Another Great Presto Pasta Night

WOW! My brain has been so into the Royal Wedding today, I forgot it was Friday!!! Now that I've come to my senses... Theresa of The Food Hunter's Guide to Cuisine did an awesome job hosting for the second time. And thanks everyone for those wonderful dishes. I'll be wandering through them all over the weekend.

Presto Pasta Night #211

Next week, I'll be hosting Presto Pasta Night #212 over at Once Upon a Feast. Just send your tasty pasta treats my way by Thursday - ruth (at) 4everykitchen (dot) com and check back for the roundup next Friday. In the meantime.... happy eating everyone.

My Top Nova Scotia Foodie Treats

There are a great many things I enjoy about living in Nova Scotia... especially now that Spring is really here. There are gorgeous sandy beaches within thirty minutes - even less, depending on the route. Lush Annapolis Valley where much of the food comes from. Spectacular coastlines with beaches perfect for surfing, not to mention Peggy's Cove - and it's awesome rocky shoreline where The Atlantic shows its might. The spectacular tides along the Bay of Fundy. It's almost as dramatic as Moses parting the Red Sea back in biblical times.

All that is true, and I can't wait to do our usual Spring, Summer & Fall day trips around the province. It's so easily accessible. But this post is about some of my favorite foodie things. Let's start with food adventures...apple picking in the valley with a bottle of Boates Balsamic Apple Cider Vinegar and at least four different kinds of apples to take home.Blueberry picking with little boys who eat them faster than we can pick them!Even before moving to Halifax, more than four years ago, I fell in love with Tangled Garden Herb Jellies, jams, oils, vinegars and more. I've written about it before, but I can't stress enough how beautiful and stress-reducing a walk through the herb gardens are - so Zen! A slather of Apple Sage Jelly on some cream cheese topped toast is a perfect way to start the day.... Or try some ginger thyme jelly basted over some chicken breasts on the grill... for me, every time I take a bite, I'm transported back to the gardens and it's the middle of summer, no matter what time of year it really is.I'd be remiss if I didn't mention a very favorite adventure of mine... to visit farmers markets around the province. I love the Wolfville Farmers Market, which is open all year, but the truth is, I just go during the more summery months when it's held outdoors and is the perfect start to a sunny picnic lunch. Hubbards Market (which is seasonal and opens May 7th this year), is along the coastline on our way, usually to Lunenburg and beyond and yet no more than 40 minutes from Halifax.And, of course the two wonderful markets open year round right here in Halifax... The brand spanking new Seaport Market, where I can get most of the list below any weekend during the year. and the Historic Properties (formerly the Brewery Market) which is quieter than the Seaport, but has many a "must have" item on my weekly grocery list.Some of my favorite local treats....Julien's Patisserie, Bakery & Cafe... two of them, actually. The original (and where all that wonderful bread & pastry is baked) is in Chester, along the Atlantic Ocean, between Halifax & Peggy's Cove. Another one is closer to home in the Historic Hydrostone Market area of Halifax and at both farmers markets in Halifax. The starring attractions at RanCher Acres - Saanen Goats and with the help of Randy & Cheryl, they produce some incredible cheeses. My particular favorite is the garlic cayenne creamy goat cheese, which is great on crackers, crumbled into frittatas or over salads. Nowhere else can you find Dragon's Breath Blue Cheese from That Dutchman's Farm, in Economy. I'm always raving about Getaway Farm's grass fed beef. I can't imagine a week without at least two meals - strip loins are my Honey's favorite... and, well... I love them all. They're at the Seaport Market, and my buddy Bill Wood of Wood n Hart farm with his delicious lamb is over at the Historic Properties.......as are exotic spices from Epices de Cru distributed by the Spice Manand brilliant produce from Hutten Family Farms.

The Fish Shop is where I buy my fish. Peter is incredibly knowledgeable and the fish is always fresh, local & conscientiously sourced. It's the only independent fish monger in Halifax and permanently housed in the Seaport Market.
Digby scallops, so sweet, so succulent, so...droolingly delicious. The Digby Scallop Days is an annual event, not to be missed. If you can't wait until August, you can find them at some of the local farmers markets and at lots of great restaurants around the province. And last, but definitely not least... local Nova Scotian lobsters! You can even find lobstermen selling their catch from the back of their trucks. Or participate in any of the lobster festivals around the Province... my fave is in Pictou... and there are lots of lobster dinners in small towns and villages throughout the province over the summer months.

