Welcome to My Kitchen: The Final Week - Video Series

Here's my first video! In this I introduce you to my kitchen and put together all the ingredients I've shared with you throughout this month plus some I didn't get to write about! I hope you enjoy seeing me around my tiny kitchen! LOL

Welcome to My Kitchen Final Week, Video 1: See Me on Video! from Kim McDougal on Vimeo.

This month I'm welcoming you into my kitchen so you can see the ingredients I simply can't live without! For my final week, I thought I'd videotape myself so you can see me in action! This is Part I, so tell me what you think! I'd love to hear from you!

{10 original comments}
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The Duo Dishes Monday, 1.26.2009 at 09:44:11
Thanks for the bird's eye view...the behind the scenes coverage! We are now eyewitnesses to fab cooking. :)
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Heather Monday, 1.26.2009 at 13:51:26
"Martha Stewart - LOOK OUT! There's a new kid in town! :->"
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RhondaH Monday, 1.26.2009 at 16:37:30
Thank you for inviting us into your kitchen. You are as cute as a bug in a rug...really! You're explanation as to what various herbs and soups can be used for in cooking was extremely helpful. Now I feel I know you better. Looking forward to your next video. Thanks for sharing!!!
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Toni Monday, 1.26.2009 at 16:45:57
Kim, Oh my goodness all your food looks so delicious and your website is pretty awsome too.
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Jenny Monday, 1.26.2009 at 17:59:42
Great idea doing a video. i like that you explain the herbs and spices and why you like them.
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ChefBliss Monday, 1.26.2009 at 18:26:09
You are TOO cute!! What a treat! We have the same panini maker! And I love your spice rack. I can't wait to see the rest!!!
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Sherri Jo Tuesday, 1.27.2009 at 10:01:51
"Go you! you should totally be the next food network star!"
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Joie de vivre Tuesday, 1.27.2009 at 20:39:51
That was adorable! Thank you for reading my blog. I've clicked on your profile but your website isn't attached to your blogger profile. I'm glad you left a comment for me on Foodbuzz because now I can follow you too!
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Pixen Thursday, 1.29.2009 at 07:40:47
Girl... you are fabulous in front of the camera! I love the moveable island table idea but I wonder what my son thinks about it. I won't be surprise if he thinks it's a new gadget for him. Love your vids.. please more
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Gerald Saturday, 1.31.2009 at 19:28:10
Great job on the video, Kim! The island is a really good idea. Our kitchen is too small too. Thanks for sharing.

Response from Kim, ORMG Wednesday, 1.28.2009 at 01:25:00
Thank you everybody! I sure was nervous doing it but I'm glad I didn't have too many bloopers!!! You guys are the best! Can't wait till Wednesday to show you Part II!!!! I have new respect for all cooking shows now, cause they make it look so easy and it is anything but easy!

Response from Kim, ORMG Tuesday, 1.27.2009 at 07:29:00
Thank you Jenny, ChefBliss, We do?? Don't you love that panini press? I absolutely went wild for grilling and one day I would like to try grilling all my meals for a month just to see if I can do it, I love how the food tastes and that the oil drains off!

Part II: Prepping & Cutting Video

In this 2nd segment, I show you how I like to clean and cut up leeks, onions and potatoes to make a quick lunch for myself!!!

Welcome to My Kitchen Final Week: VIDEO 2 Prepping & Cutting! from Kim McDougal on Vimeo.

Here's my 2nd video! I apologize for you all having trouble viewing these so what I did is under each video is a link to view it on my Vimeo.com page if you need to! Enjoy!

Having trouble viewing my video here? Click here then!

{1 original comment}

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Gerald Saturday, 1.31.2009 at 19:32:22
I'll have to try leeks. I haven't ever cooked them, I don't think, although I've had potato leek soup. Will give a try some time!

Response from Kim, ORMG Sunday, 2.1.2009 at 10:50:00
Gerald, Yes I love them so much, I think for me it's the mild taste they have and they work really well in stir fry like veggies or stir fry shrimp not just in soups.

Part III, Final Video: The Cook Cooks

Well, we've come to our last week of this month's theme and so as a treat, instead of sharing recipes, I actually shot a 3-part video series which I'll be posting all this week. I thought instead of a recipe, I'll invite you to my kitchen so you can see how I prep and cook! Here's my FINAL video! In this last segment, I share with you my recipe for Sauteed Leeks/Onions with Turkey Dogs! Check it out!

Welcome to My Kitchen Final Week, LAST VIDEO: The Cook Cooks! from Kim McDougal on Vimeo.

Featured in my last video of Welcome to My Kitchen, I whip up a quick sauteed onions with turkey dogs and show the beginnings of how I cook my potatoes after preparing them from video #2! Enjoy!

Having trouble viewing my video here? Click here then!

