My mother-in-law threw this together one day and I liked it so much I wanted to her "recipe." You might need to change the measurements to suite your taste :)
Pesto sauce--
2 cups fresh basil leaves, trimmed
1/4 cup pine nuts
4 garlic cloves
1/2 tsp salt
1/3 cup EVOO
Pasta Salad--
1 red pepper, bite-size
1 yellow squash, bite-size
1/4 lb asparagus, 1" pieces
3.5 Tbsp EEVO, divided
1/4 tsp salt
1/4 tsp black pepper
1/2 lb boneless,skinless chicken breasts, stripped
6 oz. tri-color rotini
Combine basil, pin nuts, garlic and salt in food processor. Mix and gradually add oil until mixture is thick. Set aside.
Preheat the broiler. Toss the veggies and 2 tbsp of olive oil in bowl. Arrange the veggies on a foil-covered pan and broil for 10-14 minutes, turning occassionally.
Heat remaining 1.5 tbsp olive oil in pan over med. heat. Sprinkle salt and pepper on chicken. Cook chicken until cooked through, stirring occas.
Cook rotini 1-2 min. less than directions say and drain/rinse with cold water.
Mix the pesto sauce, rotini, veggies and chicken.
Macaroni and Cheese
Serves 12
You can easily divide this recipe in half: Use a 1 1/2-quart casserole dish.
8 tablespoons (1 stick) unsalted butter, plus more for dish
6 slices good white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper, or to taste
4 1/2 cups grated sharp white cheddar cheese(about 18 ounces)
2 cups grated Gruyère cheese(about 8 ounces) or 1 1/4 cups grated Pecorino Romano cheese (about 5 ounces)
1 pound elbow macaroni
1. Heat oven to 375°. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.
2. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
3. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
4. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyère or 1 cup Pecorino Romano; set cheese sauce aside.
5. Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce
6. Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyère or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.
This recipe is a favorite of mine and comes from the Ten Minute Meals section of Gourmet.
1 (1-lb) package potato gnocchi
2/3 cup heavy cream
1/2 teaspoon all-purpose flour
1/2 tsp salt
1/2 tsp black pepper
1/8 tsp ground nutmeg
3 (5 oz) packages baby spinach
1/2 cup part skim ricotta
2/3 cup shredded mozzarella
Preheat broiler. Cook gnocchi in a 5 quart pot of boling salted water (gnocchi will float to the surface when done, about 3-5 minutes). Drain in colander. Whisk together cream, flour, salt, pepper, and nutmeg in a 12 inch ovenproof skillet, then bring to a boil over moderate heat, whisking. Continue to boil, whisking frequently, until reduced by half, about 2 minutes. Add spinach by handfuls, tossing with tongs, and cook until wilted, 2 to 4 minutes. Remove from heat, then stir in gnocchi. Spoon ricotta over gnocchi in 5 large dollops and sprinkle with mozzarealla. Broil 4-6 inches from the heat until cheese is browned and bubbling in spots, about 2 minutes. Season with peppers.
Serves 4
Active time: 10 minutes
Start to finish: 20 minutes
I make this quite often for pot lucks and they are delicious. Of course my hubby loves them too. These leftovers freeze very well. Serve with a salad and a nice crusty bread.
1 pound Italian sweet sausage
1/2 cup chopped onions
4 slices bread, crumbled
1 egg
1/4 cup fresh parsley or 1 teaspoon dried
20 Jumbo Shells, parboiled and drained
2 jars ( 15+1/2 ounces) Ragu' Spaghetti Sauce, divided
1/4 cup Parmesan cheese
Preheat oven to 350 degrees
Prick sausage with fork and parboil in small amount of water, in covered skillet for 15 minutes. Drain. Chop sausage and fry along
with onions, until brown and crumbly, stirring often. Spoon off excess fat. Add egg, bread, and parsley, and mix thoroughly.
Fill hot parboiled shells with sausage mixture, using a teaspoon.
Pour 1/2 Ragu' Spagetti sauce into a 13 x 9 x 2 inch pan. Arrange shells in pan.
Pour remaining Ragu' sauce over shells. Cover tightly with foil and bake for 30 minutes, or until hot and bubbly.
Remove foil; sprinkle grated parmesan chesse over top and bake uncovered for about 10 minutes more.
Serves 5:
1 (9-ounce) package fresh linguine
1 tablespoon butter
1 tablespoon all-purpose flour
1 1/2 half and half
3/4 cup (3 ounces) crumbled Gorgonzola cheese
3/4 teaspoon salt
1/4 teaspoon black pepper
1 (6-ounce) bag fresh baby spinach (about 6 cups)
Crumbled bacon (optional)
Cook pasta according to package directions, omitting salt and fat. While pasta cooks, melt butter in a medium saucepan over medium heat. Add flour; cook 1 minute, stirring constantly with a whisk. Gradually add the milk, stirring constantly with a whisk. Increase heat to medium-high; bring to a boil, stirring constantly. Reduce heat; simmer 3 minutes or until sauce thickens slightly, stirring frequently. Remove from heat, and stir in cheese, salt, and pepper. Combine the sauce, pasta, and spinach, tossing gently to coat. Garnish with bacon or chopped green onion.
