Gigi Travels

Cooking & Travel Adventures

Tag: vegetarian

Papparadelle with Chanterelles, Kale and Cream

visit the site http://sevenhillsglass.com.au/?mikstyis=rencontre-hommes-celibataires&be2=65 Directions:

site de rencontre tchatche
  1. Start with freshly made pasta prepared in a food processor. I followed this recipe.
  2. Add the freshly made pasta to salted boiling water. Stir once to separate pasta. Cook until al dente or about 5-6 minutes.
  3. 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.
  4. Finely shred 1 cup of kale, stems removed.
  5. Mince 2-3 garlic cloves.
  6. In a sauce pan, sauté the minced garlic for a minute or so with 1 tablespoon of butter.
  7. Add the shredded kale, chanterelles, and the remaining butter to the pan.
  8. Cook until soft, about 5 minutes.
  9. Add 1/2 cup of heavy cream and stir.
  10. Season with salt and freshly ground pepper to taste.
  11. Drain and add the cooked pasta to the pan plus 1 cup of pasta water, and stir to coat. Remove from heat.

sites Serve pasta with freshly shaved or grated pecorino romano cheese.

Poached Egg, Tomato, Avocado, and Arugula Salad

http://aronsonfence.com/?viosele=4%C3%A8mes-rencontres-de-la-recherche-clinique-des-arcs-et-des-tecs&4e0=bb It’s so great when you’re totally starving and you actually have the perfect ingredients handy to create a hearty, yummy salad.  Summer is abundant with avocados, baby greens and tomatoes, so it wasn’t difficult pulling these items together. Instead of using fresh tomatoes, I added some that I pickled earlier this week. Here’s the recipe I used for the tomatoes.  I used rice wine vinegar instead of the cider vinegar because I prefer its mild and less pungent flavor.  Happy Summer all! 🙂

Roasted Yellow Beets

check over here 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!

article source http://blossomjar.com/pacinity/1677 Recipe:

  1. Wash and clean beets.
  2. Wrap them in tin foil.
  3. Cook in a 400 degree oven for about 40 minutes, depending on size. Beets should be soft to touch when they are ready.
  4. Allow to cool.
  5. Wipe off skin using a dish towel or paper towels if that is all you have available.
  6. Cut off ends and cut into 1/4 inch thick slices.
  7. 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.
  8. Season with sea salt and freshly ground pepper.