{5 original comments}

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The Duo Dishes Thursday, 1.29.2009 at 11:18:16
Just give us onions all day. And a stick of Trident.
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Jenni Thursday, 1.29.2009 at 11:43:07
I love your manner--very calm and conversational and friendly. I'm sure it helps to make people feel more comfortable in their kitchens. Nice job with the videos, too:)
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Joie de vivre Friday, 1.30.2009 at 13:10:08
Oh Kim, You are just so cute. I noticed that when your camera man got closer to you, the sound got a whole lot better. When you have money to burn, a mic would make your videos even better (however, I'm impressed you're doing videos, it's just constructive criticism)
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Mercina Friday, 1.30.2009 at 17:06:04
Hey Kim, Great job on the videos!! I put paprika on my potatoes too!
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Gerald Saturday, 1.31.2009 at 19:35:04
Kim, thanks for letting us follow you around your kitchen. Nice work on the three videos!

Response from Kim, ORMG Thursday, 1.29.2009 at 18:58:00 The Duo Dishes, LOL or a Tic Tac! Response from Kim, ORMG Thursday, 1.29.2009 at 18:59:00 Jenni, Oh thank you so much! Response from Kim, ORMG Friday, 1.30.2009 at 19:12:00 Joie de vivre, No problem! I love feedback and your suggestion is Great, this was hubby's and my first time experimenting with cooking videos so I was thinking of doing a once a month video and I'll definitely be mindful of sound. I'm just so glad you were able to watch it and you enjoyed it! :) Response from Kim, ORMG Saturday, 1.31.2009 at 08:30:00 Mercina, I wondered if I was the only crazy person on the planet that puts paprika on potatoes!! Thanks.. great mind think alike!

Welcome to My Kitchen Week 3 Concludes, One More Pasta Dish: Bow Ties Pesto w/Chicken

Hey guys, got another pasta dish to share and it's using bow ties which to me are so cute in a dish! Again using a pesto truly gives the pasta flavor along with the chicken and the recipe isn't hard! This pesto was made with arugula leaves which you can again substitute with any type of green, spinach, basil, italian parsley, etc., you've got to experiment with them!

Sauteed chicken, slivered almonds on a bed of farfalle pasta with arugula garlic pesto

Ingredients:
1 pkg. boneless, skinless chicken breasts or tenderloins (if breasts, then cut into long strips like tenderloins and then cut across, if tenderloins, just simply cut across to make 1 inch pieces)
kosher salt
lemon pepper
EVOO
paprika
1 box bow ties pasta

Pesto Ingredients:
2 c. arugula or basil (you can also use spinach if you want or parsley)
1/4 cup slivered almonds or pine nuts (toasted preferably); keep a few nuts for adding in later
1/3 cup EVOO (a good one)
2 cloves garlic
1 tablespoon lemon zest
Grated parmesan cheese (optional) - about 1/4 cup or more if you like

Preparation:
Make the pesto and set aside. Coat a skillet with oil and meanwhile salt, pepper, and add paprika to chicken. Sautee chicken in pan until done on both sides. Chicken should be tender to the fork when done.

While chicken is cooking, boil the water for the pasta and salt it when it boils rapidly. Then add pasta and cook to just al diente. Drain.

In a bowl mix chicken and pasta together. Then pour the pesto on top and add more slivered almonds on top! Eat good tonite!

Welcome to My Kitchen: Week 3 Concludes, Me Pasta, You Pasta, We Pasta

Can you believe this week is almost over? My goodness! Well, though I'm feeling a bit tired after all my celebrating tonite, I won't disappoint my readers! I'm sharing three recipes with you today, Couscous with Roasted Veggies, Cheese Filled Manicotti, and Spaghetti with Clams! Yummy huh? Well, let's get started with our first recipe:

Couscous with Roasted Veggies

Couscous is so versatile, looks like grits to me but you can do so much with it and what I like most is that it takes so little time to cook. You can mix raisins in it to give it a bit of sweety tarty flavor. I used it as a side for the roasted veggies and even though couscous is small, don't let the size fool you, it will still fill you up!

Ingredients:
Couscous mix
kosher
lemon pepper
EVOO

For the veggies: (feel free to use any veggies you like)
Cherry tomatoes
Carrots
Yellow peppers
Mushrooms (any type you like, button, shiitake, etc.)
Onion
Cucumber

Preparation:
Preheat oven to 425 to 450 degrees. Chop all the veggies up and place on a baking sheet, drizzle oil over them, salt and pepper them be sure all of them are evenly coated. Then roast in the oven for 30 minutes or until they are tender.

When the veggies are near done, cook the couscous according to the box. It only takes a couple of minutes since they are so small. Next time, I'm adding raisins to it! Once veggies are done serve them alongside the couscous! Great veggie meal!

