Finally … pics, lol! I think it’s day 3? And I def know, I’m the master of using what’s in my pantry/fridge … I’m The King of Leftovers!!
… roasted yellow peppers, jalapeño peppers, garlic & sweet onions too!!
Served w/ olive ciabatta, Romano Lupa … bob’s yer f’n uncle!!
… washed and ready to hit the grill … gonna finish with sweet cherry tomatoes and Greek feta … served with pork souvlaki, homemade hummus, tzatziki and grilled pita bread … yep, that’s the plan dan …
OK, it was gonna be this (and sorry I forgot the name of this cheese. I do know it’s a hard cheese from Italy, and it’s very hard to source), but I had fresh tomatoes, and decided to throw in hot peppers to add some zip … but doesn’t Spinach and Cheese Frittata just SOUND better, lol? A few pics, enjoy!
love the layer of tomatoes …
slides off easily, from pan to plate …
a couple wedges … love the spinach …
LOVE roasting veggies, this one’s easy peasy … and healthy as hell to boot. First snip, then wash the beans (and tomatoes), wipe clean the creminis with a mushroom brush (or a damp paper towel), then slice in half … season it all liberally with sea salt and freshly ground pepper (oh, I also threw in a few cloves of smashed garlic for added flavour, which I later removed after roasting). Liberally splash with olive oil and toss till coated … evenly spread on a parchment lined baking sheet, and throw into a 450° oven, and half an hour later Bob’s yer uncle!! A coupla pics, enjoy!
… yesterday’s leftovers; collard greens, tomato sauce and potatoes that I baked. Knew that it wanted more liquid/sauce, so today I added between 500 ml and a litre of water and stove top cooked it (basically reheating, letting it slowly simmer) in my All-Clad saucier. Transforms it to more of a soup/stew … just loosened it up, and changed it completely. A few pics y’all.
… completely made this up. Had a Lock & Lock container of leftover homemade tomato sauce w/ chopped collard greens (was from my baccala holiday meal) in my freezer, and a 20 lb sack of spuds sitting chilly in my root cellar (ok, I don’t REALLY have a root cellar, but my parents did when I was a kid, lol). I defrosted the collard green tomato sauce (put the ice chunk in a sauce pan on low heat), peeled 6 or 7 potatoes into large chunks … oh, for added flavour, thinly sliced a Spanish onion and sautéed till translucent … then combined everything thoroughly and dumped it all into my Le Creuset Stoneware dish to bake for an hour … voilà, danistrulythemakingshitupman … 💡
… along with rapini … my favourite greens, hands down! Very healthy, and easy to prepare/make too. I grab the bunch, and chop off the bottom (thicker) stalks/stems … wash and rinse 3-4 times quickly, shaking off excess water, yet leaving it wet … heat up my pot, add a couple of tablespoons of olive oil and throw in the kale. You can immediately hear it crackle as the cool, watery leaves interact with the hot oil … season liberally with salt, black pepper and put a lid on it. A few minutes later when it’s wilted somewhat, I add the slivered garlic (I find they’ll burn if I add them along with the kale), allowing them to get golden, by that time it’s all done. All that remains is the plating, and tossing on a few chili flakes too. Enjoy!!
danistrulytheman 