Spicy Roasted Red Pepper Sauce

There were a few beautiful red bell peppers in my refrigerator, and we were about to go away for the weekend.  I had already had them for several days, and the idea that they might be spoiled by the time we got back from our trip was just too depressing.  I had the genius idea of roasting them, figuring it would buy me a few more days.

Now that we're home, I decided to use the roasted red peppers to make a pasta sauce.  But you need not stop at pasta with this one, my friends.  This sauce is spicy and sassy.  Saucy, if you will.  It would do wonderful things on top of meat, chicken, fish, or yes, pasta.  It could jazz up a platter of grilled vegetables.  It could jazz up your life, in fact.

The diced fire roasted tomatoes I used already had spicy chilies in them, but if you have regular fire roasted tomatoes without chilies, you might want to add red pepper flakes or cayenne, or some other source of heat.  This sauce is velvety smooth, and the heat helps to give it an edge that it craves.  And you will crave it too, I promise.


Home made roasted red peppers are a beautiful thing, but of course you can use the jarred ones, too.  Just drain and rinse them first.

Spicy Roasted Red Pepper Sauce

makes about 4 cups

INGREDIENTS:

1 tablespoon extra virgin olive oil

3 garlic cloves, chopped

3 roasted red bell peppers, chopped

one 14.5 ounce can of diced fire roasted tomatoes with chilies

a pinch of dried oregano

salt

2 teaspoons good quality balsamic vinegar

DIRECTIONS:

1.  Heat the oil in a large high-sided skillet over medium heat.  When it's hot, add the garlic and cook, stirring, for about one minute, until fragrant and starting to turn golden.  

2.  Add the bell peppers and the diced tomatoes with their juices.  Stir to combine, then season with oregano and salt.  Bring to a bubble, then stir in the balsamic.  Reduce to a bare simmer.  

3.  Let the sauce simmer for a few minutes so the flavors can marry and the sauce heats through, and thickens just slightly.  Turn off the heat and let sit for a minute.

4.  Transfer the sauce (carefully) to a food processor or blender and puree until smooth.  Serve hot over pasta, meat, or veggies.

Enjoy!

Penne with Zucchini and Mint

This pasta is perfect for a weeknight.  We had some special impromptu dinner guests tonight, and it was easy to quickly pull this together while visiting at the same time.  Pasta with vegetables are a no-brainer, but pasta with zucchini and mint is a particularly special combination.  This duo is not only healthy, but it is refreshing and unusual enough to make even simple pasta with garlic and olive oil interesting.  The citrus works wonders, too.

Great zucchini is popping up at the farmers markets now, so make this now!  It's easy, delicious, and healthy.  The norm in my kitchen, or so I like to think.

Penne with Zucchini and Mint

adapted from Ellie Krieger's So Easy

serves 4

INGREDIENTS:

12 oz. whole wheat penne pasta

1/4 cup extra virgin olive oil

4 large cloves garlic, thinly sliced

2 medium zucchini, halved lengthwise and sliced into 1/4 inch half-moons

juice and zest of one medium-sized lemon

salt and pepper to taste

1/4 cup freshly grated parmesan cheese

1/4 cup chopped fresh mint leaves

DIRECTIONS:

1.  Bring a large pot of water to a boil.  Cook penne according until al dente.  Drain.

2.  While the pasta water is coming to a boil, put the olive oil and sliced garlic into a deep skillet over medium-low heat.  Stir frequently, and cook until garlic is lightly golden, about 6-8 minutes.  Be careful not to burn the garlic.  Add zucchini, stir, and then put a tight lid on the skillet.  Let cook for 6-8 minutes, or until zucchini is just tender.

3.  Add lemon juice, zest, salt and pepper to the zucchini.  Add the cooked pasta to the pot and stir everything to combine.  Stir in parmesan and mint leaves just before serving.

Enjoy!

Lemon Tarragon Pasta

Sometimes you need something genuinely quick and easy to pull together for dinner.  For instance, when you've just returned from a way-too-long business trip to Dallas, Texas, and you are starving, but have next to nothing left in the fridge because your husband lived off cereal and take-out during your absence. 

Yes, the reason I haven't posted all week is for the above-stated reasons.  And I got home ready to eat just about anything, but not just anything.  I still wanted something wholesome and tasty, something that would say, "Yes, you are home, and you get to eat home-cooked meals again."  So I whipped together the perpetual comfort food: pasta. 

This is based on a pasta dish my mother used to make a lot when I was in high school.  It's simple, flavorful, and definitely hits the spot when you need something quick and filling.  You can make it a side dish alongside chicken and/or veggies, or fish, or you can just make a salad to go with it.  I sauteed some chicken sausage and mushrooms to have with it, and my belly is very happy now.  No more Tex-Mex for me.  (Not that there's anything wrong with that).

You probably already have all the ingredients for this - if you don't have tarragon, you can easily substitute basil (even dried basil if you're really desperate). 

Lemon Tarragon Pasta

serves 2

INGREDIENTS:

salt

4 ounces whole grain spaghetti or angel hair

1 tablespoon extra virgin olive oil, plus 1 teaspoon

2 cloves garlic, minced or pressed

1 tablespoon chopped fresh tarragon

1 teaspoon lemon zest

juice of 1/2 lemon

DIRECTIONS:

1.  Bring a pot of water to a boil and salt it.  Add the pasta and cook until just al dente, probably about 5-7 minutes depending on the thickness of your pasta.

2.  At the same time that you add the pasta to the water, heat one tablespoon of oil in a small skillet over medium heat.  As soon as it's hot, reduce heat to low and add the garlic.  Cook, stirring, for less than one minute, until fragrant.  Be careful not to burn it.  Add the tarragon and lemon zest, and season lightly with salt.  Cook, stirring, for another minute.  Add lemon juice and stir.

