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[tweetmeme] From The Classic Zucchini Cookbook: 225 Recipes for All Kinds of Squash I decided to try out

Tomato Zucchini Soup

3 tablespoons extra virgin olive oil
1 onion, minced
1 Small fennel bulb or 2 celery ribs, minced
1 carrot, minced
2 cloves of garlic, minced
1 ounce ham, minced (optional)
4 cups chicken broth or vegetable brother
2 cups diced and seeded tomatoes
2 cups grated zucchini
Salt and freshly ground black pepper

1. Heat the oil in a soup pot over medium heat.  Add the onion, fennel, carrot, garlic, and ham.  (if using)  Saute until the vegetables are soft and fragrant, about 5 minutes.

2. Add the broth and tomatoes.  Bring to a boil, then reduce the heat, and simmer for 30 minutes

3. Add the zucchini and salt and pepper to taste.  Simmer until the zucchini is cooked through, about 15 minutes.

4. Serve hot.

Serves 4

I modified things a bit…

  • I used butter instead of olive oil
  • I opted to use 5 stalks of celery instead of the fennel or 2 celery ribs
  • I forgot to buy a carrot…
  • I used about 10 cloves of garlic
  • I didn’t use ham
  • I probably used about 6 cups of chicken broth and could probably use a bit more due to all the extra stuff I added – most of it absorbed the liquid….
  • I used a 24 oz. can of diced tomatoes
  • I used about 6 cups of zucchini
  • I added a 10 oz. container of sliced mushrooms
  • I also mixed in a pound of mini shell pasta

It came out really really yummy!
I highly recommend….

Do any of you have any good recipes that use ingredients from your garden?
I’d love it if you shared.
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[tweetmeme] The Weekly Re-cap: I shared pictures of Giraffes and The Brooklyn Bridge that Michael took while we were in NYC last week. I showed you the new hard wood floor that my friends helped me install.  I shared a post I had written for the On The Edge blog called My Daughter The Chi-A-Poo.  We talked about uses for baking soda and I told you how you can enter to win a 40″ Flat Screen TV!!

The Weekly “oh crap!!”: My motorcycle tire is worn down to the cords (or would it be chords??) 😦

The Weekly Food: Zucchini, mushrooms, chicken and pasta – chicken alfredo – and a BFS Little Italy Sub.

The Weekly Amazing Fact: An adult giraffe’s kick is so powerful that it can decapitate a lion!!!

The Weekly Birthdays: Jessica Westervelt, Melinda Race Myers, Jen Swartz Lawrence, Angelos Tzelepis, John Striffler, Jeremy Kenny, Faith Barr, Jeff Filby, William Pillon and a HUGE Happy 30th Birthday to Avari Tears!!  I hope you all had wonderful birthdays – leave a comment to let us know how you celebrated your special day.

The Weekly Activity: Working on the poker run – route ideas, and donations oh my!!

The Weekly new people I’ve found on Twitter: BurtsBees, CarolinaPad, RozInCP, FamousFootwear, Ivan_Temelkov, and WebPartners

The Weekly Charity I’m Pimping: No Destination’s Poker Run to benefit The Ronald McDonald House

The Weekly Countdown:
Dutchess County Fair – 3 Days
No Destination Poker Run – 7 Days
Labor Day – 16 Days
Sons of Anarchy – 17 Days
Breaking Dawn Movie Premier – 454 Days

Do you have any big plans for this weekend?

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Koala image from: http://www.zanyimages.com/Have%20a%20Great%20Weekend/
Birthday Cake Image From: http://lyvvielimelight.blogspot.com/2008/05/this-is-shortys-4th-birthday-today.html
Twitter Bird Image From: http://gigglepotz.com/

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[tweetmeme] The Weekly Re-cap: I shared pictures of “Mama’s Lil’ CutieIsabella.  We learned about those rubber things that hang off the back of cars.  I shared the results of the poll about who you think Brenda will end up with on General Hospital and how thrilled I am that she’s back!!  I shared the recipe for Spicy Shrimp with Pasta that I love!!  I told you about something cool and FREE to do this weekend!!  Lastly I guest blogged over on the TU Biker’s Blog that Michael writes.  I wrote a post about proper riding footwear.

The Weekly Note to Readers: There are BIG changes coming in the next few weeks!!  Stay tuned for the big news 🙂


The Weekly Movie:
Bill & Ted’s Excellent Adventure – I love the movie now just as much as I did back in 1989!  Granted, I’ve been calling everyone Dude for the last couple days – small side-effect of the movie….

The Weekly Downer: I haven’t been getting enough sleep lately and it’s making me cranky.  I really need to try hard to get back onto a normal sleeping schedule….

The Weekly Food: Banana & cubanelle peppers from the garden, home-grown tomatoes & American cheese, turkey sandwiches, Trader Joe’s baked cheese crunchies, and sloppy joes.

The Weekly Amazing Fact: The Brooklyn Bridge was opened for use on May 24, 1883.  On that day 1,800 vehicles and 150,300 people crossed the bridge.

The Weekly Birthdays: Vicki Vosburgh, Tami Bates Carlaw, Leigh Cummings, Tim Hennessey, Sam Lauridsen, and Tracy Kutey ColangioneI hope you all had wonderful birthdays!!  Leave a comment to tell us what you did to celebrate your birthday!!


