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Bow-Tie Pasta, Zucchini and Pine Nut Salad: Insalata di Farfalle, Zucchine e Pinoli

August 12, 2014 by Linnell

Insalata di Farfalle, Zucchine E Pinoli The geometry of pasta involves pairing up the perfect shape with the perfect sauce. According to Caz Hildebrand, co-author of the Geometry of Pasta, doing so, ” . . . makes the difference between pasta dishes that are merely ordinary and truly sublime.” In this recipe, the simple lemon and olive oil dressing lightly coats the farfalle pasta, also known outside of Italy as bow-tie pasta. The fragrance and flavors of briefly sautéed slices of zucchini, shreds of fresh basil and Italian parsley, and toasted pine nuts combine to make this recipe “truly sublime.” As a matter of fact, I give it a four “S” rating for Super Special Summer Salad.

Insalata di Farfalle, Zucchine e Pinoli
The Geometry of Pasta

INGREDIENTS
1/2 pound farfalle
3 smallish, firm zucchini (2/3 pound), thinly sliced in 2-4-millimeter rounds
6 tablespoons extra-virgin olive oil, divided
2 garlic cloves, thinly sliced
Zest and juice of 1 lemon
2/3 cup pine nuts
Oil for frying the pine nuts
A small handful each of basil and flat-leaf parsley leaves, finely shredded
Grated Parmesan, to serve, (optional)

DIRECTIONS
1. Boil the farfalle until cooked as you would like them, then drain and cool under cold running water.

2. Heat a frying pan until very, very hot over a high flame. Add the zucchini, then 1½ tablespoons of the olive oil, and a little salt. Sauté for a minute or so. When half-cooked, a few nicely browned, add the garlic and cook for a minute more. When still just underdone, turn off the heat, and leave in the pan to finish cooking. The zucchini should be partly coloured, fully cooked but still slightly crunchy, and nicely dry.

3. Make a dressing of the lemon zest, juice, and remaining 4½ tablespoons of olive oil, and season to taste with salt and pepper.

4. To toast the pine nuts cover them with oil in a small pan and fry over a medium heat until pale amber.

5. When the zucchini and pine nuts have cooled to room temperature, toss with the pasta, herbs, and dressing.

6. Best left to stand for 20 minutes before eating plain or with a light grating of Parmesan.

LINNELL’S NOTES
1. Try to slice the zucchini so that the slices are uniformly thick. This helps to ensure that they are cooked evenly.

2. I drained the toasted pine nuts on a paper towel-lined plate. The next time I make this, I will use less oil to fry the pine nuts.

3. Before serving, I topped the dish with some freshly-grated Parmesan cheese and I also served some in a small bowl on the side for those who wanted more.

Enjoy!

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Friday’s Fresh Five! (8/8/14)

August 8, 2014 by Linnell

Acorn Woodpecker “Splish, splash, I was takin’ a bath . . .” sings an Acorn Woodpecker as he splashes around in the top tier of my backyard fountain. Goldfinches stop short of landing on the rim once they eye the big fellow dominating the cool water. Oblivious to other approaching birds, the woodpecker takes a leisurely bath, shaking and lifting his wings periodically. During the drought, my little fountain has become a center of much activity. Small and large birds, butterflies and other insects all make use of the fountain. For their sake, I continue to run it during these times of water conservation. Little water is wasted, as it uses a recirculating pump and is set on a timer. More importantly, my husband adds only bird-safe algaecide to the water. I am ever cognizant that the plants in my garden are not the only living things struggling to survive during the drought.

#1 – Through His Eyes
Photos by Trey Ratcliff Whether it’s your people-watching fix, your travel-itch, your appreciation of nature, or your love of photography, you’re bound to find a photograph in this portfolio that mesmerizes you. Take your time as you scroll through the textural and color-rich photographs taken from around the world by photographer, artist, writer and adventurer Trey Ratcliff.

#2 – Unflabby People
The 10 Habits of Highly Unflabby People GQ Magazine’s article on The 10 Habits of Highly Unflabby People is a good reminder about how the “little things” add up. If you follow the author’s tips, you could potentially save 10,142 calories a week!

