Pasta Recipe: Chicken and Mushrooms in Garlic White Wine Sauce – OH HEAVENS!

Chicken and Mushrooms in Garlic White Wine Sauce by Cooking Light (Image and Recipe)

Yet another fabulous recipe from Cooking Light magazine! This one will blow you away! I saw this in the magazine and quickly tore that page out and set it on my desk… MUST. GET. MUSHROOMS. I had everything else… We had this last night and oh, were we ever happy!

First, the recipe:

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Chicken and Mushrooms in Garlic White Wine Sauce

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Put this Chicken and Mushrooms in Garlic White Wine Sauce recipe together in less than 25 minutes, probably without a trip to the store. It’s adaptable to your pantry–if you don’t have egg noodles, use another kind of pasta, and if you’re out of tarragon, try basil, oregano, or thyme.

Cooking Light NOVEMBER 2012

• Yield: 4 servings

Ingredients

• 4 ounces uncooked medium egg noodles
• 1 pound skinless, boneless chicken breast halves
• 2 tablespoons all-purpose flour, divided
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper, divided
• 2 tablespoons olive oil, divided

• 1 tablespoon minced fresh garlic
• 1 (8-ounce) package presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
• 1/2 cup dry white wine
• 1/2 cup fat-free, less-sodium chicken broth
• 1 teaspoon chopped fresh tarragon
• 1/4 cup shaved Parmesan cheese

Preparation

Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.

Cut chicken into 1-inch pieces. Place chicken breast halves in a shallow dish. Combine 1 tablespoon flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring well with a whisk. Sprinkle flour mixture over chicken; toss to coat.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes or until browned. Remove chicken from pan. Add remaining 1 tablespoon oil to pan. Add garlic, tarragon, and mushrooms to pan; sauté for 3 minutes or until liquid evaporates and mushrooms darken. Add white wine to pan; cook 1 minute. Stir in remaining 1 tablespoon flour; cook 1 minute, stirring constantly. Stir in broth, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper; cook 1 minute or until slightly thick, stirring frequently.

Return chicken to the pan. Cover and simmer 2 minutes. Uncover; cook 1 minute or until chicken is done. Stir in noodles; cook 1 minute or until thoroughly heated. Place about 1 1/2 cups chicken mixture on each of 4 plates; top each serving with 1 tablespoon cheese.

Note:This recipe originally ran in Cooking Light November, 2006 and was updated for the November, 2012 25th anniversary issue.

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I had taken step by step photos of this recipe, but since this recipe is so self explanatory I don’t think they were necessary. DO take time to read through this recipe a few times AND have all your ingredients ready to go (chicken dusted with flour, oil in pan, garlic minced (I used microplane), mushrooms sliced if you didn’t buy pre-sliced (I didn’t), wine measured, chicken broth measured,  1T flour measured, salt and pepper set out, tarragon chopped and ready. Oh, and water boiling for pasta… parmesan on counter so you don’t forget My recipe that was in the magazine says SUPER FAST 20-minute cooking. To that I say… No. Way. Unless you’re Cat Cora I don’t see how you’re going to pull that off… then again, I was taking photos of each and every step… and I bought cremini mushrooms that I had to clean and slice… I didn’t have chicken broth so I made a cup of chicken bouillon and only used half). So maybe it’s possible… next time I will see! Also, I didn’t have a chunk of parmesan, I only had grated which tasted great and worked fine but… the shaved parmesan pieces would have added a nice elegance. Next time, maybe even more mushroom, they were wonderful!

Catch you back here tomorrow!

White cheddar, tomato & kale omelet! This is too good to believe!

You know what they say… eat breakfast like a KING, lunch like a PRINCE and dinner like a PAUPER… meaning, eat your biggest meal early and scale back from there. Hard to do in modern society, but if you’re home and have the option it’s worth giving it a whirl. Dr. Oz (and others) stress how important it is to get protein into your body within 30 minutes of waking up. Not easy for all of us. I just like coffee. Period. Coffee, newspaper, iPad, and peace and quiet, ha ha… then I usually hop up, drink a protein shake, head out for a walk and the day begins… This omelet is a good choice for breakfast, lunch OR dinner!

Add what you like, the more veggies the better!

I use a nonstick skillet, add a small drizzle of olive oil…. beat two eggs. Get the pan hot, add the eggs *sizzle*, I added a few grape tomatoes that I sliced up, and big handful of kale, and a small amount of shredded white cheddar cheese… cook it low and slow… then slide it out of the pan and enjoy! Catch you back here tomorrow!

