I can't keep up with both blogs. I will leave this blog here - - since many are still downloading things from it, but check out my family, scrapbook, cooking, organizing etc. blog at
http://adamandkrisi.blogspot.com
Change your bookmarks/RSS readers over there. I will be creating a freebie in the coming weeks for the trouble!
Krisi
Tuesday, October 7, 2008
Sunday, October 5, 2008
Stacy's Blog Challenge
At Stacy's blog she blogs her meals each day (including recipes and pictures). It is so much fun to see what others are cooking - and get great ideas. She is hosting a challenge, that I am going to try out. I have been wanting to make Pasta e Fagioli or Minestrone (not the same thing). I found this recipe first so we will try this out.
Here is my recipe:
Pasta e Fagioli
Yield: 6 servings
Almost every region in Italy has their own version of this humble yet brilliant dish. Pasta e Fagioli (pah-sta eh fashg-e-ohl-eh) translates, literally, to pasta and beans.
1 lb. dry white beans
3 whole garlic cloves
1/4 cup olive oil
1 tsp. salt
1 tsp. basil
1 tsp. oregano
1-2 dry bay leaves
1/2 lb. Rigatoni or Ditalini pasta
6 carrots (grated)
1 onion (chopped)
1 small can tomato paste
Soak the dry white beans in a large saucepan overnight in cold water and cover. Rinse and drain well.Place the beans back in the same saucepan and add enough water (about 5 qts) to cover the beans and some extra. Add all the above ingredients except the rigatoni. Simmer for about 1 to 1 1/2 hours or until beans are tender. You might need to add more water.Boil the rigatoni separately (according to the bag.) Add the cooked rigatoni to the bean mixture. Add olive oil and black pepper to taste. Stir the pasta and beans well.Separate into 6 bowls and grate parmesan cheese over the top. Serve.
This recipe was printed from PastryWiz.com
Plan to cook it on Tuesday - my day off.
http://cooksomething-evenifitswrong.blogspot.com/2008/10/stacys-recipe-challenge.html
Here is my recipe:
Pasta e Fagioli
Yield: 6 servings
Almost every region in Italy has their own version of this humble yet brilliant dish. Pasta e Fagioli (pah-sta eh fashg-e-ohl-eh) translates, literally, to pasta and beans.
1 lb. dry white beans
3 whole garlic cloves
1/4 cup olive oil
1 tsp. salt
1 tsp. basil
1 tsp. oregano
1-2 dry bay leaves
1/2 lb. Rigatoni or Ditalini pasta
6 carrots (grated)
1 onion (chopped)
1 small can tomato paste
Soak the dry white beans in a large saucepan overnight in cold water and cover. Rinse and drain well.Place the beans back in the same saucepan and add enough water (about 5 qts) to cover the beans and some extra. Add all the above ingredients except the rigatoni. Simmer for about 1 to 1 1/2 hours or until beans are tender. You might need to add more water.Boil the rigatoni separately (according to the bag.) Add the cooked rigatoni to the bean mixture. Add olive oil and black pepper to taste. Stir the pasta and beans well.Separate into 6 bowls and grate parmesan cheese over the top. Serve.
This recipe was printed from PastryWiz.com
Plan to cook it on Tuesday - my day off.
http://cooksomething-evenifitswrong.blogspot.com/2008/10/stacys-recipe-challenge.html
Blog Contest
Tonia Cook is celebrating fall with a basket full of goodies from West Virginia. Check her blog out for more details and for your chance to win!
http://toniacooks.blogspot.com/2008/09/fall-contest.html
Good luck!
Challenges, Challenges and more challenges
Well I have been busy scrapbooking my pictures but haven't gotten any freebies out for you guys.
I have been hanging out at ScrapMatters where they have just started a GREAT new challenge program - check it out!
Here are some of the pages I have done recently. You can get all the credits for these photos by viewing my gallery and then the specific page you want to know more about.
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