Pasta & Grains – The Fancy Pants Kitchen

Warm Puttanesca Pasta Salad

Francine — Sat, 23 Mar 2024 23:44:06 +0000

As the weather begins to warm, this Warm Puttanesca Pasta Salad is the perfect thing to remind us that summer is on the way!

Cherry tomatoes, that are almost always in season, are marinated in olive oil and a splash of red wine vinegar to bring out their sweetness. The pasta is loaded with delicious flavors from fresh basil, Castelvetrano olives, fresh oregano, capers and anchovies. Topped with crispy prosciutto, this is the perfect warm weather pasta salad!

To crispu up the prosciutto, simply microwave slices on paper towels set on a microwave-safe plate. It only takes a couple of minutes. So easy and so delicious!

This dish comes together in a snap, especially if you chop up all of the ingredients before even beginning. Chop anchovies and olives, slice basil, and chop oregano. Place them in individual small bowls and all that’s left is to combine them with the pasta and tomatoes.

Cook the pasta according to the directions. Drain the pasta, saving one cup of pasta liquid.

Drain the tomatoes and save the marinade. Combine the warm pasta, chopped anchovies, tomato liquid and 1/3 of a cup of pasta liquid in a skillet and cook over medium heat. Let the sauce thicken a bit and add the tomato mixture, sliced basil, olives, oregano and capers.

Crumble the crispy prosciutto over the top and garnish with basil leaves.

Serve right away or warm. It’s also delicious cold from the fridge if you have leftovers (I’m betting you won’t)!

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Lastly, if you make Warm Puttanesca Pasta Salad, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Warm Puttanesca Pasta Salad

Makes: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients

1 pound cherry tomatoes, halved
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 cup minced shallot (from 1 medium shallot)
1/4 cup extra-virgin olive oil
2 tbsp red wine vinegar
1 large garlic clove, grated
12 ounces uncooked casarecce pasta
4 (1/2-ounce) prosciutto slices
3 oil-packed anchovies, finely chopped
1/2 cup thinly sliced fresh basil
1/2 cup coarsely chopped Castelvetrano olives
2 tbsp chopped fresh oregano
2 tbsp drained nonpareil capers
Fresh basil leaves, for garnish
1/2 tsp cracked black pepper, for garnish (optional)

Instructions

Place tomatoes in a medium bowl; sprinkle with salt and ground pepper, and toss to combine. Add shallot, oil, vinegar, and garlic; toss well. Let stand at room temperature at least 20 minutes.

Meanwhile, cook pasta in salted water according to package directions. Reserve 1 cup cooking liquid; drain pasta.

Place 2 prosciutto slices on paper towels on a microwave-safe plate. Microwave on HIGH until crisp, 1 minute and 30 seconds to 2 minutes. Repeat with remaining 2 prosciutto slices.

Drain tomato mixture over a bowl, reserving liquid. Combine warm pasta, anchovies, tomato liquid, and 1/3 cup cooking liquid in a large skillet over medium-high. Cook until sauce slightly thickens and coats pasta, about 2 minutes. Remove from heat. Stir in drained tomato mixture, sliced basil, olives, oregano, and capers. Crumble prosciutto over pasta; garnish with basil leaves and, if desired, cracked pepper.

Recipe by Food & Wine

Million Dollar Spaghetti

Francine — Thu, 18 Jan 2024 15:32:24 +0000

While pasta dishes can be considered rich, there is only one that deserves the name Million Dollar Spaghetti! This tasty combination of spaghetti and lasagna creates a perfectly hearty main course!

Spaghetti is combined with a rich meat sauce and then layered with a ricotta mixture and mozzarella cheese. It’s topped with Parmesan cheese and baked. The result is scrumptious!

Begin by boiling the spaghetti until it’s cooked al dente. Drain the pasta once it’s cooked.

Meanwhile, make the sauce by sautéing onions until they are translucent. Add the ground beef, sausage and spices and cook until completely browned. Add the marinara sauce and simmer for 20 minutes.

Combine the ricotta cheese, sour cream and cream cheese.

Toss the pasta with the sauce. Spread half of the pasta in the bottom of a 9 x 13-inch baking pan. Spread the cheese mixture over the top and sprinkle mozzarella cheese over that. Repeat with the remaining pasta, cheese sauce and mozzarella. Add some Parmesan cheese to the top and you are ready to bake it.

