Besides being Meatless Monday, it's also Double-Post Monday. Today's double post deals with pasta, including Rigatoni with Summer Bolognese and One-Pan Spaghetti and Meatballs. Enjoy!
BLT PASTA
This is from Colu Henry on The New York Times cooking site. Colu wrote, "When another summer tomato sandwich just won’t do, try this BLT pasta instead. This clever twist on the classic sandwich substitutes spicy arugula for lettuce and in-season cherry tomatoes for heirlooms, which cook in bacon fat and produce a silky, smoky sauce. If baby arugula is out of reach, baby spinach, watercress or Swiss chard would work well in its place. Serve with a raw, shaved zucchini salad tossed with lemon juice, olive oil and mint."
Yield: 4 to 6 servings; Time: 30 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019489-blt-pasta.
Ingredients
1 pound paccheri pasta or other tubelike shape, such as penne or rigatoni
8 ounces bacon, diced into 1/2-inch pieces
1 pound cherry tomatoes, halved
Kosher salt and black pepper
5 ounces baby arugula
1/2 cup grated Pecorino Romano, plus more for serving
Flaky salt, for serving (optional)
Preparation
Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add pasta and cook until it is just under al dente, 1 minute less than package directions. Reserve 1 cup of the pasta cooking water, and drain the pasta.
Meanwhile, make the sauce: Place the bacon in a large skillet and cook over medium-low heat until crisp, stirring occasionally to make sure it does not burn, about 8 minutes. Remove with a slotted spoon and set aside on a plate lined with paper towels. Turn heat to medium and add the tomatoes to the skillet, tossing them to coat in the bacon fat. Season with salt and pepper. As the moisture from the tomatoes releases, scrape any browned bits that have accumulated at the bottom of the pan (add a few tablespoons of the pasta water if you need to) and continue to cook until the tomatoes begin to fall apart, about 5 to 7 minutes more. Add half the cooked bacon back to the skillet and toss to combine.
Increase the heat to medium-high and add the pasta directly to the skillet tossing to coat with the sauce. Add the arugula and 1/4 cup of the pasta water and carefully toss (you'll have a very full pan) until the arugula wilts. Add the cheese and an additional 1/4 cup pasta water and toss together until the cheese emulsifies and the pasta is glossy with sauce. If needed, add another 1/4 cup pasta water to loosen the sauce.
Serve in bowls and top with remaining bacon. Pass the grated Pecorino Romano at the table and season with flaky salt, if desired.
BAKED CHEESY ENCHILADA CHICKEN PENNE
This is from Old El Paso, and begins, "Want enchilada flavor with the family-friendly ease of a pasta bake? Look no further! This Baked Cheesy Enchilada Chicken Penne fits the bill. Flavorful enchilada sauce and melty cheese combine to create a tasty dinner with just 35 minutes of prep time. One of our favorite things about this creamy chicken enchilada pasta bake is that the spice level is totally customizable, so you can make it to your family’s preference. Perfect for feeding a crowd, this dish will see you through a potluck or a fun family dinner. And if you don’t polish it off in one meal, you’ll have chicken enchilada pasta leftovers to enjoy tomorrow!"
Prep Time: 35 minutes; Total Time: 1 hour 15 minutes; Makes 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/baked-cheesy-enchilada-chicken-penne.
Ingredients
12 oz uncooked penne pasta (3 3/4 cups)
12 oz Kraft™ Velveeta™ Original Cheese Product, cut in 1/2-inch cubes (from 16-oz package)
1 package (8 oz) Old El Paso™ Shredded Mexican 4-Cheese Blend (2 cups)
1 cup milk
3 cups shredded cooked chicken
1 can (19 oz) Old El Paso™ Enchilada Sauce
1 can (4.5 oz) Old El Paso™ Chopped Green Chiles
4 tablespoons butter, melted
1 package (0.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
2 tablespoons thinly sliced green onions
Lime wedges, chopped fresh cilantro leaves and Old El Paso™ Crema Mexicana, if desired
Preparation
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook pasta as directed on package, using minimum cook time; drain, and set aside.
Meanwhile, in large microwavable bowl, mix cheese cubes, 1 cup of the shredded cheese and the milk. Microwave uncovered on High 4 minutes; stir, then microwave in 30-second increments until cheese melts and mixture is easily stirred smooth.
Gently stir pasta into cheese sauce. Pour mixture into baking dish.
In large bowl, mix chicken, enchilada sauce, green chiles, butter and taco seasoning mix. Spoon over pasta mixture in baking dish.
Bake 28 to 32 minutes or until bubbling at edges (165°F in center). Top with remaining 1 cup shredded cheese. Let stand 5 minutes. Top with green onions. Serve with remaining ingredients.
Expert Tips
The quick microwaved cheese sauce in this chicken enchilada pasta recipe is great for many other applications. Toss with cooked pasta and serve as is, drizzle over cooked potato nuggets, or lay it out alongside tortilla chips as an easy nacho cheese sauce.
To keep this casserole family friendly, we used Old El Paso™ Mild Enchilada Sauce. If you want to give your chicken enchilada pasta bake more of a kick, opt for Old El Paso™ Medium or Hot Enchilada Sauce.
Old El Paso™ Original Taco Seasoning Mix can be used instead of the Old El Paso™ Chicken Taco Seasoning Mix.
HAM AND ASPARAGUS FETTUCCINE
This is from StephnDon at AllRecipes, who wrote, "I LOVE fettuccine, and when made with a bit of leftover ham it takes on a heartiness and richness so filling there isn't room for dessert!"
Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Yield: 6 servings
To view this online, go to https://www.allrecipes.com/recipe/21452/ham-and-asparagus-fettuccine/.
Ingredients
12 ounces dry fettuccini noodles
8 ounces fresh asparagus, trimmed and cut into 2 inch pieces
1/2 cup butter
2 cups heavy cream
3/4 cup grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 pinch cayenne pepper
1/2 pound cooked ham, diced
Dirctions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Stir asparagus into pot in the last five minutes of cooking; drain.
While pasta is cooking, heat butter and cream in a medium saucepan over medium heat. When mixture begins to bubble, stir in Parmesan, garlic powder, pepper and cayenne. Continue cooking until mixture thickens, stirring occasionally. Stir in ham and heat through.
Toss pasta and asparagus with sauce and serve immediately.
MUSHROOM BOLOGNESE WITH FETTUCCINE
This is from Betty Crocker, and begins, "A lighter take on the classic Italian sauce, this vegetarian bolognese is packed with mushrooms and vegetables in a rich tomato base. Served with fettuccine, you’ll have a hearty dinner for just 300 calories."
Prep Time: 1 hour 10 minutes; Total Time: 1 hour 10 minutes; Servings: 8
To view this online, click here.
Ingredients
3 tablespoons olive oil
1 cup diced onions
1/2 cup diced carrot
1/4 cup finely chopped celery
4 1/2 teaspoons finely chopped garlic
1/4 teaspoon salt
2 packages (8 oz each) baby bella mushrooms, coarsely chopped
2 packages (8 oz each) white button mushrooms, coarsely chopped
1 can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained
1 can (15 oz) Muir Glen™ organic tomato sauce
1 teaspoon dried thyme leaves
1 teaspoon dried oregano leaves
1/4 teaspoon crushed red pepper flakes
1 tablespoon soy sauce
12 oz uncooked fettuccine (from 16-oz box)
1/2 cup shredded Parmesan cheese, if desired
1/4 cup thinly sliced fresh basil leaves, if desired
Directions
In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat until hot. Cook onions, carrots, celery, garlic and salt in oil 5 to 6 minutes, stirring occasionally, until softened. Remove vegetable mixture from Dutch oven to small bowl.
In same Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Add mushrooms; cook 14 to 19 minutes, stirring occasionally, until mushrooms are tender and liquid has evaporated.
Stir in vegetable mixture, crushed tomatoes, tomato sauce, thyme, oregano and red pepper flakes; heat to simmering; reduce heat to medium-low. Continue cooking uncovered 15 to 20 minutes, stirring occasionally, until sauce is starting to thicken. Remove from heat; stir in soy sauce.
Meanwhile, cook fettuccine as directed on package; drain. Serve fettuccine with sauce. Garnish with shredded Parmesan cheese and basil.
Expert Tips
Prefer a creamier sauce? If desired, stir in 1/3 cup half-and-half or heavy whipping cream after removing sauce from heat.
Cooked fettuccine may be stirred into the bolognese or topped with sauce, based on your preference.
ONE-PAN SPAGHETTI AND MEATBALLS
This recipe 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.
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.
Showing posts with label Rigatoni with Summer Bolognese. Show all posts
Showing posts with label Rigatoni with Summer Bolognese. Show all posts
Monday, September 11, 2023
Monday, August 8, 2022
Pasta - Double-Post Monday
Besides being Meatless Monday, it's also Double-Post Monday. Today's double post deals with pasta, and includes Rigatoni with Summer Bolognese and One-Pan Spaghetti and Meatballs. Enjoy!
BLT PASTA
This is from Colu Henry on The New York Times cooking site. Colu wrote, "When another summer tomato sandwich just won’t do, try this BLT pasta instead. This clever twist on the classic sandwich substitutes spicy arugula for lettuce and in-season cherry tomatoes for heirlooms, which cook in bacon fat and produce a silky, smoky sauce. If baby arugula is out of reach, baby spinach, watercress or Swiss chard would work well in its place. Serve with a raw, shaved zucchini salad tossed with lemon juice, olive oil and mint."
Yield: 4 to 6 servings; Time: 30 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019489-blt-pasta.
Ingredients
1 pound paccheri pasta or other tubelike shape, such as penne or rigatoni
8 ounces bacon, diced into 1/2-inch pieces
1 pound cherry tomatoes, halved
Kosher salt and black pepper
5 ounces baby arugula
1/2 cup grated Pecorino Romano, plus more for serving
Flaky salt, for serving (optional)
Preparation
Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add pasta and cook until it is just under al dente, 1 minute less than package directions. Reserve 1 cup of the pasta cooking water, and drain the pasta.
Meanwhile, make the sauce: Place the bacon in a large skillet and cook over medium-low heat until crisp, stirring occasionally to make sure it does not burn, about 8 minutes. Remove with a slotted spoon and set aside on a plate lined with paper towels. Turn heat to medium and add the tomatoes to the skillet, tossing them to coat in the bacon fat. Season with salt and pepper. As the moisture from the tomatoes releases, scrape any browned bits that have accumulated at the bottom of the pan (add a few tablespoons of the pasta water if you need to) and continue to cook until the tomatoes begin to fall apart, about 5 to 7 minutes more. Add half the cooked bacon back to the skillet and toss to combine.
Increase the heat to medium-high and add the pasta directly to the skillet tossing to coat with the sauce. Add the arugula and 1/4 cup of the pasta water and carefully toss (you'll have a very full pan) until the arugula wilts. Add the cheese and an additional 1/4 cup pasta water and toss together until the cheese emulsifies and the pasta is glossy with sauce. If needed, add another 1/4 cup pasta water to loosen the sauce.
Serve in bowls and top with remaining bacon. Pass the grated Pecorino Romano at the table and season with flaky salt, if desired.
BAKED CHEESY ENCHILADA CHICKEN PENNE
This is from Old El Paso, and begins, "Want enchilada flavor with the family-friendly ease of a pasta bake? Look no further! This Baked Cheesy Enchilada Chicken Penne fits the bill. Flavorful enchilada sauce and melty cheese combine to create a tasty dinner with just 35 minutes of prep time. One of our favorite things about this creamy chicken enchilada pasta bake is that the spice level is totally customizable, so you can make it to your family’s preference. Perfect for feeding a crowd, this dish will see you through a potluck or a fun family dinner. And if you don’t polish it off in one meal, you’ll have chicken enchilada pasta leftovers to enjoy tomorrow!"
Prep Time: 35 minutes; Total Time: 1 hour 15 minutes; Makes 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/baked-cheesy-enchilada-chicken-penne.
