Yum. I loved this, and highly recommend it--but only if you like olives. I didn't have whole-wheat linguine, so I just used whole-wheat spaghetti.
From Shape magazine, issue unknown
Whole-wheat linguine with Cherry Tomato Sauce
3 cups cherry tomatoes, quartered
1/4 cup plus 1 Tbsp extra virgin olive oil
2 medium garlic cloves, minced or pressed
1/2 cup kalamata olives, pitted and coarsely chopped
Salt to taste
1/2 tsp crushed red pepper flakes
3/4 pound whole-wheat linguine
1/2 cup freshly-grated Parmigiano-Reggiano
1/2 cup fresh basil leaves, coarsely chopped
In a medium mixing bowl, add tomatoes, 1/4 cup of the olive oil, garlic, olives, salt, and crushed pepper. Let mixture sit at room temperature for at least 30 minutes.
Cook linguine in a large pot of boiling, salted water until al dente. Drain into a large colander, then transfer to a large bowl.
Toss linguine with the remaining 1 tablespoon of olive oil and the Parmigiano-Reggiano. Place the tomato mixture in a sieve over a bowl to drain the excess liquid, then lightly toss the mixture over the pasta. Add the basil, toss again, and serve.
per serving (2 cups):
518 calories
19 g fat (4 g saturated)
74 g carbs
18 8g protein
2 g fiber
193 mg calcium
4 mg iron, 472 mg sodium
Showing posts with label pasta. Show all posts
Showing posts with label pasta. Show all posts
Tuesday, June 22, 2010
Saturday, May 29, 2010
Broccoli and Three-Cheese Lasagna
This is a delicious vegetarian lasagna, and I didn't miss the meat once while eating it. Quite possibly because there was so much cheese. :) Actually, I think the broccoli made an excellent substitute for ground beef.
The recipe says it serves 4, but I can't imagine eating 1/4 of this in one sitting. I cut it into 9 pieces and ate it for lunch (and some dinners) for a week. Next time I'll probably make it 6 portions, if for no other reason than I don't want to eat it 9 times in a week.
From Real Simple December 2009
Ingredients:
-1 15-oz container ricotta (1 3/4 c)
-1 lb. frozen broccoli florets-thawed, patted dry, and chopped*
-2 1/4 cups grated mozzarella (9 oz)
-1/2 c grated Parmesan (2 oz)
-Kosher salt and black pepper
-1 16-oz jar marinara sauce
-1/2 c heavy cream
-8 no-boil lasagna noodles
-2 T olive oil
-4 c mixed greens
-1 T fresh lemon juice
-Heat the oven to 400 F. In a large bowl, combine the ricotta, broccoli, 2 c of the mozzarella, 1/4 c of the parmesan, 1/2 t salt, and 1/4 t pepper. In a small bowl, combine the marinara sauce and cream.
-Spoon a thin layer of the sauce into the bottom of an 8-in square baking dish. Top with 2 noodles, a quarter of the remaining sauce, and a third of the broccoli mixture; repeat twice. Top with remaining 2 noodles and sauce. Sprinkle with the remaining 1/4 cup of mozzarella and 1/4 cup of Parmesan.
-Cover tightly with an oiled piece of aluminum foil and bake until the noodles are tender, 35-40 minutes. Uncover and bake until the top is golden brown, 10-15 minutes.
-Remove from oven. Let set while you toss the greens with 2 T olive oil, 1T lemon juice, and 1/4 t each salt and pepper..
-Enjoy.
I may or may not have stopped paying attention halfway through the assembly instructions for the lasagna and added an extra layer. So mine had the cheesy broccoli mixture on top, topped with even more cheese, but no sauce. And it was still awesome.
I want to call this no-fail lasagna.
Oh, and it's a good idea to maybe line your oven with aluminum foil for this. Or place some under the baking dish you use--mine spilled over the sides a bit.
*Really make sure to get the broccoi all drained and well-dried. Any excess water will mess with the consistency of the lasagna and make it runny and slightly gross, which may or may not traumatize you when you cut into it the first time.
