It is my dream to become a fabulous cook, who whips up delicious homemade dinners 7 nights a week…
Currently, I am more of a “good-at-following-recipes” cook, who only finds time to make a ‘real’ dinner about once a week… (the other six nights dinners include salads, quick sandwiches and frozen Amy’s entrees… eek!)
I am by no means attempting to become a food blogger, but I thought I’d start sharing my attempts at cooking… Posting my efforts here will (hopefully) keep me on track and ensure I am trying new recipes and following through on my goal of cooking dinner once a week (at least) 🙂
So, first up was an easy pasta dish that I found on Design*Sponge some time ago. It uses a different technique to cook the pasta, rather than boiling….
Here is the ingredient list in its original form (and here’s a link to the full recipe)–
3/4 lb. penne
2 or 3 shallots, finely sliced, or half of a small yellow onion, finely diced
2-4 slices of pancetta, chopped
1 bunch asparagus
1/4 lb. Feta cheese
Zest of one lemon
4 cups Chicken stock
Kosher salt and freshly-ground pepper
2 tablespoons Olive Oil
I’m not much of a meat eater so I eliminated the pancetta and sadly, due to some tummy issues Lincoln was having, I am currently not eating dairy, so no Feta cheese for me this time 😦
my ingredients… I used whole wheat penne, fyi…
Here are my slightly abbreviated directions. Again you can visit this link for the full recipe…
1. Heat olive oil in a saucepan over medium-high heat.
2. Snap off the ends of the asparagus. Cut each stalk into angled pieces and keep the tips separate from the stalks.
3. Add the sliced shallots to the pan and sauté until they start to soften. Add in the dry pasta and stir it around for one minute to coat it in the oil and shallots.
4. Pour in 2.5 or 3 cups of chicken stock and stir (the pasta should be nearly covered). Bring to a simmer and then reduce the heat to keep it from boiling. Cook for five to seven minutes, stirring occasionally.
5. When the pasta is about half done, stir in the asparagus stalks. Stir more frequently for two minutes as the stock cooks away. When the pasta seems to be getting close to done, add the asparagus tips.
6. Cook another minute or two, stirring constantly, until al dente.
7. Remove from the heat and stir in three-quarters of the lemon zest. Season to taste.
To serve, top each portion with a bit of lemon zest (as well as Feta and pancetta if you are using), and voila! Quick, easy dinner.
the finished product
In future food posts, I’ll try to take more pictures of the steps along the way, like the real food bloggers do 🙂
Oh, and here are some cute pictures of Lincoln. Enjoy!
Loving the puzzle/name stool… thanks Meredith!
and, as with everything else, he must explore it with his mouth…