Author: wendyness

Recipes

Pasta Salad with Tomatoes and Fresh Mozzarella

1 pound bowtie or other short stubby pasta
2 pounds ripe tomatoes, cored, seeded, and cut into 1/2-inch dice
6 ounces fresh mozzarella cheese, cut into small dice
¼ cup extra-virgin olive oil
1 medium clove garlic, minced
¼ cup shredded fresh basil leaves shredded
Ground black pepper

The tomatoes can be diced a couple hours in advance, but to prevent the garlic from becoming too pungent and the salt from drawing out the tomatoes’ juices, wait until the pasta is cooking to add the seasonings to the tomatoes. Short, stubby pasta shapes such as orecchiette, fusilli, and farfalle (bow ties) are the best choice to catch juicy bits of sauce.

Bring 4 quarts water to boil in large soup kettle. Add 1 tablespoon salt and pasta. Cook until pasta is al dente (refer to package directions; cooking times will vary with different shapes). Drain well.

While pasta is cooking, toss together tomatoes, cheese, olive oil, garlic, basil, 3/4 teaspoon salt, and pepper to taste in large bowl. Add drained pasta to tomatoes and toss well. Serve immediately, or, if desired, cool to room temperature before serving, about 30 minutes. (Can be covered with plastic wrap and kept at room temperature for up to 4 hours.)

Recipes

Carmelized zucchini pasta

For 2 people

2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 pounds zucchini, coarsely grated (about 3 large zucchini)
8 garlic cloves, peeled and smashed
½ cup basil leaves, plus more for serving
Kosher salt and black pepper
½ pound ridged or curly pasta (like medium shells or casarecce)
½ cup finely grated Parmesan or pecorino (about ½ ounce), plus more for serving
1 tablespoon lemon juice

  1. In a large (at least 12-inch) cast iron skillet over medium-high heat, melt the butter and oil. When it’s foaming, add the zucchini, garlic, and half the basil leaves. Season with 1¼ teaspoons salt and a few grinds of pepper. Cover and cook until pooling with liquid, 5 to 7 minutes. Uncover and cook until the liquid evaporates and the zucchini starts to sizzle, 7 to 10 minutes.
  2. Continue to cook until the zucchini is very soft, dark green, and reduced to about 1 cup, another 20 to 25 minutes. If you see burning, deglaze with water and lower the heat. (Caramelized zucchini can be made ahead and refrigerated for up to a week; it also freezes well.)
  3. Meanwhile, bring a large pot of salted water to a boil. When the zucchini is about done, add the pasta to the boiling water and cook until al dente. Reserve 2 cups of pasta water, then drain the pasta. If the zucchini is ready before the pasta, keep cooking it; the zucchini will only get better the longer it cooks.
  4. When the pasta’s drained, remove the herb stems from the zucchini. Reduce the heat on the zucchini to medium, then add the pasta, 1 cup pasta water, and the Parmesan. Stir until the pasta is glossed with sauce. Add more pasta water as needed to thin the sauce. Stir in the lemon juice and remaining basil, then season to taste with salt and pepper. Serve with more basil, Parmesan and black pepper.
gardening

Soil recipes

Do not eat these.

Indoor potted plants

2 parts pre-moistened coco coir
1 part perlite or pumice
1/4 – 1/2 part vermiculite
1/8 part worm castings

Seed starter mix

2 parts compost
2 parts coir
1 part perlite

4 parts compost or worm castings
2 parts coconut coir
1 part vermiculite
1 part perlite

Outdoor planter box mix

2 parts coir
2 parts compost / costco mix
1 part perlite
1/4-1/2 part vermiculite

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Faux pho broth

1/2 onion diced
2 in ginger, sliced
Half a cinnamon stick
2 teaspoons coriander seed
2 star anise
5 cloves
2 tablespoons fish sauce
1 tablespoon sugar
5 cups broth

Instantpot 10 minutes.

