A Little Pasta Music, Please...

I REALLY LIKE TOMATOES, I like them cooked and I like them fresh off the vine, warmed by the Tuscany sun (I can dream, can't I?) 

This recipe contains everything we all love.  If you don't love this, you're not an earthling.  When we heat the ingredients in an oven, over a thin crust...voila, it's pizza!  And when we cook the pasta, we have this delightful recipe.  Eat it hot, cold, room temperature..your choice.

Fresh Tomato and Basil Pasta

1 lb. pasta (of your choice)
1 1/2 lbs. tomatoes, halved, seeded, and chopped
8 oz. fresh mozzarella, cut into small pieces
4 garlic cloves, minced
1 cup basil leaves, thinly cut
1/2 cup olive oil
1 tsp. salt
Black pepper

1. Bring a large pot of water to a boil, add 1 tsp. salt and pasta.  Cook until al dente. 
2. While pasta is cooking, combine tomatoes, mozzarella, garlic and basil in a large bowl.  Add olive oil and salt to taste to mixture.
3. Drain pasta, add to tomato mix, and toss.  Add salt and freshly ground black pepper to taste.  Hot/ cold (as a salad)/ room temp.  Serves 6.

Wine..I've been drinking a nice Syrah lately..mmm...


http://www.minblu.blogspot.com/
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CHOCLAT SIN # 20

I'm not asking you to try this.  I just like for us to be aware that it's out there.  I think that this might be a good addition to your backpack if you're going on an overnight and just might get lost.  Dessert could help get you through the night.

Here's a real recipe, easy as falling off a Yule log, that might help you get through a different kind of night.

Another thing, I've adapted this from a long ago recipe at myrecipe.com.  See, I'm being honest...I didn't invent this and they think they own it.  Who really owns a recipe?  And chocolate?  Puhleez.  I'm doing social work.


CHOCO MOCHO COOKIE PUD

1 pkg. instant chocolate pudding mix
2 cups cold milk
1 3 oz. pkg. crm. cheese, softened
1  8 oz. container whipped topping, thawed
16  Oreo double-stuff coffee flavored cream cookies, crushed
3/4 cup chopped, toasted pecans
2 tbls. strong, brewed coffee

Make pudding according to directions on box.  Chill 5 minutes.

Stir together crm. chs., whipped topping, and coffee

Spread 1 cup crushed cookies on bottom of an 8 cup bowl.  Spread half of cream chs. mix over crushed cookies.  Sprinkle with half of pecans.  Spread all of pudding over top.  Spread remaining crm. chs. mixture over pudding.  Sprinkle with remaining cookies and pecans.  Chill.  Serves 6/8.

To make this recipe into a Choc/Peanut Butter Pudding, substitute PB filled cookies and 1/4 cup PB for crm chs., and dry roasted peanuts for pecans.

Don't feel guilty.  I use no-fat or low-fat ingredients in this and others recipes.  I can't taste the difference.  Maybe it's self-deception.  But I'm happy!


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CHOCLAT SIN #18

                                                Heaven on Earth


This may seem an odd combination, but that's what the world seems to go for these days.  And no, I'm not doing an ad for Lindt, they just happen to have this dynamite little treat.  Sort of a cha-cha in your mouth.

Adapted from myrecipes.com

CHILI with CHIPOTLE and CHOCOLATE

Cooking spray
2 cups diced onions
1 cup chopped red bell pepper
1 tsp. minced garlic
1  1/4 lbs. ground turkey (for a vegetarian version, 2 chopped carrots, 2 stalks chopped celery)
3 tbls. brown sugar
2 tbls. ancho chile powder
1 tbls. unsweetened cocoa
1 tsp. ground cumin
1/2 tsp. ground black pepper
1/4 tsp. salt
2 (15 oz.) cans pinto beans, drained and rinsed
2 (14 oz.) cans diced tomatoes, undrained
1 (14 oz.) can fat free chicken broth
2 chipotle chilies (canned in adobe sauce) minced
2 oz. unsweetened chocolate, chopped
1/2 cup light sour cream
Chopped green onions

Heat a Dutch oven over med.-high heat.  Coat pan with cooking spray.  Add onion, bell pepper, garlic, turkey, to pan, saute about 8 min. or until turkey is browned and vegetables are tender.  Add sugar and next 9 ingredients (through chipotle) to pan, stirring to blend.  Bring to a boil.  Reduce heat, simmer 15 min. or until slightly thickened, stirring occasionally.  Add chocolate, stir to melt, simmer a while longer.  

