Friday, August 14, 2009
To go along with Erica's post, I thought I'd share my favorite version of her salad. Not really a recipe, but very yummy. We didn't grow much this year with moving in the spring but next year I plan on having a nice sized garden. We did get a tomato plant and basil to grow for us though and have been very much enjoying them.
Start by making some french bread.
Place thickly sliced tomatoes on a slice of bread
chiffonade your basil (I usually do this but in the picture above I skipped this step) and add on top of your tomato
slice some fresh mozzarella and pile it on.(using fresh mozzarella rather than just the regular stuff makes all the difference)
Then top with olive oil and balsamic vinegar. Or you can use a salad dressing of your choice. I like to use the good seasons spicy Italian salad dressing mix.
This might be my favorite summer time food.
Friday, March 13, 2009
1 tablespoon olive oil
4 garlic cloves, minced
1 teaspoon chili powder
2 cans (14 1/2 ounces each) diced tomatoes in juice
2 cans (15 ounces each) black beans, rinsed and drained
3 cups vegetable broth
1 package (10 ounces) frozen corn kernels
Coarse salt and ground pepper
Crushed tortilla chips
In a large saucepan, heat oil over medium. Cook garlic and chili powder until fragrant, about 1 minute. Add tomatoes (with juice), beans, broth, and corn ; season with salt and pepper.
Bring soup to a boil; reduce to a simmer. Add tortilla chips; cook until softened, about 2 minutes. (I don't like my chips to be soggy so I skip this part and just use them as a topping) Remove from heat; stir in lime juice, and season with salt and pepper. Serve soup with lime wedges, avocado, and if desired, more chips.
Monday, February 9, 2009
Monday, January 19, 2009
Nick ordered a Thai Linguine dish (that looked much prettier than that picture) and I almost wished I had too.
12 oz linguine
I just made scalloped potatoes for the first time tonight. I was a little nervous about it, but it was surprisingly easy. slicing the potatoes took a bit, but after that it was a breeze. i topped part of it with grated cheese to test it. it was good with or without it so if you're feeling the cheese then go for it.
3 T butter
3 T all purpose flour
2 t salt
1/4 t pepper
3 c. milk
6 c. of thinly sliced potatoes
wash peel and slice the potatoes, then set aside.
In a large sauce pan melt the butter over medium low heat
stir in flour till smooth and bubbly. add salt and pepper
gradually add the milk, stirring with a whisk till thick and bubbly.
add potatoes to sauce; cover and simmer for eight minutes
transfer mixture to a greased 12 x 8 in. baking dish.
bake uncovered at 375° F for 45 minutes, or untill potatoes are tender.
Thursday, January 15, 2009
2 med onions
1 lb. red potatoes
2 T olive oil
1 lg garlic clove, minced
1 tsp salt plus more to taste
1 1/2 c marinated artichoke hearts, well drained
1/4 c chopped flat leaf parsley
1/3 c grated Parmesan
black pepper to taste
Peel, quarter and slice the onions. Scrub potatoes, quarter lengthwise, then slice. Heat 1 1/2 T olive oil in a large non-stick skillet. Cook the onions, potatoes, and garlic in the oil with a little salt stirring often until tender.
Quarter the artichokes and add to the pan, stir together and remove from heat.
Beat eggs in a large bowl with 1/2 t of salt, chopped parsley, Parmesan and pepper. Add the cooked vegetables to the bowl and stir together.
Clean the skillet and wipe it dry, and heat remaining oil. Pour mixture back into the pan and cook over low heat with cover for 10-15 minutes or until the eggs at top are almost set.
Put the pan under a heated broiler for a few minutes to finish. It should be slightly golden brown on top. Loosen frittata gently with a knife and slide onto platter. Cut into wedges and serve.