One of the most wonderful things about cooking is that you have the freedom to create whatever you'd like in the comfort of your own kitchen. Each ingredient is an expression of your unique style and taste. I like cooking all types of dishes, but my favorite thing to cook is Italian cuisine. Over the years I have fallen in love with the authentic herbs such as parsley, oregano, basil, thyme, and rosemary, the art, the history, the culture, and the flavor of Italy. So, in my kitchen I like to take Italian inspired dishes, and put a twist on them to make them more complementary to my style of cooking.
Today, I was inspired to create a meal that was simple, full of flavor, and healthy to eat and came up with this dish:
Piccola Farfalle (Little Butterflies)
What you'll need:
Farfalle Pasta
1 medium sized (red or yellow) onion
2 tbs of Italian seasoning
2 tbs of (dried or fresh) parsley
2 tbs of dried red crushed pepper
2 tsp of black pepper
1 tsp of salt
1 block of extra sharp cheddar cheese
2 tbs of unsalted butter
1 bag of fresh spinach
3 tbs Classico brand mushroom and ripe olives pasta sauce
Directions:
What you want to do first is bring a medium sized pot of water to a boil. Note: Be sure to drizzle some extra virgin olive oil in the pot of water as well to make sure that the pasta doesn't stick to the pot. Once the water comes to a rolling boil, pour the box of farfalle pasta into the pot. Allow the pasta to cook for approximately 8-10 minutes or until tender. When the allotted time for the pasta is complete, drain the pasta, while running cold water over top of it to stop the pasta from cooking. Once drained, return the pasta to the pot. To the pasta add the salt and pepper along with one tablespoon of the butter over a low heat. Continue by adding the parsley,Italian seasoning, and red crushed peppers. Stir these ingredients first to make sure all of the pasta is coated. To this add the pasta sauce. Note: This is not a spaghetti dish what you are looking for here is a light pasta sauce coating over the faralle noodles. Add the roughly chopped onion to the mix, along with the spinach and shaved extra sharp cheddar to go over top of the pasta. Stir the mixture again, and allow the cheese to melt completely. Serve hot.
This meal is simple, but full of vibrant flavors, plus a little bit of kick, and it's super easy to make.
Bon Appetit
Thursday, May 26, 2011
Monday, April 18, 2011
Foodography: Culinary Creations continued
Hello All!!
I'm sorry that I haven't posted anything in a while. I haven't had my computer for the past month. Looks like we have a lot to catch up on. Do you remember when I told you that I was taking a photography class and that my final portfolio was going to be food? Well, my most recent assignment was an opened assignment, simply meaning that I could take pictures of anything that I wanted to. Of course, I took this delicious opportunity to try to redeem myself from the last picture of food that I took. The experience was spectacular. I arranged my ordinary lunches and dinners from my school's cafeteria, and made them beautiful and camera ready. I was so proud of the work that I had done, and when I developed the film in the dark room, they came out so well!! I chose a picture of cantaloupe as the piece that I was going to get critiqued and graded and to my surprise, my teacher loved it so much that I got a 91% !! I was ecstatic!!! Then to top everything off, my teacher taught the class a technique on how to add color to black and white photography (this is something that I have always wanted to do) and by using that technique it has taken my overall photography to the next level. I'm so excited to see what my portfolio is going to look like! If all goes well, then I will be showing it to a food magazine in the near future.
I'm sorry that I haven't posted anything in a while. I haven't had my computer for the past month. Looks like we have a lot to catch up on. Do you remember when I told you that I was taking a photography class and that my final portfolio was going to be food? Well, my most recent assignment was an opened assignment, simply meaning that I could take pictures of anything that I wanted to. Of course, I took this delicious opportunity to try to redeem myself from the last picture of food that I took. The experience was spectacular. I arranged my ordinary lunches and dinners from my school's cafeteria, and made them beautiful and camera ready. I was so proud of the work that I had done, and when I developed the film in the dark room, they came out so well!! I chose a picture of cantaloupe as the piece that I was going to get critiqued and graded and to my surprise, my teacher loved it so much that I got a 91% !! I was ecstatic!!! Then to top everything off, my teacher taught the class a technique on how to add color to black and white photography (this is something that I have always wanted to do) and by using that technique it has taken my overall photography to the next level. I'm so excited to see what my portfolio is going to look like! If all goes well, then I will be showing it to a food magazine in the near future.
