Welcome to My Kitchen

This is the place that I love to be. I like to be creative and cooking is what is doing it for me these days. It's kind of a necessity and it makes me feel accomplished. I like knowing what we are eating and where it comes from. I go out of my way to make sure this happens.
I like that I don't buy several household staples from a grocery store. I enjoy making applesauce, jams and jellies, apple butter, spaghetti sauce, spicy mustard, pickles and anything else I can.
I like getting dirty, getting my hands into things, feeling and experiencing my food from the beginning to the end. I like making things, growing things and bringing those two together to create a healthy meal. I like nourishing others and knowing that I did my best to give them the best.











Monday, April 4, 2011

Mediterranean Pasta with Fire Roasted Tomatoes

This was a McCormick Recipe posted in a magazine that I tore out.  Not sure what magazine.

Mediterranean Pasta with Fire Roasted Tomatoes
(Makes 6 Servings)
2 pounds of plum tomatoes (10-12), halved lengthwise
1/2 cup olive oil, divided
2 cloves garlic, minced
1 TBSP Italian seasoning
1/2 tsp. crushed red pepper
1/2 tsp. sea salt
1/4 tsp. black pepper
8 oz. pasta, such as fettuccine

Directions:
1.Place tomato halves, cut-sides up, in a foil lines pan sprayed with no stick cooking spray.  Mix 1/4 cup oil, garlic and seasonings in a small bowl.  Spoon over tomatoes.  Drizzle with 2 TBSP of the remaining oil.
2.Roast in preheated 400 degree oven 45-60 minutes until tomatoes are soft and browned on top.
3.Prepare pasta as directed on package.  Drain well.  Place 1/2 of the roasted tomatoes and remaining 2 TBSP oil in large bowl.  Coarsely mash tomatoes.  Add pasta and remaining tomatoes; toss to mix well.  Sprinkle with Parmesan cheese and additional crushed red pepper, if desired.
Nutritionals:  tomatoes and all spices=0, olive oil= 8 WW points, 8 oz. pasta (uncooked)= 20 WW points.
Total= 28 WW points.  Divide into 6 servings for 4.6 WW points per serving.
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