Saturday, November 21, 2009

Abbreviated Dashing and Chard and Cheddar Mushroom Pie

The slightly shorter Dashing is coming along quickly.  It's fun to do a bit of cabling again, however basic.  I haven't done much, but I do like it so far, and would like to try something a bit more complex some time.

I'm still working on the Muppet Socks (just reached the toe decreases on the first) and the Azure Mittens (halfway through the second), but as I keep switching back and forth, haven't quite finished anything.  Still, I have managed a fair bit of progress on the Christmas gifts.

Quite a few of our meals tend towards vegetarian, and I am always happy to come up with something new that also makes the kids happy.  I was pleased enough with this concoction to share:

Chard and Cheddar Mushroom Pie

-1 Tbsp or so of Olive Oil
-3 Tbsp or so of red onion, diced or minced (use more as desired)
-1 Red Bell Pepper, chopped
-2 cups Swiss Chard, chopped
-2 cups Mushrooms (I used a mix of white and Crimini), quartered
-Salt and pepper to taste
-Half package of thawed puff pastry (or make your own if you have time)
-Old Cheddar, 6 slices

Sautée the onion and bell pepper in olive oil over medium heat until onion is just becoming translucent.  Add the Mushrooms and Chard, turning down to medium-low heat, season and cook until chard is tender.

Roll out pastry to about half a centimetre, cut to cover tops of 6 mid-size ramekins.

Divide vegetable mixture among ramekins, cover with a slice of cheddar, and then top with pastry.

Bake in 325 degrees F/163 degrees C oven for 15 or until golden brown.  Remove, let stand for a few minutes, then invert on plate to serve.


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