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Sunday, July 28, 2013

Cherry Tomato Cappellini





























After spending very little time in the kitchen cooking this past month, I really missed it. But, I didn't want to take on a big project, and, with the heat, I wanted to make something fresh and healthy. So, using the mini tomatoes I had as inspiration, I found a wonderful recipe from Yummy Mummy Kitchen: http://www.yummymummykitchen.com/2012/08/roasted-cherry-tomato-cappellini-two.html 


I was nervous, because I used whole wheat pasta, and Matthew has always been against it, however, it was a huge hit!  He even said it was restaurant quality!  First time in 3 years of marriage; I am honored :-)  I am not a big fan of shrimp, so I ate the pasta without it.  Either way you chose, it was very good.  Another keeper!


Cherry Tomato Cappellini

Toast:

1/4 cup toasted pine nuts 



However you usually toast nuts.  I created a "pan" using aluminum foil, spread the pine nuts to be one layer, and toasted in our toaster oven for a few minutes.  Maybe toasting nuts should be another post?  


Mix together:

20 shrimp, 13-15 count, already cooked
1 tablespoon extra virgin olive oil
1 tablespoon minced garlic

Put in the refrigerator, as you make the rest of the dish.

To make the sauce: 

Preheat the oven to 400 degrees. Place:

3 tablespoons extra virgin olive oil 
5 cups red and yellow cherry tomatoes (I cut up half and left the other half whole)
5 cloves garlic, peeled, sliced in half, lengthwise
1/3 cup dry white wine
salt, to taste
pinch red pepper flakes 

In a large Dutch oven or oven-safe pot. Keep uncovered, put in oven for 15 minutes. Take the pot out of the oven, stir. Cover, continue to heat for another 15 minutes. Take out again, stir one more time, put back in the oven, uncovered.  Heat for the last 15 minutes. 

Note: The original recipe simply said to roast for 45 minutes.  I didn't try it this way, but it is a possibility, if you don't have time to consistently check the sauce every 15 minutes.

To make the shrimp:
In a pan, over high heat, add:

1 tablespoon extra olive oil
1 tablespoon butter

Add shrimp and cook quickly, mostly searing on each side.  Remove, and keep on a plate until ready for serving, or cook at the end, just prior to serving.

To make the pasta: 
Cook:

16 oz. whole wheat cappellini

In salted water according to package directions. 

To combine:
Note: When you drain the pasta, make sure you keep some of the pasta water (a few cups should do), in case you feel you need more liquid in the sauce, for the dish.  

Drain and add the pasta to the pot of tomatoes. Add:

1/2 cup fresh basil leaves, cut julienne
The pine nuts you toasted earlier
1/3 cup freshly grated Parmesan cheese 

Garnish with additional basil and/or Parmesan.  Lay 5 shrimp on each plate (makes 4 small plates).  

Note: If you feel like it's too dry, add some of the pasta water until it is to your liking.

Ingredients
3 tablespoons extra virgin olive oil 
5 cups red and yellow cherry tomatoes
5 cloves garlic, peeled, sliced in half, lengthwise
1/3 cup dry white wine
salt, to taste
pinch red pepper flakes 
16 oz. whole wheat cappellini 
1/2 cup fresh basil leaves, julienne
1/4 cup toasted pine nuts 
1/3 cup freshly grated Parmesan cheese 
20 shrimp, 13-15 count, already cooked
2 tablespoons extra virgin olive oil
1 tablespoon butter
1 tablespoon minced garlic

Tuesday, July 16, 2013

Super Easy Spicy Cocktail Sauce

























I really hate when I come home and forget something at the store.  Way too often it's a sauce we need, like, cocktail sauce.  Usually, I run back out to the store to get it, but it's been pretty stressful around here, lately, and I just didn't have the energy!  So, I opened the iPad and searched on Pintrest.  I couldn't believe how many, easy, recipes there were for cocktail sauce!  I actually used to buy this at the store?!?!?!  Crazy!  So, never again. This is so darn easy, I feel stupid...

Super Easy Spicy Cocktail Sauce

1 c. Ketchup
5 Tbs prepared horseradish (we like ours spicy)
Juice of 1 lemon
3 tsp worstershire sauce
Salt and pepper to taste

Mix all ingredients together with a whisk.  Chill for about 30 minutes, mix again, then serve!  Easy peasy!

Chicken Egg Rolls

Chicken Egg Rolls
Egg Roll Wraps
1 lb. chicken, cooked, cooled, shredded through food processor (put in a large bowl)
1 tsp. mined ginger
2 c. shredded cabbage (I used both red and green)
1/4 lb. bean sprouts
1/2 c. shredded carrots (food processor)
3 green onions, finely chopped
2 T. oyster sauce

Heat oven to 450 degrees. Put all ingredients together (except chicken) in a pan, saute until soft. Remove, add to chicken. Mix thoroughly. Put about 2 T. in the center of each wrapper, and roll like a burrito. Put on cookie sheet. Spray with Pam, or other oil spray. Bake until crispy.

RESULTS
DO NOT BAKE THE EGG ROLLS!!! Fry them...I haven't tried it yet, but the Egg Rolls turned out gummy, instead of yummy. Otherwise, they would have been fantastic! The filling is perfect!