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Caramelized Onion, Apple, and Sausage Pasta

Caramelized Onion, Apple, and Sausage Pasta

Caramelized Onion, Apple, and Sausage Pasta

 

4 medium yellow onions (about 1 3/4 pounds total)

2 medium Granny Smith or Honeycrisp apples (about 1 pound total)

4 cloves garlic

1 bunch fresh parsley

4 ounces Parmesan cheese, finely grated (about 1 cup)

2 tablespoons olive oil

12 ounces uncooked sweet or spicy Italian bulk sausage

4 tablespoons (1/2 stick) unsalted butter

1 teaspoon dried thyme

1/4 teaspoon red pepper flakes

1 teaspoon kosher salt, plus more for the pasta water

1 teaspoon freshly ground black pepper

1 pound dried orecchiette pasta

1 C. Dry White Wine

 

Dice 4 medium yellow onions (about 4 1/2 cups). Peel, core, and finely dice 2 medium apples (about 3 cups). Mince or grate 4 garlic cloves (about 1 tablespoon). Finely chop the leaves from 1 bunch fresh parsley until you have 1/2 cup. Finely grate 4 ounces Parmesan cheese (about 1 cup). Heat 2 tablespoons olive oil in a large, heavy-bottomed pot such as a Dutch oven over medium-high heat until shimmering. Remove the casings from 12 ounces uncooked Italian sausage if needed, then add the sausage to the pot. Cook, breaking up the meat with a wooden spoon, until well-browned, 8 to 10 minutes. Using a slotted spoon, transfer the sausage to a bowl. Add 4 tablespoons unsalted butter to the pot. When melted, add the onions, apples, 1 teaspoon dried thyme, 1/4 teaspoon red pepper flakes, 1 teaspoon kosher salt, and 1 teaspoon black pepper. Cook, stirring often to prevent the bottom from burning, until the onions are dark brown and the apples are very soft, 25 to 30 minutes. The onions should be the color of light mahogany wood. If the bottom of the pot starts to burn before the onions have fully caramelized, add 2 tablespoons of water to the pot, stir to help dissolve any burnt bits, and continue cooking. (Feel free to do this several times during cooking.)

Meanwhile, bring a large pot of heavily salted water to a boil. Add 1 pound dried orecchiette pasta and cook 2 minutes less than al dente, about 8 minutes or according to package instructions. Reserve 1 cup of the cooking water. Drain the pasta and set aside. When the onions are ready, add the garlic and cook just until fragrant, 1 minute. Add 1 cup dry white wine, scrape up any brown bits from the bottom of the pot, and cook until the wine is completely evaporated, 4 to 7 minutes. Add the pasta and 1/2 cup of the reserved pasta water. Cook until the water is completely absorbed by the pasta, 1 to 3 minutes. The pasta should look very glossy and saucy. If it looks dry, add more pasta water a tablespoon at a time as needed (you might not use all the remaining pasta water). Remove the pot from the heat. Return the cooked sausage and any accumulated juices, half the parsley, and half the Parmesan to the pot and stir to combine. Serve immediately, garnishing each portion with the remaining parsley and Parmesan.

Egg Noodles with Soy Broth

Egg Noodles with Soy Broth

Egg Noodles with Soy Broth

 

Salt

1/3 cup soy sauce, more to taste

1/3 cup ketchup

1 T. rice wine vinegar, more to taste

A few drops dark sesame oil

A squirt of sriracha or other Asian chile-garlic sauce

1 pound egg noodles, preferably fresh (I used 9 ounces of fresh angel hair pasta)

 

Bring a large pot of water to a boil and salt it. In a smaller pot, bring 6 cups of water to a boil; once boiling, reduce heat so water bubbles gently. To the smaller pot add soy sauce, ketchup, vinegar, sesame oil if using and sriracha or chili, along with a pinch of salt. Stir and let simmer. Add egg noodles to large pot; fresh noodles will be ready in just a couple of minutes; dried will take longer. When tender but not mushy, drain. Taste broth and add more soy, salt, vinegar or heat as you like. Divide noodles into bowls and pour hot broth over all

Pastina for Toddler

Pastina for Toddler

Pastina for Toddler

 

2-3 T. small soup pasta (my favorite brand is DeCecco)

4 grape or cherry tomatoes, quartered

Olive oil

Grated Parmesan cheese

 

In a small saucepan, bring an inch of water to the boil with a small pinch of salt. When the water is boiling, add the soup pasta and the quartered tomatoes and cook until the pasta is done. Spoon the pasta, tomatoes and a little bit of the cooking liquid into a serving bowl. Drizzle with a little olive oil and top with a little grated cheese. Serve. Variation with 1 very fresh egg: When the pasta is finished cooking, turn off the heat under the pot and crack the egg into the pasta. Stir the egg until it is cooked and transformed into custardy shreds. Pour the contents of the pot into a serving bowl, top with olive oil and cheese and serve. Nota bene: Make sure to really only use the amount of water that you want to serve, if using the egg. Once the egg is stirred into the pot, you can’t reduce the amount of liquid in the pot.

One Pot Pantry Pasta

One Pot Pantry Pasta

One Pot Pantry Pasta

 

1 pound dried pasta like spaghetti or linguine

2 cups cubed sweet potatoes or winter squash, cubed, or 2 bell peppers, diced

1 red, white, or yellow onion, thinly sliced

2 cups cherry tomatoes

2 cups fresh basil, or greens spinach or kale, chopped

3 cloves garlic, thinly sliced

2 T. olive oil

1 tsp. salt

1/2 tsp. black pepper

4 cups water

1/4 cup Parmesan cheese, grated

 

Add all of the ingredients except for the cheese into a large pot or Dutch oven. Turn heat to high. Allow the mixture to boil, about 9-12 minutes, stirring often. (This will help the pasta from sticking.) Reduce to a simmer for an additional 10-15 minutes. As the liquid evaporates, the starch from the pasta will thicken the “sauce.” When everything is cooked to your liking, turn off heat and sprinkle in the cheese. Stir to combine and serve immediately. Enjoy!

Pasta con le Sarde

Pasta con le Sarde

Pasta con le Sarde

 

½ cup currants

¼ tsp. red-pepper flakes

½ cup dry white wine

1 T. butter

½ cup unseasoned dry bread crumbs

½ cup plus 6 T. extra-virgin olive oil

1 medium onion, finely chopped

2 small cloves garlic, minced

1 pound fennel, bulb finely chopped, fronds chopped and reserved

1 T. fennel seeds, crushed

Salt

1 pound canned sardines

1 pound bucatini pasta

½ cup pine nuts, toasted

¼ cup capers, rinsed

Freshly ground black pepper

 

Bring a large pot of water to a boil. Combine the currants, red-pepper flakes and wine in a bowl; set aside. In a small sauté pan, melt the butter. Add the bread crumbs and cook, stirring, until golden brown. Transfer to a bowl, stir in 2 T. of the olive oil and set aside. In a heavy skillet, heat ½ cup olive oil over medium-low heat. When hot, add the onion, garlic, fennel bulb and fennel seeds. Season with salt. Cook, stirring occasionally, until the fennel is tender, about 25 minutes. Add the wine mixture and the sardines, breaking them into pieces with a fork. Bring to a boil and gently simmer for 10 minutes. Add enough salt to the boiling water so that it tastes salty. Boil the bucatini until al dente, 6 to 8 minutes; strain. Return the pasta to the pasta pot and set over low heat. Fold in the fennel-sardine mixture. Toss in the remaining 4 T. olive oil. Add 3/4 of the fennel fronds, the pine nuts, the capers and a quarter of the bread crumbs. Season to taste with salt and pepper. Divide pasta among plates and sprinkle the remaining bread crumbs and fennel fronds over each. Serve immediately.

