Gluten Free Lemon Blueberry Bundt Cake

 

20170702_022250770_iOS (2)Here is a moist and delicious cake for all seasons. And I bet you cant even tell by looking how much of the cake got left behind in the bundt pan, and had to be dug out and layered back on top and glued in place with icing. Great huh?

Continue reading “Gluten Free Lemon Blueberry Bundt Cake”

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A gratin of leeks, potatoes and cheese cooked in the French style

Here is a satisfying recipe and review submitted exclusively for La Petite by a  guest blogger, (and sweetie), author of “Thread and Bones”.

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“The other week I was on a plane and decided to re-watch the movie Julie and Julia, which, if you haven’t seen it, is an excellent though fatally flawed film starring the amazing Meryl Streep as Julia Child, who’s life is fascinating and delightful, written by the lovable Nora Ephron, and heavily featuring Food, in all it’s glory. Continue reading “A gratin of leeks, potatoes and cheese cooked in the French style”

Stuffed Bell Peppers

Did you like them as a child?

Did they make your heart go wild?
Would you eat them in a box?

Would you eat them with a fox?

No thanks.

I didn’t like eating bell peppers in any way shape or form.

Buuuuttttt, I did like eating out the middle. My sympathetic mom would leave out bell pepper from the stuffing part and that part I would eat. With gusto.

Not much has changed. I still prefer the flavor imparted by bell peppers than eating bell pepepers themselves.

Funnily enough, just when I went searching for stuffed bell pepper recipes (because my one and only bell pepper plant in the garden has given me at least a dozen bells!), I looked on the Pioneer Womans site, which is always a good starting place. Low and behold, what did I find first thing-front page? Stuffed Bell Peppers!

Ree always has your back.

So this is largely thanks to Ree at Pioneer Woman with a little tinkering from me.

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Ready to be popped into a 350 oven. In spite of it being summer…Its just cool enough tonight to get away with it. especially if we eat outside.

Continue reading “Stuffed Bell Peppers”

Amazing Brownies free from gluten, dairy or eggs

If you are wondering what to do for you gluten free friends…

la petite kitchen

(No one seemed to notice that there was no cocoa in this recipe. I am editing it now, for my own benefit. They aren’t very brownie-ish without that cocoa!)

Congratulations to Iris, my Pampered Chef lady and unstoppable cook! Her brownies won 1st place at the OC Fair and deservedly so. I have had them. They really are amazing. How the heck you can make brownies without all the brownie stuff like butter and eggs? But it’s for real!

No kidding.

You have to try these if you have any food allergies in the house. Even if you don’t, these are just plain good. And Iris likes to use the Pampered Chef brownie pan for lots of chewy edge pieces. The picture is small though, sorry. It does not do them justice.

She has graciously given me permission to share this recipe with all of you. So here goes.

INGREDIENTS:

View original post 139 more words

Happy All Hallows Eve, with a side of beef stewed in wine (and gluten free)

Hello there all. Ready for all the Trick or Treaters to come traipsing to your door? Ready for little angels and ninja turtles and lady bugs and vampires? (And lets not forget the last minute too-cool-to-go-trick-or-treating, but still want that candy older kids coming by with pillow cases to fill)

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What should we name him? Count of Monte Pumpkin? Casanova? Phantom of the pumpkin?

Look at the inside of this huge pumpkin we got from the store. It looks eery with almost spider-web like pumpkin strands inside:

IMG_4359 (1024x765)It’s a biggin! Waiting to be gutted and carved. (and the seeds toasted by yours truly, and eaten by yours truly, with any luck.)

Anyway, I had pulled some stewing beef out of the freezer the other day and it was high time to cook it up before it went to waste. We had just had spaghetti n meatballs a couple of night before and I was trying to stay away from the whole tomato based meal thing.

Side note:

We were supposed to have this last night, but on my way home yesterday, I was bashed into at an intersection by some young idiot who thought texting while driving was a great idea, and ran a red light. So dinner was put on hold. Stew needs time. This punk robbed me of that time and my car and it could have been my life. Or his. (Don’t worry, I am fine. But the car is hopeless).

So what to do? My usual fall-back beef stew was delicious but had tomatoes. If I left those out, I would need something else to um, ‘enhance’ the stew.

So my mind wandered back along those Juila Child flashbacks. Wine, wine and more wine. How about Jacques Pepin, Mr. French cooking with ze wine?

