstanding.
Roasted Root Vegetable Macaroni & Cheese
2 large carrots, peeled and diced
1 large parsnip, peeled and diced
1 rutabaga, peeled and diced
8 oz dried pasta
1 tablespoon butter
2 cups shredded cheese (I used a mix of swiss, Gruyère, and cheddar)
2 cups reduced fat milk
3 tablespoons flour
1 small onion
Salt & pepper
Smoked paprika (optional, could sub cayenne pepper)
1/2 cup breadcrumbs
1/4 cup parmesan cheese
Pre-heat the oven to 400F. Start by roasting your vegetables. Peel and cube all of the veggies you are using. I used parsnip, rutabaga, and carrot, but you could also use celery root, sweet potato, squash, or other winter vegetables. Cut them up into even-sized pieces.
At this point, they looked like cheese cubes, and I kind of wished they were.
Put them in a large roasting pan, stir in a tablespoon or two of olive oil, liberally sprinkle with salt and pepper, and put them in the oven for about 30-40 minutes, or until tender. You’ll want to stir them up about halfway through the cooking time.
Meanwhile, bring a large pot of water to a boil. Boil your pasta when it is ready, just until it is al dente.
While the water is coming to a boil, start your cheese sauce. Dice an onion, and saute it in 1 tablespoon of butter for about 5 minutes. When it is soft, add the flour to the pan and stir it up. Slowly add the milk, whisking the whole time. Reduce heat to low, and keep it warm, stirring occasionally. After you put the pasta in the boiling water, add the cheese to the saucepan with the milk, onion, and flour. Stir the cheese in slowly. Add your spices now, too. Salt, pepper, smoked paprika, cayenne, thyme–anything you might like.
When everything is ready, drain the pasta, and add it to a large casserole dish along with the roasted vegetables.
Pour the cheese sauce on top, stir it up, and top with breadcrumbs and parmesan. Bake for about 20-30 minutes, or until the top has started to turn golden brown.
A Pumpkin Feast for Two October 10, 2010Posted by Angela @ Making Food for Friends in bread, dinner, good for a group, soup, vegan.
Tags: chili, pumpkin
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The weather has been gorgeous in Michigan all weekend. Temperatures in the upper seventies and clear sunny skies. It doesn’t seem like the middle of October—more like the middle of August, prime grilling season. I am completely in the fall spirit, though, and spent Saturday evening decorating the house for Halloween and cooking up a few pumpkin dishes for dinner despite the unseasonably warm temperatures. If the calendar says it’s mid-October, it’s pumpkin time, no matter what the weather might be saying!
Since it is autumn, you’re probably starting to see these appear on grocery store shelves:
100 percent pure pumpkin. No spices, no filler—just pumpkin, pureed and ready to be put to work. You could buy a pumpkin, seed it, peel it, roast it, and puree it…but in this case, I prefer to let Trader Joe do the heavy lifting and just buy the can of puree, ready to be used in so many recipes.
This one can was split and used in both recipes I made last night, pumpkin chili and pumpkin knots. Both recipes were modified from/inspired by a great blog, (never home)maker. I tweaked both slightly and will be putting my modified versions here, but please visit (never home)maker to see the recipes in their original, intended form, with really beautiful step-by-step photos and write-ups.
This meal was hands down one of the best we’ve had in a while. The pumpkin knots are out of this world delicious. They take a little bit of time to prepare but it’s largely hands-off time, and if you have a stand mixer, these come together in a snap. If you don’t, you’ll just get a little extra arm work-out kneading them by hand! 🙂
1 small onion, finely diced
1/2 red pepper, finely diced
1/2 green pepper, finely diced
1 can diced tomatoes (undrained)
1 can black beans, rinsed
1 can kidney beans, rinsed
1/2 can pumpkin
1/2 cup ( or a little more) pumpkin beer
1 tsp chili powder
1 tsp cumin
1 tsp white pepper
1 tsp oregano
1 tsp smoked paprika
Finely chop your onion and peppers. Saute in a dutch oven or large pot until softened. Add the rest of the ingredients (everything, as described above in the ingredients list) and let simmer over low heat for at least 30-45 minutes. Taste and add more spices if you like more heat.
1 packet (2 1/4 tsp) active dry yeast
1 cup warm (110-120F) water
1 tsp sugar
3 1/2 cups bread flour
1 tsp salt
1/2 cup pure pumpkin puree
2 tbl olive oil
Spices: a pinch of each—oregano, thyme, and sage
Additional olive oil and parmesan for finishing
Start by proofing your yeast. Put your warm water in a bowl, and stir in the packet of yeast and teaspoon of sugar. Let it sit for about 10 minutes. It should start to get foamy on top—that means the yeast is working. If you don’t see the foam, your yeast is probably old and should be replaced.
While you are proofing the yeast, mix together the bread flour and salt in a large bowl (if you have a stand mixer, do this step in the mixer bowl).