The recipe says it serves 4, but I can't imagine eating 1/4 of this in one sitting. I cut it into 9 pieces and ate it for lunch (and some dinners) for a week. Next time I'll probably make it 6 portions, if for no other reason than I don't want to eat it 9 times in a week.
From Real Simple December 2009
Ingredients:
-1 15-oz container ricotta (1 3/4 c)
-1 lb. frozen broccoli florets-thawed, patted dry, and chopped*
-2 1/4 cups grated mozzarella (9 oz)
-1/2 c grated Parmesan (2 oz)
-Kosher salt and black pepper
-1 16-oz jar marinara sauce
-1/2 c heavy cream
-8 no-boil lasagna noodles
-2 T olive oil
-4 c mixed greens
-1 T fresh lemon juice
-Heat the oven to 400 F. In a large bowl, combine the ricotta, broccoli, 2 c of the mozzarella, 1/4 c of the parmesan, 1/2 t salt, and 1/4 t pepper. In a small bowl, combine the marinara sauce and cream.
-Spoon a thin layer of the sauce into the bottom of an 8-in square baking dish. Top with 2 noodles, a quarter of the remaining sauce, and a third of the broccoli mixture; repeat twice. Top with remaining 2 noodles and sauce. Sprinkle with the remaining 1/4 cup of mozzarella and 1/4 cup of Parmesan.
-Cover tightly with an oiled piece of aluminum foil and bake until the noodles are tender, 35-40 minutes. Uncover and bake until the top is golden brown, 10-15 minutes.
-Remove from oven. Let set while you toss the greens with 2 T olive oil, 1T lemon juice, and 1/4 t each salt and pepper..
-Enjoy.
I may or may not have stopped paying attention halfway through the assembly instructions for the lasagna and added an extra layer. So mine had the cheesy broccoli mixture on top, topped with even more cheese, but no sauce. And it was still awesome.
I want to call this no-fail lasagna.
Oh, and it's a good idea to maybe line your oven with aluminum foil for this. Or place some under the baking dish you use--mine spilled over the sides a bit.
*Really make sure to get the broccoi all drained and well-dried. Any excess water will mess with the consistency of the lasagna and make it runny and slightly gross, which may or may not traumatize you when you cut into it the first time.
Tuesday, March 23, 2010
Doing Dinner Moroccan Style - 3-16-10
After a brief break in weekly dinners while I recovered from a business trip and the ensuing madness, I decided to do a Moroccan-themed dinner last week.
It went over extremely well. Yum. I will definitely be visiting these recipes again.
Hummus
from my friend Adrian
-1 15-oz. can chickpeas, rinzed and drained
-1/2 c. plain fat-free yogurt
-2 T lemon juice
-3 garlic cloves, crushed (or 1 t jarred minced garlic)
-2 t olive oil
-1 T water
-1/2 t salt
-1/2 t. cumin
-1/8 t pepper
Purée in food processor until blended but still slightly chunky.
Okay... so this didn't seem to have much flavor in my opinion. I think I added too many chickpeas because I was confusing the amount of chickpeas in the hummus with the amount in the chekcen stew. So I ended up adding more liquid, and it wasn't very flavorful. Lesson: read the instructions while making the dish. Don't rely on memory.
Moroccan Chicken Stew
-8 chicken thighs, skinned
-1 T vegetable oil
-1 large onion, chopped
-2 large garlic cloves, minced
-1/2 t turmeric
-1/4 t cinnamon
-1/8 t red pepper (I used 1/4 teaspoon red pepper flakes)
-4 whole cloves (I omitted, just because I thought I had them in my pantry and didn't realize I was wrong until it was too late to go buy them)
-2 bay leaves
-4 c chicken stock
-16 oz. canned whole tomatoes, quartered, with juices
-1 medium green pepper, sliced into 1-inch pieces (I did about 1/2-inch dice)
-2 carrots, sliced (thinly!)
-1/2 t. salt
-19 oz chickpeas, drained
-4 cups cooked couscous
-1/4 cup raisins
-1/4 cup sliced almonds
1. Pour the oil into a Dutch oven over medium-high heat. Add onion and garlic, cook about 2 minutes until onion is soft but not brown.
