Posts Tagged ‘pasta’

This yummy recipe is adapted from the High Flavor, Low Labor cookbook I’ve been so excited about lately. This cookbook is a must buy! The combination of the spicy Italian sausage and the sweet butternut squash is just perfect.

10-12 ounces small pasta (like penne or rotelle)

olive oil

1 onion, diced

2 cloves garlic, minced

2 spicy Italian sausages, casings removed

1 medium butternut squash, peeled and diced

2 Tablespoons fresh rosemary, chopped

1/2  cup chicken broth

Bring a large pot of water to a boil, and add the pasta, cook until tender. Drain.

While the pasta is cooking heat some olive oil in a large skillet and add the onion, garlic, and sausage. Saute about 4-5 minutes breaking up the sausage into small chunks. Add the squash and rosemary and saute 5 more minutes.

Add the chicken broth and scrape up any browned bits from the bottom of the pan, cover and simmer until squash is tender. Remove the cover and cook until the broth is almost all gone.

Add the pasta, season with sea salt and freshly ground pepper. MMM Good!

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Anchovies? Yes, anchovies. I found this recipe in my new favorite cookbook High Flavor, Low Labor. When I first saw anchovies on the ingredient list, I turned the page and just kept looking. I’ve never tried anchovies, they just always seemed like they would be gross. However, J.M. Hirsh convinced me otherwise. And he was right! They melt into the greens and all that’s left is a great meaty flavor that goes perfectly with kale. Now I have to find something to do with the rest of the anchovies.

1 large bunch of kale

olive oil

3 oil packed anchovies

2 cloves of garlic, minced

1/4 to 1/2 teaspoon red pepper flakes

grated zest of 1 lemon

parmesan cheese

salt and pepper

Wash and roughly chop or tear the kale (bite size pieces). Heat the olive oil in a large sauce pan or deep skillet over medium high heat. When hot add the anchovies, garlic, and red pepper flakes. Saute until the anchovies break down and form a paste (this takes just a few minutes).

Add the kale (and a little water – about a 1/4 cup), cover and reduce the heat to medium. Cook about 8 minutes or until the kale is tender and all the water is about gone.

Add the lemon zest and parmesan cheese, taste for salt and pepper. Serve over small pasta or  smashed potatoes.

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This recipe sums up late summer vegetables here in North Carolina. The flavors all fit so well together, even though I forgot a few ingredients. It was so good, I think I’m going to make it again next week!  It is adapted from one of my favorite cookbooks Local Flavors by Deborah Madison.

1 1/2 pounds eggplant, peeled and sliced to 1/2 inch thick (about 1 big eggplant)

2 bell peppers (yellow, orange, or red, or a mix)

olive oil

1 onion, diced

2 garlic cloves, minced

1/3 cup chopped parsley

2 pounds ripe tomatoes, peeled, seeded, and chopped

1/4 cup Kalamata olives, chopped

1/4 cup Sicilian olives, chopped

3 tablespoons capers

1 tablespoon dried oregano

sea salt and ground pepper

1 pound whole wheat spaghetti

Parmigiano-Reggiano or Romano for grating

Preheat the broiler and brush a sheet pan lightly with olive oil, arrange the eggplant on it and brush the tops with more oil. Broil on both sides until browned, about 15 minutes per side. Remove and cut into strips.  Lightly oil the peppers, then broil, skin side up, until blistered. Stack them on top of one another and cover with a bowl or plate to steam for 15 minutes. Peel of the skin and dice.

Heat about 2 Tablespoons of olive oil in a large pot. Add the onions, peppers, garlic and parsley. Saute over medium high heat until the onions and peppers are softened, about 5 minutes.  Lower the heat and add the eggplant, tomatoes, olive, capers, oregano and about 1/2 cup water or juice from the tomatoes. Season with salt and pepper and let simmer for 30 minutes.

In the meantime cook the spaghetti. When it’s all done, top the pasta with the vegetables and grated cheese. Yum! I served this with some roasted asparagus (yes it’s local – I was just as surprised as you are).

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This is one of my favorites for a quick dinner. It is simple and really yummy! This recipe is adapted from Vegetarian Suppers by Deborah Madison (one of my favorite cookbooks!).

olive oil

1 onion, diced

1/4 tsp hot pepper flakes

2 cups cooked chickpeas

1 bunch flat leaf parsley

3 cloves of garlic

small handful of sage leaves

salt and pepper

3/4 pound whole wheat pasta (i like using chiocciole- it’s like giant macaroni)

Cook the pasta in a large pot. While the pasta is cooking heat the olive oil in a big skillet and add the onion and pepper flakes.  Cook for a few minutes, then add the chickpeas.  After a few minutes, add the parsley, garlic and sage (leave some for garnish).  Season well with sea salt and pepper.  Cook for a few minutes, adding some broth or chick pea water if needed.

