Pasta al' Amatriciana

I almost got the sauce right this time, but put way too mimics heat too it. I think I've got the secret figured out so next time might be the one. 

This was our favorite dish in Italy during our honeymoon, so I will master it. The first secret seems to be pancetta from Penn Mac in the Strip District. Once I master the sauce we will bring in homemade pasta. Yummmmmay. 

Penne all'amatriciana

For out 7th monthiversary I gave one of our favorite honeymoon meals a try. We fell in LOVE with the amatriciana. It was so simple and so tasty. I have never seen it in a local restaurant so I wanted to try my hand at it.

I started by chopping and sauntering up a couple thick slices of pancetta in some olive oil on medium for 4-5 min until it was good and crispy. I added about 3/8 tsp of red pepper flakes and 1/2 tsp of ground black pepper. I left them to sauté for a fee seconds and added 3-4 cloves of minced garlic. Cooked the garlic on medium low for about 8 min until cooked through. I added a 28 oz can of crushed tomatoes and let them cook up for 20 minutes while cooking pasta. Toss to coat immediately and enjoy!

It was ok, obviously not as good as the real deal. The guy at Market District didn't give give me enough pancetta, so next time I'm going to try it with more pancetta that is chopped more coarsely and use chopped tomatoes instead of crushed. I need the texture, even if others don't. I think this one will be coming back again for a redo because it will become a family favorite. :).

We miss you, Roma!

Italian Turkey Meatballs

I saw the crockpot version of these on Skinnytaste.com. I totally intended to make them for a nice homey Friday night dinner after a busy week.  I had great intentions.  Then i woke up and walked out the door Friday without even thinking about it, and had a long day at work.  By the time I got home at 7 I felt lazy, but summoned my inner strength and cooked these bad boys up based on her stovetop directions while David enjoyed the Pitt game (yet another loss :( ).

Ingredients
Meatballs:
1 Package ground turkey (99% lean)
handful Italian Breadcrumbs
handful grated parmesan cheese
1 egg
3 garlic cloves smashed and minced
salt and pepper to taste


Sauce:
1 can tutturosa crushed tomatoes with basil(28 oz)
1 can diced tomatoes (14 oz)
5-6 cloves garlic, smashed and minced
Olive oil
oregano, salt, and pepper to taste (you know me, i don't measure)
a handful of fresh basil, chopped

Directions
I started with the sauce -- sauteeing the garlic in a little olive oil in the bottom of our pan I carried home from the honeymoon (its really heavy and heats up way to fast and easily, as I remember every time I use it).  Once the garlic was slightly browned I added the remaining sauce ingredients and turned it to as low as it goes to simmer while I made the meatballs.

I pretty much combined all the ingredients and mixed them up pretty well.  I formed them into smallish meatballs, aiming for about golf ball sized.  Once completed I added them directly to the sauce and gave it a gentle stir, covered with foil (the pan lacks a lid) and cooked for about 20 minute until cooked thoroughly.

Verdict
These were pretty good.  I was able to go from start to finish, including picking the basil from the garden, in about 40 minutes.  I think next time i would spray the meatballs with some olive oil and let them bake for a few minutes to get crispy on the outside before putting them into the sauce.  I had my doubts on putting them directly into the sauce, but it cooked through and worked.  David seemed to enjoy them despite the healthy factor.  The only other issue was that by using the pot without a lid the sauce was a little too clumpy for me.  Next time I'll use a different pan so less moisture boils off and possibly use two cans of crushed tomatoes instead of a crushed and a diced.

Moktoberfest

Celebrated September with a little Oktoberfest fun at home while watching some football. The real deal comes next week.

Dinner was complete with beer kielbasa and homemade spaetzle. This was David's 2nd try at spaetzle, but my first. We got to pull out the fancy spaetzle maker - no brewers kitchen is complete without it. :)

I just googled spaetzle, so we used the Tyler Florence recipe that came up on foodnetwork.com since we had al the right ingredients (ie enough eggs).


1 cup all purpose flour
1 tsp salt
1/2 tsp pepper
1/2 tsp nutmeg
2 large eggs
1/4 cup milk
Butter

Combine the dry ingredients and mix. Combine the eggs and milk. Make a well in the dry and add the wet ingredients. Mix and let sit 15 min. Make spaetzle using the awesome strip district tool and boil for about 4 min. Drain and rinse and sauté in butter for a few minutes. Salt and pepper to taste.


Awesomeness. I really liked adding the nutmeg. Definitely worth repeating. Prost!