2. Add turmeric, cinnamon, red pepper, cloves,and bay leaves. (At this point your kitchen will smell amazing!)
3. Immediately add chicken and stock. Cook over medium-high heat until liquid boils.
4. Reduce heat to low, cover and cook for 25 minutes.
5. Add tomatoes, green peppers, carrots, chickpeas, and salt. Cook for another 10 minutes or until the chicken and vegetables are tender.
6.Ladle stew over 1/2 cup cooked couscous. Sprinkle with raising and sliced almonds.
Soooooo good. One thing I would change, though, is to do something to add more flavor and color to the chicken. Maybe browning the chicken for a few minuteswith some garlic, onion, salt, and red pepper flakes before transferring it into the pot with everything else... it was cooked through, but just didn't have as much flavor as everything else.
Moroccan Lemon Cake
I don't really know what about this is Morocco-specific, but it was yummy, so I'm sure I'll make it again.
-4 eggs
-1.5 c sugar
-1/2 c vegetable oil
-2 c flour
-4 t baking powder
-1/2 t. salt
-1/2 c milk
-2 T fresh lemon juice (I would double this)
-zest from 1 or 2 lemons (definitely 2)
-1 t vanilla
1. Preheat oven to 350*F.
2. Grease and flour a small bundt or tube pan (I used a fluted tube pan).
3. Zest and juice your 2 lemons.
4. With electric mixer, beat sugar and eggs until thick. Gradually mix in the oil.
5. Stir in flour, baking powder, and salt, then milk.
6. Beat until smooth, then stir in lemon juice, zest, and vanilla.
7. Bake for 40 minutes until tests done.
8. Let cool for 7-10 minutes. Loosen the cake from the sides of the pan with a spatula, turn onto a rack to cool. Serve.
The flavor of this cake was very subtle, so I would double the lemon juice and zest next time I made it. It was still tasty, but I want a stronger flavor.
It went over extremely well. Yum. I will definitely be visiting these recipes again.
Hummus
from my friend Adrian
-1 15-oz. can chickpeas, rinzed and drained
-1/2 c. plain fat-free yogurt
-2 T lemon juice
-3 garlic cloves, crushed (or 1 t jarred minced garlic)
-2 t olive oil
-1 T water
-1/2 t salt
-1/2 t. cumin
-1/8 t pepper
Purée in food processor until blended but still slightly chunky.
Okay... so this didn't seem to have much flavor in my opinion. I think I added too many chickpeas because I was confusing the amount of chickpeas in the hummus with the amount in the chekcen stew. So I ended up adding more liquid, and it wasn't very flavorful. Lesson: read the instructions while making the dish. Don't rely on memory.
Moroccan Chicken Stew
-8 chicken thighs, skinned
-1 T vegetable oil
-1 large onion, chopped
-2 large garlic cloves, minced
-1/2 t turmeric
-1/4 t cinnamon
-1/8 t red pepper (I used 1/4 teaspoon red pepper flakes)
-4 whole cloves (I omitted, just because I thought I had them in my pantry and didn't realize I was wrong until it was too late to go buy them)
-2 bay leaves
-4 c chicken stock
-16 oz. canned whole tomatoes, quartered, with juices
-1 medium green pepper, sliced into 1-inch pieces (I did about 1/2-inch dice)
-2 carrots, sliced (thinly!)
-1/2 t. salt
-19 oz chickpeas, drained
-4 cups cooked couscous
-1/4 cup raisins
-1/4 cup sliced almonds
1. Pour the oil into a Dutch oven over medium-high heat. Add onion and garlic, cook about 2 minutes until onion is soft but not brown.
2. Add turmeric, cinnamon, red pepper, cloves,and bay leaves. (At this point your kitchen will smell amazing!)
3. Immediately add chicken and stock. Cook over medium-high heat until liquid boils.
4. Reduce heat to low, cover and cook for 25 minutes.
5. Add tomatoes, green peppers, carrots, chickpeas, and salt. Cook for another 10 minutes or until the chicken and vegetables are tender.
6.Ladle stew over 1/2 cup cooked couscous. Sprinkle with raising and sliced almonds.
