Baked Pasta

Day 8 of no meat.  I cannot say that I miss it entirely, but there are certain things that I find I cannot do.   One is eat at Alex's favorite sandwich place Jersey Mike's.  Sure they have vegetarian options, but they are not as satisfying as a nice turkey sandwich.  I choose to just get something from the grocery store and he can have his sandwich.  Today was a snow day from  school.  My car has not left the parking lot since I arrived home on Thursday.

Cajun Fettuccine Alfredo

Hubby Makes Dinner

I'm not sure why, but this has been a difficult week for me.  Emotionally.  I've been a basket case.  So tonight we decided to venture to a antique store in a town about 30 minutes away we get there and they are having a down town, Christmas celebration and there is no parking to be found.  So Alex says to me I'll make you dinner.  I'll do it all by myself.  This is the result. 

Ravioli

One thing at a time.

Today, I decided that I needed to sort though our magazine collection.  The bulk of which are full of fun and interesting recipes.  As of this writing I'm almost all the way through this project and many recipes have been added to my recipe binder(s).

50 WOMEN GAME CHANGERS #6 Marcella Hazan: Fettuccine al Limone

It's time to move on to some Italian and Marcella Hazan.

Marcella is another fabulous cookbook author that until the advent of Gourmet's 50-Women Game Changers article I had never heard of.

As per my new years resolution I not purchasing books.  So, I took myself down to the local library and picked up a couple of books.

The first is for some light reading.

The second is a cookbook.

Marcella's Italian Kitchen

For dinner last night Alex and I made pasta for Marcella's

Fettuccine al Limone

 

 pg. 96

Pasta

Ingredients:

• 3 large eggs
• about 2 cups of flour

Directions:

• Pour the flour onto a work surface.
• Shape it into a mound, scooping out a deep hollow in its center.
• Break the eggs in the hollow.

• Beat the eggs lightly with a fork as though you were making an omelet.
• Draw some of the flour over the eggs, mixing it, a little at a time, until the eggs are no longer runny.
• Draw the sides of the mound together, pushing to one side any flour you think may not use.
• Work the mixture of flour and eggs with your fingers and the palms of your hands until it is well amalgamated.
• If it is still too moist, work in more flour as needed.
• Put the egg flour mass to one side and scrape the work surface clean of all loose or caked bits of flour and of any crumbs of dough.
• Wash your hands and dry them.
• Knead the dough for at least 8 minutes.

• Roll the ball of dough through the pasta machine.
• Let rest for 10 minutes.

• Use the broad cutters on the machine to make fettuccine.
• Let dry.

Fettuccine al Limone

Ingredients:

• 4 tablespoons butter
• 1 cup of heavy cream
• 2 tablespoons freshly squeezed lemon juice
• The grated peel, but none of the white pith beneath, of 4 lemons
• Fettuccine
• 1/2 cup freshly grated parmigiano-reggiano

Directions:

• Choose a skillet or saute pan large enough to accommodate the cooked fettuccine later.
• Put in the butter and cream and turn on the heat to high.
• When the cream begins to boil, add the lemon juice and stir thoroughly.
• Add the grated lemon peel.
• Continue stirring while you reduce the cream to half its original volume.
• Do not reduce it completely because that fettuccine will be tossed with it later in the pan and absorb it all.
• Turn off the heat.
• Drop the pasta into a pot of abundant boiling salted water.
• When cooked, but still quite firm to the bite, drain, transfer to the pan with the lemon sauce, turn on the heat to medium, and toss the fettuccine thoroughly in the sauce for 15 to 20 seconds.
• Transfer all the pasta and sauce from the pan to a warm serving bowl.
• Add the grated cheese, toss two or three time, then serve at once with additional grated cheese on the side.  

Chicken Parmesan Casserole

Oh how the days just fly by.  It is already the 11th of January.  Before we know it January will turn into February and so on and so forth.  

This year, 2012, is going to be a great year.  

However, there is just so much to do.  

Chicken Parmesan Casserole

Adapted from recipe at Veggie Converter

Ingredients

1. 2 Cups elbow noodles
2. 2 Cups chicken, cubed
3. 2 Cups Mozzarella cheese
4. 2 Cups Marinara sauce
5. 1 Cup Bread crumbs
6. 1/2 Cup Parmesan
7. 1-2 Tbsp. Italian seasoning

Directions

Cook the noodles.

Spray an 8 x 8 baking dish.

Preheat oven to 375.

Combine noodles, chicken, half of cheese and marinara sauce.

Mix all other ingredients and place on top.

Bake for 15-20 minutes.

Chicken, Bell Pepper, and Broccoli Stir-Fry

Winter colds are running amok in my household. I had a horrible head cold two weeks ago and I'm still fighting the lingering stuffy nose.

Then yesterday Alex informed me that he now has the head cold.

What to do?

Make healthy dinners full of...

Immune-boosting selenium (cashews)

Vitamin-C (Bell Peppers and Broccoli)

Lean Protein (Chicken)

Here is the first attempt.

