Farro Stuffed Peppers

Farro Stuffed Peppers

This recipe for stuffed peppers without rice features farro, mushrooms and spinach. Farro is a beautiful grain and if you haven’t tried it yet, you should make it happen! Soon! Grab some next time you are at the store. There are three kinds of farro: whole, semi-pearled and pearled. In most grocery stores in the United States, you will find the pearled kind, which requires less cooking time and no need for soaking. If the brand you find doesn’t specify what kind of farro they are offering, it’s probably the pearled kind. Farro is very hearty, it hits nutty tones and has a chewy texture. It’s quite addictive. First time I cooked it was a recipe by Michele Scicolone, Farro with Brussel Sprouts, Sage, and Garlic. I was sold! After that, I’ve made dozens of other dishes with this grain. There are many ways you can cook farro. You will find dozens of farro recipes online, since it has becoming more popular between homecooks.You can eat it as risotto, in a salad (warm or cold), in soups, and even desserts. Laura B. Weiss from the Kitchen Window, recommends to layer cooked farro with roasted fruit and yogurt! Swoon! Such a classy dessert! No matter how you enjoy your farro, it will soon become a staple ingredient in your pantry, if it already isn’t! And if you want to know, Farro is a high-fiber grain, rich in iron, protein and B vitamins, among other nutrients. Here we provide just one of the ways you can cook farro, by making stuffed peppers! First, we toast the farro and then cook it...
Recipe For Mango Salsa

Recipe For Mango Salsa

This is a very easy mango salsa recipe! The easiest! But don’t be fooled by its simplicity, because this fresh mango salsa is absolutely delicious! I love me some salsa. Tomato, mango, peach, collard greens, pineapple, jalapeno, avocado, corn, you name it, I’ve turned it into salsa! I love eating salsa with my tacos, pita pocket sandwiches, enchiladas, or simply with tortilla chips. Anytime I have some leftover tortillas from a taco feast, I like to turn them into chips. I cut the tortillas into triangles, toss them with a bit of olive oil and whatever spices I’m in the mood for that day, salt, pepper, garlic powder, cayenne, italian seasoning and then I bake them at 375ºF for 5-8 minutes until crispy. And to me, there’s no better way to eat delicious homemade tortilla chips than with salsa!   I really like to pair this mango salsa with pork tacos or fish tacos. They compliment each other so well. The mango makes the pork or fish shine and vice-versa. I like to use habanero for this salsa, but if you don’t like a lot of heat, sub in any other pepper, even sweet ones.   This recipe takes about 10 minutes to put together, so I recommend assembling it close to the time you are planning on eating it. Leftovers will be fine in the refrigerator for a day or two, but fresh is best. And that’s what this recipe for mango salsa is all about: freshness. You don’t even need the ripest of all mangoes to make this, slightly under ripe mangoes will do just fine.  ...
Basil Pesto

Basil Pesto

I love making fresh Basil Pesto!  I figured out an easy trick so both you and I can always have pesto available whenever needed for a recipe. I simply make a big batch of pesto, spoon it into ice trays and freeze it. Once frozen, I remove the pesto cubes from the tray and transfer them into a big Ziploc bag and keep in my freezer. When I need a little bit of pesto, I just grab a cube and add to my pasta, sandwich, chicken dish, you name it!  Instant basil pesto sauce. Classic pesto usually consists of basil leaves, garlic, toasted pine nuts, olive oil and parmesan or pecorino cheese (or a blend of those two). This pesto sauce is so versatile and I am excited to help you get creative and play around with making different kinds of pesto simply by adjusting a few ingredients perfectly to your liking and curiosity. I say curiosity because I am always curious how recipes with turn out with tweaks of ingredients. I also share an easy recipe where you can follow exactly or change up the ingredients if you’re like me and want to experiment. Let’s start with the leaves. Basil is obviously the main character in any pesto sauce. BUT that doesn’t mean you can’t experiment with adding other leaves. I like to add arugula, even spinach or kale which are nice dark green leaves you could mix with the basil to make your sauce. I usually tend to go 50/50 or 60/40 basil/other green leaves. Another nice alternative is garlic scapes pesto. If you’ve never had garlic...
Homemade Ricotta

