My first recipe for What the Forks for Dinner? was French Onion Soup. Philly Cheese Steak Soup is a take from that first recipe.
When I posted that first recipe, I was in seventh heaven. It was the start of a dual dream for Tim and I. My love of cooking, his love of photography, and wanting to share those loves with each other and with others.
Almost four years later, we are still loving the process of sharing our loves with each other, and you. We look back and see how far we have come. 335 recipes, not including this one, and growing from just a few page views a day, to now averaging over 600 page views a day. We have even had a few days over 1000!!Continue reading “Philly Cheese Steak Soup”
Tex Mex Gnocchi …….Tex Mex meets Italy. We l-o-v-e Mexican food. Now, I know this is not a traditional Mexican dish, but the flavors are spot on, for us anyway, and I think you will agree. We also l-o-v-e Italian food, so paring them is a match made in ethnic food heaven.Continue reading “Tex Mex Gnocchi”
Looking for a quick and easy meal? Roasted Red Pepper Pasta to the rescue!
Sometimes you get home from work and the last things you want to do is make dinner! You know I’m right……
This pasta is super duper easy, and will have you from stove to plate in a flash.
Roasted red peppers in a jar are a God send in the kitchen. No work ……all the flavor. Roasting red peppers is great when you have the time but when you don’t…..grab a jar.
Drain and chopped, the red peppers are added to walnuts, basil, a smige of sugar, and garlic. I also added a pinch of red pepper flakes for a touch of heat. Blend in a food processor, or blender. Leave it a bit chunky…..pesto like.
Angel hair pasta is one of my favorites. It cooks in just a few minutes, so when you want something easy it a good to go pasta!
Drain the pasta and give it a quick rinse, then toss with the red pepper sauce.
Garnish with the reserved red peppers and basil. Dinner is ready!!
Serve Roasted Red Pepper Pasta with some crusty bread and a salad and you have a quick easy dinner thats on the table in a flash.
Drain and chop the peppers, reserving 1/2 cup for garnish.
In a small skillet, toast the walnuts over moderate heat until golden, and let cool.
Transfer the peppers and walnuts to a blender. Add the garlic and basil leaves, blending until coarsely chopped. Add the olive oil and puree to a chunky pesto. Season with salt and pepper and red pepper flakes if using.
Cook pasta until al dente. Drain and cool slightly under running water. Transfer the pasta to a bowl and toss with the red pepper pesto. Season the pasta with salt and pepper. Top with the chopped basil, reserved red peppers and parmesan cheese. Serve at room temperature.
When I posted that first recipe, I was in seventh heaven. It was the start of a dual dream for Tim and I. My love of cooking, his love of photography, and wanting to share those loves with each other and with others.
