First try tonight with egg roll pizzas - basically a healthier, homemade version of a pizza roll. Tonight's experiment: sauce was a bit too runny, filling needs to be thicker/chunkier, less cheese. But, great idea, good start, and endless possibilities!
The sauce:
- Muir Glen crushed tomatoes
- Chopped onion
- Shredded carrot
- Fresh baby spinach
- Fresh herbs
- Garlic powder
- Pepper
- Saute veggies, add tomatoes, herbs, seasoning
- Add spinach; cover and let spinach wilt
- Toss in blender for a minute'
- Return to pan to simmer
The rolls:
- Stuff egg roll wrappers with filling (sauce, fresh mozzarella chunks)
- Roll and seal with egg wash
- Brush lightly with olive oil (both top and bottom)
- Bake at 425 degrees for 8-10 minutes; flip rolls over and bake 8-10 minutes more
- I turned on the broiler for a minute or two at the end to brown the tops of the rolls
The girls (and parents) stuffed their bellies and after they crashed for the night, I did some crashing of my own in the kitchen:
Some of the oats did manage to find their way into the big yellow bowl, which in the morning will be the following muffins, made ahead tonight:
- 1 1/4 C. whole wheat flour
- 1/4 C. wheat germ
- 1/4 C. ground flax seed
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 C. sugar
- 1/8 C. honey
- 1/8 C. agave
- 1/4 C. applesauce
- 1 T. oil
- 1 egg
- 1/2 C. oats
- 1 C. milk
- 1/2 C. chopped nuts/dried fruit
- 2 T. orange juice
When the girls are asleep, I still have
a trusty cooking companion! ---->
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