Last week Carolyn bought two bunches of asparagus, we ate one as a side with chicken but had one bunch left. We’re racing a triathlon tomorrow, so we wanted something high in carbs but we needed to use the asparagus before it went bad. This pasta was the logical choice. I’ve made it before, and it is tasty and super quick.
- 1 bunch of asparagus
- 3 cloves of garlic – minced
- 1/2 box of pasta, we use angel hair
- 2 cans diced tomatoes – petite diced is the best
- olive oil
- dried basil
Get your pasta water boiling in one pot. In a large skillet, heat a few tablespoons of olive oil over med-high heat. Once hot, put the minced garlic and about a tablespoon of dried basil (fresh would be better if you have it) in the skillet. Cook the until the garlic is golden brown. Once brown, turn the heat down a bit and pour in your cans of diced tomatoes. They have a lot of juice and will taste better if you let it cook down a bit, about 10 minutes.
Once your water is boiling, put in your pasta. You want to put the asparagus in with the pasta with about 4.5 minutes to go, so watch the timer. Cook the two together until the pasta is al dente and the asparagus is done, but not mushy. Drain in a collander and the pour into the skillet with the tomatoes and garlic. Mix well and serve with grated parmesean.
i finally branched out and tried a new recipe. i keep meaning to start dough the night before, but rarely do. this recipe turned out very bready, especially at the edges, so if that’s what you like, enjoy. one change that i would definitely make if using this recipe again is to add a bit more oil. i found the end result to be a little on the bland and dry side. either glazing the shaped crust, or adding an extra 1/8-1/4 cup on the onset could correct this. thanks to the pizza stone, the center and the bottom were still nice and crunchy. all i have been striving for (in both my pizza and bread dough) is big air bubbles.
- 3 t heaping yeast
- 2 t sugar
- 1/2 C warm water
- 4 C flour (half white, half white-wheat)
- 1t heaping salt
- 1 C warm water
- 1/4 C olive oil
- pour 1/2 C water into measuring cup and mix in yeast and sugar and let sit for 3-5 min.
- mix flour, salt, oil, and remaining water in a large bowl until well combined, then add yeast mixture.
- kneed dough on lightly floured counter for 8ish minutes or until nicely homogenized and elastic
- cover with saran wrap and let rise until doubled, about 1 hour (or longer in the fridge)
- punch down (lightly with fist), cut in half, and gently form into balls
- let sit for 45 min covered (will nearly double again). put a pizza stone in the oven and preheat to 550°
- shape into pizza on a piece of parchment paper, slide onto pizza stone and bake for 6 min
i only reccomend using 2-3 toppings (in the photo are sun-dried tomato, kalamata olives, and thinly sliced onion). for a simple (and cheap) sauce, i used 1/2 can of diced tomatoes, garlic powder or salt, dried basil and oregano, and a bit of balsamic vinegar, then blended it al in an immersion blender. i like to sprinkle a little sea salt on top of the pizza as well.
well… not exactly 5 cups. but there are 5 ingredients and it ALWAYS comes out delicious.
- 1 can pineapple chunks (in real juice), drained
- 1 (large) can mandarin oranges (light syrup), drained
- 1/4 C coconut flakes
- 1/2 C plain nonfat yogurt
- 1/2 C small marshmallows
- mix all ingredients a large bowl.
mmm… butter. niter kebbeh (clarified butter) is the foundation of all good Ethiopian cooking. well, that and injera (bread made from teff flour), which serves as both the plate and utensils (and spice moderator).
- 1 lb butter
- 1 cinnamon stick
- 3 cardamom pods, crushed
- 4 whole cloves
- 1/8 t nutmeg
- 4 T finely diced onion
- 4 slices fresh ginger
- 1 clove garlic, minced
- melt butter over low heat in small saucepan.
- add spices and bring to simmer for 30 minutes
- strain spices from butter with cheesecloth (i used coffee filter basket) and refrigerate to solidify
joe and i started eating ethiopian in college at a local restaurant, and have always gotten the vegetarian combo. usually this is a selection of the following; spicy lentils, collard greens, stew, yellow lentils, and salad. i have taken to making spicy lentils and collard greens beause they are always my favorite.
- 1 C red lentils
- 1 C diced onion
- 2 cloves garlic, minced
- 1/4 C niter kebbeh
- 1 1/2 T berbere spice
- 1 1/2 t cumin
- 1 1/2 t paprika
- 1 C frozen peas
- 1 1/2 cans diced tomatoes
- 1/2 C vegetable broth
- bring 3 C water to boil in medium saucepan, add lentils, and cook 25 minutes, or untill water is fully absorbed
- meanwhile, heat niter kebbeh in frying pan and sautee onion and garlic.
- 2 bunches collard greens
- 1 1/2 onion, chopped
- 2 T niter kebbeh
- cut stalks from green leafs, trim ends, and chop into pieces. loosely chop green leaves.
- heat niter kebbeh in large pot, saute stalks and onion until onions are translucent.
- add leaves and cook down at medium-low heat for 45 minutes, or until desired tenderness.
yum. i had seen this in a couple places before, but not taken the initiative to make it happen. it just so happened that after making granola this afternoon, i had a few almonds left over, 6 apricots left in the package, and a hankering for chocolate. it was insanely easy to make (and kinda fun) and tasted SOOOO good.
- 6 dried apricots
- 3 T melted dark chocolate (or semi-sweet)
- 6 almonds, chopped (i had seen the recipe done with pistachios)
- dip the apricot in melted chocolate, sprinkle with chopped nuts, and place on plate in the freezer or refrigerator for chocolate to harden.
this chicken recipe is tried and tried and tried and true. i don’t think this could come out poorly if i tried. it was great over brown rice and a side of asparagus. i seasoned the asparagus with salt and pepper then baked it for 12 minutes. i made a simple sauce of 2 T melted butter, 1 T balsamic vinegar, and 1 T soy sauce. it was great!
- 4 small chicken breasts
- 40 cloves of garlic, peeled
- 8 celery stalks, sliced
- 1 T dried basil
- 1 t dried oregano
- 2 t dried parsley
- 1/4 C lemon juice
- preheat oven to 375°.
- place chicken in baking dish with garlic, celery, spices, salt and pepper to taste, and sprinkle with juice.
- bake for 1 hour covered with aluminum foil, then 30 minutes uncovered.