Anyway, cram the following objects in your blender, food processor, or Magic Bullet (should you be so lucky) and blend well:
1 cup sun dried tomatoes (you'll need to plump them in hot water for a half hour prior and reserve the leftover wather
2 Tbsp grated parmesan (spring for the reggiano variety if you can; there's no comparison)
2 tsp red pepper flakes
2 Tbsp extra virgin olive oil
Fresh ground black pepper to taste
1/4 tsp salt
1 cup water reserved from plumping tomatoes
2 Tbsp dried Italian herbs or one cup fresh basil
1 cup fresh baby spinach (only if you're using dried herbs)
Bring one pound of whole wheat spaghetti to a boil and cook for ten minutes. Drain, toss with the spaghetti, and serve garnished with fresh herbs if you have them and parmesan. I did not have fresh herbs, and I could not afford the reggiano this time, but I must say I was pretty pleased.
Not the most beautiful presentation, and not the most beautiful dish, but it was tasty and satisfying, and that's all I am asking for on a Thursday night.
So I have recently been captivated by the cupcake beauties captured on camera at SugarLush, a blog I have been following, so I felt it my duty to make some snazzy cupcakes. I found a recipe for chai cupcakes with buttercream frosting at TasteBook that looked yummy. I decided to recreate them, but using Orange Spice tea instead. I'll test them on my coworkers tomorrow and see what they think. I had to sneak one just to be sure it was fit to eat. It's pretty spicy delicious!
I'd love to hear about the best cupcake combos you've tasted or heard of. Any ideas out there?
Thanks for the input. You guys are so awesome!