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Tomato and Asparagus ?Carbonara?

Tomato and Asparagus “Carbonara”

by Pam on September 30, 2012

I found this recipe in the September 2012 issue of Cooking Light and I couldn’t wait to make it.  It took very little prep or time to make and it ended up being creamy, cheesy, and totally delicious.  I loved that, even though it didn’t have bacon like a traditional carbonara has, it was still flavorful and satisfying.  My husband, son, and I all loved it.  My daughter, on the other hand, thought it was too cheesy and she didn’t like the texture.  It’s no surprise since she doesn’t like cheese.  Oh well… her loss. 

Cook the pasta in salted boiling water per instructions.

While the pasta is cooking, heat the olive oil in a skillet over medium heat.  Add the tomatoes and cook, stirring occasionally for 5-6 minutes; add the asparagus and cook for 2 minutes.  Add the minced garlic and season with sea salt and freshly cracked pepper, to taste; cook, stirring constantly, for 1 minute.  Remove from the heat.

Mix the egg, Parmesan cheese, sea salt, freshly cracked pepper, to taste until well combined.  Drain the pasta and immediately add the cheese/egg mixture to the pasta and stir until well combined and the cheese has melted.  Add the tomato and asparagus mixture to the pan and mix until evenly coated.  Place pasta into the serving bowl and sprinkle the top with the torn basil leaves.  Serve immediately.  Enjoy.

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Tomato and Asparagus “Carbonara”




Yield: 4

Prep Time: 5 min.

Cook Time: 12 min.

Total Time: 17 min.



Ingredients:

8 oz whole wheat penne pasta, cooked per instructions
2 tsp olive oil
1 pint of grape tomatoes
1 lb asparagus, ends removed and cut into thirds
3 cloves of garlic, minced
Sea salt and freshly cracked pepper, to taste
1/2 cup of Parmesan, Asiago, Romano cheese mixture
1 large egg
Several fresh basil leaves, torn

Directions:

Cook the pasta in salted boiling water per instructions.

While the pasta is cooking, heat the olive oil in a skillet over medium heat. Add the tomatoes and cook, stirring occasionally for 5-6 minutes; add the asparagus and cook for 2 minutes, stirring occasionally. Add the minced garlic and season with sea salt and freshly cracked pepper, to taste; cook, stirring constantly, for 1 minute. Remove from the heat.

Mix the egg, Parmesan cheese, sea salt, freshly cracked pepper, to taste, until well combined. Drain the pasta then place back into the cooking pot and immediately add the cheese/egg mixture to the pasta and stir until well combined and the cheese has melted. Add the tomato and asparagus mixture to the pasta and mix until evenly coated. Place pasta into the serving bowl and sprinkle the top with the torn basil leaves. Serve immediately. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cooking Light – September 2012

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)

Creamy Cucumber Dill Sauce

Creamy Cucumber Dill Sauce

by Pam on July 17, 2013

This sauce is great as a dip for veggies or crackers, in sandwiches and pitas, or with chicken and pork. I also really, REALLY love it with fish. It’s like a cross between tartar and tzatziki sauce. I really love that it only takes minutes to make but adds such a great depth of flavor to any veggie, sandwich, or meal that you serve it with. Quick, simple, and tasty – I love that!

Combine together in a bowl the mayonnaise, sour cream, cucumber, fresh dill, green onion, lemon juice, minced garlic, and sea salt and freshly cracked pepper, to taste. Mix until well combined. Place into the refrigerator until ready to use. Enjoy.



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Creamy Cucumber Dill Sauce




Total Time: 5 min.