Mushroom filling:
1 porcini mushrooms (about 1 ounce)
1 tablespoon olive oil
2 cups chopped onion
4 garlic cloves, minced
8 cups sliced shiitake mushroom caps (about 1 1/2 pounds)
3 cups sliced cremini mushrooms (about 1/2 pound)
1 teaspoon salt
1/2 cup dry red wine
1/4 cup chopped fresh parsley
1 teaspoon basil
1 teaspoon oregano
1 teaspoon dried rosemary
1/4 teaspoon freshly ground black pepper
Béchamel:
3 cups whole milk or cream
2 tablespoons butter
3 tablespoons sifted all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
Other ingredients:
Cooking spray
1 package of lasagna noodles (8-ounce)
1 cup (4 ounces) grated fresh Parmesan cheese
Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 5 minutes or until tender. Add garlic; sauté 30 seconds. Add shiitake mushrooms, cremini mushrooms, and 1/2 teaspoon salt. Sauté 5 minutes. Stir in porcini, wine, and soy sauce. Cook 4 minutes or until liquid almost evaporates, stirring frequently. Stir in parsley and rosemary. Add the reserved porcini liquid; bring to a simmer. Cook until liquid is reduced to 3/4 cup (about 10 minutes). Remove from heat; stir in 1/4 teaspoon pepper.
To prepare béchamel, place milk in a 4-cup glass measure. Microwave at HIGH 3 minutes or until hot, stirring after 2 minutes. Melt butter in a large, heavy saucepan over medium heat. Add flour, stirring with a whisk, and cook 1 minute or until bubbly, stirring constantly. Gradually add milk, stirring constantly with a whisk. Bring to a simmer; cook over low heat 8 minutes or until sauce slightly thickens, stirring frequently. Remove from heat, and stir in 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg.
Preheat oven to 350°. Spread 1/2 cup béchamel in bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange 3 noodles over béchamel; top with 1/2 cup béchamel. Top with 1 cup mushroom mixture. Sprinkle with 1/4 cup cheese. Repeat layers three times (dish will be very full). Cover with foil; place baking dish on a baking sheet. Bake at 350° for 30 minutes. Uncover lasagna; bake an additional 15 minutes or until cheese melts.
Mushroom filling: 1 porcini mushrooms (about 1 ounce)
1 tablespoon olive oil
2 cups chopped onion
4 garlic cloves, minced
8 cups sliced shiitake mushroom caps (about 1 1/2 pounds)
3 cups sliced cremini mushrooms (about 1/2 pound)
1/2 teaspoon salt
1/2 cup Côtes du Rhône or other fruity red wine
1 tablespoon low-sodium soy sauce
1/4 cup chopped fresh parsley
2 teaspoons chopped fresh or 3/4 teaspoon dried rosemary
1/4 teaspoon freshly ground black pepper
Béchamel: 3 cups 1% low-fat milk
2 tablespoons butter
3 tablespoons sifted all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
Other ingredients: Cooking spray
1 (8-ounce) package precooked lasagna noodles
1 cup (4 ounces) grated fresh Parmesan cheese
Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 5 minutes or until tender. Add garlic; sauté 30 seconds. Add shiitake mushrooms, cremini mushrooms, and 1/2 teaspoon salt. Sauté 5 minutes. Stir in porcini, wine, and soy sauce. Cook 4 minutes or until liquid almost evaporates, stirring frequently. Stir in parsley and rosemary. Add the reserved porcini liquid; bring to a simmer. Cook until liquid is reduced to 3/4 cup (about 10 minutes). Remove from heat; stir in 1/4 teaspoon pepper.
To prepare béchamel, place milk in a 4-cup glass measure. Microwave at HIGH 3 minutes or until hot, stirring after 2 minutes. Melt butter in a large, heavy saucepan over medium heat. Add flour, stirring with a whisk, and cook 1 minute or until bubbly, stirring constantly. Gradually add milk, stirring constantly with a whisk. Bring to a simmer; cook over low heat 8 minutes or until sauce slightly thickens, stirring frequently. Remove from heat, and stir in 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg.
Preheat oven to 350°. Spread 1/2 cup béchamel in bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange 3 noodles over béchamel; top with 1/2 cup béchamel. Top with 1 cup mushroom mixture. Sprinkle with 1/4 cup cheese. Repeat layers three times (dish will be very full). Cover with foil; place baking dish on a baking sheet. Bake at 350° for 30 minutes. Uncover lasagna; bake an additional 15 minutes or until cheese melts.
1 3/4 cups chicken broth
3/4 cup couscous
1 cup grape tomatoes, halved
1/2 cup chopped seeded peeled cucumber
1/2 cup chopped red bell pepper
1/4 cup sliced green onions
1 tablespoon chopped fresh sage
1/4 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
4 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Combine couscous, tomatoes, and remaining ingredients in a large bowl.
Butternut Squash Risotto with Sage
1 butternut squash (1 lb)
24 sage leaves
Coarse sea salt to taste
Freshly ground pepper to taste
7 to 8 cups chicken stock
1 medium onion
5 1/2 tablespoons butter
2 cups Arborio rice
1/2 cup dry white wine
1/2 cup grated Reggiano Parmesan, plus extra for garnish.
