I love how quick these are to make. It truly is a process of grating the cheese, adding your spices of choice, fluff with a spoon and bake on a tray and serve with a salad, top with a bruschetta or thrown in your soup.
Parmesan Cheese Crisps
1 cup best quality hard grated Parmesan
1 tablespoons flour
1 teaspoons Red pepper flakes
Preheat oven to 350°F and line a baking sheet with parchment paper lightly greased.
In a small bowl stir together 1 cup grated Parmesan 1 teaspoon red pepper flakes and flour. On a prepared baking sheet spoon level tablespoons of mixture in mounds 4 inches apart and spread mounds gently into 3 inch circles.
Bake crisps in middle of oven until golden, 8 to 10 minutes. Watch them as they can turn from golden to burned really fast.
Cool crisps completely on baking sheet and remove carefully with a metal spatula. Top with a spoonful of your favorite bruschetta, put on your salad or soup or eat how they are.
Crisps may be made 2 days in advance and kept between layers of parchment paper in an airtight container at room temperature.
Seriously, this soup is almost embarrassing it's so easy! And to think we pay money for cans of soup that taste nothing like homemade soup and this soup has 4 ingredients in it, (well 5 if you count the oil) ONLY four.
Have you looked at the ingredients on a soup label? I like to use what I have on hand, if you don't have the leeks use a whole onion diced. Do you have shredded cabbage from a bag, use it up. If you have leftover rice or chicken from a previous dinner, throw in a hand full to the pot if you want. I threw a sprig of thyme from my garden and a bay leaf. Just remove them before serving.
2 Leeks, the white parts only. Slice them thin and rinse with cold water to get all of the sneaky little dirt that's hiding in the rolls of the leeks
1/2 a head of thinly shredded cabbage. (You can use more, cabbage shrinks and well, it's really good for you so fill the pot with it
6 whole carrots cut into "coins"
2 quarts chicken or veggie stock
2 tablespoons olive oil or your preferred sauteing fat
Clean and slice the leeks into thin slices. In a dutch oven or soup pot heat the oil on medium heat adding the leeks and sauteing until golden. Add the shredded cabbage and carrot coins. At this point I opened a can of Costco chicken breast and added the juices from the can to the pot with the veggie stock. If using the chicken add it before serving so it warms through. I just like the simplicity of this soup. Fast, clean and simple flavors.
Stir, taste and adjust the seasoning. I like to buy the LeGout brand chicken base. It's free of MSG and is a great flavor enhancer. I let my soup simmer on low uncovered for about 1 hour, but it could have been ready to eat in under 30 minutes.
I maybe used a teaspoon of it to "boost" the flavor. The fried chili paste is what makes us sweat! You only need a little bit. I Mean, YOU ONLY NEED A LITTLE BIT. Like, start with a toothpick full. Awe, I love the heat it adds and it chases away your sickness.
Today's weather started out a little dark, a little misty and cold. I know summer is just a few calendar days away, but here in the PNW it really doesn't start until July 5th with the warm sunshine.
So in honor of our cool temps in our little town North of Seattle, we had a cool weather meal tonight to warm us up. Buttermilk cheddar biscuits and veggie soup with a little bit of chicken and LOTS of spice to chase away my chest cold and the cold outside.
These biscuits are amazing, light and fluffy and as you can see, they are filled with pockets of love.(butter&cheese)
Cheddar Buttermilk Biscuits
2 cups all-purpose flour, plus more as needed
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
12 tablespoons (1 1/2 sticks) cold butter, diced
1/2 cup cold buttermilk
1 cold extra-large egg
1 cup grated cheddar cheese
1 egg, beaten with 1 tablespoon water or milk
Course Sea salt to sprinkle on the tops before baking
Preheat the oven to 425 degrees F.
Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.
Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with small handful (1-2 tablespoons) of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.
Dump out onto a well-floured board and knead lightly about 6 times. I barely kneaded my dough, the key is to keep the dough cold, and touching it as little as possible so you get a high rise on the biscuits. Roll the dough out, about an inch thick into a rectangle 10 by 5 inches. With a sharp, pizza cutter, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Or you can “free form plop” them onto a lightly greased sheet.
Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with the sea salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve right out of the oven with butter or gravy or jam or all of it.
*Adapted from Ina Garten
Need a little something sweet to go with your tea? These cookies took me 25 minutes from start to finish. I couldn't have run to the store that fast! They have been taste approved and eaten up as fast as I made them.
Quick Shortbread Cookies
1 cup (2 sticks) butter, softened
1/2 cup powdered sugar
2 cups all-purpose flour
1 teaspoon almond or vanilla extract
Preheat oven to 350 degrees F. Prepare two large baking sheets lined with parchment paper or a Silpat.
In your mixer, cream together butter and sugar and extract. Add flour and continue to mix until mixture forms a soft dough, it will be crumbly at first, but keep mixing until the dough forms a cohesive ball.
Roll dough into about a 12 inch log on a large piece of saran wrap or parchment. If you have course sugar on hand, roll the dough log in the sugar to create a crust on the raw dough. At this point you can toss in the fridge to bake later or with a sharp knife slice in 1/4 inch rounds. Place on prepared cookie sheets and bake for 16-18 minutes, or until cookies are pale golden brown.
Love pizza but don't want the extra calories or carbs for the crust? We've been making these pizzas for some time now. I buy the mondo pack of tortillas at Costco that last forever because of the quantity of them AND the far-out pull date.
Tortillas are so versatile and can be used at breakfast, lunch or dinner. This pizza is from the other night. I used leftover grilled chicken from our dinner the night before. Be creative, use what you have on hand and make an inexpensive meal for you or a crowd.
Pesto Chicken Tortilla Pizza
1 large tortilla, your favorite brand will do
¼ cup pesto sauce (Costco again has a great one that lasts in the fridge, or freeze in smaller portions)
⅓ Cup shredded/crumbled cheese (mozzarella, cheddar, goat, feta)
Rotisserie chicken sliced or oven roasted chicken breast.
Sliced red onion
Red pepper flakes
Freshly grated Parmesan
Preheat the oven to 475 degrees Fahrenheit.
Place the tortilla in a cast iron pan or pizza pan oiled with EVOO and sprinkled with fine cornmeal. Spread sauce evenly across the tortilla, leaving ½ inch around the edges. Sprinkle with cheese and toppings.
Bake for 12-14 minutes, until the cheese is golden and bubbling and the edges of the tortilla are lightly browned. Slice and serve.
Chinese Stir Fried Brussel Sprouts
1 lb cleaned, cut in half brussel sprouts
1 medium onion, sliced in radial slices
½ cup oyster sauce
2 teaspoons fish sauce (3 crabs brand)
1 teaspoon white sugar
2 cloves garlic, minced
Red pepper flakes
Salt and pepper
Clean and cut brussel sprouts in half, placing them in a microwave safe bowl with ¼ cup water. Cover with plastic wrap and steam until almost knife tender. I like them to have a little crunch so don’t over steam. Drain the water and set sprouts aside.
In a small bowl mix the oyster sauce, sugar, and fish sauce.
In a cast iron skillet or wok add 2 tablespoons oil, sauteing the onions over medium to high heat. When the onions start to caramelize, add the garlic and stir until fragrant. Add the steamed brussel sprouts and oyster sauce mixture to the pan. Stirring until the sprouts are all saucy and caramelized.
Season with salt and pepper to your liking and crushed red pepper flakes. Eat.
Four ingredients. That's it, ONLY 4. to make this delicious, fresh homemade, not from a jar summer vinaigrette. I think it would even make a great sauce for grilled chicken.
1/2 cup fresh blueberries
1/4 cup best quality white vinegar
1/4 cup honey
6 tablespoons extra virgin olive oil
In a blender or food processor, combine all ingredients.
Blend until well combined and smooth.
Refrigerate until ready to serve.
These are amazing.
I ate ten of them for dessert.
They are rolled in sugar and filled with vanilla-bean custard
The next morning I ate four more dipped in my hot coffee.
I cannot (willnotmakethemforalongtime) make these EVER again for the very reason listed above.
Inspired by the loves of my life. the hunger in my stomach and my SPONTANEOUS nature.