I’m not much of a kneader. Yeast and kneading terrifies me. I know it sounds silly but I haven’t had the best of luck with them. I will eventually get to them again but in the meantime, I like to take shortcuts. Pizza is always a good meal for when I’m lazy and don’t feel much like cooking. Yes, I can be a moody cook at times. But aren’t we all sometimes?
Remember my pumpkin chili? Well I took the leftovers and made it into a baked pasta dish. I love chili and all but having the same thing meal after meal can get boring and monotonous. This is before I learned about freezing chili. I’ll have to try that the next time I make a big pot. You can make this with any chili recipe, even canned ones.
For a really long time, I always thought salads consisted of some sort of leafy vegetables. I recently discovered that it can be whatever vegetable your heart desires. This is why I’m posting more salad recipes than before. I love tomatoes. I can eat them in just about anything. I came across this recipe and thought tomatoes and avocados sound like a really tasty combination for a salad.
It has been extremely hot in my house lately so I’ve been reluctant to turn anything on in the kitchen. I generally don’t care for salads because it leaves me hungry most of the time. But because of the weather, I made an exception. I paired this salad with a slice of Savory Ham Cheese and Olive Cake (recipe to come soon) and it was the perfect light meal for us. The cucumber and tomatoes combined tasted so refreshing that I’m beginning to have second thoughts about salads. Have stellar Tuesday!
I came across this recipe on the back of my chili bottle. It was a fairly easy recipe to make and with so little ingredients so I made it over the weekend. Although I’m not a fan of processed cheese, this was quite tasty. My family came by and we all snacked on this dip. My nephew LOVED it! He’s a cheese lover so what’s not to like? This dip is perfect for those casual impromptu entertaining and great for when you’re watching a game. Bust open a bottle of beer and it’s all good!
I first had this salad when Chris and I visited this local Italian eatery near our home. We shared a burrata salad (I didn’t know what burrata was at the time) and it was simple and so delicious. It was a mixture of iceberg lettuce, baby arugula, tomatoes and chunks of burrata. Extra virgin olive oil and balsamic vinegar drizzled on top to finish it off. This salad made an impression on me that I’ve been wanting to make it at home (I think it was really the burrata). I didn’t care for the iceberg lettuce so I left it out. If you can’t find burrata, buffalo mozzarella is a good substitution. Enjoy!
It has been quite chilly here the past few days. So chilly that a pot of soup was in order. I love this soup. I remember having it at a friend’s house for dinner when I was 10 years old. And in my early 20’s, I learned this recipe from Kimi. I remember one time I made this soup and E added a dried bay leaf to it —it threw this entire soup off and not in a good way. Suffice it to say it went into the trash. If you want to alter this soup in any way —please do not add a bay leaf in here. The flavor of this soup comes from the oxtail and the veggies. There’s no need for any herbs or spices. Bottoms up!
I used heirloom tomatoes for this dish well, because I have it and I didn’t want to let the tomatoes sit on the counter any longer than they have to. I’m not a fan of overly soft tomatoes. I know roma/plum tomatoes are usually used for this dish but heirloom is just as good, if not —better (in my opinion) and prettier.
This sauce was so tasty in my pasta. I was a bit worried that it wouldn’t because of the texture of the walnuts in this sauce. But I blended extra long in my food processor so the texture of the nuts is less obvious in the sauce. It would be an excellent spread in any sandwiches (Panini comes to mind). Or an alternative to tomato sauce on pizzas.
I had a bad time management day yesterday. Chris and I didn’t have dinner until almost 9:00 p.m.! But this stew was well worth the wait. We had it over garlic rice. Bon appétit!