Category Archives: Pasta

Israeli Couscous Salad with Smoked Paprika, Tomatoes, and Mozzarella

May 20, 2013

isreali couscous tomato mozzarella recipe

Here’s another Giada recipe. (Four of the last five I’ve posted have been hers- not purposefully.) And I have another one I made today that’s on its way. I must be inspired by her use of fresh healthy ingredients. It’s almost summer after all. Time for meals from the garden (or farmers market if you live in the city and don’t have a single square foot of soil to call your own). And cooking and dining outdoors.

We had our first barbecue with friends last weekend. And this salad was my contribution. Trying something new to serve at a gathering is a bit risky. (I’ve had my share of public failures, too.) But this time I got lucky. This dish was phenomenal! Just the right thing to serve with burgers hot off the grill.

Israeli couscous is actually a type of pasta. The mini balls are made with semolina flour. And they’re hard to find, but they also make them with whole wheat! All of the ingredients listed below (including an 8-oz. box of the couscous) can be found on a trip to Trader Joes. Regular (not white) balsamic vinegar can be used in a pinch, but white is preferred for its lighter taste and coloring. The smoked paprika (which can be found at almost any grocery store now days) is essential though. Might as well buy a big jar- you’ll want to add it to everything. (I practically do.)

Israeli Couscous Salad with Smoked Paprika, Tomatoes, and Mozzarella

INGREDIENTS

1 Tbsp. extra virgin olive oil
1 1/3 cups (8 oz.) Israeli couscous, also known as pearl couscous or maftoul (whole wheat if you can find it)
generous pinch salt
2 cups packed baby spinach leaves, chopped
12 oz. grape or cherry tomatoes, halved
8 oz. fresh mozzarella, cubed (or 4 oz. feta, crumbled)
1 cup jarred roasted red peppers, drained and diced
1/3 cup sliced or slivered almonds, toasted
1/4 cup fresh flat-leaf parsley, chopped
3 Tbsp. fresh basil, chopped (or fresh mint)
1/3 cup extra virgin olive oil
2 Tbsp. white balsamic vinegar
1 1/2 tsp. smoked paprika
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper

DIRECTIONS

1. To make the coucous, heat the oil over medium-high heat in a large saucepan. Cook the couscous, stirring frequently, until golden, 4 to 5 minutes. Add 2 cups water and the salt and bring to a boil. Reduce the heat to medium-low. Cover and simmer until the couscous is just tender and the liquid is absorbed, 9 to 10 minutes. Set aside to cool.

2. To make the dressing, whisk the oil, vinegar, paprika, salt and pepper in a small bowl until smooth.

3. Mix together the spinach, tomatoes, cheese, peppers, parsley, almonds and basil in a large bowl. Add the couscous and the dressing. Toss until all the ingredients are coated. Season to taste with additional salt and freshly ground black pepper, if needed. Transfer to a large serving bowl and serve. (Can be prepared ahead of time and served chilled.)

Serves 6-8.

(Adapted from Food Network)

Summer Vegetable Minestrone

September 8, 2011

This week started out bleak and dreary and soup seemed like the thing to make. Summer vegetables are still abundant around here, so I decided to revisit my minestrone. A pot-full makes enough to feed us for days… just the thing to have around when the temperatures drop and the rain lingers. Enjoy it with a crusty hunk of bread and some freshly shaved Parmesan.

7/1/10: As promised, here’s a healthy and delicious recipe to offset all those sweets I’ve shared with you lately. It’s a simmering medley of nutritious summer vegetables, whites beans, and a pasta al dente. Low fat, high fiber, and packed with vitamins and minerals. Minestrone is a traditional Italian soup made with whatever fresh vegetables can be found. There’s no set rule for what to include. Sprinkle a little Parmesan on top and enjoy a bowl of guilt-free Italian comfort food.

