Twice a month I take a Friday morning to make bread for my household. This Friday i took advantage of some early spring herbs and made a tabbouleh bread. The bread has a great sent, flavor and makes great sandwiches that are piled high with fresh feta or Farmer’s cheese and vegetables.
2 cup water
1/2 cup bulgar
3 T olive oil
1 T yeast
1 cup warm water (additional)
2 tsp salt
1 bunch flat leaf parsley chopped
6 green onions sliced thinly
Zest 1 lemon
5-6 cloves garlic chopped
6 cups flour (may use white or a white/whole wheat mix)
Cook the bulgar in 2 cups of water and the olive oil. Turn pan off when it comes to a boil and cool until lukewarm.
Dissolve yeast in 1 cup warm water.
Mix parsley, green onions, lemon zest, chopped garlic, salt, egg, flour, bulgar mixture, and yeast mixture well.
Allow dough to rest for fifteen minutes. Add more flour if needed to make a soft dough.The dough should be soft and slightly tacky, but not sticky.
Knead dough for 5 to 10 minutes by hand or by machine, until a smooth ball. Place dough in a greased bowl and allow to rise for one hour or until double. Punch dough down. Rest for 10 minutes. Shape into two loaves and place into greased pans. Let rise for 45 minutes or until double. Bake at 350 degrees for 30-35 minutes.
Bread is great served with a olive oil and lemon dipping sauce or used on a sandwich of herbed feta cheese, sliced tomatoes and sliced cucumbers.
I just love having a large batch of fresh, colorful vegetables to work with. Fortunately, peaches are in and the vegetable gardens are producing well, so this morning I made and canned a batch of peach salsa.
Fruit salsa is so popular in my house that this is the second batch that I have made in the last week (all will be gone by next spring). I hope you enjoy the recipe as much as we do.
- 9 cups fresh peaches, mangoes, or a combination of both, peeled and chopped
- 2 Tbsp lemon or lime juice (fresh or bottled)
- 4 cups fresh tomatoes, peeled and chopped
- 2 large sweet peppers, diced
- 2 cups onions, diced
- 2 Tbsp dried jalapeno flakes (or fresh hot peppers if you wish. Add more or less to your desired heat level)
- 1/4 cup cilantro or parsley, chopped
- 1 cup apple cider vinegar
- 3 garlic cloves, minced
- 3 T honey
- 2 T clear gel to thicken
- Mix peaches with lime or lemon juice.
- Combine all ingredients in large pot.
- Bring to boil over medium heat and cook for five or six minutes.
- Remove from heat.
- Ladle into prepared canning jars.
- Screw on lids and process in boiling water canner for 10 minutes.
It appears that the spring is going to be just as unpredictable as the 2015 winter. Last week it was in the 70s and we started yard work, took the plastic off the chicken’s winter run (they are a bit puffed up today since the wind break is down), and moved the veggie seedling trays to the sun porch. Today it was in the 30s with rain that changed to sleet and then to snow and back again.
With all of the lovely weather we were blessed with over the past few weeks I had planned to change to our spring menus and clean the wood stove for the season. The weather today and the what is now promised for the balance of the week actually had me to start the wood stove, and brush off a couple of winter favorites for dinners this week. Today I made a pot of vegan red beans and rice with a side of pumpkin cornbread. The red beans have a very rich flavor with just a hint of spiciness created with fresh vegetables, veggie stock, creole seasoning, and a nice bunch of kale.
If you like red beans and rice but would like to forego the animal fat in the traditional recipe than you may want to try the following.
- 1 cup of dried rice
- 1 cup dried red beans, picked over
- 1 small yellow onion, chopped fine
- 1 medium carrot, chopped fine
- 1 large celery stalk, chopped fine
- 1 jalapeno pepper, seeded and chopped fine
- 5 cups vegetable stock
- 1 Tbsp creole seasoning
- 1 bunch of fresh kale, roughly chopped, or 1/2 cup of dehydrated kale
- Salt and pepper to taste
- Soak the beans overnight in a large bowl of water.
- Rinse and drain the beans.
- Add the beans, onion, carrot, celery, jalapeno, creole seasoning, and vegetable stock to a medium-sized crock pot, and cook for 6 hours on high or 8 hours on low.
