I have never been big on veggie dishes. What can I say, I like meat! But since starting Biggest Loser I have had to incorporate more veggies into my diet. It isn't easy trying to find recipes that are both healthy AND tasty! So I was happy to find this Pasta Primavera recipe on one of my favorite recipe sites! Click on the link to see step by step pictures...I didn't take any of my own this time.
What You Need:
1 cup Bite-sized Broccoli Pieces (up to 1 1/2 Cups)
½ whole Onion Diced Finely
3 cloves To 4 Cloves Garlic, Chopped Finely
2 whole Medium To Large Carrots, Sliced On The Bias (diagonally)
2 whole Medium Zucchini, Sliced On The Bias (diagonally)
1 whole Medium Yellow Squash (optional)
1 container (about 5 Oz.) White Button Or Baby Porcini Mushrooms, Roughly Sliced
1 whole Red Bell Pepper, Sliced Into Strips
4 Tablespoons Butter
2 Tablespoons Olive Oil
1 pound Pasta (She used Penne, I used Faralle)
FOR THE SAUCE:
¼ cups Dry White Wine (up To 1/2 Cup), Optional (replace with additional broth if not using)
½ cups Low Sodium Chicken Broth
1 cup Whipping (heavy) Cream
1 cup Half-and-half
½ cups Grated Parmesan Cheese
5 leaves Basil (or More To Taste), Plus Extra For Garnish
½ cups Frozen Peas
The Steps:
First, prep the vegetables. Chop the broccoli into bite-sized pieces, about 1 to 1 ½ cups worth. Dice half a yellow onion. Chop 3 to 4 cloves of garlic. Slice carrots on the bias (diagonally), and do the same for the zucchini and yellow squash. Roughly slice the mushrooms and slice the red pepper (seeded) into strips.
Heat 2 tablespoons butter with 2 tablespoons olive oil in a skillet over medium-high heat. Add the chopped onion and garlic together and cook for a minute or two, until they start to turn translucent. Then throw in the broccoli. Stir, and add in the carrots.
Stir it around, cooking it for only a minute, tops. Transfer the mixture to a plate. Add in the red pepper strips to the skillet. Stir them around for a minute or so, then transfer them to the plate.
Add pasta to slightly salted boiling water and cook to al dente.
Add a tablespoon of butter to the skillet. Add squash and zucchini, cook for less than a minute, then transfer to plate. Cook mushrooms for a minute or two (add salt to taste), and again transfer to the plate.
FOR THE SAUCE
To make the sauce, pour ¼ to ½ cup dry white wine into the skillet (see note below). Add ½ cup low-sodium chicken broth, a tablespoon of butter and scrape the bottom of the skillet to pull up the flavor left behind by the veggie cooking. Cook for 1 to 2 minutes until the liquid starts to thicken.
Add 1 cup whipping cream and 1 cup half-and-half. Measure out ½ cup grated Parmesan; add to the skillet. Add salt and pepper to taste. Chiffonade 5 to 6 fresh basil leaves and add that to the sauce; stir.
Dump veggies and mushrooms into the sauce along with ½ cup frozen peas right out of the freezer. Add pasta al dente and stir. If the sauce seems a little thick, or if there doesn’t seem to be enough sauce, add a good splash of chicken broth and a little more half-and-half. Top with more Parmesan, salt, pepper, and basil to taste.
Note: if you’re averse to wine, add chicken broth instead. But watch the salt later.
The Verdict:
For a dish with no meat, this was surprisingly very filling, but more importantly very tasty! I made some healthier substitutions to the sauce by skipping the whipping cream and using whole milk instead, along with the half and half. The Doc was a BIG fan and even the boys enjoyed it. This is going to have to be a regular dish in our rotation!
Showing posts with label pasta. Show all posts
Showing posts with label pasta. Show all posts
Friday, August 27, 2010
Saturday, July 31, 2010
Eggplant Parmesean
As you saw in the previous post, I started growing my own basil (OK, I meant the boys). I had so much I thought I would try making my own pesto. I googled it and found this recipe from Tyler Florence. It was from his show How to Boil Water and the episode was called Veggie Delight. Often times I will click on the link to see what else was made during that shows episode. That is when I saw his recipe for Eggplant Parmesan. Eggplant has always been one of the veggies that scared me. I was never a fan of the texture or taste but, I never ate peppers or onions before and now I don't mind them in my food, so I decided to give Eggplant a second chance.
Eggplant Parmesan
What You Need:
1/3 cup extra-virgin olive oil
3 garlic cloves, minced
1 cup black olives, pitted and roughly chopped
1 teaspoon hot red pepper flakes
3 tablespoons capers, drained
2 (28-ounce) cans tomatoes (recommended: San Marzano), crushed by hand
1/4 cup fresh basil leaves, hand torn
Kosher salt and freshly ground black pepper
4 cups dried bread crumbs
1 tablespoon garlic powder 1 tablespoon dried oregano
Salt and freshly ground black pepper
5 eggs
1 cup all-purpose flour
Extra-virgin olive oil
4 pounds medium eggplants, trimmed and cut lengthwise into 1/2-inch-thick slices
2 pounds whole milk ricotta cheese
1/2 cup chopped fresh basil leaves
1 1/4 cups freshly grated Parmigiano-Romano
2 pounds shredded mozzarella cheese
The Steps:
First make the sauce: Put a large saucepan over medium heat and add the olive oil. Add the garlic and cook 1 minute. Add the olives, red pepper flakes, and capers, and let that cook for 2 minutes, stirring often. Toss in the tomatoes with their juices and bring to a low simmer. Stir in the basil and season with salt and pepper. Simmer for 10 minutes. Remove from the heat and set aside.
Combine the bread crumbs, garlic powder, and oregano in a shallow bowl; season generously with salt and pepper and mix well. Crack 3 of the eggs into another shallow bowl; season with salt and pepper and beat with a fork to mix. Put the flour in another shallow bowl and season with salt and pepper. Arrange the eggplant, flour, beaten eggs, and bread crumbs on a work surface near the stove.
Heat about 1/4-inch olive oil in a large skillet over medium heat. When the oil is hot, dredge several eggplant slices first in the flour, then dip them in the egg, and finally coat them in the bread crumbs. Put as many eggplant in the skillet as will fit comfortably in a single layer and cook until tender and well browned on both sides. Drain on paper towels. Cook all of the eggplant slices this way, adding more olive oil to the pan as needed.
Stir together the ricotta and 1/2 cup of the Parmigiano cheese. Stir in the basil and remaining 2 eggs, and season with salt and pepper.
Preheat the oven to 350 degrees F.
To assemble the dish, first get yourself set up with a large, buttered baking dish. Have ready the eggplant, the ricotta mixture, the tomato sauce, the shredded mozzarella cheese and the remaining 3/4 cup grated Parmigiano. To start, spoon some of the tomato sauce over the bottom of the baking dish. Now add a layer of eggplant. Spread with half of the ricotta mixture.
