This month the Creative Cooking Group’s theme was a picnic.
This soup came to be as I was lying around recouping from my fractured shoulder, yes another bump for me.
April’s Creative Cooking Crew’s challenge was to make a sandwich using the letters BLT…not the norm; bacon, lettuce and tomato. I decided on going Mediterranean and letting my guest build their own.
This was a fun challenge and I was able to use so many fresh ingredients.
Marinated lamb overnight with yogurt, oregano, red pepper, nutmeg, garlic, cinnamon, mint, salt /pepper, then grilled.
For tabbouleh:
I used equal parts of parsley and mint, 1/3 cup bulgur wheat, tomatoes, cucumbers, scallions, lemon juice,virgin olive oil and my touch, fresh herbs.
Buttermilk-tahini dressing adapted from Kalyn’s Kitchen.
Husband and friend, Ines approved.
BUEN PROVECHO!
While I was making the Colcannon, I was watching one of my favorite chefs, Laura Calder (French Cooking at Home) on the Cooking Channel. Her recipe for Beer Bird calls for Cornish Hens. I decided on using the whole leg and thigh.
This chicken was so delicious that I decided to make it the star of this post…
This month Laz and Joan of the Creative Cooking Crew decided on choosing 4 items to be incorporated in a dish. They were Granny Smith apples, vinegar, nut butter and bacon.
Took me a while to come up with this idea and was injured while preparing it. Using my mandolin I sliced the apples and my hand.
This month’s challenge at Creative Cooking Group is nothing more than the ever-loving meat and potatoes.
The Causa is a traditional Peruvian dish made from potatoes which is served cold adding different fillings. I decided on using white, purple and sweet potatoes as I could not find the yellow potato which is mostly used.
AND
Are taking December off to prepare for the holidays and a few cooking gigs that have come up.
To all my blogging friends I wish you all the best of the Holiday Season and a Happy & Healthy New Year.
BUEN PROVECHO!
NORMA