Rice Noodles with Chicken

Rice Noodles with Chicken

Rice Noodles with Chicken

 

1/3 pound rice noodles

1/4 cup canola or corn oil

1/3 pound boneless chicken, shredded or diced small

1/2 to 1 cup bean sprouts

1/2 cup snow peas, slivered

1/2 cup shiitake mushroom caps, sliced

2 T. fish sauce

2 T. soy sauce

2 T. rice wine or white wine

1 egg, lightly beaten

3 or 4 scallions, trimmed and slivered, for garnish

 

Cover noodles in hot water while preparing the other ingredients. Heat a pot of water until steam rises. Put all but a T. of the oil in a wok or large skillet, and turn heat to high. When it smokes, add the chicken, and stir until it loses its color; it doesn’t cook through. Remove with slotted spoon. Add bean sprouts, peas and shiitakes. Sitr until wilted and beginning to brown. Add sauces and wine. Remove from the pan. Drain noodles and dip them in the boiling water with tongs or in a strainer for about 5 seconds. Drain. Add remaining oil and the egg to pan, still over high heat. Stir to scramble. Add drained noodles and cooked ingredients, and toss, lifting (scrape, if necessary) repeatedly, until all are mixed together and hot. Garnish with scallions and serve.

Crispy Ramen with Cabbage and Bacon

Crispy Ramen with Cabbage and Bacon

Crispy Ramen with Cabbage and Bacon

 

1¼ pounds (567 g) green cabbage, cut into 1-inch (2.5 cm) pieces (½ head)

6 scallions, cut into 1-inch (2.5 cm) pieces

1 large carrot (4 oz/113 g), thinly sliced on the bias

4 slices bacon (3 oz/85 g), cut crosswise into 1-inch (2.5 cm) pieces

One 2-inch (5 cm) piece fresh ginger, cut into thin matchsticks

3 T. extra-virgin olive oil

Kosher salt and freshly ground black pepper

3 T. toasted sesame oil

2 T. oyster sauce

2 T. soy sauce

1 T. Worcestershire sauce

20 ounces (567 g) fresh ramen noodles

Furikake (optional), for serving

 

Position two racks in the middle and lower third of the oven and preheat to 425°F (220°C). Bring a large pot of water to a boil. On a half-sheet pan, toss together the cabbage, scallions, carrot, bacon, ginger, and olive oil. Season with salt and pepper and stir to combine. Roast on the middle rack for 15 to 20 minutes, or until the cabbage starts to soften and brown. Meanwhile, in a small bowl, stir together the sesame oil, oyster sauce, soy sauce, and Worcestershire sauce. Set aside. Add the ramen noodles to the boiling water and cook according to the package directions. Drain and rinse under cold water. (This helps keep the noodles separate.) Remove the hot sheet from the oven and add the noodles and sauce. Toss everything to coat well; I find it easiest to use chopsticks or tongs. Spread in an even layer, pushing some of the noodles to the edges (they’ll get very crispy there).  Roast on the lower rack for 25 to 30 minutes, or until the noodles are browned and crispy at the edges. Using a metal spatula, turn and toss the noodles to reveal the crispy pieces. (For even crispier noodles, re-spread in an even layer and roast for 5 minutes more.) Sprinkle with the furikake, if desired, and serve immediately. For vegetarian crispy noodles, replace the bacon with 7 ounces (198 g) fresh shiitake and/or maitake mushrooms, quartered or torn into bite-size pieces, and add an additional 1 T. sesame oil to the sauce.

Bucatini With Tuna

Bucatini With Tuna

Bucatini With Tuna

 

Salt

1 pound bucatini (or penne)

5 T. extra virgin olive oil

1 clove garlic, smashed

1 small shallot, minced

2 large pinches chili flakes, or to taste

½ cup pitted oil-cured black olives, sliced

¼ cup large salt-cured capers, well-rinsed

½ cup canned chickpeas

12 ounces imported canned solid tuna, drained

¼ cup chopped flat-leaf parsley leaves

¼ cup chopped mint leaves

Freshly ground black pepper

½ cup coarse, lightly toasted bread crumbs.

 

Bring a large pot of salted water to a boil. Cook bucatini for about 8 minutes, until al dente. Meanwhile, heat 2 T. oil in a very large skillet if using bucatini, a large skillet for penne. Add garlic and shallots. Sauté until soft. Add chili flakes, olives, capers and chickpeas and cook another minute or so. Break up tuna in flakes and add. Cook until ingredients are warm. Remove from heat. Drain pasta, reserving about a cup water. Add pasta, parsley and mint to skillet. Return to low heat and toss well. Add remaining olive oil and pasta water to moisten ingredients. Season with salt, black pepper and more chili flakes if desired. Transfer to a warm serving bowl, top with bread crumbs and serve.

Creamy Baked Macaroni and Cheese

Creamy Baked Macaroni and Cheese

Creamy Baked Macaroni and Cheese

 

2 cups elbow macaroni

2½ cups shredded Cheddar cheese, divided

2 cups small curd cottage cheese

1 (8-oz) carton sour cream

1 egg, beaten

1 tsp salt

½ tsp pepper

2 T. butter, cut into small pieces

 

Preheat oven to 350°F. Cook macaroni according to package directions. Stir together macaroni, 2 cups Cheddar, cottage cheese, sour cream, egg, salt, and pepper in a large bowl. Spoon into a lightly greased baking dish; dot with butter. Sprinkle with ½ cup cheese. Bake, uncovered, 45 minutes.