Summer Vegetable Minestrone

INGREDIENTS

2 Tbsp. extra virgin olive oil
4 cloves garlic, minced
2 onions, chopped
1 cup celery, chopped
5 carrots, peeled and sliced
4 cups low-sodium or homemade chicken or vegetable broth
~ 4 cups crushed tomatoes (I used fire roasted crushed tomatoes)
1 can canellini (white kidney) beans, drained and rinsed
handful fresh green beans, ends trimmed and cut into 1-inch pieces
1 cup whole wheat seashell pasta
1 small zucchini, quartered and sliced
1 small yellow squash, quartered and sliced
1 Tbsp. fresh oregano (or 1 tsp. dried)
2 Tbsp. fresh basil (or 2 tsp. dried)
2 cups baby spinach, chopped
salt and freshly ground black pepper, to taste
freshly grated Parmagiano Regiano, for serving

DIRECTIONS

1. In a large pot preheat olive oil over medium heat. Add onion and garlic and saute for 5 minutes. Add celery and carrots and saute for several more minutes.

2. Add chicken broth and tomatoes and bring to boil, stirring frequently. Reduce heat to low and add canellini beans, green beans, zucchini, squash, oregano, and basil.  Simmer for 30-40 minutes, adding the pasta halfway through. (You can always add water if the pasta is absorbing too much liquid.) Cook until the pasta is soft and the vegetables are tender (the carrots will take longest to cook).

3. Remove from the heat and stir in the spinach. Season to taste with salt and pepper. Ladle into bowls and serve topped with freshly grated Parmesan.

Serves 6-8.

(Adapted from All Recipes)

Roasted Butternut Squash and Bacon Pasta

December 5, 2010

I’ve always found it interesting that I can look through the same old cookbook (or recipe site) over and over again and each time something new jumps out at me. A recipe that I never noticed lurking there before. And it usually relates to whatever ingredient or cuisine I’m currently obsessing over. For example, had I encountered this recipe in April, my eyes would have glazed right over the page. But in the heart of fall, this bacon and squash pasta dish was screaming my name. It also helps that I’m infatuated with pasta right now. You can probably tell by looking at it that this was wonderful. Rich and cheesy, yes. But not overwhelmingly so. Just enough crispy bacon to add outstanding flavor. And the right amount of bechamel to lubricate the noodles. Oh, and the roasted butternut squash. Like candy, I swear.

Roasted Butternut Squash and Bacon Pasta

INGREDIENTS

1 butternut squash, peeled, seeded, and diced (3 cups diced)
1/2 tsp. dried rosemary (or 1 1/2 tsp. fresh)
1 Tbsp. extra virgin olive oil
kosher salt and freshly ground black pepper
1/4 lb. bacon
1 cup shallots, thinly sliced
2 cloves garlic, minced
2 Tbsp. all-purpose flour
2 cups milk, warmed
pinch nutmeg
8 oz. whole wheat penne, shells, or macaroni
3/4 cup sharp provolone, shredded (I used smoked provolone)
1/2 cup Parmigiano Reggiano, freshly grated

DIRECTIONS

1. Preheat oven to 425 F. Line a large baking sheet with aluminum foil and lightly grease with cooking spray.

2. In a large bowl toss squash and rosemary with olive oil to coat. Season with kosher salt and pepper. Spread in a single layer on the prepared baking sheet. Roast in preheated oven for 30-40 minutes, turning occasionally, until tender and golden.

3. Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions; drain; set aside.

4. Cook bacon in a large skillet over medium heat until crisp. Set aside to drain. Reserve 1 Tbsp. of bacon grease in the skillet. Crumble bacon once cooled.

5. Saute shallots and garlic in the reserved bacon grease over medium heat until tender. Stir in the flour and cook for 30 seconds. Slowly whisk in the milk, 1/2 cup at a time, and bring to a boil. Reduce heat and simmer until thickened. Season with a pinch of nutmeg and salt and pepper to taste.

6. In a large bowl, toss to combine 3/4 of the roasted squash, the cooked pasta, 3/4 of the crumbled bacon, the sauce, and the Provolone and Parmesan (reserving some cheese to sprinkle on top). Pour into a lightly greased 9×9 baking dish. Top with the remaining bacon and squash. Sprinkle with the reserved cheese.

7. Bake in preheated 425 F oven for 10 minutes, until golden and bubbling. Let set several minutes before serving.

Serves 4.

