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Archive for the ‘pasta’ Category

1/4 pound butter
1/2 cup flour
1/4 gal milk
1/2 tbsp minced garlic
1/2 tbsp minced shallots
a little over 1/2 lb of grated gouda cheese
a little over 1/2 lb of grated parm cheese
dash of black pepper
dash of cayenne
dash of nutmeg
pasta of your choice, we use spiral pasta

Melt butter – add garlic and shallots and cook until soft.  Add flour and make roux.  Cook until lightly browned.  Whisk milk in and simmer.  Add cheese and slowly cook until melted.  Add spices and season.  Blend with hand mixer until smooth. Cook pasta – al dente.  Drain and do not cool.  Place pasta into serving dish, cover and mix with the cheese sauce.  Bake in oven until golden brown.  Garnish with blue cheese crumbles and parsley.

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Citrus Pesto

3 cups of basil

½ cup of pine nuts, toasted

2 cloves of garlic

1 lemon, zested and juiced

1 orange zested and juiced

½ teaspoons of salt

½ teaspoons black pepper

½ cup extra virgin olive oil

1 cup grated Parmesan

 

Blend the basil, pine nuts, garlic, zests juices, salt and pepper in a food processor until the mixture is finely chopped.  With the machine running gradually add the olive oil until the mixture is smooth and creamy.  Transfer to a bowl and stir in the Parmesan. 

To be honest, I actually use a blender instead of a food processor.  My blender is smaller and easier to get down. 

This pasta can be used to marinade chicken, toss over pasta, or to make a fantastic grilled mozzarella cheese sandwich. 

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For bolder flavor, add 1/4 teaspoon red pepper flakes to the meat sauce and a pinch of nutmeg to the white sauce.

1 small carrot , cut into chunks 
1 pound mushrooms 
6 cloves garlic , peeled
2 (28 ounce) cans whole tomatoes with juice
2 teaspoons extra-virgin olive oil 
1 medium onion , minced
Table salt and ground black pepper 
3 tablespoons tomato paste
1 1/4 pounds ground turkey , 93% lean
2 cups 2% milk 
2 cups low-sodium chicken broth 
1 bay leaf 
1/2 cup minced fresh basil 
5 tablespoons all-purpose flour 
1 cup grated Parmesan cheese 
12 no-boil lasagna noodles 

1.Dice carrot, 1-2 stalks celery, mushrooms, and garlic; transfer to bowl. Process tomatoes in food processor until almost (or half) smooth. Combine 1 teaspoon oil, onion, and pepper in Dutch oven. Cover and cook over medium-low heat until onion is softened, 3 to 4 minutes. Add carrot, celery, mushrooms, and garlic and cook, uncovered, until mushrooms release their liquid, 5 to 7 minutes. Increase heat to medium-high and cook until liquid has evaporated, 3 to 5 minutes. Then salt.

2. Add tomato paste and cook until paste begins to brown, about 2 minutes. Stir in turkey and 1 cup milk, using wooden spoon to break up any large chunks, and cook until most of milk has evaporated, 5 to 7 minutes. Stir in tomatoes, 1 cup broth, and bay leaf; bring to simmer and cook until sauce has thickened and most of liquid has evaporated, 45 to 60 minutes. Off heat, remove bay leaf, stir in basil, and season with salt and pepper.

3. Meanwhile, whisk remaining 1 cup milk, remaining 1 cup broth, and flour together in medium saucepan until smooth. Bring mixture to simmer over medium-high heat and cook, stirring constantly, until thickened, about 2 minutes. Off heat, stir in remaining 1 teaspoon oil and cheese. Season with salt and pepper.

4. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Spread 2 cups meat sauce in 13 by 9-inch baking pan. Lay 3 noodles over sauce, leaving space between them. Repeat with 3 more layers sauce and noodles. Spread white sauce evenly over top layer of noodles, leaving 1-inch border around edge. Bake until lasagna is bubbling around edges and top begins to brown, 25 to 30 minutes. Cool on rack 20 minutes. Serve.

Make Ahead: You can make both the meat sauce and the white sauce up to 2 days in advance and refrigerate them until ready to use. Gently reheat the sauces separately before proceeding with step 4.

*I use the tomato paste that comes in a tube because it’s denser tasting and easy to store in fridge!

