I had leftover cilantro, but didn't have all the ingredients for the green sauce I like, so I decided to make up a new one. I'm posting the recipe that makes a lot of green sauce--I froze a lot and just used the leftovers for the pasta. It's a bit like pesto, but with cilantro.
Green Pasta with Asparagus
Enough pasta for two people
1/2 bunch asparagus, ends trimmed and cut into 1 1/2 inch pieces
1/2 cup Parmesan cheese
1/2 cup Green Sauce
zest of 1/2 lemon
salt to taste
Cook pasta. A few minutes before it's done, about 3, add the asparagus to the pot. Drain, and return to pot. Add cheese, green sauce, lemon zest, and salt if necessary. Mix well.
Serves 2.
Sauce
1 bunch cilantro, leaves and stems
3-4 tbsp olive oil
2 cloves garlic
1/2 tsp red pepper flakes
1/3 cup water
1 tbsp sugar
juice of 1/2 lemon
1/2 tsp salt
Combine ingredients in blender and puree--start with just a little cilantro and add it little by little.
Makes about 2 cups or a little less.
Saturday, March 15, 2008
Sunday, March 9, 2008
Pink Fruit Salad
I WILL fix my camera eventually...
Pink Fruit Salad
5 Granny Smith apples, cut into small cubes but not peeled
1-2 blood oranges, thinly sliced and cut into small pieces
10-15 prunes, halved
1 tbsp pear brandy or white wine
Juice of 1 lemon
1 pinch ground cardamom
1 tsp sugar (omit if you're using a less-tart kind of apple)
Combine ingredients in a large bowl. The blood oranges will turn everything a lovely pink. Chill and serve.
Serves many.
Pink Fruit Salad
5 Granny Smith apples, cut into small cubes but not peeled
1-2 blood oranges, thinly sliced and cut into small pieces
10-15 prunes, halved
1 tbsp pear brandy or white wine
Juice of 1 lemon
1 pinch ground cardamom
1 tsp sugar (omit if you're using a less-tart kind of apple)
Combine ingredients in a large bowl. The blood oranges will turn everything a lovely pink. Chill and serve.
Serves many.
Tuesday, March 4, 2008
Potatoes Vinaigrette
I've been yearning for a little taste of spring--can't be that far off, because the grocery store finally had some good-looking vegetables. This is my basic potato salad recipe. It's good cold in the summer, but it's even better served warm in the winter.
Potatoes Vinaigrette
4 medium-sized red potatoes (or other new potatoes, or Yukon gold potatoes)
4 scallions, cleaned and diced (white part and some of the green)
2 tsp Dijon mustard
2 tsp cider vinegar or lemon juice
2 tbsp olive oil
salt to taste
2 pinches dried rosemary
1 pinch dried thyme
Scrub the potatoes and cut them into eighths. Boil until just tender (I like mine more al dente than most people do, but in any case you do not under any circumstances want them to be mushy). Drain.
Meanwhile, combine mustard, oil, vinegar, and spices in a small bowl or Pyrex measuring cup (because it pours easily). Whisk thoroughly with a fork until incorporated.
Combine potatoes, green onions, and dressing in a bowl. Toss to coat. Serve immediately or chill and serve cold.
Serves 4 as a side dish or 2 as a main dish (though probably no one but me would eat potatoes as a main dish).
Potatoes Vinaigrette
4 medium-sized red potatoes (or other new potatoes, or Yukon gold potatoes)
4 scallions, cleaned and diced (white part and some of the green)
2 tsp Dijon mustard
2 tsp cider vinegar or lemon juice
2 tbsp olive oil
salt to taste
2 pinches dried rosemary
1 pinch dried thyme
Scrub the potatoes and cut them into eighths. Boil until just tender (I like mine more al dente than most people do, but in any case you do not under any circumstances want them to be mushy). Drain.
Meanwhile, combine mustard, oil, vinegar, and spices in a small bowl or Pyrex measuring cup (because it pours easily). Whisk thoroughly with a fork until incorporated.
Combine potatoes, green onions, and dressing in a bowl. Toss to coat. Serve immediately or chill and serve cold.
Serves 4 as a side dish or 2 as a main dish (though probably no one but me would eat potatoes as a main dish).
Sunday, March 2, 2008
White Bean & Turkey Sausage Stew
Possibly I've given up on photos, or possibly I just haven't charged my camera batteries yet... to be determined.
When you have not gone grocery shopping, you excavate the freezer and the cabinets, and come up with this delicious winter stew!
White Bean & Turkey Sausage Stew
3 links uncooked sweet (not hot) turkey sausage
3 cans of white beans (any size), rinsed
1 large onion, sliced finely
2 cloves garlic, chopped
2 cans diced tomatoes, preferably no salt added
1 cup chopped frozen spinach
1/2 cup red wine
3 tbsp balsamic vinegar
1 tsp dried rosemary
1/2 tsp fennel seeds
1/2 tsp black pepper
olive oil
In a large frying pan, remove the sausage from the casings and brown in olive oil over medium-high heat until just beginning to brown, breaking into small pieces with a wooden spoon. When it is just starting to brown, add the onion and saute about five minutes, until the onion is translucent. Add the garlic and cook about two more minutes. Add the wine and vinegar (or a little more wine and no vinegar if you have more then 1/2 cup of wine in the house) and reduce until the liquid is nearly gone, about four minutes.
Combine beans, tomatoes (with liquid), and sausage-onion mixture in a large pot. Add rosemary, fennel seeds, and pepper. Cook over high heat about 20 min, until much less soupy. Add the frozen spinach and cook about five more minutes over low heat.
Serve with crusty bread.
Serves about 5.
When you have not gone grocery shopping, you excavate the freezer and the cabinets, and come up with this delicious winter stew!
White Bean & Turkey Sausage Stew
3 links uncooked sweet (not hot) turkey sausage
3 cans of white beans (any size), rinsed
1 large onion, sliced finely
2 cloves garlic, chopped
2 cans diced tomatoes, preferably no salt added
1 cup chopped frozen spinach
1/2 cup red wine
3 tbsp balsamic vinegar
1 tsp dried rosemary
1/2 tsp fennel seeds
1/2 tsp black pepper
olive oil
In a large frying pan, remove the sausage from the casings and brown in olive oil over medium-high heat until just beginning to brown, breaking into small pieces with a wooden spoon. When it is just starting to brown, add the onion and saute about five minutes, until the onion is translucent. Add the garlic and cook about two more minutes. Add the wine and vinegar (or a little more wine and no vinegar if you have more then 1/2 cup of wine in the house) and reduce until the liquid is nearly gone, about four minutes.
Combine beans, tomatoes (with liquid), and sausage-onion mixture in a large pot. Add rosemary, fennel seeds, and pepper. Cook over high heat about 20 min, until much less soupy. Add the frozen spinach and cook about five more minutes over low heat.
Serve with crusty bread.
Serves about 5.
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