Laura Janelli
simple bruschetta
This week I’m hosting the Food Matters Project recipe. I chose Bruschetta because it’s easy, versatile and simply just yummy! You can’t go wrong with all the ingredients you love piled onto crunchy rustic bread. It’s simple to make just using the ingredients you have on hand in your fridge!
Bruschetta is not only great as an appetizer but it’s the perfect dish for those nights you find yourself eating alone. All the fun is topping it with your favorite ingredients. Traditional tomato & basil is always a safe bet, summer tomatoes with fresh basil, Yum! Whether you opt for traditional toppings or make your own creation, just have fun with it!
Breakfast Bruschetta is always good, fluffy scrambled eggs with fresh herbs or spread some leftover marinara sauce topped with a fried egg, salt, pepper and basil. Basil Pesto would be equally good! Just look at this recipe for Kale & Lemon Bruschetta with Ricotta and a Fried Egg. Your mouth should be watering right about now!
Throwing a party? Make Bruschetta and make it a Tapas Party. Make a spread of your favorite toppings and let your guests have the fun creating their own Bruschetta. Doesn't this recipe for Roasted Vegetable Bruschetta look good!
Years ago I ordered a trio of Bruschetta from this great restaurant in Scottsdale, AZ. Unfortunately I can’t remember the name of the restaurant but I never forgot the interesting toppings they used like Ricotta cheese topped with Pistachios. It seems like a weird flavor combination but I promise, it’s awesome!
Grilling the bread is great but if you don’t have a grill just pop your sliced bread under the broiler or bake it until it’s golden brown. As soon as your bread comes out of the oven you’ll want to rub garlic on it, letting the bread absorb all the goodness! Good extra virgin olive oil is an essential. Just a drizzle on top will do. Had to share this grilled bread recipe from White on Rice Couple, one of my favorite food blogs.
If you have a sweet tooth try Dessert Bruschetta, just spread on some Nutella or Goat Cheese & Raspberries! That should hit the spot!
Don't forget to check out the other FMP bloggers creations and feel free to share your recipes below!
Simple Bruschetta {from The Food Matters Cookbook by Mark Bittman}
8 thick slices rustic bread, preferably whole grain
1 or more garlic cloves, halved or crushed, optional
¼ cup olive oil, or more as needed
Salt and black pepper
1. Prepare a grill or turn on the broiler; the heat should be medium-high and the rack about 4 inches from the fire. Grill or broil the bread until lightly browned on both sides, ideally with some grill marks or light charring.
2. While the bread is still hot, rub the slices with garlic, if using, on one or both sides. Put the bread on a plate, then drizzle or brush it with oil and sprinkle with salt and pepper. Serve warm with your favorite toppings.
Blue Cheese & Honey Bruschetta
½ baguette
3 ounces blue cheese
2 tablespoons honey
Top the toasted bread slices with Blue Cheese and drizzle evenly with 2 tablespoons of honey.
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xo
zucchini bread
I bought lots of fruit and vegetables at my local farmer’s market yesterday, still unsure what I was going to make this week. Then I noticed that today is National Zucchini Bread Day. I found this recipe on one of my favorite food blogs, smitten kitchen. I had the Farm Fresh Eggs and Zucchini from the Farmer’s Market, I checked the pantry and I had everything else on the list. Within minutes I was making Zucchini Bread.
You can either make Zucchini Bread or Muffins with this recipe; the only difference is the cooking time. As I’m writing this post I can smell it baking in the oven, smells so good. I love it when you walk into a room and you can smell something baking.
Zucchini Bread
Adapted from smitten kitchen
Yield: 2 loaves or 24 muffins
Ingredients
3 eggs
1 cup vegetable oil
1 ¾ cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons cinnamon
1/8 teaspoon grated nutmeg
1 teaspoon baking powder
1 teaspoon salt
½ cup chopped pecans {optional}
Putting it all together
Preheat oven to 350°F.
Grease and flour two 8x4 inch loaf pans. If you choose to make muffins instead, line 24 muffin cups with paper liners.
In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla. Set aside.
In another large bowl combine the dry ingredients {flour, cinnamon, nutmeg, baking soda, baking powder, salt and pecans.}
Stir the dry ingredients into the egg mixture. Divide the batter into loaf pans.
Bake for 60 minutes or until a tester inserted into the center comes out clean. If your making muffins, bake for approximately 20-25 minutes until a toothpick inserted in the center comes out clean.
