Cha-Cha's Noodles and Cottage Cheese

This is a tribute to my Gwendle. My mom and Cha-Cha used to make this for us when we were kids...and every so often, I will get a craving like I did yesterday. It is so simple, yet so yummy and every time I eat it I am left feeling nostalgic. It is a great side dish to any meaty meal, but they used to make a meal of it all on its' own. I used bowties because they are fun and work well, but you can use any type of small shaped pasta. This will always be a family recipe.

1. Boil a large pot of salted water for the pasta. I used a whole box of bow ties. Cook until al dente. Strain.

2. Fry one medium sized diced onion in canola oil and a tbsp of butter until nicely softened.

3. Add some pasta water to the onions for an extra sauce-like feel.

4. In your pasta pot, mix together cooked pasta, one large container of cottage cheese and onions. Season with salt and pepper and add more oil if needed. Done!


Moolicious.

Summer Crab Salad

This is a fresh tasting salad that reminds me of summer, but can be enjoyed in the winter just the same. It is also quite versatile and can be enjoyed many different ways. Take it for lunch, put it in a dinner roll, on melba toast or as I like it, wrap it up in some bib or Boston lettuce and munch away. Enjoy!

In your chosen salad bowl, whisk together your dressing: drizzle of olive oil, lemon juice, 3 tbsps mayo, 1 minced garlic clove, sea salt, pepper and a dash of both water and red wine vinegar.

Next, chop and drop in your bowl, half an orange pepper, 2 stalks of celery, a small can of corn kernels, 2 green onions and your diced crab. I used the typical salad crab (a package of 450 grams).

Mix together and sprinkle some black sesame seeds for the final touch.


Moolicious!

Quick Pizza with Arugula

This type of pizza is always my quick go to side dish with any cut of meat, fish or chicken because it packs in the carb and the salad, and the bonus is that it feels healthy and tastes fresh and simple. Enjoy.

1. Roll out your thawed store bought pizza dough and place on a baking tray sprinkled with cornmeal. Set aside in the oven with the light on (warmth) so it gets a little puffy, about 30 minutes, then remove before preheating.

2. Preheat oven to 425

3. Grate about 2 cups of fresh gruyere cheese, mince one clove of garlic and thinly slice a shallot.

4. Brush dough with a nice extra virgin olive oil, then sprinkle your garlic, some kosher salt, cheese, shallot and season with pepper.

5. Bake for 20 minutes or until cheese starts to brown and bubble.

6. Remove and then top with a generous handful of fresh arugula, and a squeeze of lemon.
Slice it up and enjoy!


Moolicious!