Spinach Pasta Salad

So I came across this recipe on Pinterest. It originally came from the site, Barefeet in the Kitchen. I like pasta salad, I like spinach, I like tomatoes: so I thought this would be a great recipe to try.

Ingredients:

  • 1 8-oz Package of Bowtie Pasta Noodles (Farfalle)
  • 1/2 of a Small Red Onion, thinly sliced and cut into 1-inch pieces (about 1/4 cup)
  • 3 Large Cloves of Garlic, minced
  • 6 Tablespoons of Olive Oil
  • 1/4 Cup of Red Wine Vinegar (I didn’t have any so I substituted with Balsamic Vinegar)
  • 1 Teaspoon of Salt
  • 1 Teaspoon of Pepper
  • 4 Cups of Baby Spinach (About one 6-oz package)
  • 2 Cups of Grape Tomatoes, Halved
  • Grated Fresh Parmesan Cheese

Directions:

  1. Bring a large pot of water to boil.
  2. Cook according to the directions on the box.
  3. When finished cooking, drain but do not rinse the noodles.
  4. While the pasta is cooking place the onions and garlic in a large mixing bowl.
  5. Add the olive oil and vinegar to cover the onions and garlic.
  6. When the pasta has been drained add it to the mixing bowl and toss well.
  7. Add tomatoes and spinach.
  8. Toss well.
  9. Serve with a sprinkle of salt, pepper, and Parmesan Cheese.

Thoughts After Cooking:

I loved it! I didn’t want to stop!

It was that good.

Definitely, try this recipe out.

For more pasta salad recipes, go to Pasta with Prosciutto, Cherry Tomatoes, and Asiago

For more salad recipes, go to Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese

For more Pinterest recipes, go to Irish Apple Cake with Custard Sauce

For more recipes, go to Baked Potato Soup

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Green Goddess Salad Dressing

Thoughts Before Cooking:

So my work sent me to table at a Baby fair, and when I went on break I checked out the WIC table which was giving out free salad with your choice of toppings and dressings.

When they showed me the different salad dressings, I grabbed the one with basil in it as we all know how much I love basil.

Ingredients:

  • 1 Cup of Mayonnaise or Plain Greek Yogurt (I don’t like mayonnaise)
  • 1 Cup of Chopped Green Onions (About 7 stalks)
  • 1 Cup of Fresh Basil Leaves
  • 1/4 Cup of Lemon Juice
  • 2 Teaspoons of Chopped Garlic
  • 2 Teaspoons of Worcestershire Sauce
  • 1 Teaspoon of Black Ground Pepper
  • 1 Cup of Sour Cream

Directions:

  1. Blend all the ingredients, except the sour cream, in a blender until smooth.
  2. Then add the sour cream.
  3. Refrigerate

Thoughts After Cooking:

I loved it! I thought it was so delicious that I couldn’t stop eating the salad.

I forgot to take a picture, but it comes out a pretty green color and is just great on whatever salad or sandwich you put it on.

For more salad dressings, go to Healthy Caesar Salad Dressing

For more basil recipes, go to Eggplant Tomato Bites

For more recipe reviews, go to Blackberry Mint Infused Water

Healthy Caesar Salad Dressing

Who likes salad?

Me!

One thing I like is caesar salad, but the dressing can be so unhealthy.There is one recipe I use, but the day I was going to make it I didn’t have all the ingredients, so I had to start searching the internet.

This recipe comes from the blog Humorous Homemaking.

Ingredients:

  • 1 Jar with a tight fitting lid
  • 1 Clove of Garlic, minced (about 1/2 teaspoon)
  • 1 Tablespoon of Dijon Mustard
  • 1 Tablespoon of Lemon Juice
  • 1/2 Tablespoon of Worcestershire Sauce
  • 2 Tablespoons of Parmesan Cheese
  • 2 Tablespoons of Greek Yogurt
  • 1/4 Cup of Olive Oil
  • Dash of Salt and Pepper

Directions:

  1. Combine all the ingredients in a jar.
  2. Screw the lid on tight and shake the jar until all ingredients are combined.
  3. When finished serve immediately or save in fridge up to a week.

