My kids love this, which is always a bonus. Plus the pesto could be used just on regular pasta if you aren't interested in the gnocchi.
2 cups lightly packed arugula (you can use basil if you don't like arugula)
5 T extra-virgin olive oil
1/4 cup pine nuts, toasted
1 garlic clove, peeled
1/2 cup grated Parmesan cheese
Salt & Pepper
2 pounds vacuum-packed gnocchi
1/2 cup heavy cream
1 T lemon juice
1. Process arugula, oil, 2 T of the nuts, and garlic in food processor until smooth. Transfer to small bowl, stir in cheese, and season with salt and pepper.
2. Add 1 T salt and gnocchi to 4 qts boiling water. Cook until tender. Reserve 1/2 cup cooking water, drain gnocchi, and return to pot. Add cream to gnocchi and bring to simmer over medium high heat until cream is slightly thickened (about 1 minute). Off heat, stir in pesto, remaining nuts, and lemon juice, adding reserved water as needed. Season with salt and pepper.
I didn't want to pay the expense to buy the gnocchi, so I found a recipe online for homemade gnocchi. It turned out pretty good!
1 cup mashed potatoes
2 cups flour
Combine the ingredients, adding flour slowly enough that when you have a slightly sticky dough, you stop. Form into long thin snakes, and cut into 1/4 inch pieces. You may need some flour to cover the cutting surface. Cook the pieces in a large pot of boiling water. They are done when they float to the top. At this point, drain (except for the 1/2 reserved cup) and continue with the above recipe.
Tuesday, June 16, 2009
Monday, June 15, 2009
1 1/2 cups milk
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
2 tablespoons seasoned salt
3/4 tablespoon Worcestershire sauce
2 1/2 cups flour
4 cups oil for deep frying
3 pounds beef tenderloin, cut into 2 1/2x3/4
|1.||Mix together the milk, thyme, marjoram, salt, seasoned salt, and Worcestershire sauce in a bowl. Stir in the flour gradually until the mixture reaches a thick, batter-like consistency. Refrigerate 1 to 2 hours.|
|2.||Preheat the oil in a large pot to 375 degrees F (190 degrees C).|
|3.||Completely coat each piece of beef in the batter and gently place into the hot oil. Lie them into the oil individually to keep them from sticking together. Cook in small batches of 4 to 8 pieces until golden brown, about 5 minutes. Allow the oil to return to 375 degrees F (190 degrees C) between batches.|
Hey All. I've been wanting a good recipe for home made salsa. I like it a little bit more chunky, and fresh. However, I dont really want a pico de gallo. I found a couple on allrecipes.com that I'm thinking about trying, but I wanted to ask you all here if you have a good one. If so, post it! Thanks!
Monday, June 1, 2009
So I love Salmon, or any fish I can get for that
matter. Adam likes very few. He does like salmon though. I'm always looking for Yummy ways to
make it. I came across this marinade for Grilled
Salmon. We thought it was good. So if any of you
fish fans care to try it, there she be. I got it off of All recipes and copied and pasted-sorry about the funky lines. I can't get them to go away.
- 1 1/2 pounds salmon fillets
- lemon pepper to taste
- garlic powder to taste
- salt to taste
- 1/3 cup soy sauce
- 1/3 cup brown sugar
- 1/3 cup water
- 1/4 cup vegetable oil
- Season salmon fillets with lemon pepper, garlic powder, and salt.
- In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
- Preheat grill for medium heat.
- Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.
Posted by AdaMandy at 5:10 PM