February 03, 2013
Veggie Pasta Pie
And on the inside:
This was adapted from the Culinary Institute $5 Veggie Pasta Pie from the Dr. Oz show. I love many of the recipes that are highlighted on the Dr. Oz show - this is very much my favorite part of the good Doctor! While it is always nice to hit a budgetary target (low cost meals that taste great are definite win-wins), getting high nutrition and low calorie/fat dishes is the best. From the Dr. Oz site - this recipe is from "Culinary Institute of America chef Jennifer Stack is a blend of an Italian Frittata (omelet) and a Jewish Noodle Kugel (pudding)". I made some very minor modifications to taste (basically adding the roasted red peppers (which was very nice). I also added some timings, which makes it easier to follow. This was just fantastic and it will be a regular staple in our house. This would also be great for brunches as it can sit out for a while.
Ingredients (Makes around 4 servings)
1 1/2 cups cooked Whole-wheat macaroni (Around 3/4 cup dry macaroni)
6 large Eggs
2 Carrots, finely grated (around 1 cup), divided
2 tbsp Canola or vegetable oil
2 tsp (or cloves) Garlic, chopped
1 14.5-oz can Petite diced tomatoes
1/4 cup Roasted red peppers, chopped
10 oz Frozen, chopped spinach (thawed and squeezed dry)
3/4 cup reduced fat shredded cheese (adjust to taste), divided
Salt and pepper to taste
Cooking spray
Directions
1. Preheat oven to 375˚F. Cook the macaroni according to package directions. Drain the pasta and set aside.
2. Whisk 2 eggs in a bowl and add 1/3 cup of the grated carrot and 1/2 cup cooked macaroni. Season with salt and pepper to taste. Heat 1 teaspoon of the oil in a non-stick skillet, add the egg mixture and cook over medium low heat until the eggs are set but not dry (around 5 minutes). Slide this noodle “pancake” onto a greased cookie sheet (or parchment paper) and keep warm. Repeat this process two more times to create a total of 3 noodle layers.
3. Raise heat to medium and add 1 tsp oil to the skillet. Sauté 1 tsp chopped garlic for around 30 seconds. Add the canned tomatoes and roasted red peppers, season with salt and pepper and cook for around 7 minutes. Set aside in a bowl.
4. Add 1 tsp oil to the skillet and sauté 1 tsp chopped garlic for 30 seconds. Add the spinach, season with salt and pepper and cook for around 5 minutes). Set aside in a bowl.
5. Add the first noodle pancake, browned side down, to a pie plate coated with cooking spray. Top with the cooked spinach (drain any excess liquid) and add 1/4 cup of the shredded cheese. Add a second noodle pancake and top with the tomatoes and pepper mixture (drain any excess liquid) and add 1/4 cup of the shredded cheese. Top with the final noodle pancake, browned side up, and remaining shredded cheese.
6. Bake in oven for 10 minutes at 375˚F. Cut into wedges and serve hot or cold.
Posted by cseeman at 02:55 PM | Comments (0)
February 02, 2013
Winter Chicken Pasta (Chicken and Veggies)
This was adapted from a Prevention Recipe for Chicken Cacciatore. I played with this quite a lot - and took out some of the things that the family does not love and swapped in some things they do. I added spinach because we all need more greens - don't we? I loved the way this came out and it will be definitely on a short rotation.
Ingredients (Makes around 4 servings)
12-14 oz boxed Pasta (your choice)
1 tbsp Olive oil
3 Chicken breast pieces, cut into 1/2" pieces
1/4 tsp Kosher salt
1/4 tsp Black pepper
8 oz Mushrooms, cut in half
1 Bell pepper, cut into strips (any color)
1 small Onion, chopped
2 tsp garlic, chopped
1 cup Chicken broth
1 tsp Oregano, dried
1/2 tsp Basil, dried
1 tsp Parsley, dried
1 tbsp Tomato paste
14.5 oz can Petite diced tomatoes
Baby spinach (to taste - around two handfuls)
Directions
1. Prepare pasta per package directions.
2. Heat olive oil in large nonstick frying pan (with cover) over medium-high heat while making pasta. Add kosher salt and pepper to the chicken and add it to the pan. Cook for around 5-6 minutes, turning occasionally, until browned on all sides. Transfer to bowl (leaving the liquid in the pan) and cover the chicken with foil.
3. Add the mushrooms, bell pepper, onion, garlic, chicken broth, oregano, basil, parsley, and tomato paste in the pan. Reduce heat to medium, cover, and cook, stirring occasionally, about 5 minutes. Uncover and cook for about 5 more minutes.