Cheesy-Filled Manicotti

Man I love manicotti but I can never fill them without breaking them!!! If any of you have an easier way to fill them without totally messing them up, email me! Email me right away!!!! I just use a small spoon and try really hard not to break the pasta and when I do, I just put that side down in the pan since the sauce gets poured over it and covers it up, it doesn't matter. But, to a perfectionist foodie like me, I'm all about presentation! I love to use my plate as my artist palette. So here goes the recipe:

Ingredients:
8 oz. manicotti shells, uncooked
8 oz. mozzarella cheese, shredded
15 oz. ricotta cheese, drained (you can substitute this for cottage cheese)
1/4 c. grated Parmesan cheese
2 tbsp. chopped parsley
1/2 tsp. salt
1/4 tsp. pepper
32 oz. spaghetti sauce

Preparation:
Cook manicotti according to package directions; drain. (Cool in single layer on wax paper or aluminum foil to prevent manicotti from sticking together). Combine cheeses, parsley, salt and pepper for filling; spoon into manicotti (Like I said, I use a small spoon and try be gentle so as not to break the manicotti, but if you do don't worry, the sauce will go over it anyway) in single layer over some of the sauce on the bottom of a 9 x 13-inch baking pan.

Then arrange manicotti in single layer over the sauce.

Cover with remaining sauce. Cover with aluminum foil; bake at 350 degrees F. for about 40 minutes. Remove foil; bake 15 minutes longer. 6 to 8 servings. Top with some extra parsley for garnish. Serve this up and boy I tell you, you won't need to add this with anything, it will stuff you if you're not careful!

{1 COMMENT}
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Pumpkin Monday, 1.26.2009 at 17:38:34
Yum! Mannicotti stuffed with cheese is one of my favorite comfort dishes! This looks delish and oozy-gooey cheesy. When I fill them, I use a piping bag (like for frosting) or a ziploc baggie with the corner snipped off to pipe the cheese into the tubes- I find it to be easier and less messy than spooning it in.

Spaghetti with Fresh Clams

This is an elegant romantic meal I think. If my husband liked seafood, I would have cooked this for our anniversary party tonite, but since he doesn't, I'll just share it with you and perhaps you'll cook it for your honey bunny!

Ingredients:
4 lb. clams in shell
Lemon pepper
3/4 c. olive oil
1 can of chicken stock
2 tbsp. butter
6 garlic cloves, crushed
Kosher salt
1 lb. spaghetti or linguini, imported
1/4 c. fresh parsley, chopped

Preparation:
Scrub clams well and rinse them. Set aside. Pour oil into large skillet (big enough to hold all ingredients). Add garlic and fry until golden. At this time, boil salted water and add spaghetti. Cook until "al dente" (slightly firm).

To make the sauce: add parsley, salt and pepper to the garlic. Then add butter and continue to saute. Then add stock, clams, then simmer for 15-20 minutes, until clams open. Discard any that do not open in 30 minutes, not safe to eat. Drain spaghetti but leave some water and add to other ingredients. The water from the spaghetti will help thicken the sauce. Serve on platter!

Now if you don't have clams, you can substitute them for shrimp, just get them deveined and skinned. You can sautee them up with a little EVOO and cook them for a few minutes on both sides, then add to the spaghetti and sauce. It's still a romantic meal to me because I think that pasta and seafood are like a marriage, they blend well together!

Well folks...this concludes Week 3 Welcome to My Kitchen: Pasta Week! We've got one more week left to this series and I must say that is has been so successful. Thank you to everyone who read and followed this theme and commented. I appreciate hearing from all of you and I try to respond back here. My time is getting really busy, but I'll continue trying really hard to get back to everyone's comments. Next week, I'm working on something big to go out on a bang, so definitely stay tuned! It is a surprise!!! Let me know if you try any of these pasta dishes and remember that this theme is to teach a method of cooking these wonderful meals. So feel free to mix and match with your own tastes. No one recipe is right or wrong. We all have different takes on how we cook different dishes! Food is a language anyone can speak and anyone can learn! Cheers!

{1 COMMENT}
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The Duo Dishes Thursday, 1.22.2009 at 09:55:26
We are on that couscous caboose!

Happy 8th Year Anniversary to Me

It was a day I'll never forget. He was more gorgeous in person than all the photos he sent me of himself. We dated long distance for those 4 months with him driving 4-1/2 hours and back just to see me. I never felt like I was chasing him, he courted me! I felt like a princess being rescued by her prince! I'd love to say that our first year of marriage was 100% blissful, but that isn't the way it was. It was hard. More hard for me, because I was widow before that for 11 years, so I had gotten used to doing things the way I wanted. I loved control too much. Though of course, I was very much in love, I still loved my freedom and doing things my way at that time. Slowly, I began to settle down and get used to hubby and I found his way of doing things wasn't so bad after all! LOL! I now enjoy and embrace our differences, it adds an element of surprise and intrigue to our relationship. Eight years later, here we are!

My Labor of Love, 2-Tiered Orange Supreme M&M Cake w/Cream Cheese Icing

I just finished baking this lovely 2-tiered Orange Supreme M&M Cake for my husband and my 8th year wedding anniversary. Hubby took this wonderful photo of it and I wanted you to see what it looks like!

For our special day I baked this cake. It was my first attempt at baking a two-tiered cake and it truly was a labor of love. I'm not a cake decorator as you probably know, but that didn't stop me from trying my hand at making a fun looking cake! The first thing to tell you is I didn't follow the exact recipe from the cake box.

