I didn't like the texture of the chocolate biscotti I was trying, and wanted to try some with chocolate chips. This recipe from Giada turned out really well. I mixed some semisweet mini chips with some milk chocolate mini kisses. The texture was good, and I like the flavor of the anise in the cookies.
If I drizzle them, I will use milk chocolate.
These are a keeper.
Friday, March 13, 2015
Sunday, March 1, 2015
Pasta Puttanesca
When we were in Italy, we were fortunate to have a cooking lesson at a the home of Chicca, an architect and really good cook.
We made our meal that night, and every item was delicious. I also have her cookbook, and one of my favorites from her cookbook is Pasta Puttanesca. It is easy and really flavorful.
When my son and future DIL were here at Christmastime, they made this. It was so good. I tried it, and it turned out well for me, too.
1 lb spaghetti
1/2 c capers, rinsed
3 c black olives
3 garlic cloves
1/3 c olive oil
1 1/2 lbs tomato sauce
1/2 c fresh parsley leaves, finely chopped
1/2 t chili flakes
Saute olives, capers, garlic, and chili flakes in olive oil. Add sauce and cook for 15 minutes until sauce thickens.
Cook spaghetti, and when al dente, add it to sauce. Cook for another two minutes, sprinkle with parsley, and serve.
We made our meal that night, and every item was delicious. I also have her cookbook, and one of my favorites from her cookbook is Pasta Puttanesca. It is easy and really flavorful.
When my son and future DIL were here at Christmastime, they made this. It was so good. I tried it, and it turned out well for me, too.
1 lb spaghetti
1/2 c capers, rinsed
3 c black olives
3 garlic cloves
1/3 c olive oil
1 1/2 lbs tomato sauce
1/2 c fresh parsley leaves, finely chopped
1/2 t chili flakes
Saute olives, capers, garlic, and chili flakes in olive oil. Add sauce and cook for 15 minutes until sauce thickens.
Cook spaghetti, and when al dente, add it to sauce. Cook for another two minutes, sprinkle with parsley, and serve.
Cherry Almond Biscotti
Big B loves biscotti, and all Italian sweets. One of his clients at work offered him a biscotti recipe, and here it is:
Preheat oven to 350.
Ingredients:
1/2 c butter, softened
1/2 c Crisco
1 3/4 c sugar
1/2 t salt
2 t baking powder
1 cup maraschino cherries
5 eggs
2 t anise extract
5 1/2 c flour
1/2 c sliced almonds
In a large bowl, cream butter, Crisco, and sugar. Add in eggs and anise, and set bowl aside.
Mix in a separate bowl 4 c of flour, slat, and baking powder.
Add this to the liquids, mix well, and then add 1 1/2 more cups of flour.
Mix well, then add cherries and almonds. Mix together.
Shape into two loaves. Bake for 30 minutes.
Slice into approximately 1" slices, and bake at 300 for 10 more minutes on each side.
This is a very pretty biscotti. It takes on a pink color from the maraschino cherries. The texture is good, and it holds together well for slicing. I might drizzle it with white chocolate for company, but it is delicious the way it is.
Preheat oven to 350.
Ingredients:
1/2 c butter, softened
1/2 c Crisco
1 3/4 c sugar
1/2 t salt
2 t baking powder
1 cup maraschino cherries
5 eggs
2 t anise extract
5 1/2 c flour
1/2 c sliced almonds
In a large bowl, cream butter, Crisco, and sugar. Add in eggs and anise, and set bowl aside.
Mix in a separate bowl 4 c of flour, slat, and baking powder.
Add this to the liquids, mix well, and then add 1 1/2 more cups of flour.
Mix well, then add cherries and almonds. Mix together.
Shape into two loaves. Bake for 30 minutes.
Slice into approximately 1" slices, and bake at 300 for 10 more minutes on each side.
This is a very pretty biscotti. It takes on a pink color from the maraschino cherries. The texture is good, and it holds together well for slicing. I might drizzle it with white chocolate for company, but it is delicious the way it is.
