SAVORY ASPARAGAS PASTA
1 cup of bow tie pasta
½ chopped onion, yellow or white
1 clove of garlic, chopped finely
1 Tbsp. salt
1 Tbsp. pepper
6 stalks of asparagus tops – use the small ones and just the top half
1/8 cup heavy cream or whole milk
1 Tsp. red pepper flakes
1 Tbsp. fresh parsley, finely chopped
2 Tbsp. balsamic vinegar
¼ cup Red Wine Vinegar
1 Vegetarian Italian sausage – you can use brats or Italian sausage
Parmesan Reggiano – grated
Chop the garlic and the onion and set aside. Cook the pasta to al dente and the asparagus about three minutes. Rinse the asparagus in cold water and set aside.
In a skillet heat a couple of tablespoons of olive oil. Add the sausage, red pepper flakes, onions and garlic and cook thoroughly. Next add the red wine vinegar and the balsamic vinegar. Continue cooking over medium heat. Add the heavy cream, salt and pepper. Stir and reduce the heat to low. Cook about two or three minutes and then add the asparagus and parsley.
You can add more sausage or asparagus if you wish to this dish.
Place in to serving dish and grate Parmesan Reggiano cheese on the top. Enjoy!
Another post on putting food away for the winter. Why? It’s healthier…when you freeze your own food you decide what is quality and you know how it’s actually been handled.
Today I’m freezing carrots, organic carrots to be exact. These are the regular full size garden carrots not the baby ones. Here is what I have found to be the best method.
Peel the carrots and wash them. Slice the carrots and blanch them in boiling water for two to three minutes. Next, scoop them out and place them in ice water for about five minutes. After that place them in a strainer for a few minutes to drain off as much water as possible. Place them in freezer bags and put in the freezer. They keep pretty well for up to a year.
To have to try this. It’s awesome.
- 2 medium zucchini, peeled and grated
- kosher salt
- 1 egg, beaten
- 1/2 cup flour
- 1/3 cup olive oil
- dash of red pepper flakes
- 1/8 teaspoon black pepper
- 1 clove minced garlic
- 1/2 teaspoon Mrs. Dash Garlic and Herb No Salt seasoning
Peel and grate the zucchini and lightly salt. Remove as much moisture with a towel or paper towel as possible. Add all the other ingredients except the oil and mix thoroughly. Heat the oil in a skillet. Drop the zucchini mixture by large spoonfuls in to the skillet of hot oil. (Watch yer self here so you don’t get burned.) Flatten slightly. Cook slowly about 6 to 8 minutes on each side to a lovely brown. Turn and repeat cooking on the other side. Drain on a paper towel. Eat up!
These are great as a side for fish or chicken or add some cheese on top and use it as a main course.
Always looking for quick yet delicious side dishes. This is one of my favorites. It’s great for everyday family dinners for in large batches for cookouts.
- 2 cucumbers, peeled and diced
- 2 tomatoes, diced
- 1 sweet onion, peeled and thinly sliced or diced
- 1/3 cup of white vinegar
- 1 tablespoon of sugar
- A pinch of salt
Prepare veggies, combine the salt, vinegar and sugar. Heat to just warm to dissolve the sugar. Place the vinegar in the fridge for a bit to cool. When cool pour over the veggies and mix. Place in the fridge for a few hours. Enjoy!
It’s corn time and the crop this year is really nice. I went to the farm yesterday and, after staring at what seemed at endless fields of corn, I purchased a couple of bushels. Then…..I blanched and processed corn the rest of the day. I gotta say I just love this time of year. Store bought corn just doesn’t compare to the taste of fresh corn that has been frozen at just the perfect ripeness. I thought I’d share my processing method with you for your corn harvest this year.
First I put a big ole pot of water on the stove to boil. And, since watched pots never boil, I got busy shucking the corn while I’m waiting. Try to remove all those silky threads. When the water boils just put several ears of corn in the pot. I boil the ears for three to five minutes and then place them in another pot, take the pot to the sink and fill it with cold water. Let the corn sit in the cold water about ten minutes or until it cools. Remove the corn and place on a towel to dry for a bit. After that it’s up to you. You can cut the corn from the ear (watch yer fingers) and place in bags or just place the whole ears in bags.
When you are ready to eat the corn just plop the cut corn in a pan with a little water, buddda and salt or whatever yer taste buds are tellin’ you to do. If you are cooking the whole corn on the cob get some water boiling, add a teaspoon of sugar and boil until tender. It only takes a few minutes. Yum!
Preheat oven to 350 degrees.
3 cup flour, 1 tsp. cinnamon, 1 tsp. cloves, 1 tsp. nutmeg, 1 tsp. pumpkin pie spice, 1/2 tsp. baking soda, 1 cup vegetable oil, 2 cups sugar, 3 eggs, 1 can pumpkin puree (16 oz), 1 cup chopped walnuts, 1 tsp. vanilla.
Sift together the dry ingredients. Mix together oil, sugar, eggs and vanilla. Add the pumpkin and mix well. Add to dry ingredients and continue mixing until batter is thoroughly mixed with the dry ingredients. Add nuts and pur into two 9×5 greased and floured loaf pans. Bake in oven for one hour or until an inserted toothpick comes out clean. Let cool until warm. Serve warm or cold. Yum!