Leftover Spaghetti Frittata. There will always be leftover pasta.
Take just last night for instance, I made a scallop pasta, and there are leftovers hanging out in the fridge right now. Guess what I’ll be making later… I did a ton of cooking for my family when I was in Sag Harbor, NY last week, which I love to do because they’re an extremely enthusiastic bunch when it comes to eating.
Okay, most of them are. I say “most of them” because there are children involved. Feta fritters. Feta fritters best served hot!
- Click to Enlarge Image This coming Wednesday, I will be doing a Greek cooking demonstration entitled “Things to Do with Feta Cheese” to an audience of some 20 people or so; this is one of the recipes that I will be presenting. Credit for the recipe goes to my Aunt Dimitra, who has been making these tasty little bites for as long as anyone in my family can remember. She has graciously allowed me to add this dainty to my repertoire of Greek food recipes and thereby make it my own. This little morsel is especially popular with the kiddies, and makes for a great appetizer or snack with some cold Retsina wine and a few Kalamata olives. Uncooked Tomato Sauce for Fusilli. Ingredients With this recipe, the only thing you have to cook is the pasta.
My cousin Edda makes it all summer long. This is the freshest, purest-tasting recipe I have found for a sauce of raw tomatoes and uncooked seasonings. Savory Pumpkin Ravioli. 1) Prepare the pasta dough and set out at room temperature to rest.
On the stovetop, begin heating a stockpot of water to cook the ravioli. 2) Place your measured canned pumpkin in a fine sieve, cover the top with plastic wrap, and weigh it down with another can or bottle. You want to drain excess moisture from the pumpkin, but not squish it through the sieve; about 15 to 20 minutes is sufficient. Bulgur Salad with Cucumbers, Red Peppers, Chick Peas, Lemon and Dill. This is one of my favorite main-course salads.
Made with bulgur, fresh herbs, chopped vegetables and buttery chick peas, it’s like a bulked-up tabbouleh. I like to make it over the weekend and keep it in the fridge all week long for healthy lunches. If you’re unfamiliar with bulgur, it’s a chewy and nutty-tasting Middle Eastern grain made from whole wheat kernels that have been parboiled, dried and cracked. In addition to being delicious, it’s super healthy — high in fiber and protein, rich in vitamins and minerals and low in fat and calories. Tomato sauce with onion and butter.
I could no longer resist this sauce, and frankly, I don’t know why I even tried to: food bloggers obsess over it, and they’re not a bad lot to base a recipe selection upon.
Adam of Amateur Gourmet fell for it five years ago. Molly at Orangette raved about it over two years ago, with a bonus approval marking from Luisa at Wednesday Chef. Then Rachel Eats fawned over it too, and Rachel, you see, she lives in Rome right now — I want to be in Rome right now — Rome, where you can get authentic, perfect tomato sauce a zillion places every single day. And yet she stayed in and made this one. Brown Rice Risotto With Winter Squash - Recipes. Puffy Corn Pancake With Blackberry Sauce - Recipes. Leek and Potato Soufflé. Pumpkin Ricotta Gnocchi Recipe. 1 Mix the pumpkin puree, ricotta, parmesan, eggs and salt together in a large bowl.
Add 2 cups of the flour and mix well with your hands. The dough should be very sticky, impossible to work. Add another half cup of flour and mix that in — you want the dough to still be pretty sticky, but pliable enough to shape into a large log. Caramelized Onion Tart with Gorgonzola and Brie Recipe. A little while ago, on a visit to Annisquam, Massachusetts, my friends Ann and Nick hosted an “Impress the Food Blogger” dinner at their home.
Guests were encouraged to bring a favorite dish, and we all got to vote on what we thought would be a hit on the site. The evening was a blast, the votes were tallied, and the winning dish? Quinoa with Roasted Tomatoes, Avocado, and Pesto Recipe. Tomato Pie Recipe. If you want to take this recipe up a notch, you can caramelize the onions while prepping the other ingredients.
If you do that, double the amount of onion. Ingredients 1 9-inch pie shell (see pie crust recipe for homemade version)1/2 yellow or red onion, chopped3-4 tomatoes, cut in half horizontally, squeezed to remove excess juice, roughly chopped, to yield approximately 3 cups chopped tomatoes1/4 cup sliced basil (about 8 leaves)*2 cups grated cheese (combination of sharp cheddar and Monterey Jack, or Gruyere or Mozarella)3/4 cup mayonnaise1 teaspoon (or more to taste) of Frank's Hot Sauce (or Tabasco)Salt and freshly ground black pepper.