Tag Archives: Pasta

Smoked Gouda Pasta Salad

June 10, 2014

IMG_5757

 

This was my attempt at recreating Whole Food’s smoked mozzarella pasta salad which is spicy and delicious, but thick and heavy and obviously not the healthiest. Whether or not you have tried and love theirs, I think you’ll like this. It’s lighter (even using whole wheat pasta) but just as addictive. Two ingredients make all the difference: smoked cheese (I used Gouda but smoked mozzarella also works) and chipotle in adobo. The chipotle peppers add even more smokiness and some unexpected zip. (I love chipotle in adobo. I use it all the time. Buy a jar and freeze what you don’t use. It lasts for months and months that way.) There’s also a touch of honey for sweetness, fresh parsley or basil, roasted red peppers (or artichokes or tomatoes or all of the above- why not?), freshly grated Parmesan, garlic… I could go on.

You could probably get away with swapping half of the mayo for Greek Yogurt. If you do, let me know the result. The olive oil is optional, but it helps to smooth the salad out. I let mine sit in the fridge for a few hours and then just before the BBQ I pulled it out and tossed it with a tablespoon or two of oil. Serve with something hot off the grill and your summer meal is complete.

Smoked Gouda Pasta Salad

INGREDIENTS

12 oz. penne or gemelli pasta (I used whole wheat)
2 cups baby spinach, chopped
12 oz. jar roasted red peppers, drained and chopped (or artichoke hearts and/or fresh cherry tomatoes, halved)
6-8 oz. smoked Gouda or smoked mozzarella, cubed
1/2 cup freshly grated Parmesan
1/4 cup fresh parsley (or basil), chopped
1/2 cup mayonnaise
2 Tbsp. white wine vinegar
2 cloves garlic, minced
2 tsp. honey
1 Tbsp. chipotle in adobo, minced (about 1 pepper)
~1 tsp. kosher salt
freshly ground black pepper, to taste
1-2 Tbsp. olive oil

 DIRECTIONS

1. Cook the pasta in a large pot of salted water according to package directions. Place the spinach in a large bowl. Drain the pasta and pour the hot pasta over top of the spinach. Toss with the spinach and allow the steam from the pasta to wilt the spinach. Set aside to cool.

2. To make the dressing, in a small bowl, whisk together the mayonnaise, vinegar, garlic, honey, chipotle in adobo, 1 tsp. kosher salt, and a generous amount of freshly ground black pepper.

3. Once the pasta has cooled, stir in the roasted red peppers, cheese, and herbs. Pour the dressing over top and toss to coat. Season to taste with salt and freshly ground black pepper. Serve immediately or refrigerate until ready to serve. Add 1-2 Tbsp.  olive oil to loosen pasta, if necessary. (I added about 1 Tbsp. after it had been refrigerated several hours.)

Serves 6-8.

(Adapted from here and here.)

Turkey Meatballs with Spaghetti Sauce

October 23, 2013

turkey meatballsTwo things I’d like to complain about this morning (because it’s hard to always be cheerful): My toddler isn’t sleeping- again. Which means neither are the rest of us. (This isn’t unusual, but more and more frustrating with age.) And it already feels like winter. What happened to fall, Chicago? I already know it’s going to be cold ’till June. Couldn’t you hold off on the misery a little bit longer? This is a great city. But let’s be honest, the weather sucks.

Now that I’m done whining, let’s talk about meatballs. With turkey instead of beef. You don’t need beef to make a great meatball. These are juicy and flavorful and I’d actually choose them over the classic. And they don’t have to accompany pasta. You could serve them on a crusty baguette as a meatball sub or just with toast for soaking up the sauce. Spaghetti squash instead of noodles is a low-carb option. If, like me, you’re in a bit of a pre-winter slump, make a batch of meatballs. They’ll warm you right up.

Turkey Meatballs with Spaghetti Sauce

INGREDIENTS

for the sauce:
2 Tbsp. extra virgin olive oil
1/2 yellow onion, diced
2 cloves garlic, minced
1 carrot, peeled and grated
1 tsp. dried oregano
handful fresh basil (about 1/4 cup) or 1-2 tsp. dried
1/2 tsp. finely ground fennel seeds (optional- I didn’t have any and omitted it this time)
28 oz. crushed tomatoes
1 bay leaf
pinch red pepper flakes (to taste)
salt and freshly ground black pepper, to taste

for the meatballs:
1/2 yellow onion, finely diced
2 cloves garlic. minced
1/2 cup plain dried breadcrumbs
2 Tbsp. fresh parsley, chopped
2 Tbsp. fresh basil, chopped
1/4 cup freshly grated Parmesan
1 Tbsp. tomato paste
1 Tbsp. ketchup (optional- adds a touch of sweetness)
1 large egg
1 lb. ground turkey (I use ground turkey thigh, dark meat is preferred as turkey breast is too dry)
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
2 Tbsp. olive oil, for browning

8-12 oz. spaghetti noodles, cooked according to package directions
freshly grated Parmesan, for serving

DIRECTIONS

1. To make the sauce, heat the olive oil in a large deep skillet over medium heat. Add the onion and carrot and cook until softened, about ten minutes. Stir in the garlic and cook another minute. Stir in the oregano, basil, fennel (if using), and crushed tomatoes. Add the bay leaf, a pinch of red pepper flakes, and season with salt and freshly ground black pepper. Bring to a boil; reduce heat, and simmer 15-20 minutes, stirring occasionally, until the sauce thickens slightly. Season to taste with salt and freshly ground black pepper and a pinch of sugar (if needed). If you want a smoother sauce you can puree part or all of it with a blender or food processor.