When the 10 minutes is up and the yeast is ready, stir the olive oil, pumpkin puree, and spices into the water/yeast/sugar bowl. Whisk until the mixture is smooth.
Pour the wet ingredients on to the flour/salt. Using a spatula, mix until the ingredients are combined. At this point, if you have a mixer, attach the dough hook and knead the dough with the mixer for about 5-7 minutes, until the dough is elastic and has a sheen to it. If you don’t have a mixer, knead by hand for about 10 minutes until you get the same result. Cover the dough with a tea towel and let it rise for two hours.
When the two hours is close to up, pre-heat your oven to 425F with a baking stone or baking sheet inside.
You will notice at this point that your dough has expanded and you now have a HUGE amount of dough. You can do a few things with this:
- Make a giant batch of pumpkin knots
- Divide it, and put half in a storage bag or container in the fridge for use in the next day or so
- Divide it, and put half in the freezer for use in the next couple of weeks
- Divide it, and give half to a friend
- Divide it, and make half pumpkin knots, half pizza dough with it
Start making your knots. Break off a piece of dough (go by feel with this—it should be maybe the size of a golfball) and roll it between your hands to make a cord of dough. Tie it into a knot, and set aside. Continue until you run out of dough.
Bake the knots on your pre-heated baking stone or cooking sheet for about 12 minutes. They will start browning on top when they are done.
While the knots are baking, prepare a large bowl with about 1-2 tablespoons of olive oil and some garlic powder (or fresh minced garlic if you are brave!).
Remove the knots from the oven, and while they are still warm, toss them in the bowl with the olive oil and garlic. Crush them around in the bowl to make sure they are evenly coated. Sprinkle parmesan cheese in the bowl, and toss again.
These are SO GOOD. Try them! Eat them two nights in a row! And then for lunch again the next day!
October Cooking Club: Butternut Squash and Spinach Lasagna October 8, 2010Posted by Angela @ Making Food for Friends in cooking club, dinner, good for a group, vegan, vegetarian.
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Last night I attended the monthly cooking club that I am a part of with a group of friends. Each month, the host comes up with a theme, and each person prepares a dish to bring and share, and then we all swap recipes over email after. This month’s theme was (appropriately) orange—meaning plenty of squash, sweet potatoes, carrots, cider, and other delicious autumn food!
I made a tried-and-true favorite from last fall and winter: a butternut and spinach lasagna. My friend Sarah shared this recipe with me last year, but I am not sure of the original source. The butternut squash is roasted with a bit of balsamic, and the spinach is cooked down with red pepper flakes, which adds a nice savory/sweet vs. slightly spicy taste dimension to the whole thing.
Squash and root vegetables are so affordable right now at farmers’ markets. I can hardly wait to go to the one near me this weekend to pick up another butternut, a rutabaga (one friend made baked rutabaga chips with curried mayonnaise last night that were so delicious!), a spaghetti squash, and maybe a few small pumpkins to use as edible soup or chili bowls. I’ve been seeing a lot of recipes for chili baked in pumpkin bowls on the internet lately that I’d love to try. I LOVE this time of year!
(For past cooking club contributions, click here.)
Butternut Squash and Spinach Lasagna
3 cups 2% reduced-fat milk
1/4 cup all-purpose flour (about 1 ounce)
2 tablespoons butter
1/3 cup minced shallots
1 1/4 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, divided
8 cups (3/4-inch) cubed peeled butternut squash (about 2 1/4 pounds)
1 tablespoon balsamic vinegar
4 teaspoons olive oil, divided
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/4 teaspoon crushed red pepper
4 garlic cloves, minced
3 (6-ounce) bags fresh baby spinach (or 2 10 oz. bags of “regular” spinach, tough stems removed and coarsely chopped)
12 cooked lasagna noodles (8 ounces uncooked noodles) (I used the Barilla no-cook lasagna noodles; there were too many in the box—only needed 12 and the box has 16—but they worked really well!)
2 cups (8 ounces) shredded Italian blend cheese
Preheat oven to 425°.
Peel and dice your squash. I like to cut the top and bottom off so it’ll stand up properly, then peel the skin using a sharp vegetable peeler. Remove the seeds and strings (saving them to roast if you’d like!). Dice the peeled squash into small, 1/2 inch or so cubes.
Place squash in a large bowl. Add vinegar; toss to coat. Add 1 tablespoon oil; toss to coat. Arrange squash in a single layer in a roasting pan. Sprinkle with 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, and thyme. Bake at 425° for 30 minutes, stirring after 15 minutes.
Cook milk in a small, heavy saucepan over medium-high heat until tiny bubbles form around edge (do not boil). Remove from heat; keep warm.
Lightly spoon flour into a dry measuring cup; level with a knife. Melt butter in a medium nonstick saucepan over medium heat. Add shallots; cook 2 minutes or until tender. Reduce heat; add flour to pan, and cook 5 minutes or until smooth and golden, stirring constantly. Remove from heat; add about 2 tablespoons warm milk to flour mixture, stirring constantly with a whisk. Gradually add remaining warm milk, about 1/2 cup at a time, until mixture is smooth, stirring constantly with a whisk. Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a boil; reduce heat, and cook until smooth and thickened. Remove from heat but keep warm.