{Optional}
In honor of National Pecan Month I used pecans in my recipe. You can add your favorite nut or dried fruit like dried cranberries or raisins. You can even add chocolate chips!
You might also like:
Five Great Reasons To Cook With Pecans
Enjoy!
xo
pizza made at home
Niki at Salt & Pepper chose this week’s Food Matters Project recipe for homemade pizza. Making pizza at home can be fun and easy! With just a few simple steps you'll be enjoying homemade pizza in no time! For other great takes on this recipe, go to The Food Matters Project website.
Recipe: Mostly Whole Wheat Pizza, the Food Matters Way
Here’s my take: Veggie Pizza
Follow the recipe above or use your favorite recipe. If you don’t have time to make the dough you can always buy your pizza dough from your local grocery store or pizza place. You can leave it in the refrigerator for a few days or freeze it for a later time.
For this recipe I baked my pizza in a really hot oven using a pizza stone. If you don’t have a pizza stone you can always use a sheet pan.
Directions
Preheat your oven and pizza stone to 550 degrees. {or as high as your oven will go}
Pizza dough should be at room temperature. (leave it out on the counter)
Sprinkle flour on to your counter, rolling pin, and pizza dough. Roll pizza dough out, always starting from the center, working outwards. (if the pizza dough springs back as your rolling it out then it is still too cold) Using a fork, poke holes into the dough. (this will let air escape and prevent it from rising) Place the dough on the pizza stone for a few minutes. (watching closely so it doesn't burn) Pull the pizza out of the oven and add your toppings. Place your pizza back in the oven just until the cheese is melted. Have fun making your pizza! xo
vegetable cassoulet
I love a good one-pot meal so I was so excited to make this week’s Food Matter’s Cookbook recipe {Cassoulet with Lots of Vegetables} chosen by Keely of Keely Marie. You can find the original recipe on Keely’s website! For other great takes on this recipe, go to The Food Matters Project website.
I made a vegetarian version topped with crunchy homemade breadcrumbs. One of my all time favorites is a Panzanella Salad. I really love how the bread soaks up the great flavors of the salad so I thought it would work well with this recipe. You can’t go wrong here, after all who doesn’t love bread!
Here’s my take on this recipe: Vegetable Cassoulet
Ingredients
2 Leeks, chopped
4 Carrots, chopped
3 Celery Stalks, chopped
4 Garlic cloves, minced
2 teaspoons of fresh Thyme, chopped
1 Bay Leaf
2 cups Vegetable Broth
1 {28 ounce can} Whole Peeled Tomatoes, crushed by hand with juices
2 {15 ounce cans} Cannellini Beans, rinsed and drained
4 Tablespoons Unsalted Butter
2 Tablespoons Fresh Parsley {for garnish}
½ Baguette, cubed
Olive Oil
Salt & Pepper (to taste}
Putting it all together
Heat 2 Tablespoons of Olive oil in a large pot over medium-high heat. Add the chopped Leeks, Carrots and Celery, season with salt and pepper. Sauté until the vegetables are tender. Add the garlic, cook for a few more minutes. Add Cannellini Beans, Crushed Tomatoes, Thyme and Bay Leaf, stir to combine. Add Vegetable Broth, bring to a boil and reduce to a simmer for approximately 30 minutes, uncovered. Stir occasionally.
While the Cassoulet is cooking, make your breadcrumbs. I used a Sourdough Baguette because that’s what I had leftover from dinner the other night. You can use any leftover bread, preferably day old bread works best. Cut the bread into cubes, using a serrated knife. Toss on a sheet pan with 2-4 Tablespoons of melted unsalted butter. Season the breadcrumbs with salt & pepper and toss to combine. Toast them under the broiler, watching very closely until golden brown. You can also bake them in a 350 degree oven. Set aside to cool. I like to pulse the bread in a mini food processor to make coarse breadcrumbs. (optional)
Once the Cassoulet is done, remove the bay leaf. Serve in bowls topped with breadcrumbs and fresh parsley.
Serves 4 or more {depending on portion size}
Tips
The Test Kitchen: How to Trim, Cut and Wash Leeks {Gourmet Magazine}
Enjoy!
xo
creamy wild mushroom soup
Evi + Sam of Fifth Floor Kitchen chose {Vegetable Coq au Vin} as this week’s Food Matters Project recipe. You can find the original recipe on Evi and Sam’s website! For other great takes on this recipe, go to The Food Matters Project website.
