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Posts Tagged ‘pasta’

This was like a fancy lower fat mac and cheese.

Serves 2:

2 servings whole wheat pasta

2 “chicken patties” microwaved half way

3/4 tbs butter

3/4 tbs flour

3/4 cup skim milk

1 oz low fat cheese

8 baby bella or similar mushrooms

1 medium onion

1 clove garlic

1/3 cup white wine

salt, pepper, rosemary

Everything can be prepared in the time it takes to boil water and cook the pasta.

1. Chop and saute the onion and garlic in a large pan with a little olive oil or cooking spray.

2. Chop the mushrooms and add to the pan.

3. Cook until the mushrooms are soft then add cubed “chicken” and wine.

4. When the chicken is cooked empty everything from the pan and set aside.

5. Melt the butter in the pan and then add the flour. Mix together and cook until it becomes a light caramel color.

6. Whisk in the milk and season with salt, pepper, and crushed rosemary. Whisk until it thickens.

7. Add the vegetables and chicken back into the pan and cook for a couple of minutes to get the mushroom flavor into the sauce.

8. Add the cooked pasta and cheese and mix until everything is coated with the sauce.

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3 small cobs of fresh corn, (I think it was around 3/4 cup of kernels

1/2 red onion, diced

1 clove garlic, finely chopped

3/4 cup milk

1 tbs flour

1/2 tsp nutmeg

splash of red wine

salt and pepper

olive oil

2 servings of pasta

1. Saute the onion in olive oil over medium heat and add the garlic when the onion is translucent.

2. Remove the kernels from the cob and add to the pan with the onions and garlic.

3. Add the flour and about half of the milk and season with salt, pepper, and nutmeg.

4. Bring to a simmer and add the wine and remaining milk to achieve your desired thickness.

5. Add the cooked pasta to the pan with the sauce and coat evenly.

6. Serve with cubed fresh mozzarella on top.

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P1010258Serves 2

1 Vegetarian Italian sausage, cut into bite sized pieces

6 Vegetarian meatballs

1 jar tomato sauce

6 baby bella mushrooms, diced

2 servings whole wheat pasta

ricotta cheese

1. Cook frozen vegetarian meatballs in the tomato sauce while it heats with the lid on and bring a large pot of water to a boil.

2. While the water for the pasta is boiling and the tomato sauce is heating, brown the mushrooms and sausage in a small amount of olive oil or cooking spray.

3.  When the water is boiling add the pasta and at the same time add 3/4 of the sausage/mushroom mixture to the tomato sauce.

4. The timing on this always works out for me, if I start heating the sauce and the water at the same time, the meatballs are cooked by the time the pasta is done.

5. Top the pasta with sauce and the remaining sausage and mushrooms. Serve with a scoop of ricotta cheese and sprinkle with black pepper.

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I have never bought and probably never eaten a green tomato. We got a bunch from our CSA yesterday so I thought I would give them a try. I decided to peel them first because the skin seemed pretty tough. They had a great tangy taste. I loved them, and I really am not a big fan of tomatoes.

For 2:

2 serving of pasta, I used wide egg papardelle from Trader Joe’s

1/2 onion, chopped

2 small green tomatoes, peeled and chopped

1/2 cup fresh fava beans

olive oil

salt, pepper, parmesan cheese

1. Take the membranes off of the fava beans and put them in the water for the pasta as it is heating up. I left them in almost boiling water for about 3 minutes. It softened them up and gave them a nice bright color.

2. Saute onions, chopped tomatos, and fava beans in olive oil.

3. Toss in the cooked pasta, salt, pepper, and cheese.

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P1010392I followed a recipe for ravioli dough that I found in a Piemontese cookbook. I’m not 100% in love with the dough so I’m not going to put that in. Basically pasta dough is just flour, eggs, and salt.  A lot of things, including weather, will determine the perfect proportions. I get the feeling that there’s a lot of trial and error. My dough had 3 cups of flour, 2 eggs, and 3 egg yolks. I added a little water too because it seemed too dry. All you do is pile the flour on your work space, make a well in the top, dump the eggs in, mix gradually with a fork until it turns doughy. Then knead it until you get a ball of dough. Mine didn’t look so beautiful, but when I put it through the pasta rollers is worked itself out. Ok, enough about the dough. Here’s the recipe for the filling.

2/3 cup shelled fava beans

3 basil leaves

1 cup ricotta cheese

1/8 pound non grated romano cheese

1 egg

Salt and Pepper

1.  Soak the fava beans in water for about fifteen, then remove the skin.

2. Put the beans into a pot cover them with water and bring to a boil, then drain.

3. Combine everything except the romano cheese in a food processor

4. Fill the ravioli and place a small slice of roman cheese on top of the filling before adding the top layer of dough.

5. This works with a very simple basil infused butter or olive oil sauce with some fresh parsley on top.

I have this cool ravioli mold (the second one here) that was my Grandpa’s. I made some smaller ravioli (not pictured) using it. They really come out looking nice and you don’t have to worry that they’re not completely sealed

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Serves 3

3 yukon gold potatoes
1/2 large onion
1/2 bunch asparagus
1 cup baby carrots
3 unbreaded “chicken” patties
1/4 cup frozen peas

Sauce
1 1/2 cup finely chopped mushrooms
1 clove garlic finely chopped
2 tbspn butter
1/4 cup cream
1/4 cup skim milk
1/4 cup flour
1 cup water

Preheat oven to 400 and grease a medium casserole dish.
1. Chop all of the vegetables into bite sized pieces.
2. Microwave all 3 patties for about 45 seconds. Just enough so the you can cut them into cubes.
3. Combine the vegetable and “chicken” in the casserole dish and sprinkle with salt and pepper and a drizzle of olive oil.
4. Heat the butter in a large pan and add the mushrooms and garlic.
5. Cook until softened and add the flour.
6. Whisk in the liquids and bring to a boil.
6. Reduce heat and allow the sauce to thicken.
7. Pour over the casserole and toss to coat everything.
8. Cover with 1/4 cup of bread crumbs mixed with 1 tbspn of parmesan cheese.
8. Cover with tin foil and bake for about 40 minutes.
9. Remove foil and bake for another five minutes.

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I had more mushrooms the next night so I made this sauce again. This time I added the cubed “chicken” to the sauce along with some peas. I then tossed in pasta and parmesan cheese. yum.

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This is an adaptation of something my Grandma used to make for me when I was little.

Serves 2

Whole Wheat rotini
1 can vegetarian baked beans
1/2 large onion finely chopped
1 large clove garlic finely chopped
1 cup baby spinach leaves cut into strips
Salt and pepper
Olive oil

1. While the water is boiling for the pasta, saute the onion and garlic in a bit of olive oil in a large pan.
2. Add the spinach when the onions are translucent.
3. Add the pasta to the pot of boiling water. At the same time add the can of beans and a 1/4 cup of water to the pan with the spinach and onions and cook over medium low heat, stirring occasionally.
4. Drain the pasta just before it is completely cooked. Add it to the other pan and allow it to cook in the sauce for about 5 minutes before serving.
5. Sprinkle with salt and pepper to taste.

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