Spinach Torellini Bake

So I read about this yummy Tortellini Bake on Our Best Bites.  I do enjoy their blogs.  I'm not sure if its because the food is normal, its simple, or because its Kate and Sara blogging.  Either way, cheese, pasta, bacon, spinach:  sold.  I had been planning to make this since reading the recipe.  My original intent was to veggie it up with some asparagus I had in the fridge, but it was used in another manner.  I wound up pretty much following the recipe as it published, although i didn't really measure much - just the roux ingredients.  I still like the idea of throwing more veggies in there.  Serious win.  Definitely a re-do.  I could see prepping this the night before and just popping it in the oven when getting home from work for a quick and easy weeknight meal.  Looking forward to leftovers for lunch.

Ingredients
4-6 pieces of bacon,
1 bag spinach and cheese tortellini (12 oz)
4 cloves garlic, minced
2 tbl flour
1 tbl olive oil
2 cups fat free milk
roughly chopped spinach -- about two handfuls
about 1.5 cups cheese -- mozzarella and parmesan mixed.
1 lemon
basil, pepper, salt to taste

Methods
1. I started off frying the bacon at a nice heat to make some tasty crumblies.  Meanwhile the pasta was cooking and the oven preheating.

 

2. After removing the bacon from the pan i wiped up most of the bacon grease and cooked the garlic for a minute or two in the leftover drippings in the bacon pan.  I used the leftover bacon grease and flour to make a roux.  (I actually took out too much grease, hence the added olive oil).  After adding milk, lemon juice, basil, salt, and pepper the sauce simmered until thickened slightly.

3. Meanwhile, with the oven preheating to 350F, I mixed the cooked pasta, chopped spinach, crumbly bacon, and cheese up in my pasta stockpot.  Finish by tossing and coating with the sauce and transferring to a baking dish.  I reserved a little cheese and bacon and threw them on the top before baking for about 25 minutes.  it was awesome, as shown below.

 T

Roasted Broccoli and Cauliflower Pasta

Ingredients
1 super large giant japanese radiated cauliflower
2 heads broccoli
Vegetable oil
5-6 cloves garlic
1/2 box whole wheat elbow noodles
Salt, Pepper to taste

Methods
I chopped up the cauliflower, broccoli, and garlic.  I tossed them with the canola oil I had and roasted them until they had some nice roasty browning.  Meanwhile I boiled up some pasta.  I tossed the cooked pasta, oil and all, with the pasta and enjoyed for lunch last week.  To make it a little more filling I added a little sliced chicken a couple of days.


Verdict
Yum.  Easy, Veggie.  Lunch.  Fake Healthy.  Met all my requirements.
Sort of has potential as a hot pasta salad...

Green Pasta

Ingredients
2 cups spinach
1/2 cup parsley
1/2 cup basil
2-3 cloves garlic
1/4 cup Parmesan/Romano cheese mix
1/4 cup water
2 tbl olive oil
3/4 box angel hair
1 bag petite peas

Methods
Mix the spinach, parsley, basil, garlic, cheese, water, and oil in the food processor and blend!  Meanwhile cook the angel hair.  During the last few minutes of cooking the pasta throw in the peas and cook.  Mix it all and have at it!

Verdict
Excellent.  I enjoyed adding the spinach to the pesto.  It was nice and different.  I also enjoyed it.  I stole the idea from my favorite Kashi meal - adding peas to a pesto pasta.  Win.  it was super appropriate for St. Patricks lunch :)

Italian Wedding Soup

Based on The Barefoot Contessa's Italian Wedding Soup

Ingredients
1.25 lb Ground turkey
2/3 cup Italian breadcrumbs
1 Egg, lightly beaten
1/2 cup Paremsan/romano blend
Olive oil
Carrots, coarsely chopped
Celery, coarsely chopped
Chicken stock
1 cup,small pasta
2-3 handfuls baby spinach chopped


Methods
First was the meatballs -- I mixed the turkey, breadcrumbs, egg, and cheese.  I formed a ton of mini meatballs -- they were still a little too large.  They baked in the oven for about 30 to 35 minutes at 350F. 

Meanwhile, I chopped the carrots and celery and sauteed them in the olive oil in the bottom of my stockpot.  once it was cleared up I added chicken stock and brought it to a boil.  Add the pasta and cook to al dente.  Add the meatballas and spinach.  Cook for 1-2 min to wilt the spinach and let the meat balls soak up some goodness.

