Wednesday, July 29, 2009
Wednesday, July 22, 2009
Pasta with Olive Oil, Garlic, and Zucchini
¾ lb spaghettini
¾ lb zucchini
Salt & pepper
½ cup extra-virgin olive oil
2 Tbls minced garlic
½ tsp red pepper flakes
3 Tbls coarsely chopped fresh basil
2 Tbls finely chopped fresh flat-leaf parsley
½ cup plus 2 Tbls freshly grated Parmesan cheese
Bring large pot of water to boil; add salt. Add pasta. Cook until al dente, about 10 minutes.
While pasta cooks, cut zucchini by hand into longest, finest julienne you can manage. Season with salt and pepper. If zucchini is very finely cut, it does not need to be cooked. Otherwise, steam until still slightly crunchy, about 2 minutes.
Heat ¼ cup olive oil in small skillet over medium-high heat until hot. Add garlic. Saute briefly, until light brown. Turn on exhaust fan and add red pepper flakes. Quickly add basil & parsley; mix well. Remove from heat.
When pasta is done, drain, reserving about ½ cup cooking water. Pour pasta into warm serving bowl, add zucchini, remaining ¼ cup oil, garlic mixture and ½ cup cheese. Toss well, adding cooking water as needed to make smooth sauce. Taste for seasoning and add salt & pepper as needed. Sprinkle with remaining 2 Tbls cheese. Serve at once.
Monday, July 13, 2009
Comments I've heard today (and it's only 10am!)
"I'd like a Grande." (me) "When you say 'grane' do you mean our largest size?" Scoff "no, medium"
(me) "Good morning, what would you like today?" "A medium" (um, do I fill in the blank?)
Wednesday, July 8, 2009
So this CSA that I've joined has challenged my cooking this year. New veggies I've never worked with really (bok choy! kale! napa cabbage!). I claim none of these recipes as my own (that gift was given soley to sister #3), but I'll share the yummy ones here!
2 tsp vegetable oil
½ cup chopped onion
½ cup thinly sliced carrot
½ cup chopped red bell pepper
2 garlic cloves, minced
2 tsp curry powder
1 tsp chili paste with garlic
½ tsp grated peeled fresh ginger
6 cups torn kale
2 cups cooked brown rice
1 cup cooked quinoa
2 Tbl minced fresh cilantro
1 Tbl soy sauce
1 (15oz) can chickpeas, drained
Heat oil in a large nonstick skillet over medium heat. Add onion, carrot, bell pepper and garlic; sauté 2 minutes. Add curry, chili paste, and ginger; sauté 1 minute. Add remaining ingredients; cook 3 minutes or until thoroughly heated, stirring occasionally. Serve at room temperature.
Monday, July 6, 2009
Hanging with these guys (sisters, brother, brother-by-choice)
This guy's socks (and Pujols grand slam!)
Finally meeting this guy (and this is the best pic you'll get until #2 and my mom start uploading their millions of photos of him)
Scavenger Hunt at Jungle Jim's grocery (and all the new foods I got to try because of that!)