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Wednesday morning, while checking in with work, painting and prepping I tuned into the Today Show. Martha’s recipe for Salsa sounded delicious. So good I had to make it for dinner.

Scott

((RECIPE))

Salsa fresca
Martha Stewart’s “Everyday Food”
Serves four

INGREDIENTS

  • • 2 medium tomatoes, roughly chopped
  • • 1 small white onion, diced small
  • • 1 jalapeño, minced,
  • • 1 garlic clove, minced,
  • • 1 tablespoon fresh lime juice.
  • • 1/2 cup fresh cilantro leaves, roughly chopped
  • • Coarse salt and ground pepper

DIRECTIONS

Combine the tomatoes, chopped white onion, jalapeño, garlic and lime juice. Season with coarse salt and ground pepper. Stir to combine.

Let sit at least 15 minutes or covered up to four hours.

Just before serving, stir in the cilantro leaves.

via Martha’s Tex-Mex recipes for summer barbecue – Today: Food: Recipe.

Dang this recipe was delicious. We *greedily* had two helpings each. This is officially our first home cooked meal at our new place.

Very tasty.

Scott

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Pasta with Brussels Sprouts

Ingredients Serves 4

  • 6 ounces bacon (about 7 slices), cut into 3/4-inch pieces
  • Up to 1/4 cup extra-virgin olive oil
  • 2 large garlic cloves, minced
  • 4 large shallots, cut into thin rounds
  • 1 1/4 pounds brussels sprouts, trimmed and halved (quartered if large)
  • 1 1/4 cups homemade or low-sodium store-bought chicken stock
  • Coarse salt and freshly ground pepper
  • 12 ounces rigatoni pasta (whole wheat)
  • 1/2 cup freshly grated Parmesan cheese, plus more for serving
  • 1/3 cup coarsely chopped fresh sage leaves, about 20 leaves

Directions Heat a dry large skillet over medium heat. Add bacon; cook, stirring occasionally, until crisp, 5 to 7 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain. Add enough oil to bacon fat in skillet to total 2 tablespoons.

Add garlic, shallots, and sprouts; cook, stirring occasionally, until pale golden, about 3 minutes. Add stock; season with salt and pepper. Cook until most of the liquid has been absorbed and sprouts are tender, 10 to 12 minutes.

Meanwhile, bring a large pot of water to a boil; add 1 tablespoon salt and the pasta. Cook according to package directions until al dente. Drain, reserving 1/2 cup cooking liquid; return pasta to pot.

Stir in sprouts mixture, reserved 1/2 cup cooking liquid, and cheese. Drizzle with 2 tablespoons oil; add sage and bacon. Toss until combined. Serve with more cheese.

via Pasta with Brussels Sprouts and Bacon and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com.
********

Thanks Martha! Here’s a snapshot of our dish.

Another great meal.

…for the spirit. We spent some time with our friends last night carving pumpkins, decorating, enjoying a fire outdoors and snarffing on some great Mac & Cheese. Thanks Kim + James!

I’m waiting to verify the recipe that Kim used but I believe this is it.

Macaroni and Three Cheeses / Martha Stewart

This luxurious macaroni and cheese keeps unbaked in the refrigerator for up to a day; in the oven, it turns piping hot and creamy inside, and golden brown on top in less than an hour. Substitute your favorite melting cheeses (mozzarella, Monterey Jack, and fontina are great options), or vary the proportions of the ones listed here.

Prep: 25 minutes
Total: 45 minutes

Ingredients

Serves 8

  • 6 tablespoons unsalted butter, plus more for baking dish
  • Coarse salt and ground pepper
  • 1 pound medium pasta shells
  • 1/4 cup all-purpose flour
  • 1 teaspoon dry mustard powder
  • 4 cups whole milk
  • 4 ounces sharp white cheddar cheese, coarsely grated (1 cup)
  • 4 ounces Havarti cheese, coarsely grated (1 cup)
  • 4 ounces Muenster cheese, coarsely grated (1 cup)
  • 1 teaspoon Worcestershire sauce
  • 6 slices white sandwich bread

Directions

  1. Preheat oven to 400 degrees. Bring a large pot of water to a boil. Butter a shallow 4-quart baking dish (oval or 9-by-13-inch rectangle); set aside.
  2. Generously salt boiling water; add pasta. Cook, according to package instructions, until 2 minutes short of al dente. Drain pasta, and return to pot.
  3. While pasta is cooking, melt butter in a large saucepan over medium. Transfer 2 tablespoons melted butter to a small bowl; set aside for topping. Add flour and mustard powder to remaining butter in saucepan. Cook, whisking, 1 minute (do not let flour darken). Whisk in milk. Bring to a boil; reduce heat to medium-low, and simmer until sauce is thickened, 2 to 3 minutes.
  4. Remove sauce from heat. Gradually whisk in cheeses; add Worcestershire sauce, and season generously with salt and pepper. Add sauce to pasta, and toss to combine; transfer to prepared baking dish.
  5. Place bread in food processor; pulse until very coarse crumbs form (you should have about 3 cups). Add reserved melted butter, and pulse just to moisten. Scatter crumbs over pasta in baking dish. (If making ahead, cover and refrigerate up to 1 day.)
  6. Place dish on a rimmed baking sheet, and bake until topping is golden and sauce is bubbling, 15 to 20 minutes. (If refrigerated, bake for 30 to 35 minutes.) Cool 5 minutes before serving.

And really, thank you Martha that was super good.

Hoping you all have an awesome Holiday.

Happy Halloween!

Toasted Pumpkin Seeds

INGREDIENTS

  • One medium sized pumpkin
  • Salt
  • Olive oil

METHOD

1 Preheat oven to 400°F. Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.

2 In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a half tablespoon of salt for every cup of water (more if you like your seeds saltier). Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.

3 Spread about a tablespoon of olive oil over the bottom of a roasting pan. Spread the seeds out over the roasting pan, all in one layer. Bake on the top rack until the seeds begin to brown, 10-20 minutes. When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating. Either crack to remove the inner seed (a lot of work and in my opinion, unnecessary) or eat whole.

Link: http://simplyrecipes.com/recipes/toasted_pumpkin_seeds/

Happy carving and carrying on!

Be well,

Scott K Smith
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