Pasta Primavera

need a good recipe for valentine’s day? i think this might be it, it was for me.  it has a rainbow of vegetables, lean chicken, and pasta.  serve with a side salad and crusty bread.  but don’t forget to leave room for something amazing for dessert like brownie pudding!

pasta primavera
3 garlic cloves
2 cups carrots, cut into strips
4 small zucchini, cut into half moons
2 yellow pepper, cut into strips
1 small onion, thinly sliced
1/4 cup olive oil
salt and pepper
1 pound pasta
2 cooked chicken breasts, diced into bit size pieces
juice of 2 lemons
1/2 cup parmesan
fresh basil for garnish

preheat oven to 375 degrees. on a large baking sheet, toss all of the vegetables with the oil, salt, and pepper. arrange evenly over the baking sheets and bake for 20 minutes, tossing half way through.

meanwhile, cook the pasta according to package instructions. drain and reserve 1 cup of the cooking liquid.

toss the pasta with the vegetable mixture, chicken, reserved cooking liquid, juice of 2 lemons, and parmesan in a large bowl. season with salt and pepper, to taste. sprinkle with the basil and serve immediately.

Orzo with Roasted Vegetables

this recipe is one i had over two years ago, and i still can’t get it out of my head.  i even started making it for my cousin when she had twins, and i got her obsessed too.  maybe it’s because lebanese people like everything doused in lemon juice, but the salty feta just puts it over the top.  it’s great in the summer for a bbq, but in the winter pair it with a nice piece of broiled salmon.

Orzo with Roasted Vegetables
1 small yellow squash, sliced into half moons
1 small zucchini, sliced into half moons
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-shaped pasta

Dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Topping:
3/4 pound, feta cheese crumbles

preheat the oven to 425 degrees F.

Toss the squash, zucchini, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. roast for 40 minutes, until browned, turning once with a spatula.

meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. drain and transfer to a large serving bowl. add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

for the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. let cool to room temperature, then add feta.  check the seasonings, and serve cold for best results.

altered from the orginial barefoot contessa recipe.

Lasagna

a huge snow storm was forecasted last week.  school was cancelled and i called out of work.  funny enough, the storm never really came as predicted.  but it allowed me to be home and cook in the kitchen all afternoon.  so i put on some harry connick jr and got my pots and pans out.  on days like that you want comfort food.  so i decided to make this classic lasagna.

Lasagna 
1 lb ground beef
1 (32 ounce) jar spaghetti sauce
32 ounces ricotta cheese
3 cups shredded mozzarella cheese
2 eggs
1/2 cup freshly grated parmesan cheese
1 teaspoon red pepper flakes 
salt and pepper
9 no cook lasagna noodles

heat a large skillet over medium heat  to brown the ground beef, season with red pepper flakes, salt, and pepper. once cooked add spaghetti sauce and simmer for 5 minutes.

in a large bowl, mix together the ricotta cheese, 2 cups of the mozzarella cheese, eggs, half of the grated parmesan cheese, salt and ground black pepper.

to assemble, in the bottom of a 9×13 inch baking dish evenly spread 3/4 cup of the sauce mixture. cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. repeat layers twice. top with 3 noodles, remaining sauce, remaining mozzarella and parmesan cheese. add 2 tbs water to the edges of the pan. cover with aluminum foil.

bake in a preheated 350 degree f oven for 45 minutes. uncover and bake an additional 10 minutes. let stand 10 minutes before serving.

tips

• use no cook noodles, so you can save time.  they cook in the oven using the sauce as the liquid which is why you also add a couple tablespoons of water.
• also use a jarred tomato sauce to cut the corners.  my rule is to make your own sauce when it’s the star of the show.  if it’s just an ingredient, take the short cut.
• you can also add fresh herbs like parsley, oregano, and/or thyme to add more flavor.

