I’ve had this recipe from Chef Dennis on my “to do” list for quite some time. It thought this would be perfect to make for this lazy Winter Sunday afternoon.

There’s nothing better than pasta with Broccoli Rabe and chucks of garlic, sauteed in a really good olive oil. Throw in some imported Parmesan cheese, and you’ve got paradise. Well, as far as I’m concerned anyway! I used Barilla Campanelle pasta, because of the shape. It catches all the garlic olive oil, broccoli and cheese, in between the ruffles. I topped with some shaved imported Parmesan cheese.

It’s hard to believe something this good, is this easy to make! But it is. This is a perfect dish for a weeknight as it comes together quickly. As for me, someone better get this pasta outta here..I already ate way too much!!

Thanks Dennis, for another great recipe!

Pasta Aglio Olio with Broccoli Rabe

 

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

 

Author: A Foodie Affair

Ingredients

• ½ lb Campanelle or your favorite pasta
• 1 large head broccoli rabe
• 4-5 cloves fresh garlic, sliced into very thin slices
• 6-7 tablespoons extra virgin olive oil
• 1 pinch of crushed red pepper flakes (or more depending how hot you like it)
• kosher or sea salt & coarsely ground pepper to taste
• ⅓ c.grated Parmesan cheese
• Shaved Parmesan cheese for topping

Instructions

1. Wash and clean broccoli rabe, removing most of the stem
2. In a large saute pan place broccoli rabe in the pan with about a cup of water over high heat, as the water begins to boil reduce to simmer and allow water to cook off.
3. This process should take 10 – 15 minutes or until broccoli rabe is fairly tender, then remove from heat (if all the water cooks off and broccoli rabe is still not tender add additional water and continue cooking).
4. In another saute pan add 6 tablespoons of olive oil , add sliced garlic and saute over low heat until garlic looks like its starting to turn brown. Take off heat immediately. (Do not let garlic completely brown, it will bitter. If it does, throw out and start again. There’s nothing worse than the taste of burnt garlic. Especially in this dish).
5. Add pinch of red pepper flakes and broccoli rabe and toss in oil and set aside.
6. Cook pasta per instructions on box.
7. When pasta is almost cooked, return broccoli rabe and sauce to burner on medium, just to reheat a little.
8. Season with salt and pepper to taste. Add additional olive oil if sauce appears to dry. (you may also add a little of the pasta water if you don’t care to use anymore oil).
9. Reserve a couple ladles of pasta water. Drain pasta.
10. Toss pasta with broccoli rabe sauce.
11. Place pasta into a serving bowl and top with grated Parmesan cheese.
12. Top with some shaved imported Parmesan cheese.
13. Serve with crusty bread and enjoy!

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3.2.2265

Not to be misleading, but the recipe is for the Maple Cream Sauce I created to go with the Butternut Squash I just purchased from one of my favorite markets, Russo’s in Watertown, MA.

Russo’s is a really neat market that has loads of produce, and an especially great amount of Asian produce, imported Cold Cuts (I can’t even count the number of Prosciutto varieties they have), their own baked cold cuts (their Roast Beef is incredible), cheeses, home-made pasta, flowers, breads, meats, chicken and dairy, bakery, pies,plants and most importantly, the Vantia canned tomatoes I swear are the only ones I can use.

On todays trip, I purchased the Butternut Ravioli, some Bok Choy and fresh bean sprouts (hence the stir fry on this weeks menu), an Apple Crumb Pie, 2 lbs. of their own Roast Beef sliced super thin, some Plum Tomatoes and Imported Asiago cheese (for today’s Tomato Soup), some Bell & Evans Chicken, Coconut Macaroons, and more cans of my favorite Vantia canned tomatoes (the real reason for the trip), to name a few.

I had posted this recipe quite some time ago, but never put a picture because I have trouble with white on white on white pictures (white ravioli, white sauce, white plate)! However, this sauce is so delicious, it deserves another try with the pictures. I don’t think they’re much better, but hopefully you get the idea. This sauce is so “Fall”, it’s not funny. The flavors of Maple and Cinnamon and a touch of Nutmeg scream Autumn, falling leaves and sweaters. I used my Alligator Dicer to finely dice the onions. This is one recipe you don’t want big chunks of onions.

My cousin Denise makes this sauce and swears she licks the plate every time she makes this sauce! Its is delicious and EASY! I even dipped my grilled chicken in it, it’s that good!

Butternut Squash Ravioli with Maple Cream Sauce

 

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

Author: A Foodie Affair

Recipe type: Sauce

Ingredients

• 2 Tbsp. Butter
• Half a small onion, very finely diced
• 1 c. Heavy Cream
• 1-2 Tbsp Real Maple Syrup
• ½ tsp Cinnamon
• Pinch Nutmeg

Instructions

1. Melt butter in a 10″ saute pan on medium heat.
2. Add onion and saute until soft.
3. Add cream, maple syrup, cinnamon & nutmeg and boil on medium high heat until reduced and thickened.

