Angel Hair tossed with Fresh Tomatoes, Basil and Parmesan

 If you are looking for an easy, light weeknight meal, add this one to your list. I have seen several different variations on Pinterest, and kind of made this one as a combo of a lot of the ideas I saw on there. You could adjust according to your taste. I pump up the garlic and herbs, but I have seen some recipes that throw in some red pepper flakes too.

 

 

Angel Hair tossed with Fresh Tomatoes, Basil and Parmesan

• 1 box angel hair (usually a pound)
• 2 tablespoons olive oil
• 6 large garlic cloves, thinly sliced
• 2 pints cherry or grape tomatoes ( I use a mix of yellow and red)
• 1 cup loosely packed basil, roughly chopped
• 3/4 teaspoon garlic salt
• salt and pepper to taste
• 1/4 cup shaved parmesan
• 1/2 cup grated parmesan, plus more for garnish

1. Cook pasta according to package instructions.
2. While pasta is cooking, heat oil in a large non stick skillet over medium heat.  Add garlic and cook into soft and golden but not brown, about two minutes.
3. Turn the heat up to medium-high and add tomatoes and garlic salt. Cook 5 minutes, stirring occasionally, until tomatoes are soft and just starting to burst.
4. Add pasta to skillet, cook another two minutes.
5. Turn the heat off, add basil and grated parmesan cheese. Toss to coat.
6. Season to taste with salt and pepper.
7. Serve with shaved parmesan cheese on top. 

 

 

**Makes 4-5 servings 

**3 on Bryce's dish scale, a pot, a skillet, a colander and a small cutting board and knife for basil.

Homemade Creamy Mushroom Soup

 It's winter (and although it's unusually warm here) that means it's soup season! This is a recipe that's been a staple in my house during the winter for years. We have shared it with numerous co-workers, friends and it's in our shared family cookbook. I found it online a million years ago and it's supposed to be close to Woflgang Puck's version of Creamy Mushroom soup, but the original didn't have nearly enough mushrooms in it for me, and I have no idea where to find it online now. I still have the original I printed off 7 years ago! Serve it with crusty French bread.

Creamy Mushroom Soup

• 2 lbs mushrooms, coarsely chopped (I use a variety of shitake, button, and baby bellas, and regular portabellas)
• 2 tablespoons lemon juice
• 1 tablespoon butter
• 2 teaspoons minced shallots
• 1⁄4 teaspoon fresh thyme leaves , plus more to top
• 1 small bay leaf
• 1 teaspoon salt
• 1⁄2 teaspoon pepper
• 1/2 teaspoon nutmeg
• 2 cups heavy cream 
• 1 1⁄2 cups chicken broth
• 1 teaspoon cornstarch, dissolved in 1 tbs water

1.  Sprinkle mushrooms with lemon juice.
2.  Melt butter in large heavy saucepan and saute shallots. 
3. Add mushrooms,thyme,and bay leaf, saute for 10 minutes.
4. Add salt,pepper,cream, nutmeg and chicken broth and bring to a boil.
5. Reduce heat and simmer for 20 minutes. 
6. Add cornstarch and simmer another 10 minutes,stirring. 
7. Sprinkle with more time.

**makes 4-6 servings
**2 on Bryce's dish scale. Big pot, cutting board, knife.