Thoughts After Cooking:

I thought it was fantastic.

It was fun shaking the jar and absolutely delicious on the salad.

For more salad recipes, go to Caesar Salad

For more salad dressings, go to Garden Pasta Salad with Bocconcini

Eggplant Tomato Bites

Thoughts Before Cooking:

I’ve never been a big eggplant fan-but when I saw the picture in the Real Simple magazine. I decided to try it, and hoped it would turn out right.

Ingredients:

  • Safflower Oil, for the Grill
  • 4 Large Slices of Country Bread, 1 inch thick
  • 1 Large Eggplant, sliced 1/2 inch thick
  • 1/4 Cup of Olive Oil
  • Salt & Black Pepper
  • 1 Clove of Garlic, Halved
  • 12 Ounces Smoked Mozzarella (They didn’t have it so I used Low-Skim)
  • 2 Large Tomatoes, Sliced
  • 1 Cup of Fresh Basil

Directions:

  1. Heat grill to medium. Once it’s hot, clean the grill grate with a wire brush.
  2. Oil the grill grate with the Safflower Oil.
  3. Brush the bread and eggplant with oil and season with salt and pepper.
  4. Grill bread until brown and crisp, one to two minutes, and rub with garlic.
  5. Slice in half crosswise, and put aside.
  6. Grill eggplants, turning occasionally, until tender, about 6-8 minutes.
  7. Place the mozzarella on the bread and grill, covered, just until it is warm and beginning to melt.
  8. Top with the eggplant, the tomato, and then basil.
  9. Drizzle with oil, sprinkle with salt and pepper, and serve with a salad. (I recommend the caesar.)

Thoughts After Cooking:

I LOVED IT!

I thought it was so good and couldn’t stop eating it.

You should try it out!

For more Real Simple recipes, go to Orecchiette with Red Onions, Almonds, and Green Bell Pepper

For more grill recipes, go to Grilled Zucchini Roll-Ups

For more eggplant dishes, go to Ratatouille

For more Vegetarian recipes, go to Crazy Cantina Chili

Caesar Salad

thecatwhocookbook

Thoughts Before Cooking:

So this recipe comes from my sister blog theCatWhoWroteaBlog.wordpress.comI was going to a work function and had to bring an item. Originally I was going to make something different, but then I found myself running out of time and needed something delicious, easy to make, and fast. I choose this salad.

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Ingredients:

  • 3 Tablespoons of Butter or Margarine
  • 2 Slices of Bread, cut into 1/2 inch cubes
  • 1 Small Clove of Garlic, minced
  • 1 Clove of Garlic, cut in half
  • 2 tablespoons of Salad Oil
  • Worcestershire Sauce
  • 2 Tablespoons of Lemon Juice
  • 5 Cups of Romaine Lettuce, torn into pieces, washed and dried
  • 1/4 cup of Grated Parmesan cheese
  • Pepper to taste

Directions:

  1. Heat butter or margarine in skillet. Add bread cubes and minced garlic.
  2. Fry until bread is crisp and golden. Remove from pan and put away for later use.
  3. Rub salad bowl with cut garlic; then add salad oil, a few dashes of Worcestershire sauce, and lemon juice.
  4. Mix ingredients.
  5. Then add lettuce and toss gently.
  6. Sprinkle with croutons, Parmesan cheese, and pepper. Serves 4-6.

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caesarsalad

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Thoughts After Cooking:

I thought this was the best Caesar salad I have ever tasted.

joker-yum

It was just the perfect blend of everything. I could eat this again and again.

loveitSupernatural

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For more Cat Who Cookbook recipes, go to Crasins Scones

For more salad recipes, go to Simple Pasta Salad

For more recipes, go to Pesto Parmesan Popcorn

Pasta with Prosciutto, Cherry Tomatoes, and Asiago

Pasta Noodles

Thoughts Before Cooking:

I was on my break and flipping through the magazine Cooking Light when I found this recipe. I found a lot more that sound incredibly tasty, so those will be coming in the future.

This recipe is supposed to be healthy and isn’t too expensive, the only thing being the prosciutto. But the way to get around that is to just go to the deli and have the amount needed cut for you instead of buying an expensive package.

