Feeds:
Comments

Posts Tagged ‘Pasta’


Hello, and welcome to Tasty Tuesday, coming to you from Life in the Foothills! The dish I am featuring today takes about one half hour to prepare! I like easy! I call this dish “Spaghetti con Funghi!” How about a preview of the finished dish, then let’s head into the kitchen, shall we?

Preview - Spaghetti con Funghi

Preview – Spaghetti con Funghi

The ingredients:
1/2# of fresh shiitake mushroom
1/2# of fresh crimini mushrooms
3 cloves of garlic
4 TBS extra virgin olive oil
3 TBS butter, divided
3/4 tsp fresh ground black pepper, divided into 1/2 and 1/4 tsps
1/4 tsp salt
1 3/4 cup of low sodium chicken broth
3/4# uncooked spaghetti
2/3 cup finely shredded parmesan, + extra to top the dish with
2 TBS fresh parsley, or 2 tsp dried parsley flakes (it’s a three to one ratio when using fresh as opposed to dry)

Ingredients

Ingredients

Not a huge list of ingredients and they come together very nicely. Ready to start cooking? First, wash the mushrooms and dry them with a paper towel making sure to remove all of the growing medium that tends to stick. For the shiitake mushrooms, trim off the entire stem. For the crimini, just shave off the bottom portion of the mushroom. Then, slice the mushrooms, and set aside.

Have fun guy while you slice!

Have fun guy while you slice!

Aren’t they lovely?

Next, remove the skins from the garlic, trim the bottom, and then mince. Set aside. Then, let’s get the water heating for the spaghetti. While this is heating up, place 2 TBS of the olive oil and 2 TBS butter in a skillet. When the butter has melted and combined with the olive oil, add in your mushrooms, the 1/2 tsp of fresh pepper, and the salt. The mushrooms will soak in the liquid, but don’t worry, because as they cook these fluids, plus the lovely tasting juice from the mushroom will leach out. We want these to get nicely browned. To achieve this you want to let them cook in the pan and only stir a bit here and there. Here are the mushrooms starting to cook and then the mushrooms that have browned.

Cooking up the shrooms!

Cooking up the shrooms!

Get them nice and brown

Get them nice and brown

As the mushrooms cook, your water for the spaghetti should start boiling. Break the spaghetti in half. Now, there is a trick I learned years ago to making the perfect pasta. With the water boiling, add the pasta and stir the water for 3 minutes. When the timer goes off, remove the pasta pot from the heat, cover and let this sit undisturbed for 10 minutes.

Now, back to the mushrooms. When they have browned add the garlic and stir until the aroma from the garlic taps your nose. Then add chicken broth and simmer until the liquid is reduced by half.

Broth has been added

Broth has been added

With the cooked pasta done, and this will be just a short bit before the mushroom sauce is done, drain the pasta. Then add the cheese, remaining pepper, butter and olive oil. Stir to get a good coating over the pasta.

Cooked spaghetti with cheese and pepper added

Cooked spaghetti with cheese and pepper added

By now the juices in the mushroom pan should be reduced. Turn off the heat and add this to your pasta.

Add the mushrooms and sauce to the pasta

Add the mushrooms and sauce to the pasta

Now add the parsley to the pot and then stir it up really good so that the mushrooms are evenly mixed into the pasta! Serve this up and top with a bit of shredded cheese! Enjoy the flavors!

Serve with a bit of grated cheese to top it off!

Serve with a bit of grated cheese to top it off!

As a side note: You can change up this recipe by using portobello, or porcini mushrooms. If you want to add some herbs, feel free to add in basil, or chives, tarragon or thyme. Add the herbs when you add the cheese to the pasta.

I hope that you enjoyed today’s Tasty Tuesday! Please let me know if you try this recipe! I would love for you to share your comments! Have a wonderful Tuesday and be well! Thanks for dropping by and joining me in the kitchen!

Advertisements

Read Full Post »


Undergoing chemo has really made me watch what I am eating. We had my easy taco casserole one night and I was instantly affected by it in a negative way. So, I was a bit hesitant with this recipe, but all turned out well. Here is an easy pasta dish whose recipes comes from Ree Drummond over at The Pioneer Woman. I did tweak the recipe a bit, but I really fell in love with the sauce. The cheese was just a bonus! Here is a preview…

Preview

Preview

Shall we head into the kitchen?

