What Did You Eat?

PPN: Sweet Pea And Mint Cannelloni

A year ago Ruth at Once Upon A Feast inaugurated a weekly food event called Presto Pasta Nights, and it's been a rousing success.   Each Friday she cobbles together a nifty re-cap of delicious pasta recipes from bloggers around the world.  So, if you want some ideas for a great pasta meal, it's the place to visit.  To celebrate the first anniversary, I decided to do something with sweet peas.  Spring is near and I find myself thinking about the fresh peas that will be available at the farmers market.  Until then, I have to use frozen peas.  I've wanted to make Mario Batali's recipe for ravioli stuffed with sweet pea and mint filling, with tomato lamb sauce.  His recipe has a charming name, called Love Letters.  But, I decided to simplify the recipe a bit, and use it in cannelloni.  I also left the lamb out of the sauce, so this is a good recipe for vegetarians. But, the lamb can be added if you like, and would taste wonderful.  This is a dish for people who like mint, no doubt about it.  The peas and mint produce a slightly sweet filling, so it's important to use a tangy sauce on the cannelloni.  The tomato sauce, with or without the lamb, is perfect for that.

WHB: Spicy Chicken And Rice Flu Chaser Soup

I remembered to get a flu shot this year, then learned that I still have a 50% chance of getting it because the vaccine doesn't cover all the flu variations.  Flu is my enemy.  The side effects always lay me low for quite some time, so I live in fear that I might come down with it.  And when other people are waylaid, I truly feel sorry for them.  I just learned that Shelley and her husband are both dealing with flu (and house renovations, as well), so I decided to make a pot of Flu Chaser Soup in her honor.  Of course, I can't actually give the soup to her, but I thought of her as I ate it--and hope she gets well soon.

This marvelous soup is full of spices and herbs, but I picked ginger root as my herb of choice.  The soup was created by Marjorie Drucker, to combat the horrors of flu and colds, using garlic, lemon juice, cayenne pepper, basil, mint, and bay leaves.  The original recipe doesn't contain ginger root, but I always feel better when I eat soup with ginger root, so I added it. It helps calm the stomach and gives my mood a boost.  I added a large amount, because it seems to me that there's a ginger root crisis in this country.  It's losing it's potency and tastes almost bland to me.  Why this would be, I can't say.  I should stop complaining and grow it myself.  Because this soup is full of lovely herbs, I submit it to Weekend Herb Blogging, which was created by the fabulous Kalyn at Kalyn's Kitchen, but is being hosted this week by Zorra at Kochtopf. Stop by her site this weekend and see her recap of the other herby recipes from bloggers around the world.

 

WCB: Turkey Meatballs With Catnip

I heard the weather person on TV say that we're going to have a monster storm later today. It will be like the one that blew down the fence last month.  So, I told Mom to make me some turkey tartare (that means raw) meatballs to sooth my anxiety. Actually, I'm not a bit anxious.  She even garnished it with some catnip that she picked. Sweet!

This is a food blog, so I guess I need to give you the recipe. Well, here it is: Tell your Mom, or whatever personal assistant/slave you have, to make you some banging turkey meatballs.   It's their job to know how to make it. I'm not a servant!

WHB: Ahi Tuna Salad With Romaine Wraps (Dill)

Recently, I had lunch at Fins Seafood Restaurant here in Davis.  This is my second meal at Fins, and it may become my favorite local spot to dine.  I ordered the ahi tuna salad, which the waiter explained was made from grilled ahi, scallions, cheddar cheese, mayo, and horseradish.  I wasn't sure how the cheese would work in the salad, but one taste when it arrived at my table made me a fan.  I realized that the salad also had a good amount of fresh chopped dill, and vowed to try and replicate the dish at home.  Yesterday, I made my own version and was very happy with the result.

Fresh dill is key to the flavor of this dish.  I rarely use dried dill, because it lacks the robust flavor of the fresh variety. And fresh dill looks so pretty, I can't resist it.   However, it doesn't have a great deal of staying power and wilts quickly. Fortunately, the fronds can be frozen for later use.  This dish is perfect for Weekend Herb Blogging, which was created by the wonderful Kalyn at Kalyn's Kitchen.  WHB is being hosted this week by Lia at  Swirling Notions.  Make sure to visit her site to see all the dishes prepared by herby bloggers from all around the world.  Lia should have a re-cap of all the marvelous recipes by Monday.

