Hey girls,
Ok - I know it's been forEVER since we have updated this blog... I was thinking maybe it would be fun to share recipes on it? I've been enjoying cooking more these days and love finding good recipes. If it sounds like a dumb idea, I won't be offended ;) but it would be fun to have something to keep this going.
Hope you're all doing great!
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Tuesday, October 27, 2009
Tuesday, September 18, 2007
Fun with zucchini
So I think all of this recipe sharing is just great! On Sunday I finally had the time to figure out what to do with one of the enormous zucchinis my friend gave me from her garden. Brad and I pretty much spent the entire afternoon cooking with zucchini. We made zucchini cookies, zucchini bread, a kind of zucchini stir fry, and then froze more shredded zucchini for fun with zucchini on another day. I still have to try the zucchini chocolate cake and zucchini pancakes my mom sent me recipes for.
Anyhow, though all three zucchini recipes that I tried are fabulous, I wanted particularly to pass on the creation we made in the frying pan. My mom said that she used to just saute zucchini and onions with a bit of butter or oil, and then add tomatoes and sprinkle on some parmesan cheese. So we experimented with proportions and added some fresh pressed garlic too with a dash of salt and it was amazing! Really quick too. Next time you have zucchini, try it. I guarantee you'll like it!
Anyhow, though all three zucchini recipes that I tried are fabulous, I wanted particularly to pass on the creation we made in the frying pan. My mom said that she used to just saute zucchini and onions with a bit of butter or oil, and then add tomatoes and sprinkle on some parmesan cheese. So we experimented with proportions and added some fresh pressed garlic too with a dash of salt and it was amazing! Really quick too. Next time you have zucchini, try it. I guarantee you'll like it!
Monday, September 10, 2007
Spaghetti Sauce = YUM!
It's funny how many people request this recipe after tasting it. You'll never go back to Ragu or Prego again! And it's so easy! Anyway, without further ado...
Spaghetti Sauce
4 onions chopped
4 cloves of garlic chopped
1/2 c. olive oil
1/2 tsp. pepper
1 lb. hamburger
3 large (28 oz.) cans tomatoes (blended or diced--or any combination)
2 6 oz. cans tomato paste (or one 12 oz.)
2 T salt
Sautee onions and garlic with olive oil and pepper in a large pot. In separate pan, brown hamburger and drain off fat. Add three large cans of tomatoes and two 6 oz. cans of tomato paste to sauteed onions. Add browned hamburger and salt.
*Note: I have never tried fresh tomatoes, but if you'll be using home grown tomatoes, I'm not sure if you need to cook the tomatoes first. You might need to either cook them separately or cook the sauce longer until they become tender. If you plan on blending them, you might not need to bother with cooking them separately at all. Play with it and see what you think. Three large cans of tomatoes should roughly equate to about 10 cups of home grown tomatoes once they're diced or mashed up.
It really is as easy as that! :) I used to get cans of whole tomatoes and then blend them, but I find that I enjoy diced tomatoes too for a chunkier sauce. Some people like it smooth and some people like their sauce to be chunky. My little brother hates the texture of onions, so he blends the onions too! You can do whatever suits your taste. This recipe makes quite a lot, so I always just freeze what's left over and then it's a super easy meal on a night when you don't have time (or just don't want) to cook. Enjoy!
Spaghetti Sauce
4 onions chopped
4 cloves of garlic chopped
1/2 c. olive oil
1/2 tsp. pepper
1 lb. hamburger
3 large (28 oz.) cans tomatoes (blended or diced--or any combination)
2 6 oz. cans tomato paste (or one 12 oz.)
2 T salt
Sautee onions and garlic with olive oil and pepper in a large pot. In separate pan, brown hamburger and drain off fat. Add three large cans of tomatoes and two 6 oz. cans of tomato paste to sauteed onions. Add browned hamburger and salt.
*Note: I have never tried fresh tomatoes, but if you'll be using home grown tomatoes, I'm not sure if you need to cook the tomatoes first. You might need to either cook them separately or cook the sauce longer until they become tender. If you plan on blending them, you might not need to bother with cooking them separately at all. Play with it and see what you think. Three large cans of tomatoes should roughly equate to about 10 cups of home grown tomatoes once they're diced or mashed up.
It really is as easy as that! :) I used to get cans of whole tomatoes and then blend them, but I find that I enjoy diced tomatoes too for a chunkier sauce. Some people like it smooth and some people like their sauce to be chunky. My little brother hates the texture of onions, so he blends the onions too! You can do whatever suits your taste. This recipe makes quite a lot, so I always just freeze what's left over and then it's a super easy meal on a night when you don't have time (or just don't want) to cook. Enjoy!
Thursday, September 06, 2007
Recipe Report: Caprese Style Shells
I made this the other night and it was so tasty! Thought I'd share! :)
Ingredients
So delish!
Ingredients
Serves 4
- Coarse salt and ground pepper
- Vegetable oil, for grates
- 1 1/2 pounds chicken cutlets
- 8 ounces medium pasta shells
- 1 pint cherry or grape tomatoes, halved
- 4 ounces fresh mozzarella cheese, cut into 1/4-inch cubes
- 1/2 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese, plus more for serving
- 2 tablespoons butter
Directions
- Bring a large pot of salted water to a boil for pasta. Meanwhile, heat grill to medium; lightly oil grates. Season chicken with salt and pepper. Grill until cooked through, 2 to 3 minutes per side. Remove from grill, and cut into thin strips, halving if long.
- Cook pasta until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta, and return to pot. Add chicken, tomatoes, mozzarella, parsley, Parmesan, and butter. Toss to combine. Add reserved pasta water a little at a time to create a sauce that coats shells (you may not need all the water). Serve with more Parmesan.
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