Sun-Dried Tomato Chard Pasta

Do you love sundried tomatoes? This table has a love hate relationship with them as I have mentioned before in Sun-Dried Tomato Alfredo with Mustard Greens. With a half jar of sun-dried tomatoes left in the fridge, another go was given with Fusilli with Spinach, Artichokes, Sun-Dried Tomatoes.

Modifications Made:

One box of well salted spiral pasta was used instead of 8 ounces. Sauce was heavily modified to offset additional noodles. Sauce contained: three tablespoons of EVOO, four teaspoons of minced garlic, half jar of sun-dried tomatoes (drained), one can of drained and quartered artichoke hearts, half jar of capers, and one large handful of fresh and diced swiss chard leaves. Pine nuts were omitted as they hard to find locally.

Cooking instructions were followed as written.

Scaled for Likability: Good

Success, a sun-dried tomato recipe where everyone ate without complaint. I credit this to the fact a ration of one pound box of noodles to half jar of sun-dried tomatoes. Add in the full flavor of the capers and the texture of the chard, the tomatoes almost get lost in the recipe. Pine nuts were not missed nor was their texture.

Next time, red pepper flakes and a dash of nutmeg will be added along with shredded parm directly before serving. Recipe would be great with chard, kale, or spinach and is equally good warm or cold. Love a versatile dish.

Papas a La Mexicana (Ranchera)

It is a crying shame that there are six hens and not a egg in sight. What am I supposed to do with homemade ranchero sauce? Thankfully with a few quick searches of the internet a recipe from my hometown newspaper was discovered: Papas Ranchera . Not once in the thirty years I lived in my hometown did I ever eat at a local food joint serving papas rancheras. No time like the present to remedy this cultural dish. Because this recipe is hidden behind a paywall (grrr...) I have included it here for you: Servings: 4-6 Ingredients: 1 pound potatoes, diced 1/4 cup vegetable oil 1/2 large onion 1 1/2 medium tomatoes 3 jalapenos 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup juice from canned tomatoes Instructions: Fry potatoes in vegetable oil until lightly browned (about 4-6 minutes). Saute onions, tomatoes, jalapenos until soft. Add garlic powder and salt. Add tomato juice until vegetables are covered (may need to add water). Bring to a boil and then add po...

Better Than Campbell's Old Fashion Vegetable Soup

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Can't believe the Month of the Potato is over. There are so many more potato recipes saved. Guess I will have to work them into another month. Last week's scalloped potatoes were one of the best new recipes during the month of potatoes. With today being the last day in the Month of Potatoes, I decided to go out with a bang by cooking another batch of scalloped potatoes but this time sour cream and chive. The Best Scalloped Potatoes , or so they said. Modifications Made: Recipe was reduced by half. Mayo was omitted and one entire package of chives were chopped and added to sauce before pouring onto layers. Scaled for Likability: Good Betty Crocker Sour Cream and Chive Box Scalloped Potatoes were the standard for this recipe. These were a family favorite for years but have long since been discounted. Bummer. Trying to replicate this seemed easy enough. Alas, it was not. These had a nice texture but were too oily from the cheese ...

Eating Waffles

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