- Taste the broth and adjust seasoning as needed.
- Cook rice according to package directions.
- Add the kale to bean mixture and cook for an additional 30 minutes.
- Serve the beans over 1/2 cup or so of rice with a side of cornbread.
The dogs got us up really early this morning so I decided to make some carrot cake scones to go with our morning tea. One of the things that I like about this recipe is that they use no processed sugar and are very low in fat while still being moist and packed with flavor.
The scones were a very nice Sunday morning treat. I hope that you will give the recipe a try.
for the scones
- 1 ½ cups white whole wheat flour
- 1 ½ tsp baking powder
- ½ tsp ground cinnamon
- 1/2 tsp allspice
- 1/4 tsp nutmeg
- ½ tsp salt
- 2 tbsp unsalted butter or coconut oil, very cold and cubed
- ½ cup plain nonfat Greek yogurt
- 3 tbsp maple syrup or honey
- 2 tbsp + 2 tsp nonfat milk, divided
- 1 tsp vanilla extract
- 1 cup freshly grated carrots
for the drizzle
- 1 tbsp Greek yogurt cream cheese, softened to room temperature
- 1 ½ tsp nonfat milk
- 1 tsp maple syrup
- Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.
- In a medium bowl, whisk together the flour, baking powder, spices, and salt. Cut in the butter with a pastry cutter or the back of a fork until the mixture resembles fine crumbs.
- Stir in the Greek yogurt, maple syrup, 2 tablespoons of milk, and vanilla. Fold in the grated carrots.
- Shape the dough into a ¾” tall circle on the prepared baking sheet, and brush with the remaining milk. Slice the circle into 8 triangular segments with a sharp knife.
- Bake at 425°F for 17-20 minutes, or until the tops are lightly golden. Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
- To make the drizzle, stir together the Greek yogurt cream cheese, milk, and maple syrup in a small bowl. Transfer the mixture to a zip-topped bag, and cut off a tiny piece of one corner. Just before serving, drizzle on top of the scones.
We have been blessed with another sunny winter day so I decided to make some low sugar bran muffins as a treat for my honey. For some reason the chickens decided that they wanted to take a rest from laying so we have no eggs in the house. Since there was a missing ingredient I used flax eggs for recipe which reduced the calories and made the recipe vegan. The resulting muffins were light and tasty so I thought I would share the recipe.
- 1 1/4 cups bran cereal
- 1 3/4 cups unsweetened apple juice
- 5 Tbsp flaxseed meal
- 1 cup wholewheat flour
- 1 cup unbleached white flour
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/4 tsp sea salt
- 1/3 cup oil
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1 cup dried cranberries (use the ones sweetened with apple juice if possible)
- Preheat oven to 400 degrees and prepare two 12 cup muffin tins (I like to use silicone muffin tins — they do not have to be oiled and are reusable)
- In a small bowl stir bran cereal into 1 cup of apple juice and set aside for 15 minutes to soften.
- In a large bowl, combine flours, baking power, baking soda, cinnamon, allspice and salt.
- In a medium bowl, beat flax meal with the remaining 3/4 cup of apple juice and beat for about a minute. Blend in oil, maple syrup, and vanilla. Stir in the bran and apple sauce mixture.
- Add the dry ingredients to the wet and stir until just incorporated — do not over mix.
- Divide the mixture among the muffin tins (an ice cream scoop makes quick work of this).
- Bake for 7 minutes, turn the tins and bake for another 8-10 minutes or until a tooth pick inserted into the middle come out clean.
- Cool on rack for 10 minutes. Freeze any muffins not consumed the day made.
Today was a big project and errand day so I needed to prepare a meal that was quick to prepare, tasty and filling. After spending the morning driving around to a number of stores this morning the last thing I wanted to do was run out and pick up ingredients for a meal so I worked with what was in the house. Acorn squash was pulled from the cold room, cranberries from the freezer and other items from the pantry. The various items allowed me to create a meal that was savory with a nice touch of sweet to finish the meal that only took about 20 minutes to prepare.
What I made was a baked acorn squash stuffed with walnuts, cranberries, orange juice and hint of brown sugar. We also had a savory couscous as a side. I have provided the receipts below so that you can enjoy the same meal at some time.
