LINGUINE WITH SHRIMP AND GARLIC BREADCRUMBS

Garlic and Bread??!!!! What is not to love. I make extra of these and sprinkle them on everything! To make the breadcrumbs cut a good loaf of French or Italian bread into chunks and then toss in the food processor until they are fully ground.

This is another quick and easy pasta dish. I often add a seasonal vegetable to this which I add right before the shrimp so they cook through since the shrimp only takes a few minutes.

Ingredients:

1-1/2 lbs peeled, cleaned shrimp

9 cloves of garlic minced

1 shallot finely diced

1/2 cup Italian parsley chopped

2 cups fresh breadcrumbs

10 tbl olive oil

1/4 cup capers drained and rinsed

1/4 cup fresh grated lemon zest

1 (12 oz) box of linguine

parmesan cheese for garnish (optional)

Heat 4 tbl olive oil in a saute pan over medium heat. Add breadcrumbs and half the garlic. Saute until they are crisp, about 10 minutes and reserve in a bowl. In the same saute pan heat 6 tbl olive oil over medium heat. Add the shallot and remaining garlic to the pan and any vegetable you may choose. Saute for about 2-3 minutes depending on the vegetable. Season the shrimp with salt and pepper and add to the pan. Saute for about 3 minutes until they become opaque. Stir in the half the parsley, capers and lemon zest.

Cook pasta according to package instructions and add it to the shrimp along with 1/2 cup of the pasta liquid. Mix in 1 cup of the garlic breadcrumbs, adding more pasta water if you think it is too dry. Mix in remaining breadcrumbs and top with remaining parsley.

You Will Love This!

ENJOY!

SIMPLE PASTA WEEK - SHELL PASTA AND SNAP PEAS

I have been finding out from a few fans that they are on low or NO carbs and would like some recipes. So I will blog this last simple pasta dish and move Wednesday and Thursday to no carb days. Of course Friday is still COCKTAIL FRIDAY!
For now lets talk simple pasta. This takes 20 minutes total to make and the flavors are delicious. May sound like a lot of onion, but when you caramelize them, which I LOVE, they reduce in size dramatically. You could certainly add chopped chicken to this as well or other vegetables.

Ingredients:
3 cups chopped Vidalia onion (or nice sweet onion)
8-10oz chopped snap peas, trimmed of string
1/2 cup whole milk ricotta
1/2 cup grated fresh mozzarella
1/4 cup chopped fresh basil leaves, some leaves for garnish
4 tbl olive oil
1 tsp grated lemon zest
1 pkg small shell pasta (orecchiette)

Heat oil in a large saute pan on med-high heat and add onions. Saute for about 5 minutes at this temperature then reduce the heat to medium and saute for about 15-20 minutes until they are a deep golden brown. Add the peas and cook about 3 minutes and remove from heat.

Cook pasta according to package directions, drain but reserve a cup of pasta water.

Add pasta and 1/2 cup of the reserved liquid to the onion mixture. Stir over medium heat for a minute and add ricotta, basil and lemon zest. Add more pasta water if needed. Serve with shredded mozzarella on top and parmesan cheese if you like.


Simply Delicious!
ENJOY!

SIMPLE PASTA WEEK - SAUSAGE MANICOTTI

The great thing about this simple manicotti is that so much can be made ahead of time. The sausage cheese stuffing mixture can be made a day ahead, and you can cook and stuff the manicotti about 2 hours, so when guests arrive all you have to do is bake it in the oven for about 20 minutes. Choose your sausage from mild or sweet to fennel spiced to hot depending on your taste.

Ingredients:

1 lb Italian sausage (I use sweet and add spice later)
1/2 cup chopped shallot
2 tsp minced fresh garlic
1 (28 oz) San Marzano whole tomatoes in juice
1/2 cup white wine
1 (15 oz) whole milk ricotta
1/4 cup fresh provolone cheese diced into cubes
1/2 cup chopped fresh basil
1-1/2 cups fresh parmesan cheese
salt
pepper
olive oil
crushed red pepper (optional)
1 lb manicotti

Preheat oven to 350 degrees

Slit the sausage to release fat while cooking and place in a pan with a tbl olive oil, shallot and garlic. Cover and cook over medium-low heat for 5 minutes. Turn sausage and cook another 5 minutes. (turn heat down if onion and garlic start to brown). Add the wine and cook uncovered until it reduces and shallots begin to brown. Remove from heat.

