Roasted Garlic Pizza I had originally un-published this post as part of the purge but after repeated emails asking where the post went, I decided to re publish. Ever since I tried kickpleat's pizza dough recipe, we've had different pizzas probably once a week. Our favorite, however, is the roasted garlic. It's incredibly simple, very tasty, and deliciously inexpensive. You probably have all of the ingredients in your kitchen right now. Try it - and please, let me know what you think!! The Easiest Pizza Dough In The Worldeverybody loves sandwiches 1 packet yeast (2 1/4 teaspoons)1 cup warm water2 1/2 cups flour1 teaspoon honey1 teaspoon salt2 tablespoons olive oilcornmeal Preheat oven to 400F. Sprinkle baking sheet with cornmeal and press dough into it to your desired thickness. Roasted Garlic Pizza 1 recipe Easiest Pizza Dough In The World1 head garlicolive oilsalt & peppershredded mozzarella cheeseoregano Preheat oven to 400F. Keeping head of garlic whole, peel away loose papery exterior.
Linguine with Garlicky Bread Crumbs With My Husband away on a business trip for a few days this week, I kept the cooking simple. Often letting the boys choose their dinner, thankfully, a vegetable was always chosen as part of the meal since they both have been learning about eating healthy foods. I don't always indulge my little men, but with Daddy away I thought I'd be extra nice to them - and, it doesn't hurt that their desires are simpler than what I normally make. I must admit that I am a pasta lover. I have managed to acquire a taste for whole wheat pastas, even though my family has not fully taken to them. So, what did I make you might be asking? My Oldest didn't care for it, but the garlic flavor was perhaps a bit much for his taste. Now, if you are in the mood for some pasta creations, you may want to check out these ideas: Good Things Catered made a Spicy Garlic Herbed Pasta that is a simple side dish for any night of the week.
Oven Roasted Potatoes | My Adventures In The Country When I heard this month’s Kitchen Bootcamp Challenge was potatoes, I was pumped. Originally, I had great plans for the sweet potatoes still in my basement from last fall, but after researching and chatting with the hubby, I decided to go with Yukon Gold potatoes instead. My husband isn’t a huge fan of sweet potatoes and I wanted to make something he would enjoy too, so that’s how I settled on this oven roasted potato recipe. Yukon Golds are our favorite potato to grow in the garden and they absolutely melt in your mouth when freshly dug from the garden. I did some more searching through The Professional Chef and on the web and actually settled on a recipe from epicurious.com. Don’t get me wrong, there was nothing wrong with the flavor, just a personal preference as far as how potato-coated my hands were when I was done. Notes:The above link to The Professional Chef is an amazon affiliate link. You Might Also Like:
Peperonata This, to me, is such a simple dish. I’m all about easy peasy. As I’ve mentioned before simple isn’t a bad thing. It truly is a WOW dish. Everyone will think you slaved away when you simply added the ingredients & left them to mingle with each other. It’s the perfect way to start off an evening with friends. I have seen this dish prepared with green bell peppers as well. Peperonata is also perfect as a sauce to accompany your meat/poultry dishes. Some of my go-to appetizers (besides Peperonata) are: Bruschetta & Crostini with Artichoke Spread. What you’ll need: 1 onion – chopped 2-4 cloves of fresh garlic – minced 2 Roasted Red Bell Peppers (or 2 Red Bell Peppers) – chopped 1 large can of San Marzano Tomatoes s/p extra virgin olive oil chicken stock or water Fresh Basil – a good handful chopped Fresh Parsley (yes, flat leaf Italian LOL) – a good handful chopped What to do: In a large pan over medium-high heat, add a few good turns of the oil. Buon Appetito!