One Pot Lemony Rigatoni Alfredo with Mushrooms and Peas

One Pot Lemony Rigatoni Alfredo with Mushrooms and Peas

One Pot Lemony Rigatoni Alfredo with Mushrooms and Peas

 

1 pound rigatoni

2 T. olive oil

8 ounces shiitake mushrooms, sliced

6 ounces fresh English peas or frozen peas

Kosher salt

Freshly ground black pepper

12 ounces premade Alfredo sauce

1 lemon

 

In a large pot, bring heavily salted water to a boil. Cook pasta according to package instructions or until al dente. Strain pasta and set aside In the same pot, heat oil over medium-high heat. Once the oil is shimmering, add mushrooms and cook, tossing occasionally until golden browned and crispy, 4-5 minutes. Season generously with salt. Add peas and cook until bright green, 2 minutes. Turn heat to low, add alfredo sauce, and bring to a gentle simmer. Use a peeler to remove three 2-inch strips of zest from the lemon. Thinly slice the strips lengthwise and set them aside for garnish. Zest the rest of the lemon straight into the pot. Turn off heat, squeeze 1 T. of lemon juice into the sauce, and mix to combine. Taste the sauce and add more lemon juice if desired. Season with salt and pepper to taste. Divide pasta into bowls and garnish with the strips of lemon zest. Serve immediately and enjoy!

Chuckwagon Turkey and Bean Skillet

Chuckwagon Turkey and Bean Skillet

Chuckwagon Turkey and Bean Skillet

 

2 cups dry multigrain elbow macaroni, uncooked

1 pound lean ground turkey

1 can (15 oz each) Manwich® Original Sloppy Joe Sauce

1 can (15 oz each) Van Camp’s® Pork and Beans

1-1/2 cups Birds Eye® Sweet Kernel Corn

1 can (4 oz each) diced green chilies, undrained

1 cup shredded reduced fat Colby Jack cheese

 

Cook macaroni according to package directions, omitting salt. Meanwhile, cook turkey in 12-inch skillet over medium-high heat until crumbled and no longer pink, stirring occasionally; drain. Stir in all remaining ingredients, except macaroni and cheese. Cook 5 to 8 minutes or until hot and bubbly, stirring occasionally. When macaroni is cooked, stir into turkey mixture. Top with cheese; cover and let stand 3 minutes or until cheese is melted.  Tips: Canned whole kernel corn (one 11-ounce or 15.25-ounce can, drained) may be used in place of frozen corn. Use no salt added corn to keep nutrition similar.

Sloppy Joe Macaroni Skillet

Sloppy Joe Macaroni Skillet

Sloppy Joe Macaroni Skillet

 

1 pound ground round beef (85% lean)

1 can (15 oz each) Manwich® Original Sloppy Joe Sauce

1-1/4 cups water

1-1/2 cups dry elbow macaroni, uncooked

3/4 cup shredded Colby & Monterey Jack cheese

 

Cook beef in 12-inch skillet over medium-high heat 7 minutes or until crumbled and no longer pink, stirring occasionally; drain. Add Sloppy Joe sauce, water and macaroni to skillet; stir to combine. Bring to a boil. Cover and reduce heat to medium. Cook 15 minutes or until macaroni is tender, stirring occasionally. Top with cheese; cover and let stand 3 minutes or until cheese melts.

Sloppy Joe Goulash

Sloppy Joe Goulash

 

1 pound ground beef

15.5 ounces Manwich Sloppy Joe Sauce

15 ounces water

1 cup dry elbow macaroni

 

In a large skillet, brown ground beef, breaking into small pieces. Drain excess grease, if needed. To the ground beef, add Manwich Sloppy Joe Sauce, water (fill empty Manwich can with water to measure) and uncooked elbow macaroni.

One Pan Chili Beef Pasta Skillet

One Pan Chili Beef Pasta Skillet

One Pan Chili Beef Pasta Skillet

 

1 pound lean ground beef

2 Tablespoons dried minced onion

1 Tablespoon Worcestershire sauce

1½ teaspoons dried oregano

1½ teaspoons chili powder

½ teaspoon garlic powder

¾ (10.75 ounce) can condensed tomato soup

1½ cups tomato juice

1¼ cup water

6 ounces tomato paste

1 Tablespoon sugar

8 ounces rotini pasta (uncooked)

3 roma tomatoes diced

⅓ cup shredded Parmesan cheese

 

Brown the ground beef over medium-high heat in a pan until cooked through; drain grease. Add onion, Worcestershire sauce, oregano, chili powder, and garlic powder. Add tomato soup, tomato juice, water, tomato paste, and sugar. Bring to a boil and stir well and let simmer for 2 minutes. Stir in the pasta and reduce the heat to medium low. Simmer covered for about 20 minutes or until the pasta is tender. Stir every few minutes. Turn heat down if needed. Top with diced tomatoes and shredded cheese.

One Pan Italian Pasta

One Pan Italian Pasta

One Pan Italian Pasta

 

2 Tablespoons Olive Oil

½ cup onion diced

3 boneless skinless chicken breasts diced

1 teaspoon garlic powder

12 ounces rotini pasta

3 cups chicken broth

1 ounce Italian dressing mix packet

1 cup grape tomatoes halved

1 cup shredded mozzarella cheese

1 teaspoon dried basil

 

Sauté the onions in olive oil on medium heat until they are soft. Add in the chicken and garlic powder, and cook until browned. Add pasta, chicken broth, dressing mix, and tomatoes. Bring to a boil, and let it cook for about 10 minutes (or until the water has evaporated). Top with Mozzarella cheese and basil, letting it sit for just a minute so the cheese is melted.

Baked Spaghetti

Baked Spaghetti

Baked Spaghetti

 

1 lb spaghetti

1 pound ground beef

1 medium yellow onion, chopped

2 cloves minced garlic

1 jar, (32 ounces meatless spaghetti sauce)

1/2 teaspoon seasoned salt

1 teaspoon Italian seasoning

2 eggs

1/3 cup grated Parmesan cheese

5 tablespoons butter, melted and slightly cooled

16 ounces whole milk ricotta cheese

3 cups shredded mozzarella cheese

 

In a large pot of salted water, cook spaghetti al dente, according to package directions. Meanwhile, in a large skillet, cook beef, onion, and garlic over medium-high heat until meat is no longer pink; drain. Stir in spaghetti sauce, seasoned salt, and Italian seasonings. In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain cooked noodles and cool slightly; add spaghetti to the egg mixture and toss to coat. Place half of the spaghetti mixture in a greased 9×13 baking dish. Top with half of the ricotta cheese, meat sauce and mozzarella cheese. Repeat layers. Cover and bake at 350° for 30 minutes. Uncover and bake for 10 minutes longer or until cheese is melted. Serve with garlic bread and a simple salad. Store leftovers in the fridge in an airtight container.

