Quick Biscuits

Monday, February 28, 2011 0 comments
Quick, easy biscuits, scone consistency.


1 to 1 1/2 c all purpose flour
2 t baking powder
1 t salt
5 T butter or margarine
2/3 c milk

220 C/ 428 F
Sift dry ingredients into bowl. Cut butter in to make crumbs. Make well in middle and pour in milk. Mix, divide into 9 sections. Put on greased, floured baking sheet. Bake for 15 to 20 minutes.

Pasta with Zucchini and Toasted Almonds

From Cooking Light. Delicious, healthy, fresh, and even the kids liked it.


2 c cherry tomatoes, halved
1 t minced fresh thyme (or 1/3 of dried)
2 t lemon juice
3/4 t salt
1/2 t pepper
1/4 t sugar
5 t olive oil, divided
linguine (9 oz)
1 1/2 t minced garlic
3 c chopped zucchini
3/4 - 1 c chicken stock
1 T dried sage and/or thyme OR mint
cheese - parmesan, feta, or other
3 T toasted slivered almonds


Combine first 6 ingredients in bowl, toss with 2 t olive oil. Set aside.

Prepare linguine.

In skillet, saute garlic and then add zucchini in remaining olive oil. Cook zucchini about 3 minutes. Add stock, simmer. Then add in linguine, sage, remove from heat and add tomato mixture. Serve with cheese and toasted almonds.

Serves 4.

Linguine Alla Mediterranea

Wednesday, February 23, 2011 0 comments
I adapted this recipe from a dish I had at a restaurant and loved.


fresh basil
fresh rocket
feta cheese
kalamata olives
cherry tomatoes
olive oil
Italian herbs
salt and pepper

Cook linguine. In separate pan, saute the rest of the ingredients. When veggies are just cooked, toss with the linguine. Serve with garlic toast...yum!