When your daughter recently became a vegan and actually researches and finds a recipe and sends it to you, you cook it. Or at least this mom does. 😉
Ratatouille is French. French is a section in ‘1000 Foods to Eat Before You Die’ and my husband and I are going to France this summer. So, really how could I not? Practically research, right?
It’s described as “a dish to engage the five senses.” I couldn’t agree more. What a visually appealing dish. I also adored the fact that I could bake it in my cast iron pan, which always elevates the flavor profiles!
This is the recipe my daughter sent me.
www.plantbasedonabudget.com – Ratatouille
And now I’m laughing, as she is applying for colleges and starting to think about money, so I love that she found “plant based on a budget”
Pretty in the pan, fresh out of the oven.
And just as pretty on the plate.
Made this the same night I made Bangers and Mash; was a lot of work, but was able to please the carnivores, vegetarian and vegan!! And I always said I wouldn’t be a short order cook😂
It all started with an innocent shopping trip to Costco when I spotted these..
And I knew Bangers and Mash would be one of the foods described in ‘1000 Foods to Eat Before You Die.’ How could they not? And now I can check British off my list 😊
These sausages are plumper than what I typically buy and are traditionally served upon a fluffy pillow of mashed potatoes with onion gravy atop. This was the recipe I followed
www.thespruceeats.com – Bangers and Mash
Well, actually I only followed how to make the onion gravy.. I just made my typical mashed potatoes and baked the bangers.
The meat eaters in my family thought it was a fun twist to typical Bratwurst style sausages.
And a fun fact is that when water was added to the sausages in World War I, to stretch the food rations, they would burst in the pan, with a bang, hence the name, banger!
Cooking and history in one 😊
Could there be a better name for a book? Hello, I may have become slightly obsessed with getting this book after I found out about its’ existence.
And with the timing of it, it just had to become one of my New Year’s Resolutions, to make at least one item from each of the sections that I have not eaten before. I hope to do much more and at some point it would be amazing to even work through all the foods in each section and have themed months. But, I’m trying to be realistic and know that is not very likely at this point.
So, a lot of rassasyme.com will now be foods found in this book. And while ‘1000 Foods to Eat Before You Die’ is not a recipe book, it more describes the foods and where you may find it, it will give me lots of ideas and let me find my own recipes.
I’m in love ❤️
Stay tuned 😊
I was intrigued by this recipe, or really, any recipe that has no added sugar.
I was momentarily stumped by the puffed quinoa. Since I’m on a no spend streak I didn’t want to immediately buy puffed quinoa if I could make it at home with my own quinoa. Well, I tried that and it didn’t work. I can’t really tell you why. But, when my husband ate these last night he thought maybe it had “puffed” up more than I thought. But, I digress.
I finally just succumbed to Amazon and it arrived in a nice resealable bag all puffed up for me.
With just four ingredients; dark chocolate, unsweetened coconut flakes, coconut oil and the puffed quinoa, it was a breeze to make. The only issue I ran into was I couldn’t form them into balls like the recipe showed. So instead, I just put them into a rectangular dish and made them more into bars.
Puffed Quinoa Treats – www.cleanfoodcrush.com
After they sat in the refrigerator for at least 30 minutes. I pulled them out and they definitely set up. We were able to just break off chunks, like you’d do with bark. They were a great treat, my daughter declared them a much better version of rice krispie treats.
My new, fun food find at Costco are these cheese wraps. I was super excited to try them and just felt like the possibilities were endless.
I couldn’t get my groceries put away fast enough…. I may have already had a pan heating up on the stove before I was done so I could sautee the spinach and onions. Hungry much?!
I thought how fun would it be to make an inside-out omelette. Well, my kitchen is where all good dreams go to die 😂 Alas, my omelette turned into a tostada. While the spinach and onions were sizzling away anticipating the arrival of the eggs, I placed the cheese wrap in the microwave. I was expecting a nice, gooey loveliness of cheese; but instead I got a crispy, breakable cheese circle.
At first I was disappointed, I would not be able to roll the egg/spinach/onion mixture inside for my inside- out omelette…. Instead it all got placed on top to create a tostada!
My disappointment was very short lived, because this was the bomb! I loved the crunchy cheese with the softness of the eggs and spinach.
And they’re so versatile. Days later when I made traditional omelettes for the family for dinner, I placed the cheese rounds inside and it melted just enough for the perfect amount of cheesey gooeyness and covered it perfectly. My family all thought they were the best omelettes they’ve had and I think the credit goes to the Folio Cheese Wraps.
I may have a slight obsession (I really mean huge) with the Great British Baking Show. While the bakes are intriguing because they’re so unique to my American upbringing, what I really love is the camraderie between the bakers. It doesn’t appear to be a competitive, back-stabbing show that is typical to what is commonly seen on TV.
While most of what they make is terrifyingly complicated to me, the pavlova really peaked my interest.
Was it the marshmallowy center or the crisp outside, the sweet whip cream or the healthy fruit😉? God only knows.
I followed Mary Berry’s Wreath Pavlova recipe and it was delicious along with being beautifully festive.
Christmas Pavlova Recipe
Guess what I’ll be making for Christmas desert?
Fat, Salt, Acid, Heat is a new food show I found on Netflix. Did someone say food and Netflix? I loved the beauty of the series shown by being on location in amazing places and seeing first hand what goes on behind the scenes to produce these vital elements into our food.
Instead of buying the first plane ticket to Italy and meeting these red cows as shown in the first episode, Fat, I exhibited self control and went with what I had in my fridge. Miso and eggs. I’m not a huge salt fan, but I do like a little salt on my hard boiled eggs and I was intrigued to see how miso could deliver it.
After you hard boil eggs and let them cool, I just cocooned the peeled eggs in miso paste.
I let them sit overnight and absorb all the saltiness and was eager to try them the next day. Well, going back to how I’m not a huge salt fan, I found them to be way too salty. Although they definitely had a different depth of salt flavor, it was just too much. But, it may not be that way for everyone. 😊