Caramelized Onion, Mushroom, & Gruyere Puff Pastry Bites

A couple years ago, I ordered a mushroom-stuffed puff pastry at a French restaurant as an appetizer and I remember loving it. But then again, I love anything with mushrooms. Since then, I had been wanting to experiment with puff pastry sheets. It’s not something I’ve ever used before. The result of my experimentation were these delicious little bites! These bites work well as an appetizer because they are easy to pick up and munch on as finger food. The puff pastry is soft and flakey. The mushroom mix is light and flavorful and the cheese is goey. If you are a mushroom lover like me, you need to try this recipe. It’s easy to make and it’s so good. Next time, I might try making a puff pastry turnover since that might be a litte heartier.

CARAMELIZED ONION, MUSHROOM, & GRUYERE PUFF PASTRY BITES (makes 18 small rounds)

Ingredients:

½ tsp salt

¼ tsp ground black pepper

½ tsp thyme

1 clove of garlic, diced

1 tbsp butter

¼ cup of white wine

1 tbsp olive oil

1 egg, whisked (for the egg wash)

2 puff pastry sheets

1 small sweet yellow onion, diced

8 oz cremini mushrooms, thinly sliced

3.5 oz shiitake mushrooms, thinly sliced

5-6 slices of gruyere cheese or shredded gruyere/swiss cheese blend

chopped parsley for garnish

Directions:

Preheat oven to 400 degrees.

Meanwhile, cut puff pastry into little rounds using a cutter. I didn’t have one available so I just used a small sauce bowl that is 2¾ inches in diameter and cut around that. If you prefer, you can cut your puff pastry sheets into squares, which would be even quicker. Set aside.

Add 1 tbsp olive oil into a medium frying pan. Saute diced onions over medium heat until caramelized. Add 1 tbsp butter and let melt. Toss in garlic and mushrooms. Sprinkle with salt, pepper, and thyme. Cook until the mushrooms have shrunken. Pour in wine and let reduce.

On a baking sheet lined with parchment paper, arrange puff pastry rounds. Brush with egg wash. Add a spoonful of the sauteed mushroom and onions onto each round, leaving space around the edges. Bake for about 14 minutes in the oven at 400 degrees.

Pull out baking sheet tray from the oven. Add small slices of gruyere cheese on top of each round. Return to oven and bake for about 4-5 more minutes.

Garnish with chopped parsley. And that’s it! Easy peasy and delish!

Tortilla Espanola

In Boston where I’m from, I had access to a lot of European food, particularly French, Spanish, and Italian seafood. In Los Angeles, I hardly go out for European food. Here, I often have tacos, sushi, Thai, and Middle Eastern food. Recently, I was thinking about a Spanish restaurant called Tapeo’s in Boston that I used to frequent. I loved ordering their tortilla espanola, patatas bravas, and gambas ajillo. These tapas dishes are simple and yet so delicious. Tapas are so versatile. They are great for a light meal, snack, or appetizer. It has been years since I’ve made a Tortilla Espanola or Spanish Omelette, but I gave it another try and I still love it just as much as I did in my college years!

Tortilla Espanola (makes about 6-8 slices)

Ingredients:

• 8 eggs

• 2 tbsp olive oil

• 1 tsp salt in eggs

• 1/2 tsp ground black pepper

• 1 small sweet onion diced

• 2 small Yukon potatoes thinly sliced

• 4 pearl tomatoes or 2 vine tomatoes thinly sliced

Directions:

Preheat oven to 375 degrees.

Over medium high heat, sauté onions with 1 tbsp of olive oil and set aside. Then add another 1 tbsp of olive oil and sauté potatoes. Add 1/2 tsp salt and 1/2 tsp pepper and cook until soft about 8-10 min.

Meanwhile, whisk eggs w 1/2 tsp salt. Line a 9.5 inch pie pan w olive oil. Spread a layer of potato slices in the pan. Sprinkle some diced onions. Pour in some of the whisked eggs. Then add another layer of potato slices and onions and pour in the rest of the egg mix. Add tomato slices on top.

Bake at 375 degrees for about 40-45 min. You can eat this warm or cold. and have it for breakfast, serve as a side for lunch or dinner, or have as a snack. I like to have mine with mixed greens.

Chia Seed Pudding with Coconut Milk

What is your favorite meal of the day?  I think a lot of you would say breakfast or brunch (especially, those of you in LA).  I'm probably part of the minority.  I don't really like breakfast.  Within the first 2 hours of waking up, my body just isn't ready to take in any food.  I often skip breakfast (I know, *gasp*) and maybe eat an early lunch.  But I know this is not healthy.  When I can, I will have fruit for breakfast or a boiled egg.  I don't have a a sweet tooth for pancakes or waffles.  I also don't really love yogurt and oats (I'm semi-allergic to oats).  However, chia seed pudding I LOVE!  It's a light, easy-to-make breakfast and also a great snack for a girl on the go like me!  It is also rich in vitamins, minerals, fiber, omega-3 fats, proteins, and antioxidants!  There are many recipes that use almond milk but I'm mildly allergic to it.  As an alternative, I make my chia seed pudding with coconut milk and it's delicious!  

Recipe below.  How do you like to eat your chia seed pudding?  What is your favorite breakfast or snack on the go?  Please share!  I'd love some ideas!

CHIA SEED PUDDING WITH COCONUT MILK (Serves 2)

Ingredients:

¼ cup of chia seeds

1 cup coconut milk (about half a can)

½ cup of coconut water (only needed if you choose to use coconut milk since it's thicker than other milks.  Otherwise, you can skip this ingredient if you decide to use almond milk.)

½ tsp vanilla extract

a couple dashes of cinnamon

½ cup of fresh berries (rasberries, blueberries, strawberries)

2 tsp of honey (optional)

Directions:

Using a large glass jar, mix chia seeds, coconut milk, coconut water, vanilla extract, and a couple dashes of cinnamon.  I prefer using 2 small 8 oz mason jars and dividing the above ingredients for the convenience of having the servings already separated and ready to eat.  Mix thoroughly and then shake the jar.  Make sure the chia seeds are fully coated and are not clumped together. Refrigerate overnight or for at least 3-4 hours before serving.  Top with fresh berries and honey. Other toppings you can try are coconut flakes, almonds, chocolate shavings, pomegranate, and bananas.  So many options!