Linguini with Fire-Roasted Goodness and Ricotta Salata Cheese!

This is a winner recipe! Flavorful and so simple!

Linguini with Fire Roasted Goodness (Tomato/Peppers/Garlic)

and Ricotta Salata Cheese

serves 4-6

What you'll need:

4 tomatoes from the vine (left whole)

2 peppers (1 red, 1 orange- halved and seeded)

1 whole garlic bulb (cut 1/4 inch off the top)

2 tablespoons olive oil

1 teaspoon herbs de provence

salt and pepper to taste

1 pound linguini

1 tablespoon butter or margarine

1 cup ricotta salata cubed

1/4 cup freshly chopped basil

Parmesan cheese for garnish

What you'll do:

Place tomatoes, pepper halves, and garlic clove (clove side exposed- see here) on greased pan. Rub olive oil, herbs, salt and pepper on each piece. Roast in over on 350 for 30-40 minutes or until the vegetables are tender. When vegetables are done, remove the peppers and garlic from pan. Keep tomatoes in oven but turn it off. Meanwhile, boil water and add pasta. As it cooks, put the roasted peppers and removed tender cloves in a blender. Blend until a smooth sauce has been created. When pasta is cooked, remove and drain. In the same pot put the tomatoes in and mash them. Add the pepper garlic sauce. Then add the pasta. Put a tablespoon of butter in the pot as well and stir it up! When sauce has coated everything, add the ricotta salata cubes. Add salt and pepper to taste. Stir again. Serve with fresh basil and parmesan cheese. SO GOOD!

Oh, and Martin says, "Hello!"

Thick as Fog Pea Soup with Pastina!

This recipe originally called for lentils, but my store did not have any! So I used split peas instead. They actually have a lot of protein too!

Thick as Fog Pea Soup with Pastina

What you'll need:

2 tablespoons extra-vigin olive oil

1 medium onion (chopped)

1 medium carrot (chopped)

1 stalk celery (chopped)

2 strips bacon (I used vegetarian bacon, finely chopped)

1 8oz can diced tomatoes

1 tablespoon finely chopped rosemary (fresh) or 1 teaspoon dried

2 large garlic cloves (minced)

6 cups vegetable stock (low sodium)

1/2 pound dried split peas (or lentils, rinsed)

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup pastina (little stars pasta- so cute!)

2 tablespoons freshly chopped italian parsley

What you'll do:

In a medium-large sized pot, heat oil. Add inion, carrot, celery and bacon. Cook for 5 minutes, stir occasionally. Add the tomatoes, rosemary and garlic. Stir and cook for another minute. Add the stock, peas (lentils), salt and pepper and bring to a boil. Reduce heat, cover, and simmer for about 30 minutes. Stir occasionally. Uncover and return to high heat. Add pastina, reduce heat, cover and simmer until pastina is tender, about 10-15 minutes. Serve hot and sprinkle with parsley. And some crusty bread for a nice feast!

Beans, Beans They're Good For Your Heart!

You know the rest!

Eat your beans folks. And no, these aren't Chili recipes!

Beany Guacamole with Sorta Homemade Tortilla Chips

What you need:

2 ripe avocados (diced)

1 can black beans (rinsed)

1 red onion

2 limes (zest and juice)

2 tablespoons olive oil

1/4 cup freshly chopped cilantro

salt and pepper to taste

10 corn tortillas (buy an authentic mexican brand like Pepito. Cut each tortilla into 4 triangles)

salt

What you'll do:

Combine all ingredients for guacamole and stir. Preheat oven to 400. Place tortilla triangles on greased baking sheet. Spray with olive spray. Cook until golden brown. About 10 minutes. Take out of oven and place on paper towel. Sprinkle with salt.

Italian Artichoke and White Bean Salad

What you'll need:

1 can artichokes (rinsed)

1 can cannellini beans (rinsed)

1 red onion (minced)

1/4 cup freshly chopped parsley

1/4 cup freshly chopped basil

1 lemon (zest and juice)

1 garlic clove (minced)

2 tablespoons olive oil

What you'll do:

Mix all of the ingredients in a bowl and enjoy the goodness!