Soooooo good. One thing I would change, though, is to do something to add more flavor and color to the chicken. Maybe browning the chicken for a few minuteswith some garlic, onion, salt, and red pepper flakes before transferring it into the pot with everything else... it was cooked through, but just didn't have as much flavor as everything else.
Moroccan Lemon Cake
I don't really know what about this is Morocco-specific, but it was yummy, so I'm sure I'll make it again.
-4 eggs
-1.5 c sugar
-1/2 c vegetable oil
-2 c flour
-4 t baking powder
-1/2 t. salt
-1/2 c milk
-2 T fresh lemon juice (I would double this)
-zest from 1 or 2 lemons (definitely 2)
-1 t vanilla
1. Preheat oven to 350*F.
2. Grease and flour a small bundt or tube pan (I used a fluted tube pan).
3. Zest and juice your 2 lemons.
4. With electric mixer, beat sugar and eggs until thick. Gradually mix in the oil.
5. Stir in flour, baking powder, and salt, then milk.
6. Beat until smooth, then stir in lemon juice, zest, and vanilla.
7. Bake for 40 minutes until tests done.
8. Let cool for 7-10 minutes. Loosen the cake from the sides of the pan with a spatula, turn onto a rack to cool. Serve.
The flavor of this cake was very subtle, so I would double the lemon juice and zest next time I made it. It was still tasty, but I want a stronger flavor.
Surprise! InStyle magazine's heavenly orzo dish
I bought the March InStyle at the beginning of the month and found the most delectable recipe on the last page of the magazine.
Who knew they had recipes in InStyle? Not me.
Regardless, I'm glad I saw it, because this dish is truly the "Truffle Heaven" they dubbed it.
Created by Chef Amanda Freitag, officially called Truffled Orzo with Asparagus.
-1 bunch standard-size asparagus (or use broccoli)
-1/5 cups orzo
-2 T extra virgin olive oil
-3 cloves garlic, peeled and sliced
-1/2 cup heavy cream
-1 T unsalted butter
-2 T grated Parmesan cheese
-1 T grated pecorino Romano
-2 T black truffle butter*
-salt to taste
-1 t cracked black pepper
*If truffle butter is unavailable, you can make your own by combining 2 T softened butter with 1/2 t of black truffle oil.
1. In a 5-quart pot, bring salted water to a boil.
2. Place washed asparagus in boiling water for 1 minute; remove with tongs and set aside. Keep water boiling.
3. Cook orzo in same pot for 7-9 minutes; drain in colander; set aside.
4. Trim the tough stem ends off asparagus and discard. Cut remaining asparagus into 1/4 inch thich slices and reserve.
5. In a medium pan, heat oil, then sauté garlic until golden brown.
6. Add asparagus to pan; add cooked orzo.
7. Continue cooking orzo over low heat and add heavy cream and [plain] butter, stirring constantly.
8. Add cheeses and stir until they melt and combine.
9. Stir in truffle butter, salt, and pepper. Serve in a bowl family-style. Top with more parmesan if desired.
The flavor of this dish is so amazing. I felt like it was subtle, but complex and fresh. So good.
I used white truffle oil because I couldn't find black truffle oil. Maybe you'll have better luck with the truffle butter. :)
Who knew they had recipes in InStyle? Not me.
Regardless, I'm glad I saw it, because this dish is truly the "Truffle Heaven" they dubbed it.
Created by Chef Amanda Freitag, officially called Truffled Orzo with Asparagus.
-1 bunch standard-size asparagus (or use broccoli)
-1/5 cups orzo
-2 T extra virgin olive oil
-3 cloves garlic, peeled and sliced
-1/2 cup heavy cream
-1 T unsalted butter
-2 T grated Parmesan cheese
-1 T grated pecorino Romano
-2 T black truffle butter*
-salt to taste
-1 t cracked black pepper
*If truffle butter is unavailable, you can make your own by combining 2 T softened butter with 1/2 t of black truffle oil.
