I've had to pause my Try The World subscription, because I have been so slow to go through the boxes, plan a meal/blog post, make it, and write it up. Oops! So I've made a goal for 2017 (I don't like the word "resolution") to work on 1 Try The World post per month. This month I made tapas with the Spain Box! So much food!!!
The Spain Box came with El Navarrico salsa tumaca con ajo (tomato sauce with garlic); El Avión paprika; Oleum Hispania extra-virgin olive oil; and Espinaler canned white tuna - all of which were used to make the tapas.
It also contained P. listo jasmine floral jam; Ines Rosales cortadillo citrus crumble cakes; and El Almendro turrón (almond candy).
Remember when I thought that the fall SRC post was my last one? Well, I had completely forgotten that I still had one more regular Secret Recipe Club post. Oops! Luckily I did remember in time and was able to look through my assigned blog - Making Miracles.
Rebekah is a mother of two who traveled extensively as a child, including living in Africa - wow! Most of her meals are "quick, easy, and family friendly", but sometimes she has time for something more complicated. She has also been a surrogate for many years resulting in 4 baby girls, 2 of whom are twins! What an amazing gift! I can't imagine how challenging and rewarding that must be.
On Rebekah's blog I saw lots of casseroles, and you KNOW I love casseroles. I was particularly interested in this Crockpot Turkey and Rice Casserole, this Deconstructed Stuffed Cabbage Casserole, this Creamy Wild Rice and Chicken Casserole, this Chicken Bacon Ranch Casserole with Doritos, and this Thanksgiving Leftover Casserole.
I let my husband look through all of my top choices (so generous of me *wink*). He picked out these classic Stuffed Shells, and I was happy to oblige! But then I ran into a problem - the store didn't have any jumbo pasta shells! I thought I remembered having a box at home, so I bought the rest of the stuff and went back to check. It turns out that what I had was actually large shells, not jumbo. I was out of time and had already bought the other ingredients, so I decided to improvise.
If you are in need of festive dishes, look no further! I have collected my most relevant recipes onto one page for you.
Black and Orange
More like green and orange, but you get the idea.
Butternut Squash and Kale Mac and Cheese
Sweet Potato and Chard Gratin
Butternut Squash and Kale Pizza with Smoked Mozzarella and Bacon
Butternut Squash and Spinach Lasagna with Homemade Spinach Whole Wheat Noodles
It's time for this month's Secret Recipe Club! I was assigned Cookin' Mimi - a blog full of comfort food and home cooking with lots of influences like Southern, Southwestern, and some International. The author is a Southern Californian with a Southern family - which explains the variety of influences! She doesn't remember a time when she wasn't cooking.
I was in crunch mode when I chose a recipe, on the search for an easy dinner. Mimi is a big fan of casseroles, like me, so I looked at this Cheesy Broccoli Chicken and Rice Casserole and this traditional Chicken and Rice Casserole, but decided on this Cheesy Green Chile Chicken and Rice Casserole.
But back to the casserole! It is really straightforward and simple - combine chicken, green chiles, rice, and a sour cream sauce; top with cheese; bake; the end. But something in the recipe jumped out at me as unfamiliar - it called for par-boiled or converted rice. What the heck is that? I turned to the internet and found out that by par-boiling the rice, the nutrients of the outer parts are forced into the grain before they are removed - making it something in between brown and white rice. In fact, it supposedly has most of the nutrients of brown rice, an even lower glycemic index, and the soft texture of white rice, without getting as mushy. How had I never heard of this before?! It is perfect to use in casseroles and slow cookers because the texture holds up. It's awesome!
But, there is a downside - unless you are ordering it from Asia, most brands are grown in the Southern US and have high levels of inorganic arsenic, which is toxic. So, you know, don't eat a ton of it all the time.
I have recently joined a group called Improv Cooking Challenge (see my first post here), where we are assigned 2 ingredients to incorporate into a dish each month. This month, the challenge was garlic and rosemary - perfection!
I chose to make a simple pasta with shredded rotisserie chicken, garlic, and rosemary; tossed together with starchy pasta water and Parmesan to make a light sauce. Five ingredients, 30 minutes, easy and delicious. You're welcome, world!
It's Secret Recipe Club Reveal time! This month I was assigned Cookaholic Wife, written by Nichole. We are both married, in our 30's, on the East Coast, and cat moms. I feel a connection! We also must have similar tastes, because I saved more recipes than I have with any other SRC blog. So bear with me for a bit here, and know that this is the edited down list!
Other sweets that I liked the sound of were Sugar Cream Pie, Stone Fruit Eton Mess, Limoncello Cheesecake Bars, Lemon Blueberry Layer Cake, Lemon and Sour Cream Doughnuts, and Coconut Lime Cookie Bars.
But the overall winner, the one I knew I had to make as soon as I saw it, was this Breakfast Risotto. Creamy risotto with white wine and shallot, finished off with crispy pancetta, Parmesan, and a poached egg. Simple and amazing.
There aren't a ton of ingredients here, just simple classic flavors. And while risotto is a bit labor intensive (you gotta stir, stir, stir to release all that creamy starch), it isn't particularly complicated. I love the bacon and eggs take on this that is reminiscent of carbonara; and who doesn't want breakfast for dinner? Enjoy!
I have been saving Tasty (Buzzfeed Food) videos on Facebook like crazy. They always look so good! So this week, I declared that I must make one thing from a saved link; and I chose these decadent Chicken Bacon Alfredo Lasagna Roll-ups.
Start by cooking lasagna noodles and filling them with a mixture of cooked chicken, bacon, and Alfredo sauce (made with butter, garlic, cream, cream cheese, and Parmesan). I made some changes to the original, using 12 noodles instead of 8 and more filling per noodle to use up all the filling. I didn't like how, in the video, there was chicken and bacon on the top instead of all contained.
It's Secret Recipe Club time again! This month, I was assigned A Spoonful of Thyme. I enjoyed the story she tells about her grandmother and the pies, and how she talks about mealtime being an important bonding time. I can tell that family is very important to her!
I went in this month with a mission, because I was hosting a game night and needed an appetizer or snack. I considered this Zahtar Flatbread and these Bar Eggs, and was even distracted by a couple of desserts - Coconut Cream Bars and Poached Figs. But in the end it could only be the recipe that hooked me immediately - Cheesy Pull-Apart Bread. I'd seen this floating around the internet and hadn't tried it yet; this was the perfect opportunity!
I ended up going shopping at 1:00 AM (long story) and there was no working the bread counter. So when I saw that all of the crusty breads were pre-sliced, I ended up having to go with a baguette. It worked out okay, but I would have preferred a regular loaf. Anyway, cut the bread in a crisscross pattern (but not all the way through the bottom) and stuff with cheese slices. This is a bit of a process, but I found it relaxing - kind of like meditation.
I love Spring. I love the flowers, and the weather (sometimes), and the resurgence of vegetables. Spring vegetables are here and gone so quickly (if you are buying seasonally, that is), so take advantage of them while you can! Melissa (Smells Like Brownies) and I decided to make this Spring vegetable dish because it uses spaetzle, which is a bit more fun than your standard pasta, and gruyere, which pairs so well with these veggies.
Spaetzle is a chewy German egg noodle. Melissa is familiar with it because she studied German. I've eaten it in restaurants many times, but only made it once before this past fall. And by made it, I mean that my friend made it with her Grandmother's (I think) recipe and her spaetzle press. Meanwhile, I made a vegetarian ragu with mushrooms, butter, onion, thyme, and oregano and poached some duck eggs (thank you, gorgeous Portland farmer's market).