Spoon another layer of tomato sauce over and sprinkle with about one-third of the mozzarella. Repeat with a layer of eggplant, the rest of the ricotta, tomato sauce, and another third of the mozzarella. Finish with the rest of the eggplant, the rest of the tomato sauce, and the rest of the mozzarella. Sprinkle with the 3/4 cup Parmigiano.
Put the dish in the oven and bake for about 1 hour, until golden and bubbling. Let stand for about 20 minutes before cutting.
The Verdict:
I actually thought it was pretty good, the Doc, not so much. He wasn't a fan of eggplant before either, but this didn't change his mind. David tried it, but I am not sure he loved it, however, Shaun couldn't get enough. I am wondering if he just liked the cheesey goodness surrounding the fried eggplant.
For this dish, I made my own bread crumbs by throwing some slices of stale whole wheat bread into my food processor (OMG, I love that thing!). In my mind, using whole wheat bread to make the crumbs made "healthier". Ha! I also did use lower fat mozzarella cheese, however I did use full fat ricotta. I don't see why you would need to use the full fat, though I definitely would NOT use fat free because I do notice a difference.
I got some feedback from some friends, who are experts on the dish, and I was advised for next time to cut it in circles and skin it. I also didn't cut it as thin as I would have liked. I think this is definitely worth trying out again, because the boys seemed to like it enough and I would like to see how different it turns out making those adjustments. I'll just have to make some chicken for the Doc! I would also need to make sure I gave myself more time to prepare so we're not eating dinner at 7:30 again. This dish is more of a weekend dinner, as opposed to a weeknight dinner.
Eggplant Parmesan
What You Need:
1/3 cup extra-virgin olive oil
3 garlic cloves, minced
1 cup black olives, pitted and roughly chopped
1 teaspoon hot red pepper flakes
3 tablespoons capers, drained
2 (28-ounce) cans tomatoes (recommended: San Marzano), crushed by hand
1/4 cup fresh basil leaves, hand torn
Kosher salt and freshly ground black pepper
4 cups dried bread crumbs
1 tablespoon garlic powder 1 tablespoon dried oregano
Salt and freshly ground black pepper
5 eggs
1 cup all-purpose flour
Extra-virgin olive oil
4 pounds medium eggplants, trimmed and cut lengthwise into 1/2-inch-thick slices
2 pounds whole milk ricotta cheese
1/2 cup chopped fresh basil leaves
1 1/4 cups freshly grated Parmigiano-Romano
2 pounds shredded mozzarella cheese
The Steps:
First make the sauce: Put a large saucepan over medium heat and add the olive oil. Add the garlic and cook 1 minute. Add the olives, red pepper flakes, and capers, and let that cook for 2 minutes, stirring often. Toss in the tomatoes with their juices and bring to a low simmer. Stir in the basil and season with salt and pepper. Simmer for 10 minutes. Remove from the heat and set aside.
Combine the bread crumbs, garlic powder, and oregano in a shallow bowl; season generously with salt and pepper and mix well. Crack 3 of the eggs into another shallow bowl; season with salt and pepper and beat with a fork to mix. Put the flour in another shallow bowl and season with salt and pepper. Arrange the eggplant, flour, beaten eggs, and bread crumbs on a work surface near the stove.
Heat about 1/4-inch olive oil in a large skillet over medium heat. When the oil is hot, dredge several eggplant slices first in the flour, then dip them in the egg, and finally coat them in the bread crumbs. Put as many eggplant in the skillet as will fit comfortably in a single layer and cook until tender and well browned on both sides. Drain on paper towels. Cook all of the eggplant slices this way, adding more olive oil to the pan as needed.
Stir together the ricotta and 1/2 cup of the Parmigiano cheese. Stir in the basil and remaining 2 eggs, and season with salt and pepper.
Preheat the oven to 350 degrees F.
To assemble the dish, first get yourself set up with a large, buttered baking dish. Have ready the eggplant, the ricotta mixture, the tomato sauce, the shredded mozzarella cheese and the remaining 3/4 cup grated Parmigiano. To start, spoon some of the tomato sauce over the bottom of the baking dish. Now add a layer of eggplant. Spread with half of the ricotta mixture.
Spoon another layer of tomato sauce over and sprinkle with about one-third of the mozzarella. Repeat with a layer of eggplant, the rest of the ricotta, tomato sauce, and another third of the mozzarella. Finish with the rest of the eggplant, the rest of the tomato sauce, and the rest of the mozzarella. Sprinkle with the 3/4 cup Parmigiano.
Put the dish in the oven and bake for about 1 hour, until golden and bubbling. Let stand for about 20 minutes before cutting.
The Verdict:
I actually thought it was pretty good, the Doc, not so much. He wasn't a fan of eggplant before either, but this didn't change his mind. David tried it, but I am not sure he loved it, however, Shaun couldn't get enough. I am wondering if he just liked the cheesey goodness surrounding the fried eggplant.
For this dish, I made my own bread crumbs by throwing some slices of stale whole wheat bread into my food processor (OMG, I love that thing!). In my mind, using whole wheat bread to make the crumbs made "healthier". Ha! I also did use lower fat mozzarella cheese, however I did use full fat ricotta. I don't see why you would need to use the full fat, though I definitely would NOT use fat free because I do notice a difference.
I got some feedback from some friends, who are experts on the dish, and I was advised for next time to cut it in circles and skin it. I also didn't cut it as thin as I would have liked. I think this is definitely worth trying out again, because the boys seemed to like it enough and I would like to see how different it turns out making those adjustments. I'll just have to make some chicken for the Doc! I would also need to make sure I gave myself more time to prepare so we're not eating dinner at 7:30 again. This dish is more of a weekend dinner, as opposed to a weeknight dinner.
Thursday, June 17, 2010
Turkey Lasagna
I was looking for a new lasagna recipe and came across this one for Turkey Lasagna the Food Networks website. There were 308 reviews and it had a five star rating so I figured it had to be a good one. I also liked the idea of using turkey sausage and a ricotta mixture that had goat cheese mixed in sounded interesting.
What You Need:
2 tablespoons olive oil
1 cup chopped yellow onion (1 onion)
2 garlic cloves, minced
1 1/2 pounds sweet Italian turkey sausage, casings removed
1 (28-ounce) can crushed tomatoes in tomato puree
1 (6-ounce) can tomato paste
1/4 cup chopped fresh flat-leaf parsley, divided
1/2 cup chopped fresh basil leaves
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 pound lasagna noodles
15 ounces ricotta cheese
3 to 4 ounces creamy goat cheese, crumbled
1 cup grated Parmesan, plus 1/4 cup for sprinkling
1 extra-large egg, lightly beaten
1 pound fresh mozzarella, thinly sliced
The Steps:
Preheat the oven to 400 degrees F.
Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink.
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Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
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Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.
In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.
The Verdict:
I thought this was really great! The sauce was amazing and the addition of the goat cheese made the ricotta mixture nice and creamy! The Doc isn't much of a lasagna fan but even he liked it. I made this as a double batch and ended up accidentally getting one package of hot turkey sausage and one sweet. I liked the combination, gave the dish some touch of heat. If your looking for a different take on lasagna, then check this one out!
