We have our first special guest of the season, a Mate from New York City! Plus, he is a vegetarian and expects the food to be #slammin‘. Will Amanda and Marie be able to come together and make some delicious food?
Watch the episode here:
Ingredients featured this week include:
First, let’s start off with our GIVEAWAY!
Every Christmas, my mom and I would always buy each other the mystery packs of regional bags that Trader Joe’s sells. You can usually only get the regional bags from that specific area of the country, but the mystery bag packs have three random regional bags. It is always so much fun to get different bags and see what represents other cities.
Little did I know, that all along, my mom was just gaming for the New York City bag, ands always so disappointed when she never got one in the bags. Our friend, and Mate all the way from New York City, brought us some regional bags, making us able to use our last mystery pack for a giveaway!
We will be GIVING AWAY this mystery pack of regional bags as well as some of our favorite non-perishable swag from Trader Joe’s.
To enter the giveaway you need to do the following three steps:
- Make sure you are SUBSCRIBED to our channel on YouTube
- COMMENT on any BLOG POST on The Fearless Flying Kitchen blog (must be dated 5/21/18 or later).
- Subscribe to our NEWSLETTER (CLIKC HERE to do that)
For extra bonus entries:
- Find the mystery pack giveaway post on FACEBOOK – like that, share it with your friends, tag your friends, and comment. You get a point for each interaction! (you must be following Fearless Flying Kitchen on Facebook to count)
- Find the mystery pack giveaway post on INSTAGRAM – like that, comment on it, and tag your friends. You get a point for each interaction! (you must be following Fearless Flying Kitchen on instagram to count)
- Like and comment on any of the Swashbuckled videos on YouTube and get an extra point for each interaction!
Giveaway will end on Wednesday, June 6, 2018 at midnight PST. Winner will be announced on the episode of Swashbuckled on Monday, June 11.
OK, now back to the food!
We had a #slammin’ time in the kitchen with Kris from New York. The only stipulation was that the food had to be vegetarian, and that Marie would be helping. Since the fridge was stocked for only lasagna, that’s what happened. Amanda made a delicious stovetop, easy lasagna. The combination of crème fraîche and ricotta was a little piece of heaven, and should be done with all lasagna from here on out. We also saved a little extra and topped our endives with it…also great. The sauce of Piquillo Pepper and Quinoa Spread with Whole Crushed Tomatoes was also a huge win. Great flavor and texture. You could just use your favorite jar of sauce if you truly want to make it a one pot meal…but this combo is definitely worth washing that second dish.
The only thing that was off was the mochi rice nugget topping. We all decided that just makes a great snack. But all in all, this was a great, quick, meal that you can get super creative with. It is perfect for busy weeknights when you need a little hands off time (but still need a meal on the table in less than an hour).
- 1 White Button Mushrooms, sliced
- 2 Zucchini, zoodled
- 1 Bell pepper, diced
- 1 Tbsp Olive Oil
- 1 Jar Piquillo pepper and Quinoa Spread
- 1 Large Can (28oz) Whole Peeled Tomatoes
- 1/2 package Ricotta Cheese
- 1/2 package Crème Fraîche
- 1 tsp dried parsley
- 1/4 cup Parmesan Cheese
- 5 lasagna noodles
- Salt and pepper to taste
- Mozzarella Cheese
- Mochi Rice Nuggets (Optional)
- Pre-heat oven to 375˚F. Prepare all vegetables (zoodle, slice and dice). Note, if you don’t have a zoodler, you can always just dice zucchini.
- In a large skillet (that can go in the oven), heat olive oil over medium-high heat. Add red bell peppers and cook about 3 minutes, then add zucchini. Cook both for about 5 more minutes, then add mushrooms and cook until they have softened.
- Meanwhile, combine Piquillo Pepper and Quinoa Spread with one large can of whole peeled tomatoes. Crush whole peeled tomatoes in your hand as you are adding it to the pot. Heat over medium heat to a simmer. Add salt as needed (try it first, and add if it needs it according to your taste buds).
- Spread the cooked vegetables evenly around the large skillet. Top with broken up pieces of lasagna noodles. Cover noodles completely with sauce. Cover with lid and reduce heat to medium-low. Let cook, covered, for about 20 minutes.
- While the noodles and sauce cook, combine Ricotta Cheese, Crème Fraîche, parsley and parmesan cheese in a bowl and set aside.
- After 20 minutes, remove cover and stir noodles. If they have softened, then top with Ricotta/Crème Fraîche mixture (little blobs all over). Top with even more mozzarella cheese, and place in the oven to help melt and brown cheese. Can put in the broiler on low for a little while too. Once brown, remove from oven and enjoy! If you can’t put your skillet in the oven, you could just cover with the lid again and let the cheese melt that way. It will get melty but not necessarily start to brown.
Note – In this episode we decimated half a bag of Mochi Rice Nuggets in the vitamix (or food processor, if you have one), and added it to the top of the lasagna along with the mozzarella and broiled it on low. We don’t recommend this step, but instead, just eat the mochi rice nuggets as a separate snack. However, if you did want to recreate what we did, this is it.
We, yet again, followed a recipe on the back of a product, and the result was #slammin’! There are always great ideas and suggestions on the back of the package. Marie begrudgingly proved that she can be somewhat useful in the kitchen!
Baked Belgian Endive with Walnuts, Parmesan & Romano Cheese
- 6 Belgian Endives, trimmed & halved lengthwise
- 1/8 cup Clarified Butter, melted
- 1/4 cup Walnuts, coarsely chopped
- 1/3 cup Grated Parmesan Romano Cheese Blend
- Salt & Pepper to taste
- Preheat oven to 375˚F. Toss endives with butter, salt and pepper to taste. Arrange in a single layer in an 8X8 shallow baking dish.
- Cover with foil and bake on the center rack of the oven for 30 minutes or until tender. Mix walnuts and cheese together and set aside.
- Remove endive from oven and sprinkle evenly with cheese mixture. Return to oven and bake, uncovered, for 10 more minutes, or until cheese is golden.