I could go on forever, but now I'm starving... I wonder what's on tap for lunch!

Last Day of Passover

For many Jews, Passover never gets beyond the second Seder. For many others, like me, it continues for eight days. It seems as if I've been cooking and cleaning and eating way more than writing. That said, this Passover season we've done very nicely.

In addition to a great many leftover meals, here are just some of the other tasty dishes we've been eating. Starting with the Chocolate Covered Matzo Crunch, thanks to David Lebovitz, who got his inspiration from Marcy Goldman. Fortunately I made enough to enjoy through the week.

These Spicy Moroccan Meatballs were perfectly balanced by mashed Sweet Potatoes.

Tonight, the last night, we'll be enjoying this Chicken Shnitzel and...

Savory Carrot Kugel.

While everything was very delicious, I admit it... I'll be happy to be back to normal.

Presto Pasta #210

I may not be eating pasta this week, but Presto Pasta Night #210, hosted by Three Cookies , is a tasty roundup of a very broad spectrum of pasta dishes for the rest of you.

Thanks everyone for such delicious pasta choices. Now I just have to wait another week for Passover to be over for me to try some.

Next week, Theresa of Food Hunters Guide will be hosting PPN #211. Send your entries to theresa (at)foodhuntersguide (dot)com and cc ruth (at) 4everykitchen (dot) com by Thursday, April 28

The Lull Before the Passover Seder Chaos

I had to take a picture... once everyone arrives here this evening, joyful chaos will take over and I wanted to remember this.

The only cooking left to do (I wrote about the menu yesterday) is the last minute stuff... reheat the chicken soup and matzo balls, plate the gefilte fish, last hour of roasting for the brisket, reheat the carrot tsimmis & potato kugel, roast the asparagus and toss the salad. I even had time to make David Lebovitz's Matzo Crunch... or as he calls it Matzo Crack. Seriously addictive!

Passover Seder Menu

It's that time of year again, when I start getting serious about my Passover Seder Menu. For the last few years, I've only had to make a side dish or two, or even better, spent the day in Joanna's (my older daughter)Kitchen preparing together or playing Grandma, and keeping little boys occupied while Mummy cooked. The photo is of Joanna, Sharron (my baby who couldn't make it this year) and me.

This year, the first seder is at our house and we'll be ten... small compared to the twenty or so I used to feed when we lived in Montreal, years ago. And, I even have help with the menu. My son-in-law's (Ezra) mother will be making the chopped liver, potato kugel and bringing dessert. Ezra's sister, who is a great baker will be making a flourless cake.

For those of you still hunting for a new dish or two to add, I hope this gives you some idea. The photos here are for those traditional dishes I've made time and time again. The rest will be photographed - hopefully - on Monday and added later. Chicken Soup with Matzo Balls Gefilte Fish (I buy the frozen prepared logs and just boil them up, but I do make my own horseradish sauce - Chrain)

Cheryl's Chopped Liver

Bitter Greens Salad with Berries & Citrus Vinaigrette

Brisket with Mushroom Rub & Gravy Potato Kugel (Cheryl's making hers, but this is my recipe)

Roasted Asparagus (without the cheese - just a balsamic drizzle)

Gingery Carrots, otherwise known as Tsimmis

Dessert... surprises

That's on top of the ritual eating during the actual Seder portion. For those who are wondering what that is. This Wikipedia explains it quite well. So in addition to the lamb shank bone & one egg that roasts along with the brisket boiled eggs in salted water for everyone, there's the Charoset or mortar - a sweet mixture to remind us of the mortar Jewish slaves used to build the pyramids in Egypt. This year my friend Jane of Janes on the Common found a new recipe for it that I'm going to try too. Pistachio & Dried Fruit version from Bon Appetit and it sounds delicious.

All in all, I think I'm ready... just need to buy some stretchy pants to wear after all this eating!

Kraft Giveaway Winners

A while ago I shared my wonderful day at Kraft Canada's Kitchens, Even the building brought a smile to my face. Check out the wall of plates with some great Kraft products. ... and this elevator door... And then I told you about the lovely folks at Kraft Canada who wanted to give away wonderful bags of goodies to five lucky Canadians who read my blog.

