Pasta with Pesto Cream Sauce I finally have basil in my garden. Basil I can use. This is a huge development. I had no basil during the winter. Do you know how difficult it is for me to live without basil for extended periods of time? Here’s what I made myself for dinner last night. I’m still crying, actually. Basil! Too bad. Egg McMuffin. Name that movie. Throw the basil into a food processor or blender. Grate up some Parmesan… And throw it in, too. Then grab some pine nuts… And throw some in. I fall into none of those three categories. Now grab some garlic. Peel the garlic and throw it in with the other beauties. And finally, sprinkle in some salt and pepper. Throw on the lid, turn on the machine, and drizzle in some olive oil as it mixes. Stop when it’s all combined. Boil some pasta. In a small saucepan, heat up some heavy cream… And throw in some butter. When the butter is melted… Throw in the pesto. Oh, is this a beautiful sight. And the world is, again, a glorious place. Stir it together, then go write a sonnet. Garsh.
Three Cheese-Stuffed Shells with Meaty Tomato Sauce This is yummy. This is simple. This was dinner last night. The kids loved it. Everyone loves stuffed pasta shells—even people who don’t think they like stuffed pasta shells. Pasta shells will triumph! Sorry. Dice up an onion. Some garlic, too. Then heat up some oil in a large skillet. It’s getting cold here, by the way! Translation: I’ve never been happier in my life. Throw in the onion and garlic… Then throw in the Italian sausage. You could use regular breakfast sausage. Or hamburger. Or a mixture of both. Stir it around and crumble it while it browns. When it’s nice and brown, pour in some red wine. Let the liquid bubble and cook for a couple of minutes… Then pour in the crushed tomatoes. (You can also just use plain tomato sauce.) Stir it around, add salt, pepper, and sugar. While the sauce is cooking, throw jumbo pasta shells in boiling water. Throw the ricotta into a large bowl… Then throw in the egg. Throw in a bunch of freshly grated Parmesan. And some grated Romano. Stir it together… Sorry. Yum.
Tomato Basil Pizza The other day, I was looking at the overload of tomatoes that I bought as the season was winding down as the end of summer nears. But I realized that I was being gradually shoved out of my small kitchen by them, so I oven-roasted the louts with garlic and herbs to reclaim a few precious inches back of kitchen counter space. Yet when they were finished, I looked in my refrigerator, and there wasn’t any room in there either. So I was left holding a bowl of roasted tomatoes that needed to get used up. Coincidentally, I also had a round of yeasted dough in my refrigerator from a batch of recipe testing that hadn’t found its meaning as something else yet—as experimental leftovers are want to do. So I took it out, which made room for the tomatoes – but then I realized that was defeating the purpose, so I decide to use both of them. I’ve oven-roasted plenty of tomatoes in my lifetime, especially when I need to pull and extract as much flavor as I can from less-than-exemplary specimens. Pesto
Broccoli and Orzo A simple side dish which combines orzo, a rice shaped pasta with fresh broccoli, garlic and oil. A perfect side for fish or chicken or enjoy it as a main meal. This was one from the archives that was ((gasp)) missing a photo. I love orzo as a side dish because it's quick and incorporates my vegetables and carbohydrates all into one easy dish. Broccoli and Orzo Skinnytaste.com Servings: 4 • Serving Size: 3/4 cup • Old Points: 3 pts • Points+: 5 ptsCalories: 174.1 • Fat: 4.3 • Carbs: 30.2 • Fiber: 3.8 • Protein: 6.0 Ingredients: 4.5 oz uncooked orzo pasta2 cups of fresh broccoli florets only (no stems)4 cloves garlic, smashed and finely chopped3 tsp extra virgin olive oilsalt and fresh pepper to taste Directions: Trim stems off broccoli, cut into small pieces and season with salt. Meanwhile, cook pasta in medium pot of salted water as directed for al dente. Makes 3 cups.
french onion soup I’m firmly of the belief that no matter what ails you in the realm of the kitchen, onion soup can cure it. Never cooked before? Don’t think you’ll be able to pull off the kind of cooking you believe you need to go to a restaurant to experience? I realize it was unfair to even make a passing reference to weepingly delicious onion soup the other day without refreshing it here. One year ago: New York Cheesecake and ShakshukaTwo years ago: Artichoke Olive Crostini and Chocolate Caramel Crack(ers)Three years ago: Spring Panzanella and Lemon Yogurt Anything CakeFour years ago: Artichoke, Cranberry Bean and Arugula Salad and Arborio Rice Pudding Onion Soup [Soupe à l’Oignon] Adapted from Mastering the Art of French Cooking To finish [Gratinée] (Optional) 1 tablespoon grated raw onion 1 to 2 cups (to taste) grated Swiss (I often use Gruyere) or a mixture of Swiss and Parmesan cheese 1 tablespoon butter, melted 12 to 16 1-inch thick rounds French bread, toasted until hard Set aside until needed.
Baked Lemon Pasta I love simple dishes like this. They remind me of my single vegetarian days in L.A. when I’d often come home from work and find a total of three grocery items in my kitchen. This is in contrast to the 9.446 grocery items in my kitchen now—everything from bacon grease to a freezer full of beef, but we won’t go there today. Lemon is an unlikely flavoring for pasta, but oh…is it ever refreshing and good, especially in the spring and summer. This is a baked version, but if you’re in a hurry there’s nothing more delicious than this: saute butter and olive oil, add chopped garlic. Squeeze in the juice of a couple of lemons and add in some of the zest. There’s something about this baked version, though, that I just love. That’s my story and I’m stickin’ to it. This recipe may be doubled, tripled, or octupled—it’s totally easy. The Cast of Characters: Spaghetti, lemons, garlic, butter, sour cream, olive oil, salt, Parmesan cheese, and parsley. Preheat the oven to 375 degrees. Oh, yum. Enjoy!
Cajun Chicken Pasta Note: Since this recipe is featured on the Food Network episode this morning, I’m bringing it to the front for easy reference. This really is one of my favorite recipes here on The Pioneer Woman Cooks, and I regularly hear from people who’ve made it with great success. Crowd-pleaser! This is an exceedingly yummy, decadent pasta dish with chicken, vegetables, and lots and lots of scrumptious carbs. Just remember: part of the deliciousness of this pasta dish is the spicy kick. Here’s how you make it. The Cast of Characters: boneless, skinless chicken breast, olive oil, butter, Cajun spice (make your own or buy the prepared stuff; whichever you prefer), salt, pepper, red onion, green bell pepper, red bell pepper, garlic, fresh parsley, low sodium chicken broth, white wine, and heavy cream. Oh. Start by slicing the veggies: Lop the top and bottom off of the red pepper… Then slice the pepper down the middle. Rip out the innards… Then make slices—not too thick, not too thin. Be generous! Yum. Enjoy!
Guacamole Grilled Cheese Sandwich | Grilled Cheese Recipe Guacamole Grilled Cheese Sandwich Josh’s brother is visiting us from California and we are having a great time. Caleb sure loves having his uncle around and I love having another person to feed:) The other day the guys wanted a snack so I whipped up a bowl of guacamole and made homemade baked tortilla chips. I used crusty white bread to make the sandwiches. Guacamole Grilled Cheese Sandwich Yield: 2 sandwichesPrep Time: 5 minutesCook Time: 5-7 minutes The guacamole takes this grilled cheese sandwich to a whole new level of goodness. If you like this Guacamole Grilled Cheese, you might also like: