- ¼ cup plus 2 tablespoons extra-virgin olive oil
- 8 ounces cremini mushrooms, sliced
- Kosher salt and freshly ground black pepper
- 3 cloves garlic, minced
- 1 loaf soft French or Italian bread, halved lengthwise
- ¾ cup part-skim ricotta cheese
- 1 cup shredded low-moisture mozzarella cheese
- ¼ cup roughly chopped fresh parsley
- 2 tablespoons shredded parmesan cheese
- Red pepper flakes, to taste
- 3 vine-ripened tomatoes, sliced
- 2 tablespoons balsamic vinegar
- Preheat the broiler (we had the oven rack on the middle shelf). Take a large skillet and pour one tablespoon of the olive oil in, setting the heat to medium-high. Once the oil’s hot, add in the mushrooms, seasoning them with salt and pepper afterwards. Stir the mushrooms around now and then for 5 minutes or until they’re lightly browned (we cooked them for 5 minutes). Take the skillet off the heat and leave it off to the side for now.
- Take a small bowl out and mix the ¼ cup oil and garlic together in it. Take a baking sheet out (we lined ours with aluminum foil) and place the bread on it cut-side up. Drizzle the garlic oil over both halves, sprinkling o salt to taste. Broil the bread for 2 to 3 minutes or until it’s lightly toasted (2 minutes did the job for us). Spoon the ricotta onto the bread, spreading it out evenly, topping it with the mushrooms and mozzarella afterwards (might not matter but between the two, we put the mushrooms on first). Stick the bread back in to broil for another 2 to 5 minutes or until the pizza is browned and bubbly (we went with 3 minutes*). Take the bread off the baking sheet and transfer it to a cutting board.
- Slice the bread into pieces, topping with the parsley, parmesan, and however much red pepper flakes you desire. Take the tomato slices and drizzle them with the vinegar and the remaining tablespoon of olive oil, seasoning them to taste with salt and pepper. Serve the tomato slices with the pizza and enjoy !
Serves 4 (or two really hungry people).
*At 3 minutes the cheese was nicely browned and bubbly but the ends and the edges of the bread were browned a little more than we would’ve liked so next time we’ll try just going for 2 ½ minutes.
When you cook a pizza using a pre-made pizza crust, the crust can be limp or make you think “so this is what cardboard tastes like”, you won’t have to worry about that with this french bread pizza ! The outside of the bread had a nice crispy crunch to it and the cheese became ooey gooey. We love eating mushrooms so we’ll be at least doubling the amount of mushrooms next time. We couldn’t really taste the parsley but it did add a nice pop of color ! We added enough pepper flakes to make the pizza spicy which is a nice counterbalance to the salty (in a good way), cheesy awesomeness of this pizza !
We got this recipe from Food Network.
We weren’t paid in any form to promote Food Network.
Take care everybody !
- 5 tablespoons hoisin sauce
- 3 tablespoons wheat-free tamari (we used San-J Tamari Lite 50% Less Sodium)
- 2 tablespoons water
- 2 tablespoons sake, mirin, or dry white wine (or more water) (we used mirin)
- 1 to 2 teaspoons spicy Asian chili sauce (we used 2 teaspoons of sriracha)
- 8 ounces uncooked soba noodles, rice noodles, or linguine (we used whole grain linguine)
- 1 teaspoon dark sesame oil (we used toasted sesame oil)
- 1 tablespoon vegetable oil
- 8 ounces tempeh, steamed* and cut into ½-inch dice
- 1 carrot, peeled and finely shredded
- 6 scallions, chopped (we sliced ours)
- 2 teaspoons minced fresh ginger
- ½ teaspoon red pepper flakes
- 1 medium-size head of bok choy, coarsely chopped (about 4 cups) (we used about 5 cups)
- 2 to 3 ounces snow peas, trimmed
- 3 tablespoons crushed unsalted roasted peanuts
- 3 tablespoons minced fresh cilantro
- Kosher salt to taste (the original recipe doesn’t call for this but we used some salt to bring out the flavors more)
- In a medium-sized bowl, mix together the hoisin, tamari, water, mirin, and chili sauce.
- Look at the box the noodles came in for cooking directions and follow them. Drain the pasta and return the noodles to the pot (we placed ours in a large mixing bowl), pouring in the sesame oil afterwards and tossing the noodles so they all get coated.
- Take a large skillet or wok (we used a large skillet) and pour the vegetable oil in, setting the heat to medium-high. Once the oil’s hot, add in the tempeh, stirring it around constantly until it’s browned on all sides. Toss in the carrot, scallions, ginger, red pepper flakes, bok choy and the snow peas, continuing to stir for an additional 2 minutes. Pour the hoisin mixture into the skillet, tossing to coat everything for 2 minutes. Add the cooked noodles in and cook for 2 minutes or until the pasta is just heated through. Season with salt to taste. Take the skillet off the heat and sprinkle on the peanuts and cilantro. Eat immediately afterwards.
*They recommend steaming tempeh by placing it on a rack or a steamer basket that’s sitting over boiling water for 15 minutes (we used a steamer basket in a saucepan with boiling water and we put a lid on our saucepan during those 15 minutes).
It was hard to stop eating this, it tasted so good ! There’s a nice spiciness to this and the snow peas still had a crunch to them which was a nice contrast to the noodles. The peanuts added a nice additional texture while the cilantro added more flavor, a nice pop of color and it was also just a nice fresh addition to the dish. Hope you enjoy gobbling this up as much as we did !
We got this recipe from Robin Robertson.
