Monday, March 23, 2015

Shrimp and Pasta....the BEST~!

I saw Ina Garten, The Barefoot Contessa, cooking a dish today and just had to try it.
Tonight, I made her Shrimp and Pasta and it was even better than it looked on the video I saw.

Cook one pound of a thin linguini or fettucini

Meanwhile, melt a half stick of butter in about one cup of olive oil....then throw in 1 1/2 minced cloves of garlic (or more) and sautee just for a bit, don't overcook the garlic!....throw in 1 pound of peeled/deveined shrimp and cook on both sides till pink.  Add about 1/2 cup of fresh lemon juice and about 2 Tablespoons of fresh lemon rind can also add a pinch or more of red pepper flakes if you like.  And S&P, of course.

When the pasta's cooked, throw the drained pasta into the shrimp/butter/lemon pan and toss well to coat all the pasta...then throw in some minced fresh parsley and ENJOY!

This was DELICIOUS....I hope you enjoy the lemon flavors on the pasta...

You can also top it with a little Parmesan cheese....I don't go by that "no cheese with fish" rule...not in a dish with pasta.



Wednesday, December 3, 2014

SOUP....'tis the season!

I accidentally made THE most delicious soup last night.......I had one yellow squash and half a cauliflower in the fridge (I'd cut up and baked squash, cauliflower, mushrooms, broccoli and asparagus the night before...tossed very lightly with olive oil and S&P...SO good) I had this little bunch of raw veg left.

I cut up the squash and cauliflower and put it in chicken broth (just a tad more than to cover the veg) and a splash of olive oil, brought it to a boil and simmered until the vegetables were soft...then I add S&P and a little garlic powder (never use garlic salt, by the way), and stuck an immersion blender into it........blended till creamy.  (You can also do this in a blender, depending on how much you have, you may want to do it in batches).

I had no milk, which I'd normally have put in it, and knew it needed something more so I shook some grated Parmesan cheese into it...NOT MUCH....and stirred it around.............then served it and shook a little on top again.   It was DELICIOUS.

VERY low in calories and no fat at all......great for leftover veggies.  I hope you enjoy it.  I just came back from the dentist and was feeling a chill and was so glad, in the car, when I remembered "You have soup leftover for lunch!"  mmmm

Happy eating!

Friday, November 28, 2014

Thanksgiving 2014 at Z's family's celebration

I've posted some of these over the years and get happy reactions so I thought I'd do it again.
Please feel free to tell me about your Thanksgiving dinners...any new and wonderful dishes?  Any tried-and-true specialties you can share?  Thanks!
Appetizers....salamis, stuffed grape leaves, string cheese, humus, feta cheese, breads, kalamata olives..mmmm  Served with lovely spirits from the bar, of course, highlighted by the Nouveau Beajolais this year....which was a darn sight better than last year's crop!
Roasted turkey, string beans with very thin julienned lemon rind, mashed potatoes, sweet potatoes, cran sauce, stuffing ...and excellent savory parmesan bread pudding!   (You will note the absence of macaroni and cheese......I guess some hostesses just don't share my enthusiasm!)
pumpkin pie in chocolate crust and whipped cream, apple pie, and the most delicious chocolate/butterscotch triangles ....with coffee, of course!

I have to admit the stuffing was too 'loose' for my taste, as were the mashed potatoes, but it was all SO DELICIOUS anyway!
I hope you all enjoyed your dinners, too.
I'm thankful for so much, including very GOOD FOOD!


Thursday, November 20, 2014

Thanksgiving Mac 'n Cheese that is SO GOOD

This is one of THE best macaroni and cheese recipes I've made or has butternut squash in it (you can purchase it frozen and pureed)...  with thyme, parmesan and cheddar cheese, etc.  It is SO GOOD and such a lovely Thanksgiving side dish for those of you who make mac 'n cheese on this holiday. 

Believe me, it's very simple to make and outstanding...

Happy Thanksgiving, my dear foodies!

Sorry I haven't been around for a while...I intend to do more food blogging...   I hope!


Saturday, June 14, 2014

Happy Graduation, Seniors!

