Cooking & Baking
Related: About this forumpinto
(106,886 posts)yellerpup
(12,253 posts)And, I confess that I will eat 'almost' anything on rye bread. Enjoy!
GoCubsGo
(32,085 posts)And, spinach-feta crescent roll turnovers on the side.
yellerpup
(12,253 posts)For taste and for nutrition.
pinto
(106,886 posts)GoCubsGo
(32,085 posts)I really don't have a specific way of making them. It kind of varies by what I have on hand. Last night was the "I don't feel like cooking" version. I thawed some frozen spinach, and squeezed out the liquid. Then I mixed in some feta cheese, a little bit of Alouette cheese (those Laughing Cow wedges or cream cheese work well, too), and some onion and garlic powder, and a little salt and pepper. Then I took a can of crescent rolls, divided it into four rectangles, and pressed the seams together. I filled them, folded them over, and pressed the edges together with a fork and baked them. Had I had enough onion on hand, I would have sauteed that with a little bit of garlic, and used that instead of the powders. I might even add some parmesan or romano cheese. This is the first time I ever used crescent roll dough, and they were decent, all things considered. I usually use bread/pizza dough, or pie crust dough. Every once in a while, I'll use phyllo.
yellerpup
(12,253 posts)Brussels sprouts, baked potato and salad of lettuce, purple onion, thinly sliced pineapple and cucumber (marinated with a pinch of salt and a 1/2 tsp. of mint sugar for a couple of hours) and a diced tomato. Ciabatta rolls on the side.
Viva_La_Revolution
(28,791 posts)pulled from the freezer cause I got smart and made a triple batch last time, and tiny pumpkin custards for desert
surrealAmerican
(11,361 posts)... with the leftover spaghetti from last night, eggs, cheese, olives, spinnach, and some pepperoni.