This was delicious! I used regular tomatoes instead of cherry, left out the red pepper (just because I forgot!) and used soft goat cheese. It was yummy and easy! The directions are written in a way that makes it look complicated-it really isn't! Enjoy!
Quick Roasted Cherry Tomato Sauce with Spaghetti
Ingredients
4 quarts water
1 tablespoon kosher salt
12 ounces uncooked spaghetti
2 pints cherry tomatoes
3 tablespoons extra-virgin olive oil, divided
1 tablespoon red wine vinegar
1/2 teaspoon kosher salt
1/8 teaspoon crushed red pepper
1/4 cup chopped or torn fresh basil leaves
1/4 cup chopped fresh flat-leaf parsley
3/4 cup (3 ounces) crumbled semisoft goat cheese
Preparation
1. Preheat oven to 450°.
2. Bring 4 quarts water to a boil in a large Dutch oven. Add 1 tablespoon salt and spaghetti to boiling water; cook 10 minutes or until spaghetti is al dente. Drain spaghetti in a colander over a bowl, reserving 1/2 cup cooking water. Return spaghetti to pan; set aside, and keep warm.
3. While spaghetti cooks, combine tomatoes, 1 tablespoon olive oil, vinegar, 1/2 teaspoon salt, and pepper on a jelly-roll pan, tossing well to coat. Bake tomato mixture at 450° for 10 minutes or until tomatoes are soft and lightly charred in places.
4. Add tomatoes and any tomato juice to spaghetti in Dutch oven. Add 1/4 cup reserved cooking water to jelly-roll pan, scraping pan to loosen browned bits; carefully pour water mixture and remaining 2 tablespoons oil into spaghetti mixture. Place Dutch oven over medium heat. Add remaining reserved cooking water, 2 tablespoons at a time, until spaghetti mixture is moist, tossing frequently. Stir in basil and parsley. Sprinkle with cheese. Serve immediately.
Original found HERE
Saturday, August 28, 2010
Sunday, August 15, 2010
Peggy's Pesto
4 cups basil
6 cloves of garlic
3/4 cup olive oil
1 tsp salt (+ or -)
1 cup pine nuts or walnuts
3/4 cup Parmesan cheese*
Put all in food processor and blend.
*if freezing, leave out cheese
6 cloves of garlic
3/4 cup olive oil
1 tsp salt (+ or -)
1 cup pine nuts or walnuts
3/4 cup Parmesan cheese*
Put all in food processor and blend.
*if freezing, leave out cheese
Tuesday, June 8, 2010
Asian Ginger Mahi Mahi
I have never made Mahi Mahi, okay I have never even eaten Mahi Mahi! But this was delicious and 4 of the 5 kids even ate it!
Asian Ginger Mahi Mahi
2 mahi mahi fillets
3 T soy sauce
1 garlic clove
3 T balsamic vinegar
3 t olive oil
3 T honey
1 t grated fresh ginger root (just used dried)
salt and pepper to taste
stir honey, soy sauce, balsamic vinegar, ginger, garlic and 2 t of olive oil in glass dish. Season mahi mahi with salt and pepper and place them in dish. Cover and refrigerate for 20 minutes. Heat 1 t of oil in skillet over medium high heat. Remove fish and reserve marinade. Saute fish 4-6 minutes on each side, turning only once, till fish is flakes easily with a fork. Remove fish and keep warm. Pour reserved marinade into the skillet and bring to boil to thicken into glazed consistency. Spoon glaze over fish and serve immediately. Serve over rice.
(from the back of the package!)
YUM!
Asian Ginger Mahi Mahi
2 mahi mahi fillets
3 T soy sauce
1 garlic clove
3 T balsamic vinegar
3 t olive oil
3 T honey
1 t grated fresh ginger root (just used dried)
salt and pepper to taste
stir honey, soy sauce, balsamic vinegar, ginger, garlic and 2 t of olive oil in glass dish. Season mahi mahi with salt and pepper and place them in dish. Cover and refrigerate for 20 minutes. Heat 1 t of oil in skillet over medium high heat. Remove fish and reserve marinade. Saute fish 4-6 minutes on each side, turning only once, till fish is flakes easily with a fork. Remove fish and keep warm. Pour reserved marinade into the skillet and bring to boil to thicken into glazed consistency. Spoon glaze over fish and serve immediately. Serve over rice.
(from the back of the package!)
YUM!
Wednesday, April 28, 2010
Salmon, Asparagus and Orzo Salad
We made this last night-easy and healthy! YUM! Even the kids ate a lot! And is great with asparagus being in season!
