Yes, really. And they are delicious. Oh man, so freaking delicious.
They are also, I'm happy to say, my own creation of awesomeness. They are legen... wait for it... (sorry I am watching How I Met Your Mother while typing this).
The Cookies of Awesome
2 cups flour
5/8tsp baking soda (yea... really 5/8)
3/4 tsp baking powder
3/4 tsp salt
1 and 3/4 sticks butter (let sit out.. easier to mash)
1/2 cup granulated sugar
2/3 cup light brown sugar
1/4-1/3 of a cup Ghirardelli Chocolate Hazelnut cocoa mix.
2 eggs
10oz of semi-sweet chocolate chips
1tbs water (alternatively try 1tsp vanilla, 2tsp water)
Sea salt.
Mix all of the sugar and butter together in a bowl, set aside.
Mix flour, baking powder+soda, and salt together in a separate bowl.
Mix the two eggs in with the sugar and butter.
Slowly mix (in batches) the flour mixture into the egg/butter/sugar mixture. Add the water/vanilla. When this is all mixed in, add the Ghiradelli's cocoa mix. Stir until the entire thing is homogenous. Now mix in the chocolate chips.
Refridgerate for at least one hour.
Preheat the oven to 375, and take the mix out of the fridge. Stir a bit to make it easier to use. Make balls of the mix on a nonstick baking tray, 12 on a tray. You will have enough for 36 cookies. Before putting into the oven, sprinkle a small bit of sea salt on the top of each ball, seriously.
Bake for 12 minutes!
Sunday, July 27, 2008
Chicken Marsala
The Ingredients
3 Chicken breasts, sliced or pounded thin.
12oz baby bella mushrooms, sliced.
3/4 cup sweet Marsala Wine
3/4 cup chicken stock
4 tablespoons Heavy Cream
4tbs butter
Salt and Pepper to taste
Possibly some cornstarch
Angelhair Pasta
What to do!
Cook the chicken breasts until they are mostly cooked through. Move to a separate plate. Melt the butter in a large sauce pan, then begin cooking the mushrooms. After a few minutes, pour in the wine and chicken stock, continue cooking. Bring the mixture to a boil, and then add the chicken to the mix. Stir in the 4 tablespoons of cream. Continue to boil, if the sauce needs thickened, add a little cornstarch and water mixture.
Cook angelhair pasta to serve the chicken on top of (do you really need instructions on cooking pasta?).
3 Chicken breasts, sliced or pounded thin.
12oz baby bella mushrooms, sliced.
3/4 cup sweet Marsala Wine
3/4 cup chicken stock
4 tablespoons Heavy Cream
4tbs butter
Salt and Pepper to taste
Possibly some cornstarch
Angelhair Pasta
What to do!
Cook the chicken breasts until they are mostly cooked through. Move to a separate plate. Melt the butter in a large sauce pan, then begin cooking the mushrooms. After a few minutes, pour in the wine and chicken stock, continue cooking. Bring the mixture to a boil, and then add the chicken to the mix. Stir in the 4 tablespoons of cream. Continue to boil, if the sauce needs thickened, add a little cornstarch and water mixture.
Cook angelhair pasta to serve the chicken on top of (do you really need instructions on cooking pasta?).
Roasted Vegetable Gazpacho
A tasty recipe from Mark Bittman's cookbook (How to cook everything). I've modified it a bit to hopefully make it tastier.
The Gazpacho
1 medium eggplant (take the skin off and cut into large chunks)
2 medium zucchini (chop into chunks)
3 large vine tomatos (again.. chunks)
small package of Cherry Tomatos (chop if you want)
6+ cloves of garlic
1 lime
1/2 teaspoon of Cheyanne Pepper
40oz low sodium chicken stock
Olive oil
Salt
Pepper
Take the eggplant, zucchini, garlic, and tomatos and roast them in the oven for about 30 minutes. Stir occassionally. I'd suggest putting a little olive oil on them first.
Allow vegetables to cool, then put in a large pot on the stove and mix in the chicken broth. Boil for about 30 minutes.
