Tuesday
Spinach and arugula pesto (recipe in the comments)
Sauteed grape tomatoes and garlic
Hot tea
Chocolate ice cream
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Michael and I are HUGE pesto fans. In a typical summer we make pesto once a week to keep up with our basil crop. We typically plant four plants and by summer's end they're huge! This year we're not certain what will happen, as we won't be in the new house until early July, long after we typically plant. I do hope we'll get some herbs into the ground, even if it's late. However, this is our non-summer pesto, made with spinach, arugula, and walnuts. It's incredibly easy to make and unexpectedly wonderful. The flavor combination is truly perfect. We always make it with a colorful side dish so it's not such a completely green meal. Yummy.
Prep Notes
Difficulty: Easy
Chopping: Everything just goes into the food processor
Time: 30 minutes
Make ahead: Make the pesto ahead and toss with fresh pasta.
Reaction
J: "Perfect pesto."
M: "MMMFRGHMMFRGH" (comment unintelligible due to full mouth!)
Showing posts with label Pasta = food of the Gods. Show all posts
Showing posts with label Pasta = food of the Gods. Show all posts
Tuesday, May 27, 2008
Thursday, April 10, 2008
Thursday
Fuscilli with creamy bacon, and peas (recipe in the comments)
Salad with garlic dressing
Hot tea
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This is one of my favorite early spring meals. After a brief flirtation with VERY spring-y weather, today has been windy and cold - not so cold to make one think "winter", but pretty cold. Thus, this pasta is perfect for tonight! The creamy, richness of the sauce (not to mention the smoky bacon flavor) warms you up, while the fresh basil and light peas are the perfect reminders of the warm weather to come. The richness is countered well with the garlic in the dressing. All in all an easy and sumptuous dinner!
Prep Notes
Difficulty: Easy
Chopping: Bacon, onion, garlic, Parmesan, basil
Time: 35 minutes
Make ahead: I would do this last minute. You could try making the sauce up through melting the cream cheese, and then finishing the rest last minute.
Reaction
J: "This is so good- and even easier to make then I remembered!"
M: "Creamy bliss."
Fuscilli with creamy bacon, and peas (recipe in the comments)
Salad with garlic dressing
Hot tea
______________________________________________________________
This is one of my favorite early spring meals. After a brief flirtation with VERY spring-y weather, today has been windy and cold - not so cold to make one think "winter", but pretty cold. Thus, this pasta is perfect for tonight! The creamy, richness of the sauce (not to mention the smoky bacon flavor) warms you up, while the fresh basil and light peas are the perfect reminders of the warm weather to come. The richness is countered well with the garlic in the dressing. All in all an easy and sumptuous dinner!
Prep Notes
Difficulty: Easy
Chopping: Bacon, onion, garlic, Parmesan, basil
Time: 35 minutes
Make ahead: I would do this last minute. You could try making the sauce up through melting the cream cheese, and then finishing the rest last minute.
Reaction
J: "This is so good- and even easier to make then I remembered!"
M: "Creamy bliss."
Saturday, December 15, 2007
Saturday
Calamari pasta (recipe in the comments)
Lemon broccoli
Peppermint bark
Hot tea
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Today Michigan is predicted to get a ton of snow! We're all excited about the first sledding of the season tomorrow and, thus, a hearty, spicy, yummy meal was warranted. This is an excellent recipe, spotlighting an underused protein source - calamari. Frozen calamari rings are cheap, easy to use, and TASTY. Squid are low on the food chain, limiting biomagnification concerns, and plentiful, lowering overfishing concerns. Yet, they're rarely used. Is it the fact that folks think squid are gross? Most people don't have a problem when they're breaded and fried! Well, they're great other ways, and if you're worried this is a pain-free introduction. Go ahead, try some squid!
Note:Trader Joe's was out of plain calamari rings, so we made this with their frozen seafood blend (calamari, scallops, and baby shrimp). I like it both ways, but would be inclined to stick to all calamari.
Prep Notes
Difficulty: Easy
Chopping: Parsley, grating Parmesan
Time: 25 minutes
Make ahead: Make the sauce ahead and toss with pasta last minute.
Reaction
J: "Really, this is so good."
M: "Easy, cheap elegance."
Calamari pasta (recipe in the comments)
Lemon broccoli
Peppermint bark
Hot tea
______________________________________________________________
Today Michigan is predicted to get a ton of snow! We're all excited about the first sledding of the season tomorrow and, thus, a hearty, spicy, yummy meal was warranted. This is an excellent recipe, spotlighting an underused protein source - calamari. Frozen calamari rings are cheap, easy to use, and TASTY. Squid are low on the food chain, limiting biomagnification concerns, and plentiful, lowering overfishing concerns. Yet, they're rarely used. Is it the fact that folks think squid are gross? Most people don't have a problem when they're breaded and fried! Well, they're great other ways, and if you're worried this is a pain-free introduction. Go ahead, try some squid!
Note:Trader Joe's was out of plain calamari rings, so we made this with their frozen seafood blend (calamari, scallops, and baby shrimp). I like it both ways, but would be inclined to stick to all calamari.
Prep Notes
Difficulty: Easy
Chopping: Parsley, grating Parmesan
Time: 25 minutes
Make ahead: Make the sauce ahead and toss with pasta last minute.
Reaction
J: "Really, this is so good."
M: "Easy, cheap elegance."
Wednesday, December 5, 2007
Wednesday
Pasta Amatriciana (recipe in the comments)
Mixed greens and shredded carrot salad with bacon balsamic dressing
A few spice drops
Gingerbread spice tea
______________________________________________________________
This is one of those dinners that the recipe we started with bears no resemblance to what we ended up with except the name is similar. We started with a recipe for Perciatelli all'Amatriciana from a Weight Watchers Simply the Best Italian cookbook and, as is so often the case with "diet" cookbooks, had to increase both portion size and calories. That said, we have ended up with a very healthy and very tasty outcome. This is one of our "meat as condiment" recipes, where just a bit of meat changes the character and the taste in dramatic ways.
Prep Notes
Difficulty: Easy
Chopping: Onion, garlic
Time: 35 minutes
Make ahead: Make the sauce and toss with fresh pasta.
Reaction
J: "Pasta is the best food on earth."
M: "Excellent when you make it our way."
Pasta Amatriciana (recipe in the comments)
Mixed greens and shredded carrot salad with bacon balsamic dressing
A few spice drops
Gingerbread spice tea
______________________________________________________________
This is one of those dinners that the recipe we started with bears no resemblance to what we ended up with except the name is similar. We started with a recipe for Perciatelli all'Amatriciana from a Weight Watchers Simply the Best Italian cookbook and, as is so often the case with "diet" cookbooks, had to increase both portion size and calories. That said, we have ended up with a very healthy and very tasty outcome. This is one of our "meat as condiment" recipes, where just a bit of meat changes the character and the taste in dramatic ways.
Prep Notes
Difficulty: Easy
Chopping: Onion, garlic
Time: 35 minutes
Make ahead: Make the sauce and toss with fresh pasta.
Reaction
J: "Pasta is the best food on earth."
M: "Excellent when you make it our way."
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