The end of the week came and I had some left over vegetables so I thought I would just saute them and have them with pasta. After a bit of cooking I saw that I had heavy cream that I probably was not going to be using for anything else anytime soon (at least soon enough before it expires) so I threw it in too, not expecting much and it was delicious.
- 2 TBSP oil
- 1/2 onion, chopped
- 3 cloves of garlic, chopped
- 1 carrot, sliced thin
- 1 potato, sliced thin
- 1/4 cup broccoli, chopped
- 1/4 cup jalapeno slices
- 1/2 cup grape tomatoes, quartered
- 1 cup heavy cream
- salt and pepper
- 1/4 cup grated cheese
1) Heat the oil in a large pan to medium-low heat.
2) Add the onion and garlic and cook until the onion is soft, but nothing is starting to brown.
3) Add the carrot and potato and salt, making sure they are spread out and not stuck together and cook for about 5 minutes, stirring often so they do not stick or burn. If necessary, add a lid to the pan to get them to cook faster.
4) Add the broccoli and jalapenos and cook for 1 minute.
5) Add the tomato and cook for 2 minutes.
6) Add the heavy cream and increase the heat to high.
7) Once it boils, bring it to a simmer and add the pepper and cook until it thickens (or until you’re tired of waiting)
8) Serve on the pasta, covered in cheese and with more jalapenos on top.
We had lots of Parmesan leftover from having a block with no rind, and then needing a rind and still having a whole block left. I thought this was a good way to use it up.
Recipe taken from here.
- 2 tsp olive oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 20 oz frozen spinach, thawed via the microwave and with the water squeezed out
- 1/4 cup milk
- 8 oz cream cheese
- 1 cup Parmesan cheese
- 1 cup Mozzarella cheese
- 1 tsp black pepper
- 1 tsp paprika
1) Heat the oven to 425F.
2) Heat the oil in a LARGE pan to medium heat.
3) Add the garlic and onion and cook for 5 minutes or until lightly browned.
4) Add the spinach to the onion mixture and coo for 2-3 minutes.
5) Add the milk and cream cheese.
6) Remove from the heat.
7) Add the Parmesan, Mozzarella, pepper and paprika and mix.
8) Spray a baking dish with cooking spray.
9) Pour the dip into the pan.
10) Heat for 20 minutes or until golden brown around the edges.
11) Serve with baguette slices.
Boston’s weather has been all over the place recently, going from 30 to 60 and back in a day. When we first saw that it was going to be 40, my friend said he wanted something from the Crock Pot. So, here it is (was?).
Recipe from here.
- cooking spray
- 1 medium onion, finely chopped
- 2 medium carrots, finely grated
- 1 cup of white mushrooms
- 1 can of mushroom soup
- 2 cans of cannellini beans, drained and rinsed
- 8 cups of water
- 3 bay leaves
- 5 black peppercorns
1) Spray a large pan and heat to medium.
2) Add onion until golden brown.
3) Add carrots and cook for another 3 minutes or so.
4) Increase the heat to high and add the mushrooms.
5) Cook until they are golden brown.
6) Add the mushroom soup and cook until it is simmering.
7) Throw everything into a crock pot.
8) Cover and cook for 4 hours on high or 6-8 hours on low.
You can use any type of meat in this, but we used squid and octopus. I’m sure you can’t omit it.
- 2-4 hot chilies, crushed
- 3 tsp lime juice
- 3 tsp sugar syrup
- 3 tsp fish sauce
- 1 cup short length glass noodles
- 1 cup thinly sliced octopus and squid *know what can ruin a dish? not removing the beak*
- 1 cup spring onion, cut in short lengths
- 1 bulb of lettuce
- 2 tsp roasted crushed garlic
- 1/2 onion, sliced
- 10 grams of mushrooms, sliced
- 1/2 tomato, sliced
1) Mix all the sauce ingredients together. Add more of whichever you like the flavor of more.
2) Boil the pasta until it is done.
3) Boil the squid and octopus until it is done.
4) Mix everything together.
From Classic Home Cooking in Chang Mai.
- 50 grams of glass noodles (soaked in water for about 5 minutes)
- 1/2 onion, sliced
- 1/2 carrot, sliced
- 1/4 tsp sugar
- 1/2 tomato, sliced
- 2 TBSP light soy sauce
- 1 TBSP oyster sauce or mushroom sauce
- 1 clove of garlic
- 1 egg, beaten
- 20 grams of ear mushrooms, chopped
- 2 rice straw mushrooms or button mushrooms
- 2 pieces of baby corn, sliced
- 1 other vegetable, chopped
- 1 tsp ground white pepper
1) Put the oil in a wok on low heat.
2) Add the garlic and fry until fragrant.
3) Turn up to medium heat and add the egg until it is scrambled and dry.
4) Add the vegetables and stir well.
5) Add the soy sauce, oyster sauce, sugar, glass noodles and parsley and mix well.
6) Add the white pepper and remove from the heat.
Ever seen Golden Curry at the grocery store? Don’t know what to do with it? Well, here you go. I’m told its Japanese, but I can’t find anything about it online.
- 2 potatoes, pealed and chopped small-medium
- 1 carrot, pealed and chopped small-medium
- 1 onion, sliced to medium thinness
- 2 green peppers, chopped small-medium
- Golden Curry paste (1 block, which has 4 squares, 2 blocks per box)
1) Add the water to a large pot and heat, not to a boil.
2) Add the potatoes and carrot and cook for 5 minutes or so.
3) Add the onion, and cook until the potatoes and carrots can be pierced with a fork.
4) Add the green peppers and cook for 5 minutes.
5) Add the Golden Curry paste, and add more water if necessary to make the curry smooth.
6) Add the rice.
I still have tons of orzo left and I’m going to have to find more and more ways to use it up.
Recipe taken from here, with some changes.
- 1/2 TBSP butter or oil
- 1 onion, chopped
- 6 oz mushrooms, quartered
- 5 cloves of garlic, chopped
- 3/4 cup vegetable broth/stock
- 3/4 cup water
- juice and zest of 1 lemon
- 1 tsp dried rosemary
- 2/3 cup orzo
1) Heat the butter or oil in a pot.
2) Add the onion, mushrooms, garlic and cook for about 10 minutes, or until the onions and mushrooms are soft.
3) Add the vegetable broth/stock, water, lemon juice, lemon zest, rosemary and bring to a boil.
4) Add the orzo and salt and cook for 10 minutes.
5) If the water is not evaporated, strain the pasta before serving.