LSL {Foodie Friday} - Pasta, Pasta

Yes, you got that right. It's another pasta dish made by yours truly, for this lovely Foodie Friday. This dish was first inspired by having dinner at a friends house, then modified slightly by me. It's something that I like to cook for myself during the week because it makes delicious left overs for work lunches. And it's also very cost-effective, something that I also love. 

This dish doesn't have a name, so I have come to call it as "Pasta, Pasta." I also feel so authentically Italian, when I say it with my pretend Italian accent and wild hand gestures.

via - My iPhone

Pasta, Pasta

{via moi}

Serves 4

Ingredients: (this list is based on what I did, you can easily modify to add or lessen any of the quantity to your choosing)

1 yellow onion

6 button mushrooms

1 zucchini

2 or 3 Aidells Chicken Apple sausages

3 cups GF pasta

grated Parmesan cheese

small bushel of basil

Salt and pepper

Directions:

1. Put the water on the stove and heat to high, for the pasta. Bring to a boil.

2. While the water is heating, chop onions, mushrooms, and sausage. Add onions and mushrooms to skillet, with a little olive oil and heat on medium heat. When onions are almost golden and mushrooms almost all the way cooked, (after a few mins) add sausages. Keep stirring so that all are getting equally cooked.

3. Tear off about 10-15 leaves of basil (more or less depending on your love of basil) and using your cooking shears, cut into small strips or just cut into small pieces. Put aside.

4. Water should be at boil by now, add pasta and cook to time on the box. 

5. If pasta has to cook for 10 minutes, add zucchini to the skillet with mushrooms, onions and sausage after about five minutes, letting the zucchini only cook a short amount of time so that they are crisp when added to pasta.

6. Once pasta is done, strain and pour back into pot. Add contents of skillet and stir like a crazy lady, getting it all mixed together. I tend to keep the pot on a very low heat just to keep everything extra hot.

7. Add a some grated parmesan cheese to the pot, keep stirring.

8. Once all mixed up and warm, pour into individual bowls, add basil then top with a little more parm for good measure. Salt and pepper to taste.

9. If making extra for left-overs do not add basil until ready to eat again, it will wilt and not taste as good once reheated.

10. Most important step! Open some wine and enjoy!

The during step. Don't mind my messy cooking
via - My iPhone

The after, UP close and personal. Yum!
via - My iPhone

What are you all having for dinner? Do you ever experiment with what you have on hand at home? I think my new favorite thing is to go to the farmers' market on Sunday, buy what looks good, and what will semi go together and then figure it all out by what I'm craving at the time. Next up I think I am going to do a Mediterranean version of this pasta. I'm thinking kalamata olives, artichoke hearts, grilled chicken, some balsamic vinegar... We'll see. 

Bon Appetit and Happy Weekend!

xo,

L

LSL {Foodie Friday} - Rosemary Salmon Purses

You know this list. The one where I said I was going to better myself and start a bucket list. Well, just in case you are new, or haven't visited LSL in a little, here's the post to remind you. And, I am actually off to a great start, I have accomplished two of my goals so far! 

Last night a friend and I signed up for a cooking class, (#1 on that list) and besides the very embarrassing start I had (I basically threw/spilled/knocked over a tray of salt seriously all. over. myself. Like we're talking in my hair, on my face, all over my lap, and definitely all over the dang table. Klutz Lauren was in full force!) But I *literally* dusted myself off and went from there. The class was a Mediterranean by the Sea theme, and as it sounds, it's a mostly learning to cook fish and a couple simple side dishes to compliment. It was a lot of fun and I learned a lot and feel confident showing off these new "skills."

My favorite of all the dishes we made and tasted was the Rosemary Salmon Purses. Unfortunately I wasn't able to get any pictures of me in action, so I borrowed these google images to show off what our salmon, lemon, and rosemary concoction looked like. But feel free to picture me eloquently cooking and looking oh-so fab. ;) 

 

 

Rosemary Salmon Purses

via {Cindy Roberts, Palo Alto Adult School}

Prep time: 20 minutes/Cook time: 20 minutes

Serves 4

Ingredients:

4 Sprigs of rosemary

1 pound of salmon fillet

1 tbsp. olive oil

3 lemons

1 clove garlic

Parchment paper

String

Juicer

Salt & pepper

Instructions:

1. Preheat oven to 350 Degrees

2. Cut four square of parchment paper, approx. 7"inch x 7"inch. Cut four pieces of string approx. 12"inches in length.

3. Slice one lemon into rounds, about 1/4"in. thick.

4. Squeeze the other two lemons using the juicer, you will need a 1/3-cup of juice. (And our ever so patient teacher said you could definitely modify and use less lemon if desired.)

5. Cut salmon into four pieces, and if you have any kitchen tweezers or pliers, de-bone the fish. A special touch for your guests so they don't have to be spitting out bones during dinner.

6. Mince garlic

7. Mix garlic, 1/3 cup lemon juice and olive oil together.

8. On each piece of parchment paper, place a lemon slice, a sprig of rosemary and a piece of salmon. Pour 1/4 of the lemon marinade mixture over the salmon. Sprinkle with a dash of salt and pepper.

9. Fold up corners of the parchment paper to for a purse. Twist the top of the parchment to enclose. Tie the string around to seal, finishing with a bow tie.

10. Cook for 20 minutes or until salmon flakes away with a fork.

Variation:

Make the purses the day before and store in the refrigerator. This will provide a more intense seasoning.

Find a bottle of white wine and pop that baby open. Enjoy!

Bon Appetit and Happy Weekend!

xo,

L 

*Credit - Google Images

LSL { Foodie Friday} - Ceviche

This Foodie Friday I wanted to try and find something light and relatively healthy to share. If you saw in my last post (and I apologize since I have really been lagging on posting anything this week...really, what is my damage?) I was on my annual house boat trip last weekend and man did I eat. Seriously like a king for. every. meal. 

