Blooming onion garlic bread
- Isn’t it lovely how simply cutting a dish differently can completely change it? And somehow, a dish always tastes better when it looks better.
- 20 oz flour
- 12 oz water
- 2 tsp kosher salt
- 1 tsp yeast
Knead for 10 minutes. Let rise for about an hour. Bake at 450F for 10 minutes and then 375F for 15-20 minutes.
- For the blooming onion variety, just shape into 4 small loaves and when cooled slightly, slice almost through to the bottom in inch segments. Add butter and garlic to each piece. Yum!
Even just keeping the vibrant colors of salad toppings separated in a bowl somehow make it more cheerful before hitting the plate. Love it.
Back of the box recipes- Penne Pasta with Spinach & Tomatoes
I always see the recipes on the backs of boxes and insides of labels, but I never actually use them. I tend to think they’re there just to make the food look good. Plus, I usually don’t even have the ingredients on hand that those funky recipes tend to call for.
Well for whatever reason, I decided to change that and try out some of those dishes that are supposed to be oh-so-good.
Success! I already had everything and it turned out delicious.
I even got the dingy orange/yellow color going on to match the picture on the box, woo! Really, though, the pasta was more this color and was much more appetizing than the grainy box image let on.
Recipe, in case you can’t read the box:
Penne Pasta with Spinach and Tomatoes
Ingredients:
8 oz penne rigate
3 oz chopped pancetta or bacon (about 4 or 5 slices)
2 T olive oil
2 cups baby spinach (I used frozen and it was fine)
1 large garlic clove, minced
1/4 red wine vinegar
1 1/3 cups grape or cherry tomatoes, halved
1/3 cup parmesan (good without it, too)
Prepare pasta according to package. While cooking, saute pancetta in olive oil until crisp. Remove from pan, leaving oil in pan, and set aside. Add spinach and garlic to pan, sauté until wilted. Add vinegar and cook for 2 minutes. Add tomatoes and cook until softened and hot (2-3 minutes). Add drained pasta and bacon to pan and gently toss. Sprinkle with cheese. Serves 4.
Salmon guacamole wonton cups – Work what ya pantry gave ya
Okay, so the song is really Shake What Ya Mama Gave Ya, but the idea is the same…..work what you have.
On one of many nights where I just didn’t feel like cooking much at all and hadn’t gone grocery shopping in a while, these babies were born with little effort and items already sitting in my pantry.
The girls loved them. And I was happy they were edible and only took 10 minutes to throw together.
What’s in them?
- A can of salmon, a can of spicy diced tomatoes on the bottom
- An avocado chopped small and mixed with sour cream (mayo or cream cheese would work, too), lemon juice, and some salt
- Baked wonton cups made by slicing eggroll wrappers into quarters, putting in muffin tins, spritzing with cooking spray and salt, and broiling for 3-4 minutes
- Chopped chives sprinkled on top because as L says, it makes them “look fancy,” and suddenly a million times more appealing to them.
Yay for another laziness-inspired success.
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