They were made from some leftovers in my fridge and some stale biscuits. Here’s a picture of the biscuits I made right after I pulled them out of the oven a few days ago.

It’s easy to do. I just cut the biscuits in half and baked them some more ... [read more]]]>

They were made from some leftovers in my fridge and some stale biscuits. Here’s a picture of the biscuits I made right after I pulled them out of the oven a few days ago.

It’s easy to do. I just cut the biscuits in half and baked them some more so they’d get a little crisp. Then I made the topping, add it and some grated Swiss cheese to the bread rounds, and baked a little more. That’s basically the gist of it.

It doesn’t matter what kind/size bread you use. And there’s also really no need to measure anything. Just use a little of this and a little of that.

Ideally, my bruschetta would be made with sourdough bread, and my topping would be made with fresh tomatoes, onions, garlic, and basil. But we had no fresh veggies in the house except for a few onions so I just used some leftovers I had in my fridge to make the topping.

It turned out great!

Give it a try sometime when you have some stale bread and leftovers you need to use up. Here’s a rough recipe of the bruschetta I made just to give you an idea of the ingredients I used and how I made it.

Bruschetta from Stale Bread and Leftovers in My Fridge

Recipe Inspired by: Andrea Dickson at Wise Bread

Ingredients:

• 6 very small stale biscuits, cut in half
• 2/3 cups diced tomatoes with chipotle peppers
• 1/2 tsp. minced ginger
• 1 preserved (pickled) tomato pepper, rinsed and diced (you can substitute with 2 mild Pepperoncini peppers)
• 1/2 of a small onion, diced
• grated Swiss cheese, shredded
• dried basil
• olive oil

Instructions:

• Preheat the oven to 400 degrees Fahrenheit.
• Grease a baking pan with some olive oil.
• Cut the biscuits in half, and then place the biscuit halves onto the greased pan. (I put the cut side of the biscuit face down.)
• Bake uncovered in the center rack of your oven until the biscuit rounds have browned (about 5 minutes).
• While the bread is in the oven, grate some Swiss cheese.
• Then make the filling. Start by rinsing the vinegar off the preserved (pickled) pepper(s), and then dice it.
• Peel and dice 1/2 of a small onion.
• Peel and mince the ginger.
• Mix together the diced peppers, onions, and ginger.
• Stir in the diced tomatoes.
• When the bread is done, remove it from the oven and put some of the filling onto the toasted bread rounds.
• Sprinkle with the grated Swiss cheese.
• Bake until the cheese melts (about 3-5 minutes).
• Remove from the oven and sprinkle with some dried basil.
• Serve warm.

These baked Southwestern rolls are great snacks for parties.

Super Bowl is just around the corner, so if you need some yummy snacks to feed a hungry group of guys and gals, Annie of Annie’s Eats said these were a huge hit a football party she went to. I’m not surprised! I can also tell you ... [read more]]]> These baked Southwestern rolls are great snacks for parties.

Super Bowl is just around the corner, so if you need some yummy snacks to feed a hungry group of guys and gals, Annie of Annie’s Eats said these were a huge hit a football party she went to. I’m not surprised! I can also tell you these go great with beer!

If you want to make them for dinner, just use one package of egg rolls and then freeze half of the filling that you made. You can then use that filling to make more of these rolls on another day. Or you can also use the filling to make quesadillas or tacos.

Anyway, these Southwestern rolls are fun finger food snacks, and they’re not too spicy either so kids or people who prefer milder food will enjoy these. Of course, you can always raise the heat factor by adding some jalapenos to filling if like.

Hope you enjoy them!

Baked Southwestern Rolls

Adapted from: Annie’s Eats

Here’s Kemal demonstrating for you how to roll, fill, and wrap the rolls. Here he is putting water on the top of the wrap.

Here’s another picture of the egg roll with the water spread on the top of the egg roll.

Filling on the egg wrap:

Here’s Kemal demonstrating how to roll it.

The top part of the wrap which is wet will stick to the part which isn’t wet. Pretty nifty.

You can use whatever kind of bread you like though. English muffins also work well as do kaiser rolls ... [read more]]]> Bosnian pita bread (lepinje) this morning, and as soon as the bread was done, we sliced two of the warm pitas in half and quickly made the filling for tuna melts.