Here they are with their favorite Kraft product and a recipe to go with it.
Bellini Valli of Kelowna BC shared a droolingly delicious Apple & Olive Oil Cake with Maple Cream Icing made with Philadelphia Cream Cheese.

Jonnie Hartley from Edmonton AB and family love this Lasagna recipe from the Kraft Canada site, but uses way more Kraft Mozzarella and no ricotta to make it their own.

Katrina Brady of Calgary AB is a fan of KD... who doesn't have a KD story to tell? Here's her recipe for Baked Mac 'n Cheese

1 pkg KD
3 tblsp flour
3 tblsp butter
1/2 tsp paprika (optional)
pinch of pepper
2 -3 C mixed Kraft cheeses (depends on how cheesy you like it)
2 cups milk
extra macaroni noodles

Grease pan ( i use a small roaster)
open KD and remove cheese packet, add extra noodles to top of box
cook for about 10 min

Meanwhile, make cheese sauce using KD cheese pkg, flour, butter, paprika and pepper. melt on low and then slowly add milk so sauce won't be lumpy. once sauce starts to thicken, add cheese and stir until iit melts

Add mixture to cooked noodles and pour into pan. bake at 350 for 20 - 30 min.
Serves 4

Two entries from Ontario...
Amy Mizen of Allenford, shares this Blueberry Cheesecake - another Philadelphia Cream Cheese fan.

Crust: 1/2 cup brown sugar
2 1/2 cups crushed graham wafers
1/2 cup butter, melted
Mix well and pat into 9" x 10" pan.

Filling: 1 pkg. Philadelphia cream cheese
1/2 cup icing sugar
Beat well together and pour over wafer mixture.
Spread one can of blueberry pie filling over top.
Chill and enjoy!

Adrian Rose - more Philadelphia Cream Cheese loves this Spinach Dip

1 Pkg Kraft Philedelphia Cream Cheese
1 Pkg Frozen Spinach (chopped)
Crushed Garlic to taste although I'm a bit generous with the garlic,
1.5 - 2 Tbsps
Salt & Pepper to taste

In a saucepan on med, heat the spinach until warm, add garlic and
blend then add cream cheese and mix until blended (approx 7-10min)

Serve hot in a small bowl sorrounded by your favourite tortilla or corn chips

Thanks everyone for sharing favorite recipes with the recipes and wait for your packages to arrive. I was going to share the list of goodies here, but I think surprises are better.

Presto Pasta Night #209

No surprise that this week's Presto Pasta Night Roundup is amazing. Thanks Sweet Artichoke for a great hosting job. And thanks everyone for those delicious pastas for us all to share.

Next week, Three Cookies will be hosting. Please send him your entries by Thursday, April 21 to easilygoodeats (at) gmail (dot) com and cc ruth (at) 4everykitchen (dot) com.

A Much Better Panko Crumbed Pasta

The other night I told you about a mediocre pasta dish that tasted much better as a frittata. This time I got it right!

Then again, how could I not since I started with an "easy peasy" Jamie Oliver recipe from Jamie Issue #17- The Italian Issue with more pasta dishes than you can eat in a month.

One of the best lessons Jamie always shares is that you should just use the recipe as a guide and adapt it. This time I eliminated one skillet and had dinner ready in as long as it took to boil pasta and toss into the "sauce" which was some broccoli, the last of my sundried tomato panko crumbs (I have to use them up before Passover on Monday) and some lovely anchovies.

Broccoli & Anchovy Gemelli

There was only one downside to the dish... it was too good to resist. So much for will power... we went back for seconds.

I'm sharing with Presto Pasta Night, this week hosted by Sweet Artichoke. There's still time for you to send in your entry. Just email sweetartichoke(at) gmail(dot)com and cc ruth (at) 4everykitchen (dot) com

A Treat to Me - Lunch at Janes on the Common

I can't remember the last time I pampered myself with a lovely, grownup lunch out. This trip started with a simple task...pick up my tickets for the Slow Food Spring Dinner before the tickets get gobbled up.

So dilemma number one... which of my favorite restaurants should I go to for the tickets.. and lunch. Brooklyn Warehouse had a brisket sandwich (brisket from Getaway Farm) that I've heard great things about. Chives, unfortunately is only open for dinner... so that was out. Fid had its always interesting menu of local fare. Hard to choose between the Warm smoked haddock with a potato/spinach mash and a poached egg, or Dennis' Pad Thai.