Puree the tomatoes in a food processor and strain seeds if you want...I leave them in. If you are adding red pepper add it here. Pour tomatoes into pan with sausage and simmer over low heat until the tomatoes reduce to about 2 cups....This should take about 1 hour to 1-1/4 hour. Add basil and simmer for 5 minutes. Take sausage out of the pan and season the sauce with salt and pepper.

Place the ricotta cheese in a bowl with the provolone, 2 tbl parmesan and a pinch of pepper. Cut sausages into cubes and add to the cheese mixture.

Cook manicotti 3/4 of the way or about 7 minutes. Drain and cool on a lined baking sheet. Stuff with the sausage and cheese mixture. In an olive oil greased 13 x 9 pan, add a layer of sauce and line stuffed manicotti in a single layer. Spoon remaining sauce over the top of manicotti. Add about 3/4 cup parmesan on top of sauce and bake until sauce bubbles about 20 minutes. Let rest for about 5 minutes.

Manja!
ENJOY!

SPAGHETTI WITH BEEF AND SAUSAGE

This recipe calls for beef shank. Try to find it because the flavor from the beef bones adds a richness to the sauce that ground meats or stew meat just doesn't deliver. Choose your Italian sausage for its heat or sweetness depending on your taste. The sauce cooks for a long time so it is great for a lazy weekend day while the Patriots kick it!!!!!!

Ingredients:

2 lbs Italian sausage casings removed

3-4 lbs beef shank (about 3-4 pieces)

3 large sweet onions chopped

2 (28 oz) San Marzano diced tomatoes

1 bottle good dry red wine

2 tsp toasted fennel seeds

6 tbl olive oil

10 large garlic cloves chopped

4 bay leaves

3 tsp dried oregano

2 tsp crushed red pepper flakes (more if you like)

salt

pepper

1-1/2 lbs spaghetti

parmesan cheese

Preheat oven to 350 degrees.

Heat 2 tbl olive oil in a large stock pot. Add sausage and cook through while chopping it into smaller pieces. Remove it from the pot and set aside. Add remaining olive oil to the pan and add the beef shank and season with salt and pepper. Saute the shanks for about 10 minutes and add to the sausage. Add the onions to the pot and scrape the bits of the meat off the pot. When the onions are translucent, about 10 minutes, add the meats back to the pot.

Add the tomatoes, wine, garlic, bay leaves, oregano, red pepper and fennel seeds and bring to a simmer. Cover the pot and move to oven and braise for about 2-3 hours. Transfer the shanks to a cutting board and let rest for 10 minutes and then cut meat off the bones and discard the bones.

Return meat to the sauce and remove fat from the surface of the sauce. Bring to a simmer and reduce liquid and season with salt and pepper.

In the meantime, cook pasta according to package directions. drain and add 2-3 tbl olive oil and parmesan cheese. Ladle the sauce over the pasta and serve with extra cheese. This serves about 12 people.

Pasta Pasta Pasta!!!!

ENJOY!

ARTICHOKE LASAGNA

This is a nice twist on traditional lasagna. While it has lots of cheese, the artichokes and peas create a lighter dish. Make sure you let the lasagna rest before serving so the cheeses are hot but set.

Ingredients:

16 oz frozen artichokes or jarred/drained

1 lb bag frozen peas

2 (15 oz) containers whole milk ricotta cheese

3/4 cup grated Parmesan cheese

4 cups grated mozzarella cheese

1-1/2 cups whipping cream

1/4 cup fresh chopped basil leaves

2 large eggs

1 tsp salt

9 oz package no-boil lasagna noodles

Olive oil for greasing baking dish

Preheat oven to 400 degrees

Thaw the artichokes and peas. Grease a 13 x 9 pan with olive oil. Mix artichokes, 1/2 cup cream and basil in a bowl. Puree 1 cup cream, ricotta, peas, Parmesan, eggs and salt in another bowl.

Spread 1 cup of the ricotta mixture on the bottom of the pan. Top with a layer of noddles. Break some noodles if you need to cover the entire pan. Spread half the artichoke mixture on the noodles. Spread 2-1/2 cups of the ricotta over the artichokes. Sprinkle 1 cup mozzarella over top. Repeat with noodles, artichoke mixture, 2-1/2 cups ricotta mixture and 1 cup mozzarella. Top with noddles and spread remaining ricotta over the noodles and sprinkle with remaining mozzarella.