What You Need:
2 tablespoons olive oil
1 cup chopped yellow onion (1 onion)
2 garlic cloves, minced
1 1/2 pounds sweet Italian turkey sausage, casings removed
1 (28-ounce) can crushed tomatoes in tomato puree
1 (6-ounce) can tomato paste
1/4 cup chopped fresh flat-leaf parsley, divided
1/2 cup chopped fresh basil leaves
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/2 pound lasagna noodles
15 ounces ricotta cheese
3 to 4 ounces creamy goat cheese, crumbled
1 cup grated Parmesan, plus 1/4 cup for sprinkling
1 extra-large egg, lightly beaten
1 pound fresh mozzarella, thinly sliced
The Steps:
Preheat the oven to 400 degrees F.
Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink.
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Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
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Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.
In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.
The Verdict:
I thought this was really great! The sauce was amazing and the addition of the goat cheese made the ricotta mixture nice and creamy! The Doc isn't much of a lasagna fan but even he liked it. I made this as a double batch and ended up accidentally getting one package of hot turkey sausage and one sweet. I liked the combination, gave the dish some touch of heat. If your looking for a different take on lasagna, then check this one out!
Tuesday, March 23, 2010
Spring Shells & Cheese
I am always excited when I get my Food Network Magazine in the mail. As I saw the Spring Shells and Cheese in the picture I couldn't wait to try it. Just be aware that this is no 30 minute meal, it's under their section for Weekend Meals.
Ingredients:
2 pounds medium zucchini
Kosher salt
1 stick unsalted butter
1/4 cup all-purpose flour
1/2 teaspoon freshly grated nutmeg
Pinch of cayenne pepper
Freshly ground black pepper
6 cups whole milk
4 sprigs fresh thyme
3 bay leaves
Grated zest of 1/2 lemon
1 pound medium pasta shells
4 shallots, minced
2 large egg yolks, lightly beaten
4 ounces parmesan cheese, grated (about 1 cup)
4 ounces gruyere cheese, grated (about 1 1/4 cups)
4 ounces baby spinach
Directions:
Grate the zucchini into a colander using the large holes of a box grater. Toss with 1 tablespoon salt, then place in the sink to drain, about 15 minutes. Squeeze out the excess liquid.
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Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat. Add the flour, nutmeg, cayenne, 2 teaspoons salt, and black pepper to taste and mix with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 3 minutes.
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Slowly whisk in the milk, then add the thyme, bay leaves and lemon zest and bring to a boil, stirring. Reduce the heat and simmer until thickened slightly, about 25 minutes. Strain into a bowl; discard the herbs.
Meanwhile, position a rack in the upper third of the oven and preheat to 425 degrees F. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 8 minutes. Drain and add to the sauce.
Melt the remaining 4 tablespoons butter in a skillet over medium heat. Add the shallots and cook until translucent, 2 to 3 minutes. Add the zucchini and cook, stirring, until almost tender, about 4 minutes. Add the zucchini mixture to the pasta along with the egg yolks and all but 3 tablespoons of both cheeses; stir to combine, then add the spinach.
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Transfer the mixture to a 9-by-13-inch baking dish and sprinkle with the reserved cheeses. Bake until browned on top and heated through, 25 to 30 minutes. Let rest 10 minutes before serving.
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The Verdict:
This was a big hit. I had my cousin over for dinner and she really liked it and even took some leftovers for her lunch. The total preparation and cook time was about an hour and a half. The sauce takes about a half hour to simmer and then you need about a half hour to bake the dish once it's prepared. I would not make this dish again during the week but since the Doc home on vacation, I was able to give my undivided attention to the kitchen!
I really thought the flavor was excellent and the boys had no idea they were eating zucchini! Next time I might even add some cooked chicken to the bake.
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Ingredients:
2 pounds medium zucchini
Kosher salt
1 stick unsalted butter
1/4 cup all-purpose flour
1/2 teaspoon freshly grated nutmeg
Pinch of cayenne pepper
Freshly ground black pepper
6 cups whole milk
4 sprigs fresh thyme
3 bay leaves
Grated zest of 1/2 lemon
1 pound medium pasta shells
4 shallots, minced
2 large egg yolks, lightly beaten
4 ounces parmesan cheese, grated (about 1 cup)
4 ounces gruyere cheese, grated (about 1 1/4 cups)
4 ounces baby spinach
Directions:
Grate the zucchini into a colander using the large holes of a box grater. Toss with 1 tablespoon salt, then place in the sink to drain, about 15 minutes. Squeeze out the excess liquid.
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Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat. Add the flour, nutmeg, cayenne, 2 teaspoons salt, and black pepper to taste and mix with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 3 minutes.
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Slowly whisk in the milk, then add the thyme, bay leaves and lemon zest and bring to a boil, stirring. Reduce the heat and simmer until thickened slightly, about 25 minutes. Strain into a bowl; discard the herbs.
Meanwhile, position a rack in the upper third of the oven and preheat to 425 degrees F. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 8 minutes. Drain and add to the sauce.
Melt the remaining 4 tablespoons butter in a skillet over medium heat. Add the shallots and cook until translucent, 2 to 3 minutes. Add the zucchini and cook, stirring, until almost tender, about 4 minutes. Add the zucchini mixture to the pasta along with the egg yolks and all but 3 tablespoons of both cheeses; stir to combine, then add the spinach.
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Transfer the mixture to a 9-by-13-inch baking dish and sprinkle with the reserved cheeses. Bake until browned on top and heated through, 25 to 30 minutes. Let rest 10 minutes before serving.
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The Verdict:
This was a big hit. I had my cousin over for dinner and she really liked it and even took some leftovers for her lunch. The total preparation and cook time was about an hour and a half. The sauce takes about a half hour to simmer and then you need about a half hour to bake the dish once it's prepared. I would not make this dish again during the week but since the Doc home on vacation, I was able to give my undivided attention to the kitchen!
I really thought the flavor was excellent and the boys had no idea they were eating zucchini! Next time I might even add some cooked chicken to the bake.
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Monday, March 1, 2010
Pasta Carbonara
It is no secret that I am a HUGE fan of the Pioneer Woman. I have her cook book and swear by her website for recipes. Back a few months ago I tried out this recipe for Pasta Carbonara. It's from her friend Pastor Ryan, a contributor to her blog. We liked it but my execution needed some work so I wanted to try it out again and wouldn't you know, second time is a charm!
Ingredients:
1 pound Bacon Or Pancetta
1 pound Linguine Pasta
1 whole Large Onion
8 cloves (to 12 Cloves) Garlic
1 cup White Wine (or Substitute Another Cup Of Stock)
1 cup Chicken Stock
4 whole Eggs
1-½ cup Parmesan Cheese
1 bunch Parsley
½ sticks Butter
1 Tablespoon (to 2 Tablespoons) Black Pepper
The How To:
First, slice up 1 pound of bacon into pieces about one inch wide. Once they’re sliced, just toss your bacon pieces into a stainless steel pan. Cook until browned and crisp.