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3.2.2124

Wow, I’ve had quite a weekend for baking and cooking, and ALL of the recipes have turned out great! That’s gotta be a record! I’ve made the Pineapple Sour Cream Crumb Bars, Cheesy Scalloped Potatoes, Apple Pasties and I made this Zucchini Saute for supper, and thought…Wow this would be unreal for a spaghetti sauce!

So, I made some angel hair and put the sauce on it. Unreal. I’m really not a red sauce person, and could care less about spaghetti and sauce normally. But this is phenomenal! The sweet sauce with Zucchini is delicious. And good for you! It’s the other stuff I made this weekend that’s not so good for your waistline…but they were all delicious!

I always use Vantia canned tomatoes. I literally drive 45 minutes each way to buy them, and they are well worth it. Remember, your recipes only turn out as good as the ingredients in them. And these tomatoes are well worth it! I am working on carrying the various Vantia products in my store, so stay tuned!

Now, on with the recipe!

Spaghetti with Zucchini Sauce

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Author: A Foodie Affair

Recipe type: Sauce

Ingredients

• 3 Tbsp oil
• 2 Green Zucchini, quartered and sliced into good sized chunks
• 2 Yellow Summer Squash, quartered and sliced into good sized chunks
• 1 very large Vidalia onion, peeled and sliced
• 1 (28 oz can) whole tomatoes
• 1-2 tsp sugar
• 6 basil leaves
• salt and pepper
• ¼ tsp oregano, dried
• ½ tsp basil, dried
• 1 tsp parsley, dried
• 1 small can of tomato juice, if needed

Instructions

1. Heat oil In a large skillet, over medium high heat until hot. Add onions and saute until slightly browned.
2. Add in zucchini and squash, and mix thoroughly.
3. Add canned tomatoes, and herbs and mix together. Add a little sugar.
4. Let simmer until squash is soft; 20 min to 30 min.

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3.2.2124

Just remember to use some really good quality canned tomatoes (I use Vantia, and drive about 45 minutes one way to get them!). Your recipes will only turn out as good as the ingredients in them. Trust me I know my tomatoes! These are one of the best! I’m working on carrying the various Vantia products in my store, so stay tuned…

This is a great recipe for a potluck, function, or for a weekday supper. I found this on Pinterest, and tweaked it a little from the original recipe. I added a finely diced onion and garlic, where the original recipe didn’t call for it. I just think it needed it. I added the flour mixture to the onions and garlic, and made a roux before adding the chicken broth, milk and cream cheese. You can basically add any veggie, just make sure if its something that won’t cook in 30 minutes, throw it in with the tortellini to pre cook it. The original recipe called for adding the green pepper to the casserole uncooked. I found that the pepper didn’t cook when thrown in raw. I adjusted the recipe to pre cook the peppers a little so they would cook thoroughly.

I bought the refrigerated tortellini, so they only had 7 minutes to cook. I threw the carrots in 5 minutes before the tortellini was to be cooked, and threw in the sugar snap peas, 1 minute before.

Meanwhile I sauteed the chicken and mushrooms in a skillet until slightly browned. You want the chicken and mushrooms to have a little color. I think chicken with a little color looks much more appetizing than chicken with no color.

I took the chicken/mushroom mixture out of the pan, and added 1 Tbsp of butter to the empty skillet. Then I threw in the onions I diced with my Alligator Dicer, which makes the job extremely easy. I could never get the onions so evenly diced by hand. I also added the green pepper and sauteed the peppers and onions about 3 minutes. Add the garlic and cook approx. 1 minute. You don’t want to cook garlic too long. If it gets browned it has a horrid taste, and then you have to throw your mixture out and start again. Just cook for 30 seconds to 1 minute.

Then you mix the tortellini & veggies, chicken mixture and sauce with the cherry tomatoes and green pepper. Sprinkle in some grated Parmesan cheese, mix together, and put in a baking dish.

Cook for approx. 30 minutes and enjoy.

The tomatoes were surprisingly delicious and cooked just right, and really added the special touch to this dish.