Ingredients
2 TBS olive oil
6 cloves of garlic, finely minced
1 medium onion, diced
1# Italian sausage
1# ground beef
2 14.5 oz. cans diced tomatoes
2 14.5 oz. cans of tomato sauce
2 tsp. Italian seasonings
1/2 tsp. red pepper flakes
salt and pepper to taste
16 oz. uncooked mostaciolli (The Pioneer Woman says to use Ziti but I could not find this in our grocery stores)
15 oz. tub of ricotta
1 1/2#’s shredded mozzarella
1/2 cup blend of asiago, parmesan, and reggiano
1 egg

Let’s get started! In a large skillet heat up the olive oil. When hot add the garlic and the onions and cook until just transparent. Then add the Italian sausage and hamburger and brown breaking these up into little bits as it cooks.

Brown the sausage and beef

Brown the sausage and beef

Drain most of the fat off. Leave just a bit so that it adds flavor.

Leave a bit of the fat in the pan

Leave a bit of the fat in the pan

Next add the tomatoes along with the juice, tomato sauce, Italian seasonings, and red pepper flakes. Stir this up really well and then set it to a simmer for about a half hour.

The sauce

The sauce

While this is cooking let’s get the cheese mixture made and get the pasta cooked! For the cheese, in a bowl add the ricotta, 2 cups of mozzarella and the cheese blend. Add a bit of salt and pepper. Crack in your egg and slightly mix.

The cheese before stirring

The cheese before stirring

This should be lumpy.

The cheese after stirring

The cheese after stirring

Get your pasta cooked until it is al dente. Drain your pasta and run it under cold water to stop the cooking process.

Cool down the pasta

Cool down the pasta

Now preheat your oven to 375 degrees.

By now your sauce should be done with the simmering phase. Remove 4 cups of sauce to a bowl and allow it to cool. Turn the heat off on the sauce. After a bit, check on the sauce that you set aside. It should be cooling nicely! Once the sauce has cooled add it to the bowl of cheese and stir to combine. Then toss in the pasta and give it a nice even coating.

The pasta mixed with the cheese and 4 cups of sauce

The pasta mixed with the cheese and 4 cups of sauce

Take a lasagna pan or casserole dish and spoon in 1/2 of the pasta mixture.

The first layer

The first layer

Top with 1/2 the sauce.

The second layer

The second layer

Top with 1/2 the remaining cheese.

The third layer

The third layer

Repeat the layers and it is ready to bake!

Ready for the oven

Ready for the oven

Bake this for 20 minutes until it is bubbly!

Just out of the oven

Just out of the oven

Remove from the oven, let it sit for 5 minutes and then serve it up! Serve this up with some crusty garlic bread and a green salad!

Dinner is served

Dinner is served

Here are some suggestions for some other changes and additions. Instead of using Italian sausage, try the basil Italian sausage, or the hot Italian sausage. Or, increase the canned tomatoes with the addition of one can and add in 1 1/2 cups sliced crimini mushrooms.

I love this sauce so much that the next time I make a lasagna this will be the sauce that I use!

I hope that you give this recipe a whirl!

Thanks for stopping by today, and may you have a magnificent Monday! Be well! ^..^

Read Full Post »


On a recent trip into the town of Placerville, I stopped in at a store called Winterhill. This is a unique shop that has a variety of flavored olive oils, balsamic vinegars, and truly fun pasta! I saw their collection of pasta and just had to buy this one! It is fun pasta! Check it out!

One colorful pasta!

One colorful pasta!

This pasta comes to us from Italy from a co-op called “Donne del Grano Soc. Coop.” It is a pasta made with a bit of good stuff that appealed to me rather than just plain pasta! Take a look!

Ingredient list on the pasta

Ingredient list on the pasta

And here is the caloric info too!
Nutritional value

Nutritional value

Here is a look at it outside the package…It is really pretty!

Oooh! Ahhh! - Pretty Pasta!

Oooh! Ahhh! – Pretty Pasta!

I cooked up this pasta,

The cooked pasta

The cooked pasta

and combined it with an alfredo sauce, fresh tomatoes, mushrooms, artichoke hearts and baby carrots. Then I topped the pasta with fresh cut chiffonade basil. Here is the dinner I served!
Dinner is served!

Dinner is served!

I cannot remember whose blog I saw the squid ink pasta, but they had that too! It is a black angel hair pasta!

So, if you make the trip to Placerville, be sure to check out Winterhill for their oils, vinegars and pasta! For today, just a quick thank you for stopping by and for your comments too! Head into the kitchen and have a tasty Tuesday!

Read Full Post »


Who doesn’t love a dish that includes bacon? OK, vegetarians…so other than them, who doesn’t love a dish that includes bacon? There is just something about that smokey, salty meat that is just so good! It goes with chicken; it goes with peas; it goes with pasta; it goes with eggs and cheese…and the list goes on…Today, we venture into the kitchen to combine bacon, chicken, peas and pasta by making some chicken carbonara!