Once the cheese is bubbly, after about 40 minutes, remove it from the oven and let rest for 10 minutes.

Serve and enjoy!

Share Your Thoughts...

Lastly, if you make Million Dollar Spaghetti, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Million Dollar Spaghetti

Makes: 8 servings

Prep Time: 10 minutes

Cook Time: 1 hour & 10 minutes

Total Time: 1 hour & 20 minutes

Ingredients

2 tsp kosher salt
1 pound spaghetti

For the Sauce:

2 tsp olive oil
1 medium onion, diced
1 & 1/2 tsp kosher salt
3/4 pound ground beef
3/4 pound Italian sausage
1 tsp ground black pepper
2 tsp garlic powder
1 25-ounce jar marinara

To Assemble the Casserole:

3/4 cups ricotta
1/4 cup sour cream
6 ounces cream cheese
2 cups shredded mozzarella
1 cup shredded Parmesan

Instructions

Preheat the oven to 375°F.

Bring a large pot of water to a boil. Add the salt followed by the pasta. Cook according to al dente according to the instructions on the package. Drain pasta.

Meanwhile, heat the olive oil in a large saucepan over medium-high heat. Add the onions and sauté until translucent. Add the ground beef and Italian sausage and season with ground black pepper and garlic powder. Cook the meat, breaking it apart with a wooden spoon until browned through. Add the marinara sauce and stir to combine. Reduce the heat to low and simmer for 20 minutes.

Whisk together the ricotta, sour cream, and cream cheese.

Toss together the sauce and the pasta until the pasta is thoroughly coated in the sauce. Spread half of the pasta mixture in a 9 x 13-inch baking pan. Spread the cheese mixture evenly over the pasta. Scatter 1 cup of mozzarella cheese over the top. Spread the rest of the pasta over the cheese mixture. Top with the remaining mozzarella and parmesan.

Bake uncovered for 40 minutes or until the cheese is bubbly. Remove from the oven and let rest for 10 minutes. Serve and enjoy!

Recipe by Unpeeled Journal

Roasted Ratatouille

Francine — Wed, 11 Oct 2023 15:49:48 +0000

Roasted Ratatouille is a delicious combination of vegetables, olive oil, white balsamic vinegar and fresh thyme that roasts until it’s a saucy, stewy mixture.

It’s versatile (use whatever veggies you want), it’s forgiving (pop it all in the oven at the same time) and it can be eaten as a side dish, over pasta or a light lunch.

Using vegetables such as eggplant, zucchini, bell peppers, cherry tomatoes, onion, garlic and shallots gives this a “caponata” flavor profile. Toss them all together in a roasting pan and salt the veggies.

In a small bowl, whisk together the olive oil, white balsamic vinegar and thyme. Pour it all over the vegetables and toss to coat.

Bake the ratatouille for 60-75 minutes, stirring halfway, until the juices begin to thicken and the vegetables are tender.

To serve, use it as a side dish or top cooked pasta with ratatouille, grated parmesan, and fresh basil.

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Lastly, if you make Roasted Ratatouille, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Roasted Ratatouille

Makes: 1-3 quarts

Prep Time: 15 minutes

Cook Time: 60-75 minutes

Total Time: 1 hour & 30 minutes

Ingredients

12 ounces eggplant, (about 1), chopped into 1-inch pieces
1 & 1/4 pounds tomatoes, chopped into 1-inch pieces
12 ounces zucchini (about 2), chopped into 1-inch pieces
2 red bell (or other) peppers, seeded and coarsely chopped
1 yellow or white onion, chopped
1 shallot, thinly sliced
4 cloves garlic, minced
1/4 cup olive oil
2 tbsp white balsamic vinegar
2 tsp chopped fresh thyme
1 tsp kosher salt plus more to taste
Freshly cracked pepper to taste

For the Pasta:

dried pasta
roasted ratatouille
freshly grated parmesan
basil

Instructions

Preheat the oven to 400° F. In a large roasting pan or casserole, combine the tomatoes, eggplant, zucchini, peppers, onion, shallot, and garlic. Add the vegetables to the pan as you finish chopping them, and sprinkle each layer of vegetables lightly with salt.

In a small bowl or measuring cup, whisk together the olive oil, vinegar, and thyme. Pour over the vegetables. Toss to coat. Season with pepper.

Bake for 30 minutes, then stir well. Bake for another 30 to 45 minutes until the vegetables are all very tender and the released juices are beginning to thicken. Taste and adjust seasoning with more salt and pepper as desired.

To serve, spoon over toast or toss with cooked pasta, grated parmesan, finely chopped basil and enough of the reserved pasta cooking liquid to make a nice sauce.

Recipe by Alexandra’s Kitchen

Gnocchi Parisienne

Francine — Fri, 29 Sep 2023 19:07:12 +0000

Gnocchi Parisienne is a wonderful main course or side dish to serve any time.

Pillowy puffs of gnocchi are baked to create a crisp exterior. Such a lovely offset!

These gnocchi are a specialty of Jacques Pépin who cooks them 3 times: the first is in making the dough as one would pâte à choux on the cooktop. Second, you poach the gnocchi puffs in boiling water. Third, you bake the gnocchi with melted butter, olive oil and Parmesan cheese. Sounding pretty darn good, right?

Begin combining melted butter and milk with flour in a saucepan and stirring until a solid mass forms and it’s slightly dry.

Transfer to a food processor, add eggs, Parmesan, salt and nutmeg and process for about 15 seconds until the dough is smooth.

Spoon the dough into a pastry bag fitted with a 3/4-inch round tip and press the dough out of the pastry bag in 1 & 1/2-inch pieces into a pot of simmering water.

Poach the gnocchi for 2 or 3 minutes or until they float to the surface. Once poached, carefully transfer them to a bowl with ice water in it. Drain them once they are cool and set aside.

Arrange the gnocchi in an overproof baking dish. Drizzle with olive oil, melted butter and Parmesan cheese and bake for 25-30 minutes until it is puffed and golden brown.

Garnish the gnocchi with fresh basil and additional Parmesan cheese and serve immediately!

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Lastly, if you make Gnocchi Parisienne, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Gnocchi Parisienne

Makes: 4-6 servings

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour & 10 minutes

Ingredients

1 cup whole milk
6 tbsp unsalted butter, melted, divided
1 cup all-purpose flour, (about 4 & 1/4 ounces)
3 large eggs
1/3 cup plus 3 tablespoons grated Parmesan cheese
3/4 tsp kosher salt
1/4 tsp freshly grated nutmeg
2 tbsp extra-virgin olive oil
Torn fresh basil and shaved Parmesan

Instructions

Bring milk and 1/4 cup melted butter to a boil in a medium saucepan over medium-high. Remove from heat, and add flour all at once, stirring quickly using a sturdy wooden spoon. Return pan to heat over low, stirring constantly until mixture forms a solid mass. Cook, stirring constantly, until mixture is somewhat dry, about 1 minute.

Transfer dough to bowl of a food processor. Process until slightly cool, about 10 seconds. Add eggs, 3 tablespoons Parmesan, salt, and nutmeg; process until dough is very smooth and paste-like, 15 to 20 seconds.

Fill a large pot with salted water to a depth of 3 inches. Bring to a boil over high; reduce heat to medium-low to maintain a very gentle simmer.

Spoon dough into a piping bag fitted with an 11/16-inch-round piping tip. If you don’t have the round tip, just snip off the end of the pastry bag so that it has a 3/4-inch opening. Working in 3 to 4 batches, rest the piping tip on edge of pot to position it over the simmering water and press dough out, slicing off 1- to 1 & 1/2-inch-long pieces using a paring knife. Make sure to release dough close to the water surface to avoid splashing.

Poach gnocchi in simmering water until they rise to the surface, 2 to 3 minutes. (Avoid allowing the water to reach a boil; the gnocchi will cook too fast, expand, and eventually deflate. Gnocchi should poach without expanding, since they will expand later when reheated in the oven.) Meanwhile, prepare a bowl of ice and water. Carefully lift gnocchi from water using a slotted spoon; place in ice bath, and let cool. (Gnocchi will sink to bottom of bowl when cool.) Drain and pat gnocchi dry using paper towels; use immediately, or refrigerate.

