Baked penne with pesto and tomato sauce. From “Quick from Scratch Pasta from Food and Wine Books” (If you can find a copy of this cookbook, snatch it up. I think it’s out of print.) I love pasta all year round. I love a simple pasta with warmed cherry tomatoes and basil in the late summer, pasta salad with lots of fresh veggies in the spring… but when the weather turns cold, I love baked pasta.
I love to scoop some up and watch the cheese stretch from the pan to my plate. I love the edges, where the cheese gets really browned. I love how it warms you up from the inside out. Serve this with a crisp green salad and some good, crusty bread. Serves 8 1 pound ziti 3 T cooking oil 2 onions, chopped 4 cloves garlic, minced 4 cups canned crushed tomatoes in thick puree 1/2 tsp salt 2 bay leaves 1 tsp fresh-ground black pepper, divided 2 cups ricotta cheese 3 cups grated Mozzarella cheese, divided 2/3 cups Parmesan cheese, divided 1/2 cup store-bought or homemade pesto Heat the oven to 350 degrees F.
Secret Recipe Club: Creamy Mac n' Cheese. With all of the craziness of my schedule, it's nice to still be able to do Secret Recipe Club. To not think about school, or work, or anything. Anything except exploring another blogger's site and making something delicious! This was just the case with my assignment this month. I got to explore Crystal from Mrs. Ultimately, I chose something that has always been comforting to me - Mac n' cheese. Ingredients:Adapted from Mrs. 1 lb. fusilli pasta 1 oz. flour 1 oz. unsalted butter, melted 1/4 teaspoon mustard powder 1/2 teaspoon hot Spanish paprika 1/4 teaspoon nutmeg1/4 teaspoon cayenne pepper 3 cups milk (I used 2% so it took a little longer to thicken) 3 cups gouda, shredded 6 oz cream cheese, room temperature 1/2 cup garlic bread crumbs1 cup grated sharp cheddar for topping 3 tablespoons grated Parmesan cheeseBoil pasta according to package directions.
Preheat oven to broil. Meanwhile, in a large, nonstick pot over medium high heat, add butter. This was some great mac! (Linkup closed) Pappardelle Pasta with a Roasted Cherry Tomato Sauce Recipe. Simple delicious pasta. This Pappardelle Pasta with a Roasted Cherry Tomato Sauce is really beautiful. I feel like this is one of those recipes where you make it the first time you have a boy over at your house and you cook. Simple, no fuss, no screw up, delicious recipes. I feel like cooking for a boy for the first time, you don’t want to do anything that could totally bomb. So this is one of those recipes. ♥ Teri Parpardelle Pasta with a Roasted Cherry Tomato Sauce Serves 3 to 5 Ingredients:sauce:1 ½ lbs cherry tomatoes, halved1 tablespoon thyme, minced1 garlic clove, lightly smashed2 tablespoons extra virgin olive oil1 (28 ounce) can whole tomatoes with the juices1 cup basil, roughly chopped2 tablespoons oregano, minced½ cup red wine1 lb fresh parpardelle pastagarnish:2 tablespoons basil, chopped Directions: 1.
Spaghetti alla Puttanesca. I’m packing again! This time I’m off to Florence and as much as I would love to say it’s for play and shopping, it’s not. I am afraid I won’t be able to take in much of the sights of my beloved city this time. I’ve always had somewhat of a love affair with this city. Florence, a city I visited for the first time when I was a starry eyed 16 year old teenager accompanying my dad who had the ability to engage me with his captivating stories and tales. Together we spend several summer vacations touring Italy from coast to coast, but Florence was always in my heart. I will have to tell you the story of my love affair with this city another day. This weekend, together with Ilva, Jeanne and Jamie, we’ll be opening the doors to 12 new participants at the second Plate to Page. However, I do think there will a lot more than hard work this weekend. Did I also say that I cannot wait to see my fabulous colleagues and dearest friends Ilva, Jamie and Jeanne again?
Recipe: Spaghetti alla Puttanesca. Creamy Stovetop Mac and Cheese » Annie's Eats. Creamy Stovetop Mac and Cheese My mac and cheese obsession continues to grow every day. Well okay, not every day, but at least every day that I make it, and some days when I just think about it a whole lot. This recipe took the obsession to a whole new level. Why? Because it has all the amazing flavor of a really superb homemade mac and cheese but it’s made on the stovetop, eliminating the actually short but seemingly agonizing wait while other mac and cheese recipes bake in the oven. See that? Creamy Stovetop Mac and Cheese Printer-Friendly Version Ingredients: 12 oz. dried pasta (your preferred shape) 2 cloves garlic, minced ¼ cup shallot, finely minced 8 oz. gouda, shredded 2 oz. freshly grated Parmesan ¼ cup milk, half and half, or heavy cream 4 oz. low-fat Greek yogurt 3 tbsp. unsalted butter, at room temperature Salt and pepper, to taste Directions: Bring a large pot of water to boil.
