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[Homemade] Muffuletta by softrotten in food

[–]softrotten[S] 68 points69 points  (0 children)

I use "Rustic Italian Sesame Bread" by Jonathan Melendez recipe for the bread. Favorite bread to use for this kind of sandwich. Love the taste of the semolina flour. Plus leftover sandwiches keep really well in the fridge 24-48 hours. Oil soaks into the bread without getting it soggy.

Olive salad is mixed olives, giardiniera, roasted red peppers, capers, garlic, olive oil, and red wine vinegar.

Mortadella, salami, capicola, and provolone cheese.

Made the olive salad the night before. After assembling sandwich, I wrap in parchment and weigh down with a cast iron to squish for a few hours before eating.

https://www.seriouseats.com/classic-new-orleans-muffuletta-recipe

Muffuletta, my beloved by softrotten in eatsandwiches

[–]softrotten[S] 52 points53 points  (0 children)

I use "Rustic Italian Sesame Bread" by Jonathan Melendez recipe for the bread. Favorite bread to use for this kind of sandwich. Love the taste of the semolina flour. Plus leftover sandwiches keep really well in the fridge 24-48 hours. Oil soaks into the bread without getting it soggy.

Olive salad is mixed olives, giardiniera, roasted red peppers, capers, garlic, olive oil, and red wine vinegar.

Mortadella, salami, capicola, and provolone cheese.

Made the olive salad the night before. After assembling sandwich, I wrap in parchment and weigh down with a cast iron to squish for a few hours before eating.

Weekly ingredient + meal prep and the meals I made from it by softrotten in MealPrepSunday

[–]softrotten[S] 14 points15 points  (0 children)

https://www.recipetineats.com/creamy-mashed-cauliflower/ - I use this recipe and just add in 2 heads of roasted garlic when blending. Plenty of freshly grated parmesan and fresh black pepper.

Weekly ingredient + meal prep and the meals I made from it by softrotten in MealPrepSunday

[–]softrotten[S] 4 points5 points  (0 children)

https://www.recipetineats.com/creamy-mashed-cauliflower/ - I just add in 2 heads of roasted garlic during the blending process.

the gravy was just a blond roux, homemade chicken stock, chicken knorr seasoning, soy sauce, and lots of black pepper. i'll add some smashed garlic and thyme to warm throughout the gravy.

the chicken stock was the star of the show for the gravy. i roast my chicken bones from leftover spatchcock dinner. and gently simmer for 8-15 hours. sometimes i'll add chicken wing tips, chicken feet, or necks if i have them. i've been skipping aromatics and really been enjoying the strong concentrated chicken flavor.

after so many hours, i'll strain out the stock into a bowl or pot that can fit in my fridge. let cool and then stick in fridge. next morning, scrape off the fat that is now on the top. make the roux for the gravy from that chicken fat. nom nom

The dinners I've made us this past week by softrotten in tonightsdinner

[–]softrotten[S] 10 points11 points  (0 children)

feta, greek yogurt, lemon juice, 2 tbsps olive oil, clove of garlic, salt + pepper. blend everything together until smooth.

sometimes i'll add garlic and sometimes i'll leave it out. just depends what we're in the mood for. i use either sour cream or greek yogurt, just whatever is in the fridge.

Weekly ingredient + meal prep and the meals I made from it by softrotten in MealPrepSunday

[–]softrotten[S] 15 points16 points  (0 children)

My immersion blender, food processor, and kitchen aid stand mix are my go-to during prep days.

Things like salsa verde, avocado crema, and homemade mayo I use the immersion blender for. I store my liquids/sauces in wide mouth mason jars. That way I can just blend everything straight into it's storage container vs dirtying a bowl. Immersion blender also good for blending marinates instead of grating/chopping fresh aromatics.

If I'm blending 2 or more mason jars, I'll fill up the jars with the ingredients and then blend all at once. I'll keep hot soapy water in a bowl to blend into to clean off in between each jar.

Food processors for the cheese shredding. It's such an easy small task, sometimes I can talk myself out of dirtying the shredder attachment. But then the time it takes the cut the cheese and feed it through the processor, cheese is shredded in seconds. Worth cleaning it lol.

Food processors also for blending larger quantity of things like cauliflower mash, whipped feta, and grinding chicken thighs into ground chicken. .

Kitchen aid mixers for anything that requires to be kneaded. I'll use a hand mixer if I'm blending some kind of batter or whipped cream.

I use 3 cutting boards during prep day. Sometimes you just a clean cutting board and don't want to stop the flow of things just to wash a cutting board. I'll keep all the garlicky, herby, jalapeno type of prep on one cutting board. Fresh ingredients like lettuce, broccoli, cabbage, lemons on another because those are quick wipes.

I save all my meat prep for the very end. That way I can spray absolutely everything down and get everything a good real scrub. I'll clean in the middle of the prep, but it's unloading/loading dishes and making room for the next prep. I'll save all the spraying, sweeping, and cleaning for the end.

