It's finally Friday. (Yay!) Here are six yummy recipes to help you through the weekend, including Slow Cooker Chicken Stroganoff and French Onion Soup Pasta. Enjoy!
MINI HAWAIIAN CHICKEN SKEWERS
This is from Ree Drummond, from the Food Network.
Active Time: 40 minutes; Total Time: 40 minutes; Yield: 30 skewers (15 servings); Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/mini-hawaiian-chicken-skewers-7164260.
Ingredients
1/2 cup teriyaki sauce (the thick variety)
1 tablespoon minced fresh ginger
1 tablespoon brown sugar
1/2 teaspoon crushed red pepper flakes
3 cloves garlic, minced
Juice of 1/2 lime
Kosher salt
4 green onions, sliced
1 1/2 pounds chicken breast, cut into bite-size chunks
2 red bell peppers, cut into chunks the size of the chicken and pineapple
One 20-ounce can pineapple chunks, drained
Freshly ground black pepper
Olive oil, for the grill pan
Directions
Special equipment: wooden skewers soaked in water for at least 1 hour
Add the teriyaki sauce to a bowl and stir in the ginger, brown sugar, crushed red pepper, garlic, lime juice, a pinch of salt and half of the green onions; set aside.
Using wooden skewers that have been soaked in water for at least an hour, assemble your skewers. Start with a piece of chicken, then add a piece of bell pepper and a piece pineapple, then repeat until you 2 pieces of each on the skewer. Continue with the remaining ingredients for a total of 30 skewers. Season the skewers with salt and pepper and brush them with the marinade on one side.
Heat a grill pan over medium-high heat and brush with olive oil. Arrange the skewers on the grill sauce-side down (in batches if necessary) and grill for 3 minutes. While the skewers are cooking, brush the tops with the remaining marinade. After 3 minutes, flip and cook the other side for an additional 3 minutes. Remove to a serving platter and garnish with the remaining green onions.
PEANUT BUTTER PIE
This is from Samantha Seneviratne at The New York Times cooking e-newsletter. Samantha wrote, "Dead simple to make, this pie hits all the right notes. Sweet, nutty peanut butter mellows next to the tang of rich cream cheese and gets a lift from a little whipped cream. But if that doesn’t convince you, the chocolate cookie crust may. This version relies on five ingredients, instead of pre-made cookies, with the cocoa giving it a deep chocolate flavor. The crust is pressed into a well-buttered pie plate, baked, then cooled, ready to be filled and chilled. When it's time to serve, you have options: Finish it with a decorative chocolate topping or a puff of lightly sweetened whipped cream and a sprinkling of cocoa powder."
Yield: 8 to 10 servings; Time: 50 minutes, plus chilling
To view this online, go to https://cooking.nytimes.com/recipes/1018635-peanut-butter-pie.
Note: While you're at it, check out "How to Make a Pie Crust", a guide by Melissa Clark. It's very helpful, and you're bound to find some useful info in it.
Ingredients
For the crust:
6 tablespoons unsalted butter, melted, plus more for the pan
3/4 cup granulated sugar
3/4 cup unsweetened cocoa powder (not Dutch-processed)
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
For the filling:
1 1/4 cups heavy cream
1 1/2 cup smooth, sweetened peanut butter, like Jif or Skippy
1 8-ounce block full-fat cream cheese, at room temperature
2/3 cup light brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 ounces semisweet chocolate, chopped (optional)
1 tablespoon unsalted butter (optional)
Preparation
Make the crust: Heat the oven to 350 degrees. Have a nonstick standard 9-inch pie plate ready, or generously butter a 9-inch standard pie plate. In a medium bowl, whisk together the sugar, cocoa powder, flour and salt. Add butter, stirring and mashing with a fork, until the crumbs are evenly moistened.
Transfer the crumbs to the prepared pan and press them evenly into the bottom and sides until crust is about 1/4-inch thick. Bake crust until it looks dry and set, 10 to 12 minutes. Transfer the pan to a rack to cool completely, about 30 minutes.
Make the filling: In a large bowl, whip the cream to stiff peaks using an electric mixer at medium-high speed. Set aside. In another large bowl, beat the peanut butter, cream cheese, brown sugar, vanilla and salt on medium speed until fluffy, about 2 minutes. Use a large rubber spatula to gently fold the whipped cream into the peanut butter mixture. Transfer the mixture to the prepared pan and smooth the top. Chill uncovered for at least 4 to 6 hours, until filling is set.
Make the topping, if using: In a microwave-safe bowl, melt the chocolate and the butter together in short bursts, stirring often. Transfer the chocolate mixture to a small plastic bag, and cut a 1/8-inch hole in one corner. Drizzle the chocolate over the top to make a decorative pattern. (You may have some left over depending on your taste.) Serve immediately.
PAUL CARMICHAEL'S CURRIED RICE
This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, "I ate a version of this rice as an accompaniment to a few deep-fried paddles of Australian crab, sitting at the kitchen counter of Paul Carmichael’s excellent Momofuku Seiobo in Sydney. It tasted of a world far away, of Mr. Carmichael’s childhood in Barbados, in the Lesser Antilles, where influences of Africa, India, China and Britain combine in the food: the grains fried in butter scented with murky yellow curry powder, warm and fragrant, and flavored with fiery minced habanero and a salty punch of soy and oyster sauces. I sighed when I finished and asked for a recipe. I’ve been messing with it ever since. Please note: You’ll end up with more curry paste than you’ll need to season the rice, even if you season aggressively. Refrigerate the extra to make the dish a second time (it keeps well), or to enliven ground meat for a Caribbean-ish version of sloppy joes, even just to improve a bowl of instant ramen."
Yield: 2 to 4 servings, plus additional curry paste; Time: 30 minutes
This was featured in "The Evolution of Curried Rice", and can be viewed online at https://cooking.nytimes.com/recipes/1020231-paul-carmichaels-curried-rice.
Ingredients
1 1/2 teaspoons ground black pepper
1/2 teaspoon ground white pepper
3 tablespoons curry powder
2 teaspoons canola or other neutral oil
5 fresh curry leaves
6 tablespoons unsalted butter
2 shallots, peeled and diced
2 garlic cloves, peeled and minced
2 tablespoons soy sauce, plus additional as needed
1 1/2 tablespoons oyster sauce, plus additional as needed
1 tablespoon granulated sugar
1 to 2 habanero chiles, seeded and minced
3 cups cooked white rice, cooled
2 limes, 1 juiced and 1 quartered
Preparation
Place a large skillet over medium heat, and add to it the black pepper and white pepper. Toast, shaking the pan occasionally, until fragrant, about 1 minute. Add the curry powder, shake again and toast for 1 minute more. Scrape the toasted-curry-powder blend into a small bowl using a rubber spatula, and set aside.
Add the oil to the skillet, and swirl it around. When it shimmers, add the curry leaves, and fry, 1 minute. Stir in 4 tablespoons butter. When it melts, add the shallots and garlic. Lower the heat, and cook, stirring frequently, until the shallots are soft and translucent, 5 to 8 minutes.
Raise the heat to medium. Stir in the toasted-curry-powder blend, followed by 2 tablespoons soy sauce, 1 1/2 tablespoons oyster sauce and the sugar. Cook, stirring occasionally, until thickened, 3 to 5 minutes. Add habanero to taste, then adjust the levels of soy sauce and oyster sauce if you want to go a little saltier or sweeter. Scrape the curry paste into the small bowl.
To finish the dish, add the remaining 2 tablespoons butter to the skillet, and heat over medium-high. When the butter melts and foams, flake the rice into it, and allow it to crisp slightly, then stir a few heaping tablespoons of curry paste into the rice to season to taste. Finish with lime juice to taste, and serve with lime wedges alongside fried fish, stewed chicken, goat or lamb, or just on its own. Transfer remaining curry paste to a lidded container. Let cool, cover and refrigerate up to 1 month.
Tip
You’ll end up with more curry paste than you’ll need to season the rice, even if you season aggressively. Refrigerate the extra to make the dish a second time (it keeps well), or to enliven ground meat for a Caribbean-ish version of sloppy joes, even just to improve a bowl of instant ramen.
FRENCH ONION SOUP PASTA
This yummy recipe is from Leah Maroney on The Spruce Eats. She wrote, " This pantry pasta is warm, hearty, and full of French onion soup flavor. The best part is that it can be on your table in 40 minutes. The onions are lightly caramelized, then tossed with al dente pasta, buttery breadcrumbs, and of course nutty gruyere cheese—all items that are readily found in a well-stocked kitchen.
"You can easily use the base of this recipe and change the add-ins. Try using chicken and mushrooms or chickpeas and spinach—it all depends on what your family likes. It's a quick and easy weeknight meal that any home cook can tackle and the leftovers reheat extremely well. Just add a little extra broth and heat it up in a saute pan when you're ready to enjoy again."
Prep Time: 5 minutes; Cook Time: 35 minutes; Total Time: 40 minutes; Servings: 4; Yield: 1 pot
To view this online, go to https://www.thespruceeats.com/french-onion-soup-pasta-4776513.
Ingredients
1/2 pound short pasta (such as campanelle, cellentani, rotini, or farfalle)
3 tablespoons butter (divided)
2 tablespoons olive oil
1 large vidalia onion (sliced)
1 teaspoon salt
2 cloves garlic (minced)
1 tablespoon flour
1 cup beef broth
2 teaspoons Worcestershire sauce
2 sprigs thyme
1/4 cup panko breadcrumbs
4 ounces Gruyere cheese (shredded)
Directions
Gather the ingredients.
Cook pasta according to package directions.
Meanwhile, heat 2 tablespoons of butter and the olive oil in a sauté pan over medium heat. When the butter is melted, add the onion and salt. Saute until onions are softened and golden brown, about 20 minutes.
Add the garlic and flour. Stir to incorporate the flour into the fat. Cook for 2 to 3 minutes on low heat to cook off the flour flavor.
Add the beef broth, Worcestershire sauce, and the leaves from the thyme sprigs, stirring with a spoon while incorporating. Cook for 2 to 3 minutes or until the sauce is thickened.
Add the remaining tablespoon of butter to a small sauté pan. Heat until melted and then add the breadcrumbs, toss to coat and toast on low heat until lightly browned.
Add the cooked pasta and the Gruyere cheese into the pan. Toss to combine. The heat from the sauce will melt the cheese just enough.
Top with toasted breadcrumbs and additional shredded Gruyere if you wish. Serve immediately.
Recipe Variations
Chicken and Mushroom Pasta: Saute the onions with a cup of chopped cremini mushrooms. After you add the garlic and flour, add in a cup of shredded rotisserie chicken. Keep the Gruyere cheese or substitute with parmesan (or do both). You can also add in a little heavy cream to make it extra decadent.
Chickpea, Spinach, and Artichoke Pasta: After you saute the onions, garlic, and flour, toss in a can of chickpeas, a cup of roughly chopped spinach, and a cup of quartered artichoke hearts. Follow the rest of the recipe or substitute vegetable broth to make the dish vegetarian. Keep the Gruyere or substitute with Pecorino cheese. Keep the breadcrumbs or leave them out.
CHEF JOHN'S AMERICAN GOULASH
This comes from Chef John at Allrecipes. He wrote, "One of my all-time favorite comfort food meals growing up was the beef goulash they served in my school cafeteria alongside a slice of buttered white bread and a carton of milk. Little did I know that it wasn't really goulash, but an Americanized version, invented to stretch a small amount of beef into enough food for a not-so-small family. This is one of those very simple dishes that does not taste simple--perfect for your weeknight dinner rotation."
Prep Time: 10 minutes; Cook Time: 1 hour; Additional Time: 5 minutes; Total Time: 1 hour 15 minutes; Servings: 12
To view this online, go to https://www.allrecipes.com/recipe/275489/chef-johns-american-goulash/.
Ingredients
1 tablespoon olive oil
1 large onion, diced
2 pounds ground beef
4 cloves garlic, minced
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1 pinch cayenne pepper, or to taste
2 tablespoons paprika
2 teaspoons Italian seasoning
2 bay leaves
1 quart chicken broth
1 (15 ounce) can diced tomatoes
1 (24 ounce) jar marinara sauce
1 cup water
2 tablespoons soy sauce
2 cups elbow macaroni
1/4 cup chopped Italian parsley
1 cup shredded white Cheddar cheese (Optional)
Directions
Heat oil in a pot over medium-high heat. Add onion and ground beef. Cook, breaking the meat into small pieces, until browned, about 5 minutes. Cook and stir until liquid is evaporated, 3 to 5 minutes more. Add garlic, salt, black pepper, cayenne, paprika, Italian seasoning, and bay leaves.
Cook and stir until flavors come together, about 3 minutes. Pour in chicken broth, diced tomatoes, and marinara sauce. Rinse out the jar with 1 cup water and pour into the pot. Add soy sauce, stir, and bring soup to a simmer. Reduce heat to medium and simmer to let flavors intensify, about 30 minutes.
Increase heat to medium-high and bring soup to a simmer. Add macaroni; simmer, stirring occasionally, until just barely tender, about 12 minutes. Check for doneness after 10 minutes.
Remove goulash from heat. Discard bay leaves; stir in parsley and Cheddar cheese. Cover and let rest for 5 minutes. Taste and season as desired.
Chef's Notes:
Make your own Italian herb mix with any desired blend of oregano, thyme, rosemary, sage, parsley, and basil.
Feel free to swap water for chicken broth.
You can also add beans to turn this into an excellent pasta fazool.
SLOW COOKER CHICKEN STROGANOFF
This comes from Judi Ann at Allrecipes. Judi Ann wrote, "Cubed chicken breast cooked in the slow cooker with a simple, creamy sauce mixture. This is so good, and so easy to make on a busy day. Serve over hot cooked rice, if desired."
Prep Time: 10 minutes; Cook Time: 5 hours; Total: 5 hours 10 minutes; Yield: 4 servings
To view this online, go to https://www.allrecipes.com/recipe/17227/slow-cooker-chicken-stroganoff/.
Ingredients
4 skinless, boneless chicken breast halves - cubed
1/8 cup margarine
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (8 ounce) package cream cheese
1 (10.75 ounce) can condensed cream of chicken soup
Directions
Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.
Showing posts with label French Onion Soup Pasta. Show all posts
Showing posts with label French Onion Soup Pasta. Show all posts
Friday, January 19, 2024
Friday, February 11, 2022
Friday Recipes
It's finally Friday. (Yay!) Here are six yummy recipes to help you through the weekend, including Slow Cooker Chicken Stroganoff and French Onion Soup Pasta. Enjoy!
MINI HAWAIIAN CHICKEN SKEWERS
This is from Ree Drummond, from the Food Network.