While the bacon’s cooking, set a pot of salted water (I use about 2 tablespoon of salt for a gallon of water) on the stove for our pasta. When it comes to a boil add your linguine and cook until al dente, tender-firm.
Next, chop your onion. When the bacon is cooked, scoop it out with a slotted spoon and set it onto a plate. Reserve the bacon grease! We still need that stuff. Throw the diced onions into the bacon grease. Give the onions a quick stir and let them cook down over a medium-high heat for a couple of minutes.
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In the meantime, thinly slice the garlic. After the onions have cooked for a couple of minutes, throw in the garlic. Adding it after the onions have cooked a little will prevent the garlic from burning. After the onion and garlic have cooked for another couple of minutes, remove from the pan with a slotted spoon. Discard the grease.
Place the pan back on high heat until it starts to smoke a little. As soon as the pan begins to smoke, pour in the white wine (or chicken stock). Whisk until pan is thoroughly deglazed and all of the brown bits have come off of the bottom of the pan. Add 1 cup of chicken stock. Return bacon, onion and garlic back to the pan. Let simmer over medium heat.
Crack four eggs into a large bowl. Add most of the Parmesan cheese, and rough chop the parsley, adding it into the eggs as well. Leave a little Parmesan and parsley out for a garnish.
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Mix well with a fork.
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Drain the water from your pasta. Be sure the pasta is very hot. Add the pasta to the egg mixture and then add the bacon/onion mixture. Finally throw a ½ stick (1/4 cup) of butter in there. Mix it all together well. Pepper to taste. Garnish with parmesan and parsley.
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The Verdict:
Like I said above, the second time is a charm. I worked out the kinks the first time I made it and all I can say is YUM! It was good the first time but this time it was DELICIOUS! According to the Doc this one is a winner, which is pretty much the best compliment I could get from him! I would highly recommend this dish.
I served it with a salad and some crusty Italian bread. I also didn't have linguine on hand so I used bucatini instead. The key is to under cook the pasta just slightly before al dente!
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For better pictures and a step by step process, click on the hyperlink above!
Ingredients:
1 pound Bacon Or Pancetta
1 pound Linguine Pasta
1 whole Large Onion
8 cloves (to 12 Cloves) Garlic
1 cup White Wine (or Substitute Another Cup Of Stock)
1 cup Chicken Stock
4 whole Eggs
1-½ cup Parmesan Cheese
1 bunch Parsley
½ sticks Butter
1 Tablespoon (to 2 Tablespoons) Black Pepper
The How To:
First, slice up 1 pound of bacon into pieces about one inch wide. Once they’re sliced, just toss your bacon pieces into a stainless steel pan. Cook until browned and crisp.
While the bacon’s cooking, set a pot of salted water (I use about 2 tablespoon of salt for a gallon of water) on the stove for our pasta. When it comes to a boil add your linguine and cook until al dente, tender-firm.
Next, chop your onion. When the bacon is cooked, scoop it out with a slotted spoon and set it onto a plate. Reserve the bacon grease! We still need that stuff. Throw the diced onions into the bacon grease. Give the onions a quick stir and let them cook down over a medium-high heat for a couple of minutes.
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In the meantime, thinly slice the garlic. After the onions have cooked for a couple of minutes, throw in the garlic. Adding it after the onions have cooked a little will prevent the garlic from burning. After the onion and garlic have cooked for another couple of minutes, remove from the pan with a slotted spoon. Discard the grease.
Place the pan back on high heat until it starts to smoke a little. As soon as the pan begins to smoke, pour in the white wine (or chicken stock). Whisk until pan is thoroughly deglazed and all of the brown bits have come off of the bottom of the pan. Add 1 cup of chicken stock. Return bacon, onion and garlic back to the pan. Let simmer over medium heat.
Crack four eggs into a large bowl. Add most of the Parmesan cheese, and rough chop the parsley, adding it into the eggs as well. Leave a little Parmesan and parsley out for a garnish.
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Mix well with a fork.
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Drain the water from your pasta. Be sure the pasta is very hot. Add the pasta to the egg mixture and then add the bacon/onion mixture. Finally throw a ½ stick (1/4 cup) of butter in there. Mix it all together well. Pepper to taste. Garnish with parmesan and parsley.
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The Verdict:
Like I said above, the second time is a charm. I worked out the kinks the first time I made it and all I can say is YUM! It was good the first time but this time it was DELICIOUS! According to the Doc this one is a winner, which is pretty much the best compliment I could get from him! I would highly recommend this dish.
I served it with a salad and some crusty Italian bread. I also didn't have linguine on hand so I used bucatini instead. The key is to under cook the pasta just slightly before al dente!
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For better pictures and a step by step process, click on the hyperlink above!
Wednesday, October 21, 2009
Only the BEST EVER Mac & Cheese
I have searched high and low for the best Mac & Cheese recipe. I thought I had found it when I made a Giada De Laurentiis recipe. It was really yummy, but my execution was off, and it made for a soupy Mac & Cheese with amazing flavor. I think with some more modifications it could be really great so I would still recommend it, but this recipe from The Pioneer Woman takes the cake! Her website is very user friendly. I personally love that she has pictures that take you step by step through the recipe. I promise you won't be disappointed if you try one of her dishes!
Ingredients:
4 cups dried macaroni
1/4 cup (1/2 stick, 4 tablespoons) butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 heaping teaspoons dry mustard (more if desired)
1 egg, beaten
1 pound cheese, grated
1/2 teaspoon salt (more to taste)
1/2 teaspoon seasoned salt (more to taste)
1 teaspoon ground black pepper
*Optional spices: cayenne pepper, paprika, thyme
The How to:
1. Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
2. In a small bowl, beat egg.
3. In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.
4. Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
5. Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
6. Pour egg mixture into sauce, whisking constantly. Stir until smooth.
7. Add in cheese and stir to melt. Add salts and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
8. Pour in drained, cooked macaroni and stir to combine.
9. Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.
The Verdict:
Only the BEST Mac & Cheese ever. The Doc, who is not that big on Mac & Cheese said this was the best one I have made. I agree and so did the boys! Being the lazy cook, I bought pre-shredded cheese. I used an Italian Blend (Fontina, Asiago, Mozzarella, Provolone, Romano & Parmesan) and Mild Cheddar. I used in the sauce a cup from each bag and then 1/4 cup of each to sprinkle on top. I want to go get some more right now and eat it for dessert, that is how good it was!
Ingredients:
4 cups dried macaroni
1/4 cup (1/2 stick, 4 tablespoons) butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 heaping teaspoons dry mustard (more if desired)
1 egg, beaten
1 pound cheese, grated
1/2 teaspoon salt (more to taste)
1/2 teaspoon seasoned salt (more to taste)
1 teaspoon ground black pepper
*Optional spices: cayenne pepper, paprika, thyme
The How to:
1. Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
2. In a small bowl, beat egg.
3. In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.
4. Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
5. Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
6. Pour egg mixture into sauce, whisking constantly. Stir until smooth.
7. Add in cheese and stir to melt. Add salts and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
8. Pour in drained, cooked macaroni and stir to combine.
9. Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.
