Sunday, August 23, 2009
Monday, August 17, 2009
Wednesday, August 12, 2009
Today I am honored to be a guest blogger on Shelby's blog, The Life and Loves of Grumpy's Honeybunch. Shelby is on a cruise with her husband, so I wanted to give everyone a taste of the sea. To get the recipe and read all about it, you have to visit Shelby's site. Click here for my first guest post.
Monday, August 10, 2009
In a large stockpot, heat olive oil over medium high heat. Add onions, carrots, celery and garlic. Cook about 5 minutes or until vegetables are softened, stirring often. Add basil, pepper flakes and balsamic vinegar. Cook for 30 seconds. Add pureed tomatoes and broth. Bring to a boil, reduce heat, cover and cook for 15 minutes.
Add tortellini, squash and zucchini. Bring to a simmer and cook about 8-10 minutes until pasta and vegetables are cooked through. Add salt and pepper to taste. Serve with Parmesan cheese, if desired.
This is the brand of pasta I used.
Mom's Cooking Club Lesson: It was my sister-in-law, Pam, who turned me on to these fresh pastas. I never paid much attention to them in the grocery store. Well, they are great. I buy them when they are on sale and they last awhile in your refrigerator or you can freeze them. You don't even have to defrost them. You can use them frozen. They are convenient to have on hand when you want a quick dinner.
Wednesday, August 5, 2009
This sandwich was a fantastic healthier alternative to the traditional Po' Boys with fried shrimp. The heat of the pan-seared cajun spiced shrimp was cooled off by the creamy homemade tarter sauce. We had ours "fully dressed" with lettuce, tomatoes and red onion.
Val - Bruschetta with Peach Salsa and Melted Brie
Helene - Spinach Salad with Maple-Dijon Vinaigrette
Aggie - Key Lime Pie
Shelby - Double Maple Cupcakes
What a wonderful meal and such a great way to learn more about where we live and how food is such a big part of our cultures and our communities. Join us next month for our Cooking Light Lunch Menu theme.
Saturday, August 1, 2009
Peanut Butter Cookies
Shape dough into 1 inch balls. Roll in additional granulated sugar to coat. Place 2 inches apart on an ungreased cookie sheet. Flatten by making crisscross marks with the tines of a fork. Bake in a 375 degree oven for 7 to 9 minutes or until bottoms are lightly browned. Transfer to a wire rack and let cool.