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Posted: Sat Jan 09, 2010 11:53 am
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Posted: Sat Jan 09, 2010 11:54 am
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TeaDidikai ShadowCatSoul TeaDidikai OMFG did I make some awesome turnovers or what!? ? I had a roasted garlic, carrot and tomato turnover in a wheat crust.
Never had one of those before.
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Posted: Sat Jan 09, 2010 11:58 am
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TeaDidikai ShadowCatSoul TeaDidikai OMFG did I make some awesome turnovers or what!? ? I had a roasted garlic, carrot and tomato turnover in a wheat crust.
eek
Sounds delish! Recipe? smile
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Posted: Sat Jan 09, 2010 12:03 pm
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TeaDidikai ShadowCatSoul TeaDidikai OMFG did I make some awesome turnovers or what!? ? I had a roasted garlic, carrot and tomato turnover in a wheat crust. Hmm for some reason I want to replace the tomato with sweet potato. Though that does sound good.
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Posted: Sat Jan 09, 2010 12:04 pm
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Posted: Sat Jan 09, 2010 12:05 pm
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Celeblin Galadeneryn TeaDidikai ShadowCatSoul TeaDidikai OMFG did I make some awesome turnovers or what!? ? I had a roasted garlic, carrot and tomato turnover in a wheat crust. Hmm for some reason I want to replace the tomato with sweet potato. Though that does sound good. Speaking from experience, that tastes good too.
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Posted: Sat Jan 09, 2010 12:07 pm
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TeaDidikai Celeblin Galadeneryn TeaDidikai ShadowCatSoul TeaDidikai OMFG did I make some awesome turnovers or what!? ? I had a roasted garlic, carrot and tomato turnover in a wheat crust. Hmm for some reason I want to replace the tomato with sweet potato. Though that does sound good. Speaking from experience, that tastes good too. Yeah, I keep thinking of this stuffed pasta with sweet potato puree I had a while back. I'd probably mash the filling a bit too, but to each their own.
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Posted: Sat Jan 09, 2010 12:08 pm
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TeaDidikai Bastemhet eek Sounds delish! Recipe? smile 2 Roma tomatoes, seeded and quartered 4 large carrots, cut into pinky finger sized sticks 2 cloves of garlic Salt and pepper EVOO Roast these at 350 degrees until the carrots are tender. Stick them in the oven cool, by the way. Allow them to come to temp with the oven. 1c Wheat Flour 3T EVOO, turned solid in the fridge 1/4 t Salt A bit of water Cut the solid EVOO into the flour until it looks like crumbs Add the salt and slowly add the water a teaspoon at a time until the dough comes together. Stick it in the fridge. The dough should be ready about the time that the carrots are done roasting. Break the dough into balls about the size of a ping pong ball. Roll these out flat into a circle. Fill with a table spoon and change of the roasted veggies and bake at 350 for about ten minutes. I tossed mine in the freezer so I have quick meals on the go.
Mmm...sounds good! Thanks for this. The boyfriend is veg so I wanted to have more yummy snacks that both of us can share. I'm sure he'll love this.
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Posted: Sat Jan 09, 2010 12:11 pm
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TeaDidikai Bastemhet eek Sounds delish! Recipe? smile 2 Roma tomatoes, seeded and quartered 4 large carrots, cut into pinky finger sized sticks 2 cloves of garlic Salt and pepper EVOO Roast these at 350 degrees until the carrots are tender. Stick them in the oven cool, by the way. Allow them to come to temp with the oven. 1c Wheat Flour 3T EVOO, turned solid in the fridge 1/4 t Salt A bit of water Cut the solid EVOO into the flour until it looks like crumbs Add the salt and slowly add the water a teaspoon at a time until the dough comes together. Stick it in the fridge. The dough should be ready about the time that the carrots are done roasting. Break the dough into balls about the size of a ping pong ball. Roll these out flat into a circle. Fill with a table spoon and change of the roasted veggies and bake at 350 for about ten minutes. I tossed mine in the freezer so I have quick meals on the go.
*hurridly copies down recipe* I love learning new things to cook.
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Posted: Sat Jan 09, 2010 12:13 pm
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Posted: Sat Jan 09, 2010 12:24 pm
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Posted: Sat Jan 09, 2010 12:32 pm
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Posted: Sat Jan 09, 2010 12:37 pm
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Posted: Sat Jan 09, 2010 12:39 pm
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Posted: Sat Jan 09, 2010 12:41 pm
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