Wednesday, September 3, 2014

Back to School !

What a wonderful summer we had !!  Filled with swim meets, and a couple vacations as well.  Too many pictures to share, and most of my friends are on Facebook anyway - so they've already seen them.   Trying really hard to get organized for the new school year.  Menu has been planned - and so far I've made a few new dishes.   The Puff Pastry Spinach Cups - simple and fast, and the kids LOVED it - so another way to get a veggie into them.  Next time I'll try making more cups outta the dough - maybe use a mini muffin tin.  Recipe below.  I also tried a new lemon/butter Cod recipe - good except too much lemon for me - so I'll keep looking.  Last night we had beef tortillas in the crock - again good, but not great.  The hubster is taking all the leftover sauce to cook with for his workers - so tonight it'll be Moroccan chicken (supposedly)  I do have to take the girls out school shopping - tomorrow's the first day .... where did summer go ???

Today marks the day when my oldest has her first day of college classes ... how did she grow up so fast.  I'm almost a little tearful ...  almost :)

Photo is my 3 girls and I had pedi's while on vacation in Michigan ...  plus our wonderful Cousin Carol !   This will definately be a new tradition!

Supplies / ingredients:

  • 1 Storebought Puff Pastry
  • 250 g Frozen Spinach
  • 1 tbsp. Sour Cream
  • 3 tbsp. Cream Cheese
  • 3 garlic cloves
  • 1 Cup Cheese, grated
  • salt and Black Pepper to taste
  • 2 tbsp. oil
First chop the garlic. Heat a non-stick skillet to medium low heat, sprinkle with some cooking oil. Add garlic and cook for few seconds, then add spinach and cook until all water vapourised. You can also add a little bit of grated fresh ginger, it will give an amazing aroma to the spinach. Leave cooked spinach on the side to cool down.
Combine cooled spinach with sourcream, cream cheese and grated cheese, add some salt and black pepper to taste.
Divide puff pastry into 8 pieces.
Press each of the dough pieces into a muffin tin.
Using a spoon, fill each cup with the spinach mixture.
Heat the oven to 375°, and bake the cups for about 20 minutes, until golden brown.


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