23 November 2009

Bacon Tomato Cheese Pasta

This is a bit of a rip-off from Rachael Ray, but it is so good I had to share. We've had this dish twice in the past month and it just doesn't get old!

Also... if you have a soft spot in your heart for the Pan-Geos line in the Great Hall, try this and tell me if it evokes fond memories. If you detested Pan-Geos... Marie, don't judge this recipe before you try it :)

1 lb. short-cut pasta (whole wheat pasta was good)
1 Tbsp. evoo
4 bacon slices, chopped
1 large onion, chopped
4 large garlic cloves, chopped
salt & pepper
1 c. chicken stock (or 1/2 c. stock, 1/2 c. white wine if you have some lying around)
1 pint grape tomatoes (I used sundried tomatoes once which was delicious)
1 c. mozzarella cheese, shredded or diced
Fresh herbs: some chopped chives or parsley or basil or all 3
1/2 c. grated parmesan

1. Chop everything up... onion, garlic, herbs, bacon.

2. Make the pasta, reserving 1/2 c. of the pasta water before you drain it

3. Heat the evoo in a large skillet over med-hi heat. Now pay attention to all these minutes:
  • Cook bacon until crispy - 2-3 minutes.
  • Add onions, garlic, salt and pepper. Cook 5 minutes.
  • Add chicken stock and pasta liquid; bring to a boil and simmer 2 minutes.
  • Add tomatoes; cook for 1 minute.
  • Add the pasta to the skillet and stir it all up for 1 more minute.

4. Remove from heat. Stir in the mozzarella, fresh herbs and parmesan. Taste to see if it needs any extra S&P (probably not) :) Serve with a simple salad dressed with vinaigrette.

13 November 2009

Early Thanksgiving: Roasted Squash and Cornbread Stuffing

Last night we had an early Thanksgiving since my mom and dad are in town for Ken's ordination service (which is tonight!). Ken's dad flew in last night and ate up the leftovers. I should have taken a picture before that happened because it was so beautiful.

Or as I would say if I was a real blogger:


We had every color... brilliant red cranberry sauce, bright orange butternut squash, green salad... perfectly lovely.

I have two recipes to share with you... Maple Roasted Butternut Squash and Cornbread Stuffing.

Maple Roasted Butternut Squash
1 small butternut squash, peeled, seeded and chopped (1" dice)
1 medium onion, roughly chopped
2 Tbsp. (more or less) maple syrup
2 Tbsp. olive oil
1/4 tsp. salt
freshly ground black pepper
pinch thyme
pinch rosemary

1. Preheat oven to 375.* Chop squash and onion; place in 8x8 baking dish.

2. In a small bowl, mix syrup, oil, salt, pepper, thyme and rosemary. Pour over veggies; toss and stir to coat. Bake for 45 minutes or until squash is tender.*

*We just threw ours in with the turkey at 325 for a little over an hour.

Cornbread Stuffing
bay leaf
2 Tbsp. olive oil
4 Tbsp. butter
4 stalks celery, chopped
1 med. onion, chopped
1 granny smith apple, chopped
some fresh parsley, chopped
GF cornbread, preferably stale, ripped up into smallish pieces
1 c. broth

1. Heat butter and olive oil in large skillet over medium heat. Add bay leaf, celery, onion and apple and saute for 5 minutes.

2. Stir in the parsley and cornbread. Sprinkle S&P, sage and thyme over top and stir to combine. Pour enough broth in to moisten the bread.

Serve hot straight from the stove, or put it in a baking dish and place in the oven with the turkey, ideally for no more than 20-30 minutes.

09 November 2009

Granola Bars

Deana over at the Scratch and Sniff shared these granola bars while we were in Nashville a couple weeks ago, and they were AMAZING. I haven't tried to make them yet, but I will shortly...

05 November 2009

Marinated Zucchini

This is a brilliant Moosewood recipe to use up any zucchini you have hanging around! I remembered to take a picture before devouring the last two bites.

1 zucchini (or peeled eggplant), sliced about 1/3" thick
2-4 cloves garlic, minced or pressed
olive oil
1 Tbsp. vinegar (I like balsamic - especially the white balsamic from Trader Joe's)
dash salt
chopped fresh herbs (mint, parsley, basil, oregano, or thyme)


In a skillet, heat oil over medium heat. Add zucchini and fry until golden on both sides (work in batches if necessary). Transfer zucchini to a bowl. In a little more olive oil, saute the garlic until golden but not brown. Transfer garlic to bowl, and top with vinegar, salt and herbs. Stir to combine. Enjoy warm or at room temperature.

If you want to make the zucchini or eggplant into a sandwich, toast the sandwich bread in the skillet in the leftover garlic-infused olive oil. You can melt some cheese on there while you're at it. YUM.

01 November 2009

Tea Peas

I just found out that someone actually reads my blog. So I am going to post a recipe. Or it's more of a suggestion really. Next time you make peas to go with your traditional English roast beef dinner, after they're finished cooking, stir in some crunched up dried mint leaves and some honey. It makes them taste kind of like tea, but really good. Tea peas.

Oh yeah - ALWAYS use petite peas. Never those nasty big ones.