Category: Recipe

Bowtie pasta with sundried tomato and scallion cream!

On By Barbara StroudIn FOOD, Recipe, THOUGHTSLeave a comment
Food & Wine

I was trying to think of what to make for dinner… ugh, I don’t want to be in a rut and make the same thing time and time again. We were both in the mood for some pasta, but we just weren’t sure HOW we wanted it… I happened to be on Facebook and I saw that Food and Wine magazine had posted a recipe that was quick and easy and sounded DELICIOUS! So off we went to the store, hunted and gathered the ingredients, popped home and threw it together in NO TIME! Seriously. This pasta sauce ISN’T. EVEN. COOKED! I had some reservations… hmmm, seems like you should at least cook it. I usually do try a new recipe pretty much as it’s shown, then the next time I make it I tweak it and change it up a bit. The only thing I did with this recipe is to use basil instead of parsley (LOVE tomatoes and basil together!) which the recipe did have listed as an alternative, and I used sundried tomatoes in oil instead of reconstituting… I also used mini bowties, well, just because I like them and they’re cute!  This. Was. Delicious. Say no more… I will be making this time and time again!

If you get a chance, check out this recipe. It would be nice paired with a small salad or a crusty loaf of good bread (as Ina would say). The recipe also mentions that it would be good with fusilli pasta, as the sauce would hold on to the crevices. See the wine pairing suggestion from Food and Wine below…
Pairing Suggestion – A fruity red wine will be ideal with the rich sauce and the assertive, salty taste of the sun-dried tomatoes. A slightly chilled bottle of Barbera or Dolcetto from the Piedmont region of Italy would be perfect.

Bow Ties with Sun-Dried Tomato and Scallion Cream

SERVINGS: 4   FAST / VEGETARIAN

Ingredients

5 scallions, white and light-green parts only

6 tablespoons chopped reconstituted sun-dried tomato halves (about 12 halves); see Note

1 cup light cream or half-and-half

1 pound bow ties

1 teaspoon salt

1/2 teaspoon fresh-ground black pepper

3 tablespoons chopped fresh parsley

Directions

  1. In a blender or food processor, puree the scallions and sun-dried tomatoes with 1/2 cup of the cream.
  2. In a large pot of boiling, salted water, cook the bow ties until just done, about 15 minutes. Reserve 1/2 cup of the pasta water. Drain the pasta and toss with the puree, the remaining 1/2 cup cream, 1/3 cup of the reserved pasta water, the salt, pepper, and parsley. If the sauce seems too thick, thin it by adding more of the reserved pasta water.

 Notes

Reconstituting Sun-Dried Tomatoes In a small pan bring enough water to a boil to cover the dried tomatoes. Add the tomatoes, then remove from the heat and let steep in the hot water for about 5 minutes. Drain. You can also use drained oil-packed sun-dried tomatoes for this recipe. Since they’re already soft, you don’t have to reconstitute them.

Variation

Bow Ties with Sun-Dried Tomato and Herb Cream An equal quantity of chopped fresh basil or chives or 2 tablespoons of tarragon would be a good alternative or addition to the parsley.

Remember to visit my photo blog at http://almostdailypic.wordpress.com!

Image via Food & Wine – Melanie Acevedo

Death by lemon squares…

On By Barbara StroudIn FOOD, Recipe, THOUGHTSLeave a comment
Oxmoor House photo – Cooking Light

Everyone loves a good lemon square. Normally when I post a recipe I post it as I’ve made it with some changes, additions or subtractions. But this my friends is PERFECT JUST AS IT IS. It’s a Cooking Light recipe. You can copy and paste the recipe below… (the link to Cooking Light no longer exists).

Beware, this is “16 servings” which is really like “4 servings” in my book, so the calories, etc. do go up… but it’s worth every bite! Really…

EASY LEMON SQUARES – Cooking Light

 For the crust:

¼ cup sugar

3 tablespoons butter

1 cup flour

In a mixing bowl, beat the sugar and butter at medium speed until creamy. Gradually add flour to sugar mixture, mix on low until resembles fine crumbs. Gently press into the bottom of an 8” square baking pan. Bake at 350˚ for 15 minutes; cool pan on wire rack.

 For the topping:

3 large eggs

¾ cup sugar

2 teaspoons grated lemon rind

1/3 cup FRESH lemon juice

3 tablespoons flour

½ teaspoon baking powder

1/8 teaspoon salt

In a mixing bowl, beat eggs at medium speed until foamy. Add sugar, lemon rind, lemon juice, flour, baking powder and salt. Beat until well blended. Pour mixture of partially baked crust. Bake at 350˚ for 20-25 minutes or until topping is set. Cool on wire rack.

 Before serving:

Sift 2 teaspoons of powdered sugar evenly over the top once it has cooled. (I skip this step, but it’s pretty!)

Nutritional Information:

Calories 118, Fat 3.2g (sat 1.7g, mono 1g, poly 0.3g), Protein 2.2g, Carbs 20.5g, Fiber 0.3g, Cholesterol 47mg, Iron 68mg, Sodium 68mg, Calcium 16mg

Post updated 01/23/25

Apple crisp recipe… heat your house and your innards at the same time!

