Rasta Pasta

Rasta PastaOK, so Rasta Pasta just sounds cool. This recipe is from “Fins Up! (Jimmy Buffet) Cooking Class with Leigh Ocs.” This is a wonderful addition to the Tequila-Orange Shrimp that I wrote about last week. It has an unexpected Caribbean taste. But what else should I expect, it does have Jimmy Buffet’s name attached to the top.

I would have never imagined using coconut to make a creamy pasta, but it is exquisite! While the coconut flavor does come through, I might consider adding some coconut flakes to the prepared pasta or using real coconut milk to even further enhance the flavor next time.

I heated the coconut to a boiling point and let it simmer for a little while. Then strained it into a bowl and pushed as much flavor out of the coconut that I could get with a fork. Actually it did not seem like it was working, so I picked it up and squeezed the daylights out of the flakes to get as much of the juice out as I could. After setting the Water/Coconut Milk to the side, I boiled the noodles (Penne Pasta) to an Al Dente state.

While I was waiting on the noodles, I added the red pepper flakes, oil, and garlic into a frying pan. Once heated, I added the noodles, coconut water, and  remaining ingredients. Ultimately it is not a really difficult recipe. The sauce wasn’t as thick as I had hoped for, but the flavor was excellent.

Next time, I will make some changes to the recipe. First, I will use less water when preparing the coconut mix and possibly add some fresh coconut milk. Second, I will print the recipes rather than working directly off my cell phone. I accidentally missed a step toggling between two recipes. I don’t know if adding oil to the Al Dente noodles would have made a difference or not, but I hate to do things incorrectly on my first attempt with a new recipe. These minor changes might make a delicious difference in the future.

Either way, my wife, sister-in-law, and friend all enjoyed the taste and experience. This was a worthy experiment, and I will make it again down the road. Maybe next time I could add some broccoli florets as well.

So remember, “The recipe is not always right; take some time to make it your own.” I know I will.

What Makes a Cowboy Cookie?

OK, so I have been on this Cookie Kick for a little while now. I am sure that the calories are going to make me look as round as they are, but I have been enjoying baking and eating them way too much if you ask me! My latest experiment is the “TEXAS COWBOY COOKIE,” and they are wonderful.

I am not sure as to what makes a “Cowboy Cookie” though, let alone a Texas one. I am guessing it has to do with a comment made in the recipe. It states, “Makes 24 Texas sized cookies or 36 Yankee cookies.” Yes I guess everything really is bigger in Texas, even our cookies. These cookies are also very hardy and will fill you up pretty easily. They are everything that you would want a cookie to be.

Be careful when you make them though. The recommended recipe, is enough for a large posse. You might want to cut the recipe in half for just the family to enjoy. You can adjust the recipe a little through the Bigoven website. I have enjoyed having them around though – with the emphasis on the “round”.

Even though I am from Texas, these cookies are as cowboy as I get. In other words, just call me a city boy! I do love a hardy cookie though; especially one with pecans, chocolate chips, coconut flakes, cinnamon, oatmeal, and a whole lot of flavor. The cinnamon really enhanced the flavor, inspiring a miriad of comments from friends and family.

Check out the recipe. They are easy! They are filling! They are wonderful! Remember, “The size of a cookie can bring a whole new meaning to the term round-up.”

Click here for Recipe!