Angel Hair Pasta with Tomato and Basil

I love the fact that we have had pasta twice this week and now that we have not had any wheat products in a while (except for the past few days), whole wheat pasta feels decadent.  For tonight's dinner we had whole wheat angel hair that was tossed with Roma tomatoes and garlic sauteed in olive oil in the pan that I seared scallops in.  I then added the pan seared scallops to the pasta along with fresh basil.  This dish turned out really well, especially with the simplicity of the ingredients.  It was a wonderful treat since the scallops were impeccably fresh and seared perfectly.

Angel-Hair Pasta with Tomato and Basil
Makes 2 servings

8 to 12 large scallops or 12 to 16 medium ones
4 Roma tomatoes
1 clove garlic
2 tablespoons olive oil
Fresh basil, chopped
1 to 2 cup cooked angle-hair pasta

Cook the pasta according to package directions.

Meanwhile, sear the scallops in olive oil until the scallops are golden brown on both sides.  Remove the scallops and cover with foil to keep warm.  Add the tomatoes and garlic in same skillet until just tender.  Remove from heat and add the basil leaves.  Add the scallops and cooked pasta and toss to combine.


Slightly adapted from The Virgin Diet

Our rating:

Pasta Primavera

After three weeks of restricting our diet to exclude the seven categories of typical food intolerance items, we are ready to start the re-introduction process.  As a reminder, we have eliminated corn, dairy, eggs, gluten, peanuts, soy and sugar/artificial sweeteners.  This week for the first four days we will include a whole wheat item for either lunch or dinner to test our gluten tolerance.  The last three days we will go back to the restrictive abstinence of all seven categories.  This should allow us time to evaluate any reactions we may have to gluten. 

Today's test meal was Pasta Primavera for dinner.  I cooked some whole wheat spaghetti and sauteed some mixed vegetables while the pasta was cooking.  I then quickly sauteed some shrimp and tossed everything together when all was cooked.  I finished the dish with some chopped basil.  Our side dish was spinach dressed with a little fresh lemon juice with a drizzle of olive oil.

Pasta Primavera
Makes 2 servings

2 cups mixed vegetables (I used mushrooms, red bell pepper, onion and zucchini)
3 tablespoons olive oil, divided
3 tablespoons chopped basil
1 to 2 cups cooked whole wheat pasta
1/2 pound shrimp, peeled and deveined
2 cups baby spinach
Lemon juice
Olive oil

Cook the pasta as the package directs.

Meanwhile, saute the vegetables in 2 tablespoons of olive oil until crisp-tender.  Remove and set aside.  In remaining tablespoon of olive oil, saute shrimp just until pink on both sides.  Add the cooked pasta and the sauteed vegetables to the skillet and toss with the chopped basil.  Season with salt and pepper to taste.  Serve with baby spinach dressed with fresh lemon juice and a drizzle of olive oil.


Slightly adapted from The Virgin Diet Cookbook

Our rating:

Turkey Bolognese over Quinoa Pasta

I love Bolognese sauce, even if it's not a traditional recipe requiring a full day of slow simmering.  I am perfectly happy to embrace a quick cooking version full of Italian flavors.  This one included no cream or cheese but was so full of flavor, we didn't miss either of these ingredients.  This was my first experience with cooking Quinoa pasta and this, too, was a surprise.  I could barely tell the difference and the quinoa is so much better for you.

Our menu for the day:
Breakfast - Protein Shake
Lunch - Brown rice bowl with chicken, sauteed onion, red pepper and mushrooms

Turkey Bolognese over Quinoa Pasta
Makes 4 servings

Sea salt, divided
1 (8 ounce) package quinoa pasta
1 tablespoon + 1 teaspoon extra-virgin olive oil, divided
1 small white onion, diced
5 cloves garlic, minced
1 pound organic ground turkey
1 jar organic crushed tomatoes
1/2 cup organic chicken stock
1/4 cup organic tomato paste
1 teaspoon chili flakes
1 teaspoon fresh thyme, chopped
1 teaspoon fresh oregano, chopped
2 tablespoons fresh basil, chopped
Freshly cracked black pepper, to taste

Fill a large pot with water and cover.  Heat on high to develop a rolling boil.  Season the water with a good pinch of sea salt.  When the water is boiling, add the pasta and cook until al dente, following package directions.  Strain pasta and put back in the pot.  Drizzle the hot pasta with 1 teaspoon olive oil and mix to keep the pasta from sticking to itself.