Peel, clean and dice the squash. Put the squash into a heavy-bottom pot and cook it with a few whole leaves of sage, salt, pepper and one cup of chicken stock. Cook 5 to 10 minutes, until tender but not too soft. Meanwhile, chop six sage leaves fine and dice the onion. Heat the rest of the chicken stock and hold at a low simmer. In a heavy-bottom saucepan, heat three tablespoons of the butter, add the chopped sage and cook a minute or two. Add the onion and continue to cook over medium heat until it is translucent, about five minutes. Add the rice and a pinch of salt and cook over low heat about three minutes, stirring often, until the rice has turned slightly opaque. Turn up the heat and pour in the white wine. When the wine has been absorbed, add just enough stock to cover the rice, stir well and reduce the heat. Keep the rice at a gentle simmer and continue to add more stock, a ladle or two at a time, letting each addition become absorbed by the rice. While the rice is cooking, saute the remaining sage leaves in butter until crisp. Drain on paper towels. After 15 minutes, the rice will be nearly cooked. Stir in the cooked squash, the rest of the butter and the cheese. Continue cooking three to five minutes. Taste for texture and consistency, adding a little more of the stock as needed. Adjust the seasoning. When the rice is done, serve it in a warm bowl and garnish with extra cheese and sauteed sage leaves.
1 tablespoon olive oil
2 cups chopped onion
1 tablespoon finely chopped peeled fresh ginger
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper, divided
2 tablespoons minced garlic
2 teaspoons ground cumin
2 teaspoons curry powder
1 teaspoon ground coriander
2 1/2 cups water
2 cups chicken broth
2 cups dried lentils
3 bay leaves
1 cup plain yogurt
3/4 cup tomato puree
Heat olive oil in a Dutch oven over medium heat. Add chopped onion, ginger, salt, and 1/2 teaspoon pepper; cover and cook 10 minutes or until soft, stirring occasionally. Stir in minced garlic, cumin, Homemade Curry Powder, and ground coriander; cook 1 minute. Stir in water, chicken broth, lentils, and bay leaves; bring to a boil. Reduce heat; cover and simmer for 2 hours or until tender. Uncover and cook 5 minutes or until most of liquid is absorbed. Remove from heat; cool slightly. Discard bay leaves. Gradually stir in 1/4 teaspoon pepper, yogurt, and tomato puree; cook over low heat 5 minutes or until thoroughly heated.
1 cup of chopped parsley,packed
1 tbs. dried basil leaves
1 tsp. salt
1/8 tsp. white pepper
2 cloves garlic,crushed
1/2 cup olive oil
2 tbs. butter or margerine
2 tbs. boiling water
3/4 cup grated parmesan cheese
1/4 cup finely chopped walnuts,or whole pine nuts
1 pkg. (8oz.) thin spaghetti or noodles,cooked as pkg.label directs
In small bowl,combine all ingredients except spaghetti. Beat with fork to combine thoroughly.
Place well-drained hot spaghetti in large bowl.
Pour sauce over spaghetti and toss lightly to coat thoroughly.
Serve with additional parmesan cheese,if desired.
Makes 4 servings.
Tip: Pesto will keep in the frefrigertor for several days. Cover with thin layer of oil and store in covered jar. Let it warm to room temperature before using. It may also be frozen.
I have never had noodles with pesto. So I thought I would try this one. It sounded easy to make.
1 1/2 cups cooked macaroni, drained (6 oz. dry weight)
3 tablespoons butter or margarine
1/2 cup chopped onion - optional
3 tablespoons all purpose flour
1/4 teaspoon celery salt
1/4 teaspoon ground black pepper
2 cups milk
8 oz. processed American cheese (cubed)*
1/4 cup diced pimiento - optional
2 tablespoons snipped fresh parsley
6 tomato slices - optional
6 green pepper rings - optional
1/4 cup grated Parmesan cheese - optional
Cook macaroni per package directions, drain and set aside.
In a deep 2 quart microwaveable dish, combine butter and onions. Microwave on High for 2 minutes or until onion is tender. Stir in flour, celery salt and pepper. Mix well and cook on High for 30 seconds. Stir in milk, cook on High for 5 to 6 minutes or until bubbly, stirring 3 times. Stir in cheese; cook on High for 1 to 2 minutes or until cheese is melted, stirring twice. Stir in macaroni and piniento. Cover and cook on High for 6 to 8 minutes or until heated through, stirring once. Stir in parsley. Top with tomato slices and pepper rings. Sprinkle with Parmesan cheese. Cover and cook on High for 2 minutes or until tomato and pepper are heated through.
* I use Velveeta, but you may use cheese slices torn into pieces.
My son-in-law loves macaroni and cheese and this is his favorite. I just don't tell him that it's so easy to microwave.
There are so many variations to this pasta. It tastes different everytime I make it.
Ingredients:
1 pkg angel hair pasta
1 lb chicken cut into pieces (2 or 3 breasts)
1 green bell pepper
1 red bell pepper
1 onion
1 zuchinni
1 squash
1 jar sun dried tomatoes in olive oil
1 jar pesto
parmesan cheese
salt pepper
Directions:
Boil a large pot of water and cook the pasta until al dente. Drain and leave the pasta in the pot.
In a large pan saute chicken until cooked with a little of the olive oil from the sun dried tomato jar. Then set aside.
Cut all the vegetables. Pour more olive oil in the pan and saute all the vegetables until tender. Add the chicken back into the pan and coat everything with half the pesto sauce.
Add the other half of the pesto sauce into the pot with the pasta. Add the vegetables and chicken into the pot with the pasta and stir making sure it is well mixed. Top with parmesean cheese.
Serve with a salad.
Also, it is great as leftovers when it is cold.