Monday, March 14, 2011
A Savory Twist on a Chicken Dish
Boy oh Boy do I have an amazing dish for you to try. I'm so excited to share this recipe with you all.
This is a savory dinner that is really light in carbs and full in flavor.
Teryaki Chicken with Steamed Broccoli
Prep:
3 large boneless/skinless chicken breasts cut into thick chunks
Light Extra Virgin Olive Oil
Fresh Ginger
Large Onion
Sherreded Carrots
The marinade:
1/2 cup of Kikkoman brand teryaki sauce
1 1/2 tsp of caynne pepper
1 tsp of white pepper
2 tsp of white granulated sugar
l juice of a tangerine
2 tsps of garlic powder
1/2 tsp of black pepper
Wisk together
Directions:
Pour the marinade into a zip lock bag and add the chunks of chicken. Make sure that the chicken is fully and evenly coated. Refidgerate the bag of chicken for 4 hours periodically shaking the bag to recoat the chicken. At the 4 hour mark, put your non-stick skillet on a low heat and coat it with light extra virgin olive oil. While waiting for the oil to heat up, begin to take out the chicken and pat off any extra marinade with a paper towel. Place the chicken into the skillet and let it cook. When the chicken is cooked through, place them on a plate. Roughly chop 1 large onion and saute it in the pan. Add the shredded carrots, and grate a little fresh ginger right over the top. Once the onions and shredded carrots become semi-translusent add the chicken back in the pan an cover over low heat.
Perfect Partner:
Then all you do is steam fresh broccoli and plate.
Eat and Enjoy!!
This is a savory dinner that is really light in carbs and full in flavor.
Teryaki Chicken with Steamed Broccoli
Prep:
3 large boneless/skinless chicken breasts cut into thick chunks
Light Extra Virgin Olive Oil
Fresh Ginger
Large Onion
Sherreded Carrots
The marinade:
1/2 cup of Kikkoman brand teryaki sauce
1 1/2 tsp of caynne pepper
1 tsp of white pepper
2 tsp of white granulated sugar
l juice of a tangerine
2 tsps of garlic powder
1/2 tsp of black pepper
Wisk together
Directions:
Pour the marinade into a zip lock bag and add the chunks of chicken. Make sure that the chicken is fully and evenly coated. Refidgerate the bag of chicken for 4 hours periodically shaking the bag to recoat the chicken. At the 4 hour mark, put your non-stick skillet on a low heat and coat it with light extra virgin olive oil. While waiting for the oil to heat up, begin to take out the chicken and pat off any extra marinade with a paper towel. Place the chicken into the skillet and let it cook. When the chicken is cooked through, place them on a plate. Roughly chop 1 large onion and saute it in the pan. Add the shredded carrots, and grate a little fresh ginger right over the top. Once the onions and shredded carrots become semi-translusent add the chicken back in the pan an cover over low heat.
Perfect Partner:
Then all you do is steam fresh broccoli and plate.
Eat and Enjoy!!
Tuesday, February 8, 2011
Foodography: Culinary Creations
I told you all that I had a photography project coming up and that my focus was going to be food. Well, I tried to take my first picture yesterday evening. I had whole wheat penne pasta with marinara sauce, sauteed mushrooms, green, red, and yellow bell peppers and onions with sausage. To make my bowl look pretty for the picture I garnished it with roughly chopped spinach. Get this...just as I was about to snap my delicious looking masterpiece of a meal, my camera didn't take the shot. I was very sad to say the least. Nevertheless, the pasta was wonderful. If there is anything that I have learned in my few short weeks of being a photographer, it's to be patient with yourself, and that practice makes perfect. So, this afternoon I tried again. I had my advisor look at my camera and see if she could figure out what I was doing wrong. I thought she would be the best person to go to because she was a photography major when she was in college (what are the chances of that? Lol) Within seconds, she fixed the problem and then I went to work. I'm totally in my element when it comes to food, and if I can capture the beauty of it like I desire to with this project, then I have succeeded. I started off with 24 pictures and now I'm down to my last 18. I don't know what the outcome will be, but I'll just keep stirring up new ideas, one photo at a time.
Thursday, February 3, 2011
Food For Thought Part 2
I am taking a photography class this semester, and my teacher gave my class and me our next assignment. We are working with film photography so we have to use a whole role of film by next Wednesday. He said that we could take pictures of anything...Can you guess what my focus will be for this assignment?
