Making the Méro cake has inspired me to cook more with apples, so last week I bought a few from the grocery store, and I decided to use them in panini. I remembered a recipe for an apple and celeriac salad my mom used to make when I was little, and I thought it would be great if I used it in my panino. On paper, apples and celeriac sounds like an odd combination for a panino, but I assure you it works. The apples make the panino light and refreshing, while the celeriac provides a touch of assertiveness – and lots of healthy fiber.
I made this panino a couple of days ago because I wanted to use up a can of tuna from my pantry. It was also yet another way to make use of my beloved peppadew peppers. (I wrote a bit about peppadew peppers here) Most of the other ingredients were readily available as well. The only ingredient I had to buy was a bunch of parsley, which was a welcome addition because it brought freshness and extra flavor to the panino.
If someone asks me for a quick appetizer idea for a New Year’s celebration party, I always mention deviled eggs. They are very quick and easy to make, and they do not require expensive or hard to find ingredients. All you need is a carton (or two) of eggs in your fridge, some fresh herbs, and a bit a patience.
I’m sure you know it by now, but I’ll say it again: I love peppers! I love their vibrant and varied colors, their sweet and delicate flavor, their abundance of vitamins – and the list goes on. Before starting off this website I did not think much about peppers, and I never actually realized how much I used them in dishes on a regular basis. This conscious writing and cooking exercise has made me think about peppers very often, and has helped me learn more about myself and my culinary preferences. This has been an amazing journey of self-knowledge, and I’m thankful for that.
Since peppers were on sale at my local grocery store the other day, I thought it would be a good idea to buy some and to make a recipe which, like my vegetable sauce, is a staple in our household: roast pepper dip.
In my experience, eating dinner is the last thing you want to do when you get home late, on a freezing cold night. You just want to shower and cuddle up under the blanket, hoping that spring would be upon you soon (if only this were true!). Still, on this cold Chicago weather, what can be more enticing than a hot panino, oozing cheesy goodness, nutritious, and quick to prepare? I think panini are the perfect quick comfort food: You can make a healthy meal out of only a few ingredients in very little time. A fresh panino and a hot cup of cocoa – that’s my new idea of dinner bliss.
I hardly ever think of panini recipes in advance. Most of the time, ideas come in the spur of the moment – and upon opening the fridge and making a quick inventory of whatever is in there and can be used. After all, I think this is one of the purposes of panini: to bring wholesomeness and flavor to one’s dinner table without being overly complicated to assemble.
Summer just isn’t summer if you don’t spend it away from the computer once in awhile – I came to this simple realization earlier this week, when my husband and I took a couple of days off and ventured out of Chicago. It was not a long break by any means, but it did allow us to relax and to recharge our batteries. Plus, it also made me remember how much I loved walking in the countryside, feeling light and invigorated, enjoying every breath of fresh air and admiring the colorful fields and the pensive forests.
We got back home late in the evening after a long drive, and I wanted to make something quick to eat as a light dinner. I still had a batch of homemade vegetable sauce in the fridge, so I decided to use it to make ham and cheese panini.