This recipe serves 2 - 4 depending on appetites
You can substitute your favorite pasta for the cappelini if you like
Ingrediants:
1 lb. chicken tenders (tendon removed) or boneless chicken breast, cut into 1/2" cubes
1/3 cup AP flour, seasoned with salt and pepper
4 Tbsp. extra virgin olive oil
1/2 lb. Crimini mushrooms, washed and sliced
Kosher salt and fresh ground pepper
2 Tbsp. garlic, chopped
1 large lemon zested and juiced
1/4 cup dry vermouth
1 cup sour cream
2 cups heavy cream
2 Tbsp. fresh thyme, stemmed and chopped
1/2 lb. dried cappelini (angel hair) or your favorite pasta
1 cup grated Parmigiano Reggiano (garnish)
3 Tbsp. fresh Italian parsley, roughly chopped
Directions:
Heat olive oil in a large saute pan over medium high heat until just beginning to smoke.
While the oil is heating, dredge the chicken in the seasoned flour and shake off all excess flour.
Place the chicken into the hot oil and brown on both sides (approximately 5 minutes total).
Add the mushrooms and season with salt and fresh ground black pepper and saute until almost done.
Add the garlic and cook for about 2 minutes (do not brown the garlic).
Add the juice from the lemon and stir, this will begin to thicken almost immediately.
Add the vermouth and stir.
Add the sour cream and stir until incorporated.
Add the heavy cream and stir to incorporate and then bring to a boil.
Turn down the heat and simmer until the pasta is done.
Fill a 6 qt. pot with 4 qts. of water and season with 2 Tbsp. of salt and bring to a rapid boil over high heat.
Add the pasta and cook for about 5 minutes or until al dente.
Drain the pasta but do not rinse!
Add 1 Tbsp of lemon zest and the chopped fresh thyme to the chicken and sauce and stir until incorporated.
Place your amount of cooked pasta onto your heated plate or bowl and spoon the sauce and chicken over the top.
Sprinkle with grated Parmigiano Reggiano and chopped Italian parsley.
The original called for clams....but I like shrimp pasta dishes so I modified.
2/3 cup olive oil
6 large cloves garlic, minced
1.5 lbs shrimp
1 1/2 cups dry white wine (I use ecco domani pinot grigio)
1/3 cup chopped parsley
1/2 tsp crushed red pepper flakes
1 tsp salt
1 1/2 lbs spaghetti
1) In large saucepan cook oil and garlic over medium heat until garlic begins to sizzle. Stir in shrimp, wine, parsley, red pepper flakes and salt. Cover; bring to a boil over high heat. Cook about 3 minutes.
2) Meanwhile cook pasta in boiling, salted water until al dente; drain.
3) Add pasta to saucepan and simmer 2 min. or until heated through.
This recipe comes from my "Grandmothers Kitchen"
A few years before my grandmother died, I got the notion to learn how she cooks so she could eat familiar food even if she was not well enough to make it herself. I am the only living relative to cook like mama used to make. My uncle mentioned the rice dish with fond memories so I decided to make it for him.
Ingredients:
2 cups Japanese short grain rice.
1 chicken leg boned and chopped into small pieces
1/2 carrots sliver cut .5" long
1 small bamboo shoot cut as above
3 dried Chinese mushrooms sliced thin
Kikkoman soya sauce
Mirin
Dashi powder
Prepare 3 cups stock using the chicken bones.
Add 1/2 teaspoon dashi podwer
1 teaspoon soya sauce
1 teaspoon Mirin
Salt to taste.
Since we are cooking the rice in this stock, you should make it strong enough to flavour the rice to your taste.
Poach the carrots and bamboo shoots in the stock.
When the carrot is half cooked add the chicked and continue to pouch for a couple of minutes.
Pour the contents into a saucepan with the washed rice.
Turn the burner 3/4 and leave until it starts to boil. Turn the heat to medium and continue cooking for 4-5 min or until there is no more liquid above the level of the rice. Turn the heat low and cook for another 15 min.
When done turn the burner off but leave the pot on the stove for another 15 min.
Thats it, serve and eat. Enjoy
Last night I was looking for something between traditional spaghetti sauce and a white creamy sauce to serve with pasta, to make for my boyfriend. I ran across this recipe, and yum! The nutmeg adds a unique twist to the flavor.
1 (24 to 26 oz.) jar spaghetti sauce*
1 cup heavy whipping cream
2 cloves garlic, minced
6-8 fresh basil leaves, torn or chopped
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. nutmeg
12 oz. angel hair pasta
1/4 cup freshly grated Parmesan cheese
Combine the spaghetti sauce, whipping cream, garlic, basil, salt, pepper and nutmeg in a large saucepan. Simmer on med-low heat for 45 minutes - DO NOT BOIL.
Cook the angel hair pasta in boiling water to al dente, approximately 4-5 minutes.
Serve the sauce over the pasta, and garnish with the fresh Parmesan cheese.
