Today I was hoping to spend most of the day outside with my son.  Unfortunately as we were doing so, we were freezing our buns off, so much time was spent indoors.  Typical Chicago weather… one day we’re sweating and sunbathing, and the next we’re shivering.

Tomorrow is going to be busier than busy.  I have an interview to go to, a plumber to come back home to, and an evening with friends.  So, today I tried to take care of things around the house.  Which reminds me… the dryer keeps beeping at me so folding laundry is next on the agenda.

I’ve been dying to try this Beef Carpaccio recipe by Gina.  We always have a similar appetizer at Trattoria D.O.C. here in Evanston (one of our favorite restaurants to go to, or order from).  When I saw this recipe from Gina, I added it to my list of things to make.

It was delicious.  I loved the idea that I could buy “rare roast beef” at the deli, and have them slice it very thin, and use it in this recipe.  It was like instant gourmet!  I also threw some capers on top like they do at our restaurant.

Next I made the following Weight Watchers recipe that I just love.  I even used the parsley I had growing on my windowsill!  And goat cheese, well that stuff is laced with crack or something because it’s addictive (Was that too strong?  Well, I just really do love goat cheese..).

Tomato, Herb, and Goat Cheese Capellini

serves: 4
WW points: 5 per serving

4 tbsp reduced-sodium chicken broth
2 tsp minced garlic
2 c cherry tomatoes, quartered
1/2 lb uncooked capellini (angel hair pasta), or spaghetti, cooked and kept warm
2 tbsp basil, fresh, minced
3 tbsp parsley, fresh, minced
1/4 c semisoft goat cheese, crumbled
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste

Heat 1 tablespoon of broth in a large nonstick skillet over medium-high heat. Add garlic and sauté 2 minutes. Add cherry tomatoes and cook until just soft, about 1 minute. Add remaining broth and heat through.

Place cooked pasta in a large bowl and add tomato mixture; toss to combine. Add herbs and goat cheese; toss to combine. Season to taste with salt and pepper. Serve hot or at room temperature. Yields about 1 cup per serving.

~M