4. Stir in tomatoes (with juice) and chicken with any accumulated juices from bowl. Reduce heat to a simmer for around 4 minutes.
5. Add the baby spinach and mix until wilted, about one minute.
6. Pour over the pasta and serve.
Enjoy!
Posted by cseeman at 09:10 PM | Comments (0)
January 03, 2013
Shrimp Pasta With Red Sauce
Saw this recipe at Prevention Magazine (Shrimp Fra Diavolo II). Seems to be a triple threat - healthy, easy and delicious!
Ingredients
12 oz Pasta (any variety)
1 lbs shrimp, peeled and deveined
Kosher salt and black pepper to taste
4 tsp (or cloves) Garlic, minced (divided)
1 tbsp Olive oil
1 tsp Red pepper flakes (adjust to taste)
1 small Onion, chopped (white or yellow)
8 oz Mushrooms, thinly sliced
4 tsp (or cloves) Garlic, minced (divided)
1/2 tsp Dried oregano
1/2 tsp Dried parsley
1 can (28 oz) crushed tomatoes
1 cup Dry white wine
Directions
1. Cook pasta according to instructions.
2. Season the shrimp with kosher salt and pepper. Heat the oil in a large skillet or saute pan over medium heat. Add the shrimp and 2 tsp garlic and cook for 2 minutes, until just firm. Remove to a plate.
3. To the pan, add red pepper flakes, onion, mushrooms, remaining garlic, oregano to the pan; cook until the onions are soft. Add the tomatoes and wine and simmer for 15 minutes.
4. Fold the cooked shrimp into the sauce and let simmer for 2 additional minutes.
5. Pour the sauce over the pasta and toss.
Enjoy!
Posted by cseeman at 06:43 AM | Comments (0)
September 10, 2012
Penne with Sausage & Basil Sauce
Adapted from this recipe for Pasta with Sausage, Tomatoes, and Mushrooms from Bon Appétit (August 2002).
Ingredients (serves 4-6)
19 oz Sweet Italian turkey sausage, casings removed, crumbled
2 tbsp Olive oil
12 oz Mushrooms, thickly sliced
1 Large onion (or 2 medium ones), chopped
1/2 - 3/4 cup Fresh basil, shredded
1 tbsp Oregano (dried)
1 tbsp Parsley (dried)
1/4 tsp Kosher salt (more or less to taste)
1/4 tsp Black pepper (more or less to taste)
1/2 cup Dry white wine
28 oz Can crushed tomatoes
14.5 oz Can petite diced tomatoes
14-16 oz Penne or other pasta
Directions
1. Place the turkey sausage in a large skillet over medium-high heat. Break up the sausage as it cooks for around 12-14 minutes (or until it is brown). Using slotted spoon, transfer sausage to large bowl (leaving the drippings in the pan).
2. Add olive oil to drippings in pot. Add mushrooms and onions and sauté until for around 10 minutes.
3. Add basil, dried oregano, dried parsley, garlic, kosher salt and black pepper to the pan; then sauté for around 1 minute.
4. Add wine to the pan and cook for around 4 minutes.
5. Add sausage, crushed tomatoes and petite tomatoes to the pan and mix thoroughly. Lower the heat to medium and cover the pan. Cook for around 25 minutes.
6. While the pasta sauce is cooking during this last step, prepare the pasta as directed.
Pour the sauce over the pasta and enjoy!
Posted by cseeman at 08:55 PM | Comments (0)
September 08, 2012
Smoked Salmon Pasta
I have had this 8 oz package of smoked salmon (Portlock Wild Smoked Salmon) that I bought in Seattle, Washington a LONG time ago. These things have a long shelf life - the expiration date is December 2013....HONESTLY! So I took a few different recipes (though mostly from this recipe from Mehan Dossani for Tomato and Smoked Salmon Pasta) I found and created this.... Really liked it - might try it again the next time I have smoked salmon.
Ingredients (serves 4-5)
1 12-14 oz pound box of pasta (spaghetti or penne - we use whole grain or equivalent)
1 tbsp Olive oil
1 Medium onion, finely chopped
4 oz Mushrooms, thinly sliced
2 tsp Garlic, finely chopped (or 2 cloves)
Kosher salt and black pepper (to taste - no more than 1/4 of a tsp)
1 14.5 oz can Petite diced tomatoes
1/2 cup White wine
1/4 tsp Dill weed
2 tbsp Heavy cream
8 oz Smoked Salmon, coarsely chopped
1/4 cup Basil, shredded
Directions
1. Cook the pasta according to the package directions.
2. Heat the olive oil in a saucepan over medium-high heat. Add the onion, mushrooms, garlic and kosher salt and black pepper (to taste - around 1/4 tsp of each at most). Cook, stirring occasionally, for around 3-4 minutes.