The box calls for 1-1/3 c. water, 3 eggs, and 1/3 c. vegetable oil. Well for a two-tiered cake, you need 2 boxes of cake mix to have enough. I used two 8 inch and two 6 inch pans. Instead of using water, I used apple juice. I also opted for 6 organic eggs for the recipe. But my first mistake came when I was pulling out all my ingredients, pots and pans and stuff, I pulled the 1/4 measuring cup instead of the 1/3 cup. So instead of adding a total of 2-2/3 cups of apple juice, I ended up adding 2-1/2 cups. And instead of adding a total of 2/3 cups of vegetable oil, I added in a 1/2 cup. I didn't realize my mistake until after I had the apple juice and oil in with everything else! But I went ahead anyway and beat the batter really well with my hand blender. I tasted the batter and it actually was better with the extra juice and oil. So, I felt better moving on. I baked each pan in a 325 degree oven for about 35 to 40 minutes. I made sure it was done by sticking a toothpick into the center and when it came out clean and the cakes began to pull away from the pans, I knew they were done.

Second mistake came when I didn't let them cool off long enough. I should have let them cool for a minimum of 1 hour. I think it was about 35 minutes! Ok this is what happened: they came out of the pans easily for I had sprayed the pans with canola oil first. I transferred them to plates to sit, but I got impatient and wanted to start decorating. I had all my decorating materials ready: piping, food coloring, M&Ms, icing, whipped cream, everything!!! The kid in me came out! Well... I noticed that the two 8 inch cakes were not level. The 6 inch cakes were fine. So, this meant using a cerrated knife and trying to cut across the 8 inch cakes to make them level ... and me using a big sharp knife in the kitchen and trying to cut a straight line....... not a good thing! I probably cut way more cake off than needed and it was coming apart on the sides....I was almost in tears at this point! I took a deep breath and started again. I'll know better next time around if I do this again, but with a little patience I finally got them even. I placed the first cake on my cake pan and took some whipped cream and with my spatula put some on the top to act as a binder for the second 8 inch cake. I placed that one on top and again added a little whipped topping to it. I probably should have had used a round cardboard cut to the right size to add to the top of the 8 inch cake so that it would help keep the cake level even better, but also hold up the two 6 inch cakes, but I forgot about the cardboard so here I go! I added the two 6 inch cakes on top. They stayed together pretty good and I was happy.

Now onto icing the thing...with crumbs everywhere this was a daunting task. Oh if only us adults can be patient! That extra 30 minutes of letting the cake cool would have saved me all this trouble! Well I used yellow food coloring and mixed the cream cheese icing with it along with whipped cream. I folded this over carefully with my spatula until I got the yellow tint I was after. Then I began the icing part. It was a nightmare, because of the parts where the cake had broken apart. I had to use my hands to cover up all the imperfections! Glad the phone didn't ring while I was in the middle of this! Icing was everywhere! Finally got that done. Then I had to clean up the edges of the cake pan with a napkin. I sprinkled a little cinnamon on it then...it was time for the piping! I confess: I am NOT a piper, I probably need to take a class on this. I decided to use some whipped cream and my star tip for this task. I really should have had a piping bag or a ziploc bag, but instead I have this aparatus I bought somewhere that has a handle and you push it to pipe. Problem is, it doesn't hold much so I had to refill it 4 times before I was done decorating the sides and top. It didn't come out at all the way I envisioned it, but I thought maybe the M&Ms will liven it up along with the pretty colorful candles I had bought. So I put them all over the cake and then the number 8 for the years we've been married on the top.

I washed my hands and then stood back to give a look. I started to like it. I was glad that it came together and of course I got to taste it, because of all the cake I cut off trying to level it so I knew it was good and that's ultimately what matters! I asked my hubby to take the photos, by this time I was fit to be tied and then all the clean up work was next! I normally try to clean as I go but in this case, I couldn't. I didn't want the icing to melt and run down or the whipped cream and I knew hubby would need to take several shots, before it could sit in the refrigerator. So, I cleaned up as he took the pictures. Then I had to transfer it to the frig. It is a heavy cake let me tell you... next almost mistake... as I was carrying it, I felt it slipping and I nearly dropped the whole thing! But I shouted out a prayer, "Oh please, Lord NO!!!" and it made it to the first shelf undamaged! Whooo! I stood back and caught my breath! Finally, I finished cleaning off the breakfast bar and prepared a Cheddar Broccoli Rice with Green Beans dish and served it with a baked chicken patty, this was an easier meal to prepare! And that's the story of the Labor of Love Anniversary Cake! Glad it's over! Never again! Well...I dunno...maybe not never...perhaps it'll be awhile before I attempt this again! But, hubby is worth every bit and I'm sure we'll enjoy tearing into it today!

