Chicken and Rosemary Pasta Dinner

I have become a huge believer/doer of easy dinners and in my little mind, that typically implies simple ingredients and simple instructions.

In today's world it is tempting to feel pressure to whip out gourmet meals each time we enter kitchen "stadium" (our own, that is) but it really doesn't have to be like that, and I have certainly removed the pressure from myself. I figure, one semi-fancy meal a week is good enough. The remaining evenings we usually do homemade pizzas of some fashion, eggs, sandwiches, and oh, mark my words, we always have at least one cereal night as well. Do you? It's quite wonderful.

To me, this dish can be as fancy as it gets or as casual as it goes. The chicken and rosemary add a bit of umph and pizazz to it, but if neither are in your fridge, I think the cheese, lemon, pasta, and spinach combo would be more than satisfying too.

And hmmm.. rosemary. Don't you just adore that fragrance of pine-like aroma suffocate you as you dice into the rosemary boughs? It's an automatic trip up to the mountains without leaving the house.

Chicken, rosemary, lemon, and Parmesan cheese- a match made in heaven.

Chicken Pasta with Rosemary,

Parmesan, and Spinach

½ lb farfalle pasta, cooked al dente, drained, and kept warm

1-2 lbs of boneless, skinless, chicken breast, cooked and shredded

2-3 Tbsp of fresh rosemary, finely diced

1 cup fresh Parmesan cheese (we just use the generic brand powder stuff found on the grocery store shelves)

1 tsp freshly ground black pepper

½ tsp kosher salt

~2 Tbsp olive oil

2 Tbsp lemon juice (fresh please)

1 large handful of fresh baby spinach

Combine pasta, cooked chicken, rosemary, and Parmesan cheese. In a separate bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour over pasta mixture and toss well. Add spinach just before serving.

Roasted Squash and Kale Orzo

I am a real big fan of dishes like this. You know, those that utilize only seasonal ingredients, requiring little or no meat, and that fulfill this criteria: filling, healthy, and fresh. This, this, and this are all good examples of what I'm alluding to. This one today is inspired from the latest edition of Everyday Food magazine, which I highly recommend reading by the way.... and it lasted several days as well as being a quick warm-me-up dish for a last minute lunch after scrambling to feed the two kiddies.

Alternatively, you could swap the squash for chunks of roasted red bell pepper and the Parmesan cheese for goat cheese. Hmm. I like the sound of that already. OR, acorn squash instead of butternut. Roasted eggplant with fresh mozzarella. Spinach for the kale. You get the idea: whatever creativity sets upon you while you meander through the produce and cheese sections of the grocery store.

Okie. Here you go. Cheers for a great week!

Autumn Orzo with Roasted Squash and Kale

{Inspired by Everyday Food, November 2010}

1 cup orzo, cooked until al dente

2 tsp kosher salt, divided

1 butternut squash, peeled, seeded, and chopped into 1/2 inch squares

3 Tbsp olive oil (approx), divided

2 bunches of kale, stems removed, chopped into smaller pieces

2 cloves garlic, minced

1 yellow onion, chopped

1/2 cup Parm. cheese
Black pepper

Preheat oven to 425 degrees. On a large baking sheet, place cubed butternut squash on top and drizzle with 2 Tbsp of olive oil. Sprinkle 1 tsp of kosher salt all over. Roast for about 25 minutes or until the squash is just tender (may not take quite 25 minutes). Remove from oven and allow to cool slightly. Meanwhile, cook orzo in a large pot of boiling water, salted with 1 tsp kosher salt, and let it boil until it's tender, but not soggy. Drain and set aside.

In a large saucepan over medium heat, drizzle 1 Tbsp olive oil and place onion and garlic in, stirring often. Sprinkle onion and garlic with a little salt, add the chopped kale, and allow to cook until kale is just wilted and onion is tender. Remove from heat.

Combine the squash, cooked orzo, and kale mixture in a serving bowl. Season with black pepper, and garnish with Parm. cheese and add more salt if necessary.

Serve warm.

Penne With Chicken Sausage & Three Cheeses

Again, no photo today, folks. A girl has gotta enjoy her food sometime without worrying if the camera is around, right?

This concoction was delicious. I think chicken sausage has great, piquant flavor and pairs well with obviously, pasta, cheese, and sauteed veggies, so that is how this dish was born. Just a bunch of stuff in my fridge that ended making it into here. I loved each bite and so did my husband.

If you have a Trader Joes in your region (lucky you), then I used their sun-dried tomato and basil chicken sausage as well as their basic basil marinara sauce, my favorite. You may use any marinara and any type of chicken sausage that tickles your palate.

Again, I'm terrible at measuring when it comes to creating recipes, so please improvise and use more or less of what's recorded; however, what I have typed out is pretty accurate to how I did it.