Ingredients
12 oz uncooked penne pasta (3 3/4 cups)
12 oz Kraft™ Velveeta™ Original Cheese Product, cut in 1/2-inch cubes (from 16-oz package)
1 package (8 oz) Old El Paso™ Shredded Mexican 4-Cheese Blend (2 cups)
1 cup milk
3 cups shredded cooked chicken
1 can (19 oz) Old El Paso™ Enchilada Sauce
1 can (4.5 oz) Old El Paso™ Chopped Green Chiles
4 tablespoons butter, melted
1 package (0.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
2 tablespoons thinly sliced green onions
Lime wedges, chopped fresh cilantro leaves and Old El Paso™ Crema Mexicana, if desired
Preparation
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook pasta as directed on package, using minimum cook time; drain, and set aside.
Meanwhile, in large microwavable bowl, mix cheese cubes, 1 cup of the shredded cheese and the milk. Microwave uncovered on High 4 minutes; stir, then microwave in 30-second increments until cheese melts and mixture is easily stirred smooth.
Gently stir pasta into cheese sauce. Pour mixture into baking dish.
In large bowl, mix chicken, enchilada sauce, green chiles, butter and taco seasoning mix. Spoon over pasta mixture in baking dish.
Bake 28 to 32 minutes or until bubbling at edges (165°F in center). Top with remaining 1 cup shredded cheese. Let stand 5 minutes. Top with green onions. Serve with remaining ingredients.
Expert Tips
The quick microwaved cheese sauce in this chicken enchilada pasta recipe is great for many other applications. Toss with cooked pasta and serve as is, drizzle over cooked potato nuggets, or lay it out alongside tortilla chips as an easy nacho cheese sauce.
To keep this casserole family friendly, we used Old El Paso™ Mild Enchilada Sauce. If you want to give your chicken enchilada pasta bake more of a kick, opt for Old El Paso™ Medium or Hot Enchilada Sauce.
Old El Paso™ Original Taco Seasoning Mix can be used instead of the Old El Paso™ Chicken Taco Seasoning Mix.
HAM AND ASPARAGUS FETTUCCINE
This is from StephnDon at AllRecipes, who wrote, "I LOVE fettuccine, and when made with a bit of leftover ham it takes on a heartiness and richness so filling there isn't room for dessert!"
Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Yield: 6 servings
To view this online, go to https://www.allrecipes.com/recipe/21452/ham-and-asparagus-fettuccine/.
Ingredients
12 ounces dry fettuccini noodles
8 ounces fresh asparagus, trimmed and cut into 2 inch pieces
1/2 cup butter
2 cups heavy cream
3/4 cup grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 pinch cayenne pepper
1/2 pound cooked ham, diced
Dirctions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Stir asparagus into pot in the last five minutes of cooking; drain.
While pasta is cooking, heat butter and cream in a medium saucepan over medium heat. When mixture begins to bubble, stir in Parmesan, garlic powder, pepper and cayenne. Continue cooking until mixture thickens, stirring occasionally. Stir in ham and heat through.
Toss pasta and asparagus with sauce and serve immediately.
MUSHROOM BOLOGNESE WITH FETTUCCINE
This is from Betty Crocker, and begins, "A lighter take on the classic Italian sauce, this vegetarian bolognese is packed with mushrooms and vegetables in a rich tomato base. Served with fettuccine, you’ll have a hearty dinner for just 300 calories."
Prep Time: 1 hour 10 minutes; Total Time: 1 hour 10 minutes; Servings: 8
To view this online, click here.
Ingredients
3 tablespoons olive oil
1 cup diced onions
1/2 cup diced carrot
1/4 cup finely chopped celery
4 1/2 teaspoons finely chopped garlic
1/4 teaspoon salt
2 packages (8 oz each) baby bella mushrooms, coarsely chopped
2 packages (8 oz each) white button mushrooms, coarsely chopped
1 can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained
1 can (15 oz) Muir Glen™ organic tomato sauce
1 teaspoon dried thyme leaves
1 teaspoon dried oregano leaves
1/4 teaspoon crushed red pepper flakes
1 tablespoon soy sauce
12 oz uncooked fettuccine (from 16-oz box)
1/2 cup shredded Parmesan cheese, if desired
1/4 cup thinly sliced fresh basil leaves, if desired
Directions
In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat until hot. Cook onions, carrots, celery, garlic and salt in oil 5 to 6 minutes, stirring occasionally, until softened. Remove vegetable mixture from Dutch oven to small bowl.
In same Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Add mushrooms; cook 14 to 19 minutes, stirring occasionally, until mushrooms are tender and liquid has evaporated.
Stir in vegetable mixture, crushed tomatoes, tomato sauce, thyme, oregano and red pepper flakes; heat to simmering; reduce heat to medium-low. Continue cooking uncovered 15 to 20 minutes, stirring occasionally, until sauce is starting to thicken. Remove from heat; stir in soy sauce.
Meanwhile, cook fettuccine as directed on package; drain. Serve fettuccine with sauce. Garnish with shredded Parmesan cheese and basil.
Expert Tips
Prefer a creamier sauce? If desired, stir in 1/3 cup half-and-half or heavy whipping cream after removing sauce from heat.
Cooked fettuccine may be stirred into the bolognese or topped with sauce, based on your preference.
ONE-PAN SPAGHETTI AND MEATBALLS
This recipe 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.
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.
BLT PASTA
This is from Colu Henry on The New York Times cooking site. Colu wrote, "When another summer tomato sandwich just won’t do, try this BLT pasta instead. This clever twist on the classic sandwich substitutes spicy arugula for lettuce and in-season cherry tomatoes for heirlooms, which cook in bacon fat and produce a silky, smoky sauce. If baby arugula is out of reach, baby spinach, watercress or Swiss chard would work well in its place. Serve with a raw, shaved zucchini salad tossed with lemon juice, olive oil and mint."
Yield: 4 to 6 servings; Time: 30 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019489-blt-pasta.
Ingredients
1 pound paccheri pasta or other tubelike shape, such as penne or rigatoni
8 ounces bacon, diced into 1/2-inch pieces
1 pound cherry tomatoes, halved
Kosher salt and black pepper
5 ounces baby arugula
1/2 cup grated Pecorino Romano, plus more for serving
Flaky salt, for serving (optional)
Preparation
Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add pasta and cook until it is just under al dente, 1 minute less than package directions. Reserve 1 cup of the pasta cooking water, and drain the pasta.
Meanwhile, make the sauce: Place the bacon in a large skillet and cook over medium-low heat until crisp, stirring occasionally to make sure it does not burn, about 8 minutes. Remove with a slotted spoon and set aside on a plate lined with paper towels. Turn heat to medium and add the tomatoes to the skillet, tossing them to coat in the bacon fat. Season with salt and pepper. As the moisture from the tomatoes releases, scrape any browned bits that have accumulated at the bottom of the pan (add a few tablespoons of the pasta water if you need to) and continue to cook until the tomatoes begin to fall apart, about 5 to 7 minutes more. Add half the cooked bacon back to the skillet and toss to combine.
Increase the heat to medium-high and add the pasta directly to the skillet tossing to coat with the sauce. Add the arugula and 1/4 cup of the pasta water and carefully toss (you'll have a very full pan) until the arugula wilts. Add the cheese and an additional 1/4 cup pasta water and toss together until the cheese emulsifies and the pasta is glossy with sauce. If needed, add another 1/4 cup pasta water to loosen the sauce.
Serve in bowls and top with remaining bacon. Pass the grated Pecorino Romano at the table and season with flaky salt, if desired.
BAKED CHEESY ENCHILADA CHICKEN PENNE
This is from Old El Paso, and begins, "Want enchilada flavor with the family-friendly ease of a pasta bake? Look no further! This Baked Cheesy Enchilada Chicken Penne fits the bill. Flavorful enchilada sauce and melty cheese combine to create a tasty dinner with just 35 minutes of prep time. One of our favorite things about this creamy chicken enchilada pasta bake is that the spice level is totally customizable, so you can make it to your family’s preference. Perfect for feeding a crowd, this dish will see you through a potluck or a fun family dinner. And if you don’t polish it off in one meal, you’ll have chicken enchilada pasta leftovers to enjoy tomorrow!"
Prep Time: 35 minutes; Total Time: 1 hour 15 minutes; Makes 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/baked-cheesy-enchilada-chicken-penne.
Ingredients
12 oz uncooked penne pasta (3 3/4 cups)
12 oz Kraft™ Velveeta™ Original Cheese Product, cut in 1/2-inch cubes (from 16-oz package)
1 package (8 oz) Old El Paso™ Shredded Mexican 4-Cheese Blend (2 cups)
1 cup milk
3 cups shredded cooked chicken
1 can (19 oz) Old El Paso™ Enchilada Sauce
1 can (4.5 oz) Old El Paso™ Chopped Green Chiles
4 tablespoons butter, melted
1 package (0.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
2 tablespoons thinly sliced green onions
Lime wedges, chopped fresh cilantro leaves and Old El Paso™ Crema Mexicana, if desired
Preparation
Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook pasta as directed on package, using minimum cook time; drain, and set aside.
Meanwhile, in large microwavable bowl, mix cheese cubes, 1 cup of the shredded cheese and the milk. Microwave uncovered on High 4 minutes; stir, then microwave in 30-second increments until cheese melts and mixture is easily stirred smooth.
Gently stir pasta into cheese sauce. Pour mixture into baking dish.
In large bowl, mix chicken, enchilada sauce, green chiles, butter and taco seasoning mix. Spoon over pasta mixture in baking dish.
Bake 28 to 32 minutes or until bubbling at edges (165°F in center). Top with remaining 1 cup shredded cheese. Let stand 5 minutes. Top with green onions. Serve with remaining ingredients.
Expert Tips
The quick microwaved cheese sauce in this chicken enchilada pasta recipe is great for many other applications. Toss with cooked pasta and serve as is, drizzle over cooked potato nuggets, or lay it out alongside tortilla chips as an easy nacho cheese sauce.
To keep this casserole family friendly, we used Old El Paso™ Mild Enchilada Sauce. If you want to give your chicken enchilada pasta bake more of a kick, opt for Old El Paso™ Medium or Hot Enchilada Sauce.
Old El Paso™ Original Taco Seasoning Mix can be used instead of the Old El Paso™ Chicken Taco Seasoning Mix.
HAM AND ASPARAGUS FETTUCCINE
This is from StephnDon at AllRecipes, who wrote, "I LOVE fettuccine, and when made with a bit of leftover ham it takes on a heartiness and richness so filling there isn't room for dessert!"
Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Yield: 6 servings
To view this online, go to https://www.allrecipes.com/recipe/21452/ham-and-asparagus-fettuccine/.
Ingredients
12 ounces dry fettuccini noodles
8 ounces fresh asparagus, trimmed and cut into 2 inch pieces
1/2 cup butter
2 cups heavy cream
3/4 cup grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 pinch cayenne pepper
1/2 pound cooked ham, diced
Dirctions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Stir asparagus into pot in the last five minutes of cooking; drain.
While pasta is cooking, heat butter and cream in a medium saucepan over medium heat. When mixture begins to bubble, stir in Parmesan, garlic powder, pepper and cayenne. Continue cooking until mixture thickens, stirring occasionally. Stir in ham and heat through.
Toss pasta and asparagus with sauce and serve immediately.
MUSHROOM BOLOGNESE WITH FETTUCCINE
This is from Betty Crocker, and begins, "A lighter take on the classic Italian sauce, this vegetarian bolognese is packed with mushrooms and vegetables in a rich tomato base. Served with fettuccine, you’ll have a hearty dinner for just 300 calories."
Prep Time: 1 hour 10 minutes; Total Time: 1 hour 10 minutes; Servings: 8
To view this online, click here.
Ingredients
3 tablespoons olive oil
1 cup diced onions
1/2 cup diced carrot
1/4 cup finely chopped celery
4 1/2 teaspoons finely chopped garlic
1/4 teaspoon salt
2 packages (8 oz each) baby bella mushrooms, coarsely chopped
2 packages (8 oz each) white button mushrooms, coarsely chopped
1 can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained
1 can (15 oz) Muir Glen™ organic tomato sauce
1 teaspoon dried thyme leaves
1 teaspoon dried oregano leaves
1/4 teaspoon crushed red pepper flakes
1 tablespoon soy sauce
12 oz uncooked fettuccine (from 16-oz box)
1/2 cup shredded Parmesan cheese, if desired
1/4 cup thinly sliced fresh basil leaves, if desired
Directions
In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat until hot. Cook onions, carrots, celery, garlic and salt in oil 5 to 6 minutes, stirring occasionally, until softened. Remove vegetable mixture from Dutch oven to small bowl.