Put the vegetables/broth through the blender. Then add the chayenne, pepper, and salt to taste. Before serving, mix in the juice of one lime.
The Gazpacho
1 medium eggplant (take the skin off and cut into large chunks)
2 medium zucchini (chop into chunks)
3 large vine tomatos (again.. chunks)
small package of Cherry Tomatos (chop if you want)
6+ cloves of garlic
1 lime
1/2 teaspoon of Cheyanne Pepper
40oz low sodium chicken stock
Olive oil
Salt
Pepper
Take the eggplant, zucchini, garlic, and tomatos and roast them in the oven for about 30 minutes. Stir occassionally. I'd suggest putting a little olive oil on them first.
Allow vegetables to cool, then put in a large pot on the stove and mix in the chicken broth. Boil for about 30 minutes.
Put the vegetables/broth through the blender. Then add the chayenne, pepper, and salt to taste. Before serving, mix in the juice of one lime.
Saturday, July 12, 2008
Lemon Artichoke Pesto
So I've bought this in the past, but I wanted to learn how to make it myself!
So I googled and such, and found a bunch of recipes! One seemed more awesome than the rest, but I made a few changes to it [ingredient quantities mostly], and its delicious!
The sauce works well with chicken and/or pasta, and I bet it would be good with some toasted bread as a dipping sauce sorta thing!
The Sauce
1/2 cup of Olive Oil
1/4 cup chopped Cilantro
1/2 cup of water/canola oil (any combination, up to you)
Sprinkle of Salt
1 cup chopped walnuts
12 oz. canned artichoke hearts (not marinated ones!)
1 Lemon, juiced (minimum 4 tablespoons)
1/2 tsp Cayenne Pepper
4 chopped Garlic Cloves
1/2 cups grated Parmesan
Mix the cilantro, walnuts, lemon juice, oil, cayenne pepper, garlic, and salt into the food processor. If you have any of the lemon pulp left, add this too. I also suggest adding some lemon zest, since you have a lemon sitting there!
Blend until mixed! Then add the artichoke hearts and cheese and blend it til its smooth!
So I googled and such, and found a bunch of recipes! One seemed more awesome than the rest, but I made a few changes to it [ingredient quantities mostly], and its delicious!
The sauce works well with chicken and/or pasta, and I bet it would be good with some toasted bread as a dipping sauce sorta thing!
The Sauce
1/2 cup of Olive Oil
1/4 cup chopped Cilantro
1/2 cup of water/canola oil (any combination, up to you)
Sprinkle of Salt
1 cup chopped walnuts
12 oz. canned artichoke hearts (not marinated ones!)
1 Lemon, juiced (minimum 4 tablespoons)
1/2 tsp Cayenne Pepper
4 chopped Garlic Cloves
1/2 cups grated Parmesan
Mix the cilantro, walnuts, lemon juice, oil, cayenne pepper, garlic, and salt into the food processor. If you have any of the lemon pulp left, add this too. I also suggest adding some lemon zest, since you have a lemon sitting there!
Blend until mixed! Then add the artichoke hearts and cheese and blend it til its smooth!
Monday, July 7, 2008
Rosemary Pork Chops
Very simple, but tasty, assuming you like pork. Here is the recipe for one pork chop, scale up appropriately!
The Dish
Boneless Pork Chop
1 tablespoon Olive Oil
1 teaspoon diced garlic
Rosemary (Fresh > Dried, but both are acceptable)
Freshly Cracked Pepper
Salt
Mix the olive oil and garlic together, then spread/brush onto the pork chop (both sides!). Sprinkle the rosemary on both sides of the pork chops as well, then dust with the pepper/salt (I like a good amount of pepper, but thats up to you).
Cook on the stove top until the pork is no longer pink inside, but don't overcook it!!!
The Dish
Boneless Pork Chop
1 tablespoon Olive Oil
1 teaspoon diced garlic
Rosemary (Fresh > Dried, but both are acceptable)
Freshly Cracked Pepper
Salt
Mix the olive oil and garlic together, then spread/brush onto the pork chop (both sides!). Sprinkle the rosemary on both sides of the pork chops as well, then dust with the pepper/salt (I like a good amount of pepper, but thats up to you).