Active Time: 40 minutes; Total Time: 40 minutes; Yield: 30 skewers (15 servings); Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/mini-hawaiian-chicken-skewers-7164260.
Ingredients
1/2 cup teriyaki sauce (the thick variety)
1 tablespoon minced fresh ginger
1 tablespoon brown sugar
1/2 teaspoon crushed red pepper flakes
3 cloves garlic, minced
Juice of 1/2 lime
Kosher salt
4 green onions, sliced
1 1/2 pounds chicken breast, cut into bite-size chunks
2 red bell peppers, cut into chunks the size of the chicken and pineapple
One 20-ounce can pineapple chunks, drained
Freshly ground black pepper
Olive oil, for the grill pan
Directions
Special equipment: wooden skewers soaked in water for at least 1 hour
Add the teriyaki sauce to a bowl and stir in the ginger, brown sugar, crushed red pepper, garlic, lime juice, a pinch of salt and half of the green onions; set aside.
Using wooden skewers that have been soaked in water for at least an hour, assemble your skewers. Start with a piece of chicken, then add a piece of bell pepper and a piece pineapple, then repeat until you 2 pieces of each on the skewer. Continue with the remaining ingredients for a total of 30 skewers. Season the skewers with salt and pepper and brush them with the marinade on one side.
Heat a grill pan over medium-high heat and brush with olive oil. Arrange the skewers on the grill sauce-side down (in batches if necessary) and grill for 3 minutes. While the skewers are cooking, brush the tops with the remaining marinade. After 3 minutes, flip and cook the other side for an additional 3 minutes. Remove to a serving platter and garnish with the remaining green onions.
PEANUT BUTTER PIE
This is from Samantha Seneviratne at The New York Times cooking e-newsletter. Samantha wrote, "Dead simple to make, this pie hits all the right notes. Sweet, nutty peanut butter mellows next to the tang of rich cream cheese and gets a lift from a little whipped cream. But if that doesn’t convince you, the chocolate cookie crust may. This version relies on five ingredients, instead of pre-made cookies, with the cocoa giving it a deep chocolate flavor. The crust is pressed into a well-buttered pie plate, baked, then cooled, ready to be filled and chilled. When it's time to serve, you have options: Finish it with a decorative chocolate topping or a puff of lightly sweetened whipped cream and a sprinkling of cocoa powder."
Yield: 8 to 10 servings; Time: 50 minutes, plus chilling
To view this online, go to https://cooking.nytimes.com/recipes/1018635-peanut-butter-pie.
Note: While you're at it, check out "How to Make a Pie Crust", a guide by Melissa Clark. It's very helpful, and you're bound to find some useful info in it.
Ingredients
For the crust:
6 tablespoons unsalted butter, melted, plus more for the pan
3/4 cup granulated sugar
3/4 cup unsweetened cocoa powder (not Dutch-processed)
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
For the filling:
1 1/4 cups heavy cream
1 1/2 cup smooth, sweetened peanut butter, like Jif or Skippy
1 8-ounce block full-fat cream cheese, at room temperature
2/3 cup light brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 ounces semisweet chocolate, chopped (optional)
1 tablespoon unsalted butter (optional)
Preparation
Make the crust: Heat the oven to 350 degrees. Have a nonstick standard 9-inch pie plate ready, or generously butter a 9-inch standard pie plate. In a medium bowl, whisk together the sugar, cocoa powder, flour and salt. Add butter, stirring and mashing with a fork, until the crumbs are evenly moistened.
Transfer the crumbs to the prepared pan and press them evenly into the bottom and sides until crust is about 1/4-inch thick. Bake crust until it looks dry and set, 10 to 12 minutes. Transfer the pan to a rack to cool completely, about 30 minutes.
Make the filling: In a large bowl, whip the cream to stiff peaks using an electric mixer at medium-high speed. Set aside. In another large bowl, beat the peanut butter, cream cheese, brown sugar, vanilla and salt on medium speed until fluffy, about 2 minutes. Use a large rubber spatula to gently fold the whipped cream into the peanut butter mixture. Transfer the mixture to the prepared pan and smooth the top. Chill uncovered for at least 4 to 6 hours, until filling is set.
Make the topping, if using: In a microwave-safe bowl, melt the chocolate and the butter together in short bursts, stirring often. Transfer the chocolate mixture to a small plastic bag, and cut a 1/8-inch hole in one corner. Drizzle the chocolate over the top to make a decorative pattern. (You may have some left over depending on your taste.) Serve immediately.
PAUL CARMICHAEL'S CURRIED RICE
This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, "I ate a version of this rice as an accompaniment to a few deep-fried paddles of Australian crab, sitting at the kitchen counter of Paul Carmichael’s excellent Momofuku Seiobo in Sydney. It tasted of a world far away, of Mr. Carmichael’s childhood in Barbados, in the Lesser Antilles, where influences of Africa, India, China and Britain combine in the food: the grains fried in butter scented with murky yellow curry powder, warm and fragrant, and flavored with fiery minced habanero and a salty punch of soy and oyster sauces. I sighed when I finished and asked for a recipe. I’ve been messing with it ever since. Please note: You’ll end up with more curry paste than you’ll need to season the rice, even if you season aggressively. Refrigerate the extra to make the dish a second time (it keeps well), or to enliven ground meat for a Caribbean-ish version of sloppy joes, even just to improve a bowl of instant ramen."
Yield: 2 to 4 servings, plus additional curry paste; Time: 30 minutes
This was featured in "The Evolution of Curried Rice", and can be viewed online at https://cooking.nytimes.com/recipes/1020231-paul-carmichaels-curried-rice.
Ingredients
1 1/2 teaspoons ground black pepper
1/2 teaspoon ground white pepper
3 tablespoons curry powder
2 teaspoons canola or other neutral oil
5 fresh curry leaves
6 tablespoons unsalted butter
2 shallots, peeled and diced
2 garlic cloves, peeled and minced
2 tablespoons soy sauce, plus additional as needed
1 1/2 tablespoons oyster sauce, plus additional as needed
1 tablespoon granulated sugar
1 to 2 habanero chiles, seeded and minced
3 cups cooked white rice, cooled
2 limes, 1 juiced and 1 quartered
Preparation
Place a large skillet over medium heat, and add to it the black pepper and white pepper. Toast, shaking the pan occasionally, until fragrant, about 1 minute. Add the curry powder, shake again and toast for 1 minute more. Scrape the toasted-curry-powder blend into a small bowl using a rubber spatula, and set aside.
Add the oil to the skillet, and swirl it around. When it shimmers, add the curry leaves, and fry, 1 minute. Stir in 4 tablespoons butter. When it melts, add the shallots and garlic. Lower the heat, and cook, stirring frequently, until the shallots are soft and translucent, 5 to 8 minutes.
Raise the heat to medium. Stir in the toasted-curry-powder blend, followed by 2 tablespoons soy sauce, 1 1/2 tablespoons oyster sauce and the sugar. Cook, stirring occasionally, until thickened, 3 to 5 minutes. Add habanero to taste, then adjust the levels of soy sauce and oyster sauce if you want to go a little saltier or sweeter. Scrape the curry paste into the small bowl.
To finish the dish, add the remaining 2 tablespoons butter to the skillet, and heat over medium-high. When the butter melts and foams, flake the rice into it, and allow it to crisp slightly, then stir a few heaping tablespoons of curry paste into the rice to season to taste. Finish with lime juice to taste, and serve with lime wedges alongside fried fish, stewed chicken, goat or lamb, or just on its own. Transfer remaining curry paste to a lidded container. Let cool, cover and refrigerate up to 1 month.
Tip
You’ll end up with more curry paste than you’ll need to season the rice, even if you season aggressively. Refrigerate the extra to make the dish a second time (it keeps well), or to enliven ground meat for a Caribbean-ish version of sloppy joes, even just to improve a bowl of instant ramen.
FRENCH ONION SOUP PASTA
This yummy recipe is from Leah Maroney on The Spruce Eats. She wrote, " This pantry pasta is warm, hearty, and full of French onion soup flavor. The best part is that it can be on your table in 40 minutes. The onions are lightly caramelized, then tossed with al dente pasta, buttery breadcrumbs, and of course nutty gruyere cheese—all items that are readily found in a well-stocked kitchen.
"You can easily use the base of this recipe and change the add-ins. Try using chicken and mushrooms or chickpeas and spinach—it all depends on what your family likes. It's a quick and easy weeknight meal that any home cook can tackle and the leftovers reheat extremely well. Just add a little extra broth and heat it up in a saute pan when you're ready to enjoy again."
Prep Time: 5 minutes; Cook Time: 35 minutes; Total Time: 40 minutes; Servings: 4; Yield: 1 pot
To view this online, go to https://www.thespruceeats.com/french-onion-soup-pasta-4776513.
Ingredients
1/2 pound short pasta (such as campanelle, cellentani, rotini, or farfalle)
3 tablespoons butter (divided)
2 tablespoons olive oil
1 large vidalia onion (sliced)
1 teaspoon salt
2 cloves garlic (minced)
1 tablespoon flour
1 cup beef broth
2 teaspoons Worcestershire sauce
2 sprigs thyme
1/4 cup panko breadcrumbs
4 ounces Gruyere cheese (shredded)
Directions
Gather the ingredients.
Cook pasta according to package directions.
Meanwhile, heat 2 tablespoons of butter and the olive oil in a sauté pan over medium heat. When the butter is melted, add the onion and salt. Saute until onions are softened and golden brown, about 20 minutes.
Add the garlic and flour. Stir to incorporate the flour into the fat. Cook for 2 to 3 minutes on low heat to cook off the flour flavor.
Add the beef broth, Worcestershire sauce, and the leaves from the thyme sprigs, stirring with a spoon while incorporating. Cook for 2 to 3 minutes or until the sauce is thickened.
Add the remaining tablespoon of butter to a small sauté pan. Heat until melted and then add the breadcrumbs, toss to coat and toast on low heat until lightly browned.
Add the cooked pasta and the Gruyere cheese into the pan. Toss to combine. The heat from the sauce will melt the cheese just enough.
Top with toasted breadcrumbs and additional shredded Gruyere if you wish. Serve immediately.
Recipe Variations
Chicken and Mushroom Pasta: Saute the onions with a cup of chopped cremini mushrooms. After you add the garlic and flour, add in a cup of shredded rotisserie chicken. Keep the Gruyere cheese or substitute with parmesan (or do both). You can also add in a little heavy cream to make it extra decadent.
Chickpea, Spinach, and Artichoke Pasta: After you saute the onions, garlic, and flour, toss in a can of chickpeas, a cup of roughly chopped spinach, and a cup of quartered artichoke hearts. Follow the rest of the recipe or substitute vegetable broth to make the dish vegetarian. Keep the Gruyere or substitute with Pecorino cheese. Keep the breadcrumbs or leave them out.
CHEF JOHN'S AMERICAN GOULASH
This comes from Chef John at Allrecipes. He wrote, "One of my all-time favorite comfort food meals growing up was the beef goulash they served in my school cafeteria alongside a slice of buttered white bread and a carton of milk. Little did I know that it wasn't really goulash, but an Americanized version, invented to stretch a small amount of beef into enough food for a not-so-small family. This is one of those very simple dishes that does not taste simple--perfect for your weeknight dinner rotation."
Prep Time: 10 minutes; Cook Time: 1 hour; Additional Time: 5 minutes; Total Time: 1 hour 15 minutes; Servings: 12
To view this online, go to https://www.allrecipes.com/recipe/275489/chef-johns-american-goulash/.
Ingredients
1 tablespoon olive oil
1 large onion, diced
2 pounds ground beef
4 cloves garlic, minced
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1 pinch cayenne pepper, or to taste
2 tablespoons paprika
2 teaspoons Italian seasoning
2 bay leaves
1 quart chicken broth
1 (15 ounce) can diced tomatoes
1 (24 ounce) jar marinara sauce
1 cup water
2 tablespoons soy sauce
2 cups elbow macaroni
1/4 cup chopped Italian parsley
1 cup shredded white Cheddar cheese (Optional)
Directions
Heat oil in a pot over medium-high heat. Add onion and ground beef. Cook, breaking the meat into small pieces, until browned, about 5 minutes. Cook and stir until liquid is evaporated, 3 to 5 minutes more. Add garlic, salt, black pepper, cayenne, paprika, Italian seasoning, and bay leaves.
Cook and stir until flavors come together, about 3 minutes. Pour in chicken broth, diced tomatoes, and marinara sauce. Rinse out the jar with 1 cup water and pour into the pot. Add soy sauce, stir, and bring soup to a simmer. Reduce heat to medium and simmer to let flavors intensify, about 30 minutes.
Increase heat to medium-high and bring soup to a simmer. Add macaroni; simmer, stirring occasionally, until just barely tender, about 12 minutes. Check for doneness after 10 minutes.
Remove goulash from heat. Discard bay leaves; stir in parsley and Cheddar cheese. Cover and let rest for 5 minutes. Taste and season as desired.
Chef's Notes:
Make your own Italian herb mix with any desired blend of oregano, thyme, rosemary, sage, parsley, and basil.
Feel free to swap water for chicken broth.
You can also add beans to turn this into an excellent pasta fazool.
SLOW COOKER CHICKEN STROGANOFF
This comes from Judi Ann at Allrecipes. Judi Ann wrote, "Cubed chicken breast cooked in the slow cooker with a simple, creamy sauce mixture. This is so good, and so easy to make on a busy day. Serve over hot cooked rice, if desired."
Prep Time: 10 minutes; Cook Time: 5 hours; Total: 5 hours 10 minutes; Yield: 4 servings
To view this online, go to https://www.allrecipes.com/recipe/17227/slow-cooker-chicken-stroganoff/.
Ingredients
4 skinless, boneless chicken breast halves - cubed
1/8 cup margarine
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (8 ounce) package cream cheese
1 (10.75 ounce) can condensed cream of chicken soup
Directions
Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.
MINI HAWAIIAN CHICKEN SKEWERS
This is from Ree Drummond, from the Food Network.
Active Time: 40 minutes; Total Time: 40 minutes; Yield: 30 skewers (15 servings); Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/mini-hawaiian-chicken-skewers-7164260.
Ingredients
1/2 cup teriyaki sauce (the thick variety)
1 tablespoon minced fresh ginger
1 tablespoon brown sugar
1/2 teaspoon crushed red pepper flakes
3 cloves garlic, minced
Juice of 1/2 lime
Kosher salt
4 green onions, sliced
1 1/2 pounds chicken breast, cut into bite-size chunks
2 red bell peppers, cut into chunks the size of the chicken and pineapple
One 20-ounce can pineapple chunks, drained
Freshly ground black pepper
Olive oil, for the grill pan
Directions
Special equipment: wooden skewers soaked in water for at least 1 hour
Add the teriyaki sauce to a bowl and stir in the ginger, brown sugar, crushed red pepper, garlic, lime juice, a pinch of salt and half of the green onions; set aside.