Fabulous Bean Soup – it can’t be easier!

This soup is amazing. When it’s cold outside it will warm you. With all the beans it will fill you up and keep you full for a long time. I used a ham bone from Honey Baked Ham and it had a good bit of ham on it. There was the perfect amount, so I didn’t need to buy extra. This soup is outstanding! This is a collaboration of several recipes. Note: I DID NOT USE THE SEASONING PACKET…

Why didn’t you use the seasoning packet you ask? Well, because there isn’t anything that even remotely resembles “ham” and if there was, how would they get it in that tiny little packet? This is what’s in the seasoning “HAM” packet: Hydrolyzed Soy Protein (omg, click orange link to read what it is!), maltodextrin, salt, artificial flavorings (including artificial smoke flavor), silicon dioxide. Ok, what in that list appeals to you? One rule to becoming healthier… don’t eat stuff you can’t pronounce, don’t know where it comes from or ISN’T REAL! Soy protein for ham flavoring? Creeps. Me. Out. All you have to do is add a few spices and this recipe goes from being CREEPY to being a true delight! AND it only takes a minute to add a few spices. Here’s how I made the soup (click HERE to print recipe only):

15 (or 16 or whatever beans you’ve got!) BEAN SOUP

INGREDIENTS

1 pkg of 15 Bean Soup (dried beans only) – approximately a pound, give or take

1 ham bone – whatever size will fit in your pot (mine came from Honey Baked Ham, they sell their ham bones and they have quite a bit of ham, if you don’t have a ham place near you, you can use 1 pound of ham, ham hocks or smoked sausage).

1 large onion, chopped.

1 14.5 oz petite diced tomatoes

Juice of 1/2 lemon

2 cloves garlic, minced

4 ribs celery, chopped

1/2 teaspoon cumin

1 bay leaf

Pepper (I didn’t use salt because of the salt in the ham/bone, it didn’t need a speck!)

DIRECTIONS

Wash the beans and then soak in a large pot of water overnight (or for at least eight hours). Or you can use the Quick Cook Method (which is what I did because I decided to make the soup that day) – to do this rinse the beans then put them in a large pot with 3 quarts of water and bring to a rapid boil. Reduce the heat, cover and continue on a slow boil for 60-70 minutes, and then drain the beans and rinse one last time.

In a large dutch oven, heat about a tablespoon of olive oil. Add the onion and celery and saute until translucent. Add minced garlic, saute 1 minute or until fragrant.

Add spices, beans, tomatoes and ham bone.

Cover with about 2 quarts of water, or enough to either cover the bone or fill your pot.

Bring to a boil, then turn the heat down and simmer about 1.5 hours.

Remove the ham bone, let cool a few minutes and cut the ham off the bone into small pieces.

Remove the bay leaf and add the diced ham back to the pot.

Serve… I served with an olive baguette from Trader Joe’s that I heated in the oven, then dipped in olive oil.

TOO GOOD, and it makes a large pot, so there is enough to eat, have lunches, and freeze!

Catch you back here tomorrow!

A Chicken Noodle Soup recipe… just like grandma’s!

I’ve made so many different chicken noodle soup recipes. Most were good, a few weren’t great… None were the WOW recipe I had been searching for. Then one day as I sniffled, sneezed and coughed with the crud that’s going around, an email appeared in my Inbox… Tyler Florence’s Chicken Noodle Soup. JUST WHA T THE DOCTOR ORDERED! What could I lose? I mean chicken noodle soup has been proven to help make you feel better when you’re sick… so off I went to hunt and gather my ingredients and I threw together a perfectly wonderful soup. It was fabulous… I deviated from the recipe slightly… using only chicken breasts (they were GIGANTIC) instead of a whole chicken, which I don’t have a pot large enough to stuff one into… See my notes at the end… Thank you Tyler!

Before you start, watch this video (Food Network, Tyler Florence), it shows in 3 minutes how he made the stock and the soup… it could not be easier – The video begins with a quick commercial and then shows the soup making process in short order.

TYLER FLORENCE’S CHICKEN NOODLE SOUP (5 stars!)

