Sunday, September 6, 2009

because we are creative cookers....




We like to eat in this fam. Luckily for me, miss cooker gal, I have two boys who are NOT picky eaters!




One thing though, Mommy doesn't eat any meat or animal products. Yes, that includes cheese, eggs butter and everything in the middle. This doesn't deter me though; it actually encourages me to be more creative, converting old loved recipes into things we love even more!



This meal is one of Allan's particular favorites... Muffaletta.

I made this particular muffaletta before we were heading out to our favorite park for an outdoor concert. It made for a lovely photo background :)




What you need:

1 loaf of artisan bread

2 or 3 portabello mushrooms

Olive oil

3 or 4 cloves of garlic, smashed or chopped

1 jar roasted red peppers; you can also use the multi colored roasted peppers if you choose

1 jar olive 'spread' or you can make it yourself... I have done both

1 walla walla sweet onion

Salt and pepper



What to do:

slice the bread, sandwich style (the whole thing) and scoop out most of the soft middle. You can save the soft middle for breadcrumbs or something else. Cook the mushrooms in a pan with the olive oil and garlic. Cook the mushrooms until they're soft, then remove and lay on a towel to soak up any extra moisture. Slice the walla walla sweet onion in large pieces and sautee until soft and brown. Set aside for a bit. Spread the olive 'spread' that you have either bought or made onto both sides of the hollowed out bread. Lay the roasted red peppers over top of the 'spread'. ps... if you want the 'spread' recipe, I can post that too :) On top of the roasted red peppers, lay the portabellos that you cooked; on top of that, pop on the onions. Sometimes I'll put a little salt and pepper on top. Close up your little masterpiece and wrap it TIGHTLY in saran wrap. The point is that you want it to get smashed down. I wrap it up and then put it in the fridge with my LeCreuset on top, to smash it down. Let it go for a while... 1/2 hour or so. Pull it out, slice it and enjoy! yummm :)


It's super easy; especially if you use the jarred olive spread. Like I said, I've done it both ways: homemade spread and jarred spread; they are both good. With the jarred spread, I will add some fresh parsley and marjoram from my garden, which makes it taste more homemade.


Wednesday, September 2, 2009

the reason why...

The blog came about when I was merely attempting to share our wedding pictures with everyone. I have used shutterfly's 'sharing' through email; but apparently, now they have given us the ability to make our very own site for pictures!! So I did a site, check it out: http://bellinghamsheens.shutterfly.com/

Then got a wild hare to really do the blog thing; you know, to go along with it. I'm taking a note from my very good friend who is the BEST at sharing pictures with all of us who don't live near her!!

We hope you enjoy and comments are accepted!

Tuesday, September 1, 2009

well well, welcome!

Considering that we have family and friends who don't live in the area, this blog is our valliant attempt at keeping everyone updated on what is going on in our little family... We'll try to keep it spicy and we're just glad you're here, sharing our adventures :)
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