Yield: 8 servings
Serve in bowls.  Top each with 1 tbls. sour cream and green onions.

A fruity white wine with a strong body..such as Mondavi Fume' Blanc..goes well with this.  Enjoy!  And if you don't do the recipe, well, just pop some chili chocolate in your mouth when things seem dull!!  And take tango lessons...


http://www.minblu.blogspot.com/
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CHOCLAT SIN #17

Here's a recipe for frosting.  It's best on everything!  Too all encompassing?  Well, I don't think so...you have your chocolate and you have your cream cheese.  That covers a lot of craving.  Make enough to spread on your favorite cake, cookies, brownies, cupcakes..you can't go wrong..it's your choice, after all.  Also, remember that you can use low fat cream cheese..no guilt necessary.  Lick the mixing bowl clean..waste not, want not!

I'm also going to recommend a wine to go with this..it is dessert, after all!  Pairing frosting with wine is a whole new category.  A good hobby if you're looking for one.  A light bodied, fresh and fruity red will enhance the flavor of this more than easy recipe!


CHOCOLATE CREAM CHEESE FROSTING

8 ounces cream cheese, room temperature
1/4 lb. butter, room temperature
1 1/2  cups powdered sugar
6 tbls. unsweetened cocoa

In a bowl, with mixer on low speed, beat cream cheese and butter until well blended.
In another bowl, sift together powdered sugar and cocoa.  Beat into cream cheese mixture until frosting is smooth.  Spread at room temperature.


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CHOCLAT SIN #15

                                  
                                           Photo/ David Prince/ myrecipes.com

TIME FOR A LITTLE EASY DECADENCE.  Remember all those terrific chocolate recipes?  Well they're back!!  This one's too easy..make it with your eyes closed.  Not.  Definitely not from scratch, you can get to these luscious puffs faster!  No green in this, but Happy St. Patrick's Day, and a good reward after marching.

Don't tell me these are fattening.  Something has to be..it might as well be chocolate!


CARAMEL-CHOCOLATE CREAM PUFFS

16 cream puffs/ frozen/ boxed
1 12-ounce jar caramel sauce
1 16 ounce jar hot fudge or dark chocolate sauce

Defrost the cream puffs according to directions.  In a small saucepan, over medium heat, bring 3/4 of the caramel sauce to a boil.  Cook for 1 minute until sauce thickens.

Hold a cream puff with tongs or spear on fork, dip 1 side into the caramel, then place on a dessert plate.  Repeat, arrange 4 on each plate.

Before serving, warm the fudge sauce over low heat.
Spoon it around the cream puffs.  Drop small dollops of the remaining caramel sauce into the hot fudge on each plate.  Makes 4 servings.

If you can make this from scratch..Wow!  Anyway, you can drink a very nice medium bodied Pinot Noir dessert wine with this, (as if you really need anything).  Or perhaps a full bodied Riesling...cheers!!


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RON LUNDY/ ROCK 'n' ROLL D.J in NEW YORK CITY
" Hello, Love- this is Ron Lundy from the greatest city in the world!"
June 25, 1934- March 15, 2010
                  RIP

Blizzard Food...

One thing I like to do during a blizzard is not go out.  After all, I'm not 12 years old and panting to drag my sled to a hill and swoosh to the bottom.  Again and again.

What I do is generally cook something yummy, steam up the windows, and create a nice, warm cocoon that disguises the persistant winter that keeps raging outside.

Very easy is my motto, and very easy indeed is this recipe for CHICKEN CACCIATORE, that I've been lucky enough to find and adapt from myrecipes.com


CHICKEN CACCIATORE

1 pound skinless, boneless chicken breast, cut into bite sized pieces
1 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp. crushed red pepper
2 tbls. olive oil
2 cups sliced mushrooms
3/4 cup chopped bell pepper
1 1/2 cups pasta sauce
1/4 cup dry red wine
1/4 tsp. salt
1/4 tsp. black pepper
1/2 cup Parmigiano cheese
2 tbls. thinly sliced fresh basil

1.  Heat a large nonstick skillet over medium-high heat.  Sprinkle chicken evenly with salt, black pepper, oregano, dried basil, and red pepper.  Coat pan with olive oil. 
2.  Add chicken to pan, saute' until lightly browned, stirring frequently.
3.  Add mushrooms and bell peppers.  Saute' 5 minutes.
4.  Stir in pasta sauce and wine, bring to a simmer.  Cover, reduce heat and simmer 10 minutes.
5.  Sprinkle with cheese and fresh basil.  Serves 3/ 4.
     Drink the rest of the dry, red wine that you used in the recipe!!


