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Sunday, April 26, 2009

Impromptu Sunday Supper

Smoked Trout Toasts
Pasta with Sundried Tomatoes and Artichoke Hearts

Kelly came over for an impromptu dinner and I had left over ingredients that needed to be used up! So here are some excellent dishes that came from necessity.

Smoked Trout Toasts

4 slices Italian Bread, sliced and toasted
1 can smoked trout in oil
1/2 cup sour cream
1 clove garlic, pressed or finely chopped
1/2 teaspoon dried dill
salt and pepper to taste
tomato slices for garnish

Combine the sour cream, garlic, dill and salt and pepper together. Spread over the toasts, top with plenty of trout and garnish with tomatoes.

Penne with Sundried Tomatoes, Feta and Artichoke Hearts

for two

1/2 package frozen artichoke hearts
2 cups penne pasta
1/3 cup sundried tomatoes packed in oil
2 cloves garlic
1/3 cup fresh basil, chopped
1/2 teaspoon red pepper flakes or more if you prefer more spice
1 cup vegetable or chicken stock
1/2 cup feta
salt and pepper

Take two tablespoons of the oil from the tomatoes and heat in a large sauce pan. Add the garlic and cook until soft. Add the tomatoes, basil, red pepper and artichokes. Season with salt and pepper to taste. Saute until the artichokes are soft. Add the stock and let simmer for about 10 minutes.

Cook the pasta al dente.

Add the pasta to the bowl and let simmer for about 5-8 minutes until it has absorbed the sauce. Crumble the feta over and mix well. Serve and garnish with more fresh basil.

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