Archive | August, 2011

Surprise Date Night – Trader Joe’s Tortellini in a Sherry Parm Sauce

24 Aug

Who says you have to go out to have a date night? I did a quick tortellini dish and brought it to my fella, only to be surprised with a candlelit setting, complete with roses,  champagne AND one of my favorite snacks, hot sauce and saltines (not in that order).

Here’s what you need, and this dish travels well and is quick to reheat in the microwave or in a saute pan.

1 Package of pre-made tortellini (I used Trader Joe’s)

1/2 Package of frozen peas

1/2 Pint of Grape Tomatoes (I would also recommend the small orange tomatoes if you can find them)

1 Garlic Clove, chopped

2 TBS Butter

Cooking Sherry (Notice there is not a set amount!)

Grated Parmesan cheese

Salt and Pepper

1 TSP of Plain Oil (Why plain oil? Because I am out of extra virgin olive oil)

Very simple. Cook tortellini according to the directions. Strain and set aside reserving about 1 TBS of pasta water in the pot/pan you cooked the tortellini in. Return pan to the heat and melt butter, oil and garlic. Add a couple of splashes of sherry. Let the wine come to boil but do not let it all reduce. Add peas. Return tortellini to the heat. Add tomatoes. Toss until warm. At this point you should sprinkle the grated Parm. I actually put it into the bottom of a to-go container and shook it (covered of course).

Easy and elegant for a weeknight. C’est si Yum!

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WINE POLL!

8 Aug

Brown Rice and Zucchini Cakes with Herbed Greek Yogurt

7 Aug

Decided to try something new today. Try this lighter version of a potato cake with a bright Greek yogurt dipping sauce. I am currently out of olive oil, blasphemy I know, so I used canola oil, which worked just as well!

1 Zucchini, Shredded and Drained

1 Garlic Clove

Canola Oil

1 Cup of Cooked/Cooled Brown Rice, I used the steam and eat kind

1 TBS Butter

1 Egg, Slightly Beaten

1/3 Cup of Plain Greek Yogurt

1/2 TBS Herbs de Provence

Salt and Pepper

1/3 Cup of Shredded Parmesan

Dry Dill

Line a colander with a clean dish towel or cheese cloth.  Shred zucchini over this and squeeze to drain excess water. Season with salt and pepper and set aside. Beat one egg and add Herbs de Provence. In a bowl, combine, rice, Parmesan, garlic and zucchini. Heat a pan with oil and add butter. Spoon mixture on to hot pan. Flip when crispy. Cook evenly. Let set on a a cooling rack.

For the dipping sauce, stir dill into the Greek yogurt. I would recommend using some extra virgin olive oil to add a richer flavor to the dipping sauce but I didn’t have any.

Serve warm with the sauce and enjoy! With a whole zucchini you should be able to get about 8 – 10 cakes depending on how big you make them.

C’est si Yum!!!