Just prepping some fava beans today. Since I started prepping, might as well make the whole thing. So I bought a pound of fava beans because they are in their brief season and decided, why not. The thing is that they are some work to get ready. Since I have nothing better to do here`s a prep of favas and the subequent pesto or spread I made with them. I added some arugula and this would be good on pasta, or stir in a spoonful to your side of rice, or just use as a spread on some crostini. As an added bonus, my extra effort made my Fitbit tell me `YOU ROCK` as I started to actually make the pesto. Make this and you can too ROCK.
I`m not so sure about this one. For one, it isn`t speedy, and two, I`m not so sure it warrants the amount of time it takes. But I am typing this part while it is in the oven as I usually do.
So this weekend was Metal Mania on VH1 Old People, I mean Classics, so last night we contemplated going out for dinner, but were waylaid by the Lemmy documentary. I guess if you rent it you can watch 4.5 hours of bonus footage! That`s a lot! Not gonna lie, I am intrigued and am pretty close to getting a hold of this bonus. Then we couldn`t go to bed because the documentary of Anvil was on at 2am. It was a bit sad and like a trainwreck that you just could not turn away from as these guys kept spending money trying to get famous again. Like 25 years later!
What does all this have to do with this shepherd`s pie, I don`t know. Just sayin`.
So luckily the husband helped me with this as it took an hour and a half to prep to begin with, though you can make ahead. I used this recipe, but made some changes, some in advance and some on the fly as it really needed some more seasoning. Ok, so we ate it, the flavors came together and it was major hearty with a ton of leftovers.
I`m not going to lie, this was time consuming and not something to make after work, unless you are used to this, have help, or are a glutton for punishment. It took about an 75-90 minutes, all active time. What saved me was that the husband and I did this together. He was more precise with the gnocchi than I was, but they both turned out the same, luckily. And it was really really good, even though I admit to feeling like this might be a total fail at the time of making it. I think that was my lazy talking on that one. Try it, but have some time on hand.
I took this recipe as a base, and tweaked it knowing that roasting the brussel sprouts and adding roasted garlic would work well. It did.
I haven’t made this in a while and to be honest, I should have gone to the gym today but decided to be all futzy cooking instead.
This was one of the first Jamie Oliver recipes I tried and it is great because it has a ton of flavor but has very little fat. You can make the sauce ahead like on a weekend and put this together in a snap after work. I also should just rename this blog Cooking Jamie Oliver`s Stuff, or JO Fangirl. It was not on my on deck, but I had the asparagus and zucchini on hand and here it is.