Baked Spasagna

Baked Spasagna

 

1 1/2 lbs 24 ounces spaghetti noodles, uncooked

2 lbs shredded mozzarella cheese, you could probably get away with less

8 ounces ricotta cheese

8 ounces sour cream

1 1/4 cups half-and-half

1/2 cup grated Parmesan cheese, divided

1 teaspoon dried oregano leaves

1 tablespoon chopped fresh basil or 1 teaspoon dried basil

1/2 teaspoon pepper

1 teaspoon minced garlic

1 teaspoon kosher salt

 

12 ounces ground beef or sausage

1/2 cup chopped white onion

1 24 ounce jar spaghetti sauce

 

Preheat oven to 350 degrees. Cook spaghetti al dente according to package directions. Drain and place in large mixing bowl. In another mixing bowl, stir together sour cream, ricotta, half-and-half, mozzarella, oregano, basil, pepper, garlic, salt, and half of the Parmesan cheese. Add above cheese mixture to the spaghetti. Mix gently until spaghetti is evenly coated with mixture. Spray a 9×13 glass baking dish with cooking spray. Gently place spaghetti mixture into prepared dish. Top with remaining Parmesan cheese. Cover dish with aluminum foil and bake at 350 degrees in pre-heated oven for 30 minutes. Remove from oven, remove foil and place dish on cooling rack for 10 minutes. While pasta is cooking, prepare the meat sauce. For the meat sauce: Add ground beef or sausage to a skillet over medium heat and brown meat well. Add salt and pepper. Add the onion and cook until soft. Drain meat and set aside. Add spaghetti sauce and let simmer for about ten minutes. Cut pasta into into squares and top with meat sauce.

One Pot Bacon & Egg Spaghetti with Greens and Herbs

One Pot Bacon & Egg Spaghetti with Greens and Herbs

One Pot Bacon & Egg Spaghetti with Greens and Herbs

 

2 large eggs

3 large egg yolks

1/2 cup grated Parmesan cheese

1/2 cup grated pecorino Romano cheese, plus more for serving

1 tablespoon freshly ground black pepper, plus more for serving

1 1/2 teaspoons kosher salt, divided, plus more as needed

1 tablespoon extra-virgin olive oil

6 ounces bacon, diced

1 medium onion, diced

12 ounces spaghetti

8 ounces (about 8 cups) baby spinach, chopped

1 cup torn fresh basil leaves

1 cup torn fresh parsley leaves and tender stems

 

In a medium bowl, whisk together the eggs, egg yolks, Parmesan, pecorino, pepper, and a pinch of salt. Set aside. In a large sauté pan, heat the oil over medium heat. Add the bacon and cook, stirring occasionally, until the fat renders and the edges crisp, 8 to 10 minutes. Add the onion to the pan and raise the heat to medium-high. Cook, stirring occasionally, until the onion is golden brown and soft, 5 to 7 minutes. If the spaghetti won’t lie flat in the skillet, break it in half. Add it to the pan along with 41 2 3 4 5/4 cups of water and 1 teaspoon of the salt. Cook, uncovered, stirring and tossing the pasta frequently, until it is cooked through but still al dente, 12 to 14 minutes. If the skillet dries out before the pasta is cooked through, add a little water. The pan should stay moist; having a bit of extra pasta water in the pan will make for a creamier, silkier carbonara sauce. Remove the pan from the heat and stir in the egg-cheese mixture, tossing well. Add the spinach, in batches as it begins to wilt, the basil, parsley, and remaining 1/2 teaspoon salt and energetically toss until everything is well incorporated. Cover the pan for 2 minutes to allow the spinach to fully cook. Uncover and toss again.  Serve immediately, sprinkled with pecorino and pepper.

No Boil Baked Pasta

No Boil Baked Pasta

No Boil Baked Pasta

 

1 tablespoon olive oil

6 cloves garlic, thinly sliced

1 teaspoon dried oregano

2-3 C. Mix-ins, in any combination (See ideas below)

12 oz. uncooked rotini pasta (fusilli, farfalle, rigatoni, medium shells, ziti)

24 oz. spaghetti sauce

24 oz. water

2 tablespoons basil pesto

8 oz. shredded Parmesan

8 oz. fresh mozzarella (provolone, fontina, melting cheese)

Kosher salt

fresh cracked pepper

julienne-cut basil, for serving

grated Parmesan cheese, for serving (pecorino, ricotta salata, grating cheese)

 

Heat oven to 400 degrees. Heat oil in a large sauté pan over medium-low heat. Add garlic, oregano, and a couple pinches of salt and pepper. Cook, stirring frequently, for 1 minute. Add pasta, chosen mix-in(s), spaghetti sauce, water, pesto, most of the Parmesan, and a couple pinches of salt and pepper. Stir to combine. Cover tightly with a lid or tin foil. Bake for 35-40 minutes or until the pasta is cooked al dente. Top with freshly torn mozzarella and remaining Parmesan and broil for 1-2 minutes or until the cheese is melted and turning golden brown. Garnish with fresh basil and grated Parmesan enjoy!

 

Add-Ins

 

  • Italian sausage, crumbled and cooked
  • Meatballs, cooked and quartered
  • Pepperoni, chopped
  • Rotisserie chicken, shredded
  • Hard-boiled eggs, chopped
  • Roasted red peppers, sliced
  • Frozen artichoke hearts, thawed and chopped
  • Zucchini, sliced and sauteed
  • Mushrooms, sliced and sauteed
  • Eggplant, sliced and sauteed
  • Fennel, sliced and sauteed
  • Spinach, chopped and sauteed
  • Escarole, chopped and sauteed
  • Black or green pitted olives, chopped
One Pot All-in-one Spaghetti

One Pot All-in-one Spaghetti

One Pot All-in-one Spaghetti

 

1 pound lean ground beef

1 large onion, chopped

3 cloves garlic, minced

1 teaspoon sugar

1 teaspoon salt

1 teaspoon oregano

1 teaspoon garlic powder

1-1/2 teaspoons dried Italian seasoning

1/4 teaspoon red pepper flakes

1/2 teaspoon coarse ground black pepper

1 – 8 ounce can tomato sauce

1 – 6 ounce can tomato paste

3 cups V-8 juice (I used Spicy Hot)

1 cup water

7 ounces spaghetti, uncooked

Grated Parmesan Cheese for garnish

 

Heat a large Dutch oven over medium high heat. Crumble in ground beef along with onion and garlic. Cook stirring until beef is no longer pink and onions softens – about 5 minutes. Add sugar, salt, oregano, garlic powder, Italian seasoning, red pepper flakes and black pepper. Stir well to incorporate into meat mixture then add tomato sauce, tomato paste, V-8 juice and water. Stir well to combine, then bring to a boil, reduce to simmer, cover and cook for 30 minutes, stirring occasionally. Add spaghetti to the pot, cover and cook additional 20 minutes, stirring often to prevent sticking. Garnish with cheese.

