Today I made a pasta dish with bacon, feta, flat-leaf parsley, and kalamata olives. It is go-to.
The most important part is buying fresh pasta... I know it's like 10 times as expensive as normal pasta, but I promise it's worth it. Maybe you are already a believer :) I bought angel hair and threw it in salted boiling water for about 3 minutes--the fresh stuff cooks really fast. At the same time I cooked bacon in a pan. After straining the pasta I toss on the bacon, chopped feta, chopped parsley, and olives. The bacon is salty, so usually I don't add anymore salt. Red pepper flakes and black pepper finish it off nicely if you like a bit of kick.
I also cooked up some brussel sprouts that go nicely: i like to use the pan I cooked the bacon in to give it a bit of extra fat/flavor. I start with garlic and onion, then add halved b-sprouts (halving them makes it so they cook all the way through).
Pile it all on a plate and enjoy!!
Chaz, it looks awesome!!!!!
ReplyDeleteMy invention for the week: steam small chunks of butternut, drain, mash lightly (keep it chunky) and stir in a little tahini and drizzle with hot pepper sesame oil. Yum!!!
In winter, when cabbage is a good nutrient:
ReplyDeleteLightly saute thinly sliced red onion in hot pepper sesame oil. Add blanched thinly sliced red cabbage, saute briefly. Douse with a little rice vinegar. The dark red cabbage will instantly go red/pink. Delicious!! Very piquant!
Hey, Shenaniganary activities is a cool topic for sharing!
ReplyDeleteSalmon:
ReplyDeleteCut white onion into small dice. Cut equal quantity of tomato into small dice. Stir in Wasabi Mayonnaise to blend. Broil salmon skin side up, for a few minutes, turn over, cover with warmed onion/tomato salsa, broil a few more minutes. Delish!
Wow! Pomerian is a fan! Charle I love that you are cooking brussel sprouts - the dreaded adult vegetable of our childhood!
ReplyDeleteMomma - can we get your recipes on the main blog? Charle, how do we do that?