Dear Bloggers,
I went all out today. I was in the spirit of sharing and in the spirit of making a grand meal; though it wasn't quite that grand. It was time for some bread crumb filled artichokes that I hadn't had for years. My momma would always make them for my family as I was growing up, so I wanted to take a down home approach to this easy meal. My momma originally uses store bought bread crumbs, but I had some fresh bread around, so I figured let's do home made bread crumbs. I began by trimming the artichokes and removing the inner flowers, then I toasted some cubed bread on 400 degrees for 15 minutes, popped them in a food processor, and mixed with some spices. I opened the leaves up on the artichokes and filled them with the bread crumbs and cooked them with 1/4 cup of water, olive oil, and salt lining the bottom of a pot for 35 minutes on med-high. On the side I made beer spiced pinto beans. The ingredients consisted of a beer base of about 1/2 of a miller light, green chillies, onions, pinto beans, and seasonings. I cooked them for 5 minutes on high, and then let them simmer for 10 minutes. For a thickening agent I used flour, because I prefer thicker soup consistencies. I also served the beer spiced pinto beans with toasted garlic bread. For desert I made limoncelo Greek yogurt. Very simple, and an excellent aid for digestion. Happy cooking and Merry Christmas!
Dear Bloggers,
I went all out today. I was in the spirit of sharing and in the spirit of making a grand meal; though it wasn't quite that grand. It was time for some bread crumb filled artichokes that I hadn't had for years. My momma would always make them for my family as I was growing up, so I wanted to take a down home approach to this easy meal. My momma originally uses store bought bread crumbs, but I had some fresh bread around, so I figured let's do home made bread crumbs. I began by trimming the artichokes and removing the inner flowers, then I toasted some cubed bread on 400 degrees for 15 minutes, popped them in a food processor, and mixed with some spices. I opened the leaves up on the artichokes and filled them with the bread crumbs and cooked them with 1/4 cup of water, olive oil, and salt lining the bottom of a pot for 35 minutes on med-high. On the side I made beer spiced pinto beans. The ingredients consisted of a beer base of about 1/2 of a miller light, green chillies, onions, pinto beans, and seasonings. I cooked them for 5 minutes on high, and then let them simmer for 10 minutes. For a thickening agent I used flour, because I prefer thicker soup consistencies. I also served the beer spiced pinto beans with toasted garlic bread. For desert I made limoncelo Greek yogurt. Very simple, and an excellent aid for digestion. Happy cooking and Merry Christmas!
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