Combine remaining 1 teaspoon oil, red pepper, and garlic in a Dutch oven over medium heat; cook 2 minutes, stirring constantly. Add spinach, 1 bag at a time; cook until wilted, stirring frequently. Add remaining 1/4 teaspoon salt; cook until liquid evaporates, stirring frequently.
Reduce oven temperature to 350°.
Spoon 1/3 cup milk mixture in bottom of a 13 x 9-inch baking pan coated with cooking spray. Arrange 4 noodles over milk mixture; top with spinach mixture, 2/3 cup milk mixture, and a third of the cheese. Arrange 4 noodles over cheese; top with squash mixture, 2/3 cup milk mixture, and a third of the cheese. Arrange remaining 4 noodles on top of cheese; spread remaining 1/2 cup milk mixture over noodles. Sprinkle with the remaining cheese.
Bake at 350° for 30 minutes or until bubbly. Let stand 15 minutes before serving.
(Unfortunately, I didn’t snap a good photo of the final product! I’ll be making it again at home, soon—when I was putting it together to take to cooking club, Ryan asked if we could make it at home sometime soon. Maybe for next week’s Fringe with Friends! I’ll make sure to get a nice photo then.)
For the vegans in our cooking club, I saved a portion of the roasted squash and tossed it with fusilli pasta, balsamic vinegar, olive oil, fresh baby spinach, pine nuts, thyme, and salt & pepper. I had leftovers of this version for lunch today but since I am not vegan, I tossed a little blue cheese in the mix, which was really good. I’d make this version again , for sure.
Broccoli Mushroom Potato Walnut Cheddar Puff Pastries October 1, 2010Posted by Angela @ Making Food for Friends in appetizers, dinner, good for a group, vegetarian.
Tags: puff pastry
I have been trying to come up with a good name for these little puff pastries. Broccoli Mushroom Potato Walnut Cheddar Puff Pastries is just a tad long…descriptive, but not catchy! It will have to do for now, though. They were kind of like a pot pie wrapped in delicious buttery pastry dough.
I baked a batch of these last night for Fringe with Friends (this is when all of our buds come over, we eat dinner, and watch Walter, Peter, and Olivia battle forces from the other dimension on the television show FRINGE). I served it alongside a bowl of red lentil feta lemon soup but I didn’t snap any pictures of the soup, so that willl have to wait for another post.
These little guys were good–very rich tasting from the pastry, but not so rich that they leave you feeling heavy or overly stuffed after eating them. We had no leftovers, but I’d imagine it would be a good thing to have around for easy lunches the following day. You could also cut the squares even smaller and make a nice appetizer or hors d oeuvres.
Broccoli Mushroom Potato Walnut Cheddar Puff Pastries
1 package of puff pastry (two sheets), thawed but still cold
2 medium potatoes, diced
1 cup of broccoli, chopped
4 oz mushrooms
1/4 cup walnuts
Shredded cheddar cheese
Salt & pepper
Thaw your puff pastry dough by either placing it in the refrigerator the morning of the day you are planning on using it, or by removing it from the freezer and placing it out on the countertop about an hour before you want to use it.
Preheat your oven to 375F. Assuming your pastry is adequately thawed, you’ll want to begin by preparing your filling. Chop your potatoes into a small dice. You’ll want to then either steam them or boil them for a few minutes to soften them up. Confession: I steam them in the microwave using the Ziploc Zip n’ Steam bags. Are those bad for you? I don’t know. I should probably look into that. But it is easy and quick to clean up, and I have a million of them for some reason.
While your potato is steaming or boiling, chop your broccoli up into small (smaller than bite-sized) pieces. Heat some olive oil in a skillet on the stove, and begin cooking the mushrooms until they begin to brown. Add in your chopped broccoli and continue to stir. Add your softened potatoes and cook until the potatoes have a bit of a crisp to them. Stir in the chopped walnuts, and season with salt and pepper (and any other spices you might like).
Roll out your thawed puff pastry sheets on a clean, floured countertop. Flour a rolling pin and gently roll the sheets in all directions. Cut each sheet into 9 equal pieces. On each square, place a pinch of shredded cheddar cheese and a tablespoon full of filling.
Try to center the cheese and filling as best you can. Fold the square in half and pinch around all of the edges, making sure there are no holes for the filling to leak out of during cooking. Finish with the rest of the pieces. I ended up making both rectangles and triangles depending on how each piece was cut. As you finish each one, place it on a baking sheet lined with parchment paper. Make an egg wash by whisking one egg with a tablespoon of water, and brush it on top of each pastry.
Bake them in the oven at 375 for about 12-15 minutes, or until the tops are golden and the pastries are puffed up. Then eat!