Thursday, March 30, 2017

A Birthday Celebration for van Gogh

Vincent Willem van Gogh (1853-1890) was a post-Impressionist painter of Dutch origin whose work, notable for its rough beauty, emotional honesty and bold color, had a far-reaching influence on 20th-century art. Van Gogh only sold one painting during his lifetime Red Vineyard at Arles. This painting now resides at the Pushkin Museum in Moscow. The rest of Van Gogh's more than 900 paintings were not sold or made famous until after his death. His works included self portraits, landscapes, still lifes, portraits and paintings of cypresses, wheat fields and sunflowers. His oil paintings and drawings are now some of the world's best known and most expensive works of art. 
Van Gogh moved to Arles in 1888 and stayed one year. He hoped Arles would be a refuge for him since he was ill from drink and suffering from smoker's cough. Van Gogh was enchanted by the local landscape and light, and his works from the period are richly draped in yellow, ultramarine and mauve. His portrayals of the Arles landscape are influenced by his Dutch upbringing; the patchwork of fields and avenues appear flat and lack perspective, but excel in their intensity of color.The vibrant light in Arles excited him, and his new found appreciation is seen in the range and scope of his work
Cafe Terrace at Night (1888)
Which brings me to this van Gogh painting.  When we were in Arles, France several years ago this photo below shows the same cafe where supposedly van Gogh painted the picture.
As a side note in Dutch the van is in lowercase unless beginning a sentence.   
So try to imagine yourself in this quaint little town sipping on your espresso, eating  a spring treat and enjoying the people watching. 
Happy Birthday Vincent van Gogh March 30, 1853 - July 29, 1890
Strawberry-Rhubarb Bars  
Cook's notes. This easy strawberry-rhubarb bar recipe will get your taste buds ready for spring. The recipe is adapted from countryliving.com and makes 16 bars.
Ingredients

  •  1- 1/2 c. sliced fresh or frozen rhubarb 
  • 1 c. sliced fresh strawberries, plus more for garnish 
  • 1/2 c. plus 1/3 cup granulated sugar, divided 
  • 3 tbsp. confectioners’ sugar 
  • 1/2 tsp. Kosher salt 
  • 1 c. plus 3 tablespoons all-purpose flour, spooned and leveled, divided 
  • 1/2 c. (1 stick) cold butter, cut into pieces 
  • 2 large eggs, plus 2 large egg yolks 
  • 1 tbsp. fresh lemon zest 
  • 1/2 tsp. almond extract
  • 5 drops red food coloring
Directions:
  • Preheat oven to 350 degrees and line a 9-inch square baking pan with parchment paper.
  • Combine rhubarb, strawberries, 1/2 cup granulated sugar, and 1/4 cup water in a medium saucepan. Bring to a boil and cook until fruit is softened and beginning to break down, 2 to 4 minutes. Cool.
  • Meanwhile, pulse confectioners’ sugar, salt, and 1 cup flour in a food processor until combined, 4 to 5 times. Add butter, and pulse until a coarse meal forms, 10 to 12 times. Press mixture firmly into bottom of prepared pan. Bake until golden around edges, 16 minutes. Cool on a wire rack.
  • Puree rhubarb mixture in a food processor until very smooth, about 1 minute. Add in eggs, egg yolks, zest, and 1/3 cup granulated sugar, almond extract  and process until smooth, 15 to 20 seconds. Add food coloring and 3 tablespoons flour and pulse just until smooth. Pour over crust.
  • Bake until set, 25 to 30 minutes. Cool completely on a wire rack. Chill at least 2 hours or up to 1 day. Cut into squares. Garnish with sliced strawberries with  dusting of confectioners sugar. 

