background preloader

Pasta

Facebook Twitter

Pasta with Creamy Bacon and Pea Sauce | Per l'Amore del Cibo. After being glued to the TV every Friday night to watch Jamie Oliver work his magic on Food Revolution, Billy and I decided it was time to go pick up his latest book and get some new British inspiration. Jamie’s Food Revolution Cookbook is full of simple, flavorful and (most of all) healthful meals that are accessible to any home cook in America.

Much like the show did for public schools, Jamie’s Food Revolution helps the average American rediscover what healthy, home-cooked eating is all about, without skimping on flavor. The first recipe we tried from the food revolution cookbook was this pasta with bacon and peas in a creamy sauce. I think this recipe is proof that you don’t have to cut out things you love (like carbs and creamy goodness) to eat healthy — everything is acceptable in moderation. Orecchiette with Bacon and Peas in a Creamy Sauce This is really a great recipe — something different, yet familiar.

Check out this (and other!) Penne Bolognese. I can’t even recollect how many versions of Bolognese sauce I have made thusfar. Well, my kids just love this classic Italian pasta sauce and so, here goes another one. :-) This Penne Bolognese recipe was adapted from Patsy’s Cookbook-Classic Italian Recipes. I think it’s among one of the best Italian cookbooks out there. It’s filled with simple and flavorful recipes which are accompanied with easy to follow instructions.

Some of you may notice, I have tried and posted many of her recipes here. Recipe adapted from Patsy’s Cookbook-Classic Italian RecipesPenne Bolognese(Printable Recipe)Ingredients Method Heat a large skillet over medium-high heat and sauté the onions for 4 minutes, or until lightly browned. Coarsely chop the tomatoes and add with their juice, the bay leaves, wine, beef broth, and oregano. Remove the bay leaves. Perrys' Plate: SDT Week - Day 1: Creamy Chicken and Sun-Dried To. (What’s SDT Week? Click here.) I’m starting out with a dish that you’d typically think of when you hear the word “pesto”. Throwing pesto (SDT, basil, or otherwise) over a batch of steaming hot pasta is an easy, quick dish you can do in a pinch. Add a few vegetables and some meat, if you like, and you’ve got a whole meal done in under 30 minutes! I must add, though, that sun-dried tomatoes and goat cheese are very good friends. When I made the sun-dried tomato pesto, I happened to have a large package of goat cheese in the fridge (Planned?

Ingredients:8 ounces whole wheat fettucine (spaghetti or linguine would also work) 1 1/2 cups cooked shredded chicken 1 cup jarred marinated artichoke hearts, chopped 2 cups chopped fresh baby spinach (about 3 big handfuls) 1/3 cup Homemade Sun-Dried Tomato Pesto (or minced oil-pack sun-dried tomatoes) 1 green onion, sliced thinly 2 ounces goat cheese salt and pepper to tasteDirections:Bring a large pot of water to boil. The Pioneer Woman Cooks - Ree Drummond. The thing about my recent houseguest Ryan is that he’s an exceptional cook. Bottom line: the guy just flat knows what he’s doing in the kitchen, wrestling pretty much any ingredient to the ground with complete confidence.

If he wasn’t a minister, I’d say he missed his calling. But…yeah. I don’t think he did. The other thing about my recent houseguest Ryan is…he doesn’t so much use recipes. The night before Ryan and his family left Oklahoma (and guess what? For dinner Ryan prepared homemade pasta and his version of a Bolognese sauce. Please bear with me on the quantities of the ingredients Ryan used. He started by grating carrots. I started by having a glass of wine. Then he peeled and halved a red onion. Then he diced up a good amount.

Then he sliced and diced a HUGE boatload of garlic. Lots of olive oil went into the Dutch oven. When it comes to adding olive oil to the pan, we don’t deal in tablespoons around here. When the oil was heated, Ryan threw in the grated carrots. I concur, Sir. Fettucine with Peas, Asparagus, and Pancetta Recipe at Epicuriou. Photo by Patricia Heal yield Makes 4 servings active time 40 minutes total time 40 minutes Pancetta (Italian bacon) is available in the deli section of many markets. Preparation Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Meanwhile, cook pancetta in large nonstick skillet over medium heat until crisp. Add vegetable mixture, 1/4 cup pasta cooking liquid, dark green parts of green onions, 1/2 cup Parmesan, cream, olive oil, lemon juice, lemon peel, half of parsley, and half of basil to pasta.