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 medium carrots, cut diagonally into 1/2-inch-thick slices
• 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
• 4 fresh thyme sprigs
• 1 bay leaf
• 2 quarts chicken stock, recipe follows
• 8 ounces dried wide egg noodles
• 1 1/2 cups shredded cooked chicken
• Kosher salt and freshly ground black pepper
• 1 handful fresh flat-leaf parsley, finely chopped

Directions

Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

Chicken Stock:

• 1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
• 2 carrots, cut in large chunks
• 3 celery stalks, cut in large chunks
• 2 large white onions, quartered
• 1 head of garlic, halved
• 1 turnip, halved
• 1/4 bunch fresh thyme
• 2 bay leaves
• 1 teaspoon whole black peppercorns

Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.

Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

Yield: 2 quarts

MY NOTES: I only had 2# chicken breasts with bones and skin, so I made the stock as directed, adding just enough water to cover the chicken. 2 chicken breasts was plenty of meat, however, I had to supplement the stock by using one carton of Kitchen Basics Chicken Stock since mine didn’t make as much. I caution against using ALL chicken stock from a carton. By cooking the chicken with these veggies that are unpeeled and quick to throw together it imparts such a fabulous homemade taste, I would not skip that step. 

Manischewitz Wide Egg Noodles – Image: Meijer

I also didn’t have fresh thyme or bay leaves. Next time I will use dried bay leaves again, but buy some fresh thyme, it will have a fresher taste. The recipe calls for 8 oz. of dried wide egg noodles. In the video he uses a few handfuls. Since I’ve made soup in the past that has sucked up all the liquid with the noodles I used 3 handfuls, about 1/2 of a 12 oz. package. I also used Manischewitz Wide Egg Noodles, which can be found at your local grocery store, usually in the Jewish section. They are a bit thinner and easier to eat. Very taste.

This soup was fabulous and made quite a bit – hope you enjoy!

Catch you back here tomorrow!

Bacon, egg and cheese breakfast sandwich that is HEALTHY? Whoa!

Are you looking for something quick and easy, tasty and delicious, that will keep you feeling full longer? Look no further… after reading a blip out of the THE LEAN BELLY PRESCRIPTION book by Travis Stork, MD, this was one of his suggestions for breafast… Breakfast truly is the most important meal of the day. It’s the meal that should be the biggest, lunch a bit smaller and dinner the lightest meal of the day. Not easy in this society, but worth trying when you can!

His suggestion (one of so many great ones): a fried egg on a toasted English muffin, with a slice of Canadian bacon and a slice of swiss cheese.

My version… I used a whole wheat english muffin (called “British Muffins” at Trader Joe’s, thank you TJ for carrying products without soy!! THE ONLY ENGLISH MUFFIN I CAN FIND WITHOUT IT!), one fried egg, 2% extra sharp grated (if you grate it you don’t use as much, but any low fat cheese would be great). I forgot to get Canadian bacon, so I used one slice of (Trader Joe’s nitrate free) bacon.

Toast the English muffin, while bacon and egg cook. Have cheese grated. When egg and bacon are done, get the hot English muffin out of the toaster, slap the egg on one half, top with a sprinkle of cheese, one slice of Canadian bacon or/bacon broken in half, and the top of the English muffin.

YOU WON’T BELIEVE HOW GOOD IT IS! I have a feeling you’re going to be thanking me… sending me cards, flowers, chocolate, WAIT… chocolates? Hmmmm…. ahhhh the pressure!

This is an awesome book, I highly suggest it! It’s easy reading and explains the WHY behind eating well for your health. Click HERE to see it on Amazon.com where you can click to see inside…

HERE is a great review of the book from WEBMD.com, it sums it up.

Catch you back here tomorrow!

Recipe for Risotto with Fresh Mozzarella, Grape Tomatoes and Basil… You’re going to thank me!

Risotto with Fresh Mozzarella, Grape Tomatoes and Basil

Recipe/Image from Cooking Light Magazine and www.myrecipes.com

Ok, I’m going to be a real friend to you right now… I’m going to pass on a recipe that is so good, I’m telling you that your eyes WILL roll into the back of your head when you taste it. You won’t be able to help it. You are going to thank me. Seriously, this recipe is out of this world, and for all the whining that you may do because you have to stir for 20 minutes or so… just know… IT. IS. WORTH. IT! You will be rewarded with the most scrumptious dinner ever. This is nice paired with a simple salad and maybe a baggette. The ONLY thing that I change is that I use about twice as much balsamic vinegar, mine seems to disappear after it’s reduced. And truly try to give it the time to cook until it’s a little thicker. You will not believe how sweet this is, and how much it adds to the dish! I find that when I boil the balsamic viniagrette  in the beginning (as the recipe calls for) it seems to almost evaporate, so I cook it closer to the time I serve… OK folks, this recipe comes from Cooking Light magazine (see, it’s not even bad for you), I hope you enjoy as much as we do! Check out the http://www.myrecipes.com website when you get a chance, always great recipes from some of your favorite magazines (Cooking Light, Southern Living, Coastal Living, Food & Wine, Health etc.).

