Recently, I was contacted by Safeway and asked if I wanted to try some products from the new Marcela Valladolid line and enter the Safeway Real Taste of Mexico Meal Solution Challenge.* Being a huge fan of Mexican food, I decided to take them up on their offer – and also because I could give a $50 Safeway gift card away on my blog! And if you don’t live by a Safeway, don’t worry, it’s also good at a number of other stores (see below).
In starting to develop a recipe for the contest, I kind of veered away from Mexico a bit and accidentally wandered down to Argentina and Peru (let’s call it pan-South American, maybe?). But hey, that’s a useful thing about these Marcela Valladolid products – you can experiment a bit and see where your imagination and other ingredients take you!
I chose to use the Flank Steak for Arrachera, which is seasoned with a tasty mix of citrus, rosemary and thyme. And while it would have no doubt made great tacos, it also worked very well in this soup. Versatility! We also used the corn tortillas . . . → Read More: $50 Safeway Gift Card Giveaway + Grilled Flank Steak & Quinoa Soup with Cilantro Chimichurri
As promised, here’s another St. Patrick’s Day recipe (although it’s about a day later than I was hoping to post it). Luckily, there’s still plenty of time to plan on making a risotto like this for Friday’s (or Saturday’s, Sunday’s) dinner. If you are really smart, you will get a little extra corned beef and make yourself a sandwich at a later date — I was not smart. Learn from my mistake.
This is the second time I’ve used cabbage in risotto and I think it works very well — especially if you let it get a little color before you start adding broth.
On the side, we had a large arugula salad and, although we didn’t have any, some crusty bread or even Irish Soda Bread would be great too. Erin Go Bragh.
Corned Beef and Cabbage Risotto
4 cups vegetable broth
2 . . . → Read More: Corned Beef and Cabbage Risotto for St. Patrick’s Day
So, what is the best way to follow a Meatless Monday post? Why a big, meaty one of course! Even jwa, who is not a huge fan of meatloaf was on board with this meal. Danish Meatloaf…who knew? The bacon gets nice and crispy in places and helps keep the meat all moist (the cream helps that too, actually), and there’s lingonberry jelly in the gravy giving it that extra-Nordic flair.
Originally, the recipe said that this serves 8 but I just don’t see how that is at all possible (and it’s not like I’m all Ron Swanson or anything) — we got about four servings, dinner and lunches the next day.
On the side I made some braised greens and we split a Hasselback Potato (just one! sensible!), kind of following this recipe from Nigella, but adding some smoked paprika and Parmesan cheese (and baking at 400 degrees F). That’s something I’ve always wanted to try, ever since seeing what seems like a million photos of this potato dish on Pinterest. The verdict is that I’ll most definitely make this again. The meatloaf as well. Such a delicious, cold-weather appropriate, Scandinavian meal. You . . . → Read More: Danish Meatloaf with Bacon (Forloren Hare)
Update: Voting will start on February 14th and run through February 28th. You can vote for me here at Lamb Lover’s Month!
Recently, I was asked to participate in the American Lamb Board’s Dinner for Two Recipe & Photo Contest, which is a absolute treat because I really do love lamb. Even more awesome, is that they sent me some lamb to use in developing a recipe for this contest. Seriously like Christmas. Delicious, lamb-filled Christmas. Or, Valentine’s Day, actually, since the theme of this contest is Dinner for Two.
The idea here is that you and the companion of your choice can make this meal for a lambtastic and romantic (or completely platonic) meal. And honestly, this would make a great Valentine’s Day meal — and I’m not just saying that because I want to win. No, really…
There are a lot of components here, but it’s all pretty manageable even for a week night. After getting home from work, just start with getting the tomatoes ready to go in the oven and you can roast those whenever. Rub the lamb with the smoked paprika. Start . . . → Read More: Lamb Lovers Month: Smoked Paprika Lamb Chops, Green Olive-Goat Cheese Risotto and Roasted Cherry Tomatoes
What is there to say about a giant pot of Ragù Bolognese? That it’s red, and hearty and that it’s full of meat. That it’s delicious…well, yes, of course that. Maybe also that it’s easy to misread the original recipe and get prosciutto instead of pancetta. And maybe that it wasn’t even noticed until days afterwards, when the recipe was going to be posted here. All of these things are true.
Since the pancetta-prusciutto mishap, I’ve actually looked at other Bolognese recipes and some of them do use prusciutto. So there. I feel a bit better about that now. But even without that validation, I still would have posted it exactly how I made it, because it was really, really good. Thick and meaty and everything you could want on a cold Saturday in January (unless you’re a vegetarian).
I think this also illustrates my approach to cooking, it should be fun and not too stressful. So I accidentally got prosciutto instead of pancetta…did the world end? No. I didn’t even notice my mistake until days later and besides, the meal was still delicious. Sometimes you will add a little too much/too little . . . → Read More: (Semi-Classic) Ragù Bolognese with Pasta