Tag: pasta

Can’t get a good dinner quicker than this!

On By Barbara StroudIn FOOD, RecipeLeave a comment
A quick and easy dinner - ready in no time!

Ooooh, Wild Alaskan Coho Salmon, Shells with Brie and Asparagus along with Martha’s Tomato, Basil and White Bean Salad. A delicious dinner that was quick to prepare. I had made the bean salad a little earlier in the day. It’s so easy and the taste is beyond belief (as I mentioned in Monday’s post), but the longer it sits the tastier it is! The salmon and the shells with brie/asparagus came directly from Trader Joe’s freezer section. AND the salmon is boneless and skinless as well. Fred cooked the salmon. I know a lot of people like it rare’ish… I like mine crispy with no chance of flipping around… this just had a little butter on it, then was sautéed in olive oil, with salt and pepper and a little squeeze of lemon juice toward the end. The frozen shells with brie I wasn’t sure about. It sounded good at the time, but hmmm, you never know. It was good! It’s a small package and says serving size is 2 and it was PLENTY! This is an example of a good dinner put together in no time! What are some of your favorite “quick to throw together” meals?? I’d love to know!

Catch you back here tomorrow!

Meatless Monday recipe… Penne with Spinach, Feta and Olives!

On By Barbara StroudIn FOOD, RecipeLeave a comment

Here is a recipe that will make you flip. It’s so easy. It’s healthy. It’s QUICK and DELICIOUS. This is another good one from Cooking Light Magazine! If you need a meatless Monday meal, here it is! It’s great paired with a small salad… enjoy, it’s one of my favorites! Click HERE to go directly to the MyRecipes.com website so it’s quick and easy to print, or see below!

Penne with Spinach, Feta, and Olives

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 3 garlic cloves, crushed
  • 6 cups hot cooked penne (about 12 ounces uncooked tube-shaped pasta)
  • 2 cups chopped spinach
  • 1/4 cup chopped pitted kalamata olives
  • 2 tablespoons capers
  • 3/4 cup (3 ounces) crumbled feta cheese

Preparation

  • Combine first 3 ingredients in a large bowl. Add pasta, spinach, olives, capers, and cheese; toss well.

Cooking Light
MAY 1998

I said it was easy, didn’t I? Can’t get any easier than that! Catch you back here tomorrow!

Giada’s Carbonara… oh! What could be better for a meatless Monday?

On By Barbara StroudIn FOOD, RecipeLeave a comment

Image: GidaDeLaurentis.com

OHMYGOSH. Does this ever look good! Perfect if you’re trying to skip meat one day a week. Have you noticed the latest trend where eggs are appearing on top of all kinds of dishes, salads, pasta, etc… very different indeed!  I think it’s worth trying for sure! It’s not a light recipe, but great for a special occasion! To get directly to the recipe on Giada’s website click HERE). I pulled this recipe up on the Food Network’s website as well, I wanted to see what kind of reviews it received… EXCELLENT! All comments were out of this world good… Gotta love Giada AND the view out of her kitchen window! (Those who have watched her show know exactly what I mean!)…

From the book GIADA’S KITCHEN: If you’re looking for a low-fat dish, move on. My brother and sister and I craved this dish so often as kids that we finally learned to make it ourselves – it is actually one of the first dishes I ever made for myself. These days I consider it special occasion food, not everyday fare, and it’s especially good for Sunday brunch. Add champagne and a fruit salad and you’re done. The Basil Aioli keeps for up to a week in the fridge and it works as a dip for veggies, on eggs, or as a sandwich spread, too.

