This is the best minestrone soup I have ever made. The right amount of salt and the fresh herbs really make the difference. The ham bone just added another layer of richness to the broth. I must say that it taste like a soup you would get from your favorite bistro.
What an exceptionally good soup. A tasty and filling soup with turkey stock with leftover turkey. This was a great smelling and flavorful soup.
I can’t believe how good this sandwich came out since I did not add mayonnaise. Nice and satisfying. Sometimes simple sandwiches is better especially when you can taste all the flavors from eggplant, red peppers, onions, pine nuts, bacon, and provolone.
Thanksgiving is over and we have a little bit of turkey left and I’m going to make an open face sandwich with mushrooms, gravy, and turkey. I sauteed 2-6 crimini mushrooms in butter until brown. In the skillet add cut up turkey meat and gravy. Toast a piece of bread and cut-off the crust. In a serving platter, place bread and top it with turkey mixture.
feasting on leftovers for the next couple of days
I will toss the rest of shrimp in the cocktail sauce I made yesterday and add chopped cilantro and warp it in tortilla from La Tortilla Factory high fiber Smart & Delicious.
This is a good time to experiment cocktail sauce by making salad dressing. Ingredients: 2-3 tablespoons of cocktail sauce, 2 tablespoons coconut milk, pinch of Kosher salt to taste, dash of cayenne pepper, and olive oil. The dressing came out better than I expected; I can taste a hint of coconut milk and a little heat from the cayenne pepper.
Wild Mushroom Sauté for the steak dinner the other night, I decided to make bruschetta and top it with Wild Mushroom Sauté with a glass of wine.
I’m to going to use some of the mushroom sauté from last night’s dinner and make an omelet. This is going to be good and it will be ready in minutes. When I make an omelet, I use 2 eggs beaten, with a little water, salt and pepper, and small piece of butter.
This pasta gets better the following day. I wished I had more and I can really eat pasta everyday!!!
I have a small piece of pork satay left from the other night and for lunch I will make tacos. First cut pork in strips and mix the marinade sauce and reheat in the oven while you make Pico de Gallo salsa. Instead of shredded lettuce I am using sliced radish and avocado…..we were both silent savoring every single bite.
The flavor of the bell peppers, stock, tomato, oregano, cumin and Spanish olives really comes through. It definitely tastes good after two days