I honestly don't know how my mind works sometimes, but one day, I suddenly wanted to make beet ravioli. I didn't know if it even existed, but I did manage to find one recipe for Beet Ravioli with Poppy Seed Butter from Epicurious.

Mike and Shaun stopped by with their pasta and ravioli makers, and I was in charge of the beet innards, a process who might want to start the night before, as the large beets take an hour to roast and need to be finely grated.

I was also unable to obtain poppy seeds, so I?altered the Recipe to Beet Ravioli with Herb de Provence Butter. Yum.

I admit I cooked some of the batches a little too al dente – be aware that depending on the thickness of your pasta, the allotted two minutes may not be enough cook time.

This is a filling and unique ravioli and a big must try for all you fellow beet fans. This is the first time I've cooked with real beets, not canned, and they are massive and great tasting. Like sweet red earth. Do not substitute the canned stuff here!

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Posted on May 12, 2008

If I had to throw together a really easy meal that was sure to impress, Spaghetti and Clam Sauce would be it. This is a nice recipe for the dish with fresh tomatoes and a light, wine based sauce.

I used canned clams, because I have absolutely no problem with them, though fresh clams would probably make this even better. A side of crusty, garlicky bread wouldn't hurt either.

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Posted on April 28, 2008

Pan Bagna means bathed bread, and the traditional recipes vary in ingredients but usually call for a heavy dousing of olive oil. This being a healthier version, the bread remains unbathed in oil, but in no way does this taste like bland health food,

The list of ingredients alone had me dreaming of this sandwich days before the Fresh Direct order was even delivered. Hard boiled eggs, fresh bread crumbs, olives, caramelized onions, Dijon, and anchovy paste. How could that not add up to deliciousness?

It's like a high end egg salad sandwich and one that is pretty easy to make. We really should have used a nice, hard on the outside, soft inside baguette, but we had to make due with what was available: a softer loaf that still made for a good sandwich, but I'd trade it for a baguette next time.

Making fancy sandwiches at home, rather than shelling out loads of money for them like we do is a simple, no cook way to have a delicious meal that can be made to serve as many or a few as you want.

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Posted on April 14, 2008

Loose meat Sandwiches don't conjure up the most appetizing of images. The words “loose” and “meat” themselves sound either like the meat that falls off saggy thighs or some slutty animal on the farm.

Perhaps even worse, it reminds one of late era Roseanne shows, when she and her sister Jackie made loose meat sandwiches inside a mall with Martin Mull. Shudder.

But would you believe me if I told you this is one of the best things I've cooked all year? It's simple and yummy in a totally American way. The key is to get a solid roll that can stand up to the filling without sogging.

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Posted on March 31, 2008

Veal scaloppine is a traditional Italian preparation of a thin, malleted cut of veal usually dredged in flour and cooked quickly with an easy sauce. This recipe's addition of lots of leeks adds a new twist I really enjoyed.

This is another winner from my new source of healthy recipes, Eating Well, and is only 253 calories per serving (not even too bad doubled for heartier appetites.) If you are concerned for animal welfare, you can substitute chicken or turkey.

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Posted on March 17, 2008