Pizza 102 – “Getting More Advanced” No Knead Dough


“Pizza 102”

Pizza, No Knead

Pizza (No Knead Dough) Canned crushed tom., fresh tomato, garlic, mozz, Grana Padano, EVOO, arugula topping…

Once you really get into making your own pizza, the next evolutionary step for you to take might be to make your own dough!

No…really! Its easier than you think. Especially now as over the last few years there’s been a kind of revolutionary dough recipe and technique that has caught on like wild fire. I’m referring to “No Knead Dough” which thanks to both its creator, Jim Lahey of the Sullivan Street Bakery, and the internet, which has spread the recipe to an enormous number of people who’ve tried it, has started many, including yours truly on this truly DIY fun and tasty path.

You can learn a lot by watching Jim Lahey show how to make homemade pizza with no knead dough:

More in depth info:

http://www.seriouseats.com/recipes/2012/03/jim-laheys-no-knead-pizza-dough-recipe.html

http://www.bonappetit.com/recipe/no-knead-pizza-dough

http://food52.com/recipes/16641-jim-lahey-s-no-knead-pizza-dough-margherita-pie

No-Knead Pizza Dough
Adapted from Jim Lahey, Co.
Makes four 12-inch pizza crusts OR 1 large square sheet pan pie

3 cups all-purpose or bread flour, plus some more for dusting {Trader Joe’s White Flour does well}
¼ teaspoon instant yeast (such as SAF brand)
1½ teaspoons salt
1½ cups water
1. In a large bowl, mix the flour with the yeast and salt. Add the water and stir until blended (the dough will be very sticky). Cover the bowl with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70°.
2. Place the dough on a lightly floured work surface and lightly sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap and let rest for 15 minutes.
3. Divide the dough into 4 pieces and shape each piece into a ball. Generously sprinkle a clean cotton towel with flour and cover the dough with it. Let the dough rise for 2 hours (If you are doing a square style pizza then keep the dough in one piece)
4. Stretch or toss the dough into the desired shape, cover with toppings and bake on top of a very hot pizza stone. …Or stretch dough out onto sheet pan, add toppings and bake. Hot oven, 500, until it looks done.

from:
http://www.tastingtable.com/entry_detail/nyc/99/No_Knead_Pizza_Dough_Recipe_by_Jim_Lahey_from_Co_Pizzeria_i.htm

Read more: http://www.tastingtable.com/entry_detail/nyc/99/No_Knead_Pizza_Dough_Recipe_by_Jim_Lahey_from_Co_Pizzeria_i.htm#ixzz2tcZdQqoX

Have you tried this ?  Let me know what you think in the comments section!

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DIY – Simple Homemade Jam


jam

My Home-made Peach Jam

This is a jar of some “DIY fast-and-easy peach “jam” or “preserves”. I’m using the quotation marks because it is not the fully “preserved” type that will last months and months. Rather I make this to keep in the fridge, aka “refridgerator jam”. Its EASY and DELICIOUS, fast and much cheaper than store jams. You can make it in half hour. 97210-turbinado-sugar

      Of course one could make this with Trader Joe’s very nice

TURBINADO RAW SUGAR

    Or that plus half plain sugar…experiment!

Here’s a basic recipe:

Buy some fruit. It should be fairly ripe. To make these fast jams, I usually buy the “quick sale” stuff at the supermarket that is over ripe, not perfect looking…but this is exactly what is perfect for making jam. Fruits: you can use peaches, nectarines, plums, pears, figs, strawberries, other berries. Have a fresh lemon on hand too. Sugar – Trader Joe’s sugar is perfect. But honestly almost any sugar will do (real sugar not fake). What matters is that you need to cook this a fairly long time. Use a heavy sauce pan.

    Its not a hard and fast recipe. More like a basic recipe / ratio with many, many variations.

