Thursday, July 15, 2010

A “What’s In the Frig?” Pasta Salad

Pasta Salad
Earlier today I was in the mood for a pasta salad, but I knew I really didn’t have a lot of ingredients on hand. I decided to scour the refrigerator to see what I could come up with.

I cooked about 3 cups of pasta and set it aside. I found walnuts and shredded some asiago cheese. Last summer I made pickled nasturtium seeds (“capers”) and pickled garlic scapes, and I knew these would be good in a salad. We recently bought some organic freshly pressed sunflower oil from a local farm. That and some of the brine from the garlic scapes would make a great dressing. From the spice drawer I decided on Italian herb blend.

Ingredients For Pasta Slad

I didn’t measure a thing. Just “a little of this, a bit of that” and tasted as I went along. I added a little extra sunflower oil at the end and mixed in all the ingredients.

It tastes great!

Thursday, July 8, 2010

Easy Baking Recipes: Pumpkin Pie

Last week we cut up the last pumpkin from our garden. It was quite big, so we were able to make a lot of things with it.

Pumpkin Pie

Pumpkin Pie

1 pie shell, 8, unbaked
1 1/2 cups pumpkin; cooked and mashed
1/4 cup honey
1 tablespoon molasses
1 tablespoon flour
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon cloves
1 large egg
1/2 cup cream (heavy)

Preheat oven to 375°F.

Grease a pie plate and line with pie shell.

Combine all ingredients in a bowl and mix well with a fork.

Pour into prepared pie plate.

Bake 55 to 65 minutes, until filling is firm.