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Apologies All-Around

January 18, 2011

My deepest and most sincere apologies (yes, it’s plural because y’all deserve more than one apology from me) for being a real slacker – a real procrastinator – a real RECIPE giver-outer-bum.  With good reason I have been these things and not because I am that person but because I have been busy with an out-of-state move.  Last evening we ordered out.  A huge mistake.  I should have found the pots & pans – the dishes & flatware – the water & wine glasses the instant Lisa said: “Tonight we’re ordering out!”  . . . Lisa is my adult daughter and the move is actually her move.  I am a tag along but honestly I am not a slacker, I promise.

So to make up for this I am posting two of my favorite recipes.  I hope you make them and I hope your family enjoys every morsel.

The first is from Getting Thin and Loving Food! by Kathleen Daelemans.  The recipe is from the section titled: Meals for Nights When They’re Getting the Best of You and is on page 86.  This is a book I recommend if you are into health and good eats as I am sure you are.  This recipe is simple and satisfies the tummy.  I served broccoli and pull bread with this meal and follow it up with a dish of store-bought ice cream.  A good meal when you are too pooped to cook – like last night when I should have found pots & pans!

Spaghetti with Black Pepper and Parmigiano-Reggiano Cheese:

  • 1 pound spaghetti or other pasta
  • Coarse-grained salt
  • Cracked black pepper
  • 3/4 cup loosely packed, finely grated Parmigiano-Reggiano cheese

COOK PASTA IN a large pot of boiling salted water according to package directions until al dente.  Reserve 1 cup cooking liquid.  Drain and add back enough liquid to make the pasta look saucy.  Add pepper and toss to combine.  Add cheese and toss to combine.  Taste and adjust seasonings with salt, if needed, and serve immediately.

note: Work quickly when it comes time to drain the pasta and add the cheese.  Everyone should be sitting down.  Otherwise you’ll have a bowl of cold pasta with clumps of cheese in it.  Add only enough of the reserved pasta water to make the pasta look a little saucy before you add the cheese.  You don’t want to see puddles in the bottom of the pot.  Only a fine grade of cheese will do.  You can’t get away with the Parmesan that comes in the green can for this dish, but you can probably find a nice grana Padano Parmesan, which is usually cheaper than Parmigiano-Reggiano.  Add coarsely chopped arugula to the pot with the pepper for a delightful variation.

The second recipe comes from one of my favorite cookbooks by the author Beverly Lewis.  Her book titled: Beverly Lewis Amish Heritage COOKBOOK is a goldmine of sweetness and savory.  Just good ole’ down-home cookin’! This recipe is found on page 51 in the Breads section.  IT is an easy bread to make so don’t be afraid to try this one.

Cover of "The Beverly Lewis Amish Heritag...

Cover via Amazon

Green Tomato Bread:

  • 1 cup oil (best to use a light oil-not olive or peanut)
  • 3 eggs, beaten
  • 2 cups sugar (or 1 cup honey)
  • 1 tablespoon vanilla
  • 2 cups diced green tomatoes (best if the tomatoes have just begun to turn but are still green)
  • 3 cups flour (all-purpose works fine)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup chopped nuts (walnuts or pine nuts works best)
  • 1 cup raisins (optional but I always use raisins, dark or golden, doesn’t matter which)

Add oil to beaten eggs, then add sugar or honey & vanilla and tomatoes. This is your wet ingredients.  Add dry ingredients to the wet mixture and blend well. (helpful hint: I use two bowls – one for wet and one for dry so I can blend the baking powder and baking soda with the flour – then mix the dry into the wet).  After the dry ingredients are added to the wet ingredients then add the nuts & raisins.  Pour into 2 greased loaf pans.  Bake at 350 degrees for 40-50 minutes until golden brown.

“Man doth not live by bread only, but by every word that proceedeth out of the mouth of the Lord doth man live”  DEUTERONOMY 8:3


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