Tracy Porter: I have got such a fabulous Pasta that we are going to do today, I had run to the market, get a couple of goodies because I love Pasta salad and I love always you know put a little twist on it. I got some delicious panel to put in to it, few other little goodies, some wonderful roasted vegetables and I’m taking into my kitchen with me and we are going to cook up. Oh! I know you have been left to know what’s in this bag wouldn't you?
So much to love about this Pasta salad and you know me I love my twists on stuff so oh there I get my Pasta in here before I get grabbing with you guys too much, you know with our family I tend to always use whole wheat Pasta and not using whole wheat for this recipe or this -- also is amazing kinwa pasta that is spectacular for you, so it always great when you’re eating Pasta stuff to think about the health benefits, but anyway let me grab my veggies and look at this going and I’ll show you it is my yummy, yummy twists on this thing.
So the whole thing about this Pasta salad is I’ve got my yummy twist in it and one of the vegetables I love it so much is fennel. Now a fennel, if you are stranger to fennel it’s so great it’s got a wonderful any set smell and that’s one of the greatest things about it, and you can keep the fronts so cut of these fronts keep some of them, because they are really wonderful later chopped up and throw into whatever is that you are making, but there are so beautiful and just a wonderful -- I love fennel fresh like this and I also love if it’s brazed or if it’s roasted, it’s just marvelous, but you know I just cut and it happened this is pretty small bob so I’m going to cut up a couple of them to roasting here and I’m just going to basically do you know a very, very rough chop of the fennel.
And then my pepper is so all I do is I just take out you know the white pepper and I just give these , I just take it all the junk and then I just put them on my roasting pan, did I tell you that I’m roasting this stuff, that’s one of the things that makes the salad so obvious and wonderful is that I do roast the vegetables and I think what it does it against all that freed flavor to the vegetables as I just think vegetables in the roasted get a little extra recipe and just wonderful.
So as far as we’re roasting the pepper a lot time you can do on your still chopped that kind of thing I just put them down on my pan like this and I oil everything all up and it just turns into this wonderful, wonderful mix of the goodness that just taste so great. The great thing about roasted peppers chews you could roast a whole pan full of pepper like this, throw in some oil and you could keep in your refrigerator for a few weeks, which that’s a great tip because then you can make this Pasta you know anytime passage you want we all need a good Pasta in our cooking recipes don’t we, well this just a good twist on it.
One of my favorite tips my Pasta is done and I just strained off what I always do is that make my Pasta had a time and then I drain it and I put a little bit of olive oil in it, and I toasted around a little bit and what this does as you know when you get when you pull your Pasta and all wants up stick to the other Pasta friends it has, well I don’t like them to into each other. So I put a olive oil on them and then they are all nice and slippery and they don’t want to be on top of each other see now, they flow beautifully and this is going to be a great Pasta salad anyway, so, I do that all the time otherwise we end up with this mass of gunky pastas. So this is just Al dente, which is you know it just perfectly done you know and it’s great perfect for Pasta salad so, I’m going to roast my veggies now.
Ah! I wished to get that smelled in here, because it is so fabulous, it’s just intensely perfume. I pulled my peppers out there I just want to show one little trick that I do and so you can see how beautifully browns they are and everything there is so pretty, but then what I do right away after I pulled them out of the oven, is I throw them into a glass bowl or we know whatever kind of bowl and oh! Look it all that.
Oh! that goodness umm, so yummy all that can salt and everything I had, and what I do is I let the pepper sweat and I cover the bowl with some cling wrap and then what happens is the skin just going to fall off them. As they cool and then all I do is slip them right off and then I chopped up throwed into the salad.
So surely my peppers are sweated by now and I’m just going to grab, I’m usually what I just do, is I just dump them out and off the cup ready they are, Hey beautiful ah! Just want to roll around in that.
You think that excited about food like I do, I hope you do, you guys better tell me you got excited about food, so with this point you can see that these peppers you can see the skin just basically falls right-off of the them and that’s how you know that you have roasted them to a really good yummy point you can see how like wonderfully films there let’s give it a taste, that’s so -- there are sweet and oily and just perfect, so I am going to let this skin out of the rest these and then we are going to throw these -- together and make a really quite yummy pasta salad for all us to enjoy.
So the peppers have all I have skinned to them and then I just take this big yummy, globi mix and I just do a really quick chop on it, all I’m looking to do is make pieces that are edible so they are not you know try to slurp a big piece of pepper into there, here -- where that you 00:07:44 as just kind of nice big size, kind a peppery pieces like that.
