Thursday, August 28, 2008
Wednesday, August 27, 2008
Shrimp and Pasta Salad
This recipe comes together in three easy parts. I will list the ingredients by each separate step, and then explain how it all comes together.
Step one -Salad Dressing:
Juice of one lemon
3 tablespoons of rinsed capers
1 tablespoon whole grain Dijon mustard
A pinch of dried crushed red pepper (or more to your taste)
½ cup extra virgin olive oil
½ cup chopped fresh basil
1/4 grated romano cheese
Mix all of these ingredients except for the romano cheese together and set aside for a moment. The cheese will be used later as a tasty garnish.
1/2 pound of pasta ( she likes bowties)
Step 2 -Pasta and Shrimp:
1 pound of large steamed/ peeled shrimp
Boil the pasta according to the directions on the box. Do not overcook! Once done, run the noodles under cool water to chill, and then drain well. For the shrimp, you can either steam 'em yourself, or buy some nice precooked cocktail shrimp and remove the tails. Can you tell which way I am leaning on this one? Add both the pasta and the shrimp to your dressing and combine.
Step 3 - Veggies
2 sliced zucchini
1 diced shallot
1 tablespoon of olive oil
Saute your shallot in olive oil until slightly soft ( about 1 minute). Next add in zucchini and a dash of salt and pepper. Cook for another 3 or 4 minutes or until the zucchini is soft. Set aside to cool, and then add into the rest of the salad. Check the whole sald for proper seasoning, and adjust if needed with more salt and pepper.
Let the entire dish chill for at least an hour and top with grated Romano cheese before serving.
Sunday, August 24, 2008
Blueberries, blueberries everywhere. I recently went to our local berry farm, and picked my way through their gorgeous rows of tall blueberry bushes. Inspired by the mounds of frosty looking fruit piled in my kitchen, I decided to indulge in these double blueberry pancakes. These baby blues are perfect for a lazy weekend breakfast or, with a little planning you can easily give yourself a lovely Monday morning treat.
Adjust this recipe accordingly based on how many hungry mouths you have to feed!
1/4 cup water
1/4 cup light corn syrup
1 tablespoon cornstarch
2 teaspoon lemon juice
2 cups blueberries
Friday, August 15, 2008
Sunday, August 10, 2008
1/4 cup water
1/2 cup Cheddar cheese
1 medium zucchini
2 tablespoons of Butter or Margarine
1/2 cup sour cream
A frittata is like an omelet, only much easier. I have to sheepishly admit that I have always had trouble flipping my omelets, and often wound up with some sort of fancy scrambled egg dish (for lack of a better description). So boy, was I thrilled to discover the ease and sophistication of a frittata. All you need is a non stick/ oven safe frying pan, and a few eggs. What you put in your frittata after that can range from leftover steak to vegetables from your garden, to even leftover pasta. Today I'm using zucchini and light Cheddar cheese for a healthy twist. Read on to learn more.
Tuesday, August 5, 2008
Email your entries to me by August 20th at email@example.com, and I'll compile a list of favorites just in time for all of your labor day celebrations. I'll try a few out and feature the recipes on my blog at the end of the month.
Ready....Set......Cook away internets, cook away.