3. Add tomatoes, wine, and dill weed to the pan and cook for 4 minutes.
4. Reduce heat to low and add 2 tbsp of heavy cream and stir for around 1 minute.
5. Stir in salmon and then remove from heat. Mix thoroughly and then add basil. When blended, pour on the pasta.
Add Parmesan cheese as desired.
Posted by cseeman at 04:23 PM | Comments (0)
September 03, 2012
Pasta with Turkey Sausage Sauce
My second stab at a meat sauce. This uses turkey sausage and is based on my previous entry for turkey meat sauce. This is also pretty healthy - and it came out great.
Ingredients (serves 4-5)
1 12-14 oz pound box of penne (whole grain or equivalent).
2 tbsp Olive oil
1 Medium onion, finely chopped
2 Red bell peppers, finely chopped
4 tsp Garlic, finely chopped (or 3 cloves)
8 oz Mushrooms, thinly sliced
1/2 cup Parsley, chopped
12 oz Turkey Italian Sausage (meat from 3 sausage links - casings removed)
1/2 tsp kosher salt (or to taste)
1/2 tsp black pepper (or to taste)
1 28-ounce can Crushed tomatoes
1 tsp Dried oregano
1/2 tsp Dried basil
Directions
1. Cook the pasta according to the package directions.
2. Heat the olive oil in a saucepan over medium-high heat. Add the onion, pepper, parsley, mushrooms, and garlic and cook, stirring occasionally, for around 5-6 minutes.
3. Add the turkey sausage, kosher salt, and pepper and cook for around 8 minutes, stirring constantly.
4. Add the tomatoes, oregano, and basil - then simmer until the sauce thickens, around 8 minutes.
Serve sauce over pasta, adding Parmesan cheese if you like.
Posted by cseeman at 03:53 PM | Comments (0)
July 02, 2012
Shrimp and Spinach Pasta Salad
This was adapted from Warm Pasta Salad with Shrimp from Cooking Light. This is a wonderful light and healthy summer pasta salad.
Ingredients (serves 4)
3 cups uncooked farfalle (bow tie pasta) - it can be replaced with a different pasta.
1/4 cup fresh lemon juice
2 tbsp Dijon mustard
2 tsp Garlic, minced
1/4 cup, plus 1 1/2 tsp Olive oil, divided
1 tbsp Red Wine Vinegar
1/2 tsp Kosher salt
1/2 tsp Black pepper
1 Shallot (small), cut into thin slices
1 lbs Shrimp, peeled and deveined (31/40 count is fine)
2 cups Baby spinach, cut into strips (you can increase this if you want)
1 15.5 oz can Cannellini beans, rinsed and drained
1/4 cup Red onion, chopped
2 tbsp Capers, rinsed
Directions
1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Combine juice, mustard, garlic, and red wine vinegar in a small bowl, stirring well with a whisk. Gradually add 1/4 cup oil, stirring constantly with a whisk. Stir in salt and pepper.
3. Heat 1 1/2 tsp olive oil in a large nonstick skillet over medium-high heat. Add shallots and saute for 1-2 minutes. Add the shrimp and cook for an additional 2-3 minutes until done.
4. In a large serving bowl, mix the spinach, cannellini beans, red onion, and capers; toss to combine. Add the pasta and dressing to the bowl, then add the shrimp.
Enjoy either at room temperature or serve chilled.
Posted by cseeman at 12:27 PM | Comments (0)
June 28, 2012
Penne with Chicken and Light Sun-Dried Tomato Sauce
This was adapted from Capellini With Pine Nuts, Sun-Dried Tomatoes And Chicken from Prevention magazine. This is really growing on me for a great place for healthy recipes. I adapted the recipe a fair amount, but I love the way that this turned out. This is a keeper with a nice light sauce.
Ingredients (serves 4-5)
1/2 cup Pine nuts
13 oz box Penne, whole wheat or whole grain
1 cup Broth (chicken, low-sodium chicken or vegetable)
5-6 oz Sun-dried tomatoes, dry-packed
1 tbsp Olive oil
3 Chicken breasts, cut into 1/4" slices (lengthwise)
Kosher salt and ground pepper to taste
4 tsp Garlic, minced (or 4 cloves)
1/4 tsp Crushed red pepper flakes
12 Kalamata olives, pitted and cut in half.
1/4 cup Fresh basil, sliced into thin strips
Directions
1. In a saute pan over low heat, toast the pine nuts until they are lightly browned.
2. Prepare pasta according to package directions
3. Soak tomatoes in near boiling water for around 10 minutes. Drain the liquid (adding 1/2 cup to the broth and set aside). Then slice the tomatoes into strips.
