Somehow it feels odd to be writing about food while sitting in a hospital. Food has been the last thing on my mind for the past few days, although I suppose I have eaten plenty of it. Our friends and family always provide us with plentiful amounts of food whenever we are here. It's nice being able to focus all of our energy on our little boy and to never have to worry about how we are going to sustain ourselves.
Anyhow, onto the recipe at hand, the pinwheels I made early last week (from Food Everyday: Martha Stewartmagazine). I had all of the ingredients at home, so I threw them together quickly. I fully intended to share them with my husband once he got home from work, but, um, well, let's just say that I really enjoyed them. They are much tinier than I expected them to be, so that is how I justified my shameless pigging out.
So while my brave boy naps in his hospital bed next to me, I will share with you how easy it is to make these delightful little treats!
Preheat your oven to 400 degrees F.
In a small bowl, combine:
1/3 cup chopped mixed fresh herbs such as parsley, chives and mint
2 garlic cloves, minced
2 tablespoons olive oil
Coarse salt & ground pepper, to taste
On a floured surface, unfold 1 thawed puff pastry sheet and spread the herb mixture over top.
Roll pastry along the long edge.
With a sharp knife, cut into 1/4-inch-thick rounds, and arrange the rounds on a parchment-lined baking sheet.
Bake in the preheated oven until puffed and golden on edges, about 15 minutes.
Let cool for 10 minutes before serving. For the record, I did not wait 10 minutes.
I love the simplicity of the ingredients and how totally easy these were to make. And eat.
Back to my beautiful boy now..