Using wooden skewers that have been soaked in water for at least an hour, assemble your skewers. Start with a piece of chicken, then add a piece of bell pepper and a piece pineapple, then repeat until you 2 pieces of each on the skewer. Continue with the remaining ingredients for a total of 30 skewers. Season the skewers with salt and pepper and brush them with the marinade on one side.
Heat a grill pan over medium-high heat and brush with olive oil. Arrange the skewers on the grill sauce-side down (in batches if necessary) and grill for 3 minutes. While the skewers are cooking, brush the tops with the remaining marinade. After 3 minutes, flip and cook the other side for an additional 3 minutes. Remove to a serving platter and garnish with the remaining green onions.
PEANUT BUTTER PIE
This is from Samantha Seneviratne at The New York Times cooking e-newsletter. Samantha wrote, "Dead simple to make, this pie hits all the right notes. Sweet, nutty peanut butter mellows next to the tang of rich cream cheese and gets a lift from a little whipped cream. But if that doesn’t convince you, the chocolate cookie crust may. This version relies on five ingredients, instead of pre-made cookies, with the cocoa giving it a deep chocolate flavor. The crust is pressed into a well-buttered pie plate, baked, then cooled, ready to be filled and chilled. When it's time to serve, you have options: Finish it with a decorative chocolate topping or a puff of lightly sweetened whipped cream and a sprinkling of cocoa powder."
Yield: 8 to 10 servings; Time: 50 minutes, plus chilling
To view this online, go to https://cooking.nytimes.com/recipes/1018635-peanut-butter-pie.
Note: While you're at it, check out "How to Make a Pie Crust", a guide by Melissa Clark. It's very helpful, and you're bound to find some useful info in it.
Ingredients
For the crust:
6 tablespoons unsalted butter, melted, plus more for the pan
3/4 cup granulated sugar
3/4 cup unsweetened cocoa powder (not Dutch-processed)
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
For the filling:
1 1/4 cups heavy cream
1 1/2 cup smooth, sweetened peanut butter, like Jif or Skippy
1 8-ounce block full-fat cream cheese, at room temperature
2/3 cup light brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 ounces semisweet chocolate, chopped (optional)
1 tablespoon unsalted butter (optional)
Preparation
Make the crust: Heat the oven to 350 degrees. Have a nonstick standard 9-inch pie plate ready, or generously butter a 9-inch standard pie plate. In a medium bowl, whisk together the sugar, cocoa powder, flour and salt. Add butter, stirring and mashing with a fork, until the crumbs are evenly moistened.
Transfer the crumbs to the prepared pan and press them evenly into the bottom and sides until crust is about 1/4-inch thick. Bake crust until it looks dry and set, 10 to 12 minutes. Transfer the pan to a rack to cool completely, about 30 minutes.
Make the filling: In a large bowl, whip the cream to stiff peaks using an electric mixer at medium-high speed. Set aside. In another large bowl, beat the peanut butter, cream cheese, brown sugar, vanilla and salt on medium speed until fluffy, about 2 minutes. Use a large rubber spatula to gently fold the whipped cream into the peanut butter mixture. Transfer the mixture to the prepared pan and smooth the top. Chill uncovered for at least 4 to 6 hours, until filling is set.
Make the topping, if using: In a microwave-safe bowl, melt the chocolate and the butter together in short bursts, stirring often. Transfer the chocolate mixture to a small plastic bag, and cut a 1/8-inch hole in one corner. Drizzle the chocolate over the top to make a decorative pattern. (You may have some left over depending on your taste.) Serve immediately.
PAUL CARMICHAEL'S CURRIED RICE
This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, "I ate a version of this rice as an accompaniment to a few deep-fried paddles of Australian crab, sitting at the kitchen counter of Paul Carmichael’s excellent Momofuku Seiobo in Sydney. It tasted of a world far away, of Mr. Carmichael’s childhood in Barbados, in the Lesser Antilles, where influences of Africa, India, China and Britain combine in the food: the grains fried in butter scented with murky yellow curry powder, warm and fragrant, and flavored with fiery minced habanero and a salty punch of soy and oyster sauces. I sighed when I finished and asked for a recipe. I’ve been messing with it ever since. Please note: You’ll end up with more curry paste than you’ll need to season the rice, even if you season aggressively. Refrigerate the extra to make the dish a second time (it keeps well), or to enliven ground meat for a Caribbean-ish version of sloppy joes, even just to improve a bowl of instant ramen."
Yield: 2 to 4 servings, plus additional curry paste; Time: 30 minutes
This was featured in "The Evolution of Curried Rice", and can be viewed online at https://cooking.nytimes.com/recipes/1020231-paul-carmichaels-curried-rice.
Ingredients
1 1/2 teaspoons ground black pepper
1/2 teaspoon ground white pepper
3 tablespoons curry powder
2 teaspoons canola or other neutral oil
5 fresh curry leaves
6 tablespoons unsalted butter
2 shallots, peeled and diced
2 garlic cloves, peeled and minced
2 tablespoons soy sauce, plus additional as needed
1 1/2 tablespoons oyster sauce, plus additional as needed
1 tablespoon granulated sugar
1 to 2 habanero chiles, seeded and minced
3 cups cooked white rice, cooled
2 limes, 1 juiced and 1 quartered
Preparation
Place a large skillet over medium heat, and add to it the black pepper and white pepper. Toast, shaking the pan occasionally, until fragrant, about 1 minute. Add the curry powder, shake again and toast for 1 minute more. Scrape the toasted-curry-powder blend into a small bowl using a rubber spatula, and set aside.
Add the oil to the skillet, and swirl it around. When it shimmers, add the curry leaves, and fry, 1 minute. Stir in 4 tablespoons butter. When it melts, add the shallots and garlic. Lower the heat, and cook, stirring frequently, until the shallots are soft and translucent, 5 to 8 minutes.
Raise the heat to medium. Stir in the toasted-curry-powder blend, followed by 2 tablespoons soy sauce, 1 1/2 tablespoons oyster sauce and the sugar. Cook, stirring occasionally, until thickened, 3 to 5 minutes. Add habanero to taste, then adjust the levels of soy sauce and oyster sauce if you want to go a little saltier or sweeter. Scrape the curry paste into the small bowl.
To finish the dish, add the remaining 2 tablespoons butter to the skillet, and heat over medium-high. When the butter melts and foams, flake the rice into it, and allow it to crisp slightly, then stir a few heaping tablespoons of curry paste into the rice to season to taste. Finish with lime juice to taste, and serve with lime wedges alongside fried fish, stewed chicken, goat or lamb, or just on its own. Transfer remaining curry paste to a lidded container. Let cool, cover and refrigerate up to 1 month.
Tip
You’ll end up with more curry paste than you’ll need to season the rice, even if you season aggressively. Refrigerate the extra to make the dish a second time (it keeps well), or to enliven ground meat for a Caribbean-ish version of sloppy joes, even just to improve a bowl of instant ramen.
FRENCH ONION SOUP PASTA
This yummy recipe is from Leah Maroney on The Spruce Eats. She wrote, " This pantry pasta is warm, hearty, and full of French onion soup flavor. The best part is that it can be on your table in 40 minutes. The onions are lightly caramelized, then tossed with al dente pasta, buttery breadcrumbs, and of course nutty gruyere cheese—all items that are readily found in a well-stocked kitchen.
"You can easily use the base of this recipe and change the add-ins. Try using chicken and mushrooms or chickpeas and spinach—it all depends on what your family likes. It's a quick and easy weeknight meal that any home cook can tackle and the leftovers reheat extremely well. Just add a little extra broth and heat it up in a saute pan when you're ready to enjoy again."
Prep Time: 5 minutes; Cook Time: 35 minutes; Total Time: 40 minutes; Servings: 4; Yield: 1 pot
To view this online, go to https://www.thespruceeats.com/french-onion-soup-pasta-4776513.
Ingredients
1/2 pound short pasta (such as campanelle, cellentani, rotini, or farfalle)
3 tablespoons butter (divided)
2 tablespoons olive oil
1 large vidalia onion (sliced)
1 teaspoon salt
2 cloves garlic (minced)
1 tablespoon flour
1 cup beef broth
2 teaspoons Worcestershire sauce
2 sprigs thyme
1/4 cup panko breadcrumbs
4 ounces Gruyere cheese (shredded)
Directions
Gather the ingredients.
Cook pasta according to package directions.
Meanwhile, heat 2 tablespoons of butter and the olive oil in a sauté pan over medium heat. When the butter is melted, add the onion and salt. Saute until onions are softened and golden brown, about 20 minutes.
Add the garlic and flour. Stir to incorporate the flour into the fat. Cook for 2 to 3 minutes on low heat to cook off the flour flavor.
Add the beef broth, Worcestershire sauce, and the leaves from the thyme sprigs, stirring with a spoon while incorporating. Cook for 2 to 3 minutes or until the sauce is thickened.
Add the remaining tablespoon of butter to a small sauté pan. Heat until melted and then add the breadcrumbs, toss to coat and toast on low heat until lightly browned.
Add the cooked pasta and the Gruyere cheese into the pan. Toss to combine. The heat from the sauce will melt the cheese just enough.
Top with toasted breadcrumbs and additional shredded Gruyere if you wish. Serve immediately.
Recipe Variations
Chicken and Mushroom Pasta: Saute the onions with a cup of chopped cremini mushrooms. After you add the garlic and flour, add in a cup of shredded rotisserie chicken. Keep the Gruyere cheese or substitute with parmesan (or do both). You can also add in a little heavy cream to make it extra decadent.
Chickpea, Spinach, and Artichoke Pasta: After you saute the onions, garlic, and flour, toss in a can of chickpeas, a cup of roughly chopped spinach, and a cup of quartered artichoke hearts. Follow the rest of the recipe or substitute vegetable broth to make the dish vegetarian. Keep the Gruyere or substitute with Pecorino cheese. Keep the breadcrumbs or leave them out.
CHEF JOHN'S AMERICAN GOULASH
This comes from Chef John at Allrecipes. He wrote, "One of my all-time favorite comfort food meals growing up was the beef goulash they served in my school cafeteria alongside a slice of buttered white bread and a carton of milk. Little did I know that it wasn't really goulash, but an Americanized version, invented to stretch a small amount of beef into enough food for a not-so-small family. This is one of those very simple dishes that does not taste simple--perfect for your weeknight dinner rotation."
Prep Time: 10 minutes; Cook Time: 1 hour; Additional Time: 5 minutes; Total Time: 1 hour 15 minutes; Servings: 12
To view this online, go to https://www.allrecipes.com/recipe/275489/chef-johns-american-goulash/.
Ingredients
1 tablespoon olive oil
1 large onion, diced
2 pounds ground beef
4 cloves garlic, minced
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1 pinch cayenne pepper, or to taste
2 tablespoons paprika
2 teaspoons Italian seasoning
2 bay leaves
1 quart chicken broth
1 (15 ounce) can diced tomatoes
1 (24 ounce) jar marinara sauce
1 cup water
2 tablespoons soy sauce
2 cups elbow macaroni
1/4 cup chopped Italian parsley
1 cup shredded white Cheddar cheese (Optional)
Directions
Heat oil in a pot over medium-high heat. Add onion and ground beef. Cook, breaking the meat into small pieces, until browned, about 5 minutes. Cook and stir until liquid is evaporated, 3 to 5 minutes more. Add garlic, salt, black pepper, cayenne, paprika, Italian seasoning, and bay leaves.
Cook and stir until flavors come together, about 3 minutes. Pour in chicken broth, diced tomatoes, and marinara sauce. Rinse out the jar with 1 cup water and pour into the pot. Add soy sauce, stir, and bring soup to a simmer. Reduce heat to medium and simmer to let flavors intensify, about 30 minutes.
Increase heat to medium-high and bring soup to a simmer. Add macaroni; simmer, stirring occasionally, until just barely tender, about 12 minutes. Check for doneness after 10 minutes.
Remove goulash from heat. Discard bay leaves; stir in parsley and Cheddar cheese. Cover and let rest for 5 minutes. Taste and season as desired.
Chef's Notes:
Make your own Italian herb mix with any desired blend of oregano, thyme, rosemary, sage, parsley, and basil.
Feel free to swap water for chicken broth.
You can also add beans to turn this into an excellent pasta fazool.
SLOW COOKER CHICKEN STROGANOFF
This comes from Judi Ann at Allrecipes. Judi Ann wrote, "Cubed chicken breast cooked in the slow cooker with a simple, creamy sauce mixture. This is so good, and so easy to make on a busy day. Serve over hot cooked rice, if desired."
Prep Time: 10 minutes; Cook Time: 5 hours; Total: 5 hours 10 minutes; Yield: 4 servings
To view this online, go to https://www.allrecipes.com/recipe/17227/slow-cooker-chicken-stroganoff/.
Ingredients
4 skinless, boneless chicken breast halves - cubed
1/8 cup margarine
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (8 ounce) package cream cheese
1 (10.75 ounce) can condensed cream of chicken soup
Directions
Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.
Tuesday, April 27, 2021
Pasta - Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday (since not everyone loves tacos). Today's double post deals with one of my favorites, pasta, and includes One-Pan Spaghetti and Meatballs (yum!) and Italian Sausage Lasagna. Enjoy!
PASTA WITH BROCCOLI, SUN-DRIED TOMATO, AND LIME
This was in an article titled "Vision Quest, Recipes for Eye Health" in the July 2020 issue of Taste for Life (page 14).
I had picked up a copy of Taste for Life at Rollin' Oats, a Florida health food store with two locations (Tampa and St. Petersburg). Since I live close to the St. Pete store, I try to go there as often as possible (though not often enough, as far as I'm concerned). If you're ever in the area, I highly suggest giving them a try.
Anywho, this recipe's prep time is 30 minutes, and serves 4.
Ingredients
3 cups bite-size pieces of broccoli florets
12 oz penne pasta
1/2 cup oil-packed sun-dried tomato slices
2 garlic cloves, minced
1/4 cup freshly squeezed lime juice (from 1 large lime)
Salt and freshly ground black pepper
Directions
Steam broccoli for 5 minutes until tender. Set aside.
Cook pasta according to package directions. Drain pasta, reserving 1/4 cup of the cooking water. Set aside.
Heat sun-dried tomatoes and their oil over medium heat in a large saucepan. Add garlic and saute for 2 minutes.
Add pasta, reserved cooking water, steamed broccoli, and lime juice to sun-dried tomato mixture. Season to taste with salt and pepper. Toss to combine.
