PASTAS & GNOCCHIS – Page 7 – Chasing MY Life WHEREVER it Leads Me

Chinese Noodles with Peanut Sauce

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Chinese Noodles with Peanut Sauce

Seeing a recipe, like the one below, is similar to putting a red cape in front of a bull. I jump right in to play and it is a lot less gory. Having a package of fresh Chinese noodles in my refrigerator, this was a no brainer and I made a dish that could be served both as a salad or as a side.

I have made several variations on this theme, in the past, but when I have used peanut butter, I have used it, more often with meat and vegetables. This time, it enhanced only the pasta.

Chinese Noodles with Peanut Sauce (adapted)
Ingredients for Noodles:
1 pound package Chinese noodles
2 tablespoons toasted sesame oil

Method: Boil noodles 3 minutes or according to directions. Shake to drain. Rinse. Put in bowl and add oil. Toss to coat. Cover and cool.

Ingredients for Peanut Sauce:
3-4 tablespoons dark sesame oil
1/2 teaspoon salt
4 tablespoons sugar
2 tablespoons soy sauce
2 tablespoons red wine vinegar
1/4 cup cold water
2 teaspoons hot chili
1 carrot, diced
1/2 red pepper, diced
2 scallions, sliced

Method: In large bowl, combine peanut butter and oil, stirring constantly until smooth.
Gradually stir in sesame oil, salt, sugar, soy, vinegar, water, and chili.

Add diced vegetables to noodles.

Pour sauce on noodles with vegetables. Stir gently and taste for seasoning.

I like this dish warm and I serve it that way, as a side dish, but as a salad, I serve it both ways, sometimes warm and sometimes cold.

Veggie Tales by Kris: Veggie Risotto!

MERRY CHRISTMAS!!!

I love making risotto, and this a great way to get your veggies! This dish is also great for the holidays!

Tomato Truffle Risotto

2 tablespoons butter
2 tablespoons olive oil
1 pint cherry tomatoes
1 lemon (just zest)
1 shallot, minced
4 garlic cloves, thinly sliced
1/2 cup Parmesan cheese
1 tablespoon truffle oil (or infused olive oil)
1/2 cup fresh basil and parsley, chopped
3 cups spinach
About 4 cups, heated chicken stock
1 cup Arborio Rice

Risotto takes patience, but it’s so worth in the end. Here’s how I do it:

Since I used concentrated chicken stock, I just heated about 4 cups of water in a kettle. I then added 4 packets of the chicken concentrate. You can just heat up 4 cups chicken stock…

Heat about 2 tablespoons of butter and 2 tablespoons of olive oil in a skillet. Add a chopped shallot (or onion) and about 4 sliced garlic cloves in the oil. Let soften for a few minutes. Add in 1 cup of rice and zest of 1 lemon to toast- about 4 minutes. Add in your first cup of heated stock. Season with salt and pepper and cook until the rice absorbs the liquid. Add in tomatoes. Continue to add (1 cup at a time) of the stock and stir rice slowly until it absorbs each cup of stock. When your stock is done (use water if you need more) and the rice is tender, turn of heat. Add in herbs, spinach and about 1/2 parmesan cheese. Add 1 tablespoon truffle oil if you have it. AMAZING!

UPDATE: I forgot to add that when buying Truffle Oil, go for a truffle infused Olive Oil.

You will get more for your buck this way! I got mine at Zabar’s in the city but here are some online and here !

Cooking The Italian Way – Pennette with Kale Ragu

I’ve got your back.

You see. I’ve made this pasta dish. And it has something green in it.

Now, I know I know I know how you feel about green especially in food form. But this so totally does not taste green.

Oh no no no. It tastes salty with a hint of sweet from the butternut squash. The crunch of the breadcrumbs contrasting so nicely with the silky smooth pasta.

So good that you might even think for a second that it’s bad for you. That maybe you shouldn’t be eating it morning, noon and night for weeks on end.

