Apr 11 Sun-Dried Tomato Pesto & Potatoes Recipe
My significant other, Matt, and I have been watching a lot of the Netflix show Chef’s Table and it has been super inspiring. It has totally made us want to up our cooking game!
One of the episodes talked about what umami is and how to get it. Besides being a really fun word to say, it’s a category of taste that describes ultra savory foods.
MSG, monosodium glutamate, gives food that savory flavor that keeps you wanting more. MSG can be found naturally occurring in foods like tomatoes, mushrooms, broths, cheeses and more.
Nourishing the body with real whole foods is the name of the game at Wild Healing, so I wanted to try using foods with natural umami.
Now I’m definitely a food prep kind of woman. I work full time and try to keep cooking down to a minimum throughout the week. I like eating meals where I can throw all the ingredients into a bowl & stuff my face.
I was able to come up with a savory bowl of yumminess that I like to call: Sun-Dried Tomato Pesto & Potatoes Wild Bowl. I am no professional chef, but I like to think I hit a small level of umami with the sun-dried tomatoes & mushrooms in this recipe.
Since I do like to food prep for the week on one day, I like to use the oven a lot. I mean…a lot. Especially for bacon. I find the clean up to be a lot easier. I don’t have to watch it when I can be moving on to cooking something else, and the bacon is crispy!
In the recipe, I mention cooking the bacon with the oven method. Here is how I do it:
Line a rimmed baking sheet completely with foil. Place a baking rack on top of the baking sheet. Line bacon on top of the rack, and bake for 20 minutes at 400 ° F.
After cooking, you can save the bacon fat or discard. Roll up the foil and there should only be small remnants to clean up on the baking sheet & rack. Easy peezy!
Alright, no further delay.
Have you ever seen Netflix’s Chef’s Table?