3.  Before draining the pasta, reserve 1/4 cup of the cooking liquid.  Drain pasta and return to the pot.  Add the lemon and tarragon mixture and the reserved cooking liquid, and stir well.  Stir in remaining oil and salt to taste.  Serve.

Enjoy!

Pasta with Turkey Meatballs in Spicy Tomato Sauce

This recipe marks my 300th post!  Who knew?  Anyone who wondered if I'd keep it up this long, well, there's your answer.  And what better way to celebrate than with a plate filled with comfort food?

We're not looking at any ordinary spaghetti and meatballs here, folks.  These are moist, flavorful turkey meatballs doused with super spicy, rich tomato sauce.  And better yet, they're healthy, too!  We were all out of spaghetti in our house, so I used whole wheat elbows instead.  Feel free to use whatever whole wheat pasta you like.

Also, the sauce is spicy, folks.  I boldly assumed that Ellie's recipe wasn't going to be spicy enough for me, so I amped up the spice.  This led to a dish that had me reaching for my water glass after every other bite.  Don't get me wrong, it was fabulous, but it was a bit hotter than intended.  So take my word for it, don't increase the chipotle pepper quantity unless you want to be sweating while you eat your pasta. 

The meatballs are definitely the best turkey meatballs I've ever made.  The carrot and onion provide a sweetness and texture that is really tasty.  I highly recommend them! 

This recipe makes a lot, so you will have leftovers for days.  If you're prefer not to have meatballs for days, then cut the recipe in half.  Also, I know it's a longer recipe ingredient-wise than I normally make, but just read it through and you'll see it's pretty easy.

Pasta with Turkey Meatballs in Spicy Tomato Sauce

adapted from Ellie Krieger's The Food You Crave

serves 6

INGREDIENTS:

for the sauce:

1 tablespoon extra virgin olive oil

1 medium onion, chopped (about 1 1/2 cups)

3 cloves garlic, minced or pressed

2 tablespoons tomato paste

one 28-ounce can crushed tomatoes

1 teaspoon finely minced canned chipotle in adobo sauce (or more to taste)

2 teaspoons dried oregano

1 teaspoon dried rosemary (or a sprig of fresh)

salt to taste

for the meatballs:

cooking spray

1 pound lean ground turkey meat

1 slice whole wheat bread, pulsed into crumbs in a food processor

1/4 cup freshly grated parmesan

1/2 cup finely grated carrot

1/4 cup finely chopped onion (about 1/2 small onion)

2 cloves garlic, minced or pressed

1 tablespoons minced fresh flat-leaf parsley

1 teaspoon minced fresh thyme

1 large egg

pinch of salt and freshly ground pepper

for the pasta:

one 14.5 ounce box whole wheat pasta of your choice

parmesan and parsley for garnish

DIRECTIONS:

1.  In a large pot, heat the oil over medium heat.  Add the onion and cook, stirring occasionally, until translucent.  Add the garlic and cook for one minute.  Add the tomato paste, crushed tomatoes, chipotle, oregano, and rosemary, and stir everything together.  Bring to a low boil, then reduce heat to low and cook, stirring occasionally, for about 15 minutes.

2.  Meanwhile, make the meatballs.  Preheat the broiler.  Spray the broiler pan or other baking pan with cooking spray.  Combine all the meatball ingredients in a large bowl and mix well (preferably with your hands).  Form approximately 1 1/2 to 2 inch balls and place them on the broiler pan.  You will have somewhere between 12 and 20 meatballs, depending on the size.  Put in the broiler for about 10 minutes, until browned and mostly cooked.

3.  While the meatballs are under the broiler, start a pot of water to boil for the pasta.

4.  Put the meatballs in the pot of sauce and cover to let them finish cooking and the sauce thicken a bit, about 10 minutes.  Cook the pasta while this is happening.  Drain the pasta and toss it with the sauce and meatballs.  

5.  Serve the pasta and meatballs garnished with a little parmesan and parsley.

Enjoy!

Lemony Spinach Pesto

This is another variation on pesto that is simple and tasty.  It's jam-packed with refreshing lemon flavor and will happily grace whatever meat, pasta, sandwich, or other edible material you choose to put it on.  I would recommend something a bit more interesting than plain pasta, though, as it can get a bit monotonous (but I feel that way about most pestos, so don't take it the wrong way!)

A big fresh bunch of spinach and a lemon join forces to make this fun and zippy sauce.  Grill up some chicken and slather it on, it would be great!

Lemony Spinach Pesto

adapted from Giada's Everyday Italian

makes 2 cups

INGREDIENTS:

2 cups (tightly packed) spinach leaves (about 2 ounces)

1/4 cup toasted pine nuts

zest from one lemon

juice from 1/2 lemon (about 2 tablespoons total)

1/4 cup extra virgin olive oil (or a bit less)

1/4 cup freshly grated parmesan cheese

salt and pepper to taste

DIRECTIONS:

1.  Puree the spinach, pine nuts, zest, and lemon juice together in a food processor.  With the food processor on, stream in the olive oil just until the mixture takes on a pesto-like texture, smooth and creamy but still somewhat textured.

2.  Transfer the pesto to a bowl and stir in the parmesan, and salt and pepper to taste.  Use however you like, it will keep in the refrigerator for a day or two. 

Enjoy!

Pasta with Lentils and Kale

You can add just about anything to pasta and call it dinner.  Case in point:  lentils, kale, and caramelized onions.  Not the most obvious combination in the world, but it definitely works!   This is a heaping bowl of pasta you can feel good about eating - it's packed with antioxidants, vitamins, minerals, fiber, and protein.  And, surprise of all surprises, it tastes great!

