Ingredients of a Woman » Archive for April 2010

Eggplant Pasta with Garlic and Rosemary

   
The sauce in this recipe is robust in flavor and texture, yet so easy to make.
You could substitute the pasta for chicken. Or even add sausages.
It only takes about 10 minutes to prepare and about 25 minutes of total cooking time.

   
Here are the ingredients needed:
Also, some salt and freshly ground pepper.

   
I almost forget, Pecorino Romano or Parmesan cheese.
Eggplant with Garlic and Rosemary_Pecorino Romano

   
First, let’s start by cooking the pasta in salted boiling water.
Once it’s al dente, drain it, but wait! Save some of the water used to boil it, we are going to use 1 1/2 cup.

   
Halve and dice the eggplant. Also, dice the tomatoes.

   
Remove the leaves from the rosemary stems and finely chop them.
Eggplant with Garlic and Rosemary_RosemaryPause, inhale the aroma, pause, inhale again, continue.

   
In a large pan, heat the olive oil and add the garlic cloves. Cook over low heat until softened.

   
Then add the eggplant.
Stir over moderate heat until the eggplant begins to soften and change color.

   
Season with salt and freshly ground pepper.

   
Add the diced tomatoes.

   
Then the tomato paste and 1 ½ cup of the water used to boil the pasta.
Stir, then sprinkle the chopped rosemary.

   
Bring to a simmer and cook for about 8 minutes or until the eggplant is completely soft and the sauce is not runny.
Here is an easy way to find out if it’s done. Run a spoon through it and if your get to see the bottom of the pan, the sauce is done.

   
Pour the sauce over the pasta and toss to mix.

   
Serve immediately, with Pecorino Romano or Parmesan cheese.

   
Buen Provecho!
Alba H. Rodriguez

   
Ingredients
3 garlic cloves
3 tablespoons of olive oil
1 eggplant large
1 fresh Rosemary sprig
3 large tomatoes
1 can tomato paste
12 oz elbow pasta
Salt and freshly ground pepper
Pecorino Romano or Parmesan cheese

   
Preparation
First, let’s start by cooking the pasta in salted boiling water. Once is al dente, drain it and save the water used to boil it.
Halve and dice the eggplant. Dice the tomatoes.
Remove the leaves from the rosemary stems and finely chop them.
In a large pan, heat the olive oil and add the garlic cloves. Cook over low heat until softened.
Then add the eggplant. Season with salt and freshly ground pepper.
Stir over moderate heat until the eggplant begins to soften and change color.
Add the diced tomatoes.
Then the tomato paste and 1 ½ cup of the water used to boil the pasta.
Stir, then sprinkle the rosemary.
Bring to a simmer and cook for about 8 minutes or until the eggplant is completely soft. And the sauce is not runny.
Pour the sauce over the pasta and toss to mix.
Serve immediately, with Pecorino Romano or Parmesan cheese.

   
Buen Provecho!

Filed under: Busy woman, Home Ingredients, In the Kitchen

Beef with lime and Capers

   
The capers and lime juice add a sharp contrast to the buttery Italian sauce.
Beef with Lime and Capers_Serve with salad

Today’s ingredients are:

   
In a mixing bowl beat the 2 eggs.

   
Season with salt and pepper.

   
Add the shredded beef and mix well until all the meat is cover with the egg mixture. Drain off any excess.

   
In a pan or baking sheet add a cup the flour and season with freshly ground pepper and salt.

   
Now, coat the beef with the seasoned flour.

   

   

   
Heat the olive oil in a large flat pan. Cook the beef for 3 to 5 minutes or until golden brown on both sides.


   
I love their free form ;-)

   
Drain on paper towels.

   
Using the same flat pan, add 2 slices of onions and the 2 garlic cloves, let them cook for about 2 minutes.

   
We need about 1/4 cup of drained capers.

   
Add the cappers.

   
And the chicken stock.

   
Then the juice of the two limes and remove the pan from the heat.

   
Whisk in the butter.
Season with salt if needed.

   
Transfer the beef to a serving plate and pour in the sauce. I removed the garlic cloves and onions, just my preference, you could leave them in if you like.

   
Serve with a light salad.

Buon appetito!

Alba H. Rodriguez

   
Ingredients
1 LB shredded beef
1 cup all purpose flour
Salt
Pepper
2 eggs
3 tablespoons of olive oil
½ tablespoons of unsalted butter
1 cup chicken stock
2 limes

   
Preparation
In a mixing bowl beat the 2 eggs. Season with salt and pepper.
Add the shredded beef and mix well until all the meat is cover with the egg mixture. Drain off any excess.
In a pan or baking sheet add a cup the flour and season with freshly ground pepper.
Coat the beef with the seasoned flour.
Heat the olive oil in a large flat pan. Cook the beef for 3 to 5 minutes or until golden brown on both sides.
Drain on paper towels.
Using the same flat pan, add 2 slices of onions and the 2 garlic cloves, let them cook for about 2 minutes.
Then, add the cappers and the chicken stock. Let the sauce cook for about 5 minutes or until reduced by half.
Add the juice of the two limes and remove the pan from the heat.
Whisk in the butter.
Season with salt if needed.
Transfer the beef to a serving plate and pour in the sauce.
Serve with a light salad.

   
Buen provecho!

Filed under: Home Ingredients, In the Kitchen

Spring Blossoms – Sharing some flowers and a poem by Emily Dickinson

   
“A Light exists in Spring

Not present on the Year

At any other period —
When March is scarcely here

A Color stands abroad

On Solitary Fields

That Science cannot overtake

But Human Nature feels.

It waits upon the Lawn,

It shows the furthest Tree

Upon the furthest Slope you know
It almost speaks to you.

Then as Horizons step

Or Noons report away

Without the Formula of sound
It passes and we stay —

A quality of loss

Affecting our Content

As Trade had suddenly encroached
Upon a Sacrament.”

   
Love,

Alba H. Rodriguez

Nikon Zoom-Nikkor 55-200mm f/4-56G IF-ED AF-S DX VR Zoom Lens

Nikon Zoom-Nikkor 55-200mm f/4-56G IF-ED AF-S DX VR Zoom Lens

Capture detail-rich digital photos using this zoom lens that features ED glass elements for lifelike images and a Silent Wave Motor for ultrafast autofocusing. Lens-based vibration reduction reduces distortion from camera shake for improved image clarity.


Filed under: ARTS, Home and Garden, Photography