4. Heat the olive oil in large skillet over medium-high heat. Season chicken with kosher salt and pepper. Add chicken, garlic, and red-pepper flakes to the skillet and cook for around 3 minutes. Drain any excess liquid in the pan. Then add tomatoes, broth/water mixture and the olives. Cook for an additional 3-4 minutes. Remove from heat.
5. Add pasta to skillet and toss thoroughly. Then add the basil and pine nuts and toss again.
Enjoy!
Posted by cseeman at 09:20 PM | Comments (0)
May 04, 2012
Pasta with Turkey Meat Sauce
My first stab at a meat sauce. This uses turkey and should be pretty healthy - so it is really a total win. Had a great taste and is a definite winner on our end. It was inspired by a recipe from Real Simple and my Mediterranean Pasta.
Ingredients (serves 4-5)
1 12-14 oz pound box of penne (whole grain or equivalent).
2 tbsp Olive oil
1 Medium onion, finely chopped
1 Red pepper, finely chopped
3 tsp Garlic, finely chopped (or 3 cloves)
1/2 cup Parsley, chopped
8-10 oz Ground turkey (93% lean) - about half a package
1/2 tsp kosher salt
1/2 tsp black pepper
1 28-ounce can Crushed tomatoes
1 tsp Dried oregano
1/2 tsp Dried basil
Directions
1. Cook the pasta according to the package directions.
2. Heat the olive oil in a saucepan over medium-high heat. Add the onion, pepper, parsley, and garlic and cook, stirring occasionally, for around 3-4 minutes.
3. Add the turkey, kosher salt, and pepper and cook for around 8 minutes, stirring constantly.
4. Add the tomatoes, oregano, and basil - then simmer until the sauce thickens, around 8 minutes.
Serve sauce over pasta, adding Parmesan cheese if you like.
Posted by cseeman at 07:39 PM | Comments (0)
April 12, 2012
Chicken Lo Mein
This was adapted from Helene Siegel's Chinese Cooking for Beginners (1992) and some other recipes that I found including Edamame Lo Mein from Eating Well. This just came out fantastic. It seems to be a good addition to our healthy menu and really great!
Ingredients (serves 3-4)
7-8oz. Thin Spaghetti (whole grain is ideal), cooked as directed.
1 tsp Garlic, chopped
1 Chicken breast, cut into thin strips (around 1/4" or thinner)
4 tbsp Peanut oil
2 Carrots, cut into thin strips
1 Red Pepper, cut into thin strips
4 oz Bean Sprouts (mung beans - fresh work best)
2 Scallions, trimmed and sliced
Sauce Ingredients
2 tbsp Light soy sauce
2 tbsp Oyster sauce
1 tbsp Cooking sherry
1 tbsp Light brown sugar
1 tsp Sesame Oil
1/4 tsp Chinese five spice powder
Directions
1. Cook pasta according to the directions and then drain with cold water. Then toss with 1 tbsp of the peanut oil and set aside.
2. Combine the sauce ingredients in a bowl (soy sauce, oyster sauce, sherry, brown sugar, sesame oil and five spice powder) and set that aside.
3. Heat a saute pan and add 1 tbsp of peanut oil over medium-high heat. Add the garlic and the chicken and cook for 3-4 minutes (until starting to brown).
4. Add the remaining 2 tbsp of peanut oil and add the carrots and red peppers. Mix thoroughly and then cook for around 1 minute.
5. Add the bean sprouts and scallions. Mix thoroughly and then cook for another minute.
6. Add the noodles and the sauce mix and cook for around 1-2 minutes, mixing thoroughly.
Enjoy!
Posted by cseeman at 01:58 PM | Comments (0)
April 01, 2012
Penne with Broccoli and Turkey Sausage
This recipe was based on Emeril Lagasse's Rigatoni with Broccoli and Sausage from Everyday Foods (March 2012). I made some healthy choices and tossed in some ingredients that I like to cook with these days (like Parsley and Capers). I love this magazine and have to get off my kiester to get a subscription!