While the pasta is cooking, heat 1 tablespoon olive oil on medium heat in a large pan.  Add the onions and garlic and sweat until translucent.  Add the turkey and brown, breaking the meat up into small pieces as it browns.  Add the remaining ingredients except the bail and mix well.  Bring to a gentle simmer and allow to reduce about 30 minutes.  After reducing, add the basil.  Season lightly with sea salt and pepper to taste.  Toss the cooked pasta in the sauce and allow to warm together for a couple of minutes.

This sauce works well with almost any kind of ground meat.


Slightly adapted from The Virgin Diet

Our rating:

Pasta with Seafood Tomato Sauce

We have been eating very healthy lately and even though this recipe isn't bad for you, it isn't the type of food we have been eating.  It included a freshly made tomato sauce with shrimp, mussels, and clams all tossed with some simply cooked pasta.  The final touch was a sprinkling of fresh basil.  This dish turned out very well but we had a problem with the clams we bought...very few of them really opened which made them impossible to eat.  The shrimp and mussels in this dish were spectacular and I will be looking forward to trying it again with better clams.

I started our dinner with a Caesar Salad and will share that recipe soon.

Pasta with Seafood Marinara Sauce
Makes 2 servings

Marinara Sauce
 1/4 cup extra virgin olive oil
1 cup Spanish onion, minced
1 tablespoon garlic, minced
6 cups Roma tomatoes, peeled, seeded and diced
1/4 cup fresh basil chiffonade
Salt and freshly ground black pepper to taste

Peel the tomatoes using a vegetable peeler.  Remove the seeds by cutting the fruit in half.  Gently squeeze to remove the seeds, but not all the juice.  Now dice the tomatoes

MInce a Spanish onion to provide one cup. Be sure to cut the onion into small pieces since the cooking time is so brief.  Peel and finely mince the garlic.  The more garlic surface that is exposed to the heat, the more oil and flavor will be emitted.

Heat the olive oil over a medium-high heat in a saute pan.  The oil will be hot enough when it begins to shimmer.  Add the minced onion and saute over a medium heat until transparent.  Don't burn the onions or they'll impart a bitter taste.

Add the minced garlic to the cooked onions.  Cook just until you can smell the garlic.  This indicates the raw garlic taste is gone.  Add the tomatoes and cook over a medium heat until they blend and turn from bright red to a softer red - about 20 minutes.

Remove from heat and add the fresh cut basil that has been cut into thin strips.  Serve it right away or refrigerate for 1 day.

Pasta with Seafood Marinara Sauce
Makes 2 servings

3 tablespoons extra virgin olive oil
8 large shrimp, peeled and deveined
2 tablespoons white wine
1 1/2 cups marinara sauce (from above)
8 mussels, cleaned in the shell
8 clams, cleaned in the shell
4 ounces of linguine, cooked according to package direction
2 tablespoons fresh basil chiffonade

In a saute pan with a tight fitting lid, saute shrimp in olive oil just until pink - about a minute on each side.  Now deglaze the pan with 2 tablespoons of white wine.  This adds flavor to the shrimp and loosens flavorful bits of shrimp from the pan bottom.  After removing the shrimp, add the marinara sauce to the deglazed pan.  Heat the marinara, then add the cleaned mussels and clams. 

Cover the pan tightly and cook about 5 minutes or just until the shells open.  Discard any shells that refuse to open.  Add the shrimp to the clams and mussels, along with the cooked pasta.  Heat just until the shrimp are warm.  Serve with a garnish of fresh basil.


