Monday, February 28, 2011
This quick recipe is featured on page 108 of my cookbook.
½ # pasta of your choice
4 slices bacon, cooked and crumbled
¾ c. grated Asiago or fresh Parmesan cheese
½ c. half and half
salt and pepper
Cook pasta in salted water. Cook bacon and set aside. Meanwhile, whisk together eggs, cheese and half and half. Set aside. Drain pasta, leaving some water clinging to it. Working quickly, add hot pasta to egg mixture. Add bacon; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs). Sprinkle fresh parsley. Serve immediately.
This Italian dish originates with men who camped outdoors for months at a time when working in coal mines. They were able to bring some of these ingredients with them. Eggs and milk were readily available from local farms. All they needed was a pot and a campfire. The abundant use of pepper resembled coal flakes.
Monday, February 21, 2011
Even though I don't like old-fashioned or quick cooked oatmeal, I do like this!
1/2 c. steel cut oats
2 c. milk
1/4 tsp. salt
1/4 tsp. cinnamon
1/2 tsp. vanilla
1 heaping T. brown sugar
1/2 c. dried mixed fruit
In small bowl, soak oats in milk. Cover and refrigerate overnight. In the morning, transfer to medium saucepan; add salt and cinnamon and cook on stove top over medium high heat, stirring constantly while bringing to a boil. Lower heat to simmer and cook, uncovered, stirring occasionally until oats is softened and it becomes thick, about 10 minutes. Stir in vanilla, sugar and dried fruit and simmer 3-5 more minutes. Serve immediately. Serves 2-3
Friday, February 18, 2011
This recipe is from page 47 of my cookbook. It's great for this time of year when fruit quality is down. Grapes and kiwi fruit would be good in this salad also.
l can (20 oz.) pineapple chunks
½ c. sugar
2 T. cornstarch
l/3 c. orange juice
l T. lemon juice
1 can (11oz.) mandarin oranges, drained OR 3 fresh oranges, peeled and cut in chunks
4 unpeeled apples, chopped
2 bananas, sliced
½ c. dried cranberries
Drain pineapple, reserving 3/4 c. juice. In a saucepan, combine sugar and
cornstarch. Add pineapple juice, orange juice and lemon juice. Cook and
stir over medium heat until thickened and bubbly; cook and stir l minute longer.
Remove from heat; set aside. In a bowl, combine fruit. Pour warm sauce
over fruit, stir to coat. Cover and refrigerate.
The fruit of the Spirit is love, joy, peace, patience, kindness, goodness, faithfulness, gentleness and self-control. Galatians 5:22
Wednesday, February 9, 2011
February 14th is Valentine’s Day. We celebrate the day by giving flowers, candy and cards to those we love. We do this in honor of Saint Valentine. But who was St. Valentine? Here’s a little history lesson.
Legend has it that Valentine was a priest during the third century in Rome. The Emperor at the time was Claudius II. Claudius decided that single men made better soldiers than those that were married. So he outlawed marriage for young men in hopes of building a stronger military base. Valentine decided this decree just wasn’t fair and chose to secretly marry young couples. When the Emperor found out about Valentine’s “illegal” actions, he had him put to death.
Another legend has it that Valentine was an imprisoned man who fell in love with the jailor’s daughter. Before he was put to death, he sent the first “valentine” when he wrote a letter and signed it “From Your Valentine”.
We may never know the true history of Valentine’s Day, but February has been the month to celebrate love for a long time, dating back to the Middle Ages. In fact, Valentine’s Day ranks second only to Christmas in the number of greeting cards sent.
Happy Valentine's Day!!
Tuesday, February 8, 2011
This is a close-up shot of one of the recipes I did at Fox 6. It is in my cookbook, but it's so "festive" for Valentine's Day, that I had to post it.
8 oz. cream cheese, softened
¼ c. grated fresh parmesan cheese
2 T. sour cream
2 T. mayonnaise, not fat-free
1 clove minced garlic
2 T. chopped canned jalapenos
1 c. shredded mozzarella cheese
1 can (14 oz.) artichoke hearts, (tough outer leaves removed), drained and chopped
Crackers for dipping.
Preheat oven to 350˚. Mix all ingredients in a bowl until well combined. Transfer to a greased 9” or 10” pie plate. Bake 30 minutes or until hot and bubbly. Serve hot with your choice of crackers or cocktail rye bread.