Monday, March 29, 2010
Farfalle with Asparagus, Sun-dried Tomatoes, and Boursin
2 chicken breasts, shredded (I used the breast meat from 1 roasted chicken)
1/3 C. pine nuts, lightly toasted
8 oz. Farfalle (bow tie) pasta
14 Medium asparagus spears, cut into 1/2 inch pieces
1 T. olive oil
4 large garlic cloves
1/3 C. sun-dried tomatoes, chopped
1/4 C. Parmesan or Romano cheese
2/3 C. (4 oz.) Garlic and Herb Boursin
1 T. fresh dill, chopped
1 lemon, zested and juiced
salt and pepper, to taste.
Place the pine nuts in a small, dry skillet over medium heat. Shake constantly until evenly toasted on all sides, about 4 minutes. Set aside.
Bring a large pot of water to boil. Add the pasta and cook until barely tender, about 8-10 minutes. Add the asparagus to the water and cook until tender-crisp, 1-2 minutes. Reserve 1 cup of the pasta/ asparagus water. Drain the pasta and asparagus and set aside.
Set the pot over medium heat and heat the olive oil. Add the garlic and cook until fragrant and lightly browned, 1-2 minutes. Return the pasta and asparagus to the pan, then add the reserved cooking water. Add the tomatoes, Parmesan cheese, Boursin, dill, lemon juice, and lemon zest. Toss to combine. Stir in the pine nuts. Salt and pepper to taste. Serve immediately and enjoy!
Thursday, March 18, 2010
The great thing about this recipe is that the measurements are not exact. Feel free to add more or fewer vegetables and seasonings depending on what you prefer. Don’t worry – you won’t ruin it because all of the flavors will combine and infuse with the meat nicely.
One thing that I will say about slow cookers, however, is that you need to be careful when cooking vegetables. Overcooking the veggies is really easy to do and mushy veggies are a sure-fire way to have a disappointing and soggy meal. Every slow cooker is different, so I recommend checking your veggies at least halfway through. If it seems like they are cooking fast, add the cabbage sooner. You can always keep the slow cooker on warm if dinner is ready before you’re ready to eat!
I hope you enjoy this recipe as much as we did on St. Patrick’s Day!Corned Beef and Cabbage
1 Corned Beef – flat cut (I used Vienna brand - buy any size that will feed your family!)
1 large box of stock, chicken or beef (about 4 cups, enough to partially cover the meat)
1 bottle of beer, optional
Pepper, to taste
Salt, to taste
4 Bay leaves
4 Garlic cloves, roughly chopped
1 Onion, cut into large chunks
10 Red Potatoes, halved
½ to 1 head Cabbage, cut into wedges
Place the corned beef in your slow cooker and add the spice packet (if one came with your corned beef, mine did not). Add the stock, beer, garlic, bay leaves, salt, and pepper. Cook on low for 4 hours. Add potatoes, onions, and carrot. Cook on low 2 hours. Add the cabbage and cook on low 1 hour. When everything is finished cooking, remove the Corned Beef and let it rest 5 minutes. Slice with a knife or chunk apart with a fork. Serve with juices and vegetables - enjoy!
I also like to serve Corned Beef and Cabbage in a bowl because I like all of the juices - however you prefer, it will be delicious!
Tuesday, March 16, 2010
The Ginger Spice cookies are great with a cold glass of milk or a hot cup of coffee. Enjoy!
Ginger Spice Cookies
2 1/2 c. flour
1 1/2 t. baking soda
3/4 t. cinnamon
1 t. ground ginger
1/2 t. ground cloves
1/2 t. salt
1/2 t. cayenne pepper
8 T. (1 stick) butter, softened to room temperature
1/2 c. sugar
1 c. brown sugar
1/3 c. molasses
1 t. vanilla
2 egg whites, room temperature
white sugar for rolling
Preheat oven to 350 degrees. Combine flour, baking soda, and spices. Set aside. Cream the butter and sugars together. Add the molasses to the creamed butter, then add the egg whites and vanilla until combined. Add the dry ingredients slowly. Once incorporated, roll dough into 1 inch balls. Roll each ball in white sugar and place onto baking tray. Bake 10-12 minutes.
Note: Cookies will puff in the oven, but deflate a bit as they cool. This is supposed to happen!
Makes about 44 cookies