Baked Tortellini & Vegetables

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Author: A Foodie Affair

Serves: 12

Ingredients

• 10 ounces dried cheese-filled tortellini (2-½ cups) or two 9-ounce packages refrigerated tortellini
• 2 medium carrots, thinly sliced
• 1-1/2 c. sugar snap peas, halved crosswise
• 3 Tbsp butter
• 1 pound skinless, boneless chicken breasts, cut into bite-size pieces
• 1 c. sliced fresh mushrooms
• 1 onion, finely diced
• 1 small green sweet pepper, coarsely chopped (optional)
• 2 cloves garlic, minced
• 2 tsp. all-purpose flour
• ⅓ c. chicken broth
• 1 c. milk
• 1 Tbsp snipped fresh oregano or ½ teaspoons dried oregano, crushed
• 1 Tbsp parsley, dried
• salt & pepper
• 1 – 8 ounce package cream cheese or light cream cheese (Neufchatel), cubed and softened
• 1 c. halved grape tomatoes
• 4-6 Tbsp grated Parmesan cheese

Instructions

1. Cook tortellini in boiling salted water according to package directions, adding the carrot during the last 5 minutes of cooking and the sugar snap peas during the last 1 minute of cooking; drain.
2. Meanwhile, heat 1 Tbsp of the butter in a 12-inch skillet. Add chicken and mushrooms, and cook about 5 minutes or until chicken is no longer pink, and slightly browned. Remove from skillet.
3. Add another 2 tablespoons of butter to the empty skillet. Add diced onions and green pepper and saute until slightly soft; about 3-4 minutes. Add minced garlic and cook for another minute.
4. Add 2 tsp flour to the onion mixture, and mix it to make a roux. Cook for 30 seconds to 1 minute to cook down flour.
5. Add chicken broth, milk, oregano, parsley, salt and pepper to the onion mixture. Cook and stir until thickened and bubbly; add cream cheese and 2-3 Tbsp Parmesan cheese. Cook and stir until cream cheese is smooth. Remove from heat.
6. Add pasta mixture, chicken mixture, onion mixture, Parmesan and cherry tomatoes. Toss to coat. Turn into an ungreased 13x9x2-inch baking dish or shallow 3-quart casserole.
7. Bake, covered, in a 350 degrees F oven for 30 to 35 minutes or until heated through. Stir mixture and sprinkle with Parmesan cheese. Transport in an insulated carrier. Makes 12 main-dish servings.

Notes

You can also use this recipe with broccoli florets.

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3.2.2124

I noticed this great pasta recipe on Pinterest from Joelen’s What’s Cooking Chicago blog, and knew I had to make it! It comes from a recipe from America’s Test Kitchen/Cooks Illustrated. What a coincidence, my favorite Chicken Marsala recipe comes from Cook’s Illustrated, so I’m sure its bound to be good!

I did tweak it a bit though. I noticed there was no Pancetta in the recipe and thought Chicken Marsala just isn’t Chicken Marsala without Pancetta. So I added it. Basically, I followed the Chicken Marsala recipe from Cooks Illustrated, and added a little chicken broth, heavy cream and a sprinkling of Parmesan cheese (don’t use fresh, use the stuff in the jar). I sprinkled a tiny bit of Parmesan cheese in for flavor, but didn’t want the cheese to overpower the great taste of the Marsala sauce.

As with Chicken Marsala, it is very important to “reduce” the wine to a syrup. I think that’s where a lot of people go wrong. It’s easy to want to rush things, but very important that you don’t. The reducing not only burns off the alcohol in the wine, the consistency gets thicker, which is what you want for a great sauce.

I gotta tell you, what a great recipe to throw together for a weeknight meal! I use Bell & Evans chicken in all my chicken recipes,  so I know the chicken will turn out tender and juicy. To me, there’s no substitute. I use Sweet Marsala wine for the best flavor and sweetness.

Thanks Joelen, for a great inspiration in this recipe!

Creamy Chicken Marsala Pasta

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

This delicious meal is perfect for a weeknight meal.

Author: A Foodie Affair

Recipe type: Main Dish

Serves: 4-6

Ingredients

• 2 large boneless, skinless chicken breasts, rinsed and patted dry
• 2-4 Tbsp oil
• 1 pound dry pasta (Penne or similar)
• 2 Tbsp butter
• 3 oz. pancetta
• 1 small onion, thinly sliced or diced
• 10-12 ounces sliced or quartered mushrooms, any kind
• 3 cloves garlic, minced
• 1 Tbsp tomato paste
• 1-1/2 cup sweet Marsala cooking wine
• ½ cup chicken broth
• ½ cup heavy cream
• 1 teaspoon or so fresh lemon juice
• 5-6 tablespoons unsalted butter
• Sprinkle grated Parmesan cheese (from the jar; not fresh)
• salt and pepper to taste
• 3-4 Tbsp fresh parsley, minced