Penne Pasta Casserole with Chicken Sausage & Three Cheeses

1/2 lb whole wheat penne pasta (or any short type pasta)

Olive oil

Salt and pepper

1 onion, diced

~3 garlic cloves, minced

1 package sliced mushrooms

1-2 zucchini, diced

1 package chicken sausage (5 big links about), sliced

1 jar marinara sauce

~5 fresh basil leaves, chiffonaded

~1/2 cup freshly grated Parm cheese

2 oz Mascorpone cheese or cream cheese

Red pepper flakes

1 cup freshly grated Mozzarella cheese

In a large pot of salted water, cook pasta until just al dente. Drain and set aside. Preheat oven to 400.

Meanwhile, place onion, garlic, mushrooms, zucchini, and chicken sausage in a large skillet with plenty of olive oil. Saute, stirring often on medium high heat until everything is tender. Remove from heat and stir in fresh basil leaves, marinara sauce, cream cheese, and Parmesan cheese. Stir until the cream cheese is blended and everything is well incorporated. Taste for seasoning adjustments. Add in red pepper flakes if you wish for some zing.

Mix in drained pasta. Pour this mixture into a large casserole dish and cover with Mozz. cheese. Bake for about 25-35 minutes until the cheese is very melted and the sauce is bubbling.

Serve hot with ciabatta bread on the side.

Creamy Basil Pasta

No picture today, but couldn't resist posting this quick and easy dinner because it was just FAB-U-ESS and I didn't want to forget it.

Again, another noodle concoction of sorts to add to my list of pasta addictions. Yum. Measurements are very approximate and are certainly versatile and interchangeable. The more pasta you end up cooking, the more of everything else you'll need.

Creamy Basil Pasta

Big handful of spaghetti, angel hair, linguine, or papperadelle pasta (any long strand style pasta)

Big handful of cherry tomatoes, halved

~1/2 cup freshly grated Parm. cheese

2 garlic cloves, minced very fine

Big handful of fresh basil leaves, cut into long strands

Freshly ground salt (you don't need a whole lot b/c the Parm. cheese is salty)

Lots of freshly ground black pepper

~3/4 cup whole milk (you may need more if you cooked lots of pasta)

In a saucepan, cook pasta until al dente. Drain pasta, but reserve 2 Tbsp or so of pasta water. Return pasta and reserved water to saucepan and stir in whole milk, stirring over medium high heat until it comes to a gentle boil. Stir in cheese, garlic, tomatoes, salt and pepper, and simmer everything for just a couple minutes, stirring all the while, until the milk has thickened somewhat and tomatoes are "soft" (but don't let the milk scald). Remove from heat, add in basil, give is a good stir, and add more pepper if needed. Serve hot hot hot!

Spring Pasta

I'm not a woman of many words today. But I love spring time food, which for me, includes asparagus, peas, artichokes, just to name a few.

This dish was born out of leftovers and things in the refrigerator and freezer. With leftover roasted asparagus from the night before, a jar of pesto in the fridge, and some frozen peas in the freezer, I had myself a nice and healthy lunch.

And it was deliciouso! My husband missed out, but he's probably grateful since he isn't quite goat-cheese converted. I'm working on it!

Have a fulfilling day!! Bye.

Pesto Goat Cheese Pasta with Asparagus & Peas

Serves 1

Handful of whole-wheat Rotini pasta

1/2 cup frozen peas

Asparagus, roasted or blanched, cut up into pieces

1 Tbsp prepared pesto sauce

1 Tbsp goat cheese

Lemon juice or Parm. cheese for garnish (optional)

In a small saucepan, cook pasta al dente, and add the peas for the last 30 seconds or so of cooking time. Drain the pasta. Toss with asparagus, and mix in pesto and goat cheese.

Eat warm. Squeeze fresh lemon juice or sprinkle Parm. cheese for garnish if you so wish!

Mac & Cheese with Pancetta

Fancy mac fancy mac.

This was luxury in your mouth, this recipe. Wowsers. And let's not even mention that it will feed a small family of 3 for three nights in a row. That I like.

I adapted this recipe from a ward cookbook in Salt Lake. Instead of the orecchiette pasta that it calls for, I used whole wheat elbows and then swapped in Italian- style breadcrumbs for the panko (Japanese breadcrumbs) that is calls for. Hey, a girl's gotta rotate her pantry.

Anyways, the mascarpone cheese is a wonderful and creamy component, though I must admit, if you're going to spend the extra mula, I'd personally go with cream cheese next time and save your wallet some stress. I like to use mascarpone when you can really taste it and it stands out as the main ingredient or flavor. With all the different things going on this casserole, it gets hidden under the pancetta and sharp cheddar cheese. I also added some sliced tomatoes on top for color and some nutrition.

There you have it: my two cents. It's a great dish. Toodles!

