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| onion-spinach filling - ideas please! | |
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| Tweet Topic Started: May 19 2009, 01:42 PM (224 Views) | |
| npl | May 19 2009, 01:42 PM Post #1 |
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Bala Buste
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I made way too much filling for the bourekas. It's onion, garlic and spinach (which my 4yo decided he won't like, and I know my 9yo won't want to try!). What can I do with the rest? (I'm temperamentally unsuited to making bourekas - I'm buying the frozen kind next time!). And, can I freeze the filling till I'm ready to use it? FYI, I made it in a milchig pan, but not everyone here can eat dairy, so I need pareve recipes, please! Something for shavuos would be good! thanks! |
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| zuncompany | May 19 2009, 01:47 PM Post #2 |
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Administrator
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Why not toss it with some pasta for dinner tonight? |
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| realeez | May 19 2009, 01:49 PM Post #3 |
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Brain Freeze
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I was going to suggest putting it in lasagna but that doesn't work with the dairy issues. you can try mixing it in mashed potatoes maybe. |
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| npl | May 19 2009, 01:55 PM Post #4 |
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Bala Buste
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Thanks, guys! I just put it away and measured nearly 4 cups of the stuff (what was I thinking when I made that much?!). Anyway, supper won't work, because it will only feed half the family if 2 kids won't eat it and dh is unlikely to be home for something hot. Lasagna might work, actually, if I do it without cheese - I can fake a white sauce with rice milk and lots of mushrooms, and then if I serve it for a yom tov meal, there will be other dishes to choose from for the picky eaters (who might object less if it is disguised as something else). I was wondering about making ravioli - can I do that with those frozen egg-roll squares? (if I don't have to make pastry or roll it out, I'm prepared to try again with the fiddly stuff!) Then, I can call it "fancy pasta with tomato sauce" and I'm more likely to get the kids to try it (really, they aren't fussy, but they do dislike spinach, for some reason - other kid loves it any way I serve it, so go figure!) |
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| zuncompany | May 19 2009, 02:33 PM Post #5 |
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sure, why not! |
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| npl | May 19 2009, 04:05 PM Post #6 |
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Bala Buste
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NEWSFLASH! My dd, who doesn't like spinach, liked the spinach-onion bourekas! Now, if only I could find a less fussy way to make them, I'd be tempted to try to make more. The package of frozen dough didn't make nearly enough, so it would mean making my own (because I'm too frugal to pay for the larger packages!), and it would take forever to bake because I only have a toaster oven and wasn't planning on kashering my oven for the milchig yom tov meal this year. |
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| realeez | May 19 2009, 04:42 PM Post #7 |
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Brain Freeze
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Did you ever try those packages of Lenchner's frozen squares? Those are super convenient. |
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| npl | May 19 2009, 04:45 PM Post #8 |
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Bala Buste
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I didn't see them - I bought something by Maison that was on special, and I thought it was squares, but it was actually just a rectangle folded in half. What did I expect for 2 bucks? Where do you get the Lenchners squares? I'll be at Sobeys and No Frills (Centre St) this week. |
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| realeez | May 19 2009, 05:35 PM Post #9 |
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I've gotten Lenchner's squares at Sobey's from the freezer section in the dairy aisle (does that make sense?). I like the taste of them better than the Maison ones. |
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| npl | May 19 2009, 07:07 PM Post #10 |
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Bala Buste
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Yup! I know exactly where you mean - same place I find the Oronoque pie shells (the regular crust, not deep dish, are really good, and no trans fats!). I found the Maison pastry came out really greasy. |
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