Haven't been here in almost a month, and it may be a while yet before I come back and post any recipes or anything food-related. I've been working, packing my stuff, getting the utilities transferred, and so far have moved two pickup truckloads, and two car loads, both trunks packed and both backseats packed. Full. And there's at least three more pickup loads and I don't know how many car loads left. Long story cut a little shorter, not much, but a little, tomorrow after work, two, and possibly three of us are going to get in here and finish my packing, and then, God willing, Monday morning, around 10, we hope to get it ALL DONE!!! GIT 'R DONE! This is a teenytiny little house, less than 600 sq. ft., and it's amazing how much stuff there is here to be moved. Wow! The new place is bigger, clutter expands to fill all available space...so, I hope I don't have to move again. Forever. Really. I mean it.
So, that's where things stand right now. I don't know when I'll be back online, but I'm hoping no later than this coming Tuesday, but of course, it might be longer. And until then, Happy Eating!!!!
Saturday, September 26, 2009
Friday, September 4, 2009
Pappardelle with Caramelized Onions and Parmesan(non-vegan)
The Pappardelle recipe is from Martha Stewart's "Everyday Food," December, 2008. It's one of my favorite food magazines, and I try to get each one that hits the newstands. This recipe was already vegetarian, but even the ones that aren't are usually adaptable to the vegetarian diet.
Pappardelle with Caramelized Onions
and Parmesan Cheese
1Tbs. olive oil
2 medium onions, halved and thinly sliced
1/2 tsp. dried thyme
coarse salt and ground pepper
1 package (8.8 ounces)pappardelle pasta OR 8 ounces fettuccine
2Tbs. butter
2 ounces Parmesan, shaved with a vegetable peeler
1. In a large skillet, heat oil over medium heat. Add onions and thyme, season with salt and pepper. Cover, and cook, without stirring, until onions have released their liquid, about 5 minutes. Uncover and cook, stirring occasionally, until deep golden brown, 25-30 minutes more. When bottom of skillet darkens, add a few tablespoons water, and scrape up browned bits with a wooden spoon.
2. Meanwhile, bring a large pot of salted water to a boil. When onions have about 10 minuts left to cook, add pasta to water in pot, and cook until al dente. Reserfe 1/2 cup pasta water, drain pasta, and return to pot.
3. Add onions and butter to pasta in pot, season with salt and pepper, and toss to combine. Gradually add enough pasta water to creat a thin sauce that coats pasta. Serve pasta topped with Parmesan.
Looks like it would be good, doesn't it? Well, it is, I really liked it a lot, even tho...of course, sigh...I had to make some changes. I didn't have any papperdelle or fettucine, so I used rotini, instead. I also don't have the kind of Parmesan that can be shaved, I just have the kind in the shaker jar, and didn't think that would be good. So, I used a mixture of crumbled goat cheese and a couple slices of the Smoked Provolone, and it was great. I love caramelized onions, so this was a hit all the way round for me, and yes, I'll make it again sometime.
Monday I made a sort of stirfry. When I went to Kroger last week, I found some Chinese-style veggies in the freezer, a combination of mushrooms, green beans, garlic, and onions. The first thing I did was dice a medium onion, and put it in a skillet with hot oil and butter, and let it cook a while, enough to soften it some, and to start it turning golden brown. While the onion cooked, I cubed a package of extra-firm tofu. I put the tofu in a bowl, and poured teriyaki sauce all over it, with some goodly sprinkles of garlic powder and dried ginger. Stirred it all up, to coat the tofu with it, and dumped it into the same skillet as the onions. I also had put the Chinese veggies into some boiling water, just long enough to soften them up somewhat, and once they were soft, I drained them, and put them into the same skillet as the onions and other veggies. Probably this should've been served with rice, but I baked a potato. I really enjoyed this dish, and hope that the veggies will be a regular in the Kroger freezer department.
Last night I made soup: carrot, onion, potato, cauliflower, thyme, garlic powder, tarragon, and black pepper. No recipe here, sorry, just throw it all in a pot and use whatever seasonings you like. Oh, I also used two veggie buillion cubes in the water, and used about 12 cups of water. Once everything was in the pan, I brought it to a boil and let it simmer for about 45 minutes, until everything was all done and soft. I used my immersion blender, and that's all there is to making that soup. Took me roughly an hour, I think, and there's enough for supper this evening.
So, until next time, Happy Eating!!!
Pappardelle with Caramelized Onions
and Parmesan Cheese
1Tbs. olive oil
2 medium onions, halved and thinly sliced
1/2 tsp. dried thyme
coarse salt and ground pepper
1 package (8.8 ounces)pappardelle pasta OR 8 ounces fettuccine
2Tbs. butter
2 ounces Parmesan, shaved with a vegetable peeler
1. In a large skillet, heat oil over medium heat. Add onions and thyme, season with salt and pepper. Cover, and cook, without stirring, until onions have released their liquid, about 5 minutes. Uncover and cook, stirring occasionally, until deep golden brown, 25-30 minutes more. When bottom of skillet darkens, add a few tablespoons water, and scrape up browned bits with a wooden spoon.
2. Meanwhile, bring a large pot of salted water to a boil. When onions have about 10 minuts left to cook, add pasta to water in pot, and cook until al dente. Reserfe 1/2 cup pasta water, drain pasta, and return to pot.
3. Add onions and butter to pasta in pot, season with salt and pepper, and toss to combine. Gradually add enough pasta water to creat a thin sauce that coats pasta. Serve pasta topped with Parmesan.
Looks like it would be good, doesn't it? Well, it is, I really liked it a lot, even tho...of course, sigh...I had to make some changes. I didn't have any papperdelle or fettucine, so I used rotini, instead. I also don't have the kind of Parmesan that can be shaved, I just have the kind in the shaker jar, and didn't think that would be good. So, I used a mixture of crumbled goat cheese and a couple slices of the Smoked Provolone, and it was great. I love caramelized onions, so this was a hit all the way round for me, and yes, I'll make it again sometime.
Monday I made a sort of stirfry. When I went to Kroger last week, I found some Chinese-style veggies in the freezer, a combination of mushrooms, green beans, garlic, and onions. The first thing I did was dice a medium onion, and put it in a skillet with hot oil and butter, and let it cook a while, enough to soften it some, and to start it turning golden brown. While the onion cooked, I cubed a package of extra-firm tofu. I put the tofu in a bowl, and poured teriyaki sauce all over it, with some goodly sprinkles of garlic powder and dried ginger. Stirred it all up, to coat the tofu with it, and dumped it into the same skillet as the onions. I also had put the Chinese veggies into some boiling water, just long enough to soften them up somewhat, and once they were soft, I drained them, and put them into the same skillet as the onions and other veggies. Probably this should've been served with rice, but I baked a potato. I really enjoyed this dish, and hope that the veggies will be a regular in the Kroger freezer department.
Last night I made soup: carrot, onion, potato, cauliflower, thyme, garlic powder, tarragon, and black pepper. No recipe here, sorry, just throw it all in a pot and use whatever seasonings you like. Oh, I also used two veggie buillion cubes in the water, and used about 12 cups of water. Once everything was in the pan, I brought it to a boil and let it simmer for about 45 minutes, until everything was all done and soft. I used my immersion blender, and that's all there is to making that soup. Took me roughly an hour, I think, and there's enough for supper this evening.
So, until next time, Happy Eating!!!
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