Instructions

1. Preheat oven to 200 degrees F.
2. Heat 12 inch skillet over medium high heat until very hot. Add 2 Tbsp oil to hot skillet. Season chicken with salt and pepper. Cook chicken until lightly browned on both sides. Transfer to plate when done. Transfer to oven to keep warm.
3. Boil water and cook pasta according to the directions on package. Reserve ½ cup pasta water. Drain pasta and set aside.
4. Make sure there are no burnt areas in skillet. If so, wipe out with a paper towel (don’t wipe out the browned bits, just any burnt areas). Melt butter in skillet and a tablespoon more of oil. Add pancetta, stirring occasionally and scraping pan until pancetta is browned and crisp. Transfer to paper towel lined plate.
5. Add onions and cook until translucent. The add mushrooms and cook until mushrooms and onions begin to brown, about 8 minutes.
6. Add garlic, tomato paste and pancetta, sauteing while stirring until paste begins to brown, about 1 minute.
7. Off heat, add the Marsala and chicken broth and bring to a boil. Simmer until sauce is is slightly thickened (about 5 minutes). Add heavy cream and simmer vigorously until cream reduces slightly.
8. Off heat, add a slight squeeze of fresh lemon juice and add butter. Stir in until melted. Sprinkle with a little grated Parmesan cheese.
9. Remove chicken from oven, and cut into bite sized pieces. Add to Marsala mixture. Add pasta to mixture and stir in 2 Tbsp of fresh parsley. Stir together, and sprinkle additional parsley on top.

Notes

I use tomato paste in the tube. It’s great when you want to add just a touch to recipes.

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3.2.2089

I’ve been cruising through the various recipes for different types of macaroni salad on the various blogs and Pinterest. In most of them, it looks like the macaroni is screaming for help, from drowning in a pool of mayo:(

I don’t like my macaroni salad with more mayo than macaroni. I like the mayo to cling to the macaroni, and to be able to see all the great veggies and herbs in the salad as well. The first way to achieve this, is to cook the macaroni, drain, but do not rinse, and cool on a sheet pan or tray. When the macaroni is completely cooled, then proceed to add the veggies and mayo mixture. I mix the ingredients for the mayo dressing in a bowl together, taste, and then add little by little to the macaroni, so as not to add too much. Don’t discard the mayo mixture you have left over, because the macaroni will absorb the mayo some, and you may have to add a little more later to achieve the consistency you like.

This way, you control what your end product looks like. And I think macaroni should be the star. You can make with any type macaroni , and add essentially any veggies, olives and herbs you like. That’s what’s great about macaroni salad. It’s very versatile, and you can make with basically anything you have on hand.

This is truly a delicious salad. The dressing tastes a little strong when first made, but after it’s on the salad, tones down quite a bit. Just make sure you add to the salad sparingly, so as not to “drown” the salad.

Also, I used the pre-diced pancetta (pictured above), instead of cutting from a chunk. It’s very hard to get the dice so small, and larger pieces would not fare well in this dish. Nice lemon undertones, with crisp peas, crunchy bits of pancetta, and delicate scallions, make for a refreshing , light summer salad.

Macaroni Salad with Crispy Pancetta & Peas

 

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Prep time

5 mins

Cook time

12 mins

Total time

17 mins

 

The crispy pancetta and peas add a delicious and flavorful twist to ordinary macaroni salad, a lemony dressing.

Author: A Foodie Affair

Recipe type: Salad

Serves: 8

Ingredients

• 12 oz salad-size macaroni pasta, cooked according to package instructions for Al Dente, and cooled
• 1 cup frozen petite peas, thawed
• 4 oz diced and crisped pancetta
• 3 stalks green scallions, sliced
• Creamy, Lemon-Thyme Dressing (recipe below)
• 2 teaspoons fresh thyme leaves, for garnish

Instructions

1. Cooked macaroni according to package directions for Al Dente. Drain and cool on a sheet pan or tray until completely cooled.
2. Cook pancetta in a skillet on medium high until crispy, but not burned. Drain on paper towel until ready to use.
3. Add the cooked and cooled macaroni to a large bowl, and add in the thawed petite peas, scallions and the diced, crisped pancetta; if serving immediately, toss with the Creamy, Lemon-Thyme Dressing, and garnish with the thyme leaves. If making ahead, prepare all components and keep them separate, then toss the dressing with the pasta/peas/pancetta/scallions when ready to serve, to keep the pasta salad moist and fresh; keep cold.

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3.2.1682

Creamy Lemon Thyme Dressing

 

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Prep time

5 mins

Total time

5 mins

 

Author: A Foodie Affair

Recipe type: Salad Dressing

Ingredients

• ¾ c. mayonnaise
• 4 Tbsp sour cream
• 1 Tbsp heavy cream
• ⅓ c. olive oil
• ¼ c. fresh lemon juice
• 1-1/2 Tbsp lemon zest
• 2-3 Tbsp sugar
• 1-1/2 tsp.salt
• 1 tsp. whole grain Dijon mustard
• 1 tsp. fresh thyme leaves
• ½ tsp.freshly cracked black pepper

Instructions

1. Add all ingredients into the bowl of a food processor, and process the mixture until thick and completely creamy; store in the fridge until you’re ready to serve the salad, at which point you can toss the dressing with the pasta.