Slightly adapted from Cuisine at Home, Issue 1 Jan/Feb 1997

My rating:

+

Weeknight Bolognese

I happened to have the Food Network on while Gerry and I had lunch yesterday.  The episode we watched was the Barefoot Contessa making a weeknight Bolognese and Gerry requested that I put it on this week's menu.  Since he so rarely requests something, I decided to go with his choice for tonight.  Ina's recipe is wonderful, it is hearty and flavorful without being too heavy.  The sauce is made with ground sirloin, garlic, dried oregano, crushed red pepper and red wine.  Of course, it has crushed tomatoes, tomato paste and salt and pepper.  It is finally finished with basil, heavy cream and Parmesan cheese.  I rounded out the sauce by letting the cooked pasta shells finish cooking in the sauce.  I simply garnished with a little more grated Parmesan cheese.

Weeknight Bolognese
Makes 4-5 servings

2 tablespoons good olive oil, plus extra to cook the pasta
1 pound lean ground sirloin
4 teaspoons minced garlic (4 cloves)
1 tablespoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 1/4 cups dry red wine, divided
1 (28-ounce) can crushed tomatoes, preferably San Marzano
2 tablespoons tomato paste
Kosher salt and freshly ground black pepper
3/4 pound dried pasta, such as orecchiette or small shells
1/4 cup chopped fresh basil leaves, lightly packed
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese, plus extra for serving

Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat.  Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown.  Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute.  Pour 1 cup of wine into the skillet and stir to scrape up any browned bits.  Add the tomatoes, tomato paste, 1 1/2 teaspoons salt, and 1 teaspoon pepper, stirring until combined.  Bring to a boil, lower the heat, and simmer for 10 minutes.

Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and cook according to the directions on the package.

While the past cooks, finish the sauce.  Ad the basil, cream, and the remaining 1/4 cup wine to the suce and simmer for 8 to 10 minutes, stirring occasionally until thickened.  When the pasta is cooked, drain and add it to the sauce to allow to heat together.  Add 1/2 cup Parmesan and toss well.  Serve hot with Parmesan on the side.

Slightly adapted from Barefoot Contessa

Our rating:

Pesto Pasta with Slow-Roasted Tomatoes

I love pasta, pesto, mushrooms, and slow-roasted tomatoes, so I knew this would be a positively perfect pasta dish and it was in all ways.  I took Roma tomatoes, cut them in half, drizzled them with olive oil and sprinkled them simply with salt and pepper before roasting them for 3 hours in a 225 degree oven.  What you end up with is the heavenly concentrated flavor reminding you of a freshly picked summer tomato in season.   This was a perfect meatless Monday entree and if you like these ingredients, I recommend you try this!

Pesto Pasta with Slow-Roasted Tomatoes
Makes 4 servings

8 Roma tomatoes
8 ounces mushrooms, sliced
3-4 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground black pepper
8 ounces farfalle or bowtie pasta
1/4 cup pine nuts
1/2 cup pesto
1/3 cup freshly shredded Parmesan cheese

Early in the afternoon or day, preheat oven to 225 degrees.  Slice the Roma tomatoes in half lengthwise and place on a parchment-lined baking sheet.  Drizzle with 2-3 tablespoons of the olive oil and sprinkle with salt and pepper to taste (be careful not to use too much salt and pepper since the flavors will be intensified after roasting).  Bake the tomatoes in the oven for about 3 hours.  You want the tomatoes to be shriveled and dry, but with a little juice left inside–this could take more or less time depending on the size of your tomatoes. Once done remove from oven and set aside.

Cook pasta in boiling, salted water following package directions.  Meanwhile saute sliced mushrooms in 1 tablespoon olive oil over medium heat and season with salt and pepper when almost done.  Also while pasta is cooking, place the pine nuts in a small skillet over medium heat.  Stir frequently until the nuts turn golden brown and look slightly glossy, about 7-9 minutes.  Cut the roasted tomatoes in half.

To assemble, toss the hot drained pasta with pesto and Parmesan cheese.  Top with tomatoes and mushrooms and sprinkle with toasted pine nuts and additional Parmesan cheese if desired.

Adapted from Our Best Bites Cookbook

Gerry's rating:

My rating:

Ravioli with Pumpkin Alfredo Sauce

I know this sounds a little on the strange side, but trust me you need to try it.  It was not only delicious but simple to pull together with a relatively short list of ingredients.  This will definitely make frequent appearances on our menu.  I am so glad I decided to do pumpkin week, because I'm not sure this recipe would have made it on the menu without the challenge of finding numerous pumpkin recipes.

