- Start with freshly made pasta prepared in a food processor. I followed this recipe.
- Add the freshly made pasta to salted boiling water. Stir once to separate pasta. Cook until al dente or about 5-6 minutes.
- While the pasta cooks, carefully clean 2 cups of chanterelles, removing any dirt. Cut into bite sized pieces. Some can be left whole based on their size.
- Finely shred 1 cup of kale, stems removed.
- Mince 2-3 garlic cloves.
- In a sauce pan, sauté the minced garlic for a minute or so with 1 tablespoon of butter.
- Add the shredded kale, chanterelles, and the remaining butter to the pan.
- Cook until soft, about 5 minutes.
- Add 1/2 cup of heavy cream and stir.
- Season with salt and freshly ground pepper to taste.
- Drain and add the cooked pasta to the pan plus 1 cup of pasta water, and stir to coat. Remove from heat.
Serve pasta with freshly shaved or grated pecorino romano cheese.
There is nothing better than the smell of cinnamon and sugar permeating in the kitchen. I’m a huge fan of the snickerdoodle and the bundt cake and thought why not combine the two? The results were yum. Recipe below. Enjoy!
1. Dust greased pans with cinnamon sugar mixture.
2. Fill pans half way and add more cinnamon sugar mixture, then fill up with the rest of the batter and add remaining sugar mixture.
3. Allow the bundt cakes to cool for 10 minutes before removing.
4. Dust bundt cakes with confectioner’s sugar.
dig this Ingredients:
2 teaspoons ground cinnamon
1 cup organic sugar
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup organic sugar
1 cup coconut sugar
3 eggs, room temperature
2 teaspoons pure vanilla
1 cup 2% greek yogurt
- In a small bowl, combine 1 cup of plain organic sugar and 2 teaspoons cinnamon and mix well.
- Preheat oven to 325 degrees.
- Spray generously 12 small bundt cake tins, or one 9 inch bundt pan with cooking spray. Make sure to cover entirely including the center tube. Gently dust the entire inside of the pans with the cinnamon sugar mixture, about 1/3 cup. Set aside.
- Sift together the flour, baking powder, baking soda and salt. Set aside.
- Beat the softened butter in a mixer with the paddle attachment for about a minute.
- Add the plain sugar and mix for about 3 minutes, until light and fluffy.
- Scrape down the bowl with a spatula and add the coconut sugar.
- Mix for about 2 minutes until the mixture is combined and uniform in color.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla.
- Add the flour mixture alternately with the greek yogurt; beat well.
- Spread half the batter in each prepared tin.
- Sprinkle with half of cinnamon sugar mixture.
- Spread the rest of the batter into each pan and sprinkle the remaining sugar mixture over the top.
- Bake in a preheated oven for about 40-45 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
- Allow to cool for 10 minutes before removing from the tins.
- Dust with confectioner’s sugar.
I was at the farmer’s market on Sunday, the usual plan, and came across these yellow beets. I’ve eaten the red and pink variety, but never this type. Of course I just had to buy them. I knew I was in for a beautiful surprise as I sliced the cooked beets, but had NO IDEA they’d be this amazing! They were an ombre of yellows and oranges, reminiscent of a sunrise. Totally mind-blowing. An added bonus is that these don’t make a mess when you peel them because of their light color. Anyone who’s worked with red beets, knows what I’m talking about. Anyhow, below is my no-fail simple recipe. I prefer roasting over boiling because I think the flavors are much more delicious. Enjoy!
- Wash and clean beets.
- Wrap them in tin foil.
- Cook in a 400 degree oven for about 40 minutes, depending on size. Beets should be soft to touch when they are ready.
- Allow to cool.
- Wipe off skin using a dish towel or paper towels if that is all you have available.
- Cut off ends and cut into 1/4 inch thick slices.
- Place slices in a bowl and drizzle with 2 generous splashes of rice wine vinegar. You can use cider or champagne vinegar but I prefer rice vinegar as it has a nice mild flavor.
- Season with sea salt and freshly ground pepper.