Fancy Italian Mac & Cheese

1 stick butter, divided
4 ounces pancetta, chopped
1 cup finely chopped onion
3/4 tsp crushed red pepper
1 garlic clove, minced
1/4 cup all-purpose flour
3 1/2 cups (or a little more) milk
2 1/2 cups grated sharp cheddar cheese
1 cup finely grated parmesan cheese
1 8 ounce container mascarpone (or cream cheese) cheese
1 1/2 cups panko bread crumbs
1/2 cup chopped fresh Italian parsley
1 lb orecciette or elbow-shaped pasta


Melt 1 Tbsp butter in a large, deep skillet over medium-high heat. Add the pancetta, and saute until crisp. Add onion, saute until tender, about 5 minutes. Add the crushed red pepper and garlic, stirring for about 1 minute. Stir in 3 Tbsp butter and allow to melt. Add the flour and stir another minute. Then gradually whisk in milk and simmer until it's thick enough to coat a spoon thickly. Remove from heat and add the cheeses, whisking until melted. Add more milk by 1/4 cup-fuls until the sauce is thick but pourable. Season with salt and pepper.

Melt 4 Tbsp of butter in a large skillet and saute the breadcrumbs until lightly golden. Remove from heat and stir in the parsley.

Preheat the oven to 350 degrees. Lightly butter a glass 9 x 13 baking dish. Cook pasta in a large pot until just tender but still firm to the bite. Drain well and return pasta to pot. Add the warm cheese sauce and mix well. Season with salt and pepper. Transfer this mixture to a baking dish and sprinkle the crumb mixture all over (if you want tomatoes, place those on top of cheese mixture before the breadcrumbs). Bake the casserole for about 30 minutes, or until top is golden brown and cheese below is oozzzing.

Broccolini and Chicken Sausage Pasta

This was a yummy, a very yummy dish with an oddly familiar spin to this. Truly enjoyed the broccolini (used instead of the broccoli rabe that is called for in the dish), red pepper flakes, splash of vinegar, and the chicken sausage all in one bite! Yowsers.

It's an ultra quick recipe to whip up and tastes, like I say, superb.
Don't hate me because of my sluggish laziness tonight... just click here if you want the recipe.


Last bit: garnish with a little Parmesan cheese

and melt away.

Goat Cheese & Lemon Pasta

Does it make you shutter with disgust that I eat a version of this pasta nearly weekly? Well, perhaps not eat but certainly crave. I tell my husband, who tries his hardest not to gag while I joyfully mix the goat cheese in that as soon as a log of goat cheese goes down to .50 cents, we'll be eating it every day. In my dreams!

Like I say, some pasta, mixed with some veggie, with usually goat cheese or Pecorino, will grace its way through my body regularly. Today while picking up a few last minute grocery items, the asparagus was on a killer sale, go figure.

I sat in goat cheese heaven eating this for lunch and thinking about how simple of a dish it is, yet, you might say it's one of favorites. Add some peas, or fresh Italian parsley, or leave it as is. Incredibly versatile, people.

Goat Cheese & Lemon Pasta

1 oz goat cheese
1/4-1/2 cup dried whole wheat Orecchiette, or any short-type pasta
1 Tbsp pasta cooking water
Zest of lemon
Fresh lemon juice
Salt
Lots of freshly ground black pepper
1/2 cup asparagus, chopped

In a medium size saucepan, bring water to a rapid boil, adding salt, and cook pasta. The last two minutes or so, add the asparagus. Drain, reserving 1 Tbsp of pasta cooking water (the pasta water will help goat cheese adhere better to the pasta shells). While the asparagus and pasta are still warm, add goat cheese and mix until melted. Season with salt and pepper, add lemon zest, and lemon juice, and eat warm!
See? Simple.

Fantastic Meatballs and Tuscan Marinara

Here is a confession about myself: I don't typically do classic or traditional/homestyle dishes. It sounds silly considering how much I love to be in the kitchen behind a stove, but I've never done a pot roast with gravy before. I don't make a weekly lasagna, meatloaf seldom makes it to our plates, and you won't see me attempting fried chicken any time soon.

And part of my 2010 resolutions are to learn/commit to memory some of these classic dishes that I, maybe you, perhaps all of us, grew up on.

I need to improve my gravy- it always turns out lumpy. I'd like to do the potatoes, carrots, and roast thing. And making killer jell-O concoctions is another area of desired improvement.

You get me? I'm talking old Jell-O emerald salads. Good ol' apple and banana cream pies. Awesome sloppy Joes.

So, every week from here on out, as long as I can remember to maintain it (do you ever create goals at the new year and then forget about them by March??), I'd like to attempt one, singular classic/traditional recipe a week throughout the entire year. Of course, what I perceive as a traditional dish might be completely foreign to you, thus, my whole approach will be rather subjective and taken from a personal and selfish experience... but I'll start labeling each of them under "traditional recipes" .