Salmon, Asparagus and Orzo Salad
1 pound asparagus, trimmed and cut into 3-inch pieces
1 cup uncooked orzo (rice-shaped pasta)
1 (1 1/4-pound) skinless salmon fillet
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup thinly sliced red onion
Lemon-Dill Vinaigrette (recipe below)
1. Preheat broiler.
2. Bring 6 cups water to a boil in a large saucepan. Add asparagus; cook 3 minutes or until crisp-tender. Remove asparagus from water with tongs or a slotted spoon, reserving water in pan. Plunge asparagus into ice water; drain and set aside.
3. Return reserved water to a boil. Add orzo, and cook according to package directions, omitting salt and fat.
4. While orzo cooks, sprinkle fillet evenly with salt and pepper. Place fish on a foil-lined broiler pan coated with cooking spray. Broil 5 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Using 2 forks, break fish into large chunks. Combine fish, orzo, asparagus, onion, and Lemon-Dill Vinaigrette in a large bowl; toss gently to coat.
Recipe found HERE! Enjoy!
Lemon-Dill Vinaigrette
1/3 cup (1.3 ounces) crumbled feta cheese
1 tablespoon chopped fresh dill (only used 1/2 the amount of dill)
3 tablespoons fresh lemon juice
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preparation
1. Combine all ingredients in a small bowl, stirring well with a whisk.
Salmon, Asparagus and Orzo Salad
1 pound asparagus, trimmed and cut into 3-inch pieces
1 cup uncooked orzo (rice-shaped pasta)
1 (1 1/4-pound) skinless salmon fillet
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup thinly sliced red onion
Lemon-Dill Vinaigrette (recipe below)
1. Preheat broiler.
2. Bring 6 cups water to a boil in a large saucepan. Add asparagus; cook 3 minutes or until crisp-tender. Remove asparagus from water with tongs or a slotted spoon, reserving water in pan. Plunge asparagus into ice water; drain and set aside.
3. Return reserved water to a boil. Add orzo, and cook according to package directions, omitting salt and fat.
4. While orzo cooks, sprinkle fillet evenly with salt and pepper. Place fish on a foil-lined broiler pan coated with cooking spray. Broil 5 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Using 2 forks, break fish into large chunks. Combine fish, orzo, asparagus, onion, and Lemon-Dill Vinaigrette in a large bowl; toss gently to coat.
Recipe found HERE! Enjoy!
Lemon-Dill Vinaigrette
1/3 cup (1.3 ounces) crumbled feta cheese
1 tablespoon chopped fresh dill (only used 1/2 the amount of dill)
3 tablespoons fresh lemon juice
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preparation
1. Combine all ingredients in a small bowl, stirring well with a whisk.
Wednesday, March 3, 2010
I just made this and I cannot stop eat it!
Vanilla Yogurt Cake with Orange Glaze
Ingredients:
1 2/3 cups all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 egg
1 egg yolk
1 cup granulated sugar
1 1/2 tbsp vanilla extract
1 cup plain yogurt
1/2 cup vegetable oil
4 tbsp + 6 tbsp orange juice
2 cups sifted powdered sugar
1/2 cup chopped walnut, slightly toasted
Directions:
Preheat oven to 350F. Grease one 9x5x3 inch loaf pan with baking spray.
Using a stand mixer, beat together the egg, egg yolk, and sugar on medium-high speed, until it turns pale yellow, about 3 mins. Add the vanilla extract and oil, beat 1 more min, until fully incorporated.
In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
With the mixer on low speed, add half the amount of dry ingredients. Then add half the amount of yogurt, and 2 tbsp of the orange juice. Add remaining dry ingredients and followed by the remaining yogurt. Remove from mixer and finish mixing by hand using a spatula until all of the ingredients are fully incorporated.
Pour into the prepared pan and bake for 55-60 mins.
Remove from oven. Using a toothpick or large wooden skewer poke holes into the cake. Using a pastry brush, brush remaining 2 tbsp orange juice over hot loaf.
Let cool for 10 mins and remove from pan. Place on wire rack to finish cooling. When cool, glaze cakes.
Combine the 6 tbsp orange juice with powder sugar together with a whisk. Pour over cakes.
Scatter walnut on top.
recipe here!
Vanilla Yogurt Cake with Orange Glaze
Ingredients:
1 2/3 cups all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 egg
1 egg yolk
1 cup granulated sugar
1 1/2 tbsp vanilla extract
1 cup plain yogurt
1/2 cup vegetable oil
4 tbsp + 6 tbsp orange juice
2 cups sifted powdered sugar
1/2 cup chopped walnut, slightly toasted
Directions:
Preheat oven to 350F. Grease one 9x5x3 inch loaf pan with baking spray.
Using a stand mixer, beat together the egg, egg yolk, and sugar on medium-high speed, until it turns pale yellow, about 3 mins. Add the vanilla extract and oil, beat 1 more min, until fully incorporated.