The key here is to be patient with the onions.  Onions take a long time to caramelize properly.  I'll admit it, I got a little impatient and didn't brown them as much as I should have, so they still had a bit of a bite to them.  But if you cook them low and slow, and let them get brown and sweet, this dish will be utterly transcendental.

If you're not sure whether you're a lentil fan, this is a great way to try them out, as they have a supporting role here.  Give it a go.

Pasta with Lentils and Kale

adapted from Gourmet Today

serves 3

INGREDIENTS:

1/4 cup small green or brown lentils

1 cup water

salt

3 tablespoons extra virgin olive oil (divided)

1/2 large onion, chopped

leaves from 2 sprigs of thyme

1 bunch of kale, stems and tough ribs removed

freshly ground black pepper

1/2 pound whole wheat corkscrew or elbow pasta

DIRECTIONS:

1.  Combine lentils, water, and pinch of salt in a small saucepan.  Bring to a simmer and cook, uncovered, until tender but not falling apart, about 20 minutes.  Remove from heat.

2.  Meanwhile, heat 2 tablespoons oil in a heavy skillet over medium-high heat until hot but not smoking.  Add onions and thyme with a pinch of salt, and cook, stirring, for about 1 minute.  Reduce heat to low and cover.  Cook, stirring occasionally, for 30 minutes, or until onions are golden and tender.   Remove cover and cook for another 10 minutes, or until onions are golden brown.

3.  When you have uncovered the onions, bring a medium pot of water to a boil and salt it.  Add the kale and cook just for 2-3 minutes, until slightly wilted.  Scoop the kale out of the pot but leave the boiling water on the stove.  Place the kale in a colander and squeeze out excess water.  Chop it up and add to the lentils.

4.  Cook pasta in the kale cooking water until al dente.  Reserve 1/4 cup of pasta cooking water before draining.  Add kale, lentils (and their cooking liquid), and pasta with reserved cooking water to the onions.  Stir everything together and heat through.  Serve.

Enjoy!

PW Macaroni & Cheese

This is my absolute favorite recipe for macaroni and cheese.  It seems like a fairly traditional recipe for mac & cheese, but there are a few sneaky secret ingredients (dry mustard, seasoned salt, and an egg, in fact) that make it absolutely spectacular.  It comes from everyone's favorite blogger, the Pioneer Woman (if you haven't heard of her, you seriously have some catching up to do - she's amazing).   And it is, in a word, amazing.

This is a cheesy, creamy, fantastic dish of deliciousness.  You might want to whip up a little salad to go alongside to alleviate the guilt a bit.  I've tried to make it a little healthier by using whole wheat pasta and skim milk - have to do my part for mankind, and all that.

Use whatever cheeses you like - I've made it with all sharp cheddar before, and it was fantastic.  This time I made it with a combination of medium cheddar and mozzarella, which was also great.

PW Macaroni & Cheese

adapted from The Pioneer Woman Cooks

serves 4

INGREDIENTS:

cooking spray

salt

2 cups dry whole wheat elbow pasta

1 egg, beaten

2 tablespoons unsalted butter

2 tablespoons all-purpose (preferably whole wheat) flour

1 1/4 cups skim milk

1 teaspoon dry mustard

2 cups grated cheese (cheddar is pretty much a must)

1/4 teaspoon seasoned salt

1/2 teaspoon ground pepper

DIRECTIONS:

1.  Preheat oven to 350 and coat a medium-sized baking dish with cooking spray.

2.  Bring a pot of water to a boil and salt it.   Cook the pasta until just barely al dente - it should be a bit too tough to eat - and drain; return to the pot.

3.  While water is coming to a boil, melt the butter in a medium saucepan over medium heat.  Add flour and whisk constantly for about 5 minutes to cook out the floury taste.  Be careful not to burn.  Add milk and mustard, and whisk until smooth.  Cook for another 5 minutes or until very thick, whisking almost constantly.  Reduce heat to low.

4.  Temper the egg - beat it first in a small bowl, then add about 1/4 cup of the sauce from step three, whisking constantly to avoid cooking the egg.  Add the mixture to the rest of the sauce and whisk until smooth.

5.  Stir in all but 1/2 cup of the cheese(s) to the sauce until melted.  Add seasoned salt and pepper - increase to taste as you see fit.

6.  Pour the sauce into the pot with the drained macaroni and stir to combine.  Top with reserved cheese.  Pour into the prepared baking dish and bake for 20 minutes, or until bubbly and golden on top.  Serve.

Enjoy!

Drunken Tuscan Pasta

The first time I saw this recipe, I couldn't wait to try it.  Then I proceeded to wait a couple of years to make it.  The fact is, this recipe is controversial, and I couldn't bring myself to give it a try until now.  How can a pasta dish be controversial, you ask?  Well, it involves dumping an entire bottle of wine into a pot, bringing to a boil, and cooking pasta in it.

Wine fanatics, fear not.  The wine doesn't die a pointless death.  It infuses the pasta with an incredibly deep, robust flavor (and color) unlike any pasta you've ever had before.  You might cry a little when you drain the pasta, and watch the boiled wine go down the drain.  But it will be in the name of a delicious dinner.

This dish truly is delicious and note-worthy.  And if it breaks your heart to use a bottle of wine this way, well, perhaps it isn't the dish for you.  But I'm sure two buck chuck would work perfectly fine, so no need to break out the family heirloom from your cellar here. 

