Prosciutto Meal 1: Pizza!

Pizza! Pizza!

I love pizza.  It’s one of my most favorite meals — it could even be considered one of my food groups.  (Pizza & brussel sprouts)

For our first prosciutto meal, I made pizza.  First, I took a plain, fresh dough from Trader Joe’s and let it rise, per the instructions.  I tossed it a few times and spread it out over cornmeal. I made the pizza sauce by mixing some oil, minced garlic, herbs and tomato paste and added mozzarella, Parmesan, prosciutto (of course!),  black olives and some caramelized red onions.

This is one of my go-to quick and affordable meals and I highly recommend making it for yourself.  My most favorite pizza uses the TJ’s crust, garlic and olive oil “sauce,” caramelized onions, prosciutto, mozzarella, and brussel sprouts.

When you try this out, it’s very important to let the dough rise before you use it and also that you don’t over cook it.  (If you do, it becomes hard as a rock!)

The finished product

Week 6: Prosciutto!

I love, love, love prosciutto so this special ingredient was very welcome.

YUM! Prosciutto!

From WikipediaProsciutto is a dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian and is distinguished from cooked ham, prosciutto cotto.

I bought “prosciutto piccolo” which, according to eHow, translates from Italian means “little prosciutto” or “little ham.” The only difference between prosciutto and prosciutto piccolo is prosciutto is cured with bone while prosciutto piccolo is not. Even though the procedures are the same for curing ham in Italy, each region has its own specific standards. Prosciutto piccolo is a traditional Italian meat that is delicious when wrapped around fresh fruits and vegetables or served in a sandwich.

Fascinating. And delicious.

Cooking with prosciutto? Here are some great recipes!

Plantain Meal 2: Tacos with fried plantain chips

This is the second time we’ve made fried plantain chips and they were pretty good!

Fry, baby, fry!

Brandon removed the plantain peel with a knife, which is a task in itself.  Once they were cut, we threw them in some boiling canola oil and waited until they floated to the top.  We split the plantain chips into a few batches and put coarse sea salt on them as soon as they were done frying.

Paired with some ground turkey tacos, these plantain chips were good.  Unfortunately they didn’t keep well for my lunch the next day.  While the plantain chips were fun, they were also a lot of work.  Next time we’ll probably just be lazy and have tortilla chips.

The full meal deal

 

Plantain Meal 1: Caribbean Pork & Plantain Hash

Caribbean Plantain & Hash

Our first plantain meal was Cooking Light’s Caribbean Pork & Plantain Hash.  It was good, however, we used much less-ripe plantains than we were supposed to, since that’s what they had at MacPherson’s.  I would recommend to use ripe plantains for this meal.  I would also recommend against eating a raw plantain.  They taste horrible.  It’s a very overwhelming starch that turns your entire mouth dry.  No good.

Anyway, try this dish, but with ripe plantains… (We added red beans and rice and it was very tasty!)

The full meal.

Week 5: Plantains

Ooooh… Plantains!

Week 5: Plantains!

From Wikipedia:

Plantain tends to be firmer and lower in sugar content than “dessert” bananas. Bananas are almost always eaten raw, while plantains tend to be cooked or otherwise processed, and are used either when green or unripe (and therefore starchy) or overripe (and therefore sweet). 

Here we go…

Mint Meal 4: Steamed Mussels with Cardamom, Orange and Mint

ACK!  I’m sorry it’s been so long since I’ve posted!  I’m officially a week behind.  (Only in posting, not in cooking and enjoying…)

For our fourth and final mint meal, we made Steamed Mussels with Cardamom, Orange and Mint from Cooking Light.  Man, it was good.  We enjoyed the mussels with a baguette and some steamed asparagus.

Brandon and I love to visit the Pike Place Market on the weekends and this past weekend we stopped in at Pike Place Fish and MarketSpice for ingredients for this meal.  Brandon picked up the mussels while I picked out the cardamom.  I didn’t realize there were options for cardamom– pods, seeds, ground– and of course didn’t write down which one we needed.  So, I bought a little of each!  Cardamom is a new spice to me and it’s quite good– and quite expensive.  I have plenty of extra, so expect it to reappear in a few weeks as one of our new ingredients.

I highly recommend this recipe and mint as a very versatile, delicious and healthy (maybe?) ingredient to use in your cooking!  ENJOY!!

Mint Meal 4: Mussels