summer is for salads

Ladies (and gentleman?)....

I am very excited about this blog, for one thing food is important and secondly staying involved with one another is important and what better way than sharing what is going on in the kitchen. I have not been doing much cooking lately, for the past month I have been in archeology field school on a ranch with a cook, it has been a lot like summer camp with alcohol, however this weekend Caleb and I attended a pot luck birthday party and took this dish along.

Greek Bowtie Pasta Salad

**This dish is so easy, throw in whatever is rotting in your fridge. Perfect for summer because it is cold and lite!!

Ingredients:
-Fresh Parsley (you could use dried too, I assume)
-Minced Garlic (5ish cloves)
-olive oil
-roasted red peppers ( you can buy these in jars, however I prefer to halve red bell peppers, clean them out, put a little olive oil, salt and pepper on those bad boys and stick them in a 400 degree oven for 25 minutes- so good!!)
-calamata olives (1/4 cup)
-feta cheese
-bowtie pasta (16 oz)

All you gots to do is sautee the garlic and parsley in olive oil, prepare the peppers, boil the pasta, combine everything, salt and pepper it, add a little more oil if necessary, refrigerate for a bit and serve.

Please share what you have been making and I am always looking for good drink ideas. I was recently served a whiskey sour that had been frozen to slushy consistency, so good, until Caleb accidentally knocked it all over me!! I think it was just whiskey and sweet and sour sauce, not completely sure, but I recommend!!

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The purpose of this blog is to share with your friends. Please feel free to share this with anyone, or I can add them to the list!

Cassidy' pad thai with tofu

This was the first time for me to use tofu and it was actually good!

1 bunch of scallions (using all of the scallion)

4 cloves of garlic

1 package of hard tofu

rice noodles

2 tbsp. soy sauce

1 tbsp.asian chili sauce

1/2 tbsp. asian chili paste

4 limes

cilantro

Pan saute the garlic in oil for about 5 minutes. Chop up the scallions and add them when the garlic is beginning to brown. Chop up the tofu and add, immediately add soy sauce, chili sauce, chili paste, squeeze in the juice of two limes. Let all of that simmer, add oil or soy sauce (or any of the other ingredients!) to taste. Boil up the noodles and mix it all together. Garnish with cilantro and squeeze more lime juice on the individual servings. 

*note: I made this up, so I don't know if it is traditional pad thai. I have also made it with ground pork instead of tofu and that was really good too! I was really excited because the tofu tasted so good!

Honey Sesame Pork Tenderloin

This was the first time I had ever made a tenderloin, and I was super pleased with it. I didn’t plan ahead so we had potatoes and veggies with it. Next time I will try to come up with some Asian sides!

½ cup soy sauce
2 cloves garlic, minced
1 tablespoon grated fresh ginger
1 table spoon sesame oil
1 to 1 ½ pounds pork tenderloin

¼ cup honey
2 tablespoons dark brown sugar, firmly packed
¼ cup sesame seeds

Combine soy sauce, garlic, ginger, and sesame oil in large plastic bag. Add tenderloin. Marinate at least 2 hours in refrigerator.
Preheat oven to 375 degrees. Combine honey and brown sugar in a shallow bowl. Remove tenderloin from marinade and pat dry with a paper towel. Roll tenderloin in honey mixture then roll in sesame seeds. Roast in a shallow pan 20 to 30 minutes, or until meat registers 160 degrees on a meat thermometer. Serve immediately.

SERVES 4 TO 6
From “Stop and Smell the Rosemary”