Loosely cover with foil Bake lasagna for 30 minutes. Remove foil and bake an additional 25 minutes. Let rest for about 15 minutes before serving.

Nice crusty bread and a chardonnay!

ENJOY!

BROWN BUTTER PASTA

I first tasted brown butter as a kid when my Mom, at Thanksgiving, used to brown butter and pour it over a vat of steamed cauliflower then topped it with breadcrumbs...wonderful !!!!

Browning of butter adds so much taste to the butter and combined with pasta just MAKES SENSE!!

Ingredients:

1/2 lb fettuccine or tagliatelle

2 sticks (1 cup) unsalted butter

1/4 cup pine nuts

4 eggs

Fresh ground pepper

Fresh parmesan cheese

grated nutmeg

salt

Prepare pasta according to package instructions and reserve 1/2 cup of pasta water. Melt butter over medium heat. Add the pine nuts and cook stirring often until golden brown about 10 minutes. Using a slotted spoon remove pine nuts to a bowl, Crack eggs into the pan and spoon butter over the yolks until the whites are set and the yolks are still runny about 3 minutes. Transfer the eggs to a plate.

In the pan of browned butter, add the pasta and half the pine nuts and stir in some of the pasta water to create a sauce. Season with salt and pepper.

Serve by dividing the pasta between 4 plates and serve with a fried egg. Sprinkle on remaining pine nuts, parmesan cheese and some grated nutmeg.

Don't let the egg bother you...FABULOUS!!!

ENJOY!

CHICKEN TETRAZZINI

There are few baked pasta dishes that I like and I love this one! The cream and milk combined with the nutmeg to make a bechamel is so delicious and the added spices are wonderful! It seems like a lot of ingredients but you only have to chop 5 of them!

Ingredients:

4 tbl olive oil

12 tbl unsalted butter

4 boneless chicken breasts

1 lb white mushrooms, sliced

1 sweet onion chopped

6 cloves garlic, minced

1/4 cup Italian parsley chopped

3/4 cup frozen peas

1 tbl fresh thyme chopped

1/4 tsp ground nutmeg

1/2 cup dry white wine

1/3 cup flour

4 cups whole milk, warm

1 cup heavy whipping cream, room temp

1 cup chicken broth

1 cup parmesan cheese

1/4 cup italian breadcrumbs

salt

pepper

1 lb linguine

1/4 cup slivered almonds

Preheat oven to 450 degrees

Grease a 13 x 9 pan with 2 tbl butter. In a saute pan melt 2 tbl butter and 2 tbl oil. Sprinkle chicken with salt and pepper and add to the pan. Cook until golden on both sides about 4 minutes per side. Let cool on a plate and shred into a bowl.

In the same pan melt 2 tbl butter and 2 tbl oil. Add the mushrooms and cook over medium-high heat about 12 minutes. Add the onion, garlic and thyme and saute about 8 minutes until the onions are soft. Add the wine and simmer until it mostly evaporates - a couple minutes. Transfer this mixture to the bowl with the chicken.

Melt 3 tbl of butter in the same pan over medium-low heat and add flour. Whisk for about two minutes until the flour is incorporated. Whisk in milk, cream, broth, nutmeg and season with salt and pepper. Increase heat to high and cook uncovered until the sauce thickens - about 10 minutes..stir often.

Cook linguine according to package directions, but not completely about 8 minutes and drain. Combine the linguine with the sauce, chicken mixture, peas and parsley. Pour into the baking dish. Combine cheese and breadcrumbs and sprinkle on top. Dot with remaining 3 tbl of butter and bake until golden and bubbly - about 25 minutes. Let cool a few minutes and dot with slivered almonds.

Serve with a nice glass of Chardonnay!

ENJOY!

ASPARAGUS, PROSCUITTO AND MOZARELLA PASTA

This is a great dish that can be ready in about 20 minutes....REALLY! So in the time it takes to uncork a nice bottle of wine after work and get caught up with your family, dinner is ready.



