Monday, August 19, 2013

Make This!!

Persian Rose Water & Cantaloupe Smoothie!
 This is one of my favorite Persian drink recipes.
So cool, refreshing & sweet.

We currently have an overabundance of Costco cantaloupes in our house this week. I love cantaloupe, but felt I could not eat another cube without feeling sick. I am always up for a smoothie and decided to drink my cantaloupe this morning. So glad I did! 
Here's the recipe for one large or two small drinks.
 3 cups cubed & well chilled cantaloupe + 1/3 cup cold water.
 Add one capful of rose water and a handful of ice cubes.
Blend until smooth & voila!
You have Persian paloodeh talebi
(aka: cantaloupe smoothie).

Thursday, August 15, 2013

Netflix This!!

Parental Guidance!!

I laughed my way through this movie. So funny, and so very cute! Billy Crystal is his usual hysterical self and there are some other funny characters as well. Be warned: the youngest of the grandchildren is a scene stealer & almost as funny as Billy Crystal. Netflix this movie!

Monday, August 5, 2013

Make This!!

Homemade Ice Cream Sandwiches!

I love a good ice cream sandwich, but are full of processed ingredients I can no longer eat. Enter the King Arthur Flour blog with the perfect solution: easy homemade ice cream sandwiches.

I already had the ice cream, so I whipped up a batch of the chocolate cookies (15 mins from start to finish). I am not a chocolate fan at all, but these cookies were good. Matty & I nibbled on the extras with a cold glass of milk. The hardest part was waiting for the cookies to firm up after filling them with ice cream.☺

Make these! They are soooo tasty! Click this link to visit the KAF blog and find the recipe. They have many helpful step by step photos.

Thursday, August 1, 2013

Make This!!!

Creamy Spaghetti Carbonara
This recipe for spaghetti carbonara is a favorite in our house any time of the year. It comes together in no time and since everyone in our family likes it: no leftovers!

We usually have this dish the exact way the recipe is written, but sometimes I add a pound of sautéed razor clams to mix it up a bit & to add some protein.

Make this dish for your family – they are sure to love it!

Creamy Spaghetti Carbonara adapted slightly from Food & Wine

1 pound bucatini or perciatelli pasta (found at New Seasons Market). You can also use plain spaghetti noodles.
2 large egg yolks
1/2 cup heavy cream
1 Tbs olive oil
6 oz pancetta, cut into 1/8″ cubes
2 garlic cloves, thinly sliced
1 cup grated Parmesan cheese
pinch of nutmeg
freshly ground pepper
zest of one lemon
1 cup chopped Italian parsley

In a large pot of boiling salted water, cook the pasta until just al dente. Drain, reserving 1/2 cup of the pasta water.

In a small bowl, whisk the egg yolks & cream. In a large, deep skillet, heat the oil. Add the pancetta and cook over medium high heat, stirring until crisp. Add the garlic & cook until golden, about one minute.

Add the pasta to the skillet. Cook over low heat, tossing until coated. Slowly add the reserved pasta cooking water & beaten egg yolks. Toss until coated with the creamy sauce, about one minute.

Add the one cup of parmesan and nutmeg. Season with pepper. Add the lemon zest & fresh cut Italian parsley. Transfer to bowls and serve, adding extra parmesan to top it all off.

NOTE: If using razor clams, reserve 1/2 cup clam juice to use instead of the pasta cooking water to make the creamy sauce.