Mediterranean Pasta Salad

I made this yummy salad full of fresh veggies and tossed with a unique vinaigrette for our Fourth of July get together with friends. It made a huge portion, perfect for potlucks. It can be made ahead of time and chilled - a bonus for this busy Mommy who's one year old is constantly keeping me on my toes!

Mediterranean Pasta Salad
From Family Circle Magazine 
Makes 12 servings (more if using potluck sized portions)
Printable Version

Ingredients

1 box of your favorite pasta

8 ounces snow peas (I used regular frozen peas that I thawed)

1 pint cherry tomatoes, halved

1 sweet orange pepper, cored, seeded and cut into 1 ¼ inch strips

1 cup crumbled feta cheese

½ medium red onion, thinly sliced

1 cup fresh basil leaves, thinly sliced

For the Vinaigrette

¼ cup distilled white vinegar

2 teaspoons Dijon mustard

1 teaspoon sugar

¾ teaspoon salt

¼ teaspoon pepper

⅓ cup extra virgin olive oil

Directions Cook noodles according to directions. Add snow peas during the last minute. Drain and rinse in cold water. Drain again. Meanwhile place tomatoes, pepper strips, feta and onion in a large bowl. Whisk together all ingredients for the Vinaigrette and whisk. Place pasta and snow peas in a large bowl with the other ingredients with Vinaigrette. Toss gently to combine. Scatter sliced basil on top and gently stir. Refrigerate until serving.

Meatless Mondays: 15 Minute Avocado Pasta

Please don't call the blogger police. I know it's not Monday. In fact, here in Japan it's Wednesday evening. But I know you'll forgive me for calling this a Meatless Monday meal when you see it and even more when you give it a try. Creamy avocado is the base for this nice thick sauce. It's blended with garlic, lemon juice, olive oil, and basil. So simple, so fresh, so meatless and yummy. The original recipe calls for gluten free pasta, but I'm not into all that (are you getting ready to call the police again?) so I went with whole wheat pasta instead. Oh and I forgot to highlight that this meal only takes 15 minutes to get on the table and into your belly. What could be better?? 

15 Minute Avocado Pasta
From Oh She Glows
Printable Version
Serves 2
Ingredients
1 medium sized ripe avocado, pitted
1/2 lemon juiced with lemon zest to garnish
2 - 3 garlic cloves depending on how garlicky you like your food
1/2 teaspoon kosher salt
1/4 cup fresh basil
2 tablespoons extra virgin olive oil
2 servings (6 ounces) of your favorite pasta
Freshly ground pepper to taste
Freshly grated Parmesan cheese (optional)

Directions
Bring several cups of water to a boil and add in your pasta. Cook according to package directions. Meanwhile make the sauce by placing the garlic cloves, lemon juice, and olive oil into the base of a food processor. Process until smooth and add in the avocado, basil, and salt. Process until smooth and creamy. 

Drain and rinse pasta and place into a large bowl. Pour on the sauce and toss until throughly combined. 

Garnish with lemon zest, black pepper, and Parmesan cheese. Serve and eat immediately - this dish does not reheat!

Olive Tapenade

I had never looked for, nor purchased, nor touched an anchovy before this recipe. In fact, anchovies completely weird me out. Just the thought of them make my stomach a little queasy. But this blog is called Ashley's Cooking Adventures and Alton Brown's Tapenade recipe calls for anchovies, so gosh darn it I had to conquer my fears. 

They are a little hairier and slimier than I expected and for all the build up around these little guys, I only needed one in my recipe. One. So now I have a can of anchovies in my fridge.  Every day, every single time I open the fridge I have to look at them because I can't be wasteful and just throw them out but I also can't think of another use for them (besides pizza, blech!). Do you cook with anchovies and if so, what do you use them for? 

This tapenade is worth the anchovy efforts. It's tangy, salty, and on a piece of bread it will make you think you're in Southern France (even if you're on a small island in the East China Sea). 

Olive Tapenade
From Alton Brown
Makes about 1 cup
Printable Version
Ingredients
1 pound pitted mixed olives (since I don't have access to a variety olives I just used Kalamata)
1 anchovy fillet, rinsed
1 small clove of garlic
2 fresh basil leaves (I used my frozen fresh basil)
1/2 tablespoon fresh squeezed lemon juice
1 tablespoon extra virgin olive oil


Directions
Throughly rinse the olives in cool water. Place all ingredients together in the bowl of a food processor. 

Pulse to combine, stopping to scrape down the sides. Pulse again until mixture becomes a coarse paste, about 1 minute total. 