Fresh Confetti and Cheesy 'shrums!

More vegetable creations coming your way!

How are your resolutions holding up?

My ass is stick kickin' it at the gym and I'm feeling it!

Keep it up!

ZESTY FRESH CONFETTI (serves 4)

What you'll need:

1 cucumber (skinned and diced)

1 can black beans (rinsed)

1 red onion (diced)

1 can corn (rinsed)

1/4 cup Cilantro

2 limes (zest and juice)

2 tablespoons olive oil

salt and pepper to taste

What you'll do:

Just throw all of the ingredients into a bowl and toss.

Then eat it of course!

CHEESY 'SHRUMS & SPINACH (serves 2)

What you'll need:

Cheesy 'shrums

4 LARGE portobello mushroom caps

4 slices fresh mozzarella

4 basil leaves (coarsely chopped)

1 tablespoon olive oil

2 garlic cloves (minced)

salt and pepper to taste

Spinach

1 box spinach

1 tablespoon olive oil

1 garlic clove (minced)

salt and pepper to taste

What you'll do:

Cheesy 'shrums

Preheat over to 350. Place 'shrums on greased pan, inside facing UP. Drizzle olive oil on top. Add minced garlic and salt. Cook until the 'shrums release juices. About 20 minutes. Take them out of oven and cover each with 1 slice of cheese. Place under BROILER until cheese is melted and browned a bit. Remove from broiler. Season tops with basil and pepper.

Spinach

Heat oil in skillet. Add in garlic and sauté for 2 minutes. Add spinach and salt and pepper. Once spinach has started to wilt take off heat and set aside. It will still cook so you don't want to over do it.

I just got a giveaway prize in the mail from Gaia at Alice's Adventures in Wonderland!
I'd love to be her for a day! Thanks, Gaia!

Tales From The (Wine) Trails

If you ever find yourself in Hudson Valley,

NY hop on the Shawagunk Wine Trail!

Here are some pictures from the trail!

Enjoy wines from the region, and great scenery! Oh, and don't forget a DD!

Dinner with Friends...

Mezzaluna

1295 3rd Ave. (between 74th & 75th Street)

NYC

* Good food but beware of the Gossip Girl wannabes!!!

Crispy Polenta and Endive... AND an Award!

BTM is still on the healthy wagon folks! Today's recipe is a veggie feast!

Crispy Polenta and Endive with Mixed Greens (for 2)

What you'll need:
2 heads of Endive (halved lengthwise)
1 package store bought Polenta (the kind that looks like this) sliced into 1 inch thick circles.
2 tablespoons olive oil
1 clove garlic, minced
1/4 cup balsamic vinegar
1/4 cup chopped fresh basil
salt and pepper to taste
2 cups mixed greens of your choice
2 tablespoons grated Parmesan


A Drizzle of Salad Dressing. Make your own, or try this awesome store bought french. It's the best dressing you could ever buy in a supermarket!

Remember to prep all ingredients before cooking!

What to do:

Preheat the broiler. Place endive halves on tray. Drizzle 1 tablespoon of olive oil over the halves. Sprinkle garlic, salt and pepper over the halves. Put endive under broiler until the tops have browned. DO NOT OVER COOK! When done, place endive on a plate and then put the cooked polenta (see below) on the tray.

While endive is under broiler, cook the polenta. But remember to check that endive!
Heat 1 tablespoon olive oil in skillet. Cook both sides of the polenta in the oil for about 4 minutes each side. Place cooked polenta on same tray as Endive (after they've been cooked and removed). Sprinkle with salt and pepper. Cook polenta under broiler until the tops get browned and crispy.

Meanwhile, in the same skillet you cooked the polenta... on medium heat, cook the 1/4 cup balsamic vinegar. Once the sauce has reduced, add the basil.

Set up your plate so that you have 2 endive halves and a bunch of crispy polenta cakes, as well the mixed greens. Drizzle the basil reduction over the endive and polenta. Drizzle the salad dressing over the greens as desired. For an added Italian plus, sprinkle a little Parmesan over the entire dish.

Blog Awards!