Creamy Chicken Pasta Shells

Creamy Chicken Pasta Shells

Creamy Chicken Pasta Shells

 

1 large boneless skinless chicken breast

Salt/pepper

2 teaspoons Italian seasoning

¼ cup flour

1-2 tablespoons olive oil

 

½ cup dry white wine, see notes

3 T. butter

3 cloves garlic, minced

3 tbsp flour

1 ¼ cups half and half, (half light cream, half milk)

¾ cups chicken broth

½ chicken bouillon cube

1/3 cup Parmesan cheese, grated

1/3 cup Romano cheese, grated, see notes

½ lb. pasta, any kind

1 cup pasta water, optional

1 lemon, optional

 

½ teaspoon EACH: onion powder, garlic salt, oregano, basil, mustard powder, parsley, all dried seasonings

1/8 teaspoon smoked paprika

 

Combine the half and half, chicken broth, and seasonings in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning. Place a measuring cup in the colander that you’ll use to drain the pasta so that you remember to reserve some pasta water when that step arrives. Slice the chicken in half lengthwise to create 2-4 thinner slices. Place plastic wrap over the chicken and pound each side to about 1-inch thick, it will plump up more when cooked. Pat each side dry. Season with salt/pepper and Italian seasoning. Sprinkle each side of the chicken with flour and rub it over the surface. (This gives it a little texture and prevents it from sticking to the skillet.) Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear until a golden crust develops, 3-4 minutes per side. Set aside and let rest for 10 minutes, then cut into strips. Start boiling water for the pasta. Add the wine to the skillet and then set the heat to medium. Use a silicone spatula to clean the bottom and sides of the skillet, the “fond” will add more flavor to the sauce. Bring to a gentle bubble and reduce by half, about 3-4 minutes. Add the butter and garlic to the skillet and cook for 1 minute. Add the flour and stir continuously for 2 minutes, until the raw flour smell is cooked off. Add the chicken broth/half and half mixture in small splashes, stirring continuously. Do this slowly to keep the roux intact and to maintain a thick consistency. Stir in the ½ chicken bouillon cube. Bring to a gentle bubble, then reduce heat to low and cover partially. Salt the boiling water and add the pasta. Cook until no more than al dente. Set a timer to avoid overcooking. Stir occasionally as it cooks. Drain once cooked and reserve 1 cup of pasta water. Gradually sprinkle the cheese into the sauce, stirring continuously. Add the pasta and use a silicone spatula to gently toss to incorporate. Add the cooked chicken along with any juices from the plate and toss to combine. If desired, add pasta water, small splashes at a time, and gently toss until desired consistency is reached. (This can be very helpful when reheating leftovers as well, it smooths the sauce back out.) Optional: Squeeze fresh lemon over the pasta prior to serving. (This is a must for our family!) Garnish with parsley and serve!

Pantry Friendly Backpacker Gourmet Vegetarian Tortellini with pesto, pine nuts, tomatoes and parmesan

Pantry Friendly Backpacker Gourmet Vegetarian Tortellini with pesto, pine nuts, tomatoes and parmesan

Pantry Friendly Backpacker Gourmet Vegetarian Tortellini with pesto, pine nuts, tomatoes and parmesan

 

20 oz shelf stable tortellini

3 oz sun-ripened dried tomatoes

3.5 oz pesto + 1/2 cup of olive oil

2.5 oz pine nuts

parmesan to taste

 

Bring 6 cups of water to a boil, add pasta and cook according to package directions. Re-hydrate tomatoes either by soaking them in water while pasta cooks or adding them to the pasta while it’s cooking. Drain pasta carefully with a pot lid, it’s perfectly OK if some water remains. Add tomatoes if not already, pesto + olive oil, pine nuts. Garnish with parmesan.

Gnocchi with Bacon Cream Sauce

Gnocchi with Bacon Cream Sauce

Gnocchi with Bacon Cream Sauce

 

1 lb gnocchi

Water enough to fill a large pot ¾ full

4 strips smoked bacon chopped

2 cloves garlic pressed or minced

2 egg yolks beaten well

¼ cup 59 mL milk or cream

¼ cup 20 g freshly grated parmesan cheese

¼ cup 59 mL chicken broth

½ tablespoon cornstarch

Kosher Salt and freshly cracked pepper to taste

Chopped parsley and more parmesan to garnish

 

Bring a large pot of salted water to a boil. While bringing the water to a boil, in a medium mixing bowl, mix together egg yolks, milk, and parmesan cheese with a fork or whisk. Set aside. In a large high sided sauté pan or large skillet over medium high heat, cook chopped bacon to desired crispness. At this point, you could remove or keep the rendered bacon fat, it’s entirely up to you. Once done, turn heat to low and add garlic. Stir well, making sure garlic doesn’t burn. Add gnocchi to the water and cook for 2-3 minutes, or as package describes. Drain gnocchi, then add to the pan. Add the egg mixture to the skillet (heat still on low, or turned off) and mix well. In a small bowl, whisk the chicken stock into the cornstarch, then add to the sauce to thicken. Taste and season with salt and pepper as needed. Serve immediately with parsley and parmesan as garnish.

Mummy Meatballs

Mummy Meatballs

Mummy Meatballs

 

24 fresh uncooked Italian-style meatballs (2 tablespoon–size) or 1 pound (454 g) seasoned ground meatball mixture

48 large fettuccine noodles

2 C. (480 ml) marinara sauce

2 T. whole-milk ricotta

3 large pitted black olives, cut into 48 tiny circles, for the pupils

 

Preheat the oven to 375°F (190°C; gas mark 5). If using meatball mixture, form it into twenty-four 2 tablespoon–size meatballs. Cook the fettuccine noodles to al dente according to the package directions, then drain. Let cool a bit before handling in the next step. Wrap 2 cooked fettuccine noodles around each meatball, tucking the pasta ends into each other to secure them around the meatballs. Pour the marinara sauce into the bottom of an 8-inch (20 cm) baking dish, then arrange the meatballs on top of the marinara sauce. Bake for 15 minutes, or until the meatballs are cooked through and the pasta starts to slightly crisp all over. When the meatballs come out of the oven, place the ricotta in a resealable plastic bag and make a small snip off one of the corners. Squeeze 2 dollops of ricotta onto the top of each meatball, then place a black olive circle on the center of each dollop of ricotta for the mummy eyes. Serve immediately, or keep warm in a 200°F (95°C; gas mark ¼) oven until ready to serve.

Orecchiette with White Beans and Spinach

Orecchiette with White Beans and Spinach

Orecchiette with White Beans and Spinach

 

2 T. extra-virgin olive oil

4 cloves garlic, finely chopped

2 tsp. vegetable bouillon base (we used Better Than Bouillon)

12 oz. orecchiette or other short pasta

2 tsp. fresh thyme leaves

1 can small white beans, rinsed

2 c. baby spinach

1/2 c. finely grated Parmesan

Freshly ground black pepper

 

Heat oil and garlic in a large deep skillet over medium heat until garlic is lightly golden brown, about 2 minutes. Remove from heat, add 4 C. water and whisk in bouillon base. Add orecchiette and thyme and bring to a boil. Reduce heat and simmer, stirring frequently, until orecchiette is firm-tender, 10 to 12 minutes. Fold in beans, spinach, Parmesan, and1⁄2 tsp. pepper and cook until beans are heated through, about 2 minutes.

