Another recipe! :)

This is called broccolini and bucatina...and it's yummy!  I got this one from Rachael Ray's TV show. 

 You should DEF. try this!

Here are some suggestions though: 

I added chicken so that there was a protein with the dish.  I just put some extra virgin olive oil in a pan and then threw some chicken in there with pepper and thyme.  Then, later I sliced it into slivers and added it to the pasta.

Also, when adding the red pepper flakes, add with caution...it was pretty spicy.  Maybe use 1/2 of what she suggests, unless you like it hot!

Ingredients

Salt

1 pound broccolini or broccoli trimmed into 3 inch long, thin florets

1 pound bucatini pasta

1 cup pecorino Romano cheese, freshly shaved or grated

3 tablespoons EVOO – Extra Virgin Olive Oil

1 small Italian red chili or Fresno chili pepper, thinly sliced or substitute 1 teaspoon red pepper flakes

4 cloves garlic, very thinly sliced or grated

2 tablespoons fresh thyme, finely chopped

 

Preparation

Bring a large pot of water to a boil for pasta. When it comes to a full boil, salt the water and add broccolini or broccoli and par-boil about 3 minutes. Remove with a slotted kitchen utensil and cool in an ice water bath, then drain. Add pasta and cook to al dente.

Heads up: you will need a couple of ladles starchy cooking water just before draining pasta.

Place cheese in the bottom of a shallow serving bowl.

Meanwhile, heat EVOO, 3 turns of the pan, over medium heat and add chili pepper and garlic, sauté a couple of minutes. Then add thyme and stir, then add broccolini or broccoli and heat through. Add pasta and cheese and toss with a little starchy water to combine and coat pasta.

Garnish with additional grated cheese.

ENJOY!

Lettuce Wraps

 I made these YUMMY lettuce wraps for dinner tonight!  I have had them at P.F. Chang's Restaurant before, but I wanted to try and make them at home, so that I could be in control of what went in them.  We like to try and stay away from salt and preservatives.

You should try them.  They were WAY good, AND easy to make.  They would even be a great snack.

Ingredients:
1/2 cup dry-roasted peanuts
2 tablespoons vegetable or peanut oil

1 1/4 pounds thinly sliced pork or chicken cutlets or 1 1/2 pounds ground pork or chicken

Pepper

1/4 pound oyster, baby white or shitake mushrooms, chopped or thinly sliced

1 bunch scallions, chopped or thinly sliced

4 cloves garlic, chopped

1 1 1/2-inch piece of fresh ginger root, cut into thin matchsticks or finely chopped

2 tablespoons creamy peanut butter

1/2 cup unsweetened apple juice or chicken stock

1/4 cup Tamari (dark soy sauce)

A few dashes of hot pepper sauce

1 small head iceberg lettuce, core removed and head quartered

Preparation:

Using a food processor, finely chop the peanuts.

In a large skillet, heat the oil, two turns of the pan, over high heat. Add the pork and cook until browned, about 5 minutes; season with pepper. Add the mushrooms, scallions, garlic and ginger; toss for 2 minutes. Push the ingredients to the side of the pan and add the peanut butter to the center to melt. Whisk in the apple juice, Tamari (eyeball it) and hot sauce. Stir in the peanuts.
Spoon the satay into a serving bowl or individual bowls. Serve the lettuce wedges alongside. Scoop the satay mixture into lettuce leaves to wrap up as you eat.


****I also added wontons, which made for a good crunchy texture.  I would highly recommend!

VOILA!  Enjoy your yummy creation!

Just Like My Cousin Katie!!!

Many of you read my cousin Katie's blog, because, well, many of you are family. Therefore, most of you know she is in the midst of birthday season at her house, which results in her making a plethora birthday cakes.



These are no ordinary cakes, these are works of art. I have been watching her produce these fantastic cakes and have been fascinated. So, last week I went out to Michael's and decided to try this artistic process myself.







Me with my work of art





Not too bad for my first time, eh?

Bodak...(Spinach and Feta Pockets)

I wanted to post this recipe. My mother-in-law has been asking for it for a VERY long time, and I have been lazy and haven't taken the time to write it down (as I do it by memory). Then, the other day my friend Roxi asked me for it after she tasted it. So, here you guys go, sorry it took FOREVER!

Okay, this is a dish that I learned from a friend. She is Lebanese, and I LOVED it. They (Lebanese) call it bodak (bo-dak) but I have heard that it is a Greek dish, and they just call it Spinach Feta pockets. Whatever it is, it sure is tastey (this coming from someone who could easily live without vegtables). So try it...IT'S MY FAVORITE FOOD!!!

Spinach and Feta Pockets (Bodak)

1/2 onion, chopped
1 package frozen chopped (chopped is optional) spinach, drained and squeezed dry (I get the 3lb bad from Costco, its $3 and makes about 20 pockets)
about 1-2 cups of crumbled feta cheese (Dave prefers more, I prefer less)
Olive Oil
Oregano (as much as you prefer)
1 tbl spoon black pepper
pinch of salt
20 sheets store-bought filo dough (found in the frozen section)



1. In a small skillet, saute onion over medium heat.

2. After onion is brown add spinach slowly (as spinach shrinks add more and more, until it is all in the pan) While cooking spinach add olive oil, pepper and oregano. (I use a lot of oregano, it really brings out the taste, so I would suggest using 1/4 of a bottle.)

3. Next drain the spinach in a strainer (leave it in the strainer for awhile to get rid of all of the water, I usually squeeze as much out with the spatula as I can)

4. In a medium bowl, combine spinach, feta, more pepper, oregano and a dash salt. Stir until well combined. Set aside.

5. Remove one sheet of phyla from stack (cover the remaining sheets with a damp cloth to keep from drying out) and lay it on a work surface. Brush entire sheet with a thin layer of olive oil.

6. Fold filo sheet in half (hamburger style)

7. Fold again the same way. (making a long rectangle shape, see picture)

8. You now have a long rectangle of filo in front of you. Place about 2 Tablespoonfuls of filling on the bottom right side of one of the rectangles.

9. Fold the bottom left corner up and over the filling so that the bottom edge is now even with the right side. Continue folding up and over until you end up with a triangle.



10. Brush top of triangle with olive oil and place on a baking sheet.

11. Repeat steps 5-10 until you have as many triangles on your baking sheet as desired.

12. Place baking sheet in preheated 375 degree oven for about 20-25 minutes or until golden brown.

Cool on wire rack and eat either warm or at room temperature.
Enjoy!