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Lamb stew (instantpot)

2 tablespoons olive oil, butter or ghee
1 ½ –1 ¾ pounds lamb stew meat ( shoulder, leg or shank) cut onto 1 ½  inch cubes
1 onion, diced
4–6 garlic cloves, rough chopped
1 teaspoon of each: salt, pepper, cumin, coriander, turmeric, cinnamon, and cumin seeds ( seeds are optional, add another teaspoon ground cumin if no seeds)
½ teaspoon chili flakes 
2 tablespoons tomato paste
¼ cup apple cider vinegar (or red wine vinegar)
2 tablespoons honey or brown sugar
1  1/4 cups chicken stock or broth
1 x 15 ounce can kidney beans, rinsed and drained — or use dried beans and pressure cook them yourself (use bean broth for stock, if so)
¼ cup raisins or  dried apricots (chopped)
Serve with cooked quinoa, couscous or basmati rice

Turn the Instant Pot on and set it to the Sauté function. Add some oil, sear lamb cubes on 2 sides until lightly browned. Remove.

Add some oil, saute the onions for 3-4 minutes until fragrant. Add garlic, salt and all the spices and saute for 2-4 more minutes until fragrant. Add the vinegar, tomato paste, honey, stock, and raisins and stir until combined. Add lamb.

Cover and set the Instant Pot (or pressure cooker)  to  pressure cook setting for 30 minutes on normal/high. Naturally release. Check on lamb meat – if it is tender, continue to next step. If not tender enough, pressure cook for 5-20 more minutes (depends how tender you want it).

Add beans while stew is still hot, stir in. Note that it will thicken a bit as it sits.

Make it in the morning, let the flavors meld all day for better flavor. Reheat before eating.

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Overnight oats

1 cup milk, yogurt or mix
1/2 cup quick oats
1 Tbsp chia seeds

Mix together well, store overnight in a bowl.

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Soy maple glaze

For brussels sprouts or other veggies.

¼ cup pure maple syrup
1½ Tbsp. unsalted butter
1 Tbsp. heavy cream
1 Tbsp. soy sauce
2 tsp. sriracha

Cook ¼ cup pure maple syrup in a medium saucepan over medium heat until bubbling aggressively, about 3 minutes. Carefully whisk in 1½ Tbsp. unsalted butter, then add 1 Tbsp. heavy cream, 1 Tbsp. soy sauce, and 2 tsp. sriracha and cook, whisking constantly, until caramel sauce is bubbling and thick enough to coat a spoon, about 1 minute. Pour into a bowl and let cool slightly. Drizzle over roasted veggies.

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Creamy dijon mustard dill sauce

Sauce for lamb or other items.

3/4 cup heavy cream
2 tbsp Dijon mustard
2 tbsp honey
1 tbsp finely chopped dill

In a small non-stick skillet or saucepan over medium heat, add the cream, mustard and honey. Whisk gently to mix and simmer for 5 minutes. Remove from heat, add the dill, stir and transfer to a serving dish.

Recipes

Miso mushroom pasta

  • 7 ounces dried spaghetti or other noodle pasta
  • 12-16 oz mushrooms
  • 1 leek or onion, thinly sliced
  • 1 teaspoon sherry vinegar, or white wine vinegar
  • 4 tsp miso paste
  • 2 tablespoons butter, softened
  • 5 garlic cloves
  • 1/2 cup heavy cream
  • 1/2 cup pasta cooking water
  1. Cook pasta 1 minute short of al dente and reserve 1/2 cup pasta cooking water while doing the rest:
  2. Whip miso and butter together in a small bowl until airy and combined
  3. Sauté leek/onion until lightly browned
  4. Add mushroom and sauté until browned, toss with vinegar when done
  5. Add some oil and sauté garlic, mix with mushrooms
  6. Add miso butter and heavy cream — make sure pasta is ready before you do this
  7. When combined, add pasta and stir over low heat for 2-4 more minutes. Add some pasta water if needed to combine
  8. Serve with furikake