Sunday, August 22, 2010
This is my "go to" pasta. Everyone likes it, even the rascals.
2 Tblsp olive oil
3 garlic cloves, minced/pressed
2 Cups heavy cream (more or less according to how saucy your mood is)
Salt and Pepper
1/3 Cups grated parmesan cheese, plus more for serving
1 Box Rotini Pasta (serves 8)
2 Bunches asparagus, end trimmed, and stalks cut into one inch pieces
5 Thick slices of ham, cut into strips
Heat Olive oil in heavy saucepan over medium heat. Add garlic and swirl in oil for 30 seconds. Add cream, cheese, and salt and pepper to taste. Stir occasional until slightly thickened-3-4 minutes, set aside.
Boil pasta according to directions.
Add ham strips to a heated skillet. Stir constantly until the ham begins to brown. Add asparagus pieces and stir occasionally until tender-crisp.
Combine, sauce, ham mixture and pasta. Serve hot, topped with cheese.
4 Cups tomatoes (any sort, I used our yellow pear)
2 Cloves garlic
1/4 Cup Olive Oil
2 Tbsp Basil chopped
Salt and Pepper
2 French Baguettes
Preheat oven to 350.
Combine first 5 ingredients in a food processor then pulse until it looks like the picture above--not soupy, not chunky.
Slice the bread lengthwise and cut into 8 even pieces. Brush with olive oil and brown in oven on cookies sheet.
Serve room temperature.
You can use ANY fruit in this and it doesn't have to be spherical, but this is my "go to" way to prepare fruit salad. The lime is refreshing and the coconut adds that unexpected touch/taste.
Fruit (it's especially good with a tropical variety)
Juice from one or two limes
2 Tbls Sugar or honey
Unsweeted, dried coconut, toasted in a pan over med heat.
Dissolve sugar in lime juice and pour over fruit. Served with coconut on top or on the side.
Wednesday, August 18, 2010
This recipe was given to me by my trusted recipe expert Megan. It looked too easy/good/simple to be true. I made this on Sunday and EVEN Tod ("I'm just not a dessert guy") ate and raved and ate some more. And then I finished it off for breakfast, lunch, and dinner on Monday and Tuesday. Enjoy.
1 package chocolate instant pudding
1 cup water
1/2 cup vegetable oil
1 cup sour cream
1/2 package chocolate chips
Mix all ingredients together and spread in a greased bundt cake pan. Bake at 350 degrees for 45-50 minutes.