Transfer to a bowl and serve with sliced bread or crackers. 

How To Freeze Fresh Basil

Because of living on a military base in a different country I have limited access to fresh herbs and there's a definite lack of variety. Since I love cooking with fresh herbs I have decided to try growing my own so keep your fingers crossed for me! In the meantime I researched how to freeze basil in order to have it on hand when I need it and there isn't any available. This method was the best I found because it separates them into two tablespoon quantities and it is perfect for cooking. It couldn't be simpler or easier, not to mention it saves money!

How to Freeze Fresh Basil
From About.com
Printable Version
Ingredients

Basil Leaves

Olive Oil

Directions
Using a food processor, coarsely chop clean basil leaves. Drizzle in olive oil (about 1 tablespoon) and pulse lightly so that all the leaves are coated with oil. 

This will keep the basil from turning black in the freezer. Scoop the mixture into ice cube trays and freeze. 

Transfer the basil cubes to freezer bags and use as needed. One cube is equivalent to about two tablespoons fresh basil. 

Bruschetta Topping

On Memorial Day our friends Jon and Cheryl were staying with us and we had a little cook out, so I made this Bruschetta Topping from She Wears Many Hats on Tasty Kitchen. It was a perfect appetizer: juicy tomatoes mingling with fresh basil and garlic and tangy balsamic vinaigrette with olive oil. It's a snap to make and won't make you too full to enjoy the main course. I am going to make this over and over this summer with fresh tomatoes and once you try it you will want to as well!

Bruschetta Topping
From She Wears Many Hats as seen on TK
Serves 8 
Printable Version
Ingredients
2 1/2 cups tomatoes, diced (I used small red tomatoes and a couple yellow tomatoes to add color)
2 tablespoons chopped fresh basil
1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
Extra salt and pepper to taste


Preparation Instructions
In a medium sized bowl add the diced the tomatoes and basil, along with the balsamic vinegar, olive oil, salt, and pepper. Mix all ingredients together well. Taste to add additional salt and pepper. 

Serve immediately or cover and refrigerate until needed. Serve with pita chips, melba toast, or on top of crusty bread for bruschetta. This would also be fantastic on chicken. Do not throw out the leftover liquid, instead use for your next salad dressing!

Meatless Mondays: Mozzarella, Tomato and Avocado Salad

Meatless Mondays do not get much better than this, my friends. I dare you to find a more fresh, delicious salad than this one from Val So Cal. The instant I saw it I fell in love. But then I made it and had a bite and I was done for. These flavors are just perfect together - juicy, crisp cherry tomatoes, soft creamy mozzarella, rich avocado, fresh parsley and basil, lemon juice and olive oil. Serve it with a warm, toasted baguette and you'll be done for too!

Mozzarella, Tomato and Avocado Salad

From Val So Cal

Printable Version

Ingredients

1 container cherry tomatoes, cut in half

1 carton fresh mozzarella cheese pearls, drained

1 avocado, peeled and diced

1/3 cup basil, julienned (I used my frozen basil I had on hand, it was perfection)

2 tablespoons fresh parsley

1/4 cup lemon juice

1/4 cup olive oil

salt and pepper to taste

Baguette - optional

Directions

In a large bowl combine the tomatoes, mozzarella, basil and parsley. Set aside.

In a small bowl whisk the lemon juice, oil, salt, and pepper. 

Pour over tomato mixture. Toss to coat. Cover and refrigerate for 1 hour before serving.

Just before serving stir in the chopped avocado. 

Serve with a slotted spoon and toasted baguette. 

Meatless Mondays: Gnocchi with Tomato Basil Cream Sauce

I came up with the idea for my third Meatless Monday dish when I looked in my pantry and saw a package of gnocchi and a can of diced tomatoes. I looked around and found this recipe on Allrecipes.com. I decided to go with it because it included diced onions and basil. The results were a creamy, tangy, very tasty sauce. It was great with the gnocchi, but would work with any pasta of your choice. This recipe is quick, simple, and great for a weeknight meal.

Gnocchi with Tomato Basil Cream Sauce
From AllRecipes.com
Printable Version


Ingredients
2 tablespoons olive oil
1 white onion, diced
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes, undrained
1 tablespoon basil (I used frozen basil and added it to sauce with tomatoes)
3/4 tablespoon white sugar
1/4 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup heavy cream (I used fat free half & half)
1 tablespoon butter
1 package gnocchi


Directions
In a large saucepan saute onion and garlic in olive oil over medium heat and allow to soften, about 5 minutes. Add tomatoes in their juice, sugar, oregano, and salt and pepper. 

