This is a nice warm pasta salad with bowtie pasta, feta cheese, sautéed garbanzo beans, and tomatoes. She even took my lead and added some fresh rhubarb for a tart crunch. Nice light vegetarian meal.
Archives for May 2008
My wife can cook – part 2
May 31, 2008 by 3 Comments
My wife can cook
May 30, 2008 by Leave a Comment
When she has time she can follow a recipe pretty well. Here is a chicken breast with a mushroom and white wine sauce. Brown rice, asparagus and some of my freshly made whole wheat onion sourdough bread accompanied the meal.
Tarragon Chicken and Pea Penne
May 29, 2008 by Leave a Comment
Nothing says spring like fresh peas. Unfortunately I don’t have fresh peas but these organic frozen peas sure were sweet. I made a quick and dirty dinner with whole wheat penne pasta. I cooked up some onions and garlic in olive oil, added some chopped chicken breast to it. Once that was almost cooked through in went a bunch of frozen peas. I made a sauce using a couple tablespoons of flour mixed with a cup or so of skim milk. This was added to the chicken and peas along with a half cup of fresh chopped tarragon from the garden. The cooked pasta was tossed with this mixture and topped with freshly grated parmigiano reggiano. It was YUMMY.
Whole Wheat Onion Sourdough
May 29, 2008 by 1 Comment
I felt in the mood to bake some bread. This was very similar to the whole wheat onion sourdough no-knead bread I made last fall. The proportions were probably a little bit different. It rose better this time and came out with a very nice texture. The crust was PERFECT baked in my Le Creuset iron pot. I split it quite deeply right down the middle just before baking and it sprang open just beautifully.
Rhubarb salad?
May 26, 2008 by 2 Comments
You bet! This salad turned out so good. Actually it has a lot more than rhubarb in it, but that is the secret ingredient that makes this dish very interesting. I started by chopping two large stalks of freshly picked rhubarb. In went one small red onion diced along with about a cup of chopped fresh asparagus. About 1.5 cups of cooked leftover brown rice was tossed in along with one can of drained and rinsed great northern beans. The whole shebang was flavored with the juice of one lime and half a lemon, salt and pepper to taste (a lot of pepper) and a good dose (~3 tbsp) of extra virgin olive oil. I love the tanginess and texture of the rhubarb pieces as you crunch down on them.