My sister held up fresh ravioli and said, “This looks so good, but why doesn’t it come with sauce!” My sister asked for the million time as we shopped Costco. I looked at her and said, because you make it sheesh. She rolled her eyes and said, “You been married to a chef way too long” I tossed the ravioli in the cart, and replied just go get wine. She walked off and I thought what it is with my family and culinary questions. Back in my kitchen my sister poured us a glass of wine and watched me make sauce. Bon Apetit!
- 1 red bell pepper
- Juice of one lemon
- Lemon peel
- Half of a shallot
- 1 teaspoon paprika
- 3 tomatoes
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- Pinch of cayenne
- Splash of wine
- Pinch of Herb Farm seasoning
Place bell pepper, tomatoes, garlic in 350 degree oven until roasted. Combine roasted ingredients, shallot, and lemon peel in a food processor and give it a quick pulse. Place mixture in sauce pan on medium-low and simmer with ½ cup of wine and Herb Farm seasoning until wine has reduced, stirring occasionally. Remove from the heat. Whisk in the paprika, lemon juice, salt, pepper, and cayenne. Add ravioli (cooked per packaging instructions). Remember less is more when it comes to saucing fresh pasta. You want to taste the pasta, after all.
Posted in Kitchen Adventures
Tagged Costco, Crab ravioli, easy dinner ideas, farmers market, fresh ravioli, friendship, Herbn’ Farm NW, home made pasta sauce, italian cuisine, organic, pasta, Pasta sauce, rana, ravioli, roasted bellpepper, seafood, siblings, side dish, wine
Walking the loop with a good friend, she thanked me for getting up early with her, as it was her goal to get in shape (yes, I shared that post with her). She asked me what my resolution was. They simple are not my thing. It puts too much pressure on me. We’re more than 30 days deep into 2017 and I haven’t spoken a word about resolutions. My only continuing vow is to live my best life. I believe this is something I am doing daily. Reflecting back, my word last year and my word every day is “believe”. In 2016 I completed three debt free remodels (beautiful blessed nightmare), I purged 148 articles to date, and shared countless calendar pages. To me these numbers are astounding, but it also reaffirms whatever I can believe in God makes a reality. Looking at the word believe, I notice it also has all the letters to spell Live, so this year I pinned Rachel Snyder’s words to my bulletin board.
“Live as long as you’re alive, why not live? Live life to the fullest. Live it up. Live in the moment. Live as though you only had twenty four hours to live. Live the life you always wanted. Live for your self – not for others, alive or dead. Live on the edge a bit; it’s the only place from which you can take a leap. Live the life that is yours alone. Live wherever you want, with whomever you want; but live. Don’t just get a life– create one, don’t just step into someone else life with what you see on TV or at the movies. Live free or die (even if you’re not from New Hampshire). Live so when you’re dead, people will remark less on what you did in life.”
Posted in career journal
Tagged action, Believe, choices, courage, Diet, Excercise, failure, faith, friendship, goals, happiness, inspiration, lifestyle, live, live life, motivation, purging, quotes, rachel snyder, reflections, resolution, strength, success, transformation, walking partner, wisdom, words
I looked at the little ugly fruit. Not one to have food remorse, I tossed one in my basket. Unloading groceries with my spouse, he held it up and laughed “You bought one sad prickly pear?” I smiled, “Yes- culinary challenge.” He continued to put away groceries and retorted “Well, you want boil it, smash it, and then make simple syrup for cocktails. Want me to help?” This was my culinary challenge, so I declined his offer but informed him he could make dinner. Cheers!
- ½ cup cactus pear juice
- ½ cup sugar
- ½ cup water
- Prickly pear syrupy
- 4 mint leaves
- half one lime
- 5 ounces vodka
- Pineapple juice
- ice cubes
Put the fruit in a pot and add enough water to cover.Place a lid on pot and bring to a boil. Turn off the heat and let steep for 30 minutes. Mash the fruit with a potato masher, then push it through a fine-meshed strainer. Measure the strained juice and pour it into a pot. Add equal amounts of sugar and water and a few leaves of mint, and bring to a simmer over medium heat. Let it simmer for five minutes. Let it cool for 15 minutes. Muddle together pineapple juice, lime, vodka and syrup in a shaker. Rim glasses with lime juice and place sugar on a plate. Press the rim of a chilled martini or rocks glass into the mixture to rim the edge. Strain cocktail into glass.
The verdict. I am in love with the color- a beautiful magenta. I will warn you, during the straining process it is like slime and one pear gives you barely enough simple syrup for two cocktails. I was sorely reminded of my pomegranate cider, though I would purchase this fruit again. I love the fruity scent, the color, the taste, and the message- don’t judge something on appearance.
Posted in Kitchen Adventures
Tagged beauty, cactus pear, cocktails, culinary challenge, entertaining, framers market, happy hour, organic, pineapple juice, pomegranate cider, prickly pear, simple syrup, ugly, vodka
I know the rule- NEVER grocery shop when you’re hungry as it leads to buying more food… but we are all guilty of it on occasion. I recently found myself much in need of grocery shopping after the snow storm. I’ll spare you the play by play of ALL the extras I purchased. I will say I picked up artichokes at Trader Joe’s and fancy mushrooms at the farmers market ( I love mushrooms but I just learned I do NOT like chanterelle mushrooms yuck -if you love them use them! If you don’t, leave them out. ).
- 2 tbsp. olive oil
- 1 onion, chopped
- 1 (8 ounce) package Linguine pasta
- 1 clove crushed garlic
- 1 jar marinated artichoke hearts
- 1 pound large shrimp – peeled and deveined
- 1/2 cup white wine
- 2 tbsp. lemon juice
- 2 tsp lemon zest
- Chanterelle mushrooms
Preparation: strain artichoke marinade into a bowl. Place shrimp in a bowl with marinade. While pasta is cooking, sauté onion and garlic in oil for about three to five minutes. Stir in artichoke hearts, wine, lemon juice, lemon peel, salt, and pepper. Add mushrooms and shrimp (with marinade) to onions and garlic. Reduce heat to low and simmer, covered, for four to five minutes. Toss with pasta and serve immediately.
Posted in Kitchen Adventures
Tagged artichoke hearts, bad habits, Chanterelle mushrooms, culinary challenge, culinary fail, food remorse, framers market, grocery shopping, hungry, Linguine, mushrooms, organic, over spending, pasta, seafood, shrimp, Trader Joe's, vegetarian, wine