19-7: Fresh and Dried Herbs has been a recipe-in-the-making for a few months. I mention frequently that I often write these entries months after I complete the actual recipe, but this one actually took me that long TO complete.
Usually, these Cooking School cards don’t have too much in the way of actual recipes–often times it’s more like the card above, more recommendation than actual recipe. I’m not going to restate what they’ve written here–it’s all good advice. Jump behind the cut for some herb blend recipes as well as a DIY vinegar challenge and BONUS limoncello recipe.
If you’re looking for a relatively easy homemade buttermilk biscuit recipe, 17-39: Herbed Buttermilk Biscuits isn’t a bad choice. I made these once before for a dinner I made about 8 years ago. I remember thinking they were very bland as written–hence my notes written on the front and back about adding more salt. After following my own suggestions this time around, they’re much improved.
I didn’t make these for any particular dinner or reason this time around, but they still made decent snacks and accompaniments to meals throughout the week.
17-35: Healthy Bread with Vegetables was yet another attempt to make bread that went somewhat awry. This recipe was quite an experiment with quite unusual results. 🍞
This bread was definitely moist and colorful. I’ve had carrot cake, but I’ve never had shredded carrot in my bread. I substituted the beet with zucchini because the only Beets I enjoy are the band from Doug.
Just like the Teenage Mutant Ninja Turtles, I appreciate a good slice of pizza. 🍕 I wouldn’t normally order a vegetarian pizza. Does the Meat Lovers’ special come with 4 or 5 different meats on it?
I haven’t made pizza dough before. I briefly made bread when we scored a bread machine from a thrift store. After using the bread machine 2 or 3 times, I got to see why all of those bread machines are abandoned at the thrift store. Either my process was not good or the machine stopped working correctly after about 2 loaves of bread.
It’s been a while since I’ve covered something out of Group 03: Soups on here–the last one was 3-14: Creamy Corn Chowder back in January. 3-20: Italian Tomato Soup is pretty simple when it comes to ingredients…and flavor. I ended up inadvertently turning my batch into what was essentially Spaghetti-Os, but even that wasn’t terrible.
This soup is pretty basic–Simply Delicious has you add a bit of cream to make it more of a bisque-type tomato soup. If it’s not tomato season, no worries–you can make this with canned tomatoes too. 🍅
There’s been way too many cookies, both online and IRL. 12-4: Pasta with Mushrooms is a relatively healthier and easy dinner option to help ease you into post-holiday life (or just an idea for dinner tonight).
I don’t know about you, but these kind of meals with a bit of protein (chicken, fish, etc.) is pretty much our go-to for dinner these days. Maybe I’ve been cooking in schools too long already–my mind instantly goes to two veg-fruit/one protein/one grain for meal planning. I suppose there are worse habits.