26 February 2010

yam cake

Aaron bought a yam this week. He claims he's going to do something with it, but has yet to do it, so I took a chunk off the end and tried something myself.

The original recipe calls it Golden Yam Brownies but they didn't look like brownies. They were a little flat for cake, but that's a bit closer to the truth. I skipped the glaze, added a tsp of cinnamon, and switched out the all-purpose flour for some whole wheat flour. Turned out great! Aaron isn't big on sweets, but he's gobbling this stuff right down.

Here's to trying out new recipes with random vegetables!

09 February 2010

Linguine with Shrimp and Creamy Roasted Tomatoes

This was delicious! Shrimp was on sale here the week of Super Bowl, so we got a good deal on it. This would make a great Valentine's Day dinner :)

* 1 1/2 cup(s) grape tomatoes
* 1 tablespoon(s) extra-virgin olive oil
* 1 teaspoon(s) thyme leaves
* Kosher salt and freshly ground pepper
* 3/4 pound(s) linguine
* 1 cup(s) heavy cream
* 3/4 pound(s) large shrimp, shelled, deveined and halved lengthwise
* 2 teaspoon(s) fresh lemon juice
* 1 teaspoon(s) finely grated lemon zest
* 1 tablespoon(s) coarsely chopped flat-leaf parsley


1. Preheat the oven to 375 degrees F. In a large ovenproof skillet, toss the tomatoes with the olive oil and thyme and season with salt and pepper. Roast the tomatoes for about 25 minutes, until starting to brown and their skins split.
2. Meanwhile, in a large pot of boiling salted water, cook the linguine until al dente; drain.
3. Add the cream to the tomatoes and bring to a simmer. Cook over moderate heat, gently crushing the tomatoes, until the cream thickens slightly, about 3 minutes. Add the shrimp and simmer over moderate heat until cooked through, about 2 minutes. Season with salt and pepper. Add the linguine to the skillet along with the lemon juice and toss over low heat until the pasta is coated, about 1 minute. Add the lemon zest and parsley and toss. Transfer the pasta to warm bowls and serve at once.