Parmesan Almonds

I love almonds. They are a great snack on the go and are so good for your brain, hair, skin and even heart. I will say, though, that the best kind of almonds are the ones packed with tons of flavor. Raw almonds tend to be a bit on the bland side. I found this recipe for parmesan almonds on one of my favorite blogs, In Good Taste, and they are delicious and super easy! Make these flavorful almonds and have a great on the go snack for the rest of the work week!

You Will Need:

• 1/2 cup grated parmesan cheese
• 1 1/2 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp paprika
• 2 egg whites
• 2 cups whole almonds

Here We Go:

• Preheat oven to 350 degrees F
• Beat the egg white in a medium bowl with a wire wisk until peaks begin to form
• Toss almonds in egg whites
• In another medium bowl, combine cheese, garlic powder, paprika and oregano
• Toss almonds with spices until evenly coated
• Spread into one layer on a baking sheet and bake for 20 minutes, tossing every five minutes so the nuts roast evenly
• Let cool before serving 

Makes 2 cups
Happy Feasting!

Fresh Basil Pesto

I adore fresh basil. I love cooking with it and putting it on anything that I can. It can get pricey which leads a lot of people to use the dried basil found in a pre-packaged spice canister. I definitely used to be one of those people until I had the real thing.  And I can now tell you that it is just not the same! After countless trips to the grocery store to buy fresh basil, I decided that it was time for me to purchase a few basil plants to grow myself. I bought two basil plants, because you can never have enough basil, and one thyme plant. I have had these plants for just over a month and they have already doubled in size...look!

So what do you do with too much basil? You make fresh pesto of course!

You Will Need:

• 2 cups fresh basil leaves, packed
• 1/2 cup freshly grated parmesan – Reggiano
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts or walnuts
• 3 medium sized garlic cloves, minced
• Salt and pepper to taste

Here We Go:

• Combine the basil in with the pine nuts, pulse a few times in food processor or blender
• Add garlic, pulse a few times more
•  Slowly add the olive oil in a constant stream while the food processor is on
• Stop to scrape down the sides of the food processor with a rubber spatula
• Add the grated cheese and pulse again until blended
• Add a pinch of salt and pepper to taste

Makes 1 Cup
Happy Feasting!



Spaghetti Carbonara

I was asked last week by one of my readers for a spaghetti carbonara recipe. She said that she had attempted to make it at home and it had turned into a complete disaster. Now, before I go ahead and share this recipe with you guys, I will say that I know this reader personally and she is a fabulous cook. I highly doubt that it was a disaster but nonetheless I loved how this carbonara turned out so I wanted to share it with all of you!

I have copied the directions from bell'alimento literally verbatim because I think she hit the nail on the head. Timing is EVERYTHING with this dish. The main ingredients are spaghetti, garlic and fresh Parmesan - heaven! This dish will turn out perfectly if you just follow the directions below word for word because it is essential that each step is done while something else is cooking....you following me? Follow the steps below and you will have restaurant style carbonara at home in no time!

Source : Bell'alimento

You Will Need:

• 1 package spaghetti
• 2 Tbsp extra virgin olive oil
• 6 oz pancetta – diced
• 4 large cloves of fresh garlic -minced
• 2 large eggs -room temperature – beaten
• 1 1/2 cups freshly grated Parmigiano Reggiano cheese
• freshly cracked black pepper

Here We Go:

• Place a large pasta pot with enough water onto boil and season generously with salt
• Once water comes to a boil, add spaghetti & stir so that the pasta separates
• Cook for 8-10 minutes until al dente and reserve one cup of the pasta cooking water.
• WHILE the spaghetti is cooking, in a large pan over medium heat add olive oil and cook pancetta/bacon until fairly crisp (about 3-4 minutes).  Reduce heat to low, add in garlic and cook for another minute (you don’t want your garlic to burn).
• WHILE the bacon/garlic are cooking crack your eggs into a small bowl & add 1 cup of cheese. Mix together and set aside.
• Drain your pasta well and add to bacon mixture. Is is IMPORTANT that your pasta is HOT when adding it to the mixture. Toss well (I find two forks or tongs work really well for this). Take off of heat.
• To your plating bowl, add cheese & egg mixture. Transfer the pasta to plating bowl and toss well to combine. If you find the mixture is too thick, you can thin it out with a little of the pasta water (remember you can always add more so add sparingly) Season well with pepper. Garnish with the remainder of your cheese.

Serves 4
Happy Feasting!

Spring Green Risotto

My new obsession is a cookbook. It's not a new cookbook that has just hit shelves, but it is fairly new to me and I am in love. It is Ina Garten's "Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients". I have yet to make a recipe from this book and be disappointed with the outcome. Her risotto is no exception. The title says it all. This cookbook produces the most wonderful, distinct flavors from everyday ingredients. And now that spring has finally arrived, why not celebrate the season with this! You will love this spring risotto, I promise.

ps: I know this looks like a long process but this can be made in about 30 minutes!

