I watch Rachel Ray, but most of her meals are not "30 minutes'. I wish I had a prep person, so when I come into the kitchen all I had to do was cook. I read in my twitter feed (feel free to follow @thegourmetdiva) that majority of folks dont use recipes when cooking dinner. Do you?
I had all the ingredients on hand, instead of kale I used spinach. This recipe is great because you don't have to worry about measuring and being perfect, its also great to feed a big family. I cut this in 1/2 and had enough for 2 and some leftovers for lunch. Now its time to make dessert.
Pasta with Kale and White Beans (Whole Foods Market)
6 strips of turkey bacon (optional)
1 bag 365 Organic Value Whole Wheat pasta
1 container of shallots or 1 yellow onion
1 15 oz 365 Everyday value Cannellini beans
1 Bunch Kale
1) Cut the bacon into pieces and saute them seperately from the main dish.
2) Cook the pasta according to the package directions. (Remember you want you pasta al dente - firm to the bite)
3) Meanwhile, finely chop the shallots or onion.
4) Drain the beans and saute them with the shallots or onion, and season with a little crushed rosemary or oregano.
5) Chop the kale and put on top of the bean mixture, then turn off the heat and let it steam while youwait for the pasta to cook.
6) Mix all together with a dab of butter and serve with a generos sprinkling of grated Asiago or Parmesan cheese. (I prefer 4C cheese homestyle)
Spring is here! What a way to bring in the season, but with a fresh salad. What makes a great salad, to me its the yummy dressing that goes with it.
Marinades/Vinigarettets are easy to make once you get the basics down, and you can whip up some in a few minutes. What combinations can you come up with?
(courtesy of thefreelibrary- edited by Gourmet Diva)
Five flavors,Combining the five flavors your tongue experiences, balances the taste of the vinaigrette or marinade and makes it satisfying and enticing.
Sweet, sour, salty, pungent, and spicy combine in an oil base that carries and infuses the flavors throughout the marinade. Pungent is often the most difficult taste concept to grasp. Garlic, ginger, rosemary, citrus zest, wasabi or horseradish
, cilantro, and onions can be described as pungent.
1) Pair up vinegar (or use lemon, lime, or orange juice) and oil.
2) Then, Sweetener (fruit sweetener, agave, mape syrup) to cut the acidity.
3) Add a salty ingredient, such as tamari or soy sauce, miso, or sea salt.
Line up your choices and think about what you want to use before committing to the vinaigrette.
(vinegar + oil) + sweetener + salt = yummy vinigarette
Try this salad, my lil one likes it, but he rather have it with bananas than strawberries.
Heirloom Lettuce Salad with Strawberries, Walnuts, and Goat Cheese
From The Earthbound Cook by Myra Goodman
1 pint fresh strawberies, rinsed, dried,and hulled
Walnut Balsamic Vinaigrette
7 ounces pre washed mixed baby greens or pre washed baby green
1/2 cup walnut pieces, toasted
1/2 cup crumbled goat cheese
Cut the strawberries in quarters, place them in small bowl, and toss them with about 2 tablespoons of the vinaigrette. Toss to lightly coat the leaves, then taste and add more vinaigrette if needed.
Transfer the lettuce to individual salad plates. Top the lettuce with the strawberries, toasted walnuts, and crumbled goat cheese, and serve immediately.
Walnut Balsamic Vinaigrette
Makes about 1/2 cup
2 tabespoons balsamic vinegar
1/2 teaspoon Dijon mustard
3 tablespoons toasted walnut oil
2 tablepoons extra - virgin olive oil
salt and pepper
Combine the vinegar, mustard, and both oils in a glass jar and seal the lid tightly. Shake the jar vegorously to combine. Season the vinaigrette with salt and pepper to taste. The vi