Risotto with Fresh Mozzarella, Grape Tomatoes, and Basil

• Print

Ingredients

• 3 tablespoons balsamic vinegar
• 4 1/2 cups fat-free, less-sodium chicken broth
• 2 tablespoons extravirgin olive oil, divided
• 2 cups chopped leek
• 1 1/2 cups Arborio rice or other medium-grain rice
• 1/3 cup dry white wine
• 1/4 cup half-and-half
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup halved grape tomatoes
• 1/4 cup chopped fresh basil
• 5 ounces fresh mozzarella cheese, finely diced

Preparation

1. Place vinegar in a small, heavy saucepan; bring to a boil over medium heat. Cook until slightly syrupy and reduced to 1 tablespoon (about 4 minutes). Set aside. (Barbara note: this is the step that I do closer to when the risotto is ready to serve).
2. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm.
3. Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add leek to pan; sauté 3 minutes or until tender. Add rice; cook 2 minutes, stirring constantly. Stir in wine, and cook 1 minute or until liquid is nearly absorbed, stirring constantly. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Reduce heat to medium. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes total). Stir in half-and-half, salt, and pepper; cook 2 minutes. Remove from heat; stir in tomatoes, basil, and cheese. Place about 1 cup risotto into each of 6 shallow serving bowls; drizzle each serving with 1/2 teaspoon balsamic syrup and 1/2 teaspoon oil.

Mary Alayne Long, Vestavia Hills, Alabama, Cooking Light
SEPTEMBER 2007

Bon Appetit! Catch you back here tomorrow!

Farm Fresh Tomatoes, Pasta, Italian Sausage & Molly’s Basil = DELICIOUS!

WARNING: THIS WILL TURN YOU INTO AN ADDICT. A TOMATO-BASIL-SAUCE-ON-PASTA-WITH-ITALIAN-SAUSAGE-ADDICT. Consider yourself warned.

We have been getting THE BEST tomatoes this year. I was inspired to create something new, not the typical spaghetti sauce I usually make, but something fresh and delicious where the tomatoes were the star and I think I did it…

There is no real recipe, use whatever quantities you like. The first time I made this (photo above) I used six large tomatoes. The last time I made it, I made enough to freeze, I used at least 11 tomatoes, big juicy fresh tomatoes from Boone Hall Farms, located in Mount Pleasant, SC. Also, the first time I made it I used penne pasta, which was a good fit, because this is NOT a thick sauce, so the tomato, garlic and onion juices got all wrapped up in the penne quite nicely. The last time I made this I used white whole wheat pasta which has more fiber, and tastes just like white (Barilla is the brand I used)… this sauce is so good we both think we can use it on whole wheat pasta with no problem. So, being the adult that I am, I bought some whole wheat pasta, so next time, we will give it a whirl…

A special THANK YOU to MOLLY WEAVER for the BEST. BASIL. EVER. She grows the sweetest basil I’ve ever tasted and she’s been incredibly generous to share it with me!

TOMATO BASIL SAUCE with GRILLED ITALIAN SAUSAGE

Ingredients:

Fresh tomatoes, at least 6-8 large tomatoes, or as many as you like!

Onion, chopped

Garlic, chopped (or I use a microplane, it’s much faster!)

Fresh Basil, chopped

Olive Oil

Pasta of your choice (my favorite so far was the Barilla white wheat mini penne)

Italian Sausage (I use Al Fresco, Sweet Italian Chicken Sausage, no nitrates!)

Wash, core and chop the tomatoes. Put in a big bowl so they’re ready to go…

Chop the onion (as small or large as you like), grate or mince the garlic (the smaller it is the healthier it is for you).

In a large stainless pan (I use a heavy pan, less likely for the garlic and onion to burn), drizzle some olive oil. Enough to keep onions and garlic from sticking to pan.

Once oil is warm, toss in the onion, once they begin to get translucent, make a little well in the center and toss in the garlic (make sure you still have olive oil, if not add some), cook for ONE MINUTE or until fragrant (on medium heat).

