Sunday, January 23, 2011

Tomato-Gazpacho Pasta

I had lots of vegetables on hand this week, so I made Tomato-Gazpacho pasta for Sunday dinner. I normally save this recipe for the summer, but with the beautiful weather we have been having, I decided that there was no need to wait. My mom gave me this recipe while I was at BYU. I am not sure where she got it from.


1 1/2 lbs plum tomatoes, diced into 1/2" pieces
1 yellow pepper, cut into 1/4" pieces
1/2 Small red onion, cut into 1/4" pieces
1/2 cucumber, seeded and chopped into 1/4" pieces
1 small (5.5 oz) can of Tomato juice
1/4 cup olive oil
1 Tbs vinegar
1 clove minced garlic
2 Tbs fresh basil, chopped
3/4 tsp salt
1/4 tsp pepper
8 oz bow tie pasta, cooked, drained, and chilled
8 oz fresh mozzarella, diced

Combine first 11 ingredients in a large bowl. Stir in mozzarella and pasta.

Because of protests from Chris, I also added 1 can of chicken (from Costco).

Sunday, January 9, 2011

Kate's Chicken Fried Rice

A few months ago I was really craving chicken fried rice.  I found a highly rated recipe online but was very dissatisfied with the lack of vegetables, spices, and flavor.  I'm a big fan of garlic and ginger and I think they really add something to Asian food, especially the ginger, yum!  I decided to take my craving into my own hands and this is the recipe I came up with.  Most of the ingredients are approximations and the recipe feeds 4.

 Kate's Chicken Fried Rice

2 eggs
1 Tbs. water
1 Tbs. butter
1 Tbs. vegetable oil
1 c. green onion, chopped
1 c. carrots, finely chopped
1 c. frozen peas
1 chicken breast cubed
Garlic powder (to taste)
Onion powder (to taste)
Fresh or powdered ginger (to taste)
pepper (to taste)
2 c. cold rice
Soy sauce (to taste)

In a bowl beat the eggs with the water.  Sprinkle garlic, onion, powdered ginger, and pepper on chicken and cook in a skillet with oil.  Set chicken aside, keeping oil in the skillet.  Add butter and melt.  Add the onion, carrots, and peas and saute.  Add the chicken and more ginger and spices if desired.  Pour the egg into a corner of the skillet and scramble.  When it's finished stir it together with the vegetables and chicken.  Add the rice (cold to prevent it from getting mushy) and soy sauce and enjoy!

Saturday, January 1, 2011

Pulled Pork Sandwiches

Over Christmas break I've been trying out cooking with my slow cooker.  It has been a great experiment so far. Using the slow cooker is incredibly easy and the food has always turned out tasting great.  I just wish I had discovered how great slow cookers are earlier.  I'm pretty excited to get home from work and have dinner already ready for me.

 I made pulled pork sandwiches last night and they were really good.  I might never get them at a restaurant again and save myself from the fatty pieces that I always seem to take big bites of and from spending the money.

Pulled Pork Sandwiches
1 two lb pork tenderloin
Salt and pepper
Garlic salt
1 12 oz. can or bottle of root beer
1 18 oz. bottle of barbecue sauce
Hamburger buns

Rub the salt, pepper, and garlic salt on the tenderloin.  Place the tenderloin in the slow cooker and pour the root beer over the meat.  Cover and cook on low until the meat is cooked.  Shred the pork using either forks or fingers .  Drain the root beer from the crock pot and return the shredded pork to the pot.  Stir in the barbecue sauce and enjoy on toasted hamburger buns.