Chicken, Bell Pepper, and Broccoli Stir-Fry

Ingredients:

• 1/4 cup low-sodium broth
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon lemon juice
• 1 tablespoon honey
• 1 tablespoon grated ginger
• 1/4 teaspoon black pepper
• 1-1/2 tablespoons cornstarch
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 1 cup chopped broccoli florets
• 1 medium red bell pepper thinly sliced
• 2 cloves of garlic, minced
• 1 pound chicken, cut into bite-sized pieces
• 4 cups of baby spinach
• 1/2 cup unsalted cashews

Directions:

• Whisk together broth, soy sauce, lemon juice, honey, ginger, black pepper and corn starch.
• Set aside
• Heat 1 tablespoon olive oil in stir-fry pan over high heat.
• Add onions and broccoli.
• Stir-fry for 2 minutes
• Add peppers and garlic.
• Stir-fry for 2 minutes.
• Remove vegetables from pan and set aside.
• Heat remaining tablespoon of olive oil in pan.
• Add chicken
• Stir-fry for 5 minutes.
• Add spinach.
• Stir-fry until just beginning to wilt.
• Add sauce, vegetables, and nuts.
• Stir-fry until lightly coated with sauce.
• Serve over rice noodles.

Shared with:

Turkey Soup

For love and pasta. After several months of not using the pasta machine that Alex got for Christmas, we took it out of the box. We did all this for one special reason to make homemade noodles for turkey soup. A yummy and easy end of the turkey we made last weekend. Now to eat soup for several days.

Noodles

Turkey Noodle Soup

Ingredients:

• Left over turkey


• 5 quarts of water


• 1 cup chopped celery


• 1/2 cup chopped celery leaves


• 1 medium onion, chopped


• 6 chicken bouillon cubes


• 1 teaspoon salt


• 1 teaspoon black pepper


• 1 bay leaf


• 1/2 cup chopped fresh parsley


• 1 cup frozen peas


• 2 carrots, chopped


• 4 small red potatoes diced.

Directions:

• In a large pot, saute onion in a little butter.


• Add turkey, water, celery, celery leaves, bouillon cubes, salt, pepper, and bay leaves.


• Heat to boiling.


• Reduce heat, cover and simmer for 1 hour.


• Add parsley, peas, potatoes, and carrots to soup.


• Heat to boiling.


• Reduce heat and simmer for 10 minutes or until vegetable are just tender.


• Heat to boiling.


• Add noodles.


• Cook uncovered for 10 minutes.

Pasta and Summer Veggies

I'm trying to cook lighter. Not only is it summer, but I'd like to lose a few pounds as well. This was an easy and delicious meal. Alex and I had green salad on the side to round out the meal. Tomorrow is a much needed day off. I'm going to go give blood and spend some time with my aunt. Happy Wednesday.

Baked Penne and Summer Veggies
Inspired by recipe found in July 2011 Cooking Light

Ingredients:

• 1 (12-oz) box Organic Brown Rice Pasta (Penne)


• 1 tablespoon olive oil


• 2 medium yellow squash, chopped


• 1 small zucchini, chopped


• 2 large tomatoes, chopped


• 2 cloves of garlic, minced


• 1 cup shredded part-skim mozzarella cheese, divided


• 2 tablespoons chopped fresh basil


• 2 tablespoons chopped fresh oregano


• 3/4 teaspoon salt, divided


• 1/4 teaspoon crushed red pepper


• 1/4 cup part-skim ricotta cheese


• 1 large egg, lightly beaten


• Cooking spray

Directions:

• Cook pasta according to package directions.


• Preheat oven to 400 degrees


• Heat a large skillet over medium-high heat.


• Add oil to pan.


• Add squash and zucchini.


• Saute 5 minutes.


• Add Garlic and tomatoes.


• Saute 5 minutes


• Remove from heat.


• Stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon salt, and pepper.


• Combine ricotta, remaining salt, and egg.


• Stir into pasta mixture.


• Spoon into a 9 x 13 inch glass baking dish coated with cooking spray


• Sprinkle with remaining mozzarella.


• Bake for 15 minutes, until bubbly and brown.

Angel Hair Pasta with Shrimp and Peppers

After a long day at work, some laundry and a quick workout I'm beat. All I want is to sit back and watch some Law and Order, but a girl and her husband have to eat. Enter this super easy recipe adapted from a recipe found on raleys.com.

Angel Hair Pasta with Shrimp and Peppers

Ingredients:

• 1/2 tablespoon extra virgin olive oil


• 1 yellow onion chopped


• 1 lb. large peeled and deveined shrimp, tails removed


• 1 orange bell pepper


• 2 cloves garlic, minced


• 1 teaspoon oregano


• 1/4 teaspoon salt


• 4 roma tomatoes, cored and chopped


• 1 tablespoon lemon juice


• Ground pepper to taste


• 4 oz. angel hair pasta, cooked according to package directions

Directions:

• Heat oil in a medium skillet.


• Add onion and cook for 10 minutes or until very soft.


• Add shrimp, bell pepper, garlic, oregano and salt


• Cook for 5 minutes more.


• Stir in tomatoes and lemon juice and cook until heated through.


