The last time that I made this I used a large naan pizza crust. This time I used 2 roasted garlic naan breads and I double the spinach part of the recipe. The tomato was a nice addition to add a fresh pop to cut through all the creamy cheesy goodness. https://peasandcrayons.com/2015/03/three-cheese-pesto-spinach-flatbread-pizza.html
I needed a soup for this week and I kept thinking curry. I looked at a few different recipes and came up with my own. It has all the notes of a Thai coconut soup but with shrimp and pork dumplings from my freezer. I would make this again and use store bought frozen dumplings or a few noodles.
1 Tbls of coconut oil
1/2 Onion diced
1/2 Red bell pepper diced
1/3 Cup of matchstick carrots
1 Tbls of grated ginger
2 Garlic cloves grated
Grated lime zest
2 Tbsl of red curry paste
1 Cup of chopped shitake mushrooms
1 Can of unsweetened coconut milk
4 Cups of chicken stock
1 Bouillon cube
1/2 Tbls of coconut sugar
1 Tsp of fish sauce
4oz of Fresh spinach
2 Tbls of chopped basil
Heat your coconut oil in a dutch oven and add the first 6 ingredients. Saute until the onions are tender then add in your curry paste and mushrooms cook a minute or 2. Add in your coconut milk, stock, bouillon, sugar and fish sauce. Bring to a boil, reduce and simmer 20 minutes. Add in your dumplings and spinach and cook until the dumplings are done. Stir in you basil and lime juice just before serving.
I love the chocolate and peanut butter combination. I decided to make chocolate cupcakes with peanut butter frosting. With my google search I find that my favorite chef has a recipe for the 2 together. When I watch tv it is mostly food tv. I watch The Best Thing I Ever Ate, it is a show where chefs tell you about their best eating out experiences. Alton Brown had a box lunch where they took the cupcake and frosted it upside down to make the cake to frosting ratio more balanced. So I decided to do the same. I used a knife and cut a little of the top off so the cupcake would sit flat. The only thing is that when you pull the cupcake liner off you have crumbs, so it does not ice pretty, but it tasted fabulous! Barefoot Contessa | Chocolate Cupcakes & Peanut Butter Icing | Recipes
I make this dish a lot during the winter. Its an easy go to that is hearty and comforting. I used turkey smoked sausage this time, I had some arugula so I used that as my greens and left off the tomato paste. A very loose interpretation of Cassoulet – Sophisticate Southern Girl (sophisticatedsoutherngirl.com)
This week you are going to see some repeats. I went through my blog and got my menu ideas this week. The last time I made this I a made stacked enchilada instead of rolled. I use a store bought green sauce. The way the recipe is written you kind of use the chicken and dress it with a vinaigrette and then top the whole thing with the sour cream. I mixed everything together in a bowl and added some cream cheese. I put my filling in a flour tortilla and topped it with the green sauce. Baked at 350 for 30 minutes, topped it with cheese and baked 10 more. Roasted Poblano & Bell Pepper Chicken Taco Recipe – Food.com
For the rice I start with a chopped up piece of bacon and render some fat. I don’t crisp it I just cook it until it just starts to brown, in goes some diced onion and poblano pepper, saute until the onion is tender add in 1 cup of quick cooking brown rice and 1 tsp of cumin and toast 1 minute, add in 1/3 cup of cooked black beans(in Puerto Rico these would be pigeon peas) and 1 3/4 cup of stock. Bring to a boil, cover and reduce to a simmer for 20 minutes or until all of the liquid has been absorbed. Finish the rice with chopped cilantro and a lime juice.
This is a recipe that I took with me and made in Italy. I knew that I could get this hard to find pasta shape and that I could get burrata. I did find that burrata was to watery for my taste. This time I used a fresh, frozen egg pasta that I buy at my local farm store and I used pearl mozzarella. This pasta is so fresh, bright and creamy from the beans and the cheese with the salty briny pop of the capers. The texture of the fresh pasta makes such a difference. Campanelle with White Beans, Lemon, and Burrata recipe | Epicurious.com
The flavors in this recipe hit soo many notes. When I first tasted the sauce for seasoning the first thing I got was the cinnamon and then I got a hint of the lemon. I did not use stew beef I used a chuck roast and I also left out the flour and tomato paste. I added a jar of good quality tomato sauce. I brought it up to a boil, covered it and put it in the oven at 325 for 3 hours. I did strain the sauce in batches using my fat separator and put it on the stove to reduce and thicken. I fudged on the mashed potatoes. I used Simply brand premade mashed potatoes. I heated them over a double boiler and added a touch of heavy cream, salt, pepper, parmesan and some truffle oil. Well worth the wait! About that Stracotto: Italian for Very, Very Slow-Cooked, Sublime Stew – Forktales (juliadellacroce.com)
Oh My!! This hits all of notes for me. 7 grain bread, fig jam on one side topped with smoked blue cheese, sliced green apple, black pepper bacon, gouda with honey and clover and dijon. This is something special!
I see crispy brussel sprouts on menus a lot lately. I ordered them recently and hated them! The brussel sprouts absorbed a lot of the oil. I decided to do it at home and better. And they were spot on! Freezing the blue cheese and using a microplane to grate it made every bite have a little melty blue cheese sharpness.
Fresh brussel sprouts cut in half for the small to medium ones and quarters for the large ones
Olive oil cooking spray
Chopped cooked bacon
A Small frozen piece of blue cheese
I put the sprouts in a bowl and sprayed them with cooking spray tossing and spraying until well coated and added some salt and pepper. I put them in the air fryer at 380 for 8 minutes. I tossed them and sprayed a little more cooking spray and cooked them for 8 more minutes. I put them back in the bowl and tossed them with the vinegar. Plated them added the chopped bacon and used a microplane to grate the blue cheese over the top.