Preheat oven to 375°F. Arrange cooled gnocchi in a single layer in an 11- x 8-inch, 6 & 1/2-cup gratin dish. Drizzle with oil and remaining 2 tablespoons melted butter; sprinkle evenly with remaining 1/3 cup Parmesan.

Bake in preheated oven until puffed and golden brown, 25 to 30 minutes. (Gnocchi will deflate slightly out of oven.) Garnish with basil and shaved Parmesan. Serve immediately.

Make Ahead:

Gnocchi can be prepared through step 5 and stored in refrigerator up to 24 hours.

Recipe by Food & Wine

Luscious Lokshen Kugel

Francine — Wed, 20 Sep 2023 14:27:10 +0000

To break a 24-hour long fast that is traditional for Jews at Yom Kippur, a noodle kugel (pudding) such as Luscious Lokshen Kugel is just the thing! You’ll want to make it just for the name!

Years ago (1996 to be exact) I helped create a fundraising cookbook (Tasteful Treasures) for the Kivel Campus of Care, a Jewish senior facility. We solicited all of the women in the Auxiliary to submit recipes for the book so it was truly a love project! After it’s publication, I was chatting with my baby brother and asked what he was making for break fast and he said Luscious Lokshen Kugel! I cracked up at the name and the way he said it but when I was thinking about a new kugel recipe for this break fast, Luscious Lokshen Kugel came to mind. I don’t remember who submitted the recipe, but hats off to her for a delicious kugel!

What exactly is Lokshen Kugel? I had to look it up but “lokshen” means egg noodles. As for “kugel”, it is a Yiddish word meaning a baked casserole, most commonly made from lokshen or potato. It is a traditional Ashkenazi Jewish dish, often served on Shabbat and Jewish holidays. It can be either sweet or savory. For break fast, I prefer a sweet kugel (a nod to the sweetness of the New Year).

Begin this casserole by cooking and draining wide egg noodles. Set them aside while you combine the remaining ingredients.

First mix the eggs and sugar. Add the milk, cottage cheese, cream cheese, sour cream, raisins, cinnamon and salt.

Finally, toss the drained egg noodles with the melted butter and mix with the egg/cheese mixture.

Pour it all into a buttered baking dish and bake until the kugel isn’t jiggly and is browned on top, about 1 hour & 15 minutes.

Many of you know that I don’t love cooked raisins, which is why I listed it as optional. There was a bit of an outcry last time I mentioned that in my carrot cake recipe, so I decided to make this recipe WITH the raisins. And yes, I tried it and it was delicious. I may revise my opinion on cooked raisins (MAY…still not 100% sure)!

With or without raisins, you will love this version of Luscious Lokshen Kugel!

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Lastly, if you make Luscious Lokshen Kugel, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Luscious Lokshen Kugel

Makes: 12 servings

Prep Time: 10 minutes

Cook Time: 1 hour & 25 minutes

Total Time: 1 hour & 35 minutes

Ingredients

8 ounces wide egg noodles, cooked & drained
3 eggs
3/4 cup white or brown sugar
1 & 1/2 cups milk
8 ounces cottage cheese
4 ounces cream cheese, diced
1 cup sour cream
1/2 cup raisins, optional
Dash of cinnamon
Dash of kosher salt
4 tbsp unsalted butter, melted

Instructions

Preheat oven to 350°F. Butter a 9 x 13-inch baking dish.

In a large bowl, combine eggs and sugar. Add remaining ingredients except noodles and butter.

Add melted butter to noodles and combine with egg mixture. Pour into baking dish. Bake in preheated oven for 1 hour & 15 minutes.

Serve immediately.

Shrimp Fried Rice

Francine — Fri, 25 Aug 2023 15:38:58 +0000

Shrimp Fried Rice is one of the easiest, tastiest rice recipes that I’ve found! Combining cooked rice with seared shrimp and ham, peas, carrots and scrambled eggs, and finishing it off with a splash of soy sauce makes this the perfect light dinner or side dish.

I’m always looking for something to do with all of that rice they give you when you order Chinese food. I hardly eat any of it with the food and it seems like a waste to toss it. Now you have the perfect recipe to make use of it!