...Food of Course!! What I would like to do take pictures of plateware, silverware, and different dishes that I will create. Using black and white photography I plan to capture the beauty of the food on the plate and strategically place everything so that each time I snap a shot, I capture a masterpiece.
I sure hope we get to keep these pictures, because I want to put them in my portfolio.
...Food of Course!! What I would like to do take pictures of plateware, silverware, and different dishes that I will create. Using black and white photography I plan to capture the beauty of the food on the plate and strategically place everything so that each time I snap a shot, I capture a masterpiece.
I sure hope we get to keep these pictures, because I want to put them in my portfolio.
Cantaloupe Craze
The weather is getting warmer because spring is around the corner. So I started thinking about fun and healthy dishes that are pleasing to the eye and tasty to eat. I don't know about you, but when spring comes around I think of bright colors and refreshing tastes. Now, cantaloupe has always been one of my favorite fruits. the bright orange color and the sweet juice is very refreshing. I also enjoy eating raspberry sorbet. So why not make it the best of both worlds?
I have a few ideas on fun, healthy, colorful dishes: Check 'em out
Cantaloupe kabobs:
The tools
Skewers
Melon Baller
The Fruit:
1 large Cantaloupe
1 1/2 pounds of Strawberries
Directions: cut the cantaloupe in half and scoop out all of the seeds. Then with the melon baller, begin making little balls and place in the fridge. Next, wash the strawberries well, and cut of the leaves off, proceed to cut in half. Unless strawberries are already sweet enough to your liking, rinse, pat dry and put them in a bowl. Pour approximately 2 1/2 tablespoons of white sugar over top of the strawberries, cover and put in the fridge. When the allotted time has past, begin constructing the fruit kabobs starting with the cantaloupe and then the strawberry slices.
* If you want to get really creative get a Styrofoam ball cut it in half and place the finished fruit kabobs inside to make a fruit bouquet.
Cantaloupe Bowls:
Why waste good china, when you can make an edible bowl?
All you need is...
- 1 medium sized Cantaloupe
- 1 pint of Raspberry Sorbet
- Whipped Cream
- Mint leaf
Directions:
Cut the Cantaloupe in half, and scoop out the seeds. Let the sorbet sit out until soft. Proceed to pour the raspberry sorbet into the cantaloupe bowl. Garnish with a large swirl of whipped cream and a mint leaf.
Enjoy!
I have a few ideas on fun, healthy, colorful dishes: Check 'em out
Cantaloupe kabobs:
The tools
Skewers
Melon Baller
The Fruit:
1 large Cantaloupe
1 1/2 pounds of Strawberries
Directions: cut the cantaloupe in half and scoop out all of the seeds. Then with the melon baller, begin making little balls and place in the fridge. Next, wash the strawberries well, and cut of the leaves off, proceed to cut in half. Unless strawberries are already sweet enough to your liking, rinse, pat dry and put them in a bowl. Pour approximately 2 1/2 tablespoons of white sugar over top of the strawberries, cover and put in the fridge. When the allotted time has past, begin constructing the fruit kabobs starting with the cantaloupe and then the strawberry slices.
* If you want to get really creative get a Styrofoam ball cut it in half and place the finished fruit kabobs inside to make a fruit bouquet.
Cantaloupe Bowls:
Why waste good china, when you can make an edible bowl?
All you need is...
- 1 medium sized Cantaloupe
- 1 pint of Raspberry Sorbet
- Whipped Cream
- Mint leaf
Directions:
Cut the Cantaloupe in half, and scoop out the seeds. Let the sorbet sit out until soft. Proceed to pour the raspberry sorbet into the cantaloupe bowl. Garnish with a large swirl of whipped cream and a mint leaf.
Enjoy!
Wednesday, January 26, 2011
Chili Snow Day (continued)
Well now all of my plans have changed because of the snow storm. It's snowing so hard the only thing that you can see, are sheets of white. Can you imagine? So because I am officially snowed in, I'm not sure if I'll be able to get my hot bowl of chili with all the fixings (sour cream, cheese, jalapenos peppers and a splash of hot sauce added to taste) with a grill cheese sandwich on Texas toast. Instead I have frozen Bagel Bites, not really a good alternative solution I know. Depending on if my friends go to dinner or not, Bagel Bites will have to suffice.
Word of advice:
If you really want something, but there is an obstacle in your way, push through because you're goal will be so much better when you finally reach it.
Word of advice:
If you really want something, but there is an obstacle in your way, push through because you're goal will be so much better when you finally reach it.
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