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Kim

{7 COMMENTS}
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Kass Wednesday, 1.21.2009 at 10:00:55
Wow..that is too cute. What is the white frosting: cool whip? It looks lusciously sweet and fun to eat. I'd sure like a piece. : )
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ChefBliss Wednesday, 1.21.2009 at 10:15:28
Kim, you did an awesome job. It's fun and festive!! It was neat to read about when you met your husband. We are in a similar situation, he courted me and I love him more than words can ever express. It's tough to let someone in after so many years, i know!! :) Enjoy every bite of that cake!!
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The Duo Dishes Wednesday, 1.21.2009 at 10:59:50
OH WOW! If this isn't love, we REALLY don't know what is! All of that labor was worth it. How cute is this! Just floored by your hard work!
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Jana Wednesday, 1.21.2009 at 12:03:43
That is an awesome looking cake! How fun and special! Happy Anniversary.
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The Computer Lady Wednesday, 1.21.2009 at 13:12:28
Wow! That's some cake! Congratulations on your anniversary. I'm glad you found a good man. I've got one too! I just celebrated my 29th year anniversary, December 31st. There are a few good men left out there :)
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Heidi Thursday, 1.22.2009 at 08:54:27
Oh girl! Valio el esfuerzo! It worth it! (belated) congratulations to you and your hubbie, actually for chinese culture the number 8 is a very lucky one. Wish you two, a very lucky 8th year!
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casa Wednesday, 1.28.2009 at 08:52:42
Hi Kim, I just stumbled on your site and read this. I love hearing wonderful endearing love. Congratulations on your anniversary, and I hope you have many many more to come. The cake is so cute and tasty.

Welcome to My Kitchen: Week 3, Me Pasta, You Pasta, We Pasta

This week is about another one of my favorite things to keep in the kitchen: PASTA! Now, let me set the record straight, I don't eat pasta everyday! But I do like to keep a box of it in the pantry for those go-to meals! I think for years I was overcooking it, most pastas don't need more than 8 minutes to be al dente (firm to the touch)! You don't want to know how long I had been cooking pasta! I wanted to learn the right way so I started watching Giada on 'Everyday Italian' and she taught me how to actually cook it and after that a pasta monster was born! So I'm sharing some of those with you guys this week! Hope you enjoy and drool all over the photos and recipes!!!

I love assorted pasta for color to my dishes. You know how much I love presentation! Rachael is right, you eat first with your eyes!

Pasta Shrimp Scampi

Ingredients:
1-1/2 lbs. unpeeled, medium-size fresh shrimp
2 garlic cloves, minced
2 tbsp. EVOO
1/2 c. chicken broth
1 tbsp. honey mustard
1 tbsp. Worcestershire sauce or balsamic vinegar
1/2-3/4 cup butter, melted
1/2 tsp. salt
2 tbsp. fresh lemon juice, slice some lemon into slices to add in later
1 lb. spaghetti or linguini, cooked to al diente
1/2 c. fresh parsley
1/2 c. shredded Parmesan cheese
lemon pepper
kosher salt

Preparation:
Boil water to rapid boil. Salt it and add pasta. Stir to keep from sticking with a fork. Sometimes and I know I'm not supposed to do this, but I add teeny weeny little of EVOO and stir it in and it keeps the pasta from sticking together. Cook til al dente, about 7 minutes. Drain but leave a little water in. Set aside.

Cook shrimp stirring constantly, 2-3 minutes or just until shrimp turns pink. Remove shrimp and set aside.

Stir in stock, mustard, and Worcestershire sauce, cook over high heat 3-4 minutes. Return shrimp to skillet. Stir in butter, salt, lemon juice, cook 1-2 minutes or until combined and throughly heated.

Place pasta in a large serving dish, toss with shrimp mixture and parsley. Sprinkle with parmesan cheese (optional).

Serve with italian bread!

{2 COMMENTS}
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Jenny Sunday, 1.18.2009 at 19:11:06
Looks yummy, I added your site to my blogroll.
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Heidi/SavoryTV Tuesday, 1.20.2009 at 20:22:09
Delicious looking, thank you for the recipe, I love shrimp to no end :)

Greek Orzo with Shrimp

Man, do I love orzo! It's one of the quickest pastas to cook up and it works so well in salads. It's a small little pasta resembling rice, but don't overestimate its ability to fill you up!

Ingredients:
1 box Orzo pasta
1 lb. "baby" shrimp shelled and deveined, tails gone too
1 c. sliced black olives
1 c. each zucchini, squash, baby tomatoes; cut into thin strips or cubes
2 c. artichoke hearts, quartered
2 to 3 tbsp. garlic, fine chopped
2 to 3 sprigs, fresh rosemary or basil, finely chopped
1/2 c. olive oil
1/4 c. balsamic vinegar
2 to 3 tbsp. fresh lemon juice, cut some of lemon into slices to add later
Salt and pepper to taste
1/2 lb. feta cheese, crumbled or cheese of your choice
kosher salt
lemon pepper

To cook orzo:
You can follow the directions on the box. Orzo doesn't need a lot of time to cook to al diente. This is the way I cook my orzo: I normally have my water boiling first before I add any pasta. When it comes to a quick boil, I salt the water with kosher salt generously. Then add the orzo. Stir continuously to prevent sticking. It takes less than 5 minutes to be ready. Drain and set aside.

