lemon tuna pasta

I made this tonight when short on time and effort, but needed something the kids would eat. :)

lemon tuna pasta

1 lb small pasta
2 tbsp olive oil
6 cloves garlic, sliced
1 small leek or 2 green onions, sliced thin (optional)
1 cup peas or thinly sliced red bell pepper (optional)
2 6 oz cans tuna
1 lemon, zest and juice
1/2 cup parsley, chopped
salt and pepper, to taste
1/2 cup Parmesan, grated

Cook pasta according to directions on box. 

While the pasta cooks, heat olive oil over medium heat and saute garlic. Once fragrant, add tomatoes, then leeks or green onions (or bell peppers). Stir to combine and soften, just a little.

Once the pasta is cooked, add it to the sauteed vegetables. Over low heat, stir in lemon zest and juice, tuna, and peas. Add salt and pepper to taste.

Remove from heat and mix in parmesan and parsley.

easy brownies

These are the most wonderful, yet simple brownies. I love that everything can be mixed in one pot, and takes less than 10 minutes to put together, plus we usually have all the ingredients on hand already.

Moosewood fudge brownies
makes 9-12 brownies

1/2 cup butter
3 oz unsweetened chocolate (or 9 tbsp cocoa powder + 3 tbsp oil/butter)
1 cup lightly packed brown sugar
1 tsp vanilla extract
2 eggs, lightly beaten
1/2 cup all purpose flour

Preheat the oven to 350 degrees. Butter or spray an 8 or 9 inch square baking pan.

In a pot, melt the butter and chocolate together on low heat, stirring occasionally. Remove from heat. Add the brown sugar and vanilla and stir until there are no more lumps. Add the eggs and stir until combined. Stir in the flour and mix until the batter is thoroughly blended and smooth.

Pour the batter into the prepared pan and bake for about 20 mins (my oven always takes at least 30), until the brownies are just beginning to pull away from the sides of the pan and are still fudgy in the center. If you prefer more cake-like brownies, bake an additional 5 mins.

peach berry crisp

yum - everyone loves this, including me!

peach berry crisp (adapted)

4 1/2 cups fruit, chopped (I prefer peaches and raspberries, but sometimes I use peaches with blueberries and/or blackberries)
1 cups all purpose flour
1 1/2 cups rolled oats
1 cup brown sugar
1 tsp ground cinnamon
1 tsp ground nutmeg
3/4  cup butter, melted

Preheat oven to 350 degrees.

In a large bowl, combine flour, oats, brown sugar, cinnamon and nutmeg. Stir in butter until crumbly.

Place chopped fruit in the bottom of a 9 x 13 inch pan. Sprinkle and spread crumble mixture over fruit.

Bake in the preheated oven for 30-40 minutes, or until fruit is bubbly and topping is golden brown.

asian pulled pork

A variation on the usual pulled pork I made for a friend's bridal shower.

asian pulled pork
makes 12 servings

1/2 cup low sodium soy sauce
1/2 cup hoisin sauce
3 tbsp ketchup or sriracha sauce
3 tbsp rice vinegar
1/4 cup honey
3 cloves garlic, minced
1 1/2 tbsp peeled and grated fresh ginger
2 tsp dark sesame oil
1 1/2 tsp Chinese five-spice powder
 4 lbs boneless butt pork roast, trim off fat and cut into 2 in pieces

1 bunch green onions
1/2 bunch cilantro, chopped
12 Chinese-style steamed buns

Add everything but the meat to the slow cooker and whisk to combine. Add the pork and toss to coat. Cover and cook the meat on low for 8 hours.

When the pork is done, remove it from the slow cooker with a slotted spoon and shred the pork.

Return the meat to the pot, stir it into the remaining sauce.

Serve meat on top of buns with sliced green onions and/or cilantro.