Posted in #1000Gifts, Food Photography, Inspiration, Recipes

Pasta Primavera

Returning home from a long weekend at a 50th wedding anniversary, my wife suggested I make something simple for dinner, pasta primavera.

Indeed simple—-and delicious, especially because the vegetables are roasted!!!

Ingredients

  • 3 carrots, peeled and cut into thin strips
  • 2 yellow squash, cut into thin strips
  • 1 onion, thinly sliced
  • 1 yellow bell pepper, cut into thin strips (I used Banana Peppers from my garden)
  • 1 jalapeno pepper seeded and cut into thin strips (my addition)
  • 2 ears of fresh corn (Remove the husks and the silk from the corn and cut the kernels off as close to the husk as possible) (my addition)
  • 1 red bell pepper, cut into thin strips
  • 1/4 cup olive oil
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon dried Italian herbs or herbes de Provence
  • 1 pound Tagliatelle pasta (I used fresh pasta from RANA.)
  • 15 cherry tomatoes, halved and seeded
  • 1/2 cup grated Parmesan

Directions

Preheat the oven to 450 degrees F.

On a large heavy baking sheet (I used a large cast iron pan), toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat.  Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10–15 minutes, about 20–30 minutes total.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

 
 

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Posted in #1000Gifts, Color Photography, Food Photography, Inspiration, Recipes

Spicy Chicken Orange Ginger Meatballs

These spicy chicken orange ginger meatballs are so delicious!

Ingredients
  • For the meatballs
  • ¼ c. milk
  • ½ c. panko breadcrumbs
  • 
1½ lb. ground chicken
  • 1 egg, lightly beaten
  • 3 cloves garlic, minced
  • 
2 tbsp. green onion, minced
  • 2 tbsp. low-sodium soy sauce
  • ¼ tsp. ground ginger
  • 
1/4 tsp. salt
  • 
1/4 tsp. black pepper
  • I added 1/2 cup of leftover mashed potatoes and 1/2 cup of chopped leftover green beans—-and 1/4 cup red wine! OH! And I small carrot and celery stalk finely diced 🙂

 

  • For the sauce:
  • ½ c. low-sodium chicken broth
  • ½ c. freshly squeezed orange juice
  • 1 tbsp. freshly grated orange zest
  • ½ c. granulated sugar or honey
  • ⅓ c. white or rice vinegar
  • ¼ c. low-sodium soy sauce
  • 3 cloves garlic, minced
  • ¼ tsp. ground ginger
  • ¼ tsp. black pepper
  • 1 tsp. red pepper flakes
  • 1 tbsp. cold water
  • 1 tbsp. cornstarch
Directions
  1. Preheat oven to 450 degrees. Line a standard size baking sheet with parchment paper or a baking mat, set aside.
  2. In a large mixing bowl, combine the milk and panko breadcrumbs. Allow to soak for 5 minutes. Add the chicken, egg, garlic, green onion, soy sauce, ginger, salt and pepper. Using your hands, mix together just until combined (overworking it will cause the meatballs to be dense).
  3. Shape into meatballs and place onto the prepared baking sheet. Place in the oven and bake for about 15 minutes or until cooked throughout (internal temperature of 165).
  4. Meanwhile, in a small saucepan set over medium-low heat, combine the chicken broth, orange juice, orange zest, sugar or honey, vinegar, soy sauce, garlic, ginger, black pepper and red pepper flakes. Bring the mixture to a low simmer. In a small bowl whisk together the cold water and cornstarch, add to the saucepan. Whisk until combined, continue cooking for 5 minutes or until the sauce thickens.
  5. Place the meatballs in serving dishes over hot brown rice and steamed broccoli. Add sauce. YUM!

Based on a recipe from Life Made Simple.

 

If you are looking for beautiful portrait, wedding, nature, or documentary photography, or someone you know is looking for photography that helps to create a more artful and beautiful life, please contact me.  Photography and Prints meant to last a lifetime! For more details about having an amazing and fun photo experience, please contact me.

 

Posted in Food Photography, Recipes

Banana Mango Bread

What do you do when you have over-rite bananas and mangoes? You make Banana Mango Bread!

This is so easy to make, too!!!

Ingredients

  • 2 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 12 teaspoon salt
  • 34-1 cup sugar
  • 12 cup vegetable oil
  • 14 cup butter, melted
  • 14 cup nuts, chopped
  • 1 teaspoon vanilla
  • 2 cups ripe mangoes, chopped coarsely
  • 2 overripe bananas, chopped
  • 3 eggs, beaten
  • 12 cup raisins
  • 12 cup shredded coconut

Directions

  1. Combine dry ingredients in a large bowl. Make a well in the middle and add other ingredients. Mix thoroughly. Pour into a greased loaf pan and let stand for 20 minutes. Bake at 350 for 45 minutes to an hour or until nicely browned and the “skewer test” comes out clean or with just a few crumbs.

If you are looking for beautiful portrait, wedding, nature, or documentary photography, or someone you know is looking for photography that helps to create a more artful and beautiful life, please contact me.  Photography and Prints meant to last a lifetime! For more details about having an amazing and fun photo experience, please contact me.

Posted in #1000Gifts, Black & White Photography, Flowers, Gardens, Inspiration, Nature, Wall Decor

I Give and Receive Light and Love

If you are looking for beautiful portrait, wedding, nature, or documentary photography, or someone you know is looking for photography that helps to create a more artful and beautiful life, please contact me.  Photography and Prints meant to last a lifetime! For more details about having an amazing and fun photo experience, please contact me.