Most experiences teach life lessons, others just inspire. Since having the privilege to eat healthy three-course lunches and dinners for the entire month of July I have been inspired to trying cooking and eating healthier and better. That's right, no more frozen pizzas, paninis, or cans of pre-made cocido soup for me. I'm going for freshly made meals with a more health conscious approach. As I said, health conscious", but not necessarily healthy. Consequently, there's no better place to cook with fresh, healthy food than in Spain with their numerous fresh food markets in addition to their bakeries and fruiterias on every street. Most of my experiments can be separated into two categories; experiments and new classics. My experiment category involves using classic Spanish food and the new classics involve creating classic dishes that we would eat in the United States with a twist. Enjoy if you can.
Experiments
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| Curry pasta salad with vegetable noodles, tomatoes, garbanzos, and spicy chorizo. |
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| Chicken with rice, fried onion and pepper with tomatoes on top. |
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| Chicken, bacon, ranch, pepper, onion bocadillo. |
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| Bacon, egg, mushroom, ranch and sweet pepper bocadillo. |
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| Hamburger with egg, avocado, and onion topped with a curry paste. |
New Classics
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| Not necessarily new, but I made chocolate banana bread from scratch. |
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| Grilled mushroom and cheese and Grilled cheese with bacon. Side salad of garbanzos and tomatoes. |
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| French Onion soup with Emmental cheese bread. |
Ooh, well, for being somewhat of a newbie, I'm rather impressed. I think the French onion soup looks quite good! Yum!
ReplyDeleteP.S. How very Spanish of how to have a side salad of garbanzos and tomatoes!
Guess who made the french onion soup, Kaley. Boom Roasted.
ReplyDeleteThe french onion soup was the easy part, now the presentation and the toasted bread and cheese--that's where the true talent lies.
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