Tuesday, April 21, 2009
I made this recipe tonight and we loved it! This is in the Everyday Italian cookbook by Giada De Laurentiis.
Recipe courtesy Giada De Laurentiis
3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan
Preheat the oven to 450 degrees F.
On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste.
Sprinkle with the Parmesan and serve immediately.
Monday, April 13, 2009
I went shopping for a bit at Utica Square trying to find something to wear to church because it was going to be so cold on Easter. Banana Republic was having a sale on dresses, so I ended up finding a pretty cute one for $50. That will do! I also got some spring tops at Ann Taylor Loft.
I went back home & made a strawberry chiffon pie to take to dinner at my dad's Saturday night & also one to take to my grandmother's on Easter Sunday. I had never made this before, but it was easy & turned out to be quite tasty! I also cut some of the lilac that bloomed at our house to put on the table. We had a nice dinner at dad's, he made his specialty pork tenderloin!
Friday, April 10, 2009
Matt. 27:60-66 -- He rolled a big stone in front of the entrance to the tomb and went away. 61 Mary Magdalene and the other Mary were sitting there opposite the tomb. 62 The next day, the one after Preparation Day, the chief priests and the Pharisees went to Pilate. 63 "Sir," they said, "we remember that while he was still alive that deceiver said, `After three days I will rise again.' 64 So give the order for the tomb to be made secure until the third day. Otherwise, his disciples may come and steal the body and tell the people that he has been raised from the dead. This last deception will be worse than the first." 65 "Take a guard," Pilate answered. "Go, make the tomb as secure as you know how." 66 So they went and made the tomb secure by putting a seal on the stone and posting the guard.
Gal. 2:20-21 -- I have been crucified with Christ and I no longer live, but Christ lives in me. The life I live in the body, I live by faith in the Son of God, who loved me and gave himself for me. 21 I do not set aside the grace of God, for if righteousness could be gained through the law, Christ died for nothing!"
Tuesday, April 7, 2009
Pasta with Roasted Red Pepper Sauce
3 red bell peppers
2 tablespoons pine nuts (optional)
1/2 medium onion, finely diced
3 cloves garlic, minced
1/2 cup heavy cream
Flat leaf parsley, finely minced
Fresh Parmesan, shaved or grated
1/2 to 1 pound pasta: orecchiette, penne, fusilli, etc.
- Roast red peppers, then place in a Ziploc bag to allow to sweat. Peel the charred skins from the peppers, then removed seeds. Set aside.
- Lightly toast pine nuts in a skillet. Set aside.
- Puree peppers with pine nuts. Set aside.
- Cook pasta according to package directions.
- In a skillet or pot over medium heat, drizzle in olive oil. Add diced onions and garlic and cook until soft. Pour in pepper puree and stir together. Add plenty of salt.
- Pour in cream and stir to combine. Taste and add more salt, if necessary. Add cooked pasta, then stir together.
- Place pasta into a bowl, top with chopped parsley and plenty of shaved Parmesan.
Give thanks for Italy.
Repeat as necessary.