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3.2.1682

Sometimes the best dinners are the kind you just throw together. Since we have just gone through the loss of power, and mess that Hurricane Sandy (no relation!) sent our way,  I decided to make the good ol’ standby… frozen Ravioli. I made some of my home made Fresh & Simple Marinara (it only takes 15 minutes), and boiled some water for the ravioli. Then I thought, I’m going to make mine Baked Ravioli. The generator kept the fridge going during our loss of power, so I had plenty of Mozzarella and Parmesan cheese to use.

I used my new Lodge cast iron individual bakers and simply layered the sauce, ravioli and cheese. I baked some Ciabatta rolls I had in the freezer, and made garlic bread out of them. Viola! dinner!

Baked Ravioli

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Simple, easy, delicious. Isn’t that what dinner for your family is all about?

Author: A Foodie Affair

Recipe type: Main Dish

Serves: 4

Ingredients

• Large package Frozen Ravioli
• One recipe Marinara or jarred sauce of your choice
• Mozzarella cheese, shredded
• Parmesan cheese, grated

Instructions

1. Preheat oven to 400 degrees F.
2. Make recipe for Marinara if making home made.
3. Cook ravioli according to package directions.
4. Drain ravioli. Put a little sauce in bottom of baking dish. Layer ravioli, Mozzarella and Parmesan cheese. Repeat with sauce , ravioli and cheeses to top of dish.
5. Bake just until cheese is melted and slightly browned.

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2.2.8

The first time I had pasta and peas was at my hairdressers. I know, what a weird spot to eat Italian food, while you’re getting a haircut! My hairdresser is Italian, and his Mom always makes pasta on Thursday’s, so they always offer it anyone that’s there. It was delicious. So I asked how she made it.

It turns out to be so simple. I think it was a dish that was made during the depression, with very few main ingredients. It is extremely cheap to make, feeds a ton of people, and is extremely good! And, is extremely easy!

Pasta and Peas

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Pasta with home made pasta sauce, peas and cheese.

Author: A Foodie Affair

Recipe type: Main Dish

Serves: 8

Ingredients

• 1 lb. Ditalini pasta
• 1 – 28 oz. can crushed tomatoes
• 1 medium onion, chopped
• 2 Tbsp olive oil
• 2 cloves garlic, minced
• Sprinkling of oregano, basil and parsley, dried
• Salt & Pepper
• 1 bag frozen peas
• 1 Tbsp butter
• Parmesan cheese

Instructions

1. Bring water in a large saucepot for pasta to a boil.
2. For sauce, heat olive oil in a saucepot or saute pan, and cook ¾ of the onion until translucent (save the other ¼ for the pea mixture). Add garlic, and cook approx 1 minute (be careful not to burn garlic). Add crushed tomatoes, seasonings to taste, sugar and salt and pepper. Cook sauce on low light for approx. 20 minutes.
3. Cook pasta according to package directions, approx 10 minutes. Strain pasta reserving 1 c. pasta water. Put pasta back in to saucepot.
4. For peas, in a small skillet, melt 1 Tbsp butter. Add the leftover ¼ of onion, and cook until translucent. Add peas and cook until bright green and warmed.
5. Add sauce and peas to pasta. Add some grated Parmesan cheese. Mix.
6. Serve in a huge bowl. Add more grated Parmesan cheese as desired.

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2.2.8

As I was browsing through some of my favorite blogs, I came across this recipe for Baked Rigatoni from Marie’s Proud Italian Cook’s blog. This recipe is so easy, and so delicious, its hard to believe its so easy! And so versatile. You can add some grilled chicken, ground beef or sausage or peppers, zucchini, or anything you like.

I added shaved Parmesan cheese, but you can add anything you have on hand.

I make it with my Marinara sauce, but you can use jarred sauce if you like as well. I added some variegated Basil fresh from the garden. This is just comfort cooking at its best!

