Getting to Know You

Confessions of a Mormon Foodie has been up for a few years, now. My goals have always been to provide my readers with recipes and other information to help make their lives better, as far as meal time is concerned. Food storage, basic information on various ingredients and kitchen equipment, and the like are all part of that equation. I also like to have a little fun along the way. Food preparation and consumption is an important part of family life. I believe that it can help bring families together, if only around the dinner table.

One thing I've never really done well, though, is learn more about you, my gentle readers. With apologies in tow, I'd like to remedy the situation. Please fill out the following survey and let me know something about yourself, and what you expect from me. You don't need to answer any question you don't feel comfortable with. While I'm curious to find out what you like, if there are things you don't like, feel free to vent. I'm a big boy. I can take it.

Food Joke Friday - Gummi Bear Diet

According to a recent article, nutritionists say there is a simple way to tell if you're eating right: colors. Fill your plates with bright colors. Greens, reds, yellows.

I decided to eat a plate of gummi bears. Who knew eating right could be so easy?

Photo credit: Shannah Pace

Spaghetti with Garlic, Olives, and Herbs

Posting two pasta dishes in a row? You've think I'd gone pasta crazy. I'd have a hard time arguing that, but in this case, it's actually my oldest daughter, Writer Girl. The one who likes making candy? She's discovered she likes to make pasta dishes, too.

This offering is a simple, vegetarian, spaghetti recipe that gets it's flavors from aromatic olives, garlic, and herbs. It's a perfect break from heavier meals. The original recipe comes from Julia Della Croce, but this is our version. modified to make it slightly easier to make.

Equipment needed
Large Skillet
Small Skillet
Large saucepan
Measuring cups and spoons
Kitchen knife


Ingredients
1/2 cup Extra Virgin Olive Oil
6 large Garlic cloves, Very finely chopped
3 tablespoons flat-leaf parsley, chopped
1 teaspoon Fresh Marjoram, chopped
1/3 cup Black Olives, Pitted and Sliced
Pinch Red Pepper Flakes, crushed
1 pound Spaghetti
Salt, to taste
1/4 cup Fresh Bread Crumbs, lightly toasted

Directions
Combine all but 2 Tablespoons of the olive oil and the garlic in a deep, broad skillet. Turn the heat to medium low and saute until the garlic softens and begins to color lightly, about 5 minutes. Stir in the parsley, marjoram, olives, pepper flakes and warm through, about 20 seconds. remove from heat.

Meanwhile, bring 4 quarts of water to a boil. Add 1 1/2 tablespoons of salt and the spaghetti. Cook until al dente, stirring frequently to prevent the strands from sticking together. Drain the pasta, reserving some of the cooking water to moisten the pasta sauce.

While the pasts is still dripping and moist, transfer to the skillet with the sauce and toss together. If it needs more moisture add a little of reserved cooking water.

In a separate small skillet, heat remaining olive oil and add the bread crumbs. Saute over medium low heat, until crunchy. Sprinkle the crumbs over the pasta, and serve.

Makes 4-6 servings.