Wednesday, September 8, 2010
It has been wet. And gloomy. And cold (81 degrees) here in Dallas the past two days...and this is what it looks like outside my office.
I was THIS close to digging into the fall shoe section of my closet and wearing some boots today. But that felt a little aggressive. However, I couldn't shake the need for something hot for lunch so I went home and made...
with spicy tomatoes and peppers
Now it may not even be legal to call something chili that took like 11 minutes to make...but I'm going with it. So fast - so easy - so good.
2 turkey sausage links (I like spicy Italian) de-cased and pulled into small balls
1 can of cannelloni beans (rinsed)
1 can of rotelle
Splash of Chipotle Tabasco
Juice of 1/2 a lime
In a medium skillett over medium-high heat, spray pan with cooking spray and brown sausage...covering until cooked through. (roughly 5 minutes)
Then add can of beans and rotelle. Simmer covered 5 minutes.
Then turn off heat. Add Tabasco, sprinkle of salt, and lime juice. Stir one more time then enjoy.
Honestly so fast - so easy - so good.
Thursday, September 2, 2010
So as promised, this is the week of nectarines...and below are two more ideas for this delicious fruit...
with Jalapeno, Cilantro, and Red Onion
I went to this great little restaurant in Dallas with my Mom the other day called Two Sisters and they had a similar salad that I've tried to recreate.
Everything pictured below...
1/4th or so of thinly sliced red onion
1 jalapeno chopped finely
2-3 nectarines cubed
Juice of 1 lime
Small bunch of cilantro, chopped
Little drizzle of olive oil
Bonus not pictured: the restaurant had mozzarella balls in theirs...wonderful...but didn't have on me and to keep it a little healthier opt-ed out...but seriously good add
Just stir all ingredients together and enjoy. Fine to eat right away but also gets better with time in the fridge.
Good as kind of a funky fruit salad dessert...or great with grilled chicken.
with Goat Cheese, Tomatoes, and Basil
I love basil. Love it. Just bought a little thing of it and going to try to plant it. I used to have a pot of basil and rosemary that my Dad planted for me...but for the life of me...not sure why it didn't survive the Winter...
So to make the caprese salad, just slice the nectarines and tomatoes and layer in some cheese. Standard operating procedure is mozzarella but again...didn't have, so goat cheese gives it an interesting twist. Then sprinkle with salt and pepper and drizzle with olive oil and balsam vin.
Delicious and beautiful.
Wednesday, September 1, 2010
In case you need to see another variation to convince you to go out and buy some Greek yogurt...here is today's breakfast...
Scoop of Greek yogurt sprinkled with cinnamon. Toasted, chopped walnuts. Fresh strawberries and blueberries.
Was really, really good....