What truth is there in cooking, it is not the mystery wrapped in a boxed surrounded by an enigma waiting to be purchased off of eBay but then again there are so many thing you can pick up there who knows.
Is there some secret, a symbol that is locked away? Well I have found cooking to be defined as a process to make food ready to eat by heating it. People can cook food with fire using wood or charcoal, with a stove that uses propane or natural gas, or with a stove that uses electricity.
What exactly does this mean.... in the scheme of all things, maybe there can be some great mysteries out there, but letting cooking get the better of you should not be one of them. You don't need a good cargument to set you straight either.
So I thought for this collection I would just keep it simple, an eclectic assortment of dishes that can tantalize the palate and maybe leave you thinking you may be part Julia Child when it comes to the cooking creativity.
With the fall moving in, this calls for a quick, simple soup, this very simple soup will have them searching for more.
- In a large stock pot, add the olive oil and turn to high heat. Once the oil is hot, add the pork tenderloin and cook almost all the way through.
- Pour the chicken broth, beans and tomatoes (including the juices in the can) over the pork tenderloin. Reduce to medium-high heat.
- After 5 minutes, add the pasta. Cover with a lid and let cook according to the directions on the pasta box.
- Once the pasta is finished cooking, add the spinach and let simmer another 5 minutes before ladling up the soup.
- Preheat oven to 450°.
- Heat a large skillet over medium-high heat. Combine 1/2 teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano. Brush chicken with 1 1/2 teaspoons oil; sprinkle spice rub over chicken. Add 1 1/2 teaspoons oil to pan. Add chicken; cook 3 minutes or until browned. Turn chicken over; cook 1 minute. Arrange chicken in an 11 x 7–inch baking dish coated with cooking spray. Bake at 450° for 10 minutes or until done.
- Heat remaining olive oil over medium-high heat. Add bell peppers, shallots, and rosemary; sauté 3 minutes. Stir in broth, scraping pan to loosen browned bits. Reduce heat; simmer 5 minutes. Increase heat to medium-high. Stir in vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 3 minutes, stirring frequently. Serve bell pepper mixture over chicken.
- Put the dough in the bowl and drizzle it with olive oil. Work the dough until it’s completely covered in the oil. Cover the bowl with plastic wrap and set it in a warm place for 1 – 2 hours.
- Making the tomato sauce: Heat olive oil in a medium size pot. Add onion, garlic, and chili and saute for 2-3 minutes. Add capers and fresh tomatoes and spices and cook for 10 minutes, lower the heat and let it simmer for half an hour more under a lid.
- Preheat the oven to the highest possible temperature (450-500°F). Remove the plastic cover from the dough and start working it with your hands on a slightly floured work surface. Make 8 to 10 small portions. Stretch and flatten the dough until you get the desired size and thickness that you prefer and move it to a baking pan covered with parchment paper.
- Brush the dough with 2 tbsp tomato sauce. Cover them with topping of your choice. Bake for about 10-15 min until the outer part of the topping and the edges are slightly burnt. Sprinkle with fresh goat cheese, a bit of olive oil, fresh arugula, salt and freshly grounded pepper. Serve immediately.
- Cream shortening and brown sugar together. Then add the pumpkin, egg and vanilla. Mix until well incorporated.
- In a separate bowl mix together all the dry ingredients.
- Fold in the chocolate chips.
- Place rounded tablespoons of the gooey goodness on your greased cookie sheets a couple of inches apart and bake at 375 for 12-15 minutes – until the edges are golden brown
- Cool completely on wire racks