In same Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Add mushrooms; cook 14 to 19 minutes, stirring occasionally, until mushrooms are tender and liquid has evaporated.
Stir in vegetable mixture, crushed tomatoes, tomato sauce, thyme, oregano and red pepper flakes; heat to simmering; reduce heat to medium-low. Continue cooking uncovered 15 to 20 minutes, stirring occasionally, until sauce is starting to thicken. Remove from heat; stir in soy sauce.
Meanwhile, cook fettuccine as directed on package; drain. Serve fettuccine with sauce. Garnish with shredded Parmesan cheese and basil.
Expert Tips
Prefer a creamier sauce? If desired, stir in 1/3 cup half-and-half or heavy whipping cream after removing sauce from heat.
Cooked fettuccine may be stirred into the bolognese or topped with sauce, based on your preference.
ONE-PAN SPAGHETTI AND MEATBALLS
This recipe 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.
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.
Tuesday, December 21, 2021
Pasta - Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with one of my favorite food groups, pasta. Check out the Cannellini-Bean Pasta With Beurre Blanc, the Turkey Sausage and Broccoli Pasta, and the other yummy pasta recipes in today's post. Enjoy!
SLOW COOKER SPAGHETTI AND MEATBALLS
Is there anything that says Comfort Food more that Spaghetti and Meatballs? Not in my world! This version, which couldn't be easier, comes from Sarah DiGregorio in The New York Times cooking e-newsletter. Sarah wrote, "Using a mixture of uncased sausage and ground beef is the trick to achieving tender, flavorful meatballs without a lot of work or extra ingredients. These three-inch meatballs are oversize, so they can stay moist and tender after cooking for an extended period. This way, they also fit in the slow cooker in one layer, which helps them cook evenly. Choose any kind of turkey sausage you like best; sweet or hot Italian are both great choices. (Pork will work too, but will make the sauce a little oily.) Fear not, the spaghetti is cooked separately, so you can serve these meatballs over any long noodle for a traditional take, or spoon them over polenta or tuck them into hero rolls."
Yield: 5 to 6 servings; Time: 4 1/2 hours
To view this online, go to https://cooking.nytimes.com/recipes/1020848-slow-cooker-spaghetti-and-meatballs.
Ingredients
1/4 cup tomato paste
3 tablespoons dry red wine
1 cup panko bread crumbs
1 cup finely chopped flat-leaf parsley (about 1/2 bunch)
4 ounces grated Parmesan (1 to 1 1/4 cups), plus more for serving
1/2 medium onion, coarsely grated (about 1/3 cup)
2 large eggs, lightly beaten
2 tablespoons whole milk
2 garlic cloves, finely chopped
2 teaspoons red wine vinegar
1/2 to 1 teaspoon red-pepper flakes
Kosher salt and black pepper
1 pound bulk fresh sweet or hot Italian turkey sausage
1 pound ground beef (10 to 20 percent fat)
1 (28-ounce) can crushed tomatoes
2 sprigs fresh basil, plus more for serving
1 pound dried spaghetti, for serving
Preparation
In a 6- to 8-quart slow cooker, whisk together the tomato paste and red wine. In a bowl, stir together the panko, parsley, Parmesan, grated onion, eggs, milk, garlic, vinegar and red-pepper flakes. Season with 3/4 teaspoon salt and a generous amount of black pepper.
Add the sausage and ground beef to the panko mixture, and gently mix using your hands just until all the ingredients are uniformly combined. (Don’t overmix, or you’ll end up with tough meatballs.) Form the mixture into 7 (3-inch) gently packed meatballs, and place them in the slow cooker. (They should fit snugly in one layer.) Pour the crushed tomatoes all over the top of the meatballs, then add the basil sprigs to the slow cooker. Cover, and cook on low for 4 hours.
When ready to serve, cook the spaghetti according to the package directions in boiling, salted water and drain. Increase the slow cooker heat to high. Using a slotted spoon, remove the meatballs to a bowl. Discard the basil sprigs from the sauce. If there is more oil on the surface of the sauce than you’d like, use a ladle to skim it off and discard it. Add the drained pasta to the sauce and toss to coat the pasta evenly. Season to taste with salt and pepper. Add the meatballs back to the slow cooker and stir gently to combine. Serve the spaghetti and meatballs with more grated Parmesan and torn basil leaves for topping.
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)
Ingredientsbr />
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.
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.
TURKEY SAUSAGE AND BROCCOLI PASTA
This is from the Food Network.
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 2 servings
To view this online, go to https://www.foodnetwork.com/recipes/turkey-sausage-and-broccoli-pasta-recipe-1957827.
Ingredients
8 ounces rigatoni
2 cloves garlic, minced
1 pound turkey sausage
Red pepper flakes, to taste
1 onion, chopped
3/4 cups chicken stock
1/2 red pepper, sliced
1 1/2 cups broccoli florets
Directions
Prepare rigatoni according to directions on box. Remove sausage meat from casing, set aside. In hot skillet saute onions. Add pepper and crumbled sausage meat. Stir and cook over medium high heat for 5 minutes. Add garlic and red pepper flakes. Add chicken stock and bring to a simmer. Add florets and cover to steam. Once broccoli is tender add rigatoni to pan. Stir to coat. Serve.
MUSHROOM BOLOGNESE WITH FETTUCCINE
This is from Betty Crocker, and begins, "A lighter take on the classic Italian sauce, this vegetarian bolognese is packed with mushrooms and vegetables in a rich tomato base. Served with fettuccine, you’ll have a hearty dinner for just 300 calories."
Prep Time: 1 hour 10 minutes; Total Time: 1 hour 10 minutes; Servings: 8
To view this online, click here.
Ingredients
3 tablespoons olive oil
1 cup diced onions
1/2 cup diced carrot
1/4 cup finely chopped celery
4 1/2 teaspoons finely chopped garlic
1/4 teaspoon salt
2 packages (8 oz each) baby bella mushrooms, coarsely chopped
2 packages (8 oz each) white button mushrooms, coarsely chopped
1 can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained
1 can (15 oz) Muir Glen™ organic tomato sauce
1 teaspoon dried thyme leaves
1 teaspoon dried oregano leaves
1/4 teaspoon crushed red pepper flakes
1 tablespoon soy sauce
12 oz uncooked fettuccine (from 16-oz box)
1/2 cup shredded Parmesan cheese, if desired
1/4 cup thinly sliced fresh basil leaves, if desired
Directions
In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat until hot. Cook onions, carrots, celery, garlic and salt in oil 5 to 6 minutes, stirring occasionally, until softened. Remove vegetable mixture from Dutch oven to small bowl.
In same Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Add mushrooms; cook 14 to 19 minutes, stirring occasionally, until mushrooms are tender and liquid has evaporated.
Stir in vegetable mixture, crushed tomatoes, tomato sauce, thyme, oregano and red pepper flakes; heat to simmering; reduce heat to medium-low. Continue cooking uncovered 15 to 20 minutes, stirring occasionally, until sauce is starting to thicken. Remove from heat; stir in soy sauce.
Meanwhile, cook fettuccine as directed on package; drain. Serve fettuccine with sauce. Garnish with shredded Parmesan cheese and basil.
Expert Tips
Prefer a creamier sauce? If desired, stir in 1/3 cup half-and-half or heavy whipping cream after removing sauce from heat.
Cooked fettuccine may be stirred into the bolognese or topped with sauce, based on your preference.
CANNELLINI-BEAN PASTA WITH BEURRE BLANC
This is from Jack Monroe and adapted by Tejal Rao in The New Yorkk Times cooking enewsletter. Tejal wrote, "This recipe, like so many great straightforward, inexpensive go-tos, starts with little more than a can of beans — then transforms it into a luxurious meal. Jack Monroe, the British food writer, uses a classic beurre blanc to do that work, simmering a splash of wine, vinegar and butter together, then tipping it into a pot of boiling beans and pasta, letting the liquid reduce to a starchy, nearly creamy consistency. If you think of beurre blanc as fancy and fussy, this simple, unexpected use for it may change your mind. You can also build on the basic recipe, adding a bunch of chopped chard or mustard greens in with the sauce, or covering the top with torn herbs."
Yield: 2 servings; Time: 35 minutes
This was featured in "How Do You Make Canned Beans Taste Luxurious? Beurre Blanc", and can be viewed online at https://cooking.nytimes.com/recipes/1020546-cannellini-bean-pasta-with-beurre-blanc.
Ingredients
1 (15-ounce) can cannellini beans, rinsed
3 cups chicken or vegetable stock
1/4 cup white wine
1/4 cup white wine vinegar
1 shallot or small white onion, finely chopped
3 tablespoons unsalted butter
1 cup small pasta, like shells
Kosher salt and black pepper
Grated Parmesan, Pecorino Romano or other strong hard cheese, to finish
Preparation
Add the beans and stock to a large pot, and bring to a boil. Turn the heat down, and let simmer for 20 minutes.
While the beans cook, combine the wine, vinegar, shallot and butter in a small saucepan. Simmer over medium-low for about 15 minutes, shaking the pan as the liquid reduces to keep it from burning. Turn off the heat, and set the beurre blanc aside.
Stir the pasta into the beans and cook, stirring occasionally, until the pasta is cooked through, about 10 more minutes. Stir in the beurre blanc, and season generously with salt and pepper. Serve with a little grated cheese on top.
SLOW COOKER SPAGHETTI AND MEATBALLS
Is there anything that says Comfort Food more that Spaghetti and Meatballs? Not in my world! This version, which couldn't be easier, comes from Sarah DiGregorio in The New York Times cooking e-newsletter. Sarah wrote, "Using a mixture of uncased sausage and ground beef is the trick to achieving tender, flavorful meatballs without a lot of work or extra ingredients. These three-inch meatballs are oversize, so they can stay moist and tender after cooking for an extended period. This way, they also fit in the slow cooker in one layer, which helps them cook evenly. Choose any kind of turkey sausage you like best; sweet or hot Italian are both great choices. (Pork will work too, but will make the sauce a little oily.) Fear not, the spaghetti is cooked separately, so you can serve these meatballs over any long noodle for a traditional take, or spoon them over polenta or tuck them into hero rolls."
Yield: 5 to 6 servings; Time: 4 1/2 hours
To view this online, go to https://cooking.nytimes.com/recipes/1020848-slow-cooker-spaghetti-and-meatballs.
Ingredients
1/4 cup tomato paste
3 tablespoons dry red wine
1 cup panko bread crumbs
1 cup finely chopped flat-leaf parsley (about 1/2 bunch)
4 ounces grated Parmesan (1 to 1 1/4 cups), plus more for serving
1/2 medium onion, coarsely grated (about 1/3 cup)
2 large eggs, lightly beaten
2 tablespoons whole milk
2 garlic cloves, finely chopped
2 teaspoons red wine vinegar
1/2 to 1 teaspoon red-pepper flakes
Kosher salt and black pepper
1 pound bulk fresh sweet or hot Italian turkey sausage
1 pound ground beef (10 to 20 percent fat)
1 (28-ounce) can crushed tomatoes
2 sprigs fresh basil, plus more for serving
1 pound dried spaghetti, for serving
Preparation
In a 6- to 8-quart slow cooker, whisk together the tomato paste and red wine. In a bowl, stir together the panko, parsley, Parmesan, grated onion, eggs, milk, garlic, vinegar and red-pepper flakes. Season with 3/4 teaspoon salt and a generous amount of black pepper.
Add the sausage and ground beef to the panko mixture, and gently mix using your hands just until all the ingredients are uniformly combined. (Don’t overmix, or you’ll end up with tough meatballs.) Form the mixture into 7 (3-inch) gently packed meatballs, and place them in the slow cooker. (They should fit snugly in one layer.) Pour the crushed tomatoes all over the top of the meatballs, then add the basil sprigs to the slow cooker. Cover, and cook on low for 4 hours.
