10 posts tagged “pasta”
Husband is not a fan of the chicken breast, so I've been trying to incorporate a little dark meat onto the menu. I've discovered, unlike Husband, that I prefer the dry flavorless taste that is the chicken breast. Dark meat is so chicken-y. Here's a couple of meals where I've marinated the chicken thigh, grilled them, and glazed them with the cooked/reduced marinade.
Citrus-Glazed Chicken Thighs. This was a very tasty marinade/glaze. I think I subbed quite a bit of lime juice for part of the orange juice, so there was a mixture of the two citrus flavors.
Green Bean Spinach and Beet Salad. Delicious! I've made this once before, and both times were winners. It's a perfect summer dish, and would be a great salad to take to a BBQ or picnic.
Meal number two: not so tasty. Even the picture is a bit sad. It might have been because I refused to put both honey and brown sugar in the chicken marinade. I love sugar, especially in dessert!, but two sugars in a chicken dish I couldn't do.
If you'd like to try the original recipe, here it is: Balsamic Chicken Drumettes.
Although it received mostly rave reviews, Orzo with Peas, Dill and Pancetta was a little disappointing too.
When I left the grocery store yesterday, I was planning on ribeye steaks, German potato salad, and creamed spinach for dinner. The photo to the left was our actual dinner. What happened on the way home from the store?
Marriage. Though really wonderful, it's full of compromises and surprises. Who knew Husband would not be hungry for his favorite cut of beef?
His craving, manicotti, actually turned into a much easier meal for me to prepare. The steaks will wait in the freezer for another day. (Ah! We've got something to look forward to).
This was my first attempt at manicotti. Actually, now that I think about it, this is my second attempt at manicotti, but my first successful attempt. We've all had bloopers in the kitchen, right? ...left out ingredients, burnt food, greased a pizza pan with a slab of ham instead of PAM, etc.
Think back about 15 years. I was in high school and going to make manicotti for dinner. I went to our town grocery store, and there were no manicotti shells. This is a small town grocery store. It probably had never occured to them to stock this "foreign food." Thinking that I was quick on my feet, I grabbed the rigatoni pasta shells. They were basically the same shape, just a bit smaller. It was going to work. I don't think my mom had ever laughed so hard when I returned. She was right, I wasn't able to stuff these tiny shells. Even if I was able, it would have taken hours.
For this dinner I didn't follow any particular recipe, just looked at a couple before I got started. I have a feeling (once you have the right shells) it's fairly foolproof, so use whatever ingredients you have, I did.
Manicotti
(makes 1 9x13 or 2 8inch squares)
2 portabella mushroom caps, chopped
1/4 red bell pepper, chopped
3 small cloves garlic, minced
1/2 t. basil
1/2 t. oregano
6 oz. (almost all) bag of spinach, chopped
15 oz. ricotta cheese
1 egg
1 1/2 c. grated mozzerella cheese, divided
3/4 c. grated parmesan cheese, divided
8 oz. manicotti pasta shells, cooked to package instructions
1 jar pasta sauce
Saute mushrooms, bell pepper, and garlic in 1/2 T. of oil until softened and mushrooms' liquid has evaporated. Add basil and oregano and season with salt and pepper. Add spinach and continue sauteing until spinach is wilted and liquid is evaporated. Cool.
Mix together ricotta, egg, 1 c. mozzerella and 1/2 c. parmesan. Add cooled veggies.
Spread 1/2 of pasta sauce in bottom of pan(s). Fill pasta shells with cheese mixture. (I used a ziploc and piped the filling into the shells). Placed filled shells on top of sauce in pans. When all shells are filled and in pan(s)(for me 12 shells), top with remaining pasta sauce, mozzerella and parmesan.
Bake at 350 for 30-45 minutes.
Ever since I can remember I've loved beef stroganoff. I loved it so much as a child that I often chose it for my special birthday dinner. It must be the sour cream. I crave dairy.
The most recent issue of Cuisine at Home magazine had a recipe for beef stroganoff. I thought I'd give it a try. I had never watched my mom make this dish, so a recipe for guidance was needed. In this issue, the magazine takes a few "chewy" cuts of beef and walks you through tenderizing and then cooking, so the result is oh, so tender. I must say, I picked out a nice eye of round roast that needed tenderizing. I grabbed the mallet and hammered away. I enjoyed this task. Before you picture me taking out my frustrations onto a helpless roast, let me remind you that I live a fairly stress free existence...no frustrations here. (Have I mentioned I love my live?) Knock on wood. I wasn't picturing any enemies or a brother or anything like they told you to do in T-ball to make contact with the ball. I don't believe in violence. I was just a girl hammering a piece of roast hoping that the neighbors weren't suspecting any foul play. It was fun. The end result was nice tender chunks of beef.
