just links to other sites. no original postings, no fresh ideas here. images link to their source. have fun!
Tuesday, October 26, 2010
Monday, October 25, 2010
Sunday, October 17, 2010
Saturday, October 16, 2010
just got them and they were sooooooooooo delicious. they were perfectly moist and almondy with just a touch of sweetness. mmm. mmmmm. MMMMMM. just too delicious for words. $18.50 in the u.s. link to etsy shop included. i HIGHLY recommend this product. in fact i cannot recommend it enough.
this batch was the "think pink" version. the regular ones im sure taste identically delicious.
Yum! Spaghetti squash is ready! via a facebook profile
Thursday, October 7, 2010
Tuesday, October 5, 2010
1 medium butternut squash
1 small sweet onion, peeled and diced
3 cloves garlic, minced
Salt and pepper
1/2 cup fresh sage leaves
1 pound farfalle pasta
3/4 cup pine nuts, toasted
4 ounces high quality Parmesan, shredded or shaved (about a cup total)
Heat the oven to 375°. Cut the butternut squash in half and scoop out the strings and seeds the middle cavity. Flip the squash halves upside down and peel them. (Note: The raw squash rind can irritate your hands. If they start to itch or tingle, wear gloves.) Cut the squash into 1-inch cubes. Toss with the onion, garlic, a drizzle of olive oil and salt and pepper. Mince about half of the fresh sage leaves and also toss with the squash.
Spread the squash mixture in a thin layer on a large baking sheet and roast for about 40 minutes or until the squash is soft.
Heat salted pasta water to boiling and cook the farfalle until al dente. Drain and set aside. As the squash finishes roasting, heat about two tablespoons of olive oil in a large high-sided sauté pan. The oil is ready when it pops and sputters. (Don't let it start smoking.) Drop in the rest of the sage leaves and fry for about a minute, or until they begin to just shrivel up.
Remove with a slotted spoon and salt lightly. Crush with the back of a spoon.
Add half the pasta to the pan, along with half the roasted squash mixture. Crumble in half the sage. Cook, stirring frequently, for five minutes or until the pasta is heated through and getting crispy on some of the edges. Add the pine nuts and cook for another minute. Stir in half the cheese and serve.
(Repeat the last step with the rest of the ingredients. We split it into two because none of our pans are big enough to accommodate the entire recipe. It's very important that you not crowd the pan too much - you want the pasta to really pan-fry, not just steam up.)
- spaghetti tacos
- Waffled croque madame
- cinnamon swirl cake
- Pasta with Butternut Squash, Sage, and Pine Nuts
- flandria, theo
- hello matryoshka
- Yum! Spaghetti squash is ready! via a facebook pr...
- italian rainbow cookies, chrisgalli at etsy
- from a hong kong music box
- 2010 Best Dessert - Pumpkin Pie Maker by Janet Pop...
- Cinnamon Toast Butter from Ronnybrook
- croissant dream
- from Nailympics 2010
- ▼ October (14)
- links and pics from other sites. content is NOT by me. i just have links here for my own benefit (to find and retrieve later). i have (probably) not tried any of the recipes posted, and most certainly have not taken any of the photos posted. credit is given when found. if ive linked to something thats yours and you want me to remove it, let me know and i will remove it.