Wednesday, March 29, 2017

Lunch Southwestern Style



Chipolte Burrito Bowls Southwestern Style
Skip the calories of Chipotle and try these burrito bowls right at home. It’s easier, healthier and 10000x tastier!
Recipe serves 4-6. This creative idea makes for a wonderful lunch, supper or an outdoor gathering with your favorite margaritas.   
Thanks Becky for the inspiration and the lunch.
Ingredients: 
  • 2 cups uncooked long grain rice or Mexican style rice
  • 4 cups cooked chicken diced, beef or chicken sausage, warmed in a crock pot   
  • 1 cup salsa, homemade or store-bought
  • 4 cups Romaine lettuce, chopped
  • 1 (15.25-ounce) can whole kernel corn, drained
  • 1 can (15-ounce) black beans, drained and rinsed
  • 4 Roma tomatoes, diced
  • 1/1/2 cups red onions, diced
  • 2 cups Mexican Four Cheeses 
  • 1 avocado, halved, seeded, peeled and diced
  • 2 tablespoons chopped fresh cilantro leaves

For the Chipotle Cream Sauce 
  • 1 cup light sour cream
  • 1 tablespoon chipotle paste or 2 tablespoons chipotle peppers, in adobo sauce, can be substituted for chipotle paste.
  • 1 clove garlic, pressed
  • Juice of 1 lime
  • 1/4 teaspoon salt, or more, to taste
Directions:
  • To make the chipotle cream sauce, whisk together sour cream, chipotle paste, garlic, lime juice and salt; set aside.
  • Cook rice according to package instructions.
  • To assemble the bowls, Set out each ingredients in a bowl. Start out with rice, beans and meat and go from there with all the choices. Let guests serve themselves. 
  • Serve immediately, drizzled with chipotle cream sauce.

Bougainvillea
and if you happen to be in Tucson area stop by Old Town Artisans for their delicious Prickly Pear Margarita, a signature state drink.


Tuesday, March 28, 2017

Smoothies with a Banana Fix

Flaxseeds- High Fiber Super Food- 
Health Benefits
  • Omega-3 essential fatty acids, "good" fats that have been shown to have heart-healthy effects. Each tablespoon of ground flaxseed contains about 1.8 grams of plant omega-3s.
  • Lignans, which have both plant estrogen and antioxidant qualities. Flaxseed contains 75 to 800 times more lignans than other plant foods.
  • Fiber. Flaxseed contains both the soluble and insoluble types.

Smoothies are so good for our bodies, our hair, our skin, our metabolisms, our energy levels, and so on. These vitamin and antioxidant-rich drinks are absolutely the easiest way to get in all your fruits and veggies. Instead of settling for your go-to strawberry-banana smoothie each time, try throwing some veggies, coconut water, and/or nut butter into your blender for a delicious, nutrient-dense boost.
Glowing Skin Smoothie or Banana-Mango-Avocado Smoothie
Recipe comes from sallysbakingaddition.com
Cook's notes: Glowing Skin Smoothie recipe title caught my attention. The desert heat and wind do a number on your skin in the Southwest and I need to find ways ways to revitalize and hydrate my skin.
The frozen banana and avocado add thickness to the smoothie. The  mango and pineapple sweeten things up and the coconut water adds a tropical flare. With the addition of kale or spinach this smoothie packs a HUGE nutrient punch. Coconut water is ideal since it is so hydrating for our bodies and skin. It is sold in most grocery stores and at Target and Walmart.  You can substitute regular water,almond milk or your favorite juice. Try adding  in 1/2 cup blueberries as they are another super food great for your skin! 

Ingredients:
  • 1/2 cup plain coconut water
  • 2 frozen ripe bananas, previously peeled & sliced
  • 1 cup chopped pineapple (frozen or fresh)
  • 1 cup chopped mango (frozen or fresh)
  • 2 cups spinach or kale
  • 1/2 avocado, sliced
  • optional: 1 tablespoon ground flax or flaxseed oil
Directions:
  • A strong, powerful blender like Vitamix or Ninja works the best but since I am not on my home turf, a food processor worked fine. 
  • Add all of the ingredients to the blender in the order listed. Blend for at least 3 minutes or until smooth. Scrape down the sides of the blender as needed. Add more coconut water if it's too thick.
Blueberry Banana Smoothie
Cook's notes:
Cooking tip for smoothies:  
I always have a tub of frozen banana chunks and other fruit odds and ends like mangoes, mixed berries or blueberries in the freezer. Plan ahead and buy whatever fruit is on sale that week at the grocery store. Before it gets too ripe, slice it and throw it in a baggie into the freezer and it’s perfect for smoothies.