Since this is a very quick-cooking dish, you will want to have all of your ingredients ready to work with (this is called “mise-en-place”, everything in its place). Then, you won’t have to start chopping when you should be throwing it into the skillet!

Add the ham and shrimp to a hot skillet that has a touch of oil in it. Cook for 30 seconds and then stir it and continue cooking until the shrimp turn white. This takes 2-3 minutes tops!

Remove the shrimp from the pan and add a bit more oil. Add the carrots and green peas and cook until they soften, about 5 minutes. Transfer the peas and carrots to the plate with the shrimp and ham.

Add a tablespoon of oil to the hot pan and then add the beaten eggs and stir until lightly cooked. Add the rice to the egg and stir it, separating the rice and creating small chunks of egg.

Add the cooked shrimp, ham and vegetables back into the skillet and swirl with salt, pepper and soy sauce. Stir it to mix everything together well. Add the green onions and continue cooking for another minute or two until the rice is heated through and the grains are separated.

Transfer to plates and serve warm!

Share Your Thoughts...

Lastly, if you make Shrimp Fried Rice, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Shrimp Fried Rice

Makes: 2 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients

2 tbsp peanut oil (or vegetable oil), divided
3 ounces ham, diced
6 ounces shrimp, peeled & deveined
1/2 cup green peas
1/2 cup diced carrots
1/2 tsp sea salt (or to taste)
2 large egg, beaten
4 cups leftover white rice
1/4 tsp ground white pepper (or black pepper)
1 tbsp light soy sauce (or tamari for gluten-free)
4 green onions, sliced

Instructions

Prepare all the ingredients and a large empty plate. Place them near the stove.

Heat 2 teaspoons of oil in a wok or a nonstick skillet over medium high heat until hot. Swirl to coat the bottom of the pan with oil. Add ham and shrimp. Cook for 30 seconds without disturbing. Stir and cook until the shrimp turn white. Immediately transfer the ham and shrimp to a separate plate. The shrimp should be just cooked through, or slightly raw in the center.

Add 1 teaspoon of oil. Add carrots, green peas, and a pinch of salt. Cook and stir until they start to turn soft. Transfer to the plate with the shrimp.

If the pan starts to get too hot, turn to medium heat. You should hear vibrant sizzling throughout the cooking, but the pan shouldn’t be so hot as to burn the ingredients.

Add the remaining 1 tablespoon of oil. Add egg and quickly stir a few times. Add rice. Cook and chop to separate rice.

Return the cooked shrimp, ham, and vegetables to the wok. Sprinkle salt and white pepper, and swirl in light soy sauce. Immediately stir to mix well. Add green onion. Cook until the rice is heated through and the grains separated. Turn to low heat, carefully taste the rice and adjust seasoning if necessary.

Transfer to plates and serve warm.

Recipe by Omnivore’s Cookbook

Creamy Caesar Pasta

Francine — Mon, 12 Jun 2023 00:42:22 +0000

Creamy Caesar Pasta has all the wonderful flavors of a traditional Caesar salad. The creamy sauce is made with lemon juice, Dijon mustard, Parmesan cheese, egg, garlic and anchovies. Toss bucatini in the sauce and top it with garlicky breadcrumbs and you have a winner winner!

Start this tasty pasta by making the garlic breadcrumbs. Add panko breadcrumbs and garlic powder to a skillet that has melted butter in it. Stir and cook until lightly golden and then set aside.

Cook the pasta according to the instruction and reserve 1 & 1/2 cups of pasta water before draining it. Set aside the cooked pasta.

In a small bowl, whisk together the Parmesan cheese, lemon juice, Dijon mustard, and egg and set aside.

In a large skillet with olive oil, add the garlic, anchovies, red pepper flakes and black pepper. Cook for a minute and add the reserved Dijon mixture and cook for another minute. Whisk in a cup of the reserved pasta water and cook until nice and thick.

Add the pasta to the skillet and coat with the sauce. If you need to add a little more pasta water to make the sauce creamier, go ahead.

Top with the breadcrumbs, fresh parsley and extra parmesan cheese. Serve it right away for a satisfying side dish or light main course!

Share Your Thoughts...