On By Barbara StroudIn FOOD, Recipe4 Comments

My version of APPLE CRISP

You know how it is when you’re chilly… the house feels chilly… it’s hibernating time and you want something sweet, but semi-healthy (ha ha)… well I’ve got the recipe for you! APPLE CRISP! I used almost a full 3# bag of granny smith apples AND there is oatmeal involved… therefore… HEALTHY’ish… Enjoy, it’s best topped with a little vanilla ice cream! Remember it’s a recipe, which is simply a guide, use more of what you like and less of what you don’t… the apples however are essential!

This recipe does more than make your house smell divine… it helps heat it up, and when you eat it… ahhhhh, finally warm! It’s better than vacuuming to get warm, hee hee…

APPLE CRISP (recipe adapted from Novia Scotia Apple Crisp that appeared in the Post & Courier newspaper years ago!)

Apple portion:

1- 3# bag of granny smith apples – PEELED AND SLICED

cinnamon, nutmeg and a little sugar – if you use sweet apples you may not need sugar!

Topping:

1/3 cup flour

2/3 cup rolled oats (use the regular oats, not the 1-minute kind)

1 cup brown sugar

1/3 cup butter (or whatever you have that resembles it)

Preheat oven to 375 degrees F.

Peel and slice apples. Arrange apples in a buttered baking dish (lasagna size pan or large casserole if you don’t have lasagna pan). Although I used 11×17 and it worked fine!

Sprinkle apples with cinnamon (I use quite a bit, use how much you like) and just a light sprinkle of nutmeg (it’s stronger). Then sprinkle a tablespoon or two of sugar over top of the apples.

In a medium bowl mix the flour, rolled oats, brown sugar together. Cut in the butter (can use two knives and cut it up in small pieces while mixing in with flour, etc.), until mixture resembles coarse bread crumbs (it was cold when i made it last so they were bigger hunks, it’s OK).

Spread this mixture over the apples.

Bake at 375 F until apples are tender (poke with fork) and topping is lightly browned (35-40 minutes).

Serve with ice cream…. ooohhh la la!

Ina’s Mexican Chicken Soup… my version!

On By Barbara StroudIn FOOD, Recipe, soup, THOUGHTS4 Comments

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My version of Ina Garten’s MEXICAN CHICKEN SOUP

We all want to be remembered for something when we’re gone… I would like to be remembered as a great artist. Wait. I need to paint A LOT more before that can happen. OK… I would like to think that people will remember me for being a nice person, caring about others and that I was always willing to help. (People don’t always ask for help, so keep an eye out for a neighbor that looks like they may need assistance. It never hurts to ask. Sometimes people get frustrated because they want to do it themselves, but you never know, so just ask)! However, it wouldn’t be so bad to be remembered as a great cook, hee hee… I’m including a recipe that will KNOCK YOUR SOCKS OFF! This is my version of Ina Garten’s (Barefoot Contessa) Mexican Chicken soup. I’ve added a few things and slightly altered it. A recipe is merely a guide, add more of what you like and less of what you don’t (unless you’re baking, then it’s more of an exact science)…  Enjoy! Until tomorrow…

Mexican Chicken Soup (adapted from Ina Garten)

2-4 chicken breasts (with bone and skin, more or less depending on how much chicken you like, I use 2-3 large)

olive oil

salt and pepper

2 medium onions

2-3 stalks celery

1 bunch carrots with greens (cut off greens)

2 cloves garlic

2 1/2 quarts chicken stock (I like Kitchen Basics if not homemade)

1-28 oz can diced tomatoes

1-2 jalapeno peppers, minced, no seeds (unless you like HOT)

1 teaspoon cumin

6 white corn tortillas

1/2 bag frozen white sweet corn

1 can black beans rinsed and drained

Serve with: grated cheddar cheese, sour cream, tortilla chips crushed

Preheat oven to 350 degrees F. I put foil down on a baking sheet to make clean up easy. Place chicken on baking sheet skin side up. Drizzle with olive oil, rub it in. Sprinkle with salt and pepper. Bake 35-50 minutes or until done. Once cooled, pull off the skin and shred the meat. Set aside.

Heat 2-3 Tablespoons of olive oil in large pot or dutch oven. Add the onions, celery and carrots. Cook over medium low heat for 10 minutes or until onions just begin to brown. Add garlic and cook for 30 seconds. Add the chicken stock (start with 2 qts, then when it cooks down some, add more stock). Add tomatoes, jalapenos, cumin, black beans, salt and pepper. Cut the tortillas in half and then cut then into 1/2 inch strips, add to the soup. They will dissolve in the soup giving it a wonderful taste and aroma!. Bring the soup to a boil, then lower the heat and simmer at least 25 minutes. About 20-25 minutes before you are going to serve this soup add the frozen corn. About 5 – 10 minutes later add the shredded chicken and season to taste. Serve the hot soup with grated cheddar, a dallop of sour cream and a handful of crushed tortilla chips. This makes a big pot of soup and is great frozen and reheated!

Also see http://almostdailypic.wordpress.com for my photo blog… Have a good day!