17
May

1 LB  Buccatini, Trenne or Al Ceppo shape pasta
1/4 LB semi sundried tomatoes
1/2 Cup extra-virgin olive oil
1 Teaspoon salted capers (rinsed, soaked in cold water for 10-15 min, then rinsed again)
3 Tablespoons of grated Parmesan cheese
2 Cups of quartered fresh cherry tomatoes, fresh chopped chives, ground black pepper, salt

In a blender, puree sun-dried tomatoes, oil and capers until well combined. Add cherry tomatoes and puree until smooth. Transfer pesto to large bowl, stir in cheese and chives. Boil salted water add pasta and cook until al dente. Drain pasta, rinse shortly with cold water and give to large pasta bowl. Pour tomato pesto over pasta and toss together until well combined. Sprinkle with chives and a few grinds of pepper, serve immediately.

08
Feb

Ingredients

4 tbs olive oil

1 ½ lbs of fingerling potatoes, or Yukon Gold’s cut into bite size -3/4 inch pieces

1 cup carrots, bite size pieces

1 – 2 tbs Italian seasoning to taste

1 garlic clove, minced

Salt and Black Pepper

Tofurky Italian sausage links, cut into ¾ inch pieces

1 green pepper, cut into ¾ inch pieces

1 red pepper, cut into ¾ inch pieces

1 med onion, cut into 8 pieces, through the root to hold together

¼ cup orange juice

8 oz cherry tomatoes

Directions

Preheat oven to 375 degrees.

In a flat pan, jelly roll is perfect, cover with foil and spray with cooking spray or thin coat with olive oil.

Cut potatoes and carrots and pour 2 tbs of olive oil in a bowl, toss with half of the Italian Seasoning and garlic, salt and black pepper to taste.

When over reaches desired temperature, spread out the potatoes and carrots on the foil lined pan and bake for 15-20 minutes.

Using the same bowl, add remaining olive oil and Italian Seasoning with onions and peppers, and toss.

Remove from oven, and with a spatula, loosen potatoes and carrots from pan and add the sausage, peppers and onion pieces to the pan.

Drizzle entire pan with orange juice to add some moisture and sweetness.

Add cherry tomatoes.

Return to oven for 10-12 minutes or desired crispness.

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07
Feb

image

Falafel salad w/ yogurt dressing

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27
Jan
Israeli Couscous and Chickpea Salad for the week
Spaghetti with Anchovy Carbonara
Tofu Fried Rice
Chorizo-and-Potato Tacos
Green Lentil Soup with Curried Brown Butter
Gorgonzola and Radicchio Risotto
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20
Jan
Spicy Peanut Veggie Pasta
Burritos
Nicoise
Sautéed mushrooms, spinach and veggie sausage with Toasted Pearl Couscous and Poached Eggs
Tofu Fried Rice
Sat Eve: Smoked Gouda and Caramelized Onion Quesadillas
Citrus Salad for the week
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15
Nov

Yep, another pasta recipe

http://www.seriouseats.com/recipes/2010/04/french-in-a-flash-pissaladiere-pasta-recipe.html

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14
Nov

http://www.food52.com/recipes/1374_lazy_marys_lemon_tart

Used regular lemon, w/ zest instead of whole skin

Lemon Tart

 

 

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07
Nov
  • 2 Ounces Añejo Tequila
  • ½ teaspoon Agave Syrup
  • 2-3 Grapefruit Bitters
  • Sliced of Lime, squeezed and  added to glass

Place all ingredients in a glass with crushed ice. Stir.

Tequila Old Fashioned

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10
Oct

From a recent Food & Wine, made last week:

http://www.foodandwine.com/recipes/country-apple-galette

PASTRY

1 1/2 cups all-purpose flour
1 1/2 teaspoons sugar
1/4 teaspoon salt
1 stick plus 2 tablespoons cold unsalted butter, cut into small pieces
1/3 cup ice water

TOPPING

4 Golden Delicious apples
2 tablespoons sugar
1/2 teaspoon cinnamon
1 tablespoon honey, preferably wildflower
1 tablespoon unsalted butter, cut into small pieces

  1. PREPARE THE PASTRY In a food processor, combine the flour with the sugar, salt and butter and process for about 5 seconds. Sprinkle the ice water over the flour mixture and process until the pastry just begins to come together, about 10 seconds; you should still be able to see small pieces of butter in it. Transfer the pastry to a work surface, gather it together and pat into a disk. Wrap the pastry in plastic or wax paper and refrigerate until chilled. (You can also roll out the pastry and use it right away.)
  2. PREPARE THE TOPPING Peel, halve and core the apples and slice them crosswise 1/4 inch thick. Set aside the larger center slices and coarsely chop the end slices and any broken ones; about half of the slices should be chopped. In a small bowl, combine the sugar and cinnamon.
  3. Preheat the oven to 400°. On a lightly floured work surface, roll out the pastry to a 12-by-14-inch rectangle and transfer to a large rimmed baking sheet. Spread the chopped apples over the pastry to within 1 inch of the edge. Drizzle the honey over the chopped apples. Decoratively arrange the apple slices on top in concentric circles or in slightly overlapping rows. Sprinkle the cinnamon sugar evenly over the apples and dot with the pieces of butter. Fold the pastry edge up and over the apples to create a 1-inch border.
  4. Bake the galette for about 1 hour, until the pastry is nicely browned and crisp and all of the apples are tender. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature.
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13
Sep

A little Spaghetti Cacio e Pepe, but added some Harissa olive oil and fresh tomatoes.

Spaghetti Cacio e Pepe

Spaghetti Cacio e Pepe

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