Have you ever cooked with wine? Have you had much success? My experience is more of a ‘win some-lose some’. But last night we won some! And it was still a gluten-free meal. Here is how it went:

Beef Stew with wine

stewing meat or a chuck roast cut into stew size pieces (I had about 2 pounds. You can use however much you need or make enough to freeze for later. I would  say this is even better the next day.)

olive oil

onion, diced

herbs (I picked some rosemary and thyme from garden. Use what is in your pantry if you want, whatever you like best)

garlic cloves, 2

red wine

chicken broth & some beef broth (I use the boxed size from the store. If you have homemade, even better!)

carrots, pearl onions, peas, mushrooms or whatever mix of vegetables your family likes or you have on hand.

potatoes (sweet or white or a combination)

leeks (optional, if you happen to have some looking kind of sad in the fridge, needing a purpose in life other than going in the trash.)

2 Tbsp. tapioca starch (or you could use potato starch or just flour)

Preheat the oven to 350 degrees.

So,  pour some olive oil in the bottom of a heavy dutch oven, enough to fry the meat in, and heat the pan.

Salt the meat and brown in the hot pan, doing it in 2 or 3 batches depending on how much you are making. Remove the meat to a bowl or large plate. (In my old recipe, I would dredge the meat in flour first. I don’t anymore.)

Add the diced onions and garlic to the pan, frying in the meat fat/oil. Add the meat back in. Add the herbs and about 1/2 a bottle of red wine and half a box of chicken broth or enough to barely cover the meat.

Pop into the oven and forget about it for 1 1/2-2 hours. Isn’t that nice?

Now carefully remove the amazingly, ferociously hot pot from the oven and set on the stove.

Peel the potatoes and carrots. Get out the other vegetables you are putting in. I happened to have pearl onions in my freezer (from Trader Joes of course). You could use any kind of onions you have on hand. The previous diced onions are cooked down to nothing, adding to the sauce, but these will be more intact to pick up with a fork and eat. Cut the potatoes into largish chunks, cut the carrots into 1″-2″ pieces. There are really no hard and fast rules here. Add any other vegetables you want. Add more salt and pepper too.

Put all the vegetables into the pot, stirring them in. At this point I added some beef broth because the vegetables where sitting up too high over the meat and sauce that I wanted them to cook with. So add some beef (or more chicken) broth and stir it all in. Put back into the oven for another hour, or cook on the stove top until vegetables are tender.

IMG_4356 (1024x765)I spooned the meat and vegetables out of the pot and into a serving bowl, leaving the sauce behind.

Now take about 2 Tablespoons of tapioca starch and put it into a little prep bowl. Add some water to it to make a mixture, not much, but enough so you can mix it and smooth is out with a mini whisk or fork.

Put the pan of wine/broth on the stove over a high heat to bring it to a boil. Once boiling, add the tapioca mixture with a whisk, stirring it into the broth. It will thicken up pretty quick. I poured this over the meat/veg mix in the bowl. Ooh-ahh. It’s ready to serve! The boys had some toast with it. (We had some homemade peasant bread) while hubby and I abstained.  Everyone thought it turned out great and there is even a little leftover to fight over for lunch the next day.

Mr big dirty pot.
Mr big dirty pot.

And I had roasted pumpkin seeds for dessert.(hee-hee-hee). Here is the recipe for those that I made 2 years ago while out kitchen was being remodeled and I did not have an oven. But ingenuity is the mother of invention, right?

I may be making pumpkin poppers today to give out to adults walking with their kids. You’ve never heard of pumpkin poppers? Where have you been? You must make some quick! Run to the store right now and get a can of pumpkin and a cake mix!! Or maybe you already have this?

It is sooo easy. You take 1 box of spice cake mix and 1 smaller can of pure pumpkin. Thats it! You mix them together (sometimes I add a shake or two of extra cinnamon) until pretty smooth and scoop them out into a mini muffin pan. Bake in a 350 oven for about 12-15 minutes. Take them out and give them the press test. Gently press the muffin. If the indent bounces back it is ready. If it sinks in, it needs more time. When cool you can sprinkle powdered sugar over them. Or what I did for the cooking class was dip the tops in melted butter and sprinkled them with cinnamon sugar. Extra yum points! Sadly I do not have any pictures of the poppers. You will just have to see them to believe them. (of course, I won’t be eating them…but I can still smell them and love seeing other people enjoy them.)