I love asparagus and it LOVES YOU! Nice dark greens have all kinds of great antioxidants for you and as I mentioned in a previous blog, asparagus helps prevent a hangover, just in case you find the wine bottle empty after dinner!!!!






Ingredients:

2 lbs asparagus cleaned and ends trimmed

5 cloves of garlic minced

1 large shallot minced

6 oz prosciutto thinly sliced and cut into strips

6 oz smoked mozzarella cheese, diced (regular mozzarella works too)

4 tbl fresh basil thinly sliced

5 tbl olive oil

1 box pasta (spaghetti is fun here)

salt

pepper

red pepper flakes



Boil asparagus in a pot of salted water for about 3 minutes and immediately remove them with tongs and toss in an ice water bath to stop the cooking process. In the same boiling salted water cook the pasta according to package directions. Drain the pasta and reserve 1 cup of pasta water.



When the asparagus cools cut into 1 inch pieces. Heat olive oil in a saute pan and add garlic and shallots and cook for about a minute. Add the asparagus and season with salt, pepper and red pepper flakes. Add the pasta and if you want, some of the pasta water. Add the prosciutto, mozzarella and basil and combine. Take the pan of the heat and taste for seasoning. DONE!



Of course, serve with Parmesan cheese and nice crusty bread!

ENJOY!




Love You Laurie!!!!

TERRY'S PUMPKIN PASTA

Another great recipe from a friend of a friend. Thanks Terry and Ellen!!!!! This looks fabulous! Last day of Summer tomorrow and by the way it may be 85 degrees here...YIPPEEEE!!!! One last wonderfully warm moment...then of course the rain comes into town as fast as the Fall colors are appearing.

Everywhere I go I see pumpkins....is that a hint!!!!??? This recipe is a super tasty twist on an alfredo sauce. The pumpkin and nutmeg are so flavorful..really adds to the cream and cheese. I think this could also work with a nice roasted pureed butternut squash instead of the pumpkin...but I am sooo going Pumpkin!

16 oz box of penne pasta (or your favorite)
1 (8 oz) pkg cream cheese
1/2 cup fresh grated parmesan cheese
1 stick unsalted butter
1/2 cup whole milk
1 cup canned 100% pumpkin (not pumpkin filling)
sliced zucchini (optional - see note below)
1/2 tsp cayenne
1/4 tsp ground nutmeg
salt
pepper
sage for garnish

Prepare pasta according to package directions.

In a saucepan, heat over low heat - cream cheese, parmesan cheese, butter and milk until cream cheese and butter are melted, stirring frequently. Add pumpkin and seasonings and stir until cooked and heated through. Taste and season to your taste. Combine drained pasta with pumpkin sauce. Toss to coat and serve with extra parmesan cheese. I would add a garnish of a bit of fresh sage.

Special note: Terry suggests adding sliced zucchini to pasta in the last three minutes of pasta cooking process. Drain both zucchini and pasta and coat with sauce.

So delicious....Thanks again!
ENJOY!

WHOLE WHEAT PENNE WITH ZUCCHINI AND HERBS

Frankly, I have a bit of trouble with whole wheat pastas. Most of us have grown up on great full carbo-loading pasta, so as much as we want to choose more healthy choices it has been hard. The trick I think is to add enough spices and low calorie ingredients for sauces to give it a boost and keep it healthy and gluten free.

On a side note, this recipe comes from a great food magazine, Fine Cooking. I use their recipes often as a base to start a recipe and then I adjust the ingredients to my and my family's taste. So if you are looking for a good starting point in a food magazine start here.

Ingredients: (serves 4)

3/4 lb of whole wheat penne

1/4 cup extra virgin olive oil

2 medium zucchini, cut lengthwise then crosswise to make half moons

4 large cloves of garlic, sliced thin

2 tsp finely grated lemon zest plus strips for garnish

1/4 cup fresh parmesan cheese

3 tbl fresh chopped mint

3 tbl fresh chopped basil

3 tbl chopped italian parsley

salt

fresh pepper

Cook pasta according to package directions, reserving 1/2 cup pasta water.

Heat olive oil in a large saute pan on medium-high heat. Add the zucchini and cook stirring occasionally until barely tender and just starting to brown. Add garlic and cook until soft. Remove from heat. Stir in lemon zest, 3/4 tsp salt and 1/2 tsp pepper.