Friday, February 20, 2015
Lasagne Spinach Roll Ups
I don't like to cook on Fridays. When I taught, the weekend started as soon as school was out on Friday, and I didn't want to do any work again until Sunday evening. When B was little, we would go out a lot for pizza, and that was always a joyful and enjoyable start to the weekend.
As B got bigger and busier, we would order pizza in for dinner on Fridays. It was quick and good, and we could relax.
Now that I'm retired, I don't have an excuse for not cooking on Fridays, so I like to find easy and good recipes. Here is a good recipe for lasagne roll ups from Giada. It came together really easily, so today still feels like Friday. It is lent, so I skipped the meat, but here is what it looks like:
Floral Arrangements
Before the holiday, I took a flower arranging class at our local garden center. It went for 4 weeks, and we made some nice things. I enjoyed it, so I signed up for a flower arranging class. It lasts for three weeks.
I'm kind of surprised, because traditionally I'm very cerebral. In retirement, however, I am more hands-on and action oriented.
It is a true pleasure to walk in the door after being outside in 0 degree weather and to see such colorful arrangements on the table:
I'm kind of surprised, because traditionally I'm very cerebral. In retirement, however, I am more hands-on and action oriented.
It is a true pleasure to walk in the door after being outside in 0 degree weather and to see such colorful arrangements on the table:
Wednesday, February 18, 2015
Fabulous Lentil Soup
This recipe is fabulous. I'm so glad I tried it on Ash Wednesday.
I knew Giada would have a good Italian-tasting lentil soup, but it tasted better than I thought. It was so easy, too.
This soup will go on regular rotation, particularly when we are eating vegetarian. I used orzo for the pasta, and that tasted really good. I really like Trader Joe's lentils, and that is what I used. Quick, easy, tasty, and good for you! Yay, Giada! Yay, Lentil soup!
I knew Giada would have a good Italian-tasting lentil soup, but it tasted better than I thought. It was so easy, too.
This soup will go on regular rotation, particularly when we are eating vegetarian. I used orzo for the pasta, and that tasted really good. I really like Trader Joe's lentils, and that is what I used. Quick, easy, tasty, and good for you! Yay, Giada! Yay, Lentil soup!
Sunday, February 15, 2015
Orzo
Sometimes I like the sweetness of orzo rather than rice. I really enjoy orzo in soups, and it makes a good side or lunch dish. I found this recipe in the Post Gazette, and we have enjoyed it:
Orzo with Saffron and Fennel
1 t saffron threads
1 small red onion
2 T olive oil
1 fennel bulb, chopped
8 oz orzo
2 c vegie broth, heated
handful of walnuts or pecans
Soften saffron in 1 T hot water, set aside.
Peel and chop the onion. Heat olive oil in a medium sauté pan, and add chopped onion with a spoonful of water. Cook for about 5 minutes. Add the chopped fennel and sauté for 3 more minutes.
Add orzo, sauté for 4 minutes.
Cover everything with the hot broth, season with salt and pepper, and stir in saffron. Cook about 10 or 12 minutes. Garnish with fennel leaves and chopped nuts.
Here is what it looks like before the garnish:
Orzo with Saffron and Fennel
1 t saffron threads
1 small red onion
2 T olive oil
1 fennel bulb, chopped
8 oz orzo
2 c vegie broth, heated
handful of walnuts or pecans
Soften saffron in 1 T hot water, set aside.
Peel and chop the onion. Heat olive oil in a medium sauté pan, and add chopped onion with a spoonful of water. Cook for about 5 minutes. Add the chopped fennel and sauté for 3 more minutes.
Add orzo, sauté for 4 minutes.
Cover everything with the hot broth, season with salt and pepper, and stir in saffron. Cook about 10 or 12 minutes. Garnish with fennel leaves and chopped nuts.
Here is what it looks like before the garnish:
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