The Verdict:
Only the BEST Mac & Cheese ever. The Doc, who is not that big on Mac & Cheese said this was the best one I have made. I agree and so did the boys! Being the lazy cook, I bought pre-shredded cheese. I used an Italian Blend (Fontina, Asiago, Mozzarella, Provolone, Romano & Parmesan) and Mild Cheddar. I used in the sauce a cup from each bag and then 1/4 cup of each to sprinkle on top. I want to go get some more right now and eat it for dessert, that is how good it was!
Saturday, October 10, 2009
Pasta e Fagioli
Every once in a while on my Mommy board there will be "What's For Dinner" thread. This was something one of the mom's made and I asked her for the recipe. I am so glad I did because it was awesome!
Ingredients:
1 tablespoon extra-virgin olive oil
extra-virgin olive oil for drizzling
3 ounces pancetta or bacon, chopped fine
1 medium onion , chopped fine (about 1 cup)
1 medium rib celery , chopped fine (about 2/3 cup)
4 medium cloves garlic , minced or pressed through garlic press (about 1 heaping tablespoon)
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
3 anchovy fillets , minced to paste (about 1 teaspoon)
1 (28-ounce) can diced tomatoes with liquid
1 piece Parmesan cheese rind , about 5 inches by 2 inches
2 cans (15 ounces each) cannellini beans , drained and rinsed
3 1/2 cups low-sodium chicken broth
8 ounces small pasta (ditalini, tubetini, conchigliette) [I use tubetini]
1/4 cup chopped fresh parsley leaves
2 ounces grated Parmesan cheese (about 1 cup)
The How To:
This soup does not hold well because the pasta absorbs the liquid, becomes mushy, and leaves the soup dry. The soup can, however, be made in two stages. Once the beans are simmered with the tomatoes, before the broth and water are added, the mixture can be cooled and refrigerated for up to 3 days. When ready to complete the soup, discard the Parmesan rind (otherwise it will become stringy), add the liquid, bring the soup to a boil, and proceed with the recipe.
1. Heat oil in large Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes. Add pancetta and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes.
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Add onion and celery; cook, stirring occasionally, until vegetables are softened, 5 to 7 minutes. Add garlic, oregano, red pepper flakes, and anchovies; cook, stirring constantly, until fragrant, about 1 minute.
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Add tomatoes, scraping up any browned bits from bottom of pan. Add cheese rind and beans; bring to boil, then reduce heat to low and simmer to blend flavors, 10 minutes..JPG)
Add chicken broth, 2 1/2 cups water, and 1 teaspoon salt; increase heat to high and bring to boil. Add pasta and cook until tender, about 10 minutes (refer to package instructions to better estimate pasta cooking time).
2. Discard cheese rind. Off heat, stir in 3 tablespoons parsley; adjust seasoning with salt and pepper. Ladle soup into individual bowls; drizzle each serving with olive oil and sprinkle with a portion of remaining parsley. Serve immediately, with grated Parmesan.
The Verdict:
The flavor of this dish was amazing! I have never been a big fan of Pasta e Fagioli but the Doc is so I made this with him in mind and ended up loving it myself! Next time I think I am going to make the pasta separate and add it to the bowl then serve the broth on top. It makes a ton and as it states in the directions the pasta ends up soaking up all the liquid. That way you can save the leftovers without the pasta getting all mushy.
Ingredients:
1 tablespoon extra-virgin olive oil
extra-virgin olive oil for drizzling
3 ounces pancetta or bacon, chopped fine
1 medium onion , chopped fine (about 1 cup)
1 medium rib celery , chopped fine (about 2/3 cup)
4 medium cloves garlic , minced or pressed through garlic press (about 1 heaping tablespoon)
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
3 anchovy fillets , minced to paste (about 1 teaspoon)
1 (28-ounce) can diced tomatoes with liquid
1 piece Parmesan cheese rind , about 5 inches by 2 inches
2 cans (15 ounces each) cannellini beans , drained and rinsed
3 1/2 cups low-sodium chicken broth
8 ounces small pasta (ditalini, tubetini, conchigliette) [I use tubetini]
1/4 cup chopped fresh parsley leaves
2 ounces grated Parmesan cheese (about 1 cup)
The How To:
This soup does not hold well because the pasta absorbs the liquid, becomes mushy, and leaves the soup dry. The soup can, however, be made in two stages. Once the beans are simmered with the tomatoes, before the broth and water are added, the mixture can be cooled and refrigerated for up to 3 days. When ready to complete the soup, discard the Parmesan rind (otherwise it will become stringy), add the liquid, bring the soup to a boil, and proceed with the recipe.
1. Heat oil in large Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes. Add pancetta and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes.
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Add onion and celery; cook, stirring occasionally, until vegetables are softened, 5 to 7 minutes. Add garlic, oregano, red pepper flakes, and anchovies; cook, stirring constantly, until fragrant, about 1 minute.
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Add tomatoes, scraping up any browned bits from bottom of pan. Add cheese rind and beans; bring to boil, then reduce heat to low and simmer to blend flavors, 10 minutes.
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Add chicken broth, 2 1/2 cups water, and 1 teaspoon salt; increase heat to high and bring to boil. Add pasta and cook until tender, about 10 minutes (refer to package instructions to better estimate pasta cooking time).
2. Discard cheese rind. Off heat, stir in 3 tablespoons parsley; adjust seasoning with salt and pepper. Ladle soup into individual bowls; drizzle each serving with olive oil and sprinkle with a portion of remaining parsley. Serve immediately, with grated Parmesan.
The Verdict:
The flavor of this dish was amazing! I have never been a big fan of Pasta e Fagioli but the Doc is so I made this with him in mind and ended up loving it myself! Next time I think I am going to make the pasta separate and add it to the bowl then serve the broth on top. It makes a ton and as it states in the directions the pasta ends up soaking up all the liquid. That way you can save the leftovers without the pasta getting all mushy.
Sunday, September 27, 2009
Shrimp with Roasted Garlic Pesto Pasta
If you are a garlic lover, like myself, then you are going to love this dish. This dish, Shrimp with Roasted Garlic Pesto Pasta, is a Sunny Anderson recipe. I have seen her show a couple times on the food network but do not watch her on a regular basis. I have been wanting to make a pesto since I got my food processor, and this one jumped out at me during a search on the Food Network site.
Ingredients
15 garlic cloves, peeled (about 1 head)
1 cup olive oil, plus extra for tomatoes
1 pound cherry tomatoes
Salt and freshly ground black pepper
1/4 cup grated Parmesan
1 cup packed basil leaves
1 pound linguine
1 1/4 pounds large shrimp, shelled and deveined
1/4 cup pine nuts, toasted
The How To:
Preheat oven to 375 degrees F.
Place garlic cloves in a single layer in a small baking dish. Add 1/2 cup olive oil to cover cloves, cover with foil, and bake 45 minutes, until golden brown and fork-tender. Meanwhile, in another baking dish, toss tomatoes with enough oil to coat. Lightly season with salt and pepper and roast at same temperature until tomatoes blister, about 25 minutes.