When ready to serve, cook the spaghetti according to the package directions in boiling, salted water and drain. Increase the slow cooker heat to high. Using a slotted spoon, remove the meatballs to a bowl. Discard the basil sprigs from the sauce. If there is more oil on the surface of the sauce than you’d like, use a ladle to skim it off and discard it. Add the drained pasta to the sauce and toss to coat the pasta evenly. Season to taste with salt and pepper. Add the meatballs back to the slow cooker and stir gently to combine. Serve the spaghetti and meatballs with more grated Parmesan and torn basil leaves for topping.
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)
Ingredientsbr />
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.
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.
TURKEY SAUSAGE AND BROCCOLI PASTA
This is from the Food Network.
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 2 servings
To view this online, go to https://www.foodnetwork.com/recipes/turkey-sausage-and-broccoli-pasta-recipe-1957827.
Ingredients
8 ounces rigatoni
2 cloves garlic, minced
1 pound turkey sausage
Red pepper flakes, to taste
1 onion, chopped
3/4 cups chicken stock
1/2 red pepper, sliced
1 1/2 cups broccoli florets
Directions
Prepare rigatoni according to directions on box. Remove sausage meat from casing, set aside. In hot skillet saute onions. Add pepper and crumbled sausage meat. Stir and cook over medium high heat for 5 minutes. Add garlic and red pepper flakes. Add chicken stock and bring to a simmer. Add florets and cover to steam. Once broccoli is tender add rigatoni to pan. Stir to coat. Serve.
MUSHROOM BOLOGNESE WITH FETTUCCINE
This is from Betty Crocker, and begins, "A lighter take on the classic Italian sauce, this vegetarian bolognese is packed with mushrooms and vegetables in a rich tomato base. Served with fettuccine, you’ll have a hearty dinner for just 300 calories."
Prep Time: 1 hour 10 minutes; Total Time: 1 hour 10 minutes; Servings: 8
To view this online, click here.
Ingredients
3 tablespoons olive oil
1 cup diced onions
1/2 cup diced carrot
1/4 cup finely chopped celery
4 1/2 teaspoons finely chopped garlic
1/4 teaspoon salt
2 packages (8 oz each) baby bella mushrooms, coarsely chopped
2 packages (8 oz each) white button mushrooms, coarsely chopped
1 can (28 oz) Muir Glen™ organic crushed tomatoes with basil, undrained
1 can (15 oz) Muir Glen™ organic tomato sauce
1 teaspoon dried thyme leaves
1 teaspoon dried oregano leaves
1/4 teaspoon crushed red pepper flakes
1 tablespoon soy sauce
12 oz uncooked fettuccine (from 16-oz box)
1/2 cup shredded Parmesan cheese, if desired
1/4 cup thinly sliced fresh basil leaves, if desired
Directions
In 5-quart Dutch oven, heat 2 tablespoons of the oil over medium-high heat until hot. Cook onions, carrots, celery, garlic and salt in oil 5 to 6 minutes, stirring occasionally, until softened. Remove vegetable mixture from Dutch oven to small bowl.
In same Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Add mushrooms; cook 14 to 19 minutes, stirring occasionally, until mushrooms are tender and liquid has evaporated.
Stir in vegetable mixture, crushed tomatoes, tomato sauce, thyme, oregano and red pepper flakes; heat to simmering; reduce heat to medium-low. Continue cooking uncovered 15 to 20 minutes, stirring occasionally, until sauce is starting to thicken. Remove from heat; stir in soy sauce.
Meanwhile, cook fettuccine as directed on package; drain. Serve fettuccine with sauce. Garnish with shredded Parmesan cheese and basil.
Expert Tips
Prefer a creamier sauce? If desired, stir in 1/3 cup half-and-half or heavy whipping cream after removing sauce from heat.
Cooked fettuccine may be stirred into the bolognese or topped with sauce, based on your preference.
CANNELLINI-BEAN PASTA WITH BEURRE BLANC
This is from Jack Monroe and adapted by Tejal Rao in The New Yorkk Times cooking enewsletter. Tejal wrote, "This recipe, like so many great straightforward, inexpensive go-tos, starts with little more than a can of beans — then transforms it into a luxurious meal. Jack Monroe, the British food writer, uses a classic beurre blanc to do that work, simmering a splash of wine, vinegar and butter together, then tipping it into a pot of boiling beans and pasta, letting the liquid reduce to a starchy, nearly creamy consistency. If you think of beurre blanc as fancy and fussy, this simple, unexpected use for it may change your mind. You can also build on the basic recipe, adding a bunch of chopped chard or mustard greens in with the sauce, or covering the top with torn herbs."
Yield: 2 servings; Time: 35 minutes
This was featured in "How Do You Make Canned Beans Taste Luxurious? Beurre Blanc", and can be viewed online at https://cooking.nytimes.com/recipes/1020546-cannellini-bean-pasta-with-beurre-blanc.
Ingredients
1 (15-ounce) can cannellini beans, rinsed
3 cups chicken or vegetable stock
1/4 cup white wine
1/4 cup white wine vinegar
1 shallot or small white onion, finely chopped
3 tablespoons unsalted butter
1 cup small pasta, like shells
Kosher salt and black pepper
Grated Parmesan, Pecorino Romano or other strong hard cheese, to finish
Preparation
Add the beans and stock to a large pot, and bring to a boil. Turn the heat down, and let simmer for 20 minutes.
While the beans cook, combine the wine, vinegar, shallot and butter in a small saucepan. Simmer over medium-low for about 15 minutes, shaking the pan as the liquid reduces to keep it from burning. Turn off the heat, and set the beurre blanc aside.
Stir the pasta into the beans and cook, stirring occasionally, until the pasta is cooked through, about 10 more minutes. Stir in the beurre blanc, and season generously with salt and pepper. Serve with a little grated cheese on top.
Monday, June 28, 2021
Pasta - Double-Post Monday
Besdies being Meatless Monday, it's also Double-Post Monday. Today's double post deals with one of my favories, pasta.
I've loved pasta since I can remember. If you love pasta, too, today's post is sure to please. Check out the Penne with Asparagus and Cherry Tomatoes, the Chicken Alfredo Pasta Skillet, or any of the other yummy pasta recipes. Enjoy!
ROAST VEGGIE PASTA
This comes from Bob McDonald at AllRecipes, and begins, "Wonderful rustic Italian style pasta dish! Meal can be dressed up or down with accompaniments to this tasty pasta."
Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes: Servings: 3
To view this online, go to https://www.allrecipes.com/recipe/45644/roasted-veggie-pasta/.
Ingredients
1/4 pound fresh asparagus
2 red bell pepper, sliced
1/4 pound crimini mushrooms, sliced
10 cloves roasted garlic, chopped
1/2 tomato, quartered
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh oregano
2 tablespoons olive oil
8 ounces dry fettuccini noodles
1/4 cup grated Parmesan cheese
2 tablespoons tapenade
Directions
Preheat oven to 350 degrees F (175 degrees C). Prepare asparagus by trimming woody base and cutting diagonally into 4 inch pieces.
In a roasting pan, combine asparagus, bell pepper, mushrooms, roasted garlic and tomato. Sprinkle with rosemary and oregano, then drizzle with olive oil. Bake in preheated oven for 15 minutes.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with Parmesan cheese, tapenade and roasted vegetables.
PENNE WITH ASPARAGUS AND CHERRY TOMATOES (SPRING)
This is from Giada De Laurentiis on the Food Network's website, and from Everyday Italian. Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/giada-de-laurentiis/penne-with-asparagus-and-cherry-tomatoes-spring-recipe-1939598.
Ingredients
8 ounces penne pasta
3 tablespoons olive oil
2 garlic cloves, minced
1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces
Salt and freshly ground black pepper
2 cups (about 9 ounces) cherry tomatoes
1 cup shelled fresh peas
1/2 cup low-sodium chicken stock
1 cup grated Parmesan
2 tablespoons chopped fresh basil leaves
Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.
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.
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.
FETTUCCINE CARBONNAISE
This is from Linda Larsen, a contributor to The Spruce Eats. She wrote, " We wanted to make spaghetti carbonara but was out of spaghetti and cream. Then we started casting around for some substitutions that might work. We know that you can make carbonara without cream, but we love the added richness and smoothness that cream adds to the recipe.
"Fettuccine was my first idea to use instead of the spaghetti; we love the substantial strands. This long pasta combines well with creamy sauces and really holds onto them, which is what we had in mind."
She goes on to write about this recipe, all of which you can read at https://www.thespruceeats.com/fettuccine-carbonnaise-recipe-481964 (along with viewing the recipe online).
Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Makes 4 servings.
Ingredients
8 slices bacon
2 clove garlic (minced)
1 pound fettuccine
4 large eggs
1/4 cup mayonnaise
3 tablespoons milk
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup grated Parmesan cheese
Directions
Cook the bacon until crisp and browned in a large pan over medium heat. Remove bacon from pan, place on paper towels to drain, then crumble. Drain most of the fat from the pan. Add the garlic to the pan and cook for about 30 seconds.
Scrape the garlic and bacon fat remaining in the pan into a small bowl.
Bring a large pot of water to a boil over high heat. Add salt to flavor, then add the pasta. Stir. Cook until the pasta is just al dente, stirring occasionally.
Meanwhile, add the eggs, mayonnaise, milk, salt, and pepper to the bacon in the small bowl and beat well with a wire whisk until blended and smooth.
When the pasta is cooked, drain, reserving 1/3 cup cooking water. Return the pasta to the pot immediately.
Off the heat, add the mayonnaise mixture. Toss with tongs until the mixture coats the pasta, adding cooking water as needed to make a smooth sauce.
Add the Parmesan cheese and toss again and serve immediately.
I've loved pasta since I can remember. If you love pasta, too, today's post is sure to please. Check out the Penne with Asparagus and Cherry Tomatoes, the Chicken Alfredo Pasta Skillet, or any of the other yummy pasta recipes. Enjoy!
ROAST VEGGIE PASTA
This comes from Bob McDonald at AllRecipes, and begins, "Wonderful rustic Italian style pasta dish! Meal can be dressed up or down with accompaniments to this tasty pasta."
Prep Time: 15 minutes; Cook Time: 15 minutes; Total Time: 30 minutes: Servings: 3
To view this online, go to https://www.allrecipes.com/recipe/45644/roasted-veggie-pasta/.
Ingredients
1/4 pound fresh asparagus
2 red bell pepper, sliced
1/4 pound crimini mushrooms, sliced
10 cloves roasted garlic, chopped
1/2 tomato, quartered
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh oregano
2 tablespoons olive oil
8 ounces dry fettuccini noodles
1/4 cup grated Parmesan cheese
2 tablespoons tapenade
Directions
Preheat oven to 350 degrees F (175 degrees C). Prepare asparagus by trimming woody base and cutting diagonally into 4 inch pieces.
In a roasting pan, combine asparagus, bell pepper, mushrooms, roasted garlic and tomato. Sprinkle with rosemary and oregano, then drizzle with olive oil. Bake in preheated oven for 15 minutes.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with Parmesan cheese, tapenade and roasted vegetables.
PENNE WITH ASPARAGUS AND CHERRY TOMATOES (SPRING)
This is from Giada De Laurentiis on the Food Network's website, and from Everyday Italian. Prep Time: 5 minutes; Cook Time: 10 minutes; Total Time: 15 minutes; Yield: 4 to 6 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/giada-de-laurentiis/penne-with-asparagus-and-cherry-tomatoes-spring-recipe-1939598.
Ingredients
8 ounces penne pasta
3 tablespoons olive oil
2 garlic cloves, minced
1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces
Salt and freshly ground black pepper
2 cups (about 9 ounces) cherry tomatoes
1 cup shelled fresh peas
1/2 cup low-sodium chicken stock
1 cup grated Parmesan
2 tablespoons chopped fresh basil leaves
Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.
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.
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.