Ravioli with Pumpkin Alfredo Sauce
Makes 2 servings

Kosher salt
1 (9-ounce) package 4 cheese ravioli
1/2 tablespoon unsalted butter
1/2 small shallot, finely chopped
1/4 cup canned pumpkin puree
2/3 cup heavy cream
1 1/2 tablespoons grated Parmesan cheese, plus more for topping
Freshly ground black pepper
Chopped fresh parsley, for topping (optional)

Bring a large pot of salted water to a boil.  Add the ravioli and cook as the label directs.  Reserve 1/2 cup cooking water, then drain the pasta

Meanwhile, heat the butter in a skillet over medium-high heat.  Add the shallot and cook, stirring, until soft, about 2 minute.  Add the pumpkin and cook, stirring 1 minute.  Stir in the cream and bring to a low boil.  Reduce the heat to medium low; simmer, stirring, until slightly thickened, about 5 minutes.  Stir in the cheese and cook until thick, about 1 more minute.  Season with salt and pepper.

Add the ravioli to the skillet and toss with the sauce, adding some of the reserved cooking water to loosen, if needed.  Divide among bowls and top with more cheese and parsley.

Adapted from Food Network

Our rating:

Pumpkin Lasagne

For the third installment of pumpkin week, I turned to a tasty lasagne recipe which incorporated what else but pumpkin puree in the filling.  I was intrigued with this recipe since it had all the traditional components of lasagne but with the addition of pumpkin puree.  The sauce was made with onion, garlic, Italian sausage meat, red wine, tomato sauce and herbs.  I used traditional lasagne noodles, which I cooked before assembling.  I mixed the pumpkin puree with an egg and added the ricotta, shredded mozzarella and Parmesan cheese.  The recipe also had a layer of thinly sliced zucchini between layers.

The pumpkin in this recipe was just a little hint of something different and quite interesting.

Pumpkin Lasagne
Makes 4 servings

1/2 cup pumpkin puree
1 tablespoon extra-virgin olive oil
1/2 medium onion, chopped
3 cloves garlic, minced
1/2 pound Italian sausage, casings removed
1/4 cup red wine
1 15-ounce can tomato sauce
1 1/2 tablespoons chopped fresh basil
1 1/2 tablespoons chopped fresh parsley
1/4 teaspoon dried oregano
Kosher salt and freshly ground black pepper
6 lasagne noodles
1 egg
1 1/4 cups ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
1 medium zucchini, very thinly sliced

Preheat the oven to 350 degrees.  Place the pumpkin puree in a fine sieve over a bowl; set aside to drain while making the sauce.

Heat the tablespoon olive oil in a medium pot over medium heat.  Add the onion and saute until translucent, 6 to 7 minutes.  Add the garlic and cook until fragrant, 2 more minutes. .  Add the sausage and cook until browned, breaking it up with a wooden spoon.  Pour in the wine and cook until reduced by half.  Stir in the tomato sauce and herbs and bring to a simmer over medium-low heat.  Season with salt and pepper, cover and reduce the heat to low.  Simmer 15 minutes, stirring occasionally.

Meanwhile, bring a large pot of salted water to a boil.  Add the lasagne noodles and cook as the label directs.  Drain and set aside.

Mix the strained pumpkin puree with the egg in a bowl and season with salt and pepper.  Add the ricotta, half of the mozzarella and the Parmesan.

Build your lasagne in an 8 x 8" square baking dish.  Start with a layer of sauce, then top with a layer of lasagne noodles (I cut the excess off the end of two noodles and used the cut pieces for the third row of noodles).  Evenly spread half of the pumpkin/ricotta mixture, then half of the zucchini over the noodles.  Cover with some of the sauce.  Repeat the layers, finishing with noodles and sauce; sprinkle with the remaining  mozzarella.  Bake uncovered 35 to 40 minutes, or until bubbly.  Let cool 15 minutes before slicing.