Meatballs and Marinara over spaghetti was my first experiment tonight! Quite happy with the results, even from all the oil splattering the unshielded sleeves of my shirt. This recipe is rich and succulent. And nearly impossible to cook quickly if you have a toddler pulling at your pant leg. Give yourself at least 90 minutes to complete this. It's a labor of love and a worthwhile outcome. Loved it.

I adapted the recipe from a Utah-based cookbook, The Gathering of Friends, Volume II (c.2009) and I'll type out the exact recipe but in () explain what I did differently. Use the spicy pork as directed and fear not the extra fat content- makes all the difference in flavor and texture!!! YUM! Use any kind of spaghetti noodle you'd like- we put it over whole wheat "thin" style spaghetti noodles, whatever that means.

Meatballs

1 1/2 lbs ground beef (I used 1 lb)
1/2 lb spicy ground pork (I used 1 lb, "Bob's" zesty-hot style ground sausage)
1 1/2 tsp dried oregano
2 tsp fresh basil, minced (omitted this)
1 tsp garlic powder (used 1 minced garlic clove instead)
1 tsp dried thyme
1 tsp Italian seasonings
2 Tbsp fresh parsley, minced (I used flat-leaf parsley)
1/2 tsp freshly ground black pepper
2 tsp salt
2 eggs
1/2 cup water
3/4 cup seasoned bread crumbs
1 1/2 Tbsp Worchestershire sauce

Fold all the ingredients together, using your hands (don't overwork it though). Form into 8 large balls (I formed mine into 20 medium sized balls). In a large skillet, heat 2 Tbsp olive oil and saute until meatballs are browned, turning often (I cooked them over medium heat until they were just barely cooked through all the way). Remove from heat, place on plate with paper towel.

Tuscan Marinara Sauce

1 29-oz can tomato sauce
1 28-oz can crushed tomatoes
1 1/2 tsp fresh garlic, minced
1 medium onion, diced
2 tsp dried oregano
1/4 cup fresh basil, chopped (omitted this)
1/2 cup sugar (added only 1/4 cup)
2 tsp dried thyme
2 tsp olive oil (I omitted this)
1 1/2 tsp salt
1 tsp freshly ground black pepper
6 oz cream cheese (I used 3 oz of low fat cream cheese)

Once you've removed meatballs from pan, use the drippings (remove any meat debris) of oil to saute your onion and garlic (if you're pan is dried up, then go ahead and use the 2 tsp of olive oil called for). Stir continually, and add salt, pepper, oregano, and thyme. Continue to saute until onions are transparent. Fold in tomato sauce, crushed tomatoes, and cream cheese, stirring so cheese melts. (The original recipe calls for a 1 cup water addition, but my sauce was thin enough, so I didn't add it).

Place meatballs in sauce and simmer for a 15 minutes or so (if your meatballs are NOT cooked all the way through, then let this mixture simmer at least 1/2 hour). Turn down heat.

Cook spaghetti noodles until al dente. Place noodles on plate and slather in sauce and meatballs. Garnish with freshly chopped basil (I used parsley instead).




Oh, and this makes enough to feed at least 6 people. Just in case.

Tuna Pasta

I just love this picture of Hej' and my hubs, walking down paradise lane and if you notice, it doesn't have much to
do with food:)

Tuna fish has saved my sandwich life since I have given up on deli meats for the last couple of years after a few bad experiences. Stacks of tuna fish cans are some popular cupboard entries in this home, and besides sandwiches, I love to pair the stuff up with pasta and rice!

I mean, I'll eat tuna straight out of the can if that's what it takes. I like cheap tuna, I love the thick albacore tuna steaks, and I adore sushi made with fresh tuna. Give to me in any form!

With my husband in finals this week, I've had a few solo dinners just like he has at school and so with his absence, I discovered last night, a favorite, 5 minute, tuna-fish dinner concoction, which he, quite honestly, is probably thankful to have missed! It's kinda tuna-gravy inspired with the peas but then has shots of fresh cheese and some zingy lemon- my favorite all-natural flavor booster!

... and I know it sounds kinda ick, but if you are a fan of the stinky canned fish, throw your skepticism out the door and give this a shot. I don't do measurements well when I'm improvising, so please use your senses to judge how much of this and that you'd like to add.... Cheer o!

Tuna Penne Pasta with Black Pepper and Lemon

Handful of whole-wheat penne pasta
1 can white albacore tuna fish, drained
Freshly grated Parm. cheese
Cooked baby peas
Juice of 1 lemon
Breadcrumbs
1 small garlic clove, minced
Lots of freshly ground black pepper
Salt


Cook the pasta until al dente. Drain, reserving 2 Tbsp or so of the pasta water. Add pasta water back into pan, as well as the drained pasta. Add the tuna fish, parm, garlic, cheese, peas, lemon juice, a sprinkling of bread crumbs, as much black pepper as you can handle, salt, and I think that's it. Give it all a good stir and eat for din-din.