Immediately return the pasta to the pot. Gluten-Free Baked Mac and Cheese with Cauliflower « Roti n Rice. 134EmailShare Life has many surprises and I was stumped last weekend while grocery shopping with Ro-Ri San. As we entered the store, he said it would be nice to have some of the Baked Mac and Cheese I made the last time. “Seriously? With bacon bits?” , I asked. He said, “Yes, and some parsley, please!”. If this was coming from Ro-Jiro, I wouldn’t be at all surprise as my youngest son loves pasta and cheese. I am thankful that we can now easily buy gluten-free pasta. Gluten-Free Baked Mac and Cheese with Cauliflower Ingredients 8 oz (225g) brown rice macaroni 3 tbsp (45g) butter 2 tbsp rice flour 1 tsp dry mustard 2½ cups (600ml) low fat milk Salt and pepper 2 cups (8oz/225g) shredded cheese blend (mozzarella, cheddar, and Monterey Jack) 2 cups (225g) cauliflower florets ½ cup(g) chopped parsley ½ cup (55g) parmesan cheese 4 bacon rashers ¼ cup (30g) rice cereals, crushed Instructions Cook macaroni according to packaging instructions.
Place in a large bowl and stir in 1 tablespoon butter. Pasta a la Vodka | Life and Kitchen. Lasagna Cupcakes. I know it’s been a while since I’ve posted. As much as I like staring at Oreos engulfed in peanut butter cookies, I’m sick of staring at those things. But since it’s been almost two weeks since I’ve posted, I feel like I need to break the silence. It’s a little awkward. Like running into someone you went on a date with two weeks ago and haven’t talked to since the date. So hi, I’m here. It’s not like I haven’t been cooking. So to make up for my silence and guarantee we have second date, I’m sharing one of my most popular recipes over at Tablespoon, Lasagna Cupcakes, until I make something worthy to make the blog. These Lasagna Cupcakes have all of the classic lasagna elements with layers of meat, three types of cheeses, and pasta.
I don’t know about your family, but in my family when we eat lasagna, we all fight over the corners of the pan because of the crispy and chewy texture. Baked Manicotti with Meat Sauce. Pasta with Tomato and Almond Pesto. Have you heard that they are remaking Dirty Dancing? I know. How can you improve on it? What could be better than Patrick Swayze dancing? Is the new "Baby" going to carry a watermelon? Please tell me if someone is going to put her in a corner.
This is the movie that always seemed special to me because I couldn't see it until I was "older. " The movie I remember my mom watching the end of over and over again. Some things just don't need revision. You may be thinking something similar about messing around with pesto. I wouldn't think of this tomato pesto as a remake of the classic, wonderful pesto flavors.
In this case, the basic formula is some nut, this time toasted almonds, processed with some herbs or other flavoring, in this case tomatoes and basil, with olive oil and parmesan. It's a revision that's as good as the classic. Pasta with Tomato and Almond Pesto Note: A half teaspoon of red wine vinegar and ¼ teaspoon of red pepper flakes can be substituted for the pepperoncini.
Directions: 1. Creamy Pesto & Tomato Pasta. I have to admit, that this is probably my billionth post on a recipe with pesto involved. I must concede that I am pretty keen on the stuff. So, having had a long day of dreaming about one of my favorite comfort foods (pasta!) , I decided to make a modified version of one of my favorites. I actually think this recipe is almost so ridiculously easy that I feel a little guilty even calling it that.
We used whole wheat pasta in this and garnished with freshly grated parmesan. Enjoy! Creamy Pesto & Tomato Pasta Ingredients:12 oz. whole wheat pasta4.5 oz. Sueghetti & Meatballs. Risotto : gourmadeathome.com. This weekend I visited Napa for the first time. It was glorious: beautiful blue sky, ideal warm weather, rolling fields of grapevines, and pristine wineries. Once again I was reminded of how much I love living in the bay area. Drinking wine in an environment like that makes me feel a little bit like a child pretending to be an adult. I enjoy a glass of wine a couple of times a week, but I am certainly no wine connoisseur (point in case, it just took me about five minutes to figure out how to spell connoisseur). When they told me all about the tannins, the type of barrel each wine was aged in, and the hints of oak, strawberry, and black pepper I just nodded and smiled and pretended to understand.
I know what tastes good to me and what does not. In the spirit of being classy, I thought I’d make something truly “gourmet” this week. Risotto is a nice base for add-ins. This recipe is simple but yet a bit time consuming. Basic RisottoAdapted from CookingLight.com. Penne with Roasted Tomatoes and Mozzarella Recipe. I frequently get requests for toddler- and kid-friendly food ideas and I struggle with how to respond. I know how other family and friends have struggled with picky eaters and I don’t want to meet that frustration with a smug, “my kid eats everything,” response. But the truth is, we lucked out. Our toddler eats just about everything that we do. Her dinner plate is mostly just a smaller version of ours. I’ll remove her portion before adding spicy ingredients, or cook her burger and salmon a little longer, but she mostly eats like an 18-year old. Her 18-month old side is still partial to “fun foods” – things like cherry and grape tomatoes, blackberries and blueberries, smaller pasta shapes that she can wrangle with a fork by herself, and pinto beans.