We weren’t paid in any form to promote San-J or Robin Roberson.
Take care everybody !
- 1 tablespoon olive oil or ¼ cup water (we used Colavita extra-virgin olive oil)
- 1 small yellow onion, chopped
- 3 to 5 garlic cloves, chopped (we used 5 cloves)
- 1 cup raw cashews, soaked for 30 minutes in hot water, then drained
- 1 ½ cups vegetable broth (we used Swanson organic vegetable broth)
- Salt and freshly ground black pepper (we used kosher salt and freshly ground black pepper)
- 2 tablespoons freshly squeezed lemon juice
- ¼ cup nutritional yeast
- 1 teaspoon smoked paprika
- 1 teaspoon dried basil
- ½ cup plain unsweetened nondairy milk (we used Silk plain soy milk)
- 12 ounces linguine (we used Ronzonie Whole Grain Linguine)
- 9 ounces spinach, thick stems removed, coarsely chopped
- Pour the oil into a large skillet and set the heat to medium. Once the oil’s hot, toss in the onion, stirring constantly for 4 minutes or until softened. Add the garlic in, continuing to stir for another 30 seconds. Pour the broth in, seasoning to taste with salt and pepper. Let the broth simmer for 5 minutes before taking the skillet off the heat.
- Take the mixture from the skillet and place it in a high-speed blender. Add the following ingredients to the blender, putting the lid on afterwards and processing until smooth: cashews, lemon juice, nutritional yeast, paprika, basil, and salt and pepper to taste. Add as much of the ½ cup of nondairy milk to the sauce as needed to reach your preferred sauce consistency (we poured ¼ cup in and blended it just to combine). Take a taste and see if you need to add any more salt and pepper (we did)
- Add the pasta to a large pot of salted water, stirring now and then until it reaches al dente. One minute prior to the pasta getting to the al dente phase, add in the spinach, stirring to combine. Drain the pasta and spinach, returning it to the pot afterwards. Pour the sauce in afterwards, tossing it gently to coat the pasta and spinach. Serve immediately, adding on a few grinds of pepper afterwards (we didn’t add the extra pepper).
This is supposed to serve 4 but it tastes so good you may want to double this so you can get the portion size that you’ll really want ! It’s so important to season this, the salt really brings out the cheesy, slightly smoky flavor in the creamy sauce. Don’t know if the spinach adds a lot of flavor but the pop of color it brings to the dish is really nice. Hope you enjoy this as much as we did !
This recipe came from Robin Robertson.
We weren’t paid in any form to promote Colavita, Swanson, Silk, Ronzoni, or Robin Robertson.
Take care everybody !
- 12 oz. uncooked large elbow macaroni (we used regular elbow macaroni)
- ¼ cup salted butter
- ¾ cup chopped yellow onion (from 1 onion)
- 3 Tbsp. all-purpose flour
- 1 Tbsp. finely chopped garlic (2 to 3 garlic cloves) (we went with the tablespoon measurement rather than the amount of cloves)
- 2 cups whole milk
- 8 oz. sharp Cheddar cheese, shredded (about 2 cups)
- 6 oz. processed cheese (such as Velveeta), cubed (about 1 ½ cups) (we used mexi-velveeta)
- 1 cup mayonnaise (such as Duke’s) (we used Duke’s)
- ½ tsp. kosher salt
- 6 Tbsp. coarsely chopped fresh flat-leaf parsley, divided (we used 8 tablespoons, divided)
- ¾ cup whole-milk ricotta cheese
- 1 large egg
- 1 ½ cups panko (Japanese-style breadcrumbs)
- 2 Tbsp. salted butter, melted
- Cook the macaroni based off the directions on the package they came in, leaving them off to the side for now. Preheat your oven to 350 degrees.
- Take a 12-inch cast-iron skillet out and add the ¼ cup butter to it, setting the heat to medium-high. Once the butter’s melted, toss the onion in, stirring constantly for 4 to 5 minutes or until the onion just starts to brown. Add the flour and garlic in, continuing to stir for another mixture or two or until the garlic becomes fragrant. Pour the milk in and wait for the mixture to come to a boil. Once boiling, turn the heat down to low and gradually whisk in the Cheddar cheese and processed cheese until all of it has melted. Take the skillet off the heat and mix in the pasta, mayonnaise, salt and ½ cup of parsley (we used 6 tablespoons).
- Take a small bowl out and mix the ricotta and egg together in it. Take the ricotta mixture and gently stir it into the macaroni and cheese, leaving large swirls. Place the skillet in the oven for 10 minutes.
- While the skillet is in the oven, take a medium-sized bowl out and mix the panko, melted butter, and remaining 2 tablespoons of parsley together in it until combined. Once the skillet’s been in the oven for 10 minutes, pull it out and top it with the panko mixture, sticking the skillet back in the oven for another 10 minutes or until the panko mixture is lightly browned.
Serves 6 (1 ½ cups per serving) (Could serve even more people if you choose to serve this as a side dish.)
This is a delicious mac and cheese that you’ll enjoy either as a main dish or just as a side dish ! The parsley adds a nice pop of color as well as adding a nice freshness to the dish when you get enough of it in a bite. You can taste the garlic a little as well but it’s the wonderful cheesy flavor that comes through the most. The panko mixture provides a nice crunchy contrast to the macaroni and cheese. We hope you enjoy this hearty macaroni and cheese as much as we did !
This recipe came from Southern Living.
We weren’t paid in any form to promote Velveeta, Duke’s or Southern Living.
Take care everybody !