Lasagna della Vigilia

Lasagna della Vigilia

Lasagna della Vigilia

 

4 ounces unsalted butter

6 salt-packed anchovies, soaked in water for 24 hours, deboned and minced OR ½ can of oil-packed anchovies filets in oil, drained and minced

4 large cloves garlic, finely minced or pressed

1 pound fresh lasagna noodles (if fresh pasta is not available, a very thin dried lasagna sheet makes a good substitute; the Barilla brand is a good choice)

2 ounces finely grated Parmigiano-Reggiano

¼ C. coarsely chopped parsley

Freshly ground pepper

 

Melt the butter in a skillet and add the anchovies and garlic. Warm everything over medium-low heat for about 5 minutes, stirring occasionally (the anchovies will dissolve into the butter). Cook the pasta al dente in a large pot of boiling salted water. Fresh pasta will need a minute or less to cook through, dried noodles may take as long as ten minutes. Drain the noodles and gently toss them with the butter mixture in the skillet—be careful as you don’t want to tear the noodles. Sprinkle the cheese over the pasta, adding a little pasta cooking water to keep things “saucy.” Give the pasta many generous grindings of pepper and sprinkle on the parsley. Gently toss to coat the noodles with these ingredients. Serve on warmed plates with additional cheese and pepper on the side.

Cat’s Ear and Clam Linguine

Cat’s Ear and Clam Linguine

Cat’s Ear and Clam Linguine

 

1 pound linguine

1/4 C. butter

4 cloves garlic, minced

2 shallots, coarsely chopped

1/2 tsp. crushed red pepper flakes

3 T. good salami, diced

2 pounds small fresh clams, scrubbed

2/3 C. dry white wine

2 C. cat’s ear leaves, chopped to 1-inch pieces

Sea salt and freshly ground pepper to taste

 

Cook the linguine in boiling water until it’s al dente and set aside. While the pasta is cooking, in a large skillet over medium heat, sauté in butter the garlic, shallots, red pepper flakes, and salami until shallots are softened. Add clams and wine and bring to a simmer. Cover the pan and simmer until the clams open, about 5 minutes. Add the cat’s ear and al dente pasta. Cook on medium heat until the pasta has absorbed almost all of the remaining liquid. Add salt and pepper to taste. Serve immediately

One Pot Bacon & Egg Spaghetti with Greens and Herbs

One Pot Bacon & Egg Spaghetti with Greens and Herbs

One Pot Bacon & Egg Spaghetti with Greens and Herbs

 

2 large eggs

3 large egg yolks

1/2 C. grated Parmesan cheese

1/2 C. grated pecorino Romano cheese, plus more for serving

1 T. freshly ground black pepper, plus more for serving

1 1/2 tsp. kosher salt, divided, plus more as needed

1 T. extra-virgin olive oil

6 ounces bacon, diced

1 medium onion, diced

12 ounces spaghetti

8 ounces (about 8 cups) baby spinach, chopped

1 C. torn fresh basil leaves

1 C. torn fresh parsley leaves and tender stems

 

In a medium bowl, whisk together the eggs, egg yolks, Parmesan, pecorino, pepper, and a pinch of salt. Set aside. In a large sauté pan, heat the oil over medium heat. Add the bacon and cook, stirring occasionally, until the fat renders and the edges crisp, 8 to 10 minutes. Add the onion to the pan and raise the heat to medium-high. Cook, stirring occasionally, until the onion is golden brown and soft, 5 to 7 minutes. If the spaghetti won’t lie flat in the skillet, break it in half. Add it to the pan along with 41 2 3 4 5/4 C. of water and 1 tsp. of the salt. Cook, uncovered, stirring and tossing the pasta frequently, until it is cooked through but still al dente, 12 to 14 minutes. If the skillet dries out before the pasta is cooked through, add a little water. The pan should stay moist; having a bit of extra pasta water in the pan will make for a creamier, silkier carbonara sauce. Remove the pan from the heat and stir in the egg-cheese mixture, tossing well. Add the spinach, in batches as it begins to wilt, the basil, parsley, and remaining ¥2 tsp. salt and energetically toss until everything is well incorporated. Cover the pan for 2 minutes to allow the spinach to fully cook. Uncover and toss again.  Serve immediately, sprinkled with pecorino and pepper.

Mongolian Beef Pasta

Mongolian Beef Pasta

Mongolian Beef Pasta

 

7 ounces (200 grams) beef, sliced into strips

2 tsp. soy sauce

1 tsp. sugar

2 T. hoisin sauce

2 T. water

1 tsp. Asian chili paste (such as doubanjiang or sambal oelek)

6.3 ounces (180 grams) pasta such as spaghetti or linguine

1 T. vegetable oil

1 large clove garlic, minced (7 grams)

1/2 red bell pepper, seeds removed and sliced (60 grams)

5 scallions, sliced (60 grams)

 

Put the beef in a bowl along with the soy sauce and sugar, mix to combine and then allow the beef to marinate while you prepare the other ingredients. For the sauce, put the hoisin sauce, water and chili paste into a small bowl and stir to combine. Bring a pot of salted water to a boil, and boil the pasta for one minute less than what the package directions say. For example, if the package says to boil it for nine minutes, add the pasta and set the timer for eight. When the pasta is five minutes away from being done, heat the oil in a frying pan over medium high heat until hot. Add the garlic and sauté until fragrant. Add the beef and spread it out into a single layer, and let this fry on one side until the edges start to turn brown. Add the bell peppers and then stir-fry until the beef is cooked. When the pasta is done, drain it. Add the scallions in with the beef, and then add the noodles. Pour the sauce over the noodles and use tongs to mix until the sauce is evenly dispersed and the scallions are cooked. Plate and serve immediately.

Mini Manicotti Bites

Mini Manicotti Bites

Mini Manicotti Bites

 

24 large rigatoni

1 T. olive oil

2 T. thick marinara sauce, for topping

 

1/2 C. (125 g) whole-milk ricotta

1/4 C. (30 g) shredded mozzarella

2 T. grated Parmesan

1/2 tsp. garlic salt

1/22 tsp. dried Italian seasoning

 

1 T. grated Parmesan

1 tsp. dried Italian seasoning

1/4 tsp. garlic salt

 

1/4 C. (25 g) finely shredded Parmesan

 

To make the mini manicotti: Preheat the oven to 350°F (180°C; gas mark 4). Line a baking sheet with parchment paper. Cook the rigatoni to al dente according to the package directions. Drain and toss with the olive oil. Arrange the cooked rigatoni in a single layer on the prepared baking sheet. To make the filling: In a medium bowl, stir together all the filling ingredients until well combined.  Place the cheese mixture in a piping bag fitted with a round decorating tip or a resealable plastic bag with a corner snipped off. Fill each cooked pasta shell with the cheese mixture. Top each shell with ¼ tsp. of the marinara sauce. Bake for 10 minutes, or until the filling is bubbling. Meanwhile, make the Parmesan seasoning: In a small bowl, whisk together all the seasoning ingredients until well combined. Remove the mini manicotti from the oven and garnish each one with a sprinkle each of finely shredded Parmesan and the Parmesan seasoning.  Serve with the food picks for easy eating.