FETTUCCINE CARBONNAISE
This is from Linda Larsen, a contributor to The Spruce Eats. She wrote, " We wanted to make spaghetti carbonara but was out of spaghetti and cream. Then we started casting around for some substitutions that might work. We know that you can make carbonara without cream, but we love the added richness and smoothness that cream adds to the recipe.
"Fettuccine was my first idea to use instead of the spaghetti; we love the substantial strands. This long pasta combines well with creamy sauces and really holds onto them, which is what we had in mind."
She goes on to write about this recipe, all of which you can read at https://www.thespruceeats.com/fettuccine-carbonnaise-recipe-481964 (along with viewing the recipe online).
Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Makes 4 servings.
Ingredients
8 slices bacon
2 clove garlic (minced)
1 pound fettuccine
4 large eggs
1/4 cup mayonnaise
3 tablespoons milk
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup grated Parmesan cheese
Directions
Cook the bacon until crisp and browned in a large pan over medium heat. Remove bacon from pan, place on paper towels to drain, then crumble. Drain most of the fat from the pan. Add the garlic to the pan and cook for about 30 seconds.
Scrape the garlic and bacon fat remaining in the pan into a small bowl.
Bring a large pot of water to a boil over high heat. Add salt to flavor, then add the pasta. Stir. Cook until the pasta is just al dente, stirring occasionally.
Meanwhile, add the eggs, mayonnaise, milk, salt, and pepper to the bacon in the small bowl and beat well with a wire whisk until blended and smooth.
When the pasta is cooked, drain, reserving 1/3 cup cooking water. Return the pasta to the pot immediately.
Off the heat, add the mayonnaise mixture. Toss with tongs until the mixture coats the pasta, adding cooking water as needed to make a smooth sauce.
Add the Parmesan cheese and toss again and serve immediately.
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.
Wednesday, October 14, 2020
Where's the Beef?
Today's post deals with the age-old question, "Where's the beef?"
I'll bet you've figured out that the beef is here. Today's offerings include Melt-in-Your-Mouth Buttermilk Meatloaf and Super Sloppy Joes. Enjoy!
HAN OAK GALBIJJIM
This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, "This is a home cook’s take on the short-rib stew the chef Peter Cho serves at Han Oak, the beautiful homestyle Korean restaurant in Portland, Ore., that he runs with his wife, Sun Young Park. It is fragrant and sweet, with deep caramelized flavors that come in part from roasting the meat and vegetables separately before combining them in the braising liquid. Cho fries rice cakes before adding them to the stew, but you can just slide them in plain, if you prefer. Either way, the addition of greens at the end gives the dish an exciting brightness, a zip that many galbijjims lack."
Yield: 6 servings; Time: 2 hours
This was featured in "A Secret Ingredient Makes This Chef’s Galbijjim Perfect. Just Don’t Tell Mom.", and cam be viewed online at https://cooking.nytimes.com/recipes/1019918-han-oak-galbijjim.
Ingredients
3 pounds mixed root vegetables, such as carrots, parsnips, onions and sweet potatoes, peeled and cut into 1-inch pieces
5 tablespoons neutral oil, like canola or vegetable oil
Kosher salt
Freshly ground black pepper, to taste
4 pounds bone-in short ribs, cut by a butcher into 2-inch pieces
2 medium-size Asian pears, peeled, cored and diced
1 large red onion, peeled and diced
12 cloves garlic, peeled and roughly chopped
2 tablespoons roughly chopped ginger
3 cups chicken stock
1 12-ounce can Coca-Cola
1/4 cup honey
1/2 cup soy sauce
1/4 cup rice-wine vinegar
2 tablespoons gochugaru (Korean chile flakes), or to taste
4 cups roughly chopped kale, optional
1 pound Korean rice cakes, optional
1 tablespoon toasted sesame oil
3 scallions, trimmed and both white and green parts thinly sliced
3 radishes, trimmed and thinly sliced
Sesame seeds, to taste
Preparation
Heat oven to 425. Toss the root vegetables in a large bowl with 2 tablespoons of oil, and season with an aggressive amount of salt and pepper. Turn the vegetables onto a sheet pan. Put the short ribs in the same bowl, and toss with 1 tablespoon of oil and a lot of salt and pepper, then put the ribs on another sheet pan, bone sides down. Place both pans in the oven and roast, turning the pans once or twice, until the vegetables are soft and caramelized and the ribs are well browned, approximately 40 minutes. Set the pans aside until ready to use.
While the vegetables and ribs cook, place a large Dutch oven over medium-high heat, and swirl into it the remaining 2 tablespoons of oil. When it shimmers, add the pears, onion, garlic and ginger and cook, stirring occasionally, until they are softened and browning, approximately 15 minutes.
Turn heat to high, add the stock, Coca-Cola, honey, soy sauce, rice-wine vinegar and gochugaru, and bring the mixture to a lively simmer. Cook until pears are tender, approximately 20 minutes. Transfer to a blender or food processor, and purée the sauce until smooth, then return it to the pot.
Add the cooked short ribs and whatever fat has rendered from them to the pot, cover it and cook over medium-low heat for approximately 90 minutes, or until very tender.
When the meat can be flaked from the bone, add the roasted vegetables to the pot, along with the rice cakes. Cook until the vegetables are hot and the rice cakes (if using) are sticky, then add the greens, and stir them around until they have just started to turn tender.
Drizzle with the sesame oil, top with the scallions, radishes and sesame seeds to taste. Serve immediately.
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.
MELT-IN-YOUR-MOUTH BUTTERMILK MEATLOAF
This is from John Mitzewich, who wrote for The Spruce Eats. John wrote, "This easy meatloaf recipe sure lives up to its name. The buttermilk works its tangy magic to make this meatloaf tender and delicious. This great recipe is finished with a glossy brown sugar glaze that's a perfect compliment to the flavorful meat. If you're craving meatloaf but on a stricter diet, you can also try kept meatloaf."
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 8 servings
To view this online, click here.
Ingredients
2 tablespoons butter
1 onion (minced)
2 cloves garlic (minced)
2 1/2 pounds ground beef
2 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon dried tarragon
1 tablespoon Worcestershire sauce
1/2 cup ketchup
3/4 cup buttermilk
2 eggs (beaten)
1 teaspoon hot sauce
1 cup breadcrumbs (plain)
For the Glaze:
1/3 cup brown sugar
1 teaspoon cider vinegar
2 teaspoons Dijon mustard
Directions
While there are multiple steps to this recipe, this meatloaf dish is broken down into workable categories to help you better plan for cooking.
For the Meatloaf:
Gather the ingredients.
In a sauté pan, on medium heat, melt the butter. Add the onions and sauté for about 5 minutes, or until translucent.
Remove from the heat, stir in the garlic, and let cool to room temperature.
Preheat oven to 325 F.
In a large bowl add the ground beef, the onions, and all the remaining meatloaf ingredients. Mix to incorporate.
Lightly grease the bottom of a shallow roasting pan with a few drops of oil.
Wet your hands with cold water and form the meatloaf mixture into a loaf shape, about 6 inches wide, by about 3 to 4 inches high.
Bake for 30 minutes.
For the Glaze:
Gather the ingredients.
While the meatloaf is baking combine the brown sugar, vinegar, and Dijon mustard in a small bowl for the glaze.
After 30 minutes, remove the meatloaf from the oven and evenly spread the glaze over the top with a spoon. If you like, you can put a little of the glaze on the sides, but most of it should go on the top.
Bake for about 30 minutes more. Insert an instant-read thermometer into the center to check to make sure meatloaf is done—at least 160 F/70 C.
Serve and enjoy!
Tip
Enjoy with mashed potatoes and green beans for a complete meal.
BEEF EMPANADAS
This is from Angela Dimayuga in The New York Times cooking e-newsletter. Angela wrote, "Filipinos take snacking seriously, so much so that we devote an entire meal to it: merienda, which may take place midmorning or midafternoon, if not both. Empanadas are a great treat for this in-between time, but also keep well at room temperature — the grace of food built for a warm climate — so you can graze all day. (My family used to buy these by the tray for parties, but it’s nice to make your own and store them in the freezer for later.) In these, a ground-beef filling is tucked inside sturdy but flaky dough, with raisins added early in the cooking to plump with the beef juices. There are variations on empanadas all over Latin America; ours rely on the potency of onion and garlic, and exploit it to the hilt."
Yield: 40 empanadas; Time: 2 hours
This was featured in "Angela Dimayuga’s 10 Essential Filipino Recipes", and can be viewed online at https://cooking.nytimes.com/recipes/1020490-beef-empanadas.
Ingredients
For the empanada dough:
2 eggs
1/4 cup milk
1 tablespoon plus 1/2 teaspoon kosher salt
4 1/2 cups all-purpose flour, plus more as needed
1 cup unsalted butter (2 sticks), diced
2 tablespoons white vinegar
2/3 cup ice water
For the filling:
1 tablespoon vegetable oil
1 tablespoon tomato paste
1 small yellow onion, finely chopped (about 1 cup)
1/2 large green bell pepper, stemmed, seeded and cut into 1/4-inch cubes
1/2 large red bell pepper, stemmed, seeded and cut into 1/4-inch cubes
3 garlic cloves, finely minced
1 1/2 teaspoons kosher salt
1/2 teaspoon coarsely ground black pepper
1/2 medium russet potato, peeled and cut into 1-centimeter cubes (about 1/2 cup)
1/4 cup raisins
3/4 pound ground beef
1 tablespoon plus 1/2 teaspoon oyster sauce
1 tablespoon soy sauce
1/2 cup chicken stock
1 (48-ounce) bottle neutral oil, such as canola, for frying
Preparation
Prepare the empanada dough: In a medium bowl, beat the eggs with the milk and 1/2 teaspoon salt. In a large bowl, combine the flour and 1 tablespoon salt, and mix well. Add the butter and incorporate it into the flour using your hands or a food processor. Combine until mixture is sandy. Combine the egg mixture, vinegar and 2/3 cup ice water, whisking to break up the egg. Add egg mixture to flour mixture, and beat with a fork to bring dough together.
Sprinkle a light layer of flour over a work surface. Place the dough on top. Bring dough together by pressing and folding dough onto itself a few times with the palms of your hands. Being careful not to overwork, split dough in half and form into two equal logs about the thickness of a small sausage, 1 1/2- to 2-inches thick. Wrap with plastic wrap and refrigerate until firm, about 1 hour.
While the dough rests, prepare the filling: In a large skillet, heat the oil over medium-high and bring to a shimmer. Add the tomato paste and toast, stirring frequently, until darkened and caramelized, about 3 minutes. Add the onion, bell peppers, garlic, salt and pepper, and cook, stirring occasionally, until slightly softened, about 5 minutes.
Add the potato and raisins, and cook, stirring, until mixture starts to caramelize, 8 to 10 minutes. Reduce the heat to medium and cook, stirring occasionally, until softened, about 5 minutes.
Add the beef, increase the temperature to medium-high and cook, stirring occasionally, until beef is cooked through, about 10 minutes. Stir in oyster sauce and soy sauce until coated, then stir in chicken stock. (Mixture should be glossy but not overtly wet; cook for another 5 minutes or so to reduce liquid, if need be.) Transfer to a sheet pan, dispersing in a thin layer, and refrigerate until chilled, at least 20 minutes.
Fill a small bowl with some cool water for sealing your empanadas, and another small bowl with flour for dusting. Working with one log at a time, remove dough from fridge. Cut each log in half crosswise, then cut each half crosswise into 10 equal pieces, which will be the shape of thick coins. Using a bit of flour, dust your work surface. Round each coin slightly using your thumb and forefinger and on your surface with your hands press each coin lightly to coax it into a flat round shape. Switch to a rolling pin and roll each piece of empanada dough into a 4 1/2-inch circle. You can lightly dust and stack your circles off to the side or transfer them to a parchment lined baking sheet and chill until you are ready to assemble (they are easier to work with when kept cool). Repeat with remaining log. When you have all your pieces rolled out, you are ready to assemble your empanadas. Place about 1 1/2 tablespoons of the meat filling in the center of each circle, leaving at least a 1/2-inch border. Using a brush or your finger, wet the edges of the dough with water and fold the crust over the filling, forming half-moon empanada shapes, sealing out as much air as possible. Crimp the edges of the empanada with the tines of a fork to seal.
