Dinner/Pasta with Red Peppers and Basil - Revision history

Zurving at 20:50, 27 February 2016

2016-02-27T20:50:10Z

186.94.63.15: 1lkAvwzj6

2015-07-17T05:05:47Z

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188.143.234.155: cOn2M4qCD

2015-07-14T08:02:16Z

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2015-07-11T19:00:28Z

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2015-07-09T23:32:28Z

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2015-07-09T11:32:32Z

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188.143.234.155: /* Step 1 */

2015-07-09T06:57:06Z

‎Step 1

Zurving: Created page with "Serves: 6-8 Active Time: 40 minutes Total Time: 50 minutes From: Celebrate Vegan by Dynise Balcavage ===Ingredients=== 4 Tbsp. olive oil (plus extra for drizzling) 4 cloves ..."

2012-02-11T18:01:21Z

Created page with "Serves: 6-8 Active Time: 40 minutes Total Time: 50 minutes From: Celebrate Vegan by Dynise Balcavage ===Ingredients=== 4 Tbsp. olive oil (plus extra for drizzling) 4 cloves ..."

New page

Serves: 6-8

Active Time: 40 minutes

Total Time: 50 minutes

From: Celebrate Vegan by Dynise Balcavage

===Ingredients===
4 Tbsp. olive oil (plus extra for drizzling)

4 cloves garlic sliced (yes - this is right)

1/4 tsp. red pepper flakes

2 lbs. (9 small) red bell peppers, thinly sliced

2 Tbsp. low-sodium vegetable broth

1 lb. pasta (gemelli, farfalle, rotinni, penne rigate)

1/2 cup chopped fresh basil

zest of 1 lemon

1/2 cup pine nuts, toasted

salt and pepper to taste

=Directions=
==Step 1==
Bring a large pot of salted water to a boil for the pasta.
==Step 2==
In a large high-sided pan heat oil over medium low heat. Add garlic and red pepper flakes, saute' slowly and carefully making sure not to burn the garlic until the garlic is very soft, about 10 minutes.
==Step 3==
Add sliced red pepper. Turn heat to medium and saute stirring every few minutes. The pepper may exude liquid - that is OK. Once the liquid is re-absorbed add 1-2 Tbsp. of broth. Continue stirring and cooking until the peppers are quite soft and flavorful, about 20 minutes. Start cooking pasta about 1/2 way through.
==Step 4==
Drain pasta very well, shaking collender to remove excess water. Add basil and lemon zest to pasta and toss.
==Step 5==
Toss pasta with pepper mixture. Top with pine nuts and drizzle with extra oil if desired. Adjust seasoning with salt and pepper.

← Older revision		Revision as of 05:05, 17 July 2015
Line 1:		Line 1:
−	I ~~organized the first S2000 s at BotD. I can't<~~a ~~href="http://kjnwag~~.~~com"> bleieve</~~a~~> how great the road is and how amazingly wonderful the people are~~. ~~The Francis Marion Hotel is a tremendous group headquarters. We're coming back with a Fall tour~~ to ~~check~~ out ~~the mountains in all of their colors. Well worth the trip (and~~ if you ~~stay at the Francis Marion Hotel, an experience~~ you'~~re going~~ to ~~remember forever)~~.	+	Hi Jonah,I actually wrote a flolow-up blog post on this topic that you might find helpful. Take a look it may answer some of your questions. Please feel free to reach out again if you still have questions after reading it or if you are interested in finding help with creating and managing your restaurant's local search presence across Google's various services. This is actually a service we provide, so we'd be more than happy to help you out. http://xchnlyzj.com [url=http://cplkcg.com]cplkcg[/url] [link=http://ztwbcp.com]ztwbcp[/link]

← Older revision		Revision as of 08:02, 14 July 2015
Line 1:		Line 1:
−	~~Hello Cosimina!Greetings from~~ the ~~USA! It seems that here in~~ the ~~states, it~~ is ~~also true about black in cpraorote settings, especially in places like New York. I am from NY~~ and ~~that was almost entirely what we wore~~. ~~However, depending on~~ the ~~particular industry, one could always add a splash of color~~ in ~~the form~~ of ~~a shirt or scarf~~. ~~Now I live on~~ the ~~west coast~~ and ~~it is definitely more casual. I do think also that as a general rule everything is more casual than it was a number of years ago~~, so you ~~may see less black~~. ~~http://prpbbdhd.com [url=http://lckzppxaj.com]lckzppxaj[/url] [link=http://bmksjqyslhi.com]bmksjqyslhi[/link]~~	+	I organized the first S2000 s at BotD. I can't<a href="http://kjnwag.com"> bleieve</a> how great the road is and how amazingly wonderful the people are. The Francis Marion Hotel is a tremendous group headquarters. We're coming back with a Fall tour to check out the mountains in all of their colors. Well worth the trip (and if you stay at the Francis Marion Hotel, an experience you're going to remember forever).

