Category: Cooking

It’s All About YOU: odd food combinations challenge

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Image is “Ice Cream Ramen” courtesy of… 

Al Dente:  weird food cravings

Today in a comment conversation with my friend Claire about Tomato sandwiches we compared a few notes on, shall we say, unusual food pairings.   Suddenly I realized that many of us have grown up eating interesting and unusual foods, and food combinations.  Some of which might have made a friend or work partner wrinkle their nose now and again.  What is yours?

My father’s favorite was a breakfast stack containing pancakes, bacon, eggs sunny-side-up, and all dripping with maple syrup. Which reminds me of Scout in To Kill a Mockingbird when she protests loudly on seeing her little supper guest pour syrup over his whole meal.

Although it wasn’t her favorite… my grandmother was heard to say that as a younger woman she actually sampled fried grasshoppers once.  She claimed that, “They weren’t that bad.”

So here are a couple of mine…

One recent:  Toasted bread with apple butter and sharp cheddar cheese.

And, one from high school  :  French Fries dipped in a chocolate shake.   

I have since heard a few others say that they have tried this one.

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So OK, out with it!

What is your closet food pairing/combination?

I think this will be fun, so don’t be shy.  Who knows?  You may have a few friends out there who do the same thing…

You never know!

~*~

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This is a repost from last summer. I am posting it for all of you who have fresh tomatoes in your garden, or are waiting for them to ripen. I also posted it because I just realized that my tomatoes and veg are coming on A FULL MONTH EARLIER than last year! Weird weather…
~ Lynda

Lynda’s Summer Garden Pasta Salad

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Been enjoying my tomatoes this week!  Here’s a fun summer garden recipe for you!  Sorry, I have no pictures…

WE ATE IT ALL UP!

However, I’m sure you can imagine how beautiful it looks!

LYNDA’S SUMMER GARDEN PASTA SALAD  (all amounts are approximate)

INGREDIENTS
1 1/2 cups pasta* (dry measure)
1 small zucchini grated
1/4 cup red or green pepper – diced
1/4 cup sweet Vidalia or red onion – diced
1 or 2 cloves of garlic – minced
1 cup sweet one hundred cherry tomatoes – cut in half (or any small, sweet, salad tomatoes)
1 tbsp. olive oil
Salt and Pepper to taste
Your favorite vinegar and oil salad dressing.  Add enough to moisten, and if needed, add more before serving.  (I used Newman’s Balsamic Vinaigrette)

METHOD

While salted pasta water is coming to a boil, grate zucchini, mince onions and garlic, and halve tomatoes.

Prepare the pasta according to bag directions and cook until al dente.  Remove to colander rinse and drain.  Place in bowl and mix in the tablespoon of olive oil to prevent the noodles from sticking.

Add remaining ingredients and mix gently to incorporate.  Refrigerate for a minimum of one hour to allow flavors to meld.

ENJOY!

NOTES:

* For pasta choices you might like ziti, fusilli, spiral or bow tie as these hold onto the juices and dressing nicely!

This salad is easy, forgiving, and open to many variations in fresh vegetable choices.  Other vegetables I have tried are peas, corn, celery, carrot, etc.

You might like to grate some hard cheese, into the salad before serving.  Romano?  Parmesan?  ???

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DISCLAIMER:  This is my recipe, and I am sure that variations abound.  If you think it is yours, then all I can say is, “Great minds think alike.”

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Do you have a favorite summer salad recipe?  Feel free to share with us!