Search Terms That Brought People To My Blog Yesterday:
fr jake (2): I’m not him.
Halo 2 online stats: The Papacy (1): I’m not them, neither.
convert “new episcopalian” (1): Oooh! I’m one of those!
all for freedom and for pleasure (1): Dude, everybody wants to rule the world!
ASHAMED OF BEING A FUNDAMENTALIST (1): Um, okay…
dance playlist (1): That’s right, the OSI webpage is in touch with the music of today’s youth. And I spent most of last night puzzling out songs from The Sacred Harp hymnbook.
Sinful Critter (1): Heee.
god teaches (1): Sometimes He uses the carrot, sometimes She uses the stick. Ow.You may have noticed a theme in my recipes for Fasting Recipe of the Week (FRotW)– They’re basically one pot, super speedy, open cans and bags recipes. But I’m told that Friday nights are sometimes this thing called ‘Date Night’, wherein two people whom are attracted to each other enjoy a meal together… *shrug* This is what I’m told.
So here’s your Fancy Pasta Dinner, which is based on recipes from Caprial and John’s Kitchen. I love PBS. I veganfied the recipes and cut out the oil, but if you don’t have nonstick sautee pans– DUDE! USE OIL! The serving sizes are a bit larger, since in the show they’re supposed to be sides, but I’ve made them main-ish dishes.
‘Simple’ Herb Pasta With Tofu
1/2 pound dry pasta, such as Linguini
1 c extra firm tofu, diced small
1 clove garlic, minced
1 tablespoon chopped fresh flat leaf parsley
1/3 c margarine
Salt and cracked black pepper
Bring a very large pot of salted water to a rolling boil. Add the pasta and cook until al dente. While that’s cooking, brown the tofu and garlic in a nonstick pan over medium heat. Drain the pasta, reserving a few tablespoons of the cooking water. Place the pasta and water in a large mixing bowl. Toss with tofu, garlic, parsley, margarine, salt, and black pepper.
Roasted Red Peppers
2 red peppers, roasted, peeled, seeded and quartered
1/2 teaspoon aged balsamic vinegar
1/2 teaspoon water
3 large basil leaves, julienned
Cracked black pepper
If you have a gas cooktop or other open flame, you can place the pepper right over the flame, with tongs, or on the burner grate. If you’re electric (like me), put it on a baking sheet under the broiler. Either way, turn the pepper frequently until all sides are black. Then let rest in a plastic baggie or a bowl covered with saran wrap for about ten mintues, and rub off the blackened skin. DO NOT DO THIS UNDER WATER, it will take away all the lovely charred pepper flavor you worked so hard to get! Cut ’em into quarters, and scrape the knife over the inside until the seeds go bye-bye. Place the peppers on a large plate. Drizzle with vinegar and water. Sprinkle with basil leaves. Season with salt and black pepper. Serve with sliced country style bread.
Italian Iceberg Wege Salad
Cut a head of iceberg lettuce into quarters (or a romaine heart in half) and remove the core. Put two of the quarters back into the fridge for later (EAT YOUR VEGGIES!) and put the others on individual plates, cut side up. In a seperate bowl, whisk together 2 tablespoons water, 2/3 tablespoons of balsamic vinegar, 1/2 teaspoon dijon mustard, and a pinch of italian seasoning (oregano, basil, and thyme). The mustard will work cooking magic and make the mixture slightly creamy. Split the resulting dressing over the two wedgies and serve asap.