    SIMPLE HOMEMADE FRIDGE JAM

    Ingredients: About 1-2 lbs of fruit. Eg – Peaches, about 6 large.
    Wash and cut up the fruit into small pieces. I do this directly into the pan. I throw in the pits too (will fish out later, or not) as I think they have natural pectin which will help with the ‘jelling’. I put about 1/2-cup to 1 cup of sugar. While that may sound like a lot its not, as it will all cook down, and the sugar will make it jell in this recipe.
    Cook the mixture at a medium-high heat. You want a low boil that will not boil over (your pan should be big enough so that it has high sides and room). Watch it. Cook it stirring occasionally, for about 40-45 minutes total. Check it and stir it every 10 minutes. What you want is for it to all fall apart, and the fruit to mostly disintegrate. What looked like a lot of fruit will become a much smaller amount after its cooked down. At the end, I squeeze in half a lemon or lime’s juice. Let it cool, place in a jar and refrigerate for a few hours. It should thicken up. Use within a few weeks. This won’t be hard, trust me! It probably won’t last that long.

Melissa Clark of the NY Times has a wonderful recipe for jam here which you can use to experiment more with…

World’s Best Raisin Bran Cereal!


My morning brainstorm in the shower thinking about what to eat for breakfast. In a Euraka Moment, thinks I, “Why not “make” my own raisin bran? No, not with just regular TJ’s raisins but with the Golden Raisins I just bought yesterday.” The Golden Raisins. Plus TJ’s Bran Flakes (which is bar none best bran flakes made)?

YES – you heard that right

“Golden Raisin Bran”

And I did it. And it was…. MIGHTY, MIGHTY FINE!

Try it for yourself! Why has no one though of this before? Am I a genius or what?

Recipe: Put some Bran Flakes in bowl. Add a small handful of the Golden Raisins.

Milk. A little sugar. Yogurt topping? Nice.

Done.

Eat up.

OMG, right?

You must, must must try these two TJ’s items together

Then tell me if the combination is not the best damn cereal you’ve ever had.

Easy Home-Made Pizza using TJ’s Pizza Dough (Re-Visited!)


Yesterday I noticed that the all-useful TRADER JOE’S PIZZA DOUGH had undergone a price hike. It had cost 99 cents for as long as I can remember, ever since our TJ’s opened. Yesterday I noticed TJs raised its price to $1.19 (thats in NY area) Does not seem much you say, true, but if I told you they raised its price 20% you might think “thats a bit steep”. OK rant over, now here’s the good part of this post!

The pizza recipe” post I did before seems to be one of the more popular posts here, so I’m re-visiting the topic of PIZZA (Yeah Baby!)

Pictured below is yet another pizza I made for dinner recently using TJ’s ever useful bag of Pizza Dough. To make this I used some homemade spaghetti sauce, with some extra veggies I had leftover from another dinner (eggplant, peppers, and onions). Mozzarella, and some hot Italian sausage. At the end I put on some cooked Kale with garlic I had made another night too. See, part of the “pizza night” ethos is to use up whatever one can in the fridge!


Seriously, doesn’t this home-made pizza look so damn yummy and delicious that you wish you could eat it right now?! Well guess what, you canMake your own pizza at home. Its EASY! No, really, it is pretty dam easy. Do you need to use home-made sauce? Of course not, a jar or canned sauce like TJ’s Marinara would be fine.

Making your own pizza is easy, fun, super delicious and is of course generally way cheaper than buying one. There is *nothing* like eating a pizza you just pulled fresh out of the oven a few minutes before. If you have never made pizza at home before, you absolutely must try making one yourself at least once, and promise, once you do make one, you’ll want to make a pizza every week. Every time I go to Trader Joe’s I buy a package of dough to keep in my freezer to always have it on hand for these occasions. It will defrost on the counter in about 3 hours (or leave to defrost in the fridge overnight). Is a Recipe needed to inspire you? OK then heres one:

pizza5HOMEMADE PIZZA

Ingredients needed: 1 package of TJ’s Pizza Dough, about 8 ozs of some SAUCE (Marinara, etc),  about 1/2 lb Cheese (Mozzerella, Parmesan, Pecorino, Grana Padano, Jack, etc ) and using more than one cheese is even better, Fresh Garlic, (optional: diced tomato, onion, parsley, cooked mushrooms, zucchini, broccoli, kale, etc) and of course, Italian Spices (oregano, basil, rosemary, red pepper, black pepper….)