#3 – Nailed It!
Baking Projects From Pinterest That Went Hilariously Wrong We all do it. We all see something on the Internet or in a magazine and say, “That doesn’t look too hard to make.” I’m not going to lie, looking through the photos of Baking Projects From Pinterest That Went Hilariously Wrong made me chuckle. As a tester of recipes for this blog, I’ve had my fair share of creative disasters.

#4 – Tips, Tricks, and Hacks
Life Hacks Imagine 466 pages of life hacks for you to investigate. Some of them are very intriguing as well as clever. LifeTricks is an online community that allows people to post “tricks, tips and life hacks for absolutely everything!”

#5 – Do More
“Do more than belong: participate. Do more than care: help. Do more than believe: practice. Do more than be fair: be kind. Do more than forgive: forget. Do more than dream: work.”
― William Arthur Ward

Go now and spread joy!

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Homemade Popsicles: Waikiki Kickers

August 5, 2014 by Linnell

Watermelon Mint Coconut Lime Popsicles What could top off a lovely summer evening of swimming under the stars? What about lazily counting shooting stars while eating delicious homemade popsicles? With the exotic flavors of watermelon, coconut, lime, and mint, these icy treats are as sophisticated as they are refreshing.

Waikiki Kickers
Nugget Markets, The Field Guide, Issue No. 16

INGREDIENTS
4 cups watermelon (cubed)
1/2 cup coconut cream
1 teaspoon lime zest
Juice of one lime
1 teaspoon chopped mint

DIRECTIONS
1. Combine all ingredients in blender and puree.

2. Pour mixture into popsicle molds and freeze overnight.

Serves 6

LINNELL’S NOTES

1. Because the watermelon I purchased wasn’t as sweet as it could be, I added 1 teaspoon of organic light agave nectar to the mixture before freezing.

2. Coconut cream is not the same thing as coconut milk. Coconut cream is thicker and richer than coconut milk.

3. The ingredients separated while the popsicles were freezing. I think the coconut fat rose to the top. The popsicles still tasted great and they looked like I had intentionally layered them.

4. This recipe made six popsicles, plus a full ice cube tray. I need to go out and purchase more popsicle molds!

Enjoy!

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Friday’s Fresh Five! (8/1/14)

August 1, 2014 by Linnell

Seagull The bird soars through the sky, occasionally swaying to the left and swooping to the right. The cool ocean breeze flutters his feathers and lifts his wings. Other than eating, he has no plans for the day. He does what he wants, when he wants. Landing on a beach, he enjoys the warmth of the afternoon sun. He wanders across the sand, pecking for food here and there. A few of his colony friends approach and squawk-talk with him. After a bit, he bids them adieu and takes flight. Up, over the cliffs, out to the sea, and then back again. If birds could smile, this bird was smiling. Oh, to be free. To be free as a bird.

#1 – Be Real
Genuine Self? Do you “live life according to your true self” and how do you know if you are being genuine? Read 6 Signs You’re A Truly Genuine Person to find out.

#2 – Shut the Door!
Beautiful Doors from Around the World One of the first things someone sees as they approach your home is your front door, so why not make it interesting? Check out these 25 Beautiful Front Door Designs from around the world. Some are pieces of art and some are classically understated. I’m sure the homeowners remind visitors to “shut the door” so that their doors can be better appreciated.

#3 – Succulents 101
Succulents 101 With drought conditions in so many areas of the world, succulents are more popular than ever. People looking for low-maintenance and water-saving ways to bring color and texture to their gardens have discovered the world of succulents. Me included. Tired of unsightly drip lines running up into potted plants on my front porch, I started planting succulents instead. For those of you wanting to learn more about planting succulents, here’s a link to Succulents 101: A Beginner’s Guide.

#4 – Paying It Forward
This Thai commercial, made for a communications company, illustrates how kindness and giving goes around and comes around.

#5 – A Thousand Invisible Threads
“We cannot live for ourselves alone. Our lives are connected by a thousand invisible threads, and along these sympathetic fibers, our actions run as causes and return to us as results.”
Herman Melville

Go now and spread joy!

