Sunday, July 12, 2009
This is a great summer dish! It's easy to make, it's fairly healthy and there's very little cooking involved.
-1 lb string beans, trimmed and cut
-10 oz shelled edamame
-3 tbsp vegetable oil
-3 tbsp rice wine vinegar
-1/4 apricot preserves
-1 tbsp sugar
-1 tsp freshly grated ginger
-1 tsp salt
-1 can (15 oz) black beans, drained and rinsed
Steam the string beans and edamame in the microwave for 3-4 minutes, so they are crisp-tender, drain off excess water and set aside to cool.
In a large bowl, whisk together the oil, vinegar, apricot preserves, sugar, ginger and salt until it forms a nice emulsion. Toss with the cooling vegetables. After coating, stir in the black beans. Serve cold or at room temperature.
This recipe can easily be doubled for a crowd.
-2 tbsp butter
-1 c orzo pasta
-1 can chicken stock (14.5 oz)
-1 tsp salt (optional - I wouldn't use it if your stock is already salty)
-1 tsp pepper
-1/2 c grated parmesan cheese
-1/4 chopped basil
In a medium saucepan over med-high heat, sautee the uncooked pasta in the butter for about 5 minutes, or until it starts to brown. Add the chicken stock, salt and pepper, bring to a boil. Reduce heat, cover and simmer for 20 minutes.
Let the pasta cool for a few minutes before adding the cheese and basil. Serve warm!
Saturday, July 4, 2009
My granny MADE this for me! It's a recipe scrapbook, with old family recipes and the stories behind them. And she left room in the back so that I can add things to it, which is awesome because hand-copying all of these index cards has been driving me nuts.
You can see the sticky note she inserted here, with the story behind this recipe