In a large heavy Dutch oven or pot, heat about 2 inches of oil over medium-high. Heat oil to 365 degrees. Working in batches so as not to crowd the pan, maintaining an even heat, fry the empanadas, turning frequently, until they start to bob, 4 to 5 minutes. (They should be crisp and golden brown, the pastry should be cooked through and the meat should be warmed through.) Transfer to a paper-towel lined baking sheet and fry remaining empanadas. Serve warm.
SUPER SLOPPY JOES
This is from Rachael Ray on the Food Network. Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Yield: 4 super sloppy sandwiches; Level: Easy
To view this online, click here.
Ingredients
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 1/4 pounds ground beef sirloin
1/4 cup brown sugar
2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning
1 medium onion, chopped
1 small red bell pepper, chopped
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste
4 crusty rolls, split, toasted, and lightly buttered
Garnish: sliced ripe tomatoes, pickles, Deviled Potato Salad
Directions
Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops. Serve with your favorite sides or sliced tomatoes seasoned with salt and pepper, dill pickles and Deviled Potato Salad. Have plenty of napkins on hand!
BEEF CHILI
This yummy chili recipe is from Tyler Florence on The Food Network. Prep Time: 30 minutes; Cooki Time: 2 hours 15 minutes; Total Time: 2 hours 45 minutes; Yield: 6 to 8 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/tyler-florence/beef-chili-recipe-1937323.
Ingredients
3 tablespoons olive oil
3 pounds beef shoulder, cut into large cubes
Sea salt and freshly ground black pepper
2 tablespoons ancho chili powder
1 tablespoons ground coriander
1 tablespoon ground cumin
1 tablespoon sweet paprika
1 tablespoon dried oregano
1/4 teaspoon ground cinnamon
2 onions, diced
10 garlic cloves, halved
3 canned chipotle peppers in adobo, chopped
1 jalapeno, seeded and chopped
1 teaspoon sugar
2 tablespoons tomato paste
1 (28-ounce) can whole tomatoes, crushed by hand
1/2 cup masa harina
3 cups shredded white Cheddar, for garnish
2 bunches chopped chives, for garnish
1 1/2 cups sour cream, for garnish
Ingredients
In a large soup pot, heat the olive oil. Season the beef shoulder all over with salt and pepper, add it to the pot and brown it. As it's browning stir in the chili powder, coriander, cumin, paprika, oregano and cinnamon. Lower the temperature under the meat to "toast" the spices. In a food processor puree the onions, garlic, chipotle peppers, jalapeno, tomato paste and sugar and add it to the pot. Increase the heat to medium to steam vegetables a little and sweeten the peppers. Add enough water to cover by 1 inch, about 1 quart, and add tomatoes with their liquid. Bring to a boil and skim off any foam that rises to the surface. Reduce the heat and simmer until the meat is fork-tender and comes apart with no resistance, about 2 hours. As it cooks down, add more water, if necessary. When done, stir in the masa harina. Take a potato masher and mash the chili so the meat comes apart in shreds. Season with salt and pepper, to taste. Garnish each serving with the shredded Cheddar, chives, and sour cream.
I'll bet you've figured out that the beef is here. Today's offerings include Melt-in-Your-Mouth Buttermilk Meatloaf and Super Sloppy Joes. Enjoy!
HAN OAK GALBIJJIM
This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, "This is a home cook’s take on the short-rib stew the chef Peter Cho serves at Han Oak, the beautiful homestyle Korean restaurant in Portland, Ore., that he runs with his wife, Sun Young Park. It is fragrant and sweet, with deep caramelized flavors that come in part from roasting the meat and vegetables separately before combining them in the braising liquid. Cho fries rice cakes before adding them to the stew, but you can just slide them in plain, if you prefer. Either way, the addition of greens at the end gives the dish an exciting brightness, a zip that many galbijjims lack."
Yield: 6 servings; Time: 2 hours
This was featured in "A Secret Ingredient Makes This Chef’s Galbijjim Perfect. Just Don’t Tell Mom.", and cam be viewed online at https://cooking.nytimes.com/recipes/1019918-han-oak-galbijjim.
Ingredients
3 pounds mixed root vegetables, such as carrots, parsnips, onions and sweet potatoes, peeled and cut into 1-inch pieces
5 tablespoons neutral oil, like canola or vegetable oil
Kosher salt
Freshly ground black pepper, to taste
4 pounds bone-in short ribs, cut by a butcher into 2-inch pieces
2 medium-size Asian pears, peeled, cored and diced
1 large red onion, peeled and diced
12 cloves garlic, peeled and roughly chopped
2 tablespoons roughly chopped ginger
3 cups chicken stock
1 12-ounce can Coca-Cola
1/4 cup honey
1/2 cup soy sauce
1/4 cup rice-wine vinegar
2 tablespoons gochugaru (Korean chile flakes), or to taste
4 cups roughly chopped kale, optional
1 pound Korean rice cakes, optional
1 tablespoon toasted sesame oil
3 scallions, trimmed and both white and green parts thinly sliced
3 radishes, trimmed and thinly sliced
Sesame seeds, to taste
Preparation
Heat oven to 425. Toss the root vegetables in a large bowl with 2 tablespoons of oil, and season with an aggressive amount of salt and pepper. Turn the vegetables onto a sheet pan. Put the short ribs in the same bowl, and toss with 1 tablespoon of oil and a lot of salt and pepper, then put the ribs on another sheet pan, bone sides down. Place both pans in the oven and roast, turning the pans once or twice, until the vegetables are soft and caramelized and the ribs are well browned, approximately 40 minutes. Set the pans aside until ready to use.
While the vegetables and ribs cook, place a large Dutch oven over medium-high heat, and swirl into it the remaining 2 tablespoons of oil. When it shimmers, add the pears, onion, garlic and ginger and cook, stirring occasionally, until they are softened and browning, approximately 15 minutes.
Turn heat to high, add the stock, Coca-Cola, honey, soy sauce, rice-wine vinegar and gochugaru, and bring the mixture to a lively simmer. Cook until pears are tender, approximately 20 minutes. Transfer to a blender or food processor, and purée the sauce until smooth, then return it to the pot.
Add the cooked short ribs and whatever fat has rendered from them to the pot, cover it and cook over medium-low heat for approximately 90 minutes, or until very tender.
When the meat can be flaked from the bone, add the roasted vegetables to the pot, along with the rice cakes. Cook until the vegetables are hot and the rice cakes (if using) are sticky, then add the greens, and stir them around until they have just started to turn tender.
Drizzle with the sesame oil, top with the scallions, radishes and sesame seeds to taste. Serve immediately.
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.
MELT-IN-YOUR-MOUTH BUTTERMILK MEATLOAF
This is from John Mitzewich, who wrote for The Spruce Eats. John wrote, "This easy meatloaf recipe sure lives up to its name. The buttermilk works its tangy magic to make this meatloaf tender and delicious. This great recipe is finished with a glossy brown sugar glaze that's a perfect compliment to the flavorful meat. If you're craving meatloaf but on a stricter diet, you can also try kept meatloaf."
Prep Time: 10 minutes; Cook Time: 30 minutes; Total Time: 40 minutes; Yield: 8 servings
To view this online, click here.
Ingredients
2 tablespoons butter
1 onion (minced)
2 cloves garlic (minced)
2 1/2 pounds ground beef
2 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon dried tarragon
1 tablespoon Worcestershire sauce
1/2 cup ketchup
3/4 cup buttermilk
2 eggs (beaten)
1 teaspoon hot sauce
1 cup breadcrumbs (plain)
For the Glaze:
1/3 cup brown sugar
1 teaspoon cider vinegar
2 teaspoons Dijon mustard
Directions
While there are multiple steps to this recipe, this meatloaf dish is broken down into workable categories to help you better plan for cooking.
For the Meatloaf:
Gather the ingredients.
In a sauté pan, on medium heat, melt the butter. Add the onions and sauté for about 5 minutes, or until translucent.
Remove from the heat, stir in the garlic, and let cool to room temperature.
Preheat oven to 325 F.
In a large bowl add the ground beef, the onions, and all the remaining meatloaf ingredients. Mix to incorporate.
Lightly grease the bottom of a shallow roasting pan with a few drops of oil.
Wet your hands with cold water and form the meatloaf mixture into a loaf shape, about 6 inches wide, by about 3 to 4 inches high.
Bake for 30 minutes.
For the Glaze:
Gather the ingredients.
While the meatloaf is baking combine the brown sugar, vinegar, and Dijon mustard in a small bowl for the glaze.
After 30 minutes, remove the meatloaf from the oven and evenly spread the glaze over the top with a spoon. If you like, you can put a little of the glaze on the sides, but most of it should go on the top.
Bake for about 30 minutes more. Insert an instant-read thermometer into the center to check to make sure meatloaf is done—at least 160 F/70 C.
Serve and enjoy!
Tip
Enjoy with mashed potatoes and green beans for a complete meal.
BEEF EMPANADAS
This is from Angela Dimayuga in The New York Times cooking e-newsletter. Angela wrote, "Filipinos take snacking seriously, so much so that we devote an entire meal to it: merienda, which may take place midmorning or midafternoon, if not both. Empanadas are a great treat for this in-between time, but also keep well at room temperature — the grace of food built for a warm climate — so you can graze all day. (My family used to buy these by the tray for parties, but it’s nice to make your own and store them in the freezer for later.) In these, a ground-beef filling is tucked inside sturdy but flaky dough, with raisins added early in the cooking to plump with the beef juices. There are variations on empanadas all over Latin America; ours rely on the potency of onion and garlic, and exploit it to the hilt."
Yield: 40 empanadas; Time: 2 hours
This was featured in "Angela Dimayuga’s 10 Essential Filipino Recipes", and can be viewed online at https://cooking.nytimes.com/recipes/1020490-beef-empanadas.
Ingredients
For the empanada dough:
2 eggs
1/4 cup milk
1 tablespoon plus 1/2 teaspoon kosher salt
4 1/2 cups all-purpose flour, plus more as needed
1 cup unsalted butter (2 sticks), diced
2 tablespoons white vinegar
2/3 cup ice water
For the filling:
1 tablespoon vegetable oil
1 tablespoon tomato paste
1 small yellow onion, finely chopped (about 1 cup)
1/2 large green bell pepper, stemmed, seeded and cut into 1/4-inch cubes
1/2 large red bell pepper, stemmed, seeded and cut into 1/4-inch cubes
3 garlic cloves, finely minced
1 1/2 teaspoons kosher salt
1/2 teaspoon coarsely ground black pepper
1/2 medium russet potato, peeled and cut into 1-centimeter cubes (about 1/2 cup)
1/4 cup raisins
3/4 pound ground beef
1 tablespoon plus 1/2 teaspoon oyster sauce
1 tablespoon soy sauce
1/2 cup chicken stock
1 (48-ounce) bottle neutral oil, such as canola, for frying
Preparation
Prepare the empanada dough: In a medium bowl, beat the eggs with the milk and 1/2 teaspoon salt. In a large bowl, combine the flour and 1 tablespoon salt, and mix well. Add the butter and incorporate it into the flour using your hands or a food processor. Combine until mixture is sandy. Combine the egg mixture, vinegar and 2/3 cup ice water, whisking to break up the egg. Add egg mixture to flour mixture, and beat with a fork to bring dough together.
Sprinkle a light layer of flour over a work surface. Place the dough on top. Bring dough together by pressing and folding dough onto itself a few times with the palms of your hands. Being careful not to overwork, split dough in half and form into two equal logs about the thickness of a small sausage, 1 1/2- to 2-inches thick. Wrap with plastic wrap and refrigerate until firm, about 1 hour.
While the dough rests, prepare the filling: In a large skillet, heat the oil over medium-high and bring to a shimmer. Add the tomato paste and toast, stirring frequently, until darkened and caramelized, about 3 minutes. Add the onion, bell peppers, garlic, salt and pepper, and cook, stirring occasionally, until slightly softened, about 5 minutes.
