A Summery Pasta by Alexandra's Kitchen: Pasta, cherry tomatoes, fresh basil & mozzarella - how could it be anything less than perfect?
I didn'thave the pretty cherry tomatoes in various colors like she did, but it was still good. I used tomatoes and basil from my garden and had the mini mozzarella balls instead of the bigger ones that she used. As suggested I added toasted pine nuts as well. I love pine nuts and any excuse to use them in a dish. I also added a little bit of red roasted pepper. She did have those in her, but had a pepper and her post started out mentioning them, so it was sort if in my brain that they needed to be in there too. Anyway, Not exactly the way she did it, but I think it is the type of recipe that can be made several different ways all with the same base idea.
The comments on this one are mine. I intended on translating the measurements into cups and teaspoons before posting, but I didn't. Sorry. I also never took a picture. Let me tell you this though, the Mint Limeade from Scissors.Paper.Wok is good. It is not a super sweet limeade, a little tart, actually. I used just regular sugar instead of the palm sugar (and I have no idea what palm sugar is). After making the recipe once, I used the general idea a few other times with both Newman's Limeade and some frozen limeade. While both still good (especially the Newman's - love his salad dressings and lemon & limeade*), with the mint there is something great about the drink not being as sweet as store bought limeade.
*I've been told I have some mild resemblance to Tina Fey...mostly the brown hair and glasses really. But, I have been told and have noticed myself that I am quite a bit like her character Liz Lemon on "30 Rock." In one episode she and Jenna were talking about who was better, Paul Newman or Robert Redford and Liz's answer was Newman because she liked his salad dressings and lemonade. I just laughed because that is me. I have many other examples of similarity, but that is not what this post is about, right?)
Again just looking at the ingredients, how could this be anything but delicious? I guess for the cilantro haters out there, not so much (what is wrong with those/you people?!) This recipe for Pasta with Cilantro-Peanut Pesto from Our Best Bites was another hit.
Sorry, I didn't get the picture taken when it was all pretty and fresh instead of in the leftovers container. It was a little too spicy for my kids (I imagine I used closer to the 1/2 tsp instead of 1/4 tsp of the red pepper flakes). We had a friend over when we ate this and I think it was even a little too spicy for him.
The pasta recipe suggested pairing it with this recipe for Orange Beef Thai Skewers, also from Our Best Bites.
Again a leftovers photo. I didn't want our guest to think I was a weirdo taking a picture of our food before we ate. :) Anyway, with the Sriracha sauce this one was also a tad spicy for everyone but my husband and me. Way to be good dinner hosts by making everything a bit too spicy. I just need to lean towards the low ends of the spice level on this stuff. Even with the hot factor, this was also good and they were right, it paired well with the noodles. It's a great warm weather meal to enjoy out in the yard. Something I would definitely not do right now in the cold winter inversion air we have!
EDIT: Forgot to add that my husband suggested that we NOT cut the meat first and instead just marinate the meat and slice it after it is cooked. Also, to try it with rice, especially when cooked that way.
EDIT: Forgot to add that my husband suggested that we NOT cut the meat first and instead just marinate the meat and slice it after it is cooked. Also, to try it with rice, especially when cooked that way.
After reading that I actually feel like cooking... something I haven't done a lot of lately!! All those recipes look yummy and I think my whole family would like them as long as I don't make them too spicy, thanks for the suggestions!
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