Au contraire. I wouldn’t do that to you. Not this close to the holiday season, anyway. We’ve got pants to fit in and half marathons to run and, to be frank, I’d rather not be responsible for any clogged arteries this year. (Unless they belong to anyone who eats whatever dessert I make for Christmas. My bad.)

So please, please. Eat this. You will radiate with virtuosity if you do.

Pennette with Kale Ragu
Serves 4-6, adapted from Batali’s Molto Gusto

1 delicata squash, diced and roasted in a 450 degree oven for 40 minutes (I added this)
1/4 cup extra virgin olive oil
1 small white onion, halved and sliced
3 cloves garlic, peeled and smashed
2 bunches kale or swiss chard (about 1 lb), stemmed and cut into thin strips
Maldon or other flaky sea salt
2 tbsp butter (Mario calls for 4)
kosher salt
1 lb pennette or any penne-like pasta
1/2 cup freshly grated parmigiano-reggiano (Mario calls for 3/4 cup)
1/2 cup coarse fresh bread crumbs fried in 1 tbsp olive oil until golden brown

1. Set the squash up to roast as instructed above.

2. Combine the olive oil, onion, garlic, and kale in a large pot and cook over medium-high heat, stirring occasionally, until the onion and chard are beginning to soften, about 5 minutes. Season well with sea salt. Add 1/4 cup water, cover, reduce the heat to low and simmer for 20 minutes or until the kale is very tender.

3. Add the winter squash to the pot with the kale. Add the butter, stirring until it melts. Season with pepper and remove from the heat.

4. Around step 2, set up a pot of water with about 6 qts of water in it to boil. Mix in 3 tbsp salt. bring to a boil. Cook the pasta.

5. Drain, reserving 1/2 cup pasta water when you do so. Add the pasta and 1/4 cup of the reserved pasta water to the kale ragu. Toss over medium heat until the pasta is well coated. Add more water if necessary to loosen the sauce. Mix in the parmigiano-reggiano.

6. Transfer the pasta to serving bowls and sprinkle the breadcrumbs over the top.

Stuffed Bell Peppers Italiano

It’s Fire Day Friday but you can make this one in your oven too. It’s just not as fun.

I was sitting at my desk at work reading government guidance about performing IT risk assessments (exciting stuff, really) when the idea of this dish popped into my head. I love stuffed bell peppers but they have always been the traditional ones stuffed with a rice and beef/chorizo mixture.

But before I get into that, check out the giveaway package that Robyn is running over at Grill Grrrl. As if the autographed Michael Symon book isn’t good enough, she’s throwing in all of this other great stuff! So get over there and enter.

Okay, back to my idea. I thought that I would make stuffed peppers but make them with an Italian influence. Kind of like a lasagna inside of a bell pepper. Since this was a total off the wall idea, I only made two of them in case they sucked and made our Italian Skillet Slop for the boys.

Stuffed Bell Peppers Italiano
Source: NibbleMeThis

2 ea green bell peppers
5 oz Italian sausage
½ cup ditalini pasta
3-4 oz cream cheese
½ cup shredded mozzarella
1 tsp basil, dried
¾ cup marinara sauce

Cut the tops of the peppers off and remove the seeds. Parboil them for 3 minutes, remove and drain.

Cook the pasta and drain. Ditalini is a small pasta (see pic below) which works perfect for this dish.

Brown the sausage.

Mix the cream cheese, mozzarella, and basil together. I would have used ricotta cheese instead if I had it but the cream cheese worked.

Now assemble your stuffed peppers in layers like this.

A few tablespoons of pasta, about 1/4th of the cheese mixture in each of the two peppers, the sausage, and a few tablespoons of the marinara sauce. Feel free to use your favorite marinara or jarred marinara. I made a quick one.

Quick Pseudo Marinara
1 Tbsp butter
1 Tbsp olive oil
3 cloves garlic, minced
1 can diced tomatoes
½ tsp black pepper
½ tsp kosher salt
1 tsp oregano, dried
¼ cup marsala wine (I was out of red)

Sauté the garlic for 1-2 minutes in the butter and oil. Add the remaining ingredients and simmer for 30-45 minutes. I hit them with the immersion blender about 30 minutes in.

