What do you consider the pillars of your diet? Like not what you consider the most delicious, or even necessarily your “favorite” food, but the food that if you look within your heart and are honest with yourself actually eat more often than anything else? I think mine is toast, broccoli, and eggs
Last night, I made a modified Sunday sauce using ground turkey and served it over the creamiest cheddar polenta. It was filling, hearty, flavorful, and just all around incredible. My recipe for Sunday sauce can be found here (x) along with a polenta recipe. I also have several polenta recipes here (x).
I hope everyone enjoyed their weekend and Mother’s Day to the fullest.
This fragrant and moist Herb and Cheese Loaf makes an excellent and easy-to-pack picnic if you want to make the most of these sunny Spring days. It is also very nice at dinner, with a glass of chilled Sauv BlancorChardie. And it freezes well, so you can cut it into slices and store a couple of them per bag, and you have a lunch, dinner or picnic ready whenever you feel like it! Happy Wednesday!
Preheat oven to 165°C/330°F. Lightly grease a loaf pan with olive oil. Line with baking paper; set aside.
In a medium bowl, combine flour,oregano,rosemary, baking powderandsalt.
Grate in about 1/3 cup Parmesan and 1/3 cupCheddar; give a good stir. Dig a well in the middle of the flour mixture, and break in the eggs. Add milk,sour cream andChili Oil, and stir well, until just blended.
Crumble in Feta cheese and fold gentlyinto the batter, until well-distributed. Spoon batterinto prepared loaf pan.
Bake in the middle of the hot oven, 40 minutes at 165°C/330°F, until risen, a nice golden color, and a toothpick inserted in the centre of loaf comes out clean. Remove from the oven, and let cool. Remove from pan.
ServeHerb and Cheese Loaf warm or cold with cherry tomatoes,Mesclunorlettuce.
CHEESY BAKED ZUCCHINI BITES- With only seven ingredients, cheesy baked zucchini bites are a delicious savoury appetizer, snack, or side dish with a crispy outside and tender inside.
This fragrant and moist Herb and Cheese Loaf makes an excellent and easy-to-pack picnic if you want to make the most of these sunny Spring days. It is also very nice at dinner, with a glass of chilled Sauv BlancorChardie. And it freezes well, so you can cut it into slices and store a couple of them per bag, and you have a lunch, dinner or picnic ready whenever you feel like it! Happy Wednesday!
Preheat oven to 165°C/330°F. Lightly grease a loaf pan with olive oil. Line with baking paper; set aside.
In a medium bowl, combine flour,oregano,rosemary, baking powderandsalt.
Grate in about 1/3 cup Parmesan and 1/3 cupCheddar; give a good stir. Dig a well in the middle of the flour mixture, and break in the eggs. Add milk,sour cream andChili Oil, and stir well, until just blended.
Crumble in Feta cheese and fold gentlyinto the batter, until well-distributed. Spoon batterinto prepared loaf pan.
Bake in the middle of the hot oven, 40 minutes at 165°C/330°F, until risen, a nice golden color, and a toothpick inserted in the centre of loaf comes out clean. Remove from the oven, and let cool. Remove from pan.
ServeHerb and Cheese Loaf warm or cold with cherry tomatoes,Mesclunorlettuce.