• Season to taste with pepper


• Serve immediately over hot cooked pasta.

Pasta a la...

This is the book, or at least one of the books, I'm reading right now. I am only on chapter four, but I just cannot put it down.

I find that I'm distracted by all the yummy recipes at the end of each chapter. My head swimming with thoughts of gooey chocolate centers and home made mayonnaise. From this point forward I think I'm going to just read the book parts and then come back later and look at the recipes.

However, tonight I decided to try my hand at Pasta a la Gwendal (pg 11). Though, I change it up a little to suit Alex and I's personal tastes.

So, I preset to you pasta a la Dianna or Alex.

Ingredients:

• 3 Tablespoons olive oil


• 4 ounces pancetta, cut into 1/4-inch cubes


• 1/2 yellow onion


• 2 cloves of garlic, diced


• 4 carrots, thinly sliced


• 1 bulb fennel, coarsely chopped


• 1 zucchini, coarsely chopped


• 2 sun-dried tomatoes, diced


• A few left over mushrooms


• 1 pound whole wheat spaghetti


• Dried Parsley


• Ground Black Pepper

Directions:

• Heat Oil in a large frying pan


• Add Pancetta, onions, and garlic


• Saute 2 to 3 minutes, until onions are translucent


• Add remaining vegetables, stirring to coat


• Cook, stirring occasionally, until softened and sweet


• Cook pasta in large pot of salted water


• Drain, reserving a small cup of cooking liquid


• Add pasta to the sauce, with a bit of liquid


• Stir in parsley and ground black pepper

This dish goes well with my recent liking of fennel and sun-dried tomatoes. I wanted to eat it all by myself.

Bon Appétit

D

Chicken Piccata with Linguine

Chicken Piccata with Linguine recipe adapted from The Cooking Photographer.

Going with my theme lately of cleaning leftover out of the refrigerator. Tonight's meal centers around two pieces of chicken. What to do with two left over pieces of chicken that were sitting in the refrigerator? Answer get inspired by the cooking blog world.

Ingredients:

• 2 skinless boneless chicken breasts


• 1 pound Linguine


• 2 tablespoons butter


• 1/4 cup olive oil


• 1/3 cup white wine


• 14 ounce low sodium chicken broth or what ever leftover chicken broth that's in the refrigerator.


• 1/2 cup lemon juice


• 1/4 cup small capers, drained and rinsed


• 1 tablespoon dried parsley


• 1/2 teaspoon salt


• 1/2 teaspoon freshly ground black pepper


• 2/3 cup Parmesan Cheese or what ever is leftover in the refrigerator.

Directions

1. Cut Chicken up.


2. Meanwhile, bring a pot of heavily salted water to a boil for Linguine. Cook Linguine according to package directions. Place the pasta in a large serving bowl.


3. In a large skillet, melt the butter with olive oil over medium high heat.


4. Add the chicken and cook for 3 to 4 minutes


5. Then set chicken aside


6. Deglaze the skillet with wine.


7. Add chicken broth, lemon juice, capers, parsley, salt, and pepper.


8. Simmer for several minutes until the sauce reduces by about a third.


9. Add Chicken to the sauce.


10. Cook for 5 minutes


11. Pour sauce mixture over Linguine.


12. Top with cheese and toss to combine.

This was so easy to make and it tasted so very good. I had thought about adding the leftover mushrooms from the Pork Wellington, but I think that would have changed the flavor too much. So they will go in something else.

Bon Appétit

D

Chicken and asparagus

So what to do with some chicken and asparagus. I gathered all of these ingredients together. The following was the result.

Brown the chicken and cook the pasta according to the package

Add asparagus

Add basil and white wine

Cook until white wine almost gone

Toss chicken and asparagus with pasta

Add Parmesan cheese and black pepper

Bon Appétit

D

Pasta with Sausage, Mushrooms, and red and orange Bell Peppers

Pasta with Sausage, Mushrooms, and red and orange Bell Peppers

Sausage:

1. Mix together a package of lean ground turkey
2. with 3 & 1/2 tsp fennel
3. 3 & 1/2 tsp parsley
4. 2 tsp crushed red pepper
5. 1 & 1/2 tsp Italian seasoning
6. 1 tsp garlic powder

Brown the sausage

Saute Red and Orange Bell Peppers

Saute Mushrooms

Mix sausage, bell peppers, mushrooms with red sauce and serve over pasta

Bon Appétit

D

Chicken Piccata with Bow-ties

Chicken Piccata with Bow-ties

Ingredients:

1. 1 Cup uncooked pasta


2. Lemon


3. Chicken cutlets


4. 1/4 tsp salt


5. 1/4 tsp ground black pepper


6. 1 tablespoon olive oil


7. 1/4 cup white wine


8. 1/2 cup fat-free chicken broth


9. 1 tablespoon fresh lemon juice


10. 1 tablespoon chilled butter


11. 2 tablespoons chopped fresh parsley


12. 1 tablespoon capers, drained

Sprinkle salt and pepper on chicken

Brown Chicken

Cook pasta

De-glaze with white wine and make sauce

Bon Appétit

D