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· 

1 teaspoon Extra Virgin Olive Oil
·  3 – 4 cloves of garlic, minced
·  1/2 cup fresh parsley, chopped
·  2 teaspoons dried oregano
·  1 (14 ounce) can plum tomatoes, drained and coarsely chopped
·  1/4 teaspoon black pepper
·  8 – 12 ounces chicken broth
·  1 1/4 pounds large peeled & deveined shrimp
·  8 ounces Whole Wheat Angel Hair Pasta
·  1/4 cup Kalamata olives, chopped
·  2 – 3 cups baby spinach
·  1 cup feta cheese, crumbled
·  2 tablespoons fresh lemon juice

Heat oil in a large saucepan over medium heat. Add garlic, sauté 30 seconds. Add 1/4 cup parsley, oregano, tomatoes, pepper, and chicken broth. Reduce heat, and simmer 10 minutes, season to taste. Add shrimp and cook for 3 minutes. Add spinach and olives and stir, and continue to cook 2-3 minutes.

Meanwhile, cook pasta until al dente.

Just before serving add lemon juice and feta cheese. Serve over pasta.

Garnish with remaining parsley.

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1 3/4 cups reduced-sodium chicken broth (14 fl oz)
3 tablespoons finely chopped shallot
4 tablespoons unsalted butter
2 – 8 oz sliced mushrooms
1 1/2 teaspoons finely chopped fresh sage
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup all-purpose flour
4 skinless boneless chicken breast halves (2 lb total)
2 tablespoons extra-virgin olive oil
2/3 cup plus 2 tablespoons dry Marsala wine
2/3 cup heavy cream
1 teaspoon fresh lemon juice

Preheat oven to 200°F.

Bring broth to a boil in a 2-quart saucepan over high heat, then boil, uncovered, until reduced to about 3/4 cup, about 20 minutes.

Cook shallot in 2 tablespoons butter in an large heavy skillet, medium heat, until golden, about 1 minute. Add mushrooms, 1 teaspoon sage and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, 6 to 8 minutes. Remove from heat.

Gently pound chicken to 1/4 inch thick between. Pat chicken dry, season with salt and pepper, then dredge in flour,  shaking off excess.

Heat 1 tablespoon each of oil and butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté half of chicken, turning over once, until golden and just cooked through, about 5 minutes total. Transfer cooked chicken to oven to keep warm. Wipe out skillet with paper towels and cook remaining chicken in same manner.

Add 1/2 cup wine to skillet and boil over high heat, stirring and scraping up brown bits, about 1 min. Add reduced broth, cream, and mushrooms, then simmer, stirring occasionally, until sauce is slightly thickened, 6 to 8 minutes. Add lemon juice and remaining 2 tablespoons wine and 1/2 teaspoon sage.

I like to serve with egg noodles or linguine. (I actually used half and half rather than heavy cream and while it didn’t thicken as well, it tasted great. And what thickening did occur took like 20 minutes!) Enjoy.

Fresh sage is the key, people!

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I thought of this one the other day when my Father mentioned that he had picked up several packages of tortellini.  I make this often in the summer, and if you use the tortellini stuffed with chicken, it could make a nice light lunch.   

  • 1/2 cup olive oil
  • 1/4 White wine vinegar (or balsamic)
  • 1/4 cup chopped green onion
  • 3 garlic cloves, chopped
  • 1 Tablespoon dried basil
  • 1 teaspoon dried dill-weed
  • 2 12 oz packages frozen stuffed tortellini cooked according to the package directions
  • 1 can (8.5 oz) water packed artichoke hearts, drained and quartered
  • 1 large tomato
  • 1/2 cup feta cheese
  • 1/2 cup black olives
  • 1/2 cup chopped walnuts (optional)
  • 3-4 roasted red peppers (from a jar or can), diced

whisk oil and vinegar in a small bowl.  Add green onions, garlic, basil and dill-weed and mix well.  Combine remaining ingredients in large bowl.  Pour dressing over and toss gently.  Refrigerate overnight before serving.

 A few small notations. 

  • If you use the balsamic vinegar it will give a slightly dirty tinge to the pasta, but it will still taste great. 
  • I don’t like dill-weed, but left it in from the original recipe, feel free to leave it out of yours (I do). 
  • I rarely find frozen tortellini in my grocery store, but they have a lovely fresh one, which probably works better. 
  • This is also good for those unexpected vegetarians (if you don’t use the chicken ones and use the mushroom or cheese tortellini). 

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– 1 pound linguine
– 2/3 cup olive oil
– 2/3 cup grated Parmesan
– 1/2 cup fresh lemon juice (about 3 lemons)
– Salt and freshly ground black pepper
– 1 tablespoon lemon zest
– 1/3 cup chopped fresh basil leaves
– Chopped Asparagus (as much as desired)
– Frozen or fresh peeled and deveined shrimp
– 1 clove garlic

Directions:
– Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes.

– Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.

– Cook asparagus as you normally would. (I use the easy microwave way).

Sautee the shrimp in light olive oil and garlic until pink.

– Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, asparagus, shrimp, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

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