Friday, August 2, 2013

Pasta with Zucchini and Lemon Caper Sauce, and The Pioneer Woman



It looks like I'm back. This is my second posting this week and it feels good. :-) I've also had the time! I'm currently on maternity leave until mid-September, so I have the time to do more... Yes. You heard right. I'm the PROUD AND HAPPY mother of a little boy, born on ... JULY 4! Ha! A little (actually big) independence baby. :-) We're incredibly happy.

But in the other news ... I can't tell you, WHAT I wouldn't give to be on the set of a taping of The Pioneer Woman. Ya'll know her: Ree Drummond, the amazing, sweet and adorable red head out in Oklahoma who makes wonderfully sweet, savory and decadent dishes. She is a city girl turned country woman, after meeting and marrying her real life cowboy. I receive her weekly blog post via email and today she posted about the Food Network coming to tape new segments for her show. It just looks like they're having an amazing time on set. But I digress ...



For those that don't know, I'm also a photographer at heart and Ree takes AMAZING photographs with her larger than life digital camera (jealous!). It was her photographs that first attracted me to her. Then, it was her cooking. Oh, her cooking... *happy sigh.* A while ago I posted her Chicken Spaghetti casserole dish, which I still rave about to this day. But being that I've scaled back on eating chicken and my husband and kids don't eat chicken AT ALL, I'm now thinking of ways to veganize this dish. Wish me luck.

But back to the second point about this blog. Yesterday, my daughter and I spent a lot of time in the kitchen. We made the Zucchini Pizza Boats, which I've already blogged about in my post "Falling in Love With Food ... All Over Again." And last night, we made Pasta with Zucchini and Lemon Caper Sauce. I had SUCH a craving for lemon, capers and olive oil. But I had a lot of zucchini left over, so I Googled "pasta with lemon and capers," and found this recipe. It was so delicious. My only negative
comment is that I used too much pepper. :-( But my husband and daughter ate it up, and that's what matters, right? :-)

Pasta with Zucchini and Lemon Caper Sauce

1 zucchini
1/4-1/2 teaspoon fresh ground black pepper (altogether)
2 -3 pinches kosher salt
3 pinches oregano
2 garlic cloves, slivered
1 lemon
1/2 cup chicken stock (or low sodium chicken broth)
2 tablespoons capers
1 tablespoon butter
2 cups cooked spaghetti

Read more at Food.com

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