an adventure in cooking
The Food Matter’s Project recipe this week is Bruschetta, Rethought chosen by Chef Laura at Home.
And while this probably doesn’t technically fit any Italian’s “definition” of bruschetta, it is exactly what we needed to accompany our Mother’s day dinner of fresh clams in a sausage and white wine butter sauce.
Continue reading “Bubble Room Bruschetta ::: Bruschetta, Rethought”
If these enchiladas were not enough Mexican for you or you’re not ready to leave behind your Cinco de Mayo celebrations until next year, here’s a salsa that is simple and healthy.
Alissa chose this week’s Food Matter’s Project recipe and it is one everyone needs in their recipe arsenal. Head over to her blog BIG EATS tiny kitchen to hear all about the basic ingredients of a salsa. You can really go anywhere you want with the ingredients after you begin with the 5 basic needed for salsa, which is a great way to trigger your creativity in the kitchen if you are learning to cook.
Oh man! I am home this week from almost 4 weeks of travel and I am pretty thrilled to relax at home with Peter for his birthday tonight. Happy Birthday baby!
This week kicks off, as it will for the next few months, with my Food Matters Project post.
Tell me: WHO goes 28 years NEVER having made any popcorn but MICROWAVE popcorn?!
Well Kate, from COOKIE + Kate, made sure we all knew what we were missing with this week’s The Food Matter Project recipe.
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Not really sure why we all grow up just eating the microwave kind. This was fast and simple, no bag necessary.
I chose to make my rendition a bit “spicy and sweet” {my favorite combo!}- with some melted butter, fresh cracked black pepper, salt, and sugar.
I actually cannot stop eating it right. this. minute…
After the popcorn is made, melt 3 tablespoon of butter with 2 tablespoons of sugar, 1 teaspoon of salt and 2 teaspoons of fresh cracked black pepper. Toss the popcorn in the mixture and add more black pepper, to taste. I added more because I love how the cracked black pepper balances the sweet buttery sugary taste.
Follow the recipe to make the simple homemade popcorn over at COOKIE + kate and check out the other FMP members’ renditions here.
I also decided to make a handful covered in red candy coating for some Valentine’s Day love. <3 <3<3
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Interrupting your :::Super Bowl Hangover Monday::: with your new favorite butternut squash dish.
When I saw that Sarah chose Chipotle-Glazed Squash Skewers as the first recipe for The Food Matters Project I was really curious to see what’s used to make the “Chipotle-Glaze.”
The glaze is pretty simple, made using a mix of chili peppers in adobo sauce (canned at your grocery store), olive oil, honey, and garlic. These squash skewers are a great dish to bring to a BBQ or potluck and a fantastic main dish if you are eating more vegetables and less meat.
Head over to 20somethingcupcakes for the full recipe.
The glaze is a blend of smoky, spicy, and sweet. I added an extra tablespoon of honey after tasting. I was a little worried because there are not many dishes I make that call for so much olive oil for, but a lot if it drips off while you roast the skewers. The recipe calls for the glaze to be muddled, but somehow I am without a muddler (makes no sense with my love of mojitos!). I used the chop option on a food processor for a few seconds.
{TIP: I had a hard time getting the bamboo skewers in the squash without breaking them, I think I soaked the skewers in water too long. So instead I used metal skewers. They were long enough to sit on the sides of my baking sheet which was perfect for roasting the squash cubes. The skewers suspended in the air above the baking sheet, which made it easy to turn them once in a while.}
Next time I make these I will add some pineapple and green bell pepper to the skewers for color & variety in flavor. Since I’m not used to eating only vegetables for a meal (especially not just 1 type of vegetable), adding something else to the skewers would make it more interesting and I think the flavors would go really well together.
You can also head here to see how the other members of The Food Matters Project fared.
::: Chipotle-Glazed Squash Skewers Recipe :::
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This post is a bit more like a confessional.
Yes, I have been to Hooters.
And yes, I have been there enough to find out they have a secret wing sauce that is not on the menu.
Tell me I’m not alone?
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