giada’s carbonara

ingredients

Makes 4 to 6 servings

Giada’s Carbonara
1 bunch asparagus, ends trimmed, rubber band left on
1 pound linguini
1 cup Basil Aioli
1 cup shaved pecorino, about 4 ounces
½ teaspoon salt
½ teaspoon freshly ground black pepper
4 tablespoons (½ stick) unsalted butter
4 to 6 large eggs
Salt and freshly ground black pepper
Basil Aioli
1 garlic clove , minced
2 large egg yolks (see Note)
2 teaspoons Dijon mustard
1 teaspoon fresh lemon juice
¼ cup finely chopped fresh basil leaves
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1/8 teaspoon cayenne
½ cup vegetable oil
½ cup extra-virgin olive oil

instructions

Giada’s Carbonara
Bring a large pot of salted water to a boil over high heat. Add the asparagus bundle and cook for 3 minutes Use tongs to transfer the asparagus to a bowl of ice water and let sit until cool, about 5 minutes. Drain the asparagus, remove the rubber band, and cut into 1-inch pieces. Meanwhile, add the pasta to the same pot of salted water used to cook the asparagus and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and place in a large bowl. Add the basil aioli, asparagus, shaved cheese, salt, and pepper. Stir to combine and turn out onto a serving platter. Melt the butter in a medium skillet over medium-high heat. Add the eggs, sprinkle with salt and pepper, fry to your liking. Place the eggs on top of the pasta and serve immediately.
Basil Aioli
Combine the garlic, egg yolks, mustard, lemon juice, basil, salt, pepper, and cayenne in a food processor and run the machine to mix. With the machine running slowly drizzle in the vegetable and olive oil. Basil Aioli can be stored, covered, in the refrigerator for up to 3 days.
There are some dangers associated with eating raw eggs, especially for those with compromised immune systems. To reduce the risk of salmonella or other food-borne illness, use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells

I know I’ve bought PASTURIZED eggs for a recipe long ago, I’m going to check to see if they’re still available…  but if not, I’m throwing caution to the wind, ha ha… getting risky in my old age… I’ve GOT to give this recipe a try!

A peak out of Giada’s window… the ocean… that would be sweet! Although I probably wouldn’t get a lot of cooking done, ha ha…

Image: GiadaDeLaurentis.com

Enjoy! Catch you back here tomorrow!

What to do with your garden’s bounty? VEGGIE PASTA! Dinner this eve…

On By Barbara StroudIn FOOD, Recipe1 Comment

The stars of the show...

Are you wondering what to do with a garden full of fresh veggies? Here is one quick and easy idea. What’s better is that this can be made with whatever you have on hand each day, so it’s completely different! Mushrooms, celery, walnuts, chicken, shrimp, hey… whatever you have will work! For this evenings meal, I have a zucchini, part of an orange pepper, some cremini mushrooms and some onion. Like I said, use what you’ve got…

Throw on a pot of water while you cut up the veggies. I like them cut small, my mom cuts big, it really doesn’t matter, do what you like (isn’t that liberating??)… Heat a skillet (you can use non-stick, I prefer a regular skillet or a cast iron skillet) with some olive oil, enough to lightly cover the bottom (don’t be too chintzy, you’ll need it to coat the pasta), toss in the cut up veggies (once you hear a SIZZLE when you slide a piece into the pan, cook it on medium high until it starts to get lightly brown… owwwwieee. you’re getting close to heaven now… won’t be much longer. Go ahead and toss the pasta into the boiling water. I usually use angel hair (capellini) because it cooks so quickly! Once the pasta is done, drain it well then toss it into the pasta and stir around. Turn the skillet off. I use tongs to coat the pasta with the oil and veggies. I realize I’m not giving amounts here, use what you like and whatever amount you like. You see what I used and that was for two people. I probably use about 1/3+ of a package of capellini… then sprinkle with PARMESAN… woohoo… you can also add fresh basil or any other herbs along the way. It’s hard to mess this up. It will become a go to meal when you can’t think of anything else to make (or don’t have time).

Tada... Dinner is served!

And there you have it… dinner is READY! As you can see in this picture I added a fresh cut up tomato.

Another option to change things up a bit… once the veggies are done, add the cooked/drained pasta, then add a few spoonfuls of PLAIN REGULAR yogurt (flavored is weird and Greek yogurt is too thick), stir it in with the veggies and pasta, then (hold on to your hat, this is the best part…) grate some pepper jack cheese over the top… throw a lid on top of the skillet just until the cheese melts… oh heavens. Tasty!