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Ingredients:

  • 8-oz of Uncooked Whole-Grain Penne or Rotini
  • 3 Tablespoons of Olive Oil, divided
  • 1 Ounce of thinly prepared Prosciutto, coarsely chopped
  • 1 Cup of chopped Red Onion
  • 8 Garlic Cloves, thinly sliced
  • 1/8 Teaspoon of Crushed Red Pepper
  • 1 Medium Zucchini, quartered lengthwise and sliced
  • 3 Cups of Multicolored Cherry Tomatoes, Halved (If you can find them.)
  • 1/2 Teaspoon of Kosher Salt (I used regular)
  • 2 Teaspoons of Balsamic Vinegar
  • 1/3 Cup of Chopped Fresh Flat-Leaf Parsley
  • 2-oz (1/2 Cup) of Asiago Cheese, Grated and divided

Directions:

  1. Cook pasta according to package directions.
  2. Heat one tablespoon of oil in a large skillet over medium-high heat.
  3. Add prosciutto; cook for three minutes or until crisp.
  4. Remove prosciutto from pan.
  5. Add onion, garlic, and pepper; sauté 4 mins.
  6. Add zucchini, cook 1 min.
  7. Add tomatoes and salt, cook 3 mins.
  8. Stir in pasta and vinegar; cook for 30 seconds.
  9. Remove pan from heat; stir in parsley and one ounce of the cheese.
  10. Divide the pasta mixture among four bowls; top with prosciutto and remaining ounce of cheese.

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Thoughts After Cooking:

I can never find multicolored cherry tomatoes anywhere when a recipe calls for them. Can you believe that?

seriously

So this was absolutely delicious. I definitely recommend making it.

loveitSupernatural

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For more pasta salad, go to Simple Pasta Salad

For more low calorie dishes, go to Ratatouille

For more recipe reviews, go to 1-2-3-4 Peanut Butter Cookies

Basil Spaghetti with Cheesy Broiled Tomatoes

Pasta Noodles

Thoughts Before Cooking:

This recipe comes from Real Simple magazine, issue June 2011.

It sounded fantastic so I couldn’t wait to make it.

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Ingredients:

  • 12 oz Spaghetti
  • 3 Large Beefsteak Tomatoes (about 1.5 lbs), each cut into 4 slices
  • 3 Tablespoons Olive Oil, plus more for the baking sheet
  • Salt
  • Black Pepper
  • 8 oz fresh Mozzarella cheese, grated
  • 1/4 Cup of grated Parmesan (1 oz), plus more for serving
  • 2 Cloves Garlic, Chopped
  • 1/4 to 1/2 Teaspoon of Crushed Red Pepper
  • 3/4 Cup of torn Fresh Basil Leaves, plus more for serving

Directions:

  1. Heat broiler.
  2. Cook the pasta according to the package directions; drain and return it to pot.
  3. Meanwhile, arrange the tomato slices in a single layer on a lightly oiled rimmed baking sheet.
  4. Season with the salt and black pepper.
  5. Dividing evenly, sprinkle the slices with the mozzarella and Parmesan.
  6. Broil until cheese is bubbly and golden, 3-5 mins.
  7. In a small saucepan, warm the oil with the garlic and red pepper over medium heat, until fragrant (about 1-2 mins.)
  8. Add the contents of the saucepan; along with the basil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the pasta and toss to combine.
  9. Serve topped with the tomatoes, basil, and shaved Parmesan cheese.

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Basil Spaghetti with Cheesy Broiled Tomatoes

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Thoughts After Cooking:

I loved it. I thought it was absolutely delicious with just the right taste of spice.

fantastic

My parents thought it was too spicy and would prefer no red pepper. But I thought it was just perfect and can’t wait to make it again.

Rachel_pasta_ooh_mine_eating_stuff

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For more pasta recipes, go to Broken Lasagna with Zucchini-Tomato Sauce

For more Real Simple Magazine recipes, go to White Bean and Barley Soup with Tomatoes and Greens

For more recipes, go to No Bake Chocolate Oatmeal Peanut Butter Cookies

White Bean and Barley Soup with Tomatoes and Greens

real-simple-nov-2015

Thoughts Before Cooking:

I read this soup in Real Simple magazine November 2015 issue. It sounded so good that I decided to make it.