But then... well, let me back up a bit. When we first moved to Halifax, four years ago we went to this very cool place for a weekend brunch. It was called Janes on the Common. I fell in love with the decor and the shrimp cakes. No matter how often we went, no matter how wonderful everything else looked, I ordered the shrimp cakes. Fast forward to the last couple of years when Saturday brunches include two rambuncious little boys who are not quite ready for Jane's... or is it the other way around? Finally, my Honey and I made a trip because I got a craving for shrimp cakes.

To my heartfelt dismay... they are no longer on the menu. That's because there are no sustainable, healthy shrimp farms in Nova Scotia. Hurricane Juan saw to that. Good thing there are always other wonderful choices of delicious dishes made with local ingredients, because Jane and her chefs support local farmers and fishermen.

But let's get back to today, and my checking out all the menus to see where I would end up for lunch. Check it out! While shrimp are still off the menu, there are now scallop, lobster and haddock fish cakes with a side salad (I chose the arugula salad with toasted hazelnuts, julienned beets, feta with a roasted garlic mustard vinaigrette). What was a girl to do? I had to try them out. And I'm glad I did. They were awesome with a citrus caper aioli.

And in case you're not up for fish cakes, today's special was Cream of Mushroom Soup with a balsamic reduction $4.50 for a cup $5.50 for a bowl. And for the main course, a chef's salad with shaved vegetables, free range chicken salad with Dragon's Breath Blue Cheese, Pecans, Hard boiled eggs and bacon with a Ranch Dressing. It looked awesome and all that for $12! I almost stuck my fork into one lucky patron's plate. Have no fear, I did restrain myself...barely.

Slow Food Spring Supper in Dartmouth

I don't normally publize events here but I couldn't resist mentioning this one. It's an over-the-top Slow Food Nova Scotia Spring Dinner put together by some of Nova Scotia's best chefs who all care deeply about using local ingredients, whipping up wonderful dishes and promoting local farmers and fishermen.

Now I realize that many of my readers live too far away to make it...

Spring Supper, May 7th at Christchurch Hall, Ochterloney Street, Dartmouth NS.

....but if you do live in or near Halifax or Dartmouth, I hope to see you there. And if you can't make it, I urge you to hunt for a local-to-you Slow Food event. There are a whole world of them here.

And just to entice you...

SLOW FOOD NOVA SCOTIA SPRING SUPPER 2011

MENU

Homemade Biscuits and Butter Kim Stacey, Emma’s Eatery

Curried Indian Point Mussel Chowder,
Petit-de-Grat Snow Crab Cake,
Preserved Peach Chutney Darren Lewis, Chives

Riverview Arugula Salad, Broken Roasted Garlic and Mustard Vinaigrette,
Ricotta Wafer, Crispy Black Olives
Paolo Colbertado, Jane’s On The Common

Harpoon Caught Sword Fish, Salsa Verde, Wild Rice Risotto,
Lobster Chili Oil
Chris Velden, Ryan Duffy’s

Nova Scotia Lamb Shawarma, Tzatziki, Pickled Turnip,
Herb Salad, Chickpea Socca
Renee Lavallee, The Feisty Chef

Slow Roasted Windsor Valley Pork Belly, Local Sweet Potato
Dennis Johnston, Fid Resto

“Jigg’s Dinner”…Granite Irish Stout Braised Beef Rib, Haddock Brandade,
Savoy Cabbage, Fiddlehead Mustard Pickles
Graeme Ruppel, The Brooklyn Warehouse

Noggins Warm Apple Pocket, Rhubarb Panna Cotta, Fox Hill Gelato
Michael Howell, Tempest

Tickets for the event can be purchased at Chives, Brooklyn Warehouse, Fid, Jane's on the Common in Halifax and Tempest in Wolfville. Tickets are cash or check only...$85 each all inclusive ($75 for Slow Food members). only 140 tickets are available for this dinner. Please make checks payable to Slow Food Nova Scotia.

Pasta Near Miss

Seriously... doesn't it LOOK delicious? So how come, even with all the wonderful ingredients like sun dried tomato bread panko crumbs, white wine, roasted chicken, and mushrooms, it tasated a little dull. The crunch of the toasted crumbs (first tossed with some good olive oil and some minced garlic) was lovely. It's just that somehow the recipe I saw in this month's Cooking Light Magazine - Fusilli with Caramelized Spring Onions & White Wine - (and should have stuck to), didn't turn out quite as I expected.

