Capellini with Vegetable Garlic Sauce
I wasn’t planning to do a pasta dish when I was thinking about my weekly menu but when I was shopping at Sprouts Sunday I noticed this beautiful package of Capellini (angel hair) pasta. Well this man can only resist things for so long. I love angel hair pasta. I instantly thought of a vegetable garlic sauce to pour on top. One word of caution, if you’re like me and love garlic make sure your significant other enjoys this dish with you or you will never be kissed again.
1 package of Capellini pasta
2 green onions, chopped
1 zucchini, chopped in small pieces
1 yellow squash, chopped in small pieces
3 Roma tomatoes, chopped
1 handful of fresh oregano, chopped
2 tbsp. butter
4 cloves of garlic, chopped
Parmesan cheese, grated
1 handful lemon balm, chopped
1 handful cilantro, chopped
Heat a large pan of water on high heat. When the water boils add 2 large pinches of salt and your pasta. Cook for 3 minutes and drain.
In a large skillet over medium heat add olive oil, green onion, zucchini, yellow squash and cook until tender. Add the tomatoes, salt and pepper, oregano and cook until the tomatoes start to break down. Remove to a serving bowl.
Add olive oil and butter to your skillet add the garlic and cook stirring often. Don’t let the garlic brown. Combine the pasta, vegetables and garlic oil. Top with parmesan cheese, lemon balm, and cilantro.
Brown Rice with Figs and Golden Beets
The golden beets came from my garden and are slightly sweet and have a great texture. I have to say that this dish is one of the tastiest dishes I have ever made. This is one of those dishes that is created by looking in the fridge, pantry, garden and anywhere else you have food. I really love how the dish came together. The photo does not do it justice.
2 golden beets
2 cups chicken stock
1 cup brown rice
1 tsp. black pepper
1 tsp. olive oil
4 dried figs, chopped into small pieces
2 green onions, minced
1 handful of cilantro, chopped
Bake beets, wrapped in foil, in a 400 oven until they are tender. Allow the beets to cool before peeling and chopping in small pieces.
Heat the chicken stock in a saucepan until it reaches boil. Add the brown rice and stir. Bring back to a boil, stir and reduce to simmer. Cook covered until the rice has absorbed the liquid and is tender. Season the rice with black pepper.
Heat the oil in a small skillet over medium heat. Add the onions and figs and cook, stirring often, until the onions are soft.
Combine the rice, beets, figs and onions in a serving bowl and top with the chopped cilantro
Chicken Stir Fry with Tahini Sauce
This is a different twist on the sauce for your typical stir fry using a little tahini to thicken and flavor the sauce. As with any stir fry this is a chance to clean out the refrigerator and that is just what I did. For this version I did add some leftover chicken sausage as well. Feel free to add everything you need to clean out and for sure try this sauce, it was delicious.
½ Yellow onion, sliced
½ Red pepper, sliced
½ Jalapeno, seeded and sliced
1 Zucchini, chopped
1 Yellow squash, chopped
1 tsp. Five spice powder
Salt and pepper
1 lb. Chicken tenders, cut in ½ inch pieces
1 tbsp. Worcestershire sauce
1 tbsp. Tahini
Heat oil in a wok or large skillet. Add the onion, red pepper, and jalapeno and cook until the peppers begin to soften. Add the green beans and cook for about 3 minutes, stirring often. Add the zucchini and squash and cook for about 2 minutes. Season with five spice, salt and pepper. Remove to a serving bowl.
Add olive oil and heat. Add the chicken and cook until cooked through. Season with salt and pepper. Remove to the serving bowl.
Pour soy sauce in the hot pan and scrape the bottom. Use as much soy as you like. Add the Worcestershire and the tahini. Stir until it looks like peanut butter. If it gets too thick add a little more soy. Add everything back to the pan or wok and combine. Serve
Asparagus Roasted with Garlic
This is a very simple and delicious way to serve asparagus. It takes minutes to prepare and it cooks in about 15 minutes.
1 bunch of asparagus woody ends removed
2 cloves of garlic, chopped
Salt and pepper
Preheat the oven to 375; place the asparagus in an oven safe dish. Cover the asparagus with the garlic. Sprinkle some olive oil on top, mix to coat all of the asparagus. Season the asparagus with salt and pepper. Cook for about 15 minutes, check often and remove when done to your taste. I like my asparagus al dente.
Lentils, Something New?
Where have I been for 54 years, I mean 49 years (the age I decided to stop aging), yesterday was the first time I have ever cooked lentils. Sure, I have has lentils in soup and probably some other dish I wasn’t aware of. I have never intentionally cooked lentils to make them part of a recipe.
Well I have made a new discovery, lentils. Why didn’t anyone tell me they were so easy to make and tasted so great. Lentils are also good for you.
If you haven’t guessed I really liked the lentils so brace yourself, you will be seeing them in more of my recipes.
1 cup dried lentils (I used green)
2 cups chicken stock
3 peppers your choice cut in strips
Salt and pepper
Place the lentils and stock in a sauce pan on high heat bringing to a boil for about 4-5 minutes. Turn heat to a simmer and cooked covered until the lentils are the soft texture you like. Mine took about 15 minutes to cook.
In a skillet over medium heat add the oil and butter. Add the peppers and saute until soft. Season with salt and pepper.
To serve place the lentils in the middle of the plate and top with the peppers and cilantro. I do not season the lentils; I like the earthy flavor and the seasoning from the peppers. If you want to season your lentils, do so after cooking. If you season the lentils while cooking they can become hard.
Bean, Cheese, and Pepper Enchiladas
Talk about making a mess in my kitchen, watch me make enchilada. This Irish boy can make pretty good Mexican food. This is not an easy meal to put together but is is certainly worth the effort. This can be made with chicken, pork, beef or, like I did, vegetarian. Serve this with a Spanish rice and enjoy.
½ Red pepper, chopped
½ Red onion, chopped
1 Jalapeno, chopped
½ Anaheim pepper, chopped
28 oz. Enchilada sauce
Jack & Cheddar cheese shredded
Mozzarella cheese shredded
Sautee the onions and peppers in olive oil until they are soft. Cover another skillet with enchilada sauce on medium/low heat. Heat the tortillas in the sauce then fill the tortillas with the cheese, beans and peppers. Roll them up and place the enchilada in a baking dish with the bottom covered with enchilada sauce. Fill the baking dish then cover with enchilada sauce and top with cheese. Place into a 375 oven until the cheese melts. Let rest before serving.