Cook on the stove top until the pork is no longer pink inside, but don't overcook it!!!
Sunday, July 6, 2008
Chicken Cranberry Quesadillas
So there is this restaurant in New Hampshire that I love, called Margaritaville. So when I was there I had this smoked turkey apple quesadillas, that were absolutely amazing. I decided to try and recreate them, but took a few liberties and they turned out rather different, but still amazingly delicious, definitely the best thing I've made thus far this summer.
The Ingredients
.5 lb chopped chicken breasts
half a lime
2 teaspoons cumin
Flour Tortillas
Dried Cranberries
Spoonful of Brown Sugar
1 Granny Smith Apple finely chopped
1 red or orange pepper finely chopped
Grated Cheddar Cheese
Roasted Sunflower Seeds (or Pepitas)
Vegetable Oil
Chop the chicken into thing little strips, cook on the stove with the juice from half a lime and the 2 teaspoons of cumin.
Chop the apple and pepper, and grate plenty of cheddar.
The cranberries go on top of the quesadilla, to prepare them properly you need to pour them (however many you want) into a sauce pan, and cover them with water. Mix in a heaping spoonful of brown sugar and stir until well dissolved. Boil the water, stirring as needed, until all that is left are the now mushier cranberries and a red syrup. Set aside.
Using a large frying pan, coat the outside of a tortilla with vegetable oil (very little oil is needed, just enough to make it slightly shimmery). Place the oil side down on the frying pan, put a layer of cheese on the tortilla, then add chicken to one side, put apple and pepper slices on the other side. Cover with a thin layer of cheese. Fold the quesadilla in half, and make sure each side of the tortilla is slightly browned/oranged (not burnt!).
When you serve, cover the top with the dried cranberries and sprinkle the sunflower/pepita seeds on top of that.
Eat! Its delicious, I hope those instructions made sense :)
The Ingredients
.5 lb chopped chicken breasts
half a lime
2 teaspoons cumin
Flour Tortillas
Dried Cranberries
Spoonful of Brown Sugar
1 Granny Smith Apple finely chopped
1 red or orange pepper finely chopped
Grated Cheddar Cheese
Roasted Sunflower Seeds (or Pepitas)
Vegetable Oil
Chop the chicken into thing little strips, cook on the stove with the juice from half a lime and the 2 teaspoons of cumin.
Chop the apple and pepper, and grate plenty of cheddar.
The cranberries go on top of the quesadilla, to prepare them properly you need to pour them (however many you want) into a sauce pan, and cover them with water. Mix in a heaping spoonful of brown sugar and stir until well dissolved. Boil the water, stirring as needed, until all that is left are the now mushier cranberries and a red syrup. Set aside.
Using a large frying pan, coat the outside of a tortilla with vegetable oil (very little oil is needed, just enough to make it slightly shimmery). Place the oil side down on the frying pan, put a layer of cheese on the tortilla, then add chicken to one side, put apple and pepper slices on the other side. Cover with a thin layer of cheese. Fold the quesadilla in half, and make sure each side of the tortilla is slightly browned/oranged (not burnt!).
When you serve, cover the top with the dried cranberries and sprinkle the sunflower/pepita seeds on top of that.
Eat! Its delicious, I hope those instructions made sense :)
Chilled Carrot Soup
The limier the better, at least I think so.
The recipe I found originally called for 2 tablespoons of lime juice, but I would certainly double that, if not even more. Lime juice is delicious, and makes this soup even more so.
The Soup
2 tablespoons olive oil
2 pounds baby carrots (chopped)
2 large leeks (chopped, white/pale green parts only)
1 tablespoon chopped garlic
3.5 teaspoons ground cumin
1/2 teaspoons dried crushed red pepper or chayenne
6.5 cups canned low-salt chicken browth
8 tablespoons sour cream
4 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
2 traspons grated lime peel
Heat oil in heavy large pot over medium-high heat. Add carrots and leeks; sauté until leeks begin to soften but not brown, about 5 minutes. Add garlic; sauté 1 minute. Add cumin and crushed red pepper; sauté 30 seconds longer. Add 6 1/2 cups chicken broth. Bring to boil. Reduce heat and simmer uncovered until vegetables are very tender, about 35 minutes.