Add the potato and raisins, and cook, stirring, until mixture starts to caramelize, 8 to 10 minutes. Reduce the heat to medium and cook, stirring occasionally, until softened, about 5 minutes.
Add the beef, increase the temperature to medium-high and cook, stirring occasionally, until beef is cooked through, about 10 minutes. Stir in oyster sauce and soy sauce until coated, then stir in chicken stock. (Mixture should be glossy but not overtly wet; cook for another 5 minutes or so to reduce liquid, if need be.) Transfer to a sheet pan, dispersing in a thin layer, and refrigerate until chilled, at least 20 minutes.
Fill a small bowl with some cool water for sealing your empanadas, and another small bowl with flour for dusting. Working with one log at a time, remove dough from fridge. Cut each log in half crosswise, then cut each half crosswise into 10 equal pieces, which will be the shape of thick coins. Using a bit of flour, dust your work surface. Round each coin slightly using your thumb and forefinger and on your surface with your hands press each coin lightly to coax it into a flat round shape. Switch to a rolling pin and roll each piece of empanada dough into a 4 1/2-inch circle. You can lightly dust and stack your circles off to the side or transfer them to a parchment lined baking sheet and chill until you are ready to assemble (they are easier to work with when kept cool). Repeat with remaining log. When you have all your pieces rolled out, you are ready to assemble your empanadas. Place about 1 1/2 tablespoons of the meat filling in the center of each circle, leaving at least a 1/2-inch border. Using a brush or your finger, wet the edges of the dough with water and fold the crust over the filling, forming half-moon empanada shapes, sealing out as much air as possible. Crimp the edges of the empanada with the tines of a fork to seal.
In a large heavy Dutch oven or pot, heat about 2 inches of oil over medium-high. Heat oil to 365 degrees. Working in batches so as not to crowd the pan, maintaining an even heat, fry the empanadas, turning frequently, until they start to bob, 4 to 5 minutes. (They should be crisp and golden brown, the pastry should be cooked through and the meat should be warmed through.) Transfer to a paper-towel lined baking sheet and fry remaining empanadas. Serve warm.
SUPER SLOPPY JOES
This is from Rachael Ray on the Food Network. Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Yield: 4 super sloppy sandwiches; Level: Easy
To view this online, click here.
Ingredients
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 1/4 pounds ground beef sirloin
1/4 cup brown sugar
2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning
1 medium onion, chopped
1 small red bell pepper, chopped
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste
4 crusty rolls, split, toasted, and lightly buttered
Garnish: sliced ripe tomatoes, pickles, Deviled Potato Salad
Directions
Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops. Serve with your favorite sides or sliced tomatoes seasoned with salt and pepper, dill pickles and Deviled Potato Salad. Have plenty of napkins on hand!
BEEF CHILI
This yummy chili recipe is from Tyler Florence on The Food Network. Prep Time: 30 minutes; Cooki Time: 2 hours 15 minutes; Total Time: 2 hours 45 minutes; Yield: 6 to 8 servings; Level: Intermediate
To view this online, go to https://www.foodnetwork.com/recipes/tyler-florence/beef-chili-recipe-1937323.
Ingredients
3 tablespoons olive oil
3 pounds beef shoulder, cut into large cubes
Sea salt and freshly ground black pepper
2 tablespoons ancho chili powder
1 tablespoons ground coriander
1 tablespoon ground cumin
1 tablespoon sweet paprika
1 tablespoon dried oregano
1/4 teaspoon ground cinnamon
2 onions, diced
10 garlic cloves, halved
3 canned chipotle peppers in adobo, chopped
1 jalapeno, seeded and chopped
1 teaspoon sugar
2 tablespoons tomato paste
1 (28-ounce) can whole tomatoes, crushed by hand
1/2 cup masa harina
3 cups shredded white Cheddar, for garnish
2 bunches chopped chives, for garnish
1 1/2 cups sour cream, for garnish
Ingredients
In a large soup pot, heat the olive oil. Season the beef shoulder all over with salt and pepper, add it to the pot and brown it. As it's browning stir in the chili powder, coriander, cumin, paprika, oregano and cinnamon. Lower the temperature under the meat to "toast" the spices. In a food processor puree the onions, garlic, chipotle peppers, jalapeno, tomato paste and sugar and add it to the pot. Increase the heat to medium to steam vegetables a little and sweeten the peppers. Add enough water to cover by 1 inch, about 1 quart, and add tomatoes with their liquid. Bring to a boil and skim off any foam that rises to the surface. Reduce the heat and simmer until the meat is fork-tender and comes apart with no resistance, about 2 hours. As it cooks down, add more water, if necessary. When done, stir in the masa harina. Take a potato masher and mash the chili so the meat comes apart in shreds. Season with salt and pepper, to taste. Garnish each serving with the shredded Cheddar, chives, and sour cream.
Thursday, October 1, 2020
Friday Recipes
It's finally Friday. Yay! (Yes, if you're like me, you might occasionally forget what day it is during this strange year.) But even during a pandemic, it's nice to know Friay has arrived.
With that in mind, here are six recipes to help you through the weekend, including Easy Black Bean Chili and Calypso Cups. Enjoy!
HAN OAK GALBIJJIM
This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, "This is a home cook’s take on the short-rib stew the chef Peter Cho serves at Han Oak, the beautiful homestyle Korean restaurant in Portland, Ore., that he runs with his wife, Sun Young Park. It is fragrant and sweet, with deep caramelized flavors that come in part from roasting the meat and vegetables separately before combining them in the braising liquid. Cho fries rice cakes before adding them to the stew, but you can just slide them in plain, if you prefer. Either way, the addition of greens at the end gives the dish an exciting brightness, a zip that many galbijjims lack."
Yield: 6 servings; Time: 2 hours
This was featured in "A Secret Ingredient Makes This Chef’s Galbijjim Perfect. Just Don’t Tell Mom.", and cam be viewed online at https://cooking.nytimes.com/recipes/1019918-han-oak-galbijjim.
Ingredients
3 pounds mixed root vegetables, such as carrots, parsnips, onions and sweet potatoes, peeled and cut into 1-inch pieces
5 tablespoons neutral oil, like canola or vegetable oil
Kosher salt
Freshly ground black pepper, to taste
4 pounds bone-in short ribs, cut by a butcher into 2-inch pieces
2 medium-size Asian pears, peeled, cored and diced
1 large red onion, peeled and diced
12 cloves garlic, peeled and roughly chopped
2 tablespoons roughly chopped ginger
3 cups chicken stock
1 12-ounce can Coca-Cola
1/4 cup honey
1/2 cup soy sauce
1/4 cup rice-wine vinegar
2 tablespoons gochugaru (Korean chile flakes), or to taste
4 cups roughly chopped kale, optional
1 pound Korean rice cakes, optional
1 tablespoon toasted sesame oil
3 scallions, trimmed and both white and green parts thinly sliced
3 radishes, trimmed and thinly sliced
Sesame seeds, to taste
Preparation
Heat oven to 425. Toss the root vegetables in a large bowl with 2 tablespoons of oil, and season with an aggressive amount of salt and pepper. Turn the vegetables onto a sheet pan. Put the short ribs in the same bowl, and toss with 1 tablespoon of oil and a lot of salt and pepper, then put the ribs on another sheet pan, bone sides down. Place both pans in the oven and roast, turning the pans once or twice, until the vegetables are soft and caramelized and the ribs are well browned, approximately 40 minutes. Set the pans aside until ready to use.
While the vegetables and ribs cook, place a large Dutch oven over medium-high heat, and swirl into it the remaining 2 tablespoons of oil. When it shimmers, add the pears, onion, garlic and ginger and cook, stirring occasionally, until they are softened and browning, approximately 15 minutes.
Turn heat to high, add the stock, Coca-Cola, honey, soy sauce, rice-wine vinegar and gochugaru, and bring the mixture to a lively simmer. Cook until pears are tender, approximately 20 minutes. Transfer to a blender or food processor, and purée the sauce until smooth, then return it to the pot.
Add the cooked short ribs and whatever fat has rendered from them to the pot, cover it and cook over medium-low heat for approximately 90 minutes, or until very tender.
When the meat can be flaked from the bone, add the roasted vegetables to the pot, along with the rice cakes. Cook until the vegetables are hot and the rice cakes (if using) are sticky, then add the greens, and stir them around until they have just started to turn tender.
Drizzle with the sesame oil, top with the scallions, radishes and sesame seeds to taste. Serve immediately.
KOREAN BARBECUE-STYLE MEATBALLS
This yumminess is from Kay Chun in The New York Times cooking e-newsletter. Kay wrote, "These meatballs, inspired by traditional Korean barbecue, bring the savory-sweet flavors of caramelized meat without the need for a grill. As the meatballs bake, the soy sauce marries the garlic and scallions to create a glaze. This meatball mixture can be made ahead and left to marinate in the fridge for 3 hours or even overnight. Use ground beef that is 85 percent lean meat, 15 percent fat, or 80 percent lean and 20 percent fat for juicier meatballs. The Ritz crackers here make for a more tender meatball, but feel free to substitute plain dry bread crumbs. The meatballs are tasty on their own, but for a simple dipping sauce, combine 2 tablespoons soy sauce and 1 tablespoon distilled white vinegar. Serve over steamed rice with kimchi, or as a sandwich with mayonnaise or marinara sauce."
Yield: 4 servings; Time: 20 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019763-korean-barbecue-style-meatballs.
Ingredients
1/2 cup chopped scallions
2 tablespoons low-sodium soy sauce
2 tablespoons minced garlic
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup finely crushed Ritz crackers (12 crackers)
1 pound ground beef (round or chuck)
Preparation
Heat oven to 425 degrees. In a large bowl, combine all of the ingredients and use your hands to gently mix.
Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter), and arrange on a greased rimmed baking sheet.
Bake until golden and cooked through, about 15 minutes. Serve warm.
Tips
Leftover meatballs freeze well and can be reheated in the oven at 375 degrees until warmed through (about 20 minutes).
To make the Ritz crumbs, place the crackers in a resealable plastic bag and lightly crush them with the back of a wooden spoon or measuring cup.
CALYPSO CUPS
This comes from the infamous long-since-forgotten emailing list. Yield: about 4 dozen
Ingredients
1 cup butter, softened
2 pkgs cream cheese (3 ounces each), softened
2 cups all purpose flour
Filling:
1/2 cup flaked coconut
1/2 cup sugar
1 1/2 teaspoons cornstarch
1 can(8 ounces) crushed pineapple, undrained
1 egg
Frosting:
2 cups confectioners sugar
1/2 cup shortening
1 tsp vanilla extract
3 to 4 tablespoons milk
Finely chopped walnuts, optional
Directions
In a mixing bowl, cream butter and the cream cheese. Gradually add the flour. Cover and refrigerate for one hour or until easy to handle. Roll into one inch balls. Press onto the bottom and up the sides of greased miniature muffin cups. Combine filling ingredients. Spoon into cups. Bake at 350 F for 15-20 minutes or until edges are lightly browned. Cool in pans on wire racks. For frosting, combine the sugar, shortening, and vanilla. Add enough milk to achieve spreading consistency. Remove cooled cups from pans. Frost and sprinkle with walnuts, if desired.
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.
LENTIL CHICKPEA SLOPPY JOES
This is from Eden Foods, and is very yummy. Prep Time: 15 minutes; Cook Time: 25 minutes; Serves: 6
To view this online, click here.
Ingredients
1 Tbsp Eden Extra Virgin Olive Oil
1/4 cup shallots, minced
1 clove garlic, minced
1/2 cup red bell peppers, diced
14 ounces Eden Crushed Tomatoes
3 Tbsp organic tomato paste
1 Tbsp organic maple syrup
2 tsp Eden Red Wine Vinegar
1 1/2 tsp Eden Shoyu Soy Sauce, or Tamari
1 tsp smoked paprika
1/2 tsp Eden Brown Mustard
1 tsp Eden Ground Chili Powder
1/4 tsp Eden Ground Cumin
1/4 tsp Eden Sea Salt
1/8 tsp fresh ground black pepper
15 ounces Eden Lentils w/Onion & Bay Leaf
15 ounces Eden Garbanzo Beans, rinsed and drained
6 whole wheat buns
Directions
Heat oil in large skillet and sauté shallots and garlic 2 to 3 minutes. Add peppers and sauté another 2 minutes. Add all ingredients except the lentils, garbanzo beans and buns. Mix thoroughly. Simmer 7 to 10 minutes, stirring occasionally. Add lentils and garbanzos to sauce. Mix and cook another 10 minutes. Spoon mix onto the buns, serve, and enjoy.
