*** all photos are from this post are from my iphone, camera appers to be with husband on camping adventure***
its labor day or as i'm calling it this year, sloth day. i'm pretty sure i'm not leaving the house, getting dressed or really doing anything of substance, consequence or importance for the entire day. as my brother dave said when i was home for the weekend, sometimes you just need a day to do totally nothing. he even elaborated that watching tv or reading a book were at times too much work on those days. now i'm obviously a proponent of the sloth day, but i enjoy reading books and watching tv and they fit my criteria for sloth day, as does cooking. however, you can determine what components will be the ingredients to your sloth day. maybe you'll start the day with a bloody mary and stay in your robe all day, maybe you'll take a nap in a bubble bath or even pay a bill or two (insert gasp here), but whatever you choose, sloth day should be most of all relaxing.
so around 1pmish i started to search through the fridge for items to make something tasty. since i knew it was unlikely i would leave the house (except maybe to meet a friend for a drink later), i had to work with whatever was on hand. i just got home last night after a trip to the buff, and the kitchen was in a pretty sparse state to say the least. there was some phyllo dough i had defrosted last week and a handful of vegetables that were about to expire so i got chopping, preheated the oven to 350 without any certainty as to what would transpire.
first i warmed up 1 teaspoon of garlic oil in a skillet and added about 1/2 an onion with a little salt and pepper and let it sweat it out.
after about 10 minutes, i pulled the pan off the heat and added 1 tablepsoon of red wine to help deglaze the onion. make sure you pull the pan off the heat when you add alcohol, otherwise you might lose your eyebrows.
as the wine cooked off, i chopped up 1/3 of a red and yellow peppers and then added them to the onion with a little more salt and pepper.
while the peppers softened up i started looking around the kitchen for some other sort of liquid to add to the pan to keep the veggies from sticking. i didn't want to keep adding oil or butter because that was just adding fat, and i was trying to keep this healthy. first i added a little water before i added 1 tablepoon of lemonade, which ended up adding a nice citrusy background. i would have added some sort of stock here, but i was out.
next came about 1/3 of a can of tuna in water.
i only let this cook about 2-3 minutes before removing from the heat. then i stirred in 1 tablepoon of grated parmesan and maybe half of a mozerella cheese stick grated with my handy microplane. i wanted to keep the cheeses italian and this was all i had the time:)
next came the phyllo. phyllo is traditionally used in greek dishes, mainly spanicopita and baklava, but it can really be used to make all sorts of things. its also usually stacked with layers upon layers of delicious melted butter to make it super flaky when it comes out of the oven. but again, i was trying to go healthy today so i went back to my lemonade to brush between the layers of phyllo.
i folded each phyllo sheet in thirds and brushed them with the lemonade. next i put a heaping tablespoon of the veggie and tuna mixture in the corner of the folded phyllo sheet.
starting with the corner where the mixture is, fold the phyllo over itself to form a triangle. repeat with rest of mixutre and phyllo. should make about 5 pockets.
put the phyllo pockets in the oven at 350 for 20 minutes, rotating the pans halfway through the cooking time. remove and let cool 2 minutes then plate with two tablespoons of tomato sauce on top and a nice glass of red wine.
the phyllo is definitely more crisp and not buttery (duhhhh) like spanicopita and thats why the sauce on top is very important. the wine.....well it was lunchtime, but my sloth day, my rules. hope you enjoyed your sloth day!
its labor day or as i'm calling it this year, sloth day. i'm pretty sure i'm not leaving the house, getting dressed or really doing anything of substance, consequence or importance for the entire day. as my brother dave said when i was home for the weekend, sometimes you just need a day to do totally nothing. he even elaborated that watching tv or reading a book were at times too much work on those days. now i'm obviously a proponent of the sloth day, but i enjoy reading books and watching tv and they fit my criteria for sloth day, as does cooking. however, you can determine what components will be the ingredients to your sloth day. maybe you'll start the day with a bloody mary and stay in your robe all day, maybe you'll take a nap in a bubble bath or even pay a bill or two (insert gasp here), but whatever you choose, sloth day should be most of all relaxing.
so around 1pmish i started to search through the fridge for items to make something tasty. since i knew it was unlikely i would leave the house (except maybe to meet a friend for a drink later), i had to work with whatever was on hand. i just got home last night after a trip to the buff, and the kitchen was in a pretty sparse state to say the least. there was some phyllo dough i had defrosted last week and a handful of vegetables that were about to expire so i got chopping, preheated the oven to 350 without any certainty as to what would transpire.
first i warmed up 1 teaspoon of garlic oil in a skillet and added about 1/2 an onion with a little salt and pepper and let it sweat it out.
after about 10 minutes, i pulled the pan off the heat and added 1 tablepsoon of red wine to help deglaze the onion. make sure you pull the pan off the heat when you add alcohol, otherwise you might lose your eyebrows.
as the wine cooked off, i chopped up 1/3 of a red and yellow peppers and then added them to the onion with a little more salt and pepper.
while the peppers softened up i started looking around the kitchen for some other sort of liquid to add to the pan to keep the veggies from sticking. i didn't want to keep adding oil or butter because that was just adding fat, and i was trying to keep this healthy. first i added a little water before i added 1 tablepoon of lemonade, which ended up adding a nice citrusy background. i would have added some sort of stock here, but i was out.
next came about 1/3 of a can of tuna in water.
i only let this cook about 2-3 minutes before removing from the heat. then i stirred in 1 tablepoon of grated parmesan and maybe half of a mozerella cheese stick grated with my handy microplane. i wanted to keep the cheeses italian and this was all i had the time:)
next came the phyllo. phyllo is traditionally used in greek dishes, mainly spanicopita and baklava, but it can really be used to make all sorts of things. its also usually stacked with layers upon layers of delicious melted butter to make it super flaky when it comes out of the oven. but again, i was trying to go healthy today so i went back to my lemonade to brush between the layers of phyllo.
i folded each phyllo sheet in thirds and brushed them with the lemonade. next i put a heaping tablespoon of the veggie and tuna mixture in the corner of the folded phyllo sheet.
starting with the corner where the mixture is, fold the phyllo over itself to form a triangle. repeat with rest of mixutre and phyllo. should make about 5 pockets.
put the phyllo pockets in the oven at 350 for 20 minutes, rotating the pans halfway through the cooking time. remove and let cool 2 minutes then plate with two tablespoons of tomato sauce on top and a nice glass of red wine.
the phyllo is definitely more crisp and not buttery (duhhhh) like spanicopita and thats why the sauce on top is very important. the wine.....well it was lunchtime, but my sloth day, my rules. hope you enjoyed your sloth day!
A very ambitious meal for a sloth day Jessica. Sounds very yummy as usual, also healthy and nutritious. As always, I LOVE THIS BLOG!!!!!
ReplyDelete