Add the pasta to the zucchini mixture with parmesan cheese, mint, basil and parsley. Season to taste with salt and pepper. Toss and if too thick add the pasta water. To serve top with lemon strips.

As a side tip, I add a few more ingredients, depending on my pantry. Some are: cherry tomatoes, roasted red peppers, drained artichokes, olives.....whatever you have.

Whole Wheat with a KICK!

ENJOY!

TUNA, ARTICHOKE HEART AND ORZO PASTA

When I find myself cooking for ONE, I consistently go for the can of tuna. Then I look in the pantry and start grabbing other things I can mix with the tuna. I always buy water-packed tuna so I can regulate the oil in the dish. When I make this just for one, I use the whole can of tuna, but cut the other ingredients by half or make the whole thing and save some for the next day.

Ingredients:
1 can water-packed albacore tuna, drained
1 (14 oz) jar of artichoke hearts drained and cut in half
1/2 cup roasted red peppers, drained and chopped
1 large shallot finely chopped
1/3 cup dry vermouth or dry white wine
1 tbl olive oil
3 tbl creme fraiche or sour cream
3 tbl fresh lemon juice
3 tbl coarsely chopped fresh basil
fesh pepper
salt
9 oz package of orzo pasta


Cook orzo according to package directions. Meanwhile in a saute pan heat oil over medium high heat and add the shallot, 1/2 tsp salt and pepper. Cook until onion is very soft. Take the pan off the heat and add the vermouth. Put the pan back on the heat and scrape the pan to get all the bits of shallot. Add the artichokes and peppers and stir. Cook until tender about 2-3 minutes. Take the pan off the heat and gently add the tuna.
In a bowl, toss the creme fraiche and lemon juice with the hot orzo. Add the artichoke mixture, 2 tbl of basil and season with salt and pepper. Spoon into bowls and garnish with remaining basil.

As always I use parmesan cheese on top of this dish. So fast!!!
ENJOY!

FETTUCCINE WITH CHICKEN, GOAT CHEESE AND BROCCOLI

The title says it all!!! My favorites..cheese, broccoli and pasta.. The goat cheese and the sweet shallots are a perfect combination. Plus, it calls for WINE!!! Is it dinner yet?

Ingredients:

2 boneless skinless chicken breasts halved (or 4 cutlets)

2-3 cups broccoli florets (depending on how much you like)

6 oz goat cheese at room temperature, crumbled

3 tbl olive oil

1 cup dry white wine

3 tbs minced shallots

2 tbs chopped fresh basil

salt

fresh cracked pepper

red pepper flakes

1 lb fettuccine noodles

Pour a glass for yourself while the meal is being prepared.

In a saucepan combine wine and shallots. Over high heat reduce liquid by half (about 5-6 minutes). Whisk in crumbled goat cheese and mix until smooth - my mouth is watering! Season with 1/2 tsp salt, 1/4 tsp pepper and pinch of red pepper flakes. Set aside.

Cook pasta according to package directions and reserve 1/2 cup pasta water.

If you are using chicken breasts (not cutlets) pound the chicken to about 3/4 inch thickness and season with salt and pepper. Heat 2 tbl olive oil over medium-high heat and add chicken. Saute until chicken gets a little brown and is just cooked through - don't over cook the chicken! Remove the chicken and set aside.

In the same pan, add the remaining tbl of olive oil and the broccoli and saute until broccoli is bright green, hot and still crunchy. Cut the chicken into strips.

In a serving bowl combine the pasta, goat cheese sauce, broccoli and chicken with it's juices. If it seems dry add some pasta water. Season with salt and pepper and serve in warm bowls topped with basil.

Okay, yes I am a parmesan cheese freak so I add some of that too....your choice!

ENJOY!

BUTTERNUT SQUASH LASAGNA

Driving down our beach town roads, I saw trees already changing color while the wind howled all around. The surf is WAY UP, the clouds have settled in and I think I might even be cold....so sad as summer nears its end...it has been a great one.

I am hoping for some clearing and the skies to once again give way to magnificent sunshine...they say by Thursday.....

But for today, I need to blog something WARM and I cannot believe I have forgotten this gem until now. I have blogged my butternut squash tortellini, but never the lasagna. This is a great side dish or main course as a vegetarian option.