Set your grill up for an indirect heat cook at 350f (or put in a 350f oven). Put the peppers in a casserole dish or individual baking dishes. I wasn’t sure how this would turn out so I put some of the cheese mixture on one of them and was going to add the other one later.

I baked them on the Big Green Egg for about 20 minutes. Then I added the cheese mix to the other one, put the rest of the marinara sauce in the boats, and tossed in the last of the cheese mix on that.

Meanwhile, Alexis was cooking another garlic bread roll on her Egg. We got this recipe from Rex at Savory Reviews. We had to bend it because it was too big to fit on the pizza stone. That didn’t affect taste at all.

I cooked the peppers for about another 15-20 minutes and then took them off to serve.

These worked great as a concept and was a very good dish. But this is more of a technique than a recipe. You could do the same idea with any of your favorite pasta and sauces and it would come out wonderful. Just doing this technique with leftover spaghetti would be great too.

BLANCO ROSA POLLO PASTA

BLANCO ROSA PASTA
¾ pounds penne pasta (I used lingiuini tonight)
1 pound chicken, cubed
3 Tablespoons Butter
3 Tablespoons Olive Oil
1 small Vidalia Onion, chopped
2 cloves garlic, minced
½ cup White Zinfandel Wine*
1 8 ounce can Contadina tomato sauce
1 cup heavy whipping cream
Fresh parsley, chopped
Fresh basil, chopped
Salt and pepper to taste
Asiago Parmesan cheese, grated

Cook the penne pasta until al dente per package instructions.
Heat 1 tablespoon each of butter and olive oil in a skillet.
Add the chicken and saute until just done. Do not overcook them.
Remove from heat and let cool for a few minutes.
In a large skillet heat the remaining butter and olive oil. Add the garlic and onion sauteing until translucent and fragrant, stirring occasionally.
Add the wine. Let the wine evaporate for a few minutes, stirring occasionally.
Add the can of tomato sauce. Stir until well combined.
Add heavy cream. Continue stirring until well blended.
Lower heat to a simmer.
Add chicken pieces back in and heat through.
Toss with prepared pasta.
Top with basil, parsley and grate Parmesan cheese.

*Can substitute chicken broth if you prefer.

Veggie Tales by Kris! Pasta Time!

I love pasta. I think that it’s safe to say that I have an obsession with it. I love coming up with new ways to incorporate vegetables into my pasta dishes, and here is my latest creation! Have a great weekend and enjoy!

Angel Hair with Shaved Carrot and Zucchini Ribbons

{serves 4-5 hungry Italians!}

What you need:

1 box/lb of Angel hair pasta

1 bay leaf

1/2 cup pasta water

1/4 cup, 2 tablespoons olive oil

5-6 large garlic cloves, thinly sliced

1 teaspoon red pepper flakes

sea salt and pepper to taste

2 large carrots, peeled and shaved in ribbons

1 summer squash, shaved into ribbons
2 pinches dried oregano

3/4 cup white wine

1 lemon juiced, zest

1/2 cup freshly chopped parsley

1/2 cup freshly chopped basil

1/2 cup, plus extra garnish Parmesan cheese

What you’ll do:

Boil water for pasta. Salt it and add bay leaf. Add pasta and cook until al dente. About 7-8 minutes. Angel hair is quicker than other pastas.
Meanwhile, in a LARGE saucepan heat 2 tablespoon oil. Add pepper flakes. Cook for 1 minute.
Add carrot and zucchini ribbon shavings. Salt and pepper the veggies.
Add the oregano. Cook for 4-5 minutes.
Add in garlic and white wine. Bring to simmer for about 10 minutes. Let the alcohol cook down.
Add lemon juice and zest. Cook for another 3-5 minutes. When pasta is done, save 1/2 cup of the water.
Drain pasta and discard bay leaf. Transfer pasta to a large bowl.
Add 1/4 cup olive oil, 1/2 cup parmesan, salt and pepper and stir up so that pasta is flavored and coated.
Dump the veggie mixture over the pasta.
Add in fresh herbs and toss.
Transfer helping to serving dishes and garnish with any extra herbs and cheese. DELISH!