Saute shrimp and garlic in 1/4 c. olive oil. Add zucchini, squash and tomatoes. Cook to desired doneness. Add to Orzo pasta. Add all other ingredients and mix well. Garnish with Feta cheese (optional). Eat a little pasta, Feel a little Love, Get Down Tonite!

Serve hot as an entree. Serve cold as a salad.

Pesto Spaghetti Pasta

Now, I have to admit to you guys that my first look at pesto wasn't favorable! I like the color green, but for some reason I remember those horrible horror movies I used to look at and green always seemed to represent slime or some ugly substance. I've since given up all horror movies, thank God! But I decided to look past the appearance and see what was beneath! Excellent lesson for race relations but that's another sermon! LOL, long story short, I now love pesto! And I've got a quick way to make it below!

Ingredients:
1 box long pasta
kosher salt
lemon pepper
EVOO

Preparation:
Bring pot of water to rapid boil. Salt water, then add pasta. Cook to al dente, in about 7 minutes or less. Use EVOO if you like to keep the pasta from sticking together. Drain most of the water out and set aside.

Some important pasta cooking tips I learned is: (a) be sure there is enough water for the pasta to swim in when cooking so I use a huge pot even if I'm only cooking pasta for myself, (b) I really like my water to come to a rapid boil BEFORE I add the pasta, I just pour the water in, put the pot on the high setting on my electric stove and then when the water comes to a rapid boil, I salt it generously (c) my third trick, and then add the pasta, and (d) When I drain the water, I leave a little in so that the pasta has some liquid to lay in. It will dry it out so quickly without any water. I didn't like it after that but when I left a little pasta water in it, it didn't harden or stick together.

I did try wheat pastas, they need a little more cooking time but I wasn't impressed by their flavor so I went back to the regular pastas. At my store, you can get boxes of pastas for just under $1 ea. Barilla and others are available too. I figure I won't eat pasta everyday but when I make a pasta dish, I eat small portions. I truly think if done in moderation, you can enjoy pastas as often as you like.

Quick Pesto Sauce

Pestos usually start off with some kind of green hence the green slime at the end, NO sorry...Pesto!!! :D You can use just about any fresh green you have on hand like basil, parsley, spinach, etc.

Then you add the other ingredients, usually garlic cloves and nuts. Now I'm not a BIG NUT fan, but when they're all blended in together it isn't so bad for me. You do need to crush the garlic clove and then you can put it in whole or chop it up. You can add as little or as much, I know some people like a mild garlic flavor while others, like me, like a lot! As far as the nuts, toasting them before making the pesto I find is much better because the toasting really enhances their flavors. You can buy them already roasted in the store or you can put some nuts into a pan over low heat and toast them until golden brown. Then put them in the blender with the basil and garlic.

The important additive which helps binds all these wonderful ingredients together

A little lemon zest is needed and I use my handheld microplane, but you can use whatever you have to zest the lemon, just make sure you get only the skin because anything below it is too bitter.

When all blended, you have this wonderful sauce that's now ready to pour over the pasta or any fish you're cooking. If you have leftovers, you can refrigerate it and it will keep for a good few months. Pouring a little bit of olive or vegetable oil on the top will help keep it longer as it creates a protective barrier. So, here's the recipe:

Ingredients:
2 cups basil (you can also use spinach if you want or parsley)
1/4 cup pine nuts (toasted preferably)
1/3 cup EVOO (a good one)
2 cloves garlic
1 tablespoon lemon zest
Grated parmesan cheese (optional) - about 1/4 cup or more if you like

Preparation:
Put ingredients in blender and mix well. Then pour over any pasta or fish.

{1 COMMENT}
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Ricardo Saturday, 1.24.2009 at 07:03:15
Pesto is not really my thing ..but don't get me wrong I do eat it now and then...the wife can't she's allergic to pine nuts.. However I would definitely gobble this one up looks amazing.

"Anti' Pasto Platters

No Pasta week is complete without an antipasto plate right? So, if you like or love to entertain, serve up this dish to your hungry guests! You can mix and match anything your visitors like. Veggie lovers can be catered to as well! Check out some of my recommendations:

Prosciutto and a simple Calabrese salad with mozzarella, oven roasted cherry tomatoes and basil, some grilled artichokes, sopressa salami and pickled anchovies

Tomatoes, Mozzarella, and Basil platter, great for veggie lovers!

Brie with carmelized nuts and cranberries on top served with Ritz Crackers!

Classic Veggie Platter: tomatoes, celery, carrots but you can substitute any of these for your favorites, grilled veggie platter would be a great platter too

Anything with cheese is good!!!! Mix it up with different types of cheeses, we serve it up with apple slices and wheat bread

Can't forget us meat lovers, this platter is a mixture of prusciutto and salami

Mixture of black olives, cheeses, italian breads, and prusciutto

Mixture of meats: salami, prusciutto, basil, tomatoes over bread

Mozzarella cheese, sweet roasted red peppers, olives platter

This platter has a combination of tomatoes, including sun dried tomatoes, avocado, prusciutto, mushrooms, and you can top it with basil or any fresh herbs you have on hand.

