Homemade Pop-Tarts

I saw a recipe for homemade pop-tarts in Bon Appetit a few years ago. Luckily, I stumbled onto Deb's adaptation on her site Smitten Kitchen which reminded me. I would probably not useher dough recipe next time. Beautifully flakey, but wayyy too buttery (calling for 1 cup to 2 cups flour!). I will use my trusty pie dough. I was also disappointed in myself that I didn't try out any other fillings. Arg. I just used Nutella and Strawberry Jam. Deb mentioned that you can cut the sugar and salt and fill them with olives, pesto, cheese and nuts. I kept thinking how lovely spinach and feta would be inside of the tarts while consuming them. Spanakopita like. :)

I will make these again, but with small adjustments and more adventure!

(p.s. I loved the little thumb-print cookies that I made from the tart trimmings. Heavenly buttery things!)

Recipe URL to follow...

Linkage

Spinach Balls

I wish I knew another name for these things. But what I do know is that these are addicting and make sure to make at least 2 batches for a gathering. They go in a SNAP!

My beloved YMCA is closing for a 9 month renovation. It's one of the oldest city YMCA's (90 yrs!), quirky and wonderful, so of course they feel the need to EXPAND. The community decided to have a potluck for the Y's last open day. It was such a special event. My spinach balls sat nicely next to the curried goat and Jello salad.

(Made some cookies too)

Recipe to follow...

Spinach Balls

via my mom's old recipe box

Spinach (16 oz.) drained

2 C. bread crumbs (seasoned)

1 C. grated Parmesan cheese

1/2 C. melted butter

1/2 C. onion grated (squeeze out liquid)

4 eggs

Salt and Pepper

Preheat oven to 350. In a medium bowl mix all ingredients. Shape into 1 inch balls. Arrange in single layer on baking sheet. Bake 10-15 minutes until lightly browned.

Artichoke Ravioli's with Tomato Cream Sauce

Leave it to me to jump into a somewhat complicated recipe without reading it all the way through. I was over my head! First time making Ravioli's. Next time, I will take more time with them. It was 9pm and I was still pinching these damn things. Next time I will make sure I set the pasta roller to a thinner setting. See? I am new to this. Setting?? Oh anyways. surprisingly, I loved it. I was tempted to eat all 16 of them.

I used Tyler Florence's dough recipe and Smitten's Filling and Sauce ideas. A little from each...

Recipe URL to follow...

D'Oh!

Filling and Sauce!

Southwestern Falafel Pitas with Avocado Spread

This is my go-to recipe. I make these at least 2 times a month. I found this recipe in my Cooking Light Favorites cookbook. I like this because it is protein packed (which is quite important for us vegetarians) and delicious mainly because of the avocado. Please try this recipe!

Recipe to follow...

Yield: 4 servings (serving size: 1 stuffed pita half)

Ingredients

• PATTIES:
• 1 (15-ounce) can pinto beans, rinsed and drained
• 1/2 cup (2 ounces) shredded Monterey Jack cheese
• 1/4 cup finely crushed baked tortilla chips (about 3/4 ounce)
• 2 tablespoons finely chopped green onions
• 1 tablespoon finely chopped cilantro
• 1/8 teaspoon ground cumin
• 1 large egg white
• 1 1/2 teaspoons canola oil
• 
  SPREAD:
• 1/4 cup mashed peeled avocado
• 2 tablespoons finely chopped tomato
• 1 tablespoon finely chopped red onion
• 2 tablespoons fat-free sour cream
• 1 teaspoon fresh lime juice
• 1/8 teaspoon salt
• 
  REMAINING INGREDIENTS:
• 2 (6-inch) pitas, each cut in half crosswise
• 4 thin red onion slices, separated into rings
• Microgreens

Preparation

To prepare patties, place pinto beans in a medium bowl; partially mash with a fork. Add cheese and next 5 ingredients (through egg white); stir until well combined. Shape bean mixture into 4 (1/2-inch-thick) oval patties.

Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan; cook 3 minutes on each side or until patties are browned and thoroughly heated.

To prepare spread, combine avocado and next 5 ingredients (through salt), stirring well. Place 1 patty in each pita half. Spread about 2 tablespoons avocado spread over patty in each pita half; top with onions and greens.