John planted some garlic a while back, and he pulled one out early to check it out. Look how little and cute it is!
For Pizza Friday, he incorporated it into the dough, along with fresh parsley.
I coated the dough with lemon olive oil, sea salt, and cheddar cheese.
While it baked, I chopped up some tomatoes, more garlic, more parsley, and some scallions. I really need to remember to use a different color bowl when I photograph tomatoes.
Once the dough was cooked, I took it out. Obviously.
I cut it up with kitchen shears and topped it with the tomato mix.
The perfect finishing touch was shaved Parmesan cheese…. MMmmmm!
When I was a kid, my dad used to make me Jackie McMuffins. I hope we don’t get in trouble for calling them that, but it is what we named them. I was feeling sentimental and my parents gave us some English muffins, so I made them again.
First, I lightly cooked up 2 eggs. I tried to make them perfect circles using mason jar rings, but it didn’t work.
While they cooked, I buttered up the muffins and toasted them.
When the eggs were done, I placed them on the muffins and topped them with some raw cheddar.
This week’s Pizza Friday comes to you courtesy of my dad (and his gift of Lemon Olive Oil)!
I really wanted Salad Pizza again, and we were out of regular olive oil. I remembered that we had this one that we were saving for something special. I brushed it onto my pizza dough and sprinkled it with sea salt and pepper.
I baked it in the oven, and when it was done, I topped it with a salad, complete with shaved Parmesan Cheese!
I’m all about the scalloped recipes lately. I think it is because it is cheesey and comforting. We have been getting a lot of asparagus in our CSA and this was a great recipe to use it in.
I took some tasty potatoes, sliced, and steamed them.
Then, I took the asparagus, sliced it, and lightly boiled it.
Once that was all done I got to work on the scallions. I sauteed them in olive oil until they were soft and smelled delicious.
Then, I added in the flour, milk, and cheese!
I let it cook down until it was coating the spoon.
At that point, I added in the spices and seasonings.
Once I mixed in the potatoes and asparagus, I poured it into a buttered dish, topped it with more cheese, and sprinkled it with scallions.
Once it was baked up, WOW! Delish!
This might be the easiest Macaroni Monday recipe ever, so I will spice it up with a few pics of John cooking fresh sardines.
First, the macaroni!! We are going super quick, easy, and comforting with Pastina!
While it cooked, I put frozen peas in the steamer basket.
Topped with lots of butter and Parmesan Cheese? Perfect!
To go with it, John made sardines.
He fillets them and removes the head.
Then, he bakes them at 350* until they are done!
Does anyone know if I can use the head and bones in stock? I thought I could, then, I thought I couldn’t because they are too oily… Now I have no idea! Thoughts?
While summer has officially started, the weather here has been weird. We had a few scorchers (when the frozen yogurt pops came in handy!) followed by crazy thunderstorms. Some of them were warm, but there were some unseasonably cool days, too. I had cilantro from our produce delivery and wasn’t quite sure what to make with it. When I stumbled upon this recipe, it seemed perfect. Of course, i was missing some of the ingredients, so I improvised.
I used dry beans to make this soup, so I started the prep well in advance. I make a whole bag when I cook beans and freeze the rest for later. Once the beans were cooked, I started on the soup itself. After browning onions in oil and butter, I seasoned them with cumin, garlic powder, celery salt, and red pepper flakes. Then, I added in a pint of leftover crushed tomatoes, a pint of concentrated chicken stock and some water.
It cooked down for quite a while. Once it was pretty thick, I added in 3 cups of black beans and 2 cups of leftover crockpot roasted chicken.
I let that cook for a little while, and then added lots of cilantro on top.
Once it was cooked up, I served it with a copious amount of shredded cheese on top. That was my favorite part!
I have had this recipe saved since January and I am just now getting to it. Does anyone else ever do that? Every so often I really need to go through all the recipes I have marked to try and make a few! This one was pretty easy and verrrrrry tasty.
First, I had to make chopped meat. I put about 3/4 lb of meat in the food processor…
…and chopped it!
While it was in the food processor, I melted tallow in our cast iron skillet.
I browned the meat and set it aside.
Since the skillet still had tallow in it, I added in onions, garlic powder, cumin, salt, and red pepper flakes.
When the onions were soft, I added the beef back in, along with 3 cups of red beans, a smidge of tomato paste, and 1 1/2 cups of diced tomatoes.
When all of the flavors were combined, I added one HUGE shredded potato.
After a sprinkling of salt, I added lots and lots of shredded cheese. I used up all of the bits and pieces of cheese that were in the fridge.
It baked in the oven for 20 minutes at 400*, and then we threw it under the broiler to brown it up.
I loved almost everything about it. The only thing I would tweak would be the potatoes. I didn’t like the way they cooked up. I think next time I would add some fat to the potatoes so they crisped up a bit more. All in all, I would say it was a success!
This post was shared on Real Food Wednesday!
For Macaroni Monday this week, I made fresh soaked whole wheat fettucine. I used this recipe as my blueprint. I mixed together the whole wheat flour, water, whey, and salt the night before .
I kneaded it up, coated it with olive oil, and let it sit overnight.
In the morning, I rolled it out thinly in batches.
I then rolled the dough up loosely to slice.
I sliced up the dough log into fettucine-width slices.
Each piece of dough was then unrolled and hung to dry. Yes, in case you were wondering, that is my clothes drying rack… and yes, I washed it before and after.
When it was time for dinner, I served it with our home made alfredo sauce and parsley.
I didn’t put the names of the veggies used in this dish into the title on purpose. It is a yummy meal or side dish and could be made with a variety of vegetables and I didn’t want anyone to write it off because I chose to make it with turnips. For many people (including my father… sorry Dad!), turnips constitute an automatic no-go. I beg you to try the recipe anyway, changing the veggies if need be. If you can, though, try the turnips. You can’t even really tell they are turnips!
On to the recipe…
First, I chopped up carrots and turnips and simmered them in a little chicken broth to make them nice and soft.
I took them out of the pan and set them aside while I did the next step. I sauteed onion and celery in butter until tender.
I set THAT aside and sauteed shrimp in butter.
When they were ready, I added in the celery and onion mix along with a little flour, salt, and pepper.
When it was mixed together, I added in about a cup and a half of milk and the broth the root veggies cooked in to the pan.
I cooked it down until it was nice and thick.
When it was thick enough to coat the spoon, I shredded in lots and lots of cheddar cheese.
Topped with a little fresh parsley, this was so tasty and filling. I would DEFINITELY make it again.