Tomato and Olive Spaghettini

From dazzling delightful delicious magazine

Ingredients:
18 ounces spaghetti, uncooked
1/4 cup extra-virgin olive oil
2 cloves garlic, finely chopped
12 ounces cherry tomatoes, halved
9 ounces kalamata olives, pitted and halved
2 tablespoons pesto
1/4 cup Italian parsley, roughly chopped
Salt and freshly ground pepper , to taste
Parmesan cheese, freshly grated, to taste

Directions:
1. Cook pasta in a large pot of boiling salted water according to package directions.
2. Meanwhile, heat the oil in a large skillet over low heat. Add the garlic and cook gently for about 1 minute or until fragrant. Add the tomatoes and olives, then increase heat to medium and cook, stirring for 1-2 minutes until warmed through. Season to taste.
3. Drain the cooked pasta, reserving 1 cup of the pasta water. Toss the pasta with the tomato sauce, adding some of the pasta water if the sauce is too dry. Add the pesto and the parsley. Check for seasoning and adjust if needed.
4. Serve with freshly grated Parmesan cheese.

Pulled Pork Barbecue

From Saveur Magazine, June/July 2006

Ingredients:
5 1/2 pounds Boston butt roast
1 1/2 cups barbecue sauce, preferably Cattleman's Original
3/4 cup ketchup
1/4 cup Coca-Cola
3/8 teaspoon tabasco sauce
3/8 teaspoon cayenne pepper
Salt and freshly ground black pepper, to taste

Directions:
1. Preheat oven to 300º. Wrap pork well in aluminum foil, sealing it tightly at the top. Transfer to a deep roasting pan, sealed side up, and fill pan halfway with water. Bake, refilling water halfway through, until the pork is very tender and falling away from the bone, about 8 hours
2. Unwrap pork, discarding any juices, and transfer to a sheet tray. When cool enough to handle, shred pork, discarding bone and fat. Transfer to a large bowl. Add barbecue sauce, ketchup, Coke, tabasco, cayenne, and salt and pepper to taste. Mix well to combine.
3. Discard water from roasting pan and dry out pan with a towel. Transfer pork mixture to pan and cover tightly with aluminum foil. Return to oven and cook until heated through, about 45 minutes.
4. Spoon onto hamburger buns and serve hot.
Servings: 8 Notes: Makes about 4 pounds.

Chicky Bread

Chicky Bread
adapted from Dark Tort by Diane Mott Davidson

Ingredients:
1 can (15 ounces) chickpeas, rinsed and drained
1/2 cup molasses, plus 1 tablespoon, divided (I used dark corn syrup)
1/4 cup spring water, lukewarm
1 tablespoon active dry yeast
1 tablespoon bread dough enhancer (I used vital wheat gluten)
2 cups bread flour
1 cup whole wheat flour
2 teaspoons salt
1/3 cup rolled oats
2/3 cup spring water
1/4 cup nonfat dry milk
1/4 cup safflower oil
1 large egg, beaten

Directions:
1. Rinse and drain the chickpeas, then pat them dry. Pour them into a blender along with 1/2 cup of the molasses. Blend until the mixture is smooth. Measure out 1 cup of this mixture. The rest can be discarded.
2. Mix 1 tablespoon molasses into the 1/4 cup lukewarm spring water and sprinkle the yeast on top. Let this sit for 3 to 5 minutes, until the yeast is completely moistened. Stir the yeast into the water and let it set in a warm place to proof for 10 minutes.
3. Mix the bread dough enhancer into the bread flour and the whole wheat flour. Using the dough blade of a stand mixer, on low speed add the reserved chickpea mixture and the rest of the ingredients adding the yeast last. Once it is thoroughly mixed, increase speed to recommended kneading speed and knead until dough is elastic. Cover and let rise in a warm place until doubled.
4. Remove from bowl and shape dough as desired or pan the dough. Cover and let rise again until doubled. Bake in a preheated 375º oven until browned and when thumped on the bottom it sounds hollow.

Spaghetti with Garlic, Olive Oil, and Red Pepper Flakes

Spaghetti with Garlic, Olive Oil, and Red Pepper Flakes
from Everyday Italian by Giada De Laurentiis

Ingredients:
1 pound dried spaghetti
1/2 cup extra-virgin olive oil
3 garlic cloves, peeled
1 tablespoon red pepper flakes, plus more if desired
1/4 cup chopped Italian flat-leaf parsley
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh mint leaves

Directions:
1. In a large pot, bring to a boil 6 quarts of salted water. Add pasta and cook until al dente, about 6 to 8 minutes. Drain pasta in a colander, reserving 2 tablespoons of the pasta water. The reserved pasta water will help create the sauce. Do not rinse pasta with water — you want to retain the pasta's natural starches so that the sauce will stick.
2. In a large saute pan, heat olive oil over medium heat. Add the garlic and saute until light brown and fragrant. It's important not too burn the garlic or else it will become bitter. Remove and discard the browned garlic. Add the red pepper flakes and saute for 1 minute. Carefully add the reserved pasta water and stir to combine. Place the spaghetti into the pan and mix well for 1 minute.
3. Remove pan from heat and top with fresh herbs.

Maple-Glazed Salmon

Maple-Glazed Salmon
from Cooking Light

Ingredients:
2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon ground ancho chile powder
1/2 teaspoon ground cumin
1/2 teaspoon brown sugar
1 teaspoon sea salt, or kosher salt
4 (6-ounce) salmon fillets
Cooking spray
1 teaspoon maple syrup

Directions:
1. Prepare grill, heating to medium.
2. Combine first 5 ingredients. Sprinkle fish with salt; rub with paprika mixture.
3. Place fish on grill rack coated with cooking spray; grill 7 minutes. Drizzle fish with syrup; grill 1 minute or until fish flakes easily when tested with a fork.