Here’s my vegetarian take on this week’s recipe: Creamy Wild Mushroom Soup
Ingredients
10 oz Cremini Mushrooms, chopped
10 oz Shitake Mushrooms, chopped
1 Tablespoon of Olive Oil
4-6 Tablespoons Unsalted Butter
1 Onion, chopped
1 Celery Stalk, chopped
2 teaspoons fresh thyme, chopped
2 cups Leeks, chopped
¼ cup all purpose flour
1-2 teaspoons fresh parsley, chopped
1 quart Vegetable Stock or Broth
Salt and Pepper, to taste
Putting it all together
Start by removing the stems from the mushrooms and cleaning them with a damp paper towel. Cut into ¼ “ thick slices.
Heat 1 Tablespoon of butter and 1Tablespoon of olive oil in a medium saucepan over a medium flame. Add mushrooms, chopped onion, celery, thyme, salt and pepper, stirring occasionally until tender, set aside. Add 1 quart of Vegetable Stock and bring to a boil. {You can add more stock or water if you like your soup on the thinner side} Reduce to a simmer for 30 minutes or until the vegetables are tender. Strain the vegetables reserving the broth. Set aside.
In another sauté pan, add 4 Tablespoons of butter over low to medium heat, add the chopped leeks and sauté until tender. Add ¼ cup of flour and stir. Add 1 ladle at a time of the reserved broth until it starts to thicken, stir until smooth. Turn the heat off and add the reserved vegetables.
In a food processor, add half of the vegetable mixture and slowly add reserved liquid. Pulse until smooth. You may have to do this in batches.
Ladle into bowls and garnish with fresh parsley!
{Optional}
Sauté some extra mushrooms, season with salt, pepper and fresh thyme to garnish your soup.
Serves 4
Enjoy!
xo
simple hummus
Erin of Naturally Ella chose {Hummus Served Hot} as this week’s Food Matters Project recipe. You can find the original recipe on Erin's website! For other great takes on this recipe, go to The Food Matters Project website.
I love hummus served simply with Naan bread or Whole Wheat Pita. You can add it to sandwiches and wraps or serve it with your favorite veggies. I had some left over Pine Nuts from making Basil Pesto last week so I added them on top with a drizzle of olive oil and fresh parsley.
Here’s my take: Simple Hummus
3 cups cooked or canned chickpeas, drained, liquid reserved
1 or 2 garlic cloves
¼ cup olive oil, or to taste
¼ cup tahini, or to taste
Salt and black pepper
3 tablespoons lemon juice, or to taste
Chopped fresh parsley, for garnish {optional}
Toasted pine nuts, for garnish {optional}
Put the chickpeas with ½ cup of their cooking liquid (or water) in a blender, add the garlic, oil, and tahini, and sprinkle with salt and pepper. Purée for a minute or 2 until the mixture is very smooth. Add more cooking liquid, oil, or tahini as you like until the consistency is like a smooth dip or thick soup. (Refrigerate for up to a couple days or freeze for months.)
Transfer the purée to a medium saucepan over medium heat (or use the microwave); heat through while stirring constantly. Add the lemon juice, then taste and adjust the seasoning, adding more salt, pepper, or lemon juice as needed. Serve warm, garnished with parsley, pine nuts and olive oil.
Enjoy!
You might also like: Baked Chickpeas {see photo above}
xo
roasted brussels sprouts with walnuts & pecorino
I love Brussels sprouts so I was really excited about this week’s Food Matters Project recipe chosen by Marcia of Twenty by Sixty!
Recipe: Baked Rigatoni with Brussels Sprouts, Figs, and Blue Cheese in The Food Matters Cookbook by Mark Bittman. {page 221}
You can find the original recipe on Marcia's website! For other great takes on this recipe, go to The Food Matters Project website.
I decided to keep it simple using some of my favorite ingredients.
Here’s my take: Roasted Brussels sprouts with Walnuts and Pecorino Romano
1 lb. Brussels sprouts, trimmed & halved
1 tablespoon olive oil
Salt and pepper, to taste
½ cup chopped walnuts, toasted
¼ cup freshly grated Pecorino Romano cheese
Preheat oven to 400 degrees F. Line a sheet pan with parchment paper or tinfoil.
