Epicurious Challenge Recipe: 44/138
Luckily for us, some of the recipes in the Epicurious magazine are short, easy, and things we've already made in the past. We love to make roasted potatoes, whether they're in small cubes like this recipe, or in french fry form, potatoes make for an easy side dish. This recipe took very little time to prep and since we grow a bunch of rosemary in our backyard, we always have the ingredients on hand.
Epicurious Challenge Recipe: 44/138
I love meatballs. I grew up making meatballs with my family for our traditional Christmas Day lunch and as I got into cooking, I learned a million other ways to make meatballs. The family recipe is still fantastic, don't get me wrong, but these are damn good!
My usual go-to recipe involves ingredients like beef and veal and breadcrumbs, which is pretty standard. This recipe uses ground chicken and pancetta (um, yes please). Using ground chicken, which we also used in this recipe, gives the meatballs a lighter color. After forming the meatballs, I brushed the tops of the meatballs with tomato paste to add some vibrant red color and baked them in the oven. Per the recipe, I created the peperonata, which was as simple as roasting peppers and mixing them with red wine vinegar, olive oil, and capers.
Of course, I burnt some of my peppers. I seem to always misjudge how hot my oven can be and really need to space out the pan vs. bottom of the oven. If this happens to you, don't panic! Just toss the burnt ones. I kept the most red peppers and used them. They are so flavorful and delicious!
I loved the addition of the peperonata to the meatballs. Any day I can eat capers with my meal is a good day. The topping made the meatballs more of a proper side dish without needing a full sauce or pasta to go with them.
Of all the Epicurious recipes we made, this one is definitely one of my favorites! We will definitely be making this one again! Check out the recipe after the jump and let us know if you love them as much as we do!
Epicurious Challenge Recipe: 38 & 39/138
We're back after a brief break! We went on an amazing vacation to the motherland (Italy). We are back to making... more Italian food with our Epicurious Italy challenge we gave ourselves at the beginning of the year.
Here's a recipe that originally called for fava beans, but we substituted something that was easier to find. After eating all this amazing fresh food in Italy, we really realized how easy it is to find certain ingredients in Italy that we can't easily find here. Of course that makes sense and I'm not really sure why we were so hard on ourselves earlier for making substitutions.
We made this as a side dish when we had some friends in town and loved this recipe because of how little time it takes to prep and serve! I love a good crostini! When I read over the recipe, I can't say I was too excited to make this one. I'm not a big fan of beans and was afraid that I wouldn't like the texture. I have to say I was pleasantly surprised!
Epicurious Challenge Recipe: 36 & 37/138*
*The magazine counts the bean mixture and crostini as a whole as 2 recipes. Don't ask me why, but this is something this magazine does repeatedly throughout.
After making this once, you'll know you've found your next picnic and potluck staple! Joanna made it over the summer when we cooked for our 19 person extended family and we recently made it for our first neighborhood potluck. It is very tasty, light and saves well for the next day. This was my first time making it and though I could have chopped the veggies a little smaller, it turned out fine.
These are some nachos you'll need a fork to eat! We also added some cheese (duh) and topped it with garlic aioli for added deliciousness. You can top these with whatever you want but we stuck with our favorite toppings: corn, black beans, avocado, tomato, and cheese.
The recipe has great flavor from all the veggies hot and cold and great texture from the crispy cauliflowers. Bottom line: try this recipe you will not be disappointed! In case you're wondering, these are delicious and very filling. This became my dinner last night and it did not disappoint. I got through about half of it before calling it a night.
This is by far the best recipe for Brussels sprouts we've ever had! All you need is honey, balsamic vinegar, salt, pepper, and of course the Brussels sprouts.
Chop the sprouts, add salt and pepper, cook for 20 minutes at 425°. Once done, add 1-2T of honey and 1-2T of balsamic vinegar!
If you're ever really lazy, and looking for a healthy food lunch option, this is one of the best recipes. A lot of these ingredients can be bought canned so you can easily have this recipe on hand at all times.
This recipe comes from one of my cooking classes at the EATZ school in Los Angeles. It's one of those recipes that just sticks in your head because it's so simple and easy to replicate. Plus, it's a great way to eat vegetables!