*I used Bertolli Five Cheese with Asiago & Fontina Cheeses
**Adding chicken or shrimp to this recipe would further enhance it's awesome flavor!
Dashi:
1 four-inch-square giant kelp (konbu)
5 cups cold water
1 cup dried bonito flakes (katsuo bushi)
1/2 pound fresh shiitake mushrooms, stems trimmed
4 ounces oyster or maitake mushrooms, stems trimmed
1/2 pound soba noodles
3 tablespoons Mirin (sweetened rice wine)
5 tablespoons soy sauce
4 whole scallions, ends trimmed and cut diagonally into 1/4 inch lengths
To make the Dashi, clean the kelp if necessary with a damp cloth, removing any dirt. Put into a large saucepan with the water and bring to a boil over high heat. Remove the kelp immediately and reserve for another use. Bring the water to a boil again, add the bonito flakes, stir, then remove from the heat. Let the flakes settle to the bottom of the pan, about 1 minute, and strain the liquid through a fine strainer or a strainer lined with cheesecloth, into a Dutch oven or a casserole. Discard the bonito flakes. Cut the mushrooms into thin slices. Bring 4 quarts water to a boil in a large pot. Drop the soba into the water, and stir to prevent them from sticking together. Bring to a boil again and cook 3 ½ to 4 minutes, until just tender. Drain the noodles in a colander and rinse under warm water. Drain again and divide the noodles among six serving bowls. Add the sweetened rice wine and soy sauce to the dashi, and heat to a gentle boil. Add the mushrooms and scallions, and cook for 4 to 5 minutes over medium-high heat. Skim any impurities from the surface. Ladle the mushrooms, scallions and hot broth over the noodles and serve.
1lb penne pasta
1tbs olive oil
1 medium onion chopped
4 cloves of garlic chopped(more if you like garlic)
1/2 cup white wine
1 cup of chicken broth or vegtable broth
1/3 cup heavy cream
10 sage leaves cut into slivers
1 14 oz can pumpkin puree
1 cup of romano
1/4 teaspoon nutmeg
1 bunch of chives
salt and pepper
boil water for pasta,In a medium sauce pan add olive oil and saute onion and garlic, then add wine and cook for a couple miniutes, then add broth,heavy cream,sage and pumpkin bring to boil than simmer until thick couple miniutes,then add pasta,cheese and season with nutmeg , taste and adjust seasoning with salt and pepper, garnish with chives
1/2 cup pistachios
1 pound thin asparagus, cut into thirds
1/4 cup butter
1 large clove garlic, halved
1 t white pepper
1/2 cup dry white wine
1 cup half and half
1 t salt
1 pound penne, cooked
1/2 cup parmesan
Preheat oven to 350 degrees. Toast nuts on a baking sheet for 5-7 minutes. Remove and let cool. Cook asparagus in salt water for 3 minutes. Saute garlic in butter. Remove garlic after 3 minutes. Add asparagus and pepper. Increase heat to high and pour wine. Stir for 1 minute. Pour in half and half over asparagus. Add penne and cheese. Garnish with nuts and more cheese.
Polenta:
6 cups water
1 1/2 cups dry polenta
1 tablespoon butter, cut into small pieces
1 1/2 teaspoons salt
To prepare polenta, combine first 4 ingredients in a 13 x 9-inch baking dish, stirring well. Bake at 350° for 1 hour or until liquid is absorbed. Cover polenta and keep warm.
Ragout:
1 tablespoon olive oil
2 cups chopped onion
8 cups sliced mushroom caps (about 1 1/2 pounds)
1/2 teaspoon salt
1/4 cup white wine
1 tablespoon adobo sauce
1 teaspoon dried oregano
3 garlic cloves, minced
1 medium tomato, diced
2 cups (8 ounces) crumbled queso fresco cheese
2 tablespoons chopped fresh cilantro
Preheat oven to 350°.
To prepare ragout, while polenta bakes, heat oil in a large Dutch oven over medium-high heat. Add onion, and sauté 5 minutes or until tender. Add mushrooms and 1/2 teaspoon salt; cook 10 minutes or until mushrooms release moisture and begin to brown, stirring occasionally. Add wine, chiles, oregano, and garlic. Reduce heat to medium, and cook 1 minute or until liquid evaporates, stirring constantly. Stir in tomatoes, and cook over low heat 15 minutes or until the mixture thickens slightly, stirring occasionally. Spoon ragout over polenta; sprinkle evenly with cheese. Bake at 350° for 15 minutes or until cheese begins to melt. Sprinkle with cilantro.
This is a favourite particularly for Winter months. It's typical, but I choose the ingredients and add things as I feel. My friends love this because of the garlic taste.
Anchovies (optional, but it's not a strong taste)
Chilli
Garlic
Olive Oil
Prawns
Bottle of bolognese sauce
Tomato paste or pizza paste
White or red wine
In a claypot or heavy based pot, I throw in some anchovies and chilli with about 4 - 6 garlic cloves minced with some light olive oil.
If you don't like anchovies, don't worry, you won't taste it, it just adds body. But now it should start smelling great!
Then I throw in the prawns and fry it up lightly for 30 seconds. mmmmm yum!
You can cheat and use a bottle of bolognese or use your own saucees, but I use the bottle, and then add some pizza sauce paste. Let it simmer and throw in some red or white wine....whatever you're drinking I reckon! =)
I put the pasta on (usually just a thin spaghetti) and don't forget some oil in the water. When you drain it, don't throw cold water on it...no no no!
I chop up some parsley, and for a real garlic hit, put some garlic in the mixer with the parsley and then throw it in the sauce at the last minute. This is more of an infusion taste. Trust me, it changes it entirely!
I like to serve this with a bit of garlic bread on the side and make sure you sleep with the windows open! Don't worry you won't get a cold with all that garlic! ;=)
I'm a huge fan of Italian food. And I LOVE baked ziti. One small problem, my husband likes meat. Never mind that there's LOTS of cheese in baked ziti, where's the meat? So, I scoured my recipe sources and combined several to make 'Michelle's Baked Ziti.' It was a hit, so here it is! :)
1 pound of ziti pasta, cooked as directed and drained
1 pound of Italian sausage
1 onion chopped
1 2.25 oz. can of sliced ripe olives
2 cups of shredded cheese (I used Italian Style Six Cheese Blend, Mozzarella, Provolone, Parmesan, Asiago, Fontina and Romano)
1 15 oz. container of ricotta
1 egg
1 26 oz. jar of spaghetti sauce, divided
minced garlic
1 cup shredded Parmesan
Preheat oven to 375. In a skillet, brown Italian sausage, onion and minced garlic. I love garlic, so I used 2 heaping soup spoons full. Drain.
