Essential Glee Recipes 1
We have a couple of very favorite dinners that we tend to return to again and again- delicious recipes that pop to mind when we scratch our heads, rub our tummies, and say, "Hmmm...What's for dinner?" We call these our "Essential Glee Recipes" or EGRs. Here is one of our favorites: Glee Pasta Night!
Here's our favorite salad recipe:
A big tomato, a mozzarella ball, lots of basil, and balsamic vinegar.
Chop everything up.
Stir it all together and splash the balsamic about liberally- Mmmmmm!
We also do a great pasta recipe from the Barefoot Contessa: Spaghetti Aglio e Olio. This works well with gluten-free pasta, as long as it isn't corn-based. Corn-based pasta tends to be brittle, while quinoi or rice-based pasta remains flexible, and the pasta water contains enough starch to be used as a thickener from sauces, just as regular wheat-based pasta water can be. The only quirkiness that we've noticed about gluten-free pasta is that it should only cook for a very short period of time (at most about 8 minutes), and that it should always be rinsed immediately with cold water right after cooking, even if it means having to reheat it later.
Finally, we make steaks for the meatasauruses of the family. We rub the steak with olive oil, sprinkle on some salt/pepper, and then sear it on each side in a pan with chopped up rosemary. Then we pop it into the oven (about 350) until it's done enough.
Here's dinner!
Here's our favorite salad recipe:
A big tomato, a mozzarella ball, lots of basil, and balsamic vinegar.
Chop everything up.
Stir it all together and splash the balsamic about liberally- Mmmmmm!
We also do a great pasta recipe from the Barefoot Contessa: Spaghetti Aglio e Olio. This works well with gluten-free pasta, as long as it isn't corn-based. Corn-based pasta tends to be brittle, while quinoi or rice-based pasta remains flexible, and the pasta water contains enough starch to be used as a thickener from sauces, just as regular wheat-based pasta water can be. The only quirkiness that we've noticed about gluten-free pasta is that it should only cook for a very short period of time (at most about 8 minutes), and that it should always be rinsed immediately with cold water right after cooking, even if it means having to reheat it later.
Finally, we make steaks for the meatasauruses of the family. We rub the steak with olive oil, sprinkle on some salt/pepper, and then sear it on each side in a pan with chopped up rosemary. Then we pop it into the oven (about 350) until it's done enough.
Here's dinner!
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