Tonight was fancy soup and sandwiches so we could spend time putting up our Christmas decorations.
Yesterday I made the dough for the stromboli. Tonight we rolled it out and filled it with onions, roasted red peppers, sundried tomatoes, pepperocini peppers, spinach, and thin sliced tofu. Two things to remember if you ever make this: (1) the filling ingredients must be very dry and (2) since it's not filled with the usual deli meat and cheese, you must season the filling. We sprinkled on some italian seasonings, garlic, and red pepper. I also served a marinara sauce (from a jar because I didn't think about it ahead of time) and an italian dressing as dipping sauces.
The stromboli baked up beautifully and it tasted awesome. Plus it was fun! I also made a minestrone soup that was thick with every vegetable imaginable, and two kinds of white beans and pasta. It was kind of a mixture of all of the italian soups in Nava's new soup book.
For dessert I made an apple cranberry crisp. I used red and green apples and fresh cranberries. The topping was made with oats and nuts. It was the most beautiful red color.
I also made VWAV sparkled ginger cookies, soft variety. These will definitely be in some gift baskets. They are delicious.
I thought I had a picture of my Christmas tree. Oh, well, maybe next post.
Time to clean up.......