food amongst family and friends

Lemon Olive Oil Pasta December 19, 2014

Filed under: Pasta,Quick and easy — blisteringlydrunk @ 10:26 am
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This has been one of my go-to pasta dishes for a number of years. It is one of the few meals I make that actually came from peering into my cupboards and fridge and pulling together a “use it all up” meal. It changes almost every time I make it, but what’s consistent is that it’s easy and quick. My main theme.

IMG_3605Put pasta on to boil. Any kind will do, really. In the meantime, zest and squeeze some juice (about 2 oz, or whatever comes out) from a lemon, chop some garlic, cut some cherry tomatoes in half, drain some capers (I like a lot), and grate some cheese (Padano? Parmesan? whatever floats your boat). Lightly cook the garlic in lots of olive oil, and when the pasta is ready to be drained, throw the tomatoes, zest and a sprinkle or two of red pepper flakes into your frying pan. Warm the mix up, and add your drained pasta. Add the lemon juice and capers, some salt, pepper and basil (fresh or dried, your call) and your cheese. Add more olive oil to make it shiny and delicious, and adjust seasoning to taste. Enjoy! Ren


Roast Salmon in yogurt dill sauce on a bed of Israeli CousCous and cherry tomatoes July 21, 2012

Filed under: Fish and Seafood,Mains,Pasta,Quick and easy — blisteringlydrunk @ 12:14 pm
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First, just writing that titled sounded complicated and this is not; the whole meal came together in 40 minutes, and a lot of that time was waiting for the salmon and pasta to cook. This is one of those great recipes of simple, yet flavourful ingredients, that just tastes like summer come to life (thank you Bon Apetit, you never let me down). That said, it is definitely fancy enough to serve to your snootiest guests. So feel free to serve it to your family for a quick and healthy weeknight meal, or to a dinner party of strangers you need to impress, you won’t regret this one.

Yogurt Sauce

1 cup Greek yogurt

2 – 4 Tbsp milk

3 Tbsp chopped fresh dill

2 Tbsp chopped fresh chives

1 Tbsp lemon zest

salt to taste

Combine yogurt with dill, chives, lemon zest and salt. Stir in just enough milk to thin to the consistency of a thick gravy. Set aside to allow flavours to blend while you make the salmon.


4 Tbsp olive oil, divided

1/2 bunch dill fronds

1/2 bunch thyme

1, 3lb piece of centre cut salmon

8 oz of cherry tomatoes, on the vine if possible

Preheat oven to 325.  Pour 2 1/2 Tbsp olive oil in a roasting pan just large enough for the salmon. Make a bed of the herbs on top of the oil, and top with salmon (skin side down if it has it). Drizzle remaining oil on salmon and season with salt and pepper. Top with tomatoes. Bake until salmon is just cooked in centre 22 – 30 minutes (my salmon was closer to 2 1/2 lbs and 22 minutes was perfect).


2 cups halved cherry or grape tomatoes

4 Tbsp olive oil, divided

2 Tbsp chopped parsley

2 Tbsp za’atar (a middle eastern seasoning I couldn’t find, so I substituted an equal combination of oregano, marjoram, summer savory, and thyme, plus some sesame seeds, and I subbed one of the Tbsp of olive oil for sesame oil)


2 cups Israeli couscous (I think orzo would work pretty well here if you can’t find the Israeli couscous, but try, because its texture and flavour is hard to replace)

1 Tbsp butter

Toss tomatoes with 3 Tbsp of oil, parsley, and za’atar in a medium bowl, season with salt. Bring a large pot of water to boil and cook couscous like you would pasta, about 8 minutes or until al dente, then drain. Stir in 1 Tbsp each butter and olive oil, the add in the tomato salad.


To serve, slice the salmon into portions (6-8, depending on your salmon and appetites)  and serve each on a bed of couscous, topping with dill sauce.