Leftovers

you made a huge meal, and now you’re stuck…with leftovers.  if you’re me, you don’t want to eat the same meal twice in a row.  it was good the first time, but now it’s time to move on.  the best way to reuse meat leftovers is to put the meat into dishes that normally require you to cook the meat separately first.  here’s some suggestions.

salads

asian chicken salad - romaine, chicken, mandarin oranges, crunchy noodles, cucumbers with asian dressing

taco salad – ground meat with taco seasoning, over a mix of greens, shredded carrots, tomatoes, cucumbers, avocado, with crunched doritos.

butternut squash salad

soups

curried butternut squash  - butternut squash, onions, celery, carrots, chicken broth, and curry powder

potato and leek – potatoes, leeks, onions, celery, carrots, white wine, chicken broth, and milk/cream

chicken noodle -  chicken, noodles, celery, carrots, onions, chicken broth, garlic

sandwiches

meatloaf - sourdough bread, meatloaf, and ketchup

chicken salad – chicken, celery, grapes, white wine, mayonnaise, on whole wheat

quesadillas – pork, provolone, mozzarella, pico de gallo, sour cream, tortillas

other

chicken pot pie – chicken, gravy, celery, carrots, onion, peas, corn, lima beans, pie crust

pizza – veggies, meat, pizza crust

zucchini boats – ground meat, tomatoes, zucchini, cheese

stuffed squash – meat, rice, tomatoes

stuffed peppers – meat, onions, corn, black beans, oregano, cumin, poblano pepper, garlic

this list should get your mind thinking and give you some new ideas to try.

Vegetable Bolognese

by the time i get to friday i want a nice big bowl of pasta, and i’ve been wanting to try giada’s vegetable bolognese …what a match made in heaven.  it’s a nice substitute for a traditional meaty bolognese, and all the veggies kept the dish very light.  the following recipe is my version, and when i say “my version” i just left out some ingredients that i didn’t have on hand.

Pasta with Vegetable Bolognese
3 carrots, peeled and chopped
1 onion, peeled and chopped
1 red bell pepper, seeded and chopped
2 celery stalks, chopped
6 garlic cloves
1/4 cup olive oil
2 teaspoons chopped fresh thyme leaves
1 teaspoon chopped dried oregano leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper
5 ounces cremini mushrooms
2 tablespoons tomato paste
1/2 cup red wine
1/2 cup mascarpone cheese
1 pound short cut pasta
1/4 cup parmesan, freshly grated

cook the pasta according to package instructions. drain and add to sauce when pasta and sauce are ready.

place the carrots, onion, bell pepper, and garlic in a food processor. pulse the vegetables until finely chopped but still chunky. place the olive oil in a large, heavy skillet over medium-high heat. add the chopped vegetables, thyme, oregano, salt, and pepper and cook until tender, about 6 minutes. add the fresh mushrooms, and tomato paste and continue cooking, stirring to dissolve the tomato paste, until the mushrooms are softened, about 5 minutes. add the red wine, cook for 3 minutes. add mascarpone cheese and stir just until the cheese is incorporated. toss with Parmesan and serve.

tips:

• when it says to chop the carrots, onions, bell pepper, and celery just do rough chop (big pieces).  that way you’re leaving most work for the food processor, but you’ll help it along.
• you already should know how i feel about parmesan. (see tips for penne a la carbonara)
• short cut pasta means: rigatoni, campanelle, farfalle, penne, etc
• want to bulk it up even more?  add some ground meat.
• most times fresh herbs are best, except for oregano.  fresh oregano is very strong and can be quite over powering.  so in this instance i say use dried.
• cremini mushrooms are also known as “baby bellas”  or baby portobello mushrooms.  don’t have them?  substitute button mushrooms.
• complete the meal with a simple side salad.
• the original: giada’s rigatoni with vegetable bolognese
• need more help?  email me at avavmail@gmail.com

P.S. hopefully soon i’ll have my camera back and i’ll put up pics.  it’s easier to make anything once you know what it’s suppose to look like.