You Will Need:

• 1 1/2 tablespoons good olive oil
• 1 1/2 tablespoons unsalted butter
• 3 cups chopped leeks, white and light green parts (2 leeks)
• 1 cup chopped fennel
• 1 1/2 cups Arborio rice
• 2/3 cup dry white wine
• 4 to 5 cups simmering chicken stock, preferably homemade
• 1 pound thin asparagus
• 10 ounces frozen peas, defrosted, or 1 1/2 cups shelled fresh peas
• 1 tablespoon freshly grated lemon zest (2 lemons)
• Kosher salt and freshly ground black pepper
• 2 tablespoons freshly squeezed lemon juice
• 1/3 cup mascarpone cheese, preferably Italian
• 1/2 cup freshly grated Parmesan, plus extra for serving
• 3 tablespoons minced fresh chives, plus extra for serving

Here We Go:

• Heat the olive oil and butter in a medium saucepan over medium heat
• Add the leeks and fennel and saute for 5 to 7 minutes, until tender
• Add the rice and stir for a minute to coat with the vegetables, oil, and butter
• Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed
• Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more ( This process should take 25 to 30 minutes)
• Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends
• Blanch in boiling salted water for 4 to 5 minutes, until al dente
• Drain and cool immediately in ice water
• When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper
• Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm
• Whisk the lemon juice and mascarpone together in a small bowl
• When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives
• Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese

Serves 4 as main course or 6 as side
Happy Feasting!

Ooey, Gooey Mac & Cheese

Macaroni and Cheese is one of those dishes that no matter what age you are you cannot help but love it!  It is a dish that always brings a certain type of comfort and the essence of home no matter where you are or what is going on in your life. Children and adults, alike, always want that "blue box", and Kraft prides itself that it is "the cheesiest macaroni and cheese dinner". Throughout my college years, I consumed quite a large amount of the "blue box". It is the perfect meal or snack when you are low on cash or have that frequent late night craving. With that being said, I was determined to finally make my own macaroni and cheese from scratch.This mac & cheese is perfection with its crispy top and ooey, gooey center. After eating this you might give up the blue box for good!

Sourced from Ezra Pound Cake

You Will Need:

• 1 1/2 cups (6 ounces) grated extra-sharp cheddar
• 1 cup (4 ounces) grated Monterey Jack
• 1/2 cup (2 ounces) grated Parmesan or Gruyere
• 2 1/2 cups milk
• 3 Tbsp unsalted butter, plus more for the dish
• 3 Tbsp all-purpose flour
• 1 tsp ground mustard
• 1 tsp kosher salt
• 1/4 tsp minced garlic (optional)
• 1/4 tsp freshly ground black pepper
• 1/8 tsp freshly grated nutmeg
• Dash of cayenne
• 1/2 pound (8 ounces) elbow macaroni
• Hot sauce (optional)

Here We Go:

• Preheat the oven to 375 degrees
• Set a baking rack in the top-third of the oven
• Butter a 1 1/2 quart casserole dish (or an 8″-by-8″ baking dish) and set aside
• Combine the cheddar, Monterey Jack and Gruyere cheeses in a medium bowl
• Transfer 1 cup of cheese to a small bowl; reserve for topping
• In a medium saucepan, warm the milk over medium heat
• In a Dutch oven or saucepan set over low heat, melt the butter
• Add flour immediately; whisk to combine for about 1 minute
• Raise the temperature to medium, and slowly whisk in the milk
• Bring it to a boil to thicken, whisking the entire time
• Remove the pan from the heat and stir in the mustard, salt, garlic, pepper, nutmeg, cayenne and the 2 cups of mixed cheeses (from the larger bowl)
• Set the cheese sauce aside
• Fill a large saucepan with water, and bring it to a boil over high heat
• Add macaroni and return the water to a boil, and cook for about 10 minutes
• Drain well, and add pasta to the cheese sauce
• Stir to combine and taste, adjust the seasonings, and add hot sauce, if you wish.
• Transfer the mixture to the prepared baking dish
• Top with reserved cheese, and bake in the top-third of the oven for about 25 minutes, until the top is golden brown and bubbly, but the inside is still creamy

Serves 6 as a side
Happy Feasting!

Pasta With Cherry Tomatoes and Arugula

Last night was one of those nights where I didn't have anything planned for dinner and was hoping that we had enough food in the fridge that I could make something worthwhile. I was in the mood for pasta (per usual) and knew that we had some leftover arugula and cherry tomatoes. I was about to wing it when I thought that maybe I should try googling "pasta + cherry tomatoes + arugula". I did just that and I ended up discovering this recipe from July 2008 that was in The New York Times. It was just what I was hoping to find - garlic, tomatoes, arugula, balsamic vinegar and Parmesan cheese - doesn't get much better than this!

You Will Need:

• 1 pint cherry tomatoes, halved if small, quartered if large
• 1 plump garlic clove, minced
• 1 tsp balsamic vinegar
• 1 1/2 cups fresh arugula, coarsely chopped
• 1 Tbsp fresh basil or 1 tsp dried basil
• 2 Tbsp olive oil
• 3/4 pound bow tie, penne, rigatoni or whatever other pasta you have on hand
• 1/4 cup Parmesan cheese (I used a bit more than this for topping)
• Salt and pepper to taste

Here We Go:

• Combine the cherry tomatoes, garlic, salt, pepper, balsamic vinegar, arugula, basil and olive oil in large bowl and stir all ingredients together
• Let sit for 15 minutes and then adjust seasoning to taste
• While above ingredients are sitting, bring a large pot of water to boil and add pasta
• Cook al dente, until pasta is firm to the bite (Cooking time varies depending on type of pasta)
• Drain, toss with tomatoes mixture and 1/4 cup Parmesan
• Serve in bowls and top with more Parmesan if desired (I did!)



Serves 4
Happy Feasting!