livelyexperiment.blogspot.com

A Lively Experiment

Sunday, October 10, 2010. Penne with Swiss Chard and Sausage. I had never tried Swiss chard before this summer- it's definitely one of my favorite greens now. This dish is really quick to put together, and the flavors are great. 2 T olive oil. 2 cloves garlic, minced. 1/4 t red pepper flakes. 1 small onion, finely chopped. 1 link chicken sausage, chopped. 1/2 lb. Swiss chard, stems removed and roughly chopped. 1/3 lb. penne. 1/4 c freshly grated parmesan. Freshly grated salt and pepper. 4 c chicken stock.

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A Lively Experiment | livelyexperiment.blogspot.com Reviews

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Sunday, October 10, 2010. Penne with Swiss Chard and Sausage. I had never tried Swiss chard before this summer- it's definitely one of my favorite greens now. This dish is really quick to put together, and the flavors are great. 2 T olive oil. 2 cloves garlic, minced. 1/4 t red pepper flakes. 1 small onion, finely chopped. 1 link chicken sausage, chopped. 1/2 lb. Swiss chard, stems removed and roughly chopped. 1/3 lb. penne. 1/4 c freshly grated parmesan. Freshly grated salt and pepper. 4 c chicken stock.

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1 a lively experiment

2 no comments

3 labels pasta

4 sausage

5 swiss chard

6 monica's artichoke risotto

7 2 t butter

8 2 comments

9 labels artichokes

10 risotto

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A Lively Experiment | livelyexperiment.blogspot.com Reviews

https://livelyexperiment.blogspot.com

Sunday, October 10, 2010. Penne with Swiss Chard and Sausage. I had never tried Swiss chard before this summer- it's definitely one of my favorite greens now. This dish is really quick to put together, and the flavors are great. 2 T olive oil. 2 cloves garlic, minced. 1/4 t red pepper flakes. 1 small onion, finely chopped. 1 link chicken sausage, chopped. 1/2 lb. Swiss chard, stems removed and roughly chopped. 1/3 lb. penne. 1/4 c freshly grated parmesan. Freshly grated salt and pepper. 4 c chicken stock.

INTERNAL PAGES

livelyexperiment.blogspot.com

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A Lively Experiment: May 2010

http://www.livelyexperiment.blogspot.com/2010_05_01_archive.html

Thursday, May 27, 2010. Rigatoni with Asparagus and Ricotta. Since much of my cooking has been experimental lately, I don't really have recipes, but I'll try to explain the process. I usually guess on quantities, and I end up with one or two servings. 1/4 lb. rigatoni. 10 to 12 asparagus stalks. 1 T olive oil. 2 to 4 T. fresh ricotta. Italian flat leaf parsley. 2 Drain the pasta and asparagus. Return to pot and toss with the olive oil. Season with salt and pepper to taste. Best I've ever tasted! To encou...

2

A Lively Experiment: Apple Cheddar Quiche

http://www.livelyexperiment.blogspot.com/2010/10/apple-cheddar-quiche.html

Thursday, October 7, 2010. Like last fall, I find myself with almost a bushel of apples in my fridge at the beginning of October. I had never tried apples in a savory dish before, and- as is normally the case when I have more eggs than usual- I decided to make a quiche. I used the whole wheat crust recipe that I posted previously, and loaded it with Vermont apples and Vermont cheddar. 2 apples, peeled, cored, and thinly sliced. 2 sage leaves, finely minced. 4-6 oz. grated sharp cheddar.

3

A Lively Experiment: Calabrian Onion Soup

http://www.livelyexperiment.blogspot.com/2010/10/calabrian-onion-soup.html

Saturday, October 9, 2010. I was watching Lidia's Italy. Last weekend, and the episode about Calabria featured this recipe for Zuppa di Cippoli- a sweet onion soup. I couldn't really imagine a pile of sliced onions making something delicious, but I kept thinking about it for days, so I decided to give it a try. The biggest selling point? The fact that there's toasted bread and cheese hiding under the finished product:. 1/2 c olive oil. 2 garlic cloves, minced. 1 t red pepper flakes. You could add more or...

4

A Lively Experiment: Penne with Swiss Chard and Sausage

http://www.livelyexperiment.blogspot.com/2010/10/penne-with-swiss-chard-and-sausage.html

Sunday, October 10, 2010. Penne with Swiss Chard and Sausage. I had never tried Swiss chard before this summer- it's definitely one of my favorite greens now. This dish is really quick to put together, and the flavors are great. 2 T olive oil. 2 cloves garlic, minced. 1/4 t red pepper flakes. 1 small onion, finely chopped. 1 link chicken sausage, chopped. 1/2 lb. Swiss chard, stems removed and roughly chopped. 1/3 lb. penne. 1/4 c freshly grated parmesan. Freshly grated salt and pepper.

5

A Lively Experiment: July 2010

http://www.livelyexperiment.blogspot.com/2010_07_01_archive.html

Wednesday, July 28, 2010. This is my grandmother's recipe, and for a very long time it was the only way I would eat carrots (I may. Have been a little picky.). This is one of the holiday staples at our house- so much so that I rarely have baked carrots at other times of the year. However, I found myself with an abundance of carrots this week, and knew exactly what to do with them. 1 lb carrots, peeled and sliced lengthwise. 1 1/4 t. salt. 1/2 t celery seed. 1/4 t dried basil. 2 T butter, cubed. 3 Make a ...