Stuffed acorn squash
- 2 acorn squash
- 1 cup walnuts, roughly chopped
- 1 cup fresh cranberries
- 1/3 cup brown sugar
- 1/4 cup freshly squeezed orange juice
- 2 tablespoons butter
- honey, optional
- Preheat oven to 375º F.
- Cut each squash in half (make halves as even as possible) and scrape out seeds.
- Place squash cut side up in a large baking dish.
- In a large bowl, combine walnuts, cranberries, brown sugar, orange juice and a drizzle of honey, and toss together. Make sure everything is evenly coated.
- Divide mixture into 4 parts and stuff into hollow center of squash.
- Top each half with 1/2 tablespoon butter.
- Cover baking dish loosely with aluminum foil and transfer to oven.
Bake for 60-90 minutes, or until squash is fork tender.
- Remove from oven and serve immediately.
- 2 Tbs olive oil
- 1 onion finely chopped
- 2 garlic cloves, chopped
- 1 cup couscous
- 2 cups vegetable stock
- 2 Tbs fresh parsley, chopped
- Heat oil in a medium saucepan
- Add chopped onions and cook until soft
- Stir in crushed garlic and cook for another 1-2 minutes
- Stir in vegetable broth and bring to a boil
- Remove saucepan from heat and cover. Allow to stand for 5 minutes
- Stir in parsley
- Add salt and pepper to taste
- Serve with the acorn squash
Sunday dinner at our house is always a nice meal finished with a special dessert. Today I made a simple meal of baked ziti, green beans, and apple cheesecake bars to welcome in the new week. The bars are so yummy that I thought you might like to have the recipe for the three layer bars.
Apple Cheesecake Bars
Layer 1: Crust
- 1/2 cup soft butter
- 1/3 cup sugar
- 1/4 tsp vanilla
- 1 cup flour
Cream butter and sugar together. Blend in vanilla and flour. Spread in a prepared. 7 x 11 inch pan.
Layer 2: Filling
- 8 oz low fat cream cheese, softened
- 1/4 cup sugar
- 1 egg
- 1/2 tsp vanilla
Combine cream cheese and sugar. Add egg and vanilla and mix well. Spread over unbaked crust.
Layer 3: Topping
- 1/4 cup sugar
- 1/2 tsp cinnamon
- 4 cups diced apples
- 1/3 cup slivered almonds
Toss apples in sugar and cinnamon. Arrange evenly over cream cheese. Sprinkle on almonds.
Bake at 450 degrees for 10 minutes.
Reduce heat to 400 degrees and bake for 20-25 minutes. Cool.
Cut into bars or squares. Serve.
We woke to a cool morning so I decided to do a little baking before the heat of the day set in. I made a couple of fat-free quick breads that allowed me to use some of our garden harvest and a few over ripe bananas that we had hanging out in the freezer. I made mini zucchini chip and banana breads. Both breads are fat free, vegan, low in sugar and super most and favorable. The recipe for the zucchini bread can be found below and the banana bread can be found here. Substitute organic eggs for the flax eggs in the recipes if you are not concerned about eating vegan.
My honey cut into the large loaf of zucchini bread before I could take the picture 😦
- 1 1/2 cups white whole wheat flour or whole wheat cake flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger powder
- 2 flax eggs (2 Tbsp ground flax seed and 6 Tbsp water)
- 1/2 cup unsweetened applesauce
- 1/4 cup dark brown sugar
- 1/4 cup cane sugar
- 2 tsp vanilla extract
- 1/2 Tbsp lemon juice
- 1 packed cup shredded zucchini
- 1/2 cup carob chips, chocolate chips or nuts
- Preheat oven to 350 degrees and prepare 8 mini loaf pans or one standard loaf pan with non-stick cooking spray.
- Mix the ground flax seed with the water in a small bowl and set aside.
- Mix the flour, salt, baking soda, baking powder, cinnamon, nutmeg, ginger and chips or nuts in a medium bowl.
- Grate the zucchini and pack into a measuring cup — dumping off any liquid that rises to the top of the measuring cup.
