May 17, 2013 § Leave a Comment
This is the easiest dinner.
And you really don’t even have to add the pasta (though I’ve titled this ‘Veggie Pasta.’) The veggies are delicious on their own. The vegetables in this recipe are interchangeable with whatever vegetables you like (I just really enjoy this combo!) I’ve also added tomatoes to the mix and it’s delicious.
Fresh oregano (roughly chopped)
Red pepper (chopped)
Yellow pepper (chopped)
Sweet onion (chopped)
In a large saucepan, heat the coconut oil (about a tablespoon or so.) Add the veggies, about a teaspoon of minced garlic, and a handful of roughly chopped fresh oregano. Use at least half of a red pepper, yellow pepper, sweet onion, and about 15 sprigs of asparagus. If you make more, just use more coconut oil, herbs, and spices. Cook on medium to medium low heat for about 15 to 20 minutes until the vegetables soften. Then, add two tablespoons of grated parmesan cheese, and salt and pepper to taste.
Meanwhile, cook pasta (as much or as little as you’d like) separately. Once the pasta has cooked, drain the noodles, leaving about a tablespoon of pasta water in the pot. Add the pasta and the reserved pasta water to the veggies, stir, and enjoy!
You can add some freshly shaved parmesan to the top if you so desire. I love that stuff.
February 21, 2013 § Leave a Comment
Yesterday was kind of a tough day.
And gosh darn it, it’s not spring yet. I am so ready for some genuinely warm weather.
Last night was the kind of night that my feet were cold, and I wanted some hot soup for dinner. OK, I’m honestly kind of tired of soup (and winter) and I’m ready for grilling out on the patio in my bare feet. But, I had half a bag of lentils, three carrots, an open carton of vegetable stock, and half an onion that needed to be put to use.
This is my mama’s recipe, and I don’t really know where she got it. But I love it, and it makes me think of her. Another reason I wanted soup when I didn’t really want soup.
I hope you love it, too.
Lentil Soup | “Lentils Monastery”
- 1 dry cup of lentils (Rinse them)
- 1/4 cup of olive oil
- 1 onion (Or half of a big onion if that’s what you have on hand, like me.)
- 3 carrots (Recipe calls for 2, but I had 3 so I put them all in there and it didn’t mess anything us.)
- 3 cups of vegetable or chicken stock (Please don’t use water, makes it bland. But, OK, you can if you must!)
- 1 teaspoon of marjoram
- 1 teaspoon of thyme
- salt and pepper
- 1 can of chopped tomatoes, and their juice
- 1/4 cup of cooking sherry (Promise me you won’t skip this step. OK? It makes the soup.)
In a big soup pot (with a lid) saute the onions and carrots in the olive oil with some salt and pepper for about 5 minutes. The onions will start to soften. Add the thyme and marjoram and saute for another minute or two. Add the vegetable or chicken broth, the lentils, and the tomatoes. Bring all that to a boil. Then, reduce the heat to low and simmer (covered) for about 45 minutes. The lentils will soften. When the soup is ready, add the cooking sherry and heat it through (I usually give it a minute or two to heat through.)
We like to eat our lentil soup with sharp grated cheddar cheese or sour cream on top. Or both.
And I love the leftovers for lunch the next day.
February 16, 2013 § Leave a Comment
Friday nights are the best.
I mean, right? Really, they are. They’re even better when shared with the best friends. And we’re so blessed to have four of the best friends you could ask for: two young, married couples who we get to just do life with on a regular basis. We love spending Friday nights (or any night, really) with this crew.
Now, I know, let’s talk about the food. Right?
This Friday (otherwise known as, last night) we got to share one of the most crazy good meals I’ve had at The Arrigo’s place. Celeste’s husband Mike is one fine cook, and they served up a laid-back, seafood extravaganza that lasted for hours.
We started with beer and wine, oh… you know, four or five types of cheese, crackers, bread, and lots of pickled olives, peppers, and okra. I could have literally stopped there, but, then came the oysters.
Cooked in the shell on the grill to quite literal perfection served with amazing cocktail sauce, fresh lemon wedge, extra horse radish, and capers. And this couldn’t have come at a better time for me, because last weekend I missed the annual Stumpy Point Oyster Feast. Yeah I was real bummed. To say I ate my fill of oysters on Friday night at The Arrigo’s does not begin to touch the amount of food I consumed.
Completely died. They were so good!
And as if that wasn’t enough (it really could have been, the oysters just kept on comin’!) we had a salad, and a killer linguine pasta dish served with tomatoes and mussels, garlic, and goodness.
And, the aftermath…
Don’t judge me on my food consumption. Girl likes to eat!