← Older revision		Revision as of 19:00, 11 July 2015
Line 1:		Line 1:
−	~~Recently my roommate<a href="http://heyaraxd.com"> brhogut</a> home some of your coffee~~ that ~~she acquired for free from a local restaurant~~ here in ~~Nashville Tn. Sumatra being one of~~ the ~~blends~~, ~~and the other I cannot remember. It being free we used~~ it ~~up without paying much attention .however~~, ~~once it was gone I realized how much I love it and need it~~ in ~~my life~~. I~~'m guessing it~~ was a ~~lighter blend I am~~ the ~~farthest from~~ a ~~coffee connoisseur, often preferring gas station coffee over Starbucks (~~or ~~any boutique roasters) robust flavor blends~~. ~~The restaurant it came from was PM. Are there certain blends that you send out regularly for promotion or do you change it up?~~ I ~~am not even sure how PM acquired~~ the ~~stash~~ .~~by profile~~ I~~'m thinking maybe~~ it was ~~Ethiopia Kaffa Forest. Also~~, ~~I have not seen it anywhere here in Nashville~~ so ~~I am guessing there are no retailers for it here~~ .~~yet~~	+	Hello Cosimina!Greetings from the USA! It seems that here in the states, it is also true about black in cpraorote settings, especially in places like New York. I am from NY and that was almost entirely what we wore. However, depending on the particular industry, one could always add a splash of color in the form of a shirt or scarf. Now I live on the west coast and it is definitely more casual. I do think also that as a general rule everything is more casual than it was a number of years ago, so you may see less black. http://prpbbdhd.com [url=http://lckzppxaj.com]lckzppxaj[/url] [link=http://bmksjqyslhi.com]bmksjqyslhi[/link]

← Older revision		Revision as of 23:32, 9 July 2015
Line 1:		Line 1:
−	~~It is~~ a ~~tad on the small size~~. ~~I have~~ a ~~5 gallon cinnaoter I mix nutrient solution~~ in ~~when I need it. I top off the Emily's pretty much every other day~~. ~~Usually~~ the ~~reservoir is very low (practically empty) which probably stresses the plants out~~, ~~but they seem to deal with it. They really don't have much of a choice.I just like to try putting stuff in it~~ and ~~see what happens.~~ ~~Cucumbers grew great , though they were sour because of~~ the ~~stress~~ I ~~put them under~~. ~~I hear you can get cucumbers that lack the chemical or whatever that makes them sour~~, ~~and~~ I ~~plan on getting some seeds someday~~ and ~~doing another cucumber crop~~.~~Overall,~~ I'~~d rate~~ the ~~Emily's garden as~~ a ~~good beginner hydroponic system~~. ~~Once you get one and see how~~ it ~~works, you can reproduce it fairly cheaply~~. If you ~~go to the webcam page some time when it's one (6pm to 6am~~ or ~~so)~~ you ~~can see~~ the ~~makeshift systems based on the same concept of the Emily~~'~~s garden~~.	+	Recently my roommate<a href="http://heyaraxd.com"> brhogut</a> home some of your coffee that she acquired for free from a local restaurant here in Nashville Tn. Sumatra being one of the blends, and the other I cannot remember. It being free we used it up without paying much attention .however, once it was gone I realized how much I love it and need it in my life. I'm guessing it was a lighter blend I am the farthest from a coffee connoisseur, often preferring gas station coffee over Starbucks (or any boutique roasters) robust flavor blends. The restaurant it came from was PM. Are there certain blends that you send out regularly for promotion or do you change it up? I am not even sure how PM acquired the stash .by profile I'm thinking maybe it was Ethiopia Kaffa Forest. Also, I have not seen it anywhere here in Nashville so I am guessing there are no retailers for it here .yet