Toss halved Brussels sprouts with olive oil, salt & pepper. Spread onto sheet pan and roast for about 20 minutes until tender and edges just begin to brown.
Meanwhile, toast walnuts in a small sauté pan until golden brown.
Toss Roasted Brussels Sprouts with Walnuts, add Pecorino Romano cheese and combine well. I like to drizzle a little olive oil over the top just before serving.
Serve immediately.
xo
basil pesto
I love simple recipes using fresh ingredients, that’s why pesto is definitely one of my favorites. It’s easy to make, good for you, and works in so many recipes.
Heather of girlichef is hosting this week’s Food Matter’s Project recipe, which is Roasted Red Pepper and Walnut “Pesto” {page 50} in The Food Matters Cookbook by Mark Bittman. You can find the original recipe on her website! For other great takes on this pesto recipe, go to The Food Matters Project website!
Here’s my take: Oh So Good~ Basil Pesto!
To make any pesto you have to use quality ingredients. Basil is the main ingredient, so make sure it is fresh and fragrant, not wilted or torn. A good quality extra virgin olive oil is also necessary! Also, make sure to buy fresh Parmesan Reggiano and grate it yourself! That’s all you need and you’re ready to make Pesto!
In a food processor, combine...
... 2 cups fresh basil leaves.
...1 garlic clove.
... 1/4 cup toasted pine nuts, 1/2 teaspoon salt & 1/4 teaspoon freshly ground black pepper.
.... pulse to combine all the ingredients.
With the food processor running, add 1/2 cup extra virgin olive oil in a slow stream until the consistency is smooth.
Stir in 1/2 cup freshly grated Parmesan Reggiano.
Enjoy!
Tips:
Make sure your herbs are dry, excess water will spoil the pesto.
Top your pesto with olive oil. This will help it keep longer in the fridge.
Freeze your pesto~ it will last a few months.
Links:
10 ways to Use Pesto (Besides Pasta!)
My Recipes {that could use a little pesto!}
Check back next Monday, Marcia of Twenty by Sixty is hosting the next recipe, which is Baked Rigatoni with Brussels Sprouts, Figs and Blue Cheese {page 221}.
xo
hearty vegetable soup with red lentils
2 tablespoons Olive Oil
2 cloves Garlic {minced}
½ Onion {chopped}
2 large Carrots {chopped}
2 Celery Stalks {chopped}
1 cup Red Lentils
1 Zucchini, chopped
Tomato Sauce, {2-4 tablespoons}
Paprika {1-2 teaspoons}
Cumin {1 teaspoon}
Salt & Pepper {to taste}
Vegetable Broth {1 quart}
Directions
Meanwhile, puree 1 can of rinsed cannellini beans in a mini food processor. You can add some vegetable broth to get it going. You can add the cannellini beans whole or omit them all together. I like to puree them and add them at the end. It thickens up the soup and makes it creamy.
{Optional}
If you like your soup to be thin, add more broth. For thicker soup, let the liquid reduce down. The soup is ready when the lentils are tender.
I also like to make this soup spicy. You can use any hot sauce or seasonings that you like. I like to make my own hot sauce. See below for the recipe. I add a teaspoon or so to my soup and mix right before eating! A dollop of Greek Yogurt would be the perfect garnish.
Hot Sauce
1 Poblano Pepper {seeded & quartered}
3 Habanero Peppers {cut in half}
One tomato {quartered}
Olive Oil {1-2 teaspoons}
Salt and Pepper {to taste}
Toss in oil and season with salt and pepper. Roast in a 425 degree oven until tender. Puree in a food processor.
Enjoy!
xo
lemon & sea salt popcorn
This week's Food Matters recipe for seasoned popcorn is brought to us by Kate from Cookie + Kate. You can find the full recipe on her blog.
I love all kinds of popcorn but my favorite is cheesy popcorn. Since I'm trying to eat healthier I thought I'd try something simple. I love lemon, so why not!
{Lemon & Sea Salt Popcorn}
~zest of one lemon
~sea salt {to taste}
Combine lemon zest and sea salt, sprinkle onto freshly popped popcorn!
{Optional}
Melt butter and let the lemon steep for a bit. Then add it to the popcorn and season with sea salt. Yum!
To check out other food blogger's take on this recipe head on over to Food Matters Project.
xo