Lastly, if you make Creamy Caesar Pasta, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Creamy Caesar Pasta

Makes: 6 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients

4 tbsp salted butter
3/4 cup panko breadcrumbs
1/2 tsp garlic powder
1/4 tsp kosher salt
1 pound bucatini or spaghetti
4 ounces parmesan cheese, grated
1/4 cup fresh lemon juice (1-2 lemons)
3 tbsp dijon mustard
1 large egg
2 tbsp olive oil
5 cloves garlic, minced
2 ounces anchovies, drained and minced (see Chef’s Note)
1 tsp red pepper flakes
1/2 tsp fresh black pepper
fresh chopped parsley and more Parmesan cheese, optional garnish

Instructions

In a small skillet heat the butter on medium heat. Add in the breadcrumbs and garlic powder and cook until lightly golden, stirring occasionally. Set aside.

Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Reserve 1 & 1/2 cups of pasta water.

Whisk together parmesan cheese, lemon juice, dijon mustard, and egg. Set aside.

Add oil to a large skillet on medium heat. Add in the garlic, anchovies, red pepper flakes, and black pepper. Cook for 1 minute until the garlic is fragrant. Add in the reserved dijon mixture and cook for one more minute. Whisk in 1 cup of the reserved pasta water and cook until thickened, 1-2 minutes.

Add pasta to the skillet and coat with sauce, adding more pasta water to achieve a creamy sauce, if necessary. Top with breadcrumbs and fresh parsley, and more parmesan cheese. Serve immediately.

Chef’s Note:

You can reduce the amount of anchovy to 1 ounce if you prefer a milder flavor.

Recipe by Cookies and Cups

Pasta with Salumi Bolognese

Francine — Fri, 02 Jun 2023 18:50:00 +0000

This Pasta with Salumi Bolognese is the tastiest bolognese sauce that I’ve had in ages! And, it uses up those bits and pieces of past charcuterie boards that are hanging out in your fridge. Even better!

If you’ve ever made a charcuterie board, you probably have lots of extra pieces of salumi or sausage in your drawer in the fridge. This recipe uses up all of those extra bits and adds a delicious, rich flavor to this sauce.

The base of this sauce is the salumi pieces, country ham and ground beef. These get sautéed together until nicely browned. Remove the ground beef mixture with a slotted spoon and add the guinciale, fennel seeds and chile flakes and cook for a few minutes.

Add the carrots, celery and onions and cook until softened.

Stir in the tomato paste and let caramelize. Deglaze the skillet with red wine and then add the tomatoes, browned meat, oregano and chicken stock. Simmer for an hour and then add the red wine vinegar.

Boil the pasta until al dente per the instructions found on the packet.

Once the pasta is cooked, reserve a cup of the pasta water, drain the pasta and return to the pot that you boiled the pasta in.

Combine the sauce with the pasta and add some of the pasta water to create a saucy bolognese. Simmer until combined.

Transfer the pasta to individual bowls and top with chopped parsley, oregano and a dollop of fresh ricotta cheese. Drizzle with some olive oil and serve!

Share Your Thoughts...

Lastly, if you make Pasta with Salumi Bolognese, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Pasta with Salumi Bolognese

Makes: 6 servings

Prep Time: 20 minutes

Cook Time: 1 hour & 25 minutes

Total Time: 1 hour & 45 minutes

Ingredients

4 ounces mixed salumi (such as soppressata or finocchiona), chopped
1 tbsp extra virgin olive oil, plus more as needed
2 ounces country ham or prosciutto ends, cut into small cubes
8 ounces ground beef chuck
1 ounce guanciale or pancetta, cut into small cubes
2 tbsp fennel seed
1 large pinch chile flakes
1/2 cup diced carrots
1/2 cup diced celery
1 cup diced onion
1/2 cup (1 6-ounce can) tomato paste
2 cups dry red wine
1 (28-ounce) can tomatoes (whole, peeled), crushed by hand
1 tbsp dried oregano, plus more for garnish
2 cups chicken stock
4 tbsp butter, cubed
2 tbsp red wine vinegar
2 pounds dried spaghetti
Chopped fresh parsley
Fresh ricotta (optional)

Instructions

Process salumi in a food processor until finely chopped. Heat olive oil in a large, heavy pot over medium. Place country ham, salumi, and ground beef in pot; adjust heat so meat sizzles gently. Brown meat thoroughly on all sides, turning it over every so often so its juices rise to surface, approximately 5 minutes.

