Simple meals.

Some days, one’s palette craves for something simple and elegant. Unpretentious, soulful and deeply satisfying.

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Pasta with olive oil, garlic and fresh parsley.

1/4 cup olive oil

{We use Pompeian Olive Oil which is hands down the best we’ve had so far.}

7 cloves of garlic, thinly sliced lengthwise

4 Morning Star sausage links, at room temperature and finely chopped

1/2 a bunch of parsley, finely chopped

1/2 package of Angel Hair Pasta, cooked and drained

Heat oil, add the garlic and saute for a few minutes.

Add the sausage and stir quickly for a couple of minutes. You will have to stir or the sausage will stick to the pan.

Add salt to taste and the pasta. Toss until well coated.

Add parsley and serve.

Accompanied by…..

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Rosemary, Olive oil Focaccia.

Mixing

2 3/4 cups lukewarm water

2 tbsp (2 packets) granulated yeast

1 1/2 tbsp salt

1 tbsp sugar

1/4 cup olive oil

2 tbsp dried rosemary

1/2 cup olives, finely chopped

6 1/2 cups unbleached all-purpose flour

Mix yeast, salt, sugar, olive oil, rosemary, olives with the water in a 5-quart bowl, or a lidded (not airtight) food container.

Mix in the flour without kneading, using a spoon, a 14 cup capacity food processor (with dough attachment), or a heavy-duty stand mixer (with dough hook). If you are not using a machine, you may need to use wet hands to incorporate the last bit of flour.

Cover (not airtight), and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.

The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 12 days.

{I usually make only half this recipe.}

Baking

{Using half the recipe}

Twenty minutes before baking, pre-heat oven to 425 F.

Grease a cookie sheet with a little bit of olive oil or line with parchment paper or a silicone mat. Set aside.

Dust the surface of the dough with a little flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.

Gently shape it into a rectangular shape using your hands and place it onto the cookie sheet. Continue pressing lightly and spreading the dough across the sheet until you cover most of the surface area.

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Drizzle a wee bit of olive oil over the dough and let it rest and rise, uncovered, for 20  minutes.

After the Focaccia has rested, place the cookie sheet on a rack near the center of the oven. Pour 1 cup of hot water into the broiler tray and quickly close the oven door. Bake for 25 minutes, or until the crust is medium brown.

{I only have to bake it for about 20 minutes.}

Cut into slices and serve warm.

This recipe is from the book ‘Artisan Bread in Five Minutes a Day‘ by Jeff Hertzberg and Zoe Francois.

{With a couple of modifications by moi.}

And this was followed by……

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Banana Almond Milkshake

2 ripe bananas

1 cup Vitamin D milk

1 cup Almond milk

1 (5.3 oz) Dannon Oikos original yogurt, any flavor

A dash of vanilla essence (optional)

Put in a blender and blend. It is yummy!! Not too sweet, but sweet enough. ❤

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2 thoughts on “Simple meals.

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