The last month has been the ultimate test in making food stretch, and making meals that will last me for days. So, I’ve been making a lot of soup, and of course, the perfect company to soup is homemade crusty bread. Yes and amen. I did quite a bit of bread research online to try and find the perfect bread to accompany my endless pots of soup. I tested a few recipes over the last few weeks and have tweaked this one, which I think is perfect. This rosemary garlic bread is crusty on the outside, soft on the inside, delicious straight out of the oven, or toasted with butter. I used spelt flour + all purpose flour to make it a little more nutritious. I love to toast this bread and top it with a poached egg or mashed avocado. Sometimes I’ll even spread cream cheese and blackberry jam, because sweet + savory is my favorite! Shocking, I know, but I promise it’s good. Baking your own bread at home is so inexpensive and very simple to do. I hope you try this one for yourself!
With the weather changing and my schedule getting full, I’ve been craving warm comfort foods, and needing meals that can be stretched across a few days. Oh leftovers, here you are again, like a faithful friend. Beef Stew is a perfectly delicious and budget friendly meal that can be enjoyed with a group, or over the course of a few days (personally, I think it gets even tastier 1-2 days later, after all the herb flavors have bloomed). Altogether I got four large meals out of this one pot of soup. Woohoo! I truly hope you try this recipe and enjoy it as much as I did. I will definitely be making this again!
This summer my love affair with basil has reached new heights! There are oh so many ways to use it but my favorite, by far is pesto! I grew basil from seed for my little balcony garden this summer. It’s only now getting hearty and full, so I’m grateful that the growing season in California is much longer than most places. I use my home grown basil here and there, but I’ve found basil at our local farmers market to be exceptional! Just $3 for a very large bunch and all my basil desires are satisfied.
Pesto is typically made with pine nuts, which are among the pricier nuts, but I’ve found using walnuts gives you the same texture and nutty flavor without breaking the bank. Not only can you use this herby, garlicky goodness as a kind of sauce for pasta, but I love to put it on pizza, mix it in with my scrambled eggs, spread it on burgers, and baked chicken, or even add a little oil and vinegar for salad dressing.
In this dish I cooked brown rice pasta, topped with pesto, a poached egg, chopped fresh basil, salt, pepper & parmesan cheese. Yum!!