Verdict
I made this a few weeks ago, so I think this was everything i put into it... but i'm not sure I left out onions/garlic since I was planning to share with david.. then I ate it all for myself.  ooops.  The meatballs were a bit large, and I would have liked more broth.  Otherwise it was repeatable for sure!!!! Yum!! 

Toamto and Asparagus Pasta with Flat Iron Steak

Materials

Asparagus, coarsely chopped

3/4 pint grape tomatoes

olive oil

sea salt and pepper to taste

angel hair pasta

Flat Iron steak

Montreal steak seasoning

Methods

I took the Asparagus and tomatoes and sauteed them up in the oil with salt and pepper until warmed, and still firm with a nice bit of brown starting to occur.  Meanwhile I cooked the angel hair.  I tossed the veggies with the pasta and dished it up.

For the flat iron steak I started with some seasoning on the steak and seared the steak on the stovetop in my stainless.  While the veggies were cooking i moved the steak into the oven and finished cooking it. I finished up the meal by slicing and adding to the pasta. 

Verdict
This is my version of a simple, easy,  Sarah friendly dinner (which made for amazing lunch leftovers).   I really owe Lulu for introducing me to the flat iron steak.  I do love it!!!!  This dinner/lunch made me happy.  I guess it fits the KISS principle -- it was simple and I enjoyed every flavor :)

Simple Pasta

Before heading out for vacation I had some produce to use so I threw together a simple tomato and pasta lunch.  It was light and simple and hit the spot.  Its not fine dining to report on, but it was just what I wanted!

Materials
olive oil
garlic
grape tomatoes
angel hair
coarse ground sea salt

Methods
I sliced up 2-3 cloves of garlic and sauteed them in some olive oil.  Meanwhile I boiled up some angel hair. After the garlic infused the oil, I chopped up the tomatoes and let them cook up for a few minutes.  I combined the tomatoes and angel hair with a generous sprinkling of sea salt and pepper.

Verdict
Like i said, absolutely nothing special, but it was just what I wanted!

025 -- Peanut Thai Noodle Salad

My friend Lulu had a few of us over for dinner a few weeks ago. She had recently introduced me to this awesome food blog, Our Best Bites, which always has yummy looking recipes. To intensify my love for OBB, Lulu made their Thai Peanut Noodle Salad. I have seriously had dreams, ok well really daydreams, about that salad. It was way too yummy for its own good. Obviously (a) I have major issues, and (b) I had to give it a try of my own.

Plus, this gave me an opportunity to use my *new* blender. My parents gave me a blender/food processor combo about 3.5 years ago (I think) for Christmas. They share a base, but have different tops. Since then I have used the food processor tons of times, my general favorite thing to make being hummus. However, I had never actually pulled the blender portion out. Now I feel a lot better about it. I swear I usually don't wait that long to use gifts... the week the infamous pasta roller shows up I plan to make something special :)

In other conversational news... this was the first time I actually used raw ginger in a recipe. I usually sub ground ginger, skip it, or just skip the recipe in the first place. I think am closing in towards having cooked with most of the veggies at our little Kroger save the greens.

Materials
Dressing
1/2 cup peanut butter
1 lime
2 1/2 tsp sesame oil
1 tbl rice vinegar
2 tbl soy sauce
3 tbl honey
3 cloves garlic, chopped
1 tbl minced ginger
1/4-1/2 cup copped cilantro
1/2 cup vegetable oil
1/4 tsp salt (or to taste)
1-3 tsp siracha chili sauce
2-4 tbl water (as needed to make dressing-y)

Salad
6 cups chopped Nappa Cabbage/Savoy Cabbage, or some other greens
1 red pepper, sliced
1 yellow pepper, sliced
1/2 red onion, thinly sliced
1 cucumber, sliced or chopped
Handful of baby carrots, julienned
1 box whole wheat linguine

Method
Combine all dressing ingredients in blender and mix. Set to side and chill


Cook linguine until al dente. Rinse in col water. While linguine is cooking chop vegetables.

Toss dressing, pasta, and veggies and serve!

Verdict
Awesome! It doesn't taste like I remember Lulu's tasting, but i could still have dreams about this. I'm sold on OBB! About the only problem i see is that it feeds a bunch! I knew it would be more than a meal or two when I looked at it, but I was dumb enough to think I didn't need to halve (or quarter) it. Really, since the dressing is the super star of this meal, you could make a pretty good meal out of just the veggies and the dressing without the noodles, but what fun would that be? So, anyone want to come over for dinner tomorrow or Tuesday? You can see the super awesome yellow kitchen in person!!