Butternut Squash Tortellini

I saw this on Food Network a few months ago and had it up on my "to-make" list for quite some time and finally pulled the trigger. It's quite luxurious!

It's also, obviously, a terrific fall and winter dish with a LOT of flavor and punch. Amaretti cookies can be difficult to find (at least in my grocery stores), so check any Italian markets in your area- that's your best bet.

And seriously, don't skip out on the brown butter sauce even if you're a calorie-phobic. It's the crowning point of the recipe. Ta ta!

Butternut Squash Tortellini with Brown Butter Sage Sauce
{Giada De Laurentiis}

1 butternut squash, approximately 2 pounds, cubed (about 3 cups)
2 tablespoons extra-virgin olive oil, plus 2 tablespoons
1 1/2 teaspoon herbs de Provence
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
2 large shallots, chopped (about 1/2 cup)
2 garlic cloves, chopped
1 cup whole milk ricotta cheese
4 small amaretti cookies, crushed (about 1/3 cup)
1/4 teaspoon ground nutmeg
1 package small wonton wrappers

Brown Butter Sauce:

3/4 cup butter (1 1/2 sticks)
2 tablespoons torn fresh sage leaves
1/2 cup toasted walnuts, chopped
*1/2 cup dried cranberries, or chopped dried cherries, or mixture of both
1/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1/3 cup grated Parmesan cheese



To make the tortellini, preheat the oven to 375 degrees F. On a foil-lined baking sheet toss together the butternut squash, 2 tablespoons of olive oil, herbs de Provence, salt, and pepper. Bake in the oven until soft and golden, about 25 minutes. Meanwhile, heat the olive oil in a small saute pan over medium heat. Cook the shallots and garlic until lightly golden, about 3 minutes.

In a food processor, combine the butternut squash mixture, the shallot mixture, and the ricotta cheese and pulse a few times to blend. Add the crushed amaretti cookies, the nutmeg, and sprinkle with salt and freshly ground black pepper. Pulse until smooth. The tortellini filling can be made one day ahead.

To make the tortellini, lay out 6 wonton skins, keeping the remaining skins inside the package or under a very lightly dampened paper towel. Place 1 tablespoon of squash mixture in the middle of each skin. Dip a pastry brush in a little water and wet the edges of the skin. Gently fold the square wrapper into a triangle, making sure the edges are securely closed and there are no air pockets inside. Dampen the two bottom corners of the longest side of the triangle and gently bring them together, pressing lightly to secure. Place the formed tortellini on a baking sheet and cover with plastic wrap. Before laying out another 6 wonton sheets, be careful to dry the work surface. This will help keep tortellini from sticking to the baking sheet. Continue until all the butternut squash mixture is used. There should be approximately 36 tortellini. (The tortellini can be formed, frozen on the baking sheet, transferred to a tightly sealed plastic bag or container and stored for up to six months. To cook, simply toss the frozen ravioli into the salted boiling water and cook for 4 minutes.)

To make the sauce and serve, bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large, heavy skillet over medium heat.

Add the sage, walnuts and cranberries and let cook until the butter starts to brown, about 3 minutes. Turn the heat off and season with salt, and pepper.

Stir to combine. Then, gently place the tortellini in the boiling water and gently stir. When they begin to float they are done, about 3 minutes. Using a slotted spoon, gently spoon the tortellini onto a serving platter, Top with the brown butter sauce, sprinkle with Parmesan cheese and serve.

*I skipped this ingredient:)

Crimini Pasta with Sage and Fontina Cheese

I ask you to set aside any surefire prejudices you may THINK you have against mushrooms for a few moments. Mushrooms held many negative connotations in my culinary circle of commonly eaten food for too long in my life. Yes, those soggy, fungi-related, poisonous, rubbery, bland, and a pain in the you-know-what to meticulously pluck off of my otherwise, perfectly decorated pizza. Those things!

But now.... my heart has turned mushy for these fungi-related creatures and I am fascinated by 'em.

So are Germans. I've heard, though can't confirm, that they consume more mushrooms per capita than any other country in the world (their reputation for mushrooms might be similar to the reputation Utahns hold for consuming mucho Jell-O and ice-cream.... can you blame us though?)

The Schwarzwald (Black Forest) is a popular Southern Germany location for mushroom hunting and gathering, the forest providing perfect conditions for all types of wild mushrooms to prosper- some edible, some definitely not edible....Mushroom hunting, in this region specifically, is taking place now and lasts through October! Hooray! Pick some for me, dear Germans!

Well, rewind my life 4 years and you have a socially awkward, frumpy, and still-in-a-zone returned missionary for the LDS church. Only 36 hours had passed when I found myself at top of Big Cottonwood Canyon standing on our cabin's porch and delightedly inhaling the brisk mountain air for the first time in 18 months. In the vast late- summer verdant Brighton forest, waddled two people slowly in and out of pine trees, heads down towards ground, hands behind back, faces concentrated on what looked like a heavy-duty search.