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Peach and Moscato Wine Slushies

July 29, 2014 by Linnell

Peach and Moscato Wine Slushies A blistering hot day has no beginning, middle, or end. Morning heat slides into afternoon heat which fades into evening heat. There’s no escaping it, so look for cool relief. How about a slushy cold drink? Something so light and refreshing that you’ll forget it’s over 100° F outside. Needing only three ingredients and a little freezer-time, you’ll be sipping this slushy fruit beverage before you can master this Japanese tongue twister: sumomo mo momo, momo mo momo, sumomo mo momo mo momo no uchi! Translated into English it means: a plum is also a peach, a peach is also a peach, both plums and peaches are types of peaches!

Moscato Peach Wine Slushies
Divas Can Cook

INGREDIENTS
1 bottle Moscato wine (750 ml), plus more for blending
2 cups frozen peaches (unsweetened)
1/2 cup powdered sugar (can cut back, but it needs to be pretty sweet)

DIRECTIONS
1. Add frozen peaches, sugar and a few splashes of Moscato to food processor or blender.

2. Blend until completely smooth.

3. Pour the rest of the Moscato and blend until incorporated.

4. Quickly pour the mixture into ice cube trays. (Stir mixture if peaches begin to settle on the bottom.)

5. Freeze.

6. Just before serving, place frozen cubes in a blender. (I never measure them out. I just toss a handful in and add more if I need it.)

7. Add a splash of wine to make blending easier.

8. Blend until slush consistency, adding a splash of wine to thin out if needed.

9. Pour into wine glasses, add a straw (if desired) and serve immediately.

10. Garnish with fresh fruit like strawberries and peach slices.

Serves 4

DIVA’S NOTES
You’ll need to add a few splashes of wine to the frozen ice cubes for blending. You can reserve a small amount of wine or just use some wine from another bottle, which is what I do.

ADD ice! If you like for your slushies to have those tiny little ice chips, then throw in a few ice cubes and a little bit more wine.

LINNELL’S NOTES
1. I chilled the wine glasses in the freezer prior to serving to give them a frosty finish.

2. Purchasing an extra bag of frozen peaches, I used some of the frozen peach slices for garnish. They served both an aesthetic and functional purpose – making the drink pleasing to the eye and keeping the drink cold a little bit longer.

3. This is a great recipe to experiment with other fruit flavor combinations.

4. Because of the alcohol content, the frozen fruit cubes will not freeze ice-hard. To make ahead, you can freeze your fruit mixture in the ice cube trays and then pop them out and put them in zip-type plastic bags. Recognize that the cubes are soft, so don’t pile stuff on top of them in the freezer. Alternatively, you can leave the mixture in the ice cube trays until needed. You may need to buy a few more trays to do the latter.

Enjoy!

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Krasnapolski: Spinach and Cheese Casserole

July 22, 2014 by Linnell

Krasnapolski: spinach and Cheese Casserole Flipping through the pages of a cookbook from Hawaii, I spy recipes for classic Hawaiian dishes such Laulau and Pipikaula. Turning a couple more pages, a recipe called Krasnapolski catches my eye. Krasnapolski? That doesn’t sound Hawaiian at all. A Google search for Krasnapolski reveals little information other than it is the name of a five-star hotel in Amsterdam that began as a restaurant in 1865. Whether this rich spinach and cheese casserole has fancy origins or not, it is versatile enough to be served as a tasty main dish for brunch or an easy-to-make side dish for supper.

Krasnapolski
A Taste of Aloha

INGREDIENTS
6 eggs
2 (10-ounce) packages chopped spinach, thawed and drained
1/2 cup melted butter
1 (32-ounce) carton of cottage cheese
1 pound sharp Cheddar cheese, grated
2 tablespoons flour

DIRECTIONS
1. Preheat oven to 350 degrees F.

2. Beat eggs.

3. Add spinach, butter, cottage cheese and Cheddar cheese.

4. Sprinkle flour over ingredients and blend.

5. Bake for 1 hour in a greased 3-quart casserole.

Serves 6-8

LINNELL’S NOTES
1. Squeeze out as much liquid from the spinach as you possibly can. I thought I had, but I still found the casserole to be a little liquidy. After taking one slice out, I felt compelled to spoon out the extra liquid.

2. Bake the casserole until it is set in the center. It will solidify more as it cools down, so plan on serving it only after it has sat for a while.