Working in batches, puree soup in blender until smooth. Transfer soup to large bowl. Cool. Whisk in 6 tablespoons sour cream. Cover soup and refrigerate until cold, at least 4 hours or overnight.
Stir lime juice into soup. Thin soup with more broth, if desired. Season with salt and pepper. Ladle into 4 bowls. Spoon 1/2 tablespoon sour cream atop each serving. Sprinkle with cilantro and lime peel.
The recipe I found originally called for 2 tablespoons of lime juice, but I would certainly double that, if not even more. Lime juice is delicious, and makes this soup even more so.
The Soup
2 tablespoons olive oil
2 pounds baby carrots (chopped)
2 large leeks (chopped, white/pale green parts only)
1 tablespoon chopped garlic
3.5 teaspoons ground cumin
1/2 teaspoons dried crushed red pepper or chayenne
6.5 cups canned low-salt chicken browth
8 tablespoons sour cream
4 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
2 traspons grated lime peel
Heat oil in heavy large pot over medium-high heat. Add carrots and leeks; sauté until leeks begin to soften but not brown, about 5 minutes. Add garlic; sauté 1 minute. Add cumin and crushed red pepper; sauté 30 seconds longer. Add 6 1/2 cups chicken broth. Bring to boil. Reduce heat and simmer uncovered until vegetables are very tender, about 35 minutes.
Working in batches, puree soup in blender until smooth. Transfer soup to large bowl. Cool. Whisk in 6 tablespoons sour cream. Cover soup and refrigerate until cold, at least 4 hours or overnight.
Stir lime juice into soup. Thin soup with more broth, if desired. Season with salt and pepper. Ladle into 4 bowls. Spoon 1/2 tablespoon sour cream atop each serving. Sprinkle with cilantro and lime peel.
Sunday, June 29, 2008
Drunken Noodles
So every time I go to a Thai restaurant, I invariably order this dish. It is delicious! I decided that I had to learn how to make this myself. I generally knew the ingredients that I wanted with the noodles, but I had absolutely no idea what the spices/sauce were, so with a bit of help from the internet this is what I came out with.
It was absolutely delicious! Highly recommend, if you like this sort of thing.
The Noodles
~1 lbs Rice Noodles (I used a 13oz package)
Soak the noodles for ~45 minutes in hot tap water, until they are soft, but still al dente to the taste.
The Sauce
6 tbsp oyster sauce
3 tbsp rice vinegar
2-3 tbsp fish sauce
3 tbsp granulated sugar
1 tbsp ground chili pepper
Juice from one Lime (About 3 tbsp)
Mix ingredients in a bowl, save for later.
Everything Else
1-2 eggs (if you like egg, add 2, if not so much, stick with 1)
1 green pepper
1 red pepper
1 white onion
1 shallot (smallish is fine)
3 cloves garlic
3 thai chili or jalapeno peppers
Fresh Basil (Garnish)
1 lbs chicken (two breasts works adequately)
Alternatively, one could use pork or shrimp, or some combination of the three.
Cut both ends off the onion, and then cut it in half lengthwise. Then slice from the outside towards the middle, creating strips (they should be crescent shape if done correctly). Dice the garlic and shallot, add all three to a bowl and set aside.
Chop red/green peppers into long thin strips and set aside.
Chop the hot peppers, be careful! My nose still hurts from when I accidently touched it... 4 hours later. Set these aside as well.
Slice the chicken breasts into cutlets, then slice into thin slices (not long strips!). You want them to be able to cook quickly and be relatively bite size.
Scramble both eggs in a separate bowl, save for later, don't add milk!
