Our Fabulous Bites

photocred: glutenfreegoddess.blogspot.com We had this tonight, and we found it both delicious, simple, quick, and filling. You can really just load up any vegetables your heart desires, but I'll put what we used.   Pasta Smothered with Roasted Vegetables Your choice of pasta, I used cavatappi Broccoli, cut into pieces Yellow squash, cut into half-moons Carrots, chopped Grape tomatoes, halved Onion, chopped (not too small) Red pepper, chopped 6 cloves garlic, chopped Dried herbs - I used sage, rosemary, thyme, parsley, basil, oregano. s&p evoo Place veggies in a large bowl, cover with evoo, balsamic vinegar, salt, pepper, and dried herbs. Mix it together and then transfer to baking pan. Bake at 400 for 45 minutes, stirring once or twice, until they are charred a bit and caramelized. Cook your pasta. I got crazy and tossed the pasta in some butter, and enjoyed those calories. Place roasted veggies on top of pasta, sprinkle some fresh parm on top, an...

photo cred: peasandcrayons.com I made this over the weekend and it was a hit with Abigail and Josh, but not so much Mailie Ryan...though I attribute that to the fact that she eats like a chipmunk. I thought it was good, though it turned out slightly too heavy for me, so I'd like to tweak it a bit. Shrimp & Veggie Pesto Pasta Farfalle (bow-tie) pasta 8oz sliced baby portobello mushrooms 2.5 oz baby spinach leaves 2-3 cloves garlic, minced 6 tbsp pesto 1/2 c grated parmesan 1/4 c milk or cream (I used cream this time, so maybe I would have preferred milk) 1/4 tsp garlic powder 1/4 tsp onion powder 1/4 tsp paprika drizzle of olive oil pinch of red pepper flakes s&p to taste For the shrimp: shrimp, fresh or frozen 1/2 tbsp butter 1/4 -1/2 tsp dried parsley 1/4 tsp garlic powder 1/4 tsp cajun seasoning 1/8 tsp onion powder 1/8 tsp paprika s&p to taste Bring a large non-stick pan to medium heat and saute mushrooms...

We made this dish tonight, and all four of us really enjoyed it! It's yummy over rice or pasta. Spicy Creamy Garlic Shrimp Shrimp (however much you want) 3 cloves garlic, minced 3 T olive oil or butter S&P to season 1/2 C red pepper, diced (or roasted red pepper) 1/4 C cooking sherry (called for white wine, but we only  had the sherry) 3 tsp crushed chili paste 3 T chopped fresh basil or italian parsley (we used both) 1 1/2 C whipping cream Lightly saute garlic in the olive oil/butter over medium heat. Add shrimp, season with s&p and saute for about 3 minutes. Remove shrimp from the pan and add the white wine/sherry. Reduce to about half before adding the chili paste, red pepper, and cream. Simmer the sauce for a couple of minutes until the cream begins to thicken slightly. Add the shrimp back to the pan along with the chopped herbs and simmer for an additional minute before serving over your favorite pasta, or rice. Bon Appetite!

photo courtesy: theitaliandishblog.com I made this last week and it was a hit with all three of us. Very earthy tasting. The original recipe called for dried porcini mushrooms, but I did not have those, and did not want to go out and buy them, so we just used baby bellas, and it worked out just swell. We love our spaghetti sauce, but it was nice to have a different red pasta sauce for a change, and we'll use this one again. Mushroom Bolognese 2 tbsp safflower oil 1 large carrot, peeled and diced 2 medium celery ribs, diced 1/2 medium yellow onion, diced s&p 3 garlic cloves, grated or minced 3/4 c red wine (i use cooking wine) 1 lb baby bella mushrooms, chopped 1 1/2 c chicken, vegetable, or beef stock 1 15-oz can whole tomatoes, crushed 1 15-oz can tomato sauce 1 tsp sugar (it called for 2, but i don't like my pasta sauces sweet, and i'm not even sure you need the 1 tsp) 2 tsp dried oregano 1 tsp dried thyme 1 lb pasta, cooked ...

Josh and I are very excited about this pizza dough recipe. We have tried many homemade pizza's and were never in love with the crust. They tasted too much like bread dough, you know, like the dough that turns into homemade bread, and that is not what I want my pizza tasting like. This however, reminded us of good thin crust pizza from some of our favorite gourmet pizza restaurants!  Pizza Dough 1 1/4 c warm water 2 envelopes (2 1/2 tsp each) active dry yeast 2 tsp red wine vinegar 3 tbsp olive oil, plus oil for greasing 4 cups flour, plus flour for dusting 2 tsp sugar 1 tbsp kosher salt (we used sea salt since that's what we had) Combine water, yeast, vinegar, and 3 tbsp olive oil in the bowl of a stand mixer with the dough hook. Mix on low speed until just blended, about 30 seconds. Add 1 cup of the flour and mix on low speed for 30 seconds. In a separate bowl, stir together the remaining 3 cups flour, the sugar, and salt until well blended. Ad...