Slightly adapted from Robert Irvine

Our rating:

Lighter Spaghetti and Meatballs

We had our technology needs figured out in our motor home until our "hotspot" decided to die on us earlier this week.  Gerry actually attended a conference for a couple of days and then proceeded to hang out at various Starbucks with computer connectivity to get his work done.  I, on the other hand, decided to be a slug and just hang out reading books for most of the week.  I am in the process of re-reading my Mitford series of books.  I started reading them Sunday night and I'm just getting ready to start the fourth book in the series since I just can't seem to put them down.  I did manage to keep cooking during our computer down time, I just couldn't post anything.  The hotspot was replaced with a brand new one that was shipped out quite quickly and we are now back in business.

I love the feel of fall in the air which makes me crave slow, home-cooked foods which is why I made spaghetti and meatballs.  This recipe did manage to lighten it and make it healthier by using whole wheat spaghetti, ground turkey for the meatballs, and a fairly light tomato sauce.  I'm glad I didn't let the "lighter" label stop me from trying this recipe since it was really flavorful and filling.  This comes in at 390 calories per serving.

Lighter Spaghetti and Meatballs
Makes 8 servings (about 12 cups)

1 1/4 pound ground turkey breast
1/2 cup diced onion
1/2 cup diced red bell pepper
1/3 cup sliced scallions
1/4 cup grated Parmesan
1/4 cup minced fresh basil
3 tablespoons plain nonfat Greek-style yogurt
2 tablespoons minced garlic
2 tablespoons dry whole-grain bread crumbs
1/2 teaspoon black pepper
1/4 teaspoon kosher salt
1 recipe Simple Spaghetti Sauce (recipe follows)
1 package whole-grain spaghetti

Combine turkey, onion, bell pepper, scallions, Parmesan, basil, yogurt, garlic, breadcrumbs, black pepper and salt in a large bowl.  Shape mixture into 24 balls.

Heat sauce in a large pot over medium until bubbly, about 10 minutes.

Meanwhile, coat a large cast-iron or nonstick skillet with nonstick spray.  Brown meatballs in two batches over medium-high heat.  Nestle meatballs in sauce in pot; simmer over medium heat, 30 minutes.

Cook pasta in a large pot of boiling water according to package directions; drain and serve with meatballs and sauce.

Simple Spaghetti Sauce
Makes 8 servings (about 5 cups)

1/2 cup grated onion (plus any juices)
1/2 cup grated carrot
2 tablespoons olive oil
2 tablespoons tomato paste
2 tablespoons minced garlic
1 teaspoon dried oregano
1 teaspoon red pepper flakes
1/4 teaspoon kosher salt
1 can crushed tomatoes (28 ounces)
1 can no-salt-added tomato sauce (15 ounces)
1/4 cup minced fresh basil

Sweat onion and carrot in oil in a large pot over medim heat until softened, 3-5 minutes.
Add tomato paste, garlic, oregano, pepper flakes, and salt; cook until fragrant, about 1 minute.
Stir in crushed tomatoes and tomato sauce; cook until bubbly, about 10 minutes.
Add basil right before serving.

Slightly adapted from Cuisine at Home, September/October 2012

My rating:
+

Italian Sausage Ragu with Penne Pasta

The temperatures in the DFW area dropped by 25 degrees in 24 hours.  Yesterday was in the 80's so we were in shorts and t-shirts and today was in the low 50's all day finding us in jeans and sweatshirts.  I was craving a hearty and spicy pasta dish and this one fit the bill perfectly.  A ragu made with Italian sausage (I used a combination of both hot and mild) sauteed with some peppers, onion, garlic, and tomato paste was the base.  Some white wine was used to deglaze the pan and then a can of tomatoes went in with some crushed red pepper to cook down and create a sauce.  I tossed the al dente cooked penne in with the sauce to cook for the last few minutes and dinner was done.  This was the perfect cool night for such a spicy, soothing bowl of pasta.

Italian Sausage Ragu with Penne Pasta
Makes 2 servings

1/4 pound dry penne
1/2 pound bulk Italian sausage (remove casings if you can't find bulk sausage meat)
3/4 cup diced yellow bell pepper
1/2 cup diced onion
2 teaspoons tomato paste
2 teaspoons minced garlic
1/2 cup dry white wine
1 can diced tomatoes in juice (14.5 oz.)
Red Pepper flakes to taste
1/4 cup chopped fresh parsley
Grated Parmesan Cheese

Bring a pot of water to a boil for penne.  Cook pasta according to package directions; drain and set aside.