Per serving (analysis does not include additional Parmesan cheese for serving): 558.9 kcal calories, 29.3 % calories from fat, 18.2 g fat, 7.3 g saturated fat, 38.6 mg cholesterol, 78.8 g carbohydrates, 8.4 g dietary fiber, 9.8 g total sugars, 70.4 g net carbohydrates, 22.2 g protein Nutritional analysis provided by Bon Appétit Reviews write your own review This is fabulous! More Recipes from Bon Appétit. White Cheddar Chicken Pasta. Do you stand in front of your closet thinking I have nothing to wear even though its full of clothes? I do this all.the.time. It drives my husband crazy because my closet seems like clothes are exploding from it half the time and my dresser drawers are way too full when all the laundry is clean. Its frustrating to him, but he does the same thing when he looks through the kitchen, he always says there is nothing to eat. Its true that I keep very few packaged foods on hand these days; there is usually a box of crackers and some granola bars for lunches but other than that, its pretty much pantry staples.

Not exactly nothing to eat, but since he doesn't cook, he doesn't see the potential. Keeping a well-stocked pantry makes it much easier to always have something to make for dinner. For this pasta dish, the sauce is a simple cheese sauce, similar to any macaroni and cheese recipe, started with a roux made with flour and butter. White Cheddar Chicken Pasta. Lobster Macaroni and Cheese Recipe. If you’ve been dreaming about a dish where the essence of fresh lobster is extracted, squeezed and concentrated into one delicious gratin, well… you can wake up now. I’m gonna show you how. Let me clarify first that we are not talking about the abomination of folding lobster meat into mac and cheese here.

We’re talking about using every part of the lobster to layer and accentuate its flavor in a spectacular lobster and macaroni gratin. We start by cooking our crustacean friends in a court-bouillon to impart the meat with flavor. Next we separate the heads and chop them up before browning them in a stockpot with aromatics and deglazing the pot with Cognac. Wait a few minutes to take the first bite and the rest of the story is pure bliss. One more great thing about this dish is that it can be made and assembled ahead of time and simply broiled when your guests are seating down at the dinner table. Enjoy! Tags: Gratin, Lobster, Seafood Thursday, May 6th, 2010Entree, Seafood. Moving Forward. Eating Again. Spicy Sesame Noodles with Roasted Chicken. I had leftover roasted chicken to use up so I decided to make a spicy sesame noodle dish with chicken, carrots, bell pepper, fresh basil, and cilantro.

I made a sesame and soy dressing that made this dish extra tasty. This recipe was so quick and simple to make – perfect for a busy weekday dinner. My entire family loved this recipe and we gobbled up every last bite. Spicy Sesame Noodles with Roasted Chicken:Recipe and photos by For the Love of Cooking 3 tbsp seasoned rice vinegar2 tbsp of soy sauce2 tbsp of canola oil1 tbsp of sesame oil1/2 tbsp of Sriracha chili sauce (more if you want it extra spicy)1 clove of garlic, minced1 tsp fresh ginger, minced7-8 oz of whole wheat spaghetti, cooked per instructions1 1/2 cups of roasted chicken, chopped1 cup of shredded carrots1 cup of red pepper, sliced3-4 green onions, sliced1 cup of fresh cilantro, chopped6-7 fresh basil leaves, chiffonade Combine the vinegar, soy sauce, canola oil, sesame oil, Sriracha sauce, garlic, and ginger together. Baked Spaghetti Royale – How to Win Friends and Influence People.

May 16, 2010 by trissalicious Baked Spaghetti Royale I swear, it wasn’t because I was unpopular. (Or that’s what I would like to think) One summer, I must have been in the fifth or sixth grade, I celebrated my birthday with a party. I never really thought it was a big thing until I was made painfully aware of this fact when, during this party, only three guests showed up.

“Maybe the traffic is holding them up.” my Mom said. “Yes, yes… it’s the traffic.” An hour into the party, one of the guests declared she had to leave early so our three guests would soon dwindle down to two. The Blog Monster, and this is why I love her, decided to take matters into her own hands. She called my older brother and whispered a few words into his ears. Fifteen minutes later, two of his friends from the village joined the party, then a few minutes later, another three friends and then five more came! “I told your brother, to tell his friends, that I was making baked spaghetti” she replied. Recipe Bechamel Sauce. Pasta Salad with Pesto and Tuna. I've been cooking quite a bit recently, trying out new recipes: especially cool drinks and salads as summer is approaching fast. And the irony is, I get hungry doing so. In fact, I sometimes forget eating while busy cooking. As fellow food bloggers might know, you can't just eat what you cook.