Baked Ziti with Ricotta

 

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Prep time

20 mins

Cook time

45 mins

Total time

1 hour 5 mins

 

Serves: 6

Ingredients

• 1 lb ziti, rigatoni, or other pasta
• Marinara Sauce
• 1 lb. ricotta cheese
• 1 egg
• 3 Tbsp fresh parsley, chopped; or 1 Tbsp dried
• bunch of spinach, squeezed and drained of all liquid
• ⅓ c. or so grated cheese (Romano or Parmesan)
• Salt & Pepper
• Mozzarella cheese, grated
• Fresh shaved Parmesan cheese

Instructions

1. Preheat oven to 350 degrees F.
2. Boil pasta in a large stock according to package directions.
3. While pasta is cooking, combine ricotta, egg, parsley, spinach, cheese, salt & pepper together. Place in a zipper bag and snip off one of the bottom corners.
4. Drain ziti, and add sauce to pasta.
5. In a 13″ X 9″ pan, spread sauce on the bottom. Add one third of the ziti, and dollop the ricotta mixture all around on top of the ziti (space about 2″ apart). Then add, Parmesan and Mozzarella. Layer one more time exactly the same. Place the remaining third of ziti on top and top with Mozzarella if you choose.
6. Cover with foil, and bake 30 minutes. Uncover foil, and bake 15 minutes more.

Notes

You can omit the spinach from the ricotta if desired. I did not use it in my recipe, but it entirely up to you.

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2.2.8

My daughter had called me today looking for this recipe and I realized I had not put on my blog yet. Coincidentally, I had just bought some fresh haddock for dinner, and thought it would be a perfect accompaniment to the Haddock Meuniere I was making tonight.  I initially found this recipe from Cooks Illustrated. Toasting the orzo gave this pilaf a real depth of flavor, adding Parmesan gave it a real creamy texture, and the nutmeg gave the Parmesan a nutty taste.

Toasted Orzo with Peas and Parmesan

Toasted Orzo with Peas and Parmesan

 

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Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

Serves: 6

Ingredients

• 2 Tbsp unsalted butter
• 1 medium onion, chopped fine (about 1 c.)
• Table salt
• 2 medium cloves garlic, minced (about 2 tsp)
• 1 lb. orzo
• 3-1/2 c. low-sodium chicken broth
• ¾ c. dry vermouth or dry white wine
• 10 oz. frozen peas (about 1-3/4 c.)
• 2 oz. grated Parmesan cheese (about 1 c.)
• pinch ground nutmeg
• Ground black pepper

Instructions

1. Heat butter in 12-inch nonstick skillet over medium-high heat; when foaming subsides, add onion and ¾ teaspoon salt and cook, stirring frequently, until onion has softened and is beginning to brown, about 5 minutes.
2. Add garlic and cook until fragrant, about 30 seconds.
3. Add orzo and cook, stirring frequently with heatproof rubber spatula, until most of orzo is lightly browned and golden, 5 to 6 minutes.
4. Off heat, add vermouth and chicken broth. Return skillet to medium-high heat and bring to boil; reduce heat to medium-low and simmer, stirring occasionally, until all liquid has been absorbed and orzo is tender, 10 to 15 minutes.
5. With rubber spatula, stir in peas, Parmesan, nutmeg, and pepper to taste. Let stand off heat until peas are heated through, about 2 minutes; adjust seasoning with salt and serve.

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2.2.6

I saw this awesome pasta recipe posted on The Galley Gourmet’s blog, and knew I had try it. It is every bit as good as it looked! Very tasty, creamy, rich tomato flavor…the true meaning of comfort food.

Tomato Gorgonzola Pasta

Tomato Gorgonzola Pasta

1 lb. medium-sized dry pasta shells
1 Tbsp olive oil
1 medium yellow onion, finely diced
1/4 tsp crushed red pepper flakes
1 Tbsp tomato paste
2 cloves garlic, minced
1 (14.5 ounce) can crushed tomatoes
1 (14.5 ounce) can petite diced tomatoes
1 Tbsp balsamic vinegar
1/2 c. heavy cream
1/3 c. (about 1 1/2 ounces) creamy Gorgonzola, crumbled
1/4 c. freshly grated parmesan
1/3 c. chopped fresh basil
Kosher salt and freshly ground black pepper to taste

Bring a large pot of salted water to a boil and cook the shells according to the package directions; drain and set aside.

Heat the oil in a large sauté pan over medium heat.  Add the onion and crushed red pepper flakes and cook until the onion is soft and translucent, about 5-7 minutes.  Add the tomato and garlic and sauté for 1 minute.  Stir in the crushed and diced tomatoes.  Add the vinegar and bring the mixture to a boil and cook ,uncovered, until thickened, about 5 minutes.  Add the cream and simmer for 1 minute.  Stir in the cheeses, basil, and cooked shells.  Season with kosher salt and freshly ground black pepper to taste.

I used the same recipe (most of the time its in my head) that I use for my regular Wedding Soup. I just saw these fresh Buitoni mini ravioli’s, and thought I would put them in my soup. They do make the soup smell incredible. And the good thing is, I was planning on making meatloaf for dinner, so I made a little more to make meatballs for the soup. Then I added the veggies to the mixture for the meatloaf.