1) Take your (defrosted) package of TRADER JOE”S PIZZA DOUGH out of the fridge –  leave it out at room temperature for at least one hour (the package says ’20 minutes’ but longer is better). Room temperature dough will be easier to work and press out.  (around the 1/2 hour point, you can turn on, pre-heat oven to 450-500)

2) Prepare a clean work surface thats large enough to work on and lightly dust it with FLOUR. Remove the dough from the package (I invert the plastic bag to remove and just pull till it all comes out). Dust the dough with flour so you can work it. Now you shape it. With your hands well floured and adding a little extra flour (or cornmeal) on the surface of the dough as needed, start to press out the dough using your fingers. Keep working and turning it until it is your desired size and shape. I used a square non-stick “half-sheet pan” to cook my pizza. Its a little trickier to make the dough into a square shape instead of a round shape but I like it like this. If using this kind of square pan, put a little olive oil in the pan on the bottom, put some on top of the dough and work it with your fingers…keep pressing it out gently. The oil will help you to stretch it out and work the dough into shape. Let the dough rest five minutes if you find its not ‘listening’ to you and keeping the shape you want and pulling back in (thats normal, let it rest a bit then do some more work). Be careful not to make the pizza “too thin” (or rip it!) if you can. Or too thick. Get it just right. Build up the edges to make your crust. You can gently brush the edges with some olive oil if you want -this is optional.

Shaping your dough is the only “hard part” of this project and the more you do this, the more you will get the hang of handling pizza dough. If its not perfectly shaped your first time dont fret! I promise it will still taste mighty good! Don’t give up. Check YouTube for some videos on making pizza, study a bit and practice and keep doing it. You will get the hang of it and find it getting much easier in future.

Now that you have your pizza dough base ready, its time for the ingredients
3) Spread your tomato sauce out with a large spoon. Do not oversauce – that will make the pizza harder to cook evenly and soggy. Add sauce as a thin sparse layer. Now add your other ingredients, again in moderation, and spaced out. Don’t place too much stuff on it. Sprinkle on grated mozzerella or other cheese as desired. I like to use more than one cheese (Parmesan is great as well as Grana Padano) If using sausage, pre-cook a bit just till you can slice easily (I cooked mine covered for 5-6 minutes, let it cool in the pan, then sliced it up and added it) Add extra spices as desired (Oregano, Rosemary, Basil, Red Pepper flakes….). Add fresh cracked pepper. Drizzle a bit of Olive Oil all over just before baking (Are you vegetarian? Vegan? Adjust the ingredients as needed. I’m sure you know how. Soy cheese perhaps?)

4) BAKING: When its ready to bake, place the pizza in pre-heated 450-500 degree oven. Ie, very hot (real pizza ovens are even hotter). Bake on middle or top oven rack. Check pizza after 15-18 minutes (ROTATE the pizza, if your oven bakes unevenly after 10 minutes). The pizza will probably need a total of around 20-25 minutes to bake, but your mileage may vary, as every oven is different. Check it frequently until you think its done. When it is done, I think you will know; it should be bubbly and slightly browned on top (as well as the bottom) However be careful not to over-cook your pizza or it may be a bit tough. Real pizza ovens are 600-900 degrees or hotter, so a pizza bakes in mere minutes….we just do our best with our regular home ovens. When your beautiful pizza looks – and smells – like its done, it probably is, so remove it from the oven. Check it. If its finished, you should let it rest 2 minutes before cutting as it will be easier to slice. Yes, waiting is the hardest part. SLICE it up with your favorite tool. I’ve got a pizza cutter from a 99 cents store, and it works fine. Believe it or not I even use kitchen shears to cut pizza, and that works fairly well. If you have fresh Basil, now is the time to add it – use kitchen shears as I learned to do watching master pizza maker Dom DeMarco at the legendary DiFara’s Pizza in Brooklyn)! Dom’s pizza’s are to die for.

The hardest part in the above may be waiting 20 minutes or so for the pizza to come out of the oven. The thing is, once you get the hang of making a pizza yourself a few times you will find its really that not hard to do, nor takes that much time. You must try making pizza yourself. Please leave some feedback on your successes (or failures)

Buona Fortuna (good luck!) and Enjoy…

Gently remove dough from bag and place on lightly floured work surface. Let dough rest for 20 minutes, then, for best results, stretch by hand or roll out with rolling pin to 12-inch diameter. Top with your favorite toppings and bake in a preheated 450 degrees oven or BBQ grill for 8-10 minutes, or until cheese begins to boil and the bottom of crust is golden brown.Use a hot pizza stone or lightly oiled pan for optimum results. Mangia!