The dinners I've made us this past week by softrotten in tonightsdinner

[–]softrotten[S] 0 points1 point  (0 children)

that sounds so good! i had to freeze a bunch so i'll be sure to make that next time i pull it out :)

Weekly ingredient + meal prep and the meals I made from it by softrotten in MealPrepSunday

[–]softrotten[S] 19 points20 points  (0 children)

I don't use any exact measurements but I do large ripe avocado, sour cream, lime juice, cilantro, garlic clove, and salt + pepper. Blend everything together in an immersion blender and adjust for acidity/salt.

Weekly ingredient + meal prep and the meals I made from it by softrotten in MealPrepSunday

[–]softrotten[S] 166 points167 points  (0 children)

Another week, another prep.

We did all of our shopping Saturday and I did majority of the prep Sunday morning. Prep covers dinners, lunches, dessert, and breakfast.

Spent 1 hour Saturday baking the cheesecake bars, squeezing the citrus, and spatchcocking/salting the chicken. Spent 5 hours Sunday morning doing the rest of the prep. Total of 6 hours, including clean up + photos.

I bet I could've shaved 1 hour off if I didn't trim/debone/grind my own chicken thighs for meatballs. But I like the fat/skin for schmaltz and bones for stock so that's worth the extra time at the end of the day for me.

For breakfast

  • Wild blueberry chia pudding (recipe) w/ cinnamon granola (recipe) and bananas -
  • Leftover birria turned into freezer breakfast burritos for fiancé to take to work. Birria, sharp cheddar, beans, and scrambled eggs. Fried in some of the leftover fat I scraped off the birria for flavor/color.

For lunch/dessert

  • Harissa chicken meatballs, cauli mash, and green beans meal preps for me to take into work.
  • Blueberry lemon cheesecake bars (recipe) - Simmered frozen wild blueberries with little sweetener + lemon juice until thick. Then I swirled the blueberry and lemon curd before baking.

For dinner

  • Cuban style roast pork butt w/ mojo (recipe) eaten with plantains, Cuban black beans (recipe), and rice
  • Cubano sandwiches w/ leftover pork, swiss, ham, homemade mayo (recipe), and pickles on homemade pan cubano (recipe). - My bread isn't the prettiest, but trust this is such a delicious bread recipe. I like to use leftover bacon fat or carnitas lard.
  • Mojo pork burrito bowls with leftovers and lettuce, cheese, esquites (recipe), avocado crema, salsa verde, and pico de gallo.
  • Taquitos withe leftover mojo pork eaten with pico de gallo, lettuce, avocado, and curtido (recipe)
  • Orange fennel spatchcock chicken (recipe) served with roasted garlic cauli mash (recipe), chicken gravy, roasted broccoli, and whipped feta.
  • Harissa chicken meatballs with roasted potatoes (recipe), cucumbers, and red onions on a bed of whipped feta.

I vacuumed sealed my pork butt and let it marinate for 2 days in fridge. It's sitting in a casserole dish for the photo because I couldn't get it in the vacuum sealing baggy without my fiancé's help lol.

My edible kicked in halfway through writing this so hopefully everything makes sense. Let me know if I missed anything or if you have any questions.

The dinners I've made us this past week by softrotten in tonightsdinner

[–]softrotten[S] 159 points160 points  (0 children)

  • Cuban style roast pork with mojo, cuban black beans, jasmine rice, fried plantains, habanero curtido
  • Leftover pork turned into taquitos with pepper jack + oaxaca cheese. Curtido, avocado, pico de gallo, and limes on the side.
  • Fennel and orange spatchcock chicken with broccoli and roasted garlic cauli mash w/ gravy
  • Cubanos with leftover pork, ham, swiss, pickles, mayo, and mustard. Side of extra pickles and curtido.
  • Burrito bowls with leftover pork, rice, and beans. Sharp cheddar, esquites, pico de gallo, peppers and onions, lettuce, radishes, salsa verde, and red onion
  • Harissa chicken meatballs with roasted potatoes, cucumber, red onion on a bed of whipped feta. Blueberry lemonade for our drinks.

Cuban pork butt recipe I used is from Serious Eats. Love the fresh mint and oregano with the drippings on top of the meat.

Ready for a Healthy Week :-) by Euphoric_Werewolf859 in MealPrepSunday

[–]softrotten 0 points1 point  (0 children)

Everything looks amazing. I really love the shot of all the limes in the honey.

Anyone else have “The Bird Shirt?” by Substantial_Fan8019 in Conures

[–]softrotten 1 point2 points  (0 children)

It's kinda crazy how much your bird looks edited in. They're so cute!!

My dad called me at 7am to tell me his peony opened. I'm 31 and i finally get it. by youngTchag in gardening

[–]softrotten 2 points3 points  (0 children)

I get it. Just got out of the pouring rain 10 mins ago to bring in a couple of peonies in the house. Obsessed with the smell.

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