Wedding Soup with Mini Ravioli

Italian Wedding Soup with Mini Ravioli

Chicken broth:
1 whole chicken
few stalks celery
few carrots
1 medium onion
fresh parsley
fresh basil
Salt & Pepper
2 whole garlic
Enough water  be 2 inches below the top of an 8 qt stockpot

Ingredients for the finished broth:
3 or 4 carrots, diced
3 or 4 stalks celery, diced
cooked chicken, small bite sized pieces
1/3 c. fresh parsley, chopped
2 Tbsp celery leaves
Mini meatballs (recipe below)
1 pkg Buitoni fresh mini Ravioli
handful of escarole leaves, chopped (optional)

Meatballs:
1/2 lb. or so ground pork and ground beef mixture (meatloaf mix)
1 egg
1/4 c. bread crumbs
2 Tbsp fresh parsley, chopped
1 Tbsp fresh basil, chopped or dried basil
salt & pepper
Few shakes grated Parmesan cheese
1 garlic clove, minced

Combine chicken, vegetables, herbs and water in an 8 qt stockpot. Cover, bring to boil and simmer approx 2 hours.

Meanwhile, combine meatball ingredients and form into tiny meatballs.

Remove chicken and vegetables from broth. Strain broth through screen strainer. Add diced carrots, celery, shredded chicken, herbs, meatballsand cook 30 minutes or so until vegetables are tender and meatballs are cooked. Add escarole and ravioli and cook 15 minutes or so longer.

Wedding Soup with Mini Ravioli

This is the other recipe for stuffed shells I had been saving. Its a great variation to the standard ricotta stuffed shells. The filling is very flavorful and is very easy to make. Check out the Broccoli and Cheese Stuffed Shells I made at the same time as these also.

Veggie Stuffed Pasta Shells

Veggie Stuffed Pasta Shells

16 packaged dried jumbo pasta shells
2 Tbsp olive oil
1-1/2 c. coarsely shredded carrots (3 medium)
1-1/3 c. shredded zucchini (1 medium)
1 – 10 oz. package frozen chopped spinach, thawed and well drained
1/2 of a 15 oz. container of ricotta cheese
1-1/2 c. shredded Italian blend cheese (6 oz.)
1/4 tsp salt
1/8 tsp cayenne pepper
2 c. pasta sauce

Cook pasta according to package directions; drain. Rinse pasta with cold water; drain again.

Preheat oven to 350° F. In a large skillet, heat oil over medium high heat. Add carrots, zucchini and onion; cook for 3-5 minutes or until tender. Stir in spinach; cook and stir for 1 minute. Transfer spinach mixture to a large bowl.

Stir ricotta cheese, 1 cup of the Italian blend cheese, the salt, and the cayenne pepper into vegetable mixture. Spoon a rounded 2 Tbsp of the vegetable mixture into each cooked pasta shell. Spoon pasta sauce into a 3 qt. baking dish. Place shells, filled side up, in sauce. Cover with foil.

Bake, covered, for 25-30 minutes or until heated through. Sprinkle with the remaining 1/2 c. Italian blend cheese before serving. Makes 16 appetizer servings or 4 meal servings.

Veggie Stuffed Pasta Shells Ready for the Oven

I’ve been looking over saved recipes today and saw several for stuffed shells. I’m not sure why I saved them because I am not really a “stuffed shell” kind of gal. Something about my phobia of too much mushy filling and very little pasta. I think I saved them because the fillings sounded very interesting. I decided to make both recipes. This one has a broccoli and ricotta filling, very little sauce, and mozzarella on top. I will say the filling was very tasty. I think personally I would have enjoyed more if I used the filling inside of lasagna rolled up. I think there would be more pasta versus filling. But that’s just me.

I made my own marinara for this recipe, but you can also used jarred if you wish.

Broccoli and Cheese Stuffed Shells

Broccoli and Cheese Stuffed Shells

16 packaged dried jumbo pasta shells
2 c. broccoli florets, chopped
1 Tbsp water
1 – 15 oz carton light ricotta cheese
1/2 c. shredded part skim mozzarella cheese (2 oz.)
2/3 c. pasta sauce
2 Tbsp shredded part skim mozzarella cheese

Preheat oven to 350° F. Cook shells according to package directions; drain and rinse with cold water.

Meanwhile, in a medium microwave-safe bowl, combine broccoli and the water. Cover with wax paper. Microwave on high for 2 minutes. Drain. Stir ricotta and a 1/2 c. shredded cheese into cooked broccoli. Spoon mixture in to shells. Arrange in an un-greased 2 qt. baking dish. Spoon pasta sauce over shells. Sprinkle with the 2 Tbsp shredded cheese.

