This is my father-in-law’s favorite pasta. Very much used in the southern part of Italy. Simple, tasty and really healthy. Hubby likes adding a little hot pepper but I like it simply with olive oil and pepper. Here you go:
500 gr of Pasta (Spaghetti would be the ideal but any pasta would work)
1000 gr Broccoli
Chopped Garlic (abundant)
Abundant Olive Oil, Salt & Pepper
1) Simply boil the pasta together with the broccoli (that way the pasta absorbs the broccoli taste and aroma). Add some salt to the water.
2) When the pasta is ready (al dente), fry the garlic for 1 minute until they get a little color.
3) Pass the broccoli by the oil and smash some chunks to blend with the oil
4) Mix the pasta with the oil and broccoli. Serve with pepper!
(Optional) If you like spicy food, add Habanero Chili Pepper to the oil and broccoli.
This recipe is just like cheating, so save it for a Sunday night when you have plenty going on. Friends coming over for the big game? This is the perfect, hearty football-season meal that’s sure to satisfy anyone. It’s a quick-fix because of the use of boxed au gratin potatoes instead of having to come up with the cheese sauce and sliced potatoes from scratch.
1 lb ground beef
2 cans (4 ounces each) mushroom stems and pieces, drained, optional
2 packages (5-1/4 ounces each) au gratin potatoes
4 C boiling water
1-1/3 C milk
2 t butter
1 t salt
1/2 t seasoned salt
1/2 t pepper
1 C shredded cheddar cheese
In a skillet over medium heat, cook beef until no longer pink; drain. Place in a greased 13-in. x 9-in. baking pan. Top with mushrooms.
Combine potatoes and contents of sauce mix packets, water, milk, butter, salt, seasoned salt and pepper. Pour over beef and mushrooms. Cover and bake at 400° for 30 minutes or until heated through.
Sprinkle with cheese. Bake, uncovered, for 5 minutes or until cheese is melted. Let stand 10 minutes before serving.
September ’10 – Week 1 – Sunday Dinner/Dessert, Monday Breakfast
Brazo de Gitano, or ‘gypsy’s arm’, is a delicate rolled sponge cake, filled with sweet and fluffy cream. It’s a traditional dessert in Spain and is a very light way to finish a meal. This recipe comes from Spain-Recipes.com and has been passed down through the generations!
5 eggs, separated
1/4 cup granulated sugar
1/4 cup flour
1/4 cup cocoa powder
1 teaspoon vanilla extract
4 tablespoons sifted confectioners’ sugar
1 cup heavy cream, whipped
1 1/4 teaspoons rum extract
1 tablespoon superfine sugar (Put desired amount of granulated sugar in a blender and blend at high speed for about 30 seconds)
Preheat oven to 350 degrees F.
Beat egg yolks and 1/4 cup sugar until thick and smooth. Stir in flour, cocoa and vanilla extract. Blend well. Whip egg whites until stiff, but not dry. Fold into yolk and flour mixture. Butter a 15 x 8-inch baking pan. Line with baking parchment paper or wax paper. Butter well again, and dust lightly with 2 tablespoons of the confectioners’ sugar. Pour batter into the pan and spread out evenly. Bake for 15 minutes. Cool for 5 minutes, then turn onto a cloth to cool. After 10 minutes peel paper off.
Combine whipped cream, rum and sugar. Adjust to taste. Spread over cake and roll cake like a jellyroll, starting with the long edge. Sprinkle with remaining confectioners’ sugar. Serve in slices.