While it's technically true that it's April, and therefore Spring, here in Halifax, Nova Scotia, ramps, asparagus and Spring onions are only visible in magazines. So already I was at a disadvantage. Plus I didn't really have time to caramelize the onion - just a quick chop and saute. I just added a handful of sliced mushrooms to one chopped onion in a large skillet with some olive oil while I was toasting the bread crumbs and adding the cooked chicken chunks to heat them through. Even adding the white wine and a couple of pinches of red chili pepper flakes didn't pump up the flavor enough. Not that it was bad... just... not great. I probably should have stuck to the recipe verbatem.

So what does one do with a mediocre dish of pasta? Well you beat up some eggs, turn the oven up to 400F/200C, toss the left over pasta into the egg mixture and whip up a frittata. . What's your "cure" for a mediocre pasta?

Don't forget that this week, Sweet Artichoke will be hosting . Send your PPN entries (I'm sure they'll be awesome) to sweetartichoke(at) gmail(dot)com and cc ruth (at) 4everykitchen (dot) com by Thursday night and check back for the roundup on Friday.

The Chicken Mole Test

We've all probably have had this experience... eaten some amazing dish somewhere, fallen in love with it... only to be unable to recreate it at home or find it at some other restaurant.

My saga began in Cancun twenty years ago, on our Honeymoon. I can't exactly recall the name of the restaurant... something Rosa?...Rosa something?. It was in the guide books of the day. The "day" being the very beginning of the building of Cancun as a resort town. The restaurant was a local haunt in the heart of the old city. The ambiance was festive, including the duo with guitars and huge sombreros who serenaded us. I've tried to do a search to see if it was still around today, but no luck.

The star of the meal for me was my very first Chicken in Chocolate Mole and I licked the plate clean. It was so good that I kept ordering it at every other restaurant we went to during our visit... some were almost as good, others, not quite. Since then, whenever we go to a Latin restaurant with Mole on the menu, I am compelled to order some. And every time I order it, I am disappointed. I've even tried to recreate it at home from some of my cookbooks... still a disappointment.

Until now, that is! I recently received a copy of The Sweet Life In Paris by David Lebovitz. (You can check out my review here). It's a great book, filled with funny stories and many delicious recipes, but my favorite will always be ...

Chicken in Chocolate Mole

...David's recipe which is as good or even better than my memories of it. I suppose, since David is the chocolate king, that I shouldn't be surprised.

For the uninitiated, chocolate mole is a sauce made with lots of spices, mild dried chilies, reconstituted and unsweetened chocolate. It is a wonderful, rich & mellow blend and good enough to lick off the spoon or drizzled over some wrap. I'm drooling again. I guess it's time to whip up another batch.

So my question to you... what was that one dish you wish you could recreate? Leave me a comment.

Generous Kraft Giveaways

I've told you about my wonderful day at the Kraft Kitchens in Toronto last month. I came away with a bag of goodies and some great recipes to try. In fact, I love their What's Cooking Magazine and on-line video cooking lessons.

And the gift keeps on giving.... the wonderful folks at Kraft Canada are going to give five of my Candian readers (sorry to the rest of my friends) the same wonderful loot bags.

All you have to do is send me an email - ruth (AT) 4everykitchen (DOT) com and:
1)Tell me what your favorite Kraft Product is
2)Why you like it
3)Share a recipe...one of your family favorites using it...or check out the What's Cooking Magazine for new ideas.

I must admit I'm partial to the cheeses, but I've broadened my horizons.

Please include any allergies you or your family might have. Next week, I'll pick five of you, write your favorites and contact you for your CANADIAN address. plus Did I mention that Cadbury is now a member of the Kraft family and that the goodie bag includes, among other things Caramilk Secrets and Cadbury Buttons?

Catching Up

Time flies when you're having fun with little boys. Especially if the weather has finally turned Spring- like. That said, today is back to being around the freezing point. So back to coats and looking forward to the day when I can put them away until next year. I did get a chance to do some writing.... about another cookbook... Bal's Quick and Healthy Indian ... and a couple of really wonderful dishes from it.