The rest of the flavors are gorgeous as well.  Woodsy rosemary and mushrooms; earthy swiss chard with a whisper of nutmeg; garlic and red pepper flakes.  Everything about this meal sings.  Definitely break this one out for a special occasion.  Ask your guests to bring the wine - then you won't feel so bad about the bottle that just sacrificed itself for this incredible meal.

Drunken Tuscan Pasta

adapted from Rachael Ray's Book of 10

serves 2-3

INGREDIENTS:

1 bottle red wine (I used Cabernet)

1/2 pound whole wheat spaghetti, angel hair, or linguine

1 1/2 tablespoons extra virgin olive oil

2 cups sliced baby bella (crimini) mushrooms

1 sprig fresh rosemary, leaves finely chopped

2 garlic cloves, chopped

pinch red pepper flakes

1 bunch of Swiss chard, stems removed, coarsely chopped

salt and pepper to taste

pinch of nutmeg

DIRECTIONS:

1.  Pour the entire bottle of wine into a medium-sized pot, and top up with water until it's the amount of liquid you would normally use to make pasta.  Bring to a boil.  Add pasta and cook to al dente.  Reserve about a cup of the cooking liquid before draining the pasta.

2.  Meanwhile, heat one tablespoon of the EVOO in a large skillet over medium heat.  Add the mushrooms and rosemary and cook until mushrooms are deeply golden, about 5 to 6 minutes.  Push the mushrooms to the side of the pan and add remaining EVOO to the center of the skillet.  Add garlic and red pepper flakes and cook for a minute or so, then toss with the mushrooms.

3.  Add the Swiss chard to the skillet and season with salt, pepper, and nutmeg.  When they have wilted down, add the reserved pasta cooking liquid to the skillet and cook for a minute or so to reduce.  Toss the pasta with the rest of the ingredients and serve.

Enjoy!

Baked Shells with Winter Squash

Today I am continuing my growing trend of making casseroles.  This one serves a purpose, however, as my mother hurt her foot and is recovering at the moment.  Time to swoop in with my one and only superpower:  the casserole!

This recipe is yet another variation on the theme featured here and here; namely the pasta with winter squash theme.  Yet it brings another flavor to the table.  This time instead of a creamy, fall-inspired dish, it's more of a comforting winter dish.  It features the woodsy flavor of rosemary, and a gorgeous crumbly topping.  It uses frozen squash puree, which is usually made up of butternut or similar squash, instead of canned pumpkin.

The only thing here that requires much patience is the caramelization of the onions, which does take some time.  Everything else about it is insanely easy.  If you like to make life difficult for yourself, you can break down a whole squash, cook it, and puree it yourself, but I find that the frozen winter squash puree in the supermarket is surprisingly high quality.

This meal is easy, hearty, and delicious.  There's not much to complain about there.

Baked Shells with Winter Squash

adapted from Everyday Food: Great Food Fast

serves 5-6

INGREDIENTS:

cooking spray

1 1/2 tablespoons extra virgin olive oil

1 large onion, halved and thinly sliced

coarse salt and freshly ground pepper

2 teaspoons chopped fresh rosemary leaves

1 pound medium whole wheat pasta shells

1 package (12 to 14 oz.) frozen winter squash puree, thawed

1/2 cup grated parmesan cheese

1 1/2 cups of 1/4-inch bread cubes from wheat baguette

DIRECTIONS:

1.  Preheat oven to 400. (You might actually want to wait to turn on the oven until a little later to save energy, but I wanted to give you the heads' up of the temperature).  Spray a 9 x 13 or similar casserole dish with cooking spray.

2.  Heat 1 1/2 tablespoons of oil in a large skillet over medium-low heat.  Add the onion slices, season with salt and pepper, and cover.  Let cook until the onion softens and releases its moisture, about 15 minutes.  Remove cover.  Raise heat to medium and cook the onions, stirring often, until browned and caramelized, about 20 minutes.  Stir in 1 teaspoon of rosemary.

3.  Bring a pot of water to a boil, salt it, and cook the pasta until just barely al dente, about 2 minutes short of the time on the box instructions.  Reserve about 1/2 cup of the cooking water, then drain.  

4.  Add the pureed squash and the pasta cooking water to the onions and stir.  Bring to a simmer, then toss the pasta and about 1/4 cup of the parmesan with the squash mixture.

5.  In a small bowl, combine the bread cubes with remaining teaspoon of rosemary, remaining 1/4 cup of parmesan, and remaining 1 tablespoon of extra virgin olive oil.  Season with salt and pepper, and toss.  

6.  Pour the pasta and sauce into the prepared casserole dish.  Top with the crumb topping.  Bake in the 400 degree oven for 10 to 15 minutes, until golden brown.

Enjoy!

Home Made Gnocchi

We loooove gnocchi in our house.  I have found a couple of reliable brands that are incredibly tasty, but I've always meant to try my hand at making them from scratch.  I made sweet potato dumplings once before, which were basically gnocchi made with sweet potatoes.    Here is a more traditional potato gnocchi, with hardly any ingredients and not too much skill required.

Once you've made these, you can lay them out on a sheet of wax paper and put them in the freezer (make sure they're not touching one another) until frozen, then put them in a freezer bag to cook later.  (Don't thaw them before cooking.)  Or you can cook them all right away.  I'd recommend lightly sauteeing them after you boil them so they crisp up a bit around the edges - I paired mine with a home made marinara straight after boiling them, and they got a bit mushy.

If you really want them to shine, dress them simply with a little home made pesto after sauteeing, and voila.

