Sunday, November 16, 2014

Pasta alla carbonara

6 pieces of bacon
1 small onion
Garlic
Zucchini 
Peas
Shrimp
Pasta
4 eggs
Parmesan cheese

In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.

Meanwhile in a large skillet, cook chopped bacon until slightly crisp.

Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic and zucchini and cook 1 minute more. Add shrimp and toss in peas. 

Return drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. 

In a small bowl, beat eggs with pepper and 1/2 c Parmesan cheese. Add to pasta, tossing constantly with tongs or large fork until eggs are barely set. 

Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.


Sunday, November 2, 2014

Beef stew

Beef stew that was perfectly well done and eaten 2 hours later (but could've been earlier!)






Directions

Add 1/4 cup flour, 1t garlic and onion powder and 1/2 t of pepper to a ziplock bag. Add beef and shake. Remove excess flour off meat.

In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.

Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.