Sunday, March 28, 2010

Spring Pasta

I came up with this one out of boredom this week...

1 lb whole wheat penne
1/4 lb of asparagus (chopped into quarter pieces)
2 onions diced
1 red pepper diced
3 cloves garlic diced
1 cup white wine
2 cups chicken stock
10 oz. pancetta (or bacon - crumbled)

1. In a deep saute pan, add a splash of olive oil and heat up. Add the onions. Cook down until golden (5 minutes on Med heat)
2. Add the garlic and the pancetta - cook for an additional 3 minutes
3. Add the Asparagus and peppers - cover and cook for 4 more minutes.
4. Add the wine - raise to high heat (bring the liquids to a boil)
5. Add the chicken stock (allow it to come to a boil again, wait 2 minutes, and then bring down to a simmer).
6. Salt and pepper to taste.
7. Cook pasta per the directions. Drain and put it back into the pot. Add the contents of the saute pan and mix well. Add some grated cheese while still hot for a creamy texture (and extra saltiness)

Sunday, March 14, 2010

How To Make Potato Chips In The Microwave

1 russet potato
Non stick spray
Salt and Pepper

Mandolin Slicer
Parchment paper or glass plate

1. Cut a piece of parchment paper to fit the inside of your microwave.
2. Carefully slice 1/3 of a potato into paper thin slices using a mandolin. Don't cut any more because the slices will turn an odd color
3. Completely coat the parchment paper with non-stick spray and place the potato slices in a single layer.
4. Spray the potato slices with non stick spray and lightly sprinkle with salt and pepper.
5. Turn off the rotating option on your microwave and cook for 4-5 minutes.

Additional Comments:
Cooking times will vary based on the strength and power of your microwave. Some chips may turn very dark brown. Ideally you want them light and golden. Repeat the process until you’ve used your entire potato. Enjoy!

This idea was brought to you by the Savory Sweet Life blog. Check out the link for more pictures, comments, and information.

NOTE: I found a mandolin slicer with a handle on Amazon for under $20

Sunday, March 07, 2010




For the Dry Rub:
3 tablespoons of sea salt
2 tablespoons of crushed red pepper
2 tablespoons of garlic powder
2 tablespoons of paprika
2 tablespoons of brown sugar
1 tablespoon black pepper

OPTIONAL: BBQ Sauce (you can buy it or make it)

1 regular can of tomato sauce
1 can of tomato paste
2 tablespoons vinegar
2 tablespoons olive oil
2 tablespoons brown sugar
3 cloves garlic, crushed
4 tablespoons onion, minced
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon cayenne
fresh ground pepper to taste

Cook the garlic and onion until it's soft, and then add all the rest of the ingredients. Simmer on low for 20-30 minutes. Keep stirring it often so it doesn't burn, then refrigerate for a few days before you use it. This allows the flavors to blend and mellow.

1. Pre-heat oven for 250 degrees. Insert RIBS. Cook for 4 hours
2. Take out the RIBS (OPTIONAL: Brush with BBQ Sauce). Now place the ribs on your grill. Have it set to high to sear in the flavor. Cook for an additional 25 minutes (Keep and eye out for burning).
3. Take RIBS off the grill and allow to cool for 10 minutes.