Gnocchi with Basil and Pecorino Romano

 

17.6 ounces gnocchi or similar size package

1 Tablespoon butter, unsalted plus an additional tablespoon in reserve

Drizzle of olive oil, approximately 1 teaspoon, plus extra olive oil in reserve

4 Tablespoons, fresh basil cut in ribbons

½ cup Pecorino Romano, cut into matchstick slivers

2 cloves garlic, sliced

1/8 teaspoon lavender salt

¼ teaspoon lavender pepper

Cook gnocchi, according to directions. Meanwhile, on low heat, melt butter in a frying pan. Add sliced garlic to butter. Turn off heat on boiling gnocchi water. Using a slotted spoon, transfer cooked gnocchi to frying pan. Add basil to gnocchi and garlic, sauté until light golden brown. Grind small amounts of lavender salt and pepper on top of gnocchi. Serve in bowls and top with Pecorino Romano.

Serves 2 people.

Notes: The gnocchi soak up the butter and olive oil while cooking to a golden brown without leaving any residual oil in the pan. If the gnocchi stick, please add a bit more butter or olive oil.

To slice basil. Wash and pat dry. Cut leaves from stems. Stack leaves together with the largest leaves on the bottom. Fold and roll the leaves and then slice horizontally across the roll.

Thanks to Wanda for the gift of lavender salt and pepper which I have since replenished.

Visit: A Pinch of Lavender, Palisade, Colorado Nielsen Village

Honey Mustard with Salmon or Turkey and Cheese

 

1/3 cup of honey

1/3 cup of Dijon mustard

With intense honey and mustard flavors; this is great for sandwiches and leftover fish. Stir honey and mustard together in a small sauce pan at low heat until the ingredients are blended thoroughly.  

This is very nice on leftover cooked salmon fillets. The honey tends to burn quickly so it is better to line the pan with aluminum foil or use generous amounts of butter to grease the pan. Place cooked fish in pan. Drizzle the honey mustard on the fish. Cook the salmon at 350 degrees Fahrenheit for 35 minutes. If cooking with raw fish, poultry or other, be careful not to contaminate the honey mustard with raw protein. Then any leftover honey mustard may be used for sandwiches.

Turkey and Honey Mustard Sandwiches:

Pumpernickel bread

Honey mustard

Turkey

Provolone cheese

Spread honey mustard on pumpernickel bread; top with turkey and cheese. Place open faced sandwich on greased pan and then heat for 10 minutes at 375 degrees Fahrenheit or until cheese is melted.

Colorado Writers and Illustrators on blogspot

 Happy St. Patrick’s Day

A number of successful writers and illustrators in the Rocky Mountain Region use the free, blog publishing service Blogger which Google purchased in 2003; the blogs are published via the subdomain blogspot.com.

Dow Phumiruk posts her attractive fun and fancy portfolio of art and her books at Art by Dow.

Claudia Mills writes about writing, children’s books and time management. Her latest post describes the academic review process and revising an article on An Hour a Day.

Lynn Becker reviews A Vow so Bold by Brigid Kemmerer and other Middle Grade books in her latest post on Lynn Becker Books Blog.

Kim Tomsic’s latest post interviews Amanda Malek-Ahamdi who has written 10 Ballet Dancers and older posts include guest interviews with experts on learning and she features her books on Bookshelf Detective.

The Society of Children’s Book Writers and Illustrators is an excellent place to begin writing and illustrating children’s books.

Blogger provides templates to which one adds content; copy and paste works well. In the upper right-hand corner of all blospot blogs are Create and Sign In links. Simply click on Create to begin your blog. To begin you will need a Gmail address and it is best to have several possible names or variations of your proposed blog title.

Learn more at:

Dow Phumiruk: Art by Dow 

Claudia Mills: An Hour a Day

Lynn Becker: Lynn Becker Books Blog

Kim Tomsic: Bookshelf Detective

SCBWI: scbwi: The Blog

Begin a Blogger – blogspot – blog here: Blogger

From the:  Wikipedia article on Blogger

Guacamole, fast and easy, variation 2

 

1 large ripe avocado

1 small clementine or mandarin

1 ½ Tablespoons mild, diced green chiles from a 4 ounce can of mild, diced green chiles

Directions: Wash and dry the avocado. Slice open. Wash the knife. Remove the pit and scoop out the avocado into a medium serving bowl. Smash the avocado with a fork. Wash and dry the clementine. Peel with the knife, removing the white pith as well. Slice into sections, removing any remaining pith and some of the tougher membranes and any possible seeds. Slice the mandarin into small pieces and add to the avocado. Also add any juice from the clementine. Mix. Add the green chiles and stir.

Serves 6-8 people.

Notes: Canned diced green chiles are almost like a puree and therefore are more concentrated and have more heat in a tablespoon than canned chopped green chiles.

            Try to use the reserve canned chiles within a week or two.

            With the citrus juice and juice from the canned chiles, this version of guacamole will remain green longer. The contrasting orange and green colors make an appealing palate.

Peace