Seeing that they were all over our property aroused some curiosity- my mom cordially inquired their doings and in an adorably, dear-to-my-heart, thick German accent, they replied, "hunting for the mushrooms" (or, "hunteeng for se mushwrooms").

At last! After 18 months as a missionary in Berlin and hearing tale after tale about the wonderful hobby of pilz jagen (mushroom hunting), I witness it firsthand in the very place I like to call home! What this couple found as far as wild mushrooms go, I don't think they found many, even though they assured us that indeed, a bounty of wild mushrooms exist in our cabin neighborhood....(4 years later and I have yet to find any fungi farms in our cabin forest). Oh well.


Also in the last few years has been an enormous "outbreak" of the availability of mushrooms. crimini, Oyster, shiitake, white button, portabella, porcini, Trumpet, etc are nearly in every major grocery store at our pleasure and use. Am I going to make a point here? Yes, and that is, all these things have lit a sparkle of interest in trying out new mushrooms. I know crimini isn't terribly outrageous, but they are affordable. And with Autumn here (yes!!!!), they pair quite nicely with fontina cheese and sage.

Here's to the first day of OCTOBER!! WHOOP!

*Warning: I can't quite recall all the measurements with precision, but you can play around with things, adding more or subtracting any ingredient, etc.

Penne with Fontina, Sage, and Crimini Mushroom

1 cup **cremini mushrooms, washed well and sliced (stems cut off)
2 tsp butter
1 clove garlic, minced
1/2 cup Spanish onion, diced (or any yellow onion)
1/2-1 cup fontina cheese, shredded
Fresh sage, chopped
1/2 cup half and half
Salt and pepper
1/3 lb whole wheat penne pasta, cooked al dente

In a large skillet over medium high heat, let butter melt and add mushrooms, onion, and garlic, stirring constantly. Meanwhile, heat up a large pot of water, add pasta and cook al dente.

When veggies are nice and tender, add half & half, fontina cheese, one ladle's full of water, seasonings, and fresh sage. Cook over high heat, stirring all the while, until the sauce comes together. Pour over pasta and serve hot.

** Nerdy note: Crimini mushrooms are similar in texture and shape to a normal button mushroom but provide a greater earthy, meaty flavor. Should you decide to use button mushrooms, the flavor will be less exciting.

Roasted Tomato, Fancy Onion, and Goat Cheese Rotini

We eat a LOT of pasta concoctions around here, if you couldn't tell.

It's just so hard to go wrong with pasta when it's cheap, versatile, and quick. You know?

Some of this recipe was inspired by the lovely Smitten Kitchen culinary powerhouse blog. She had made this recipe earlier in the week and it sparked some significant interest, having heard this and that about the mini onion being used, aka, the cipollini. After spotting them out for a steal of a price at the farmers market, I succombed to the purchase, brought my new piece of produce home, like a little girl with a new puppy, and put it to work under the roaster along with its counterpart, the tomatoes.

I then mixed these warm and roasted, juicy veggies into a hot pot of freshly cooked pasta with my favorite cheese, goat. Ooohh it just oozed and melted and seeped into the spiraled pasta crevices and created this creamy and tangy sauce for my noodles and veggies. I'm just wishing I'd left myself some leftovers for later.. Boo, Miller!

Bon Appetit!

Roasted Tomato, Cipollini, and Goat Cheese Pasta

1/2 lb whole wheat rotini, cooked al dente
Salt and Pepper
Olive oil
1 garlic clove
1 1/2 lbs roma tomatoes, halved
1- 1/2 lbs cipollini onions
2-3 oz goat cheese
Fresh basil

Preheat oven to 425 d's. On a jelly sheet pan, spread out tomatoes and onions, drizzling olive oil all over, so that each is substantially covered. Season with lots of salt and pepper, and farewell them to their hot oven, to roast until the tomatoes are "bursting", and onions are very soft.

Meanwhile, cook pasta in a large pot of salted, boiling water. Drain. Keep warm.

Once the veggies are out of the oven and somewhat cool enough to handle, cut the tomatoes and onions into smaller pieces (or you could do this step before roasting them). Mince one garlic clove and add this as well as the veggies to the cooked pasta. Add goat cheese, and stir around until cheese has melted. Toss in as much basil as you prefer, and serve warm. Season with LOTS of pepper. YUM!

Roasted Red Pepper Pasta

Ich bin embarrassed..

I don't really have a recipe for you on this particular dish, but the outcome was quite good so I thought it was worth at least publishing for future tweekage and experimentation.

