Author Archives: ButterflyBeauties
Chef Jay’s Risotto with Fresh Mozzarella, Basil, Grape Tomato, & Balsamic (his looks much nicer)
Spicy Tomato and Pepper Sauce – Poached Eggs
Since I really don’t like runny or undercooked eggs at all, I cut them in half to make sure they are completely solid.
My husband loved this meal and it was super-easy to make.
From: America’s Test Kitchen – Simple Weeknight Favorites
Skillet summer vegetable tamale pie
This was delicious. However, make your own cornbread. I bought a cornbread mix to make this against my better judgement. The mix was not filled with the fresh ingredients I like to use and I did not like the mix. This would be a company worthy meal if you make your own cornbread!
From: America’s Test Kitchen: Simple Weeknight Favorites
My Eggplant Pasta
I like to cut my eggplant, salt the eggplant, and set it in a colander with a weight on it overnight before using it the next day to get rid of any bitter flavor.
I fried 1 onion and 1 eggplant about 6-7 minutes until very tender. Then I added a yellow pepper for a few minutes until tender. I added garlic for about 30 seconds before I added a can of Muir Glen diced tomato. Add red pepper flakes, pepper, salt, and oregano to taste. Mix in your cooked pasta (I used Barilla Plus) and top with cold ricotta, parmesan, and fresh basil. My favorite is Stoneyfield Farm’s organic ricotta. A quick meal in under 30 minutes.
Spinach and Feta Egg Bake
My Pasta Recipe
Pasta with Vegetables:
1 red bell pepper diced
1 yellow bell pepper diced
1 orange bell pepper diced
1 onion diced
4 cloves garlic minced
1/4 cup toasted pine nuts
2 tbps olive oil
2 tbsp cup fresh finely chopped parsley
1/4 cup fresh finely chopped basil
1 pkg chopped fresh mozzarella
1 lb penne
parmesan
Put olive oil in a pan and heat. Add the onions saute for 2 minutes then add the bell peppers. When almost cooked add in the garlic and cook for 1 minute. Remove from heat.
Cook the pasta according to package instructions while the vegetables are cooking.
Add the pine nuts, parsley, basil, mozzarella and penne to the cooked vegetables and add parmesan to taste.
Eat right away!
Frisee and Fried-Egg salad with Lentils
We liked this meal; however, we made scrambled eggs because I don’t like fried. Probably due to user error my lentils exploded in the microwave – BIG MESS! Therefore, I would recommend following the cooking instructions on your lentil package.
From: America’s Test Kitchen – Simple Weeknight Favorites
Millet and Spinach Mash Fried and Put into Organic Macaroni & Cheese
Roasted Vegetable Sauce (tastes almost like alla vodka)
I thought this meal was amazing; however, eat it right away as I did not love it quite as much when reheated. I added Stoneyfield Farm organic ricotta and a little more parmesan before serving.
From: Vitamix – Create – Professional Series 750 – Page 124
Spaghetti with Roasted Vegetable Sauce
2 pounds Roma tomatoes, halved
3 garlic cloves, peeled
1/2 large carrot, halved, about 1/2 cup
1 1/2 cups button mushrooms
1 wedge red onion, peeled, 1 1/2-inches thick
3 tablespoons extra virgin olive oil
1 teaspoon salt
1/4 teaspoon black pepper
4 ounces Parmigiano-Reggiano or Parmesan cheese, cut in 1-inch chunks
12 ounces whole wheat spaghetti (I used my favorite Jerusalem-artichoke organic kind)
6-ounce can tomato paste (I like Muir Glen organic)
1/4 cup firmly packed fresh basil leaves
1/4 cup firmly packed fresh oregano leaves.
1. Preheat oven to 450 degrees F. Place tomatoes, garlic, carrot, mushrooms and onion on an 11-inch X 17-inch cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast 20 minutes or until tomatoes are very tender, stirring mushrooms and garlic once.
2. Meanwhile, place c heese into the Vitamix container and secure lid.
3. Select Variable 1.
4. Switch machine to Start and slowly increase speed to Variable 4.
5. Blend for 5 seconds or until finely grated. Reove to small bowl.
6. Cook pasta as directed on package while vegetables are roasting. Drain well, reserving 1/2 cup of cooking water. Keep warm.
7. Place all vegetables, liquid from pan and tomato paste into the Vitamix container and secure lid.
8. Select Smoothie program.
9. Switch machine to Start and allow machine to complete programmed cycle.
10. Add basil and oregano to the Vitamix container and secure lid.
11. Select Variable 1.
12. Switch machine to Start and slowly increase speed to Variable 3.
13. Blend for 5 seconds. If a thinner sauce is desired, add pasta cooking water 1 Tablespoon at a time. Serve sauce over pasta. Sprinkle with cheese.
FarmFreshQuest 