Preparing the squash/ingredients: (preheat oven to 400 degrees)
2 large butternut squash
3 tbl olive oil
1 tbl chopped fresh sage
3 tbl fennel seed, ground in a spice grinder or mortar
2 tsp ground cinnamon
1 tsp salt
1/2 tsp fresh ground pepper

Using a peeler, remove the squash shell. Trim top and bottom and cut lengthwise and scoop out the seeds. Coarsely chop the squash into 1/2 in cubes. Line a baking sheet with aluminum foil. Toss squash cubes with oil, sage and spices (above). Spread the squash on a single layer on the baking sheet and roast in the oven for 40-50 minutes or until browning. Stir the mixture once or twice. Remove the squash from the oven and let cool a bit.

Puree the squash in a food processor then mix with:
1 tsp grated nutmeg
2 cups ricotta cheese
1 cup fresh parmesan cheese
2 large eggs
1 tsp salt
1/2 tsp pepper

Cover and refrigerate until ready to assemble the lasagna. In a large pot of salted boiling water cook lasagna sheets (about 24 sheets..I always cook a few more in case they break). Drain the sheets and spread them on wax paper or baking sheet. Drizzle a little olive oil on them.

Preparing the sauce/ingredients:
2 quarts whole milk
6 tbl unsalted butter
1 tbl minced fresh sage
2 tsp minced garlic
1/2 cup flour
2 tsp salt
1/2 tsp fresh nutmeg
pepper

In a large saucepan, bring milk to a simmer over medium heat. Melt the butter in a pot or microwave. Add the sage and garlic to the butter then add flour and stir. Add 3 cups of the warm milk to the flour and whisk to remove any flour-lumps. Bring to a boil and whisk continuously while adding the rest of the milk. Add salt, pepper and nutmeg. Adjust the heat and cook over medium-low heat for 5-10 minutes (I seem to need to cook this longer to thicken so don't worry about timing). You will want the sauce to be like a gravy and stick to the back of a spoon. Remove from heat.

Other ingredients:
1-1/2 lb grated mozzarella
2 cups fresh grated parmesan
4 tbl butter

ASSEMBLY: (preheat oven to 375 degrees)

Grease a 13 X 9 pan with butter. Spoon the sauce into the bottom of the pan and coast the whole thing. Add a single layer of lasagna noddles. Spread some squash mixture over the lasagna noddles making sure you get and even spread over whole pan. Sprinkle this with a layer of mozzarella/parmesan cheese. Repeat this until you reach about 1/4 inch from the top of the pan. Finish with cheese and sauce on top. Bake on center rack for one hour with tin foil on the top of the pan. Remove the foil and dot the top with about 4 tbl of butter cut into small chunks. Bake uncovered for about 15-20 minutes longer until it starts to get brown and is bubbling. Let it rest before serving for about 10 minutes.

So rich and creamy
ENJOY!

OH TERESA'S SPICY YUMNESS

Off to Boston for a family "thing", so I am borrowing a wonderful recipe from my good friend Teresa...hope she doesn't mind. She made it last night and it sounds wonderful. She probably had most of the ingredients IN HER PANTRY!!!!....the vegetables may have taken her to the market.

In no exact measurements chop together:

Fresh tomatoes, one large serano pepper, and some kalamata olives. Add corn cut from a freshly cooked cob and simmer all together with olive oil, minced garlic, balsamic vinegar (go easy on this ingredient), fresh ground pepper, and fresh basil. Simmer about 15 minutes.

Then use a potato masher to mash the ingredients to your likeness and continue to simmer for about 15-20 minutes. She serves it over her favorite whole wheat pasta - you choose.

I might even add some feta cheese crumbles, this cheese goes so well with the olives and pepper.

THANKS TERESA!
ENJOY!

SPICY PEANUT NOODLES

While this dish traditionally is made with Chinese noodles and other ingredients somewhat hard to find even in American Asian markets, Boston chef Joanne Chang substitutes spaghetti noodles and peanut butter. You just need to cook the spaghetti a few minutes longer than package directions to give it the texture of Chinese noodles. Since I am not a big cilantro fan, I substitute parsley.

You can make this dish as spicy as you want by adjusting the amount of red pepper flakes you add.

