Posts Tagged ‘herbs’

Zucchini Mushroom PastaThis recipe immediately caught my eye; there’s always been a special place in my heart (and stomach!) for pasta and mushrooms. A chance to have them both AT THE SAME TIME was irresistible.

First of all, this recipe only requires a few ingredients that I don’t usually have on-hand: zucchini, cremini mushrooms, and heavy cream. It made shopping for this dinner relatively painless, and anything perishable will happily keep in the fridge for a few days, in case you or your family decide on something else to eat that night.

That being said, once you do decide to whip this up, it’s stupidly easy and tastes incredible. I’ve made this dish twice now, and having recognized what I needed to refine after the first batch, the second batch was even better — and I didn’t think that was possible.

My tips and observations for making this ambrosia even incredible-er:

  • Use just 4 cups of water. It’s more than enough, and you don’t want to have to drain anything later.
  • When putting everything in the pot to boil, put the pasta in first, then the veggies.
  • Everything else will work its way down into the water once it starts boiling.
  • Don’t be afraid to add a little extra cream (if you tolerate dairy well).
  • If you’re cooking in a metal pot, transfer everything to a plastic bowl or non-stick pot before adding the Parmesan cheese; otherwise, it will all stick to the pot instead of the food. (This life lesson cost me some elbow grease.)

My conclusion:

   Eat this dish, and eat it often.  


Peter and I tried this a couple months ago, and here’s the rundown:

Inspired to kale chips, this recipe claims that a little olive oil, a few herbs, and some time in the oven will reveal the best thing since sliced bread: spinach chips!

I didn’t have and couldn’t find the McCormick Italian Herb Seasoning Grinder anywhere, so I made do with some generic Italian seasoning and a pinch of garlic powder. I tasted one of the leaves before I laid them out to bake, and OMG…amazing!! I couldn’t help but think that after baking, these babies would be unbelievably delicious and my taste buds would explode with joy.

I tasted the baked leaves, and…meh. I personally found the raw seasoned leaves MUCH tastier. After baking, the spinach leaves also became very thin and fragile, falling apart if you picked them up by anything but the stem and almost dissolving on your tongue as soon as you put them in your mouth. Eating them was actually a bit like eating seasoned air…kinda weird eating a pile of something so insubstantial.

My impression:

   A Big Ol’ “Meh”