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Avocado Pasta

It has been a while since my last post and that isn’t because I haven’t been cooking, I have just been in a recipe rut…making stuff I already know how to make…you know the story. I came across this recipe on a facebook post and it sounded good so I thought I would try it. It was easy and delicious. I will definitely make it again though I think next time I will eliminate the corn and add feta. The corn was good but it didn’t really add anything to the dish. Nonetheless, the avocado sauce was delicious.

Avocado Pasta

Ingredients:
12 ounces spaghetti
2 ripe avocados, halved, seeded and peeled
1/2 cup fresh basil leaves
2 cloves garlic
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper, to taste
1/3 cup olive oil
1 cup cherry tomatoes, halved
1/2 cup canned corn kernels, drained and rinsed

Directions:
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
To make the avocado sauce, combine avocados, basil, garlic and lemon juice in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
In a large bowl, combine pasta, avocado sauce, cherry tomatoes and corn.
Serve immediately.

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Sunday Breakfast

Sunday Breakfast

Had a French Toast craving. So off to Whole Foods I went. Got a loaf of fresh Challah and satisfied my craving. So delicious. The only thing that would have it better would be a mimosa…but that would take planning ahead.

Mussels fra diavlo

Mussels fra diavlo

Easy and delicious.
Saute about 1/2 a medium diced onion in olive oil until tender
add 1 can of chopped tomato and 1/2 cup of tomato sauce
season with salt and red pepper (I also put in a healthy dash of siracha)
simmer for about 5 minutes then add the prepared mussels (cleaned, debearded, etc) and cook until the mussels all pop open (about 5 minutes)

These are ready to eat. I served it with a nice Bordeaux and bread for sopping up all that yummy, spicy sauce!

Hiatus

I realized recently that this site has been long overdue for new recipes. Here’s the rub – I have fallen into a recipe habit so I don’t have anything new. I will work to rectify that soon. I have been making new things – especially working with power foods so hopefully I will have something new for whomever out there is waiting for ideas. 

In the meantime – cheers and happy eating!

It is fig season again!

Made this lovely salad the other night – blackened shrimp, spinach, bell pepper, cucumber, tomato, feta and yes…FIGS!

Fig Salad

Blue Crab Macaroni and Cheese

I went to Baltimore for New Years and on New Years Eve enjoyed Gruyere mac and cheese with Blue Crab at the Pratt Street Ale House. It was a wonderfully sinful bit of deliciousness to ring out 2012. I didn’t think much about it after that, but then I got some cheeses for Christmas and among the cheeses was a gruyere. I thought about the mac and cheese from New Years Eve and set about to recreate it.

8 oz of pasta (I used a garden penne)

2 cups of milk (or cream)

2 cups of shredded cheese (I used a combination of gruyere, creamy gouda, blue cheese, and parmesean)

3 tbls of butter

1 medium sweet onion

3 tbls of flour

1 tsp of salt

1 tsp of pepper

1/2 tsp of shaved nutmeg

1 pound of lump crab meat

Cook pasta as per box instructions. Preheat oven to 325. In a saucepan melt butter add salt, pepper and diced onion – simmer until onion is translucent, add flour and whisk until smooth. Slowly add in milk and bring to a simmer. Remove from heat and gradually add in the gruyere, gouda and blue cheese.  In a greased casserole dish, add pasta, stir in cheese mixture and blue crab – sprinkle the top with parmesean cheese. Bake for about 25 minutes – until bubbling. Serve immediately.

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ImageThis was my dinner tonight – so yummy and very filling. It is also super easy.

Start with chopping a couple of peppers (I had red and yellow peppers) about a 1/2 a large onion and a carrot (shredded). Saute in about 2 tablespoons of olive oil for about 5 minutes. Add 2 tablespoons of tomato paste and a dash of salt and red pepper and about 2 cloves of chopped garlic. Saute for a few minutes. Add a cup of quinoa (not cooked) and a can of black beans (rinsed and drained). Stir and add 2 cups of water. Simmer for about 15 minutes or until all water is absorbed (stirring frequently). Quinoa will bloom when it is cooked. When quinoa is done – remove from heat and stir in about four cups of fresh spinach – stir until wilted. Serve with shredded cheese (for non vegan) and some hot sauce.

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