Saturday, April 19, 2014

Porcini Pasta with Prosciutto and Pine Nuts

Okay, the alliteration has just been making me giggle for about 10 minutes now. If your food can't make you happy, what good is it?

This is the first time I'm using the new Porcini Olive Oil, it's not up online yet, you have to come in and try it! I may have over did it on the mushrooms, but what can I say, I like them.

Porcini Pasta with Prosciutto and Pine Nuts

1 lb linguine pasta
1 pkg dried porcini mushrooms
1 strip Prosciutto per portion (4-6 pieces)
Pine Nuts
6 tbsp Porcini Olive Oil
1 jar Mushroom Pate
1/2 pint sliced mushrooms
pinch of Toasted Onion Sea Salt

Soak the dried porcini mushrooms in about a half cup of room temperature water for at least 10 minutes. I like to break them in small pieces before soaking them, but you can chop them after too.

Cook the linguine in well salted water until it is al dente. Rinse and set aside in a large bowl.

Heat 2 tbsp of the oil in a very large saute pan to a medium high and add the fresh sliced mushrooms. Saute 5-10 minutes or until they are nice and soft. Add in the mushroom pate and the rest of the olive oil. Stir until the pate is smooth and then add in the dried mushrooms and their liquid.

Let simmer until warmed through then add the pasta and toss to coat.

Plate and top with a pinch of sea salt, a sprinkle of pine nuts and a torn piece of prosciutto.



Sunday, April 13, 2014

Tomato Pesto Cream Pasta

Sorry I've been gone so long. It's been a busy week.

This was a quick whip up. I love our tomato pesto by itself, but I like to stretch it out so I can enjoy it longer.

Tomato Pesto Cream Pasta

1/4 cup Trapanese Pesto (sundried tomato pesto)
1 lb angel hair pasta, cooked and drained
1/4 cup sour cream
1/4 cup heavy cream

In a very large saute pan over medium heat whisk everything but the pasta together and let cook for a couple minutes. Add the pasta in and toss to coat.

Keep stirring over a low heat until everything is warmed through. Serve.



Monday, April 7, 2014

Sesame Chicken Noodles

I whipped this up the other day with some chicken that I had stir fried and then went and forgot to post it! Sorry everyone!

The only problem I have with stir fry is all the dishes! Everything needs to be in it's own separate bowl before you add it all together. If you combine them before you should the texture comes out wrong. So a good dinner....and hopefully, some one else to wash up!

Sesame Chicken Noodles

1 lb chicken, chopped into bite-sized pieces
1 medium onion
2 green bell peppers
1 carrot
1 tbsp cornstarch
1 tbsp agave syrup or honey
2 tbsp sesame seeds
1 tsp fresh grated ginger
1/4 cup white wine
2 eggs
1 sleeve soba noodles or spaghetti
1/4 cup chicken broth

Combine the cornstarch, Tangerine Balsamic and the wine in a bowl. Add in the chicken and mix until it is evenly coated. Let marinade for at least 20 minutes, or until most of the liquid is absorbed. 

Cook the soba or spaghetti until al dente. Rinse, drain and set aside. Dice the onion and bell pepper, cut the carrot into matchsticks. Beat the eggs together in a small bowl. Set everything aside in their own separate bowls.

In a large nonstick skillet, heat 1 tbsp of the sesame oil up to very high heat. Add the chicken in a single layer. Give each piece some room in the pan cooking them in batches if necessary. Cook, without touching, for about 1 minute. When the bottom and sides are slightly charred and caramelized, flip the chicken and let cook again about 40 seconds. Remove the pan from the heat and transfer the chicken to a plate.

Place the pan back on the stove, add the second tablespoon of oil and reduce to a medium heat. Once the pan is nice and hot, pour in the egg carefully and let cook about 1 minute. Chop into small pieces and stir for another 30 seconds or so. Remove to another plate.

Add the last tablespoon of Sesame Oil and the vegetables and ginger. Saute for about a minute, making sure to stir everything well to get a nice coating of oil. Add the chicken back in and stir to combine. Next add the chicken broth. Cook while stirring for 1 minute. Now add the egg and stir again. Continue cooking for 30 seconds to one minute. The liquid should be just about absorbed.