Strain garlic cloves and set aside in a small bowl, reserving infused oil separately. In a blender, add the roasted tomatoes, roasted garlic, Parmesan, and basil. Pulse until combined. While machine is running, drizzle in 1/2 cup olive oil until pesto comes together. Season with 1 1/2 teaspoons of salt. Remove to a bowl, cover with plastic wrap and reserve.
Bring a large pot of salted water to a boil over medium heat. Add the linguine and cook until al dente. Drain.
Meanwhile, heat a saute pan over medium-high heat. Add 2 tablespoons of the garlic oil. Season the shrimp with salt and pepper and saute until the shrimp turn pink and is cooked through.
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In a large bowl add the linguine and some of the pesto. Toss to coat and top with the shrimp. Garnish with toasted pine nuts and serve.
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Note: There will be leftover pesto.
The Verdict:
For my first pesto, I have to say I was impressed. I am a huge fan of garlic and live by the motto in cooking that you can never have too much so this was a winner in my book! The Doc even enjoyed it. For those who don't like (or can't eat) shrimp, I am sure it would be just as good with some diced chicken.
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Ingredients
15 garlic cloves, peeled (about 1 head)
1 cup olive oil, plus extra for tomatoes
1 pound cherry tomatoes
Salt and freshly ground black pepper
1/4 cup grated Parmesan
1 cup packed basil leaves
1 pound linguine
1 1/4 pounds large shrimp, shelled and deveined
1/4 cup pine nuts, toasted
The How To:
Preheat oven to 375 degrees F.
Place garlic cloves in a single layer in a small baking dish. Add 1/2 cup olive oil to cover cloves, cover with foil, and bake 45 minutes, until golden brown and fork-tender. Meanwhile, in another baking dish, toss tomatoes with enough oil to coat. Lightly season with salt and pepper and roast at same temperature until tomatoes blister, about 25 minutes.
Strain garlic cloves and set aside in a small bowl, reserving infused oil separately. In a blender, add the roasted tomatoes, roasted garlic, Parmesan, and basil. Pulse until combined. While machine is running, drizzle in 1/2 cup olive oil until pesto comes together. Season with 1 1/2 teaspoons of salt. Remove to a bowl, cover with plastic wrap and reserve.
Bring a large pot of salted water to a boil over medium heat. Add the linguine and cook until al dente. Drain.
Meanwhile, heat a saute pan over medium-high heat. Add 2 tablespoons of the garlic oil. Season the shrimp with salt and pepper and saute until the shrimp turn pink and is cooked through.
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In a large bowl add the linguine and some of the pesto. Toss to coat and top with the shrimp. Garnish with toasted pine nuts and serve.
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Note: There will be leftover pesto.
The Verdict:
For my first pesto, I have to say I was impressed. I am a huge fan of garlic and live by the motto in cooking that you can never have too much so this was a winner in my book! The Doc even enjoyed it. For those who don't like (or can't eat) shrimp, I am sure it would be just as good with some diced chicken.
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Thursday, September 24, 2009
Double-Stuffed Chicken Breasts
Since finding out that baby #3 was on the way I have been too tired to even think about cooking. I am talking about the kind of tired where you can barely keep your eyes open. Unfortunately for my waistline and our budget that has meant a lot of ordering take-out and no new dishes to post on the blog.
Enough was enough! I got my new Every Day with Rachael Ray magazine in the mail along with my Food Network magazine and told myself that I needed to start cooking again! Not only are we saving money but I also dropped 2 pounds!
This dish, Double Stuffed Chicken Breasts, from the October issue of Every Day with Rachael Ray, says "you'll never have to choose between chicken parm and stuffed shells again!"
Ingredients:
1/2 cup small shell pasta
1/2 cup shredded mozzarella cheese
1/2 cup ricotta cheese
1/2 cup grated parmesan cheese
1/2 cup coarsely chopped flat-leaf parsley
Salt
2 large eggs
2/3 cup breadcrumbs
Four 8- to 10-ounce chicken breasts
3 cups store-bought marinara sauce (or if you're feeling ambitious you could always make your own sauce!)
The How To:
1. Preheat the oven to 350°. Line a baking sheet with parchment paper. In a pot of boiling, salted water, cook the pasta for 4 minutes; drain and rinse with cold water. Transfer to a bowl and add the mozzarella, ricotta, parmesan and 1/4 cup parsley; season with salt.
2. In a shallow bowl, beat the eggs. Place the breadcrumbs in another shallow bowl.
3. Stuff the pasta-cheese mixture under the skin of each chicken breast. Dip the stuffed chicken breasts in the eggs, roll in the breadcrumbs, then place skin side up on the prepared pan. Bake until an instant-read thermometer inserted in the breast registers 165°, about 50 minutes.
4. Meanwhile, in a saucepan, heat the marinara sauce. Serve each breast on a bed of sauce, topped with 1 tablespoon parsley.
The Verdict: I meant to take pictures of the cooking process, however the whole tired thing got in the way, and I was just happy to have a home cooked meal on the table! The Doc, thought that while it tasted great, he would prefer to just have his pasta on the outside! I thought it was delicious and I loved having the pasta in the chicken! The kids even loved it.
I used garlic and herb flavored bread crumbs and used 1 cup of pasta instead of the 1/2 cup because, well we all love our carbs in this house. I placed the extra pasta/cheese mixture so that it surrounded the chicken in the baking dish.
The only downside to this dish is that it's not a 30 minute meal, this dish is going to take at least an hour to prepare/bake. So make sure you give yourself enough time or you'll end up eating at a much later dinner, like we did!
Enough was enough! I got my new Every Day with Rachael Ray magazine in the mail along with my Food Network magazine and told myself that I needed to start cooking again! Not only are we saving money but I also dropped 2 pounds!
This dish, Double Stuffed Chicken Breasts, from the October issue of Every Day with Rachael Ray, says "you'll never have to choose between chicken parm and stuffed shells again!"
Ingredients:
1/2 cup small shell pasta
1/2 cup shredded mozzarella cheese
1/2 cup ricotta cheese
1/2 cup grated parmesan cheese
1/2 cup coarsely chopped flat-leaf parsley
Salt
2 large eggs
2/3 cup breadcrumbs
Four 8- to 10-ounce chicken breasts
3 cups store-bought marinara sauce (or if you're feeling ambitious you could always make your own sauce!)
The How To:
1. Preheat the oven to 350°. Line a baking sheet with parchment paper. In a pot of boiling, salted water, cook the pasta for 4 minutes; drain and rinse with cold water. Transfer to a bowl and add the mozzarella, ricotta, parmesan and 1/4 cup parsley; season with salt.
2. In a shallow bowl, beat the eggs. Place the breadcrumbs in another shallow bowl.
3. Stuff the pasta-cheese mixture under the skin of each chicken breast. Dip the stuffed chicken breasts in the eggs, roll in the breadcrumbs, then place skin side up on the prepared pan. Bake until an instant-read thermometer inserted in the breast registers 165°, about 50 minutes.
