Vegetable Strudel

Am I the last one on the planet who has used puff pastry? It is elegant looking and easy to work with. I found some puff pastry packages in the back of my freezer. I have no idea why I have them or when I bought them. But what the hell, I am up for an experiment! I watched a chef make apple strudel on You Tube yesterday and I was inspired. So here it goes:

I took out one sheet of dough and left it to thaw on the counter for 45 minutes. While this was happening, I proceeded to make the filling:

1 eggplant chopped

1/2 bunch of lacinato (or Tuscan) kale (ribs removed and chopped)

4 cloves of garlic- chopped

1 small onion- chopped

8 oz. baby bella mushrooms- chopped

1/2 c. grated parmesean cheese

1 egg- beaten (used for egg wash)

1. I sautéed all of the above (minus the cheese and egg) until very tender. Set aside to cool before placing onto  dough.

2. After the dough is thawed. Unfold onto a lightly floured surface. Roll out dough (with the steams, not against) to about 16 x 20 inches.

3. Egg wash the edge of the entire sheet and about one-third of one short side (preferably the one closest to you).

4. Sprinkle parmesan cheese over that one-third egg wash. Leaving at least one each of the edge to allow for seams to seal.

5. Pour the sautéed vegetables onto the dough.

Now, roll a bit of the dough over the mixture and pull in a bit of the sides:

And then flip it again, pulling in the sides:

Until it looks like this:

Place it on a greased cookie sheet and make slits in the top (every inch or so):

Don’t forget the egg wash:

Bake for 40-45 minutes at 375 degrees.

Let it cool for 15 minutes on a wire rack. Slice and serve:

 So there you go! It was so good. I am pretty sure you could fill puff pastry with any combination and it would come out great. Broccoli and cheddar. Samosa filling. Nutella? The mostly vegetarian husband is already asking me to thaw (the other box I found) and make apple strudel. I think that is enough buttery flakiness for a while. My thighs and behind thank me for that……



Stuffed Acorn Squash- no berries or nuts!

My husband and I are usually a very organized team. We have been very side-tracked lately. Sick kids can throw parents for a complete loop. It usually starts with kids sleeping in much later than usual. Then it moves onto a decrease in appetite. The little noses begin to run. When the noses dry up, the cough comes. It is not just any cough, it is the “smoker’s cough”. You know, the one that your great-great aunt Marge has after smoking un-filtered 100’s for 80 years. Then they start getting up in the night. Coughing until they puke. Then there is a fever and then they pass it on. In our house, nobody is sick at the same time. It usually starts with the oldest child. He brings the sickness home from kindergarten. He shares it with the 2-year-old. After 2 weeks of sleepless nights, wiping noses, getting coughed on, and running completely ragged, one of us get it.

But we still have to eat:

Stuffed Acorn Squash

I have nothing against stuffed acorn squash recipes with dried raisins/cranberries and walnuts, but it isn’t my thing. I am not much for sweet and savory. I like hearty. So, I sautéed onion and garlic with mushrooms, carrots, celery and chopped kale. I added in some leftover bulgur and chickpeas. Seasoned with sage, sea salt and pepper. And threw in 2 tablespoons of Earth Balance Butter for some richness. Scooped it into some baked acorn squash and called it dinner. It was very hearty. I will have to remember this for Thanksgiving next year.

Meanwhile, the mostly vegetarian husband and I are still healthy. I think it is the kale smoothies we almost OD’ed on over the weekend. I feel a tickle in my throat…….I am off to make a kale smoothie.