Penne a la Carbonara

i just made the most amazing pasta carbonara.  and now i must show you how to make it, so you can be over joyed with the same happiness.  this recipe is from giada delaurentiis’ cookbook “everyday italian”.

this recipe serves 4.

Penne a la Carbonara
1 pound pancetta, diced into 1-inch cubes
Sea salt and freshly ground black pepper
6 eggs, at room temperature
1/2 cup heavy cream, at room temperature
1 1/4 cup freshly grated Parmesan
1 pound dried penne
4 tablespoons chopped fresh parsley leaves

Heat a large saute pan, until hot. Add pancetta and saute until golden brown and crispy, about 5 minutes. Season with black pepper and remove pan from heat.

In a medium bowl, beat the eggs and cream. Season with salt and pepper. Stir in Parmesan, reserving 2 tablespoons for garnish.

In a large pot, boil 6 quarts of salted boiling water. Add pasta and cook until al dente, about 8 to 10 minutes. Drain pasta in a colander. Do not rinse with water; you want to retain the pasta’s natural starches so that the sauce will stick. While the pasta is still hot, return it back to the pot. Add the browned pancetta and mix well. Add the cream mixture and coat the pasta completely. It’s important to work quickly while the pasta is still warm so that the cream mixture will cook, but not curdle. Add remaining Parmesan and chopped parsley.

tips:

• i’m not sure if i’ve said this before, but it’s worth saying again.  there is no substitute for freshly grated parmesan cheese.  so grate the cheese yourself.
• any short cut pasta would work best.  i used campanelle.
• if you don’t want to buy or can’t find pancetta, use bacon.  essentially it’s the same type of meat, both made from pork bellies.  bacon is smoked; pancetta is the italian version of bacon except it’s cured with salts and lots of pepper.
• if you have any other questions email me at avavmail@gmail.com

Take Two on Fajitas

i hate leftovers.  no let me rephrase that, i hate eating the same thing twice in a row.  if i have leftover chicken i’ll make quesadillas, chicken pot pie, soup, etc.  i will not eat the chicken in the same way i did the first time.  chicken is the easiest protein to change into a different dish.  but what do you do with steak?  last night i made steak sandwiches on a baguette roll with a blue cheese, sour cream, and maynnaise spread (another ina garten recipe).  that was pretty good, but my favorite thing to do with left over steak is to make steak faijita pasta.  it’s a recipe that i refer to as my rachael ray special because i combined two of my favorites (steak and faijitas) like she commonly does (buffalo chicken calzones anyone?).  all favorites aren’t primed to be put together, like bacon and peanut butter, but most are worth a try.

Steak Faijita Pasta
1 serving of pasta, recommended farfalle (bow tie)
1 serving of leftover steak, sliced thin into bite size pieces
1 tbs oil
1/4 c green bell pepper, sliced
2 baby bella mushrooms, sliced
1/4 c onion, sliced
1/4 c corn
a few shakes of taco seasoning
reserved pasta water
1/4 c monterray jack cheese

cook the pasta according to package instructions.  while the pasta cooking heat the oil in a saute pan (choose one big enough for all the veggies and pasta combined).  once the oil starts to smoke/ripple add the peppers, mushrooms and onions and season the veggies with salt and pepper.  once the veggies have started to soften, 5 minutes, add the corn then add the taco seasoning and a laddle full of the pasta water.  once the pasta has finished cooking, add the pasta to the veggies and toss together.  finally top the pasta with some monterray jack cheese.

tips:

• most pasta works, but lean towards ones that say “rigate” on the box.  this means it has lines that will allow the sauce to stick to the pasta.  or in my case i just love farfalle, so that’s what i used.
• any colored sweet pepper would work.  they give slightly different flavors (red being the most sweet).
• the directions call for pasta water because, once the pasta starts to cook it releases starches.  we’re using those same starches to thicken the pasta sauce. so don’t use tap water!