How was your St. Patrick’s day?
Things got wild over at our house. We were up almost all night.
However, I pretty much forgot about the holiday. We were up all night because we slept at my parents’ house and Adrienne and I were in the same bed. She thought that meant we were supposed to play all night long.
At 1:30am I woke up to her trying to pry my mouth open to find my tongue. At 2am she decided it was a good time to practice her clapping. At 3am she needed to have a snack (wish I had these paninis at that hour). At 4:30am I gave up and drove an hour back to our house and fell into bed just as the sun was peaking above the horizon.
See? I told you it was a wild night.
Oh, and since St. Patrick’s Day slipped my weary mind – here is a green recipe a couple of days late.
Portobello Pesto Panini
- 2 c packed spinach
- 2 garlic cloves, roughly chopped
- 1/3 c walnuts
- juice of 1/2 lemon
- handful of parmesan cheese
- 1/3 c olive oil
- salt and pepper
Combine everything but the olive oil in a food processor. Once the ingredients have been pulsed together, leave the processor on and add the oil in a steady stream. Add salt and pepper to taste.
Portobello Panini Sandwich
- 2 ciabatta rolls, cut in half
- 1 Portobello mushroom
- 1 T bragg’s aminos or soy sauce
- 1 T balsamic vinegar
- 1/2 small onion, sautéed
- 4 tomato slices
- 4 slices of fresh mozzarella
- 1/4 C prepared pesto
Put the mushroom (smooth side down) in a pan. Put the braggs/soy sauce and balsamic vinegar on it and bake at 450 degrees for about 10–15 minutes, until the mushroom is soft and filled with liquid. When cooled, slice.
Put the pesto on both sides of the bread, layer the other ingredients, including the mushrooms. Cook in a panini press for a couple of minutes or until cheese is melted and bread is toasted. If you don’t have a panini press, just press the sandwich in a pan on the stove with a saucepan (or something heavy) on top of it.
At least all that 2am clapping practice really paid off. Now she can cheer for pesto!