I feel like I need a siesta this Friday morning…nothing a cup (or two or five) of coffee won’t heal though. Being fully caffeinated is just the jolt I need to head over to The Novice Gardener’s and partake in a fiesta instead.
A Fiesta Friday, that is. Click on the link below to join the party and submit your own offering! Food, fun, photography, stories, poems or crafts…we love to see it all!
Now that I’m fully caffeinated, I’m pumped. Angie has invited me to co-host this week’s party along with Loretta from Safari of the Mind. I look forward to seeing and tasting all the revelers have to offer for Fiesta Friday #41. Many, many thanks to Angie for keeping this “must attend” party chugging along and to Loretta for taking on co-hosting duties with me!
I’ve brought along Veggie Strudel to share with the group this week. It’s a bundle of tasty and healthy ingredients. Lots of the “good” stuff and a bit of the “bad” (yes…butter and cheese) stuff. But place one of these morsels on a scale and it will definitely tilt to the healthy side.
Not bad for me and my preferred cooking style…if I were placed the same scale, I bet it would lean to unhealthy! Unfortunately, I do have that sweet tooth. I’m working on it though. I’ve been more kind to myself lately. Occasional indulgence? Of course…it’s me…Nancy. But I’m finding a balance.
One day, that scale will sit right in the middle…just where I prefer. The perfect balance of healthy and indulgent is where I’m happiest and most satiated. 🙂
Getting the rest of the family to join in proves to be a bit more difficult, but I’m trying. Yes, life is too short to do without the occasional sweet or fried food. Occasional is the key word here (if you’re reading this Mr. G…L…E…N…N…). ❤
I found the recipe (though I have adapted it to my taste) in one of my many cookbooks…Savor Michigan Cookbook. It is a collection of recipes from restaurants throughout the state. This particular recipe is adapted from The Farm, and chef/owner Jeffrey Gabriel. The restaurant is in Port Austin (the thumb region of our state). I’ve never been there, as I haven’t ventured to the thumb in years. (Boy, now that I read that sentence, it sounds odd…from a Michigander’s standpoint though, it makes perfect sense!) After making this dish though, I must say, a trip to “The Farm” is now on my list of places to go. Yummy!
This strudel contains an array of veggies (including lots of fresh spinach), quinoa, bulgur, three kinds of cheese and is served with a vegetable demi-glaze (optional). The recipe makes enough filling to make six individual strudels. However, I only made four, and ate the rest of the filling (after a microwave warming) straight from the bowl the next day for lunch. It’s that good!
3 Tablespoons olive oil
1 cup onion, small dice
2 cloves garlic, minced
1 cup red peppers, small dice
1 cup carrots, small dice
1 cup celery, small dice
2 cups mushrooms, sliced
4 cups fresh baby spinach, chopped
8 ounce package Quinoa/Bulgur blend (substitute couscous, farro, etc. as desired)
2 teaspoons Herbes de Provence
½ cup Boursin cheese
1 cup Feta cheese
½ cup Parmesan cheese, shredded
salt & pepper
6 sheets of Phyllo pastry dough
3 Tablespoons melted butter (or more as needed)
1-2 teaspoons sesame seeds
Vegetable Demi-glaze, optional (recipe follows below)
Note: all of my vegetable measurements are after chopping/slicing.
- Cook the Quinoa/Bulgur mix according to package directions; set aside.
- Heat the olive oil in a large, deep skillet or sauté pan over medium-high heat.
- Sauté the onion, garlic, peppers, carrots and celery until slightly tender. Add the mushrooms; sauté until they are softened and the pan is almost dry.
- Stir in the chopped spinach; mix well to fully incorporate the spinach in the mix allowing it to wilt. Remove the skillet/pan from the heat.
- Blend in the cooked quinoa/bulgur, cheeses and herbes de provence; salt and pepper to taste.
- Cool in the refrigerator about 1 hour. The mixture needs to be at least to room temperature before placing in the phyllo.
- When the filling has cooled, preheat oven to 400°F. Place one sheet of phyllo on your work surface, brush half with melted butter, and fold the phyllo in half (over the buttered section).
- Place 1½ cups of the filling on the pastry and roll/fold as a strudel. Brush seams with a small (very small) amount of butter to seal. Brush top of strudel with butter as well and sprinkle top with sesame seeds.
- Bake for 20 minutes, or until golden brown. Serve with vegetable demi-glaze if desired.
For the Vegetable Demi-Glaze:
1 Tablespoon olive oil
½ cup carrots, small dice
½ cup celery, small dice
½ cup onion, small dice
1 clove garlic, minced
2 Tablespoons tomato paste
½ cup red wine
1 sprig fresh thyme
1 bay leaf
2 cups vegetable stock
- Heat olive oil in a large skillet/sauté pan over medium high heat.
- Add the carrots, celery and onion; sauté until the carrots begin to caramelize.
- Add the garlic and the tomato paste. Mix well.
- Add the red wine, thyme and bay leaf. Bring to a simmer and reduce by half.
- Add the vegetable stock and simmer 10-15 minutes. Remove the thyme sprig and bay leave. Adjust seasoning with salt and pepper. Straining is optional.
- Serve with strudel as desired.