Tuesday, November 27, 2018

"Antipast" Repost

It's been SIX years since I posted my Mom's yummy recipe and I still don't know how to say it. I'm realizing that the correct way is probably "antipasto", yet I swear I've hear Giada say "antipasti" (maybe I imagined this). ALL throughout my life....Mom (and the rest of the fam for that matter) has called it either "antipasta" or just "antipast" for short. I'm pulling an executive decision and going with that! Since we're in the midst of the holiday season, I thought it was time for a repost. Absolutely nothing has changed as far as the secret formula for this deliciousness....BUT this year I opted to hold out on the romaine lettuce for two reasons....
1. I feel like it ends up getting soggy when it comes to leftovers
2. It's apparently contaminated again

Sooooo....I decided to pass. I also seasoned the dressing a little differently, but otherwise I didn't mess with what works. It is VERY tried and true! I promise it will be a big hit AND it is just as good for breakfast the next day! #traditions

(*Sidenote - if anyone has one of those GIANT old school, light green tupperwares they would like to pass on to me that would be super. The aluminum tin is not the classic Rose Scoma way to make this!!!)
This fed a crowd of over 20 people the other day - with leftovers to spare!!!

You will need:
*chop into half inch cubes
(get salami from the deli counter....ask them to cut it in one or two large chunks)
-1/2 lb. of genoa salami
-1/2 lb. of hard salami  
-1 large link of pepperoni (or 2 small links of pepperoni) ***Make sure you peel off the casing

*chop into half inch cubes
-Wedge of sharp provolone
-Wedge of soft/mild provolone
-Large block of mozzarella (part skim)
-Large block of cheddar

-4-6 stalks of celery (slice in half then chop)
-2 carrots (slice in half then chop)

-3 cans of extra large black olives (drain....slice in 3)
-2 jars of small green olives (no pits...drain...slice in half)
-2 jars of marinated artichoke hearts (slice them if they aren't already quartered) ***USE THE JUICE
-2 cans of regular artichoke hearts (quartered) - DRAINED
-2 small jars of sliced marinated mushrooms ***USE THE JUICE
-2 cans of regular (non-marinated) mushrooms (sliced) - DRAINED
-2 jars of DRAINED sliced pimentos

-olive oil
-red wine vinegar
-balsamic vinegar (this is my addition)
-Italian seasoning - oregano, garlic powder....whatever you like (also my addition)
-Italian bread

*Sorry to get all "shouty" about the draining, and non-draining of liquids - but this is VERY important!  (There I go again.) put everything together, meats, cheeses, veggies...and very carefully the canned/jarred ingredients (paying close attention to what gets drained, and what doesn't).  

The dressing is obviously made up of the juices from the marinated artichoke hearts and mushrooms + olive oil and red wine vinegar (to taste).  My mom doesn't add any extra seasoning...she keeps the dressing simple...but I threw in a little oregano and garlic powder because I'm an animal. 

Toss it all together, let it sit in the fridge for about 30 minutes before serving with bread....and enjoy (even though I know you will have already been picking on it during the whole prep process)!!!!
Chop up the meat and cheese the night before to help with assembly on the day of! 
Watch out for olive snatchers!
Okay, I lied...I threw on a little parmesan cheese too....but this isn't necessary!
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Sunday, November 25, 2018

What's cooking this week?

Dear El + Em,
Our Thanksgiving trip to NY was amazing! You both had an incredible time visiting with friends and family. You loved the leaves, climbing all the stairs, playing in all the basements/playrooms and spending time with so many people who love you both so very much! We just got home tonight after a long day of traveling, and you're both tucked into bed and sound asleep. I'm over here trying to figure out how to plan healthy meals that we ALL will enjoy this week. After that...I'll be joining you in dreamland! Thank you both for being the sweetest little travelers there ever were.
XO, Mom
What's cooking? Wait! Do I really have to cook? What I really mean I really have to eat?! I'm  SO full. Full from Thanksgiving dinner and then the subsequent delicious leftovers....but also just full overall from...eating New York. Yup. I ate New York. 

Looks like I'm cooking LIGHT this week! I'll at least try to keep it light for myself, and bulk it up for the rest of the fam. This week also kicks off a TOTAL game-changer! My Instant Pot arrives on Monday (at least it better), and I plan to put it to use right away! 