And, now to share with you the types of pastas I keep on hand:

Clockwise: couscous, assorted linguini, rotini, bow ties, orzo, and long pasta & penne

These pastas are so versatile and can work with red and white sauces. Now, later this week, I'll showcase more yummy pasta dishes so be sure to come back Thursday!!!! Also, tell me what pastas you cook with and keep around! I love learning so feel free to share!

Kim

{5 COMMENTS}
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Laurie Monday, 1.19.2009 at 10:20:12
Oh my, your pasta recipes all look so wonderful! Love your salad platter too. I'm so glad you posted your potato soup at Souper Sundays! Happy cooking...
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Chyrstal Monday, 1.19.2009 at 13:03:01
Antipasto is the best! You can snack, snack, snack all day on anything that's on the platter. Really...who can say no to piles of meats and cheese!
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Mercina Saturday, 1.24.2009 at 20:00:12
Beautiful, I can't wait to try this, thanks so much.
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fika Sunday, 1.25.2009 at 05:48:10
it is really look delicioussss
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Laila Monday, 2.2.2009 at 04:51:10
Sounds and Looks delicious .. love this recipe .. Laila

Welcome to My Kitchen: Week 2 Concludes, All About the Potato

Well, this week comes to an end about the wonderful potato, but not before I give you two more recipes! One will warm you guys up who live in cold climates right now. I'm also going to throw in a treat and show you some of my other ingredients I talk about so much, so let's get started!

Potato Cheddar Cheese Soup

This is such a soothing comfort food dish. I love making my own soups and it costs me less than to buy canned soup and I get to control what goes in it.

Ingredients:
2 tbsp. butter or oil
1 onion, chopped
1 clove garlic, finely chopped
3 med. potatoes, peeled and diced
1 1/2 c. chicken stock
1/4 tsp. dried thyme
1 1/2 c. milk
1 1/2 c. grated Cheddar cheese
Salt and pepper to taste
2 tbsp. chopped fresh parsley

Preparation:
Melt butter in a large saucepan. Add onions and garlic. Cook until tender but do not brown. Add potatoes and combine well. Stir in chicken stock and thyme. Bring to a boil. Reduce heat. Cook gently, covered, 20 minutes, until potatoes are tender.

Puree half the soup. Return to saucepan. Stir in milk and heat just until mixture comes to a boil. Stir in cheese, reserve some for garnishing. Cook gently, stirring, until cheese melts. Add salt and pepper to taste. Garnish each serving with chopped parsley and more cheddar cheese.

{5 original comments}
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Laurie Saturday, 1.17.2009 at 18:47:24
Wow, you have some great potato recipes here. I love potatoes and that soup looks awesome. You should consider entering it at Deb in Hawaii's weekly "Souper Sundays" at Kahakai Kitchen. She invites other bloggers to post their soup recipes every week. It's fun.
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Louise Saturday, 1.17.2009 at 20:18:02
Just popped in via the Leftover Queen. What a perfect soup recipe for National Soup Month. Thanks for sharing...
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Jen Sunday, 1.18.2009 at 07:47:06
I love your blog and this soup recipe sounds delicious. Thumbs up for having so many recipes that I can make with what I have on hand, I don't need to run out and buy a bunch of ingredients.
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Navita Sunday, 1.18.2009 at 08:58:54
Came here thru FFF congratulations! :) love the cheddar..so will try this for sure
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DebinHawaii Sunday, 1.18.2009 at 15:44:51
Thanks for participating in Souper Sundays this week. Your soup looks rich and very good!

Potato Pancakes

Make this wonderful traditional dish for breakfast! I've come to love potato pancakes although I didn't grow up making them. In fact, I have never tasted one until I was grown up. I often wonder why my mother never fixed these since they're not complicated to make. They taste really good with my balsamic grape syrup (just scroll down a bit to Week 1's Balsamic Vinegar post)!

Ingredients:
6 medium size potatoes raw grated fine
2 beaten eggs
1/4 c. finely grated onion (I love Vidalias)
1/4 c. flour
1 tsp. salt
EVOO

Preparation:
Fry pancakes over moderate heat for about 2 minutes on each side to a golden brown and crisp edges.

{4 original comments}
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Aggie Friday, 1.16.2009 at 09:47:34
Mmmm...I love potato pancakes too. They are so good at breakfast, yours look yummy!! I just made them for the first time recently, I used a combo of sweet potatoes and yukons.
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The Duo Dishes Friday, 1.16.2009 at 12:40:30
Wait a minute. You just wait a minute! Balsamic grape syrup?!! We're not ready. You gotta bottle that idea.
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HoneyB Friday, 1.16.2009 at 12:58:03
I just found you thru the FFF list! Great looking blog! Congrats!
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Nina Saturday, 1.17.2009 at 21:12:26
I have just found your blog and am so glad I did. I LOVE it.....The photos are beautiful and the whole site is inviting me to come back soon!

Extra Stuff that's in Kim's Kitchen

You guys probably see certain ingredients repeated a lot in my dishes and so I thought I'd share a few of them this week. Check it out!!!!!