AND YET MORE PHOTOS OF MAKING OF A PIZZA USING HOMEMADE DOUGH

HALF ZUCCHINI / HALF TOMATO

TJ’s Refried Black Beans “With Jalapeños”


“High in Fiber and a Good Source of Iron”

Says so right on the front label and all true. This is a very healthy thing for you to eat. And since a can costs just 99 cents, it’s very economical too. Now if you are not familiar with “Refried Beans” there are a few things you should know. One is in Spanish “frijoles refritos” is slightly misleading in that while it litterally can be interpreted as “re-fried beans” they are not “fried” twice, they are “cooked twice”, boiled, then mashed/fried with some kind of fat. Authentic Mexican frijoes refritos are either pinto, black, or other beans, that have been cooked till very tender then cooked and mashed till they are a smooth paste. The mixture is cooked with onions and garlic and spices in some oil or fat (traditionally manteca – lard is used but more ‘modern’ versions use olive oil).  Its generally eaten with corn tortillas in one variety or another. Corn and beans together create a complex protein that is equal to any meat protein. In Mexico this is a high quality protein and relatively low cost food, and is eaten daily by MILLIONS.

However Trader Joe’s Refried Black Beans ingredients simply say: Prepared black beans, water, sea salt, spice, jalapeños. So actually since there is no fat of any kind listed, in truth these are not really “refritos” at all. You could eat them this way just out of the can, but I find them just so-so, I think of them as a time-saver over making my own beans (soaking overnight, etc) and mashing them. If you invest a mere 5 minutes to improve them, to make them tastier and more authentic, you will be rewarded with something twice as good as the way they taste right out of the can. And you will say as I did, where’s the jalapeño’s. They seem non-existant, so I assume the amount is miniscule.

Here’s what I suggest you do once you open the can:  Smash or chop a fat clove of garlic and toss it in a non-stick pan, over medium heat with a nice slug of Olive Oil (I used TJ’s Spanish EVOO). Add the bean paste from the can and perhaps some more diced fresh jalapeños ‘to taste’ (TJ’s label say “with jalapeños” but damn if I taste any!) Or add one small can of TJ’s Roasted Green Chiles, chopped up. A little diced onion couldnt hurt too! Add some spices: oregano, a dash red pepper flakes plus a good sprinkling of black pepper. Taste for salt. Cook the the beans, pushing down with a wooden spoon, mixing into the oil and every now and then stirring and making sure they don’t burn. Cook the mixture for about 5-10 minutes until the paste softens up, moves freely (If too thick, add pinch water) and the refritos look smooth and smell wonderful. Eat!

Are you Super Lazy and say that sounds like too much work? You lazy bum. OK then, if you do nothing else, when you heat these up just add some olive oil and lots of black pepper and some hot sauce and stir.

Eat your Frijoles Refritos with tortillas, tostadas…. Use as fillings in burritos. Add salsa, cheese, tomato, greens. Refritos are also fine served as a side with a sprinkle of cheese, maybe some mexican style rice, and possibly some Trader Joe’s Soy Chorizo.

When you open up up the can, be aware these refried beans don’t look too appetizing till cooked (frankly one could say it looks like dog food) but will look fine after you heat them up (and hopefully gussy them up as I suggest above .

If you’ve never had these before, try them, or their cousin Trader Joe’s Pinto Refried Beans with Salsa.  They are very tasty when jazzed up a little, so filling, healthy and economical it’s not even funny. Your heart and cholesterol will thank you, especially since you made them with olive oil and not lard (thought authentic manteca does taste best, sorry!)

RAVE.

VEGAN FRIENDLY


Homemade Pizza (Recipe) with TJ dough


Here’s a Pizza I made for dinner last night. I used Trader Joe’s Pizza Dough.  Its in TJ’s refrigerated section. The bag of fresh dough sells for the super price of just 99 cents (1 lb package). Thats correct, 99 cents. Whole Foods has pizza dough too- however  they sell it (frozen) for almost double the price Trader Joe’s sells dough for.  Trader Joe’s sells three varieties of Pizza Dough. Regular, Herb, Whole Wheat. I amost always buy the “regular” (ie, “white”) dough, I tried but didn’t care for the herb and garlic version. I found it a bit bitter and off tasting, though I like the idea of having fresh herbs and garlic.  There is a whole wheat dough too, which I also tried and while “noble” in thought, in reality I found it came out a bit too hard and tough. Oh well. You can try them all and see what you think. I find a package of dough makes a really huge pizza for two people, with a bit leftover. It should easily feed three and might feed four with some side dish(s). As pizza dough is after all “bread dough” of course one can use this to make a loaf of bread ,or some breadsticks (see below). This is a good idea too. So this is one of those TJ items I ALMOST NEVER LEAVE THE STORE WITHOUT. Freeze it and you have this handy stuff on hand always!