Happy Halloween!

Oh, and beware of people texting and driving. BEWARE!

Gluten Free Lemon Blueberry Muffins & Life in SoCal

Hello there! Long time no hear…

Sooo, hubby said he was running errands and did I need anything. I asked him to pick up -A- bag of Bobs Red Mill multi grain cereal for bread making.

A bag.

Indicating one.

Here is what he came home with, bless his little heart!

The people at Bobs Red Mill should be very happy with my husband.
The people at Bobs Red Mill should be very happy with my husband. Anyone up for some Pirates of the Caribbean Monopoly? Sorry? Those games were already there, btw.

He happened to go to Big Lots (remember Pic n Save?) and pretty much bought them out on their baking cereals. Even picked up some gluten-free mix and some polenta. (Polenta, really?) He is too generous for his own good and he brought me home 2 bags of granola too, as well as a brownie mix we haven’t tried. This kind of reminds me of a commercial for TWC, where some guy is supposed to go pick out a sofa and comes home with a whole living room set, hmmm….

So, since I had the gluten-free mix, and some organic blueberries in the fridge, I thought I might as well make muffins.

I mixed the gluten-free mix I had of my own with about half the bag of Bobs GF mix. I have heard people complain that their mix is too beany and has a bean aftertaste in the baked goods. So I mixed it up a bit.

You tell me…

Blueberries bursting all over the place.
Blueberries bursting all over the place.

I thought they needed a little something, so I brushed melted butter on top and sprinkles cinnamon sugar. Its like pixie-dust, it makes the muffins fly right off the plates! You would never know these were gluten-free. They are just darn good muffins.

Here is the recipe. Feel free to adapt. You could make them dairy free with substitutions, like using coconut oil or other fruit for the blueberries or add nuts or use buttermilk…

GLUTEN FREE BLUEBERRY MUFFINS

2 cups gluten-free all-purpose baking flour

1/2 cup brown sugar plus 1/4 cup white sugar. Or use all of one or the other

2 teaspoons baking powder

3/4 teaspoon xanthan gum

1/2 teaspoon salt

1/2 cup (1 stick) butter, melted and cooled.

1/2 cup whole milk (I actually put a large blob of sour cream in the measuring cup and then filled it up to the 1/2 cup mark, whisking it smooth.)

2 eggs

2 teaspoons grated lemon zest (plus I added a few drops lemon flavoring)

1 1/2 cups fresh blueberries (or frozen, but be careful. They will turn batter blue. I add them to each muffin individually, putting some batter in, adding frozen berries and then more batter.)

Preheat oven to 375.

Whisk together the dry ingredients in a medium bowl.

In another bowl whisk together the wet stuff, like butter, vanilla, milk/sour cream mixture, eggs, and zest.

Now just stir these two groups together until pretty much mixed up (that almost sounds political, doesn’t it?)

Add the berries and mix some more, making sure there are not pockets of dry stuff. Batter will thicken up. It says not to over stir, but you certainly don’t have to worry about developing gluten, which is why you don’t stir regular muffins much. But whatever.

Put cute little muffin papers in each muffin cup. Add a large scoop of batter, filling to the top, but not over. I set the muffin pan on a baking sheet just in case it spills over or is thinking about burning the bottoms.

Bake 10 minutes, then rotate pans. Bake another 10 minutes or until they start to get a bit brown and a toothpick inserted comes out clean.Cool a few minutes in the pan, as they are hot as the dickens to touch! Then put on a rack to cool.

After they are cooled:

Melt just a bit of butter and brush it over the tops. Sprinkle with a cinnamon sugar blend.

Then dig in!

So, what have you all been up to this summer? It is really a busy time of year for many folks. Some of you are doing room additions, others are vacationing, while some are staying home to sew up long overdue projects.

We went to the beach yesterday. What a beautiful day!