Today's recipe is a little more advanced for me, you know my beginner basic skills can only handle so many steps, so this one is going to be made with Momma J on speakerphone. Thank god she is a patient woman.

Ceviche

{via Noble Pig}

1-1/2 pounds extra-large shrimp, peeled, deveined and halved lengthwise


1/4 pound bay scallops


1/2 cup fresh orange juice


1/2 cup fresh lemon juice


1/4 cup fresh lime juice plus more for dipping glasses


1/4 cup ketchup


3 cloves garlic, crushed


1/2 cup diced white onion


1/2 cup diced red onion


1 green onion, thinly sliced (white and green parts)


3/4 cup diced tomato, seeded


1/8 cup minced cilantro


1 Tablespoon diced jalapeno, seeded


1 Tablespoon olive oil


1 Tablespoon hot sauce


2 avocados, diced


Kosher salt


Slices of lime

I love pictures like this that show all your ingredients.

Add orange juice, lemon juice, lime juice, ketchup and garlic to a medium saucepan and bring to a boil. Add shrimp and scallops; reduce heat and cook for 3 minutes. Using a sieve, drain shrimp reserving citrus juice mixture.

Place shrimp and scallops on a plate and put in the fridge to chill. Cool down the citrus mixture by placing it in the freezer for 30 minutes or nested in a bowl of ice water.

Add tomato, white onion, red onion, green onion, jalapeno, cilantro, olive oil, and hot sauce to the cooled citrus mixture. Add chilled shrimp and scallops stirring well to coat. 

When ready to serve, dip serving glasses into lime juice and then into kosher salt. Spoon diced avocado into the bottom of each glass and spoon shrimp-scallop mixture with juices on top. Serve immediately or chill up to two hours. Garnish with lime slices.

Doesn't this look delicious?! And if you did the opposite of me this past weekend and did NOT eat your weight in Kettle Chips, this dish would be great with some tortilla chips or dried plantains. 

Bon Appetit and Happy Weekend!

xo,

L

LSL {Foodie Friday} - Avo + Egg Pizza

Can you believe that it's already September tomorrow?! I say this a lot, but really where does time go? Summer is basically over. (womp, womp) And, yes I know that in sunny CA September and October are actually the best months in SF. But even with this nice beautiful weather still lasting for a couple more months, I realize that my most favorite food...or fruit in. the. world. (yes, even more than mozzarella, tomato, and basil) the avocado, is officially not in season anymore. (even though you can still get it, they are just not the same as the summer month avos) I thought I would make one more delicious go of my favorite thing...besides just mashing it and putting it on toast, which is my go-to breakfast, lunch, and dinner. When I stumbled upon this recipe, and how easy it was, I knew that it could be a Lauren special. 

Avo + Egg Breakfast Pizza

Via {Justina Blakeney blog}

Ingredients -

1. Greek or pocketless pita, or any kind of flat bread

2. Lemon

3. Ripe avocado

4. Organic egg

5. Sea salt, pepper, chili flakes, cumin, cumin seed, extra virgin olive oil

Here's what you do:

Toast pita until crisp, mash avocado and spread on pita, drizzle with a dash of lemon, olive oil and spices, place egg cooked to your liking on top and serve. Best as healthy breakfast, afternoon snack or Sunday night dinner!

Add prosciutto or a sprinkling of feta over the top for a richer snack.

Tres easy, yes?! I apologize for not using my own photos, I made this during the week and had a total blond moment and forgot to snap some pics up. Musta been a hungry girl. However, I can attest that as delicious as it looks above, it truly is that delicious going down your pie hole. I know I know, classy as ever!

What are your plans for the long holiday weekend? Camping? Stay-cation? I'm postponing my long weekend until next week...you'll see soon.

Bon Appetit and Happy Weekend!

xo,

L

*Credit - recipe & photos by Caitlin Levin, via Justina Blakeney blog

LSL Foodie Friday - Party Time, Excellent

This weekend's the ol' birthday. (Another post coming soon about that). Another year older, another year wiser. That's at least what I keep telling myself. ;)

As much as I dread turning another year older and okay, dread is probably being a touch dramatic about it, but only say that for the fact that life hands you things when you're out making other plans. (or whatever the saying is) I am also very thankful to turn another year older. Happy that I have a very blessed life, that I am healthy, I have some really wonderful friends and family and a tiny apt I love coming home to.

You know I love my champagne. It's fitting that this Foodie Friday I showcase a celebratory champagne cocktail to enjoy, where the recipe asks for you to serve in a "fancy schmancy" glasses. Yes. This girl really gets me.

With that I would like to make a toast.....Cheers to the freakin' weekend! haha just kidding. Cheers to making this year count!

Citrusy Champagne Sangria

via {Kiran Tarun}

Ingredients:

4 cups freshly squeezed grapefruit juice

1 cup ginger ale

1 lemon, thinly sliced

1 blood orange, thinly sliced

3 clementines, thinly sliced

1 honey crisp apple, thinly sliced

1/2 cup pomegranate arils

1/4 cup sugar

1/3 cup water

pinch of salt

1 bottle of chilled champagne

Directions:

1. Prepare simple syrup by stirring sugar and water until sugar completely dissolves. Keep in refrigerator to chill while prepping other ingredients.

2. In a tall pitcher, add all fruits + grapefruit juice + salt + simple syrup and ginger ale . Chill in refrigerator for a few hours, preferably overnight.

3. To serve, add sangria in a fancy-schmancy glass and top it with bubbly champagne! 

Ching Ching! 

Bon Appetit and Happy Weekend!

xo,
L