Ingredients:

1 lb spaghetti
3/4 cup smooth peanut butter
1/2 cup unseasoned rice vinegar
3 tbl + 1 tsp sugar
6 tbl soy sauce
1/4 cup water
1 tbl Asian sesame oil
2 tsp crushed red pepper
1-(2 in) piece of ginger peeled and chopped
1 large garlic clove
3 celery ribs, thinly sliced
1/2 cup chopped cilantro (or parsley)
lime wedges for garnish

Cook spaghetti according to package directions but a few minutes longer. Drain and rinse under cold water. Drain well!

In a blender, puree peanut butter, 6 tbl vinegar, 3 tbl sugar, soy sauce, water, sesame oil, red pepper, ginger and garlic. Transfer 1/2 cup of this mixture to noodles and toss.

In another bowl, toss the celery with the cilantro and remaining 2 tbl vinegar and 1 tsp sugar.

Transfer noodles to serving bowls and drizzle with remaining peanut dressing. Top with the celery mixture and garnish with lime wedges.

Only takes as long to make as the noodles to cook!!!
ENJOY!

EGGPLANT AND SAUSAGE STUFFED SHELLS

I love stuffed shells..so much easier to stuff than a manicotti or cannelloni noodle. You can stuff them with just about anything. In this recipe you could substitute chicken or beef for the sausage and it calls for spinach and you all know I don't like spinach. I use finely diced or shredded zucchini instead. As always try what you like!!!!

Ingredients:

4 tbl olive oil
3/4 lb Italian sausage meat (no casings)
4 large shallots chopped
4 tbl minced garlic
1 large eggplant chopped into 1/2 inch cubes
salt
crushed red pepper
1/2 cup mascarpone cheese
2/3 cup spinach (thawed and drained well) or shredded zucchini
1 cup parmesan cheese
1 pkg large shells (about 18-20)
28 oz can San Marzano crushed tomatoes
3 cups heavy cream
1/4 cup chopped basil
4 oz grated fontina cheese

Preheat oven to 350 degrees

In a saucepan heat 2 tbl olive oil. Add sausage saute until cooked through. Add half the shallots and the eggplant (If using zucchini instead of spinach add it here). Season with salt and red pepper flakes. Cook until the vegetables are soft. Add half the garlic and cook one minute. Remove pan from heat and let cool.

Add mascarpone cheese, spinach and half the parmesan cheese to the cooled vegetable mixture. Cook shells according to package directions but not quite el dente. They will cook more in the oven. Drain and pat dry. Grease a 13 X 9 pan. Stuff shells with vegetable mix and place in the pan like the picture above.

For the sauce, heat remaining olive oil in a pan. Add the rest of the shallots and cook until soft. Add the rest of the garlic. Stir in tomatoes and season with salt and red pepper flakes. Add the heavy cream and reduce the sauce by about 1/3 - about 20-30 minutes. Add basil to the sauce.

Pour the sauce over the shells and sprinkle them with parmesan and fontina cheese. Cover the pan with foil and bake for 45 minutes. Remove the foil and bake 15 more minutes until bubbly and the cheese and sauce are light golden brown. Let is rest for 10 minutes and serve.

A nice garden salad and some crusty bread - PERFECT!!!!
ENJOY!

EASY SUMMER FETTUCCINE ALFREDO

I blogged this yesterday but forgot to post it to my blog page...obviously too much beach for me....

This fettuccine couldn't be easier, four ingredients and salt and pepper! The sauce is silky smooth and delicious with fresh ricotta and grated pecorino. The pecorino adds better flavor than parmesan so don't substitute.

Ingredients:

1 box fettuccine pasta

1 cup whole milk ricotta cheese

1/2 cup finely grated pecorino and extra for serving

1/4 cup chopped fresh basil

salt

pepper

In a large pot cook pasta according to package directions and reserve 3/4 cup hot pasta water. In the same pot add ricotta, pecorino and hot pasta water stir until smooth. Add fettuccine and basil and season with salt and pepper. Serve with extra cheese

How simple is that....just delicious!

ENJOY!

PASTA PUTTANESCA

I love olives and capers in pasta. I eat pasta puttanesca, pizza puttanesca, chicken puttanesca..okay stop me!!!!!

Story goes this racy, robust sauce was named for the Italian ladies of the night (the puttane). It is quick and easy and CHEAP. It is pretty zesty so make sure you are serving it to the right crowd. Pour a nice earthy red wine to compliment the sauce. If you are making this when good tomatoes are no where to be found, open a can of San Marzano diced tomatoes and drain most of the liquid out. Also if you think 3/4 cup kalamata olives are too much flavor, mix with some traditional black olives.