Grilled Shrimp with Garlic & Fennel Dip

Punjabi-style Mushrooms

Both dishes, plus a great tip on making rice (never my strong suit) were delicious. The shrimp will be made often as an appetizer or part of an International Tapas... meaning tasty nibbles from just about anywhere, served all together. The leftofter mushrooms were even better the next day as filling for an omelet. I was too busy enjoying the aroma and the taste to get a photo.

Now I'm off for another visit since, shortly after taking the picture at the top of the page, I said I had to leave and Boaz said ... "that's a very BAD idea!" Dinner tonight will be Mexican Chicken Mole from another lovely book I've been reading by David Lebovitz... The Sweet Life in Paris More about that later.

Don't forget that Friday is another Presto Pasta Night Roundup and this week, Allie of Yum in Tum is hosting. Send your PPN entries to bahpeanut (at)gmail (dot)com and cc ruth (at) 4everykitchen (dot) com by tomorrow night (Thursday) to be included.

Presto Pasta Night Roundup #207

It may be April Fool's Day, but this roundup is no joke!... just plain good fun, great food and... well check it out for yourselves. Thanks everyone for such awesome pastas. First in... Lana of Bibberche was a touch late for last week's roundup, but I'm so glad to have her start this week's with her Glorious Creamy Mushroom Pasta and her tale of Heidi like adventures. Girlichef has to face the fact that her "baby" isn't really a baby anymore... towering over her! So we all have to help her eat some delicious, comforting, Sour Cream Noodle Bake to accept it. Dhallie of Pud Blag ni Ako is a first time PPNer and shines with this very fresh Crab Pasta. Wish her uncle would show up at my door with fresh crab. Grazianna of Erbe in Cucina made some amazing looking Gnocci & Zucchini Skewers. Allysia, Happy Vegan is a first time PPNer (hope she comes back often) and shares a lovely Spaghetti with Swiss Chard Pesto - a perfect option when you can't find basil. Cindy of Hun...What's For Dinner? (and who hasn't heard that one?) is a first time PPNer too and shares a heavenly Spinach & Artichoke Mac 'n Cheese. Imagine - combining my favorite dip with comforting mac n cheese! Michelle, better known as Italian Mama Chef, knows the way to my heart... garlic, creamy cheesy sauce & broccoli. Check out this comforting Broccoli Ricotta Pasta. Tigerfish of Teczcape and one of my very favorite PPN regulars always shows up with something wonderful. This time it's Kale & Red Pepper Pasta Sauce. Claudia of Honey From Rock, is another favorite PPner of mine. Here she takes tuna casserole to a whole new & awesome level... Tuna Stuffed Pasta Shells. I always look forward to Kirsten of From Kirsten's Kitchen to Yours who always shares something wonderful and this time is no exception. Her Shrimp with Lemon, Feta & Orzo has me thinking maybe shrimp three times this week is not too much. Biren of Roti 'n Rice is back with a beautiful (she's a great photographer) and wonderful dish of Goma Dare Soba made from staples always on hand in her house. Tandy over at Lavender & Lime returns to the PPN table with a fantastic Asparagus & Artichoke Pasta. Spring is definitely in the air. Kim at Feed Me Seymour shares a dish with one of my very favorite cheeses - Brie... not very diet friendly, but hey... Brie & Bacon Bonanza. Deb of the wonderful Kahakai Kitchen shares not only an awesome Fresh Herb Pasta Salad but a lovely book and a great place to find renewal. Debbi Does Dinner hosted PPN a couple of weeks ago and adapted one of the dishes at her roundup... another reason I love doing PPN... all the potential to make so many dishes our own. Her healthy, creamy Lemon Chicken Pasta... Beth Anne of The Seventh Level of Boredom is back with a twist on a Jamie Oliver dish... Fresh Asian Noodle Salad. I love how adaptable Jamie's recipes are. Shu Han of Mummy, I Can Cook made the most amazing pesto for her Pan Fried Shrimp with Glass Noodles & Thai Basil & Cilantro Pesto. Now if only I could find enough Thai basil in this town! Perhaps I'll just grow my own. Krista, The Beet Reporter sent in this Mac 'n Cheese Pizza... don't turn your nose up like that. It sounds awesome. Last but not least, my very easy Creamy Garlic & Herb Shrimp Pasta. Another adaptation, this time from Kraft's What's Cooking Magazine. Next week, Allie of Yum in Tum will be hosting. Let her feel your love and send your PPN entries to bahpeanut (at)gmail (dot)com and cc ruth (at) 4everykitchen (dot) com