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

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

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.


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!


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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