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Friday, May 28, 2010

Pasta Primavera with Roasted Spring Vegetables



Looks good enough to eat!  This is so simple to prepare and very healthy to feed your family.  Nothing is better than roasted fresh vegetables on top of steaming hot pasta and a sprinkling of cheese.


Just dig in, get yourself a big bite this time.  Yum!!!!!!!


Here's the players.


Get to chopping and slicing!
In a large bowl add squash, zucchini, red bell pepper, green beans, tomato.  Toss with 2 tablespoons olive oil, salt, pepper, lemon juice and Italian seasoning.  




Arrange vegetables on a foil lined baking sheet 
and roast in oven for 15 minutes.


In a large skillet heat remaining 2 tablespoons olive oil and butter.  Stir in the onion and garlic, cook until tender.  Drain pasta and add into the skillet with the onions and garlic. 


 Combine lemon zest, basil, parsley and balsamic vinegar to the pasta.  Gently toss and cook until thoroughly heated.  



Remove pasta from skillet into a large bowl.  Add in the roasted vegetables and toss to combine.  Sprinkle with Romano cheese and serve.



The Recipe:



Spring Vegetable Pasta Primavera

Prep Time: 30 minutes
Cook Time: 30 minutes                           Servings: 4


8 ounces of whole wheat linguine
1 yellow squash, chopped (1 ½ cup)
1 small zucchini, chopped (1 cup)
1 cup red bell pepper julienned
¾ cup fresh green beans, trimmed and cut into 2 inch pieces
1 large beef steak tomato, seeded and chopped (2 cups)
¼ cup olive oil, divided
¼ teaspoon of salt
¼ teaspoon ground black pepper
½ tablespoon Meyer lemon juice or regular lemon
½ tablespoon Italian seasoning
1 tablespoon butter
1/3 cup sweet onion, sliced
2 cloves garlic, chopped
2 teaspoons Meyer lemon zest
1/3 cup chopped fresh basil leaves
1/3 cup chopped flat leaf parsley
3 tablespoons of Balsamic vinegar (less is using thick aged Balsamic)
½ cup grated Romano cheese

Preheat oven to 450 degrees. 

Bring large pot of salted water to a boil.  Add linguine pasta and cook for 12-15 minutes until done (as per directions on the package).

In a large bowl add squash, zucchini, red bell pepper, green beans, tomato.  Toss with 2 tablespoons olive oil, salt, pepper, lemon juice and Italian seasoning.  Arrange vegetable on a foil lined baking sheet and roast in oven for 15 minutes.

In a large skillet heat remaining 2 tablespoons olive oil and butter.  Stir in the onion and garlic, cook until tender.  Drain pasta and add into the skillet with the onions and garlic.  Combine lemon zest, basil, parsley and balsamic vinegar to the pasta.  Gently toss and cook until thoroughly heated.  Remove pasta from skillet into a large bowl.  Add in the roasted vegetables and toss to combine.  Sprinkle with Romano cheese and serve.

Happy Eating!











Tuesday, May 25, 2010

Fresh Green Peas

I bought a quart of freshly shelled green peas this past weekend at the farmer's market.  I have only eaten frozen green peas and heaven forbid I ever eat canned peas.  I asked how to cook them and was advised to cook same as the black eyed peas.  I thought, hey, I know how to cook black eyed peas, I'm really good at that,  I can do it!  After they were cooked, I was very surprised that how much I really liked the green peas.  
You see, I really have never like green peas, maybe it was the color, or the shape or the fact that they pop when you bite into them.  
Advise to all of you, try them, they are really good for you.
  
My next dilemma was, do I eat them with a fork or with a spoon!  
After loosing most of the peas from the fork as I was using to film my bite,
 I decided that I much prefer the spoon.  
You see, I hold the fork or spoon with my left hand while I take the photo with my right hand.  Sometimes it would be really handy to have three hands but then I would look really funny! 

My question to all of you is, What do you use to eat your peas?







Pick through and discard any bad looking peas and stems.  Wash peas thoroughly. 


The Players! 
Only a few this time.


Cut bacon in 2 inch pieces and cook in a large skillet over medium heat until brown and crispy.  


Remove and drain on paper towels.  Tear into small pieces.


Place peas in same skillet and add enough water to cover peas.  Cook over medium low heat keeping enough water to cover them for about 35 minutes.  Turn heat up to medium high and cook for additional 5 minutes, reducing the liquid.


Remove and pour into serving bowl, top with crispy bacon and serve.


My advice is to eat them with a spoon, therefore you will get every pea in your mouth unless your clumsy!

Happy Eating!


The Recipe:




Fresh Green Peas

1 quart of freshly shelled green peas
2 sliced of apple wood smoked bacon
1/4 cup finely chopped sweet onion
1 ½ cups water or enough to cover peas by 1 inch
salt and pepper to taste


Pick through and discard any bad looking peas and stems.  Wash peas thoroughly. 

Cut bacon in 2 inch pieces and cook in a large skillet over medium heat until brown and crispy.  Remove and drain on paper towels.  Tear into small pieces.

Saute onion in the bacon drippings until limp.  Add peas to the skillet, add enough water to cover peas.  Cook over medium low heat keeping enough water to cover them for about 35 minutes.  Turn heat up to medium high and cook for additional 5 minutes, reducing the liquid.

Remove and pour into serving bowl, top with crispy bacon and serve.

Serves 4

Happy Eating!





Thursday, May 20, 2010

Strip Steak with Red Wine Mushroom Sauce


Pretty red wine infused mushroom and onion on top of that 
delicious bite of that New York Strip Steak.