Home Made Gnocchi

adapted from How to Cook Everything Vegetarian

serves 4

INGREDIENTS:

1 large russet potato (about 1 pound)

salt and freshly ground black pepper

about 3/4 cup whole wheat flour (all-purpose is okay too)

DIRECTIONS:

1.   Peel the potato and cut it into evenly sized chunks.  Place in a pot and cover with cold water.  Salt it.  Bring to a boil, then reduce heat slighly.  Cook for 10-15 minutes, or until potato is very tender.  Drain.

2.  Use a potato ricer, or a masher, to finely mash the potato, eliminating any lumps.  Stir in a pinch of salt and pepper.  Add about half the flour and stir.  Your goal is to create a dough that is easy to handle.  Add a little more flour if necessary to achieve a dough-like consistency.  Try not to overdo it on the flour.  Turn the dough out onto a lightly floured surface a knead a few times to bring it together.

3.  Break off pieces of the dough and roll each one out into a long, thin rope, about 1 inch in diameter.  Use a sharp knife to cut the ropes into 1-inch pieces.  Place them on wax paper, not touching, while you continue to work.  Create a gentle indentation with your thumb on each gnoccho, or press against the back of a fork to create lines.  

4.  When you're ready to cook them, bring a pot of water to a boil and salt it.  Place the gnocchi, a few at a time, into the boiling water and gently stir.  When they rise to the surface, let them cook a few more seconds and then remove with a slotted spoon.   Sautee them or sauce them as you like, but do so soon, because they don't keep long after being boiled.

Enjoy!

Cold Sesame Noodles

Sesame noodles are apparently pretty common Chinese takeout fare, but I have to say, I've never actually ordered them myself.  They're tasty and easy, and this recipe is no exception to that rule.  I made a spicy celery salad on the side, and the flavors complemented each other quite well. 

The tahini is really the most noticeable flavor in this dish, so if you're not a fan of tahini, you should probably skip this.  You can always use peanut butter instead.  I also think this dish would be great (albeit completely different) if you eliminate the tahini and increase the sesame oil a little bit.  There are all kinds of variations on this theme that you can try out. 

I used soba noodles, but the original recipe called for Chinese egg noodles.  Just about any long thin pasta will work.

Cold Sesame Noodles

adapted from Mad Hungry by Lucinda Scala Quinn

serves 2

INGREDIENTS:

1/3 pound soba noodles

1/2 teaspoon toasted sesame oil

2 tablespoons sesame paste (tahini)

1/4 cup water, plus more if needed

1/2 tablespoon rice vinegar

1 tablespoon soy sauce

1/2 teaspoon sugar

1/4 teaspoon Sriracha sauce (or other hot sauce)

1 scallion, thinly sliced

1/2 tablespoon minced fresh ginger

DIRECTIONS:

1.  Cook the noodles according to package directions, until just tender.   Drain and toss in a bowl with the sesame oil.  Refrigerate until ready to serve.

2.  Meanwhile,  in a large bowl, thin the sesame paste by stirring enough water to achieve the consistency of heavy cream.  Whisk in the vinegar, soy sauce, sugar, and Sriracha.  Stir in about 3/4 of the scallion and the ginger.

3.  Just before serving, toss the chilled noodles with the sauce.  Garnish with remaining scallion.

Enjoy!

Cacio e Pepe with Spinach and White Beans

Cacio e pepe is a very simple, traditional Italian pasta dish.  The main ingredients (apart from the pasta) are cheese and black pepper.  But it's not completely smothered in those key ingredients - there is a delicate balance involved.   The traditional cheese of choice is pecorino romano, but I used parmesan and it came out pretty amazing. 

We all know you shouldn't make an entire meal out of pasta, butter, and cheese, though, right?  So along comes a simple and delicious side dish of wilted spinach and white beans.  This is simple home cooking at its best.  It's so easy and only takes about 15 minutes to make, but you feel remarkably satisfied afterward.  The definitive weeknight recipe.

Cacio e Pepe with Spinach and White Beans

adapted from Rachael Ray's Book of 10

serves 2

INGREDIENTS:

1/3 pound whole wheat linguine

1 1/2 tablespoons unsalted butter, cut into pieces

1 teaspoon plus 1 tablespoon extra virgin olive oil

1/2 teaspoon coarse black pepper, plus more to taste

salt to taste

1/2 cup finely grated parmesan cheese

3 cups tightly packed fresh baby spinach

2 garlic cloves, chopped

1 1/2 cups cannellini beans, rinsed and drained

pinch freshly grated nutmeg

DIRECTIONS:

1.  Bring a large pot of water to a boil and cook the pasta until al dente.  Save about 1/4 cup of the starchy cooking liquid before draining the pasta.  Drain.

2.  While pasta is cooking, heat the butter, one teaspoon of oil, and black pepper in a large skillet over low heat.  Let it hang out while the pasta is cooking.  When pasta is done, add the starchy cooking liquid to the butter mixture, followed by the cooked pasta.  Toss it all together with tongs.  Stir in the cheese until melted, and season to taste with salt and pepper.

3.  While steps one and two are underway, heat the remaining tablespoon of oil in a medium skillet over medium heat.  Add the garlic and cook for about 2 minutes, stirring occasionally.  Add beans and spinach, and stir gently until the spinach wilts and beans are cooked through.  Season with nutmeg and salt. 

4.  Serve the pasta with the spinach and white beans on the side. 

Enjoy!

Toasted Ravioli with Red Pepper Sauce

I'll admit I was a little skeptical about how this recipe would turn out.  Even right up to the point of plating it, I was not so sure.  My husband called and asked what I was making, and I said I'd have to get back to him.

Well, my doubts were unfounded.  This is a slightly messy, extremely delicious meal.  I'm glad I stuck it through to the end to see how it would end up, instead of taking it in a completely other direction.  These are fresh ravioli, coated with seasoned bread crumbs and pan-fried in olive oil.  Not exciting enough already?  Then how about adding a gorgeous roasted red pepper dipping sauce?