4. Meanwhile, in a saucepan, heat the marinara sauce. Serve each breast on a bed of sauce, topped with 1 tablespoon parsley.
The Verdict: I meant to take pictures of the cooking process, however the whole tired thing got in the way, and I was just happy to have a home cooked meal on the table! The Doc, thought that while it tasted great, he would prefer to just have his pasta on the outside! I thought it was delicious and I loved having the pasta in the chicken! The kids even loved it.
I used garlic and herb flavored bread crumbs and used 1 cup of pasta instead of the 1/2 cup because, well we all love our carbs in this house. I placed the extra pasta/cheese mixture so that it surrounded the chicken in the baking dish.
The only downside to this dish is that it's not a 30 minute meal, this dish is going to take at least an hour to prepare/bake. So make sure you give yourself enough time or you'll end up eating at a much later dinner, like we did!
Saturday, August 22, 2009
Orecchiette with Mini Chicken Meatballs
This is the famous dish that you will find pictured in the blog title. It is a Giada De Laurentiis dish and has become a favorite of ours.
Ingredients:
1 pound orecchiette pasta
1/4 cup plain bread crumbs
1/4 cup chopped fresh flat-leaf parsley
2 large eggs, lightly beaten
1 tablespoon whole milk
1 tablespoon ketchup
3/4 cup grated Romano
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 pound ground chicken
1/4 cup olive oil
1 1/2 cups low-sodium chicken stock, hot
4 cups cherry tomatoes, halved
1/2 cup freshly grated Parmesan
8 ounces bocconcini mozzarella (cherry sized), halved
1/2 cup chopped fresh basil leaves
The How to:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
In a medium bowl, stir together the bread crumbs, parsley, eggs, milk, ketchup, Romano cheese, and the salt and pepper. Add the chicken and gently stir to combine.
Using a melon baller (or a teaspoon measure), form the chicken mixture into 3/4-inch pieces. With damp hands, roll the chicken pieces into mini meatballs.
In a large (14-inch) skillet, heat the oil over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs over and brown the other side, about 2 minutes longer.
Add the chicken stock and tomatoes. Bring to a boil. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Reduce heat to low and simmer until tomatoes are soft and meatballs are cooked through, about 5 minutes.
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Drain the pasta, reserving about 1 cup of the pasta water. Transfer pasta to a large serving bowl and add the Parmesan. Toss to lightly coat orecchiette, adding reserved pasta water, if needed, to loosen the pasta. Add the meatball mixture, mozzarella cheese, and 1/2 cup of the basil. Gently toss to combine. Garnish with the chopped basil.
The Verdict:
This dish is always a crowd pleaser! I like to make this when I know I have a big group of people to cook for because it's so easy and relatively inexpensive to prepare. The flavor of the meatballs and the fresh basil and mozzarella make this dish! The best part (thanks to the broth like sauce) is that you don't get that heavy feeling you sometimes do when you eat hearty Italian food like alfredo or lasagna!
A deviation from the original recipe is that I add cut up broccoli florets. Just toss the broccoli to the boiling pasta water when there there is 5 minutes left on the timer. I also make my meatballs slightly bigger than a melon baller size, so you would want to adjust the cooking time in the browning process.
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Ingredients:
1 pound orecchiette pasta
1/4 cup plain bread crumbs
1/4 cup chopped fresh flat-leaf parsley
2 large eggs, lightly beaten
1 tablespoon whole milk
1 tablespoon ketchup
3/4 cup grated Romano
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 pound ground chicken
1/4 cup olive oil
1 1/2 cups low-sodium chicken stock, hot
4 cups cherry tomatoes, halved
1/2 cup freshly grated Parmesan
8 ounces bocconcini mozzarella (cherry sized), halved
1/2 cup chopped fresh basil leaves
The How to:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
In a medium bowl, stir together the bread crumbs, parsley, eggs, milk, ketchup, Romano cheese, and the salt and pepper. Add the chicken and gently stir to combine.
Using a melon baller (or a teaspoon measure), form the chicken mixture into 3/4-inch pieces. With damp hands, roll the chicken pieces into mini meatballs.
In a large (14-inch) skillet, heat the oil over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs over and brown the other side, about 2 minutes longer.
Add the chicken stock and tomatoes. Bring to a boil. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Reduce heat to low and simmer until tomatoes are soft and meatballs are cooked through, about 5 minutes.
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Drain the pasta, reserving about 1 cup of the pasta water. Transfer pasta to a large serving bowl and add the Parmesan. Toss to lightly coat orecchiette, adding reserved pasta water, if needed, to loosen the pasta. Add the meatball mixture, mozzarella cheese, and 1/2 cup of the basil. Gently toss to combine. Garnish with the chopped basil.
The Verdict:
This dish is always a crowd pleaser! I like to make this when I know I have a big group of people to cook for because it's so easy and relatively inexpensive to prepare. The flavor of the meatballs and the fresh basil and mozzarella make this dish! The best part (thanks to the broth like sauce) is that you don't get that heavy feeling you sometimes do when you eat hearty Italian food like alfredo or lasagna!
A deviation from the original recipe is that I add cut up broccoli florets. Just toss the broccoli to the boiling pasta water when there there is 5 minutes left on the timer. I also make my meatballs slightly bigger than a melon baller size, so you would want to adjust the cooking time in the browning process.
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Wednesday, August 12, 2009
Creamy Pesto Fettucine
Phil LOVES pesto and brought a huge tub of it home the other night from the local Italian market. I find sometime you have to use a lot of pesto sauce to really coat the pasta, and for me its a bit over powering, so I started thinking and I came up with this yummy creamy sauce. It also works during the same week as making the Individual Chicken Pot Pies since you use the heavy cream in both recipes.
This dish will serve 4 people and you will probably have some leftover sauce to add on top or keep for another night.
Ingredients:
*1/2 stick of butter
*1 small onion finely chopped
*4 tablespoons minced garlic (use less if you don't like as much garlic as we do)
*2c store bought pesto sauce (or you can make your own)
*1c heavy cream
*1lb refrigerated fettucine
*1/4c of pasta water reserved
*Freshly grated pecorino romano cheese (or parmesan, whatever you like or have)
The Making:
Melt the butter in a saute pan (one that has higher sides) or a medium sized saucepan.
Add the onions and cook over medium heat until almost translucent. Add the garlic and cook one minute more.
Add the pesto and stir to incorporate with the onion and garlic. Add the heavy cream. Bring to a simmer until sauce starts to thicken.
Cook pasta according to package. Drain pasta and add to pan with sauce along with the reserved water. toss to coat and transfer to serving bowl. Grate the cheese on top and serve immediately.
Tips and Talk:
You can use boxed pasta, but I like the flavor and texture of the almost fresh pasta- plus it cooks a whole lot faster. The key to not curdling the cream is to bring the temp up slowly, so add right after the pesto has cooled the onions off. Also the reason for the pasta water is this thins the sauce a bit for better coating, and the starch form the water helps to stick the sauce to the pasta.
Phil loved this version of his pesto, and Miles didn't think it was so bad. I left some pasta plain and added a red sauce we had leftover for him. Serve this with a side salad and some garlic bread and you've got a great meal!
