The wishy washy weather has me dreaming of beautiful sunsets, a nice cold drink, and my charcoal grill. But for now I must settle for hearty vegetables and the internet’s “girl dinners”.
Smoked Turkey Melt
I don’t think you need a recipe for this one but incase you do:
Smoked turkey, muenster cheese, rye bread – toasted.
Good with mayo or mustard! I’d normally add veg but I was working with scraps last week.
Wine Tasting & Charcuterie Spread
I hosted a little get together last Saturday! I love attending the local Italian market’s wine tastings (I went last Wednesdays…) and wanted to enjoy it from the comfort of my own home!
Aldi’s has the best selection of charcuterie, cheese, and board accoutrement. Above is hard salami bites, speck, chorizo slices, smoked gouda, muenster, brie, hatch chile cheddar, aged white cheddar, cornichons, olive medley, whole grain mustard, raspberries, pineapple, dark chocolate, pita crackers, and cranberry sea salt crisps!
Roasted Veggie Stuffed Pitas
This is mine and Jackson’s modified version of this Cauliflower Shawarma recipe we found back in 2019. I use their spice blend but usually add turmeric, smoked paprika, and sometimes Zaatar. I also love adding sweet potatoes. I think it’s naturally sweet/glaze flavor lends itself well to the funk of cauliflower.
The warm veggies are stuffed into half pitas with hummus, cucumber slices, red onion, pepperoncinis, lettuce and a squeeze of fresh lemon. If it was summer, I’d definitely add tomatoes but this time of year they all kind of gross me out.
This makes amazing leftover lunch! It’s always filling and refreshing.
Minestrone Our Way
My wonderful aunt texted me a week or so ago asking if I had a minestrone recipe I liked. To which I replied: I think? I sent her this Fire Roasted Minestrone Soup recipe. I remember loving the fire roasted tomatoes and the pesto topping. But otherwise was not very memorable. So I spent part of last week researching for a better minestrone recipe.
It turns out, there are 900 ways to make “classic” minestrone. They all had several things in common; veggie broth, pasta, diced tomatoes, a white bean, and sofrito. From there, no two recipes seemed to say the same veggies, toppings, or methods. Which I actually love because it means customizing! So I added all the things Jackson and I loved.
The best thing I did learn in my research is that the Better Than Bouillon Seasoned Vegetable base is better than any boxed stock. And I agree. It was so flavorful and rich. Vegetable broth is often too watery, but not with this base!
I cooked the sofrito (carrots, celery, onion) with tomato paste for 7ish minutes until soft. Then I added in cubed potato, green beans, garlic, thyme, oregano, and red pepper flakes. I cooked that until the garlic was nice and fragrant. Then I added in the fire roasted tomatoes, broth, and bay leaves. Simmered for 15ish minutes. Added in peas, cannellini beans, and the pasta and simmered for an additional 20 minutes. Served with pesto and freshly grated parmesan on top. With a side of…
Bread for Beginners
BEHOLD. A very basic loaf of bread. Crafted by my hands.
Hands that dusted too much flour on top before baking… but MY hands!
I followed the recipe to a T and was very pleased with the result. I’ve had mixed loaf success, but the yeast was very cooperative today. I guess my house was the right ambient temperature!
Jackson always wants a crusty bread with soup and I decided to make it myself this week. I continue to be interested in starting a sourdough culture but I don’t know if I have the patience or dedication to follow through. Anyone have a “mother” they could give me a bit from?
Chorizo Rolls
My friend and I went to a high tea last month and one of the savory offerings was a chorizo roll! It’s just cooked chorizo in puff pastry. So simple, so yummy! We had them for breakfast but they make a great snack for anytime.
I wish I cooked more during week 8 but oh well. This year is about not pressuring myself – cooking included. Sometimes you make meals and don’t take pictures. Sometimes you just don’t cook. Whatever works as long as you are fed and happy. See you next week!
Love, Maggie
Maggie's Kitchen 