(Adapted from Cooking Light)

Chicken Noodle Soup

November 4, 2010

For the last few months I’ve been  making hearty fall dishes, even though outside it still felt like summer. But today it’s dark and rainy and cold. So soup feels just right. I’ll admit that this dish isn’t weeknight material (unless you do the prep ahead of time). It’s a little fussy, considering you have to boil, strain, cool, and skim the stock. But making the stock from scratch is what makes it so wonderful. Once that step is done, the rest is simple.

This is your quintessential chicken soup. No special ingredients, no frills. Made with tender shredded chicken and classic egg noodles. But I’m sure you could easily add to it. Throw in a few extra vegetables. Try a different type of pasta or substitute rice. This base recipe is fool-proof. It’s now my go-to chicken noodle soup.

Chicken Noodle Soup

INGREDIENTS

Chicken Stock:
1 whole chicken (about 3 lbs.), giblets discarded
2 carrots, cut into large chunks
3 celery stalks, cut into large chunks
2 large onions, quartered
1 head of garlic, halved
1 turnip, halved
1/4 bunch fresh thyme
2 bay leaves
1 tsp. whole black peppercorns
kosher salt

Chicken Noodle Soup:
2 Tbsp. extra virgin olive oil
1 medium onion, diced
3 cloves garlic, minced
2 carrots, thinly sliced (I used 3)
2 celery sticks, halved lengthwise and thinly sliced
4 sprigs fresh thyme
1 bay leaf
2 quarts (8 cups) chicken stock (recipe above)
6 oz. whole wheat wide egg noodles
2-3 cups cooked chicken, shredded (I used all the meat from the chicken)
kosher salt and freshly ground black pepper, to taste
fresh parsley, finely chopped for serving

DIRECTIONS

1. To prepare the stock, place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts or 12 cups); too much will make the broth taste weak. Toss in the thyme, bay leaves, peppercorns, and a dash of salt, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 45 minutes- 1 hour (depending on the size of your chicken), partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

2. Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.

3. Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, cool before covering and refrigerating it for up to one week or freeze.

4. To prepare the soup, place a large pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes, or until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper to taste. (This is when I removed the bay leaf and sprigs of thyme.) Sprinkle with chopped parsley before serving.

Serves 4-6.

(Adapted from Food Network)

Pasta with Sausage and Tomato Cream Sauce

October 3, 2010

I’ve had a sudden craving for creamy cheesy Italian pasta dishes. Maybe it’s because the weather is turning cold and suddenly a steaming plate of pasta hits the spot. All I know is that Dustin, who has been a pasta-lover all along, is thrilled with my new obsession. I’ve accumulated a pile of pasta recipes much like this one. So get yourselves ready for a pasta-full fall!

I appreciated the simplicity of this dish. Sauteed sausage, onion, and garlic, simmered with tomatoes and cream, poured over a pot of al dente pasta, and finished off with fresh basil and Parmesan. Even though it’s not complicated it’s full of rich flavors.  As usual, I was trying to be health-conscious when I made this dinner and made several alterations to suit my needs. I’ve listed the options for you below.

Pasta with Sausage and Tomato Cream Sauce

INGREDIENTS

1 lb. whole wheat pasta
1 Tbsp. extra virgin olive oil
3/4 lb. Italian pork sausage (or turkey or chicken sausage)
1/2 tsp. dried crushed red pepper
1 cup onion, diced
3 cloves garlic, minced
salt and freshly ground black pepper, to taste
28 oz. can crushed tomatoes (San Marzano recommended)
1/2 cup half and half (heavy cream if you’re feeling indulgent)
1/4 cup fresh basil, julienned
1/2 cup Parmigiano Regiano, freshly grated (more to taste)

DIRECTIONS

1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente.

2. Meanwhile, preheat olive oil in a large skillet over medium heat. Add the sausage and red pepper flakes and cook until no longer pink. Add the onion and garlic. Saute until the onion is soft and the sausage is browned. Stir in the tomatoes and cream. Simmer for several minutes until slightly thickened. Season to taste with salt and pepper.

3. Drain the pasta, reserving some of the pasta water. Add the pasta to the sauce and toss. Thin with a little pasta water, if necessary. Top with a handful of freshly grated Parmesan and fresh basil and serve.

Serves 4-6.

(Adapted from Bon Appetit)