I know some of you might think it is too hot to be having soup, but I love it and could eat it anytime throughout the year.

eatingSoupfriends

After I bought the ingredients I noticed this little rating system at the top of the page.

[  ] Quick Cooking

[  ] Healthy Pick

[X] Freezable

[  ] Big Batch

[  ] Slow Cooker

[X] One Pot

[  ] Whole-Grain

[X] Vegetarian

[  ] Gluten Free

That’s nice to know.

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Ingredients:

  • 3 Tablespoons of Olive Oil, plus more for serving
  • 1 Large Onion, chopped
  • 3 Cloves of Garlic, chopped
  • Salt
  • Pepper
  • 48-oz [6 cups] of Low-Sodium Vegetable Broth
  • 1 28-oz Can of Diced Tomatoes
  • 1 Cup of Pearl Barley, rinsed
  • 4 Cups of Kale, stems discarded and the leaves cut into strips.
  • 1 15-oz can of Cannellini Beans, rinsed
  • 1/2 Cup of Shaved Parmesan Cheese, plus more for serving

Directions:

  1. Heat the oil in a large pot over medium-high heat.
  2. Add onion, garlic, 1 teaspoon of salt, and 1/2 teaspoon of pepper.
  3. Cook, stirring occasionally, until the onion is tender (about 8-10 minutes).
  4. Add the broth and tomatoes (with their juice) and bring to a boil.
  5. Add the barley, reduce heat, and simmer until the barley is tender.
  6. Add the kale and beans and cook until the greens are wilted and the beans are heated through (about 3-5 minutes).
  7. Stir in Parmesan Cheese.
  8. Serve soup drizzled with olive oil, top with cheese, and add salt and pepper to taste.

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89ec38cd-2afc-43ca-b708-264376cdcc26

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Thoughts After Cooking:

The recipe says that it serves four, but it makes enough for 5-6 people.

wow

It was very tasty and filling. I loved it.

joker-yum

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For more Real Simple Magazine recipes, go to Brussels Sprouts, Turkey Sausage, & Pesto Pizza Casserole

For more soup recipes, go to Ratatouille

For more vegetarian recipes, go to Garden Pasta Salad with Bocconcini

Ratatouille

the-wooden-spoon-book-of-57658g3

Thoughts Before Cooking:

Ever since I watched the movie Ratatouille, I have wanted to make Ratatouille.

I actually got this book The Wooden Spoon: Book of Home-Style Soups, Stews, Chowders, Chilis, and Gumbos for free. When I was leafing through I found Ratatouille and decided to make it.

Ratatouille is an interesting dish that can be classified as a soup, salad, and casserole.

Now you can do it two different way: layer it like Remy in Ratatouille; or cook it in a pot on the stove. I went the stove route as it was waaay to hot to be using the oven.

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Ratatouille is a marvelous all-vegetable stew, featuring eggplant, zucchini, and tomatoes. It requires a rather large casserole or pot for layering the ingredients, but it cooks down to less than  half the original volume. Serve with crusty bread and a variety of cheeses. Leftovers can be served cold as a salad or side dish.”

Ingredients:

  • 5 Quart Stovetop-to-oven casserole or stockpot
  • 6 Tablespoons of  Extra-Virgin Olive Oil
  • 2 Yellow Onions, Thinly Sliced
  •  2 Garlic Cloves, Minced
  • 1 Eggplant, Peeled and Cubed
  • 3 Small or 2 Medium Zucchini, Sliced
  • 1 Red Bell Pepper, Seeded and Cut into Strips
  • 4 Red-Ripe Tomatoes, Peeled and Sliced
  • 1/4 Cup of Coarsely Chopped Fresh Basil (Do Not Use Dried)
  • 1 Tablespoon of Chopped Fresh Oregano, or 1 Teaspoon Dried
  • 1 Teaspoon of Salt
  • 1/4 Teaspoon of Pepper

Directions:

Oven:

  1. Preheat the oven to 300 degrees F.
  2. Warm 3 tablespoons of oil in the casserole over medium heat.
  3. Remove from heat.
  4. Layer the vegetables in the casserole, using half of each vegetable in each of two layers.
  5. Sprinkle layers with basil, oregano, salt, and pepper; until all are used.
  6. Sprinkle the remaining 3 tablespoons of oil over the top
  7. Cover and bake for 1 hour.
  8. Uncover the casserole and gently move the contents with a wooden spoon so that they settle.
  9. Serve in flat soup plates.