Here's what I'm thinking...

Sunday: Red Lentil Pasta w/ Homemade Spicy Tomato Sauce and Spinach (the girls will have with butter/EVOO and some broccoli)
Monday: Hummus Pizza
Tuesday: Instant Pot Refried Beans (I'll have over cauliflower rice....prob make burritos for the rest of the crew)
Wednesday: Instant Pot Ramen
Thursday: Greek Chicken Bowls (I'm going to attempt my first creation in the instant pot)
Friday: Veggie Pizza for me and steak for Hubs

Besides attempting to make up for a week of indulging, we will be over here getting our lives back on track and of course decorating the house for Christmas! Yay!
I hope you all had a wonderful Thanksgiving and that today you have a festive and restful Sunday!
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Sunday, November 11, 2018

What's cooking this week?

Dear El + Em,
We took some family photos this weekend. We also put up the Christmas tree so that all we need to do is decorate it when we get back from NY.  Ella, you keep asking if we could put the "organments" on. I think we'll wait so we could have the whole festive experience...with Christmas movies and hot cocoa! The rest of the weekend will be spent getting ready for our big trip. I know that's not too fun for you both, but luckily you're entertaining each other by destroying the family room with Teenie Genies and Shopkins. Just a typical Sunday!
XO, Mom
What's cooking?

Monday: Hummus Pizza (Yes, again.)
Tuesday: Roasted Broccoli and Chick Pea Tacos (Sounds weird, but I promise it's good...inspired by this Thug Kitchen recipe.)
Wednesday: Veggie Pizza for me and Steak for Hubs
Thursday: Black bean and sweet potato veggie bowls
Friday: Buffalo cauliflower wraps

Although I do cook veggie/plant based meals ALL the time, it's usually not every day of the week. I try to break it up a little more, however I'm going heavy this week in order to balance out all the food I'll be consuming while we're on vacation. That's how it works, right?
Hoping you all have a fantastic Sunday!

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Monday, November 5, 2018

Black Beans "1905"

Dear Em, 
You were in my tummy when I went to the Columbia restaurant in St. Augustine and had this fantastic dish! Daddy and I had JUST found out that you were in there just a day or two prior! The whole experience was very memorable, especially the part where I just couldn't stand the idea of eating meat (blehhh)! Maybe this is why you love beans so much?! I've tried my best to recreate this very special meal, for my very special little girl...and Big Sis loves it too! BONUS!
XO, Mom
1 lb. dried black beans
1 small onion - diced
1 clove of garlic - crushed
3 cups of low sodium chicken broth
3 - 4 cups of water
2 tbsp. cumin
1 tbsp. sweet paprika
2 bay leaves
salt and pepper to taste

For the "1905" Dressing
2 garlic cloves - crushed
1/4 cup extra virgin olive oil
2 -3 tbsp of white wine vinegar
1 tbsp. oregano
salt and pepper to taste

To Finish it off:
diced tomatoes
sliced red onion
cooked brown rice
shredded cheddar
sliced avocado
crumbled up tortilla chips - the kids LOVE this

1. Rinse the beans well, pick out any yucky stuff. Soak the beans overnight in a large bowl with water. I cover the beans with water and then some, to allow room for expansion. Usually I make sure the water comes up to about an inch or two above the beans. 
2. In the morning, strain the beans and give them another good rinse. Put the beans, diced onion, garlic, chicken broth, water, cumin, paprika, bay leaves, salt and pepper into a crock pot and let it cook for 8 hours on low.
When it's about that time to eat....
3. Whisk together all of the ingredients for the dressing.
4. I added the dressing to the diced tomatoes and red onion and let it marinate for about 20 minutes...but you could skip this if you're short on time and didn't read this recipe through beforehand like I normally forget to do.
5. Assemble! I topped the brown rice with the beans, then added cheese, and avocado, a generous amount of dressing with the tomato/onion mixture and sprinkled some tortilla chips on top for some crunch! (I picked the red onions out for the girlies...the grown up version is pictured below.)
El + Em are decent eaters...sometimes. The onions that cook with the black beans in the crock pot are fine since they can't see those. Mama isn't pushing her luck with raw onions though. We are not quite there yet!
I hope you enjoy this meal like we all do!
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