4.09.2014

quickies: pizza pockets and crispy kale


There are two types of dinners I cook. Ones that I plan to showcase on the blog, often writing a recipe before hand, going slow, taking photos, and making notes and changes. The others, are dinners that are "normal" - those that need to happen quickly, based on what we have in the fridge, and require very little hands-on time.

Last night's dinner was in the second category. As we were eating our pizza pockets and crispy kale, Al asked if our meal would make the blog. And I explained that no, it was just a fast weeknight dinner. It didn't have some newfangled idea or ingredient. It was done off the cuff, with just an idea and what we had in the fridge. And even used pre-made dough! He looked at me dumbfounded and said, "well isn't the type of recipe most people would want to see anyways?" That Al, he's so smart. So here is our dinner from last night. Ready in 20 minutes with 15 minutes of it in the oven (just enough time to change into your jammies, wash your face, and feed the dog.☺).

Pizza Pockets:
Unroll one can of regular crescent roll dough (I know there are new seamless and jumbo versions available - I've yet to see them in New York) and combine two triangles into a rectangle by pinching and pressing the seams. You should end up with four rectangles. Spread a a spoonful of marinara across rectangle. Top one side of rectangle with some pepperoni - about oh 6 pepps per rectangle? I used turkey pepperoni - on hand in our house as a means to get Lily to take her pills. Top the pepperoni with some part-skim shredded mozzarella cheese - about 1/4 cup per rectangle. Fold dough over and seal the edges with a fork. Brush with olive oil and sprinkle with Italian seasoning. Bake at 375 degrees for 12 - 15 minutes. I love the crescent dough in these - adds a yummy, flaky, buttery component that pizza dough doesn't have. If it were up to Al, we'd have these once a week. (Recipe adapted slightly from Pillsbury website.) Nutrition:  350 calories per pocket, 23g of fat.

Crispy Kale:
Take a half a bunch of washed and stemmed kale and spread it out on a baking sheet. Drizzle with olive oil and then "massage" the kale - basically rub the oil into each leaf. Sprinkle with salt and bake for 8 to 10 minutes at 375 degrees. Conveniently it's just enough time to start the kale after you put your pizza pockets into the oven. Then thrown the kale in the oven in for the final 8 minutes and everything will be ready at the same time.  After removing kale from the oven, sprinkle it with the juice of half a lemon. It's so good. Crispy, but not to the point of kale chips. Just nice and light and with out that bite that raw kale has. Nutrition:  95 calories for half a serving, 8g of fat.


So there ya go. Dinner in a flash. No fancy photos. No drawn out ingredient list or directions. Just two quick explanations of how to do dinner in twenty minutes. See? We can't all be like Ina Garten all the time. Although, I guess I can say "How easy was that?!" ☺

xo,
K

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