We were visiting Corona Del Mar
We were visiting Corona Del Mar. I guess everybody thought this was a good idea, because it was pretty crowded. Lots of sand castle building going on.
My freezer is full of summer tomatoes. Time to get some cilantro and make some pico de gallo!
My freezer is full of summer tomatoes. Time to get some cilantro and make some pico de gallo!
“You mean WE get to eat this??”
These are just screaming to be made into pulled pork sandwiches. If they dont sell at the bake sale tomorrow...We's eatin them!
These are just screaming to be made into pulled pork sandwiches. If they don’t sell at the bake sale tomorrow…We’s eatin them!
Shish-Kabobs and...
Shish-Kabobs and…
Apple crisp. Its always apple crisp season. (And you dont have to mess with a pie crust!)
Apple crisp. It’s always apple crisp season. (And you don’t have to mess with a pie crust!)

I am actually going to a friend’s house soon to have a little pie crust workshop. I am pie crust impaired. I am tired of everyone telling me how easy it is.  Buying the pie crust is easy too. But if Rita thinks she can teach me, she is a high school chemistry teacher so maybe she can. My friend baking Julie also offered to help me. She is the sourdough queen among other things. (See what I mean? Everyone else seems to be able to make pie crust.) So whichever house I make it too first. I should probably go to both. I need that much help.

I went to another friends house just last week and we did some canning, making some wonderful jams. But somehow I dont see any pictures of them! What was I thinking?

Oh wait, I found one…

The other Linda and a Rockcroc full of strawberry jam.
The other Linda and a Rockcroc full of strawberry jam. The other pot has peach-strawberry-raspberry jam simmering.

Or two:

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More tomatoes. Did you know you can just wash them, remove the stem and put bags of them in the freezer? Then, when its time to make sauce, you take them out and as they defrost, they just melt down. You can just pick the skins right out. (Or use a food processor and grind them in.)
More tomatoes. Did you know you can just wash them, remove the stem and put bags of them in the freezer? Then, when its time to make sauce, you take them out and as they defrost, they melt down. You can just pick the skins right out. (Or use a food processor and grind them in.)
Someone had his birthday...
Someone had his birthday…

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And someone else got a hair cut!
And someone else got a hair cut! He must have lost at least 10 pounds!

So that pretty much sums up our summer thus far. That and ribbons from the fair, but that’s another story. I haven’t been there yet.

Have a wonderful rest of July friends!

Breakfast Kabobs

Really, sometimes I wonder why I try.

Don’t you feel like that sometimes?

Someone, who shall remain nameless, says maybe we should go off bread for a while, to lose some weight. So I go out of my way to find breadless meals. And what does he do? Makes himself toast to go with it!

Guess he hasn’t figured out toast is bread. Or does toasting take the carbs out of it?

Anyhow, I wanted to share this easy and yummy little breakfast that can be adapted to whatever is in your fridge or what sounds good. I used my grill pan to heat it up. I happened to have breakfast sausage, but ham or smoked sausage would work too. How about peaches instead of pineapple? Or cantaloupe? We also had some pricy, fancy, sliced-so-thin-it-was-almost-invisible prosciutto. But I thought this a cute idea, whoever came up with it. I found a picture of it somewhere and used it. You don’t think I thought of this myself do you? HA, course not silly.

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I just rummaged through our fridge and found zuchinni, onions, tomatoes, sausage and, in a bowl on the table, a big ol’ pineapple waiting to be (gulp) chopped up. Oh, and I added some of that almost invisible prosciutto. I precooked by sauteing, the zucchini and onion. Just a little. Too much and it would not hold up to being speared.

I just cooked the sausage, speared it all together and grilled it on the grill pan to warm it.

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There, a gluten free breakfast. Made some home fries to go with it all, to fill him up. No toast this time around!

Not like this breakfast…

 

Good morning!!!
Good morning!!!

 

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TMI!
TMI!

Gluten Free Sandwich Bread

I pulled over to tell the older man riding his bike while walking his pet,what a beautiful dog he had.

Life was good. I hugged people. I sang out loud.

I noticed all the beauty in even our small corner of the world.

All this because the gluten free bread came out beautiful.

Hello my beauties!
Hello my beauties!

While the recipes are basically the same, the top one was made with buttermilk, the other with just regular milk. They both had 3 eggs. They both had butter. They both had a little gelatin added to them.

How they turned out though, I did not know for a while. I was supposed to bake them the night before and take them to church in the morning for a friend to pick up. But  I got busy. You know how it is. So I got up early and made them this morning. So she got them fresh and hot.The only problem with that is you can’t cut them open fresh and hot. They have to be cool before cutting. Even more than regular bread, which should, ideally, also be cooled before cutting. So I had no idea how it tasted or what it looked like. Was it crumbly? Was it gummy? Or was it perfect?

