I kinda grew up on ramen noodles. At some point my mom started putting a whole head of broccoli and its stem into the water as it came to a boil, which made the dish both tastier and (more?) nutritious. A few years ago a friend turned me onto adding an egg during the final minute of boiling, adding some protein to make it a complete meal.
Light and Creamy Cheesecake
Makes: 8-10 servings
Crust:
1 1/2 cups fine graham cracker crumbs
1/4 cup sugar
1/2 cup butter, softened Continue reading “Light and Creamy Cheesecake”
I tried this recipe last week and it is absolutely delicious! I hope you enjoy it as much as I did.
Mario Batali’s Whole Grain Rigatoni with Tuscan-Style Cauliflower and Pecorino
4 tablespoons virgin olive oil
1 medium red onion, thinly sliced
6 mint leaves
½ tablespoon crushed red pepper
1 5-in. head of cauliflower, about 1 to 1¼ lbs.
1-lb. rigatoni pasta
½ cup grated pecorino cheese
2 tablespoons freshly ground black pepper
1 bunch Italian parsley, finely chopped to yield ¼ cup Continue reading “Mario Batali’s Whole Grain Rigatoni with Tuscan-Style Cauliflower and Pecorino”
I came across this recipe while looking through a favorite cookbook, and it immediately caught my eye. I’m glad I decided to try it, it’s absolutely delicious!
This is a really great recipe for these cold winter months! The kale is a surprising addition and really stays almost crunchy in this flavorful soup. It is a quick one-pot recipe!
VIVRE POUR MANGER 