Monday, June 14, 2010
recipe is courtesy of Whole Foods, mine and Dave's food sanctuary. I used some arugula instead of celery leaves but other than that everything was very simple.
Tuesday, June 1, 2010
recipe was also from my CookingLight magazine, I got 2 free issues but I just might subscribe for the year! The magazine is good at incorporating the same ingredients into multiple recipes, so than a couple main ingredients are useful to multiple recipes.
Monday, May 31, 2010
recipe from a CookingLight magazine, which can also be found on their website. I pretty much stuck to the recipe, just disregarding the measurements, and making it to fit my serving size. Try it out and experiment with the vegetables and other add ins (shrimp may be a good choice).
Sunday, April 11, 2010
These pretzels were so amazing, they actually kept getting better days after.
We made a lot of fun shapes like the original pretzel, hearts, stars, treble clefs, and braids.
The bread maker prepared the dough, we shaped, then baked them in the oven.
Friday, March 26, 2010
Remember the cauliflower puree from a couple posts back? Well now I made an asparagus puree in the form of a soup! Sprinkled with a little Parmesan cheese and we are rockin' and a rollin'.
favorite recipes so far. Not only was it easy but since I don't purchase asparagus often, it was a new adventure.
Enjoy this one! Click here for recipe.
Tuesday, February 2, 2010
Sunday, January 24, 2010
recipe on epicurious.com which has recipes from a bunch of different food magazines. The recipe serves 4 so I just cut it in half. I also substituted tarragon for a little bit of rosemary and basil. This meal turned out so delicious that I'd definitely make it again. It is healthy and pretty quick!
Sunday, January 10, 2010
Citarella in NYC and other ingredients like nori (seaweed wrap), sriracha (Asian hot red chili sauce), avocado, carrot, cucumber, wasabi powder, sushi rice, and seasoned rice vinegar.
Monday, January 4, 2010
This recipe comes from a Williams-Sonoma Pasta cookbook. Besides making a homemade beef ragù beforehand, the recipe was pretty quick and easy. You may notice that is not a traditional baked ziti with ricotta, but the eggplant is a nice touch! I actually cut the recipe in half but I will post the full recipe here for you. You can also quickly make this a vegetarian recipe by simply using regular tomato sauce instead of a meat sauce... so have fun sisters!
2 cups Beef Ragù
6 tablespoons Olive Oil
Salt and Pepper
3 small Eggplants, cut into chucks
3/4 lb Ziti, penne, or other tubular pasta
2 Tomatoes, chopped
1/2 lb Mozzarella Cheese, cut into small pieces
1/2 cup Parmesan Cheese, freshly grated
1. Roast the Eggplant: Preheat the oven to 450. Line baking sheets with foil. In a bowl, combine the oil and 1/2 teaspoon each salt and pepper. Drizzle eggplant chucks with oil arrange on the baking sheet so they are not touching. Roast until golden, about 10 minutes. Remove from oven and let cool. Reduce the oven temp to 400.
2. Cook the pasta: Bring pot of water to boil, and add 2 tbsp salt and the pasta. Cook, until still very al dente, about half of the timing on the package directions.
3. Assemble and bake the dish: In a large bowl, toss together the pasta, sauce, roasted eggplant, and tomatoes. Spread half the dish, layer with half the cheeses, spread the other half, and top with the rest of the cheeses. Cover with foil and bake for 20 minutes. Remove foil and bake about 5 minutes longer, until the surface is golden and bubbly.