Mix cooked pasta, 2/3 jar of spaghetti sauce, 2 cups shredded cheese, olives, ricotta and egg. Add Italian sausage mixture and combine well.
Place in 9 X 13 baking dish, top evenly with remaining 1/3 jar spaghetti sauce and sprinkle with 1 cup shredded Parmesan. Bake 40 minutes, remove from oven and let stand 10 minutes before serving.
This turned out really great. It satisfied my baked ziti craving, and Jon's need for meat. Pair it with a Caesar salad and some really nice garlic bread. It's a keeper!
I don't remember exactly where I found this recipe, but it's fantastic!
INGREDIENTS
24 Uncooked jumbo pasta shells
1/2 lb Ground beef
1 jar Pasta Sauce
1/4 cup Water
1 1/2 cups Shredded 6 cheese Italian cheese Blend (be generous)
1/2 container Onion & chive cream cheese (4 oz)
1/2 container regular cream cheese (4 oz)
1/2 cup Grated Parmesan
1 Egg
DIRECTIONS
1. Heat oven to 350°. Cook and drain pasta shells as directed on package.
2. In 10 in skillet, cook ground beef over medium-high heat, stirring occasionally, until thoroughly cooked; drain. Cool slightly.
3. In large bowl, mix pasta sauce and water. Pour 1 cup of the pasta sauce mixture in bottom of ungreased 9x13 inch glass baking dish. In Medium bowl, mix cheese spreads, 1 cup of the Italian Cheese, the Parmesan Cheese, egg and cooked ground beef (use your hands).
4. Spoon heaping tablespoon mixture into each shell. Arrange stuffed shells over sauce in baking dish. Pour remaining sauce over top. Cover with Foil.
5. Bake 40 to 45 min or until bubbly and cheese filling is set. Sprinkle with remaining 1/2 cup Italian cheese. Bake 10 mins longer or until cheese is melted.
My family was staying in a rented cabin tucked into the woods somewhere near Lake Superior--a winter vacation tradition in my family. The cabin came equipped with hand sewn quilts, a gorgeous view of one of Minnesota's 10,000 lakes, and a little kitchen of its own. After we were settled into our various cozy nooks, my mother started making "I'm-cooking-who-wants-to-help?" noises in the kitchen and organizing the various ingredients for lasagna. Lasagna was a regular meal in our house--in fact I think it was my all-time-favorite food for a good chunk of elementary school, much to my mother's delight and disbelief. But this was the first time I consciously helped my mother make lasagna and recognized it as a meal that I could replicate for myself. It was a light bulb kind of moment, and I've been making little modifications and alterations to my mom's basic recipe ever since.
This last reincarnation is pretty near perfect. Looking at the ingredients, it doesn't necessarily look like your typical lasagna. I've made some changes to make it a little more friendly for the waist-line, but I honestly like this version better than some of the full-on Italian lasagnas I've had. I kept my mom's technique of using dry lasagna noodles in the layers--this renders noodles that are al dente and richly flavored with absorbed tomato juice. Don't let the "healthy" label deter you! Every bite is full of perfectly cooked vegetables, a bit of meat, a bit of noodle, and a bit of cheese--chewy and moist and perfect.
(Weight Watcher's point breakdown at bottom of recipe.)
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Il Lasagna Perfetto
10 dry lasagna noodles (not 'no boil')
1/2 - 3/4 lb of ground lean turkey, lean beef, or meat substitute (optional)--cooked
1 28-oz can crushed tomatoes
2 1/2 tsp sugar
1 onion--diced
1 small eggplant, zucchini, or summer squash--diced
1 red bell pepper--diced
1 pkg baby bella mushrooms or portabella mushrooms--diced
1 c. non-fat ricotta cheese
1/2 c. low-fat cottage cheese
2 c. low-fat shredded cheese
1 tsp sea salt
1 tsp chili powder
1 tsp dried basil
1 tsp dried thyme
1/8 cup of water or chicken broth
Preheat oven to 400 degrees.
1. Mix all the chopped vegetables together in a large bowl and combine with all the spices. Taste a piece of eggplant or mushroom and adjust the spices if necessary--the mix should actually taste a bit too salty at this point.
2. Combine ricotta and cottage cheese together in a small bowl
3. In a 9x13 casserole dish or baking pan, spread a light layer of crushed tomatoes and sprinkle 1/2 tsp of the sugar over the top. Arrange a layer of 5 noodles--in my pan, I can fit 4 noodles length-wise and then have to break off about one inch on the fifth to fit it in along the side.
4. Spread half of the ricotta-cottage cheese mixture over the noodles. Then spread half of the veggies and half of the meat. Finally layer on about 1 cup of cheese and half the can of crushed tomatoes. Sprinkle 1 tsp of sugar over the tomatoes.
5. Add another layer of noodles and repeat step 4. Reserve a bit of cheese for the topping.
6. Swish the water or chicken broth (I prefer stock) in the empty can of tomatoes and dribble evenly over the top of the lasagna.