I received an award from Justyna from love lives in the kitchen. She creates very beautiful and inspiring dishes, folks! Check her out!

Here are the awards rules:

1. copy and paste the award on your blog
2. list who gave the award to you and use a link to his/her blog (or hyperlink)
3. list 10 things that make you happy
4. pass the award on to other bloggers and visit their blogs to let them know!

10 things that make me happy
1. Food
2. Good Company
3. Alone Time
4. My Cat
5. Drawing
6. Reading Other Blogs
7. Springtime
8. Recognition
9. Getting 2nd College Degree
10. Being Inspired

Passing along to:
gus and other things
Seens From the Backs of My Eyelids
Sweet as a Candy
Twenty Somethings
Inspiration in Italy ♥
Saskia's Spot
While We're Waiting...
Access denied-living with multiple sclerosis
Eats Well With Others
drollgirl
no. 15
Alice's Adventures in Wonderland
K. Law: Inspired
life is BANANAS.

It's so hard to choose, you are all awesome! Just keep giving me more awards that way I have more people to pass them off to! Just kidding!

UNDER CONSTRUCTION

I'm playing around today with my layout! Stay Tuned!

Spinach Pie and Giveaway Winner!

Before I announce my giveaway winner (ok, true- you can just scroll down), I'd like to share a simple and healthier version of spinach pie! You can use either feta or goat cheese in this recipe. This is non-traditional Greek Spanakopita. I say non-traditional because my ass can't take the traditional buttery goodness that this normally is. So bare with me!

Makes 6 mini pies!
Ingredients:
1 container or bag of baby spinach
2 cloves garlic, minced
2 tsp's red pepper flakes
1 tablespoon olive oil
1 lemon, just the zest!
salt and pepper to taste
12 sheets of philo dough (defrosted, 4 sheets per pie)
2 tablespoons butter (I used Earth Balance to make this healthier!)
4 ounces goat (or feta) cheese (each pie gets 1/3 of the cheese)

What you do:

Preheat oven to 350. Make sure philo dough is defrosted. Lay out on plate and cover with a damp paper towel to avoid drying out. In a medium saucepan, heat oil and saute garlic for about 2 minutes. Add in spinach and pepper flakes. Once spinach is mostly wilted take off heat and add the lemon zest and salt and pepper to taste. Set aside. Take 4 sheets of philo dough and place them on baking sheet. Spread the top sheet with some of the melted butter (you need to use that butter on all 3 pies so use sparingly!). Once buttered, place 1/3 of the spinach mixture along the top of the sheet horizontally, leave about 1/2 inch of dough at the top. Add goat or feta cheese on top of the spinach. Fold in the sides about a 1/2 inch vertically. Fold the top over the cheese and spinach. Now roll! Once the entire pie is rolled up, place seal side down on the sheet. Repeat these steps 2 more times. With the remaining butter, glaze the tops of the pies and add some salt and pepper. Bake for 15-20 minutes or until the dough is golden brown. Once cooled, cut pies in half and enjoy!

Giveaway Winner!

My giveaway winner is Damla! Damla has a great blog that lists daily giveaways. I think the win is very fitting then, don't you? Many thanks to all who particiapted! Keep stopping by for more food and another giveaway soon! I am working on a new etsy product to sell, so stay tuned.
And don't forget to check out the store once more!

New Etsy Shop and Giveaway!

Hello my friends!

For the past few weeks I have been putting together an Etsy shop! Despite my love for cooking,

I also love jewelry! What woman doesn't?

Please check out my shop (and buy something if you are feeling groovy)

and as a BIG thank you to all of my loyal fans and newcomers,

I'd like to give away a pair of earrings.

The winner will get to choose ANY pair from the shop!

Here's how to enter:

1) Leave a comment stating that you follow this blog. This will get you 1 ENTRY.

2) Leave another comment telling me that you posted about this giveaway on your blog (I'll check!). This can be via an actual post, or on the TOP of your sidebar. This will get you 2 ENTRIES... that's right 2!

So, you can have three entries total and I will choose the winner via random.org.

Get going, kids.

This giveaway ends on January 25th!

Good luck!

Ok, back to cooking, school and work this week.

Nothing like being busy!