Simple Veggie Pasta

Spring 2012

When I set out to cook a simple, healthy and quick dinner the other night this photo was the inspiration. I was dead set on remaking this dish even if I couldn't remember exactly how I made it. I bought the ingredients I knew I used with hopes I could recreate the dish. It didn't happen and I'll still be damned if I can remember how I made that dish above! I will try again! 

I came across these beautiful yellow tomatoes so I had to give them a try.

Even though the dish didn't turn out as I wanted, it was still delicious. Once I realized it wasn't going to turn out like I wanted, I got creative. I substituted the Feta cheese for Parmesan because I had some to use up. I also decided to add some other ingredients I had sitting around in the kitchen. What I created was a simple, somewhat healthy and quick dinner that was delicious. 

Without further ado here is the recipe for a taste bud party with fresh tomatoes and asparagus being the VIP guests. 

Simple Veggie Pasta

Ingredients:

10 ounces Sunburst or Cherry Tomatoes
1/2 lb Asparagus
1 medium Onion 
1 clove Garlic, minced
juice of 1 Lemon
1/2 cup Parmesan Cheese, extra for topping
4 Tablespoons Butter or Olive Oil
1/4-1/2 cup dry to semi-dry white wine 
1 teaspoon dry parsley or equivalent fresh
dash of salt
dash of pepper
2 cups dry pasta, cooked

Directions:

1. Saute onion in 1 Tablespoon Butter. Cut tomatoes in half, chop asparagus and mince garlic while onion cooks. Add garlic and cook for a few minutes.
2. Add white wine, lemon juice and asparagus. Cook until asparagus is almost done.
3. Add tomatoes and cook just until tender. Add cheese, remaining butter, parsley and salt/pepper.
4. Cook until cheese is melted and serve over pasta. Top with cheese and enjoy!

Simple Veggie Pasta - Recipe coming soon.

I can't tell you how much I'm loving my Nikon. I usually have a good eye for photos (I take more than photos of food) and I've made my iPhone camera work well for a few years now, but WOW does a nice camera help. I still have plenty to learn in the food photography biz, but these photos are great! For more exclusive photos check out Creandé on Facebook!

Candied Pecans

Oh nuts! Who doesn't just love nuts? They make almost everything better. Almost. 

Sometimes I just humor myself. I hope you at least smiled. :-) On a serious note, I love pecans, walnuts, cashews and so on. Pecans are by far my favorite. They can go in brownies, cookies, ice cream and they make a great snack all on their own. How can you not just love them? I know some people are allergic and some (I just don't get it) don't like nuts. Those of us that like/love them know what it's all about.

Anywho, back to the reason I bring you this post today. Candied Pecans. I use Candied Pecans in a few different recipes. Most recently I've used them in a super scrumptious ice cream I created. Browned Butter Candied Pecan Ice Cream (photo below). They also make great toppings for a salad and a perfect sweet snack. 

A bonus tip! When adding nuts to a recipe, especially baking, roast them in the oven or toast them in a sauté pan for just a few minutes. Doing so will bring out a more pronounced flavor and aroma from the release of essential oils. When baked into cookies, brownies, or whatever your heart desires they have an added crunch. Perfection, guaranteed!

To candy pecans or whatever nut you choose is quite simple so don't be intimidated. The recipe along with pictures to show just how simple it is can be found below. Give them a go! I promise you won't be disappointed.

As always, feel free to leave comment and let me know how they turn out! Ciao for now!

Use whole or coarsely chopped pecans.

Melt butter, add brown sugar and cook until sugar is almost dissolved. Add pecans.

Once the sugar has dissolved and pecans are coated evenly, place on parchment paper.
Cool completely.

Candied Pecans

Ingredients:

1 cup whole or coarsely chopped pecans or nut of choice
3 Tablespoon butter
1/4 cup dark brown sugar

Directions:

1. Melt butter in a saute pan and add brown sugar.
2. Once the sugar has almost dissolved, add the pecans.
3. Cook until pecans are evenly coated and sugar has dissolved.
4. Cool on parchment paper. When they are cool, break them apart and enjoy. 

Blueberry Lemon Muffin Tippy Tops

Sunshine, seventy degrees, green plush grass and the beautiful (I know they're annoying) dandelions are finally upon our senses. I love Spring and the following promise of Summer. Just the other day while I was out hiking I wanted to lay in the grass. I wanted to enjoy the fresh green hues and the perfect sunshine. Of course I didn't but, it was a nice thought.

With the great weather change comes some freshly illuminated inspiration. The tastes of sweet fresh berries, juicy watermelon and the mouth watering crunch of homegrown vegetables are on the tip of my tongue and vibrant in my eyes. Inspirational, Mother Nature is.

With all this inspiration and the tastes present from memories past, I'm excited to have created a new BOTG (Breakfast On The Go) recipe. It's a splendid sweet and tart breakfast. I've recently become a fan of combining blueberry and lemon. While I've always loved the distinct flavors on their own, WOW are they great together. This recipe is only the first for these two flavors being combined in treats. I must come up with a delicious cupcake. I must!

Anywho, right now I present to you, a scrumptious Blueberry Lemon Muffin Tippy Top recipe. It's guaranteed to satisfy in the morning (anytime of day, really). This recipe can easily become muffins, if you so choose. I made a crumble for the top to add a little extra pop of sugary sweetness. The tart, plump and deep blue berries were a perfect combination with the tangy kiss of the lemon peel and juice. To balance the tart I used brown sugar for a deeper sweetness. It creates a perfect bite each time. I am truly pleased with these Tippy Tops and I am extra pleased to share the recipe with you!

As always, feel free to leave comments below and let me know how you treats or meals turned out. Furthermore, I'd love to hear if you changed the recipes and why.

Go bake and enjoy some time in that kitchen!

Blueberry Lemon Muffin Tippy Tops           [Printable Recipe]

Makes about 18 Tippy Tops

Muffin Tippy Tops:

2 1/4 cups flour 2 Tbls set aside for blueberries

2 tsp baking powder

1/2 tsp salt

1 stick unsalted butter, room temperature

1 cup brown sugar

2 eggs, room temperature 

1/2 cup milk, room temperature 

2 tsp vanilla

Juice of one lemon

Zest of 1 lemon

1 pint fresh blueberries

1 recipe Crumble Topping (recipe below) 

Directions:

1. In the bowl of a mixer combine and beat butter and brown sugar until light and fluffy. 

2. In a medium bowl whisk together flour, baking powder, salt and lemon peel. Set aside. 

3. Toss blueberries in 2 Tablespoons of flour, set aside. 

4. Combine eggs, milk, and vanilla in a measuring cup. 

5. Alternately add the flour and milk mixtures to the butter/sugar. Starting with the flour. 

6. Mix in lemon juice.

7. Fold in blueberries, be sure not to add the extra flour from the blueberries. 

8. Scoop mixture into prepared pans and top with crumble topping. 

9. Bake for 12-15 minutes. 

10. Enjoy! 

Crumble Topping:

2 Tbls butter

3 Tbls flour

3 Tbls brown sugar

Crumble Topping Directions:

1. With a fork combine all ingredients until pea sized crumbles form. Set aside.

Blueberry Lemon Muffin Tippy Tops - Coming soon!

After a little "vacation" from blogging and working in the kitchen, I will be returning with new posts this week. To start I decided to do a new recipe for Muffin Tippy Tops. Due to a great switch in the weather (Hello warm sunny days!) I've been inspired and picked a bright and delicious combination...Fresh Blueberry and Lemon. Check back this week!