The Weekly Activity: We went to The Bronx Zoo and then to The Brooklyn Bridge with Michael’s Photo Group and we had a great time!!

The Weekly new people I’ve found on Twitter: Arbonne Forever, MSF_USA, Sensible Spender, CS_Albany, & Brugo Mug

The Weekly Charity I’m Pimping: LaDorka’s – National Multiple Sclerosis Walk
These women are incredible and walking for a good cause.  Please donate whatever you can.  They have a hefty goal.  Every dollar gets them closer to a cure for MS.

The Weekly Countdown:
Dutchess County Fair: 10 Days
No Destination Poker Run: 14 Days
Labor Day: 23 Days
Breaking Dawn Movie Premier: 461 Days

Change image from: http://vaynermedia.com
Bill & Ted’s Excellent Adventure image from: http://www.horreur.net/fiche.php?nom=Keanu%20Reeves
Birthday Cake image from: http://marinasulaimantaha.blogspot.com/2010/07/colorful-birthday-cake.html
Brooklyn Bridge image from: Michael T. Henry Photography
LaDorka’s inage from: http://main.nationalmssociety.org/site/TR/Challenge/WIGChallengeWalkEvents?pg=team&fr_id=13099&team_id=178556

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[tweetmeme] Spicy Shrimp and Pasta

Recipe Courtesy of Blue Crab Bay Co.

1 lb. linguine or spaghetti
1 lb. frozen cooked shrimp
6 cloves garlic, peeled and smashed
1/4 cup olive oil
1-1/2 cups Blue Crab Bay Sting Ray Bloody Mary Mixer
1/4 cup parsley

Defrost shrimp in cold water and drain.
While cooking linguine, heat garlic in olive oil for one minute in skillet.
Add shrimp and saute for 3 minutes.
Add Sting Ray and heat for one minute or until steaming.
When pasta is al dente (slightly firm), drain. Do not rinse.
Add parsley to shrimp and toss with pasta.
Season with cracked pepper, grated cheese is optional.
Serves 4

You can see other recipes for Blue Crab Bay Co. products by clicking on their name.
You can view other recipes I enjoy at Rose’s Recipe Group.

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I’d love it if you added them to Rose’s Recipe Group!!

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This picture was taken before we combined with the pasta so you could see the main ingredients. It came out really delicious!

The pictures a little dim, but we had out first dinner with zucchini out of the garden!  Michael has worked so hard on making the garden a success.  He wrote a nice blog about things he learned from his first garden.  Check it out.

Here’s how I made dinner:

Boneless Chicken Breasts
Zucchini
Mushrooms
Butter
Chicken Broth
Garlic Powder
Beau Monde
Salt
Pepper
Pasta of choice – I used Penne

Make pasta to instructions on package.  While it is cooking do the following:

Chop up the boneless chicken breasts into cubes.  (I used 3 breasts)
Saute the chicken in some butter until they’re cooked through.
Remove from pan and cover to keep them warm.
Next saute the zucchini in the pan with butter.  Sprinkle with garlic powder, salt and pepper.
Heat until they are soft, but remove them from the heat before they get soggy.
Then saute the mushrooms in butter. (YES, I KNOW I LIKE BUTTER!!)
Sprinkle with garlic powder, beau monde, salt and pepper.

Combine the chicken, zucchini, and mushrooms all in a pan together.
Pour in some chicken broth, about half way up the pan.  Heat until the broth is warm.
Combine with the pasta, mix and serve.

Do you have a garden?
Have you harvested anything yet?

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The basil was fresh out of our garden 🙂

[tweetmeme]

Today was one of those days where I was running around like crazy trying to get a lot of things done.  So I decided to make a meal that will last us for a couple of days.  We can probably get 10-12 servings out of this so we definitely have leftovers whenever we make it and it’s so easy to make.

What you need.

1 1/2 to 2 pounds of ground beef.  I used 93/7
2  packages of mushrooms (I think they were 10 oz. packages)
Butter
1 large can of whole peeled tomatoes
1 pound of pasta (I used rigatoni)
8-10 leaves fresh basil
Garlic Powder
Salt
Pepper
Shredded Mozzarella Cheese (optional)

Prepare pasta to directions on the box.  I make mine al dente.
Brown the beef in a deep frying pan.  Drain out any excess grease.

Sauteing The Mushrooms

In a separate pan I saute up the mushrooms in a couple teaspoons of butter.
(I cut the mushrooms into quarters.)
While sauteing, I add salt, pepper, and garlic powder to the mushrooms.


Next I put the can of tomatoes in the pan with the beef and carefully split the whole tomatoes with a spoon.
(Be careful, they’ll squirt all over your stove if you’re not gentle)
Once the tomatoes are heated, I add the mushrooms to the pan.


Tear up the basil leaves and add them along with some salt, pepper, and garlic powder.
Combine with the pasta and enjoy.
(I like to sprinkle some shredded mozzarella on mine)

I hope you enjoy it.
Please feel free to join Rose’s Recipe Group over on Facebook.
Do you have any great recipes you’d like to share?

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