I had to wait patiently for my friend, for whom this was made, to get back to me. In the meantime, I live in the fantasy that it tasted as lovely as it looked.

While we wait to find out, I will tell you about how my older son, 2nd-in-line-to-the-throne, was informing me how the 4th of July  was the last day of the battle of Gettysburg. That the South had already had a note ready to go, so sure where they that they would win, to be delivered to Lincoln, saying basically, ‘no hard feelings, but we are now our own country, thanks’. I wonder how different life would be now if we were in fact 2 countries. Assuming that slavery was abolished anyway, which it was speculated it would have been.

That means my aunt would be living in another country right now, being in Alabama.

I have heard it said that you should need a passport to go to the south anyway.

And speaking of thrones, did I tell you that I found out my family is related to the future king of England?

That Lady Diana is my 12th cousin twice removed? I think I better send them a baby gift.

My mother says we may now call her by ‘your majesty’.

We aren’t  exactly any threat to the monarchy though. We would probably be about 4000th in line for the throne. Basically all of England would have to die of some giant plague for them to start searching through our commoner line of folks.

Okay, the verdict is in. The bread turned out just right! Not too gummy, not too crumbly. And so I will now write down the recipe so I do not forget the changes I made to it.

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I took these pictures while sitting in the car.

Gluten Free Sandwich Bread

  • Yield: 1loaf

After playing around with various recipes, I seem to have found a good sandwich/toast bread that is gluten free. It is an adaptation of the one from King Arthur Flour company.

Ingredients

Instructions

  1. Place the dry ingredients in a large bowl and whisk or use your mixer to mix together. Add the vinegar to the buttermilk.
  2. Using either a hand or standing mixer, add the buttermilk until it starts to come together, then add the softened butter. (It could even be melted and cooled).
  3. Continue mixing, adding eggs, one at a time and mixing well. Mix for about 3 minutes at high speed. If the batter seems to thick with the buttermilk, if the dough is too dry and hard, add in a tablespoon of water until it is a softer dough, like thick cake batter. I did not have to add water to this recipe though.
  4. The original recipe suggested letting the dough sit and raise for an hour. I did not have an hour to spare so I let it sit for about 20 minutes, until it was puffing.
  5. I greased the inside of an 8″ loaf pan and scooped the dough into the pan, using my wet fingers to smooth is over on top. I cut a slash in the top of the dough and covered it with oiled plastic wrap. Let it raise for about 1 hour or until it has risen to barely crown above the rim of the pan.
  6. Preheat the oven to 350. Bake the bread for 36-42 minutes, until golden brown. If you read the temperature, it should be about 200 degrees.
  7. I think the reaction of the vinegar and/or buttermilk with the baking soda helped it to raise higher. It is especially important to add the vinegar if you are using milk, as this is not as acidic as the buttermilk and will not react with the baking soda on its own as well.The gelatin, which I have around to sometimes add to my homemade yogurt, helped hold it together nicely. Some people use pectin and others have tried psyllium husk to get the same results.
  8. FYI: I made my own jars of gluten free baking mix out of about 5 parts flours, 3 parts starches. So about 5 cups of brown and white rice flours, sweet sorghum flour, almond meal, flax meal, etc and then 3 cups of potato starch and tapioca starch. I whisk it all together, put it in a labeled 1/2 gallon canning jar and keep it handy.

Dairy-Gluten free Chocolate Banana Bread

Okay, just so you know, those of you who really don’t care about gluten free stuff, after my husband and son looked at these loaves and drooled all over the counter, I promised them a gluten filled loaf of their own. So that recipe will be forthcoming soon. We are having a cooler spell and baking is tolerable at this time.

One with chips, the other chipless

This was actually a request from a friend along the lines of “Can you make a kind of gluten-free loaf? Chocolate? Oh and Dairy free?” Sure thing!

Now I had doubled the original recipe and made two 9×5 loaves. I will give you the recipe for 1 loaf.

