Food and Family/Pasta and Kids
My daughters were in a wedding recently, so we just couldn’t resist a photo-op.
One of their high school buddies got married.
Anytime all of my children are going to be home at the same time Mom and I have a dinner.
This time we had pasta.
Mom made her famous lasagna.
Recipe to come as soon as possible.
I made this Chicken Pasta Primavera.
It was very good.
Here is the recipe:
4 cloves chopped garlic
1 C cut up broccoli
1/2 C diced onion
1 C bite sized carrots
1 C sliced zucchini
1 C sliced yellow squash
2 C sliced white button mushrooms
1 chopped bell pepper
5 T butter
2 T olive oil
1 1/2 lbs cooked whole wheat penne pasta
4 cooked and cut up, large chicken breasts
Sauce:
1 1/2 C chicken broth
1 C heavy whipping cream
1 C half-and-half
1 C grated parmesan cheese
basil leaves to taste
salt and pepper to taste
Cook all vegetables, a few at a time, until al dente in 4T of butter and the olive oil in your skillet on the stove top.
Then remove all the vegetables and make your sauce.
Pour your chicken broth in skillet, along with your remaining 1 T of butter for about 1 min.
Add whipping cream, half-and-half, grated parmesan cheese.
Tear in your basil leaves.
Salt and pepper to taste.
Stir everything together at this point.
YUM
But the favorite dish that was made was a Oreo pudding dessert.
That recipe is coming up next.
More later…………………….Sally
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Homemade Pizza and Grandkid Fun
Madison and I tried our hand at making pizza the other day.
I bought some pizza dough at Trader Joes and wanted to try it out.
One was called basil and garlic crust and the other was whole wheat.
Here’s a picture of how Madison’s pepperoni pizza on basil and garlic crust started out.
Big Ran didn’t think that it had enough pepperoni on it!
We just rolled out the crust in the shape that we wanted it, poured on the pizza sauce, and added our toppings.
Easy peasy.
The pizza that I made had hamburger, pepperoni, garlic, onions, green peppers, mushrooms, mozzarella cheese, parmesan cheese, oregano, basil, salt, and pepper.
It was delicious.
Madison’s pizza just had pepperoni and mozzarella cheese.
That’s the way she likes it.
This is the 4wheel riding crew.
Grandpa Randy, Gracyn, and Michael.
Here is the little guy who cried every time they came whizzing by.
Hudson.
Fun times.
Many blessings!
More later……………………….Sally
Related articles
- Homemade Pizza Costs Versus Delivery (simplysophisticatedcooking.wordpress.com)
- Recipe: Zucchini Pizza (timesunion.com)
- Recipe for Zucchini-Crust Vegetarian Pizza Margherita (on the grill or in the oven) (kalynskitchen.com)
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Pasta Salad Recipe
This pasta salad recipe came from the Martha Stewart Living magazine. It looked so good I had to try it!
Pasta With Marinated Heirloom Tomatoes
5 Garlic cloves, thinly sliced
1/2 C extra-virgin olive oil
2 lbs heirloom tomatoes, sliced into 1/2″ wedges
3/4 C torn fresh basil
3 T salt-packed capers, rinsed & chopped
2 t finely grated lemon zest, plus more for sprinkling
1/4 t crushed red-pepper flakes
salt & pepper
1 lb pappardelle pasta, cooked until al dente
1. Heat garlic in oil in a saucepan over low heat until pale gold, about 10 min. Strain; reserve oil & garlic. Let cool.
2. Combine tomatoes, 1/4 C basil, the capers, lemon zest, red pepper flakes, & 1/2 t salt in a large bowl. Pour garlic oil & chips over tomato mixture. Marinate, covered, tossing occasionally, for 30 min.
3. Add warm pasta to bowl, & toss gently. Top with remaining 1/2 C basil. Season with pepper. Sprinkle with lemon zest.
This recipe is supposed to serve 8, but not if I’m eating it!!
YUM!!!
I absolutely loved this dish!!!
Big Ran said, “It’s okay.”
I wanted to try this pasta because I planted heirloom tomatoes this year for the first time. They are soooo sweet and juicy.
The basil is also from my garden. I just can’t get enough of it either!
More later…………..Sally
Related articles
- Recipe: Pappardelle With Fresh Ricotta, Squash Blossoms and Basil Oil (nytimes.com)
- Pasta with Olives and Lemon (ellisvillefarmersmarket.wordpress.com)
- Recipe for Pasta with Hot Italian Sausage, Kale, Garlic, and Red Pepper Flakes (kalynskitchen.com)
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My Recipe For Spaghetti
“Noodles are not only amazing, but delicious.” -Jula Child
Everyone has a favorite spaghetti sauce that they make, so I thought that I would share mine.
Here are the ingredients I use.
Get the pasta boiling and the sauce warming…..
Next thing you know, you are eating Italian style!!
Lots and lots of shaved parmesan cheese, please.
Here is the recipe:
1 lb ground beef, turkey, or pork
1/2 large onion, chopped
3 cloves garlic, minced
1 large can crushed tomatoes
Spices: salt, pepper, oregano, basil, crushed red pepper flakes, garlic powder
Spaghetti Noodles, Tagliatelle Pasta Nests, Or any pasta you have lying around
Parmesan Cheese
Directions to make it:
Brown your meat in skillet. Add your onions. Cook until onions are tender. Add garlic. Pour in crushed tomatoes. Add the spices to your taste. I usually add about 1 tablespoon of basil and oregano. Garlic powder only if you think you need more garlic. Just a pinch of the red pepper flakes. And salt and pepper to taste.
That’s the sauce!!
For the pasta:
Just add pasta to salted, olive oiled, boiling water. Taste the pasta to test when it is done.
After both the pasta and the sauce are done, I add a little of the pasta water to the sauce. Drain the pasta. Add parmesan cheese to the pasta. Then add them together. Top with more parmesan cheese.
Enjoy!!!
More later………..Sally
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T Bone Steak Supper
Since Big Ran has been gone a lot lately and is leaving again for a few days this week, we are having a “T Bone Steak Meal”.
This is the way I cook a steak when it is way to cold to grill outside.
I have a cast iron grille pan that I use.
I get the pan real hot and then I add about a tablespoon each of olive oil, canola oil and butter.
Season the steak with salt, pepper, and garlic powder on both sides.
Put in pan and turn the heat down a little.
Then pour one teaspoon of Worcestershire sauce over each one.
Cook on one side for 3 to 3 1/2 minutes, then flip the steaks over and cook on the other side for about 2 minutes.
This is for a medium steak about 1 1/2″ thick.
The grill pan puts some cool grill marks on the meat.
This tastes great!!
We have to have a baked potato and salad with ours, perfect combo.
Big Ran says to say that he is very spoiled!!
More later………………..Sally
Just Resting Up 