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Surprise! A weekend post, because I love you. And because this week was somewhat lame, blogging wise. Last Saturday, for the first time in quite awhile, I was able to go to my current favorite farmers' market .
(Spicy Peanut Soba Noodles - recipe in post) One of my favorite, simple, go-to dinners are noodles with peanut sauce. In fact, I've already made a post about it, here: Spicy Peanut Sauce - It's What's For Dinner
Makes: 4 servings Ingredients 8 ounces dried whole wheat or whole-grain penne pasta 2 1/2 cups broccoli florets 1 1/2 cups asparagus or green beans cut into 1-inch pieces 1 cup light ricotta cheese 1/4 cup snipped fresh basil or 1 tablespoon dried basil, crushed 4 teaspoons snipped fresh thyme or 1 teaspoon dried thyme, crushed 4 teaspoons balsamic vinegar 1 tablespoon olive oil 1 garlic clove, minced 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 large ripe tomatoes, seeded and chopped 2 tablespoons grated Parmesan or Romano cheese Directions 1.
Add bacon to a large saucepan or dutch oven and set over medium-high heat. Cook, stirring frequently, until bacon is crisp and rendered, about 5 minutes. Add asparagus, increase heat to high, and cook, tossing and stirring frequently until lightly browned, about 2 minutes. Add scallion whites and cook, stirring constantly, until fragrant, about 30 seconds. Remove from heat and add 1 cup asparagus cooking water to the pan.
I spent the weekend on Lake Mayfield. It’s a glorious place to spend Memorial Day weekend, or any weekend, really. When I’m out there, I do a lot of cooking, and it’s usually cooking for a crowd. Entertaining during the summer doesn’t have to mean slaving over the stove while your guests are there. I find it easiest to prepare a few cold salads ahead of time, so you can enjoy your friends and family and still eat fresh, homemade food.
What a fun weeknight meal this turned out to be! Another recipe from Better Homes & Gardens strikes again! I love those guys! I'm definitely their new biggest fan.
I thought I had been living. I thought my life had meaning . . . and purpose. I thought my days were being lived and experienced to their fullest, rich with love, happiness and beauty. WHAT A FOOL I HAD BEEN. (but you have to say it like BEAN to sound more sophisticated-er.) Come here.
Just the recipe... I made quinoa and mushroom meatballs a few weeks ago. And then I made them again, as soon as it cooled down enough in my apartment to turn on the oven. The first time I had them with a tomato sauce, but I knew I wanted them with a mushroom, white wine, cream sauce. But it got too hot in my apartment to even think about turning on the stove and I ate my meatballs with red sauce (and straight out of the fridge as a protein-packed snack, shh! I live to eat leftovers cold out of the fridge, I don't know why).
Pho, Pho, Pho My favorite thing about pho is the pairing of crunchy vegetable toppings with hot flavorful soup. This was very good. Thanks R.S.!
YEEEAAAH iară este vineri ... și dacă este vineri se pleacă la munte !!!!! să nu uităm că am o grădină de îngrijit și în acest weekend și niscaiva prieteni... Dar înainte să plec vă spun pe scurt ce am mâncat noi ieri seară... Ei da !!! știu să fac și paste care necesită puțin mai mult timp și poate și ceva experiență...
Learning to love avocados, one Alfredo recipe at a time. Avocados often get a bad rap, but for the wrong reason – for being fat. It’s about time we all got over this myth.
Supersatisfying and slimming dinner recipes. Preheat the oven to 425 degrees. Beat 1 egg. Dip two 1/2-inch-thick eggplant slices in egg, coat with 2 tablespoons panko, and season with salt and pepper to taste. Place on a baking sheet lined with parchment paper, mist with nonstick cooking spray and bake 10 minutes a side. Meanwhile, cook 2 ounces whole wheat angel hair pasta.
In my humble opinion, there’s cooking and there’s cooking. (I know, I’ll just give you a minute for the staggering profundity of that sentence to kick in.) What I mean is, it’s one thing to turn banana bread into a crepe, that crepe into a cake, that cake into a vehicle for walnut butterscotch, drooling, diet-postponing, and seconds , and it’s an entirely other thing to find yourself at the playground at 5:15 p.m. and realize a) you don’t actually have anything in the fridge that you can turn into dinner, b) you, in fact, barely feel like cooking, in fact, your interest in cooking is only a single degree stronger than your desire to order in, so this better be easy, and c) the adjacent farmers market which you have heard from others boasts ramps and asparagus and spinach and other new!
What a journey raw food can take us on! It all started with a longing for Pad Thai, took a stop along the way to make raw fresh coconut milk and ended up with this wonderful Asian inspired dish that really isn’t Pad Thai at all! The flavors are fresh, bright and inspiring.
Last week I've been to Italy, where we ate some delicious gnocchi at a restaurant. Today I tried a recipe with bought gnocchi, next time I will make them my own. It is a very simple, tasty recipe, a pure success for dinner with family.