Posts Tagged ‘easy’

Farmer’s Market Pasta

Wednesday, August 17th, 2011

Is it just me, or do the veggies at the farmer’s market look just a little bit brighter and just a little more enticing as the weather gets hotter? In my heat-induced delirium I choose to believe that it is nature’s way of drawing me in as the heat intensifies and my resolve to cook wanes…

Because my resolve to cook is waning… Can’t use the oven, too hot to grill, tired of salads, what’s a cook to do??? With a counter covered in produce and the air filled with the smell of basil, this quick pasta recipe is a lovely way to get dinner on the table!

Gather Up:
3 pounds garden tomatoes, mixed varieties if you wish, peeled and quartered
3 large cloves garlic, peeled and thinly sliced
1/3 cup olive oil
Kosher salt and freshly ground black pepper
½ pound penne pasta, cooked al dente
2 teaspoons sugar
½ pound loose Italian turkey sausage
3 zucchini, or summer squash of your choice, sliced and halved
¼ cup freshly grated Parmesan
Large handful fresh basil leaves

In a large heavy sauté pan put the garlic and the tomatoes. Drizzle with the olive oil and season with salt and pepper. Cook slowly over medium low heat until the tomatoes are falling apart and their juices have mixed with the olive oil to form a nice sauce, about 30 minutes. Stir in the sugar and taste for seasoning.

In a separate sauté pan, heat a few splashes of olive oil and sauté the sausage until brown and caramelized. Remove. Add another splash of olive oil if needed and sauté the zucchini until caramelized around the edges.

Add the sausage and zucchini to the tomato sauce. Toss in the cooked pasta.

Remove from heat, and gently work in the Parmesan with tongs. Top with torn basil leaves and serve.

Adapted from Tyler Florence: Quick Farmer’s Market Pasta

Blogaversary (!!!) and Strawberry Pie

Monday, April 25th, 2011

On this day, one year ago, we put up our very first blog post and subsequently entered into the world of food blogging. How crazy is it that it’s already been a year? Ridiculously so. In fact, it went by so fast that we almost didn’t even realize it. Last Thursday I had already climbed into bed and was going through my right-before-sleep routine: check work email, check personal email, check Facebook, check Foursquare check-ins, check blog comments…when…

[What follows is an actual internal conversation I had with myself. This is just a small glimpse into what goes on inside my mind. You’re welcome.] OMG. IT’S APRIL. DID WE MISS OUR BLOGAVERSARY? When did we start the blog? Please tell me it was May. It wasn’t. It was definitely before Mother’s Day. Why isn’t the page loading? Scroll…scroll…click. Pizza post was the first one…okay…PHEW. April 25. Need to put this on a sticky note on the calendar, or I’ll forget. “Blogaversary is Monday!”

If you’ve learned anything about us over the course of the last year, you’ll understand why missing this day would have been catastrophic. We are a people that LOVE to celebrate. Any event, any time, any place, anywhere. Tell us the occasion – we’ll bring the dessert and champagne.

Truth be told, we celebrated last night. After all, Easter is a cause for celebration all by itself, and let’s face it…there’s no way this Strawberry Pie was going to last through the night. We wish we could have a huge party, though, and celebrate with all of you! This year has been so. much. fun. It has been awesome to meet all of you. Seriously. I cannot tell you how much your comments, emails and food-blogger friendships mean to us. Every single one is like a little sprinkle of confetti on our day.

So, it stinks that we couldn’t celebrate together, but you can think of this recipe like a “some assembly required” goodie bag. (And I don’t mean that in the IKEA way…this is actually a small job…no cursing required.) This Strawberry Pie comes together super fast, and it’s absolutely delicious. A very merry un-Blogaversary to you!

Gather Up:
1 9-inch pie crust, pre-baked
3 quarts sliced strawberries
1 cup powdered sugar

For the vanilla-flavored whipped cream:
1 cup heavy cream
1 tbsp. + a couple pinches of powdered sugar (additional pinches unnecessary, but I love a sweet whipped cream!)
1/2 tsp. vanilla

Fill a baked pie crust with sliced berries piled as high as possible. (Really, the more ridiculous, the better.)

Top berries with 1 cup of powdered sugar.

Cover with vanilla-flavored whipped cream.

Refrigerate for several hours.

Enjoy! (Champagne is optional but highly encouraged.)

A Chocolatey Engagement Celebration

Sunday, September 26th, 2010

I have been trying to find a good chocolate cake recipe for a couple of years now. I didn’t think it would be that hard, but for some reason nothing has even come close to my ideal: PF Chang’s “Great Wall of Chocolate!” My search had slowed tremendously since school started, but when I heard about Working Girl’s engagement I couldn’t help but think that this would be the perfect opportunity to unveil the ultimate chocolate cake. It became an obsession. History classes no longer revolved around The Glorious Revolution, (a bloodless coup that forced James II out of England), or the Great Awakening, (a period of religious revival in both England and America). (Well, maybe I somehow managed to learn a few things…) Instead my hours were consumed by endless food blog searches to find the perfect chocolate cake!

For some reason when I came across this recipe, the simplicity of it made me think that it could be the one. Do keep in mind that a college girl doesn’t have much time for baking, so a cake that claims to be super moist, doesn’t require an electric mixer, and has a title like “Double-Chocolate Cake,” is going to draw me in!

Gather Up:
Vegetable-oil cooking spray
1 cup warm water
½ cup unsweetened natural cocoa powder
1 ½ cups flour
1 cup granulated sugar
¾ teaspoon baking soda
½ teaspoon salt
½ cup sunflower oil
1 tablespoon pure vanilla extract
2 teaspoons distilled white vinegar

For the glaze:
2 ounces dark chocolate (preferably at least 70 percent cacao)
½ cup confectioners’ sugar, sifted
2 tablespoons water

Preheat oven to 375 degrees. Coat an 8-inch round cake pan with spray.

Wisk water and cocoa in a small bowl until smooth. Combine flour, sugar, baking soda, and salt in a large bowl, and make a well in center. Add cocoa mixture, oil, and vanilla. Whisk until smooth. Whisk in vinegar. Pour into pan.

Bake until a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes. Let the cake cool on a wire rack for 20 minutes. Remove cake from the pan onto rack and let the cake cool completely. Transfer cake to a serving plate or cake stand.

For the glaze: Melt chocolate in a heatproof bowl set over simmering water, stirring until smooth. Let cool slightly. Whisk together sugar and water until smooth. Add melted chocolate in a slow, steady stream, whisking until thickened, about 1 minute. Immediately pour glaze onto the center of the cooled cake. Using a spatula, gently spread glaze over the top and sides of the cake.

Cake can be stored at room temperature for up to 2 days.

This cake is the closest I have ever come to perfection! It’s really easy to make and has a dense, fudgy, and super moist texture. But I must say the thing that takes this cake over the edge is the glaze. Drizzle it over a fresh cake and it is chocolate heaven!

As the soon-to-be maid of honor of this whole extravaganza, I have to say congratulations to my big sister and soon-to-be brother-in-law! I’m so happy for both of you and we are all wishing you a fun engagement and an amazing marriage. 

Recipe from

Welcome to Like Mother Like gal, stay at home mom, college student. Just 3 girls who love to eat and are dedicated to doing it the old-fashioned way! Plan, shop, cook, bake, clean, sleep, repeat. Hope you enjoy - we are so glad you are here!
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