Cherry tomatoes, Squash Pasta?

My wife loves this pasta dish, but does not always like to eat pasta.

Yea, once again cause my wife really liked it I used that really cool shredder-peeler-looking-thinging-jobby that I bought at the Viking Store. You pull it across the squash and it comes off in pasta looking pieces like spaghetti. I do this to one yellow and and one zucchini-set the plate in the frig. Start a medium pot of water boiling.
Medium fry pan-cover the bottom with olive oil- and then a little bit more; two cloves of minced garlic, fresh thyme or oregano, shallots or onion chopped, cook on medium heat for one minute and then add 1/2 pint of cherry tomatoes. cook until the tomatoes just begin to crack-add lots of fresh basil. Turn heat to simmer drop pasta into boiling water for two to three minutes at most. Drain pasta and add to tomato mixture-stir gently add Parmesan-freshly grated, and serve with more fresh chopped basil on top

Very tasty salmon

Salmon - skinless pounded it between parchment paper, salted slightly, sprinkled sauteed Green onions and red peppers; rolled up using the parchment paper-cooled down in refrigerator for an hour or so. Then coated sheet of foil with cracked peppercorns, rolled salmon over coating with corns-sear/cook in fry pan turning frequently-nice peppered outer layer. Slice into small sushi-like rolls with dipping sauce.

Sauce- plain yogurt; cottage cheese; lemon juice; hot sauce; dijon mustard, dill, blend.

Brussel sprouts-parboil til fork tender (stick a fork in it! ) grill/sauteed sliced fennel bulb, combine in a bowl with three tablespoons of fresh oregano-a pad of butter (ok two pads)

Zucchini pasta with tomatoes, basil, garlic, and parma cheese.

Just pull out that packed vegetable drawer and empty it on the counter

OH MAN! This is great- eggplant; yelllow squash, zuchini, red onion, garlic spring onion and more. I pull out three cookbooks and search for eggplant.

Okok I started this post and planned on updateing it later. Well, now I cannot remember what I put together-such is the life of an impromtu Chef!

Oh, yea. I sliced the eggplant into 1/4 rounds and grilled them; chopped eveerything else into matchstick size pieces. Sauteed them with the garlic and a little olive oil.

Sauce-3 tablespoons Dijon mustard, 1/4 tsp hot sauce; minced shallots-two heaping tbls; 2 tsp minced garlic; fresh lemon juice; two spoonfuls low fat cottage cheese. (from In the Kitchen with Rosie-great cookbook everyone should have it)

MAke a sandwich like Rosie says to; or drizzle sauce over the veggies!

random food

We got home late-we were at the rehab facility again with my wife's brother. So, I looked around in the kitchen and found



vegetable cutlets (You can find these in the frozen food section of your local Indian restaurant) grilled cheese Ahhh but not just any grilled cheese; we had sharp New Zealand cheddar on sunflower bread.

quinoa apricots and pine nuts, with sauteed red peppers, white onions, cabbage with soy sauce on top. (Quinoa is a grain, very tasty, filling, and healthy. I try to keep some pre-cooked in the frig for quick meals-add some sauteed veggies, meats, then any extras like sesame oil, soy sauce, whatever)

Cooking for Coco

Coco's last night here:



Blackened Tolapia OMG so good. But, I am fuzzy on how I prepared it. I must write it down, in this blog, the day I cook it!

Vegetable stirfry/saute with baby bochoy, red onions, cabbage

Sliced tomatoes with basil, olive oil and mozzerello cheese

Ok, got derailed on my next meal because we are helping my bother-in-law recover from tumor related infections. But, he is on the mend. Then, we went out to eat with two friends who are moving soon-to New Hampshire, and we were gald we spent he evenging with them.

We watched Julia and Juia last night! OMG she wrote a blog about cooking-and I thought I had an original idea! LOL. Of course I now want to try some of her receipes. Perhaps I should work my way through one of Emeril's cookbooks................

Spices

For most of my cooking life I have built my culinary concoctions around garlic and onions. (My mother's influences). I am now trying to use less, and more varied spices, and let the food's natural flavors be the centerpiece. This is my first entry, so I will keep it short, and learn as I go. Tonight-fish!