Stovetop:

  1. Warm 3 tablespoons of oil in the casserole over medium heat.
  2. Remove from heat.
  3. Layer the vegetables in the casserole, using half of each vegetable in each of two layers.
  4. Sprinkle layers with basil, oregano, salt, and pepper; until all are used.
  5. Sprinkle the remaining 3 tablespoons of oil over the top
  6. Simmer on stovetop for 1 hour, using a wooden spoon to gently move the contents from time to time, but without actually stirring.
  7. Simmer, uncovered, on the stovetop for 10 to 15 mins to thicken the sauce.
  8. Serve in flat soup plates.

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Thoughts After Cooking:

I really enjoyed it. It came out great and was delicious.

fantastic

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For more soups, go to Italian Wedding Soup

For more casseroles, go to Brussels Sprouts, Turkey Sausage, & Pesto Pizza Casserole

For more salads, go to Garden Pasta Salad with Bocconcini

For more low-calorie dishes, go to Bulghur Salad

For more vegetarian dishes, go to Happy 4th of July Triple Berry Salad

For more recipes, go to Green Tea Frappuccino

Garden Pasta Salad with Bocconcini

foodie

Thoughts before cooking:

So I was looking though the recipes in this magazine and I spotted this one. It  sounded absolutely delicious and I couldn’t wait to make it.

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Ingredients:

Dressing:

  • 1 Clove of Garlic
  • 1/2 Cup of Cherry Tomatoes (preferably mixed colors)
  • 3 Tablespoons of Red Wine Vinegar
  • 1/4 Cup of Fresh Basil
  • 1/3 Cup of Extra-Virgin Olive Oil
  • Salt
  • Pepper

Salad

  • Salt
  • 8 oz Campanelle or Fusilli Pasta (~4 Cups)
  • 1 Small Zucchini
  • 1.5 Cups of Halved Cherry Tomatoes
  • 1 Cup of Halved Bocconcini (Small Mozzarella Balls)
  • 1/4 Cup of Slivered Almonds or Pine Nuts, Toasted
  • 1/2 Cup of Basil, thinly sliced
  • Pepper

Directions

  1. Bring a small saucepan of water to boil; add the garlic and cook for two minutes.
  2. Remove the garlic and place in a blender with the cherry tomatoes, vinegar and basil; puree until smooth.
  3. With the motor running, add the olive oil in a slow, steady, stream and blend until smooth.
  4. Season with salt and pepper.
  5. Bring a large pot of water to boil, adding the pasta and cooking until al dente.
  6. Drain and rinse under cool water, shaking off the excess.
  7. Transfer the pasta to a bowl and toss with the dressing.
  8. Shave the zucchini into strips with a vegetable peeler or mandoline; halve the strips crosswise and add to the pasta.
  9. Add the tomatoes, bocconcini, pine nuts or almonds, and basil.
  10. Toss.
  11. Season with salt and pepper.
  12. Serve immediately or refrigerate, covered, up to 6 hours (bring to room temperature before serving.)

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4986352c-def1-4ea5-9f4e-169f36899929

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Thoughts After Cooking:

It was phenomenal.

wow

I loved it!!!

loveitSupernatural

I took it to a potluck and it was gobbled up in like five mins.

Rachel_pasta_ooh_mine_eating_stuff

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For more from Food Network Magazine, go to Broken Lasagna with Zucchini-Tomato Sauce

For more salad recipes, go to Happy 4th of July Triple Berry Salad

For more recipes, go to Mini Lemon Pancake Cookies

Brussels Sprouts, Turkey Sausage, & Pesto Pizza Casserole

pizza

Thoughts Before Baking:

I found this in a Real Simple magazine:

RealSimple

It looked and sounded delicious, so I thought I would give it a try. I mean you all know how much I love anything pesto and pizza.