Bring to a boil and continue to boil for five minutes, or until most of the liquid evaporates. Meanwhile bring a large pot of salted water to a boil and add gnocchi. Cook as directed on package. Remove tomato sauce from heat and stir in cream and butter. Reduce heat to medium and simmer for five more minutes.

 Pour over gnocchi and garnish with basil. 

Caprese Pizza

This past weekend hubby and I were in Washington D.C. visiting family. We went out for drinks and appetizers and had the most scrumptious caprese flatbread. Since caprese salad is one of my most favorite dishes, I couldn't get it out of my head, the melty mozzarella cheese, the juicy tomatoes, the tang from the balsamic vinaigrette. I just had to make my own version of it at home this week. I decided to go with a pizza, using 5 Minute Pizza Dough. Instead of using fresh basil, I used frozen chopped basil that I got a Trader Joe's because this way I could sprinkle the basil all over the pizza. Chopped fresh basil would be wonderful on this pizza as well. Hubby and I loved how this turned out and will definitely be adding this easy, delicious pizza to our meal rotation. 

Caprese Pizza
An Ashley's Cooking Adventures Original
Printable Version


Ingredients
Pizza dough of your choice
7 small fresh vine ripened tomatoes 
Fresh mozzarella cheese
Fresh basil
Olive oil
Balsamic Vinegar
Salt and Pepper to taste


Directions
Preheat oven to 350 degrees. Slice the tomatoes and mozzarella and lay on a paper towel for 5 minutes to reduce some of the juice. 

Roll out the pizza dough and place on pan. Place tomatoes and mozzarella on the dough. Layer on the basil. Drizzle with olive oil. Season with salt and pepper.

Bake in the oven for about 14 minutes, or until cheese is bubbly and slightly golden brown on the edges. Remove from oven and drizzle with balsamic vinaigrette. Allow to cool for a couple of minutes before slicing and serving.

Spaghetti with Beef, Smoked Almonds, and Basil

This summer I bought a really expensive package of spaghetti imported from Italy on suggestion of my friend, fellow foodie, and super Mom, Anne. I kept waiting to use it because Anne said that the pasta was the best she'd ever had.

I decided to go with Giada De Laurentiis' Spaghetti with Beef, Smoked Almonds, and Basil. The combination of beef, almonds, and fresh basil was intriguing to me and I knew my hubby would be happy that this recipe calls for two fresh steaks. I had never bought Herbes de Provence before and although it's expensive, it's lovely! It brings in flavors of Southern France - rosemary, lavender, marjoram, thyme. If you use Herbes de Provence, please share with me your favorite recipe!


My hubby raved about this pasta. He liked the sauce and of course the steak.  I wasn't so in love with it. Although I really like fresh basil, I felt like that overpowered the other ingredients. I could barely taste the smoked almonds. This was not my most favorite Giada recipe - I'd take her Mushroom Ragu, Balsamic Brown Butter Ravioli, or Pasta with Basil Pesto over this one any day of the week. 

Spaghetti with Beef, Smoked Almonds, and Basil
From Giada De Laurentiis


Printable Version


Ingredients
1 pound (1 inch thick) beef tenderloin steaks
Kosher salt and freshly ground black pepper
2 teaspoons Herbes de Provence
Extra-virgin olive oil for drizzling, plus 1/4 cup
1 pound spaghetti pasta
1 (15 ounce) can diced tomatoes
2 packed cups fresh basil leaves
1 clove garlic, chopped
2 teaspoons fresh lemon juice
1 teaspoon grated lemon zest
3/4 cup chopped smoked almonds
1/2 cup freshly grated Parmesan
1/4 cup chopped fresh basil leaves


Directions
Place an oven rack in the upper 1/3 of the oven. Preheat the oven to 450. Place the steaks on a baking sheet and season with salt and pepper. Sprinkle the Herbes de Provence on both sides of the steak and drizzle with olive oil. Roast for 10 to 12 minutes for medium-well. Let the steaks rest for 10 minutes.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.

In a food processor, combine the diced tomatoes, basil, garlic, lemon juice, lemon zest, and 1/4 cup olive oil. Process until the mixture is coarsely chopped.

Place the cooked pasta, tomato mixture and smoked almonds in a large serving bowl. Toss well and thin out the sauce with a little pasta water if needed. Season with salt and pepper to taste. Garnish with Parmesan cheese and chopped basil. Slice the steaks into 1/4 inch slices and serve alongside the pasta. 

**Note: The steaks can also be grilled over medium-high heat on a preheated grill pan or gas or charcoal grill for about 5 minutes on each side.