We had ours over a bed of arugula, but these could easily be finger food, dunked into the sauce instead of slathered in it.  Decide for yourself.  The bottom line is that this is an easy meal that comes together quickly and has a fantastic reward waiting for you at the end.

Toasted Ravioli with Red Pepper Sauce

adapted from Rachael Ray's Book of 10

serves 2

INGREDIENTS:

2 eggs

a splash of milk

salt and freshly ground pepper

1 1/2 cups fresh bread crumbs

1/4 cup grated parmesan cheese

a handful of finely chopped flat-leaf parsley

12 large fresh ravioli (I used 4-cheese; spinach would work)

5 tablespoons extra virgin olive oil, divided

3 garlic cloves, finely chopped

a pinch of red pepper flakes

3 roasted red peppers, drained

1 8-ounce can of tomato sauce

DIRECTIONS:

1.  Beat eggs and the splash of milk in a shallow bowl.  Season with salt and pepper.  Combine bread crumbs with cheese and parsley in a second dish.  Dip the ravioli into the eggs, then coat with bread crumbs (you may find they don't stick too well - just do your best to make sure some kind of coating happens).

2.  Heat 3 tablespoons of oil over medium heat in a large skillet, and toast the ravioli until deep golden, about 4 minutes per side.

3.  In a small saucepan, heat remaining 2 tablespoons of oil with the garlic and red pepper flakes over medium-low heat.  Grind the roasted red peppers in a food processor and add them to the pot after cooking the garlic for a couple of minutes (be careful not to burn it).  Stir in the tomato sauce and season with salt and pepper.  Heat through.

4.  Serve toasted ravioli with the dipping sauce, either on the side or on top.

Enjoy!

Pasta Primavera

Pasta Primavera is a generic sort of term for pasta with fresh vegetables.  This variation fits that definition, but is anything but generic.  It's a light and yet hearty meal full of vibrant colors and flavors, with a delicate sauce and a ton of nutrients.  In short, it's a great recovering-from-Thanksgiving meal.

The original recipe called for button mushrooms to be added to the mix, and if you like mushrooms, I'd recommend including them.  We are a mushroom-free household due to my husband's preference, so I left them out.  Either way, this is anything but your standard old pasta and veggies.

So get out your good knife and before you know it, dinner will be on the table.

Pasta Primavera

adapted from Ellie Krieger's So Easy

serves 2-3

INGREDIENTS:

1/2 pound whole wheat spaghetti or linguine

1/2 tablespoon extra virgin olive oil

2 garlic cloves, minced or pressed

1/2 red bell pepper, seeded and cut into strips

1 bunch thin asparagus, trimmed and cut into 2-inch pieces

1/2 cup grape tomatoes, halved

1 tablespoon white whole wheat (or all-purpose) flour

1/2 cup low sodium chicken (or veggie) broth

1/4 cup nonfat milk

salt and freshly ground pepper to taste

1 small carrot, sliced into thin strips with a peeler

1/4 cup grated parmesan

1/4 cup chopped chives

DIRECTIONS:

1.  Bring a pot of water to a boil and salt it.  Cook pasta until just al dente, according to package directions.  Drain.

2.  Meanwhile, heat oil in a large skillet over medium-high.  Add garlic and cook, stirring, for one minute.  Add bell peppers and cook, stirring, until they begin to soften, about 2 minutes.  Add asparagus and tomatoes, and cook until softened, about 4 minutes.

3.  Stir flour into the veggies and cook for one minute.  Add broth, milk, salt and pepper and bring to a boil.  Reduce to a simmer and cook until liquid has thickened slightly (it won't get super thick), about 5 minutes.  Stir in the carrots.

4.  Add cooked pasta to the veggies and toss everything together.  Serve garnished with parmesan and chives.

Enjoy!

Baked Pumpkin Pasta with Sage Crumb Topping

I posted a pumpkin pasta recipe once before, but believe it or not, this one is completely different.  Some of the ingredients are the same, mostly because there are certain flavors (sage, nutmeg) that simply have to go with pumpkin.  But this is a great example of how the same basic flavors can be combined in a variety of ways to make utterly different dishes.

This is a crunchy, flavor-packed, spicy and sophisticated pasta dish that's a fun twist on flavors you think you know well.   And it's not even decadent.  Pumpkin is so good for you, it's ridiculous.   We just have psychological associations with pumpkin and nutmeg that make us think "Oooh, I'm indulging."  But in this case, it's really not true.

This is a great way to use up leftover canned pumpkin from, oh, perhaps pumpkin muffins or cookies.   Enjoy the fall flavors and surprise your family with a completely unexpected variation on a familiar theme.

Baked Pumpkin Pasta with Sage Crumb Topping

adapted from Veganomicon

serves 4-5

INGREDIENTS:

the topping:

3 slices of stale (i.e. not super soft) whole grain bread

handful of walnut pieces

4 or 5 fresh sage leaves

1/2 teaspoon dried oregano

1/4 teaspoon ground paprika

salt and freshly ground pepper to taste

1/4 cup grated parmesan

1 tablespoon extra virgin olive oil

the pasta:

cooking spray

1/2 pound short cut whole grain pasta

1 medium onion, thinly sliced

1 1/2 tablespoons extra virgin olive oil

1/2 tablespoon light brown sugar

pinch ground nutmeg

pinch cayenne pepper

1 cup pumpkin puree

1/4 cup low sodium vegetable broth

DIRECTIONS:

1.  Make the topping by putting all the topping ingredients in a food processor, except the oil.  Process until a coarse bread crumb mixture forms.  With the processor running, stream the oil into the bread crumb mixture.  Set aside.