She has a couple of quirks. This dish contains all of her favorite things – and ours! A light, fresh pasta dish with fresh mozzarella and flavorful roasted cherry tomatoes. Ingredients Instructions Preheat oven to 400. Notes Yields: 4 servings. Spaghetti alla vodka. Sometimes I want macaroni. Certainly in the sauce, certainly in the creamy one, with flakes of aromatic Parmesan and sweet-scented basil. If I want something very much I'll exactly do it. While pasta is being cooked (by the way, almost by itself) I'm making the sauce - there is a big area for experiments - mix them quickly and then ... then the moment for which everything was planned comes. When I tasted macaroni cooked according to the recipe which I'll tell you later about I compared myself with Julia Roberts's heroine in the film "Eat, pray, love". Spaghetti alla vodka We need: 100 g spaghetti 1-2 cloves of garlic, minced 1 big tomato or preserved tomato puree basil, salt and pepper - to your taste 30 g vodka 70 ml heavy cream (33%) Freshly grated Parmesan cheese - optional a bunch of parsley Process: 1.
Important: don't eat macaroni immediately after mixing pasta and sauce. Enjoy! And for snack! Russian: Spaghetti alla vodka Понадобится: Приготовление: 1. Приятного аппетита! HOKKIEN MEE. I had planned to do a Hokkien Mee for dinner and then decided that I might as well blog about it. This is one of my favourite noodle dishes apart from a hearty and spicy mee mamak. To be honest I didn't know that there were variations of this dish until I googled it.
I had always thought of Hokkien mee as the dark, thick sauced, fat noodle dish. Period. Now I know that Penang has it's own version as does Singapore. All three look absolutely scrummy! This version however is really quick to put together and it must be made just before serving. I had tried using my own home made noodles but it didn't quite taste the same because it did not have the flavour particular to Hokkien Mee made with yellow noodles. Serves 4 I have to give you this recipe from memory because I had not measured the ingredients when I made it. Cooking with PastaPrima: Grilled Chicken Ravioli with Vegetables & Blue Cheese. A few weeks ago I received a package from PastaPrima with several varieties of ravioli and was asked to come up with a fun recipe that would not be your typical ravioli with sauce dish. I was up for the challenge! Who knows, maybe I'll even win the grand prize of $1,000 worth of must-have kitchen tools?
One can dream, right? About PastaPrima: "Pasta Prima is both American owned and family owned. "Pasta Prima begins with the highest quality, 100% Natural ingredients. I decided to use the Grilled Chicken and Mozzarella Ravioli and combine it with Summer fresh vegetables and blue cheese. Grilled Chicken Ravioli with Vegetables & Blue Cheese Ingredients 8 ounce package of PastaPrima Grilled Chicken and Mozzarella Ravioli 2 teaspoons olive oil 2 garlic cloves, chopped 2 cups snow peas, ends trimmed, cut in half on diagonal 1 yellow pepper, sliced thinly on diagonal 1 cup halved cherry tomatoes 6 basil leaves, chopped 1/4-1/3 cup crumbled blue cheese Directions 1.
Traveling in Italy: Grilled Pepper & Mozzarella Pasta Salad. It is one of those hot lazy days when I didn't want to confront the heat of cooking. The only ingredient involved with fire & heat is the pasta. For the rest, I was home free. Of course, if you are one of those people who can tolerate heat, you can also grill the peppers yourself instead of using the bottled ones. I am one of those flowers that wilt fast when I stay too long in the heat of the kitchen during summer. During the long heat waves in the past summers, I literally closed down my kitchen only after learning from the other women that they had long abandoned their own kitchens.
They were looking at me strangely like I was some sort of a kitchen Mother Theresa for still continuing to cook in spite of the heat. My cupboards' principal contents are the ones that I mixed this pasta salad with. Cold pasta salads are wonderful fresh, healthy & easy options for summer meals. The quantities of the ingredients depend solely on you. Pasta Caprese. Sos de rosii cu piept de pui si busuioc | PAPA BUN. Spaghetti with Fresh Tomato Sauce.
Mushroom Ragoût with Fettuccine Rigate « The Culinary Chronicles. Chicken Heart Gravy Pasta. Buffalo Chicken Pasta Salad | Snappy Gourmet. Roasted Tomato Sauce. Stir Fried Noodles with Thai Peanut Sauce | Love Food Eat. Pasta in white sauce. Ricotta Stuffed Shells with Roasted Tomato Sauce « Naturally Ella. Rags to Riches. Farmer's Market Pasta. Sformatini di tagliatelle al ragù con salsiccia e mozzarella di bufala. Taco Pasta. Savory Sitter: Ravioli Lasagna. Tomato and goat cheese risotto. Broccolini rigatoni - delicious food in almost no time at all.