No feta for me--I used a little queso blanco from the freezer. Much better.
Here's the recipe: top a few pita breads with pesto (made last summer and frozen), spread with spinach (frozen, cooked, chopped), slice some dried tomatoes on top (also from last summer), top with cheese. I added sliced olives. Back at 375 until the whole house smells heavenly.
Then--my own unique addition--store in a plastic container, take to work, and heat in a toaster oven. After the first toaster cycle, decide they're not crispy enough, and set a second cycle. Take them out, ignoring the blackened edges, and enjoy.
Just goes to prove that there's no food so delicious that I can't overcook it.
Here's a picture of my second, unblackened try:
Szechuan Bok Choy
from Vegan Without Borders
Strange recipe...sesame seed instead of sesame oil and no cooking sauce at the end. There was a sort-of sauce--soy sauce, mirin, and sugar--but not one of those cornstarch-water mixtures that glaze the vegetables. Which is good. My tastes are trending away from heavy sauces; I'm coming to prefer the light, broth-based ones that enhance the vegetable flavors, not obliterate them.
All that said, I might have liked this if I hadn't overcooked the vegetables. (I only had a little bok choy so I supplemented with broccoli and snap peas) But it was a win for another reason:
12 ingredients, from scratch, on a weeknight--twenty minutes!
No, I didn't time it but it felt like twenty minutes. How's that for fast food?
Maybe I should do as they suggest on those trendy foodie sites--whenever I pick garden produce or get the CSA box or return from the farmer's market, immediately prepare everything for cooking and store it in the fridge in individual containers. Then I could whip up a hot, fresh dinner every night.
Or maybe not. I like my leftovers.
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