← Older revision		Revision as of 20:50, 27 February 2016
Line 1:		Line 1:
−	~~Hi Jonah,I actually wrote a flolow~~-~~up blog post on~~ this ~~topic that you might find helpful~~. ~~Take~~ a ~~look it may answer some~~ of ~~your questions. Please feel free~~ to reach out again if you still have questions after reading it or if you are interested in finding help with creating and managing your restaurant's local search presence across Google's various services. ~~This is actually~~ a ~~service we provide~~, ~~so we~~'~~d be more than happy~~ to ~~help you out~~. ~~http:~~/~~/xchnlyzj~~.~~com [url~~=~~http://cplkcg~~.~~com]cplkcg[/url] [link~~=~~http://ztwbcp~~.~~com]ztwbcp[/link]~~	+	Serves: 6-8
		+
		+	Active Time: 40 minutes
		+
		+	Total Time: 50 minutes
		+
		+	From: Celebrate Vegan by Dynise Balcavage
		+
		+	===Ingredients===
		+	4 Tbsp. olive oil (plus extra for drizzling)
		+
		+	4 cloves garlic sliced (yes - this is right)
		+
		+	1/4 tsp. red pepper flakes
		+
		+	2 lbs. (9 small) red bell peppers, thinly sliced
		+
		+	2 Tbsp. low-sodium vegetable broth
		+
		+	1 lb. pasta (gemelli, farfalle, rotinni, penne rigate)
		+
		+	1/2 cup chopped fresh basil
		+
		+	zest of 1 lemon
		+
		+	1/2 cup pine nuts, toasted
		+
		+	salt and pepper to taste
		+
		+	=Directions=
		+	==Step 1==
		+	Bring a large pot of salted water to a boil for the pasta.
		+	==Step 2==
		+	In a large high-sided pan heat oil over medium low heat. Add garlic and red pepper flakes, saute' slowly and carefully making sure not to burn the garlic until the garlic is very soft, about 10 minutes.
		+	==Step 3==
		+	Add sliced red pepper. Turn heat to medium and saute stirring every few minutes. The pepper may exude liquid - that is OK. Once the liquid is re-absorbed add 1-2 Tbsp. of broth. Continue stirring and cooking until the peppers are quite soft and flavorful, about 20 minutes. Start cooking pasta about 1/2 way through.
		+	==Step 4==
		+	Drain pasta very well, shaking collender to remove excess water. Add basil and lemon zest to pasta and toss.
		+	==Step 5==
		+	Toss pasta with pepper mixture. Top with pine nuts and drizzle with extra oil if desired. Adjust seasoning with salt and pepper.

@@ Line 1: / Line 1: @@
-Serves: 6-8
+It is a tad on the small size.  I have a 5 gallon cinnaoter I mix nutrient solution in when I need it. I top off the Emily's pretty much every other day.  Usually the reservoir is very low (practically empty) which probably stresses the plants out, but they seem to deal with it.  They really don't have much of a choice.I just like to try putting stuff in it and see what happens.  Cucumbers grew great , though they were sour because of the stress I put them under.  I hear you can get cucumbers that lack the chemical or whatever that makes them sour, and I plan on getting some seeds someday and doing another cucumber crop.Overall, I'd rate the Emily's garden as a good beginner hydroponic system.  Once you get one and see how it works, you can reproduce it fairly cheaply.  If you go to the webcam page some time when it's one (6pm to 6am or so) you can see the makeshift systems based on the same concept of the Emily's garden.
-−
-Active Time: 40 minutes
-−
-Total Time: 50 minutes
-−
-From: Celebrate Vegan by Dynise Balcavage
-−
-===Ingredients===
-Tbsp. olive oil (plus extra for drizzling)
-−
-cloves garlic sliced (yes - this is right)
-−
-/4 tsp. red pepper flakes
-−
-lbs. (9 small) red bell peppers, thinly sliced
-−
-Tbsp. low-sodium vegetable broth
-−
-lb. pasta (gemelli, farfalle, rotinni, penne rigate)
-−
-/2 cup chopped fresh basil
-−
-zest of 1 lemon
-−
-/2 cup pine nuts, toasted
-−
-salt and pepper to taste
-−
-=Directions=
-Looks very messy ;PBs I don't like BMW   Audi o bs   and Jaguar and Porsches too  []omarker Reply:April 15th, 2012 at 10:50 pmhabbat Audi ha ? ;p[] Reply:April 15th, 2012 at 11:43 pmMn eoogol?  []
-−
-==Step 2==
-In a large high-sided pan heat oil over medium low heat.  Add garlic and red pepper flakes, saute' slowly and carefully making sure not to burn the garlic until the garlic is very soft, about 10 minutes.
-==Step 3==
-Add sliced red pepper.  Turn heat to medium and saute stirring every few minutes.  The pepper may exude liquid - that is OK.  Once the liquid is re-absorbed add 1-2 Tbsp. of broth.  Continue stirring and cooking until the peppers are quite soft and flavorful, about 20 minutes.  Start cooking pasta about 1/2 way through.
-==Step 4==
-Drain pasta very well, shaking collender to remove excess water. Add basil and lemon zest to pasta and toss.
-==Step 5==
-Toss pasta with pepper mixture. Top with pine nuts and drizzle with extra oil if desired.  Adjust seasoning with salt and pepper.