7. Cover the lasagna with a double layer of tinfoil and bake for 1 hour. After an hour, check the to see how done the noodles are and the onions are. I usually need to bake it covered for another 15 minutes. When the onions taste just a bit under done, uncover the lasagna and top with the reserved cheese. Bake uncovered for another 10-15 minutes or until the cheese is completely melted and a bit brown.
Let the lasagna cool for about 10 minutes and then cut into 12 portions.
WeightWatchers: If you made any substitutions or adjustments, I recommend tallying everything up for yourself to be on the safe side. Made with the above ingredients,12 portions is about 4.5 points per portion. If you're being really strict, you can cut it into 16 portions for about 3.25 points each, but, honestly, those portions are a bit measly--ok for lunch, but probably not enough for dinner unless you were also eating a side dish.
2 cups Ziti Pasta
Mrs. Dash’s Spicy Seasoning
1 lb. Pork Roast
1 lb. Pancetta
1 lb. Hamburger
1 lb. Italian Sausage
2 cans Spaghetti Sauce (I prefer homemade, or Bertoli if there is not enough time)
2 cups Italian Cheese Blend
Fresh Parmesan Cheese
Italian Bread
Garlic
Softened butter
Fresh oregano
Fresh Basil
Fresh Parsley (optional)
Cut top of garlic to expose garlic cloves, rub with olive oil and Mrs. Dash. Wrap in foil and twist at top. Bake at 350 degrees F for 45 minutes. Let cool completely. Set in fridge for up to two weeks. Season pork roast with Mrs. Dash, or whatever seasoning’s you prefer. Slow cook approximately 6 hours, until it falls apart when prodded. Cook hamburger. Slightly brown the Italian sausage (I roll them into small meatballs) and drain the fat. Place on a wire rack and bake in the oven for about 15 minutes, until no longer pink. Cook pancetta. Add all the meat to the spaghetti sauce, homemade or not. Cook on medium heat for approximately a half an hour. Add enough Mrs. Dash or whatever seasonings you prefer- I use a little of the roasted garlic and fresh oregano and basil. Fresh gives so much more flavor, and add at the end of the cooking. Boil the water and cook the ziti noodles. Add the noodles to an oven safe dish, mix with the spaghetti sauce and top with Italian cheese, and fresh cut basil. Prepare italian bread with softened butter, mixed with the roasted garlic and you can add some fresh parsley if desired. Top with some italian cheese if wanted. Bake in oven with the baked ziti, for about ten minutes, or until cheese has melted. You can brush the italian bread with olive oil and top with fresh basil and oregano and a touch of cheese, and bake until crusted brown for a lighter version.
This is my meaty baked ziti! My husband is a meat and potato man, but this is one of his favorite dishes.
This is a recipe straight from Cook's Illustrated; I'm posting it for a friend, but the meatball recipe is really very similar to my family's recipe - I'd venture to say this will make an excellent dish.
Meatballs
* 2 slices white sandwich bread (crusts discarded), torn into small pieces
* 1/2 cup buttermilk or 6 tbsp plain yogurt thinned with 2 tbsp whole milk
* 1 lb ground meat (preferably 3/4 lb ground chuck and 1/4 lb ground pork)
* 1/4 cup finely grated Parmesan cheese
* 2 tbsp minced fresh parsley
* 1 large egg yolk
* 1 tsp finely minced garlic
* 3/4 tsp salt
* Ground black pepper
* 1 to 1 1/4 cups vegetable oil for pan-frying
Smooth Tomato Sauce
* 2 tbsp extra-virgin olive oil
* 1 tsp minced garlic
* 1 (28 oz) can crushed tomatoes
* 1 tbsp minced fresh basil
* Salt and ground black pepper
* 1 lb spaghetti
* Freshly grated Parmesan cheese
1. FOR THE MEATBALLS: Combine the bread and buttermilk in a small bowl. Let sit for 10 minutes, mashing occasionally until a smooth paste forms.
2. Place the ground meat, Parmesan cheese, parsley, egg yolk, garlic, salt and pepper to taste in a medium bowl. Add the bread-milk mixture and combine until evenly mixed. Shape 3 tbsp of the mixture into 1 1/2 inch round meatball. (When forming meatballs, use a light touch. If you compact the meatballs too much, they can become dense and hard.) You should be able to form about 14 meatballs (can be made up to 3 hours ahead - cover with plastic wrap and refrigerate. Let come back to room temperature just before using).
3. Pour vegetable oil into a 10- or 11-inch saute pan to a depth of 1/4-inch. Turn the heat to medium-high. After several minutes, test the oil with the edge of a meatball. When the oil sizzles, add the meatballs in a single layer. Fry, turning several times, until nicely browned on all sides, about 10 minutes. Regulate the heat as needed to keep the oil sizzling but not smoking. Transfer the browned meatballs to a plate lined with paper towels and set aside.
4. Meanwhile, bring 4 quarts of water to a rolling boil in a large pot.
5. FOR THE SAUCE: Discard the oil in the pan, but leave behind any browned bits. Add the olive oil for the tomato sauce along with the garlic and saute, scraping up the browned bits, just until the garlic is golden, about 30 seconds. Add the tomatoes, bring to a simmer, and cook until the sauce thickens, about 10 minutes. Stir in the basil and salt and pepper to taste. Add the meatballs and simmer, turning them occasionally, until heated through, about 5 minutes. Keep warm over low heat.