EVOO (Extra Virgin Olive Oil) - can't live without this ya'll. It costs $5.99 a bottle! Expensive but most EVOOs are. It's just that it so good for you and everytime I sautee or fry anything with it, I never have leftover oil all in my pan which I hate. It is good for dressings, to add to fish or bread when grilling and it is great for roasting potatoes or other veggies. It adds a fruity type flavor to the food. I would highly recommend you keep a bottle in your pantry!

Kosher Salt

I've been using kosher salt for awhile now, probably about five years. I find I don't need as much of this when I use herbs. This is also good for flavoring my fish and for salting water to boil pasta. The small size is $.89 and the larger box is $1.99.

Kikkomann Garlic Teriyaki Marinade

I love this marinade! I use in all my stir frying and often when I saute my cabbage leeks dish. You only need a little bit because it goes a long way. The garlic in this is so good on all veggies and onions. About $2.

Kikkoman Baste & Galze Teriyaki

This works really well on fish, but again you only need a little bit. Don't douse your meat with this like I did the first time I started using it. Oh boy...the meat was well...you get the hint, just don't overdo it! I don't use it on anything but fish though. I forget how much this cost but I think just under $2.

McCormick California Style

I know you see lemon pepper a lot in my recipes, so here's what I buy. It costs $2.50 at Publix, but the Dollar General store makes a similar brand that is 2 for $1 so when I'm running low, I go to the dollar store, although it is not exactly like the McCormick brand. I actually replaced my regular black pepper for these. The garlic pepper is so good on italian bread when you don't have fresh garlic in the house. A little butter and little garlic pepper and then toast it with a little EVOO and man, go to town baby!

Vidalia Onions

These sweet little things live in my refrigerator everyday! I don't like the other onions much and I think it is because the flavor is too robust for me, whereas vidalias are sweet in taste and a little less oniony! The mildness in flavor makes it great for me and my favorite way to eat them is to sautee them in EVOO and mix them with potatoes, leeks, and all my stir fry dishes. They cost about $2 per lb. at my store. I can't live without them.

Leeks

I wrote an article, "My Love Affair with Leeks", to demonstrate how much I adore this veggie. I love these, again, because of their mild flavor and even though they look very different from regular onions, they're still part of the onion family. They grow underneath the dirt and so cleaning them is a task but to me it is so worth the effort. I usually cut off the ends and I cook with both the white and green parts. They cook up lovely in Balsamic Vinegar or with the Kikkoman garlic marinade.

The Farmer's market is better deal for buying these, cause at my store they are $2.50 a pound and that may be equivalent to 2 leeks!

Limes

Man, do I love the tartiness of a lime (lemons too), I use these in all kinds of ways. For toppings in cakes or fish I use the zest part and also squeeze them for the juice. I also add a few tablespoons in my drinks when I want that extra lime flavor. If I don't have limes in my frig, I have fresh lime juice that you can buy in the bottle.

Italian Parsley

This is the first of the many herbs I started cooking with when I changed my diet. Before that, I never used herbs. My food wasn't healthy either and I began to have digestive problems. I sought out help and when I went over my food intake I knew I had to make a change. I didn't take to herbs at first.

But, I started with Italian parsley and I kept using it until it finally grew on me. Now I can't imagine not having it in my everyday meals. It was the first herb that help set my digestive tract back on track...hee hee! A small bushel of it at the store costs about $2.50 which I think is too expensive. Again, I like the farmer's market for this. Now, when I don't have fresh herbs in my frig, I do keep dry herbs on hand. Not as much intense flavor as the fresh but they have their purpose too. The fresh herbs are great for garnishing and for light cooking. But broiling, grilling and what not is best for dried herbs. Now I know you've probably heard of and used curly parsley but the big difference is in their flavor. Curly parsley doesn't have much flavor, very mild and is great for garnish whereas the italian has a more intense aroma. You can tell when you tear off a leaf to smell it. I don't use the curly at all. I'll opt for dry first. Other herbs I keep on hand are: oregano, dill (love dill and it is great on a burger when you don't have pickles), mint, basil, savory, sage, rosemary, and thyme. And I get all my dried herbs from General Dollar cause they are 2 for $1 so you can beat that! I buy paprika, chili powder, italian seasonings there too!

Well, this concludes my Week 2 Welcome to my Kitchen and I hope you'll cook more with these herbs, seasonings, and veggies. You'll notice you won't have to salt your food as much. The herbs work so well to omit the use of so much salt which was the one BIG thing I had to change. You can make your own sauces with these dry herbs as well. I was looking at a bottle of Ragu or even a generic brand of Marinara sauce and it's about $3.50 a bottle. Ridiculous! I make my own with dry herbs, some ketchup, tomato sauce, along with Italian diced tomatoes, and a little tobasco sauce and I can make enough of it to go into jars and then refrigerate them and I have homemade sauce to make spaghetti, pizza, or any other red sauce pasta dish I want and it'll cost me way less money! I'm not sure how I was cooking before I changed! But I know it's so important that we eat healthier, but also eat good! You know me, won't sacrifice taste!