Now toss in the tomatoes… and stir it all around, get the onions and garlic mixed in with those tomatoes and wait until you start to see some bubbling. Then you can turn the flame down to low/med low and put a lid on the pan. (I do not leave the kitchen during this step in case they start to boil over). Let them cook for about 30 minutes.

Remove the lid and it will look like you have tomato soup! Take a handheld potato masher and slowly and carefully mash the tomatoes into the juice (you can omit this step if you prefer). Now let it cook with the lid off until it reduces at least an inch… right when it’s about there add the fresh basil, salt and pepper.

Cook your pasta according to package directions… about the same time, throw your Italian Sausage on the grill (I use chicken Italian sausage, oh is it ever delicious!) until done. Then slice thinly. (Note: if you don’t want to mess with the grill you could use scissors and cut the pasta and saute it, but I think the grill adds a nice crispiness to it that goes so nicely with this sauce.)

Scoop out some pasta, add some sauce, top with the Italian sausage and some parmesan cheese.

YOU WILL NOT BELIEVE IT. TRUST ME.

Catch you back here tomorrow!

UPDATE: I’ve made this again since I wrote the original post. I used Barilla Whole Grain pasta (51% wheat), and it was delicious! Thought I bought whole wheat because it was so dark, but noticed when I got home it was whole grain… NEXT time will try whole wheat!

Also… since tomato season is winding down, I’ve been making this and freezing it in batches. I don’t have a lot of freezer space, so this is how I do it.

Chill the sauce in the refrigerator. Then scoop enough (for the two of us I use 3-4 ladles) for one dinner into a labeled quart freezer bag. Put the bags on a cookie sheet and make sure they’re nice and flat. Once frozen, remove cookie sheet. You can store them standing up (like a file) or store flat. When it comes time to defrost, I just set out on the counter OR run under cold water for a few minutes. Because it’s not thick it defrosts quickly. Snip off one of the bottom ends of the ziplock and squeeze contents into a pan to heat. Toss the bag. Easy, right?

All About Avocado’s and… How To Make A Simple Guacamole!

A sample dish of Guacamole, oh la la!

We used to go crazy over the guacamole at Whole Foods. Then one weekend they were out of stock… we checked back the next day, still none… what?! OK… so I looked at how to make guac and let me just say, you won’t ever want to buy it again! It’s like making a good cocktail sauce for your shrimp, once you discover that it takes about a minute to make and is much better than ANYTHING you could possibly buy, you’ll never go back. That recipe will be coming soon!

Guacamole is a simple and easy recipe. It can involve as few as TWO (Yes! Two!) ingredients. Keep in mind that you want to choose an avocado that is somewhat soft. A hard avocado won’t taste the same. Keep it out on the counter until it ripens. Read on… this is how I make it…

GUACAMOLE for 2 

1 Avocado

1 wedge of lime

Little bit of minced red onion (however much you like OR none at all)

Scoop avocado out of shell (toss the seed). Add lime and onion. Mix well. Serve with tortilla chips.

It really doesn’t need salt because you have tortilla chips, however, if you have unsalted tortilla chips you may want a little bit of kosher or sea salt.

Additions: Some people add garlic, tomatoes, cumin, cayenne, cilantro. Really it’s hard to go wrong (I only did once, too much lime was the culprit).

Squeezing in the lime… hmmm, someone needs Botox on their thumbs!

Adding in any additional ingredients, this time it was red onion only… but could be tomato, garlic, spices, salt, etc.

Here’s a little blip about avocado’s from WEB MD:

Avocado Nutrition

Avocados are a good source of fiber, potassium, and vitamins C,K, folate, and B6. Half an avocado has 160 calories, 15 grams of heart-healthy unsaturated fat, and only 2 grams saturated fat. One globe contains more than one-third daily value of vitamin C, and more than half the day’s requirements of vitamin K.

We use avocado’s (without the lime) as a spread for sandwiches. It’s great on the sprouted 7 grain english muffins with a slice of tomato and pepper jack cheese under the broiler until the cheese melts. Oh my!

Here’s a link to a great video on How To Cut An Avocado. It’s not difficult, but it helps to see it once… just beware when you remove the seed with a knife there’s a chance the knife can slip and uh, lets just say, be careful… wonder how I know this? You can use a spoon to remove. I still use a knife but I’m much more careful now! OH! And if you’re only using half an avocado, leave it in the skin and sprinkle (and I also rub) the lemon/lime wedge on the avocado and then cover it tightly with plastic wrap so that the plastic wrap is TOUCHING the avocado (like another skin). Works for a while… Guacamole will still turn brownish after a bit of time, nothing you can do about it, except… EAT IT!