Catch you back here tomorrow!!

Quick and easy macaroni salad, perfect for a warm summer day!

On By Barbara StroudIn FOOD, RecipeLeave a comment

Ahhh, who doesn’t love macaroni salad on a warm summer day? It’s so refreshing… and goes well with anything or all by itself. You can change this recipe to add more (or less) vegetables, add what you’ve got, I never make it exactly the same… Fresh dill (or whatever spice you like) always kicks it up a notch, makes it taste fresher… Made a note to pick up some fresh dill… I only had dried dill weed, but that worked just fine, you just have to use a lot of it!

SUMMERTIME MACARONI SALAD

Cook 2 cups macaroni (or similar shape) noodles as directed on package, then drain, rinse in cold water and set aside.

Radishes, Orange Pepper, Celery and Hard Boiled Eggs

While the water is on, chop your veggies, whatever sounds good to you at the time… I used 2 stalks of celery, about a quarter of an orange pepper, about 8-9 radishes and three hard boiled eggs. Chop and set aside.

Dressing for Macaroni Salad

Get the dressing mixed up. I used three big oversize spoonfuls of Hellman’s Canola Mayonnaise. If it’s not enough you can always plop in a little extra. To the mayo I add a quick pour of apple cider vinegar, add more if you like vinegar, less if you don’t, a tiny squirt of mustard, salt, pepper and dill. Stir until creamy and mixed.

Stir macaroni into dressing and season with dill...

Now stir the macaroni that was set aside hangin’ out into the bowl with the dressing, stir it around good making sure to coat everything with the dressing, you don’t want any dried pieces of noodle. Blaaaah. Season with copious amounts of dill . Cover and refrigerate (unless you can’t wait… I couldn’t)… Now for the best part…

Summertime Macaroni Salad

Pour yourself a nice cold drink, scoop out a little dish of macaroni salad and enjoy! It will put a smile on your face AND if you make it earlier in the day it keeps the kitchen nice a cool, no stove… yipeee!

Catch you back here tomorrow!
Photo blog HERE…

Meatless Monday… Giada’s Creamy Farfalle, with Cremini, Asparagus and Walnuts!

On By Barbara StroudIn FOOD, Recipe4 Comments

Image: FoodNetwork.co.uk

I made this a few years ago and it was outstanding! I just now remembered it while trying to come up with a meatless recipe that I know you would all love! Trust me on this, it’s a WINNER with a capital W! It’s quick, easy and the taste??? Out of this world!! Pair with a small salad and whoa, it’s friends-come-over-to-dinner worthy! This is one of the most popular Giada De Laurentiis recipes. Dang she’s good!

Below is the recipe, or click HERE for the link to the Food Network page where you can print the recipe!

 CREAMY FARFALLE WITH CREMINI, ASPARAGUS AND WALNUTS

Ingredients

Salt

1 pound farfalle pasta

3 tablespoons butter

1 pound cremini mushrooms, thickly sliced

1 pound thin asparagus, trimmed, cut crosswise into 1-inch pieces

1 cup mascarpone cheese

Pinch freshly grated nutmeg

3/4 cup walnuts, toasted

1/4 cup freshly grated Parmesan

 

Directions

Bring a large pot of salted water to a boil. Add the farfalle and cook until al dente, stirring occasionally, about 12 minutes. Drain, reserving 1 cup of pasta water.

Meanwhile, melt the butter in a heavy large skillet over medium heat. Add the mushrooms and saute until tender and most of the juices have evaporated, about 5 minutes. Add the asparagus and saute until the asparagus is crisp-tender, about 5 minutes. Add the farfalle. Stir in the mascarpone and nutmeg and toss until the cheese coats the pasta, adding the reserved cooking liquid 1/4 cup at a time to moisten. Stir in 1/2 cup of walnuts. Season the pasta, to taste, with salt and pepper. Mound the pasta in a large bowl. Sprinkle with the Parmesan and remaining 1/4 cup of walnuts. Serve.