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Ingredients:

  • 2 Tablespoons of Olive Oil
  • 1.5 lbs of Pizza Dough
  • 1/3 Cup of Prepared Pesto
  • 1.5 Cups of Shredded Mozzarella or Provolone Cheese
  • 1/2 lb of Uncooked Turkey Sausage, Crumbled
  • 1/2 lb of Brussels Sprouts, thinly sliced

Pesto:

  • 2 cups of basil leaves, packed
  • 3 to 4 Garlic cloves, coarsely chopped
  • 2/3 Cup of Olive Oil
  • 4 Tablespoons of toasted pine nuts
  • 1/4 cup of freshly grated Parmesan cheese

Directions:

  1. Prepare the basil first. Remove basil leaves from stems.
  2. In a blender or food processor; mix 1/3 cup of olive oil, basil leaves, chopped garlic, and blend.
  3. Add nuts and cheese, mix again, adding another 1/3 cup of oil. Sauce should be smooth.
  4. Refrigerate until needed.
  5. Heat oven to 425 degrees F.
  6. Coat a 9 x 13 inch pan with 1 tbsp of oil.
  7. Press the dough into the pan, covering the bottom and sides of the pan.
  8. Top the dough with pesto, cheese, sausage, and Brussels sprouts.
  9. Cook for 25-30 minutes
  10. Wait 5 minutes and then serve.

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Thoughts After Reading:

I forgot to take the picture or else I would have included one. Well this pizza was delicious.

fantastic

I can’t wait to make it again!

joker-yum

The pesto was a perfect compliment and it was just so easy to make. Took no time at all.

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For more pizza recipes, go to Pizza Siciliana

For more casseroles, go to Breakfast Omelet

For more pesto recipes, go to Cheesy Pesto Pull Apart Bread

For more recipes, go to Caraway Rye Bread

 

Pizza Siciliana

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Thoughts Before Reading:

This recipe comes from an old cookbook from the ’70s, Time Life’s American Cooking: The Melting Pot, and covers all kind of recipes from the different cultures in the USA.

I am Sicilian so when I saw the pizza I had to try it. I decided to not make the pizza dough with the recipe they gave but followed every other facet.

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Unlike the familar round Neopolitan pizza,  Sicilian pizza is a newcomer to the pizza-loving Americans. It’s soft, breadlike crust and rectangular shape actually make it a more practical recipe for the home. The ingredients for the garnish are flexible; you can substitue such items as sliced cooked sausage, black olives or anchovies for the mushrooms and peppers-or add any or all of them to the recipe given here.”

-Time Life, 1971

Ingredients:

Pizza Dough

  • 3 Cups of Lukewarm Water (110 to 115 degrees F)
  • 2 Packages of Dry Yeast
  • 1/2 Teaspoon of Sugar
  • 8-10 Cups of Flour
  • 1 Tablespoon of Salt
  • 4 Tablespoons of Vegetable Oil
  • 1 Tablespoon of Unsalted Butter, Softened

Directions:

  1. Pour 1/2 cup of lukewarm water into a cup and sprinkle with yeast and sugar.
  2. Let the mixture rest for 2-3 mins, then stir.
  3. Place the cup in a warm, draft-free place (such as an unlighted oven) for about 10 mins, or until the yeast bubbles and the mixture doubles in volume.
  4. Place the 8 cups of flour and the salt in a large mixing bowl and make a well in the center.
  5. Pour in yeast mixture, the ret of the water, the vegetable oil; and with a large wooden spoon incorporate the dry ingredients into the wet.
  6. Continue to stir until the ingredients are well combined and can be shaped into a ball.
  7. Transfer the ball onto a floured surface and begin to knead; pressing the ball with the heel of your hand, pressing forward and folding back.
  8. Knead until dough is smooth, and an elastic medium-firm; (incorporate the 2 more cups of flour if you need to).
  9. With a pastry brush, coat the bottom and the sides of the dough with butter.
  10. Place dough in a bowl and a warm drat-free place for 1-1.5 hours, or until the dough doubles in size. Punch it down with your fists and replace in the bowl to rise again.
  11. Meanwhile, prepare the tomato sauce.
  12. When dough has completed its rising, punch it down and then cut it in half.
  13. Roll out each half to fit in a jelly-roll pan.
  14. Place the dough on the pans and then stretch it with your fingers so hat it fills the edges and corners.
  15. Drape with a towel and place in warm, draft-free place until dough has risen double.