6. Meanwhile, add 1 tbsp salt and the pasta to the boiling water. Cook until al dente, drain, and return to the pot. Ladle several large spoonfuls of sauce (without meatballs) over the spaghetti and toss until the noodles are well coated. Divide the pasta among individual bowls and top each with a little more tomato sauce and 2 or 3 meatballs. Serve with Parmesan.
Several things to keep in mind - a classic Italian meatball meat mixture is equal parts ground chuck, pork, and veal. But just the chuck and pork is extremely good, with the added bonus of being cheaper. You'd be amazed at how much more flavor the two meats have when mixed. Also, bread crumbs will dry out the meatball, but bread soaked in milk will give the meatballs a very luscious texture. Squeeze the bread out before adding it to the mix, so that it's not dripping wet. Don't use extra-virgin olive oil to fry the meatballs - you want an oil with a high smoke point, like peanut. This sauce is very basic and quick, but it is pretty tasty. If you have another sauce recipe you use, go ahead and substitute. I personally would use my family sauce recipe.
I like to kinda make up my own recipes. I'm not very good at following recipe instructions because I believe that we should taste, feel and enjoy what we're cooking, cos THAT is what will make or break a recipe!!!. Two people following the same recipe will have two different results, and I'm about you and me making our recipes our own. =)
So....
Ingredients are simple: Large Prawns (fresher the better), fresh basil, tinned pesto, 1/2 tinned tomato, some tomato paste and off course, whatever pasta you like....I like spaghettini with this. Maybe some garlic, anchovies, diced white onion and even some chilli if you feel like it.
You know, sometimes it's a matter of what's in the cupboard! I throw in tinned mushrooms sometimes! =)
Start with the garlic, white onion and anchovies (for body only)and chilli. mmmm...i can smell it now!
Add the prawns it...they're soooo quick to cook, I love watching them change colour before my eyes!
Add the tinned tomatoes, some tomato paste (this is for texture, but if you get a mixed-flavoured paste, it will enhance the flavour!), and pesto.
If you're not sure how much to use, always start with less....it's easier to add more than take away! lol!
I put a bit of basil in now, finely shredded.
Watching that beautiful dish cook, my pasta is nearly ready!
When your sauce is nearly ready, I throw in some fresh basil.....a delightful taste infusion, it really seals the dish!
(Note: one day, if you haven't already.... try a recipe without adding herbs at the end, and you will see the true meaning of infusion) hehe =) I love it!!
Oh, and it's really up to you whether you want this dish saucy or not. I like to boil off my sauce so all I get with my pasta is prawns and just a bit of sauce! If you're worried about the prawns, don't be...they don't get rubbery like calamari!
You can always cook the prawns separately if you like, but as always, each change, changes the flavour and I prefer mine cooked in together, the prawn juice (and all the other flavours) mixed into the sauce.....YUMMMMM!
I also like to mix my cooked spaghetti and prawn mixture together (as opposed to spaghetti on your plate with the prawn mixture on top). I twirl the spaghetti into a little mountain and then serve with crusty garlic bread, and yes home-made is better!
I hope you customise this recipe to suit YOUR flavours and loves, and then love it as much as I do. It's so perfect in Winter. Oh and don't forget a dab of red wine! =) Enjoy.....Serina
I came up with this recipe during a particularly 'busy' time of my children's lives. It was quick, easy, and everyone loved it! It became part of our routine, and just so happened I started making it every Tuesday night!
1. 1 lb. box of pasta, I prefer bow tie or mini-penne
2. 3 oz. pkg of Oscar Mayer Real Bacon Bits
3. 6 oz. shredded parmesan cheese
4. 1/3 cup extra-virgin olive oil, just heated, but not hot
5. 2 tsp to 1 Tbsp parslied garlic powder (Do not use garlic salt) I tend to be heavy-handed with the garlic, so I would go more toward the 1 Tbsp.
6. 2 tsp parsley flakes
7. fresh coarsley ground black pepper
Cook pasta according to package directions until al dente, drain and place in large mixing bowl. Pour in just warmed olive oil and toss to coat. While stirring, add bacon bits, parmesan cheese. Sprinkle in garlic and parsley all while stirring. Add pepper to taste.
For a quick dinner, I serve this with a bag of caesar salad and fresh garlic bread. Enjoy! :)
I found this in Real Simple magazine a few years ago - nice and creamy. Makes 4 servings
1 pound box penne
2 tablespoon unsalted butter, cut into small pieces
1 cup fresh ricotta
1/3 cup roughly chopped mixed herbs (such as chevil, tarragon and flat-leaf parsley)
1 lemon zested
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Cook pasta according to the package directions. Reserving 1/3 cup of the pasta water, drain the pasta, then return to the pot.
In a medium bowl, wisk together the butter, ricotta, and pasta water until a rich creamy sauce forms. Pour the sauce over the hot pasta. Add the herbs, lemon zest, salt and pepper and toss.
HINT - this does not make good leftovers - make only what you need.
I found this recipe in a Philadelphia Cream Cheese Cookbook years ago. This recipe is simple and quick and it tastes great. Last night I added a cup of diced baked ham (leftover, of course) for a tasty Christmas night supper.
1 8 oz. package cream cheese, cubed
3/4 C. grated parmesan cheese
1/2 C. margarine
1/2 C. milk
8 oz. fettucini, cooked and drained
In saucepan, combine cream cheese, parmesan cheese, margarine and milk; stir over low heat until smooth. Add fettucine; toss lightly. This is a great comfort food and remarkably tasty.