I am usually a pretty decent cook, but every once in a while, a recipe goes south. Way south. This was the case Friday night.
I was all set to make a broccoli-goat cheese strudel for dinner, a hybrid of three different recipes found online. I was off to a great start with the filling and feeling downright gourmet, but when I tried to work with the phyllo dough...well, let's just say I either got a bad batch, or I am seriously phyllo dough challenged. Possibly both. I followed all the directions and tips I had read, but it was just falling apart like crazy and turning into a big, unsalvageable mess.
It was too late to order a pizza on a Friday night and still eat at a decent hour, and besides, the filling looked REALLY yummy. So I improvised. I thawed some frozen rolls, fired up the panini grill, and invented "Vegeterranean Paninis". (A clever title for the improv meal is half the battle in selling it to a family that has heard a lot of clanging and swearing coming from the kitchen!)
And, as is often the case with my crazy kitchen improvisations, another family favorite was born.
You'll have to wait until next time I make it for a photo, but until then, here's the low-down:
(all ingredients are from Trader Joe's, except the garlic, which I buy in a huge jar already minced, from Costco)
1 bag organic broccoli
1 T. butter
2 cloves minced garlic
1 leek, sliced
1/2 jar roasted red peppers, chopped
1/2 c. raw almonds (Put in a plastic baggie & smash with a rolling pin while thinking about all the things that annoy you, until they're finely chopped. Or you can use a food processor, but my way is more therapeutic.)
3/4 c. shredded cheddar
1 (5 oz.) log of goat cheese, crumbled
Rolls (I used the seeded rolls from the frozen section at TJ's)
Dijon mustard (optional)
Melt the butter in a skillet and add the garlic and leek. Saute for a few minutes, until it just starts to brown. Meanwhile, chop up the broccoli a bit, and steam for 2-3 minutes, just long enough to soften it a little, but not make it mushy. Throw the broccoli & the leek mixture in a big bowl, add everything except the rolls & mustard, and mix.
Heat up your panini grill, slice your rolls in half, and load 'em up with the filling. You can spread the rolls with a thin layer of dijon first, if you're so inclined, for an extra little flavor kick. Grill 'em up & enjoy! I served them with Trader Joe's Organic Baked Beans.
This concoction made a total of 7 sandwiches.
(Because my blog posts seem naked without a picture, here's a gratuitous photo of broccoli by sk8geek)