Guest Chef Time!

by

The below is a recipe I dragged out of a strangerfriend™

(definition someone to whom youve become close via random internet connections yet might not recognize if you passed on street. Sample sentence: I got the NICEST email from my strangerfriend, Emily, today. She always perks me right up. Please to also see MizFits nonfiction proposal which languishes in her filing cabinent: Strangerfriends: The internet & its impact on friendship connections.)

She’s a mom who juggles everything life throws at her with a smile and a HEALTHY dollop o’snark (as you might have seen in the comments she leaves) which the MizFit can not help but adore.

her response to my inquiry?

This is fun. I like to write about myself. It makes me feel so insecure
and totally non-self-aware. Wheeeeee!

The basics: I’m 31, two daughters (20 and 1.5), one husband, one dog, and
one granddaughter.

I’ll give you a minute to get your mind around all of
that.

I like to cook. No, I love to cook. Adore it. I used to bake up a storm
but now I only really have time to cook meals (see above sentence).

Typically I like to make simple things that don’t result in a lot of dirty
dishes.

The below recipe is one of my faves because its easy and everyone
eats it from babies to picky teenagers.

There is no “real” recipe, it’s more of a grind up tomatoes in either
blender or food processor, add fresh basil to blender til it tastes like
it has enough, then add olive oil (as much or little as ya like), then a
healthy dose of seasoning (I like Jane’s Mixed Up Crazy Salt).

Blend well.

Pour over hot pasta (angel hair works best) and throw in:
nothing, drained marinated artichokes, grape tomatoes, chopped up fresh
mozzarella, or use them all. Mix well. Serve to the masses.

(MizFit note: Ill spare you any kind of I HEART my high protein pasta rant and just toss you this pastaformation link to peruse.)

Bonus points if you can find salad of mozzarella, tomatoes, and
artichokes already pre-made and marinated at chi chi grocery? (Not
that I’d ever cheat like that.)

Please visit Garden of Eden grocery on 14th street in NYC. Tell them I sent you. Get petit-fours on your
way out.

Thanks Priscilla!

Please to look eagerly for Miss. P’s next post entitled How To Burn Off Aforementioned Petit-Fours in Four easy Steps.

POSTS BY EMAIL

Never miss a post. Enter your email to get my latest posts delivered to your inbox.

Comments

  1. I love Priscilla’s approach to cooking, and the pasta sounds great!

    And can I be a StrangerFriend too? At least I’ve got the “strange” part down.

  2. I love basic “through in the pot” recipes like this that let me use up whatever’s on hand. Yum!

    MizFit- I’m with you on protein pasta. Our staple pasta in the Geek household is Barilla Plus, it has protein, fiber & omega-3s.

  5. Amen to the Barilla Plus. I’m trying to eliminate junk carbs from my house and kids to the extent reasonably possible. Props for the awesome recipe Miss P, I’m looking forward to making it when the homegrowns pop up!

  6. Yum. Sounds good enough for a Tasty Tuesday tryout, if MizFit doesn’t mind me “borrowing” this recipe 🙂

  7. Link away, Jay!

    Oh, and Crab? You’re the OG (*wink*) of course you’re a Strangerfriend.

    M.

  10. Great recipe!
    The Bag Lady also has the ‘strange’ part down pat, so does she qualify as a “strangerfriend”? **please, please, please?**

  11. awesome recipe! I HEART high protein pasta too!
    Garden of Eden on 14th…old haunt of mine when I was living on 23rd…always stopped there are an appointment w/my OB at St.Vincents

  12. I love simple and easy recipes like this–definitely going to be whipping this one up in the near future!

  13. Oh my Yum – That just made me hungry.

    And I LOVE “strangerfriend”!! I’ve never heard that one before!

  14. Strangerfriend… that’s way too cute! The recipe looks really yummy- I love how some people have the knack of just throwing a bunch of ingredients together and somehow it turns out fantastic (when I do that I get people scurrying for take-out).

    Also I’m now jealously perusing the Whole Foods Market website. I love that website but alas, we don’t have a Whole Foods in my city. One day I will venture into a city that has one and will remain there, wandering the aisles happily for days on end.

  15. That sounds downright yummy! Really, I could eat pasta every single night of the week. Can’t get the family to go along with that plan, though.

  16. Glad you all like my blender-iffic recipe! One thing I forgot to add is that you’ll need more tomatoes than you think b/c the pasta really soaks up the sauce (b/c the sauce is thin…maybe b/c it works out? ha, ha, couldn’t resist) and the key to a really fantastic sauce is super good tomatoes. The better the tomatoes, the less seasoning you’ll need, in my experience.

    I have never tried the Barilla protien pasta but the wee one and I are going out now to track it down! I try not to eat pasta too often, so if I do I like the freshly made kind (food-coma sighs into carbo-laden stupor). How nice to have a protein packed alternative!

    Kisses to the ‘fits!

  18. I can vouch for this cook! I scoured the world looking for this chef! Amazing what you can find in Washington, D.C.

  20. That sounds about like I like to cook! The least mess, the least time, and the best taste! And of course, the homemade sauce with real food in it.

Trackbacks

Pin It on Pinterest

Share This