2.  Preheat oven to 375 and spray an 8 x 8 or similar sized casserole dish with cooking spray.  Bring a medium pot of water to a boil and salt it.  Cook the pasta according to package directions, until al dente.  Drain, rinse with cold water, and drain again.

3.  While pasta is cooking, heat remaining olive oil in a heavy skillet over medium heat.  Saute the onion, stirring only occasionally, until onions are browned and starting to caramelize, about 10 to 15 minutes.

4.  Combine the pasta, onions, sugar, nutmeg, cayenne, pumpkin, and broth in a mixing bowl until well mixed.  Pour into the prepared casserole dish.  Top with the bread crumb mixture.  Bake 25 minutes, or until bread crumb topping is golden brown.

Enjoy!

Spicy Pork Noodle Bowls

We don't eat a lot of pork in our house, but occasionally I have the urge to make it.  I especially enjoy it in the venue of Asian food.  There is something unfailingly satisfying about a noodle bowl, and lean pork seems like the perfect protein to feature in such a versatile dish.

This is one of those throw-together-on-a-weeknight dishes that is healthy and incredibly delicious.  Try not to scarf it down as quickly as I did, so you can actually savor the incredible combination of spices, and just the right degree of saltiness, with a backdrop of buckwheat soba noodles and hearty kale.

I think it's pretty obvious, but this is one of those recipes you should follow loosely according to your preferences.  The options are literally endless.

Spicy Pork Noodle Bowls

adapted from Mark Bittman's Kitchen Express

serves 2-3

INGREDIENTS:

salt

4 oz. buckwheat soba noodles

3/4 lb. thin cut boneless pork chops, trimmed, cut into 1/4" slices

freshly ground pepper

1/2 teaspoon five spice powder

1 tablespoon vegetable oil

1 bunch kale, stems and tough ribs removed, coarsely chopped

1 tablespoon rice wine vinegar

1 tablespoon low sodium soy sauce

1 teaspoon Sriracha or other hot chile sauce

1 scallion, thinly sliced

DIRECTIONS:

1.  Bring a pot of water to a boil and salt it.  Cook soba noodles according to package directions until al dente, usually about 3-4 minutes.  Drain.

2.  While noodles are cooking, season pork with salt, pepper, and five spice powder.  Heat oil in a large skillet or wok over high heat.  When hot, add the pork and stir fry.  When pork is almost cooked through, add kale, vinegar, soy sauce, and hot sauce.  Stir and cook until pork is cooked through.

3.  When noodles are cooked and drained, add them to the skillet and toss to combine everything.  Serve topped with sliced scallions.

Enjoy!

Pasta with Fresh Tomato Sauce

Summer may be over, but the tomato season isn't quite. I had some gorgeous golden-colored tomatoes in my CSA bag this week, and this recipe was the perfect way to showcase them. You can use any tomatoes you like to make this sauce, but I'd recommend really high quality, preferably heirloom, varieties. This is the sauce for the tomato you can't bring yourself to cook for fear of sullying its reputation.

This sauce is sweet and slightly tangy, with a bit of an underlying edge from the garlic oil. It's easy, quick, and refreshing. Equally great for a quick weeknight meal or a lazy weekend lunch.

Pasta with Fresh Tomato Sauce 
adapted from Every Day with Rachael Ray  
serves 3 

INGREDIENTS:  
1 large garlic clove, crushed  
1 tablespoon extra virgin olive oil  
salt  
1/2 lb. whole wheat pasta (any cut you like) 
3 medium sized good quality tomatoes, cored and roughly chopped  
freshly ground pepper  
1 teaspoon lemon zest  
a few leaves of basil, finely chopped  

DIRECTIONS:  

1. Place the olive oil and garlic clove in a small cup or bowl. Let sit while you prepare the rest of the ingredients.  

2. Bring a medium pot of water to a boil and salt it. Cook pasta until al dente, according to package directions. Drain. 
 
3. While pasta is cooking, crush the tomatoes with your hands in a large bowl. Season with salt and pepper. Stir in the lemon zest, basil, and the oil from step one (discard the garlic clove). Toss the cooked pasta into the sauce and serve.

Enjoy!

Pasta with Braised Kale

In honor of World Vegetarian Day (yes, that's a real thing, apparently), I made a delicious, meatless pasta dinner tonight. It features our good old friend kale, braised for about twenty minutes with onion and garlic, doused with lemon juice at the last moment, and tossed with pasta. It's simple, wholesome, and yum.

This is a great introduction to kale, for those of you who haven't tried it yet, or just haven't introduced it to your diners yet. It's much more approachable when tender and mixed with everyone's favorite starchy food.

Pasta with Braised Kale
adapted from Bon Appetit Magazine
serves 2-3

INGREDIENTS:

1 tablespoon plus 2 teaspoons extra virgin olive oil
1 small onion, diced
4 garlic cloves, peeled and thinly sliced
salt
1 bunch kale, large stems removed, torn into chunks and rinsed
1/3 pound whole wheat linguine or spaghetti
juice of 1/2 lemon
1 tablespoon finely grated parmesan

DIRECTIONS:

1. Heat 1 tablespoon oil in a heavy pot or Dutch oven over medium heat. Add onion and cook until soft and translucent, stirring occasionally, about 6 minutes. Add garlic and sprinkle with salt; cook until onion is golden brown, stirring occasionally, about 5 minutes.

2. Add kale (still wet from rinsing) and remaining 2 teaspoons olive oil and toss until just wilted, about 2 to 3 minutes. Cover the pot and reduce heat to medium-low. Cook, stirring occasionally, and adding a little bit of water now and then if it becomes dry, until kale is very tender, about 20 minutes.