Now go whip up some guacamole and surprise a friend! It’s delicious AND healthy!

Catch you back here tomorrow!

Recipe for fabulous Mediterranean Pasta Salad – Perfect for hot weather!

Ahhh, another cold salad that is to-die-for-good and is perfect for this oh-so-hot-weather we’re all having! (What’s with me and all the hyphens I wonder?) This is something you can whip up in the morning and have in the fridge for dinner later in the day. You can customize it to what you’ve got or what sounds good to you. Same with the quantities. Since there are just two of us I only used a half of a box of pasta, but if you have a gaggle at home for dinner, then by all means, double the recipe, no worries!

This is what I had in my pasta salad, remember, there are no rules! I only used a little red onion because I didn’t want it to be too strong. I happened to have 3/4 of a banana pepper left and let me tell you it was tasty in this pasta salad!

This is what I had in the dressing… I’ve also made it with just olive oil, and with olive oil/balsamic vinegar… I have to say I like today’s recipe the best!

This is what the tomatoes should like like when you’re done roasting. Just until one starts to burst or get wrinkly. At this point they’ve achieved the sweetness that you oh so desire (trust me, you do!).

MEDITERRANEAN PASTA SALAD

Pasta of your choice, I used the mini bow tie pasta. I used 1/2 box. If you use a full box, double the recipe for the olive oil/balsamic vinegar/dijon mustard.

1/4 cup olive oil

1 tablespoon balsamic vinegar

1 teaspoon dijon mustard

S & P (kosher and fresh ground)

Vegetables to add to salad – anything goes! Whatever quantity you like.

I used 3/4 of a banana pepper and about 1/4 cup (or less) minced red onion, OH! and the container of grape tomatoes from the Farmers Market!

Feta cheese 2-4 oz.

Basil (fresh), washed, chopped, I used a few sprigs (maybe 15 leaves).

Thyme (fresh), washed, stripped from stalk – I only used a little about a teaspoon.

Olives! (Forgot those in the photos) – I used Kalamata, the big dark black olives, you can use a teaspoon or two of juice as well.

Preheat oven to 400 F

Boil water for the pasta. While the water is boiling wash and dry the grape tomatoes. (Yep, dry em… wash them well, then gently place on a clean towel, roll them around and they will be dry!)

Toss the grape tomatoes into a bowl with about a teaspoon or so of olive oil. Using your hands stir them around so that they’re all coated with the olive oil. Now using your olive oil hand, grease the cookie sheet (I use one with a lip so that they don’t go rolling off into your oven!), if you need a wee bit more olive oil go ahead and get some, but you only want to LIGHTLY oil the cookie sheet, otherwise you will have stinky deep fried smelling tomatoes and who wants that?

Once tomatoes are coated slide them onto the cookie sheet.

By now your pasta water should be boiling, toss in the pasta and cook according to package directions. Drain in a colander once pasta is cooked.

Check your tomatoes, you just want them to start to get crinkly. It’s not horrible if they totally fall apart, but then you’ll have little tomato pieces instead of more sturdy pieces. Roasting the tomato gives it sweetness you cannot begin to fathom. Seriously! When they’re done, cut them in half. You don’t have to but sometimes they can be kind of big in a salad.

Mix together the olive oil, balsamic vinegar, dijon mustard, salt and pepper. Whisk and then pour over cooked pasta that you have placed in a large bowl. Stir it until pasta is coated well.

Now for the fun part… I added banana pepper and red onion. Add what you like, as much or as little as you like! Add it to the pasta, stir it in.

Add 2-4 oz. of feta and mix it in. Remember you can always add it on top, so don’t add too much. Been there. Done that.

Add fresh chopped (or in my case snipped with scissors) basil and thyme (again, stripped from the stalk).

Chill (but go ahead and try some now… try to leave some for everyone else. It’s that good, yep! – Yield approximately 4 servings.

Catch you back here tomorrow!

Photo: Charleston Farmers Market – Starts TODAY!

In case you missed my post yesterday… THE CHARLESTON (SC) FARMERS MARKET STARTS TODAY in Marion Square! WOOT WOOT! Open from 8AM until 2PM… head on down and load up! It’s going to be a big time!

Hope to see you there! Catch you back here tomorrow!