Monday, January 19, 2009

Thai Linguine

My picture really doesn't look appetizing, but it is delicious.

Nick and I went out to eat at California Pizza Kitchen last weekend because I found out that they started serving their pear and Gorgonzola pizza again!

Nick ordered a Thai Linguine dish (that looked much prettier than that picture) and I almost wished I had too.

I went home and found a knock off recipe online that is almost as good.

Give it a try, you'll like it!

(but you may want to wait til this whole peanut butter issue clears up)

Thai Linguine

12 oz linguine
4 T sesame oil
8 green onions, chopped
5 garlic cloves, minced
1 T fresh ginger, peeled and minced
1/4 c honey
1/4 c soy sauce
3 T rice vinegar
1 1/2 T chili-garlic sauce
2 c mung bean sprouts
1 c shredded carrots

Cook pasta, transfer to large bowl and toss with 3 T sesame oil.
Heat remaining oil in large, heavy skillet over med-high heat. Add 6 onions, garlic, and ginger. Saute until onions begin to soften, about 2 min.
Add honey, peanut butter, soy sauce, vinegar and chili-garlic sauce. Whisk to blend.
Simmer for 1 minute and cool to room temperature.
Pour over pasta and toss to coat.
Add sprouts and carrots, transfer to a platter and sprinkle with remaining onions.

Scalloped Potatoes

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

Artichoke Fritatta

I found this recipe in The New Vegetarian Epicure, one of my favorite cookbooks. Also shown in the picture is a lentil salad which I made to go with the frittata, but no one liked. I won't bother posting that one. The frittata was very good though and is also good left over for breakfast the next morning.

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
10 eggs
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.