Find It, Make It – Recipes with Amanda

I would like to introduce a new feature here on the blog, Find It, Make It. My sister Amanda loves to cook and try new recipes. She is always telling me about the new stuff she is making. My husband is pretty picky, although he would NEVER admit it, and her husband loves to try new stuff so she gets to make new recipes a lot more often than I do. Additionally, she has two young boys. Once a month or so, Amanda will be sharing posts about the recipe tries along with the reactions of her family. I hope you enjoy this new feature. I am so excited that my sister will be collaborating with me on my blog!


Hi. I am Julie’s sister, Amanda. She has asked me to contribute a recipe post for her blog. I love to cook and love to try new recipes so as I try them out I will share my experience.

This week I made a Martha Stewart recipe, Pasta with Roasted Vegetables and Bacon.

Unfortunately I didn’t think to take a picture of my finished product this time around…but I promise to in the future. Anyway, this recipe was AMAZING!! Going into it I thought I might think it was okay, but really made it because I thought it would be something more for my husband. But I ended up loving it and it definitely found its place in our rotation.

Overall, this recipe was pretty easy to make but it did involve a little chopping and grating. It was average on cost as orecchiette is more than the average macaroni and I splurge on cheese and HIGHLY recommend using good quality parmigiano reggiano. My kids (age 3 and 4) both liked it. It was filling, but light and satisfied that good fall recipe need I get this time of year. I served it alone, but some crusty bread is always great. I made a dessert to go with it and you can get the recipe for the Simple Pumpkin Pie Custard here.


Pasta with Roasted Vegetables and Bacon
{Recipe from Martha Stewart}

2 tablespoons extra-virgin olive oil
2 ounces bacon, preferably slab, chopped
1 medium sweet potato, peeled and cut into 1/2-inch cubes
1 small onion, thinly sliced
1/2 head cauliflower, trimmed into 1 1/2-inch florets (about 2 1/2 cups)
Coarse salt and freshly ground pepper
8 ounces orecchiette
3/4 cup finely grated Parmesan cheese (1 1/2 ounces), plus more, shaved, for garnish
1/2 cup fresh flat-leaf parsley, coarsely chopped

Preheat oven to 400 degrees. Heat oil in a small skillet over medium heat. Cook bacon until crisp, about 8 minutes. Transfer to paper towels using a slotted spoon. Reserve drippings.

Toss sweet potato, onion, and cauliflower with reserved drippings. Season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Roast on a rimmed baking sheet, tossing halfway through, until tender and caramelized, about 35 minutes.

Meanwhile, cook pasta in a large pot of salted water until al dente. Drain, reserving 1 cup cooking water. Return pasta to pot with cooking water, and toss with grated cheese and vegetables. Stir in parsley. Sprinkle bacon over top. Garnish with shaved cheese.

Click here to see more recipes in the Find it, Make it series.


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