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Showing posts from November, 2012

#97 The Case of Spaghetti Low Carbonara Footprint and What it's Like to be the Sidekick in an Amateur Sleuthing Duo

enough spaghetti for four people (I have a bright yellow spaghetti measure, do you?) 3 cloves garlic, minced 1/2 teaspoon rosemary 1 tablespoon olive oil 3 eggs 1/2 cup Parmesan, grated salt pepper 1/2 cup simulated bacon chips (or 1/2 that amount if using simulated bacon bits or 1 Tofurky Italian-style Tofu Sausage with Sun Dried Tomatoes minced in a blender) 2 tablespoons chopped fresh parsley Cook the spaghetti. Whisk together the eggs, Parmesan, salt and pepper to taste. Just before the pasta is al dente, sauté the garlic and rosemary in the olive oil. Drain the pasta (saving 1/4 cup pasta water) and toss it in the fragrant oil. Whisk the reserved hot pasta water into the egg mixture. Toss with the spaghetti until the sauce thickens. Mix in the simulated bacon chips. Check seasoning then plate and sprinkle with the parsley. Serves 4. PS I know I'm going to make my vegan version from now on. I simply substitute egg style liquid for the eggs. My Simply Eggless equivalent for 3

#96 The Case of Spicy Hummus and a Sexy Vintage Car

"T hey just don't make cars like this anymore," says my husband. He's licking his lips. We're at the Black Currant Bay Antique and Vintage Car Show and I really must agree with him. Although I doubt if I'm looking at the displayed vehicles from the same perspective as Karl is. See, I'm willing to bet the words in his thought cloud look a lot like this: horsepower, engine, torque... Manly, manly words. My artsy-fartsy, womanly designer thought cloud includes words like: curves, Flamingo Pink, Elvis-suit White, chrome... But we both agree these are magnificent machines. Ever notice how you can't beat an original? Seamlessly transitioning to the topic of my recipe for Spicy Hummus, I've tried modernizing my original Spicy Hummus recipe with the addition of roasted red pepper, puréed pumpkin or even beets but that genuine Mediterranean taste of chick peas, lemon juice and garlic disappears. So here's my original Spicy Hummus, which is judiciousl

#95 The Case of Cajun 3-bean Salad

T here's much more to be found at a local farmers' market than just fruits and vegetables. I bought Hot Mamas Cajun Spice Rub when it first caught my eye earlier this year. And I discovered this spice blend is just the spark a bean salad needs. If Hot Mamas is not available at your local farmers' market or your market has closed for winter like ours in Black Currant Bay, here's the company website: www.hotmamas.ca . Of course, there are other Cajun spice blends on grocery store shelves. You could also make your own! Cajun 3-bean Salad Sweet Mustard Vinaigrette 1-1/2 cups green beans, cooked and chilled 14-oz can kidney beans, rinsed 14-oz can chick peas, rinsed 1 cup minced onion 1 cup minced celery salt Cajun seasoning (Hot Mamas Cajun Spice Rub is perfect) Toss all the ingredients together, including salt and Cajun seasoning to taste. Chill. Makes 4 kickin' side dishes. ♥ Becki