I thought I’d share one of my FAVORITE new food blogs today, ohladycakes.com. I discovered her through her spectacular Iceland photography. After visiting Iceland in 2007 with my husband I’ve become somewhat obsessed with this country. (her photographs are the most beautiful that I’ve seen!)
Anyway, she has me convinced that I NEED an ice cream maker. Her homemade ice creams are made from about 4- 5 ingredients. I can taste her Chocolate Chunk Coconut & Peanut Butter Chunk ice creams right out of the screen!
I’ve also become a HUGE fan of her Spaghetti with Avocado Sauce. It is quite fantastically brilliant & delicious!
Harper is REALLY into cheese tortellini lately so I thought I’d hunt for a yummy recipe. We just buy the frozen tortellini at Wegmans. It literally cooks in 2 minutes after water comes to a boil! Anyway doesn’t this roasted tomato sauce look amazing?
6-10 Roma tomatoes, root end trimmed away
1 yellow onion
1 bell pepper
however much garlic you feel like peeling (2 heads if you’re not in a hurry)
salt and pepper
1 box tortellini or homemade
Preheat the oven to 450°
Slice the tomatoes in half and place them on a sheet pan, cut side up. Use as many tomatoes as needed to cover the sheet pan entirely.
Peel the onion, slice it in half, and then each half into 1” slices; break up the onion pieces and scatter over the tomatoes.
Core and seed the bell pepper, slice and toss it on the sheet pan.
Leave the garlic cloves whole, just toss ‘em on with the tomatoes.
Drizzle the whole thing with olive oil and sprinkle with salt and pepper. Toss it in the oven for about an hour, or until the onions have started to take on some color. The roasting time truly depends on how much time you’re willing to invest. Play with it and find what works for you.
When you’ve decided you’re done roasting, transfer the vegetables and juices to a pot, if you have an immersion blender, or to the bowl of a blender/food processor. Either way, blitz until smooth and creamy.
Season with additional salt and pepper and herbs, if you like. This sauce is incredibly lean on its own, so you may need another hearty drizzle of olive oil to bring out the full flavor of the dish.
Serve with tortellini and chunky shavings of Parm.
Do you ever have a bad day and just want to stuff your face? I am having one of those days and stuffing my face is not really an option since I am on a “diet!”
I’m thinking this may be the perfect healthy meal to keep me away from a pint of Ben & Jerrys. Now, if only it would appear in front of me so I wouldn’t have to cook!
Seriously, though…I am going to make this over the weekend. I am OBSESSED with artichokes. I could eat them everyday!
1/2 lb uncooked pasta
2 1/4 cups cold water, divided
3 lemons, divided
2 lb baby artichokes
1 tbsp olive oil
1 lb asparagus, trimmed and cut diagonally into 1-inch pieces
2 tbsp chopped flat leaf parsley
1 tbsp lemon zest
1/2 tsp salt
1/2 tsp black pepper
1. Cook pasta according to package directions. Drain, reserving 1/2 cup cooking water. Set aside and keep warm.
2. Combine 2 cups water and 2 lemons worth of juice in a medium bowl. One artichoke at a time, cut off the stem to about 1/4-inch of the base. Peel the stem. Remove the bottom leaves and tough outer leaves, leaving tender heart and bottom. Trim about 1 inch from the top of the artichoke. Cut each artichoke in half lengthwise. Place the artichoke halves in the lemon water.
3. Heat 1 tbsp olive oil over medium heat. Drain and dry the artichokes. Add the artichokes to the pan. Cover and cook for 8 minutes, stirring occasionally. Uncover. Increase heat to medium-high and cook until artichokes are golden, about 2 minutes, stirring frequently. Place artichokes in a large bowl.
4. Place pan over medium heat. Add 1/4 cup water and asparagus to the pan. Cover and cook for 5 minutes or until crisp tender. Add asparagus, parsley, and lemon zest to artichokes and toss. Add pasta, reserved cooking liquid, salt and pepper to the mix. Toss well. Add lemon juice to taste. Divide pasta among serving bowls and top with parmesan cheese.
photo & recipe via Eats Well With Others
i recently discovered an awesome BODY PUMP class at the gym and it is making a huge difference in the way my body feels! now that i am back to building muscles, i’m trying to incorporate more pasta into my diet. last week i made this yummy pasta with Roasted Cherry Tomatoes, feta cheese and Pesto. this week i am hoping to try this recipe: (& it only takes 20 minutes!)