- In a large bowl mix the flax eggs, applesauce, brown sugar, cane sugar, vanilla extract, lemon juice and zucchini.
- Fold the dry ingredients into the wet until just combined. Be careful not to over mix.
- Pour the batter into the pan(s) and place in oven.
- Bake for 35 – 45 minutes or until a toothpick come out clean. The exact amount of cooking time will depend on the oven and size of pans used.
- Cool on a rack and enjoy or freeze for a later date.
We brought the following fiesta quinoa salad to a gathering this weekend and it was a great hit so I thought that I would share it with you.
- 1/2 cup quinoa
- 1 cup water
- 1 – 14 oz can garbanzo beans (chick peas), drained and rinsed
- 1 – 14 oz can black beans, drained and rinsed
- 1 brightly colored bell pepper, diced or julienned
- 1/2 red onion, diced
- 2 stalks celery, diced
- 1 jalapeño or other hot pepper, finely diced (remove ribs and seeds to keep heat down)
- zest of one lime
- juice 1 lime
- 1 teaspoon sea salt
- few grinds black pepper
- 3 tablespoons olive oil
- 2 tablespoon apple cider vinegar
- 1 teaspoon local honey
- 1 minced garlic clove
- cook quinoa in water and cool.
- Add quinoa and rest of the ingredients to a large mixing bowl, fold gently, and let marinate for at least an hour before eating.
The cool wet weather that we received this summer encouraged many of our vegetables to provide us with bumper crops. One of those vegetables was bush beans. After canning 30 pints and making copious amounts of four been salad, I decided to convert a childhood ham and beans recipe to a flavorful vegan dish. With a bit of experimentation a dish of juicy green beans with soft potatoes and a rich flavorful smokey broth was created. An added bonus of the dish is that it takes a little effort to prepare and can cooked in a crock pot started in the morning before work or prior to an event.
If you have some extra beans in your garden or the local market has fresh beans on sale you may want to try the following recipe.
- 10 cups of green, yellow and/or purple beans cunt into bit sized pieces
- 4 medium-sized potatoes cut into 1 inch cubes
- 1 large onion, diced
- 5-6 cloves of garlic, minced
- 1 cup of water
- 2 Tbs apple cider vinegar
- 2 Tbs soy sauce
- 1 1/2 tsp smoked paprika
- 1 Tbs chili powder
- 1/4 tsp cayenne pepper
- salt and pepper to taste
- Spray the bowl of the slow cooker lightly with cooking spray
- All all of the ingredients to the slow cooker and stir
- Cover pot with the lid and cook on low for 6-8 hours
- Enjoy with some hot water cornbread or crusty rolls
The unusually cool and wet summer that we received this year has encourage our herb gardens to flourish. This bounty has encouraged me to seek out new recipes and storage methods for the different herbs and spices from the garden. Today I made a cherry chutney from some of the fruit from our trees. I will be using this dish to complement an afternoon snack of cheese and crackers.
While the chutney was cooking down I used a number of fresh herbs to make a yummy three grain Mediterranean tabbouleh and braided pesto bread for dinner tonight. The hardy salad is bursting with flavor and the bread is soft yet stable with wonderful pesto flavors.
All of the flavorful items in this post are vegetarian and can be be made vegan if the Parmesan cheese in the bread is replaced with cashew cheese or nutritional yeast.
Click on the names of the dishes if you would like to try any of the recipes.
June is turning out to be a very busy and wet month. Between rain storms (needed April showers turned up two months late) we have spent a large number of daylight hours splitting and stacking wood for next winter, caring for the vegetable gardens and our animals. The time spent outside has been wonderful, but has left little time for meal preparation.
One of my favorite go to meals during busy periods like this is an enchilada rice bowl. The yummy, filling meal can be prepared in about 10 – 15 minutes if the rice and enchilada sauce are prepared the night before. After a long day of physical labor it is so nice to sit down to a warm tasty meal. I hope you enjoy the recipe…
- 1 cup uncooked rice
- 1 1/2 cups water
- 1 Tbsp olive oil
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 cup frozen or fresh corn kernels
- 1 – 15 ounce can black beans, drained and rinsed
- 1 1/2 cups red enchilada sauce (see recipe below)
- 1/2 tsp oregano
- sea salt and freshly ground black pepper to taste
- 1 cup shredded cheese
- 2 Tbsp fresh cilantro leaves, chopped
- In large saucepan cook rice in 1 1/2 cups of water. (Rice can be cooked the night before and refrigerated.)
