Pasta with Charred Tomatoes

Serves 4

10 vine-ripe tomatoes
1/4 cup sugar
3 T. balsamic vinegar
2 tsp. Asian chile sauce or your favorite hot sauce
1/2 tsp. salt
4 cloves garlic, finely minced
2 T. extra virgin olive oil
8 ounces dried fettuccine, long fusilli, or your favorite pasta
3/4 to 1 1/2 pounds cooked meat or seafood (listed under Pasta with Chinese Pesto)
3/4 cup freshly grated imported Parmesan cheese

Advance Preparation: Prepare a very hot fire in a charcoal grill or preheat a gas grill to high. Char and chop the tomatoes as shown here. You should have about 3 cups. In a bowl, combine the tomatoes, vinegar, chile sauce, and salt and mix well. In a separate bowl, combine the garlic and olive oil. (All the ingredients can be covered and refrigerated for up to 8 hours before using.)

Last-Minute Cooking: In a pot, bring 5 quarts of water to a rapid boil over high heat. Lightly salt the water and add the pasta. Cook according to the package instructions for about 12 minutes, until tender. Drain the pasta in a colander, return the empty pot to high heat, and add the olive meat or seafood and bring to a boil. Return the pasta to the post and stir to combine evenly. Transfer to warmed dinner plates, sprinkle with cheese, and serve at once.

Menu suggestion: crusty bread; salad

Pasta With Chinese Pesto

Serves 4

3 T. white sesame seeds
2 C. firmly packed spinach leaves
1/4 C. firmly packed cilantro sprigs
1/4 C. firmly packed fresh basil leaves
1/4 C. firmly packed fresh mint leaves
4 cloves garlic, chopped
2 T. minced ginger
1/2 C. chicken broth or orange juice
3T. thin soy sauce
2 T. wine vinegar
2 T. dark sesame oil
1 tsp. hoisin sauce
1 tsp. sugar
1 1/2 tsp. Asian chile sauce
1/2 tsp. salt
8 ounces dried fusilli, pappardelle, or your favorite pasta
3/4 to 1 1/2 pounds cooked seafood or meat - * 3/4 to 1 1/2 pounds any cooked meat or seafood, leftover or store-bought. Preparation: cut into bite-size pieces. * 1/4 to 1 1/2 pounds boneless, skinless chicken breasts; beef or pork tenderloin; shelled and deveined shrimp; or bay and sea scallops. Preparation and cooking: cut into bite-size pieces, marinate and then sauté while the pasta is cooking. *3/4 to 1 1/2 pounds fresh link sausage. Preparation and cooking: sauté until cooked through, then cut crosswise into 1/2-inch slices. * 3 pounds mussels or manila clams. Preparation and cooking: debeard mussels and cook will pasta is cooking.

Advance Preparation: Place the sesame seeds in a dry sauté pan over medium heat and toast for about 2 minutes, until golden. In a blender combine the spinach cilantro, basil, mint, garlic, ginger, broth, soy sauce, vinegar, sesame oil, hoisin sauce, sugar, while sauce, and salt and process until liquefied. (The sauce can be covered and refrigerated for up to 8 hours before using.)

Last-Minute Cooking: In a pot, bring 5 quarts of water to a rapid boil over high heat. Lightly salt the water and add the pasta. Cook according to the package instructions for about 12 minutes, until tender. Drain the pasta in a colander and return the empty pot to medium-high heat. Add the seafood or meat and stir for about 1 minute, until warmed. Return the pasta to the pot and add the pesto sauce. Stir to combine evenly. Transfer to warmed dinner plates, sprinkle with the sesame seeds, and serve at once.

copy cat Carabba's bread dip

1/2 t. dried oregano
1/2 t. dried basil
1/2 t. dried rosemary
1/2 t. minced garlic (fresh or bottled)
1/4 t. salt

olive oil

Chop up dried herbs and put on dipping plate. mix in salt. crush garlic with your knife and stir in with dried herbs to moisten. pour desired amount of olive oil over the top and use crusty bread to slop it up!!! yum!!

chicken pillows & parm sauce

Evie ate 2 1/2 of these!! basic, nothing special but yummy.

1/2 of the yummy roll dough

1 block nufchatel cheese (the low fat cream cheese)
about 1 1/2 - 2 cups shredded chicken (I had quart of bottled chicken and did about half of it....just eye ball it)
1 green onion chopped
1-2 T. chopped fresh italian parsley
garlic Powder
Salt
Pepper
dried onion
(all spices to taste)

roll out dough and cut into squares. dollup a heaping spoonful and pinch the dough together at bottom. (mom/brooke, like nikuman) put on a greesed cookie sheet.
Bake at a 375 oven for 20 min.

Parm Sauce (I thought i wouldn't want sauce at first, but it's good with it! I wouldn't want it w/o it!)

1 1/2 T. butter
1 1/2 T. flour
3/4 c. milk
1/4 t. chicken base (better than bullion)
1/4 c. parm cheese
Pepper
salt
1/2 c. sour cream

melt butter and whisk in flour. whisk in milk. add salt and pepper to taste. once thick remove from heat and add parm. mix. add sour cream.