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
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.