By Sharon |
My original recipe for Fresh Semolina Pasta Dough came from Williams Sonoma. I have used it for years and occasionally add different ingredients such as pesto or as a base to my may Red Chili Pasta Dough. Once you make your own fresh pasta it’s difficult to go back to store bought. Their recipe was done […]
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By Ken |
When we find some nice bulbs of fennel in the grocery store Pasta with Fennel and Cherry Tomatoes is our go-to recipe. It’s usually just the two of us so I cook a half recipe.
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By Sharon |
Polenta is a favorite in our house served with sautéed mushrooms and garlic for a great vegetarian and gluten free main dish. Leftovers reheat well. Also excellent served with a Spice Rubbed Pork Tenderloin. Bring vegetable stock and water to a boil in a heavy 4 quart saucepan. Turn heat to medium. Gradually whisk in […]
Continue readingBy Sharon |
This Red Chili Pasta Dough is a great spicy pasta served with vegetables or a light sauce. Can be made into noodles, ravioli or tortellini. Freeze the uncooked pasta for a quick meal on a busy day. In the large bowl of a food processor combine dry ingredients. Process on low speed just until combined, […]
Continue readingBy Sharon |
Crisp on the outside and creamy on the inside, these salsa-topped Lentil cakes make a lovely vegetarian entrée. I found this recipe many years ago in a Cooking Light Magazine. I’ve adjusted it a little to use quinoa instead of rice making it a protein packed healthy meal. You could also make these Red Lentil […]
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By Ken |
We saw Jamie Oliver make this recipe of Roasted Peppers with Chilies and Tomatoes on a cooking show and it quickly became a favorite of ours. Preheat Oven to 450 degrees. Cut the 2 peppers for stuffing in half through the stalk. Clean out the inside and leave stem on to make a bowl. Put […]
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