Tuscan Pasta

May 29, 2012 by


This is one of those wonder dinners that you can pull off while juggling 5 other balls.  I first made this years ago as a newleywed, trying to think of a good pantry pasta dinner and remembered the tuscan pasta we made when I worked for Sweet Tomatoes.
While my hubby isn’t the biggest fan of capers, I love them (of course I love all things briney), but even he doesn’t mind them in this dish.
I have also added fresh basil or baby spinach to this with good results as well.  Just add it at the end with the parsley.
Now go forth, and conquer the battle that is family dinnertime.  Amen.
And p.s. if you really want to make everyone happy, serve the pasta with these super duper easy homemade baguettes.

TUSCAN PASTA
1 lb Italian sauasage
6 1/2 oz jar artichoke hearts, drained
1/2 cup capers
2 cups halved cherry or grape tomatoes (or chopped large)
1 cup sliced black olives
1/2 cup finely chopped fresh parsley
1/2 cup grated Parmesan cheese
1/2 cup grated Romano cheese
1 lb spaghetti, cooked al dente

Crumble sausage in skillet over medium high heat and cook through.
(I usually start this just before putting the spaghetti in the boiling water and it’s done at right about the same time.)
Add artichoke hearts, capers, tomatoes, olives, and cooked pasta (reserving a little of the pasta cooking liquid).  Turn off heat.
Toss everything together, then add parsley and cheeses.  Add a ladle or two of the pasta cooking water to make a little saucier, if desired.

Filed Under: Pasta

Simple Tomato Basil Sauce

May 18, 2012 by


Let’s face it.  As much as I enjoy cooking, life happens.  And it is a life saver to have meals like this in my game plan to keep me sane.
And you know what? It tastes better than anything you’ll get passed to you thru your car window.  Especially if served with some hot baguettes.

SIMPLE TOMATO BASIL SAUCE
Olive oil to coat pan (about 2-3 T)
1 shallot, finely minced
3 garlic cloves, finely minced
2 cans (14.5 oz ea) whole peeled tomatoes
2 cups basil leaves
12-16 oz spaghetti

While you cook the sauce, cook the spaghetti in a pot.
Coat the bottom of a pan with olive oil over medium heat.
When hot, add shallot and garlic.  Cook a few minutes, until softened.
Roughly chop tomatoes, and add to pan with juice and all.
When noodles are a just under done, add to pan with sauce with a scoop of the pasta water (the starch from the pasta will help make a sauce).  Let noodles finish cooking in the sauce until done.
Chop the basil and add to dish off the heat.

Filed Under: Pasta, Sauces / Condiments

PUMPKIN GNOCCHI WITH MUSHROOM CREAM SAUCE

October 20, 2011 by
 
When I saw this recipe I knew I had to make it.  I love making gnocchi, and pumpkin gnocchi was too intriguing to pass on.   I’ve included some step by step pictures so hopefully no one feels intimidated if they haven’t made it before.  Gnocchi really is incredibly quick and easy to make, easy enough so that kids can even help as well. 
The pumpkin flavor in these aren’t overwhelming, but just right to me.  We loved the combination with the mushrooms in the sauce and fresh chives.  Although, next time I think I’ll leave off the chives and instead add some thyme to the mushrooms when they’re cooking. 
 Happy Fall! : )
 
PUMPKIN GNOCCHI WITH MUSHROOM CREAM SAUCE
 
FOR THE GNOCCHI:
15 oz pumpkin puree
2 1/2 cups flour (plus more if needed)
1 T salt
1 tsp freshly ground nutmeg
1 cup freshly grated Parmesan
 
FOR THE SAUCE:
2 T unsalted butter
2 shallots, finely chopped
8 oz mushrooms, sliced
1 cup chicken stock
1 cup heavy cream
1/2 cup grated Parmesan
salt and pepper to taste
2 T fresh chives, chopped
 
Make the gnocchi: In a large shallow bowl mix the flour, salt, and nutmeg.
Make a well in the center and add the pumpkin and Parmesan to well. 
 Using a fork to stir, start incorporating the flour to the pumpkin and cheese.
 Mix until dough gathers, then knead until smooth, about 3-5 minutes.  Add extra flour if needed.
Dough should be very soft and moist, but not too sticky, or too dry.
 Divide dough into 6 pieces. On a lightly foured counter, roll each piece into a rope about 3/4 inch thick. 
 Cut into half inch pieces and set out on lightly floured tray and cover with a tea towel.
(TO FREEZE: At this point you can lay single layer on a baking sheet or tray in the freezer and after frozen, about an hour or two, put all together in a zip lock in the freezer. Boil straight from freezer.)
 
Bring a medium to large pot of salted water to a boil and add a couple hand fulls of gnocchi at a time. Boil for about 4 minutes.  Drain.
 
Make the sauce: (I like to make this while I’m waiting for the water to boil for the gnocchi, so it has time to thicken).  Melt the butter in a large skillet over medium high heat.
Add the mushrooms and shallots, saute for a few minutes.
Add chicken stock, cream, and Parmesan.  Let cook until thickened.  Toss with gnocchi and top with chives. 

