Looking for a quick dinner for this very last day of November? Well, this was our quick lunch today as I know I am not going to have time to cook dinner this evening. Pasta always goes down well with the kids in this house and I find it a great way to add in and disguise some green veggies that otherwise may get pushed around the plate.
This dish can be all done from start to finish in 20 minutes (if you are not worried about the mess as you go!). That happens in my kitchen quite a lot.
Living down here in southern Spain, there are many grocery items that I never hear about or just simply cannot get. Sriracha sauce being one of them. I hadn't a clue what it was until watching Cutthroat Kitchen. I am addicted to that show! If you have never ever seen it and are up for a good laugh, watch it. Anyway, the contestants are constantly using sriracha sauce. I swear at least every other episode I would hear that word come up. I never in my life knew what it was, other than a type of hot sauce. Earlier today I was in my local supermarket and there it was, staring down at me from the shelf! Into the basket it went and home to marinade my beef.
The result was delicious! I love the tangy yet hot flavour it gave the beef. I topped it off with a mango salsa, fresh avocado and sour cream. Delicious! I made my little soft taco shells today because I had the time. I don't know if I can call them soft taco shells or mini tortilla wraps. In any case we ate them like soft tacos, so that I what I am calling them. The recipe for that can be found here under Flour Tortillas. You just have to divide the dough into smaller balls than the original recipe. I got 16 small tortillas out of that recipe.
If for some strange reason you have never tried Millionaire shortbread, now is the time! I have changed this slightly by adding walnuts which I feel adds so much more to the original. That slight crunch in the caramel layer, yummy!
I am continuing with my Christmas baking and finished these off just a few hours ago. They are all packed away in the freezer until the falalalala...lalalala.
It's been quite a while since I have made and shared a new soup. I keep making my ol' favourites and have gotten lazy. So, time for a new one! At least new to the blog. I have been making variations of this soup since, well, forever. Outside that, I have been eating versions of this soup my entire life.
Growing up we called this rice soup. It does contain rice, but so many more things, which is why I am giving my soup a different name. This soup is made from a leftover roasted chicken. You get great flavour making soups this way. So, if you have a leftover chicken, please don't throw away bones. Use them up in soup. Really makes for wonderful flavours.
So, yesterday we were invited to our very dear friends' American Thanksgiving. Being Canadian, we also celebrate Thanksgiving, just a wee bit earlier and with some slightly different traditions and food. Our traditional Thanksgiving consisted usually of a roasted turkey with stuffing (always done inside the bird), boiled root vegetables, baked pudding, peas pudding, salt beef (sometimes), and gravy. Our stuffing, which in Newfoundland we call dressing, was done with savoury. If you have never had savoury dressing you will have to try it sometime. Savoury is a herb that grows in Newfoundland, as well as other parts of North America, and it is the sums up Sunday lunch for all Newfoundlanders. If you didn't have dressing on your plate you were missing out.
Anyway, the American Thanksgiving food is not too dissimilar. Turkey, of course and many vegetable side dishes, including green beans, sweet potatoes, roasted potatoes (pictured below) and other dishes. The desserts, well so many! Pumpkin pie, pecan pie, & sweet potato cobbler, ice cream and even some birthday cake. What a feast! So, thank you to our dear friends Doug and Kimberly for including us in their very Traditional American Thanksgiving!
This post was suppose to be about the potatoes, which was my contribution to the feast yesterday. These are my favourite roast potatoes. They are crispy on the outside and very light and fluffy on the inside. However, the guests yesterday didn't have them at their best because they were made at home and then taken out. These are delicious straight out of the oven. But as I learned yesterday, can be reheated in a hot oven and served later. Obviously, not quite the same but still good. If you are planning on roasted potatoes any time in the near future, keep these in mind. If served hot out of the oven, you will not be disappointed.
Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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