Can you taste it?




The Players!


Salt and pepper both sides of the steak.



Slice the mushrooms and onions.  In a large skillet, add 1 tablespoon olive oil,  mushrooms and onions, cook over medium heat.



Cook until brown and caramelized (10-15 minutes.)



 Pour beef stock and red wine into skillet.  Continue cooking until liquid has reduced in half (10-15 minutes).  




Remove from heat and add in the butter and stir until melted.  




Drizzle the steaks with the sauce and dig in!



Simply decadent Red Wine Mushroom Strip Steak!  Easy and fast to make.  
Just one bite and you'll be hooked!

Happy Eating!



The Recipe:

Strip Steak with Red Wine Mushroom Sauce

2 strip steaks (1.5 pounds approximately) 1 ½” thick
2 tablespoon olive oil (extra virgin), divided
½ cup sliced sweet onion
1 ¼ cup sliced Baby Bella mushrooms
1 cup beef stock (low sodium)
1 cup red wine (Zinfandel)
2 tablespoons (no salt) butter
Kosher salt and freshly ground pepper, to taste

Steaks:
Salt and pepper both sides of each steak.  Sprinkle 1 tablespoon olive oil on each side of the steaks. Heat your grill to 400 degrees.  Place steaks on hot grill and cook 6 minutes on each side (for medium)(4 minutes for rare, 5 minutes for medium rare, 6 minutes for medium to medium well, 7 minutes for well done).  Remove steak from grill and let rest on plate.

Sauce:
In a large skillet add 1 tablespoon olive oil over medium heat.  Add in the mushrooms and onions and cook until caramelized (10–15 minutes).  Pour beef stock and red wine into skillet.  Continue cooking until liquid has reduced in half (10-15 minutes).  Remove from heat and add in the butter and stir until melted.  Drizzle the steaks with the sauce.  Serves 4

Happy Eating!!

Note:
You can cook this on your stove top. just get the grill pan or skillet very hot (do not add oil to the pan), add olive oil to each side to the steak, place steak in hot skillet and cook same above.




Monday, May 17, 2010

Roasted Potatoes

Spicy! 

Need a little spice in your life, try these!  A very simple way to add a quick and easy side dish to any meal.  You get a crunchy, salty, smoky heat in every bite.




The Players!


Cut the potatoes in half.  Season with 1/2 teaspoon kosher salt, 1/4 teaspoon chipotle powder, 1/4 teaspoon garlic powder, and 1 tablespoon of olive oil.


Place on foil lined and cooking sprayed baking sheet.  Bake in a 400 degree oven for 15 to 20 minutes.  Depends on the side of potatoes and your oven temperature may vary.


  Happy Eating!


Roasted Spicy Potatoes

3 cups small red potatoes (quarter size or smaller), cut in half
½ teaspoon kosher salt
¼ teaspoon chipotle powder
¼ teaspoon garlic powder
1 Tablespoon Olive oil

Wash and cut potatoes in half.  Season potatoes with ½ teaspoon kosher salt, ¼ teaspoon chipotle powder, ¼ teaspoon garlic powder and 1 tablespoon olive oil.

Turn potatoes out onto a foil lined and cooking sprayed cookie sheet.  Bake @ 400 degrees for fifteen to twenty minutes (depending on the size of potatoes).

Serves 4.

Happy Eating!

Thursday, May 6, 2010

Potato Leek Soup

Simple, easy and comforting.
  I am having a spot removed from the top of my right hand.  So I will  be out of commission for a short time.  This was my pre-surgery cooking for myself.  I thought I should have something waiting for me at home and not to have to wait for hubby to concoct my lunch that day.  I always have a plan A and B.  This was plan A.  Plan B was take-out and I really do not like take-out.  As you will see at the end, I do not have a photo of the final product in a bowl.  I just ran out of time and then I ate all of it and did not take any photos.  Sorry I was hungry and in need of painkillers (take only with food!).  

So here it is and is really is a pre-anything food.

Saturday, May 1, 2010

Herbs de Provence Lemon Roasted Chicken

Continuation of cleaning out the freezer to make room for the new!

Easy, Easy, Easy folks!
This is such a wonderful and easy chicken to make, not many ingredients and key is, you can do somthing else while it cooks.  



The end result first!


The Players!



Wash chicken inside and out really well.  Cut off any excess fat.
Cover chicken with Herbs de Provence.



Zest lemon and add to chicken along with salt and pepper. 
Sprinkle olive oil all over the chicken.  



Place sliced lemons on breast of chicken with a little Herbs de Provence, salt and pepper.  Cover tightly with foil and place in a pre-heated 350 degree oven for 1 hour and 30 minutes or until juices run clear.



Remove from the oven and let rest for 15 minutes before carving.






The flavor is of the herbs in the Herbs de Provence and the lemon cooked on top really makes this chicken moist and succulent




Herbs de Provence Lemon Chicken

1 3-4 lb roasting chicken
1 tablespoon of Herbs de Provence
1 lemon, zest and slice
1 teaspoon of Kosher Salt
1 teaspoon freshly ground pepper
3 tablespoons olive oil

Wash chicken inside and out really well.  Cut off any excess fat.

Cover chicken with Herbs de Provence, lemon zest, salt and pepper.  Sprinkle olive oil all over the chicken.  Place sliced lemons on breast of chicken with a little Herbs de Provence, salt and pepper.  Cover tightly with foil and place in a pre-heated 350 degree oven for 1 hour and 30 minutes or until juices run clear.  Take chicken out of the oven and let rest for 15 minutes before carving.

Happy Eating!

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