Monthly Archives: June 2013

Goat Cheese, Pesto & Caramelized Onion Triangles

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To be honest, I wasn’t sure what to call this.  If Awesome Puffs was a bit more descriptive, I would have said that.  

I recently went to a party that served no food.  A birthday party.  Not even cake.  Just bottled water – and a shortage at that.  Booze would be a distant dream.  I was stupefied.  In all fairness, I do have a tendency to go overboard with the food.  Feeding people is my passion.

With that said, if you come to my house for anything, I will do everything in my power to feed you.  Whether I cook or order in, you will not leave without eating.  If this rouses images from Misery, I wouldn’t blame you.  I even gave my FedEx guy muffins!

Why you ask?  Could it be that my mom will absolutely take offense and give you the stink eye if you don’t eat at her house?  Or could it be that I myself would want to eat if I went to someone’s house?  Whatever the reason, we all benefit with food.  And these triangles.

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What started out as a random experiment turned out to be a family and guest favorite.  These pastries are easy to assemble and easy to store in the freezer for lunch, guests or a great filling snack.

Goat Cheese, Pesto & Caramelized Onion Triangles

yields 8 pastries

Ingredients:

Directions:

 

  1. Preheat your oven to 400F.
  2. Unfold your puff pastry sheets (working one at a time) onto a lightly floured surface.
  3. Most puffed pastry sheets I worked with already come divided in four.  If so, just separate at the perforations.  If not, roll out to about 16 inches and cut into four squares.
  4. On each puff pastry squares (you should have 8), spread with a tablespoon of pesto on one half of the triangle, leaving about 1/2 inch border on the puff pastry.
  5. Top with approximately a tablespoon of goat cheese, tomatoes, and onions.  Just put enough that you can close the triangle without tearing.
  6. Fold the clean part of the triangle over and crimp around the edges with a fork.
  7. Repeat with all remaining squares until you have 8 triangles.
  8. You can freeze at this point in a airtight container or bag.
  9. Bake in a parchment-lined baking sheet for about 20-25 minutes, until golden brown.
  10. Allow the pastries to cool on a cookie rack so they maintain their crisp crust.
  11. If you have extra ingredients, make a sandwich! 🙂

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Filed under Appetizers, baking, Favorites, Lunch, Vegetarian

Pasta, Pesto, and Peas

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I love one pot meals.  I love being able to build layers and layers of flavor in one dish.  And it’s usually in the form of pasta for me.  I usually do meal prep for at least two days on Sundays.  Being able to reach in the fridge without having to do any additional food preparation is really a help with an impatient toddler.  

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This dish is quite decadent.  For a friend lunch I had at home, I was able to serve this with sandwiches and salad, without any leftovers.  It’s a great side dish you would similarly get in a cafe or bistro that you can make yourself at home.

For dinner, this pasta dish would be wonderful with grilled chicken or a great piece of salmon.

Pasta, Pesto, and Peas

adapted from Ina Garten

Ingredients:

  • 1 lb fusilli pasta
  • 1 and 1/2 cups pesto
  • 1 (10 oz) frozen spinach, thawed and squeezed dry
  • 3 tbsp lemon juice
  • 1 cup mayonnaise
  • 1/2 cup freshly grated Parmesan
  • 1 and 1/2 cup frozen peas
  • 1/3 cup pine nuts (I used sunflower seeds because it’s what I had on hand)
  • 1 tsp kosher salt
  • 1 tsp ground black pepper

Directions:

  1. Cook the fusilli pasta in salted water to al dente per the pasta instructions.  Drain and cool to room temperature.
  2. In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice.
  3. Add the mayonnaise and puree.
  4. Add the pesto mixture to the cooled pasta.
  5. Add the Parmesan, peas, pine nuts, salt, and pepper.
  6. Mix and test for salt and pepper.  Serve at room temperature.

 

2 Comments

Filed under Pasta, Side Dish, Vegetarian