Herbed Rice

Ingredients


1 cup uncooked long-grain white or Basmati   
1 3/4 cups water  
3/4 teaspoon  salt
3 tablespoons butter
2 tablespoons  dried parsley
2 tablespoons dill
3 green onions finely diced using white and green parts
pinch of  black pepper
1/4 cup lemon juice 

Directions 
Combine the rice, 1 3/4 cups water, the salt, and butter in a small heavy-bottomed saucepan. Bring to a boil over high heat; reduce the heat to low, stir once, and simmer, covered tightly, for 15 minutes. Add a little more water if needed. Turn off the heat and allow the rice to sit covered for 5 minutes.
Add the parsley, dill, green onion,  lemon juice and pepper. Fluff with a fork, and serve warm.

Italian Smashed Potatoes

Ingredients  

2 pounds  small Yukon Gold potatoes
1/4 cup Olive oil  
2  tablespoons of minced Garlic

 

Dressing


3 tablespoon Olive oil   3 tablespoon of lemon juice
2 tablespoon dried Parsley
1 tablespoon dried chopped Thyme
Salt and Pepper 



Directions 
For the potatoes: Put the potatoes in an 8-quart stockpot with enough cold water to cover by at least 2 inches. Bring the water to a boil over medium heat and cook until the potatoes are tender, about 20 to 25 minutes. Drain the potatoes allow to dry for 5 minutes. Using the palm of your hand, gently press the potatoes until lightly smashed.
In a large, nonstick skillet, heat 1/4 cup of oil over medium-high heat. Add the garlic and cook until fragrant and lightly brown, about 1 minute.  In batches, add the potatoes and cook, without stirring, until the bottoms turn golden brown, about 5 to 8 minutes then turn the potatoes over and cook, drizzling with oil, if needed, until golden brown on the other side for another 5 to 8 minutes.

For the dressing: In a small bowl whisk together the oil, lemon juice, parsley and Thyme. Season with salt and pepper, to taste. Spoon the dressing over the potatoes and toss gently until coated. Transfer the potatoes to a serving bowl and serve

Rigatoni with Roasted Veggies

Ingredients                                                                                               

1 medium eggplant, cut into 1-inch cubes                                                                             
1 pint cherry tomatoes                                                                                                            
3   tsp. minced garlic   
3   tablespoons  olive oil                                                                                                                  
1 teaspoon salt                                                                                                                        
1 teaspoon freshly ground black pepper 
1 teaspoon  red pepper flakes 
1 pound rigatoni pasta  cooked and drained according to the box  
3 tablespoons  extra virgin olive oil 
½ cup grated parmesan          


Directions


Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
In a large bowl combine the eggplant and the cherry tomatoes  garlic, olive oil, salt, pepper, and red
pepper flakes. Spread the vegetables out in an even layer on the baking sheet. Roast in the oven until the vegetables are tender and the eggplant is golden, about 35 minutes. Remove from heat . Leave on the baking sheet till pasta is cooked.
   Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl. 
  With the veggies still on the baking sheet use a potato masher and  lightly mash up the veggies and add to the pasta , add the parmesan and drizzle with extra virgin olive oil and toss and serve warm.

Black and White Grape Salad

This is a P. Allen Smith recipe from his “Season recipes from the Garden Book“.  I just had to post this recipe.  It is  elegant, light  and  flavorful, each flavor comes shining through, it makes a beautiful presentation and would be perfect for a dinner party or for the holidays. I made one change with  the Oranges, see my notes at the bottom.  

Ingredients:
1 pound of  black or red seedless  grapes  sliced in half  lengthwise
1 pound green seedless grapes sliced in half around the middle
1  orange grated  Zest
1/3  cup of fine sugar
6 oranges   3- segmented  3- juiced
1 cup  crumbled goat cheese
½ cup roasted walnuts 


Directions:

Put the grapes in a large bowl and add the orange zest  and the sugar, next add the  orange segments and mix gently.
* see my notes below about oranges
Add the orange juice. There should be enough liquid to cover the fruit, if not, add a bit more juice.. Mix thoroughly and cover with plastic wrap and chill for at least 2 hours.
   When you are ready to serve the salad, use a slotted spoon to transfer the grapes and oranges to individual salad plates . Top each with  about 2 tablespoons of the goat cheese and 1 tablespoon of walnuts.






* notes
I substituted 3 segmented oranges  for 1 -16 oz. can of mandarin oranges drained and it worked well.

Asparagus Spaghetti

1   pound box cut  spaghetti
½  pound thick sliced Apple wood bacon diced
1   bunch Asparagus cut  into 2 in. pieces
1   cup shredded Pecorino Romano  cheese
6   lg. basil leaves chiffonade
½ teaspoon sugar
Olive oil 

Cut off  2 in. of the bottom  of the asparagus and discard. Cut the asparagus into 2  in. pieces.  Using a small Skillet,  add asparagus, drizzle with oil and sprinkle with sugar and saute till starting to get a  caramelized color, take  of heat  and place and place on a paper towel.

Fry the diced  bacon  untill it  is lightly brown , not crispy , remove  from heat  and place of a paper towel .

Chiffonade the basil , Stack about 6 leaves, roll up like a cigar and begin slicing the roll perpendicularly, creating fine, thin strips


Shred the cheese

Cook pasta according to the box.  And drain


Place pasta in a serving bowl and  add the basil , bacon and the asparagus and 3/4  of the cheese and   drizzle with olive oil  and toss, and top with remaining cheese. Add more olive oil if you like and serve

Pumpkin Apple Butter

 

Makes 3 cups

1 - 15 oz. can of pure pumpkin 

1 - cup peeled grated apple

1 - cup apple juice

½ - cup packed brown sugar

¾ - teaspoon pumpkin pie spice

Combine pumpkin, apple, sugar, apple juice, pumpkin pie spice in med. sauce pan.
Bring to a boil, reduce heat to low. Cook, stirring occasionally, for 1 ½ hours.

Store in refrigerator for up to 2 months.  It also cans well.

Roasted Maple Pecan Butternut Squash

So simple, sweet  and delicious. This  would be great  for Thanksgiving.  Give your company something different instead of Sweet Potatoes, but just as tasty.

1- 2lb. butternut squash peeled and cubed
½ cup maple syrup
4 tsp. dark brown sugar
½ cup chopped pecans
A pinch of salt
1 teaspoons butter diced


Place parchment paper on a baking sheet and preheat oven to 350 degrees.

In a bowl  add cubed squash, maple syrup, brown sugar, salt and pecans and toss together. pour onto  baking sheet and  place the diced  butter  on top.

Bake for 35 min. or until squash is tender with a fork and  serve.