Tomorrow — Asian Chicken Salad (It was very good!)
Friday — Sugar (Not High) Friday 15
Saturday — IMBB22: Use your noodle
Today — I am lazy and I need coffee.
Image: jwa raking leaves . . . → Read More: A schedule of sorts
|
|||||
      |
jwa and I both love pasta. However, we try not to have it more than once a week and, when possible I make wheat pasta. Good carbs and all that. Well, this was on a Thursday night and it was normal, non-wheat pasta. Mahahahahahaha! It was also quite tasty. Artichoke Pesto:
Add artichokes through the parmesan cheese in a food processor and combine until smooth. It should be the consistency of hummus. Taste and add salt and pepper as needed. Meanwhile, cook pasta in boiling, salted water until al dente. Right before pasta is done, transfer the pesto from the processor to a large, warmed serving bowl. Strain pasta from water and pour the hot pasta on top of the pesto. Toss to combine and garnish with chopped parsley.
I also made some . . . → Read More: Artichoke Pesto
While doing research for my upcoming post for the Weekend Cookbook Challenge next Monday, I pulled out a cookbook I got a couple of years ago but have never made anything out of before — Prairie Home Cooking by Judith M. Fertig. I got this book by accident, through the Good Cook Club, when I didn’t return the response card in time. This is a problem that has been plaguing me ever since the Music Club fiasco of ’86 when I ended up with that Whitney Houston record. But this accident was actually a useful one. I pulled down Prairie Home Cooking the other day and there were quite a few recipes that looked good to me. This one especially caught my eye. Being a Chicago native, I have had Cheese Beer soup before (mmmmmm…cheese and beer….mmmmmm) and I was perfectly happy to recreate the experience here in Portland. Wisconsin Cheddar Beer Soup:
Well…four if you get fancy. These, like the pistachio bars, are in the Jan/Feb issue of Everyday Food. If there’s one thing I love — it’s cheese. If there’s another thing — it’s coffee. So, this really is the perfect dessert at my house. In addition, there’s just a little bit of sugar and you can use low fat ricotta if you want to be a semi-healthy. Cappuccino Parfaits: In a food processor, puree the ricotta, sugar and espresso powder until smooth. Let it go for a minute or so to get the lumps out of the ricotta. Scrape down the sides as needed. Spoon mixture evenly into four serving dishes. Refrigerate at least 30 minutes and up to one day. Just before serving, place cookie on top (just stuck into the mixture a bit) or you can also crumble it. These kind of reminded me (flavor-wise) of tiramisu. I really liked mine and jwa seemed pleased with his. I think this one is . . . → Read More: Dessert with Three Ingredients: Cappuccino Parfaits
Yesterday, after a hard day of giggling over the line, “Welcome to the SH, bitch,” I got home from work and wanted my new favorite Trader Joe’s item: Flat Bread with onions, gruyere and ham. Mmm! It’s really very delicious. But, I felt the need to have a salad or something remotely healthy with it. After a quick survey of the kitchen I came up with half a bag of arugula, a mango that was a day or two away from being too ripe, some parmesan, a sweet onion and the jar of pistachios. I made a quick orange vinaigrette based on a recipe I found in my e-mail recipe folder* and jwa and I had a satisfying dinner! Arugula, Mango and Onion Salad with Orange-Rosemary Vinaigrette 6 tbsp olive oil Throw all the salad ingredients into a bowl. In a small jar (or a bowl) combine olive oil through salt and pepper. . . . → Read More: Arugula, Mango and Onion Salad with Orange-Rosemary Vinaigrette |
 |
|||
|
Copyright © 2013 Je Mange la Ville - All Rights Reserved |
|||||
