Browsing Tag

veggies

Dinner, General Reference/Tutorial, Lunch, Pasta

Roasted Red Pepper Fettuccine, from Scratch

After the success (and deliciousness) of the Homemade Spinach Pasta that I made earlier this month, I decided to have another go at it and made this absolutely amazing Roasted Red Pepper Fettuccine. It is seriously delicious, if I do say so myself. Unlike dried pastas that should taste like roasted red peppers but never really does, these actually do in a nice mild, smokey kind of way. The dish on the right pairs the pasta with more sweet bell peppers and pan-seared sea scallops (no recipe). Positively delightful and wonderfully colorful.
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13. April 2015
Dinner, Lunch, Pasta

Vegetable Lasagna Rollup Casserole

I have leftover winter veggies from making my Tuscan Vegetable Tart that needed to be used up, and besides, it’s still cold and yucking here in the Northeast, which is always a good excuse to make comfort food. Note that this recipe can also be made as a regular lasagna (not the rollups) as it uses the exact same amount of ingredients, so if you don’t want to go through the effort of rolling, just assemble as you normally would a regular one.
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26. February 2015
Appetizers/Starters, Dinner, Lunch, Sides

Crazy Crispy Curly Fries,
with Duck Fat and Thyme

I preface this post that I am laughing at the absurdity of myself. And you should be laughing at me becuase I am silly. Fair deal?

A couple of hours ago, I had this craving for french fries. I had to walk over to the post office anyway, so I grabbed a couple of russett potatoes at the shop. So far, so good. Because a couple of my friends have recently started experimenting with those spiral cutters, I decided to pull mine out as well. I’d bought one on a whim 3 or 4 years ago, but it has only seen the light of day about a dozen times (there are only so many zoodles that one can make!). Anyhoo, I preheated the oven, spiralized (is that a word?) my taters and went to find a bit of oil. No olive oil. No veggie oil. Seriously? Need to be better about checking staple ingredients. But I do have rendered duck fat in the fridge (as only Kat would), and some bacon fat too. And butter, though that wouldn’t have been nearly as much fun.
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6. February 2015