Using a slotted spoon, transfer meat to a plate. Add guanciale, fennel seeds and chile flakes and allow fat to render, about 2 minutes. Add carrot, celery, and onion. Allow vegetables to cook until fully softened and browned, about 15 minutes.

Stir in tomato paste and let caramelize, 2-3 minutes. Deglaze pot with red wine and boil until wine is reduced by half, about 5 minutes. Add tomatoes, browned meat, oregano, and chicken stock. Bring sauce to a simmer and cook 1 hour, stirring occasionally. Stir in butter and red wine vinegar.

Bring a large pot of salted water to a boil. Add pasta and cook to almost al dente. Reserve one cup of pasta water, drain pasta and gently toss with sauce. Add a little pasta cooking water, as needed, to loosen sauce. Simmer over moderate heat until combined. Transfer pasta to bowls and garnish with parsley, oregano, a dollop of fresh ricotta (if using), and a drizzle of olive oil. Serve immediately.

Recipe by Sarah Grueneberg

Outrageous Orzo

Francine — Mon, 10 Apr 2023 17:18:18 +0000

For a delicious pasta dish, try Outrageous Orzo! It’s jam-packed with flavor from the roasted red and yellow bell peppers, shallots, garlic, sun-dried tomatoes, basil and Parmesan cheese. It is hearty and perfect to accompany any main course. Or serve it with some sliced roasted chicken or grilled shrimp on top. Whatever you decide, this dish will become part of your regular rotation.

I have been making Outrageous Orzo since the 1990’s. I haven’t tweaked the recipe one iota…it’s perfect the way it is. My kids loved it when they were little. And, it’s the perfect dish to serve as part of a buffet…your guests will be back for seconds or thirds!

Begin by roasting the red and yellow peppers. I like to do this on the grill but you could also roast them under the broiler. Get them nice and charred and then place them in a bowl covered with plastic wrap to steam for 10 minutes. You can also put them in a brown paper bag to steam.

Once steamed, remove the peels and seeds and cut into small 1/2-inch pieces and set aside.

Bring a pot of salted water to a boil and cook the orzo. This will take about 6 minutes.

While the orzo is cooking, sauté shallots in olive oil until they are softened. Add the garlic and continue to cook. Add the sun-dried tomatoes and the chicken stock and boil until the stock is reduced by half.

Stir in the basil and orzo until the stock is completely absorbed. Add the roasted red peppers and sprinkle the cheese on top. Mix it in until the cheese is completely distributed and melted.

Sprinkle additional cheese on top and serve while it’s still hot.

Share Your Thoughts...

Lastly, if you make Outrageous Orzo, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Outrageous Orzo

Makes: 6-8 servings

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Ingredients

2 red bell peppers
1 yellow bell pepper
1 tbsp plus 1 tsp salt
1 pound orzo
6 tbsp extra-virgin olive oil
6 large shallots, minced
3 tbsp minced garlic
1/4 cup Italian sun-dried tomatoes with their oil, sliced crosswise
1 & 1/2 cups chicken stock
1 tsp freshly ground black pepper
1 cup chopped fresh basil
1 cup freshly grated Parmesan or aged asiago cheese (4 ounces)

Instructions

Roast the bell peppers directly over a grill or a gas flame, turning frequently, until charred all over. Transfer the peppers to a brown paper bag or a bowl with plastic wrap over and set aside for 10 minutes to steam.

Using a knife, scrape off the charred skins. Quarter the peppers. Remove cores and seeds; reserve any juices. Cut the peppers into 1/2-inch dice.

Bring a large pot of water to a boil over high heat. Add 1 tablespoon of salt and the orzo and cook, stirring once or twice, until al dente, about 6 minutes. Drain well.

Meanwhile, heat a large nonreactive skillet over high heat for one minute. Add the olive oil and shallots and reduce the heat to low. Cook, stirring occasionally, until slightly softened, about 3 minutes. Increase the heat to moderate.

