Pasta with Romesco Sauce

I had this pasta with romesco at a restaurant near my house so I was determined to learn how to make it! I found a recipe for romesco sauce and put my skills to the test and low and behold, it was just as amazing! I feel like romesco sauce is a healthier, much quicker, version of old fashioned tomato sauce.

Pasta with Romesco Sauce

pasta with romesco sauce

Ingredients

1 lb pasta of your choice
2 large, thick slices country bread, crusts removed, cut into 1/2 inch cubes
1/2 cup red wine vinegar
3/4 cup whole almonds
1 pound ripe tomatoes, coarsely chopped
1 tablespoon paprika
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup fruity olive oil

Directions

Boil water, and once it is boiled add a good amount of salt to the water. Add the pasta and cook according to the package.

Meanwhile, in a bowl, soak the bread cubes in the vinegar for 20 minutes.

Grind the almonds in a mortar and pestle or food processor until they are finely ground but not oily.

Add the vinegar soaked bread, tomatoes, paprika, salt and pepper to the processor and grind together briefly until evenly pureed. With the motor running, add the olive oil in a thin stream.

romesco sauce

Once the pasta is cooked, strain and then add the romesco sauce to the pasta and stir. Serve with a sprinkle of parmesan cheese and enjoy!

Recipe source: http://www.foodnetwork.com/recipes/romesco-sauce-recipe.html

Advertisements

Caprese Panzanella Salad

Need a light, healthy, easy dish to bring to your next BBQ? This dish will be a hit on everyone’s palate! Buying ingredients that are already cut up, or the size you want them to be, makes this dish, and any, quicker to make. I used day old baguette slices to create my “croutons” for this salad. The best part about this recipe is that you can make as much or as little as you prefer of it, which is why the ingredients don’t have measurements.

Caprese Panzanella Salad

caprese panzanella salad

Ingredients

  • Cherry tomatoes
  • Mozzarella balls
  • Basil, chiffonade
  • Bread, any kind, cut in bite size pieces (It is best to use day old bread, or bread that is a little hard for this dish)
  • Italian dressing

Directions

Drain the mozzarella (if packed in water) and add them to a bowl with the cherry tomatoes. Chiffonade (or chop) the basil and add that to the bowl as well. Cut up bread into bite size pieces and add that into the bowl. Add just enough Italian Dressing to coat your salad. Toss and serve.

Wine and Goat Cheese Bruschetta

What caught my eye about this recipe were the words “goat cheese”, and “bruschetta”. Probably my two favorite things! I found this recipe to use as a Superbowl snack, but going forward I think it will be better for a future girls night. Our girl’s nights always consist of wine and cheese so this is the perfect combo.

The original recipe called for Fig jam (which I also love), but I had received a homemade wine jelly as a christmas gift and thought that would make a great pairing instead. If I had fig jam on hand I probably would have used it, but I saw this as a perfect opportunity to use my homemade treat.

Wine Jelly and Goat Cheese Bruschetta

wine and goat cheese bruschetta

Ingredients

  • Wine jelly or jam
  • (1/2-inch-thick) slices French bread baguette, toasted
  • Crumbled goat cheese

Directions

Cut your baguette into slices and lightly toast. Let them cool slightly before adding the jelly so it doesn’t melt.
Once the bread has slightly cooled, spread some of the jelly onto the bread. Then top with a couple pieces of crumbled goat cheese.

Recipe source: http://www.myrecipes.com/recipe/fig-goat-cheese-bruschetta-10000001835294/

Cheddar and Scallion Garlic Bread

I bought this Scallion Garlic butter at whole foods the other day and I had a whole stick of it. I have been using it with eggs, using it to cook meat and fish but still had quite a bit left. I saw that Giada made this cheddar and scallion garlic bread and I thought, “I have all those ingredients in one stick of butter!” So this recipe was super simple for me because most of the ingredients were already marinading together, all I had to do was add the cheddar cheese!

Below are the ingredients in case you don’t already have a stick a butter that has those ingredients in it. Even if you don’t already have a pre-made butter, this recipe is really easy and super yummy! I will never eat garlic bread the same way again!

Cheddar and Scallion Garlic Bread

cheddar scallion garlic bread

Ingredients

8 ounces sharp cheddar cheese, shredded or coarsely grated
6 ounces butter, at room temperature
4 scallions, finely chopped
2 cloves garlic, chopped
Kosher salt and freshly ground black pepper
1  loaf ciabatta bread, cut in half horizontally

Directions

Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.

In a food processor, combine the cheese and butter. Process until the mixture is smooth. Add the scallions and pulse until combined. Season with salt and pepper, to taste. Spread the cheese mixture on the cut sides of the bread. Sprinkle a little bit of shredded cheddar cheese on top of the spread for extra cheesiness! Place on a baking sheet and bake for 10 to 12 minutes until golden.

Using a serrated knife, cut the bread into 1-inch thick slices and serve.

Recipe source: http://www.foodnetwork.com/recipes/giada-de-laurentiis/cheddar-and-scallion-bread-recipe/index.html