Brown sausage in a saute pan over medium-high heat for 4-5 minutes, breaking sausage into small pieces.  Add bell pepper and onion; cook 5 minutes.

Add tomato paste and garlic; cook 1 minute, stirring frequently.

Deglaze pan with wine, then increase heat to high and cook until liquid is nearly evaporated.  Add tomatoes with their juice along with pepper flakes.  Simmer sauce until it starts to thicken.  Add parsley and cooked pasta for the last few minutes of cooking.

Garnish ragu with grated Parmesan.

Adapted from Cuisine for Two

Our rating:

Pasta with Red Pepper Sauce and Cauliflower

Pasta cravings must be satisfied in my book and using a whole wheat pasta makes it feasible when trying really hard to eat healthy and so tonight's dinner totally satisfied my pasta craving.  I used whole wheat rotini and made a sauce using a roasted red pepper as the base.  I also oven roasted cauliflower to add to the nutritional aspect which was tossed in with the pasta and sauce.

Pasta with Red Pepper Sauce and Cauliflower
Makes 3 servings

For the sauce:
1 roasted red pepper, chopped
1 1/2 tablespoon slivered almonds, toasted
1 small garlic clove, chopped
2 tablespoons chopped cilantro
1 1/2 tablespoon grated Parmesan cheese
3/4 teaspoon freshly-squeezed lime juice
1 1/2 tablespoon extra-virgin olive oil
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 cup vegetable broth

For the pasta:
7 ounces Whole Grain Pasta (I used rotini)
1 small head cauliflower, trimmed and cut into florets
1 1/2 tablespoon capers
Salt and freshly ground black pepper to taste
1 1/2 tablespoon minced cilantro (optional for garnish)
Grated Parmesan cheese (optional for garnish)

For the sauce:
In the bowl of a food processor or heavy-duty blender, combine roasted red pepper, almonds, garlic, cilantro, Parmesan cheese and lime juice.  Puree together until just combined.  With motor running, slowly pour in the olive oil and puree until the sauce is smooth.  Season with salt and pepper.

Transfer the sauce to a small saucepan set over medium-low heat.  Whisk in vegetable broth and heat the sauce.  Keep warm on low.

Preheat oven to 400 degrees.  Toss cauliflower florets with olive oil and sprinkle with salt and pepper.   Place on a baking sheet.  Roast in preheated oven for 20 to 30 minutes shaking baking sheet halfway through roast tine. 

Cook the whole grain pasta according to package instructions.  Drain.

Once the pasta and cauliflower are done, combine the pasta and about 3/4 of the cauliflower in the pasta pot.  Pour in roasted red pepper sauce and toss to coat.  Stir in the capers.

Set the pot over medium heat and re-heat to serving temperature.  Taste and season with salt and pepper to taste.

Serve, topping each portion with the remaining cauliflower, minced cilantro and grated cheese (if using).

Cheese Tortellini with Pesto

I was craving pasta tonight, but didn't want a dish with a lot of cheese or tomato sauce so a pesto sauce sounded like the perfect pairing.  This particular recipe was delicious, healthy, quick to prepare and from Cooking Light.  How can you go wrong?  I guess you would have to like pesto to enjoy this which Gerry and I both love.

Cheese Tortellini with Pesto (Serves 4)

1 (9-ounce) package fresh cheese tortellini
1 1/3 cups fresh baby spinach
2/3 cups fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
2 garlic cloves
2 tablespoons fat-free, low-sodium chicken broth
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 plum tomato, diced
1/2 cup shaved fresh Parmesan cheese
1/3 cup pine nuts, toasted
Fresh basil leaves (optional)

Cook tortellini according to package directions, omitting salt and fat.  Drain.

Combine spinach, basil, salt, red pepper, and garlic in a food processor.  With processor running, add broth, olive oil, and lemon juice through chute until mixture is smooth.

Combine tortellini, pesto, and plum tomato in a medium saucepan over medium-high heat, and cook 1 minute or until warm.  Spoon 3/4 cup pasta mixture into each of 4 bowls, and sprinkle each serving with 2 tablespoons Parmesan cheese and about 4 teaspoons nuts.  Garnish with basil leaves, if desired.

