August 14, 2013 § 3 Comments
The last few days when not working I’ve been waking up at just crazy early times, like 4:30 or 5 no matter what time I went to bed. Bottom line is I really love waking up early. I read a little, make a good breakfast, cross some stuff off my to-do list before 7. I know I could up that early all the time but it’s not as good if I have to use an alarm clock.
One morning early I decided to make this Pesto Pasta Salad, like way before is appropriate for even lunch time. But whatever, I can deal with some taste testing of pasta salad before 10 am.
I picked the pretty easy way of making this. Some pre-made pesto from Trader Joes, canned cannellini beans. The longest part was waiting for the water to boil to make the pasta.Also, this is the kind of pasta salad that is SO MUCH better when you let it sit in the fridge for awhile. The flavors really mesh and it gets really delicious. Although its still good right away.
Make this for your next picnic, or when you need a few days of leftovers for work. Enjoy!
- 8 oz elbow macaroni
- 1, 8 oz jar of basil pesto
- 1/4 cup red wine vinegar
- 1/2 tsp kosher salt
- 2, 15 oz. cans cannellini beans, rinsed
- 3 cups baby arugula
- 2 oz parmigiano-reggiano cheese, shredded or shaved
- 1/4 cup toasted pine nuts
August 1, 2013 § Leave a comment
I was inspired after making some blueberry preserves from a you pick day. I didn’t know how I was going to eat a whole jar, so I decided to make some ice cream to go with it. Vanilla is boring so lemon it was.
Its good on its on or great with blueberry topping too. Adding some melted white chocolate chips to the top too would be extra delicious. Enjoy!
- 2 tbsp lemon zest
- 1 cup fresh lemon zest
- 1 and 1/2 cup sugar
- 6 large eggs
- 3 cups half-and-half
- 1 vanilla bean with seeds removed
- In a saucepan, combine sugar and lemon zest to release some of the flavors. Then, whisk in lemon juice, 2 cups half-and-half, eggs and vanilla bean.
- Heat over medium heat, stirring constantly. Keep on heat just until it comes to a simmer, immediately remove from heat. Strain through mesh sieve into medium bowl and add vanilla bean.
- Cover and chill overnight. When cool and ready to make ice cream, whisk in last cup of half and half and make according to ice cream maker directions. Freeze to desired consistency and enjoy!
July 19, 2013 § Leave a comment
It’s literally the easiest sauce to make in the world. No lie. Canned tomatoes, tomato paste, herbs (dried or fresh), salt and pepper and some balsamic. (Not pictured? A pinch of sugar). And you can work with whatever tomatoes you’ve got on had. The original recipe calls for crushed, but if you have diced or whole, no big deal; just drain about half the liquid then blend the sauce.
Now, toppings to go on top of the sauce is a whole other ball game. My husband is a meat man; pepperoni, sausage, the more the better. Me? I’m all about the veggies and fancy cheese, goat cheese and corn is my latest favorite. A little arugula is also right up my alley. Our only compromise is Hawaiian pizza. Canadian bacon and pineapple is our happy place for sharing. But we both agree on this sauce.
- 1 large can of crushed tomatoes
- 1 can of tomato paste
- 2 tbsp italian seasoning (or fresh herbs if you have them)
- 2 tbsp balsamic vinegar
- 2 tbsp garlic
- 1-2 tsp sugar
- S&P to taste
July 12, 2013 § 2 Comments
I’m not a huge recipe repeater. In fact, in my first year or marriage I don’t think I made the same thing twice, except for pizza. I just really love trying new things and mixing it up. I’ve mellowed from that a little bit but not a ton; I’d rather make something new most days.
The reason I told you that is to emphasize that when I say I’ve made this four times in a month and a half you realize that’s a big deal. This salad is REALLY GOOD. It’s become my go to potluck, picnic, lunch thing. Try it. You’ll see.
Back to the salad. It’s got some great ingredients and is perfect for summer. It doesn’t involve a stove, is good warm or cold and you can use fresh basil and tomatoes. If you add some grilled chicken you’ve got a main course too.
- 1 cup Trader Joe’s Cous Cous
- 1/2 cup feta cheese
- 1 jar marinated artichoke hearts
- 1/2 cup sun-dried tomatoes, in olive oil
- 1 cup cherry tomatoes, halved
- 1 can garbanzo beans
- 1 cup fresh basil
- juice from one lemon
- Olive oil
July 3, 2013 § Leave a comment
It’s a scrumptious, blueberry filled breakfast treat. Anything with crumb in the title works in my book. Or anything you put streusel topping on at all really.
It’s a pretty basic crumb cake batter, flour, cinnamon, sugar. You get the idea. Mix all that stuff together. Follow the recipe below.
Start with fresh blueberries if you’ve got ’em. And it’s summer so they’re actually popping up in stores now. I splurged and got a large box at TJ’s for $5.99. You could also use frozen as TJ’s has those for like $2. You’re going to coat them with a little bit of flour.
Fold them into the batter. And spread that in a greased and floured baking pan. Make your streusel topping and spread that on top and you’re in business and ready to bake. If you have a crowd to feed and want to make a 13×9 just double the recipe. Finally, lets take a minute to acknowledge that I got my stuff together in time to make a holiday recipe and post it before the actual holiday. Happy Holiday Week!
- 4 tablespoons unsalted butter
- 1 1/2 cups all purpose flour, plus extra for pan and blueberries
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 3/4 cup sugar
- 1 large egg
- 1/4 cup milk (or buttermilk)
- 1 1/2 cup fresh blueberries
- 1 cup all purpose flour
- 1/2 cup packed brown sugar
- 1/4 tsp salt
- 1/2 cup cold, unsalted butter, cut into tablespoons