Oh, you should also know this. One of the loaves had chocolate chips put in it, both half way through and on top of the dough. (Kind of like buttering popcorn at the movies.) The other loaf is just the coco banana loaf. You get to figure out which is which…

Here is the recipe I adapted from several other recipes:

Gluten-Dairy free Banana Chocolate Bread

2 eggs

1/4 cup non dairy milk (I was out and used water with an extra tsp. of non dairy spread melted in)

1/4 cup applesauce

1/2 cup sugar

1/4 cup melted non dairy spread (or coconut oil or oil)

1 tsp. vanilla extract

2 ripe mashed bananas

2 cups gluten-free mix (I use mine, but any will do)

1/3 cup baking cocoa

1 Tbsp baking powder

1/2 tsp. baking soda

3/4 tsp. Xanthan gum

1/2 tsp. salt

1 tsp. cinnamon

optional, dairy/gluten-free chocolate chips or regular chips

Preheat the oven to 350 and prepare a loaf pan, 9×5

In a mixing bowl, using a hand or standing mixer, mix the bananas, eggs, sugar, applesauce, non-milk, melted spread and vanilla.

In another bowl whisk together the dry ingredients.

Mix the wet and dry ingredients together and scoop into the loaf pan. Smooth over the top.

Now if you want to add chocolate chips, just put half the batter in the pan, sprinkle with chips, add the rest of the dough and top with more chips.

Bake until done. This is actually the hardest part.

Really.

When I bake with regular breads, I use an instant read thermometer so I know when its done. So far I have yet to see a recipe that says “bake GF loaf until it is ___ degrees”.

So I set the timer for about 45 minutes and check it. Does it still look wet? Put it in another 10 minutes. Check it with a straw or some such thing. Is it dry? It may still not be safe. Gluten free baked goods really need to be done!

Some suggest turning off the oven and keeping it in there for an extra 10 minutes when its done baking. But this is your call. All I know is that this time, they turned out looking perfect. Hopefully (I will have to ask) it tastes wonderful.

Okay, results are in. Bread came out too dry, lacking flavor. Hmmm. Bake less. Overbaking/underbaking. The bane of gluten free baking. We need some temperature control here. I will try again and take its temperature. The ingredients were right for flavor. I am pretty sure it is in the baking time table, although I will try to get some coconut milk for next time too. Good luck with yours.

Next stop, back in the kitchen to make it all again, but with flour, milk and maybe… butter! Keep the menfolk happy!

Gluten Free Brown Rice Penne Pasta with creamy bacon pesto sauce

Pasta on the patio. No better way to beat the heat around here.

Shhh, don’t tell anyone, but thats gluten-free penne pasta there. No one even noticed the difference. It  isTrader Joes brown rice pasta. Very delicious with this sauce. I have not found a gluten free spaghetti pasta that we all like yet. But for penne, you cant beat this with a stick!

Just don’t over cook it. Thats the only thing.

you need:

bacon

garlic

peas

cream

parmesan or romano cheese

dried tomatoes

jarred pesto sauce

brown rice penne pasta

This is similar to a recipe I already put on my site, creamy pesto pasta. I just wanted to add this because it has bacon. And bacon is wonderful. Also because I wanted you to know that this gluten-free penne from Trader Joes is just the ticket for those trying to cut down on their gluten.

But if you are dairy free, this is not the way to go. This is all about dairy. Cream, Parmesan or in this case, Romano cheese.

(Okay, if you have to do it without dairy, I would hate for you to miss out on the whole bacon-penne experience. How about a little Earth Balance non-soy non-dairy spread? Then some olive oil. Maybe coconut milk? Or not. But the garlic, bacon, pesto and peas could all be the same. But more salt since you can’t have the Parmesan. How about topping it with some seasoned bread crumbs made from gluten-free, non-dairy bread? Food process a slice into crumbs, then season it and toast in the oven. Put some on top to add flavor and a little crunch. That might work. )

Like I said, this is almost exactly like the other recipe. But I cooked up some bacon first and crumbled it up. (I like to crumble after cooking as opposed to dicing while raw, then cooking.)

Cook the penne. In the meantime…

Drain off all but a couple of Tbsp of bacon fat. Cook some garlic in that. Add some frozen peas, some dried tomatoes, cream and a big spoonful  of pesto sauce. Stir it up and add salt and pepper as needed. Then add lots of grated cheese of your choice. I happened to have Pecorino Romano this day.

It is very versatile. Have fun with it and let me know what you come up with.

He never knew…okay, he probably wouldn’t have cared either. As long as it tastes good.