2 large fig leaves
~1/2 lb catfish
2 slices lemon
salt/pepper
Season fish with salt/pepper and lay in the middle of the leaves, place the lemon slices on top and wrap the fish up like a package. Bake at 350 for 25 mins
Wednesday, July 29, 2009
Monday, July 27, 2009
tomato, kale and goat cheese over pasta
1 large tomato (diced)
2 big handfuls of kale (diced)
2 cloves garlic (minced)
1/4 of an onion (diced)
1/4 tsp cumin
1/4 tsp ground corriander
salt/pepper
~1/4 cup crumbled goat cheese
1/2 of a 1 lb package of pasta shells
Boil water, meanwhile saute onion in olive oil 4-5 mins, add garlic and cook until lightly golden, add tomato and saute 2-3 mins, add kale and cover 5-10 mins. Add pasta to boiling water and cook until done. Add a little pasta water to the kale to help steam and when pasta is done, drain and add to kale mixture. Salt/pepper to taste and add crumbled goat cheese to taste.
2 big handfuls of kale (diced)
2 cloves garlic (minced)
1/4 of an onion (diced)
1/4 tsp cumin
1/4 tsp ground corriander
salt/pepper
~1/4 cup crumbled goat cheese
1/2 of a 1 lb package of pasta shells
Boil water, meanwhile saute onion in olive oil 4-5 mins, add garlic and cook until lightly golden, add tomato and saute 2-3 mins, add kale and cover 5-10 mins. Add pasta to boiling water and cook until done. Add a little pasta water to the kale to help steam and when pasta is done, drain and add to kale mixture. Salt/pepper to taste and add crumbled goat cheese to taste.
Sunday, July 26, 2009
mushroom spagetti "risotto"
1 package dried mushrooms
3/4 lb cremeni mushrooms (diced)
~6 cups stock
2 cloves garlic (minced)
1/2 of an onion (diced)
2-3 tbsp parmesan cheese
salt/pepper
1/2 package spaghetti (1/2 lb dried)
Heat stock and dried mushrooms in a separate pot. Meanwhile saute onion and mushrooms in olive oil until softened, add garlic and cook until fragrant. Break pasta into 2 inch lengths and add to pan, saute until toasted. Add ~1.5 cups stock and stir 15-20 secs, wait for it to be absorbed, add 1 cup, stir 15-20 secs, wait for it to be absorbed, ect, ect, until the pasta is tender. Chop the reconstituted mushrooms and add to the finished spaghetti, mix in parmesan, salt/pepper and serve.
Inspired/adapted from Rachel Ray
3/4 lb cremeni mushrooms (diced)
~6 cups stock
2 cloves garlic (minced)
1/2 of an onion (diced)
2-3 tbsp parmesan cheese
salt/pepper
1/2 package spaghetti (1/2 lb dried)
Heat stock and dried mushrooms in a separate pot. Meanwhile saute onion and mushrooms in olive oil until softened, add garlic and cook until fragrant. Break pasta into 2 inch lengths and add to pan, saute until toasted. Add ~1.5 cups stock and stir 15-20 secs, wait for it to be absorbed, add 1 cup, stir 15-20 secs, wait for it to be absorbed, ect, ect, until the pasta is tender. Chop the reconstituted mushrooms and add to the finished spaghetti, mix in parmesan, salt/pepper and serve.
Inspired/adapted from Rachel Ray
Sunday, July 19, 2009
fruit salsa with cinnamon chips
~3 cups chopped fruit (1 large peach, 4 handfuls of small plums-green and red)
2 tbsp strawberry preserves
4 pita breads
~2 tbsp butter
~1 cup cinnamon
Mix fruit and preserves together and refridgerate 15 mins (can add sugar if desired)
For pita, cut around the edge of the pita bread to separate the top and bottom into individual pieces (each pita will give 2). Spread butter over the top of each round and cut into 8-16 wedges. Dip the buttered side in the cinnamon sugar. Spread on a cookie sheet and bake ~7 mins at 350, until crisp
recipe adapted from allrecipes.com
2 tbsp strawberry preserves
4 pita breads
~2 tbsp butter
~1 cup cinnamon
Mix fruit and preserves together and refridgerate 15 mins (can add sugar if desired)
For pita, cut around the edge of the pita bread to separate the top and bottom into individual pieces (each pita will give 2). Spread butter over the top of each round and cut into 8-16 wedges. Dip the buttered side in the cinnamon sugar. Spread on a cookie sheet and bake ~7 mins at 350, until crisp
recipe adapted from allrecipes.com
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