8 oz linguine pasta
2 T extra virgin olive oil
3 cloves garlic, minced
1/4-1/2 tsp red pepper flakes (depending on how spicy you like it!)
juice of two large meyer lemons to equal about 1/2 cup
1 bunch asparagus, sliced
1/2 cup chopped sundried tomatoes
pinch of salt and pepper
1/2 cup freshly grated Parmesan cheese
fresh parsley for serving
Cook the pasta in boiling salted water until done. When pasta is done, remove noodles with a slotted spoon, reserving boiling water. Blanch asparagus in water for thirty seconds, until bright green. Drain and reserve 1/2 cup of cooking liquid.
Heat the olive oil in a pan over medium heat. Add the garlic and red pepper flakes, and saute for thirty seconds. Remove from the heat. Add the pasta, sundried tomatoes and asparagus to the pan and toss everything together. Pour in the lemon juice along with additional cooking water if the dish seems too dry. Season with salt and pepper.
Add the Parmesan cheese and fresh chopped parsley.
image and recipe via eatliverun.com
ok, this may be the most perfect dinner to make when i am alone. not trying to exclude my husband from this yummy dish, but i think i could eat pounds of this pasta in private and it looks like a big, sloppy mess! i may switch out the Ricotta for Feta cheese. Feta is my absolute favorite!
400g cherry tomatoes
2tbsn Balsamic vinegar
1tbsn olive oil
1 tsp sugar
1/2 tsp salt
1/2 tsp black pepper
500 g pasta of your choice (I used spaghetti)
300 g Ricotta cheese, crumbled
4 tbsp basil pesto thinned out with 2tsp olive oil
Pre-heat the oven to 220°c.
Toss the cherry tomatoes with the vinegar, oil and seasonings and transfer to a roasting tray.
Roast for 15-20 minutes until the tomatoes are blistered and the skin starts coming loose. Keep watching the tomatoes because the oven will be very hot and you don’t want them to burn.
Meanwhile, cook the pasta in plenty of salted water until al dente. Drain and combine with the tomatoes (and all their pan juices), ricotta and basil pesto.
Serve with extra Ricotta and basil pesto.
recipe and photo via Simply Delicious
this pasta looks so good i literally had to stop and go get a snack while writing this post! i am going to try it for lunch tomorrow since i have a lonely avocado that has been sitting in my fridge for about a month!
1 medium sized ripe Avocado, pitted
1/2 lemon, juiced + lemon zest to garnish
2-3 garlic cloves, to taste (I used 3 and it was quite garlicky, but if you are not a big fan of garlic use 1 clove)
1/2 tsp kosher salt, or to taste
~1/4 cup Fresh Basil, (probably optional)
2 tbsp extra virgin olive oil
2 servings/6 oz of your choice of pasta (I used 3oz of spelt and 3 oz of Kamut spaghetti)
Freshly ground black pepper, to taste
1. Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.
2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.
3. When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately. Makes 2 servings.
recipe and photo by ohsheglows.com
- baby food
- comfort foods
- DIY project
- food photography
- Fun Food
- gluten free
- holiday recipes
- hot chocolate
- housewarming gifts
- ice cream
- kitchen accessories
- kitchen decor
- main dish
- Moroccan Dish
- salt and pepper shakers
- sea food
- side dish
- stir fry
- tea towels
- September 2013
- July 2013
- May 2013
- April 2013
- February 2013
- January 2013
- December 2012
- November 2012
- October 2012
- September 2012
- August 2012
- July 2012
- June 2012
- May 2012
- April 2012
- March 2012
- February 2012
- December 2011
- November 2011
- October 2011
- September 2011
- August 2011
- July 2011
- June 2011
- May 2011
- April 2011
- March 2011
- February 2011
- January 2011
- December 2010
- November 2010
- October 2010
- September 2010
We'd love to hear from you! Please email us at firstname.lastname@example.org