1. In a 5-quart pot, bring salted water to a boil.
2. Place washed asparagus in boiling water for 1 minute; remove with tongs and set aside. Keep water boiling.
3. Cook orzo in same pot for 7-9 minutes; drain in colander; set aside.
4. Trim the tough stem ends off asparagus and discard. Cut remaining asparagus into 1/4 inch thich slices and reserve.
5. In a medium pan, heat oil, then sauté garlic until golden brown.
6. Add asparagus to pan; add cooked orzo.
7. Continue cooking orzo over low heat and add heavy cream and [plain] butter, stirring constantly.
8. Add cheeses and stir until they melt and combine.
9. Stir in truffle butter, salt, and pepper. Serve in a bowl family-style. Top with more parmesan if desired.
The flavor of this dish is so amazing. I felt like it was subtle, but complex and fresh. So good.
I used white truffle oil because I couldn't find black truffle oil. Maybe you'll have better luck with the truffle butter. :)
Tuesday, February 16, 2010
Pasta with Brie, Mushrooms, and Arugula 2-11-10
Last Thursday's menu was awesome. Awesome, I tell you!
Ahem.
Without further ado, I will provide you with the picture I took two days later (after reheating my plated food twice because I set it up and then realized that my camera battery was dead... so ignore the sweating mushrooms, please).
I will not be writing up the recipes in full. Because they're already written up in full. Elsewhere. And I can't condone duplication. (Forget the fact that I did last week. And the week before.) Especially when I dislike what Blogger does when I try to use bullet points.
Pasta with Brie, mushrooms, and arugula
from Real Simple November 2009
Love it. Absolutely will make it again. (Even though I'm technically allergic to mushrooms.)
Artichoke and Tomato Bruschetta
from Shape magazine
Ambrosia. This stuff is truly incredible. I made it again this weekend because I liked it so much. Mmmmmm... (oh, and I used canned artichokes. Couldn't find any frozen arti hearts at Target.) (And I'm pretty sure I put in more garlic than was called for. But really, that can only be a good thing.)
Apple Crisp
from the Pioneer Woman's Tasty Kitchen food forum-thingy
I found this recipe to have great flavor, but there wasn't nearly enough topping, so I ended up having to make a second batch of topping. And the topping as given in the recipe turned out too moist, so I just made up a new version on the second go-round. Added a bit more flour and some old-fashioned oats. I really like what the cranberries and lemon do for the flavor, though. Gives it a bit more tartness than a regular crisp.
So, there you have it. All-around a delicious meal. Even if I did char the crostini when I broiled them.
This week I was feeling a little Asian persuasion... so on Thursday we're having a healthier version of Kung Pao chicken with fried rice and a side of bok choy, and then we're having butterscotch brownies for dessert (I know... SO super Asian. Xie xie.)
Ahem.
Without further ado, I will provide you with the picture I took two days later (after reheating my plated food twice because I set it up and then realized that my camera battery was dead... so ignore the sweating mushrooms, please).
I will not be writing up the recipes in full. Because they're already written up in full. Elsewhere. And I can't condone duplication. (Forget the fact that I did last week. And the week before.) Especially when I dislike what Blogger does when I try to use bullet points.
Pasta with Brie, mushrooms, and arugula
from Real Simple November 2009
Love it. Absolutely will make it again. (Even though I'm technically allergic to mushrooms.)
Artichoke and Tomato Bruschetta
from Shape magazine
Ambrosia. This stuff is truly incredible. I made it again this weekend because I liked it so much. Mmmmmm... (oh, and I used canned artichokes. Couldn't find any frozen arti hearts at Target.) (And I'm pretty sure I put in more garlic than was called for. But really, that can only be a good thing.)
Apple Crisp
from the Pioneer Woman's Tasty Kitchen food forum-thingy
I found this recipe to have great flavor, but there wasn't nearly enough topping, so I ended up having to make a second batch of topping. And the topping as given in the recipe turned out too moist, so I just made up a new version on the second go-round. Added a bit more flour and some old-fashioned oats. I really like what the cranberries and lemon do for the flavor, though. Gives it a bit more tartness than a regular crisp.
So, there you have it. All-around a delicious meal. Even if I did char the crostini when I broiled them.
This week I was feeling a little Asian persuasion... so on Thursday we're having a healthier version of Kung Pao chicken with fried rice and a side of bok choy, and then we're having butterscotch brownies for dessert (I know... SO super Asian. Xie xie.)
Subscribe to:
Posts (Atom)