Penne with Tomato, Basil and Olives

By -
                                     
 "Necessity is the mother of invention"

This certainly was true today, I had no clue what to make for lunch. No clue..... and had not gone grocery shopping over the weekend. So searching I went, in the cupboard I found some penne ( we always have pasta ), next I raided the fridge. Eureeka, half a jar of olives, half a jar of sun-dried tomatoes, and you guessed it, half a bag of basil !. I cooked the pasta, in salted water, then drained it. Then added in, the olives, the fresh basil , and the tomatoes, chopped. Added a great big glug of olive oil, and some minced garlic, and tossed it all together. It was delicious, and the best part, I used up ingredients I had in the house. That's kind of cool ..right ??
 







Comments

Post a Comment

Popular posts from this blog

My Grandmother's Alcatra de Carne

By -
Image
“Alcatra” is a traditional dish from Terceira, the island I live on. It is a pot roast that is cooked in large unglazed red clay pots. The pots are seasoned, and with each use get darker, and darker.  The simple spices, combined with onions, bacon and wine are what make this dish  flavorfull and so good. "Alcatra" is the Arabic word for "piece", and  it is  made with pieces of beef (round, shank, chuck). The additon of meat with bone in, makes all the difference, as the bones will give it more flavor. Every village, and everybodies grandmother has a different recipe for Alcatra, this one happens to be my grandmother's version. Shortly after I married, I took all of my ingredients, a notebook and pen over to my maternal grandmother's house. Where, while she put everything together, I wrote down her words of wisdom. Now I must say, she may or may not have forgotten something, but I follow this recipe as is, I don't mess arond with it, it's her recipe,
Read more

Lapas Grelhadas- Grilled Limpets

By -
Image
What are lapas you ask? They are limpets, a shellfish, think clams, but  with only one shell and so much better, they taste of the sea when eaten raw, right out of the shell. Perhaps eating a raw limpet is not your thing, then lapas grelhadas is sure to be! Easy to prepare, the lapas are grilled and served in their own shells; resulting in a savory, and divine dish. Great as a starter or as a lazy summer afternoon meal. I promise that you will enjoy this  Azorean delicacy. Fresh Lapas Butter, soft, I like salted Garlic, minced Massa de Malagueta or Piri Piri/Tabasco/Sriracha Lemon Wedges -Clean the lapas, removing any debris, sand etc. -Next decide how you want to grill them, on the stove top, use a griddle or large frying pan, in the oven or BBQ use a large cookie sheet. They all work, and taste great! -Carefully, arrange the lapas, shell down (cupped side down, this means the juices won’t spill out), on the pan, cookie sheet or griddle you will be using. -Nex
Read more

Fannie Farmer's Apple Pie

By -
Image
I baked this apple pie yesterday, for a friend. Recently he had mentioned, that apple pie was one of his favorite desserts. We were invited over for dinner last night, by his lovely wife,  I offered to bring dessert, and surprised them with this apple pie. You will have to excuse the lack of step by step pictures, I am not lying when, I tell you, I put this apple pie together in 10 minutes  I felt like I was on  the TV show Chopped.   It's the apple pie I have been baking , well since I started baking apple pies, the recipe is from one of my very favorite cookbooks The Fannie Farmer Cookbook. A cookbook that I have had for a very long time, and the one I go to for alot of my baking.  It's a quick and easy pie to make, and tastes wonderful with a scoop two scoops of vanilla ice cream. Apple Pie Basic dough for 9" 2 crust pie 3/4 - 1 cup sugar 1/2 tsp salt 1 tsp cinnamon 1/2 tsp nutmeg 1 1/2 tbls flour 6-8 large, firm, tart apples (about 10 cups) 2 tbls b
Read more