The other week I had 2 yellow bell peppers crunched in the bottom of my veggie drawer, on the verge of rottation (rotting, you know) & a jar of red roasted peppers in the pantry with a due expiration date... In an ever so common technique used under my roof, I roasted the the two yellow peppers (sliced up, layed out on a pan) with olive oil, salt and pepper, and allowed them to do-their-thang in a hot (400 degrees) oven until soft and tender.

I then took my jar of red roasted peppers, the somewhat cooled sliced yellow pepper, and a couple of fresh garlic cloves, and pureed them in the food processor until I had a nice chunky substance.

With my pasta cooking away in a pot, I took a couple ladle's full of starchy water and added it to the food processor and gave it all another blend until the sauce was more liquefied. I believe a couple tsp's of olive oil were poured in, as well as more salt and pepper.

Once the pasta was done and my sauce was the right texture, I combined the two, garnished with some cheese, pine nuts, a toss, and walla! Another wacky pasta concoction.

Anything But Boring.

It's hard to imagine anything that contains whipping cream to be disgusting, right? I mean, that's fair to say and it goes for savory as well as sweet dishes.


I mentioned a couple posts ago that I'm trying to find new ways of utilizing zucchini and well, while browsing through a fantastic cookbook ("Always in Season") that we got from the ol' wedding, I came across a recipe that rang the bells of inspiration in my head: pasta, zucchini, cream, basil, etc....

I diverted from the original recipe to make it my own, adding and subtracting some of the called-for ingredients, i.e. taking out the sun-dried tomatoes and adding fresh, Roma tomatoes.... using parsley instead of basil, cutting the whipping cream in half, more garlic, etc. For a meatless entree though, this was a serious touchdown (sorry, it's September and football has been all the talk the last 24 hours around here. You understand, right??:)).

Penne with Zucchini Cream

1/2 lb whole wheat penne pasta
2 medium zucchini, diced
1 medium onion, diced
2 cloves garlic, minced
2 Tbsp butter
1/2 cup whipping cream
1/2-3/4 cup milk
2 roma tomatoes, inside flesh removed, and diced
1/2-3/4 cup fresh Italian parsley, chopped
1/2-3/4 cup freshly grated Parm. cheese

In a large skillet over medium heat, add the butter. To the heated butter (don't let it brown or burn), add the onion and a couple minutes later, add garlic. Add the zucchini and saute for a couple more minutes until the onion is translucent and the zucchini is tender. Add whipping cream and milk, and let simmer for one minute.

Cook the pasta al dente, according to directions on box. Drain, reserving 2 ladle's worth of pasta worth. Add the pasta to the zucchini mixture, as well as the tomatoes. Stir all together, adding a little pasta water (the pasta starch in the water helps bind the sauce to the noodle), both ladles for a more 'runny' sauce. Stir in the parsley and cheese, and serve immediately.

It's On My Good List Now

How do you fancy eggplant? You should really ponder this question..

In my world, for years, I thought it was nothing more than a sad, frumpy, purple vegetable with a similar taste and texture to what you find on your car wheels.... That being said, it seems to be making a mighty strong comeback and dent in the trends of food these days; it's all the buzz!! Eggplant strogonaff! Grilled eggplant panini! Eggplant capanota! Eggplant pancakes!! Believe you me- some coooky crazy cook out there will come out with eggplant cobbler.

Short story shorter-- we gave eggplant a chance last week.... I spotted a recipe in Rachel Ray Everyday that had roasted tomatoes, eggplant, and ricotta..... aka the inspiration behind THIS recipe.... it sounded palatable enough, so we whipped up our own version, and then the following evening with the leftover rubber, we made an eggplant pizza (to be posted). So, after both nights of eggplant concoctions, I can say I'm semi in-like with the stuff. Not in-love yet, just semi-like..

Okay...I really really like it. There.

Eggplant ain't so bad after all!!!

Roasted Tomato and Eggplant Pasta

1/2 lb whole wheat pasta penne
1 cup eggplant, cut into small dices
3 garlic cloves, minced
1 pint cherry tomatoes
2 tbsp or so, olive oil
Salt and pepper (right?? of course)
Fresh basil
Fresh mint
Parm. Cheese


In a large pot of boiling water, dump your pasta in and cook until al dente. Reserve a ladles full worth of water (about 1.4-1/2 cup).... Meanwhile in a large skillet, turn up the heat and pour in 2 Tbsp of olive oil: add tomatoes and eggplant, stirring all the while.... After a few minutes, turn down the heat to medium and add the garlic. Cover, and let everything cook until the tomatoes begin to pop open and the eggplant is soft (it does take at least 10 to 15 minutes and if things start looking shabby and the veggies begin to burn at all, add more oil, or turn down the heat)

Once the tomatoes have popped and the eggplant is tender, add the reserved pasta water, as well as the cooked pasta. Give it all a good stir so that it's all incorporated and pretty. Remove from heat, stir in fresh herbs, parm. cheese and knock yourself out.

