Seriously I hadn't thought about adding these sandwiches. I don't even know what to call them, but since they are everybody's favorite, I figured I better write them down.
Bok Choy
Mushrooms
Onion
Savory Baked Tofu
Sliced Baby Swiss
Tortillas
In a frying pan sauté onion in olive oil/butter. Then add mushrooms. Slice the bok choy into ribbons and add to sauté. Season with salt and pepper. When everything is soft, then add chopped tofu. I have no measurements for any of this, I just kind of eyeball it. I use whatever type of mushrooms, onions I have on hand. It works without the tofu, but I think it is better with.
Steam a tortilla over the sauté. When the tortilla is soft lay it flat and place two slices of baby swiss on it. Scoop the sauté mixture into the tortilla and roll it into a sandwich.
This is a weird mix of flavors, but it always works and has definitely become a house favorite.
Tuesday, February 16, 2016
Apple Rose Pastries
Made these for Thanksgiving, complied from several different websites. Pretty happy with what I ended up with. Not very sweet, excellent with vanilla ice-cream.
3 Apples
3 Tablespoons Sugar
2 Tablespoons Lemon Juice (fresh squeezed)
1/4 teaspoon Cardamom
2 sheets thawed Puff Pastry
Preheat Oven to 400°F
Core the apples and slice very thinly.
Put apple slices in a saucepan with 4 cups of water, sugar and lemon juice. Simmer until apples are semi soft. (Bendy not mushy.)
Remove the apples from the saucepan, reserve a few Tablespoons of the syrup. Stir Cardamom into the reserved syrup.
Cut the puff pastry lengthwise into thirds (you'll get 6 strips from 2 sheets). Lay the sliced apples along the top edge of each pastry strip, slightly overlapping. Fold the bottom half of the strip the apple slices and then roll the pastry up lengthwise. Place each roll (the apple slices should be poking out the top like rose petals) into a muffin tray and brush with the cardamom syrup.
Bake for 25 minutes or until the pastry is fully cooked.
Cool slightly before removing from tray. I have made these ahead and then quickly reheated for dessert, sprinkled with sugar.
Look online to see how to put the roses together. There are lots of variations on this recipe, this is just mine.
3 Apples
3 Tablespoons Sugar
2 Tablespoons Lemon Juice (fresh squeezed)
1/4 teaspoon Cardamom
2 sheets thawed Puff Pastry
Preheat Oven to 400°F
Core the apples and slice very thinly.
Put apple slices in a saucepan with 4 cups of water, sugar and lemon juice. Simmer until apples are semi soft. (Bendy not mushy.)
Remove the apples from the saucepan, reserve a few Tablespoons of the syrup. Stir Cardamom into the reserved syrup.
Cut the puff pastry lengthwise into thirds (you'll get 6 strips from 2 sheets). Lay the sliced apples along the top edge of each pastry strip, slightly overlapping. Fold the bottom half of the strip the apple slices and then roll the pastry up lengthwise. Place each roll (the apple slices should be poking out the top like rose petals) into a muffin tray and brush with the cardamom syrup.
Bake for 25 minutes or until the pastry is fully cooked.
Cool slightly before removing from tray. I have made these ahead and then quickly reheated for dessert, sprinkled with sugar.
Look online to see how to put the roses together. There are lots of variations on this recipe, this is just mine.
Chickpea, Avocado and Feta Salad
OK, totally stolen directly from this website: Two Peas and Their Pod But I needed to put it here so that I could find it easily. This is an awesome salad. Filling enough on its own for lunch. Awesome with just a little something extra for dinner.
1 can of Chickpeas (Garbanzos)
2 Avocados
1/3 cup of chopped Cilantro
2 Tablespoons of Green Onion
1/3 Cup of Feta Cheese
Juice of 1 Lime
Salt and Pepper to taste
Rinse and drain the chickpeas. Seed and chop the avocado. Chop the green onion. Mix everything together in a bowl. I have been trying to use this up quickly because I don't want to waste the avocado, but I have been able to keep it in a mason jar for 1 day without going bad.
1 can of Chickpeas (Garbanzos)
2 Avocados
1/3 cup of chopped Cilantro
2 Tablespoons of Green Onion
1/3 Cup of Feta Cheese
Juice of 1 Lime
Salt and Pepper to taste
Rinse and drain the chickpeas. Seed and chop the avocado. Chop the green onion. Mix everything together in a bowl. I have been trying to use this up quickly because I don't want to waste the avocado, but I have been able to keep it in a mason jar for 1 day without going bad.
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