Archive for the ‘Recipes’ Category

dinner for one

It’s a lot more fun to cook when the Man is around – but tonight he was stuck in the office, like the busy little bee he is – and sometimes a girl’s just gotta do what a girl’s gotta do! Tonight I tried my own variation of a recipe I found on the Cooking Channel’s website.

Penne with Goat Cheese & Vegetables


8 oz. whole wheat penne

1 medium zucchini

2 handfuls of snow peas

1/4 cup plus 3 tablespoons extra virgin oil olive

1/3 red onion, finely chopped

2 cloves garlic, chopped

1 teaspoon red pepper flakes

1 pint grape tomatoes, halved

freshly ground black pepper

4 oz. goat cheese

Heat a large pot of water over high heat.  Bring to a boil and add a generous pinch of salt.  Add pasta (the original recipe calls for penne, but I used a mix of whole wheat penne and whole wheat fusilli, which is what we had around the house), and cook according to instructions.  We like our pasta al dente, which is usually takes about 7 minutes or so.  Slice the zucchini into quarters.  Slice the snow peas in half, on a diagonal.

While the pasta is cooking, heat a large skillet over medium high heat and add 2 tablespoons of extra virgin olive oil.  Add the zucchini and season with salt and pepper.  Cook 3 to 4 minutes, until browned, tossing as it cooks.  Remove the zucchini and set to the side.  Add another 2 tablespoons of olive oil to the same pan.  Add the sliced snow peas and cook, 3 to 4 minutes, tossing throughout.

Add the remaining olive oil to the pan and turn down heat to medium.  Add the chopped red onion and saute, 1-2 minutes, until soft.  Add the garlic and red pepper flakes (add more if you like high heat!) and saute for another minute.

Add the tomatoes, season with salt and pepper, and saute another 2 minutes.

Add the zucchini, snow peas, and goat cheese to the pan.  Cook for another 1 to 2 minutes.

Strain the pasta and return it to the pot.  Add the vegetables to the pot and mix together.  Serve immediately.

The original recipe called for a squash, but alas there were none at the market down the hill.  So snow peas it was.  Turned out pretty delicious – just wish the Man was here to have a serving (or 2) with me.


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My friend Meghan passed on this can-you-even-believe-how-delicious-that-looks pumpkin spice latte recipe to me awhile back.  I haven’t had a chance to try it yet, but today, while I’m cooped up in our home office and looking out at the lovely fall leaves, this drink seems like heaven.  Might have to take a trip down the hill to the market and pick up a can of pumpkin.

Pumpkin Spice Latte  (recipe from The Pastry Affair)

2 cups milk
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
2 tablespoons canned pumpkin
2 tablespoons brown sugar
1 tablespoon vanilla extract
2 cups strongly brewed coffee, hot
Whipped cream, optional

Have a lovely, lovely weekend.  I have a stack of catalogs, Real Simple’s, and Cooking Light’s about a mile high to make my way through.  And I couldn’t be happier about it! xx


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