3. The next time I make this, I will use a 9 by 13-inch baking pan instead of a 3-quart casserole. I think the depth of my casserole dish contributed to the longer cooking time (73 minutes).

4. This is not a low-fat or low-cholesterol recipe! I plan on experimenting with low-fat substitutions the next time around.

Enjoy!

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Friday’s Fresh Five! (7/18/14)

July 18, 2014 by Linnell

Ghost Ranch Flowers They may look like weeds to you, but don’t step on the vegetation. Please stay on the pathways. We’ve had a long drought here, and the poor little plants are doing everything they can to survive. See how the soil looks crusty? That crust protects the plants and if you step on the crust and break it, you’re inviting a dust storm. These words of advice, reiterated by more than one guide during a visit to the Southwest, motivated me to step up my water conservation and to appreciate the gifts that water brings.

#1 – Saving Water
Save Water While I was at a social gathering the other day, the conversation turned to ways to save water. Conserving water needs to become a way of life for all of us, and not just during a drought. Check out these 100+ Ways To Conserve and see if there aren’t a few more ways you can incorporate water conservation into your life.

#2 – Assessing the Flow
Go with The Flow Do you have days when you feel like you’re swimming upstream or you’re drowning in the details of life or you’re in the wrong pond altogether? Come up for air and take a deep breath. It’s time for a reassessment. From Marc and Angel Hack Life comes an inspirational piece called 16 Reasons You’re Succeeding in Life (Even If You Don’t Feel You Are). Odds are you are happier and more successful than you thought.

#3 – Water Table
Duffy London Abyss Table The London-based design company Duffy London created a mesmerizing table called the “Abyss Table.” This table is more than its stacked layers of glass and wood; it’s a “slice” of the sea.

#4 – How Would You Make Her Beautiful?
The Definition of Beauty Kansas City journalist Esther Honig sent an unretouched photo of herself across the seas to “Photoshop professionals and amateurs in 23 different countries and asked them to ‘make her beautiful.'” Her project is an interesting study of cultural interpretations of beauty.

#5 – Water, Water, Everywhere
“We never know the worth of water till the well is dry. ”
― Thomas Fuller

“Water does not resist. Water flows. When you plunge your hand into it, all you feel is a caress. Water is not a solid wall, it will not stop you. But water always goes where it wants to go, and nothing in the end can stand against it. Water is patient. Dripping water wears away a stone. Remember that, my child. Remember you are half water. If you can’t go through an obstacle, go around it. Water does.”
― Margaret Atwood, The Penelopiad

“In one drop of water are found all the secrets of all the oceans; in one aspect of You are found all the aspects of existence.”
― Khalil Gibran

Go now and spread joy!

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Lasagna with Turkey Sausage

July 15, 2014 by Linnell

Lasagna With Turkey Sausage Serve lasagna in the summer? You bet! Tender noodles sandwich layers of flavorful tomato-turkey sauce and creamy three-cheese blend. Fresh herbs and mozzarella add a bright flavor and a classic texture. Just add a crisp green salad and a glass of wine and you have a perfect summer meal.

Lasagna with Turkey Sausage
Ina Garten

INGREDIENTS
2 tablespoons olive oil
1 cup chopped yellow onion (1 onion)
2 garlic cloves, minced
1½ pounds sweet Italian turkey sausage, casings removed
1 (28-ounce) can crushed tomatoes in tomato purée
1 (6-ounce) can tomato paste
1/4 cup chopped fresh flat-leaf parsley, divided
1/2 cup chopped fresh basil leaves
Kosher salt
Freshly ground black pepper
1/2 pound lasagna noodles
15 ounces ricotta cheese
3 to 4 ounces creamy goat cheese, crumbled
1 cup grated Parmesan, plus 1/4 cup for sprinkling
1 extra-large egg, lightly beaten
1 pound fresh mozzarella, thinly sliced

DIRECTIONS
1. Preheat oven to 400 degrees F.

2. Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent.

3. Add the garlic and cook for 1 more minute.

4. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink.

5. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1½ teaspoons salt, and 1/2 teaspoon pepper. Simmer uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.

6. Meanwhile fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.

7. In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

8. Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one third of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce.

9. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.