Recipe Source: Gnocchi adapted from Martha Stewart, sauce by My Stained Apron
 
Filed Under: Freezer, Pasta, Pumpkin, Sauces / Condiments Tagged With: , , ,

Pimento Ham Pasta Salad and Herb Dressing

July 20, 2011 by
 
I know what you’re thinking.  ANOTHER salad recipe? How many salad recipes do you need Holly?
Well, as I’ve said before, I love salads. 
Green salads.     Pasta salads.    Entree salads.     Side salads.   Any salads.
  As long as the ingredients you start out with are fresh you can have something wonderful. 
I love this dressing.  It goes well with just about anything.  It’s so much better than store bought and I bet you can make it faster than digging your store bought dressing out of the fridge. ; )
 
The other thing I love about salads is they are inexpensive ways to feed a group, and they are great for having company over since it’s something I can have ready to go in the fridge and don’t have to cook while I could be visiting.
 
PASTA SALAD:
1 lb mini fussili, or pasta of choice (cooked al dente and rinsed with cold water)
2 oz can pimentos, undrained
1 cup chopped ham
1/2 cup finely chopped red onion
1/2 cup finely diced cheddar
1 cup sliced olives
1/2 cup mayonnaise
 
Make one batch of herb dressing (recipe below) and whisk in the mayonnaise.  Combine all other salad ingredients in a large bowl.  Toss gently with dressing.  If too dry add a little more mayo or sour cream.

HERB DRESSING:
1 tsp dried parsley, or 2 T chopped fresh
1 tsp dried dill weed
1 T lemon juice
1 tsp Dijon mustard
1/2 tsp kosher salt
1/2 cup sour cream (or substitute 3/4 cup buttermilk for sour cream and milk)
1/4 cup milk (or buttermilk)
3 T powdered buttermilk
1/4 cup chopped fresh basil
1 tsp garlic powder
 
Whisk all together or combine in a blender.
 
Recipe Source:  Pasta salad by My Stained Apron, Herb dressing inspired by The Herbal Kitchen, one of my favorite cookbooks
Filed Under: Pasta, Salad / Dressings Tagged With: , , ,

Italian Pasta Salad

June 9, 2011 by
 
Summer is fast approaching, so salads are making it to the table more and more.
This is one of my favorite pasta salads to make, since most of time I have things in my fridge or pantry to put in it.  Get creative with it and find what you like!  I’m not giving amounts for ingredients since I never measure for this.  It just depends on how many of the add-ins I put in, how big of a dish I’m making, etc.  And if your pasta salad will be sitting for awhile you might need to add a little more of the Italian dressing.

ITALIAN PASTA SALAD
cooked pasta, I used bow tie
Italian salad dressing
 
Add-ins:
mushrooms, sliced
olives, sliced or whole
hard dry salami, chopped
cherry tomatoes, cut in half
red onion, chopped
basil, cut in chiffonade
fresh baby spinach
roasted red peppers, chopped
provolone cheese, cubed
baby mozzarella balls
pepperoncini’s, sliced
 
Mix everything together, add more dressing as needed.
Chill until ready to serve.
 
 
 
 
 
Filed Under: Pasta, Salad / Dressings

Sesame Noodles

April 11, 2011 by
We are entering our FIFTH week of kitchen renovation.  Only a month longer than anticipated.  No biggie.. ; )
While I now have use of sink, oven, and cooktop (HALLELUJAH!), I am relying on simple meals like this one, especially since my girls are in the depths of the second virus to pox our house since we started this kitchen project.  (Vomit and sawdust just mix, let me tell ya).
The original recipe contained hot chili oil, which I swapped out for ground ginger, and we like it with plain spaghetti noodles or yakisoba noodles (I buy the big package at Costco and freeze it in portions).   I also add some potstickers and you have a great quick meal, especially when you add some stir-fried veggies.  Since I usually have all the ingredients on hand, this is a great pantry dinner.
SESAME NOODLES
12 oz noodles, I used spaghetti
1/4 cup soy sauce
2 T sugar
4 cloves garlic, minced
3 T sesame oil
1/2 tsp ground ginger
1/4 cup oil
2 T water
4 green onions, sliced thinly
Cook noodles according to package directions.
Whisk remaining ingredients together (except onions) in a bowl.
Toss with hot noodles and add green onions.
Recipe adapted slightly from The Pioneer Woman.
Filed Under: Asian, Pasta

Gnocchi with Bolognese

February 17, 2011 by
 
Have you made some gnocchi yet?  I know its good, but I am still shocked at how crazy people go over it when I serve it!  I recently made over 1000 little gnocchi for a church dance and they were SERIOUSLY a hit.  After making the first couple hundred I saved my sanity by skipping the marking and rolling step on the rest.  I served them with Gorgonzola cream sauce with ham, but I want to share another way to serve them.
(Which happens to be my hubby’s favorite way).  And since both the gnocchi and sauce can be frozen, this is the tastiest freezer dinner I can think of.  I keep Bolognese in my freezer at ALL times since my hubby is kind of addicted to it. 
 
