Hello, my name is Dori and I am a food blog addict. Yes, I admit, I am addicted. Isn’t admitting you have a problem the first step to recovery? Is there such a thing as a bloggers rehab? If so, I don’t want to go no, no, no.
Since starting this food blog off in Dec. 2012, I have alienated my friends because I want to spend my free time cooking and blogging. Instead of spending my money on clothes, shoes, and purses, it now goes towards camera lenses, food props, and web designs. I drive to and from work, daydreaming about my next blogging adventure and everywhere I find note pads scribbled with recipes and thoughts. Is this normal for food bloggers or am I alone? Here are 8 signs you may be addicted to blogging http://www.getbusymedia.com/8-signs-you-may-be-addicted-to-blogging/.
I leave you with the latest result of my food blog addiction, an asparagus and shitake mushroom strudel…
Asparagus + Shitake Mushroom Strudel
Adapted from Esalen Cookbook, Healthy and Organic Recipes from Big Sur
Makes 2 strudels
- 1-tablespoon olive oil
- 1 yellow onion, diced
- 1 shallot, chopped
- ½ pound shitake mushrooms, cut in ½-inch pieces
- ¼ pound button mushrooms, cut in ½-inch pieces
- 1-pound asparagus
- 12 ounces reduced fat ricotta cheese
- 1 cup grated Asiago cheese
- ½ teaspoon freshly ground black pepper
- 1-tablespoon sea salt
- 1 (1-pound) box puff pastry (2 sheets)
- 2 tablespoons Earth Balance Organic Buttery Spread, melted
- Preheat over to 350 F degrees.
- Heat the oils in a sauté pan over high heat; add the onion, shallot, and sauté until soft, approximately 3 t 5 minutes. Add the chopped mushrooms to the onion and shallot mixer, lower the heat to medium, and cook another 8 minutes.
- Trim the asparagus stalks, and then cut asparagus into ½-inch pieces and steam for 5 minutes or until the stalks feel tenders, but slightly crunch.
- Place the mushroom mixture and asparagus in a mixing bowl and add the ricotta, Asiago, pepper, and salt. Mix until everything is blended.
- On a lightly floured surface, roll out one sheet of the pastry dough to a 9 x 11-inch rectangle. Fold the rolled dough into fourths and lay it on a clean kitchen towel that is bigger than the unfolded dough. Unfold the dough onto the towel. On the third of the dough that is closest to you, place a half of the filling, leaving a 1-inch border along all edges. Lightly wet the upper edge of the pastry dough with water. Roll the strudel away from you in a tube or jellyroll shape. Continue to roll until you have reached the wet edge and pat the seam with your hands until the strudel sticks together. Fold the ends and press to seal them. Repeat for the second sheet of pastry dough and the remaining half of the filling.
- Take both ends of the kitchen towel and gently roll the strudel off the towel and onto a baking pan lined with parchment paper. Brush melted butter spread over both strudels. Bake for 40 to 45 minutes. Remove from the oven, slice, and serve. Can be served warm or chilled.
Serving Size 233 g
Amount Per Serving
- Calories from Fat 271
% Daily Value*
Total Fat 30.1g
Saturated Fat 9.2g
Trans Fat 0.0g
Total Carbohydrates 35.9g
Dietary Fiber 3.1g
Vitamin A 13%•Vitamin C 9%Calcium 16%•Iron 19%
Nutrition Grade B
* Based on a 2000 calorie diet