what I wore: skirt – esque, belt/blouse – vintage via cheap thrills, earrings – charm & chain, ring/bangle – mom’s, bangle – house of harlow, sandals – lovely people, necklaces – vintage via mae’s
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Tag: Recipe
Recipe: Penne & Artichokes
I made this last night and it was a huge hit. Typically when I make pasta, I’m always tempted to add cream or butter or something to make it a bit tastier. But this totally delivered on the taste factor. I did add chicken (at Ro’s request). There was plenty for three servings last night as well as lots of leftovers.
Ingredients (serves 6)
1 lb. penne rigate
1 small onion, finely sliced
2 garlic cloves, minced
1/4 cup extra virgin olive oil
8 artichoke hearts, quartered
1 1/4 cups canned diced tomatoes
1 tbsp chopped parsley
1/2 cup grated Parmesan cheese
Salt and pepper
In a skillet over medium-high heat, sauté the onion and the garlic in the olive oil. Add the artichoke hearts. Cook to a pale gold color over high heat, then add the tomatoes, seasoning to taste. Simmer 15-20 minutes over medium heat.
Cook the penne rigate until al dente according to package directions in boiling, salted water. Drain and add to the artichoke sauce. Sprinkle with chopped parsley and grated Parmesan.
I took a few pictures as I cooked. Here’s my taste-tester
The sauce
The noodles
The finished product
Yummy Spring Pasta
I saw this recipe on 101 Cookbooks and immediately decided to make it last night. I changed a few things and it turned out so yummy/easy!
Spring Pasta Recipe
I used angel hair but thin, egg noodles, spaghetti, or fettuccine would all work as well.
8 ounces / 225 g cooked, leftover pasta
3 eggs
fine grain sea salt
1 tablespoon olive oil
2 tablespoons unsalted butter3 big handfuls of sliced asparagus, and/or pea shoots, or tiny broccoli trees, or shredded greens, or green beans, or spinach – anything quick cooking and fresh
chopped avocado
chopped herbsOptional: 1 tablespoon cream, Parmesan cheese, Breadcrumbs
Use your fingers to fluff up the leftover pasta a bit, so its not clumpy or stuck together. Set aside.
In a small bowl crack the eggs and beat them really well with a pinch of salt.
In a big skillet melt the oil and butter over medium high heat. If you’re using a vegetable that might take longer to cook than others, add those to the pan – for example, asparagus or broccoli. Add a couple pinches of salt, stir, cover, and cook for a couple minutes. Until the vegetables are bright, and just cooked. Now stir in anything that just needs a quick flash of cooking – in this case pea greens, but chopped greens would go in at this point if you’re using those. Stir, and cook just until tender – a minute or so. Pull about 1/3 of the vegetables out of the pan and set them aside.
Now, add the pasta to the skillet, and toss well. Once the pasta is hot, turn down the heat, wait a moment, then quickly stir in the eggs (optional – stir in cream, pasta water). Stir well, then cover the pan, remove from heat, and let everything sit for a minute. Uncover, give everything another toss, the egg should be cooked through. Taste, and adjust the seasoning before dividing between two plates. Top with the reserved vegetables, and some chopped avocado (optional – top with breadcrumbs and parmesan cheese).
Serves 3.
Prep time: 5 min – Cook time: 5 min
Here’s how mine turned out:
Margarita Madness
Supposedly this is the best margarita ever…I think I’ll try it tonight.
A Classic Shaken Margarita
Recipe courtesy of ReadyMade
2 oz. 100% agave silver (blanco) – Recommended: El Tesoro, Sauza Hornitos, or El Milagro (which brings an amazing vanilla-ness to the party)
1 ounce Cointreau – you can use Gran Marnier if you happen to have some, but stear clear of Triple Sec
3/4 oz. fresh lime juice
1/4 – 1/2 oz. agave nectar (optional)
Kosher salt
1. Begin by squeezing the lime juice with a juicer or citrus reamer. Use the spent lime half to rim a 4-5 oz. martini glass or a rocks glass, and dip into the salt. (If you like them less salty, only rim half of the glass.) Place in the freezer or fill with ice cubes and water to chill.
2. Pour the lime juice into a shaker, and add the orange liqueur and tequila, and the agave nectar (if that’s what you’re using). Fill the shaker with ice, and shake until your hands get cold, then shake some more. It’s essential that it’s very well mixed and diluted just so with the melted ice, and that comes from shaking. Don’t skimp here; you’re hard work will be rewarded.
3. Retrieve your glass, and fill with ice if using a rocks glass. Strain your shaken cocktail into the glass, and enjoy!
The Window Shopper 