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Freshly Minted: September 2013

http://freshminted.blogspot.com/2013_09_01_archive.html

Recipes, weight loss, and life. Monday, September 16, 2013. Ericsson is kicking off a new weight loss program today called Slimming World. It's based in the UK, but they are piloting programs in Texas to see if it will be successful in the US. I just signed up and going to my first weigh-in now. Wish me luck! Subscribe to: Posts (Atom). Other Awesome People Who Blog. Procrastibaking, and Other Culinary Experiments. 169; Renée Gately. Simple template. Powered by Blogger.

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Freshly Minted: November 2012

http://freshminted.blogspot.com/2012_11_01_archive.html

Recipes, weight loss, and life. Wednesday, November 14, 2012. Copycat OG Zuppa Toscana in the Crockpot (or Not! I had this last night and it was so delicious! I'm doing a weigh-in for the next 6 weeks with a girl at work to motivate ourselves before Christmas, so I'll be trying out a few new recipes! Pay no attention to the mess on the table. 6 bowls (this completely filled up my crockpot). 1 lb italian sausage (I used turkey italian sausage). 1/2 package of center cut bacon, like 10 pieces. My friend br...

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Procrastibaking, and Other Culinary Experiments: Bread!

http://procrastibakes.blogspot.com/2011/02/bread.html

Procrastibaking, and Other Culinary Experiments. What I do when I should probably be studying. Sunday, February 6, 2011. Without going into much detail, a portion of the starter is incorporated into a leaven. I let the leaven develop overnight- the book said it would be ready when it passed "the float test". So here is photographic evidence that my goo did indeed float:. It has the texture of *actual* bakery bread! February 7, 2011 at 5:59 PM. Post how to do your starter! Brownies. Really Good Ones.

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Freshly Minted: I'm Baaaaa-aaaaaaack

http://freshminted.blogspot.com/2013/09/im-baaaaa-aaaaaaack.html

Recipes, weight loss, and life. Monday, September 16, 2013. Ericsson is kicking off a new weight loss program today called Slimming World. It's based in the UK, but they are piloting programs in Texas to see if it will be successful in the US. I just signed up and going to my first weigh-in now. Wish me luck! Subscribe to: Post Comments (Atom). Other Awesome People Who Blog. Procrastibaking, and Other Culinary Experiments. 169; Renée Gately. Simple template. Powered by Blogger.

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Procrastibaking, and Other Culinary Experiments: May 2010

http://procrastibakes.blogspot.com/2010_05_01_archive.html

Procrastibaking, and Other Culinary Experiments. What I do when I should probably be studying. Wednesday, May 26, 2010. I realize that I have officially become the worst poster ever. I apologize for this, and fully intend to make up for it soon, assuming I survive the next 7 days. The spring semester has come to an end, and after a pretty tiring few weeks of finals, my classmates and I are now preparing for our first year comprehensive exams next week. Kind of a big deal. Fingers crossed.

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Procrastibaking, and Other Culinary Experiments: Bread?

http://procrastibakes.blogspot.com/2010/12/bread.html

Procrastibaking, and Other Culinary Experiments. What I do when I should probably be studying. Monday, January 24, 2011. I don't ordinarily make too many resolutions, because I tend to drop them very quickly. Because I spend a good 40% of my time thinking about food, however, I figured some kind of kitchen-skill-improvement would stand a fighting chance of lasting past February. We'll see if I'm singing a different tune once another semester is underway. I've got a lovely new book to guide me, and a rath...

procrastibakes.blogspot.com

Procrastibaking, and Other Culinary Experiments: September 2010

http://procrastibakes.blogspot.com/2010_09_01_archive.html

Procrastibaking, and Other Culinary Experiments. What I do when I should probably be studying. Saturday, September 25, 2010. And here it is! I got this recipe here. And followed it to the letter, with the exception of using the melted chocolate. I threw in some Bunny Grahams instead (partly as an inside joke, partly because they are highly delicious and I wanted an excuse to buy a box). Thus, VerMint Chocolate Bunny was created! Subscribe to: Posts (Atom).

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Procrastibaking, and Other Culinary Experiments: April 2010

http://procrastibakes.blogspot.com/2010_04_01_archive.html

Procrastibaking, and Other Culinary Experiments. What I do when I should probably be studying. Friday, April 16, 2010. 1 3/4 c. warm water. 1 package active dry yeast. 6 c white whole wheat flour. 1/4 c olive oil. 1 T course salt. 1 Dissolve the sugar and yeast in the warm water in a large mixing bowl. Wait several minutes for yeast to become active. 4 Put dough into greased bowl, cover, and allow it to rise until it has doubled in size ( 1 hour). St Patrick's Day Dinner. Soda bread is probably the easie...

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A Lively Experiment

Sunday, October 10, 2010. Penne with Swiss Chard and Sausage. I had never tried Swiss chard before this summer- it's definitely one of my favorite greens now. This dish is really quick to put together, and the flavors are great. 2 T olive oil. 2 cloves garlic, minced. 1/4 t red pepper flakes. 1 small onion, finely chopped. 1 link chicken sausage, chopped. 1/2 lb. Swiss chard, stems removed and roughly chopped. 1/3 lb. penne. 1/4 c freshly grated parmesan. Freshly grated salt and pepper. 4 c chicken stock.

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