Recipe makes approximately two six-ounce smoothies. 
Ingredients:
  • 1 large banana (previously frozen in chunks is recommended but not necessary)
  • 1 c blueberries (I used bagged, frozen)
  • 1 c milk (I used almond milk)
  • 1 tsp vanilla extract
  • sweetener to taste (honey, sugar, stevia, agave, etc.)
  • ice cubes (I used 1 c but use more or less, or none, based on preference)
  • Optional: protein powder,  chia  or flax seeds, cocoa powder, nuts, dried fruit such as dates, raisins, figs.
Directions:
  • Blend all ingredients in Vita or blender and serve.

Monday, March 27, 2017

Star of the Week

Adding a banana to your daily diet has an array of benefits in your body. Bananas are rich in fiber, antioxidants and several nutrients. A medium-sized banana contains about 105 calories.
Banana Muffins with Yogurt and Cinnamon Granola Topping 
http://sockfairies.blogspot.com/2016/06/a-healthy-start-to-day.html
Power House Muffins
http://sockfairies.blogspot.com/2015/05/why-didnt-i-think-of-that-and-power.html
Healthy Banana Creamscile Smoothie
http://sockfairies.blogspot.com/2016/06/mornings-two-best-friends-smoothie-and.html

Banana Bread
Recipe adapted from "Vanilla Bean Baking Book" by Sarah Kieffer. Recipe makes one large loaf or two medium size loaves. 
Cooking Tip: When cooking or baking with yogurt instead of sour cream, there are a few other things to keep in mind beyond the simple one-to-one substitution ratio: Go for whole-milk Greek yogurt: The yogurt closest in texture and flavor to regular sour cream is whole-milk Greek yogurt.
Ingredients:
  • 1-1/2 cups flour( I used half white and half whole wheat) 
  • 1 tsp. baking soda 
  • 1/2 tsp. salt
  • 1 TB. Saigon cinnamon
  • 3/4 cup chopped walnuts or pecans
  • 1 cup very ripe bananas, mashed about 3 medium sized bananas 
  • 1/2 cup sour cream or whole milk Greek yogurt
  • 1 TB. vanilla
  •  1/2 cup butter ( 1 stick) at room temperature  
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 2 eggs at room temperature
Directions:
  • Preheat oven to 350 degrees. Grease one large loaf pan or 2 medium sized pans.
  • In a small bowl whisk together flour, baking soda,  cinnamon, salt and nuts. Set aside.
  • In another bowl mix sour cream or yogurt, vanilla and mashed bananas. 
  • Beat butter on medium speed until creamy adding in sugars. Beat mixture until light and fluffy, adding in eggs. Mix until well combined. 
  • Reduce speed to low and add in flour mixture and mix until ingredients are almost incorporated.
  • Add in banana mixture and mix with a wooden spoon just until combined.  Avoid over mixing.   
  • Bake about 35 minutes until top is dark brown and a toothpick inserted into the center comes out clean. 
  • Cool 6 minutes an pan and invert on to a wire rack.
Care to indulge?
Splurge with Banana Cake with Brown Sugar Icing (Penuche Frosting) 
http://sockfairies.blogspot.com/2015/05/nostalgic-desserts.html
Smoothies with a star ingredient- bananas 

Sunday, March 26, 2017

Weekend Round-Up

Book Club Recommends

This compelling mystery novel starts off with a few sentences that hook the reader.

