Cooking Mishaps

Have you ever had a cooking attempt turn into something more like a science project? Several months ago I tried a recipe for something (I don't remember what) but was so surprised when my concoction turned blue.

This was garlic sauteed in some olive oil, tossed with capers, lemon juice and white wine. I had NO idea but knew my husband wouldn't eat it so I threw it out.

Well, tonight I had a similar problem. I saw this on Pinterest and couldn't wait to try it. This, being the first Friday in Lent and my husband being a practicing Catholic, I absolutely HAD to try it!

First, I tossed it with Angel Hair and some shredded Parmesan and it was soooo good! Good, that is, despite the blue garlic :(

See that? So, I did some googling and it turns out my garlic is immature (ha ha...me TOO!) and it's having a chemical reaction with the acid in the lemons. Who knew? At least it still tasted fantastic. It was light and lemony and so good. I'm a lemon freak and this really hit the spot. Head on over to Cinnamon Girl Recipes and check out this recipe. I'll be making this Roasted Garlic Herb Shrimp again for sure. I'll just be sure to use mature garlic next time!

On another note, I've finally picked out which shade of blue to use in the nursery and we're going to get started on clearing out and painting this weekend. I'll be sure to post lots of pics of the process!

Have a great weekend!

My Favorite Couscous

Hello there! A while back I showed you my favorite Summer pasta salad. Today I'll be showing you a recipe I love just as much and is even easier! (For that reason, I might just love it more!)

Here is what I use. First, I use packaged couscous. I like to buy the pre-seasoned variety (roasted garlic & olive oil here) because I love a lot of flavor but the plain is good too. Then, I use crumbled feta, kalamata olives, marinated artichoke hearts and tomatoes. I love cherry tomatoes but the grape tomatoes are just a little bit sweeter and I like that to balance the saltiness of all the other ingredients.

I slice my grape tomatoes lengthwise.

...and do the same with my olives.

...quarter my artichoke hearts lengthwise.

...and add all of it to my couscous cooked according to package directions.

Toss in your feta...

Mix well and serve!

 

This is good warm or cold but I actually prefer it cold, right out of the fridge. I also like to serve it with a sweet fruit, like kiwi here, just to help balance the saltiness.

This really is one of my favorite things to make but my family isn't too fond of it so I don't get to make it often.

What do you love to make? Are you in love with these Mediterranean flavors like I am?

Summer Pasta Salad

Around here, Summer seems to be the time for potlucks. Here is my go-to dish for all those Summer parties. Trust me, this is about the easiest thing you can make!

Here is what I use. A package of tri-color rotini, a bottle of Italian dressing (I find that Wishbone has the best flavor), a red onion, some tomatoes (I prefer cherry tomatoes but Roma are so much less expensive), black olives, pepperoni, cheese (feta or shredded Parmesan - not the shaker type) and cucumbers (not pictured).

Cook your noodles according to package directions. Rinse with COLD water until the noodles are actually cool.

Thinly slice the red onion.

Seed and chop the cucumber. I peel and halve it first.

Then halve it again lengthwise.

Then slice off the layer of seeds.

Viola.

Slice again lengthwise...

...cut into about 1/4 inch pieces.

If you're using cherry tomatoes, either halve or quarter them. Grape tomatoes I usually halve and roma tomatoes I dice into about 1/4 inch pieces.

Pepperoni...I am not a huge fan but it does give this salad great flavor. I've done it meatless and also used grilled chicken, diced ham or salami.

I like the vacuum package because I can cut it right in the package.

I peel the slices of pepperoni apart and add it to your bowl with all the other ingredients. I forgot to take a picture here of how I cut the olives but really, you can do what you like. I quarter them lengthwise, you can slice them or leave them whole...it really doesn't matter.

Add about 3/4 your bottle of dressing and mix well.

Add about 3/4 of your cheese and mix again. I like to let this sit overnight but really it only needs an hour or so. Right before serving, add the rest of your dressing to give it more "squish" and sprinkle remaining cheese over top of salad.

This really is a hit and so easy to make. I love that you can vary the recipe according to your taste. This would also be great with cubed ham, peas and cheddar cheese...hmmm. What other variations would you try? Do you have any go-to recipies like this? Share in the comments below!

Linking up to:

Little Brick Ranch

Pasta Night - Part Two

A while back I shared my process for making awesome marinara. Today I'll show you how I switched up the recipe a bit to make a tasty non-chunky (pretty sure I just made that up!) tomato sauce.

Here are your basic ingredients. Hunt's Diced Tomatoes With Basil, Garlic and Oregano, an onion, garlic, olive oil, tomato paste and crushed red pepper. The only two items I've added to this recipe are sugar and a food processor.

Rough chop your onion and peel as much garlic as you like (not shown). Add to food processor.

Add red pepper to taste. In this batch I used about a half a teaspoon but it got to be a little spicy. I think a pinch to 1/8 teaspoon would probably be a little better

Add two cans of tomatoes.

Take picture of your adorable two year old helper :)

Add a drizzle of olive oil (maybe 2 tablespoons?) for richness and some sugar (maybe 1/4 cup?).

I like to add a whole can of tomato paste to really help this sauce thicken.

Run food processor until this mixture is smooth.

Transfer to a saucepan, simmer on medium-low for at least 10 minutes.

Done!

Add any noodles, some shredded parmesean and garlic toast and you've got a simple, tasty dinner!

Pasta Night

Pasta night.  I think most American families have a regular pasta night every week or two - it is just too easy to open a jar of spaghetti sauce and boil some noodles, what more can a busy mom ask for?  I mentioned here that I make my own marinara.  Although I rarely cook with a recipe, here is what I typically do.

These are my typical ingredients.  I've mentioned these tomatoes before and I really do love them.  You can use an off brand and you might be able to find an Italian seasoned version in an off brand but these really do have the best flavor.  This is one item where I always buy name brand.

Heat some olive oil in a large skillet and add a whole diced onion.  You really can add as much or as little and chop it as finely as you prefer.  I like really chunky sauce so I keep the pieces pretty big.

When the onion starts to turn transparent, add your garlic.

Now is time for your garlic.  See that bulb in the picture above?  I used the whole thing.  Plus three additional cloves.  Yeah, I love garlic.  I also like having large chunks of garlic in this sauce.  When the sauce is done and the garlic is cooked, it is almost sweet.  Love!

Here I seasoned with a little bit of salt, black pepper and a bit of crushed red pepper.

When the garlic is in and has been cooking for about two minutes or so, add a big spoonful of tomato paste.  

Add your cans of tomatoes, I usually add two - three cans.

Let your sauce simmer while you cook your noodles.

Look at those big pieces of garlic...YUMMY!

I add my pasta directly to the sauce.  I don't really drain it, I just scoop it right out of the pot into the sauce.  A little bit of pasta water won't hurt anything.

Add some refrigerated breadsticks heated in the oven and some greens and you've got a simple dinner in less than 30 minutes!