LEMON PARMIGIANO BASIL PASTA

I searched for a lemon recipe to go along with Dave’s choice for the lemon mystery ingredient this month and was pleased to find this gem. It looks plain, but packs a punch with all the lemon juice.

LEMON PARMIGIANO BASIL PASTA

1 pound Country Pasta egg noodles

1 1/2 cups freshly grated Parmesan cheese

3/4 cup fresh lemon juice (3 to 4 lemons)

2/3 cup extra-virgin olive oil

1/2 tsp. sea salt

1/2 tsp. freshly ground pepper

2 tsp. grated lemon zest

2 cups firmly packed basil leaves, slivered

In a large pot, cook pasta in salted, boiling water until al dente. Place a colander over a large serving bowl, then drain pasta into it (hot water will warm bowl). Pour water from bowl, wipe bowl dry, then empty pasta into it.
Meanwhile, combine cheese and lemon juice in a small mixing bowl. Gradually beat in olive oil until mixture becomes thick and creamy and cheese “melts” into oil. Season with salt and pepper. Stir in lemon zest.
Pour sauce over cooked pasta in serving bowl; toss thoroughly. Add basil, toss again and serve.

JUST BECAUSE I NEEDED A PICK ME UP

SPICY MAC & CHEESE

1 package cheese and garlic croutons, coarsely ground (2 cups ground)
2 tablespoons butter, melted
3 cups dry elbow macaroni
3 cups whole milk, room temperature
1/2 cup butter
1 small onion, minced
1/2 cup flour
2 tablespoons Frank’s Hot sauce
1/4 teaspoon cayenne pepper
1/2 teaspoon sea salt
1/2 teaspoon white pepper
4 cups extra, extra, extra sharp cheddar cheese (16 oz. block), grated

Preheat oven to 350 degrees.
Toss crouton crumbs with melted butter and set aside.
Prepare macaroni and drain.
In large skillet melt 1/2 cup butter.
Add onions and saute’ until tender and slightly browned.
Whisk in flour until smooth.
Gradually add milk, stirring constantly until thick.
Stir in hot sauce, salt and peppers.
Stir in 3/4 of the cheese until blended.
Toss together the macaroni and 3/4 of the bread crumbs.
Stir in cheese mixture until smooth.
Pour into lightly sprayed 9×9 stoneware.
Top with remaining cheese.
Bake 30 minutes.

SPICY MAC & CHEESE

Preheat oven to 350 degrees.
Toss crouton crumbs with melted butter and set aside.
Prepare macaroni and drain.
In large skillet melt 1/2 cup butter.
Add onions and saute’ until tender and slightly browned.
Whisk in flour until smooth.
Gradually add milk, stirring constantly until thick.
Stir in hot sauce, salt and peppers.
Stir in 3/4 of the cheese until blended.
Toss together the macaroni and 3/4 of the bread crumbs.
Stir in cheese mixture until smooth.
Pour into lightly sprayed 9×9 stoneware.
Top with remaining cheese.
Bake 30 minutes.

Pizza Pasta

Happy Saturday!! This is Tiffanee from One Crazy Cookie and I can’t tell you how excited I am to be guest posting her today. This is such an amazing blog!! Since it is a busy Satruday I am sharing with you one of my family’s all time favorites. The recipe makes 2 9×13 pans. So you make two and freeze one for later. It freezes very well.

Pizza Pasta

Makes 2 9×13 pans. If you don’t want to make 2 half the ingredients.

1 1/2 lb bow tie pasta

1 lb ground sausage

2-3 jars spaghetti sauce

1 package Canadian Bacon or 1/2 lb cooked and diced ham.

1/4 lb sliced pepperoni

6 Tbs. Parmesan cheese

1 lb grated mozzarella cheese

*optional: onions, mushrooms & olives

1. Cook Pasta until al-dente. Do not overcook. Drain and set aside.

2. Cook and drain sausage (add and cook onions with sausage if desired)

3. Pour a small amount of sauce to lightly coat the bottom of a 9 x13 pan.

Layer ingredients:

1st layer: cover bottom with a layer of pasta, cover with sauce, mozzarella, 1 Tbs. Parmesan and top with sausage (can add sliced olives)

2nd layer: cover 1st layer with pasta.

