This is my entry for the Hush Hush week of Avant Garde Cookies. Priya Sreeram gave me an easy ingredient – cheese. And I had just stocked the fridge with Feta from the Indian store (never again since it was too salty, but perfect for the dish I made) and Gruyere from Trader Joes.
What to make??? I also had some paneer sitting in the fridge from a previous purchase, however it was not an option for this meal.
I have been cooking but blogging has been a luxury I have been unable to indulge in! Other priorities, kid applying to colleges, baking goodies for all the teachers and friends who have enriched our lives, horrific news that makes me want to sometimes curl up under the comforters with my children and never come out! Oft are the times I feel like taking them all back in my womb where I can keep them safe! If only that were an option! Kids grow up, get bigger than you, finish school and flee the nest in pursuit of their own destinies. As parents you have to learn to dwell on their success and not at the void they leave in the home as they do so!
I want a safe environment for the children and for all the people of the US. Many countries survive just fine with no weapons in their homes – I dream of a gun-free country where people once again learn to love their neighbors and let go of this built up hate and frustration.
Sorry to digress, this is after all a food blog and I am happy that is one thing that can please, made the right way
This was an uber delicious spread and a perfect addition to any dinner table and for entertainment.
1 pack of frozen peas (12oz)
3 cloves of garlic
1 cup of gruyere cheese
1/4 cup of creamy Feta cheese
3 spicy green chilies
2tsp of olive oil
Sautee until all veggies are cooked.
Add the Feta to the veggies and melt
Cool and grind and put in a baking dish
Add grated gruyere
Bake at 350 for 20 -25 mins
Serve as dip or spread