Thursday, April 29, 2010
Tuesday, April 20, 2010
Last week I felt that awful cold coming on that I always get during the season change. I had absolutely no time for this though as I had a friend from Detroit coming in town whom I hadn't seen in almost 2 years and I had just started my new job. I had remembered reading the below recipe when I started this blog and wanted to really give it a shot.
Ingredients:2 heads garlic
2 teaspoons olive oil
5 cups vegetable stock
2 bunches spinach, chopped
- Preheat oven to 425 degrees.
- Slice off the top of each head of garlic, exposing the top of each clove.
- Pour a teaspoon of oil on each head.
- Place in a casserole dish with a lid or wrap in foil.
- Roast for 45 minutes or until cloves are completely soft.
- Let the garlic cool for a few minutes and squeeze cloves into a pot.
- Add stock and stir to break up the garlic and combine.
- Bring to boil, reduce heat and simmer for 10 minutes.
- Just at the end, add in the spinach to wilt, stir well and serve right away.
Breath Deep | Sleep Well | Revel in the Loveliness of Spring
Wednesday, April 14, 2010
3 cloves of garlic
16 large shrimp
- Remove stems and fins of mushroom tops with damp paper towel and a spoon.
- Place mushroom top down in oiled baking pan. Brush balsamic vinegar over the top.
- Defrost and peel about 16 large shrimp, chop 3 cloves garlic.
- Divide the garlic in 2 piles.
- In fry pan heat 1 Tablespoon olive oil and saute first pile for about 30 seconds
- Add shrimp
- With tongs turn after 1 minute. when they are slightly pink and curled remove to a dish.
- Heat 1 Tablespoon of oil and saute second pile of garlic. Then saute 1 bag of baby spinach until wilted
- Add about 5 sun dried tomatoes chopped
- Add 1 Tablespoon of vinegar and 1 Tablespoon of Marsala or wine
- Add shrimp back to the pan
- Season with pepper, about 1-2 stalks of fresh parsley (or 1 teaspoon dried parsley)
- Fill mushrooms and sprinkle with parmasian cheese
- In same pan heat 1 Tablespoon balsamic and 1 Tablespoon marsala until it bubbles slightly.
- Pour over edges of mushrooms.
- Baked 375 degrees for 15-20 minutes or until softened
- Scrub 2 baked potatoes, pierce with a fork
- Bake 425 degrees for 50-60 minutes until it's soft in center
- Cook about 20 minutes, cut in half horizontally
- Using a spoon carefully remove pulp without breaking the skin and place in large bowl
- Beat with an electric mixer until it's smooth
- Melt 2 T butter, add 1/4 C milk to heat
- Slowly add to potato and blend until creamy
- Add 2 T sour cream and salt & pepper.
- Using kitchen shears (best kitchen tool ever!) snip 2-3 chives into mixer.
- Fill potato skins and top with cheddar cheese
- Bake 375 degrees 20-30 minutes until cheese is melted and the potato looks a little brown.
Tuesday, April 6, 2010
1 can of rinsed white or garbanzo beans
1 cup of fresh flat parsley (fresh from the garden!)
1/4 cup oil
3 tablespoons fresh lemon juice
2 cloves chopped garlic
salt & pepper to taste
- In food processor chop garlic, then beans, then parsley
- Add oil and lemon by drizzling in as processor is on
- Seriously. That's it folks.