"If I'd blinked, I would have missed it. But I didn't, and saw something fall from the rear deck of the opposite ferry. It could have been a bundle of trash; it could have been a child size doll. Either was more likely than what I thought I saw: A small wide-eyed human face, in one tiny frozen moment as it plummeted towards the water. “

The premise of the story what would you do if you saw someone dropping a child off of a passing ferry boat? Jump off into the freezing waters of Lake Champlain from your passing ferry boat, of course! This is exactly what our heroine, Troy Chance did in this first mystery debut novel by Sara Henry. Then what would you do if no one reported the child missing? Take him home because you just know his safety is in your hands---maybe not---but Troy did because of a "feeling".

The theme of this story was very different from what one would expect, but Sara Henry actually made it seem realistic. This small, French speaking boy, Paul, clung to Troy but wouldn't or couldn't tell Troy exactly what happened to him. But he did know that he saw someone shoot his mom, and those same people kept him in a room by himself for a number of months. It is an exciting adventure with life threatening situations Troy goes through solving mysteries along the way.    

With this award-winning first novel in a series , Louise Penny introduces an engaging hero in Inspector Gamache to the reader. 
Chief Inspector Armand Gamache, a methodical, experienced, brilliant detective, comes to the town of Sûreté du Québec with his team of investigators. They are called to the scene of a suspicious death in a rural village south of Montréal. 
Jane Neal, a long-time resident of Three Pines, has been found dead in the woods. The locals are certain it's a tragic hunting accident and nothing more but Gamache smells something foul this holiday season…and is soon certain that Jane died at the hands of someone much more sinister than a careless bowhunter.
The title refers not just to a painting, but to the way some people live their lives. Rather than actively pursuing their hopes and dreams, they wait for good things to come to them.

Some Creative Peeps Ideas  


Drink Stirs
Peeps Nests 
Peeps in a Jar
Check out 11 DIY Peeps ideas for Easter  
http://www.brit.co/diy-peeps-decorations-easter/

Spring for this recipe
Strawberry Crumb Bars
Cook's notes: These bars are perfect with a cup of coffee in the afternoon, or a scoop of ice cream for an easy spring dessert. The base is made with just butter, flour, a little sugar with some cornstarch. It’s shortbread-esque, and perfectly firm to support the thick layer of berries. The streusel has large crumbles with a nice crunch, and the delicate butter flavor pairs so well with the strawberries. And for the piece de resistance add a drizzle of almond icing. A spring birthday treat for Robert Frost' s birthday.

Recipe adapted from justsotasty.com
Ingredients
For the Base

  • 1/2 cup unsalted butter , softened to room temperature
  • 1/4 cup granulated sugar
  • 1 cup all-purpose flour
  • 2 teaspoons cornstarch
  • 3/4 tsp. Saigon cinnamon
  • 1/8 teaspoon salt
For the Strawberry Layer
  • Dice 1 to 1-1/2 pounds of strawberries to equal 2-1/2 cups
  • 1 TB. granulated sugar
  • 2 tsp.  cornstarch
  • 2 tsp. orange zest 
For the Streusel Topping
  • 1/4 cup butter , melted
  • 3/4 cup all-purpose flour
  • 1/3 cup packed brown sugar, light or dark (I used dark)
  • 2 TB. granulated sugar
  • 1 tsp. Saigon cinnamon
  • 1/4 cup regular oats
Directions:
  • Preheat the oven to 350 degrees. Line an 8 x 8 inch square baking pan with aluminum foil or parchment paper leaving an overhang on each side. Grease with butter or non-stick cooking spray and set aside.
  • In a large bowl beat together the butter and sugar until well combined. Turn the mixer down to low and beat in the flour, cornstarch, cinnamon and salt until combined. The mixture will be crumbly. Press the mixture firmly into the bottom of the prepared pan. 
Cooking tip: Flour your hands for this step. 
  • Bake for 13 minutes.
  • While the bottom layer is baking, make the strawberry layer and topping. To make the strawberry layer toss together all the ingredients (strawberries, cornstarch, sugar & orange zest) in a medium sized bowl. Set aside.
  • To make the streusel topping, in a medium bowl stir together all the ingredients using a large wooden spoon or rubber spatula. It will be crumbly. Place in freezer for 10 minutes. 
  • After the bottom layer is done baking, remove it from the oven. Let crust cool 5 minutes.
  • Carefully spoon the strawberry mixture over the shortbread base until it's evenly covered. Then add the crumbled streusel mixture over the strawberry layer. If you make a fist around the streusel and release your hand - it should form crumbles.
  • Bake for 30 minutes until the streusel topping begins to turn golden brown and you can see the strawberry layer bubbling underneath.
  • Cool completely before icing the bars. Place bars in refrigerator 15 minutes to set icing. 
Almond Icing Ingredients and Directions:
Whisk together until smooth 3/4 cup powdered sugar, 1-2 TB.fresh orange juice and1/4 tsp. almond extract.  