This dish will serve 4 people and you will probably have some leftover sauce to add on top or keep for another night.
Ingredients:
*1/2 stick of butter
*1 small onion finely chopped
*4 tablespoons minced garlic (use less if you don't like as much garlic as we do)
*2c store bought pesto sauce (or you can make your own)
*1c heavy cream
*1lb refrigerated fettucine
*1/4c of pasta water reserved
*Freshly grated pecorino romano cheese (or parmesan, whatever you like or have)
The Making:
Melt the butter in a saute pan (one that has higher sides) or a medium sized saucepan.
Add the onions and cook over medium heat until almost translucent. Add the garlic and cook one minute more.
Add the pesto and stir to incorporate with the onion and garlic. Add the heavy cream. Bring to a simmer until sauce starts to thicken.
Cook pasta according to package. Drain pasta and add to pan with sauce along with the reserved water. toss to coat and transfer to serving bowl. Grate the cheese on top and serve immediately.
Tips and Talk:
You can use boxed pasta, but I like the flavor and texture of the almost fresh pasta- plus it cooks a whole lot faster. The key to not curdling the cream is to bring the temp up slowly, so add right after the pesto has cooled the onions off. Also the reason for the pasta water is this thins the sauce a bit for better coating, and the starch form the water helps to stick the sauce to the pasta.
Phil loved this version of his pesto, and Miles didn't think it was so bad. I left some pasta plain and added a red sauce we had leftover for him. Serve this with a side salad and some garlic bread and you've got a great meal!
Thursday, August 6, 2009
Two Sauce Weeknight Lasagna Bowls
This dish, Two Sauce Weeknight Lasagna Bowls, has become a favorite of mine to make for pasta nights. I love this dish, because not only does it taste delicious, but it's easy to make! Got to love a good 30 Minute Meal!
Ingredients
Salt
1 pound Campanelle pasta
2 tablespoons extra-virgin olive oil
1/4 pound pancetta, a couple of thick slices, chopped
3/4 pound ground beef pork and veal mix or ground beef (what is known as meatloaf mix)
1/2 large carrot, peeled and grated or finely chopped
1 small to medium onion, chopped
3 cloves garlic, 2 chopped or grated, 1 peeled
1/2 teaspoon allspice, a couple of pinches
Freshly ground black pepper
1 bay leaf
3 tablespoons tomato paste
1/2 cup dry red wine
2 cups beef stock
3 tablespoons butter
3 tablespoons flour
2 cups milk
Nutmeg, to taste
1/2 cup grated Parmigiano Reggiano, plus some to pass at table
A handful fresh parsley leaves, finely chopped
Directions
Heat large pot of water to a boil, salt water and cook pasta to al dente.
While pasta water comes to a boil, heat olive oil in a medium sauce pot over medium-high heat, add pancetta and render 2 to 3 minutes then add meat and break up as it browns. When the meat has begun to caramelize and develops a nice brown color, 4 to 5 minutes, add carrot, onion, 2 cloves of garlic, allspice, salt and pepper and a bay leaf. Cook 3 to 4 minutes more to soften onions and carrots bits then stir in tomato paste and cook for 2 minutes, then stir in wine and cook out 1 minute then stir in stock and reduce heat to simmer.
While red sauce cooks, cut remaining whole clove of garlic and rub the inside of a medium sauce pot with it. Melt butter in pot over medium heat. Add in flour and whisk together a minute or so then whisk in milk and bring to a bubble, reduce heat then season sauce with salt, pepper and nutmeg, thicken 8 to 10 minutes.
Toss pasta with white sauce and 1/2 cup grated cheese. Serve pasta in individual bowls and top with a ladle of meat sauce in the middle of the bowl for mixing in. Garnish with parsley.
The Verdict:
This is a great dish for a night that you're in the mood to have lasagna but you don't want to spend all the time cooking your noodles, making your sauce, layering your noodles and baking it. Last night I didn't have the campenelle (which is a really fun pasta to use) so I used what I had on hand (penne). I also didn't have the red wine so I ended up using some Marsala cooking wine that I had and I didn't notice any big difference in the flavor. The other deviation from the original recipe was using some leftover Asiago cheese that I had in the fridge instead of the Parmigiano-Reggiano. I love using the Béchamel sauce along with the meat sauce, they work really well together.
The boys love anything that is pasta related so they both had seconds!
Last nights Two Sauce Lasagna Bowl (with the Penne)
Ingredients
Salt
1 pound Campanelle pasta
2 tablespoons extra-virgin olive oil
1/4 pound pancetta, a couple of thick slices, chopped
3/4 pound ground beef pork and veal mix or ground beef (what is known as meatloaf mix)
1/2 large carrot, peeled and grated or finely chopped
1 small to medium onion, chopped
3 cloves garlic, 2 chopped or grated, 1 peeled
1/2 teaspoon allspice, a couple of pinches
Freshly ground black pepper
1 bay leaf
3 tablespoons tomato paste
1/2 cup dry red wine
2 cups beef stock
3 tablespoons butter
3 tablespoons flour
2 cups milk
Nutmeg, to taste
1/2 cup grated Parmigiano Reggiano, plus some to pass at table
A handful fresh parsley leaves, finely chopped
Directions
Heat large pot of water to a boil, salt water and cook pasta to al dente.
While pasta water comes to a boil, heat olive oil in a medium sauce pot over medium-high heat, add pancetta and render 2 to 3 minutes then add meat and break up as it browns. When the meat has begun to caramelize and develops a nice brown color, 4 to 5 minutes, add carrot, onion, 2 cloves of garlic, allspice, salt and pepper and a bay leaf. Cook 3 to 4 minutes more to soften onions and carrots bits then stir in tomato paste and cook for 2 minutes, then stir in wine and cook out 1 minute then stir in stock and reduce heat to simmer.
While red sauce cooks, cut remaining whole clove of garlic and rub the inside of a medium sauce pot with it. Melt butter in pot over medium heat. Add in flour and whisk together a minute or so then whisk in milk and bring to a bubble, reduce heat then season sauce with salt, pepper and nutmeg, thicken 8 to 10 minutes.
Toss pasta with white sauce and 1/2 cup grated cheese. Serve pasta in individual bowls and top with a ladle of meat sauce in the middle of the bowl for mixing in. Garnish with parsley.
The Verdict:
This is a great dish for a night that you're in the mood to have lasagna but you don't want to spend all the time cooking your noodles, making your sauce, layering your noodles and baking it. Last night I didn't have the campenelle (which is a really fun pasta to use) so I used what I had on hand (penne). I also didn't have the red wine so I ended up using some Marsala cooking wine that I had and I didn't notice any big difference in the flavor. The other deviation from the original recipe was using some leftover Asiago cheese that I had in the fridge instead of the Parmigiano-Reggiano. I love using the Béchamel sauce along with the meat sauce, they work really well together.
The boys love anything that is pasta related so they both had seconds!
Last nights Two Sauce Lasagna Bowl (with the Penne)
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