Enjoy! Catch you back here tomorrow!

Rustica in Rockland… whoa baby!

On By Barbara StroudIn FOOD, TRAVELLeave a comment
Image: RusticaMaine.com

While in Maine we had several friends tell us of a wonderful Italian place to visit for dinner. FINALLY we got around to trying it and I swear we will be back each and every year we’re in Rockland! It was absolutely unreal! The pasta was TO. DIE. FOR. Specifically this one… via the Rustica website: 

Sausage and Broccoli Rabe ~ Penne with House made hot Italian sausage, broccoli rabe, caramelized onion and marinara.

The restaurant is kind of kitty corner from the Farnsworth Museum if you’re familiar with it… Check it out, give it a try!

Catch you back here tomorrow! If you get a chance visit my photo blog at http://almostdailypic.wordpress.com !

Bowtie pasta with sundried tomato and scallion cream!

On By Barbara StroudIn FOOD, Recipe, THOUGHTSLeave a comment
Food & Wine

I was trying to think of what to make for dinner… ugh, I don’t want to be in a rut and make the same thing time and time again. We were both in the mood for some pasta, but we just weren’t sure HOW we wanted it… I happened to be on Facebook and I saw that Food and Wine magazine had posted a recipe that was quick and easy and sounded DELICIOUS! So off we went to the store, hunted and gathered the ingredients, popped home and threw it together in NO TIME! Seriously. This pasta sauce ISN’T. EVEN. COOKED! I had some reservations… hmmm, seems like you should at least cook it. I usually do try a new recipe pretty much as it’s shown, then the next time I make it I tweak it and change it up a bit. The only thing I did with this recipe is to use basil instead of parsley (LOVE tomatoes and basil together!) which the recipe did have listed as an alternative, and I used sundried tomatoes in oil instead of reconstituting… I also used mini bowties, well, just because I like them and they’re cute!  This. Was. Delicious. Say no more… I will be making this time and time again!

If you get a chance, check out this recipe. It would be nice paired with a small salad or a crusty loaf of good bread (as Ina would say). The recipe also mentions that it would be good with fusilli pasta, as the sauce would hold on to the crevices. See the wine pairing suggestion from Food and Wine below…
Pairing Suggestion – A fruity red wine will be ideal with the rich sauce and the assertive, salty taste of the sun-dried tomatoes. A slightly chilled bottle of Barbera or Dolcetto from the Piedmont region of Italy would be perfect.

Bow Ties with Sun-Dried Tomato and Scallion Cream

SERVINGS: 4   FAST / VEGETARIAN

Ingredients

5 scallions, white and light-green parts only

6 tablespoons chopped reconstituted sun-dried tomato halves (about 12 halves); see Note

1 cup light cream or half-and-half

1 pound bow ties

1 teaspoon salt

1/2 teaspoon fresh-ground black pepper

3 tablespoons chopped fresh parsley

Directions

  1. In a blender or food processor, puree the scallions and sun-dried tomatoes with 1/2 cup of the cream.
  2. In a large pot of boiling, salted water, cook the bow ties until just done, about 15 minutes. Reserve 1/2 cup of the pasta water. Drain the pasta and toss with the puree, the remaining 1/2 cup cream, 1/3 cup of the reserved pasta water, the salt, pepper, and parsley. If the sauce seems too thick, thin it by adding more of the reserved pasta water.

 Notes

Reconstituting Sun-Dried Tomatoes In a small pan bring enough water to a boil to cover the dried tomatoes. Add the tomatoes, then remove from the heat and let steep in the hot water for about 5 minutes. Drain. You can also use drained oil-packed sun-dried tomatoes for this recipe. Since they’re already soft, you don’t have to reconstitute them.

Variation

Bow Ties with Sun-Dried Tomato and Herb Cream An equal quantity of chopped fresh basil or chives or 2 tablespoons of tarragon would be a good alternative or addition to the parsley.

Remember to visit my photo blog at http://almostdailypic.wordpress.com!

Image via Food & Wine – Melanie Acevedo