3. Meanwhile, bring a medium pot of water to a boil and salt it. Cook pasta until al dente, according to package directions. Reserve about 1/4 cup pasta cooking water before draining the pasta. Add drained pasta to the kale pot.

4. Add lemon juice and a tablespoon of the pasta cooking water and toss everything together. If it's too dry, add more pasta water (you probably won't need to). Serve topped with a little bit of parmesan.

Enjoy!

Roasted Tomato Pasta with Shrimp

I took the day off from work today to reward myself for a particularly grueling trial that is now OVER, thank goodness. I decided to treat myself further by going to visit my parents in their new home, and commandeering their beautiful new kitchen to cook us all lunch. I had recently seen an episode of Cooking for Real on the Food Network where Sunny Anderson made a gorgeous looking pasta with a "pesto" made out of garlic infused oil and roasted cherry tomatoes. It had to be mine, my friends.

The garlic infused oil can be made a few ways. The idea is to roast the peeled cloves from an entire head of garlic in extra virgin olive oil, and then make use of both the roasted garlic cloves and the oil in this recipe. I ended up discarding the garlic cloves because I burned them and they became bitter. I would not recommend burning them, folks. Just in case you were considering it. Still, I made use of the oil and it was lovely. If you want to take a shortcut, you can buy garlic-infused oil at the grocery store.

The sauce has a deliciously creamy texture without any cream whatsoever - it's the genius of the puree function on your blender or food processor. My mother loved the sauce, even though she despises all things creamy, and said if she hadn't watched me make it she would have sworn there was cream in there.

We all know by now that when you roast things, they become sweeter. This recipe is a wonderful celebration of that fact.

Roasted Tomato Pasta with Shrimp
adapted from Sunny Anderson's Cooking for Real
serves 4-6

INGREDIENTS:

1 pint of sweet cherry tomatoes
extra virgin olive oil for drizzling
salt and pepper
12 oz. whole wheat penne or other short-cut pasta
1/4 cup garlic-infused extra virgin olive oil (see discussion above)
2 cups pre-cooked frozen shrimp, thawed
pinch red pepper flakes
handful fresh basil

DIRECTIONS:

1. Preheat oven or toaster oven to 400. On a baking sheet, lay out the cherry tomatoes in a single layer. Drizzle with oil and sprinkle with salt and pepper. Roast for about 20 minutes, or until tomatoes are starting to wrinkle and burst. Remove from oven and set aside to cool slightly.

2. Meanwhile, bring a large pot of water to a boil and salt it. Cook the pasta until al dente, according to package directions. Drain.

3. While the pasta is cooking, put about half of the garlic-infused oil in a medium skillet over medium heat. When the oil is hot, add shrimp. Season with salt, pepper, and red pepper flakes. Cook until warmed through.

4. Puree remaining garlic-infused oil, tomatoes and their juices, and basil in a food processor or blender. Toss the pasta with the pureed sauce, and serve topped with the shrimp.

A little bit different, but still easy! If you are making use of the roasted garlic cloves in this recipe, puree them with the oil, tomatoes, and basil.

Enjoy!

Fancy Manchego Macaroni with Chorizo

I have to admit, this is not a very pretty meal. I was somewhat embarrassed to serve it. After all, it bears a striking resemblance to Hamburger Helper. But I promise you, with all my heart, it tastes much fancier. And more delicious.

I actually would like to try this meal again without the chorizo. I haven't worked with it much before, and while it smelled delicious, and does pack a pretty fabulous flavor, the texture wasn't all that welcome in this dish. So unless you're a big fan, I'd either swap it out for some spicy Italian sausage, or just leave out the meat altogether and make this a vegetarian dish.

That aside, this meal is actually really good. The sauce is unlike any mac & cheese sauce you've had before. The flavors of dry sherry and manchego cheese fuse together in a beautifully elegant way. The pimientos and peas add some interesting texture contrast. It's a surprisingly sophisticated dish, in spite of its appearance.

If you've seen the classic (yes, classic) film Kissing Jessica Stein, then you'll know what I mean when I say that this dish is the culinary equivalent of sexy-ugly. So go forth and give it a shot.

Fancy Manchego Macaroni with Chorizo
adapted from Every Day with Rachael Ray
serves 3-4

INGREDIENTS:

salt and pepper
1/2 pound short-cut whole wheat pasta
extra virgin olive oil, for drizzling
1/4 pound raw chorizo sausage, casing discarded, chopped
1 tablespoon butter
1/2 red onion, diced
2 cloves garlic, minced or pressed
1 1/2 tablespoons flour
1/4 cup dry sherry
1/2 cup low sodium chicken broth
1/2 cup skim or low fat milk
1 cup shredded manchego cheese
1 cup frozen peas, thawed
2 tablespoons diced jarred pimiento peppers

DIRECTIONS:

1. Bring a medium pot of water to a boil and salt it. Cook pasta according to package directions, until al dente, and drain.

2. Meanwhile, heat a drizzle of olive oil in a medium skillet over medium-high heat. Add the chorizo and cook until browned, 2 to 3 minutes. Transfer to a paper-towel lined plate.

3. In a small saucepan, melt the butter over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, about 5 minutes. Whisk in the flour, followed by the sherry. Stir in broth and milk and cook until thickened, about 5 more minutes. Season with pepper. Stir in the cheese, peas, and pimientos.

4. Toss the pasta with the sauce, and either stir in the chorizo or sprinkle it over the top (or skip it altogether, as I suggested above).

Enjoy! I think you'll be pleasantly surprised.