Ingredients
1 1/4 cups uncooked tri-color spiral pasta
1/4 cup reduced sodium chicken broth or vegetable broth
3 tablespoons red wine vinegar or cider vinegar
1 tablespoon canola oil
1 garlic clove, minced
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon salt
2 cups broccoli florets
1 cup halved cherry tomatoes
1 large sweet red pepper, julienned
1/4 cup grated Parmesan cheese
Directions
Cook pasta according to package directions; rinse under cold water. Drain. In a large bowl, whisk together the broth, vinegar, oil, garlic, sugar, basil and salt. Add pasta, broccoli, tomatoes, pepper and Parmesan and toss to coat.
8.21.2011
Best Bean Salad recipe.
Ingredients
1 (14.5 ounce) can green beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15.5 ounce) can garbanzo beans, drained
1 (14.5 ounce) can kidney beans, drained
1 (14.5 ounce) can black beans, drained
1/2 cup chopped green pepper
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup salad oil
1/2 cup vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup white sugar
Directions
Combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion, and celery in a large bowl; toss to mix.
Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving.
1 (14.5 ounce) can green beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15.5 ounce) can garbanzo beans, drained
1 (14.5 ounce) can kidney beans, drained
1 (14.5 ounce) can black beans, drained
1/2 cup chopped green pepper
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup salad oil
1/2 cup vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup white sugar
Directions
Combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion, and celery in a large bowl; toss to mix.
Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving.
Ajo Blanco con Uvas recipe.
Ingredients
1/8 cup ground almonds
1/2 cup toasted bread crumbs
5 cloves garlic
sea salt to taste
2 tablespoons olive oil
1 tablespoon white wine vinegar
2 cups water
6 cubes ice
1 pound seedless green grapes, skinned
Directions
Pound almonds, bread crumbs, garlic and salt together in a mortar to form a paste. Gradually mix in oil. Stir in vinegar. Place mixture in a soup tureen. Stir in water, ice and grapes. Let rest in a cool place 30 minutes before serving.
1/8 cup ground almonds
1/2 cup toasted bread crumbs
5 cloves garlic
sea salt to taste
2 tablespoons olive oil
1 tablespoon white wine vinegar
2 cups water
6 cubes ice
1 pound seedless green grapes, skinned
Directions
Pound almonds, bread crumbs, garlic and salt together in a mortar to form a paste. Gradually mix in oil. Stir in vinegar. Place mixture in a soup tureen. Stir in water, ice and grapes. Let rest in a cool place 30 minutes before serving.
Auntie Anita's Lobster Stew recipe.
Ingredients
2 (1 pound) Maine lobsters
1/2 cup butter
1 quart whole milk
Directions
Bring a large pot of water to a boil over high heat. Add the lobsters; boil until the lobsters turn bright red and the claws are easily pulled off, 12 to 14 minutes. Once done, remove with a pair of tongs, and allow to cool until cool enough to handle.
Split the lobsters in half lengthwise. Remove and reserve the green tomalley (liver), the red coral (eggs), and the thick white substance from inside the claws. Melt the butter in a large saucepan over medium heat. Stir in the reserved tomalley and coral. Cook and stir for 8 minutes, breaking up the tomalley.
Remove the meat from the claws and tail. Remove the black vein from the tail, cut the meat into bite sized pieces, and add to the tomalley. Reduce the heat to low; cook for 10 minutes, stirring frequently. Pour the milk into the saucepan a trickle at a time, stirring constantly, until the stew is thick, hot, and has blossomed into a rich salmon color.
Place the stew in the refrigerator, and let stand 5 to 6 hours. This is one off the secrets of truly fine flavor. It's called aging. Once the stew has aged, return to the stove over medium-low heat, and cook until hot. You do not need salt or pepper when the stew is prepared in this manner.
2 (1 pound) Maine lobsters
1/2 cup butter
1 quart whole milk
Directions
Bring a large pot of water to a boil over high heat. Add the lobsters; boil until the lobsters turn bright red and the claws are easily pulled off, 12 to 14 minutes. Once done, remove with a pair of tongs, and allow to cool until cool enough to handle.
Split the lobsters in half lengthwise. Remove and reserve the green tomalley (liver), the red coral (eggs), and the thick white substance from inside the claws. Melt the butter in a large saucepan over medium heat. Stir in the reserved tomalley and coral. Cook and stir for 8 minutes, breaking up the tomalley.
Remove the meat from the claws and tail. Remove the black vein from the tail, cut the meat into bite sized pieces, and add to the tomalley. Reduce the heat to low; cook for 10 minutes, stirring frequently. Pour the milk into the saucepan a trickle at a time, stirring constantly, until the stew is thick, hot, and has blossomed into a rich salmon color.
Place the stew in the refrigerator, and let stand 5 to 6 hours. This is one off the secrets of truly fine flavor. It's called aging. Once the stew has aged, return to the stove over medium-low heat, and cook until hot. You do not need salt or pepper when the stew is prepared in this manner.
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