Crushed Tahini Lentils & Pita

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I wish I thought of lentils more. Not just in my day dreams alongside Brad Pitt in a skimpy apron, but when I’m making grocery lists & attempting easy week night recipes. For some reason I have a mental block against them, like long division & dark chocolate. I’m sure there is some Freudian explanation, like I I’m really just pretending to like them & my subconscious knows it, or my great aunt Betty didn’t love me enough as a child, or I associate them with all that dang long division.

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12 Holiday Food Comas: Cheesy Onion Tartlets

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Merry Christmas! This is my last holiday food coma post and I am looking forward to taking a nap. Not only because finding the perfect, most fabulous recipes for this fine piece of internet literature is exhausting, but also because my dear sister decided to text all of us at 5am to inform the masses that she was unable to sleep for most of the night and if we opened presents without her she would be emotionally wounded beyond all repair. So it goes.

I hope everyone who tuned in has enjoyed the holiday-themed goodies! This one was my attempt to come up with a tasty party snack that I envisioned being shuffled around elegantly on shining silver platters by waiters in bow ties and white gloves who would whisper seductively: “Tartlet, madame?”. In reality, they were slapped down on the kitchen table by yours truly with a gruff “Eat and tell me what you think.”

The response was much more promising than my introduction, luckily, so here it is!

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Cheesy Onion Tartlets
makes 12

1 roll crescent dough
5 shallots, diced fine
2 T butter
4 T cream cheese
2 T grated parmigiano
dash red pepper flakes
S&P to taste
1/4 c chopped arugula

Preheat oven to 350 and grease a mini muffin pan. Roll out the crescent dough into a 12″ x 8″ rectangle and cut into 12 uniform squares. Place the squares into the muffin pan, pushing down into the creases so that it forms a small cup. In a saucepan, melt the butter over medium heat. When hot, add the shallots and cook until soft and brown, about 25 minutes. Meanwhile, mix the cream cheese, parmigiano, S&P, and red pepper flakes in a medium-sized bowl. When the shallots are done caramelizing, remove from heat and let cool a few minutes. Mix into the cheeses until thoroughly combined. Spoon about a tablespoon into each muffin cup and bake for 15 minutes, or until golden brown. Let cool for about 20 minutes, remove from pan, top with arugula, and serve warm.

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12 Holiday Food Comas: Baked Brie

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I could get very, very fat on baked brie. I mean ludicrously large and in charge, purely based on the calories from this behemoth creature. And I wouldn’t regret a single moment of that indulgent, decadent heaven. Mmmmmmhmmmm.

I canvassed some friends for their favorite recipes and this one came up for almost everyone. I don’t know if it’s an American thing or what, but we love our cheese wrapped in dough, baked into an orgy of oozy perfection.

Trader Joe’s had a display of these adorable tiny brie wheels and, since I cannot resist anything that comes in miniature, I had to buy a couple for this post. I mean, it’s my obligation to provide this blog with options, right? Right??

If you’re throwing a holiday soiree, crafting a dinner party menu, or enjoying a night in by yourself with some Netflix, this is the recipe for you. Easy, adaptable, and heart warming stopping. Enjoy, dear friends. Enjoy.

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Baked Brie, two ways

1 round brie (small or large)
1/4-1/2 c dried cranberries
1 T brown sugar
1 T jam
1 round brie (small or large)
1/4-1/2 c candied pecans
1 T brown sugar
1 T jam
1 can of Pillsbury crescent roll dough

Preheat your oven to 350. Divide the dough in half on one of the seams provided by the kind Pillsbury folks. Roll the halves out on a cutting board to join the seams and make two cohesive squares. Place the brie on one of the squares, top with cranberries, sugar, and jam, then fold the corners up to wrap the brie fairly tightly (no need for excessive stretching). Do the same for the other brie round and ingredients. Place the two rounds on an ungreased cookie sheet and bake for 15-20 minutes, or until golden brown. Remove from oven and serve hot with crackers, baguette slices, or spoons…because you don’t really need anything with this except some excitement and stretchy pants.

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