Recipe and picture found here  and by nutritionfor.us This dish was easy and yummy. Jon enjoyed it (I often use Jon's approval as meaning it's a winner and a keeper and he voluntarily says something is pretty good.) I think you could add some other things for extra flavor, but we still all liked it. I personally would have loved some green pepper mixed in. We also omitted the mushrooms since they don't work well with Jon's stomach. But I'm sure for those who like mushrooms... it would make this dish even better. Ingredients: 1 1/2 Tblsp evoo 1 large onion, chopped 1 cup mushrooms, chopped 2 garlic cloves, minced 2 (14.5 oz) cans Italian diced tomatoes, drained 1/4 cup tomato sauce 3 basil leaves, chopped 1/4 tsp black pepper 1 tsp sea salt 1/2 cup skim ricotta chesse 1/2 cup mozzarella cheese 3 Tblsp Parmesan cheese About 6 oz lasagna noodles, broken into thirds & fully cooked 2 Tblsp parsley (dried or fresh) Directions: 1. Heat oil in a large nonstick skillet o...

Okay so we did like this dish, but we felt like it needed a little extra something. I wish I would not have added the [little] sugar it called for, because we don't like our tomato sauces sweet. It was still good, we just want to play with it more. We tend to like our own tomato sauce recipes better. You might love it though! The shrimp was yummy, we could eat shrimp daily. Garlic Basil Shrimp with Penne in a Spicy Basil Marinara Marinade: 1 lb of shrimp 1 tbsp olive oil (i use sunflower) 2 cloves garlic, finely minced 1 tbsp fresh basil, finely chopped Spicy Basil Marinara:  2 tsp olive oil (again, sunflower) 1/2 yellow onion, finely diced 4 cloves garlic, minced 1/2 tsp dried basil 1/4 tsp crushed red pepper flakes, more if desired (i added quite a bit more, we like it spicy) 1 28oz can whole tomatoes, pureed 1 15oz can tomato sauce 2-3 tsp sugar, optional (i'll leave out next time) S&P, to taste 1/4 c fresh basil, chopped Parmesan cheese, shr...

This recipe is from my Williams Sonoma Bride & Groom cookbook. This lives up to it's name, it's quick. It's also light and fresh. Do we think it's the best ever? No. But it is still good. We very much love our own spaghetti sauce that we make, but when we don't have the time, this is a great replacement. Spaghetti with Quick Tomato Sauce 3 T olive oil 1 T finely chopped garlic 2 T chopped fresh basil 1 T chopped fresh marjoram or parsley (sadly we didn't have fresh, but recommend it) 2 cups chopped canned tomatoes Salt & pepper Pinch of red chili flakes 1/2 lb whole wheat spaghetti Leaves from 1 small bunch of arugula (rocket), coarsely chopped (we did not have this on hand) 2 T evoo Fresh parmesan or romano cheese Heat olive oil in a medium saute pan over medium-low heat. Add garlic, basil, and marjoram/parsley and saute gently for about 1 minute until fragrant. Add the tomatoes, stir well, and season with salt and ...

Alright ladies (and gents if any are reading), Josh liked this recipe, and Abigail did as well (she'll eat just about anything). However, I did not LOVE it. I didn't dislike it, I just felt like it was missing something. I also felt like it had too much of an EVOO flavor, but I think that could be because we have a 'Robust Flavor' olive oil. So I'm calling on you for any suggestions on how to spice it up? Or let me know of a Pasta Fresca recipe you love. Also, let me know if you like this recipe! Pasta Fresca Penne, cooked al dente 2 t Evoo Roma tomatoes, diced Red onion, diced or in strips (I'd do strips next time) Fresh spinach Fresh parmesan Fresca Sauce: 1/4 c garlic, minced 2 t salt 1/4 c balsamic vinegar 1/4 c white cooking wine 1/2 c evoo (Next time I would lessen this to 1/4 c, maybe less) Place evoo in a hot pan, along with your cooked pasta, tomatoes, onions, and some s&p to taste. Sear the pasta until h...

I decided to try a wheat pizza crust, not expecting to find it that great for the taste buds but good nutritionally. Anyhow, I think Jeff & I were both surprised by how much we enjoyed it. It had good flavor. It was heavier than a traditional crust but still good. We topped ours with a pesto marinara sauce, parmesan and mozzarella cheese, fresh tomatoes, onions & spinach. Notes: I made the following recipe using a mixer. Also, I tried to use a tad bit less white flour than it called for, so my dough was a bit sticky. I cut the second rise in half and put the dough in the fridge for I think about an hour, maybe longer. Then I took the dough out, and formed it into the shape I wanted for the crust. Chilling the dough made it more manageable, and the goal of less flour is hoping it makes a lighter result. It is a wheat crust so I wouldn't call it light, but it was less dense than I had expected. I then covered my crust with a towel and let it rise, I think for about an hour. ...

