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Saturday, October 29, 2011

CHOCOLATE


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Friday, October 28, 2011

Penne Pasta with a Vodka Clam Sauce


 I tried this recipe the other day when I was in a big hurry.  Even thought I am a die hard (make it from scratch person) it was actually pretty good.  This is now a go to recipe that will be in my book of fast meals.  I hope you enjoy!

Ingredients
1 pound Penne Pasta
2 slices of day old white bread
2 TBS snipped fresh parsley
2 TBS butter
2 cans minced clams, undrained
2 1/2 cups jarred vodka marinara sauce
3 garlic cloves, minced
1 lemon
slices of fresh Parmesan cheese

Directions
1. Bring salted water to a boil in 4-qt.Casserole. Cook pasta according to package directions.
Drain using large Colander; set aside.

2. As pasta cooks, prepare topping. Chop bread into small pieces. Snip Parsley. 
 Place butter into Saute Pan; melt over medium heat. Add bread crumbs;
stir for 2-3 minutes or until bread crumbs are crisp and golden. Remove pan
from heat. cool slightly. Stir in parsley.

3. In a saucepan strain clam juice. Add vodka sauce and pressed
garlic. Juice lemon to measure 1 tbsp juice; stir into sauce. Bring to a 
simmer over medium heat. Remove from heat and stir in pasta and clams; cover 
and let stand 3-5 minutes or until heated through.

4. To serve, divide pasta among serving plates; sprinkle with bread crumb mixture
 and top with thin slices of Parmesan cheese.
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Thursday, October 20, 2011

Japanese Beef Bowl


Ingredients:

2 Green Onions 
1 pound chuck steak
3 garlic cloves, minced
6 TBS soy sauce
2 TBS sesame oil
1 tsp ground pepper
1 TBS sugar
2 tsp vegetable oil
1 cup uncooked jasmine rice
2 medium carrots
2 cups bean sprouts
1 TBS sesame seeds

Directions:

For the marinade, slice the green onions including the tops and reserve about 2 TBS for garnish.  In a bowl place the remaining green onions.  

Cut the steak against the grain into thin strips and place in the bowl with the green onions.  Place the minced garlic in the bowl.  Add the soy sauce, sesame seed oil, pepper and sugar.  Mix well, cover and refrigerate.  (I prefer marinading over night.  You do not have to do this but the longer it marinades the better the taste)!

Once you are ready to cook the beef, prepare the rice according to the package.  As the rice is cooking do the following:

Peel the carrots and discard the skins.  Continue peeling the carrots to make long ribbons. Set aside.  Rinse and clean the bean sprouts and set aside.

For the steak, add one TBS of vegetable oil to a skillet over medium heat.  Add the beef to the skillet and cook undisturbed for 3 minutes.  Stir and cook beef another 1-3 minutes or until the beef is no longer pink.  Remove from heat.  

In another skillet, add 1 TBS vegetable oil over medium heat and quickly stir fry the carrots and bean sprouts for 2-3 minutes.

To assemble put 2/3 cup of cooked rice in a bowl.  Top with the cooked beef and vegetables.  Garnish with green onions and sesame seeds.

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In A Trendy Restaurant


In a trendy restaurant

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