Archives for posts with tag: simple

genius one pot pasta.

August 4, 2014 //
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cherry tomatoes

Heirloom tomatoes are finally here and in abundance. Be careful of storing your summer bounty. When you refrigerate a tomato you damage the internal membrane and create the ubiquitous mealy texture that we connect with bad or off-season tomatoes. The best place to store tomatoes is in the open air, they continue to develop their flavor until maturation peaks a few days after harvest.

I wanted to try out this recipe from Food52 that was originally a Martha Stewart creation. Claiming to create a sauce as it cooked the ingredients in one pot by simply using the appropriate proportions appealed to me, as well as being able to feature the beautiful sungold and cherry tomatoes coming from our local farms.

Here is the recipe

12 ounces linguine
12 ounces cherry or grape tomatoes, halved or quartered if large
1/2 onion, thinly sliced (about 2 cups)
1 shallot, thinly sliced
4 cloves of garlic, thinly sliced
1/2 teaspoon red pepper flakes, I used more than recommended for extra spice
2 sprigs basil, plus torn leaves for garnish
2 tablespoons extra-virgin olive oil, plus more for serving
Coarse salt
Freshly ground black pepper
4 1/2 cups water
Freshly grated Parmesan cheese, for serving

Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet (the linguine should lay flat). Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs or a fork, until pasta is al dente and water has nearly evaporated, about 9 minutes. Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with olive oil and Parmesan.

I sautéed crimini mushrooms and a little onion in a sauté pan, and added them at the end for a little more substance. This negates the dish being truly a one pot pasta, but I was worried the mushroom flavor would overwhelm the rest of the dish. I made this for my friends with a delicious light salad and everyone was happy and full as we dined alfresco in the Summer air. This became an instant classic, and something I am bound to cook for the rest of my life.

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Categories Uncategorized

enriching spicy pork and kale soup

February 21, 2014 //
1

spicy-pork-and-mustard-green-soup-940x600

One of the biggest challenges of cooking midweek is the prep work involved. I have recently happily moved into a tiny one bedroom with a miniature kitchen and almost no counter space, so I appreciate the simplicity of this recipe. I recommend buying the bagged kale at your local store if you would like to skip the step of washing and destemming. I was inspired by a recipe from the January 2014 issue of bon appétit. The broth was rich, the spice was right on and the noodles were both delicate and added the needed contrast to the hearty greens. You can substitute dandelion greens, chard or another variety of kale if you prefer.

1/2 lb ground pork
2 garlic gloves
2 tsp. finely grated ginger
1 tsp cumin
1 tbsp vegetable oil
salt and pepper
4 cups chicken broth
4 cups water
4 cups kale
4 scallions, sliced
2 tbsp brags amino acid
1 tsp fish sauce
8oz rice noodles

Mix pork, garlic, ginger and cumin and salt and pepper in a medium bowl. Heat oil in  a soup pot over medium heat. Add pork and brown, breaking up with your spoon. Once the pork is cooked through add the broth and water and bring to a boil, reduce heat and simmer for approximately 10 minutes until the flavors meld. Add the kale, scallions, soy sauce and fish sauce and cook until the greens are tender. Meanwhile, cook the rice noodles according to directions, drain and set aside. Once the soup is ready, place noodles in each bowl and ladle the soup over them. It was even better the next day after the broth had developed more! Photo Feb 19, 8 04 16 PM

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Categories Healthy Meals

Mom’s super simple salad dressing

December 11, 2013 //
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Super Slim down Summer, wait Spring, I mean now, I mean yesterday…

Oh! Is it the holidays? In honor of me not honoring the holidays with a Thanksgiving post, I give you two recipes you cannot live without. First: Salad Dressing for every occasion.

This dressing is versatile and approved by most, if not all preferences. I think every woman in my family has asked for the recipe at least three times. Looking back, it makes more sense that we either wanted my mother to just make the dressing herself, or we lacked the organizational skills to master this simple, ridiculously basic recipe. This is the basic dressing you want to put onto a salad you luck into.. for example, when i was asked if i could use the 2 fresh cracked crab someone wanted to give me…I made a salad out of crab, avocados, cucumbers, a little mango salsa + THIS DRESSING. Yum. This insanely simple recipe is something every man, woman, child, aunt, friend, neighbor should know. It is JUST salad dressing people.

1 small garlic clove, salt and pepper, a little red pepper flake mince those all together (infuse the garlic)

About a half teaspoon Dijon

Add 2-3 Meyer lemons

Whisk in olive oil 3:1 ratio olive oil to lemon

USE FOR EVERYTHING

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Categories Healthy Meals