I'm sure most of you already have a recipe for Alfredo, but this recipe is far better than any I have made in the past, so I want to share it with each of you. Unfortunately, I don't have a photo to post, but give it a try, and then let me know what you think. 8 oz. pckg. Cream Cheese (cut into small pieces) 3/4 cup grated Parmesan cheese 1/2 cup butter (do not substitute margarine) 1/2 cup milk 8 oz. Fettuccine, cooked & drained In a large saucepan combine cheeses, butter, and milk. Cook on medium heat, stirring constantly until smooth. Toss pasta lightly with sauce. Serves 4 * I sprinkled parsely on top to give it some color. **Adding shrimp or grilled chicken strips would be delicious.

4 oz. small red potatoes, cut into 1/2 inch pieces (3/4 cup) 3/4 head green cabbage, sliced into 1/2 inch ribbons (2 cups) 1 Tbs. olive oil, plus more for brushing dough 1 sm onion, finely dices (1 cup) 4 cloves garlic, minced (4 tsp.) 1 1/2 tsp. dried oregano 1 15-oz. can chopped kalamata olives, chopped 2 tsp. red wine vinegar 3 hard boiled eggs, each cut into 8 slices 3 Tbs. parsley (fresh or not) 1 16-oz. pkg. prepared pizza dough 1. Bring large pot of salted water to a boil. Add potatoes, and cook till tender. Remove to plate and add cabbage to pot, cook till softened. Drain and set a side. 2. Heat oil in large skillet over medium heat. Add onion, and cook till soft. Add garlic and oregano, cook 1 min. Add tomatoes, simmer until most of the liquid has reduced. Add olives and vinegar, cook 3 more min. Remove from heat, and gently stir in eggs, parsley, potatoes, and cabbage; season with s&p as desired. Remove from heat, and cool. 3. Preheat oven to 425 coat baking sheet with co...

Sorry, this is the only picture I have of the bread. This is from Easter. Italian Bread 1 T. Yeast 1 T. Sugar 4 C. Flour 2 C. Warm water 2 t. Salt 1 T. Italian seasoning Mix yeast, sugar, salt , and water until dissoloved. Add Flour and Seasoning then mix with spoon. Spray hands with Pam and divide dough into 2 balls. Place them on an oiled cookie sheet and cover with a dry towel; let raise for 20-30 min. Preheat oven to 425. Once it has risen brush with melted butter. (Don't worry; it's not supposed to raise very high) Sprinkle the top with more Seasoning and Salt. Bake at 425 for 10 minutes. Then turn oven down to 375 and bake for 15 more minutes. It's that easy!! Dip it in EVOO and Balsamic Vinegar; I like to add a little salt and pepper to the oil as well. Bon Appetite!

courtesy: Noodles & Co. Every time I went to Noodles & Co. in SLC I ordered Pesto Cavatappi; it's DELICIOUS! I was craving it the other day (sadly we don't have one in Idaho) and I found this recipe online. I made it for dinner last night and it turned out great! At Noodles & Co. you can add Shrimp, Meat, or Chicken if you desire; I like chicken with it. Pesto Cavatappi (1 Serving) 1 c. Cavatappi pasta, cooked 1/4 c. Button Mushrooms (I like brown button the best) 2 tbsp. White Wine 2 tbsp. Heavy Cream 2 tbsp. Pesto (see recipe below) 2 tbsp. Parmesan cheese 1/4 c. Tomatoes, chopped (optional) 1/4 c. Chicken, Shrimp, or Steak (optional) Add Cavatappi, tomatoes, mushrooms, and chicken, shrimp, or steak (if desired) to a pan and saute with wine; let reduce in the pan. Add cream; let reduce in pan. Remove from heat and add pesto. Stir thoroughly and plate. Top with cheese and serve. My notes: -The girl who worked there said they ...

1 Tablespoon active dry yeast 3/4 cup plus 2 tablespoons lukewarm water 1 Tablespoon sugar 2 3/4 cups all-purpose flour (approx.) 1 teaspoon salt 1-2 tablespoons olive oil In a small bowl, dissolve the yeast in the water and & sugar. Let stand until slightly foamy on top, about 10 minutes. In a small mixing bowl, stir together the flour and the salt and form into a mound. Make a well in the center and add about a half of a tablespoon of olive oil and the yeast to the well. Using a fork and stirring in a circular motion, gradually pull the flour into the yeast mixture. Continue stirring until a dough forms. (personal note, I only add about 2 cups of the flour at first. And then after a dough forms, I add more flour as I knead the dough. I add flour until the dough isn't sticky) Transfer the dough to a lightly floured work surface. Using the heel of your hand, knead the dough until it is smooth and elastic, about 10 minutes. As you work, sprinkle additional flour on the work surf...