HOME-MADE PIZZA

Ingredients:
This time, believe it or not I did not use tomato sauce. Though I usually do, I was a bit unorthodox this time and used only fresh tomatoes. Plus a ton of other vegetables: zucchini, mushrooms + peppers (I cooked both before with oil and garlic), more fresh garlic, olive oil, Mozzarela, Parmesan, Italian seasoning, hot pepper flakes, more fresh tiny red peppers I had on hand, plus anchovy paste… oh yeah and a simple homemade pork sausage with peppers and garlic (which I browned up first) and crumbled on top. It was “almost” a vegetarian pizza, and you could easily make it that way. Maybe use some TJ Soy Chorizo, perhaps for the sausage component…Or not.

(READY FOR BAKING)

Method:  Its not perfect one but very usable.  Take the Trader Joe’s Pizza Dough out of the fridge for at least a 1/2 hour to warm up a bit. Flour a work surface and stretch out your dough to your pan. I used a large non-stick half sheet pan. I stretched the dough to fit the whole pan and used my fingers to build up the edges. I dabbed some anchovy paste all around the body of the pizza, and gently smushed it in with my fingers with a good dollop of Olive Oil (TJ’s Spanish EVO). I cut my zucchini into paper thin slices and laid them out all over in neat rows, laid tomatoes sliced thin all over, added my cooked mushroom and pepper I made the night before, laid out the Mozz (shredded) all over, hit it with red pepper, sliced garlic, Italian seasoning, a little arugula, and more olive oil which I brushed on the edges with my fingers. Some more tomato on top which got “roasted”, some more fresh red peppers, a pinch of salt, plus lots of black pepper.

Baked it at 450 degrees for 20-30 minutes (The TJ dough package says bake 9 minutes, thats sounds crazy short unless you have a very very hot pizza oven) In the style of my idol, Dom DeMarco (of Brooklyn’s DiFara’s Pizza) I tossed on some grated cheese (Parmesan, or Grana Padano as Dom uses) AFTER it comes out of the oven. This gives your pizza some extra zing for sure.

OUT OF THE OVEN

Also like Dom, I was fairly liberal with the Olive Oil especially on the pan for this squarish rendition, as I wanted that crust to get really crispy and brown -which it did thanks to that oil. After it was ready, I hit it with more fresh arugula on top (was tempted to use lemon juice like Paulie Gee too but didn’t…next time. Lemon juice on pizza? Trust me, with the arugula, its fantastic. Paulie Gee has some real pizza chops).

Result: Due to all the veggies honestly I felt the center was too thin and came out too wet  with all the veggies I had loaded it with. If I did it over, next time I would not stretch out the dough quite as much and leave it much thicker all over to hold up to the veggies. The zucchini and fresh tomato produce a lot of moisture. In the center it was too moist. However other than the center the pizza came out perfectly. The outside edge crust (aka cornicone) was really crunchy and good, especially for something made in a regular home oven. Would it be better with a pizza stone? Maybe, I just don’t have one, nor do I have a Pizza Peel so would be a bit hard to get in the oven, without using the sheet pan I felt. I’m a very adaptable cook.

Tell me the finished pie doesn’t look good! Taste-wise? EXCELLENT. I got a high five from the Mrs, who deemed it one of the best pizzas I’ve made. First time I used the anchovy paste, which added a wonderful undernote of flavor. And the homemade sausage was fantastic on top. So basically I made the “sauce” right on the pizza in the oven. It does look tasty, no? I hope this picture inspires you to make a pizza at home; Its easy and delicious.

Oh and I tested out making a few breadsticks with a bit of the extra TJ’s dough. They were good! Try doing some of those too with this dough. You could of course even make a fresh baked bread with it too. I am now buying at least 2 packages of TJ’s Pizza Dough, and throwing one in the freezer to have on hand at all times. I do make my own dough on occasion but it requires some thinking ahead.