Some of the seniors at the school I'm associated with have been eager to get my food blog address.  I always said "no" because it linked to my political blog and, unlike 90% of teachers in America,  I don't believe in swaying kids by voicing strong political opinions.  (much! :-))  

Why I'm writing this is because so many of the girls are such foodies and that was so gratifying to me to know.   Liz asked if we could go get the Macaroni and Cheese with white truffles she'd mentioned to me soon;  she'd had it at a nearby restaurant and knew I loved mac'n cheese and I hope we can eat there in the next few weeks.  Noemi is a rabid foodie and watches the Food Channel shows I love and wants to open her own place some day.  Joanie wins track awards and has a thin, tight figure but LOVES FOOD!  Go, Joanie!  Eat while you're young and you can! :-)
At this moment, other girls escape my memory but there were more eager for Mrs. Z's food blog.

I finally gave a hint about my blog recently (after I'd unlinked the two blogs) and so some might come by.  Or maybe not, they have too much fun stuff to do now, the summer after high school graduation and the exciting prospect of colleges in the fall.   But, if they are, I wanted to say something to them:

I love you.  I love who you are in every way, including your love of food!  I wish you faith, food and fun! :-)  In that order, of course.   I will miss you, I already do, in ways I never thought possible.  You have inspired me to remember there are good kids left in our world.  Keep it up.   College has pitfalls to faith and, by making bad choices, can REALLY impact your fun.    Food is safer, unless you're obese!  Eat NOW because, when you're somewhat older, you'll get all the warnings about cholesterol and weight gain, etc.  Eat NOW, don't worry today, because you are young and should participate in the wonderful flavors of the world.  That includes fats!, food, fun, and FAT! :-)  Go for it ALL!

Be well, be happy.........know how much you mean to me and to America.   We need more like you girls to live good, honest lives of good characters and the right values.   See, some of us still think there are rights and wrongs and good values and bad values.   That's important.  You have been taught about these things at home and at school.  That's a rarity;  cherish it.

Goodbye, ladies.........I'll never forget you.  Liz, call me about the mac 'n cheese.   You're a Junior, so I'll see you again, for sure, but I had to include you in this epistle to our seniors because you're one of the TOP foodies!  Noemi, too, of course....who's passionate and determined to do food for a living!  I hope to be the first in line at "Chez Noemi!", wherever it is.

Love, Mrs. Z  (girls, I NEVER use the name you called me, so please don't use it here in case you comment)


Friday, April 18, 2014

Mac 'n Cheese.....sounds good!

Caroline’s Macaroni Pie
Kosher salt
1 lb. vermicelli or thin spaghetti
4 large eggs
2 cups milk
1 tsp. dry mustard
½ tsp. cayenne pepper
5 cups shredded sharp cheddar cheese
2 tbsp. butter, at room temperature
Freshly ground black pepper

Bring a large pot of salted water to a boil. If baking the same day, preheat the oven to 375 degrees.
Cook the pasta for 1 minute less than the package instructions state. Drain the pasta and reserve in a little of the cooking water to cool briefly.
Beat together eggs, milk, mustard, and cayenne in a large bowl. Add the pasta and 4 cups of the cheese. Mix well.
Butter a 12-inch skillet with 1 tablespoon of the butter. Pour in the pasta. Top with the remaining cup of cheese, dot with the remaining tablespoon of butter, and sprinkle with salt and pepper. At this point you can cover the pie with plastic wrap and refrigerate overnight. Uncover and let the pie come up to room temperature as the oven heats.
Bake 45 minutes, checking at 35 minutes, until golden brown and bubbly.
Recipe reprinted with permission from Callie’s Biscuits and Southern Traditions: Heirloom Recipes from Our Family Kitchen by Carrie Morey, copyright 2013. Published by Atria Books, a division of Simon & Schuster, Inc.

I had to publish this because YOU know ME and mac 'n cheese!  And it sounded easy and good!
Let me know if you make it!

Friday, November 29, 2013

Thanksgiving 2013

Delicious!   From appetizers to dinner to dessert at my aunt and uncle's.....what a gorgeous day.   I'm glad for your "where are your food pictures?" questions...My nephew took these and approached me last night and asked "So, Auntie Z, you want the food pictures like always?"  "Yup, I sure do...!"
God bless.