I love to cook - absolutely adore spending time in the kitchen. So, I thought, I should share my favorite recipes with you! (Now if you'd like to come over and help me clean the kitchen afterwards, I might give you some brownie points!)
Introducing the Friday Feast. Every Friday. Yum, Yum, Yum.
Enjoy!
Pesto Pasta
12 oz box of bowtie pasta
1 tbs olive oil
1/2 lb fresh green beans or asparagus, cut into bite size pieces
1 yellow bell pepper, diced
2 small zucchini, thinly sliced (or fresh broccoli)
2 cloves garlic
1 c prepared pesto (one small jar)
1/4 c heavy cream (you can use milk, too)
1 c grape tomatoes
1/2 tsp salt
Boil pasta as package directs. Drain, set aside.
Heat oil in large skillet. Cook green beans (or asparagus) and bell pepper for about 5 minutes. Add garlic & zucchini - cook about 2 minutes. You want the veggies to keep their crunch - so don’t let them get too soft.
Stir in pesto & cream. Cook for 1 minute. Stir in tomatoes and salt. Remove from heat.
Add pasta to sauce mixture and toss well.
This is a favorite in our house! We prefer the asparagus version, but it’s pretty tasty either way you choose. Very yummy cold or warm - even better after it sits in the fridge overnight. Is great by itself, or with some nice, crusty bread.
I topped this one off with some freshly grated Fontinella cheese because I had it in the fridge.
I sliced some french bread, drizzled with EVOO and broiled for about 5 minutes at 500 degrees.
And since I am LOVING this Fall weather change, I made a Pumpkin Pound Cake. I only made it because I'm in serious withdrawls from the great & wonderful Pumpkin Bread made by my mother-in-law Sandy. She makes the world's best pumpkin bread, which I have tried to make - it just never tastes the same...HINT HINT Sandy! Grease those coffee cans & bake us some famous Lanford pumpkin bread! (Please!)
This recipe satisfies my cravings for now, complete with candied pecans on top.
Pumpkin Pound Cake
3 cups all-purpose flour
3 cups white sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 1/2 teaspoons salt
2 teaspoons baking soda
1 cup vegetable oil
2/3 cup water
1 3/4 cup canned pumpkin
4 eggs
Preheat oven to 350 degrees. Grease and flour bundt pan well (I swear by Wilton's Cake Release - it's awesome!). Sift together the dry ingredients. Combine the oil, water, pumpkin & eggs. Slowly add dry ingredients until well mixed.
Bake for 60 minutes. Let cool for about 15 minutes on a wire rack before you try to do the cake flip.
4 comments:
I love pasta and that looks soo yummy. I might freak Ryan out and cook something out of the ordinary! I'll have to get really motivated though:). Posting recipes...great idea...especially for people like me with no imagination in the kitchen!
Sounds delicious Skye. Especially the Pumpkin cake! I'll have to try both recipes soon. I didn't know you were such a good cook!
sounds yummy - i can't wait to try the pasta! i love asparagus, even though it makes your pee stink.
If you're going to post this kind of stuff I'm going to need you to block Brian from reading your blog. I received this post copied in to an email from him with a note that said "why don't you cook like this?" I like you a lot but this isn't going to work ;) Help a sister out and cook some hamburger helper now and then ok?
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