I was extremely inspired to create new recipes last week, why?, I have no idea, but I had a lot of fun cooking and baking last week (as I said in my previous post Zucchini Spaghetti with Sun-dried Tomato & Basil Sauce “This week I just want to be in the kitchen cooking and creating, I don’t feel much like writing”) and I created three new recipes in that time span.
I never know when my creativity is going to click on. Most of the time it comes at night and gives me raging insomnia, annoying? Yeah, but I can’t really mind THAT much because that is usually when I come up with my best ideas. All I can say is thank goodness for the “Notes” app on my phone.
I have LOTS of pictures of the cooking process for you all this time, let me know if all the extra pictures are helpful in conjunction with the cooking directions :-).
I have a confession that would probably make other food photographers and bloggers die laughing… I’ve been shooting all my food photography with a Nikon COOLPIX AW130 that I bought for a vacation last year so I could take underwater photos, but its the best camera I own so it has to work for now. I think a better camera should be in my near future, what do you think?
Anyway here is one of the delicious recipes I came up with last week, behold, I give you: Caramelized Onion, Spinach, & Mushroom Puffs! These are like eating savory little pies. The puff pastry crust makes me feel like I’m eating something naughty but it’s okay because they are stuffed with veggies 😉
2 Tbsp Olive oil, Plus extra for brushing top
1 White Onion, sliced
3 Cups frozen Spinach
1/2 Tsp Sea Salt
1/2 Tsp black pepper
6-8 White button mushrooms, sliced
2 Sheets Puff Pastry, Thawed
In a colander, thaw frozen spinach under cool running water, squeeze out as much excess water as possible. Set aside.
In a skillet over medium-high heat, heat olive oil, then add the sliced onion, saute until slightly brown and soft, stirring occasionally (about 5 minutes). Add in salt, pepper and spinach. Stir and heat until spinach is warmed. Remove from heat.
On a lightly floured surface, roll out each sheet puff pastry into a large rectangle (roughly 16″ X 12″). Cut each sheet into 6 equal sized squares (12 total).
Place six of the puff pastry squares on a baking sheet that has been topped with parchment paper. Divide Caramelized onion and spinach mixture between the six pastry squares, leaving about 1/4 inch space from the edges of the pastry. Top with mushroom slices.
Brush edges of the pastry squares that have the toppings on them with olive oil. Place the other six pastry squares on top, covering the toppings, pinch the edges together. With a knife, make a few slices in the top of each pastry for venting. Brush tops with olive oil.
Bake at 400°F for 17-20 minutes, until lightly browned and puffed up.
Cool for at least 5 minutes before eating.
Storage: Can be stored in the refrigerator for up to three days in a sealed container or food storage bag.
Reheating: Microwave on high 1-2 minutes. Or Heat in oven *preferred method* on a baking sheet topped with parchment paper at 350°F for 5-8 minutes.