Good For U

Pasta Salad with Chicken, Almonds, and Raisins
{Everyday Food, August 2009}

8 ounces whole wheat penne or rigate
2 1/2 cups shredded chicken
1 cup plain, low-fat yogurt
1/2 cup golden raisins
1/2 cup chopped fresh parsely
2 Tbsp toasted almonds, chopped
1 tsp finely grated lemon zest, plus 2 Tbsp fresh lemon juice
salt and pepper

In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/4 cup pasta water and drain the pasta. Rinse under cold water to stop cooking process.

In a nice-sized bowl, stir together pasta, chicken, yogurt, raisins, parsley, almonds, and lemon zest and lemon juice. Thin sauce with the reserved pasta water if needed, season with salt and pepper, and enjoy.

Sesame Me

Toasted Sesame Chicken Pasta
{Adapted from, "The Gathering of Friends" }
Serves 6

I love Asian flavors in salads. Candied pecans are always a smash too. Yum.

2 lbs chicken breasts
8 oz. bowtie whole wheat pasta
1 bunch asparagus
1 cup candied pecans (recipe follows)
Sesame ginger dressing (recipe follows)

Prepare pecans first so they have time to cool. Cook chicken over stove in a big pot of boiling water until no longer e-coli contaminated.Drain, and cut up into dices. Cook pasta al denta. Wash asparagus, clip ends, and blanch in boiling water for just two minutes. Cut into spears and set aside. Make the dressing, and toss all the ingredients into a bowl. Serve warm or cold.

{Candied Pecans}

1/4 cup butter, melted
1/2-2/3 cup brown sugar
1 cup pecans

Mix melted butter, brown sugar, and pecans together and spread on a 9 x 13 pan. Bake at 375 for about 10 minutes. Let cool and then handle by breaking up into smaller pieces. Set aside.

{Sesame Dressing}

1/2 cup frozen orange juice concentrate
1/2 cup toasted sesame seed oil
1/2 cup rice wine vinegar
1/4 cup olive oil
1/3 cup soy sauce
1/3 cup Worcestershire sauce
2 Tbsp lemon juice
2 cloves garlic, pressed (or finely minced)
1 tsp ginger
4 Tbsp toasted sesame seeds

In a small skillet, toast the sesame seeds until golden (it doesn't take long, so proceed carefully). Set aside. In a blender, combine the remaining ingredients, except for the sesame seeds. Puree and then add the sesame seeds only by stirring in with a spoon. NO BLENDING the sesame seeds:). You will have leftover dressing, ps.

Ginger Peanut Pasta Salad with Veggies
Serves at least 4-6
The fancy-pants term "julienne" refers to the items being cut into matchstick strips, about 2 to 3 inches long and makes a difference in the presentation of this dish. The julienning of the veggies in the salad does require a bit more time and precision so as to not chop off a finger, hence, if you're in a pinch don't do it. The peanuts at the end are a nice little touch. Ta Ta.


Ginger Vinaigrette
1/4 cup salad oil
2 tsp chili oil
1/4 cup rice wine vinegar
2 Tbsp soy sauce
2 Tbsp sugar
2 Tbsp freshly grated ginger

Salad
8 ounces corkscrew or other spiral shaped pasta
20 pea pods
1 medium cucumber, julienned
1 medium yellow bell pepper, julienned
2 medium carrots, julienned
1/2 cup sliced green onions
3/4 cup thinly sliced radishes
1/2 bunch fresh cilantro, chopped
1/3 cup chopped peanuts

For the vinaigrette, combine the oils, vinegar, soy sauce, sugar, and ginger in a covered jar; shake to mix well. Chill until serving time.

For the salad, cook the pasta according the package directions adding the pea pods for the last 30 seconds. Drain and rinse.

Combine the cucumber, bell pepper, carrots, green onions, and radishes in a large bowl. Add the pasta and pea pods and the cilantro; mix well. Chill in the fridge.

Toss the salad with vinaigrette in a serving bowl about 1/2 hour prior to serving time. Add the peanuts just before serving and toss to mix well.

What to Do W/Leftover Salmon

Pasta Salad with Basil, Beans, and Salmon
We had indulged in grilled salmon the night previous and a few fillets remained in our fridge. I'm not big on leftovers older than a few days, so I was anxious to get the fishies out of town. With pasta in the pantry and some random veggies, I threw this thing together and it turned out to be edible! Hurray for that.



1/2 lb chiocciole pasta (or fusilli, penne, etc) cooked al dente and cooled
1 cup cooked peas
1/2 can of Great Northern White beans
1/2 purple onion, thinly sliced
Bunch of arugula
Handful of basil- cut into thin strips (also known as chiffionade)
Salmon, broken up into pieces
Extra virgin olive oil
Lemon juice
Splash of red wine vinegar
Sprinkle of ground Parm. Cheese
Salt and Pepper


Mix all together. Eat warm or cold.

Something like that:)