Ingredients:

1/4 cup low fat sour cream
2 tbsp mayonnaise
Juice and zest from 1/2 a lemon
3 tbsp cucumber, peeled, seeded, and diced very finely
1/2 small green onion, sliced
1 tbsp fresh dill, chopped
1 clove of garlic, minced
Sea salt and freshly cracked pepper, to taste

Directions:

Combine together in a bowl the mayonnaise, sour cream, cucumber, fresh dill, green onion, lemon juice, minced garlic, and sea salt and freshly cracked pepper, to taste. Mix until well combined. Place into the refrigerator until ready to use. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Thin Omelet with Sautéed Mushrooms, Ham, Spinach, and Extra Sharp Cheddar

Thin Omelet with Sautéed Mushrooms, Ham, Spinach, and Extra Sharp Cheddar

by Pam on February 10, 2014

We’ve  had snow and  freezing rain for the last few days which makes the snow covered roads pure ice and very dangerous to drive on. Needless to say, we have stayed home, read a lot, watched movies, baked cookies, played in the snow, had a few snowball fights, took walks, and relaxed. I’ve been cooking lots of simple and comforting old favorites, which has been fun and tasty. The kids love having  fresh snow and no school – so do I!!

I fed the kids leftovers for lunch today but  I needed to come up with something for my lunch. I found 1 egg, a couple of mushrooms, a piece of Canadian bacon, and a hunk of extra sharp white cheddar in the refrigerator so I decided to make an omelet. I like my omelets very thin so I cook them with one egg; my husband on the other hand, prefers a thicker egg layer so I make his with two eggs. I did a quick sauté of mushrooms, ham, and spinach then made a thin egg omelet and topped it with extra sharp cheddar omelet . The omelet is delicate and delicious – seriously so good! I’ll be making this again soon.

Heat the olive oil in a non-stick skillet over medium heat. Add the mushrooms once the pan is hot. Cook, stirring occasionally, for 2-3 minutes until tender. Add the crushed red pepper flakes, ham, and spinach to the skillet and continue cooking for 1 minute. Season with sea salt and freshly cracked pepper, to taste. Remove from the skillet and set aside for later use.

Clean the skillet out with a paper towel then spray it with cooking spray. Turn the stove to medium low and turn the broiler on in your oven. Crack one or two eggs into a bowl, add the milk, and whisk until well blended; season with sea salt and freshly cracked pepper, to taste. Pour the egg mixture into the skillet and swirl so the pan is evenly coated with egg.

Once your egg is starting to set, spoon on the mushroom filling then top with the shredded cheese. Move the skillet to the oven and place on the top rack (don’t put the handle in the oven if it’s not oven safe) and let the broiler cook the top part of the egg, it takes only 20-30 seconds or so. Remove the pan and flip the other part of the egg mixture on top of the veggie mixture. Slide onto a plate and serve immediately. Enjoy.



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Thin Omelette with Sautéed Mushrooms, Ham, Spinach, and Extra Sharp Cheddar






Ingredients:

1-2 tsp olive oil
2-3 mushrooms, sliced
1-2 eggs (I used one for mine)
1 tbsp milk
Sea salt and freshly cracked pepper, to taste
Dash of crushed red pepper flakes
1 slice of Canadian bacon, diced
2 tbsp baby spinach, chopped
Extra sharp white cheddar cheese, shredded

Directions:

Heat the olive oil in a non-stick skillet over medium heat. Add the mushrooms once the pan is hot. Cook, stirring occasionally, for 2-3 minutes until tender. Add the crushed red pepper flakes, ham, and spinach to the skillet and continue cooking for 1 minute. Season with sea salt and freshly cracked pepper, to taste. Remove from the skillet and set aside for later use.

Clean the skillet out with a paper towel then spray it with cooking spray. Turn the stove to medium low and turn the broiler on in your oven. Crack one or two eggs into a bowl, add the milk, and whisk until well blended; season with sea salt and freshly cracked pepper, to taste. Pour the egg mixture into the skillet and swirl so the pan is evenly coated with egg.

Once your egg is starting to set, spoon on the mushroom filling then top with the shredded cheese. Move the skillet to the oven and place on the top rack (don’t put the handle in the oven if it’s not oven safe) and let the broiler cook the top part of the egg, it takes only 20-30 seconds or so. Remove the pan and flip the other part of the egg mixture on top of the veggie mixture. Slide onto a plate and serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)