All posts filed under: goop

rigatoni with artichokes & fried rosemary

If you like artichokes, then this is a good recipe for you to try since it’s basically just pasta and artichokes, which is fine with me! It’s a super easy recipe with barely any cooking. You just fry up some rosemary, add garlic & artichokes from a jar and then add pasta and finish with cheese. It’s simple but full of flavor from the rosemary & garlic, and the artichokes add juiciness. How easy is this recipe? Thanks Goop! 🙂 Recipe for Quinoa Rigatoni with artichokes & fried rosemary courtesy of: http://www.goop.com/recipes/pasta/quinoa-rigatoni-with-artichokes-fried-rosemary Makes 4 Ingredients: 1 lb quinoa rigatoni 2-3 sprigs fresh rosemary 2-3 cloves garlic, sliced 1 small (about 14-ounces) jar of artichokes olive oil sea salt freshly ground pepper parmesan to taste Directions: 1. Bring a large pot of water to a rolling boil and salt generously. Drop in pasta. 2. Meanwhile, coat the bottom of a large frying pan with olive oil (about 2 tablespoons) and place over medium-high heat. Add rosemary and fry for a minute in the hot oil to …

Gwyneth Paltrow’s “best eggplant parmesan”

Gwyneth Paltrow has been in the news recently because other authors were upset that she attended a book signing event in the Hamptons and claimed she hijacked the event. She has also been accused of having ghostwriters for her cookbook. Well I’m here to say- leave her alone! I’ve always liked her and don’t understand why people hate her so much. Just stop hating and start eating! In light of the Gwyneth news, I was inspired to try some of her recipes to see if they are any good. The first recipe I chose was her “Best Eggplant Parmesan” and let me tell you.. it was delicious! It is a very simple recipe and the eggplant and cheese just melts in your mouth. The only hard part is how to stop myself from finishing the entire dish that feeds four… 😛 recipe for Best Eggplant Parmesan http://www.goop.com/journal/make/35/giancarlo-giametti Serves: 4 Time: 1 hour Ingredients: •4 small eggplants (about 2 1/2″ in diameter) or 3 regular eggplants •Coarse salt •1 cup unbleached, all-purpose flour •Olive oil •2/3 …