Adapted from The Best of Cooking Light 13

My rating:

Truffled Mac and Cheese

I have been making homemade mac and cheese for 30+ years and every once in a while it's fun to try a grown-up version, especially one that has an ingredient that I have been wanting to try; white truffle oil. Even though lots chefs on televised cooking competitions seem to dislike it, I have been curious about it. I found this recipe in the Jan/Feb. 2012 issue of Cooking Light and knew this would be my first venture with this ingredient. This recipe used 12 ounces of macaroni serving 6 people and had just 1 1/2 teaspoons of white truffle oil which gave it just a hint of something unique. Gerry and I both enjoyed this take on mac and cheese, although I will cut down the recipe to make it more reasonable for 2 people. I served Oven Roasted Broccoli as our side dish.



Truffled Mac and Cheese (Serves 6)

2 1/4 cups 1% low-fat milk, divided
2 cups sliced onion (about 1 medium)
1 bay leaf
12 ounces uncooked elbow macaroni
2 tablespoons all-purpose flour
3/4 teaspoon kosher salt
3/4 cup (3 ounces) shredded fontina cheese
1/2 cup (2 ounces) shredded Comte or Gruyere cheese
1 1/2 teaspoons white truffle oil
2 ounces French bread baguette, torn
2 tablespoons grated fresh Parmesan cheese
2 garlic cloves, crushed
1 tablespoon olive oil

Heat 1 3/4 cups milk, onion, and bay leaf in a large saucepan to 180 degrees or until tiny bubbles form around edges (do not boil). Cover and remove from heat; let stand 15 minutes.

Cook pasta according to package directions; drain.

Strain milk mixture through a colander over a bowl; discard solids. Return milk to saucepan over medium heat. Combine remaining 1/2 cup milk and flour in a small bowl, stirring with a whisk until well blended. Gradually stir flour mixture and salt into warm milk, stirring constantly with a whisk. Bring mixture to a boil, stirring frequently; cook 1 minute, stirring constantly. Remove from heat; let stand 6 minutes or until mixture cools to 155 degrees. Gradually add fontina and Comte cheeses, stirring until cheeses melt. Stir in pasta and truffle oil. Spoon mixture into a 2-quart broiler-safe glass or ceramic baking dish.

Preheat broiler.

Place bread, Parmesan cheese, and garlic in a food processor; process until coarse crumbs form. Drizzle with olive oil; pulse until fine crumbs form. Sprinkle breadcrumb mixture over pasta. Place dish on middle rack in oven; broil 2 minutes or until golden brown.


Adapted from Cooking Light Jan/Feb 2012

My rating:

Penne and Portobellos

I decided that a pasta dish sounded perfect for tonight and the combination of portobello mushrooms, caramelized onions and goat cheese was calling my name. The process started with caramelizing some thinly sliced onions and then deglazing the pan with a little white wine. Once the wine cooked down a little, the onions came out and a lot of sliced portobello mushrooms got their turn to cook. Meanwhile I was cooking some whole wheat penne pasta. Once the mushrooms were browned and tender and the pasta was cooked through the onions were added back with the mushrooms along with some chopped parsley and seasoned with salt and pepper.

Some of the pasta water was set aside to be added to the pan with the onion/mushroom mixture along with the cooked pasta, some crumbled goat cheese and some grated Parmesan cheese.

This pasta dish was very hearty and filling without any meat. I think portobellos do a wonderful job of filling in for meat.



Penne and Portobellos
Adapted from Elly says Opa.com

1 1/2 tablespoon butter
2 tablespoons olive oil, divided
2 large onions, thinly sliced
1/4 cup dry white wine
1 teaspoon salt, divided
1/2 teaspoon sugar
1 pound portobello mushrooms, stems removed and sliced
3 tablespoons chopped fresh parsley
1/4 teaspoon freshly ground black pepper
1/2 cup frozen peas, thawed
10 ounces whole wheat penne pasta
4 ounces soft goat cheese, crumbled
3 tablespoons Parmesan or Romano cheese, plus more for serving

In a large pan, melt 1 tablespoon butter in 1 tablespoon of the oil over moderate heat. Add the onions, 1/2 teaspoon salt, and the sugar and cook, stirring frequently, until the onions are browned about 30 minutes. Add the wine and cook until nearly evaporated, a few more minutes. Remove the onions from the pan.

