Tag Archives: Garlic

A Different Shape Of Pasta For Us

My American-Italian husband is just a FREAK for pasta.  You name it.  Rigatoni (his favorite), Elbow, Cavatappi, Ditalini, Orecchiette, Lasagne, Spaghetti, Fettuccini, you get the idea.

I like to watch those TV chefs make Italian foods and I had never heard of Bucatini until one of favorite gals on PBS, Lidia Bastianich made a simply dressed pasta dish with Bucatini, YUM!

Bucatini

I made my own version.  Bucatini cooked to barely past al dente and tossed (off heat) with LOADS of grated Grana Padano Cheese, Extra Virgin Olive Oil,  sautéed Pancetta & minced Garlic, Pine Nuts and a final flurry of plenty of fresh chopped Flat Leaf Italian Parsley.  Oh, and don’t forget to top the pasta with MORE Cheese, MMM

DELICIOUS!!!
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Chicken With 40 Cloves Of Garlic, In The Slow Cooker

I have seen this recipe many times, done in many ways through the years, but I’ve never made it. I was really sick last Summer and my Cooking Light Magazines (along with others) got back logged…I just couldn’t concentrate enough to make it through a single page.

This Summer, we are in a rental apartment, as we have sold our home and are waiting for our new home to be built; we have NO TELEVISION, GASP!!  What better time to catch up on some recreational reading.

Slow Cooker Chicken with 40 Cloves of Garlic

Slow Cooker Chicken With 40 Cloves Of Garlic

DELICIOUS!!

Hawaiian-Chinese Style Chicken Noodle Soup

My husband and I went to California to visit with my Mother.  On our last day with her, I started to feel a little tickle in the back of my throat.  By the next day, it was a full-blown sore throat.  We had planned on spending time with Mister and Missus Dear Friend’s in Prescott on our way back home, but that was not to be.  We scooted home, were I promptly went freezer-diving, looking for some of my homemade soup, any kind of soup.  When ever I’m sick, I NEED  soup, but THERE WAS NONE!  So, I opted to make a super easy, old favorite of mine from Hawaii.

Chicken Long Rice

1 boneless-skinless Chicken thigh

2 C. Chicken Broth (I tried Swanson’s Cooking Stock, I really liked it)

2 C. Water

1 Garlic clove, peeled and smashed

½ inch piece of fresh Ginger Root, cut into matchsticks (I used more like an inch)

A pinch of Sea Salt (taste before adding, you may not need it)

1/3 of a package of SaiFun or Bean Threads (Long Rice)

3 Green Onions, cut into 1 inch pieces

In a medium-sized pot, add the water, broth, chicken, ginger and garlic; cook until the chicken is very tender.  Remove the chicken to a bowl and allow to cool slightly.  Shred the meat and return it to the pot.  While the chicken is cooking, place the bean threads into a large bowl of hot tap water to soak for 30 minutes.  Strain the long rice and place into the soup; simmer partially covered for about 30 minutes, until the long rice is also tender.  Add the salt, if needed,  and the greens onions just before serving.

YUM! Chicken Long Rice

This recipe will make 2 very large bowls or 4 small servings.  The dish also freezes very well.  Go ahead and eat those little bits of fresh ginger, this is really good for you, especially when you’re not feeling well, oh and the garlic too.   A trick I learned a long time ago was to take your kitchen shears and cut up the Long Rice in the pot, they are very long.

There are other variations to this recipe, such as adding Black Mushrooms or Hot Chili Peppers.  Some folks do not care for the garlic, others the green onions.  You take this recipe and make it your own, but do try it.

Hawaiian comfort food, Chicken Long Rice

AHHHH, I feel much better now.

ALOHA!

Let’s Talk Brussel Sprouts

Recently, I was involved a discussion in a food forum about Brussel Sprouts. I had no idea how hated these tiny cabbage-like veggies are. I know that DH and I were not fans, until I discovered this technique. One member mentioned that they add sauteed Pancetta, YUM! We need to try that version, soon. Which brings to the point today of reblogging this post, ENJOY!

My Kitchen In The Middle Of The Desert

Yeah, I know, not a lot of folks care for vegetables. I might have mention earlier that I wasn’t fan as a kid, mainly because of the way that my mother cooked certain dishes. As I’ve learned over the years of cooking for myself and my husband, go ahead and revisit some things that you thought  you didn’t like.

The first time that my husband took me to visit with his family, my future sister-in-law made a lovely meal for all of us, a table groaning with food. There was a very large bowl of some sort of green leafy vegetable that both DH and I looked at questioningly.  “What’s that?” he whispered to me, “just try a little bit of everything to be polite”, I answered.

WOW! That was super, what is it? Brussel Sprouts, really?

Here’s what she taught me.

The Family’s Brussel Sprouts

I suppose it’s…

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Let’s Talk Brussel Sprouts

Yeah, I know, not a lot of folks care for vegetables. I might have mention earlier that I wasn’t fan as a kid, mainly because of the way that my mother cooked certain dishes. As I’ve learned over the years of cooking for myself and my husband, go ahead and revisit some things that you thought  you didn’t like.

The first time that my husband took me to visit with his family, my future sister-in-law made a lovely meal for all of us, a table groaning with food. There was a very large bowl of some sort of green leafy vegetable that both DH and I looked at questioningly.  “What’s that?” he whispered to me, “just try a little bit of everything to be polite”, I answered.

WOW! That was super, what is it? Brussel Sprouts, really?

Here’s what she taught me.

The Family’s Brussel Sprouts

I suppose it’s not really a recipe so much as a technique.

With a small paring knife, cut out the core and discard, along with any outer leaves that are blemished

Separate the leaves by simply unfolding the little orbs, placing them into a colander

Wash the leaves thoroughly, but don’t shake off all of the water, leave some to help with the cooking process

Heat a large skillet or Wok over med-high heat

Add 2-3 tbsp. of Olive Oil, heat just `til you see wisps of smoke

Sauté as much fresh minced Garlic as your family likes (we like A LOT)

Add in the leaves and sauté briefly, just to a crisp-tender

Season to taste with salt and pepper or maybe a pinch of Red Pepper Flakes for a kick if you like

Serve warm

our family's Brussel Sprouts

Enjoy!

Turkey Dinner All Over Again

I suppose you could refer to Thanksgiving leftovers any way that you like, but for me, it’s simply a repeat from last Thursday.

bruschetta

I know that we don’t need to have any appetizers, but why not. I had a couple of handfuls of those lovely fresh baby San Marzano tomatoes; they were begging me to make them into bruschetta with some basil, garlic, Olive Oil, balsamic vinegar and S&P.

TJ's Pita Bite cracker with goat cheese and roasted yellow pepper

Then just for fun, some goat cheese topped with roasted yellow pepper and basil.

TJ's Pita Bite Crackers

Both bites were assembled on a Trader Joe’s Pita Bite Cracker.

The main event

The Turkey, Gingered Carrots, Gravy, Stuffing, Rolls, Mashed Potatoes… YUM!

Since I break my bird down prior to roasting, the stuffing or dressing is made in a casserole dish and it can’t be simpler. I use Fresh Gourmet recipe, but with my own twist. I add diced, sautéed Hawaiian Portuguese sausage.

Happy Thanksgiving, Again

Let’s Eat, ALOHA!