Not Mine...

...but I did get to eat them, and gods were they good. Alex made the best raviolis I've ever tasted. Those pirogies in the background weren't shabby either.

Dinner: Cheese & Tomato Tartines

Made a nifty new dinner tonight -- cheddar, butter, french bread, and tomatoes, layered together and broiled. Took all of ten minutes to prepare and was super tasty. Wish I'd taken a pic, but unfortunately I had to eat and run to work with no time to spare.

long loaf french bread
3-4 nice-smelling tomatoes
block of good cheddar
butter

Cut bread into short rectangular pieces (we got three sections out of ours). Cut each of these in half horizontally. (Optional: Lightly toast the bread sections -- just enough to make the bread a little crisp on top.)

Butter each section. Layer on top sliced tomatoes. Cover with shredded cheddar cheese. (Optional: Broil each tartine for a few minutes until cheese melted.)

Future tartine dinner idea: goat cheese and thin slices of cucumber.

Almost Samosas and Couscous

Dinner tonight: fake samosas and couscous. By fake samosas I mean pie crust pockets filled with curry-cumin-cayenne flavored potatos, peas, carrots, onions and garlic. Next door to the samosa imposter is a box couscous flavored with mushrooms and herbs.

Almost-Samaso Recipe

Ingredients:
Pillsbury Just-Unroll Pie Crust (or store brand)
1 Large Yukon Potato
Mix of Frozen Peas and Carrots
Half an Onion
Teaspoon Minced Garlic
Teaspoon of Veg. Oil
Cayenne Pepper
Cumin
Curry Powder

Cut potato into small chunks, put in a pot with water to cover, and boil for about 20 minutes. Saute chopped onion and garlic in the oil. Add spices and mix. When the onion is cooked, remove from heat and add peas-and-carrots mix to the pan. When potato is done, add potato chunks to everything else. Possibly add more spices if the mix looks a little lonely. Take the pie crust, roll it out a little thinner than to begin with, and cut out six rounds. Take the scraps, squish them together, roll it out, and then cut another two or so rounds. Fill each round with a small amount of the mixture. Fold the dough over to create half-circle shapes. Use a fork to squish the edges together. Arrange on a baking sheet and bake at 425 degrees for twenty minutes. Yum.