- Prepare the enchilada sauce according to the recipe listed below. I have a tendency to make a double batch and freeze the sauce in portion sizes that can be defrosted the morning before the dish will be prepared.
- Heat olive oil in a large skillet over medium high heat. Add garlic and onion, and cook, stirring frequently, until onions are translucent.
- Stir in rice, corn, black beans, enchilada sauce and oregano until well combined ans heated through, about 2-3 minutes.
- Season with salt and pepper to taste.
- Remove from heat and top with cheese. Cover until cheese has melted.
- Garnish with cilantro and serve immediately.
Red Enchilada Sauce
- 4 Tbsp vegetable or canola oil
- 4 Tbsp flour
- 8 Tbsp chili powder
- 2 tsp garlic powder
- 1 tsp sea salt
- 1 tsp cumin
- 1/2 tsp oregano
- 4 cups vegetable stock
- Heat oil in a small sauce pan over medium high heat.
- Add flour and stir together over heat for a minute or two.
- Stir in all of the dry seasonings.
- Gradually add the stock, whisking constantly to remove lumps.
- Reduce heat and simmer 10-15 minutes until thick.
- Use immediately, refrigerate in sealed container for up to two weeks, or freeze until needed.
What a glorious Saturday! The sun is out and temperatures are rising. We picked up our new puppy last night, so needless to say we were up at the crack of dawn with Luna (the new puppy). She is a 6 week old rescue that is cute as can be and full or energy. Unfortunately, she has never been in a crate before and this was her first night away from her litter mates. Needless to say we have a good deal of training to do to get her use to new surroundings and gaining a comfort level with her kennel.
Ginger sizing up Luna this morning
Luna’s first nap of the morning in front of the kitchen heater
Since I was up before 5am I decided to make some apple cinnamon buns as a treat. This sweet roll allowed me to use some of the apples we canned last season and added a nice aroma to the house.
Apple Cinnamon Buns
- 1 Tbsp yeast
- 1/2 cup warm water
- 1/4 cup honey
- 1/2 cup plant based milk
- 1/4 cup oil
- 1 egg
- 2 tsp salt
- 2 cups all-purpose flour
- 2 cups whole wheat flour
- 4 Tbsp butter or coconut oil
- 5 apples, peeled, cored ans diced ( I used apples canned from last season)
- 1 cup brown sugar
- 2 tsp cinnamon
- 1 tsp nutmeg
- Mix yeast, water, honey, oil and egg.
- Stir in half the flour until smooth.
- Add enough of the remaining flour to make a soft dough.
- Turn dough out onto a floured board and knead for five minutes.
- Place dough in an oiled bowl, cover, and allow to rise until double (about an hour).
- While dough is rising make the filling. Saute apples in the butter and brown sugar until slightly caramelized. Stir in the cinnamon and nutmeg and cool the mixture.
- When the dough has risen, roll out on a floured board until it is about 16 x 24 inches.
- Spread apple mixture over dough, spreading to the edges.
- Roll the dough into a log and cut into 12 pieces.
- Place the rolls cut side up into a prepared jelly roll pan. This will be a bit messy and some of the filling will fall out. Just spoon the extra filling on top of the rolls.
- Allow the rolls to rise for 45 – 60 minutes or until they have doubled.
- Bake at 375 degrees for 20 -22 minutes.
Based on recipe found at homejoys.blogspot.com
We are under a winter storm advisory for the next three days. It is projected that we will receive between 8 – 14 inches of snow between tonight and tomorrow. In preparation for the snow we loaded more wood into the garage for the wood stove, topped off the fuel in the tractor for plowing and backed some muffins as a reward for all the snow removal work we will have over the next few days.
This morning I made cranberry applesauce and lemon chia seed muffins for the week, and since the oven was on baked some butternut squash from last falls harvest for soup.
The muffins turned out so well that I thought I would share the recipes with you.
