Barefoot Blogger's - Peach and Blueberry Crumbles

I have to say, this is a very easy recipe, and one that I will be making for a long time to come.

I decided to cut the recipe in half, and to make it in one large dish instead of individual ramekins. While I like the idea of each person having an individual dessert all to themselves, "family style" seems to work best for us these days!

The only part of the recipe that I did not cut in half was the crumble part. I had gone to Barefoot Bloggers and read the reviews ahead of time, and nearly all of them said that there wasn't enough crumble, so I left well enough alone!

Anyway, the resulting dessert was a yummy, gooey, fruity, warm melts your heart dish that frankly was way too hot for such a warm evening. Once cold tomorrow, it will be MUCH better!

Thanks so much to Aggie of Aggie's Kitchen for choosing this classic dish to try!!!

Here are some pics of the work in process:

Barefoot Bloggers- Pasta w/Sundried Tomatoes

aka the world's shortest, most boring post and no pictures, either :(((

This was a tremendously easy, colorful, and delicious dish. I only wish I had the pictures to show for it. They were wiped out! Grrrr.

Anyway, I enjoyed this dinner quite a bit. I make a variation of it on a pretty regular basis in the summer. The addition of the red wine and olive oil based vinagarette with capers and sundried tomatoes really added some much needed punch to this.

I omitted the black kalamata olives. I love olives, but thought the flavor might be a bit overpowering and would basically cancel out the tomato flavors that were going on.
Also, I chose not to add oil to the cooking water for the pasta. I never do that, so why start now.

Anyway, here's the recipe!

Pasta With Sun-Dried Tomatoes from Barefoot Contessa Family Style, 2002

1/2 lb fusilli pasta
Kosher salt
Olive oil
1 pound ripe tomatoes diced
3/4 cup "good" black olives like kalamata
1 pound fresh mozzarella
6 sun-dried tomatoes in oil, drained and chopped

Dressing:

5 sun-dried tomatoes in oil, drained
2 tbs red wine vinegar
6 tb extra virgin olive oil
1 garlic clove, diced
1 tsp capers, drained
2 tsp kosher salt
3/4 tsp freshly ground blk pepp
1 cup freshly grated parmesean
1 cup packet basil leaves, julienned

Cook pasta in boiling salted water according to instructions on pkg. Drain well. Plaace the pasta in a bowl and add the tomatoes, olives, mozz, and chopped sun-dried tomatoes.

For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth

Pour the dressing over the pasta, sprinkle with Parmesean cheese and basil, toss well.

Cherry Almond Granola

This is my favorite granola recipe! I have made it many, many times over the last 3 or 4 years. I had the day off with the boys today, so I decided to make a batch. Goes great with yogurt, and really great on vanilla ice cream!

Barefoot Contessa's Cherry Almond Granola- this is a modified version of the original.

Oven- 350 F

3 Cups Rolled Oats (not instant)

1 Cup Slivered Almonds

1 Cup Coconut

1 tsp cinnamon

2-3 tbs honey

1-3 tbs canola oil (you may or may not need this much. Ina calls for 1/3 cup- way too much)

1 cup dried cherries, cut into small pieces

Mix up all the dry ingredients into a large bowl. Add the cinnamon and mix into dried stuff.

Add honey and oil, mix again

Spread out into one layer on a large sheet pan

Bake for about 10 minutes- stirring occasionally

Add the cherries to the mix, and bake again for about 5-8 more minutes.

Let cool thoroughly and enjoy!!