Yes, I know it is summer and soup is the last thing you want to make. That’s okay. I am going to share it anyway and you can store it away in your memory bank until the next time you get carrots with the tops on and have no idea how to use them. You’ll thank me then!
This is one of the easiest soups to make. First, saute carrots and onions in butter or olive oil. If you have any other veggies (like celery!), add it in.
Then, add in carrot tops and let them suck up the buttery goodness.
Throw rinsed/soaked uncooked quinoa on top.
Fill the rest of the pot with chicken broth and let it cook down. Serve over tasty bread (sourdough?) and top with cheese!
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 am really into making the soaked whole wheat macaroni lately. It does take a little time (more than opening a box, that’s for sure!) but it isn’t hard. I have to get better at the texture, though. Sometimes it is too doughy, sometimes it is too soft. I am having trouble getting it al dente, which is how we like it. The texture was the biggest stumbling block with this ravioli. I am open to suggestions!!!
Anyway, the flavor of everything else was great. I wanted to make the filling with clams, but we didn’t have any. So, I sauteed some shrimp in butter and olive oil.
When they were done, I toasted up some bread and crumbled it in the pan with more butter, a can of anchovies, and some garlic.
I put the shrimp and the breadcrumb mix in the food processor with an egg and some parsley.
Once this was done, I rolled out the dough.
Then, I spooned the mixture on.
I covered the raviolis, pressed the air out, and sealed them.
To go with it, I sauteed some spinach in lemon and LOTS of butter.
I forgot to take a picture of the raviolis topped with the lemon-butter spinach, but I did snap a picture of the raviolis John fried in coconut oil!
We enjoyed the Macaroni Monday meal with an arugula tomato salad with balsamic vinaigrette and shaved Parmesan cheese!
The whole thing wouldn’t have taken too long, but, as always, I get easily distracted!
As some of you may know, I often watch The Chew when I am at home. I love the mix of talk-show banter and cooking goodies. My favorite co-host is Michael Symon, because he isn’t afraid of butter, steak, or bacon. A few weeks ago he did a Pan Roasted Steak with a Red Wine Sauce. John has started making his own wine, so I decided to make this recipe with his wine! He even built a wine rack!
Since then, he has filled a few more rows up with his white wine. It is pretty good, too! I’m so proud of him.
Anyway, back to the food. I started by defrosting some steaks, seasoning them with salt and pepper.
I cooked them in our enameled cast iron pan in tallow… MMMM!
When they were seared and cooked I added a few cups of sliced up mushrooms to the pan.
When they started to cook, I added in sliced spring onions and garlic.
Once they were browning nicely, I added John’s delicious red wine, oregano, and red wine vinegar.
I took the steak out, let the sauce start to reduce and added butter.
It finished reducing the sauce while the steaks rested.
While all of this was going on, I also cleaned all the random leafy greens we had in the fridge. Beet greens, rainbow chard, carrot tops…
I had another pan going that I used to saute onions and garlic for the greens.
Together, the steak with mushroom sauce and garlicky greens were a perfect match!
This post was shared on Pennywise Platter!
This Macaroni Monday post comes to you from my pre-Jemma photo archives. I made this back in January and I just realized I never shared it. I guess I got preoccupied with pictures like this, instead!
Sorry, just had to share!
Anyway, on to the food, which is the real reason you are here, right? I started by taking the top off of a head of garlic and slicing up a butternut squash.
I mixed together some olive oil and rosemary to brush on the squash.
Once the squash was coated, I put it in the oven at 400*.
In the meantime, I melted butter in our cast iron skillet. There are few things that smell better than hot butter!
I added tons and tons of sliced onions to caramelize.
It’s crazy how small and tasty they get!
I took the onions out of the pan and added in more butter. I used it to wilt down arugula.
I added in the cooked butternut squash and roasted garlic.
The tastiest part was the Parmesan cheese!
The whole concoction sat on top of macaroni and was perfect!
This post was shared on Simple Lives Thursday!
This was so easy that I am almost embarrassed to share it. It was a great thing to have on a night that I work late, but still, hardly worth sharing. The only reason that I am is because it was incredibly tasty.
The magic part, in my opinion, was the marinade/dressing. It starts with olive oil and balsamic vinegar.
The only other ingredients are smashed garlic and salt!
I mixed it all together and put 1/4 cup of it in a bag with chicken thighs to marinate.
When John got home from work, he baked it at 350* until it was done. I had already made up a quick salad of arugula, cherry tomatoes, and shaved Parmesan Cheese. I tossed it with the rest of the dressing right before we ate.
The chicken (shown here with John’s hummus and baba ghanoush) did not photograph very well, but it tasted great! Next time I will probably slice the chicken and serve it over the salad.
This post was shared with Simple Lives Thursday!
There are a few recipes I keep in my back pocket for the nights that I feel like the fridge is empty or my creativity is gone. One of my favorite is a frittata, or as we call it, a free-tot. It is so easy!
This time, I started by cooking onions, garlic, and scallions in butter. I used my favorite enameled cast iron pan. It makes me so happy to cook in it!
When they were soft and fragrant, I added in lots of thiiiiiiinly sliced potatoes, a little olive oil, and some salt.
After about 10 minutes they were cooked, so I added in some torn rainbow chard leaves.
When the were wilted, I poured 6 eggs over the top.
It went into the oven and baked at 350* for 35 minutes.
When it came out of the oven, I shredded some sage infused raw milk cheddar on top and sprinkled on some more scallions.
Check out how good it looked! Trust me, it tasted even better.
This was shared on Real Food Wednesday!