Biggest Find of the Day in Downtown Tucson-a little taste of home 


Friday, March 24, 2017

Can You Spring for Another Chicken Dish?

One chicken dish served two ways
Moroccan Grilled Chicken Kebabs
Cook's notes: A tasty grilled skewered chicken marinated in a Moroccan style spice blend. Serve the chicken over saffron rice with fresh pineapple pieces.  Recipe serves 2-4  and was adapted from closetcooking.com
Note the recipe did call for pita bread to be more authentic but I had to substitute flour tortillas which was all I had available. The substitution worked fine.  
Cooking tip: I grilled skewered meat on lightly greased foil piece rather than directly on grill.
Ingredients:
  • 1 lb. boneless chicken breast, cut into large chunks
  • 2 TB. fresh lemon juice
  • 2 TB. olive oil or Lemon Olive Oil
  • 1/2 tsp. each paprika, cumin and oregano
  • 1/8 tsp. each cinnamon, ginger, turmeric and cayenne pepper
  • 2 garlic cloves, minced
  • red onion chunks
  • tomato chunks
  • large slices of sliced zucchini
Directions:
  • Mix all ingredients except chicken in a bowl. Add chicken and coat evenly. Cover lightly and refrigerate to marinate at least 20 minutes or several hours.   
  • Skewer the chicken with zucchini pieces, tomato, red onion and zucchini
  • Grill over medium heat about 10 minutes a side. Turn once.
Grilled Chicken Souvlaki Gyro with Tzatziki Sauce
Cook's notes: Follow the same steps above to grill the marinated chicken with onion, tomato and zucchini. Place cooked skewered meat in pita bread and serve with Tzatziki Sauce. 
Cooking tips: Make sauce early in the day before serving for flavors to meld. Cucumbers are watery, After dicing them place on a paper towel and sprinkle with sea salt to draw out the moisture.  
Tzatziki Sauce Ingredients:
  • 1/3 cup diced cucumber
  • 1 container (5.3 oz.) Plain Greek Yogurt
  • 2 garlic cloves, minced
  • 1 tsp. fresh lemon juice
  • 1 tsp, olive oil or Lemon Olive Oil
  • 1/2 tsp. each dill weed and parsley flakes
  • a few grinds of sea salt
  • dash freshly ground pepper
Tzatziki Sauce Directions:
  • Whisk to blend smooth.
Pair both meals with Mango or Lemon Sorbet

Thursday, March 23, 2017

Spring for a Chicken Dish

Sheet Pan Balsamic Herb Chicken and Vegetables 
Cook's notes:
This healthy easy, 30 minute sheet-pan dinner is loaded with vegetables,  seasoned with balsamic and herbs. There are lots of possibilities being creative with your vegetable choices. Recipe serves three to four.   
Did You Know:When using olive oil and balsamic for a marinade the ratio is equal parts. 
The secret to tender pieces of chicken is marinating them in buttermilk for a few hours in the refrigerator.  
Short cut: Buy veggies already precut in the produce department.
Ingredients:
Chicken:

  • 1 cup buttermilk
  • 1-1/2 lbs. boneless, skinless chicken breasts, cut into chunks
Balsamic Veggies and Chicken:
  • olive oil spray
  • 3/4 cup diced sweet red pepper 
  • 4 cups of veggies e.g. asparagus pieces, cauliflower florets, small baby carrots, broccoli florets
  • 1 small red onion, cut in chunks 
  • 2 TB. balsamic vinegar or white balsamic vinegar
  • 2 TB. extra-virgin olive oil or lemon olive oil 
  • 1/2 tsp. kosher salt
  • freshly ground black pepper
  • 2 tsp. each dried basil and parsley flakes or 3 TB. each fresh basil and parsley  
Directions:
Advance prep: Marinate chicken chunks in a plastic zip loc bag in 1 cup buttermilk  for several hours. Drain and pat dry. 
  • Preheat the oven to 425 degrees and line a large rimmed baking sheet pan with parchment paper.
  • In a bowl add olive oil, balsamic and herbs. Mix well. Toss the vegetables and marinated chicken pieces with mixture, adding onions and sweet peppers. Coat well. 
  • Spread veggies and chicken evenly on the baking sheet. Season with salt and pepper. Roast about 25 minutes until the chicken is cooked through and carrots are al dente. Stir occasionally.
  • Serve warm with long grain and wild rice mixture. Time saver: use a box mix. 


Wednesday, March 22, 2017

Happy Birthday Billy Collins

Billy Collins March 22, 1941

  • Dubbed “the most popular poet in America” by Bruce Weber in the New York Times, Billy Collins is famous for conversational, witty poems that welcome readers with humor but often slip into quirky, tender or profound observation on the everyday, reading and writing, and poetry itself. 
  • Collins’s level of fame is almost unprecedented in the world of contemporary poetry: his readings regularly sell out, and he received a six-figure advance when he moved into the publishing world in the late 1990's. 
  • He served two terms as the US Poet Laureate, from 2001-2003, was New York State Poet Laureate from 2004-2006, and is a regular guest on National Public Radio programs. 
  • In 2002, as U.S. Poet Laureate, Collins was asked to write a poem commemorating the first anniversary of the fall of the Twin Towers of the World Trade Center on September 11. The reading was in front of a joint session of Congress held outside of Washington D.C.
  • He likes to compare his poems with his architect wife Diane Olbright's buildings. Diane has been designing buildings for several years now and her landmarks have survived everything and they are still standing tall. And in the same way, Billy's poems are so strong and extraordinary that no matter how many years pass, they shall always be read and recited by future generations. 
A link to Collins's books
https://www.google.com/search?q=books+by+billy+collins&oq=books+by+billy+collins+&aqs=chrome..69i57j0l5.20387j0j7&sourceid=chrome&ie=UTF-8

Carrot Cake 
Cook's notes: A simple but flavorful moist cake packed with lots of flavor to celebrate his special day. So easy to put together and even better when shared with a friend over a cup of tea or coffee while enjoying his poems.
Cake Ingredients:

  • 4 eggs beaten 
  • 2 tsp. baking soda 
  • 1 cup white sugar 
  • 1 cup brown sugar 
  • 2 TB. Saigon cinnamon 
  • 1-1/3 cups vegetable oil 
  • 1-3/4 cups grated carrots 
  • 1-1/2 cups crushed nuts e.g. walnuts or pecans
  • 1 cup white flour 
  • 1 cup whole wheat flour 
  • optional 1 cup crushed pineapple, drained 
  • optional 3/4 cup toasted coconut 

Cake Directions: 

  • Grease a 13 x 9 glass pan.
  • Reserve 1/2 cup crushed nuts for topping. 
  • Beat eggs, add in rest of ingredients.
  • Mix well beating for about 2 minutes. 
  • Bake @350 degrees for 25- 30 minutes. 
Cream Cheese Frosting Ingredients and Directions:
  • 3 cups powdered sugar 
  • 1 TB. vanilla 
  • 3-oz. package softened cream cheese 
  • 1/2 cup milk-add more in as needed to get right consistency
  • Beat all ingredients until smooth and sprinkle crushed nuts on top of frosting. 
  • Refrigerate until serving and remove about ½ hour before serving. 
Forgetfulness
by Billy Collins

The name of the author is the first to go
followed obediently by the title, the plot,
the heartbreaking conclusion, the entire novel
which suddenly becomes one you have never read, never even heard of,

as if, one by one, the memories you used to harbor
decided to retire to the southern hemisphere of the brain,
to a little fishing village where there are no phones.

