Pasta...15 minutes to heaven

Life has been so crazy busy in the past while that I have neglected my blog. I am hoping to somehow incorporate it into my new schedule. Today, I was inspired to get back at it as I had to share my most recent feat in the kitchen with you all. It was a Monday, home at 6:30 from kid’s activities, tired and hungry. I had an 8lb tray of tomatoes on the vine to use up - love having fresh tomato sauce on pasta...yum...I also had some proscuitto that needed to be used.

First, start your pasta water. Then in a deep skillet, stream about a Tbsp of EVOO, add 1/4 c. finely chopped red onion, while it softens chop 6-8 thin slices prosciutto, add to the onions along with 2 cloves minced garlic, while the mixture softens add 2 t. dry basil, 1/4 t. oregano, and generous amount of fresh ground pepper along with a dash of sea salt. Cut up 6-8 tomatoes add to the mixture and cook for about 10 minutes. Meanwhile cook a pound of whole wheat penne, remember to season the water before you add the noodles. Once your pasta is done steal a 1/2c. pasta water and add to the simmering sauce. Toss the pasta with 1t. butter, 1/2 t. seasoning salt, 1/2c. fresh ground parmesan. Once mixed add juice from the sauce to coat the pasta. Toss 1/4c. fresh chopped parsley into the sauce just before serving. To serve top noodles with sauce, more freshly grated parm and remaining parsley. Sit and enjoy!



Ingredient list below for quick reference:

1 T. EVOO

1/4 c. finely chopped red onion

6-8 thin slices proscuitto

2 cloves minced garlic

2 t. dry basil

1/4 t. oregano

6-8 tomatoes

1t. butter

1/2 t. seasoning salt

1/2c. fresh ground parmesan plus a bit for serving

1/4c. fresh chopped parsley plus a bit for serving

1 lb.whole wheat penne

Chocolate Rocket is 11 today! Better make her homemade biscuits!

My Chocolate Labradour Retriever is celebrating her 11th birthday today. She is still has those crazy puppy like moments but most of the time we can see how the years have slowed her down. It is hard to believe how many years have passed since we brought home that little ball of brown fur. Birthdays at this point are a reminder that her time with us is limited, but a birthday means a party.
Ever since Lhasa was a puppy, her life has been about food! So, to fill her soft spot, my son and I made gourmet dog bones this afternoon. We also made cupcakes for the non-doggie guests. Tonight will be filled with balloons, candles, and singing to my children's delight.

Making doggie treats is a great way to get your kids in the kitchen. My friend Sue shared this recipe with me when my oldest was a toddler and we have been making them ever since. I hope you enjoy the recipe with your kids and dogs as much as we have.

Gourmet Dog Bones

1c. w/w flour
1/2c. white flour
3/4c. skim milk powder
1/2c. quick rolled oats
1/4c. cornmeal
1 t. sugar
1/3c. shortening
1 egg lightly beaten
1 bouillion packet or cube
1/2c. very hot water

Combine flours and dry ingredients, cut in shortening until mixture resembles coarse crumbs. Add egg. Dissolve bouillion in hot water. Add both to dry mixture and stir to moisten. Form dough in a ball and knead for a few minutes. Roll to 1/2" thickness and cut into dog bone shapes. Grease a microwave safe dish with evoo and cook on medium for about 5 minutes, flipping half way through. Bones should feel firm to the touch when done. Cool on a wire rack.
Serve with Love!