Yields: 8 servings

LINNELL’S NOTES
1. I used 2 pounds of turkey sausage and 1 pound of ground turkey meat for a heartier sauce.

2. I also added half of a jar of spaghetti sauce that I had in the refrigerator.

3. I purchased a chub of pre-sliced fresh mozzarella. In order to distribute it more evenly, I sliced each round in half (half-moons).

4. I put my 9 by 13-inch baking pan on a parchment paper-covered baking sheet before putting it in the oven. I’m glad I did, because the bubbling lasagna overflowed.

5. To aid preparation, the sauce can be made the night before serving and reheated a bit before layering the lasagna the following day.

Enjoy!

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Friday’s Fresh Five! (7/11/14)

July 11, 2014 by Linnell

Friday's Fresh Five! Someone sometime ago said, “Sometimes I sits and thinks and sometimes I just sits.” That’s it. Nothing more. Try it, you might like it.

#1 – Perfect Words
Eleven Untranslatable Words Don’t you think that among all the languages around the world, a perfect word exists to describe every situation? For example, the Japanese word komorebi expresses “the sort of scattered dappled light effect that happens when sunlight shines in through trees.” How wonderful to have a word for such a beautiful scenario. Read more about unique words in the BBC’s Eleven Unstranslatable Words.

#2 – What Makes You Tick?
Identify Your Passion Do you know what truly makes you tick? Can you identify your passions in life? If not, read Know Your Passion: 5 Identifiers of What Makes You Really Tick
and see if it helps.

#3 – Light Up Your World
12 Amazing Light Fixtures Made from Everyday Objects Light up your world using everyday objects or even better using gently used objects. Featuring globes, cheese graters, bike parts and more, check out these 12 Amazing Light Lamps and Chandeliers.

#4 – Listening Is An Act of Love
StoryCorps: Listening Is An Act Of Love Listening Is An Act of Love is an animated special which presents stories from the StoryCorps oral history project. The StoryCorps site states, “Each story reflects StoryCorps founder Dave Isay’s fundamental belief: ‘We can learn so much about the people all around us – even about the people we already know – just by taking the time to have a conversation.'” During the minutes you spend watching and listening to the video, you’ll be thinking about the stories you want to share as well as the story of your life.

#5 – Alone Time
“You cannot be lonely if you like the person you’re alone with.”
Wayne Dyer

“The man who follows the crowd will usually get no further than the crowd. The man who walks alone is likely to find himself in places no one has ever been before.”
Alan Ashley-Pitt

Go now and spread joy!

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Plum Dipping Sauce For Shrimp

July 8, 2014 by Linnell

Plum Dipping Sauce for Shrimp A gift of perfect plums and and sweet peaches needs to be devoured while at the peak of their perfection. This means I only have a few days to eat them. Is that a big problem? Not really. Besides eating them au naturel, I plan on using them to test out new recipes. The first new recipe uses three ripe plums to give this spicy plum sauce a sweet and fruity flavor, while rice vinegar and spices make it piquant. This is not a run-of-the-mill dipping sauce for shrimp. Thank goodness!

Plum Dipping Sauce For Shrimp
Food Network, recipe courtesy of Ritz-Carlton Rose Hall Resort, Jamaica

INGREDIENTS
3 plums, peeled, pitted and sliced
1 cup water
1/2 teaspoon minced fresh ginger
3 tablespoons rice vinegar
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 teaspoon chopped habaneros
Cornstarch, optional
Sugar

DIRECTIONS
1. Place the plums in a blender or food processor. Add the water and mix at high speed until the plums are puréed.

2. Pour the purée into a 1-quart saucepan. Add the remaining ingredients and simmer over low heat for 20 minutes to reduce the sauce. If necessary, add cornstarch to thicken the sauce.

3. Remove from heat. Add sugar, to taste. Serve hot or cold.

Yield: 4-6 servings

LINNELL’S NOTES
1. Although not as hot as habanero chilies, I used serrano chiles in this recipe, because I had them on hand.

2. I reduced the sauce longer than 20 minutes and still added a little cornstarch to thicken up the sauce.

3. I added a pinch of salt and about 2 teaspoons of sugar to the reduction.

4. I prefer serving this sauce chilled.

Enjoy!

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