The Internet Cookbook – Five Favorites

¬†As someone who loves to cook, one of the things I like most about the Internet is the fact that you can find literally millions of recipes online.¬† Many of my “go to” recipes, the one I like to cook frequently, are recipes that originally came from the Internet.¬† I especially love Italian food and my favorites list leans heavily in that direction.

All the recipes have short ingredient lists, are relatively simple to make and most can be prepared in around 30 minutes.

1. Shrimp and pasta are at the lop of my list.¬† I keep frozen shrimp in the freezer, and,¬†simply by adding bread and salad,¬†can quickly put together a great meal.¬† This recipe for Shrimp Linguine with Lemon Oil by Giada De Laurentis tastes fantastic and takes less than half an hour to prepare!¬†¬†¬†¬† A similar recipe is Rachael Ray’s Baby Shrimp and Angel Hair¬†¬†which also tastes great and is a wonderful alternative to add variety.¬†¬†

2. For a quick vegetarian meal, this recipe for Lemon Spinach with Feta is perfect and so simple to make.  I like to serve it as a sandwich on hand-made, no-pocket pita bread.  The lemon and feta cheese give the spinach a taste that is reminiscent of Swiss chard and not at all bitter.

3. If you are looking for a satisfying meat and potatoes meal, try the classic English pub food dish,¬†Bangers and Mash.¬†¬†I don’t indulge too often because of the calories, but it is a tasty treat!¬†You can shave some calories by substituting¬† turkey sausage¬†¬†for the beef ones or boiling smoked sausage instead of frying.¬†¬†¬†

4.¬† Crostini al Tonno e Pomodori sounds really impressive.¬†¬†In plain English, it’s tuna and tomato on toast.¬† In either language, it is so tasty!¬† Most versions of this dish call for pricey imported Italian tuna packed in olive oil.¬† Substitute water packed tuna and light mayo in the recipe for a lower cost and a lower calorie count.¬† No Italian bread on hand?¬† No worries. You can substitute anything from biscuits to whole grain mini sub rolls and it turns out well.¬† For a special treat, melted mozzarella makes a perfect topping.

5. Pasta alla Checca (pronounced KAH-kuh) is a classic Italian dish¬†for the¬†summer.¬†¬†¬†Another meatless recipe, the dish is incredibly light because it doesn’t have a heavy sauce like¬†marinara or alfredo.¬† The dish can be made with spaghettini or angel hair or you can use regular (not whole grain) spaghetti.¬† You can easily vary the ingredients depending on what you have on hand.

I have made The Internet Cookbook a separate category as I am always searching for new recipes and I will post any new favorites I discover.

My Green Kindle

Anyone who knows me has heard (repeatedly) how much I love my Kindle.¬† A recent article on Treehugger.com discusses the results of a new study by the Cleantech Group that indicates the Kindle’s carbon footprint might really be greener after all.¬† While Treehugger is not totally convinced, Cleantech calls the results “significant.”¬†¬†

I think that it is important to note that the Kindle will not be replacing paper books anytime soon; there are too many books not yet available in an ebook format.  And the Kindle appearing to be a greener alternative is certainly not sufficient justification in itself to buying one.  I just know that the 1500+ books I have on my Kindle now would take up a lot more space in my environment if they were paper than they do now.

Just for Photo Lovers: Food!

I was out browsing food blogs for new recipes when I was totally distracted by the most amazing food photos I have ever seen. The blog belongs to writer Michael Ruhlman and the photos belong to his wife, Donna. I haven’t had a chance to read the blog yet, but I will definitely be back to do so.

I have a weakness for black and white photography and Donna uses the medium like a master. Sheer eye candy!

You can find the photos at http://blog.ruhlman.com/ruhlmancom/food-photography/.

How does this work again?

I am still trying to get used to this version of WordPress.¬† My other blogs are built on different versions.¬† The difficulty with this one is that for some reason, when I add HTML code, it erases other text!¬† It’s frustrating because this blog was meant to be a self expression vehicle that could work in the limited time I have to spend on it.¬† Can we say “Argh!” boys and girls?

Three Days to Dead

Just read the first chapter of Kelly Meding’s’ new book, Three Doors to Dead.¬† This is a new urban fantasy series by a new author who I think is going places. The first chapter is definitely intriguing.

Argh! And I have to wait til November to read the rest? Noooooo!!!!

You can read the chapter here.

No word on a Kindle edition yet, but the paperback is available for pre-order at Amazon.  It comes out November 24, 2009.

Currently Watching: Leverage S1

Leverage Season 1


 

I missed this the first time around because it airs at the same time as one of my favorites, Criminal Minds.

I enjoy crime shows and mysteries, but especially enjoy shows that are both extremely well written andfunny.  This show does both really well. Just a few episodes in, I know already that this is going to be one of my new favorites.

Currently Reading: What We Eat When We Eat Alone

What We Eat When We Eat Alone

What We Eat When We Eat Alone: Stories and 100 Recipes¬†by Debra Madison and Patrick McFarlin is an interesting look at how we eat when we are alone. I am finding myself surprised at some of the differences between the way men and women approach this. Sometimes I eat like a man and sometimes like a woman….

The book is as much a narrative as it is a cookbook, and there are only about 100 recipes in the book. Many of them are Southwestern. I’ve already found a few new polenta recipes to try.

This book is available in a Kindle Edition.

Update: This was a enjoyable and very personable book to read.  The drawings in this book are absolutely delightful and add so much to the reading experience.  The chapter on seduction meals is quite humorous and a must read.

The book had some interesting recipes that I plan to try. I would have preferred less Southwestern recipes; I think the book had too many.