BALSAMIC VEGGIE PASTA
This comes from Ali at her wonderful site, Gimme Some Oven. This recipe starts off, "This easy Balsamic Veggie Pasta recipe is overflowing with fresh veggies, and sautéed in a delicious balsamic sauce."
Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Yield: 6-8
To view this online (recipe and chit-chat beforehand), go to https://www.gimmesomeoven.com/easy-balsamic-veggie-pasta/.
Ingredients
12 ounces uncooked pasta (I used penne)
3 tablespoons olive oil, divided
1 small red onion, peeled and thinly-sliced
1 pound asparagus, cut into bite-sized pieces (with ends trimmed off and discarded)
1 small head of broccoli florets, cut into bite-sized pieces
1 red bell pepper, cored and thinly-sliced
Kosher salt and freshly-cracked black pepper
5 cloves garlic, peeled and minced
3–4 tablespoons balsamic vinegar
freshly-grated Parmesan cheese
Directions
Cook pasta in a large stock pot of generously-salted boiling water al dente according to package instructions. Then drain the pasta, and set it aside.
Meanwhile, as the pasta water is heating and the pasta is cooking, heat 2 tablespoons oil in a large saute pan over medium-high heat. Add the red onion and sauté, stirring occasionally, for 4 minutes. Add the asparagus, broccoli, and red bell pepper, and season the mixture with a generous pinch of salt and pepper. Continue sautéing for 4-5 more minutes, stirring occasionally. (Adding in another tablespoon of oil if needed.) Stir in the garlic and continue sautéing for 1-2 more minutes, stirring occasionally, until the garlic is fragrant. Remove from heat.
Once the veggies and pasta have all finished cooking, return the stockpot to the stove over medium-high heat. Add the remaining 1 tablespoon of oil, cooked pasta, veggie mixture, balsamic vinegar, lots of freshly-cracked black pepper, and toss to combine. Sauté for 1-2 minutes, stirring occasionally, so that the pasta is very lightly toasted. Taste, and add extra balsamic vinegar and black pepper if needed.
Remove from heat and serve warm, garnished with lots of Parmesan cheese.
Notes
*Feel free to also add a splash of dry white wine to the pasta along with the balsamic, if you’d like. Delicious!
ITALIAN SAUSAGE LASAGNA
This comes from the Betty Crocker e-newsletter. If you're looking for more recipes, it's a good place to start.
This recipe starts off, "No need to buy frozen lasagna when you have this much-loved recipe on hand."
Prep Time: 1 hour 10 minutes; Total Time: 2 hours 10 minutes; Makes 8 servings
To view this online, go to https://www.bettycrocker.com/recipes/italian-sausage-lasagna/.
Ingredients
1 lb bulk Italian pork sausage
1 medium onion, chopped (1/2 cup)
1 clove garlic, crushed
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 teaspoon sugar
2 cups Muir Glen™ organic diced tomatoes (from 28-oz can), undrained
1 can (15 oz) Muir Glen™ organic tomato sauce
12 uncooked lasagna noodles (12 oz)
1 container (15 oz) ricotta cheese or small-curd cottage cheese (2 cups)
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano leaves
2 cups shredded mozzarella cheese (8 oz)
1/4 cup grated Parmesan cheese
Directions
In 10-inch skillet, cook sausage, onion and garlic over medium heat, stirring occasionally, until sausage is no longer pink; drain.
Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce. Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered about 45 minutes or until slightly thickened.
Heat oven to 350°F. Cook and drain noodles as directed on package.
In medium bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.
Spread 1 cup of the sauce mixture in ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
Cover; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.
Expert Tips
Leftover lasagna freezes well. Wrap individual portions tightly in plastic wrap, then wrap again with aluminum foil. You need only unwrap and thoroughly reheat to enjoy an instant lasagna fix!
Put this recipe together lickety-split using 5 cups (40 ounces) of your favorite regular (do not use thick or extra-thick varieties) spaghetti sauce with meat instead of the first eight ingredients.
If your family likes lasagna with a milder flavor, use ground beef instead of the bulk Italian sausage.
CREAMY LEMON PASTA
This yumminess is from Barbara Kafka in The New York Times cooking e-newsletter. Barbara wrote, "This astonishingly delicious pasta dish is surprisingly easy to make. Just combine the zest of two lemons, heavy cream, salt and pepper in a saucepan, and let it come to a boil. Pour over freshly cooked egg noodles, add fresh lemon juice and toss. Cook for a couple minutes until the sauce has thickened slightly and cloaks the noodles in a rich, creamy, lemony brightness. It's luxurious weeknight cooking at its best."
Time: 30 minutes; Yield: 6 servings
This can be found in "Secrets of a Lemon Lover In a Season of Plenty", and can be viewed online at https://cooking.nytimes.com/recipes/8355-creamy-lemon-pasta.
Ingredients
12 ounces wide egg noodles
Zest and juice of 2 lemons; zest cut in very thin strips 1 inch long
1 cup heavy cream
Kosher salt, to taste
Lots of freshly ground black pepper
Ingredients
Bring a large pot of salted water to a boil. Add noodles, and stir to separate. Cook for 8 minutes or until tender. Drain, then return to the cooking pot.
Just before noodles are done, in a small saucepan combine the lemon zest, cream, salt and pepper. Cook over medium heat for 2 minutes, or until cream comes to a boil.
Pour cream mixture over drained noodles, and add the lemon juice. Stir to coat. Cook over medium heat, stirring, until all the liquid is absorbed, about 1 to 2 minutes. Season with additional pepper, if desired.
FRENCH ONION SOUP PASTA
This yummy recipe is from Leah Maroney on The Spruce Eats. She wrote, " This pantry pasta is warm, hearty, and full of French onion soup flavor. The best part is that it can be on your table in 40 minutes. The onions are lightly caramelized, then tossed with al dente pasta, buttery breadcrumbs, and of course nutty gruyere cheese—all items that are readily found in a well-stocked kitchen.
"You can easily use the base of this recipe and change the add-ins. Try using chicken and mushrooms or chickpeas and spinach—it all depends on what your family likes. It's a quick and easy weeknight meal that any home cook can tackle and the leftovers reheat extremely well. Just add a little extra broth and heat it up in a saute pan when you're ready to enjoy again."
Prep Time: 5 minutes; Cook Time: 35 minutes; Total Time: 40 minutes; Servings: 4; Yield: 1 pot
To view this online, go to https://www.thespruceeats.com/french-onion-soup-pasta-4776513.
Ingredients
1/2 pound short pasta (such as campanelle, cellentani, rotini, or farfalle)
3 tablespoons butter (divided)
2 tablespoons olive oil
1 large vidalia onion (sliced)
1 teaspoon salt
2 cloves garlic (minced)
1 tablespoon flour
1 cup beef broth
2 teaspoons Worcestershire sauce
2 sprigs thyme
1/4 cup panko breadcrumbs
4 ounces Gruyere cheese (shredded)
Directions
Gather the ingredients.
Cook pasta according to package directions.
Meanwhile, heat 2 tablespoons of butter and the olive oil in a sauté pan over medium heat. When the butter is melted, add the onion and salt. Saute until onions are softened and golden brown, about 20 minutes.
Add the garlic and flour. Stir to incorporate the flour into the fat. Cook for 2 to 3 minutes on low heat to cook off the flour flavor.
Add the beef broth, Worcestershire sauce, and the leaves from the thyme sprigs, stirring with a spoon while incorporating. Cook for 2 to 3 minutes or until the sauce is thickened.
Add the remaining tablespoon of butter to a small sauté pan. Heat until melted and then add the breadcrumbs, toss to coat and toast on low heat until lightly browned.
Add the cooked pasta and the Gruyere cheese into the pan. Toss to combine. The heat from the sauce will melt the cheese just enough.
Top with toasted breadcrumbs and additional shredded Gruyere if you wish. Serve immediately.
Recipe Variations
Chicken and Mushroom Pasta: Saute the onions with a cup of chopped cremini mushrooms. After you add the garlic and flour, add in a cup of shredded rotisserie chicken. Keep the Gruyere cheese or substitute with parmesan (or do both). You can also add in a little heavy cream to make it extra decadent.
Chickpea, Spinach, and Artichoke Pasta: After you saute the onions, garlic, and flour, toss in a can of chickpeas, a cup of roughly chopped spinach, and a cup of quartered artichoke hearts. Follow the rest of the recipe or substitute vegetable broth to make the dish vegetarian. Keep the Gruyere or substitute with Pecorino cheese. Keep the breadcrumbs or leave them out.
ONE-PAN SPAGHETTI AND MEATBALLS
What could be better, taste-wise, comfort-food-wise, and more, than this? This recipe also comes from Pure Wow, and begins, “Guys, this lazy cook's one-pan spaghetti and meatballs recipe is a total game changer. The next time you want to get dinner on the table with ease—and not deal with a million dirty dishes--we've got you covered.” Makes 8 servings.
To view this online, go to https://www.purewow.com/recipes/one-pan-spaghetti-and-meatballs-recipe.
Ingredients
Meatballs
1 pound ground beef
1 1/2 teaspoons garlic powder
1/2 cup chopped fresh parsley
1/3 cup grated Parmesan cheese
1 egg, whisked
1/2 cup plain bread crumbs
3 tablespoons extra-virgin olive oil
Spaghetti
1 pound dried spaghetti
3 cups marinara sauce (store-bought or homemade)
2 tablespoons grated Parmesan cheese, plus more to taste
2 tablespoons chopped fresh parsley
Directions
Make the Meatballs: In a medium bowl, mix the beef with the garlic powder, parsley and Parmesan to combine. Add the egg and bread crumbs, and mix to combine.
Form the mixture into balls, using about 2 tablespoons of meat per ball.In a large sauté pan, heat the olive oil over medium heat. Add the meatballs to the pan and cook until they are fully cooked and golden brown all over, 3 to 5 minutes.
Make the Spaghetti: Remove the meatballs from the pan and set them aside. Drain any grease from the pan, and then fill it with three inches of water and a few pinches of salt. Bring to a boil over high heat. Add the spaghetti in an even layer and boil until al dente, 8 to 9 minutes (or according to package directions).
Drain the spaghetti, then return it to the pan. Add the marinara sauce and meatballs; toss to coat. Garnish with Parmesan and parsley. Serve warm, immediately.
PASTA WITH BROCCOLI, SUN-DRIED TOMATO, AND LIME
This was in an article titled "Vision Quest, Recipes for Eye Health" in the July 2020 issue of Taste for Life (page 14).
I had picked up a copy of Taste for Life at Rollin' Oats, a Florida health food store with two locations (Tampa and St. Petersburg). Since I live close to the St. Pete store, I try to go there as often as possible (though not often enough, as far as I'm concerned). If you're ever in the area, I highly suggest giving them a try.
Anywho, this recipe's prep time is 30 minutes, and serves 4.
Ingredients
3 cups bite-size pieces of broccoli florets
12 oz penne pasta
1/2 cup oil-packed sun-dried tomato slices
2 garlic cloves, minced
1/4 cup freshly squeezed lime juice (from 1 large lime)
Salt and freshly ground black pepper
Directions
Steam broccoli for 5 minutes until tender. Set aside.
Cook pasta according to package directions. Drain pasta, reserving 1/4 cup of the cooking water. Set aside.
Heat sun-dried tomatoes and their oil over medium heat in a large saucepan. Add garlic and saute for 2 minutes.
Add pasta, reserved cooking water, steamed broccoli, and lime juice to sun-dried tomato mixture. Season to taste with salt and pepper. Toss to combine.
BALSAMIC VEGGIE PASTA
This comes from Ali at her wonderful site, Gimme Some Oven. This recipe starts off, "This easy Balsamic Veggie Pasta recipe is overflowing with fresh veggies, and sautéed in a delicious balsamic sauce."
Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Yield: 6-8
To view this online (recipe and chit-chat beforehand), go to https://www.gimmesomeoven.com/easy-balsamic-veggie-pasta/.
Ingredients
12 ounces uncooked pasta (I used penne)
3 tablespoons olive oil, divided
1 small red onion, peeled and thinly-sliced
1 pound asparagus, cut into bite-sized pieces (with ends trimmed off and discarded)
1 small head of broccoli florets, cut into bite-sized pieces
1 red bell pepper, cored and thinly-sliced
Kosher salt and freshly-cracked black pepper
5 cloves garlic, peeled and minced
3–4 tablespoons balsamic vinegar
freshly-grated Parmesan cheese
Directions
Cook pasta in a large stock pot of generously-salted boiling water al dente according to package instructions. Then drain the pasta, and set it aside.
Meanwhile, as the pasta water is heating and the pasta is cooking, heat 2 tablespoons oil in a large saute pan over medium-high heat. Add the red onion and sauté, stirring occasionally, for 4 minutes. Add the asparagus, broccoli, and red bell pepper, and season the mixture with a generous pinch of salt and pepper. Continue sautéing for 4-5 more minutes, stirring occasionally. (Adding in another tablespoon of oil if needed.) Stir in the garlic and continue sautéing for 1-2 more minutes, stirring occasionally, until the garlic is fragrant. Remove from heat.
Once the veggies and pasta have all finished cooking, return the stockpot to the stove over medium-high heat. Add the remaining 1 tablespoon of oil, cooked pasta, veggie mixture, balsamic vinegar, lots of freshly-cracked black pepper, and toss to combine. Sauté for 1-2 minutes, stirring occasionally, so that the pasta is very lightly toasted. Taste, and add extra balsamic vinegar and black pepper if needed.
Remove from heat and serve warm, garnished with lots of Parmesan cheese.
Notes
*Feel free to also add a splash of dry white wine to the pasta along with the balsamic, if you’d like. Delicious!
ITALIAN SAUSAGE LASAGNA
This comes from the Betty Crocker e-newsletter. If you're looking for more recipes, it's a good place to start.
This recipe starts off, "No need to buy frozen lasagna when you have this much-loved recipe on hand."
Prep Time: 1 hour 10 minutes; Total Time: 2 hours 10 minutes; Makes 8 servings
To view this online, go to https://www.bettycrocker.com/recipes/italian-sausage-lasagna/.
Ingredients
1 lb bulk Italian pork sausage
1 medium onion, chopped (1/2 cup)
1 clove garlic, crushed
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 teaspoon sugar
2 cups Muir Glen™ organic diced tomatoes (from 28-oz can), undrained
1 can (15 oz) Muir Glen™ organic tomato sauce
12 uncooked lasagna noodles (12 oz)
1 container (15 oz) ricotta cheese or small-curd cottage cheese (2 cups)
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano leaves
2 cups shredded mozzarella cheese (8 oz)
1/4 cup grated Parmesan cheese
Directions
In 10-inch skillet, cook sausage, onion and garlic over medium heat, stirring occasionally, until sausage is no longer pink; drain.
Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce. Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered about 45 minutes or until slightly thickened.
Heat oven to 350°F. Cook and drain noodles as directed on package.
In medium bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.
Spread 1 cup of the sauce mixture in ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
Cover; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.
Expert Tips
Leftover lasagna freezes well. Wrap individual portions tightly in plastic wrap, then wrap again with aluminum foil. You need only unwrap and thoroughly reheat to enjoy an instant lasagna fix!
Put this recipe together lickety-split using 5 cups (40 ounces) of your favorite regular (do not use thick or extra-thick varieties) spaghetti sauce with meat instead of the first eight ingredients.
If your family likes lasagna with a milder flavor, use ground beef instead of the bulk Italian sausage.
CREAMY LEMON PASTA
This yumminess is from Barbara Kafka in The New York Times cooking e-newsletter. Barbara wrote, "This astonishingly delicious pasta dish is surprisingly easy to make. Just combine the zest of two lemons, heavy cream, salt and pepper in a saucepan, and let it come to a boil. Pour over freshly cooked egg noodles, add fresh lemon juice and toss. Cook for a couple minutes until the sauce has thickened slightly and cloaks the noodles in a rich, creamy, lemony brightness. It's luxurious weeknight cooking at its best."
Time: 30 minutes; Yield: 6 servings
This can be found in "Secrets of a Lemon Lover In a Season of Plenty", and can be viewed online at https://cooking.nytimes.com/recipes/8355-creamy-lemon-pasta.
Ingredients
12 ounces wide egg noodles
Zest and juice of 2 lemons; zest cut in very thin strips 1 inch long
1 cup heavy cream
Kosher salt, to taste
Lots of freshly ground black pepper
Ingredients
Bring a large pot of salted water to a boil. Add noodles, and stir to separate. Cook for 8 minutes or until tender. Drain, then return to the cooking pot.
Just before noodles are done, in a small saucepan combine the lemon zest, cream, salt and pepper. Cook over medium heat for 2 minutes, or until cream comes to a boil.
Pour cream mixture over drained noodles, and add the lemon juice. Stir to coat. Cook over medium heat, stirring, until all the liquid is absorbed, about 1 to 2 minutes. Season with additional pepper, if desired.
FRENCH ONION SOUP PASTA
This yummy recipe is from Leah Maroney on The Spruce Eats. She wrote, " This pantry pasta is warm, hearty, and full of French onion soup flavor. The best part is that it can be on your table in 40 minutes. The onions are lightly caramelized, then tossed with al dente pasta, buttery breadcrumbs, and of course nutty gruyere cheese—all items that are readily found in a well-stocked kitchen.
"You can easily use the base of this recipe and change the add-ins. Try using chicken and mushrooms or chickpeas and spinach—it all depends on what your family likes. It's a quick and easy weeknight meal that any home cook can tackle and the leftovers reheat extremely well. Just add a little extra broth and heat it up in a saute pan when you're ready to enjoy again."
Prep Time: 5 minutes; Cook Time: 35 minutes; Total Time: 40 minutes; Servings: 4; Yield: 1 pot
To view this online, go to https://www.thespruceeats.com/french-onion-soup-pasta-4776513.
Ingredients
1/2 pound short pasta (such as campanelle, cellentani, rotini, or farfalle)
3 tablespoons butter (divided)
2 tablespoons olive oil
1 large vidalia onion (sliced)
1 teaspoon salt
2 cloves garlic (minced)
1 tablespoon flour
1 cup beef broth
2 teaspoons Worcestershire sauce
2 sprigs thyme
1/4 cup panko breadcrumbs
4 ounces Gruyere cheese (shredded)
Directions
Gather the ingredients.
Cook pasta according to package directions.
Meanwhile, heat 2 tablespoons of butter and the olive oil in a sauté pan over medium heat. When the butter is melted, add the onion and salt. Saute until onions are softened and golden brown, about 20 minutes.
Add the garlic and flour. Stir to incorporate the flour into the fat. Cook for 2 to 3 minutes on low heat to cook off the flour flavor.
Add the beef broth, Worcestershire sauce, and the leaves from the thyme sprigs, stirring with a spoon while incorporating. Cook for 2 to 3 minutes or until the sauce is thickened.
Add the remaining tablespoon of butter to a small sauté pan. Heat until melted and then add the breadcrumbs, toss to coat and toast on low heat until lightly browned.
Add the cooked pasta and the Gruyere cheese into the pan. Toss to combine. The heat from the sauce will melt the cheese just enough.
Top with toasted breadcrumbs and additional shredded Gruyere if you wish. Serve immediately.
Recipe Variations
Chicken and Mushroom Pasta: Saute the onions with a cup of chopped cremini mushrooms. After you add the garlic and flour, add in a cup of shredded rotisserie chicken. Keep the Gruyere cheese or substitute with parmesan (or do both). You can also add in a little heavy cream to make it extra decadent.
Chickpea, Spinach, and Artichoke Pasta: After you saute the onions, garlic, and flour, toss in a can of chickpeas, a cup of roughly chopped spinach, and a cup of quartered artichoke hearts. Follow the rest of the recipe or substitute vegetable broth to make the dish vegetarian. Keep the Gruyere or substitute with Pecorino cheese. Keep the breadcrumbs or leave them out.
ONE-PAN SPAGHETTI AND MEATBALLS
What could be better, taste-wise, comfort-food-wise, and more, than this? This recipe also comes from Pure Wow, and begins, “Guys, this lazy cook's one-pan spaghetti and meatballs recipe is a total game changer. The next time you want to get dinner on the table with ease—and not deal with a million dirty dishes--we've got you covered.” Makes 8 servings.
To view this online, go to https://www.purewow.com/recipes/one-pan-spaghetti-and-meatballs-recipe.
Ingredients
Meatballs
1 pound ground beef
1 1/2 teaspoons garlic powder
1/2 cup chopped fresh parsley
1/3 cup grated Parmesan cheese
1 egg, whisked
1/2 cup plain bread crumbs
3 tablespoons extra-virgin olive oil
Spaghetti
1 pound dried spaghetti
3 cups marinara sauce (store-bought or homemade)
2 tablespoons grated Parmesan cheese, plus more to taste
2 tablespoons chopped fresh parsley
Directions
Make the Meatballs: In a medium bowl, mix the beef with the garlic powder, parsley and Parmesan to combine. Add the egg and bread crumbs, and mix to combine.
Form the mixture into balls, using about 2 tablespoons of meat per ball.In a large sauté pan, heat the olive oil over medium heat. Add the meatballs to the pan and cook until they are fully cooked and golden brown all over, 3 to 5 minutes.
Make the Spaghetti: Remove the meatballs from the pan and set them aside. Drain any grease from the pan, and then fill it with three inches of water and a few pinches of salt. Bring to a boil over high heat. Add the spaghetti in an even layer and boil until al dente, 8 to 9 minutes (or according to package directions).
Drain the spaghetti, then return it to the pan. Add the marinara sauce and meatballs; toss to coat. Garnish with Parmesan and parsley. Serve warm, immediately.
Friday, February 5, 2021
Friday Recipes
It's finally Friday. (Yay!) Here are six yummy recipes to help you through the weekend, including Slow Cooker Chicken Stroganoff and French Onion Soup Pasta. Enjoy!
MINI HAWAIIAN CHICKEN SKEWERS
This is from Ree Drummond, from the Food Network.
Active Time: 40 minutes; Total Time: 40 minutes; Yield: 30 skewers (15 servings); Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/mini-hawaiian-chicken-skewers-7164260.
Ingredients
1/2 cup teriyaki sauce (the thick variety)
1 tablespoon minced fresh ginger
1 tablespoon brown sugar
1/2 teaspoon crushed red pepper flakes
3 cloves garlic, minced
Juice of 1/2 lime
Kosher salt
4 green onions, sliced
1 1/2 pounds chicken breast, cut into bite-size chunks
2 red bell peppers, cut into chunks the size of the chicken and pineapple
One 20-ounce can pineapple chunks, drained
Freshly ground black pepper
Olive oil, for the grill pan
Directions
Special equipment: wooden skewers soaked in water for at least 1 hour
Add the teriyaki sauce to a bowl and stir in the ginger, brown sugar, crushed red pepper, garlic, lime juice, a pinch of salt and half of the green onions; set aside.
Using wooden skewers that have been soaked in water for at least an hour, assemble your skewers. Start with a piece of chicken, then add a piece of bell pepper and a piece pineapple, then repeat until you 2 pieces of each on the skewer. Continue with the remaining ingredients for a total of 30 skewers. Season the skewers with salt and pepper and brush them with the marinade on one side.
Heat a grill pan over medium-high heat and brush with olive oil. Arrange the skewers on the grill sauce-side down (in batches if necessary) and grill for 3 minutes. While the skewers are cooking, brush the tops with the remaining marinade. After 3 minutes, flip and cook the other side for an additional 3 minutes. Remove to a serving platter and garnish with the remaining green onions.
PEANUT BUTTER PIE
This is from Samantha Seneviratne at The New York Times cooking e-newsletter. Samantha wrote, "Dead simple to make, this pie hits all the right notes. Sweet, nutty peanut butter mellows next to the tang of rich cream cheese and gets a lift from a little whipped cream. But if that doesn’t convince you, the chocolate cookie crust may. This version relies on five ingredients, instead of pre-made cookies, with the cocoa giving it a deep chocolate flavor. The crust is pressed into a well-buttered pie plate, baked, then cooled, ready to be filled and chilled. When it's time to serve, you have options: Finish it with a decorative chocolate topping or a puff of lightly sweetened whipped cream and a sprinkling of cocoa powder."
Yield: 8 to 10 servings; Time: 50 minutes, plus chilling
To view this online, go to https://cooking.nytimes.com/recipes/1018635-peanut-butter-pie.
Note: While you're at it, check out "How to Make a Pie Crust", a guide by Melissa Clark. It's very helpful, and you're bound to find some useful info in it.
Ingredients
For the crust:
6 tablespoons unsalted butter, melted, plus more for the pan
3/4 cup granulated sugar
3/4 cup unsweetened cocoa powder (not Dutch-processed)
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
For the filling:
1 1/4 cups heavy cream
1 1/2 cup smooth, sweetened peanut butter, like Jif or Skippy
1 8-ounce block full-fat cream cheese, at room temperature
2/3 cup light brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 ounces semisweet chocolate, chopped (optional)
1 tablespoon unsalted butter (optional)
Preparation
Make the crust: Heat the oven to 350 degrees. Have a nonstick standard 9-inch pie plate ready, or generously butter a 9-inch standard pie plate. In a medium bowl, whisk together the sugar, cocoa powder, flour and salt. Add butter, stirring and mashing with a fork, until the crumbs are evenly moistened.
Transfer the crumbs to the prepared pan and press them evenly into the bottom and sides until crust is about 1/4-inch thick. Bake crust until it looks dry and set, 10 to 12 minutes. Transfer the pan to a rack to cool completely, about 30 minutes.
Make the filling: In a large bowl, whip the cream to stiff peaks using an electric mixer at medium-high speed. Set aside. In another large bowl, beat the peanut butter, cream cheese, brown sugar, vanilla and salt on medium speed until fluffy, about 2 minutes. Use a large rubber spatula to gently fold the whipped cream into the peanut butter mixture. Transfer the mixture to the prepared pan and smooth the top. Chill uncovered for at least 4 to 6 hours, until filling is set.
Make the topping, if using: In a microwave-safe bowl, melt the chocolate and the butter together in short bursts, stirring often. Transfer the chocolate mixture to a small plastic bag, and cut a 1/8-inch hole in one corner. Drizzle the chocolate over the top to make a decorative pattern. (You may have some left over depending on your taste.) Serve immediately.
PAUL CARMICHAEL'S CURRIED RICE
This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, "I ate a version of this rice as an accompaniment to a few deep-fried paddles of Australian crab, sitting at the kitchen counter of Paul Carmichael’s excellent Momofuku Seiobo in Sydney. It tasted of a world far away, of Mr. Carmichael’s childhood in Barbados, in the Lesser Antilles, where influences of Africa, India, China and Britain combine in the food: the grains fried in butter scented with murky yellow curry powder, warm and fragrant, and flavored with fiery minced habanero and a salty punch of soy and oyster sauces. I sighed when I finished and asked for a recipe. I’ve been messing with it ever since. Please note: You’ll end up with more curry paste than you’ll need to season the rice, even if you season aggressively. Refrigerate the extra to make the dish a second time (it keeps well), or to enliven ground meat for a Caribbean-ish version of sloppy joes, even just to improve a bowl of instant ramen."
Yield: 2 to 4 servings, plus additional curry paste; Time: 30 minutes
This was featured in "The Evolution of Curried Rice", and can be viewed online at https://cooking.nytimes.com/recipes/1020231-paul-carmichaels-curried-rice.
Ingredients
1 1/2 teaspoons ground black pepper
1/2 teaspoon ground white pepper
3 tablespoons curry powder
2 teaspoons canola or other neutral oil
5 fresh curry leaves
6 tablespoons unsalted butter
2 shallots, peeled and diced
2 garlic cloves, peeled and minced
2 tablespoons soy sauce, plus additional as needed
1 1/2 tablespoons oyster sauce, plus additional as needed
1 tablespoon granulated sugar
1 to 2 habanero chiles, seeded and minced
3 cups cooked white rice, cooled
2 limes, 1 juiced and 1 quartered
Preparation
Place a large skillet over medium heat, and add to it the black pepper and white pepper. Toast, shaking the pan occasionally, until fragrant, about 1 minute. Add the curry powder, shake again and toast for 1 minute more. Scrape the toasted-curry-powder blend into a small bowl using a rubber spatula, and set aside.
Add the oil to the skillet, and swirl it around. When it shimmers, add the curry leaves, and fry, 1 minute. Stir in 4 tablespoons butter. When it melts, add the shallots and garlic. Lower the heat, and cook, stirring frequently, until the shallots are soft and translucent, 5 to 8 minutes.
Raise the heat to medium. Stir in the toasted-curry-powder blend, followed by 2 tablespoons soy sauce, 1 1/2 tablespoons oyster sauce and the sugar. Cook, stirring occasionally, until thickened, 3 to 5 minutes. Add habanero to taste, then adjust the levels of soy sauce and oyster sauce if you want to go a little saltier or sweeter. Scrape the curry paste into the small bowl.
To finish the dish, add the remaining 2 tablespoons butter to the skillet, and heat over medium-high. When the butter melts and foams, flake the rice into it, and allow it to crisp slightly, then stir a few heaping tablespoons of curry paste into the rice to season to taste. Finish with lime juice to taste, and serve with lime wedges alongside fried fish, stewed chicken, goat or lamb, or just on its own. Transfer remaining curry paste to a lidded container. Let cool, cover and refrigerate up to 1 month.