2. While the sauce is simmering, make the meatballs: In a large bowl stir together the onion, garlic, breadcrumbs, parsley, basil, Parmesan, tomato paste, ketchup (if using), egg, salt, and pepper. Add the ground turkey and, using your hands, gently mix to thoroughly combine. Form into 1 1/2 inch balls and place on a large plate or baking sheet.

3. To brown the meatballs, heat 2 Tbsp. olive oil in a large skillet over medium-high heat. Add the meatballs (I had to do them in two batches) to the pan, making sure not to overcrowd them. Cook several minutes on each side, until browned.

4. Once the sauce is ready and all the meatballs are browned, add the meatballs to the sauce, cover, and simmer over medium-low heat until the meatballs are cooked through, 15-20 minutes. (While the meatballs are cooking you can boil your pasta.) Season to taste with salt and freshly ground black pepper. Serve over spaghetti with freshly grated Parmesan.

Serves 4.

(Adapted from Food Network and Food Network)

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)

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)

Nick & Jenna’s Lasagna Italiano

July 23, 2009

It’s been a while. We took a little trip to Charleston over the last few days and I thought I’d be able to keep up on the blog. I thought our (Priceline special) hotel would have wi-fi. And it did. But you had to pay an extra 10 bucks a day to use it. I guess you’re just not worth it to me. I figured the blog could wait. I was probably much more anxious to continue posting than any of you were for my return.

Internetless (It’s a helpless feeling!), our small budget went towards delectable, fresh, fantastic seafood. I didn’t eat anything that spent its life on land during the trip. Why bother? Virginia produces plenty of pork and poultry, but Charleston is teeming with glorious sea life! For me, the highlight of the trip was the food. We also got a taste of real Southern cuisine. We nibbled fried green tomatoes, devoured Cajun shrimp po’boys, and slurped creamy crab fettuccine. We visited the french quarter and tried our first croque monsieur. The seared ahi was awesome and I fell head over heels for the best mahi fish tacos ever. The food was unforgettable. Expect to see many more seafood recipes in the near future. You can’t visit a place like Charleston without feeling inspired!

I know I’m contradicting myself, raving about Southern shrimp and fish on a day that I present to you this extraordinary Italian recipe. Shift your focus to the flavors and aromas of Italy and just imagine…the most magnificent lasagna in the world! This is it! I might have had a little fling with those fish tacos, but this dish right here will be my lifetime companion. I’m still amazed that something this Italian, this good came out of my kitchen (Stouffers, goodbye.). Thank you, Nick and Jenna, for sharing this recipe with me and letting me share it with the world. I first had it in their home and am loving being able to recreate it in mine.

In the method of a true chef, the instructions I was given were far from exact. I have detailed what I have done, twice now, to achieve what I feel is the desired result. There are several keys to achieving greatness with this lasagna: high-quality fresh artisanal cheeses (worth every penny), no-boil lasagna noodles (they require less work and are much thinner which means more layers), and slow-simmering the sauce. Just accept that that it will take the better part of a day for the sauce to reach its peak. Your patience will be rewarded upon your first bite.

INGREDIENTS
Per il Ragu:
1 Tbsp. extra virgin olive oil
1 yellow onion, diced
1-2 red/yellow bell peppers, diced
2 cloves garlic, diced
2 carrots, shredded (optional)
2 stalks celery, diced (optional)
1 lb. lean ground beef
36 oz. plain tomato sauce
dried or fresh basil, to taste (I use about 1 Tbsp. dried)
crushed red pepper flakes, to taste (I use 1/2 tsp.)
salt and pepper, to taste

La Besciamela:
1/4 cup (1/2 stick) butter
4 Tbsp. flour
milk, enough to make a creamy sauce (I use 2-3 cups of 2% milk)
salt, to taste
nutmeg, to taste (I use 1/4 tsp.)

1-2 packages NO BOIL lasagna noodles (1 package of Barilla is usually enough)
FRESHLY GRATED Parmiagiano, Pecorino Romano, Mozzarella, and Asiago cheeses

DIRECTIONS
1. To make the Ragu sauce, heat olive oil in a large pan over medium high heat. Saute onion, peppers, garlic, carrot, and celery until soft. Add beef and cook until browned. Drain grease. Add tomato sauce and season with basil, red pepper, salt and pepper. Let simmer on the stove (the longer the better) or transfer to a crock pot set on low and let cook for about six hours.

2. When you are ready to assemble the lasagna, melt butter in a large pan over medium heat. Stir in flour until a thick paste forms. Whisking constantly, add milk to form a creamy sauce. Season with nutmeg and salt. Keep warm while assembling the lasagna.

3. Cover the bottom of a 9×13 pan first with a layer of ragu sauce. Next place a non-overlapping layer of pasta. Now another layer of ragu, then a sparse layer of besciamela, then cheese. Repeat as many times as you can fit into the pan. Top with a generous layer of cheese.

4. Bake in a 375 F preheated oven for 40 minutes lightly covered with foil. Remove foil and finish cooking for another 10-15 minutes. Let sit 10 minutes before serving. Buon appetito!

Fills a 9×13 pan.

(Recipe courtesy of Nick and Jenna Hatch)