This is a recipe my better half, Lee taught me. My first thought was "ewwwwwwww beets!" WOW was I ever wrong! This is a beautiful dish that is really easy to make. Definitely has a wow factor. Add in a glass of white wine and a nice Italian salad and you have a great date night meal.
Ruby Pasta
5 medium sized beets, cleaned. Keep skin on
1 lb pasta
3 tablespoons crushed garlic
1 tsp red pepper flakes (add more to taste)
2 - 3 tablespoons olive oil.
Directions-
Clean beets and wrap individually in foil. Roast in 350 degree oven for at least 1 1/2 hour.. Take out of oven and let cool. Once cooled, gently peel beet and rinse in cool water. Dice into small bite sized pieces.
Fill large pot with salted water and come to boil, cook pasta according to package directions.
While pasta is cooking, in large saute pan, add olive oil and allow to heat. add in beets, garlic and red pepper flakes. Cook beet mixture until tender.
Rinse spaghetti and place back into pot, add beet mixture into pasta and combine.
Pasta should turn a ruby/crimson color. Leftovers are great reheated.
~Enjoy!
Sunday, November 14, 2010
Ruby Pasta
This is a recipe my better half, Lee taught me. My first thought was "ewwwwwwww beets!" WOW was I ever wrong! This is a beautiful dish that is really easy to make. Definitely has a wow factor. Add in a glass of white wine and a nice Italian salad and you have a great date night meal.
Ruby Pasta
5 medium sized beets, cleaned. Keep skin on
1 lb pasta
3 tablespoons crushed garlic
1 tsp red pepper flakes (add more to taste)
2 - 3 tablespoons olive oil.
Directions-
Clean beets and wrap individually in foil. Roast in 350 degree oven for at least 1 1/2 hour.. Take out of oven and let cool. Once cooled, gently peel beet and rinse in cool water. Dice into small bite sized pieces.
Fill large pot with salted water and come to boil, cook pasta according to package directions.
While pasta is cooking, in large saute pan, add olive oil and allow to heat. add in beets, garlic and red pepper flakes. Cook beet mixture until tender.
Rinse spaghetti and place back into pot, add beet mixture into pasta and combine.
Pasta should turn a ruby/crimson color. Leftovers are great reheated.
~Enjoy!
Ruby Pasta
5 medium sized beets, cleaned. Keep skin on
1 lb pasta
3 tablespoons crushed garlic
1 tsp red pepper flakes (add more to taste)
2 - 3 tablespoons olive oil.
Directions-
Clean beets and wrap individually in foil. Roast in 350 degree oven for at least 1 1/2 hour.. Take out of oven and let cool. Once cooled, gently peel beet and rinse in cool water. Dice into small bite sized pieces.
Fill large pot with salted water and come to boil, cook pasta according to package directions.
While pasta is cooking, in large saute pan, add olive oil and allow to heat. add in beets, garlic and red pepper flakes. Cook beet mixture until tender.
Rinse spaghetti and place back into pot, add beet mixture into pasta and combine.
Pasta should turn a ruby/crimson color. Leftovers are great reheated.
~Enjoy!
Friday, November 12, 2010
Best Toffee Ever!
Ok this is my "go to" staple. I have made it for friends, and for groups. If you happen to undercook it (by eyeballing the color) it will end up softer, and slightly grainy. However either way, it is awesome!
Ingredients:
2 cups butter (please do not use margarine!)
2 cups white sugar
1/4 tsp salt
2 cups chocolate chips (I use milk chocolate just as preference, any chocolate would be good!)
1 cup finely chopped almonds.(optional)
Directions:
In a large heavy bottomed saucepan, combine butter, sugar and salt. Cook over medium heat (this is REALLY important!) , stirring until the butter is melted. Allow to come to a boil and cool until the mixture becomes a dark amber color, and the temperature has reached 285 degrees. Stir occasionally.
While the toffee is cooking, cover a large baking sheetwith aluminum foil or parchment paper (I prefer the parchment paper)
As soon as the toffee reaches the proper temperature, pour it out on to the prepped backing sheet. Sprinkle the chocolate into a thin even layer once it has melted. Sprinkle the nuts over the chocolate and press slightly. Putting a plastic a bag over your hand will minimize the mess.
Place the toffee the refrigerator to chill until set. Break into pieces and store in an air tight container.
ENJOY!
Ingredients:
2 cups butter (please do not use margarine!)
2 cups white sugar
1/4 tsp salt
2 cups chocolate chips (I use milk chocolate just as preference, any chocolate would be good!)
1 cup finely chopped almonds.(optional)
Directions:
In a large heavy bottomed saucepan, combine butter, sugar and salt. Cook over medium heat (this is REALLY important!) , stirring until the butter is melted. Allow to come to a boil and cool until the mixture becomes a dark amber color, and the temperature has reached 285 degrees. Stir occasionally.
While the toffee is cooking, cover a large baking sheetwith aluminum foil or parchment paper (I prefer the parchment paper)
As soon as the toffee reaches the proper temperature, pour it out on to the prepped backing sheet. Sprinkle the chocolate into a thin even layer once it has melted. Sprinkle the nuts over the chocolate and press slightly. Putting a plastic a bag over your hand will minimize the mess.
Place the toffee the refrigerator to chill until set. Break into pieces and store in an air tight container.
ENJOY!
First time!
Hey everyone. This is Jenn, I decided to start blogging all my recipes, stories... The stuff we all talk about when we are in the kitchen!
I have 2 daughters, they help me cook and prep, they don't do cleanup (I don't blame them either!) I have found that the more I have them help, the more they talk about what is going on in their lives.
All parents know that when kids come home, you get the "yeah school was fine" answer. I did too. Once the girls started helping they started to talk about what really happened, what is bugging them, who likes who in class. All the things we wish they would just say! We come up with some good answers when we are peeling, cutting, and stirring.
I am a semi-homemade idea girl. I however, I do not cook with a martini in hand, and I don't say "now, can I tell you...?" Nor does my kitchen EVER change! LOL, I also sometimes say "Guess what? we are having cereal for supper!" We all have those days. I do, however try to make a good family dinner throughout the week. For my kids, nutrition is very important. My oldest has ADD and is in the process of being diagnosed with Aspargers Syndrome. Trying to get "crap" out of the diet (excess sugar, highly processed foods..) is important. I have seen an improvement in the girls, and I see how they down slide when we go on fast food benders!
So here we go.. I hope this will be a fun ride for us all. I look forward to your responses!
~Jenn
I have 2 daughters, they help me cook and prep, they don't do cleanup (I don't blame them either!) I have found that the more I have them help, the more they talk about what is going on in their lives.
All parents know that when kids come home, you get the "yeah school was fine" answer. I did too. Once the girls started helping they started to talk about what really happened, what is bugging them, who likes who in class. All the things we wish they would just say! We come up with some good answers when we are peeling, cutting, and stirring.
I am a semi-homemade idea girl. I however, I do not cook with a martini in hand, and I don't say "now, can I tell you...?" Nor does my kitchen EVER change! LOL, I also sometimes say "Guess what? we are having cereal for supper!" We all have those days. I do, however try to make a good family dinner throughout the week. For my kids, nutrition is very important. My oldest has ADD and is in the process of being diagnosed with Aspargers Syndrome. Trying to get "crap" out of the diet (excess sugar, highly processed foods..) is important. I have seen an improvement in the girls, and I see how they down slide when we go on fast food benders!
So here we go.. I hope this will be a fun ride for us all. I look forward to your responses!
~Jenn
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