Tip
You’ll end up with more curry paste than you’ll need to season the rice, even if you season aggressively. Refrigerate the extra to make the dish a second time (it keeps well), or to enliven ground meat for a Caribbean-ish version of sloppy joes, even just to improve a bowl of instant ramen.
FRENCH ONION SOUP PASTA
This yummy recipe is from Leah Maroney on The Spruce Eats. She wrote, " This pantry pasta is warm, hearty, and full of French onion soup flavor. The best part is that it can be on your table in 40 minutes. The onions are lightly caramelized, then tossed with al dente pasta, buttery breadcrumbs, and of course nutty gruyere cheese—all items that are readily found in a well-stocked kitchen.
"You can easily use the base of this recipe and change the add-ins. Try using chicken and mushrooms or chickpeas and spinach—it all depends on what your family likes. It's a quick and easy weeknight meal that any home cook can tackle and the leftovers reheat extremely well. Just add a little extra broth and heat it up in a saute pan when you're ready to enjoy again."
Prep Time: 5 minutes; Cook Time: 35 minutes; Total Time: 40 minutes; Servings: 4; Yield: 1 pot
To view this online, go to https://www.thespruceeats.com/french-onion-soup-pasta-4776513.
Ingredients
1/2 pound short pasta (such as campanelle, cellentani, rotini, or farfalle)
3 tablespoons butter (divided)
2 tablespoons olive oil
1 large vidalia onion (sliced)
1 teaspoon salt
2 cloves garlic (minced)
1 tablespoon flour
1 cup beef broth
2 teaspoons Worcestershire sauce
2 sprigs thyme
1/4 cup panko breadcrumbs
4 ounces Gruyere cheese (shredded)
Directions
Gather the ingredients.
Cook pasta according to package directions.
Meanwhile, heat 2 tablespoons of butter and the olive oil in a sauté pan over medium heat. When the butter is melted, add the onion and salt. Saute until onions are softened and golden brown, about 20 minutes.
Add the garlic and flour. Stir to incorporate the flour into the fat. Cook for 2 to 3 minutes on low heat to cook off the flour flavor.
Add the beef broth, Worcestershire sauce, and the leaves from the thyme sprigs, stirring with a spoon while incorporating. Cook for 2 to 3 minutes or until the sauce is thickened.
Add the remaining tablespoon of butter to a small sauté pan. Heat until melted and then add the breadcrumbs, toss to coat and toast on low heat until lightly browned.
Add the cooked pasta and the Gruyere cheese into the pan. Toss to combine. The heat from the sauce will melt the cheese just enough.
Top with toasted breadcrumbs and additional shredded Gruyere if you wish. Serve immediately.
Recipe Variations
Chicken and Mushroom Pasta: Saute the onions with a cup of chopped cremini mushrooms. After you add the garlic and flour, add in a cup of shredded rotisserie chicken. Keep the Gruyere cheese or substitute with parmesan (or do both). You can also add in a little heavy cream to make it extra decadent.
Chickpea, Spinach, and Artichoke Pasta: After you saute the onions, garlic, and flour, toss in a can of chickpeas, a cup of roughly chopped spinach, and a cup of quartered artichoke hearts. Follow the rest of the recipe or substitute vegetable broth to make the dish vegetarian. Keep the Gruyere or substitute with Pecorino cheese. Keep the breadcrumbs or leave them out.
CHEF JOHN'S AMERICAN GOULASH
This comes from Chef John at Allrecipes. He wrote, "One of my all-time favorite comfort food meals growing up was the beef goulash they served in my school cafeteria alongside a slice of buttered white bread and a carton of milk. Little did I know that it wasn't really goulash, but an Americanized version, invented to stretch a small amount of beef into enough food for a not-so-small family. This is one of those very simple dishes that does not taste simple--perfect for your weeknight dinner rotation."
Prep Time: 10 minutes; Cook Time: 1 hour; Additional Time: 5 minutes; Total Time: 1 hour 15 minutes; Servings: 12
To view this online, go to https://www.allrecipes.com/recipe/275489/chef-johns-american-goulash/.
Ingredients
1 tablespoon olive oil
1 large onion, diced
2 pounds ground beef
4 cloves garlic, minced
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1 pinch cayenne pepper, or to taste
2 tablespoons paprika
2 teaspoons Italian seasoning
2 bay leaves
1 quart chicken broth
1 (15 ounce) can diced tomatoes
1 (24 ounce) jar marinara sauce
1 cup water
2 tablespoons soy sauce
2 cups elbow macaroni
1/4 cup chopped Italian parsley
1 cup shredded white Cheddar cheese (Optional)
Directions
Heat oil in a pot over medium-high heat. Add onion and ground beef. Cook, breaking the meat into small pieces, until browned, about 5 minutes. Cook and stir until liquid is evaporated, 3 to 5 minutes more. Add garlic, salt, black pepper, cayenne, paprika, Italian seasoning, and bay leaves.
Cook and stir until flavors come together, about 3 minutes. Pour in chicken broth, diced tomatoes, and marinara sauce. Rinse out the jar with 1 cup water and pour into the pot. Add soy sauce, stir, and bring soup to a simmer. Reduce heat to medium and simmer to let flavors intensify, about 30 minutes.
Increase heat to medium-high and bring soup to a simmer. Add macaroni; simmer, stirring occasionally, until just barely tender, about 12 minutes. Check for doneness after 10 minutes.
Remove goulash from heat. Discard bay leaves; stir in parsley and Cheddar cheese. Cover and let rest for 5 minutes. Taste and season as desired.
Chef's Notes:
Make your own Italian herb mix with any desired blend of oregano, thyme, rosemary, sage, parsley, and basil.
Feel free to swap water for chicken broth.
You can also add beans to turn this into an excellent pasta fazool.
SLOW COOKER CHICKEN STROGANOFF
This comes from Judi Ann at Allrecipes. Judi Ann wrote, "Cubed chicken breast cooked in the slow cooker with a simple, creamy sauce mixture. This is so good, and so easy to make on a busy day. Serve over hot cooked rice, if desired."
Prep Time: 10 minutes; Cook Time: 5 hours; Total: 5 hours 10 minutes; Yield: 4 servings
To view this online, go to https://www.allrecipes.com/recipe/17227/slow-cooker-chicken-stroganoff/.
Ingredients
4 skinless, boneless chicken breast halves - cubed
1/8 cup margarine
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (8 ounce) package cream cheese
1 (10.75 ounce) can condensed cream of chicken soup
Directions
Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.
MINI HAWAIIAN CHICKEN SKEWERS
This is from Ree Drummond, from the Food Network.
Active Time: 40 minutes; Total Time: 40 minutes; Yield: 30 skewers (15 servings); Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/mini-hawaiian-chicken-skewers-7164260.
Ingredients
1/2 cup teriyaki sauce (the thick variety)
1 tablespoon minced fresh ginger
1 tablespoon brown sugar
1/2 teaspoon crushed red pepper flakes
3 cloves garlic, minced
Juice of 1/2 lime
Kosher salt
4 green onions, sliced
1 1/2 pounds chicken breast, cut into bite-size chunks
2 red bell peppers, cut into chunks the size of the chicken and pineapple
One 20-ounce can pineapple chunks, drained
Freshly ground black pepper
Olive oil, for the grill pan
Directions
Special equipment: wooden skewers soaked in water for at least 1 hour
Add the teriyaki sauce to a bowl and stir in the ginger, brown sugar, crushed red pepper, garlic, lime juice, a pinch of salt and half of the green onions; set aside.
Using wooden skewers that have been soaked in water for at least an hour, assemble your skewers. Start with a piece of chicken, then add a piece of bell pepper and a piece pineapple, then repeat until you 2 pieces of each on the skewer. Continue with the remaining ingredients for a total of 30 skewers. Season the skewers with salt and pepper and brush them with the marinade on one side.
Heat a grill pan over medium-high heat and brush with olive oil. Arrange the skewers on the grill sauce-side down (in batches if necessary) and grill for 3 minutes. While the skewers are cooking, brush the tops with the remaining marinade. After 3 minutes, flip and cook the other side for an additional 3 minutes. Remove to a serving platter and garnish with the remaining green onions.
PEANUT BUTTER PIE
This is from Samantha Seneviratne at The New York Times cooking e-newsletter. Samantha wrote, "Dead simple to make, this pie hits all the right notes. Sweet, nutty peanut butter mellows next to the tang of rich cream cheese and gets a lift from a little whipped cream. But if that doesn’t convince you, the chocolate cookie crust may. This version relies on five ingredients, instead of pre-made cookies, with the cocoa giving it a deep chocolate flavor. The crust is pressed into a well-buttered pie plate, baked, then cooled, ready to be filled and chilled. When it's time to serve, you have options: Finish it with a decorative chocolate topping or a puff of lightly sweetened whipped cream and a sprinkling of cocoa powder."
Yield: 8 to 10 servings; Time: 50 minutes, plus chilling
To view this online, go to https://cooking.nytimes.com/recipes/1018635-peanut-butter-pie.
Note: While you're at it, check out "How to Make a Pie Crust", a guide by Melissa Clark. It's very helpful, and you're bound to find some useful info in it.
Ingredients
For the crust:
6 tablespoons unsalted butter, melted, plus more for the pan
3/4 cup granulated sugar
3/4 cup unsweetened cocoa powder (not Dutch-processed)
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
For the filling:
1 1/4 cups heavy cream
1 1/2 cup smooth, sweetened peanut butter, like Jif or Skippy
1 8-ounce block full-fat cream cheese, at room temperature
2/3 cup light brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 ounces semisweet chocolate, chopped (optional)
1 tablespoon unsalted butter (optional)
Preparation
Make the crust: Heat the oven to 350 degrees. Have a nonstick standard 9-inch pie plate ready, or generously butter a 9-inch standard pie plate. In a medium bowl, whisk together the sugar, cocoa powder, flour and salt. Add butter, stirring and mashing with a fork, until the crumbs are evenly moistened.
Transfer the crumbs to the prepared pan and press them evenly into the bottom and sides until crust is about 1/4-inch thick. Bake crust until it looks dry and set, 10 to 12 minutes. Transfer the pan to a rack to cool completely, about 30 minutes.
Make the filling: In a large bowl, whip the cream to stiff peaks using an electric mixer at medium-high speed. Set aside. In another large bowl, beat the peanut butter, cream cheese, brown sugar, vanilla and salt on medium speed until fluffy, about 2 minutes. Use a large rubber spatula to gently fold the whipped cream into the peanut butter mixture. Transfer the mixture to the prepared pan and smooth the top. Chill uncovered for at least 4 to 6 hours, until filling is set.
Make the topping, if using: In a microwave-safe bowl, melt the chocolate and the butter together in short bursts, stirring often. Transfer the chocolate mixture to a small plastic bag, and cut a 1/8-inch hole in one corner. Drizzle the chocolate over the top to make a decorative pattern. (You may have some left over depending on your taste.) Serve immediately.
PAUL CARMICHAEL'S CURRIED RICE
This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, "I ate a version of this rice as an accompaniment to a few deep-fried paddles of Australian crab, sitting at the kitchen counter of Paul Carmichael’s excellent Momofuku Seiobo in Sydney. It tasted of a world far away, of Mr. Carmichael’s childhood in Barbados, in the Lesser Antilles, where influences of Africa, India, China and Britain combine in the food: the grains fried in butter scented with murky yellow curry powder, warm and fragrant, and flavored with fiery minced habanero and a salty punch of soy and oyster sauces. I sighed when I finished and asked for a recipe. I’ve been messing with it ever since. Please note: You’ll end up with more curry paste than you’ll need to season the rice, even if you season aggressively. Refrigerate the extra to make the dish a second time (it keeps well), or to enliven ground meat for a Caribbean-ish version of sloppy joes, even just to improve a bowl of instant ramen."
Yield: 2 to 4 servings, plus additional curry paste; Time: 30 minutes
This was featured in "The Evolution of Curried Rice", and can be viewed online at https://cooking.nytimes.com/recipes/1020231-paul-carmichaels-curried-rice.
Ingredients
1 1/2 teaspoons ground black pepper
1/2 teaspoon ground white pepper
3 tablespoons curry powder
2 teaspoons canola or other neutral oil
5 fresh curry leaves
6 tablespoons unsalted butter
2 shallots, peeled and diced
2 garlic cloves, peeled and minced
2 tablespoons soy sauce, plus additional as needed
1 1/2 tablespoons oyster sauce, plus additional as needed
1 tablespoon granulated sugar
1 to 2 habanero chiles, seeded and minced
3 cups cooked white rice, cooled
2 limes, 1 juiced and 1 quartered
Preparation
Place a large skillet over medium heat, and add to it the black pepper and white pepper. Toast, shaking the pan occasionally, until fragrant, about 1 minute. Add the curry powder, shake again and toast for 1 minute more. Scrape the toasted-curry-powder blend into a small bowl using a rubber spatula, and set aside.
Add the oil to the skillet, and swirl it around. When it shimmers, add the curry leaves, and fry, 1 minute. Stir in 4 tablespoons butter. When it melts, add the shallots and garlic. Lower the heat, and cook, stirring frequently, until the shallots are soft and translucent, 5 to 8 minutes.
Raise the heat to medium. Stir in the toasted-curry-powder blend, followed by 2 tablespoons soy sauce, 1 1/2 tablespoons oyster sauce and the sugar. Cook, stirring occasionally, until thickened, 3 to 5 minutes. Add habanero to taste, then adjust the levels of soy sauce and oyster sauce if you want to go a little saltier or sweeter. Scrape the curry paste into the small bowl.
To finish the dish, add the remaining 2 tablespoons butter to the skillet, and heat over medium-high. When the butter melts and foams, flake the rice into it, and allow it to crisp slightly, then stir a few heaping tablespoons of curry paste into the rice to season to taste. Finish with lime juice to taste, and serve with lime wedges alongside fried fish, stewed chicken, goat or lamb, or just on its own. Transfer remaining curry paste to a lidded container. Let cool, cover and refrigerate up to 1 month.
Tip
You’ll end up with more curry paste than you’ll need to season the rice, even if you season aggressively. Refrigerate the extra to make the dish a second time (it keeps well), or to enliven ground meat for a Caribbean-ish version of sloppy joes, even just to improve a bowl of instant ramen.
FRENCH ONION SOUP PASTA
This yummy recipe is from Leah Maroney on The Spruce Eats. She wrote, " This pantry pasta is warm, hearty, and full of French onion soup flavor. The best part is that it can be on your table in 40 minutes. The onions are lightly caramelized, then tossed with al dente pasta, buttery breadcrumbs, and of course nutty gruyere cheese—all items that are readily found in a well-stocked kitchen.
