Month: April 2016

Mexican Squash, my Calabasitas Tejano

Last year I had the great fortune of being able to visit my sweet family in El Paso, Texas. I spent many a wonderful summer there when I was just a girl. The trip for me, was like going home again, albeit a home away from home. One evening my cousin, 2 of my dearest aunts and I decided to cook a meal together.  What fun we had, cooking, sharing stories, and recipe secrets. This was one of the side dishes we prepared with the fruits of my cousin in laws labor. He maintains a garden during spring and summer. From what I understand, his zucchini harvest each year is extraordinarily good. I know this zucchini dish that evening sure was! Oh my yumminess. You will not be disappointed with this recipe. I like to add the cheese when I serve it up. It’s a fair amount of chopping, but so worth the effort. Healthy and delicious. The jalapeño is totally optional. The cooking process goes quite fast. and there you go… I give you, Calabacitas Tejano Now… prep, prepare …

Oh my Aglio E Olio! Trufflefied 

For me, this meal, well, it all started with a trip to Pasolivo… What a wonderful trip, what a wonderful ingredient. Check them out, shop online. I had no idea this tiny little container would contain such goodness. Sometimes it takes very little ingredients to make the great food magic happen… Sometimes I prefer dried  (as opposed to fresh) herbs & spices, they are most always available, because they can be stored semi long term, and held for use on demand. On the other hand, fresh is never a bad idea when you can get it. How to store that good stuff In goes the olive oil All that goodness on it’s way to being done. Have your noodles cooking now… once your noodles are cooked you are ready to serve.  Uh huh and there you have it… Aglio E Elio w/Truffle Salt!