Tuesday, May 25, 2010

Perfect Corn on the Cob

Corn on the cob could not be simpler to make on the stove.
Boil some water, add corn with a touch of sugar. 
That's it.

But how do you know when it's done?

Easy.

After the corn has been boiling for about 10 minutes,
there will be a definite moment when
the scent of corn will fill the air.

All of a sudden, the kitchen smells amazing!

That's how you know it's ready!

Top with butter, salt and pepper, maybe
a little squeeze of lime and some
cayenne pepper and enjoy!


Monday, May 24, 2010

Okra in the Oven

Sometimes the simplest dishes are the best!

This okra is fantastic!  Seriously.

What makes it so great is the fact that 1) it is not fried;
and 2) there is absolutely no sliminess to the vegetables whatsoever. 
Never been a fan of the slime factor with okra. 
That is no longer an issue though as this is my
new and improved way of preparing okra.

This is all you do:

1.  Slice okra about 1/3" thick.

2.  Drizzle lightly with olive oil.

3.  Sprinkle with salt and pepper.

4.  Bake (425*) on a foil-covered pan for about 10-15min.

Yum!

Thursday, May 20, 2010

Pasta e Olio

This is an easy, satisfying, budget-friendy meal
that my family loves! I especially like this dish for those
times when the pantry is getting bare, I don't feel like going to the store.

The ingredients are things I keep in stock pretty much all the time:

1 pound spaghetti
2 teaspoons chopped garlic
1/4 cup chopped Italian parsley
1/4 teaspoon crushed red pepper flakes
1/4 cup olive oil
1/4 cup melted butter
1/2c. grated Parmesan cheese
salt and pepper, to taste

Directions:

1.In a large pot with boiling salted water cook spaghetti
pasta until al dente. Drain.

2.Meanwhile, in a large skillet over low heat saute garlic,
parsley, and red pepper flakes with olive oil.  Cook until garlic turns
golden in color, about 10 minutes.

3.Toss pasta with garlic mixture and butter.
 
4. Top with parmesan cheese and serve immediately.
  You could even jazz this up further by adding fresh
tomatoes, spinach, mushooms, etc.

Tuesday, May 18, 2010

Eating Weeds

Have you ever eaten dandelion greens?

They are an amazing source of vitamins and can be eaten raw or
cooked, just like spinach.

As part of our ongoing quest to try new foods, I picked up a bunch
of dandelion greens at the market.
I served them as a salad with a homemade balsamic vinaigrette and...

hubby and I are not fans.

Our son seemed to enjoy it though as he went back for seconds.

The taste is very bitter.  I had already read this and so decided
to add slices of mango to the salad to counteract the intensity of the
greens.  This actually was a good idea and it did work but
the flavor of the salad was just too intense overall.

Are we likely to try dandelion greens again?  Yes.
Hubby and I agreed though that these are better suited
to be blended with other, milder greens.







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