I don't cook. I hate cooking, actually. But, at 34 I realize I have to feed my family. So here goes - I'm going to cook (at least!!) a recipe per week, even though I loathe cooking. I hate, hate, hate it.
This blog is for writing the shortest notes possible about the things I've cooked, so I can remember. If you don't like it, screw you. Like I said, this is for me biotch.
Okay, so I made this...Asparagus and green bean salad.
I doubled the recipe so the chopping took a freakin hour.
Ingredients
Salt
1/2 pound green beans, trimmed of stems
3/4 pound regular or pencil asparagus, trimmed of rough ends, a small bundle
1/2 red onion, thinly sliced
1 cup flat-leaf parsley, a couple of handfuls
1 lemon, zested and juiced
1/2 cup basil, 12 leaves, a couple of handfuls
1 small clove garlic, cracked from skin
1/4 cup grated Parmigiano-Reggiano or Romano, a generous handful
1/3 cup extra-virgin olive oil, eyeball it
Salt and pepper
2 plum tomatoes, seeded then thinly sliced lengthwise
Do things in this order:
- get a package of green beans, open it and cut off all the stems
- get a package of asparagus, cut the ends
- chop only half an onion into pieces you would eat w/ a fork - I think the recipe had too much onion
- zest a lemon, if you forgot how google it.
Directions (MI edit)
- Boil 1 inch of water, add salt then green beans, cover and cook 2 minutes, then add asparagus and cook 3 minutes more. Drain. Cold shock vegetables in ice water. Dry the vegetables on clean kitchen towels.
Slice the green beans on an angle.
Halve the asparagus on an angle.
Combine the beans, asparagus, 1/2 cup of parsley and onion in a shallow bowl.
Combine the lemon zest and juice, olive oil & remaining 1/2 cup of parsley and herbs in a blender with the 1/4 cup Romano cheese. Add salt and pepper and pour over the salad.
Before serving, add the sliced tomatoes.
Read the actual recipe att: http://www.foodnetwork.com/recipes/rachael-ray/asparagus-and-green-bean-salad-recipe/index.html?oc=linkback
FAMILY RATING 4/5
MY RATING 3/5 - The basil gets stuck in your teeth! I can't take this to work, unless I can brush immediately after.
This blog is for writing the shortest notes possible about the things I've cooked, so I can remember. If you don't like it, screw you. Like I said, this is for me biotch.
Okay, so I made this...Asparagus and green bean salad.
I doubled the recipe so the chopping took a freakin hour.
Ingredients
Salt
1/2 pound green beans, trimmed of stems
3/4 pound regular or pencil asparagus, trimmed of rough ends, a small bundle
1/2 red onion, thinly sliced
1 cup flat-leaf parsley, a couple of handfuls
1 lemon, zested and juiced
1/2 cup basil, 12 leaves, a couple of handfuls
1 small clove garlic, cracked from skin
1/4 cup grated Parmigiano-Reggiano or Romano, a generous handful
1/3 cup extra-virgin olive oil, eyeball it
Salt and pepper
2 plum tomatoes, seeded then thinly sliced lengthwise
Do things in this order:
- get a package of green beans, open it and cut off all the stems
- get a package of asparagus, cut the ends
- chop only half an onion into pieces you would eat w/ a fork - I think the recipe had too much onion
- zest a lemon, if you forgot how google it.
Directions (MI edit)
- Boil 1 inch of water, add salt then green beans, cover and cook 2 minutes, then add asparagus and cook 3 minutes more. Drain. Cold shock vegetables in ice water. Dry the vegetables on clean kitchen towels.
Slice the green beans on an angle.
Halve the asparagus on an angle.
Combine the beans, asparagus, 1/2 cup of parsley and onion in a shallow bowl.
Combine the lemon zest and juice, olive oil & remaining 1/2 cup of parsley and herbs in a blender with the 1/4 cup Romano cheese. Add salt and pepper and pour over the salad.
Before serving, add the sliced tomatoes.
Read the actual recipe att: http://www.foodnetwork.com/recipes/rachael-ray/asparagus-and-green-bean-salad-recipe/index.html?oc=linkback
FAMILY RATING 4/5
MY RATING 3/5 - The basil gets stuck in your teeth! I can't take this to work, unless I can brush immediately after.
No comments:
Post a Comment