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Ingredients:

Tomato Sauce:

  • 4 Tablespoons of Olive Oil
  • 1 Cup of finely Chopped Onions
  • 1.5 Teaspoons of finely chopped Garlic
  • 3-1lb cans of solid packed Tomatoes and their liquid
  • 1 Tablespoon of Basil
  • 1 Tablespoon of Oregano
  • 1/2 Teaspoon of Sugar
  • 1/2 Teaspoon of Pepper
  • 1.5 Teaspoons of Salt
  • 6 oz can of Tomato Paste

Directions:

  1. In a 10-12 inch heavy skillet heat the olive oil, until a lught haze forms.
  2. Add the onions and garlic, stirring frequently until the onion become translucent.
  3. Stir in tomatoes and their liquid, oregano, sugar, black pepper, salt, and tomato paste.
  4. Bring to a boil, then lower the heat and simmer for an hour.

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Ingredients:

Pizza Garnish:

  • 1 lb of Mozzarella Cheese, coarsely grated
  • 1/2 Cup of finely grated Parmesan Cheese
  • 1 Cup of thinly sliced Mushrooms
  • 1 Large Green Bell Peeper; seeded, deribbed, and thinly sliced
  • 1 Large Red Bell Pepper; seeded, deribbed, and thinly sliced
  • 1/2 Cup of thinly chopped Onions
  • Chopped Sausage
  • Sliced Olives
  • 1/4 Cup of Olive Oil

Directions:

  1. Preheat the oven tp 500 degrees F.
  2. Divide the sauce in half and coat the top of the dough.
  3. Bake in the center of the oven for 30 mintes, then sprinkle with mozzarella, Parmesan, mushrooms, bell peppers, onions, olives,  and sausage.
  4. Dribble the olive oil on top and bake for 10 minutes longer.\Cut pizza into squares and serve at once.

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pizzasciliana

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Thoughts After Baking:

Here is what I thought about this pizza:

pizza

It was amazing! The sauce was the best I have ever had and the only one I will ever make for pizza again. It was just so fantastic!

fantastic

You should definitely try this out for yourself!

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For more Italian recipes, go to Italian Wedding Soup

For more recipes, go to A is for Applesauce Cake

Vegetable Soup

thecatwhocookbook

So you have heard of my sister blog: janeaustenrunsmylife.wordpress.com, but I have another sister blog. This one is thecatwhowroteablog.wordpress.com. This blog covers all the books in The Cat Who… mystery series, making recipes mentioned in the book from The Cat Who Cookbook. This recipe is from there.

Now you may wonder, why didn’t I just repost the blog post, like I did for Pride & Prescience (Or a Truth Universally Acknowledged) ? Well thecatwhowroteablog does things a little differently than I do. They post every recipe they make from the particular book in one post, while I like to draw it out doing one at a time.

Thoughts Before Cooking:

I was looking for recipes to use that were low sodium and such for my nana who was visiting. This  recipe was perfect for the cool day and her dietary restrictions.

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Ingredients:

  • 2  14.5 Ounce Cans of Vegetable Broth
  • 1/2 Cup of Chopped Onion
  • 1/2 Cup of  Chopped Celery
  • 1 Clove Garlic, Minced
  • 1 Cup of Sliced Carrots
  • 1 Cup of Diced Potatoes
  • 1 Bay Leaf
  • 1/4 Cup of Barley
  • Salt & Pepper to Taste

Directions:

  1. Place all the ingredients in a pot and simmer, covered, until vegetables are tender and are cooked.
  2. Remove the bay leaf before serving.
  3. Serves 4-6 people.

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Thoughts After Cooking:

While thecatwhowroteablog used lentils instead of barely, I went the way the recipe is actually written.