Add the garlic and cook until lightly browned, about 5 minutes. Add the sun-dried tomatoes and cook for a few seconds and then stir in the stock, freshly ground black pepper and the remaining teaspoon salt.

Increase the heat to high and boil until the stock is reduced by half, 3 to 5 minutes, Stir in the basil and then the drained orzo. Stir until the stock is absorbed. Add the roasted peppers with their juices and stir well. Remove from the heat. Sprinkle the cheese on top and stir until it is evenly distributed and melted. Serve immediately.

Singapore Noodles

Francine — Mon, 23 Jan 2023 16:08:07 +0000

Singapore Noodles is a wonderfully easy and delicious one-pan dish that is perfect for weeknight dining and excellent to serve for special occasions. While it may look like an involved recipe, it really isn’t…make the sauce, fry the eggs, sauté the onions and then add the rest of the ingredients and stir fry until it’s done.

These noodles remind me of a dish that our baby sitter from the Philippines used to make for us. I couldn’t wait for Wilma to make these yummy noodles. When I found this recipe, I was instantly transported to my childhood!

In order to have this recipe come together smoothly, it’s important to have all of your ingredients ready to go. This is called “mise en place” and it’s important with stirfries because the last thing you want to do, when you’re cooking with high heat, is stop to slice some carrots. Have all the ingredients measured out ahead of time and set into small bowls.

Start by softening up the rice vermicelli. Simply pour boiling water over the noodles and let them sit for a few minutes. Drain them and set them aside.

Combine all of the sauce ingredients and set them aside.

Scramble the eggs and set them aside.

In the same skillet, stir fry the onions, garlic and ginger for a minute and then push them aside. Add the pork and shrimp to the other side and cook until the shrimp are just cooked through.

Add the carrots to the skillet and cook briefly. Now add the sauce and noodles and toss with tongs until it’s evenly mixed. Finally, add the scrambled egg and the peppers and mix well until all the ingredients are heated through.

Serve this dish and enjoy!

Share Your Thoughts...

Lastly, if you make Singapore Noodles, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Singapore Noodles

Makes: 4 servings

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Ingredients

7 oz (200 g) dried rice vermicelli noodles

Sauce:

1 tbsp Shaoxing wine (or dry sherry)
1 tbsp light soy sauce (or regular soy sauce)
1 tbsp oyster sauce (or soy sauce)
1 tbsp curry powder
1/2 tsp sesame oil
1/2 tsp salt
1/2 tsp sugar
1/8 tsp white pepper

Stir Fry:

2 tbsp peanut oil (or vegetable oil)
2 large eggs , beaten
4 ounces ground pork (or Chinese Char Siu pork) (see Chef’s Note)
2 cloves garlic , minced
2 tsp ginger , minced
1/2 onion , sliced (or shallot)
8 ounces shrimp , peeled and deveined
1 carrot , julienned
2 anaheim peppers, thinly sliced (or 1 bell pepper)

Instructions

Cook or soak vermicelli noodles in boiling water according to package instructions until al dente. I like to cook the noodles 1 minute less than the package indicates. Once done, drain and set aside.

Combine the sauce ingredients in a small bowl. Stir to mix well.

Heat 1/2 tablespoon oil in a large nonstick skillet and heat over medium-high heat. Add the eggs. Cook and scramble the eggs until just cooked through. Transfer to a plate.

In the same skillet, add the ground pork; cook and break into small pieces. Once cooked through, remove from skillet and set aside. Drain skillet if necessary.

Add 1 tablespoon of oil and the garlic, ginger and onion. Stir and cook for 1 minute. Move everything to one side of the pan.

Pour in the remaining 1/2 tablespoon oil and the shrimp to the other side of the pan. Cook, stirring occasionally, until the shrimp are just cooked through, 2 minutes or so.

Add the carrot. Cook and stir for 1 minute, until the carrot just starts to turn soft.

Add the noodles and sauce mixture. Toss with a pair of tongs until the sauce is mixed evenly.

Return the cooked egg and pork to the pan and add the pepper. Mix everything well, for 1 minute or so. Transfer everything to serving plates and serve hot as a main.

Chef’s Note:

If you are using char siu pork instead of ground pork, cut it into small pieces and add to the skillet when you add the shrimp.

Recipe from Omnivore’s Cookbook