formula & spaghetti

-

Been making bottles lately...for little Logan, our 5 mo old nephew...thank goodness for Scott making dinner...spaghetti w/ sauteed chicken and then our favorite Red Baron Pizza...and left overs:) Logans' back home w/ his momma and daddy and I'm ready for a long, hot bath.



Works' family Spaghetti
our favorite jarred marinara (Bertolli tomato basil
1 sauteed onion in olive oil
bay leaf
parmesan rind
chunk of pesto from freezer (homemade from left over summer basil or fresh basil in the summer/spring)
optional: diced carrot
simmer all the above on low to meld flavors
add either chix (seasoned w/s&p, browned in skillet or grilled and cut into small chunks and added to sauce, ground beef (brown and season w/s&p and favorite italian herbs, then add to sauce, or go all out and make pan fried thin chix breasts breaded in a little flour and breadcrumbs...think chix parm.
Capellini, preferably DeCecco..but low carb pasta that Chef John introduced us to was a good choice too:)

serve w/ lots of fresh grated parmesan, fresh basil and garlic toast: slice sourdough into thin slices, drizzle w olive oil and toast in hot oven till crisp, then rub a raw clove of garlic lightly over toasted bread...so light and so delicious

Comments

Post a Comment

Popular posts from this blog

Rice Pilaf Recipe

-
  Rice Pilaf 4 cups  chicken  stock 1.5 cups sushi rice 3/4 to 1 stick butter 1.5 cups  vermicelli , crushed or tiny soup noodles (pastina) salt to taste brown  vermicelli  in butter (watch and stir closely, can burn fast) add rice and stir till slicked with butter add stock, stir, and bring to a bubble, taste for salt (add salt or bullion to taste) turn to lowest heat possible on stove, cover and cook 20 min don't lift the lid until it cooks the full 20 min
Read more

Roasted Cauliflower & Mushroom Risotto

-
Image
Scott made roasted cauliflower last week and I couldn't stop eating it hot off the baking sheet, which inspired this dish.  Scott made the cauliflower and mushrooms (which brought back childhood mushroom memories from a favorite Italian restaurant in my hometown) and I made the risotto.  1.5 C Arborio Rice 4.5 C Chicken Stock 1/3 C diced yellow onion 5 TBS dry white wine 1 C parmesan cheese/grated 1 lb sauteed sliced/quartered mushrooms (seasoned with S&P, garlic or garlic powder optional) 1 head roasted cauliflower, cut up roasted with olive oil, S&P at 400 for 20 ish minutes, until golden. butter and olive oil Follow directions on the back of the arborio rice box for risotto as a rough guide.  Add mushrooms and cauliflower (about 3/4 of cauliflower) to risotto, top with parm, an extra knob of butter, and EAT! Divine!
Read more

What did we eat the last 365?

-
Image
I wish I could say I'd grown it... I don't promise these are in order...but consumed and enjoyed nonetheless. Chicken curry Think KFC bowl...but homemade Chile Verde Marriage Chili Guacamole for beef fajitas A few too many fried okra from Chicken Express Prime rib Friends over for a taco/margarita party Cheesecake factory...butter from Visalia! Artichokes and crab cakes. Papusas State Fair Funnel Cake Beer time for a downtown burger with my honey Cheese chile relleno casserole Salsa or soup...not sure which...thinking tomato Ribs Thanksgiving brunch Siblings...our last photos all together ...
Read more