Pour a few tablespoons of vegetable oil into a wok or very large frying pan and heat. Add the onion/shallot/garlic mixture and cook until the onion begins to turn translucent. Then add the green/red peppers slices and cook for a minute or two. Next add the chicken and cook thoroughly. At this point scrape all of the stuff in your wok to the side, and pour in the eggs that you scrambled. Let the eggs cook then mix everything in the wok together. At this point you should toss in the spicy peppers and continue cooking for a couple of minutes.
Finally when everything looks acceptably cooked and hot, add the noodles to the wok (obviously drain the water off first). Pour the sauce ontop of the noodles, and begin mixing everything together. Cook until the noodles become soft and the sauce is sticking to everything.
Chop some of the fresh basil and toss it in as a quick garnish when serving!
It was absolutely delicious! Highly recommend, if you like this sort of thing.
The Noodles
~1 lbs Rice Noodles (I used a 13oz package)
Soak the noodles for ~45 minutes in hot tap water, until they are soft, but still al dente to the taste.
The Sauce
6 tbsp oyster sauce
3 tbsp rice vinegar
2-3 tbsp fish sauce
3 tbsp granulated sugar
1 tbsp ground chili pepper
Juice from one Lime (About 3 tbsp)
Mix ingredients in a bowl, save for later.
Everything Else
1-2 eggs (if you like egg, add 2, if not so much, stick with 1)
1 green pepper
1 red pepper
1 white onion
1 shallot (smallish is fine)
3 cloves garlic
3 thai chili or jalapeno peppers
Fresh Basil (Garnish)
1 lbs chicken (two breasts works adequately)
Alternatively, one could use pork or shrimp, or some combination of the three.
Cut both ends off the onion, and then cut it in half lengthwise. Then slice from the outside towards the middle, creating strips (they should be crescent shape if done correctly). Dice the garlic and shallot, add all three to a bowl and set aside.
Chop red/green peppers into long thin strips and set aside.
Chop the hot peppers, be careful! My nose still hurts from when I accidently touched it... 4 hours later. Set these aside as well.
Slice the chicken breasts into cutlets, then slice into thin slices (not long strips!). You want them to be able to cook quickly and be relatively bite size.
Scramble both eggs in a separate bowl, save for later, don't add milk!
Pour a few tablespoons of vegetable oil into a wok or very large frying pan and heat. Add the onion/shallot/garlic mixture and cook until the onion begins to turn translucent. Then add the green/red peppers slices and cook for a minute or two. Next add the chicken and cook thoroughly. At this point scrape all of the stuff in your wok to the side, and pour in the eggs that you scrambled. Let the eggs cook then mix everything in the wok together. At this point you should toss in the spicy peppers and continue cooking for a couple of minutes.
Finally when everything looks acceptably cooked and hot, add the noodles to the wok (obviously drain the water off first). Pour the sauce ontop of the noodles, and begin mixing everything together. Cook until the noodles become soft and the sauce is sticking to everything.
Chop some of the fresh basil and toss it in as a quick garnish when serving!
Marinated Flank Steak
Steak! So when Matt was up visiting I decided it would be a good time to have steak, considering we both can't really afford steak very often this summer.
Anyways, I found this recipe, it was pretty delicious. I think one could also use apple cider vinegar instead of white vinegar for a slightly different but still delicious taste!
The Marinade
1/4 cup soy sauce
4 tablespoons honey
2 tablespoons distilled white vinegar
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 cup vegetable oil
Mix ingredients together and pour into a large glass dish (not metal!). Take the flank steak (1.5lbs or so) and puncture it with a fork repeatedly on both sides, then place in the dish. Cover with plastic wrap and allow to marinate overnight in the fridge.
Grill or broil the flank steak, preferably grill, about 10 minutes. If you broil, about 5-7 minutes per side.
Anyways, I found this recipe, it was pretty delicious. I think one could also use apple cider vinegar instead of white vinegar for a slightly different but still delicious taste!
The Marinade
1/4 cup soy sauce
4 tablespoons honey
2 tablespoons distilled white vinegar
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 cup vegetable oil
Mix ingredients together and pour into a large glass dish (not metal!). Take the flank steak (1.5lbs or so) and puncture it with a fork repeatedly on both sides, then place in the dish. Cover with plastic wrap and allow to marinate overnight in the fridge.
