Ingredients:
30 large shrimp (see directions for frozen shrimp)
2 T olive oil
1 T garlic, minced
several twists of the black pepper grinder
1 twist of the salt grinder
2 T butter Read More
Recipe of the Week: Basic Hummus
This recipe is from The Archive under The Spoon Mage™ Explains.
Do you have a favorite brand of hummus or do you enjoy it at one particular restaurant because they make it so perfectly? You don’t have to go out – make it yourself.
Once you have mastered hummus basics, check out the ideas below the recipe to take your hummus beyond the ordinary. Enjoy it often – it’s good for you. I love to dip carrots, radishes, and cucumbers in my hummus. Or try it on sandwiches as a replacement for mayo.
ps – It’s not cheating to use canned garbanzo beans. It’s just easy.
Basic Hummus
Ingredients:
1 (15 oz can) garbanzo beans (chickpeas), drained and rinsed
2 T extra virgin olive oil
2 cloves garlic
1 T tahini
2 T fresh lemon juice
Sea salt and pepper to taste
3 T olive oil (you may use less or more to taste)
Optional Ingredients: see below for a few delicious suggestions
Click here for the Directions.
Italian Roasted and Breaded Cauliflower
Ingredients:
1 medium head cauliflower
1/2 cup Romano cheese, grated
1/2 cup fine plain unseasoned bread crumbs
1/4 t ground black pepper
1/4 t dried Mediterranean oregano
2 t garlic granules or powder
3 T olive oil, divided use Read More
Italian Sausage Stuffing
Ingredients:
1(1 lb) loaf Italian (or French) bread, cut into 1-inch cubes (about 8 cups)
2 T extra-virgin olive oil
1 pound sweet Italian sausage, casings removed
3 oz pancetta, chopped into half inch pieces
1 stick butter
1 large sweet onion, chopped
1 large celery rib, chopped
4 large garlic cloves, minced
2 t dried poultry seasoning
2 T Italian parsley, chopped
1 cup chicken stock
1/2 cup white wine
1 1/2 cup Parmesan, shredded or grated
Salt and freshly ground pepper to taste Read More
Carbonara with Brussels Sprouts
Ingredients:
3 oz pancetta, chiffonade
2 T olive oil
1/2 sweet onion, thinly sliced
4-8 large garlic cloves, minced
10 oz Brussels sprouts, shaved
1 lb thin spaghetti
2 ladles salted pasta water (reserve a third ladle of water for use as needed)
1 cup parmigiana reggiano, grated
4 eggs, beaten
1 t oregano
1/4 t ground black pepper, or to taste
Garnish: grated Parmesan Read More
Cauliflower, Potato, and Arugula Soup
Ingredients:
nutrition facts for 12 servings
4 medium red potatoes, chopped, skins left on
1 small head cauliflower, chopped
1/2 medium sweet onion, chopped
2 t garlic powder
1/4 t ground white pepper
1/4 t ground turmeric
Salt to taste
4 cups vegetable or “chicken” stock
3 oz arugula
1 cup sharp white cheddar, grated
2 T flour Read More
Butterscotch Brown Sugar Cookies
The Daughter was making a double batch of our favorite cookie – Brown Sugar Cookies. Because it is always my way to imagine changes to things, I wondered what would happen if we added butterscotch morsels to the cookies. The Daughter agreed that this could be a marvelous thing indeed and so before baking the last dozen, we poured in a good cup of the beautiful morsels.
Result: the world’s best cookie stirred up to perfection. Make your own today!
Butterscotch Brown Sugar Cookies
Ingredients:
2/3 cup shortening
2/3 cup butter, softened
1 cup sugar
1 cup firmly packed mounding out of the cup brown sugar
2 eggs
2 t pure vanilla extract – get the good stuff do not use Imitation Vanilla
3 1/4 cup flour (plus a little extra for rolling out)
1 t baking soda
1 t salt
Addition: 2 cups butterscotch morsels
For the directions, click here, and don’t forget the morsels!
Recipe of the Week: Italian-American Carbonara with Peas
Ingredients:
2 cups peas, thawed if from frozen
1 cup Parmigiano Reggiano, shredded
4 eggs, gently whisked with a fork
1/2 cup cream
4 t garlic, dried
1/2 t oregano, dried
Fresh cracked black pepper to taste
1 lb spaghetti
1/2 lb thick cut applewood smoked bacon
1/2 onion, chopped
2 T olive oil
2 T fresh flat Italian parsley, chopped
For the directions, click here.
Salted Fried Sage
This useful bit of goodness creates a beautiful crumbly topping that may be used with any vegetable and pasta recipes when the flavors pair well with sage.
I especially love sage with butternut squash.
Ingredients:
15 fresh sage leaves
1 T vegetable oil
Salt Read More
Meatball Sandwich
Ingredients:
2 recipes meatballs or use this meatball recipe
2 cups marinara
1 cup Parmesan cheese
8 sub buns, white or wheat
1/4 cup olive oil
3 t garlic, minced
16 slices provolone
Optional: more Parmesan or mozzarella Read More
Mindful Palate 