Nutritional Information: Per serving - 328 calories, 5 g fat (14% calories from fat), 15 g protein, 52 g carbohydrate, 10 g fiber, 0 mg cholesterol, 518 mg sodium
EASY BLACK BEAN CHILI
This comes from Betty Crocker, and begins, "We love chili for its rib-sticking deliciousness, and this meatless version is no exception. Just because it’s made with beans, and no meat, doesn’t mean it’s not filling. Cumin, chili powder and chiles add heat, while fire-roasted tomatoes, black beans and sweet corn give it extra flavor."
Prep Time: 20 minutes; Total Time: 60 minutes; Servings: 6
To view this online, go to https://www.bettycrocker.com/recipes/easy-black-bean-chili/f273db4a-5710-4ced-b099-205c9f3c1d70.
Ingredients
1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
4 cloves garlic, finely chopped
2 fresh jalapeño or serrano chiles, seeded, finely chopped
2 cans (15 oz each) Progresso™ black beans, drained, rinsed
2 cans (14.5 oz each) Muir Glen™ organic fire roasted or plain diced tomatoes, undrained
1 1/2 cups water
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon coarse (kosher or sea) salt
1 cup Cascadian Farm® frozen organic sweet corn
Sour cream or plain yogurt, if desired
Shredded Cheddar cheese, if desired
Chopped fresh cilantro, if desired
Directions
In 4-quart saucepan, heat oil over medium heat. Add onion, bell pepper, garlic and chiles; cook 5 to 7 minutes, stirring frequently, until tender.
Stir in black beans, tomatoes, water, chili powder, cumin and salt. Heat to boiling. Reduce heat; cover and simmer 30 minutes, stirring occasionally. Stir in corn. Heat to boiling. Reduce heat; simmer uncovered 5 minutes longer.
Top each serving with remaining ingredients.
Expert Tips
You can vary the heat level of this chili by decreasing or increasing the amount of chiles that you use.
Serve this veggie chili with warm cornbread or corn tortillas.
With that in mind, here are six recipes to help you through the weekend, including Easy Black Bean Chili and Calypso Cups. Enjoy!
HAN OAK GALBIJJIM
This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, "This is a home cook’s take on the short-rib stew the chef Peter Cho serves at Han Oak, the beautiful homestyle Korean restaurant in Portland, Ore., that he runs with his wife, Sun Young Park. It is fragrant and sweet, with deep caramelized flavors that come in part from roasting the meat and vegetables separately before combining them in the braising liquid. Cho fries rice cakes before adding them to the stew, but you can just slide them in plain, if you prefer. Either way, the addition of greens at the end gives the dish an exciting brightness, a zip that many galbijjims lack."
Yield: 6 servings; Time: 2 hours
This was featured in "A Secret Ingredient Makes This Chef’s Galbijjim Perfect. Just Don’t Tell Mom.", and cam be viewed online at https://cooking.nytimes.com/recipes/1019918-han-oak-galbijjim.
Ingredients
3 pounds mixed root vegetables, such as carrots, parsnips, onions and sweet potatoes, peeled and cut into 1-inch pieces
5 tablespoons neutral oil, like canola or vegetable oil
Kosher salt
Freshly ground black pepper, to taste
4 pounds bone-in short ribs, cut by a butcher into 2-inch pieces
2 medium-size Asian pears, peeled, cored and diced
1 large red onion, peeled and diced
12 cloves garlic, peeled and roughly chopped
2 tablespoons roughly chopped ginger
3 cups chicken stock
1 12-ounce can Coca-Cola
1/4 cup honey
1/2 cup soy sauce
1/4 cup rice-wine vinegar
2 tablespoons gochugaru (Korean chile flakes), or to taste
4 cups roughly chopped kale, optional
1 pound Korean rice cakes, optional
1 tablespoon toasted sesame oil
3 scallions, trimmed and both white and green parts thinly sliced
3 radishes, trimmed and thinly sliced
Sesame seeds, to taste
Preparation
Heat oven to 425. Toss the root vegetables in a large bowl with 2 tablespoons of oil, and season with an aggressive amount of salt and pepper. Turn the vegetables onto a sheet pan. Put the short ribs in the same bowl, and toss with 1 tablespoon of oil and a lot of salt and pepper, then put the ribs on another sheet pan, bone sides down. Place both pans in the oven and roast, turning the pans once or twice, until the vegetables are soft and caramelized and the ribs are well browned, approximately 40 minutes. Set the pans aside until ready to use.
While the vegetables and ribs cook, place a large Dutch oven over medium-high heat, and swirl into it the remaining 2 tablespoons of oil. When it shimmers, add the pears, onion, garlic and ginger and cook, stirring occasionally, until they are softened and browning, approximately 15 minutes.
Turn heat to high, add the stock, Coca-Cola, honey, soy sauce, rice-wine vinegar and gochugaru, and bring the mixture to a lively simmer. Cook until pears are tender, approximately 20 minutes. Transfer to a blender or food processor, and purée the sauce until smooth, then return it to the pot.
Add the cooked short ribs and whatever fat has rendered from them to the pot, cover it and cook over medium-low heat for approximately 90 minutes, or until very tender.
When the meat can be flaked from the bone, add the roasted vegetables to the pot, along with the rice cakes. Cook until the vegetables are hot and the rice cakes (if using) are sticky, then add the greens, and stir them around until they have just started to turn tender.
Drizzle with the sesame oil, top with the scallions, radishes and sesame seeds to taste. Serve immediately.
KOREAN BARBECUE-STYLE MEATBALLS
This yumminess is from Kay Chun in The New York Times cooking e-newsletter. Kay wrote, "These meatballs, inspired by traditional Korean barbecue, bring the savory-sweet flavors of caramelized meat without the need for a grill. As the meatballs bake, the soy sauce marries the garlic and scallions to create a glaze. This meatball mixture can be made ahead and left to marinate in the fridge for 3 hours or even overnight. Use ground beef that is 85 percent lean meat, 15 percent fat, or 80 percent lean and 20 percent fat for juicier meatballs. The Ritz crackers here make for a more tender meatball, but feel free to substitute plain dry bread crumbs. The meatballs are tasty on their own, but for a simple dipping sauce, combine 2 tablespoons soy sauce and 1 tablespoon distilled white vinegar. Serve over steamed rice with kimchi, or as a sandwich with mayonnaise or marinara sauce."
Yield: 4 servings; Time: 20 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1019763-korean-barbecue-style-meatballs.
Ingredients
1/2 cup chopped scallions
2 tablespoons low-sodium soy sauce
2 tablespoons minced garlic
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup finely crushed Ritz crackers (12 crackers)
1 pound ground beef (round or chuck)
Preparation
Heat oven to 425 degrees. In a large bowl, combine all of the ingredients and use your hands to gently mix.
Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter), and arrange on a greased rimmed baking sheet.
Bake until golden and cooked through, about 15 minutes. Serve warm.
Tips
Leftover meatballs freeze well and can be reheated in the oven at 375 degrees until warmed through (about 20 minutes).
To make the Ritz crumbs, place the crackers in a resealable plastic bag and lightly crush them with the back of a wooden spoon or measuring cup.
CALYPSO CUPS
This comes from the infamous long-since-forgotten emailing list. Yield: about 4 dozen
Ingredients
1 cup butter, softened
2 pkgs cream cheese (3 ounces each), softened
2 cups all purpose flour
Filling:
1/2 cup flaked coconut
1/2 cup sugar
1 1/2 teaspoons cornstarch
1 can(8 ounces) crushed pineapple, undrained
1 egg
Frosting:
2 cups confectioners sugar
1/2 cup shortening
1 tsp vanilla extract
3 to 4 tablespoons milk
Finely chopped walnuts, optional
Directions
In a mixing bowl, cream butter and the cream cheese. Gradually add the flour. Cover and refrigerate for one hour or until easy to handle. Roll into one inch balls. Press onto the bottom and up the sides of greased miniature muffin cups. Combine filling ingredients. Spoon into cups. Bake at 350 F for 15-20 minutes or until edges are lightly browned. Cool in pans on wire racks. For frosting, combine the sugar, shortening, and vanilla. Add enough milk to achieve spreading consistency. Remove cooled cups from pans. Frost and sprinkle with walnuts, if desired.
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.
LENTIL CHICKPEA SLOPPY JOES
This is from Eden Foods, and is very yummy. Prep Time: 15 minutes; Cook Time: 25 minutes; Serves: 6
To view this online, click here.
Ingredients
1 Tbsp Eden Extra Virgin Olive Oil
1/4 cup shallots, minced
1 clove garlic, minced
1/2 cup red bell peppers, diced
14 ounces Eden Crushed Tomatoes
3 Tbsp organic tomato paste
1 Tbsp organic maple syrup
2 tsp Eden Red Wine Vinegar
1 1/2 tsp Eden Shoyu Soy Sauce, or Tamari
1 tsp smoked paprika
1/2 tsp Eden Brown Mustard
1 tsp Eden Ground Chili Powder
1/4 tsp Eden Ground Cumin
1/4 tsp Eden Sea Salt
1/8 tsp fresh ground black pepper
15 ounces Eden Lentils w/Onion & Bay Leaf
15 ounces Eden Garbanzo Beans, rinsed and drained
6 whole wheat buns
Directions
Heat oil in large skillet and sauté shallots and garlic 2 to 3 minutes. Add peppers and sauté another 2 minutes. Add all ingredients except the lentils, garbanzo beans and buns. Mix thoroughly. Simmer 7 to 10 minutes, stirring occasionally. Add lentils and garbanzos to sauce. Mix and cook another 10 minutes. Spoon mix onto the buns, serve, and enjoy.
Nutritional Information: Per serving - 328 calories, 5 g fat (14% calories from fat), 15 g protein, 52 g carbohydrate, 10 g fiber, 0 mg cholesterol, 518 mg sodium
EASY BLACK BEAN CHILI
This comes from Betty Crocker, and begins, "We love chili for its rib-sticking deliciousness, and this meatless version is no exception. Just because it’s made with beans, and no meat, doesn’t mean it’s not filling. Cumin, chili powder and chiles add heat, while fire-roasted tomatoes, black beans and sweet corn give it extra flavor."
Prep Time: 20 minutes; Total Time: 60 minutes; Servings: 6
To view this online, go to https://www.bettycrocker.com/recipes/easy-black-bean-chili/f273db4a-5710-4ced-b099-205c9f3c1d70.
Ingredients
1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
4 cloves garlic, finely chopped
2 fresh jalapeño or serrano chiles, seeded, finely chopped
2 cans (15 oz each) Progresso™ black beans, drained, rinsed
2 cans (14.5 oz each) Muir Glen™ organic fire roasted or plain diced tomatoes, undrained
1 1/2 cups water
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon coarse (kosher or sea) salt
1 cup Cascadian Farm® frozen organic sweet corn
Sour cream or plain yogurt, if desired
Shredded Cheddar cheese, if desired
Chopped fresh cilantro, if desired
Directions
In 4-quart saucepan, heat oil over medium heat. Add onion, bell pepper, garlic and chiles; cook 5 to 7 minutes, stirring frequently, until tender.
Stir in black beans, tomatoes, water, chili powder, cumin and salt. Heat to boiling. Reduce heat; cover and simmer 30 minutes, stirring occasionally. Stir in corn. Heat to boiling. Reduce heat; simmer uncovered 5 minutes longer.
Top each serving with remaining ingredients.
Expert Tips
You can vary the heat level of this chili by decreasing or increasing the amount of chiles that you use.
Serve this veggie chili with warm cornbread or corn tortillas.
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