Here's what I did:
Beef Stroganoff
adapted from Cuisine at Home Magazine April 2008
serves 3
1 lb. beef roast, trimmed, tenderized, and cut into 2" cubes, and seasoned with salt and pepper
1/4 cup flour
3 T. vegetable oil
1 8oz pkg. button mushrooms
1/2 T. butter
1 cup diced onion
1 T. tomato paste
3/4 cup beef broth (I had to increase the braising time to 1/12 hours due to an overworked and late husband, so I added more broth...ended up using a full 14oz. can)
1/4 c. sour cream
1/2 t. dried dill
Preheat oven to 325 degrees. Dredge beef cubes in flour, then sear in 2 T. oil, in a Dutch oven over high-ish heat until browned, 2 mintues per side. Remove beef from pot; add 1 T. oil and reduce heat to medium.
Add mushrooms and saute until golden, stirring often; remove from pan. Melt butter in pot, add onions, and saute until beginning to soften, 3-4 minutes. Stir in tomato paste, cook 1 minute, then increase heat to medium-high.
Deglaze with a bit of broth; add rest of broth and beef back to the pot. Cover, transfer to oven, and braise for 45 minutes. Remove pot from oven and stir in mushrooms. Return to oven and cook until meat is tender, about 15 minutes.
Add sour cream and dill. Stir.
Serve stroganoff over noodles.
I don't usually go for cutesy things, but for some reason this Valentine's Day, I thought it appropriate to make a few heart shaped foods. Unfortunately, in my haste to eat dinner (I was hungry), I didn't take the proper time to really plate and photograph the food well. Sorry. Please use your imagination. If you would like to try any of the recipes, they all tasted fabulous, in my humble opinion.
Leeks with Shallot Caper Vinaigrette
Prosciutto and Ricotta Heart Ravioli with Mushroom Sauce
Meringue Hearts with Ice Cream and Fudge Sauce
Husband often jokes about my lack of compassion for the sick. Today was my test. I think I rose to the occasion.
A cousin went through surgery on Monday, and today was my day to "babysit" or nurse. She was a good patient. I didn't need to do any dirty work...just read magazines, watch tv, refill water glasses, and make lunch.
She informed me that her diet for the next two weeks was to be bland and not too greasy or fatty. Sure that she was going to have plenty of mashed potatoes, I immediately thought of tuna casserole. It was blandish and my version wasn't too fattening.
Scene: Condo living room. Nurse serves drugged and tired patient lunch. Keep in mind patient hasn't had food for two days, only broth.
Patient: "This is the best tuna casserole I've ever eaten!"
Nurse: "Thanks!"
I based the casserole on the recipe from Better Homes and Garden's New Bridal Edition Cookbook. Here's what I came up with:
Tuna Noodle Casserole
4 handfuls of pasta (this is probably 1 1/2 - 2 cups?)
1/4 c. soft bread crumbs (not sure if I used this much)
3 - 4 T of butter
1/4 c. chopped onion
1 c. chopped mushrooms
1/4 c. flour
1/2 t. dry mustard
2 cups skim milk
1 6 oz. can of tuna
2 oz. of cheddar cheese
1/2 c. frozen peas
Salt and Pepper
Cook pasta according to package directions. Drain and set aside.
Saute onion in butter until almost tender. Add mushrooms and saute until wilted. Season to taste. Stir in dry mustard and flour. Cook for a couple of minutes, stirring. Add milk at once, cook and stir until slightly thickend and bubbly. Add cheese. Stir until melted. Season to taste. Add tuna, peas, and pasta.
Transfer to casserole dish. Sprinkle with bread crumbs. Bake, uncovered in a 375 degree oven for 20 - 25 minutes or until bubbly and crumb topping is golden.
Serves 4ish.
So, I think Bon Appetite magazine has a section titled "Fast, Easy, Fresh." Although I didn't use any recipes from this magazine, I think last night's dinner could qualify.
Husband wasn't going to be home for dinner, so I was on my own. I wanted something quick and delicious. I decided on pasta and thought there must be some recipe for the fresh tomatoes that I had. Indeed, Moosewood Restaurant came through again.
Pasta Fresca features a no-cook pasta sauce of fresh tomatoes, basil leaves, garlic, and olive oil. Just pop these ingredients in the mini-prep and voila...instant pasta sauce. Add fresh mozzarella cubes and it's fabulous!
We hadn't had dessert in a few days, so it was time. I, of course, was thinking chocolate, but I knew husband would prefer something (a pie) with the peaches that he bought at the farmer's market last weekend.
I don't care for pie, and I wanted something a little less time consuming, so I settled on a cobbler. Dump and you're done!
When I ran across Easy Peach Cobbler, I knew it was the one...keyword easy. I cut the recipe in half and substituted blueberries for half of the peaches. Also, I only needed to bake for 30 minutes instead of the recipe's 40 - 45 minutes. I'm glad I checked early!
Overall, it had nice flavor, but we both thought it was too sugary. I didn't read the reviews for this recipe until after we had tried it. Too bad, because many of the reviewers commented on the sweetness. If you like sugar and want something fast, this one is for you.
I think I've mentioned before that I generally don't enjoy leftovers. No matter how satisfying the first time, there's something about eating the same food several times in a row that just doesn't work for me. I need a break! Anyway, Italian leftovers are an exception. They sometimes taste better the day or two after their creation.