Summer Pesto Mini Meatball Soup

Summer Pesto Mini Meatball Soup

Summer Pesto Mini Meatball Soup

 

1 C. packed fresh basil

¼ C. finely grated parmesan cheese

2 T. pine nuts, toasted

2 garlic cloves

pinch of crushed red pepper

salt and pepper

½ C. extra virgin olive oil

 

1 pound lean ground chicken or turkey

¼ C. seasoned breadcrumbs, panko or fine crumbs both work

3 T. pesto

2 T. parmesan cheese

salt and pepper

2 T. olive oil

1 shallot diced

8 C. chicken stock or broth, low sodium is fine – you may want a pinch more salt

12 ounces tiny cut pasta, like ditalini or annellini (tiny circles)

fresh basil, for topping

shaved parmesan, for topping

 

Place the basil, parmesan, pine nuts, garlic, red peppers flakes and a pinch of salt and pepper in the bowl of your food processor or blender. Pulse until small pieces remain. Blend while streaming in the olive oil until combined. You can store extras of this in the fridge for about a week. In a bowl, combine the chicken/turkey with the breadcrumbs, parmesan cheese, pesto and a pinch of salt and pepper. Mix until just combined the form the mixture into mini meatballs. Heat a large stock pot over medium heat and add 1 T. of olive oil. Add the meatballs in a single later, browning on all sides, about 8 to 10 minutes total. Remove the meatballs from the pan and place them on a plate. Keep the pot over medium heat and add the remaining olive oil. Stir in the shallot with a pinch of salt and cook until translucent, about 5 minutes. Add the meatballs back to the pot. Add in the broth. Bring the mixture to a simmer and stir in the pasta. Cook, uncovered and stirring often, until the pasta is al dente, about 10 minutes. Taste and season with more salt and pepper if needed. Once the pasta is cooked, stir in 1 or 2 T. of the pesto. (Note: the soup is not a pretty color!) Ladle the soup into bowls and the stir in more pesto on a bowl-by-bowl basis, however much you want. Garnish with shaved parmesan and extra fresh basil and serve!

Belgian Beef Carbonnade

Belgian Beef Carbonnade

Belgian Beef Carbonnade

 

6 slices bacon

3 lbs. beef chuck roast, cut into very large chunks

6 C. sliced onions

1½ T. minced garlic

2 C. stout, porter or bock beer

2 T. brown sugar

1 T. dried thyme

2 bay leaves

3 T. cornstarch

3 T. cider vinegar

Hot buttered noodles

Chopped fresh parsley for garnish

 

Fry bacon in large, heavy skillet. Drain on paper towels; coarsely chop it. Remove all but 1 tablespoon of fat from pan; set aside. Dry beef with paper towels; season with salt and pepper. Heat skillet again over medium-high flame then deep-brown the beef chunks in batches, removing each batch to a heavy, oven-safe pot. Use additional fat as required for each batch. Heat oven to 300 degrees. Heat a little more fat in skillet over medium-low flame. Add onions and cook slowly, stirring often, until limp and golden brown, 15 to 20 minutes. Stir in garlic during last 5 minutes. Add mixture to the beef in pot. Raise heat under skillet, stir in beer and bring to simmer, scraping bits from bottom. Stir in brown sugar, thyme and bay leaves. Bring to low simmer then stir into beef-onion mixture. Cover tightly, place in oven and bake until meat is very tender, 1 ½ to 2 ½ hours. Remove from oven and let stand 20 minutes (or cool and refrigerate overnight). Skim fat from surface. Return to simmer on top of stove. Combine cornstarch and vinegar; stir into stew to thicken it. Season with salt and pepper. Serve over noodles, garnished with parsley and reserved bacon.

 

Asiago Pizza Stuffed Shells

Asiago Pizza Stuffed Shells

Asiago Pizza Stuffed Shells

 

1 C. of your favorite marinara sauce

½ pound jumbo pasta shells, cooked (about 18 shells)

2 C. ricotta cheese

1 large egg

8 ounces Stella Aged Asiago Cheese, freshly grated

4 ounces mozzarella cheese, freshly grated

1 tsp. dried basil

1 tsp. dried oregano

½ tsp. salt

½ tsp. pepper

Pinch of crushed red pepper flakes

¼ C. mini pepperoni

 

Preheat the oven to 350 degrees F. Pour ½ C. of marinara sauce in the bottom of a 9×9 inch baking dish (or a 9-inch round pie plate). Cook the jumbo pasta shells according to the directions on the package. In a large bowl, stir together the ricotta cheese, egg, all but ¼ C. of the Stella Aged Asiago, all but ¼ C. of the mozzarella, the basil, oregano, salt, pepper and pepper flakes. Spoon the mixture into each shell. Place the shells in the baking dish on top of the marinara. Add the remaining marinara on top. Top with the remaining Stella Aged Asiago and mozzarella cheese. Top with the pepperoni. Bake for 30 to 35 minutes, until golden and bubbly. Remove the shells from the oven and top with fresh basil and more asiago if you wish. Serve!

Pipe with Northwest Morels, Pancetta, Walnuts, Ricotta, and Saffron

Pipe with Northwest Morels, Pancetta, Walnuts, Ricotta, and Saffron

Pipe with Northwest Morels, Pancetta, Walnuts, Ricotta, and Saffron

 

5 T. extra virgin olive oil

1 small shallot, finely chopped

2 cloves garlic, gently crushed

2 ounces pancetta, cut into 1/2-inch cubes

16 C. walnuts

8 ounces fresh morels, halved lengthwise

1 T. finely chopped Italian parsley

1/4 tsp. saffron threads, soaked in1/3 C. boiling water for 30 minutes

Kosher salt and freshly ground black pepper

12 ounces pipe pasta

1/2 C. fresh ricotta

1/2 C. grated Parmigiano-Reggiano

 

Mushrooms need to be cleaned right before using them. The general rule is to handle them as little as possible, since they are delicate gifts from nature. Shake the mushrooms to get rid of loose dirt. Use a mushroom brush or damp cloth to remove soil residue. Soak morels in cold water for 2 to 3 minutes, rinse, and repeat twice (or more if necessary), then dry with a clean kitchen towel or paper towel. Uncleaned mushrooms will keep in the refrigerator for a few days in a paper bag with some holes poked in it.  In a large pan over medium heat, warm the olive oil. Add the shallot and garlic and sauté for 2 minutes, stirring to avoid burning. Add the pancetta and walnuts, and cook for 2 minutes, stirring with a wooden spoon. Add the morels and continue cooking for 1 minute. Add the parsley, saffron water, salt and pepper to taste, and continue cooking for another 2 minutes. Turn off the heat but leave the pan on the burner. Meanwhile, in a large pot of boiling salted water, cook the pipe until al dente, drain, and transfer to the pan. Energetically stir in the ricotta, making sure the pasta is blended. Add two-thirds of the Parmigiano, and stir to combine. Plate in four bowls. Finish with additional walnuts, the remaining Parmigiano. and a drizzle of oil.

