Hi! a good news.

Hi!  a good news.
 The website www.fungpui1.com  is having a SALES  and
offering a big
discount. But the qualities are great . Beacuse I have
bought some .
  They mainly sell all kinds of
MP3,TV,Motorbike,Cellphone,Laptop etc. with very good

Comfort Food

I haven't cooked spaghetti and sauce in a long time.  I think I took the attitude for a while that I had had it soooo much growing up, that I kind of hit overload.  When I went to the grocery store on Monday, however, I got the ingredients and added shrimp to the mix.  After a bad day, as we were eating last night, I found myself pushing the shrimp to the side.  Turns out comfort food can be, well, comforting.

 

Quick Tomato Sauce with Whole Wheat Penne (shrimp optional)

 

1 pound whole wheat penne (or any other pasta you'd like)

1/2 sweet onion, chopped

5 cloves of garlic, chopped

two 14.5 oz. cans of diced tomatoes (I use no salt added so I can add my own)

Tbsp tomato paste (I like the one in a tube so I don't waste an entire can)

handful of fresh basil and parsley leaves, chopped

large pinch of sugar

salt to taste

crushed red pepper flakes

1 pound peeled, thawed, uncooked shrimp (optional)

olive oil

parmesan cheese

 

Boil the water for the penne.  Saute in a large frying pan the onion and garlic in a few tablespoons of olive oil.  Once those have softened, add the tomatoes with their juices.  Add salt and crushed red pepper flakes to taste, plus a large pinch of sugar (my Italian great aunt taught me 1 teaspoon per pound of tomatoes to cut the acidity).  Let that sit over medium heat for a while, until some of the liquid has boiled off.

 

Add some oil to the boiling water and add the penne.  I use oil so it doesn't stick together and I don't have to add more salt.  At the same time, bury the shrimp in the sauce, turning when pink.

 

Just before serving, add the basil, parsley, and about a tablespoon or two of parmesan cheese.

 

Serve and enjoy!

 

 

 

Another great recipe...

 

Corn and Black Bean Quesadillas

 

3 ears of corn (cut the kernels off the ears with a paring knife)

1 can black beans

1/2 sweet onion, chopped

3 cloves of garlic

chilli powder

salt and pepper (or crushed red pepper flakes) to taste

smoked mozzarella

tortillas (of your choice)

Saute the onion and garlic until softened.  Add the corn, black beans, and salt, pepper, and chilli powder to taste.

 

Once slightly browned and tender, layer the mixture with the cheese onto the tortillas.  Cover the tortillas with a second tortilla and either toast in a dry frying pan for a few minutes on each side or broil low for 1 minute per side.

 

Cut into wedges and enjoy!
--
Joanna Bonventre
jcbonven@alum.mit.edu

Schehera-what?

So I was flipping through my cousin Kristen's Tastebook this weekend, since we got together on Saturday to go food shopping and cook, and I came across a recipe with a funny name:

Scheherazade Casserole

S-c-h-e-h-e-r-a-z-a-d-e

I have absolutely no idea how to pronounce it.

The recipe comes from the New Moosewood Cookbook.  For those of you that have never heard of Moosewood, it is a restaurant in Ithaca, NY, that serves vegetarian fare.  I think the cookbook is out of print now, so you have to buy it used.  My abovementioned cousin gave me a copy of the abovementioned cookbook when she moved to Boston, but so far, I've only made one recipe (Gypsy Soup).  I decided to venture on to a second recipe and made the Scheherazade Casserole recipe last night, a casserole of bulgar, ground soybeans, veggies, and feta.

Oh

my

goodness

It was soooooooooo good.  I made a few modifications.

1) Not realizing that the recipe called for dried soybeans, when I whirled the can of wet soybeans with one cup of water in the blender, instead of resembling a course batter, it resembled milk.  Off to the pantry to improvise!  Out I came with a can of garbanzo beans.  I added half the can to the blend, and viola!  Course batter!

2) I love this brand of chorizo that I get at Whole Foods, so I bought some for the heck of it on Saturday.  After sauteeing the yellow pepper, onion, and garlic, I added the chopped chorizo.  This, I think, made the dish!  I have been eating it non-stop for the past 24 hours.

Hot summer night

Today we went to Russo's because I was having a fruit craving.  You can't beat Russo's when it comes to inexpensive, great produce.  We bought watermellon, nectarines, plums, peaches, mango, tomatoes, corn, avocado, bananas, apples, limes, strawberries, and cilantro.  I love fruit, but it is so expensive a lot of the time.  This place has great prices; plus, you feel good about eating healthy.  Total bill: $40.  Not bad.

When trying to brainstorm dinner ideas, we had one requirement: no oven.  The 90 degree heat is too much to bake in.  Here's what we came up with:

Tonight's dinner:

Turkey Southwest Tacos with Black Beans

1 pound dark meat ground turkey

1 can black beans (no salt added)

1 package "Southwest Taco Mix" from Whole Foods

Cook according to taco mix directions, adding the beans to the turkey when the turkey is almost cooked through.  Finish cooking the beans and turkey together, and continue with the seasoning.

I like my tacos with warm, flour tortillas, grated cheese, and sour cream

Mango, Tomato, Avocado & Corn Salsa with Lime Vinaigrette

Mix the following:

-Corn cut from two ears, and sauteed in olive oil until slightly softened

-Grape tomatoes, halved (one package)

-1 avocado, halved, and cut into 1/2 inch cubes

-Lime vinaigrette (juice of 1/2 lime, couple Tbsp olive oil, pinch of chili powder, pinch of salt, pinch of garlic powder

Serve cold or at room temperature