"You can easily use the base of this recipe and change the add-ins. Try using chicken and mushrooms or chickpeas and spinach—it all depends on what your family likes. It's a quick and easy weeknight meal that any home cook can tackle and the leftovers reheat extremely well. Just add a little extra broth and heat it up in a saute pan when you're ready to enjoy again."
Prep Time: 5 minutes; Cook Time: 35 minutes; Total Time: 40 minutes; Servings: 4; Yield: 1 pot
To view this online, go to https://www.thespruceeats.com/french-onion-soup-pasta-4776513.
Ingredients
1/2 pound short pasta (such as campanelle, cellentani, rotini, or farfalle)
3 tablespoons butter (divided)
2 tablespoons olive oil
1 large vidalia onion (sliced)
1 teaspoon salt
2 cloves garlic (minced)
1 tablespoon flour
1 cup beef broth
2 teaspoons Worcestershire sauce
2 sprigs thyme
1/4 cup panko breadcrumbs
4 ounces Gruyere cheese (shredded)
Directions
Gather the ingredients.
Cook pasta according to package directions.
Meanwhile, heat 2 tablespoons of butter and the olive oil in a sauté pan over medium heat. When the butter is melted, add the onion and salt. Saute until onions are softened and golden brown, about 20 minutes.
Add the garlic and flour. Stir to incorporate the flour into the fat. Cook for 2 to 3 minutes on low heat to cook off the flour flavor.
Add the beef broth, Worcestershire sauce, and the leaves from the thyme sprigs, stirring with a spoon while incorporating. Cook for 2 to 3 minutes or until the sauce is thickened.
Add the remaining tablespoon of butter to a small sauté pan. Heat until melted and then add the breadcrumbs, toss to coat and toast on low heat until lightly browned.
Add the cooked pasta and the Gruyere cheese into the pan. Toss to combine. The heat from the sauce will melt the cheese just enough.
Top with toasted breadcrumbs and additional shredded Gruyere if you wish. Serve immediately.
Recipe Variations
Chicken and Mushroom Pasta: Saute the onions with a cup of chopped cremini mushrooms. After you add the garlic and flour, add in a cup of shredded rotisserie chicken. Keep the Gruyere cheese or substitute with parmesan (or do both). You can also add in a little heavy cream to make it extra decadent.
Chickpea, Spinach, and Artichoke Pasta: After you saute the onions, garlic, and flour, toss in a can of chickpeas, a cup of roughly chopped spinach, and a cup of quartered artichoke hearts. Follow the rest of the recipe or substitute vegetable broth to make the dish vegetarian. Keep the Gruyere or substitute with Pecorino cheese. Keep the breadcrumbs or leave them out.
CHEF JOHN'S AMERICAN GOULASH
This comes from Chef John at Allrecipes. He wrote, "One of my all-time favorite comfort food meals growing up was the beef goulash they served in my school cafeteria alongside a slice of buttered white bread and a carton of milk. Little did I know that it wasn't really goulash, but an Americanized version, invented to stretch a small amount of beef into enough food for a not-so-small family. This is one of those very simple dishes that does not taste simple--perfect for your weeknight dinner rotation."
Prep Time: 10 minutes; Cook Time: 1 hour; Additional Time: 5 minutes; Total Time: 1 hour 15 minutes; Servings: 12
To view this online, go to https://www.allrecipes.com/recipe/275489/chef-johns-american-goulash/.
Ingredients
1 tablespoon olive oil
1 large onion, diced
2 pounds ground beef
4 cloves garlic, minced
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1 pinch cayenne pepper, or to taste
2 tablespoons paprika
2 teaspoons Italian seasoning
2 bay leaves
1 quart chicken broth
1 (15 ounce) can diced tomatoes
1 (24 ounce) jar marinara sauce
1 cup water
2 tablespoons soy sauce
2 cups elbow macaroni
1/4 cup chopped Italian parsley
1 cup shredded white Cheddar cheese (Optional)
Directions
Heat oil in a pot over medium-high heat. Add onion and ground beef. Cook, breaking the meat into small pieces, until browned, about 5 minutes. Cook and stir until liquid is evaporated, 3 to 5 minutes more. Add garlic, salt, black pepper, cayenne, paprika, Italian seasoning, and bay leaves.
Cook and stir until flavors come together, about 3 minutes. Pour in chicken broth, diced tomatoes, and marinara sauce. Rinse out the jar with 1 cup water and pour into the pot. Add soy sauce, stir, and bring soup to a simmer. Reduce heat to medium and simmer to let flavors intensify, about 30 minutes.
Increase heat to medium-high and bring soup to a simmer. Add macaroni; simmer, stirring occasionally, until just barely tender, about 12 minutes. Check for doneness after 10 minutes.
Remove goulash from heat. Discard bay leaves; stir in parsley and Cheddar cheese. Cover and let rest for 5 minutes. Taste and season as desired.
Chef's Notes:
Make your own Italian herb mix with any desired blend of oregano, thyme, rosemary, sage, parsley, and basil.
Feel free to swap water for chicken broth.
You can also add beans to turn this into an excellent pasta fazool.
SLOW COOKER CHICKEN STROGANOFF
This comes from Judi Ann at Allrecipes. Judi Ann wrote, "Cubed chicken breast cooked in the slow cooker with a simple, creamy sauce mixture. This is so good, and so easy to make on a busy day. Serve over hot cooked rice, if desired."
Prep Time: 10 minutes; Cook Time: 5 hours; Total: 5 hours 10 minutes; Yield: 4 servings
To view this online, go to https://www.allrecipes.com/recipe/17227/slow-cooker-chicken-stroganoff/.
Ingredients
4 skinless, boneless chicken breast halves - cubed
1/8 cup margarine
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (8 ounce) package cream cheese
1 (10.75 ounce) can condensed cream of chicken soup
Directions
Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.
Tuesday, January 26, 2021
Pasta - Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday (because not everyone loves tacos). Today's double post deals with one of my favorite foods (pasta), and includes French Onion Soup Pasta and Chicken Alfredo Pasta Skillet. Enjoy!
TWO-PEA RAVIOLI
This comes from Weight Watchers, and begins, "Convenient frozen cheese ravioli is bulked up with sugar snap and green peas, then tossed with the zest and juice of a lemon for a dish that feels bright and fresh. For the best snap and crunch, choose fresh sugar snap peas—but know that frozen ones will also work well. Thaw them and toss them into the boiling water with the green peas, just long enough to warm them through. Try to serve this dish shortly after tossing everything together; if it sits for a while, the acid in the lemon juice will discolor the peas."
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20; Serves: 4; Difficultly: Easy; Serving size: 1 1/4 cups
To view this online, click here.
Ingredients
12 oz frozen cheese ravioli
8 oz., trimmed (or frozen snap peas) uncooked sugar snap peas
1 cup, thawed froze green peas
1 tsp lemon zest
1 1/2 Tbsp fresh lemon juice
1 1/2 Tbsp extra virgin olive oil
1/2 tsp kosher salt
1/2 tsp black pepper
Instructions
Bring a large pot of water to a boil. Add ravioli and cook 3 minutes. Add sugar snap peas and cook 2 minutes. Add green peas and cook 1 minute or until ravioli is tender and sugar snap peas are crisp-tender. Drain.
In a large bowl, stir together lemon zest and juice, oil, salt, and pepper. Add ravioli mixture and toss gently to coat.
PENNE WITH ROASTED CHERRY TOMATOES
This is from Amanda Hesser at The New York Times cooking e-newsletter. Amanda wrote, "This exquisitely simple recipe came to The Times in a 2001 article about Paola di Mauro, an Italian winemaker in Marina, a small town southeast of Rome. She was one of a band of cooks who helped distinguish 'cucina castlinga,' roughly translated as 'housewives' cooking.' From her humble kitchen, Ms. di Mauro mentored some of the best Italian chefs and restaurateurs in the United States, including Mario Batali, Lidia Bastianich, Piero Selvaggio and Tony May. Her recipe is easy and calls for just five ingredients – cherry tomatoes, olive oil, pecorino romano and penne pasta – but get your hands on the best ingredients you can afford. Ms. di Mauro intended this to serve four as a first course, but if you're making this for dinner, double the recipe."
Yield: 2 to 4 servings; Time: 35 minutes
This was featured in "A Roman Muse For America's Great Chefs," and can be viewed online at https://cooking.nytimes.com/recipes/1778-penne-with-roasted-cherry-tomatoes.
Note: When you get a minute or two, click on the article link above and read the article. I found the article to be interesting reading, and I'm sure you will, too. In fact, if you want to do that now, go for it. I'll wait…(tap, tap, tap)
Ingredients
1 pound small cherry tomatoes, halved
1/3 cup extra virgin olive oil, plus 2 to 3 tablespoons for tossing
Sea salt
Freshly ground black pepper
1/4 cup freshly grated pecorino romano, more for serving
1/4 cup bread crumbs
1/2 pound penne
Preparation
Preheat oven to 425 degrees. Line bottom of casserole dish with cherry tomatoes in a single layer, halved side up. Pour oil on top, season with salt and pepper. Sprinkle cheese and bread crumbs on top. Bake until tomatoes have wilted, about 20 minutes.
Meanwhile, bring a large pot of water to a boil. Season with enough sea salt so that water tastes mildly of salt. When tomatoes are just about done, add penne to water and cook until al dente (it should be pliable, but still firm in center). Scoop out about a cup of pasta water and reserve. Drain pasta and add to casserole. Fold tomatoes and pasta together, adding another 2 to 3 tablespoons olive oil, to coat. Taste and adjust seasoning. If it is dry, add a little reserved pasta water. Serve, passing more grated cheese at the table.
ELAINE'S FETTUCCINE ALFREDO
This is from Alex Witchel in The New York Times cooking e-newsletter. Alex wrote, "This recipe came to The Times in a 2004 article about Elaine Kaufman, the founder and proprietress of the famed New York restaurant and celebrity hot spot that bore her name and where this dish was served. There is nothing fancy or complicated about it – it's glorified macaroni and cheese, really – but it is delicious and deeply satisfying. (Fun fact: Jackie O was a fan.)"
Yield: 6 servings; Time: 15 minutes
This was featured in "The Salon Keeper", and can be viewed online at https://cooking.nytimes.com/recipes/9025-elaines-fettuccine-alfredo.
Ingredients
Salt
2 tablespoons butter
1 small clove garlic, finely chopped
1 1/2 cups heavy cream
1 large egg yolk
1 pound fresh fettuccine
1 cup freshly grated Parmigiano-Reggiano cheese
Freshly ground pepper to taste
Preparation
Bring 6 quarts generously salted water to a boil.
While the water heats, melt the butter in a large, deep skillet over medium-high heat. Add garlic; saute until fragrant and sizzling, about 2 minutes. Whisk the cream with the egg yolk in a bowl until blended; pour into the garlic butter. Reduce heat to medium-low; stir until hot but not boiling. Keep warm over low heat.
Meanwhile, cook the pasta, partially covered, until al dente. (The pasta will float when it's done.) Drain in a colander, shaking out excess water, but reserve a little cooking water. Pour hot pasta into the cream mixture and toss to coat (still over low heat). Add the cheese and keep tossing gently until cream is mostly absorbed. Season with salt and pepper. If sauce is absorbed too much, toss with a little pasta water. Serve in warm bowls.
RIGATONI WITH SUMMER BOLOGNESE
This is from the Food Network, and begins, "The sauce for this dish is full of fresh tomatoes, which are high in skin-benefiting antioxidants."
Active Time: 40 minutes; Total Time: 40 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/rigatoni-with-summer-bolognese-7119146.
Ingredients
Kosher salt
10 ounces rigatoni (about 3 cups)
2 tablespoons unsalted butter
1 small onion, finely diced
2 small carrots, finely diced
4 cloves garlic, minced
Kosher salt and freshly ground pepper
1 pound ground beef
2 tablespoons tomato paste
1/4 cup dry white wine
3 cups multicolored cherry tomatoes, halved
1/2 cup fresh basil, torn
2 tablespoons grated parmesan cheese, plus more for topping
Directions
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, about 12 minutes. Reserve 3/4 cup cooking water, then drain.
Meanwhile, melt the butter in a large skillet over medium-high heat. Add the onion, carrots, garlic, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until softened, 6 to 8 minutes. Add the ground beef, 1/4 teaspoon salt and a few grinds of pepper and cook, breaking up the meat, until no longer pink, about 4 minutes. Add the tomato paste and cook until evenly combined, 1 minute. Add the wine and simmer until almost completely dry, 1 to 2 minutes. Add 1/2 cup of the reserved cooking water, the tomatoes and half the basil. Bring to a boil, then reduce the heat to a simmer and cook until the tomatoes start to burst and the mixture is saucy, 4 to 7 minutes.
Add the cheese to the sauce, then add the rigatoni; season with salt and pepper and toss, adding more cooking water as needed to loosen. Divide among bowls and top with the remaining basil and more parmesan.
CHICKEN ALFREDO PASTA SKILLET
Here's a simple, yet yummy, meal from Betty Crocker that begins, "A scratch dinner done in 40 minutes using just one pan? It’s not too good to be true—but it is so very good! A classic homemade Alfredo sauce gets tossed with cooked chicken, peas and ziti pasta for an impressive meal that you can make on the fly."
Prep Time: 40 minutes; Total Time: 40 minutes; Servings: 6
To view this online at the Betty Crocker site, click here.
Ingredients
2 tablespoons butter
2 teaspoons finely chopped garlic
3 cups Progresso™ chicken broth (from 32-oz carton)
8 oz uncooked ziti pasta (2 1/2 cups)
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups heavy whipping cream
1 cup grated Parmesan cheese
2 cups shredded deli rotisserie chicken
3/4 cup frozen sweet peas
Chopped Italian (flat-leaf) parsley, if desired
Directions
In 12-inch nonstick skillet, heat butter over medium heat until melted; add garlic. Cook and stir constantly about 1 minute or until fragrant. Add broth, pasta, salt and pepper; heat to boiling. Reduce heat to medium. Cook uncovered 12 to 14 minutes, stirring occasionally, until pasta is al dente and most of liquid is absorbed.
Stir in whipping cream and Parmesan cheese; cook over medium-high heat 2 to 3 minutes, stirring frequently, until bubbly. Stir in chicken and frozen sweet peas; cook 2 to 3 minutes, stirring occasionally, until thoroughly heated through.
Let stand 5 minutes before serving. Garnish with parsley.
Expert Tips
Leftover shredded cooked chicken may be used in place of deli rotisserie chicken.
