Tonight, I was making an eggplant dish and usually with this, we have rice and a salad. The timing of my meal was completely off. I didn’t know how long the eggplant had to be baked and realized, I could do whatever I wanted with the extra half an hour. I always have a bunch of papers, on the kitchen table, with recipes that I want to make pronto. Usually, “pronto” is a long time coming. I don’t know about any of you but I bookmark and print up many too many recipes, probably more than I could make in a month or even a year. So much looks delicious or interesting or challenging. I want to indulge in all of these interesting, challenging and delicious looking recipes. The ones, I am referring to are ones, I find online, whether on a blog or a food site.
Of course, there are the cookbooks and my collection has grown since I started blogging. Actually, this is my second collection. When I first got married and through the first two kids, I had a collection of those years. So much has changed in cooking that I finally gave these books away and kept a few special ones. When, I became a blogger, I knew I was in the wrong place. Who was Tyler Frances, Bobby Gray, even my favorite Dorie Greenspan. Yes, I did know who Martha Stewart was but that was more her notoriety than her cooking and crafting. I was a dud in knowledge.
I could cook but I didn’t use avocados or fresh ginger. What was kale or spaghetti squash? Oil – there was vegetable oil and that was it. I was definitely challenged as a blogger.
I cooked for years and actually cooked a lot. I even baked everything that came my way. My yeast breads and rolls were delicious. Applesauce was a treat. Cakes and cookies reigned. Salads were limited to macaroni salad, potato salad and three bean salad. Stop laughing, please.
We had company at least, weekly and I made gigantic meals. Despite all of this, I knew little.
Let’s get back to my kitchen table and the top recipe which is these Pizza Puffs. Actually the recipe is called Pepperoni Pizza Puffs but as a kosher Mom, we do not use milk and meat together. (short explanation) Out went the pepperoni and in came the vegetables. I found this in Lynda’s Recipe Box. If you would like to see here which are different because of the ingredients and because of the shape, stop on over and see what else she has to offer, while you are there.
Vegetable Pizza Puffs
Pepperoni Pizza Puffs(adapted from Lynda’s Recipe Box)
3/4 cup gluten -free flour
3/4 teaspoon baking powder
3/4 cup milk- (I only use 1 percent)
1 egg, beaten
4 ounces shredded mozzarella cheese
4 ounces mixture of green pepper, tomatoes and onions
1/2 teaspoon Italian seasoning and 1/4 teaspoon black pepper
1/2 cup pizza sauce warmed
Preheat oven to 375 degrees.
In a bowl add the flour and baking powder.
Stir in the milk and the beaten egg, and then the mozzarella, seasoning and vegetables.
Let the batter rest for 10 minutes. (I admit it. I didn’t do this.)
Spray a 12 count muffin pan with cooking spray. Stir the batter and then spoon mixture evenly into each muffin cup.
Bake for 25 minutes until golden. Remove Pizza Puffs to a plate and s
erve with warmed pizza sauce for dipping.
We ate them plain, in our hands. No sauce.
This had a great taste to it. I ate it while talking to my brother and didn’t pay attention but I remember the first bite got an exclamation, “This is good.” These are easy to make and versatile to use.
This is linked to Tuesday’s Tasty Tidbits Healthy 2day Wednesdays!
Totally Tasty Tuesdays Chef in Training All the Small Stuff Tuesday To Do Party Mangia Mondays Slightly Indulgent Tuesdays Muffin Mondays Hearth and Soul Makin’ You Crave Monday Pennywise Platter Thursday