There's an App for that!

Happy New Year!

I realize I have been away for awhile, but now I'm back - I resolve to post a minimum of once per week!

I had a great holiday full of family, friends & FOOD!

We hosted a New Year's Eve-Eve get together (January 30th) with some of our R3 (CBC Radio 3) friendlies. I have included below an appetizer that we partook (new word!) in...enjoy!

If you try out these recipes or have questions please post below and tell me all about it, I'm listening...

Mushroom & Spinach Cheese Wheels

Makes 24 appetizers

You Will Need:

• 1 package of vegan puff pastry (if you want to make it, knock yourself out - life is to short for this lady)  * Tenderflake brand puff pastry is vegan, it's in your grocer's freezer, next to the pre-made pie shells.    ** This product will need to be thawed before using, please read the directions before starting this recipe!
• 1 cup of cremini or portobello mushrooms chopped finely (even the most discerning mushroom detesters liked this, they said it was because the mushroom was chopped so finely)
• 2 cups raw spinach or 1 package of thawed frozen spinach (I used a raw mix of spinach and rocket/arugula that I had from a salad mix)
• 2 cloves for garlic minced or 3 tsp pre-chopped jarred garlic (do not substitute with powdered garlic)
• Daiya Mozzarella cheese shreds (optional, if you don't want cheese, leave it out, or if you are vegetarian and want to use dairy cheese you can do that too, just pick something at melts well)
• 2 tbsp olive oil
• garlic powder to top cheese (not a substitute for chopped garlic)
• salt and pepper to taste
• non-stick muffin tin
• Rolling pin/wine bottle/whatever you usually use in place of a rolling pin
• Very sharp, large knife

What To Do:

• Preheat oven to 350° F
• Over medium-high heat in a non-stick skillet pour olive oil, chopped mushrooms and spinach (pre-thaw and drain  your spinach if you are using frozen). 
• Sauté until mushrooms are cooked through and spinach has wilted (approximately 5-7 minutes).
• Reduce heat to medium and add chopped garlic and heat through (about 1 minute, don't burn the garlic!)
• Roll out puff pastry dough to approximately 9x11 (allow the mushroom mixture to cool while you are doing this)
• Spread mushroom mixture over rolled dough and sprinkle with daiya mozzarella shreds, sprinkle shred lightly with garlic powder.
• Roll dough into a tight log (see picture).
• "Easy" Slicing Method: We want 24 mini pinwheels shapes, this is where the very sharp knife and some patience comes in. Slice the log in half, you will notice that the end bits are mostly dough, slice those off. Then, slice each half in half again - you should now have 4 equalish sized dough logs. Ok...resharpen your knife if you are able, concentrate on one dough log at a time. You are now doing the math...you're thinking there is no way I am going to get each of these 4 sections into 6 little pins wheels. At this point are either going to be confident and have faith in yourself or your are going to cut them bigger and end up with 12, the choice is yours. If you choose to move forward with the challenge of cutting each of the four logs into 6 pieces you will use the same method as above; first halving the log, then cutting three smaller wheels from each. Be adventurous, try it...nothing ventured nothing gained. The beauty of these little beauties is they don't have to be perfect, because they taste fantastic!
• Place each slice carefully into the muffin tins.
• Bake for 20-25 minutes or until golden brown...yum
• If you aren't sure if they are done, pop one out with a knife, the bottoms will brown much quicker than the top.
• These are just fine at room temperature and are great warm.
• If you plan on freezing them for later use, do so as soon as they are cool and reheat after thawed for 10 minutes in a 350° F oven.