Pictures need to be taken, food needs to be styled. I am telling you, you better not be hungry while doing so. 2 cups of pasta (preferably small-shaped) 4-6 tablespoons pesto (see below for recipe) 1 small can of high-quality tuna, drained and flaked Pesto 1 1/2 cups fresh basil leaves 1 cup walnuts or pine nuts 2 garlic cloves, minced 2 tablespoons freshly grated Parmesan cheese (optional) 1/2 cup olive oil salt and pepper to taste Serves 2-3 Pesto Combine basil leaves, nuts, garlic and Parmesan cheese (if used) and blend in a food processor until it becomes a smooth paste. Cook pasta according to instructions. Crock Pot Lasagna. I love, no - I adore lasagna. It's one of my favorite comfort foods. Two and sometimes three days a week I work till 8pm and have just a half an hour break in which to get things as ready as possible for Matt and the Bear to have dinner.

We like meals that I can start simmering, baking or roasting during that half hour break, or ones that can be tossed in the crock pot earlier in the day. When this slow cooker lasagna recipe came up in my Reader, I knew it would make the menu for one of my work days. This is Matt's favorite lasagna. 1 lb. ground beef 1 26 ounce jarred or homemade pasta sauce 1 cup water 1 cup cherry tomatoes (halved, optional) 1 15 ounce container ricotta cheese 8 ounces shredded mozzarella 1/2 cup grated Parmesan cheese1 egg 2 tablespoons fresh parsley, chopped 1 teaspoon pepper lasagna noodles (uncooked) Brown meat in large skillet; drain. In a separate bowl mix ricotta, 1-1/2 cups mozzarella, 2 tablespoons Parmesan, egg, pepper and parsley.

GoodLife {eats}™: Pasta Alfredo with Broccoli and Mushrooms. Pasta Alfredo with Broccoli and Mushrooms Garden Recipes, Italian, Main Dish, Pasta, Vegetarian | 24 comments We made this recipe a lot back when we had broccoli growing in our garden. I loved that it tasted like a nice Italian meal, but it was really simple to put together. It doesn’t contain any fancy ingredients, just good quality basics that everyone should have on hand.

I always substitute half and half for cream in alfredo sauces. I don’t like eating super heavy feeling meals and this lightens it up while maintaining that creaminess. You don’t even notice the missing calories. It’s not health food, but it is a lightened version of a favorite and with the added vegetables and whole wheat pasta it feels a little less indulgent. About the Author: Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. Fresh Fettuccine with Broccoli Raab in a Lemony Tomato Sauce - R. Welcome to Herbivoracious! If this is your first visit, please start here. Fresh fettucini, broccoli raab, light tomato sauce with white wine and lemon From May through October, we have a farmer's market on my day off, just a couple of blocks from my house.

Our regular ritual is to swing by in the afternoon, select what looks great, then walk home and figure out what to cook with our bounty. If I don't have another plan, I'll often pick up a pound of fresh pasta from one of the vendors to serve as the base for improvisation. There was beautiful broccoli raab, and that got me thinking of a Sicilian style dish I'd had at Odd Fellows Cafe, with pine nuts and golden raisins. Fresh pasta doesn't generally enjoy a full-bodied tomato "gravy" like you would serve with dried spaghetti.

If you don't have broccoli raab, you could do this same dish with zucchini or summer squash. Fresh Fettuccine with Broccoli Raab and Light Tomato SauceVegetarianServes 3-4. Recipe for Shrimp and Bacon Linguine at Life. I recently got a copy of The Flavor Bible. I figured it would help me find new flavor combinations that I had not previously thought of. And boy was I right. My latest flavor combo, which for some strange reason I had yet to try, is shrimp and bacon. I’m not quite sure why I had never tried it before but man oh man is it delicious. I don’t normally recommend things on this blog, but I really am a fan of this book. Now on to the recipe. Serves 4 – 6 You will need: Enjoy! Pantry Raid: Throw an Egg on It « Feast: Food + Entertaining. Cool Copper Projects Warm metallic hues are easy to love but often pricey. When you create the look...

Easy Doily Bowl Craft a decorative bowl from a doily picked up from a flea market, antique... Camper Birdhouse Encourage birds to stay awhile with an adorable vintage birdhouse. Pad Thai. Macaroni ragu | Sheryl Lee - onebitemore. Spinach and Ca.