Now I know this isn’t exactly a “recipe” but to me, Pizza is a basic idea, that is improvised depending on your mood, ingredients, etc. So for the most basic “recipe” buy this dough, stretch it out on to a half sheet pan, add some homemade or good jarred marinara or tomato sauce, some mozzarella, olive oil, fresh garlic, etc. (add preferred toppings here). Bake it in a HOT oven. Check it at 15-20 minutes and make sure its brown and bubbly. Cook for another 5-10 minutes if not. When done, take it out and toss on some (fresh I hope) grated Parmesan or other hard Italian cheese. Remove from pan to a surface you can cut on and slice it up. Once you do this, you may never go back to “ordering in pizza”.

TRADER JOE’S PIZZA DOUGH =

RAVE

TJ’s FRENCH GREEN BEANS (Haricots Verts)


RAVE

These can easily be on any Trader Joe’s Top 10 List. Easily best “first try” of a TJ product in a while. I was quite impressed. These are in the Frozen section, and are extremely good quality French Haricots Verts “(translation: green beans”). They say clearly “IMPORTED FROM FRANCE”. 

“Haricot Verts” are better than the standard green beans you probably know and buy. Haricots Verts are the skinnier French variety, more tender green beans than we have in U.S…the kind of green beans you see on your plate in a very nice restaurant next to that $30 entree you ordered.

When I see fresh HARICOTS VERTS, imported from France, at a top produce green grocer like Fairway for example, they are always expensively priced, something like $6-8 per lb?… vs. $2/lb for “normal green beans” so about 4x what good old regular fresh green beans cost? I usually think ‘who can afford to buy these things? Those with money to burn.’ Well thanks to Trader Joe’s all of us can afford to buy these wonderful vegetables. TJ’s sells a package of HARICOT VERTS in a 24 oz bag. (1.5 lbs) for $1.99! Jeez do the math people, thats about 1.50 /lb? Thats about the same price (or LESS!) than I might buy some regular fresh green beans at the market. (a price check followup in April 2012 show the same price!) 

These are the the wonderful thin, haricots verts, all prepped ready to use, which have been flash frozen. Dark, nice green color. I‘m pretty sure they’ve been blanched for a few seconds prior to being flash frozen. Certainly easy to use: they are all prepped! (ie, tip and tailed) This is a big time saver as prepping beans is the one thing I don’t like about when I buy fresh green beans. they do take a bit of work to prepare (tip and tail). These are trimmed and cut into bite size lengths, ready to use.

To cook, either throw them in boiling water, or do as I usually do, toss the beans into a hot sauté pan with some butter and oil. Cook for perhaps 1-2 mins. Don’t overcook these, you will ruin them. Throw in minced garlic and you have a nice French side dish of haricots verts, ready in minutes. Salads? Yes! I threw them into a salad after boiling them for about 45 seconds, dumping them in a colander and running cold water to cool them, and they were really good tossed with some TJ’s Virgin Olive Oil and White Balsamic vinegar! Delicious. Toss in some diced hard boiled eggs, and parsley, and you have a nice “salade composé”. I also just add them to any dish I’m making that would be good at the last five minutes, generally breaking them in half first as I add them (stews, soups, etc).

haricots verts cocoCategory:Green beans

haricots verts cocoCategory:Green beans (Photo credit: Wikipedia)

To sell at this price, I can only imagine these are one of those items TJ’s makes a huge deal with the vendor for. TJ’s purchases in such huge quantity, directly from the vendor, then as they say, pays in cash. Thats how TJ’s makes deals so they can sell products at such bargains (case in point is Olive Oil, right? They buy HUGE massive quantities from vendors all over the world)

Anyway TJ’s FRENCH GREEN BEANS (Haricots Verts) are my new favorite vegetable, and are now on my “always these have on hand” Trader Joe’s List. Pretty sure there will always be a package in my freezer from now on. Right next to TJ’s frozen peas and edamame. These are very versatile things to have on hand at all times. Definitely always have a bag in the freezer of these things. Try them, you won’t be sorry.

RECIPEHaricots Verts With Warm Bacon Vinaigrette

(If you make this remember the recipe assumes using fresh haricots verts so adjust the cooking time down)

 

Have you tried this product?  Let me know what you think in the comments section!

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