Sunday, September 28, 2008
Sunday, September 21, 2008
3 oz fresh fettucini
zest of 1/3 lemon
1.5 TB crumbled ff feta
10 small basil leaves, torn
1 ts fresh grated parmesan cheese
1 ts olive oil
1 ts pine nuts
Cook (fresh) pasta for 2-3 min in hot salted water (dry pasta cook according to instructions). Meanwhile, toast pine nuts in a skillet. Set pine nuts aside. Drain pasta, and reserve some of the starchy pasta water in the pot. Add the olive oil, the lemon juice and zest, salt and pepper and toss. Add feta cheese, parmesan cheese, basil leaves and toss again. Serve with toasted pine nuts on top!
lunch entree or half of dinner entree (add shrimp or chicken)
Monday, September 1, 2008
Today, I was trying out onion chutney. It is really sweet, and tastes like caramelized, sweet onions. A great twist on a marinara pasta sauce.
1 can chopped, stewed plain tomatoes
1 ts dried rosemary
1 ts fresh crushed pepper
1-2 garlic cloves, grated
1 ts creme fraiche
1 spring fresh rosemary, chopped
few fresh basil leaves, chopped
splash of balsamic vinegar
1 TB onion chutney (the English twist)
Heat the tomates in a pan. Add all the ingredients one after another, stir and heat for 5 min. Serve with fresh pasta.