When the pasta is done, drain well and toss with the chickpea mixture, adding a little extra olive oil.  Yum!

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This was an easy and yummy recipe. A great way to use the cauliflower I got from Maple Spring Gardens, the green onions from Capritopia Farm, and the fresh tarragon from Bracken Brae Farm. The chicken I served this with was from Little Tree Farm.

1 head cauliflower, cut into small florets

1 bunch green onions, thinly sliced (green part too)

1 bunch parsley, finely chopped

2 Tbsp finely chopped tarragon

1/2 cup pitted and chopped Spanish green olives

2-3 Tbsp olive oil

1/2 pound fusilli, rotelle, or other similar shaped pasta

Bring a large pot of water to boil, salt the water and add the cauliflower, boil until tender- about 3 minutes (don’t over cook!). Scoop the cauliflower into a large bowl. Add the pasta to the still boiling water. Add the green onions, herbs, olives and olive oil. When the pasta is done, drain and add to the cauliflower, season with salt and pepper. Yum!

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This recipe was very simple. Almost all the ingredients are in the title. The original recipe from Everyday Italian by Giada, calls for broccoli rabe.

There really isn’t much need for a recipe with this one.

Cook about 12 ounces or enough for 4 servings of pasta.  In another pot bring a large amount of water to a boil, drop in about 2 cups of broccoli florets, boil for 1-2 minutes and drain.  In the mean time take about 1 pound of spicy sausage and brown it in a pan, toss in some garlic and red pepper flakes.  When everything is done, you mix it all together and add salt and pepper. Simple!

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I know what you’re thinking, “How can a gluten-free, dairy-free lasagna be any good?”.  Oh, it can. Thanks to a delicious tofu ricotta recipe and Tinkyada gluten-free pasta, it is possible! The tofu ricotta recipe comes from one of my most used cookbooks, Vegan Vittles by Joanne Stepaniak. I have had this cookbook since 1996, and it looks like it! Pages stick together, there are stains on some of the best recipes, it is a well used cookbook.

Tofu Ricotta

1 pound firm tofu, patted dry, and mashed

1/2 cup of your favorite mayo

3 Tbsp minced parsley

2 tsp dried basil

2 tsp onion granules

2 tsp garlic granules

1/2 tsp salt

Mash everything together very well.

To make the lasagna, simply cook the noodles according to the package and layer in a large glass or ceramic baking dish starting with pasta sauce (which ever your favorite is). Bake at around 350F  until everything is nice a warm. Pretty simple. You can add whatever else you like to the lasagna, mushrooms, zucchini, etc.

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Saturday: Leftovers

Sunday: Slow Cooker Beef Daube Provencal with Mixed Green Salad

Monday: Leftovers

Tuesday: Tofu Coconut Curry with Broccoli and Carrots

Wednesday: Leftovers

Thursday: Lasagna with Mixed Green Salad

Friday: Leftovers

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This is one of my favorite pasta sauces. It’s simple and super yummy! This recipe is adapted from Martha Stewart.

4 slices bacon, cut into 1/2 inch pieces

1 onion, diced

2 cloves garlic, minced

1/2 tsp red pepper flakes

1- 28 oz can diced tomatoes

salt and pepper

1 pound orecchiette pasta (I used Gluten-Free shells)

In a medium sauce pan heated over medium high heat, add the bacon and cook until browned and almost crisp. Add the onion and cook until softened about 5 minutes. Add the garlic and red pepper flakes, cook 1 minute.  Add tomatoes, bring to a boil, reduce to a simmer and cook until slightly reduced, about 15-20 minutes.

Cook your pasta according to the package.

I served this with a simple Mixed Green salad.

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Saturday: Red Lentil Dal with Cabbage and Cilantro Salad

Sunday: Singapore-Style Noodles with Shrimp and Flourless Chocolate Cake

Monday: Leftovers

Tuesday: Orecchiette with Bacon Tomato Sauce, Mixed Greens Salad

Wednesday: Leftovers

Thursday: Pancakes!

Friday: Pan Seared Steak with Red Wine Pan Sauce, Roasted Potatoes, Sautéed Kale

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