Monthly Archives: April 2018

Orecchiette With Cherry Tomatoes and Arugula

INGREDIENTS Salt ¼ cup extra-virgin olive oil 3 cloves garlic, smashed 1¼ pounds large cherry tomatoes, halved 12 ounces dry orecchiette 2 cups, packed, arugula Ground black pepper ½ cup freshly grated pecorino PREPARATION Bring a large pot of salted … Continue reading

Posted in Beth's Recipes

La Storia di Bob

Ho scritto questa storia quattro settimane fa ma non l’ho pubblicata subito online perche e’ una storia difficile per me. Io e Bob siamo a casa in California adesso. Ho imparato molto in Italia; adesso capisco meglio il sistema ma … Continue reading

Posted in Italia

Waffles – Crisp and Light

Ingredients 1 3/4 cups all-purpose flour 1/4 cup brown sugar 2 teaspoons baking powder 1/2 teaspoons baking soda 1/4 teaspoon salt 2 large eggs, separated 1 1/2 cups milk 1 tablespoon white vinegar 1/4 cup (1/2 stick) butter, melted and … Continue reading

Posted in Beth's Recipes

Ginger Basil Chicken

Known as Taiwanese Three Cup Chicken. Ingredients 3 tablespoons sesame oil 1 2-to-3-inch piece of ginger, peeled and sliced into coins, approximately 12 6 cloves of garlic, peeled 4 whole scallions, trimmed and cut into 1-inch pieces 3 dried red … Continue reading

Posted in Beth's Recipes

Cilantro-Lime Shrimp Pasta

Ingredients Yields: 4 servings 1/4 c. extra-virgin olive oil 2 tbsp. lime juice 1 tsp. ground cumin 1 lb. shrimp, peeled and deveined 3/4 lb. spaghetti or pasta of choice 2 tbsp. butter, divided 3 cloves garlic, minced 1/2 tsp. … Continue reading

Posted in Beth's Recipes