Cranberry Applesauce Muffins
- 2 cups almond flour (dried nut residue left over from creating milk, or it can be bought at most stores)
- 1/4 cup date or coconut sugar
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- pinch of salt
- 3 eggs
- 1/2 cup applesauce
- 1 Tbsp lemon juice
- 1/2 cup cranberries, thawed
- Preheat oven to 325 degrees and line or grease a 12 cup muffin tin.
- Combine dry ingredients in a large bowl.
- Combine wet ingredients in a medium bowl.
- Stir wet ingredients into dry ingredients, then fold in cranberries.
- Fill muffin cups 3/4 full.
- Bake until golden brown ans toothpick inserted in center comes out clean, about 25 minutes.
- Cool on a wire rack
Lemon Chia Seed Muffins
- 2 Tbsp chia seeds
- 1/3 cup hot water
- 1 1/2 cups whole wheat flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup honey
- 2 eggs
- 3/4 cup plain greek yogurt
- 1/4 cup coconut oil, melted
- 1/4 cup lemon juice
- 2 Tbsp lemon zest
- Place chia seeds in hot water and let rest for 10 minutes to allow seeds to gel.
- Preheat oven to 375 degrees. Line or grease a 12 cup muffin tin.
- Combine flour, baking powder, and salt in a large mixing bowl.
- In another bowl mix the honey eggs, yogurt, melted coconut oil, lemon juice, and zest well.
- Pour wet ingredients into dry and mix until just combined.
- Next, fold in the chia seeds and mix again.
- Spoon batter into prepared muffin tins.
- Bake of 30-35 minutes, or until the tops are golden brown ans a toothpick comes out clean.
- Cool on a wire rack.
- 2 cups all purpose flour
- 1 cup semolina flour
- 4 eggs
- Olive oil
- Crack eggs into a food processor, add nice pinch of salt and splash of olive oil, mix quickly.
- Add flour to processor and pulse until dough starts to pull away from the sides of the bowl.
- Dump the dough out onto a floured board and roll into a ball, cover in plastic wrap and let rest for 30 minutes.
- Take a little piece of dough and start pressing it using your pasta machine at no.1
- Keep pressing the dough making it thinner each time by moving to no 2, 3 then 4 and finally 5.
- Flour the noodles and place them on a tray covered with corn meal so they wont stick to each other.
- 1 1/2 cups pumpkin puree
- 1 cup ricotta cheese
- 2 tsp fresh sage, chopped
- 2 tsp fresh rosemary, minced
- 1/2tsp freshly grated nutmeg
- sea salt and fresh cracked black pepper, to taste
- In a medium bowl mix pumpkin, ricotta, sage, rosemary, nutmeg, salt and pepper and set aside.
- 1/2 cup hazelnuts, skinned and roughly chopped
- 8 Tbs unsalted butter
- 1-2 Tbs good quality balsamic vinegar
- salt and cracked pepper, to taste
- freshly grated Parmesan, for topping
- In s pan over medium-low heat, melt the butter.
- Add the chopped hazelnuts, and cook for 3-5 minutes, stirring occasionally, until the butter turns a rich golden brown.
- Turn off the heat and season with salt and pepper.
Putting it all Together
- Lay out a pasta sheet, spoon half-teaspoon sized dollops of filling in a row along one side of the sheet, about 1/2 1 inch apart.
- Lightly brush the edges of the pasta, and in between the dollops of filling, with water.
- Fold the sheet of pasta lengthwise over the fillings, and press down around each one.
- Cut out the ravioli with a press, pastry cutter,or a pizza wheel.
- place the ravioli on a tray dusted with corn meal.
- Repeat steps 1-5 until all pasta sheets have been processed.
- Bring a large pot of salted water to a boil.
- Drop 8-10 ravioli at a time, and cook for 25minutes, or until al-dente (time will vary depending on how thin your pasta is an the size of the ravioli).
- Remove finished ravioli with a slotted spoon ans drain off the excess water.
- Repeat steps 8 & 9 with remaining pasta.
- Add the ravioli to the pan with the browned butter. Toss to coat, and drizzle lightly with balsamic vinegar.
- Serve hot with freshly grated Parmesan.
Based on recipe found on willcookforfriends.com