Ingredients:

8 tbl good olive oil

3 large shallots diced

2 large garlic cloves minced

2 cups Roma tomatoes (small diced)

3/4 cup sliced kalamata olives

1/4 cup golden raisins

2 tbl drained capers

3/4 cup white wine

1/2 tsp crushed red pepper flakes

1/4 cup fresh oregano chopped

1/4 cup fresh basil chopped

salt

pepper

grated parmesan cheese

1 lb linguini, penne or pasta of your choice

Heat 4 tbl olive oil in a saute pan. Add shallots and garlic and cook until tender. Add tomatoes, olives, raisins, capers, white wine, red pepper flakes and oregano and cook until the tomatoes are broken down and sauce is thickened. Add salt and pepper to taste. Keep warm.

Meanwhile cook pasta according to package directions and reserve 1/2 cup pasta water.

In a large serving bowl, pour in sauce, pasta and pasta water. Gently toss and add basil. Drizzle with remaining olive oil and don't hold back on the parmesan cheese.

This is a meal in itself, but if you think you need another dish go with a light fresh salad to offset the BIG flavor of this sauce.

ENJOY!

TORTELLINI SALAD

Now I know what you are saying...pasta salads are a bit old news and overdone. But be honest you still love a good one. This is so easy a cave man...you know the rest. Using a tortellini instead of pasta makes it much more of a meal. The array of colors in this dish make it so appealing to the eye you just have to try it. This makes about 6 quarts so adjust the ingredients to your size crowd.

Ingredients:

3 lbs tortellini (your choice)

1/4 cup canola oil

2 cups tomatoes diced

3 cups broccoli (blanched and cooled)

1 small red onion diced

2 cups carrots diced (blanched)

2 yellow peppers diced

3 tbl fresh basil

1-1/2 cups bleu cheese crumbled

2 cups vinaigrette

Cook the tortellini according to package directions and let cool. When blanching the vegetables, don't overcook them. You want everything crunchy.

When the pasta, broccoli and carrots have cooled, mix all the ingredients together, refrigerate for about and hour and serve.

ENJOY!

BAKED VEGETABLE PASTA

Let's see I LOVE vegetables....my family sometimes "likes" vegetables and many friends push them to the side of the plate...you know who you are!!!!!

This recipe combines the best part of healthy vegetables with the delicious tastes of pasta, cheese and marinara sauce. Try to make sure when chopping the vegetables that they are about the same size chunks. You can add or replace other vegetables with asparagus or squash or any other vegetables you like.

Ingredients:

1 zucchini chopped

6 oz cremini mushrooms chopped

1 orange and red pepper chopped

1 8oz jar of artichokes drained and chopped

2 shallots diced

2 cloves of garlic diced

8 oz mozzarella or fontina or gruyere cheese grated

1/2 cup parmesan cheese

2-3 cups marinara sauce

1 box penne pasta

2 tbl olive oil

1 tbl herbs de provence

1 tsp salt

1 tsp pepper

1 tsp red pepper flake (optional)

2 tbl unsalted butter

Preheat oven to 450 degrees

To make clean up easier, line a baking sheet with tin foil. Pour 2 tbl olive oil on the bottom of a baking sheet. Add herbs de provence, salt, pepper and red pepper flakes and mix. Add zucchini, mushroom, peppers, artichokes, shallot and garlic. Mix so all vegetables are covered with the oil and spices. Bake in the oven until roasted about 15 minutes.

Meanwhile cook pasta according to package directions, but only cook about 6 minutes so they are still firm, drain.

Turn oven down to 375 degrees

Mix vegetables with pasta and 1 cup marinara, your cheese of choice and 1/4 cup paremsan cheese. Pour mixture into a 13 x9 pan greased with 1 tbl of butter. Pour a 1/4 cup layer of remaining marinara sauce and parmesan over the top and cut up last tbl of butter into small pieces and spread on top of pasta.

Bake about 25-30 minutes or until bubbly. Serve with the rest of the marinara sauce and extra parmesan cheese. The best recipe ever to hide those deliciously healthy vegetables.

ENJOY!