Penne pasta may be substituted for the ziti pasta.
FRENCH ONION SOUP PASTA
This yummy recipe is from Leah Maroney on The Spruce Eats. She wrote, " This pantry pasta is warm, hearty, and full of French onion soup flavor. The best part is that it can be on your table in 40 minutes. The onions are lightly caramelized, then tossed with al dente pasta, buttery breadcrumbs, and of course nutty gruyere cheese—all items that are readily found in a well-stocked kitchen.
"You can easily use the base of this recipe and change the add-ins. Try using chicken and mushrooms or chickpeas and spinach—it all depends on what your family likes. It's a quick and easy weeknight meal that any home cook can tackle and the leftovers reheat extremely well. Just add a little extra broth and heat it up in a saute pan when you're ready to enjoy again."
Prep Time: 5 minutes; Cook Time: 35 minutes; Total Time: 40 minutes; Servings: 4; Yield: 1 pot
To view this online, go to https://www.thespruceeats.com/french-onion-soup-pasta-4776513.
Ingredients
1/2 pound short pasta (such as campanelle, cellentani, rotini, or farfalle)
3 tablespoons butter (divided)
2 tablespoons olive oil
1 large vidalia onion (sliced)
1 teaspoon salt
2 cloves garlic (minced)
1 tablespoon flour
1 cup beef broth
2 teaspoons Worcestershire sauce
2 sprigs thyme
1/4 cup panko breadcrumbs
4 ounces Gruyere cheese (shredded)
Directions
Gather the ingredients.
Cook pasta according to package directions.
Meanwhile, heat 2 tablespoons of butter and the olive oil in a sauté pan over medium heat. When the butter is melted, add the onion and salt. Saute until onions are softened and golden brown, about 20 minutes.
Add the garlic and flour. Stir to incorporate the flour into the fat. Cook for 2 to 3 minutes on low heat to cook off the flour flavor.
Add the beef broth, Worcestershire sauce, and the leaves from the thyme sprigs, stirring with a spoon while incorporating. Cook for 2 to 3 minutes or until the sauce is thickened.
Add the remaining tablespoon of butter to a small sauté pan. Heat until melted and then add the breadcrumbs, toss to coat and toast on low heat until lightly browned.
Add the cooked pasta and the Gruyere cheese into the pan. Toss to combine. The heat from the sauce will melt the cheese just enough.
Top with toasted breadcrumbs and additional shredded Gruyere if you wish. Serve immediately.
Recipe Variations
Chicken and Mushroom Pasta: Saute the onions with a cup of chopped cremini mushrooms. After you add the garlic and flour, add in a cup of shredded rotisserie chicken. Keep the Gruyere cheese or substitute with parmesan (or do both). You can also add in a little heavy cream to make it extra decadent.
Chickpea, Spinach, and Artichoke Pasta: After you saute the onions, garlic, and flour, toss in a can of chickpeas, a cup of roughly chopped spinach, and a cup of quartered artichoke hearts. Follow the rest of the recipe or substitute vegetable broth to make the dish vegetarian. Keep the Gruyere or substitute with Pecorino cheese. Keep the breadcrumbs or leave them out.
TWO-PEA RAVIOLI
This comes from Weight Watchers, and begins, "Convenient frozen cheese ravioli is bulked up with sugar snap and green peas, then tossed with the zest and juice of a lemon for a dish that feels bright and fresh. For the best snap and crunch, choose fresh sugar snap peas—but know that frozen ones will also work well. Thaw them and toss them into the boiling water with the green peas, just long enough to warm them through. Try to serve this dish shortly after tossing everything together; if it sits for a while, the acid in the lemon juice will discolor the peas."
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20; Serves: 4; Difficultly: Easy; Serving size: 1 1/4 cups
To view this online, click here.
Ingredients
12 oz frozen cheese ravioli
8 oz., trimmed (or frozen snap peas) uncooked sugar snap peas
1 cup, thawed froze green peas
1 tsp lemon zest
1 1/2 Tbsp fresh lemon juice
1 1/2 Tbsp extra virgin olive oil
1/2 tsp kosher salt
1/2 tsp black pepper
Instructions
Bring a large pot of water to a boil. Add ravioli and cook 3 minutes. Add sugar snap peas and cook 2 minutes. Add green peas and cook 1 minute or until ravioli is tender and sugar snap peas are crisp-tender. Drain.
In a large bowl, stir together lemon zest and juice, oil, salt, and pepper. Add ravioli mixture and toss gently to coat.
PENNE WITH ROASTED CHERRY TOMATOES
This is from Amanda Hesser at The New York Times cooking e-newsletter. Amanda wrote, "This exquisitely simple recipe came to The Times in a 2001 article about Paola di Mauro, an Italian winemaker in Marina, a small town southeast of Rome. She was one of a band of cooks who helped distinguish 'cucina castlinga,' roughly translated as 'housewives' cooking.' From her humble kitchen, Ms. di Mauro mentored some of the best Italian chefs and restaurateurs in the United States, including Mario Batali, Lidia Bastianich, Piero Selvaggio and Tony May. Her recipe is easy and calls for just five ingredients – cherry tomatoes, olive oil, pecorino romano and penne pasta – but get your hands on the best ingredients you can afford. Ms. di Mauro intended this to serve four as a first course, but if you're making this for dinner, double the recipe."
Yield: 2 to 4 servings; Time: 35 minutes
This was featured in "A Roman Muse For America's Great Chefs," and can be viewed online at https://cooking.nytimes.com/recipes/1778-penne-with-roasted-cherry-tomatoes.
Note: When you get a minute or two, click on the article link above and read the article. I found the article to be interesting reading, and I'm sure you will, too. In fact, if you want to do that now, go for it. I'll wait…(tap, tap, tap)
Ingredients
1 pound small cherry tomatoes, halved
1/3 cup extra virgin olive oil, plus 2 to 3 tablespoons for tossing
Sea salt
Freshly ground black pepper
1/4 cup freshly grated pecorino romano, more for serving
1/4 cup bread crumbs
1/2 pound penne
Preparation
Preheat oven to 425 degrees. Line bottom of casserole dish with cherry tomatoes in a single layer, halved side up. Pour oil on top, season with salt and pepper. Sprinkle cheese and bread crumbs on top. Bake until tomatoes have wilted, about 20 minutes.
Meanwhile, bring a large pot of water to a boil. Season with enough sea salt so that water tastes mildly of salt. When tomatoes are just about done, add penne to water and cook until al dente (it should be pliable, but still firm in center). Scoop out about a cup of pasta water and reserve. Drain pasta and add to casserole. Fold tomatoes and pasta together, adding another 2 to 3 tablespoons olive oil, to coat. Taste and adjust seasoning. If it is dry, add a little reserved pasta water. Serve, passing more grated cheese at the table.
ELAINE'S FETTUCCINE ALFREDO
This is from Alex Witchel in The New York Times cooking e-newsletter. Alex wrote, "This recipe came to The Times in a 2004 article about Elaine Kaufman, the founder and proprietress of the famed New York restaurant and celebrity hot spot that bore her name and where this dish was served. There is nothing fancy or complicated about it – it's glorified macaroni and cheese, really – but it is delicious and deeply satisfying. (Fun fact: Jackie O was a fan.)"
Yield: 6 servings; Time: 15 minutes
This was featured in "The Salon Keeper", and can be viewed online at https://cooking.nytimes.com/recipes/9025-elaines-fettuccine-alfredo.
Ingredients
Salt
2 tablespoons butter
1 small clove garlic, finely chopped
1 1/2 cups heavy cream
1 large egg yolk
1 pound fresh fettuccine
1 cup freshly grated Parmigiano-Reggiano cheese
Freshly ground pepper to taste
Preparation
Bring 6 quarts generously salted water to a boil.
While the water heats, melt the butter in a large, deep skillet over medium-high heat. Add garlic; saute until fragrant and sizzling, about 2 minutes. Whisk the cream with the egg yolk in a bowl until blended; pour into the garlic butter. Reduce heat to medium-low; stir until hot but not boiling. Keep warm over low heat.
Meanwhile, cook the pasta, partially covered, until al dente. (The pasta will float when it's done.) Drain in a colander, shaking out excess water, but reserve a little cooking water. Pour hot pasta into the cream mixture and toss to coat (still over low heat). Add the cheese and keep tossing gently until cream is mostly absorbed. Season with salt and pepper. If sauce is absorbed too much, toss with a little pasta water. Serve in warm bowls.
RIGATONI WITH SUMMER BOLOGNESE
This is from the Food Network, and begins, "The sauce for this dish is full of fresh tomatoes, which are high in skin-benefiting antioxidants."
Active Time: 40 minutes; Total Time: 40 minutes; Yield: 4 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/rigatoni-with-summer-bolognese-7119146.
Ingredients
Kosher salt
10 ounces rigatoni (about 3 cups)
2 tablespoons unsalted butter
1 small onion, finely diced
2 small carrots, finely diced
4 cloves garlic, minced
Kosher salt and freshly ground pepper
1 pound ground beef
2 tablespoons tomato paste
1/4 cup dry white wine
3 cups multicolored cherry tomatoes, halved
1/2 cup fresh basil, torn
2 tablespoons grated parmesan cheese, plus more for topping
Directions
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, about 12 minutes. Reserve 3/4 cup cooking water, then drain.
Meanwhile, melt the butter in a large skillet over medium-high heat. Add the onion, carrots, garlic, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until softened, 6 to 8 minutes. Add the ground beef, 1/4 teaspoon salt and a few grinds of pepper and cook, breaking up the meat, until no longer pink, about 4 minutes. Add the tomato paste and cook until evenly combined, 1 minute. Add the wine and simmer until almost completely dry, 1 to 2 minutes. Add 1/2 cup of the reserved cooking water, the tomatoes and half the basil. Bring to a boil, then reduce the heat to a simmer and cook until the tomatoes start to burst and the mixture is saucy, 4 to 7 minutes.
Add the cheese to the sauce, then add the rigatoni; season with salt and pepper and toss, adding more cooking water as needed to loosen. Divide among bowls and top with the remaining basil and more parmesan.
CHICKEN ALFREDO PASTA SKILLET
Here's a simple, yet yummy, meal from Betty Crocker that begins, "A scratch dinner done in 40 minutes using just one pan? It’s not too good to be true—but it is so very good! A classic homemade Alfredo sauce gets tossed with cooked chicken, peas and ziti pasta for an impressive meal that you can make on the fly."
Prep Time: 40 minutes; Total Time: 40 minutes; Servings: 6
To view this online at the Betty Crocker site, click here.
Ingredients
2 tablespoons butter
2 teaspoons finely chopped garlic
3 cups Progresso™ chicken broth (from 32-oz carton)
8 oz uncooked ziti pasta (2 1/2 cups)
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups heavy whipping cream
1 cup grated Parmesan cheese
2 cups shredded deli rotisserie chicken
3/4 cup frozen sweet peas
Chopped Italian (flat-leaf) parsley, if desired
Directions
In 12-inch nonstick skillet, heat butter over medium heat until melted; add garlic. Cook and stir constantly about 1 minute or until fragrant. Add broth, pasta, salt and pepper; heat to boiling. Reduce heat to medium. Cook uncovered 12 to 14 minutes, stirring occasionally, until pasta is al dente and most of liquid is absorbed.
Stir in whipping cream and Parmesan cheese; cook over medium-high heat 2 to 3 minutes, stirring frequently, until bubbly. Stir in chicken and frozen sweet peas; cook 2 to 3 minutes, stirring occasionally, until thoroughly heated through.
Let stand 5 minutes before serving. Garnish with parsley.
Expert Tips
Leftover shredded cooked chicken may be used in place of deli rotisserie chicken.
Penne pasta may be substituted for the ziti pasta.
FRENCH ONION SOUP PASTA
This yummy recipe is from Leah Maroney on The Spruce Eats. She wrote, " This pantry pasta is warm, hearty, and full of French onion soup flavor. The best part is that it can be on your table in 40 minutes. The onions are lightly caramelized, then tossed with al dente pasta, buttery breadcrumbs, and of course nutty gruyere cheese—all items that are readily found in a well-stocked kitchen.
"You can easily use the base of this recipe and change the add-ins. Try using chicken and mushrooms or chickpeas and spinach—it all depends on what your family likes. It's a quick and easy weeknight meal that any home cook can tackle and the leftovers reheat extremely well. Just add a little extra broth and heat it up in a saute pan when you're ready to enjoy again."
Prep Time: 5 minutes; Cook Time: 35 minutes; Total Time: 40 minutes; Servings: 4; Yield: 1 pot
To view this online, go to https://www.thespruceeats.com/french-onion-soup-pasta-4776513.
Ingredients
1/2 pound short pasta (such as campanelle, cellentani, rotini, or farfalle)
3 tablespoons butter (divided)
2 tablespoons olive oil
1 large vidalia onion (sliced)
1 teaspoon salt
2 cloves garlic (minced)
1 tablespoon flour
1 cup beef broth
2 teaspoons Worcestershire sauce
2 sprigs thyme
1/4 cup panko breadcrumbs
4 ounces Gruyere cheese (shredded)
Directions
Gather the ingredients.
Cook pasta according to package directions.
Meanwhile, heat 2 tablespoons of butter and the olive oil in a sauté pan over medium heat. When the butter is melted, add the onion and salt. Saute until onions are softened and golden brown, about 20 minutes.
Add the garlic and flour. Stir to incorporate the flour into the fat. Cook for 2 to 3 minutes on low heat to cook off the flour flavor.
Add the beef broth, Worcestershire sauce, and the leaves from the thyme sprigs, stirring with a spoon while incorporating. Cook for 2 to 3 minutes or until the sauce is thickened.
Add the remaining tablespoon of butter to a small sauté pan. Heat until melted and then add the breadcrumbs, toss to coat and toast on low heat until lightly browned.
Add the cooked pasta and the Gruyere cheese into the pan. Toss to combine. The heat from the sauce will melt the cheese just enough.
Top with toasted breadcrumbs and additional shredded Gruyere if you wish. Serve immediately.
Recipe Variations
Chicken and Mushroom Pasta: Saute the onions with a cup of chopped cremini mushrooms. After you add the garlic and flour, add in a cup of shredded rotisserie chicken. Keep the Gruyere cheese or substitute with parmesan (or do both). You can also add in a little heavy cream to make it extra decadent.
Chickpea, Spinach, and Artichoke Pasta: After you saute the onions, garlic, and flour, toss in a can of chickpeas, a cup of roughly chopped spinach, and a cup of quartered artichoke hearts. Follow the rest of the recipe or substitute vegetable broth to make the dish vegetarian. Keep the Gruyere or substitute with Pecorino cheese. Keep the breadcrumbs or leave them out.
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