I think I enjoy the cooking more than eating, there is nothing better than to watch the smile grow after someone’s first bite. Note from Steve: I am a flow of thought writer and apologize up front if I lose you. My family is used to it.
Love raviolis, they remind me of Sunday dinners at my mother in laws where seconds consisted of her asking, want some more, then grabbing the edge of your plate so no pull away with her. After piling on more than your first serving. She believed a well-fed person was a happy one and with her cooking everyone was happy.
Lyn found this recipe; it was surprisingly quick and easy with great taste. We cleaned our plates.
I made half this recipe since there was only the two of us.
1 lb. cheese ravioli
2 tbsp. olive oil
2 cloves garlic, finely chopped
1/3 c. pitted Kalamata olives (about 15), chopped
Note: I had to substitute a can of black that’s all we had
1 tbsp. capers, rinsed and chopped
1 c. grape or cherry tomatoes, sliced
Note: will try with a can of fire roasted tomatoes next time
4 c. baby spinach
1 c. fresh basil leaves, torn
Grated Parmesan or Romano cheese, for serving
Cook the ravioli according to package directions.
Meanwhile, heat the oil and garlic in a large skillet over medium heat until the garlic starts to sizzle, about 3 minutes. Add the olives and capers and cook for 2 minutes more.
Add the tomatoes and toss to combine. Add the ravioli, spinach, and 1 teaspoon black pepper; toss until the spinach begins to wilt, 2 minutes. Fold in the basil and serve with grated cheese, if desired.
Fold in the basil and serve with grated cheese, if desired.
Auggie got me hungry already, and its only 8:15 AM. She is one that enjoys cooking maybe more than me. She has an amazing knack for presentation and her food or what I have tasted matches. She inspires me.
Warmed up some butter and garlic, painted onto mushroom, mixed up a bit of toms, mozzarella basil red onion, grilled bottom side down for about 2 mins, flipped, filled with mix and grilled about 5-6 more mins then topped with basil and balsamic redux, and then the OMG grilled garlic bread! How have I never made garlic bread on the grill!!! 😊
I went out to pick what might be to be the last batch of ripe tomatoes. Last year I had 5 pounds of Green tomatoes and made green tomato salsa. This year maybe a pound left still on the vine. What’s that saying what a difference a day makes well in this case a year. So back to Lyn, do you think we could make this? I jump on it and she helped a little but soon had disappeared to go shopping and what not. Did not bother me I in heaven in a kitchen.
Oh one thought I prefer a thicker chili so next time i might add some flour as last stage of sauteing the onions or maybe when I add the spices not sure any thoughts?
2 tbsp canola oil
1 large onion
1 tsp oregano
1 tsp garlic powder
1 tsp Onion powder
2 Tbsp Cummin
2-3 Tsp Cayenne Pepper Powder – IF you like it really spicy use this amount.
2-3 tsp crushed red pepper flakes
1 tsp Paprika
1-2 Bay leafs
2 medium carrots diced
3 stalks of celery diced
2 medium red bell peppers diced
2 lbs of tomatoes
1 cup of sweet corn
1 can of beans your choice – I used black
2 cups of vegetable broth
1 tsp salt
With food processor, crush the tomatoes and set aside
Turn instant pot to saute and add Oil
when it is hot add onion saute until translucent.
add the garlic stir until you smell it
Add celery, carrots, corn and bell pepper stir
Add all spices and stir
Maybe flour at this point what do you think?
Add crushed tomatoes and broth and stir
seal the instant pot and push the chili button.
I let it naturally cool rather than release the pressure when done.