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Noodles!

THIS LOOKS PRETTY GOOD TO ME. I'LL GET AROUND TO THE VERY SIMPLE recipe in a sec. See, every morning,(practically) after I open my computer, and check the mail...delete...I go to.....myrecipes.com..to see what's for dinner tonight!

It's pass or print.. if I print it, I jot down the ingredients on my shopping list, because with my Aries nature, I've got to have this tonight! Clutching the list, I take it with me on my daily walk through the park, tasting it over and over in my mind, making adjustments so I can claim it as my own. I always add or subtract a couple of ingredients. Then, exercise done, I stride up and down the aisles of the market till I've got dinner in my hands. Can't wait for tonight.

COLD SESAME NOODLES with CHICKEN and CUCUMBERS

8 oz. Udon or Soba noodles/ 1/4 cup rice vinegar or apple cider vinegar/ 2 tbls. sesame oil / 2 tbls. soy sauce (low sodium)/ 1 tbls. honey/ 1/2 tsp. chopped ginger/ 2 tsps. chili paste/ 2 cups shredded, cooked chicken/ 2 cloves chopped garlic/ 1 medium cucumber, halved and thinly sliced/ 1 grated carrot/ 6 tbls. thinly sliced scallions/ 3 tbls. chopped peanuts/ 1 tbls. toasted sesame seeds/

Cook noodles, drain and rinse under cold water, drain. Combine vinegar and next 5 ingredients in a large bowl. Add noodles, chicken, cucumbers, and carrots. Toss to coat. Top with scallions, peanuts, and sesame seeds. Serves about 5/6. A light floral white wine goes very well with this.

PANTOUM

Pantoum is a poetic form that first

appeared in the 15th Century,

in Malayan literature. It existed

as an oral form. The Western
version is a written poem made up

of stanzas of four lines that are
repeated in a pattern. It can be

any length the poet desires.

I found that I was very attracted to this form

when I discovered it several years ago.

After establishing the first four lines,

something starts to occur that seems

to be out of my hands. The poetry goes

to places that I never could have found

without the form. This force, form,

always surprises me.

The poem that follows is from my

book of poems, "Two Ghosts".

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RECIPE

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Remember the taste of fresh bread

As you ready the bread for baking.

Combine water and salt, add the yeast

And stir till you inhale the life of the bread.

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As you ready the dough for baking

Put in enough flour to stiffen the mother,

And stir till you inhale the life of the bread

As the dough leaves the sides of the bowl.

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Put in enough flour to stiffen the mother,

Pinch a piece to melt on your tongue

As the dough leaves the sides of the bowl,

Kneed till it's smooth and elastic as a womb.

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Pinch a piece to melt on your tongue

Spread the dough with soft butter and cover.

Kneed till it's smooth and elastic as a womb.

Let rise until doubled and press it once more.

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Spread the dough with soft butter and cover.

Then fold the edges and turn upside down,

Let rise until doubled and press it once more.

Roll the dough tightly like a jelly roll.

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Then fold the edges and turn upside down,

Place diagonally on a lightly greased sheet.

Roll the dough tightly like a jelly roll.

And with a sharp knife slash the top.

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Place diagonally on a lightly greased sheet.

Brush with cold water again and again,

And with a sharp knife slash the top.

Reduce the heat in the oven as the bread bakes.

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Brush with cold water again and again,

Sprinkle with sesame or light poppy seeds.

Reduce the heat in the oven as the bread bakes.

Then tap the loaf till it sounds like a hollow door.

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Sprinkle with sesame or light poppy seeds.

Combine water and salt, add the yeast

Then tap the loaf till it sounds like a hollow door.

Remember the taste of fresh bread.

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c 2009 all rights reserveed

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To order "Two Ghosts":

call 888-795-4274 ext.7876

www.xlibris.com www.amazon.com

www.bn.com www.borders.com

at bookstores