GNOCCHI WITH BOLOGNESE
Gnocchi
Bolognese sauce
Parmesan, for serving
 
Heat Bolognese in a pot, add milk or cream to sauce if desired. (I usually freeze mine without the milk since it freezes better, then add when serving). Keep warm on stove.
Drop the uncooked gnocchi into a pot of boiling water. Boil just 2-3 minutes, until gnocchi float.
When done, add to pot of sauce.  Toss to coat, serve with Parmesan cheese.
Filed Under: Freezer, Pasta

Gnocchi with Gorgonzola cream sauce and ham

February 3, 2011 by
 
This dish is evil, evil I say.  Run while you can. Don’t look back.  Forget you ever saw this.  Too late? Well, sorry then. : )
 
GNOCCHI WITH GORGONZOLA CREAM SAUCE AND HAM
Recipe by My Stained Apron
 
Gnocchi, homemade or store bought
2 cups heavy cream
1/2 cup crumbled Gorgonzola cheese
1/2 cup shredded Parmesan cheese (or extra Gorgonzola)
2 tsp dried parsley (or fresh chopped)
1/2 cup thinly sliced ham (I use a good quality Canadian Bacon)
 
Heat ham in a saucepan over medium heat.
Add cream and cheeses, stir until well incorporated. 
Add gnocchi (if homemade boil first), toss to coat.
Add parsley, serve hot.
 
 
Filed Under: Pasta, Sauces / Condiments Tagged With: , ,

Gnocchi

February 3, 2011 by
 
Homemade gnocchi.  Seriously yummy.  And seriously easy! Don’t be intimidated by the marking process, you can even completely skip that part if you want.  And I know what you’re thinking… “Holly, how can I possibly focus on learning how to make gnocchi when I am so distracted by your gorgeous green fake marble counter tops?!” I know, I know, but just try. 
 
GNOCCHI
2 1/2 lbs russet potatoes (about 5 large)
2 egg yolks
1 T olive oil
1 1/2 cups flour
 
Place potatoes, unpeeled, in a pot of water and bring to a boil.
Boil for 20-30 minutes, or until easily pierced with a paring knife. (Alternatively, you could bake or steam them as well, you just need them cooked through.)
Let cool enough to handle, then peel with a knife and pass through a potato ricer. (If you don’t have one you could use a fork or push through a fine sieve. You just don’t want any lumps.) 
Lightly beat egg yolks with oil and add to potatoes.
Sprinkle with flour and stir in with a wooden spoon, just until somewhat incorporated.
 Use your hands to gently knead until it comes together in a soft dough. Don’t overwork the dough.
 Divide dough into 4 parts, and on a lightly floured counter top, roll into a 3/4 inch thick rope.
 Cut into 3/4 to 1 inch sections. If you’re using a gnocchi paddle, roll one piece at a time down the ridges..
 folding the gnocchi onto itself to make a U shape.
 Use same technique if using a fork to mark gnocchi. (This is optional, you can just leave them in the little pieces, but the grooves and U shape help them hold sauce better… and they look pretty.) : )
As you finish each piece, lay out on a lightly floured cookie sheet or tea towel.
TO FREEZE: At this point you can lay single layer on a baking sheet or tray in the freezer and after frozen, about an hour or two, put all together in a zip lock in the freezer. Boil straight from freezer.
TO COOK: Bring a medium to large pot of salted water to a boil and add a couple hand fulls of gnocchi at a time.  They are done when they float, which should only take 1 1/2 to 2 1/2 minutes.  Remove with a slotted spoon and either serve as is with sauce of choice, or saute in butter or olive oil with some herbs, etc.
Filed Under: Freezer, Pasta

Tortellini with Peas and Ham

January 24, 2011 by
 
I’m in a “quick dinners” mode these days.  Amelia has had an over-abundance of doctors appointments, medical tests, etc as of late.  (And not to mention, sleep deprivation plus labor intensive dinners don’t go well together!)  I threw this together one night because I had all the ingredients on hand and we were really happy with it.  It’s quick, easy, and comforting.  Three good things!
 
TORTELLINI WITH HAM AND PEAS
Recipe by My Stained Apron
 
2 T butter
1 cup chopped ham
1 cup heavy cream
1/2 cup milk
1 1/2 cups Parmesan cheese, shredded or grated
1/2 cup frozen peas, thawed
24 oz tortellini
salt and pepper, to taste
 
Melt butter in a saucepan over medium heat.
Add ham, sauté for a couple minutes.
Add cream, milk, and 1 cup of Parmesan cheese.
Let simmer on medium low heat until thickened.  Add salt and pepper to taste.
Cook tortellini according to package directions.
Add to sauce along with peas, toss to coat.
Garnish with additional Parmesan cheese.
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Filed Under: Pasta, Pork