Recipe

I thought that I might post some of the recipes I am cooking this week. I like to plan my meals each week so I don't have the dreaded 5:00 feeling of panic of wondering what I am going to feed my family. I like to plan for the week so I only have to go to the store once a week.

I am posting these....not that very many people check out this blog but those who do might like a new recipe or two. Let me know if you end up using them:)

What we ate last night....

Picture used from liliblueboo.com
http://www.lilblueboo.com/2012/03/tomato-basil-cream-pasta-vegan-and-gluten-free.html
I got this recipe from one of my favorite craft websites. This girl is amazing and so talented and she had this recipe posted on her site. It was so easy, inexpensive and very yummy. I didn't follow it exactly...I changed it just a bit and I really liked it.

Ingredients:
4 small or 2 large ripe tomatoes
Tomato paste (I used tomato sauce and just put in how much I wanted)
1 cup Raw unsalted cashews (I used slated cashews that I munch on for a snack)
Fresh basil leaves (If you don't have this around just use some dried basil or leave it out)
Linguini pasta (use corn pasta for gluten free)
Crushed garlic
Olive oil
Salt and pepper (Becasue my cashews were salted I didn't have to put a lot of salt in the sauce)

Go to the link above for directions on how to make this. I added a few things to this recipe and if you try this recipe you don't have to this...unless you really want to. I blended my tomatoes, sauce, and cashews in my blender...while blending I got distracted and blended to long which made my sauce really thick. So while I was simmering the sauce I added just a little chicken stock and heavy cream to make the sauce creamy and not as thick. Just add in as much as you want till you get the right consistency.

I paired this recipe with my favorite easy bread recipe I got from my Aunt Becky. My family loves this bread recipe and it is quick and super easy.

Peasant Bread:

2 cups lukewarm water

1 package dry yeast (2 1/2 to 3 tsp)

1 Tablespoon sugar

2 teaspoons salt

4 cups all-purpose flour

1 Tablespoon cornmeal (we used oat bran)

melted butter

In a large bowl, combine the water, yeast, sugar and salt. Stir until dissolved. Stir in bread flour. Turn the dough out onto a floured plate.

Clean the bowl and grease with butter. Return the dough to the bowl and cover with a damp towel. Let rise in a warm place for 45 minutes or until double in bulk.

Grease a baking sheet and sprinkle it with 1 tablespoons of cornmeal. Flour your hands and divide the dough into 2 parts, shaping each into an oblong loaf but do not knead. Place both loaves on the prepared baking sheet. Let the loaves rise another 45 minutes until almost doubled.

Preheat oven to 425.

Brush the tops of the loaves with melted butter and bake 10 minutes. Reduce temp to 375 and bake 20 more minutes.

While loaves are hot, brush with more butter and serve.

I hope you give these a try.