In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
With the mixer on low speed, add half the amount of dry ingredients. Then add half the amount of yogurt, and 2 tbsp of the orange juice. Add remaining dry ingredients and followed by the remaining yogurt. Remove from mixer and finish mixing by hand using a spatula until all of the ingredients are fully incorporated.
Pour into the prepared pan and bake for 55-60 mins.
Remove from oven. Using a toothpick or large wooden skewer poke holes into the cake. Using a pastry brush, brush remaining 2 tbsp orange juice over hot loaf.
Let cool for 10 mins and remove from pan. Place on wire rack to finish cooling. When cool, glaze cakes.
Combine the 6 tbsp orange juice with powder sugar together with a whisk. Pour over cakes.
Scatter walnut on top.
recipe here!
Wednesday, January 20, 2010
Beef Bourguignon
We love old fashion pot roast, but loved this spin on it. YUM!
Beef Bourguignon
3 pounds beef roast, or beef stew meat (I used a chuck roast I had in the freezer)
6 slices bacon--no need to cook (I used turkey)
2 tablespoons olive oil
1 onion, sliced in rings
1 cup carrots (chopped or baby, your choice)
4 garlic cloves, smashed and chopped
1 tablespoon herbs de provence
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon tomato paste (not pictured, oops!)
2 cups red wine (you can use non-alcoholic if you wish)
The Directions.
Use a 6 quart slow cooker. In the bottom of your stoneware, smear around the olive oil. Then lay down 3 slices of bacon. Add sliced onion and garlic. Put the meat into the pot on top of the onion and garlic, and sprinkle on dried spices and herbs. Toss the meat to distribute the spices to all sides. Add tomato paste. Lay the other 3 slices of bacon on top of the meat, and throw in the carrots. Pour wine over the whole thing.
Cover and let cook on low for 8-9 hours, high for 4-5, or until meat has reached desired tenderness. If you are using a roast, you may want to flip the meat about an hour before serving so more liquid is absorbed into the meat. You can also cut the meat into chunks and return to the pot, if you would like more moisture to absorb.
Original Here!
Beef Bourguignon
3 pounds beef roast, or beef stew meat (I used a chuck roast I had in the freezer)
6 slices bacon--no need to cook (I used turkey)
2 tablespoons olive oil
1 onion, sliced in rings
1 cup carrots (chopped or baby, your choice)
4 garlic cloves, smashed and chopped
1 tablespoon herbs de provence
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon tomato paste (not pictured, oops!)
2 cups red wine (you can use non-alcoholic if you wish)
The Directions.
Use a 6 quart slow cooker. In the bottom of your stoneware, smear around the olive oil. Then lay down 3 slices of bacon. Add sliced onion and garlic. Put the meat into the pot on top of the onion and garlic, and sprinkle on dried spices and herbs. Toss the meat to distribute the spices to all sides. Add tomato paste. Lay the other 3 slices of bacon on top of the meat, and throw in the carrots. Pour wine over the whole thing.
Cover and let cook on low for 8-9 hours, high for 4-5, or until meat has reached desired tenderness. If you are using a roast, you may want to flip the meat about an hour before serving so more liquid is absorbed into the meat. You can also cut the meat into chunks and return to the pot, if you would like more moisture to absorb.
Original Here!
BOLOGNESE SAUCE
Oh I have been meaning to post this recipe because I LOVE homemade spaghetti sauce and this one is just so yummy and easy! And it uses the crockpot. I LOVE my crockpot!! The only thing I did different was add only half the marjoram and used half beef half sausage. ENJOY!
BEST SLOW COOKER BOLOGNESE SAUCE EVER
2 pounds ground beef
1 medium onion, chopped
8 cloves garlic, minced
3 14 oz cans chopped tomatoes, drained
2 15 oz cans tomato sauce
2 6 oz cans tomato paste
1/3 cup sugar
2 tablespoons dried oregano
1 tablespoon dried basil
2 teaspoons dried marjoram
1 teaspoon salt
1/2 teaspoon pepper
1. Cook beef in large skillet until browned.
2. Transfer to 5 quart slow cooker. Stir in all remaining ingredients, mix well.
3. Cover and cook on low for 8 hours.
4. Serve over your favorite pasta. Happy sigh
Original found HERE
BEST SLOW COOKER BOLOGNESE SAUCE EVER
2 pounds ground beef
1 medium onion, chopped
8 cloves garlic, minced
3 14 oz cans chopped tomatoes, drained
2 15 oz cans tomato sauce
2 6 oz cans tomato paste
1/3 cup sugar
2 tablespoons dried oregano
1 tablespoon dried basil
2 teaspoons dried marjoram
1 teaspoon salt
1/2 teaspoon pepper
1. Cook beef in large skillet until browned.
2. Transfer to 5 quart slow cooker. Stir in all remaining ingredients, mix well.
3. Cover and cook on low for 8 hours.
4. Serve over your favorite pasta. Happy sigh
Original found HERE
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