This is a low-fat version of eggplant parmesan that came from Moosewood Restaurant's Low-Fat Favorites cookbook. You need to get this book. It is a James Beard award winner. Their secret is to bake the breaded eggplant instead of frying it. It's pretty tasty.
I do have a small confession to make after all the previous "yada yada" about eating leftovers. I had every intention, but I actually couldn't bring myself to eat the delicious eggplant parmesan leftovers tonight. Husband ate them. I had a peanut butter sandwich. :) One of the perks of being an adult: I will never again hear the popular parental phrase, "This is not a restaurant." One peanut butter sandwich coming up! In my defense, I did have some of the leftovers earlier in the week for lunch. But three times in one week? You've got to be kidding. I know, I know, "There are starving children in China."
Cauliflower Paprikash (from Moosewood Restaurant Cooks at Home)
1 medium onion, finely chopped
1 bell pepper, finely chopped
I added some chopped carrots too
3 tablespoons vegetable oil (I used just 2)
2 T sweet paprika
1/2 c. dry sherry
1/2 c. water
10 oz. mushrooms, sliced
pinch of salt
1 large head of cauliflower
1 c. sour cream
salt and ground pepper to taste
In a large sauce pan or soup pot, saute the onions and peppers in the oil for 2-3 minutes. Stir in the paprika, sherry, and water and cook on high heat for a minute. Add the mushrooms and a pinch of salt to draw out the juices. Lower the heat to medium, cover, and cook for about 5 minutes, while you cut the cauliflower into florets. Mix in the florets and simmer until the cauliflower is tender but still firm, about 5-7 minutes. Remove the pan from the heat and stir in the sour cream. Add salt and pepper to taste. Cover the paprikash and keep it warm until ready to serve, but prevent it from simmering or it may curdle.
Serves 4
Moosewood also lists a recipe for spatzle to serve with the paprikash. I've never made the spatzle. I serve on pasta. If you like cauliflower and want a vegetarian night, this is excellent! The photo doesn't do it justice.
Somethings are just better with age. For example, let's take a look at last night's dinner. I made an orzo salad. I had to eat and run to work before HRH (hubby) got home from work, so I ate the salad warm straight after mixing it together. I was not impressed. Edible, but not enjoyable. What went wrong? I should have followed a recipe... HRH had the salad a few hours later at room temperature/cold. He liked it. Thinking I should give it another try, I tried the leftovers cold out of the fridge for lunch today. A definite improvement. This salad needed to rest.
Orzo salad
Roasted vegetables (I used red bell pepper, red onion, zucchini, tomato, mushrooms)
Cooked orzo
Spinich
Tuna (canned chunk light)
Basic vinegrette
Capers
Cheese crumbles (I had a mediterrean mix of parmesan, feta, and provolone)
If you decide to try this, I reccommend planning ahead and serving it several hours later, either cold or room temperature.
I usually find myself working on a Saturday night. My blue-eyed husband does not. Tonight our roles were reversed. Poor guy. :(
I was home alone. I knew if I didn't make myself a proper dinner, it would be a downward spiral. I'd have a peanut butter sandwich...a tub of french onion dip (with chips of course)...Ben and Jerry's... You get the idea. Lucky for me, I had one lonely chicken breast in the freezer.
Chicken Parmesan
1 piece of bread
1/2 - 1 t. Italian seasoning
1/4 c. grated parmesan cheese or pecorino romano, divided
1 bonless, skinless chicken breast (my chicken breast was large, so I cut it in two)
Olive oil
1 recipe Chunky Tomato Sauce (follows)
2 T. mozzarella cheese, grated
Preheat oven to 375 degrees.
Process bread in Cuisinart Mini-prep (seriously, this is a must have for every kitchen) until it resembles course breadcrumbs. Add Italian seasoning to breadcrumbs. Toast the breadcrumbs in a dry skillet on low-medium heat. Let breadcrumbs cool. Add 2 T. parmesan to breadcrumbs. Season chicken with salt and pepper. Dredge chicken in breadcrumbs, pushing the in to coat evenly. Brown chicken on both sides in oil in skillet.
Place half of tomato sauce in baking dish. Top with chicken breast. Top with remaining tomato sauce. Top with mozarella and remaining parmesan.
Bake for 30 minutes. Serve on pasta. Serves 1 - 2.
I recently discover that a lot of prepared pasta sauce has corn syrup as the second or third ingredient. I don't know about you, but I was shocked and slightly digusted. From that moment on, I decided to make my own pasta sauce. We'll see how long that lasts...
Chunky Tomato Sauce (inspiration from Moosewood Restaurant's Low-Fat Favorites Cookbook)
1/2 c. onion, chopped
1 garlic clove, minced
1 carrot, grated
1/4 c. mushrooms, sliced
2 t. olive oil
1 t. dried basil
1/8 t. dried oregano
1 (14 1/2 oz) can diced tomatoes
1 T chopped fresh parsely
Salt and ground black pepper to taste
Saute onions, carrot, and garlic in oil on low0medium heat until softened. Add mushrooms and saute until liquid evaporates. Add dry herbs and cook for a minute. Add tomatoes and parsley. Simmer, uncovered, for about 15 minutes or until slightly thickened. Add salt and pepper to taste.