Homemade Ricotta

Stop what you’re doing. Drop everything right now and go make this homemade ricotta cheese! Your life will never be the same after you’ve done this once! I always want to make everything homemade. There are several reasons why. Number one: making food fascinates me. Grabbing a couple simple ingredients and turning into something stunning is an art form. It soothes me. Number two: I know exactly what is going into my food. I know that when I make bread at home, I use flour, yeast, salt and water, sometimes milk or olive oil. It’s a few simple ingredients, not fifteen which include 5 ingredients I have no idea what they even are. Number three: I like to impress my guests. Let’s face it. When you say you’ve made stuffed manicotti with homemade ricotta, your guests will stopping eating and oooh and ahhh even more over the food they’re eating. And my final reason: It. Just. Tastes. Better! SO much better! I dare you to make this homemade ricotta cheese recipe just once and compare it to the store bought one and then let’s talk. Now about making ricotta… I have two different versions I make.  One takes whole milk and heavy cream which is much richer and thicker because of the fat content. The other takes 2% milk which has less fat and less calories. Even though it’s a little thinner consistency, the taste is still incomparable to store-bought ricotta. You bring milk almost to a boil. Add vinegar to curdle. Let it sit, strain and then enjoy. That’s it! It doesn’t get any easier than this. Both...
Stuffed Portobello Mushroom Caps

Stuffed Portobello Mushroom Caps

Stuffed Portobello Mushroom Caps, stuffed with wilted arugula, tomatoes, and lots of melty mozzarella cheese! Hi all! My hubby LOVES stuffed mushrooms. But, often times traditional recipes can be a bit on the heavy side. I wanted to come up with a yummy, satisfying recipe that was a little lighter but still full of flavor! I scoured the internet for baked stuffed portobello mushroom recipes and I ended up making this version myself. Loaded with fresh arugula, garlic, juicy tomatoes, mozzarella and Parmigiano-Reggiano cheese. This recipe for stuffed portobello mushrooms is full of flavor, tender, and juicy. I love to serve them as appetizers, as a side dish, or even as a quick lunch idea with a side salad. Print Stuffed Portobello Mushroom Caps Ingredients 4 large Portobello mushroom caps stems and gills removed and cleaned 2 tablespoons olive oil 1 garlic clove minced 2 cups arugula packed 4 ounces mozzarella sliced thin or shredded 3/4 cup tomatoes diced ½ teaspoon oregano 1/4 cup parmigiano-reggiano cheese grated salt and pepper to taste Instructions Pre-heat oven to 375 F. Line a baking sheet with parchment paper. Brush mushroom caps lightly with olive oil. Place caps gill side up on parchment and sprinkle salt and freshly ground pepper over them to taste. Roast caps in preheated oven for 15 minutes. Add 1 teaspoon olive oil to a medium skillet over medium heat. Add garlic and cook briefly. Add arugula and cook until wilted. Add salt to taste. Remove caps from the oven. Divide the cooked arugula and place an even amount in each mushroom cap. Top with 1 ounce of mozzarella and...
Fresh Fruit Salad

Fresh Fruit Salad

If you want something that will be consistently devoured by your family, you’ve come to the right place.  I make a large batch of this fresh fruit salad for every family gathering and it’s a hit each time.  Who would love juicy pineapple, crisp apples, and crunchy sweet grapes? Although a 3 ingredient fresh fruit salad is quick and easy, you don’t want to skip out on my tips. First, wash your grapes and apples!  And by washing, I don’t mean rinsing with water. Scrub those babies! Here’s a post on washing vegetables where you can see the difference between washed and rinsed grapes. I’ve used a few vegetable washes in my day.  I keep coming back to Fit Fruit & Vegetable Wash.  Big BIG fan! For grapes, I pluck them and place them in a large bowl.  I pour a cap full of Fit Fruit & Vegetable Wash over the grapes and fill the bowl with cool water until all the grapes are covered.  Let them sit for about 3 to 5 minutes and use your hands to gently scrub the grapes while still in the water in a circular motion.  Drain and rinse with water. For apples, spray each apple 2 to 3 times with wash.  Scrub the apples with your hands for about 15 to 20 seconds.  While rinsing under cool water, scrub the apple with your hands until you feel the residue wash off.  You’ll oooh and aaah over how great they feel!   After you finish cutting your fresh pineapple into chunks, don’t throw away the rind just yet!  Those crisp delicious apples need the juice from the rind in order to prevent them from...

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