Here is the list of ingredients:
6 slices of applewood smoked bacon, cut into bits
2 TBS bacon grease
1 1/2 #’s chicken, cut into chunks
6 cloves of garlic, chopped finely
1 tsp fresh ground black pepper
1/2 # fettuccine, uncooked
1/2 cup of pasta water, reserved
1/2 cup of chicken broth
3 eggs, beaten
1/2 cup each of parmesan, pecorino and asiago

I like getting all the ingredients ready first for this dish. I realized after taking this photo below, that I left out the cheese!

Lovely ingredients

Lovely ingredients

We start off with the bacon.

Who doesn't love bacon?

Who doesn’t love bacon?

Cook this over medium high heat until just done. Then remove to a plate covered with paper towel so that the bacon can drain.

Can you smell the bacon Joe?

Can you smell the bacon Joe?

Get the pasta started. In your colander place the frozen peas. When you drain your pasta, pour it over the frozen peas.

Drain the pan of the bacon grease and reserve 2 TBS. Add one TBS back to the pan and then add the chicken. Stir this continually until it is just done.

Chicken is just done

Chicken is just done

Remove the chicken from the pan and add the remaining bacon grease. Next add in the garlic and pepper, and when the garlic is just softened, add in the chicken broth.

Another pouring shot Conor!

Another pouring shot Conor!

Get this hot. While this is doing its thing, take the eggs and whisk in the cheese.

Poor shot of eggs blended with cheese, but you get the idea!

Poor shot of eggs blended with cheese, but you get the idea!

Now turn off the heat and add in the hot pasta with the peas, chicken, and bacon.

Pasta, peas, bacon and chicken, oh my!

Pasta, peas, bacon and chicken, oh my!

Slowly pour the egg mixture over the entire thing mixing well. Add a bit of the hot pasta water to achieve a lovely creaminess!

Dinner is done!

Carbonara!

Carbonara!

Now wasn’t that a quick and easy dish? Please let me know if you try this dish!

Hey, thanks for stopping by today, and have a wonderful Sunday!

Read Full Post »


I was looking for something new to try in the kitchen, and lo and behold, my friend Gregg sent me a recipe that he thought I would like. Taking the list of ingredients, I headed off to the grocery store. I made this for dinner last night and received rave reviews and was told that the recipe was a “do again.” So come on into my kitchen so I can share with you Gregg’s Italian Chicken with Orzo! Here is a preview:

Preview!

Ingredients
6 boneless, skinless chicken thighs, cut into bite size pieces
6 oz. baby bella mushrooms, sliced
1 tomato, peeled and cut into chunks
1 can artichoke hearts, drained and quartered
6 cloves of garlic, minced
1 small white onion, chopped finely
1 tsp lemon pepper
1 tsp garlic powder
1 tsp onion powder
1/4 cup extra virgin olive oil
1 lemon, juiced
1/2 cup Sherry
2 TBS butter
Orzo pasta
1/3 cup Parmesan cheese, shredded
6 fresh basil leaves, sliced

Gratuitous shot of the ingredients

Gather all of your ingredients and prepare as noted above. In a large saute pan, heat the olive oil. When hot, add the chicken, the lemon pepper, garlic and onion powders. Cook until the chicken is just done.

Chicken and spices cooking in olive oil

Remove it from the pan and set aside. Add to the pan, the mushrooms, tomato, artichoke hearts, onion and garlic. Cook over medium heat until the onion becomes transparent.

Artichokes, mushrooms, onion and tomatoes added to the pan

Add the lemon juice, Sherry and butter.

Add in the lemon juice and sherry

Stir to combine and simmer for 15 minutes. While this is cooking prepare your Orzo. I used a little over a half a box following the cooking directions as noted. Drain the pasta when done. By this time, the vegetable mixture should be done. Add back the chicken, add the orzo and cook until hot. Then add in the cheese, stirring to melt the cheese. Remove from the heat. Serve this up in a pasta bowl, and top with the shredded basil.

Dinner is served!

Dinner is served!

Now I did make a change to this recipe. Gregg uses 3 oz. of sun dried tomatoes. I am not really fond of them so I used fresh tomato instead.

This dish was very yummy and my house smelled just like an Italian Kitchen! Let me know if you try this wonderful recipe and how you liked it and I will pass the word on to Gregg!

Read Full Post »


As we move into the warmer weather, salads become part of our diet.  There is nothing like a cold salad with something hot off the barbecue!  Today we will be putting up a fencing around the vegetable garden to keep Fox Face from getting in to the berries, and then I will be taking the cover off the barbecue to cook up some Louisiana Hot Links and to go with it, I made a pasta salad!