Grill or broil the flank steak, preferably grill, about 10 minutes. If you broil, about 5-7 minutes per side.
Tuesday, June 24, 2008
Feta Salad with Raspberry Balsamic Dressing
So the salad was a suggestion of Peggy's, and I sorta made up what to actually put in it. The dressing was originally Jill's, with modifications from Peggy, and then a further modification by me.
The Salad
1 Dry Pint Cherry/Grape Tomatos
1/2 Cucumber
1 Red Pepper (Orange or Yellow will also work)
2oz Crumbled Feta
Red Onion (optional, depends if you want some zing to it)
Dice the tomatos, I tend to chop them into eighths. Chop the cucumber into small bite size pieces, ditto with the red pepper. Mix all of these in a bowl. Crumble and mix the feta into the bowl. If you want to add onion, do so now!
The Dressing
Balsamic Vinegar
Olive Oil
Raspberry Jam/Preserve
Dijon Mustard
Garlic
I really do not have amounts for the dressing. A small spoonful of mustard will do, and at most a clove of garlic. I would suggest a heaping spoonful of the raspberry jam however. Use enough oil and vinegar to actually have dressing enough to coat the salad.
The Salad
1 Dry Pint Cherry/Grape Tomatos
1/2 Cucumber
1 Red Pepper (Orange or Yellow will also work)
2oz Crumbled Feta
Red Onion (optional, depends if you want some zing to it)
Dice the tomatos, I tend to chop them into eighths. Chop the cucumber into small bite size pieces, ditto with the red pepper. Mix all of these in a bowl. Crumble and mix the feta into the bowl. If you want to add onion, do so now!
The Dressing
Balsamic Vinegar
Olive Oil
Raspberry Jam/Preserve
Dijon Mustard
Garlic
I really do not have amounts for the dressing. A small spoonful of mustard will do, and at most a clove of garlic. I would suggest a heaping spoonful of the raspberry jam however. Use enough oil and vinegar to actually have dressing enough to coat the salad.
Monday, June 23, 2008
Buffalo Chicken Tenders
So Matt was visiting this weekend, and we decided to try making buffalo chicken. We really had no idea what we were doing, but a first mediocre attempt was followed up by a very successful (and tasty!) dinner.
I should also note this is a very good way to make breaded chicken tenders in general, really you could come up with any dipping sauce you choose, I tried a little honey mustard with them and it was also delicious.
The Chicken
3 Chicken breasts, cut into strips.
1/3 cup flour
1 teaspoon garlic powder
2 teaspoon cayenne pepper
1/2 teaspoon salt
3/4 cup bread crumbs
2 egg whites
1 tablespoon water
1-2 tablespoon Frank's Red Hot (or other Chayenne based hot sauce)
Preheat oven to 400 degrees.
On a large plate, mix together flour, 1/2 teaspoon garlic powder, 1 teaspoon cayenne pepper, and 1/4 teaspoon salt. On a separate plate, mix the bread crumbs with the rest of the garlic powder, cayenne pepper, and salt.
On one final plate, mix egg whites with 1 tablespoon water and 1-2 tablespoons Frank's Red Hot.
Roll the chicken strips in the flour mixture, then in the egg mix, and finally in the bread crumbs. Place the strips on the baking tray and bake for 8 minutes. Turn the strips over and bake for another 8 minutes or until cooked.
The Sauce
1/4 cup Frank's Red Hot
1 tablespoon butter Melt the butter in a saucepan, and then mix in Frank's Red Hot. Ready to serve once hot.
I should also note this is a very good way to make breaded chicken tenders in general, really you could come up with any dipping sauce you choose, I tried a little honey mustard with them and it was also delicious.
The Chicken
3 Chicken breasts, cut into strips.
1/3 cup flour
1 teaspoon garlic powder
2 teaspoon cayenne pepper
1/2 teaspoon salt
3/4 cup bread crumbs
2 egg whites
1 tablespoon water
1-2 tablespoon Frank's Red Hot (or other Chayenne based hot sauce)
Preheat oven to 400 degrees.