So whatever tea or taste but that’s got it and then I got my big basil and i love basil and I’m just going to do that rough chop o that to, sometimes as basil looks like -- myself and all I do to if you want to cut it, you just do a quick -- and that’s just as good so I have a all my goodies ingredients peppers, basil’s I have got basil I have got scallions, I have got beautiful great tomatoes which I’ve not cutting in half, I’ve got kalamata olives lets put it together shall we you know the cool thing you guys about a salad like this to is I like to considered this kind of thing my week is like yours, okay its busy, we’re all run it around we trying to get, stuffs done for the kids its cool.
How more I then i get over to the studio you’re going 20 miles in a hour trying to get things done and I tried to comp up with a few things that we can remake in few ways and I try to make enough of it that we can reheated and changed up a little so for instance, if you consider a pasta like this a basic then what you can is you can have the next day for lunch. If you take lunch to work with you. I take lunch to work with me or if you are going to eat it again the next night what you can do is on grill some chicken breasts and throw that into and add a little fad on top of it consider this like a wonderful staple make a whole big, both load of it, you can double this recipe and used few times.
So then you are not running around with your head cut half all week log trying to come up with some new fabulous meal to make every single night because I get it there is not always a reality for any of us so -- with me does our jump in shape, so look how beautiful this is I love all the color and I think you guys are really going the dig the fennel put into this because I think it, it just gives that extra yummy flavor so let’s tress this baby up and take a road, so then -- gets up myself done, I can free -- the dressing part, I give you guys may recipe but basically what I do is I coated up with a bunch of olive oil and I’m using red wine vinegar on this, you can use balsamic whatever you got it, if I remember mention ingredients that you are sort thinking yourself, I don’t want to run to the grocery store day then don’t, don’t not yourself out to cook.
Cooking should be such a wonderful part of your life allow to become this thing that you love and look forward because that’s all cooking view is just a really, just like cool, fun thing to do it something that I enjoyed doing with the kid, John was cooking when I said John well he cooks a lot in the week actually I can take anything away from him. He is an unbelievable cook but look how beautiful this is and its perfectly oil in the vinegar is going to give the wonderful taste so at this point you kindly have to make your own, decide if you want a little bit more of dessert that, I also forgot, I cut up mints, a little bit of garlic and put it into with a scallions because I think it gives at that extra wonderful this but lets just see here how we are doing -- it’s wonderful, I love that little bit of vinegar.
So these things makes for a tasty, tasty, tasty salad and you guys can love this, so I’m going to set a pretty table with you and have a little pasta salad.
Oh! I want to sat little table with you guys because I think its nice to always make your table come together I’m talking about gigantic effort here. I’m just, serve your beautiful dinner that you just spend all of that time making on some pretty dishes or all of you an teak plates makes up a little bit. I think its always another way to spore yourself you know we have some napkins always its an pretty glasses for yourself and okay I have a such fun my bother is such a wine man I need to learn more about wines but he was telling me recently that there so many good boxed wines. So I found myself a great box wine I’m tying every box wine in the market now.
In these times we were all trying to save the penny here in there, so John and I love having money -- but I found this -- I’m show you guys and its actually not bad I’m tried bunch of different kinds so I blog a little bit more about that but this stuff was pretty good and I think that have you have inside box buying before a sour give it a shop, so I’m bring all my goodies over another thing that I always bring to the table because we all like to personalize our food right, you might want more pepper than I do although I doubted I don’t think anybody wants more pepper than me and if you guys don’t consider as well.
We have huge salt, and then what will do is you will give one of these to each person or just scrub one into at the middle the table lot of times I bring this over inside of right on the table to be -- which also pretty to just bring a little pretty tray tiny little dish I just pick this little things up anywhere travel but you know you can find little goodies like that and let me just nuzzle thing on here and lets make our way over to the table and do you do this you load you tray with all your stuff and dragged over there I think it makes all the whole thing that much easier.
So for us dinner is our whole evening, dinner is what we do it’s a very front of us I realize but that’s why I think its nice to always use pretty plates and bring a pretty bowl over to the table and you know I love cloth napkins and I know some of you think that’s lots, but for me it’s what my grandma always use this cloth napkins and so I just think its so great as I just throw in the other side of thing and then I taken upstairs every time somebody makes run and its really fine. We just keep plenty of minutes dog I always like to -- because its just so nice and calming and peaceful little sit the box, you guys got let me know if you like boxed wine.
I think you really are going to find when they you like and then Tom which ones you really do that and then lets serve up the salad so look how beautiful this is and I think pasta is nice, pasta like this is always really nice to eat out of the bowl because who wants to like fish around and then plate be chasing pasta all of our play I just that is such were declasses to me put it in a bowl make it beautiful enjoy the moment that you are having and remember the cool thing about this is you are going to repurpose this pasta again and again and you know you’re going to be able to turn it into tomorrow.
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