So my soup wasn’t as good as thecatwhowroteablog claimed this recipe was. I think that mostly had to do with the fact that my grandmother with health issues was joining us, and I had to use the low sodium bland vegetable broth.

It wasn’t horrible, but with regular broth it would have tasted a whole lot better.

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For more soup recipes, go to Zucchini-Tomato Soup

For more low calorie recipes, go to Dark Choco Almond Butter Cookies

For more recipes, go to Cheesy Pesto Pull Apart Bread

Misdemeanor Mushrooms

christmastree

Time for another holiday recipe:

Sugar Cookie Murder

So this recipe of mushrooms comes from Sugar Cookie Murder and the fictional Lake Eden Holiday Buffet Cookbook.

Thoughts Before Cooking:

I love mushrooms and these stuffed ones sounded so great that I decided they would be an excellent one to try out.

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Ingredients:

  • 2 Pounds of Ground Sausage
  • 3 Cloves of Finely Chopped Garlic
  • 2 Tablespoons of Ground Sage
  • 8-oz package of Cream Cheese
  • 1 Tablespoon of Parsley
  • 1 lb of Medium to Large Mushrooms (Big enough to stuff)
  • Parmesan Cheese (to sprinkle)
  • Butter
  1. In a large, non-stick skillet, combine the sausage, garlic and sage.
  2. Sauté until sausage is browned and garlic is translucent.
  3. Drain the fat from the skillet and add softened cubed cream cheese and parsley.
  4. Simmer for 10 minutes, remove from heat, and cover.
  5. Wash mushrooms. Remove the stems and set the caps aside.
  6. Chop the stems very fine and stir into the sausage/cheese mixture.
  7. Brush caps with melted butter and arrange cap down on a non-stick baking sheet (if needed shave a bit from the bottom of the cap to make them flat).
  8. Fill each cap with a heaping mound of warm sausage mixture and sprinkle with Parmesan cheese.
  9. Bake at 325 degrees F. for 15 minutes.

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MisdemeanorMushrooms

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Thoughts after cooking:

These were great! They were delicious and could make a great appetizer or mean if paired with a salad.

The cream cheese might make them a little rich for some, but I’m definitely going to make them again.

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For more Hannah Swensen recipes, go to a Hole in One

For more recipes, go to Gingerbread Men Cookies

Broccoli & Tortellini Salad with Pesto

tortellini

So I collect old magazines. I cut the pictures out and make collage cards. So as I was thumbing through one of these magazines I found a recipe for Broccoli & Tortellini Salad with Pesto, it sounded good so I thought I would try it out.

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Ingredients:

Pesto:

  • 2 cups of basil leaves, packed
  • 3 to 4 Garlic cloves, coarsely chopped
  • 2/3 Cup of Olive Oil
  • 4 Tablespoons of toasted pine nuts
  • 1/4 cup of freshly grated Parmesan cheese

Pasta:

  • 16-oz Package of Cheese Tortellini
  • Frozen Broccoli Florets
  • 1 Tomato

Directions:

  1. Put on a large pot of water to boil.
  2. While water is heating, prepare the pesto.
  3. Remove basil leaves from stems.
  4. Wash leaves and dry them on paper towels. (Make sure the leaves are dry or the recipe will not work.)
  5. In a blender or food processor, mix leaves with chopped garlic, 1/3 cup of olive oil and blend.
  6. Add nuts and cheese, mix again, adding another 1/3 cup of oil. Sauce should be smooth.
  7. Refrigerate until needed.
  8. Cook tortellini in water according to package instructions.
  9. Cook broccoli according to package instructions.
  10. Transfer broccoli and tortellini to a large bowl.
  11. Toss with pesto.
  12. Serve.
  13. Slice one tomato and serve on the side.

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broccolitotelinisalad

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Thoughts after cooking:

I thought this meal was good, but not great. I didn’t care for the broccoli in the salad and thought it needed an extra umph. I’ll have to work on it and post if I come up with a good recipe.

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For more pasta dishes, go to Chicken, Asparagus, and Tomato Pesto Pasta

For more on cooking with pesto, go to Pasta with Roasted Asparagus, Artichokes, and Pesto

For more mysterious recipes, go to Butter Berry Cookies