Long ago you kissed the names of the nine muses goodbye
and watched the quadratic equation pack its bag,
and even now as you memorize the order of the planets,

something else is slipping away, a state flower perhaps,
the address of an uncle, the capital of Paraguay.

Whatever it is you are struggling to remember,
it is not poised on the tip of your tongue
or even lurking in some obscure corner of your spleen.

It has floated away down a dark mythological river
whose name begins with an L as far as you can recall

well on your own way to oblivion where you will join those
who have even forgotten how to swim and how to ride a bicycle.

No wonder you rise in the middle of the night
to look up the date of a famous battle in a book on war.
No wonder the moon in the window seems to have drifted
out of a love poem that you used to know by heart.

Billy Collins, “Forgetfulness” from Questions About Angels. Copyright © 1999 by Billy Collins. Reprinted with the permission of University of Pittsburgh Press.


Envoy is a clever poem written on the back flap of the book "Aimless Love".
Envoy
by Billy Collins

Go, little book,
out of this house and into the world,

carriage made of paper rolling toward town
bearing a single passenger
beyond the reach of this jittery pen
and far from the desk and the nosy gooseneck lamp.

It is time to decamp,
put on a jacket and venture outside,
time to be regarded by other eyes,
bound to be held in foreign hands.

So off you go, infants of the brain,
with a wave and some bits of fatherly advice:

stay out as late as you like,
don’t bother to call or write,
and talk to as many strangers as you can.

Tuesday, March 21, 2017

Cheese Tortellini with Lemon Roasted Asparagus

Cheese Tortellini with Lemon Roasted Asparagus 
Cook's notes: A springtime dish that's easy to prepare and bursts with lemon flavors and roasted asparagus. It's great served as a side dish.  Broccoli can be substituted for asparagus.
Recipe adapted from twopeasandtheirpod.com and serves 3-4
Ingredients:
For the roasted asparagus or broccoli  

  • 1 lb. broccoli, cut into bite size pieces or 1 bunch of asparagus cut into 3 inch pieces 
  • 1 TB. olive oil or lemon olive oil 
  • 1 tsp. balsamic white vinegar
  • 1 TB. fresh lemon juice
  • 3 lemon slices
  • 2 cloves garlic, chopped
  • Salt and black pepper, to taste
For the Tortellini
  • 1- 9 oz. package cheese tortellini (refrigerated I used Buitoni but frozen works also)
  • 1 TB.butter
  • 1 TB.minced shallot
  • 2 cloves garlic, minced
  • Dash of crushed red pepper
  • 2 cups packed fresh spinach
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 3/4 cup freshly grated Parmesan cheese
  • Salt and black pepper, to taste
Directions:
  • Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper. Place the broccoli or asparagus pieces on a large baking sheet. Drizzle with olive oil, lemon juice and balsamic. Add the garlic and lemon slices, toss broccoli or asparagus until well coated. Season with salt and pepper, to taste. 
  • Roast for 20 minutes, stirring once. Remove broccoli or asparagus when it's crisp and slightly charred. Remove lemon slices and tent a piece of foil to keep asparagus or broccoli warm. 
  • Meanwhile, bring a large pot of salted water to a boil. Cook tortellini according to package instructions. When cooked, drain, reserving  1/4 cup of the pasta water. Set the water and tortellini aside.
  • Put the pot back on the stove and melt the butter over medium heat. Add the shallot, garlic and crushed red pepper. Saute 1 minute. 
  • Turn the heat to low and add in the reserved pasta water, cooked tortellini, lemon juice and spinach. Cook on low until spinach is wilted about 1 minute. Add in Parmesan cheese and asparagus or broccoli. Stir and season with salt and pepper, to taste. Serve warm and add lemon zest over the dish. 
Spring Washes Over the Desert Landscape