You can use whatever kind of bread you like though. English muffins also work well as do kaiser rolls or buns.

Tuna melts take very little time to make, and while warm tuna salad and melted cheese may not sound all that appetizing, it’s actually quite tasty.

Tuna melts are particularly nice for breakfast or lunch during the cold, winter months. They warm you up inside, give you a lot of energy, but don’t make you feel heavy.

We used a spicy salad dressing and some harissa sauce to give it a little heat, but if you don’t like hot and spicy foods, just leave out the harissa and use a plain mayo.

Tuna Melts

Yield: 2 sandwiches

Ingredients:

• 1 can tuna fish, drained
• 3 green onions, sliced
• 6 large cherry tomatoes, diced
• 2-3 tbsp. salad dressing/mayonnaise (we used The Ojai Cook’s Latin Lemonaise)
• 2 tbsp. freshly grated Parmesan cheese
• 2 large slices Swiss cheese
• 2 flat breads, buns, and/or baguettes (I used two warm Bosnian pita breads that just came out of the oven. )
• Optional: harissa sauce

Instructions:

• Preheat the oven to 400 degrees Fahrenheit.
• Line a medium-sized baking sheet with aluminum foil.
• Drain the can of tuna and place the tuna in a small bowl.
• Wash and dice the cherry tomatoes.
• Wash and slice the green onions.
• Add the tomatoes and onions to the tuna.
• Grate the Parmesan cheese and add it to the tuna as well.
• Stir in the salad dressing or mayonnaise, as well as harissa sauce if you have any on hand.
• Cut the bread in half, placing both the bottoms on the foil-lined baking sheet.
• Place a slice of Swiss cheese on top of the bread.
• Spread half of the tuna mixture on one of the bread bottoms and half on the other one.
• Sprinkle 1 tbsp. of Parmesan cheese on top of each sandwich.
• Place the tops of the bread on top of each sandwich.
• Bake uncovered for about 5 minutes or until the cheese melts.
• Serve warm.

Whenever there’s veggies in the fridge that need to be eaten, a great way to fix them is to combine them with eggs and cheese and make a quiche or a casserole. That’s what Kemal did tonight. It’s fairly quick to make, and it’s filling, yet still light on your stomach. It’s also very ... [read more]]]> Whenever there’s veggies in the fridge that need to be eaten, a great way to fix them is to combine them with eggs and cheese and make a quiche or a casserole. That’s what Kemal did tonight. It’s fairly quick to make, and it’s filling, yet still light on your stomach. It’s also very tasty! My taste buds go into overdrive with this quiche! Hopefully you’ll love it as much as we do!

Kemal’s Potato and Vegetable Quiche

Ingredients:

• 6-7 small potatoes
• 2 small zuchini
• 1 small head cauliflower
• 6 extra large eggs
• panko bread crumbs
• 14 oz. Swiss cheese
• olive oil
• 2/3 cup milk
• 1 tsp. chili powder
• salt to taste
• pepper to taste

Instructions:

• Clean, peel, and slice the potatoes and zucchini into thin rounds, leaving the skins on, keeping the potatoes separate from the potatoes.
• Clean the cauliflower and remove the heads, setting them aside in a bowl.
• Grate the cheese.
• Beat the eggs.
• Fry the potatoes in olive oil until they’re soft.
• Place the potatoes in a large casserole dish when they’re done.
• Sprinkle half the Swiss cheese over the potatoes.
• Now fry the zucchini in the olive oil that’s left in the pan that the fried the potatoes in.
• The zucchini only needs to be fried for a few minutes, just until it’s a little soft but still firm. When the zucchini is done, place the rounds in the baking dish on top of the cheese.
• Add the milk to the eggs and beat.
• Now add some panko bread crumbs to the eggs and milk so the egg mixture is thicker and beat.
• Mix in the salt, pepper, and chili powder to the egg mixture.
• Pour the egg mixture over the potatoes, cheese, and zucchini.
• Place the cauliflower florets on top of the casserole.
• Sprinkle the remaining cheese over the cauliflower.
• Cover and bake on 350 degrees about 30-40 minutes.
• Uncover and continue baking until the eggs are done and the cheese is melted.