Tuesday, August 24, 2010


Every time I cook something with shell noodles I have to worry about the shell getting stuck inside another shell, inside another shell, inside another shell. Is there any way to fix this without going through and picking them apart? Should I give up on shells, stick to farfalle?

Wednesday, August 11, 2010

Lemony Tortellini with Peas and Bacon

I have adapted this recipe from Everyday Food, which is seriously the best food magazine ever.

1 package cheese tortellini, frozen or fresh, but not dried (about 20 oz.)--the ones you get at Sam's Club are the best
1 bag frozen peas
1/2 pound bacon
1 tsp. minced garlic
1 lemon, zested and juiced
Kosher salt
Fresh ground pepper

Boil the tortellini according to the package directions.  Don't overboil, or all the cheese leaks out.

Meanwhile, chop the bacon into little pieces and fry in a pan until crisp.  When the bacon is all crispy, turn off the heat and when everything stops sizzling in the pan, add the garlic to the bacon grease.  (If you add it while everything is still crazy hot, the garlic burns and turns bitter--NOT good.)

When the tortellini are done, add the bag of frozen peas, and immediately strain both the peas and pasta and put them either back into the pot or into a large bowl.  Scoop the bacon and garlic out of the bacon pan, leaving most of the grease behind, and add them to the tortellini.  Add the lemon zest and lemon juice to the pasta.  Salt and pepper to taste.  (If you need to, you can also add another tablespoon of the bacon grease to the mixture, since bacon is always delicious.)

Bread Salad

Bread Salad
(Mostly we call this bread salad because the kids balk at "green salad", but "bread" is always worth eating.)

1 head of lettuce, chopped
2 tomatoes, chopped
1 cucumber, chopped
Other green salad ingredients as desired (radishes, bell peppers, sprouts, whatever)
2 grilled chicken breasts, chopped
1 loaf whole wheat french bread, cubed
2 tbsp. olive oil
1 tsp. kosher salt

Spread the cubes of bread on a cookie sheet.  Drizzle with olive oil (and my measurements were just a guess), and sprinkle with salt.  Bake at 400 degrees for about 10 minutes, then stir, and bake for about 5 minutes more until toasty brown.

Combine all the salad ingredients together and serve with Kraft Greek Vinaigrette.  If you think you'll have leftovers, I serve the croutons on the side so they don't get soggy in the refrigerator.

Monday, August 9, 2010

Pointer: If you want to spruce up a pizza add Sundried Tomatoes to the Pizza Sauce. It's super good!!!!

Tuesday, August 3, 2010

Yogurt Cream

Here is the recipe from Emilee's link for the Granola from below.

Yogurt Creme
1 1/4 cups of cream
1 1/2 cups yogurt. PLAIN, UNFLAVORED yogurt
1/2 to 3/4 cup brown sugar. It’s necessary.

Begin by pouring the yogurt into a bowl. Add in the cream. Don’t be afraid, my child. God made cows. Now, with a whisk, careful stir the mixture together, mixing well. Now begin sprinkling the brown sugar over the top. You don’t want any of it to land in a big clump. Now: DO NOT STIR THE MIXTURE. Cover the bowl with foil or plastic wrap. place the bowl in the fridge for several hours. We’re going to let the brown sugar slowly dissolve into the creamy mixture underneath. And in the process, there will be a little separation between the cream and yogurt. Don’t you worry your pretty little head about that.

And when you take it out, it’ll look something like this:

Don’t freak out! I know it looks a little funky. But just wait—open your mind for a moment.
When you’re ready to serve, wash whatever berries (or other fruit) you’d like to use. (Strawberries, blackberries, even grapes are delicious with this.)
Just throw some fruit into the container you’d like to use. Now, if you like things lumpy, funky, and strange, just grab a couple of spoonfuls of the cream mixture WITHOUT STIRRING IT FIRST.
And plop it right on top.

Monday, August 2, 2010


Here's the recipe I made. It's super easy, and always delicious.

7-8 cups old-fashioned oats
1 cup wheat germ
1 cup whole wheat flour
1/2 cup brown sugar
1 cup canola oil
1 cup honey
1/4 cup water
2 T. vanilla
2 tsp. salt
2 T. cinnamon
1 cup unsweetened coconut (optional)
Also optional: Almonds, pecans, sunflower seeds, or whatever kind of nut you like.

Mix all of the ingredients together (with your hands--do NOT use a Kitchen-Aid) and spread out on two greased cookie sheets. Bake at 325 for 20 minutes. Stir and bake another 15 minutes. Scrape the bottom of cookie sheet as soon as it is done to prevent sticking. Cool and then store in an airtight container.

My family loves this served with fresh berries, yogurt cream (which we make with half-and-half in an attempt to be not quite so naughty), and the granola on top. YUM! Best summer breakfast ever.