Bake, uncovered, about 15 minutes or until heated through. Makes 4-5 servings.

Lasagna

Lasagna is something I don’t make from a recipe. Having said that, it seems to always come out different every time I make it. This time it came out unusually well. Sometimes I make it with the no cook lasagna noodles and sometime the type you have to cook. I think I prefer it with the ones you cook, as I like it the traditional way. It very easy to make, and can be made in a variety of ways. Its just a matter of taste!

Nice & crispy, just around the edges!

Lasagna

1 box lasagna noodles
1 lb ground beef
2 or 3 Italian sausage links, casings removed and broken up
1 onion, chopped
2 – 28 oz. cans crushed tomatoes
1 garlic clove, minced
oregano, basil, parsley, touch of sugar, salt & pepper
2- 3 lb. container of ricotta (I use whole milk and freshly made if possible)
2 eggs
1/2 cup-3/4 cup grated Parmesan cheese
3 Tbsp dried parsley
8 oz. bag shredded 6 cheese Italian cheeses (Parmesan, Mozzarella, Provolone, Asiago, Romano & Fontina)
8 oz bag shredded Mozzarella cheese

Boil lasagna noodles according to package directions, drain and set aside.

Brown onion in a little oil until slightly tender and add ground beef and sausage. Continue cooking meat until slightly browned. Add crushed tomatoes, garlic, spices, and a touch of sugar. Cook approx. 15-20 minutes, or until sauce is slightly thickened. Set aside.

In a large bowl, combine ricotta cheese, parsley, Parmesan cheese, and eggs. Mix until combined.

Preheat oven to 325° F.

In a 13″ X 9″ baking dish, put a little meat sauce in the bottom (just to make sure the noodles don’t stick). Layer one layer of cooked noodles. Put a generous layer of ricotta cheese mixture and sprinkle a little of the Italian shredded cheese mixture on top of the ricotta. Top with a little of the meat sauce.

Continue to repeat the above steps ending with noodles. Top the noodles with meat sauce and sprinkle with grated Parmesan cheese.

Top the casserole with aluminum foil and cook covered about 15-20 minutes. Remove foil and cook for an additional 35-45 minutes, or until  cooked all the way through.

Remove the foil from the top and top entire casserole with 8 oz. package of grated Mozzarella cheese. Put back in to the oven for 10-15 minutes, or until the cheese is just melted.

Note: After putting shredded Mozzarella cheese on top, don’t leave in the oven too long, or the cheese will get brown, very tough, and not very good looking!

Rustic Sausage Bake

Here’s another recipe I saw on Jamie Oliver’s show Jamie At Home. If you are lucky enough to have a pizza oven, this is something that would cook perfectly in it. For the rest of us, this recipe also cooks perfectly in a hot oven. It is a wonderfully rustic, tomato sauce with chunks of sausage, peppers and onions that is perfect with pasta or even in a crusty Italian roll. It is easy as pie to make as everything goes in one roaster pan, and that’s it! This would also be a great appetizer.

Note: The original recipe does not call for the peppers and onions. After making for the first time last year, I thought adding the peppers and onions really gave it that extra touch. For this version I omitted the peppers and onions, but like it much better with the peppers and onions!

Rustic Sausage Bake

4-1/2 lbs. ripe tomatoes, in season i possible
2 green peppers, sliced in to chunks
1 large onion, sliced in to chunks
2 sprigs each of fresh thyme, rosemary and bay
1 tablespoon dried oregano
3 cloves of garlic, peeled and chopped
12 good-quality Italian sausages
extra virgin olive oil
balsamic vinegar
sea salt and freshly ground black pepper

Preheat the oven to 375°F. Get yourself an appropriately sized roasting tray, large enough to take the tomatoes in one layer. Drizzle in some olive oil and heat over medium high heat until hot. Add herbs and cook just a minute until the herbs start to emit their aromas. Off heat, nestle in all your tomatoes, garlic, peppers, onions and sausages on top. Add a little  additional extra virgin olive oil, a drizzle of balsamic vinegar, and season with salt and pepper. Toss together, then make sure the sausages are on top and pop the tray into the oven for half an hour. After this time, give it a shake and turn the sausages over. Put back into the oven for 15 to 30 minutes, depending on how golden and sticky you like your sausages.

Once it’s cooked, you’ll have an intense, tomato sauce. If it’s a little too thin, (which it can be depending on the fresh tomatoes), lift out the sausages and place the tray on the stove top to cook it down to the consistency you like – then put the sausages back in. Check the seasoning and serve either with a good-quality loaf of bread warmed through in a low oven for 10 minutes (great for mopping up the sauce!) or with mashed potato, pasta, rice or polenta.