Recipe 18: Spinach and white bean soup

I needed a quick, easy meal the other day, so i turned to my old favorite, soup :) This was a sort of quickie take on traditional pasta e fagioli.

Materials
4 cups chicken stock
1/2 box whole wheat pasta
1 can cannellini beans, rinsed and drained
28 oz can diced tomatoes
fresh baby spinach
salt, pepper, and your favorite italian herbs to taste

Methods
Cook pasta according to box. Combine stock, cooked pasta, beans, and tomatoes in large stockpot. Bring to boil and allow to simmer for a few moments until beans and tomatoes are cooked through. Stir baby spinach into soup and allow to wilt. Season as desired and serve.

Verdict
This was ok. I didn't add enough of my favorite hers and spices (i used a tuscan herb mix i had on hand), so it was a little bit bland. However, it was certainly filling between the beans and whole wheat pasta.

Recipe 13: Broccoli and Cauliflower Casserole

To continue the 'vegetables i enjoy but have never actually cooked' theme, I made a broccoli and cauliflower casserole. Yes, I had never actually cooked fresh cauliflower before. This recipe was based on a macaroni and cheese with cauliflower in it. I was sick last week and i wanted some comfort food to bring me through the meal. I cut down the amount of pasta and added broccoli to up the impact.

Materials

~ 1/2 package whole wheat shells (6 to 7 oz shells)
~ 1 head cauliflower
~ 2 broccoli crowns
~ 4 slices multigrain bread, torn
~ 1/2 cup parsley chopped
~ 3 tbl olive oil
~ salt and pepper to taste
~ 1 onion
~ 2 cups extra sharp cheddar grated
~ 1 1/2 cup reduced fat sour cream
~ 1/2 cup fat free milk
~ 1 tbl stone ground mustard


Methods

1. Preheat oven to 400 and cook the pasta. Coarsely chop the cauliflower and broccoli. Add them to the pasta for the last 3 minutes. Remove and drain veggies and pasta.




2. Meanwhile, tear break and pulse in food processor until coarse crumbs are formed. Add parsley, 2 tbl oil, and salt and pepper. [note -- i would only use 2 pieces of bread next time] Chop onion finely.




3. Add 1 tbl oil to the bottom of the pasta pot. Cook onions, salt, and pepper until the onions soften. Add cheese, sour cream, milk, mustard, and pasta. Mix. [note -- i added cheese, sour cream, milk, and mustard and mixed thoroughly before adding pasta and veggies. i recommend this method to get adequate mixing]

4. Place mixture in a baking dish and cover with bread crumbs [4 slices of bread made waaaay tooo many breadcrumbs]. Bake until golden brown, about 15 minutes. Makes about 6 servings





Results
It was pretty OK. This met the casserole comfort food standard, although more cheese or a lot of butter and full fat milk or cream would have made it much more yummy. As i noted above, waaaay too much topping. It was still good, and servings were giant!

Recipe 11: Faux-strone

I wanted soemthing hearty and soupy for supper tonight since I've been down with a sore throat, presumably due to the weather. Since I'm vegetarian for Lent (except when out and allowed to use meat based stocks due to Vicksburg being Vicksburg) and I didn't want to spend very long in front of the stove, my options were fairly limited. I threw together this faux-minestrone to satisfy my craving.

Materials
~ 1 1/3 cup whole wheat penne (uncooked)
~ 2 cups chicken stock
~ 1 can fire roasted tomatoes with garlic
~ 2 cups frozen tuscan vegetables (zucchini, cauliflower, carrots, lima beans, red peppers, italian green beans
~ 1 tsp basil
~ parmesan cheese

Methods
Cook the penne until al dente according to package. Meanwhile, combine chicken stock, roasted tomatoes (including juices), vegetables, oregano, and salt and pepper to taste in a medium sized pan. Add cooked penne. Bring to a boil and allow to simmer for about 15 minutes to allow flavors to meld. Makes 3 servings. Top each serving with paremsan cheese.

Verdict
Yummy!! A great, fairly hearty soup that hit the spot. I heart soup. It is one of my favorite things about winter. So much of a favorite that I even make it during the summer! The fire-roasted canned tomatoes really helped to give this soup a good flavor. This is definitely a keeper in terms of a quick soup with 'in the pantry' type goods. I would consider adding some red kidney beans or increasing the pasta to 2 cups next time I make this to make it a little more hearty, but that really isn't necessary.