So, you may have noticed that I've had a bit of a break in posting recipes. I've been in Orlando for the past week at a conference (and going out to Downtown Disney every evening and even *gasp* an evening of karaoke), and have just been completely unmotivated to cook. So, because it had been a while since I'd given you something to read about, I thought I would post a dish I made in early March. I know, I know. Yet another pork loin chop recipe. "Lauren", you must be thinking, "what's with all of the pork dishes?" But, these were so juicy and delicious, I had to share. Besides, the whole concept of Lauren's Kitchen is to keep track of dishes I really, really liked, so these definitely made the cut. Paired with some mashed potatoes with their skin and some chives and a bit of sauteed spinach, this was a great, easy, week-night meal. Assuming you made the pesto beforehand, that is. :)
When I think of comfort food, one thing that instantly comes to mind is Lasagne. My Mother made an amazing Lasagne, and I always cherish my childhood memories surrounding it. My husband and I went to Italy to celebrate our 2nd anniversary, and I have warm memories tied to my first sampling of a lovely Lasagne Bolognese in Rome. I absolutely love Lasagne of all kinds, and there seem to be 11ty different variations on recipes out there. I recently purchased Jamie Oliver’s Food Revolution, and adapted the recipe in the book to fit what I had on hand, as well as to include fresh pasta. I prefer fresh pasta, but if time or material is not on your side, 8 ounces of dried egg lasagne sheets can work just as well. I hope that you do try to make some fresh pasta at some point, though. It’s something just so simple and rewarding, and the difference in quality is shocking.
Firstly, I'll give credit where credit's due, and in this case, inspiration came in the form of an IM conversation with a buddy who lamented the fact that he was working remotely while his coworkers in the office were treated to bacon-nut brownies. Sweet Lord, why haven't I had both bacon and brownie goodness in my mouth . . . in fact, why wasn't there bacon and brownie in my mouth right this second? At that point, it was impossible for me NOT to make brownies with bacon in them, I'm only human. My hands were tied. As coincidence would have it, that very night I watched an episode of one of my favorite cooking shows, Good Eats, dealing with chocolate, in which the host, Alton Brown, divulged his brownie recipe. The pieces were falling into place.
I've been a food blog browser for a few years now, and always took pleasure in searching for new recipes to try. The problem? Keeping track of all of my links and modifications! A year ago, I decided to keep track of all of the new recipes I had tried and liked in blog form - 138 before this post. Today is the first anniversary of my first post So, to commemorate my blog-i-versary (Thanks, Jeff ;)) I decided to post this great, quick recipe from Jamie Oliver's Food Revolution. Thanks for reading, and let me know what you think!
I generally don't tend to work my way through a cookbook, but it really feels like that's what I'm doing with Jamie Oliver’s Food Revolution. I assure you, this is not intentional. It was not planned. But, I simply can't put down this book. This collection of recipes seems to be inspiring me to cook something different every. single. night. Despite having a stomach bug for the last 3 nights, I have been inspired to cook these dishes because frankly, they're just so easy and quick! The Chicken and Leek Stroganoff had my husband exhibiting some skepticism when I suggested it, but because it only took 19 minutes or there-abouts start to finish, I think he was sold because I didn't spend all night in the kitchen. I liked this one!
I recently picked up Jamie Oliver's Food Revolution, and have really enjoyed trying some of the simple, extremely quick and flavourful recipes. The Morrocan Lamb with Couscous was my first recipe, and despite lacking the called for dried apricots, I found that dates made a fantastic substitution. It was also extremely quick - about 25 minutes all together!
If you're like me, you adore the taste of a lovely roasted chicken, but that craving doesn't always occur over a weekend. For a weeknight roasted chicken that is quick, tastes delicious, and still evokes that back-to-basics homey feeling of a roast chicken, try spatchcocking it. I know you're wondering what I just suggested you do to that poor chicken, but spatchcocking is a method that speeds up the cooking process by essentially flattening the chicken and removing some major bones, the back bone and breast plate. It's much simpler than it sounds, I promise.
Nothing goes together quite like fruit and cheese. Apples and cheddar, grapes and brie, pear and gorgonzola . . . This pizza has been on my mind for years. When W and I started dating, one of our first (non)dates was to a local California Pizza Kitchen where we had their Pear and Gorgonzola Pizza. Over the years, they've taken this pizza off of the menu, so we had never returned to another CPK. So last night, during pizza night with the family, we decided to make our own attempt, and believe me when I say, I have no desire to ever go to another CPK again! There's just no need!