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Posted by: Kim_Hamilton on 09/04/2009 08:19 PM
Updated by: thepinetree on 09/05/2009 07:29 AM
Expires: 01/01/2014 12:00 AM
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This Week on Kwik Cook "Garden Pasta & Lavender Iced Tea"~By Jenny Baxter of Jennys Kitchen
Well, the garden is ready to be harvested and you are wondering what to do with your abundance of tomatoes, basil and corn. Canning and freezing are your standard methods, along with cooking salsa, pastas sauces, pestos etc. These preparations can be time consuming and with all the heat we have been experiencing many of you do not wish to go back into the kitchen to make dinner. So how does a ten minute meal AND a use for your produce sound? Just continue to read and I will share a meal that allows you to “kill two birds with one stone!” And as an added bonus how refreshing would a lavender ice tea be on these scorching summer evenings?....
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Garden Pasta
Package fresh cheese filled tortellini pasta
Can olive oil spray
2 cloves chopped garlic
3 oz. Prosciutto cut into chunks
4 ears corn
½ cube butter
2 diced tomatoes
½ cup chopped basil
½ cup grated Asiago cheese
Salt and cracked pepper to taste
Bring a pot of water to a boil. Spray the water with olive oil from a spray can. Add the pasta and cook for 5-7 minutes until al dente. Drain. While the pasta is cooking melt the butter in a pan and add the garlic, Prosciutto, and corn. Cook for about 4-5 minutes. Place the tomatoes, basil and corn mixture in a large bowl. Add the drained pasta and ¼ cup reserved cooking liquid. Season the pasta with salt and cracked pepper. Toss to combine. Place on a platter and sprinkle the cheese over the top
Serves 4
Lavender Iced Tea
Zest of a lemon
½ cup fresh lemon juice
¾ cup sugar
¼ cup water
Bring the ingredients to a boil. Shut off the heat and let set for 15 minutes.
½ cup packed fresh lavender leaves
simple syrup from above
Blend these ingredients into a blender. Strain through a sieve lined with a wet paper towel into a bowl and cool completely.
4 Earl Grey teabags
8 cups boiling hot water
Place the tea in a heat proof container and pour the water over the top. Let steep for 6-7 minutes. Discard he teabags and cool completely. Stir the syrup into the tea and chill an hour or longer covered tightly. Serve the tea over ice. Makes 8 cups
Well, it’s thyme to go
Jenny Baxter
Jenny’s Kitchen
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