Pappardelle with Spicy Sausage and Mixed Wild Mushrooms

Pappardelle with Spicy Sausage and Mixed Wild Mushrooms

Pappardelle with Spicy Sausage and Mixed Wild Mushrooms

 

1 T. olive oil

9 ounces best-quality spicy sausage, casing removed

1 onion, finely chopped

1 clove garlic, minced

1 pound mixed wild mushrooms, such as chanterelles, oyster, and shiitake, trimmed and torn

2 T. fresh thyme, leaves

1 to 2 small dried red chiles, crumbled

Coarse salt and freshly ground pepper

Fresh Pappardelle

3 to 4 T. unsalted butter

½ C. loosely packed flat-leaf parsley, chopped

½ C. freshly grated Parmesan cheese

 

In a large skillet, heat oil over medium-high heat; add sausage, onion, and garlic, breaking up sausage with a spoon. Cook until onions are golden, about 7 minutes. Add mushrooms, thyme, and chiles; cook, stirring frequently, until mushrooms release their liquid and it evaporates, 10 to 12 minutes. Remove from heat; season with salt and pepper. Meanwhile, bring a large pot of water to a boil; add salt and pappardelle. Cook until al dente, 3 to 5 minutes. Reserve a 1/2 C. cooking liquid; drain pasta. Return to pot. Add butter to mushroom mixture along with some of the cooking liquid to loosen, if necessary. Return mushroom mixture to pot; toss to combine. Transfer to a large serving platter. Garnish with parsley and cheese; serve immediately.

Lasagna Casserole

Lasagna Casserole

Lasagna Casserole

 

1 pound ground beef

1/4 cup chopped onion

1/2 tsp. salt

1/2 tsp. pepper, divided

1 pound medium pasta shells, cooked and drained

4 cups shredded part-skim mozzarella cheese, divided

3 cups 4% cottage cheese

2 large eggs, lightly beaten

1/3 cup grated Parmesan cheese

2 T. dried parsley flakes

1 jar (24 ounces) pasta sauce

 

In a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Sprinkle with salt and 1/4 tsp. pepper; set aside. In a large bowl, combine pasta, 3 cups mozzarella cheese, cottage cheese, eggs, Parmesan cheese, parsley and the remaining pepper. Transfer to a greased shallow 3-qt. or 13×9-in. baking dish. Top with beef mixture and spaghetti sauce (dish will be full). Cover and bake at 350° for 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, until bubbly and cheese is melted, 15 minutes longer. Let stand for 10 minutes before. To Freeze: Sprinkle casserole with remaining mozzarella cheese. Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary until heated through and a thermometer inserted in center reads 165°.

Miso Butter Noodles

Miso Butter Noodles

Miso Butter Noodles

 

4 oz dry spaghetti

1 T. miso

1/2 tsp mirin

1 tsp soy sauce

1 clove garlic, chopped or grated

4 T. pasta water

2 tsp cooking oil

4 oz ground chicken, pork, turkey, beef or crumbled extra firm tofu

4 to 5 green cabbage leaves, cut into bite size

pinch of salt

1 T. butter

 

Cook spaghetti in salted boiling water by following the directions of the package you are using. Meanwhile, mix miso, mirin, soy sauce, garlic, and pasta water in a mixing bowl and set aside. Heat a large skillet over high heat, add cooking oil; add ground meat, cabbage and pinch of salt. Cook until pork is fully cooked and cabbages are soften, about 3 to 4 minutes. Add the sauce mixture. Mix everything real quick then add the spaghetti and butter. Toss everything together. Transfer to a serving plate and serve immediately. Enjoy!

Gigli with Olympic Peninsula Stinging Nettles

Gigli with Olympic Peninsula Stinging Nettles

Gigli with Olympic Peninsula Stinging Nettles

 

3 to 4 ounces young stinging nettles

1/2 cup raw walnuts

1/2 cup extra-virgin olive oil

1/2 cup grated Parmigiano-Reggiano

Kosher salt and freshly ground black pepper

12 ounces gigli pasta

1/3 cup grated ricotta salata

2 T. Calabrian chili oil

8 to 10 edible spring flowers

 

Bring a large pot of salted water to a boil. In the meantime, put on gloves and clean the nettles, removing the stems and keeping just the leaves. Rinse the leaves, then blanch them in the boiling water for less than a minute. Cool them down under cold water or in an ice bath.  When the nettles are cool, drain them, making sure to remove the excess water. In a food processor on low speed, blend the nettles, walnuts, olive oil. and Parmigiano. until the pesto is creamy but not liquefied (it should still have some texture). Season with salt and pepper to taste. Meanwhile, in a large pot of boiling salted water, cook the gigli until al dente and drain. In a medium pan over medium heat, quickly sauté the pasta and pesto for a minute, adding pasta water as necessary to bind the ingredients. Plate in four bowls. Finish with the ricotta salata, a drizzle of Calabrian chili oil, and a couple of edible flowers. Enjoy the spring season on a plate.

Bacon Yakisoba (Fried Noodles)

Bacon Yakisoba (Fried Noodles)

Bacon Yakisoba (Fried Noodles)

 

3-4 slices bacon, cut into bite-size pieces

1/4 cabbage, sliced thinly

1 tablespoon vegetable oil

1/4 cup water

1 fresh Yakisoba packet (comes with noodles and seasoning powder)

Kewpie mayonnaise, aonori (seaweed flakes), or pickled ginger, for garnish

 

Cook bacon in large skillet over medium-high heat until almost crispy. Set aside. Drain all but 1 tablespoon bacon fat. (For non-bacon option, start with 1 tablespoon vegetable oil.)  Add cabbage to bacon fat and cook until soft. Set aside.   In same pan, heat oil and water. Add noodles and pan fry 2-3 minutes, until soft. Add bacon and cabbage. Sprinkle in seasoning powder and combine until even.   Divide among 3 plates. Garnish with a few lines of Kewpie mayonnaise, a handful of aonori, and a pinch of pickled ginger.

Leftover Short Rib Pasta

Leftover Short Rib Pasta

Leftover Short Rib Pasta

 

leftover short ribs, bones removed and meat pulled, including any sauce (If sauce is short, blend with a bit of heavy cream

kosher salt

1 pound rigatoni

1/2 cup grated Parmigiano cheese

extra-virgin olive oil, for finishing

chopped Parsley, for garnish

 

Heat up the shredded short ribs and sauce in a large pot along with 1 cup of water. Bring a large pot of well-salted water to a boil. Taste the water to make sure it is as salty as the ocean. Toss in the rigatoni and cook 2 minutes less than it says on the package or bite a noodle to check for doneness (the pasta should be just underdone). Reserve 1/2 cup of the pasta cooking water. Drain the pasta and toss it into the pot with the short ribs and sauce along with the reserved pasta water. Stir to combine and cook for 1-2 minutes. Turn off the heat. Toss in the grated Parmesan and drizzle with olive oil. Stir vigorously to combine.