On a large plate, mix together flour, 1/2 teaspoon garlic powder, 1 teaspoon cayenne pepper, and 1/4 teaspoon salt. On a separate plate, mix the bread crumbs with the rest of the garlic powder, cayenne pepper, and salt.
On one final plate, mix egg whites with 1 tablespoon water and 1-2 tablespoons Frank's Red Hot.
Roll the chicken strips in the flour mixture, then in the egg mix, and finally in the bread crumbs. Place the strips on the baking tray and bake for 8 minutes. Turn the strips over and bake for another 8 minutes or until cooked.
The Sauce
1/4 cup Frank's Red Hot
1 tablespoon butter Melt the butter in a saucepan, and then mix in Frank's Red Hot. Ready to serve once hot.
Tuesday, June 17, 2008
Balsamic Honey-Mustard Pasta
The last "group" meal I had at Wesleyan was with Arthur and Lauren. We made an absurd amount of food. But the best part of it was Lauren showing us this awesome pasta recipe.
The Sauce:
Honey
Mustard (dijon)
Olive Oil
Balsamic Vinegar
I don't have amounts to give you, but you need to add enough mustard to thicken the sauce. You also need enough oil so that if left unstirred, the oil will clearly separate out.
Mix ingredients to taste. If you are making a box of pasta, I would suggest having around a cup of sauce. I imagine subsituting other oils (vegetable) would be acceptable, olive oil is horribly expensive after all.
The Rest:
Pasta - I used a box of penne.
Cherry/Grape Tomatos (two pints per pound of pasta)
Fresh Mozzerella (half pound per pound of pasta)
Basil
Cook the pasta, I suggest eating this meal cold, so leaving the pasta al dente is not necessarily smart. Once the pasta is cooked, soak in cold water until it has cooled off.
Cut the tomatos in half, the mozzerella in small cubes, and dice the basil.
Mix together with the pasta in a large bowl. Once thoroughly mixed, pour the sauce over it and mix again.
I have no real suggestions on what to serve this with, it rather covers the veggies/dairy/starch. I hope you enjoy!
The Sauce:
Honey
Mustard (dijon)
Olive Oil
Balsamic Vinegar
I don't have amounts to give you, but you need to add enough mustard to thicken the sauce. You also need enough oil so that if left unstirred, the oil will clearly separate out.
Mix ingredients to taste. If you are making a box of pasta, I would suggest having around a cup of sauce. I imagine subsituting other oils (vegetable) would be acceptable, olive oil is horribly expensive after all.
The Rest:
Pasta - I used a box of penne.
Cherry/Grape Tomatos (two pints per pound of pasta)
Fresh Mozzerella (half pound per pound of pasta)
Basil
Cook the pasta, I suggest eating this meal cold, so leaving the pasta al dente is not necessarily smart. Once the pasta is cooked, soak in cold water until it has cooled off.
Cut the tomatos in half, the mozzerella in small cubes, and dice the basil.
Mix together with the pasta in a large bowl. Once thoroughly mixed, pour the sauce over it and mix again.
I have no real suggestions on what to serve this with, it rather covers the veggies/dairy/starch. I hope you enjoy!
Monday, June 16, 2008
Cooking in DC
For the first time I am living on my own (truly on my own, college really does not count).
As I loathe the idea of ordering in and having microwave meals constantly, one of (if not the best) experience I am having is cooking!
Many of these recipe's I have found online, or stolen from friends and family, but I hope by the end of the summer to be making strides on starting my own creations.
I hope you see something that sounds tasty! Maybe even looks tasty if I try snapping some photos.
As I loathe the idea of ordering in and having microwave meals constantly, one of (if not the best) experience I am having is cooking!
Many of these recipe's I have found online, or stolen from friends and family, but I hope by the end of the summer to be making strides on starting my own creations.
I hope you see something that sounds tasty! Maybe even looks tasty if I try snapping some photos.
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