To kick off this week, I wanted to share this adapted recipe that was absolutely delicious. They are called Puff Pastry Garlic Parmesan Spirals. A mouthful that’s for sure but also what you will literally have, your mouth full.
This recipe was showcased at our family Easter dinner and it was a perfect addition to the rest of our meal.
Garlicy and warm and buttery oh my goodness this is delicate yet bursting with flavors.
I didn’t have oregano, which was quite a surprise, so I opted for a blend of herbs and spices. I used a basic Italian mix which you can find at any grocery store. However, this was one I had made myself. Anyways, I thought it would add another dimension of flavor and it did!
I also used an entire head of garlic which is 7-9 cloves. The original recipe called for 3 cloves but as you know, in the Kearns kitchen, the more garlic the better. My Dad and I love love loved them and the amount of garlic caused a spiciness that was delightful. The rest of my family though, thought it was too much. That is why I put 5 cloves of garlic but depending on your own preference, add more or less as you see fit.
Something else I ran into was letting the puff pastry thaw for too long. I was busy in the kitchen cooking away and forgot about it. Later that night, when I went to make the spirals, it was very wet, doughy, and sticky. I had to use a hefty amount of flour on the rolling pin as well as the surface I was working on. Treat your puff pastry with care, people!
Also check out a sleepy Peanut that was keeping me company as I made these delectable creations.
Puff Pastry Garlic Parmesan Spirals
Ingredients
¼ cup butter – melted
5 tablespoons grated Parmesan
2 tablespoons Italian Seasoning
5 cloves garlic – chopped
1 sheet puff pastry
Instructions
Thaw puff pastry to room temp. Once thawed, unfold.
Roll dough out slightly making sure it is not too thin
In a small bowl, melt butter.
Add the rest of the ingredients to the butter and stir.
Spread onto puff pastry with a pastry brush.
Roll up into a log shape.
Cut into about 1/4 inch slices.
Use cooking spray on a baking tray and place spirals on, about 12 per pan.
Bake at 425 degrees for 10-12 minutes, making sure they don’t get burnt.
This recipe kicks off the beginning of many cooking posts, because I love to cook almost as much as I like to bake. Welcome and let me show you my vegetarian culinary prowess!
Not many people know, and I am not ashamed, but I am on a Weight Watchers Freestyle diet. I found this recipe on the Weight Watchers app. I decided to give it a try and I am very glad I did! It has the perfect balance of sweet and salty and spicy.
Per usual, I made some changes to the original recipe.
For starters, just to cut down the calories and fat in the run-of-the-mill peanut butter, I used a substitute. It is a peanut powder that when combined with water, forms a peanut butter texture but with a huge fraction less of fat, calories, and the same amount of protein. I originally found this through Weight Watchers and it has become such a staple in my diet, even my mom loves it! It really resembles peanut butter in texture and taste, just with less of the “unhealthy” parts. Basically it’s a 2:1 ratio- 2 being the peanut powder, and 1 being water. Typically to get 2 Tbs l mix 2 Tbs peanut powder with 1 (or even 1/2) Tbs water.
The original recipe called for sliced carrots. But, I thought they would take too much time to cook and they are rough to chop finely. So, instead, I just used the pre-shredded carrots which made everything easier. I used about an overflowing 1/2 cup. But, as always, it’s personal preference.
I also toasted my own sesame seeds. It is super easy, just pour the desired amount in a pan on medium heat. Be very careful and don’t walk away from it (like I did) or you’ll end up burning them and boy, it can get very smokey. You’ll be able to tell they are done because you’ll start to smell them and they will begin the brown.
And finally, I used refrigerated minced garlic in water. I usually chop mine fresh from a head of them, I think the taste is a lot more substantial. But, for the past few weeks when I grow grocery shopping, the garlic I buy goes bad in 3 or 4 days. Completely rotten. And I even keep them in the refrigerator because it slows the ripening process. I was getting the regular jumbo ones but I switched over to the organic jumbo garlic sold in a box, so we’ll see how that is. Does anyone else have this trouble?
For a more spicier version, use more Sriracha to taste.
For a sweeter version, add some honey (about 1 Tbs)
For a more salty version either add more soy sauce or just straight up use a regular soy sauce instead of the low sodium version.
Today’s recipe motto is: variety is the spice of life! Enjoy!
Tofu Stir-Fry with Peanut Sauce
Yield: 4 servings of 1 ½ cups
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Ingredients:
12 oz extra firm tofu
2 Tbs Peanut
Butter & Co. Original Peanut Powder (use as instructed, combining 2 Tbs
of powder with 1 Tbs water)
4 Tbs low sodium soy sauce
2 Tbs water
1 Tbs dark brown sugar
1 tsp minced garlic
Ginger
1 tsp rice vinegar
1 Tbs Sriracha
1 large red bell pepper
1 c sugar snap peas
½ tsp salt
3 c green cabbage
½ c shredded carrots
6 medium scallions
1 ½ Tbs Toasted sesame seeds
Instructions:
On a plate or cutting board place paper towels
down. Place the uncooked tofu on top after you have drained all the water from
the package. Cover the tofu with layers of paper towels and put something heavy,
like a pan or glass bowl on top so the water from the tofu is absorbed into the
paper towels. Press lightly a few times to soak up the water. Keep the tofu
pressing until you use the tofu.
Make the peanut sauce. Whisk peanut butter, soy
sauce, water, sugar, garlic, ginger, vinegar and sriracha. Set the mixture
aside.
Use a cooking spray to coat the bottom of a
skillet or pan, on high heat. Wait 2 minutes until the pan is very hot. Then,
add the entire block of tofu. Cook until it is brown on all sides, you should
have a pretty good sear going. This will take 4-6 minutes per side. Remove from
the pan and cut the tofu into long but thick strips. Set it aside.
To the same pan, add the pepper and snap peas. I
prefer to chop the ends off of the snap peas, but you could leave them on, it’s
personal preference. Stir fry for 5 minutes, and add salt. Add the cabbage,
carrots, and peanut sauce. Toss so everything marries together and stir-fry
until the cabbage has wilted, 3-4 minutes. You can always add more water if your
sauce is too thick. Add the cooked tofu strips and scallions, stirring until it
is well combined and heated all the way through. Garnish with sesame seeds and
serve warm.
Isabella Maryja Cecelia 