Monday, January 16, 2012

Quick and easy gourmet {homemade} meal.

Recipes were adapted from Our Best Bites: Mormon Moms in the Kitchen  (a fabulous cookbook, btw...)

Pesto Pasta
1 can of Italian-stewed tomatoes
3 cups of mushrooms
3-5 tablespoons extra-virgin olive oil
1 tbsp. butter
2 tbsp. Worcestershire sauce
4 cups bowtie pasta
1/4 cup pine nuts
1/2 cup pesto
1/3 cup shredded Parmesan cheese
Kosher salt
Garlic pepper
Optional:  pre-cooked chicken breast strips

1. Bring large pot of water to a boil.

2. Place mushrooms, worcestershire sauce, olive oil and dash of garlic pepper in a separate pan and simmer for 10-15 minutes.

3. Add pasta to boiling water and 2 tsp. of Kosher salt--cook for 11-15 minutes.

4. Add pine nuts and tbsp of butter to mushroom mixture, stir and continue to simmer for another 5-7 minutes. (If you like chicken with your pasta, add the pre-cooked, frozen chicken strips to the mushroom mixture and let them warm with mixture.)

5.  Drain pasta and toss with pesto and Parmesan cheese.  Slightly blend stewed tomatoes and add to pasta mixture.  Add mushroom and pine nut mixture to pasta and toss together.  Sprinkle and serve with remaining Parmesan cheese.

Yields 5-6 dishes.

Cilantro-Lime Vinaigrette
1/4 cup fresh lime juice (2-3 limes)
1/4 cup white wine vinegar
1tsp. garlic powder
1/2 tsp. kosher salt
2 tsp. sugar
1 c. extra virgin olive oil (or canola oil)
1/2 c. chopped cilantro (remove stems)

1.  Combine lime juice, vinegar, garlic, salt and sugar in the blender.  Blend until ingredients are combined.

2.  Add olive oil while blender running.  Then add cilantro and blend--but don't blend too much though.  You still want to see whole bits of cilantro.  Best if you can refrigerate for at least 1-2 hours before serving.

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