Then cover with spaghetti sauce, mozzarella, 1 Tbs. Parmesan and top with ham. (can add sliced mushrooms).

Cover 2nd layer with the remaining pasta.

Cover with sauce, mozzarella, 1 tablespoon Parmesan and cover the top with pepperoni.

Bake covered at 350 degrees for 45 minutes. Take cover off and bake 10 minutes or until cheese is melted. Cover and freeze 2nd one.

Unthaw frozen one for 24 hrs in fridge before baking.

*It took me three jars of spaghetti sauce this time.

NOODLE PUDDING aka KUGEL

NOODLE PUDDING

2 cups dry wide egg noodles

2 beaten eggs
1/2 cup sugar
8 ounce crushed pineapple, drained well
1/4 cup golden raisins
1/4 cup golden rum
3/4 teaspoon vanilla
2 tablespoons butter, melted
1 teaspoon cinnamon
1 cup milk
1 GALA apple, peeled, cored and grated

Cook and drain the noodles
Combine all other ingredients together
Fold into warm noodles
Generously spray an 8×8 baking dish with PURE
Gently spread entire mixture into dish evenly
Bake at 325 degrees for 45 minutes

I remember the first time I had this – my little Jewish neighbor brought it over as a welcome to the neighborhood back in 1986. She called it noodle pudding. It was so delicious. I wanted to ask her for the recipe, but I’d just met her and I was young and shy. I made her my floating fruit cake in the same pan she’d brought over and returned it to her to ask for the recipe. I remember how hard she laughed at me. She said it was a Jewish custom to always return a plate, bowl or dish full and of course I could have the recipe. I’ve adapted it to suit my families tastes over the years and cut back on the amount of sugar but it is still a favorite! My neighbor and I became fast friends and shared LOTS of recipes before I moved from the neighborhood in 1999.

SUN DREID TOMATO PESTO SPAGHETTI CARBONARA

1/2 pound bacon /Pancetta, cut into 1 inch pieces

4 egg yolks

2 tablespoons Classico sun dried tomato pesto

3/4 cup Parmesan Cheese

4 cloves garlic, minced

1 small-medium onion, chopped fine

1 1/2 cup heavy cream

1/2 teaspoon sea salt, if necessary depending on bacon

1 teaspoon white pepper

3 tablespoons butter, melted

fresh parsley

1/2 pound spaghetti, linguine or pasta of your choice

Saute’ the bacon and brown until crisp.
At the same time bring the pasta water to a boil. Timing is crucial on this dish, the pasta must be ready when the rest of the ingredients are.
Chop the onion into small bits.
Using a slotted spoon remove the bacon from the grease and drain on paper towels.
Add the onions to the bacon grease and saute. Add the garlic.
Using a slotted spoon remove the onions and garlic and add to the bacon.
Pour off excess bacon grease.
Seriously scrape bottom of pan to loosen the stuck on bits – we NEED those for flavor. Make sure the pan cools slightly so as not to curdle the cream.
Add the sun dried tomato pesto and let heat to thin slightly.
Add the heavy cream, cooking until heated through and bubbling.
Add back in the bacon, onion and garlic. Lower heat. Simmer a few minutes to heat through and reduce liquid.
In a large serving bowl whisk the egg yolks together. Add the majority of the Parmesan cheese and Parsley, saving just enough for garnish. Mix it together well.
Add the drained HOT** pasta and mix well.
Add the butter, pepper and the bacon mixture. TOSS, TOSS and TOSS again until well mixed.
Garnish and Serve immediately.

**Pasta MUST be hot in order for this to coagulate well.

Category: PASTAS & GNOCCHIS

MERRY CHRISTMAS!!!

I love making risotto, and this a great way to get your veggies! This dish is also great for the holidays!