Add the noodles and the agave or honey and the sesame seeds. Toss everything to coat well and turn the heat to medium low. Cook until the noodles are warmed through, a minute or less. 

Serve.



Thursday, April 3, 2014

Mashed Avocado Breakfast

Just a quick note about this morning's breakfast!

Mashed Avocado Breakfast

Take 1 half avocado and mash it with a fork. Drizzle with 1-2 tbsp Meyer Lemon Olive Oil and sprinkle with Jalapeno Sea Salt.



Oh breakfast, I will never abandon you!

Saturday, March 29, 2014

The Colorful Salad

For some reason, I had red cabbage in the fridge. I am at a loss as to why I bought it. But there it sat; a little bag of shredded red cabbage.

I must have had some plan for it, but that plan has gone from my brain long ago it seems. So I needed a new plan. I bought some fresh spinach and an avocado and dug around the pantry to find a can of mandarin orange slices. Pow! Salad.

The Colorful Salad

1 cup sliced red cabbage
3 cups torn fresh spinach
1/4 cup mandarin orange slices (canned)
1/2 avocado, diced
1/4 cup canned white beans, rinsed and drained
2 tbsp Mandarin Orange Balsamic
1 tbsp Blood Orange Olive Oil

The instructions are pretty vague here. It's a salad. Just toss it all together. My white beans were stubbornly sunk to the bottom of the bowl and didn't want their picture taken. I advise a shallow dish to serve this in. The avocados want to slide away too. Don't give any of the ingredients a chance to chicken out. You want them all present when you eat this!


Wednesday, March 26, 2014

Cheesy Pasta with Mushrooms

I needed a quick meal the other night. This was great and provided enough leftovers for the whole week!

Cheesy Pasta with Mushrooms

1/2 lb curly pasta
2 pints mushrooms, sliced
1 bag, 16oz shredded cheddar
1/4 cup milk
2-4 tbsp sour cream
4 diced plum tomatoes, or 2 medium regular tomatoes
4 tbsp Garlic Olive Oil
good pinch Himalayan Pink Salt

Pour the olive oil and the mushrooms into a saute pan and heat over medium heat. Sprinkle with a bit of the salt. Cook slowly about 10 minutes, stirring often. The mushrooms should be reduced by at least half. Set aside.

Cook the pasta in salted water until al dente. Drain and put back in the pan over low heat. Stir in the mushrooms and the milk. Slowly add in the shredded cheese. Add in two tablespoons of the sour cream and stir. If you like the consistency, leave it be, if you want it thinner, add in the extra 2 tbsps of sour cream.


Saturday, March 22, 2014

Sesame Pork with Leeks

So I've had this bunch of leeks in my fridge for about a week. They were starting to look sad and shrivel-y so I really had to use them quickly. Then yesterday when I went shopping, pork loin was on sale! A match made in heaven. I got right home and cooking!

If you have no leeks, add in extra onions. Red onion, yellow onion, green onion bunches... leeks are related. It's all good. If you have no pork....also works with chicken.

Sesame Pork with Leeks

1 pork loin, 2 lb
1 large bunch of leeks
     or a little bit of leeks and a small onion
1 tbsp garlic paste
2 tbsp Toasted Sesame Oil
2 tbsp, plus 1 tbsp White Honey Ginger Balsamic
Sesame Seeds
2 chilies, seeded and diced
1 bunch parsley, chopped

Preheat the oven to 400°. Place the pork roast in a non-stick pan and rub down with 2 tbsp Honey Ginger Balsamic and garlic paste. Roast, uncovered for 35-40 minutes. Let cool.

Slice the leeks thinly white parts and non woody green bits, and the onion if you are using. Heat a large pan to medium heat and add in the leeks and the Toasted Sesame Oil. Saute slowly until the leeks are soft and fragrant stirring occasionally.

Dice the pork roast and add it to the pan. Raise the heat to medium high and saute, stirring often. Add in the chilies and the parsley. Cook until everything is warmed through and the parsley is well wilted.

Now add the remaining tablespoon of White Honey Ginger Balsamic and serve. Top with sesame seeds.