PPN: Spaghetti With Confetti Vegetables And Toasted Breadcrumbs

This is my favorite time of the year.  The weather has turned, and we're enjoying warmer days. Birds are rushing about, full of rising hormones, preparing to raise their families.  I spend more time outdoors, pruning and taking in the promise of spring.  This weekend I'll begin to prepare my small garden for the coming plantings, daydreaming about vine ripened tomatoes, fresh basil, peppers, and green beans.  I long for food full of color and crunchy vegetables, so this simple dish of finely chopped carrots, shallots, broccoli, and red bell peppers, tossed with spaghetti, pecorino cheese and toasted breadcrumbs pretty much filled the bill.  Isn't it nice that nature uses color to draw our eye to the healthiest foods?  Cheetos being an exception.

This is another recipe where you pull it together as you see fit.  You can add cream to the vegetables and create pasta prima vera. Add seafood or any other protein you see fit.  And the vegetables can be whatever you want. If I had asparagus, fresh peas, and escarole, I would have added that.

Bread Baking Babes: Royal Crown's Tortano

Is the world ready for another baking group?  And what compels baking aficionados to seek others with the same obsession (affliction)?  Is it the influence of the leavening ingredients?   I don't know, but there are a lot of us out there. Just look at the success of the Daring Bakers.   My love for bread is so deep, the opportunity to join with another group, devoted to yeast dough, was perfect.  The name of this group is Bread Baking Babes. And when Tanna extended an invitation to join, how could I refuse?  I could satisfy my constant desire to feel yeast dough in my hands.  And truth to tell, I was smitten with the fact that I'm now officially, a real babe. 

So, let me introduce you to the Bread Baking Babes (and look at the spiffy logo designed by Lien) :

A Fridge Full of Food (Glenna), Bake My Day (Karen), Cookie Baker Lynn (Lynn), I Like to Cook (Sara), Living on Bread and Water (Monique), Lucullian Delights (Ilva), My Kitchen in Half Cups (Tanna), Nami-Nami (Pille), Notitie van Lien (Lien), The Sour Dough (Mary aka Breadchick), Thyme For Cooking (Katie), and What Did You Eat (Sher)

Our first project is being hosted this month by the lovely Karen at Bake My Day.  The recipe is a fabulous, to die for bread, called Royal Crown's Tortano. It makes a big round loaf with a strong yeast flavor and deep chewy crust.  I made the recipe twice, and while my results were imperfect, the bread itself was marvelous. 

WHB: Brown Rice, Turkey, Vegetable, And Arugula Jumble

Everyone must have a favorite recipe that tastes good, but lacks a certain...sexiness.  The ingredients may not make everyone's heart race, and it would probably be overlooked if placed next to a more picturesque dish made with scallops or filet mignon.  But, sometimes a person feels a need for comfort.  This is one of those dishes for me.  Looking at the above picture, I see that it resembles a version of Hamburger Helper, with arugula on top.  Almost as easy to fix as a boxed meal, this dish always satisfies me and uses up my veggie odds and ends in the fridge.  If you play it right, it will supply you with most of the FDA's daily recommendation for vegetables. 

WCB: Desperately Seeking Food.

I'll stick my whole head into a bowl, just to get a couple pieces of dry cat food.  As mentioned before, I'm on a starvation diet (not by my choice).  But other people, who control the food, go off their diet all the time.  I saw all the butter that mom put in her Valentine cookies.  And she ate quite a few of them.

Happy Valentine's Day!

In an ideal world, romance and affection would be celebrated every day. But, we have this official celebration, so let's make the most of it. Happy Valentine's Day!

Cookies from Bunty's Shortbread recipe.  Delicious.

I'd Like To Thank The Academy........

I'm overwhelmed!   Just minutes ago, the UPS guy delivered my Grand Prize for winning Glenna's Tackiest Gift contest.  Thousands of people voted, (OK, not that many).  My fond recollections of the humongous bras and panties that my grandma Bessie would send me for Christmas was the winning story!  I just want to say that said undies were much bigger than my actual size at that time.  If you go to Glenna's site at A Fridge Full Of Food..And Nothing To Eat, you will see all the tacky gift horror stores from the other contestants.  And how they must be gnashing their teeth in frustration when they see my prize.