Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Thursday, July 1, 2010
oh how I love salmon
Wednesday, June 30, 2010
5 Star Gnocchi
After reading Kristin's blog posts the past few days, I've been inspired for some good Italian food. She's posted some fun pictures of gelato, pizza, paninis and vegetables and they've been making my mouth water. I had a big chicken in the freezer, vegetables in the fridge and gnocchi in the pantry. And this is what I made! Doesn't it look delicious?
Ready and armed with ingredients I began to cook. I roasted a chicken, which I think is quite simple and fool proof. Season with salt, pepper and herbs under the skin, rub with a little olive oil and roast uncovered 350° until thermometer reads 160°. Then let rest for 15 minutes or so. Perfect EVERYTIME.
For the pasta, I decided to make gnocchi primavera. I had been reading Kristin's blog and thinking about her, and since gnocchi is something she really enjoys (at least I assume she still does!) AND I had some in the pantry, I thought I could make a light, healthy delicious accompaniment to the roasted chicken.
I chopped/sliced some onion, garlic, asparagus, broccoli, celery, carrots, cherry tomatoes, spinach and basil. I sauteed the onion in about 2T of olive oil for about 5 minutes, then added the broccoli and cooked for about 2 minutes. Then added the asparagus, celery, carrots and cherry tomatoes. I sauteed these for a few minutes adding about 2T of the chicken drippings that I had strained. It was getting very fragrant at this point. I added the garlic and cooked for about 1 minute - (I don't like burnt garlic so adding it at the end is a good way to add flavor without the burnt taste). Next I added the spinach and gave it a quirk stir and removed from heat. I like my spinach wilted and the residual heat the pan did a fine job of wilting it without overcooking it.
Meanwhile the pasta water (fresh cold salted water) had come to a boil and I added the gnocchi. 2 minutes later they floated to the top (indicating they are done) and I scooped up and added to the vegetable mixture. Then gave a quick toss, sprinkled with salt and pepper, added some fresh basil and sprinkled with about 1 T of freshly grated Parmesan cheese.
This meal was definitely one of my better ones and I will surely make it again. And the peanut gallery says it's fabulous. And to me, that's high praise!
For the pasta, I decided to make gnocchi primavera. I had been reading Kristin's blog and thinking about her, and since gnocchi is something she really enjoys (at least I assume she still does!) AND I had some in the pantry, I thought I could make a light, healthy delicious accompaniment to the roasted chicken.
I chopped/sliced some onion, garlic, asparagus, broccoli, celery, carrots, cherry tomatoes, spinach and basil. I sauteed the onion in about 2T of olive oil for about 5 minutes, then added the broccoli and cooked for about 2 minutes. Then added the asparagus, celery, carrots and cherry tomatoes. I sauteed these for a few minutes adding about 2T of the chicken drippings that I had strained. It was getting very fragrant at this point. I added the garlic and cooked for about 1 minute - (I don't like burnt garlic so adding it at the end is a good way to add flavor without the burnt taste). Next I added the spinach and gave it a quirk stir and removed from heat. I like my spinach wilted and the residual heat the pan did a fine job of wilting it without overcooking it.
Meanwhile the pasta water (fresh cold salted water) had come to a boil and I added the gnocchi. 2 minutes later they floated to the top (indicating they are done) and I scooped up and added to the vegetable mixture. Then gave a quick toss, sprinkled with salt and pepper, added some fresh basil and sprinkled with about 1 T of freshly grated Parmesan cheese.
This meal was definitely one of my better ones and I will surely make it again. And the peanut gallery says it's fabulous. And to me, that's high praise!
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