Well, I learned something new this week. There is a difference between meteorological seasons and astronomical seasons. Did everyone else know that?
So, as of February 28th, winter is over! (Haha!) On Wednesday, March 1st, we did see the first signs of spring. We saw our first robin and our crocuses are blooming.
But, here in Iowa we know that astronomical winter is still lurking around and we will have another snowstorm or two.
So what did we do in the kitchen this week?…
Monday in the Kitchen with Matthew: A couple of months ago we made Ramen Beef Stir-Fry Soup. l decided to finish off the siracha and added WAY too much. So this is a remake of the leftovers. With more beef broth, beef and stir-fry veggies (and no more siracha, lol), it turned out perfect for a dreary day.
Tuesday in the Kitchen with Matthew: Creamy Tuscan Sausage Pasta with spinach and sundried tomatoes then garnished with shaved Parmesan.
We hadn’t planned on cooking together on Wednesday, but Matthew came down and asked if we could eat out at a nearby restaurant for lunch. When he showed me the new menu item and the price of $12.99 for a sandwich and hash browns, I said we can make that! (It pays to have a well stocked pantry, fridge & freezer.)
Wednesday in the Kitchen with Matthew: sourdough bread, Swiss cheese, ham, chorizo, scrambled eggs, jalapeños and American cheese grilled on the Griddler and served with hashbrowns.
Here is a pic of the $12.99 sandwich…
I think we came close!
Thursday in the Kitchen with Matthew: We love Texas toast. And we love French toast. And, of course, we love waffles. So, how about Texas toast French toast waffles with syrup, a sprinkle of powdered sugar, fresh strawberries, whip cream and sausage.
Our pizza journey through Italy continues…
Friday Pieday: Pizza Siciliana…a thick, slightly chewy crust filled with big air bubbles and a crisp, golden-brown, almost fried texture on the bottom topped with sliced mozzarella, a garlicky (9 cloves)-sweet & spicy tomato sauce, grated Pecorino Romano cheese and triple pepperoni then garnished with more grated Pecorino Romano cheese.
Last fall I made green tomato jam before the frost killed the tomatoes. I decided to try some on a pizza…
Sunday’s Creation: Green Tomato Jam Pizza…pan crust topped with layers of tomatoes….homemade green tomato jam, Parmesan, prosciutto, sun dried tomatoes, red onion, cherry tomatoes and mozzarella.
Till next week,
~Peggy Palmer-Johnson