Unfettered F-U-N . . . Rainbow Jelly Shooter! Rainbow Jelly Shooter Its been a whirlwind at the test kitchen. The book is progressing (crossing fingers that it is going to press in early December!), we have been working on a little something (three little somethings, actually) for Saveur.com, and about a million more actions items cropping up here and there, many of which have not received appropriate attention and are currently housed in a bin marked "anxiety provoking". So, when the weekend rolled around, rather than trolling cocktail books for jelly shot inspiration, we decided it was high time for a bit of unfettered f-u-n . . . I love the "rainbow" gelatin technique - borrowed from the popular recipe for kids' finger gelatin. Cheers, Michelle Rainbow Jelly Shooter Suggested pan: 9" x 13" cake pan, or molds Yield: about 45 jelly shots Garnish: Maraschino cherries, if desired If flexible silicon molds are used, prepare the molds with a quick spray or wipe of vegetable oil, then wipe the molds clean with a clean paper towel. Red Layer
Spinach Pesto Grilled Cheese Sandwich Earlier on in the week, when I made the spinach, or spanakopita pesto pasta I made sure to keep some of the pesto left over for something new. I had come across the idea of using a pesto in a grilled cheese sandwich and it was the perfect time to try one. I have been experimenting with grilled cheese sandwiches for a while now. Get ALL 8 Closet Cooking eCookbooks in a bundle for 40% off! Spinach Pesto Grilled Cheese Sandwich Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Servings: 1 A tasty spinach pesto smothered in ooey gooey melted cheese and wrapped in buttery golden brown grilled bread. ingredients 1 tablespoon butter2 slices bread1/2 cup graviera or gruyere, grated1-3 tablespoons spinach (aka spanakopita) pesto directions
Two corn recipes: smoky corn and avocado ceviche, and corn and spring onion pancakes | Yotam Ottolenghi Smoky corn and avocado ceviche Peruvian food is all the rage, particularly ceviche, which makes the most refreshing main course and will add a touch of summer to these autumnal days. Adjust the amount of chilli to suit your taste (and depending on how hot your chillies are). Serves four. 400g boneless and skinless sea bass fillets, cut into 1.5cm dice (around 8 small fillets) ½ red onion, peeled and thinly sliced 2 red chillies, one thinly sliced on an angle, the other finely diced 2 garlic cloves, peeled and thinly sliced Grated zest of ½ lime, plus 3 tbsp lime juice Maldon sea salt 2½ tbsp sunflower oil 2 corn cobs 2 tbsp rice vinegar ¼ tsp caster sugar 1 medium-sized ripe avocado, peeled and fleshly diced 10g coriander leaves, chopped Put the fish, onion, sliced chilli and garlic in a glass bowl. While the fish is in the fridge "cooking", prepare the corn. Once the fish is "cooked", strain off the liquid. Corn and spring onion pancakes Heat a large frying pan and add half the butter.
Country-Style Tomato Soup With Parmesan Toasts « Soups « Chat & Chew One of my favorite all time meals is tomato soup and grilled cheese sandwiches. Suddenly, I’m a happy five-year-old all over again. This pantry delight comes from Maggiano’s Italian-American restaurant. This is a thick and velvety soup with undertones of onion and garlic. Maggiano’s Country-Style Tomato Soup With Parmesan Toasts 2 tablespoons butter 1 tablespoon olive oil 2 small yellow onions, diced 2 medium garlic cloves, chopped 2 tablespoons all-purpose flour 1 cup water or chicken stock 3 cups tomato puree 2 tablespoons tomato paste 2 cups half-and-half 3 / 4 cup chopped canned plum tomatoes 3 tablespoons chopped fresh basil Salt and fresh-ground black pepper, to taste 8 Parmesan Toasts (recipe given), for garnish In a nonreactive large saucepan, melt the butter with the olive oil over medium heat. When hot, add the onions and saute about 3 minutes or until translucent. Slowly add the water or chicken stock, tomato puree and tomato paste. Preheat oven to 350.
Homemade chicken nuggets… « Sammyw It’s so easy to make your own chicken nuggets, not to mention healthier than the frozen kind you get at the grocery store! Look how simple it is… Chicken Nuggets boneless skinless chicken breastsan eggplain breadcrumbsseasonings (such as garlic powder, pepper & italian seasoning)Parmesan cheeseolive oil Start by cutting chicken into small bite sized pieces. Place chicken in egg mixture to coat. *Goes awesome with ranch dressing* Images: sammyw Design Crush » Popsicles! Not to sound full of myself, but I’m pretty sure this is the be all, end all of popsicle roundups. There’s a little something for everyone: the foodies, the purists, the ones who prefer frozen yogurt, the ones who prefer a little alcohol, everyone. Tweny-five options to be exact. Click on the photo to be taken to the recipe. All photos and recipes copyright of their respective source unless otherwise noted.