Ingredients
2 cups pasta
2 stalks of celery
2 spring onion
5 radishes
3 oz. can of black olives sliced
5 radishes
3 clusters of broccoli
1 cup Parmesan cheese
Newman’s family style Italian salad dressing
Mayonnaise
Salt and pepper to taste

One of the secrets to a good pasta salad, or a potato salad is to make it the night before.

To make the perfect pasta: Add water to a pot and a couple of dashes of salt and set to boil. When the water boils, add the pasta and stir this for 3 minutes. After three minutes, turn off the heat, cover the pot and let it sit for 10 minutes. When the timer goes off, check your pasta. It should be perfectly done! Drain and rinse with cold water.

Vegetables for salad

While the pasta is sitting, start to chop up the vegetables. Add them to a mixing bowl. For the broccoli, cut this up into small pieces leaving some of the flowerets intact. Mix this together. Then add the pasta and combine. Next add the cheese and salad dressing.

Pasta mixed with vegetables and parma

I add just enough salad dressing to coat the mixture. Anything more will and you will end up with a soupy mess. At this point, cover the salad and let this sit overnight in the refrigerator.

The following morning add the mayonnaise. I put in a spoonful at a time. This ensures an even coverage of the mayonnaise to the ingredients. Then taste the salad before adding salt and pepper, and add a bit at a time, tasting as you go so that you do not over salt or pepper the salad.

Pasta salad is ready!

Easy and very yummy!

Read Full Post »


Nights have been cold! So I wanted to make a hearty filling dish for dinner that will give us leftovers for Sunday night.

Without further ado…this is my typical recipe. Read to the end to find out what I did differently this time that is totally yummy!

Ingredients
1/2 # hot Italian sausage
1 1/2 # ground beef
1/2 large onion, chopped
8 cloves of garlic, finely chopped
44 oz. of tomato sauce
6 oz. tomato paste
1 cup of Zinfandel or Sangiovese
1 bay leaf
1 TBS + 1 tsp. dried basil
1 TBS + 1 tsp. dried oregano
1/2 # sliced mushrooms
9 lasagne noodles cooked
1 cup of Parmesan cheese
1 1/2# Mozzarella (or you can substitute with Jack cheese which is less salty), sliced thinly
16 oz. cottage cheese, rinsed

First a note about cooking anything with tomatoes of tomato sauce: Do not use aluminum. The acids in the tomatoes eat away at aluminum and you will get unwanted “stuff” in your dish. Please use glass for this recipe and any other that contains tomatoes or any acidic food.

Start the sauce ahead of time so the flavors have a chance to meld. The first thing I do for the sauce is precook the sausage. Crumble the sausage in a pan and cook until it is done. Drain on paper towel.

Hot Italian sausage is cooked and ready to use

Set aside.

Next in a soup kettle add the ground beef, onion and garlic.

Burger, onions and garlic are ready to cook

Cook until the beef is browned. Drain the pot of fat. Then add in the cooked sausage, tomato sauce, tomato paste, wine, bay leaf, basil and oregano.

Sauce is ready to cook and the bay leaf is added

Bring to a boil, then reduce heat and cover. Stir periodically for the next hour taking care not to burn the sauce. Turn the sauce off and let this cool down a bit.

Next cook the noodles according to the package directions. When done, rinse the noodles. Keep the noodles in water so that they do not stick together. Heat your oven to 350 degrees (176 degrees Celsius). Use a 9×13″ baking pan. Add 1 1/2 cups of sauce to the bottom of the pan,

1st layer is sauce

and lay 3 noodles over the sauce.

2nd layer are the noodles

Add the same amount of sauce over the noodles.

3rd layer is more sauce

Sprinkle with the cottage cheese,

4th layer is the cottage cheese

and 1/3 of the Parmesan.

5th layer is Parmesan

Lay slices of the mozzarella over this.

6th layer is mozarella or jack cheese

Normally I would repeat the layers again, but tonight I used the leftover manicotti spinach mixture for this layer.

Repeat layers 2 and 3, then I added the leftover manicotti filling

For the flavors in the mouth, that is part of the surprise, the other is the hot Italian sausage. Then I added a layer of cheese. Next, use the last of the noodles and this time cover with sauce, remaining mozzarella and the last of the Parmesan.

Place the baking pan on a cookie sheet to avoid any possible overflow from burning up on the floor of the oven. Bake for about 45 minutes until the cheese on the top is just browning and bubbly! Remove this from the oven and let it sit for 5 minutes before cutting into the lasagne.

Lasagne right out of the oven

Make some garlic bread while the lasagne is cooling.

I serve this up with garlic cheese bread

When the bread is done, cut the lasagne, pour out a glass of the red wine used in cooking and dinner is served!

Dinner is served!

Read Full Post »

Older Posts »