In the same pan, melt the remaining 1/2 tablespoon butter and 1 tablespoon oil over moderate heat. Add the mushrooms and 1/4 teaspoon of the salt and cook, stirring occasionally, until tender and brown, about 8 minutes. Add the reserved onions, the parsley, peas, the remaining 1/4 teaspoon salt and the pepper.

Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente. Reserve 1 cup of the pasta water and drain. Toss the pasta and 1/2 cup of the reserved pasta water with the mushroom mixture, goat cheese, and the Parmesan/Romano. If the pasta seems dry, add more of the reserved pasta water. Serve with additional Parmesan.

Our rating:
+

Spaghetti with Mozzarella-Stuffed Meatballs

Tuesday is the day that our daughter Elizabeth comes over with a couple of friends for grading papers and a home-cooked meal. Tonight was spaghetti and meatballs with a twist - the meatball mixture was wrapped around a cube of mozzarella cheese and then cooked in the tomato sauce. I used Barilla Plus spaghetti which I think is a good compromise between regular and whole wheat. I love regular pasta and I know the health benefits of whole wheat are great; I just don't like the taste and texture of whole wheat pastas. Since this one is a multigrain pasta, 2 ounces of this pasta has 10 grams of protein and 4 grams of fiber vs. 7 grams of protein and 2 grams of fiber for regular Barilla spaghetti and it tastes great.

This was a very good and simple recipe to prepare - definitely a weeknight dinner option and in the process of catching up with the girls, I totally forgot to photograph our dinner, so no picture tonight.


Spaghetti with Mozzarella-Stuffed Meatballs
Adapted From Annie's Eats, originally from Rachel Ray

1/4 cup fresh bread crumbs
1/2 cup milk
1 tablespoon olive oil
1 medium onion, diced
3 garlic cloves, 2 smashed and 1 chopped
2 (28 ounce) cans crushed tomatoes
salt
1 pound ground sirloin
2 tablespoons parsley, chopped
1/2 cup Parmesan cheese
1 egg
4 ounces mozzarella cheese
1 pound pasta

Soak bread crumbs in milk; set aside.

Heat olive oil in skillet. Add onion and smashed garlic, cook 2 minutes. Add tomatoes, season with salt and pepper and simmer.

Add beef, chopped garlic, parsley, Parmesan, egg and 1 tsp. salt to bread crumbs. Stir with a fork until mixed. Use about 2 tablespoons of the mixture to form a meatball around a cube of mozzarella. Place meatballs in sauce so they are submerged. Raise heat to medium-low and cook for 20 minutes. Serve with spaghetti.

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Vodka Cream Pasta

I went back to an old favorite for dinner tonight and made Rachel Ray's Vodka Cream Pasta. I had half of a can of crushed tomatoes left in the refrigerator from Monday night's Chana Masala and I had a little bit of heavy cream left as well and so Vodka Cream Pasta immediately came to mind. I grow basil in my little outdoor herb garden every summer which is what I used to garnish this pasta tonight. The only two ingredients I needed to buy to make dinner was a shallot and a box of penne rigate. I did cut the recipe in half since I only had 1/2 can of crushed tomatoes and I was only feeding two of us. I had everything else on hand and I decided to make some homemade French bread to have with this. We also had a green salad with a vinaigrette as our side dish.

I will be trying my hand at an Italian baguette in the near future and I'll be sure to post about it once I have it mastered. As a quick little side note, I did try making my first batch of homemade English muffins this afternoon and they do need some tweaking before I post that recipe as well.


Adapted from Rachel Ray's 30 Minute Meals
Vodka Cream Pasta - Serves 4



1 tablespoon extra-virgin olive oil
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (28 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Crusty bread, for passing

Fill a large pot with water and bring to a boil for the pasta.

Meanwhile, heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock and tomatoes. Bring sauce to a bubble and reduce heat to a simmer. Season with salt and pepper.

While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.

Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.

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