Oh my gosh, this soup. This soup!
I mentioned the Complete Cook’s County TV Show Cookbook on my new Cookbook Club page last week, but I only recently delved into its meticulous pages to try a recipe. I’d followed Chris Kimball, the creator of America’s Test Kitchen, via his excellent Cooks Illustrated magazines in my mother’s kitchen. However, I was unfamiliar with the Cook’s County recipes until this fabulous book showed up under the tree. (Thanks, Mama THT!)
What to do? Why, try a recipe, of course! Hence, this absolutely unreal minestrone soup.
Pesto is much-loved around here — I’ve cooked with it in pasta dishes, as a pizza sauce, and even as an addition to hummus or other dips. And while I’ve enjoyed playing with the basil – Parmesan – pine nut formula by swapping in spinach, kale, cashews, almonds and more, until recently, I had never ventured too far outside of that routine. That is, until I tried Rachael Ray’s Roasted Red Pepper Pesto.
That is, until my DC girlfriends and I created a Cookbook Club.
My Herbs and I: A Complicated Love Story
Once upon a time — a couple of months ago, in fact — I tried my hand at growing a series of herb plants on the galley kitchen’s big windowsill. I’m a fan of growing and cooking with fresh herbs whenever it’s feasible (check out this post for more herbalicious ideas!), and with pots, seeds and soil in tow, I made my move.
Image sourced from macchiinc.com
Sometimes, when I’m watching “Top Chef” or “Chopped” or any slew of cooking TV, I hear chefs reference the almighty “truffle oil.” Until recently, I’d never even tried the stuff. All I knew was that it came from mushrooms. Which sounds like a complicated process (did they press them? Infuse them? Squeeze them in a vice? Stomp on them like that episode of “I Love Lucy?”).
Well friends, I’m having a party.
Image sourced from Wikimedia.com. Granted, there’s no way my party will be this cool. But hey, a lady can dream.
No, this isn’t a party to relive one of the best comedy films of the nineties. Young Kid and Play got me beat on the cool scale. However, this one should be just as fun, because it’s a birthday party! And you, lovely readers, are invited to join in on the fun.
A pizza, by any other name, would smell … just as delicious. 🙂
For this week’s Meat-Free Friday, I’m starting the series with an old Lenten stand-by: Pizza! Pizza can easily be meatless — contrary to what any fan of a “Meat-Lover’s” pizza pie will tell you. While meaty toppings are often quite tasty, vegetarian pies on Fridays are such a great Lenten meal. Here are 5 Vegetarian Pizzas to try on a Friday.
Fun Fact: I’ll also throw in a BONUS recipe for whole grain dough that you can make at home. If you’re pursuing healthy eats in general, why not go whole hog (er, whole … vegetarian hog?) and try your own dough? Happy eating!
In my recent Googlings (Hey, if “Google” is a verb, then I’m making “Googlings” a noun. #englishteacher #stillfollowinggrammarrules?), I noticed a few recipes for unconventional breadings for baked or sauteed chicken breasts. Like these gems: