AS THE TITLE SAYS (heh heh >w>) THESE ARE SOME OF THE RECIPES I FOUND FOR OUR LITTLE FRIENDS 8'D! <3
Farro & tomato salad:
Ingredients:
Farro, 3/4 cup
Vegetable broth, 2 1/2 cups
Plum (Roma) tomatoes, 2 large, halved lenthwise, seeded and coarsely chopped
Fresh mozzarella balls, 1/4 lb and halved
Balsamic viniger, 2 teaspoons
Red wine vinger, 2 teaspoons
Salt and pepper
Olive oil, 1 tablespoon
Fresh basil leaves, 8 large, cut crosswiseinto thin strips
Steps:
1. Make the farro
Place farro in a bowl with 3 cups water and let stand at room temperature for 2 hours. Drain the farro and place in a saucepan. Add broth and bring to a boil over medium-high (? O.o bit of a contridiction, eh?) heat. Reduce the heat to medium-low, cover, and simmer until farro is tender, about 30 minutes. Let stand, cover, for 10 minutes. Transfer to a bowl and let cool to room temperature.
2. Assemble the salad
Add the tomatoes and mozzarella to the farro. (everytime I write "farro" I think of Yu-Gi-Oh XD) In a small bowl, whisk together the vinigers, 1 teaspoon of salt, and 1/8 teaspoon pepper. Whisk in the oil. Pour the dressing over the salad, add the basil and toss with a fork. Divide amoug shallow bowls, and serve.
Kale & red bean gumbo:
Ingredients:
Kale leaves, 6 cups chopped
Green bell pepper, 1, seeded and chopped
Green (spring) onions, 1 large, white and pale green parts only, chopped
Canned tomatoes in puree, 1 cup
Vegetable broth, 4 cups
Bay leaves, 2
Dried oregano, 1 teaspoon
Thyme, 1 teaspoon
Red beans, 1 can drained and rinsed
Fresh okra, 8 pods, cut into 1/2 inch pieces, or 1 cup frozen okra
Salt and pepper
Hot pepper sauce (optional)
Steamed white rice, for serving
Steps:
1. Cook the vegetables
Combine the kale, bell pepper, green onions, tomatoes, and broth in a heavy bottomed saucepan. Add the bay leaves, oregano, and thyme. Bring to a boil over medium-high heat. Reduce the heat to medium-low, cover, and simmer until the kale is tender, about 30 minutes.
2. Finish the gumbo
Add the beans and okra to the vegetables. Cover and cook until the okra is tender, about 15 minutes for fresh, 5 minutes for frozen. Season to taste with salt, pepper, and hot pepper sauce if using. Divide the rice among deep bowls and ladle the gumbo atop.
Spaghetti with spicy tomatoe sauce:
Ingredients:
For spicy tomato sauce~
Olive oil, 2 tablespoons
Garlic, 4 large cloves, chopped
Canned diced plum (Roma) tomatoes, 4 cans and drained
Dried red pepper flakes, 1 teaspoon
Salt and pepper
For the pasta~
Salt
Spaghetti, 1 lb
Fresh basil, 1/4 cup thinly sliced
Parmesan cheese, 1/2 cup freshlt grated
Steps:
1. Pepare the sauce (>8DDDDDDD)
In a large saucepan over medium heat, warm the oil. Add garlic and saute for 1 minute. Add tomatoes and red pepper flakes, raise heat to high, and bring to a boil. Reduce heat to medium-low and simmer, uncovered, until the sauce is thick, about 40 minutes. Season to taste with salt and pepper. Remove 5 cups for storing and let cool.
2. Cook the pasta
Meanwhile, bring large pot of water to a boil. Add 2 tablespoons salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions. Drain, reserving 1/2 cup of cooking water. Add as much of the cooking water as needed to loosen the sauce. Divide pasta among shallow bowls, top with sauce, basil, and parmesan.
That's three :3 but trust me there's so much more XDDDDDD
That's her up there!!! :D