Ingredients (Makes 4-6 servings):
1/2 tsp Kosher salt
13.25 oz box of Whole grain penne
1 lbs Sweet Italian turkey sausage, casings removed
Cooking Spray
1/4 cup extra-virgin olive oil
1/4 cup Parsley, chopped
2 tsp Garlic, minced
1-2 tbsp Grated lemon zest (adjust to taste)
2 tbsp Lemon juice
4 Anchovy fillets, minced
1 tbsp Capers, rinsed
1/2 tsp Dried oregano
2 heads broccoli, cut into florets
Parmesan, grated, for serving
Directions
1. Add 1/2 tsp of Kosher salt to a large pot of water and bring to a boil. Add pasta and cook for around 9 minutes.
2. In a separate pan over medium-high heat, apply a coat of cooking spray and add the turkey sausage. Break up the meat as it cooks and cook for around 9-11 minutes. Remove any excess liquid from the pan.
3. In a serving bowl, add the following ingredients: olive oil, parsley, garlic, lemon zest and juice, anchovies, capers, and oregano. Gently mix together while sausage and pasta cooks.
4. After the past cooks for 9 minutes, add the broccoli and cook for two more minutes. Then remove from heat (reserving 1/2 to 3/4 cup of the pasta water).
5. Mix the pasta/broccoli, drained turkey sausage into the serving bowl with 1/2 to 3/4 cup pasta water. Sprinkle with Parmesan cheese and serve!
Posted by cseeman at 06:24 PM | Comments (0)
February 20, 2012
Mediterranean Pasta
Made this amazing dish tonight and it was fantastic! A definite keeper. This was adapted from a Rachel Ray recipe. This serves around 3-4.
Ingredients
2 tbsp olive oil
2 tsp chopped garlic (or two cloves)
3/4 cup chopped flat-leaf parsley (divided)
1 tsp dried oregano
1/2 tsp dried basil
Kosher salt and pepper to taste
1 tbsp capers
12 Kalamata olives, cut into thin strips (or halved - but pits removed)
1 28-oz can crushed tomatoes
1 5 or 6 oz can tuna in water, drained
1 12-14 oz pound box of penne (whole grain or equivalent). You can also use shells
Directions
1. In a large pot of boiling, salted water, cook the pasta.
2. In a large saucepan, heat 2 tbsp olive oil over medium heat. Add the garlic and cook for around 1 minute. Add 1/2 cup chopped parsley and cook for an additional minute. Add the dried oregano, dried basil, capers, olives and the canned tomatoes (with liquid). Add kosher salt and pepper to taste. Cook over medium-low heat until the sauce thickens, about 20 minutes.
3. Mix in tuna and remaining parsley and remove from heat.
4. Place pasta in a serving bowl (when done) and cover with sauce. You can add more parsley if you like.
Enjoy!
Posted by cseeman at 12:28 PM | Comments (0)
January 15, 2012
Spaghetti with Tuna, Olives and Lemon
Spaghetti with Tuna, Olives and Lemon
Adapted from a recipe from Martha Stewart's Everyday Foods.
Ingredients (serves 4-5)
1/4 tsp Kosher salt
1/4 tsp Ground black pepper
2 slices whole-wheat sandwich bread
1 tbsp plus 1 tsp olive oil
3/4 pound spaghetti or other pasta
1 tbsp finely grated lemon zest
4 tbsp lemon juice
1/2 cup chopped fresh parsley
5 tbsp slivered Kalamata olives
2 cans (6 oz) chunk light tuna in water, drained
Directions:
1. Preheat oven or toaster oven to 350 degrees
2. Cook pasta as directed
3. In a food processor, pulse bread and 1 teaspoon oil until coarse crumbs form. Add salt and pepper to the mixture and pulse some more.
4. Place bread mixture on a baking sheet and bake until golden, tossing occasionally, 6 to 8 minutes.
5. As pasta is done, reserve 1/2 cup hot pasta water. Then drain pasta and add to a large serving/mixing bowl.
6. To the cooked pasta, add lemon zest, lemon juice, parsley, olives, and 1 tablespoon olive oil and mix. Add water and tuna and mix. Add the breadcrumbs on top and you are ready to serve
Posted by cseeman at 05:24 PM | Comments (0)
August 28, 2011
Tuna Pasta Salad
Wonderful pasta salad that is actually great all year long, and very easy to make.
Ingredients
1 14oz box of Pasta shells or other shape
2 5oz cans of chunk tuna in water
4 stalks of celery, trimmed, cleaned and cut into thin slices (1/8" - 1/4")
1 tsp Lemon Juice
1/2 tsp Black Pepper
1/2 tsp Celery Salt
1/4 tsp Celery Seeds
1/2-3/4 Cup of Mayonnaise or Miracle Whip
Directions:
1. Cook pasta per the directions on the box and let cool with cold running water. Add the pasta to a mixing bowl.
2. Add the tuna, celery, lemon juice, black pepper, celery salt and celery seeds and mix.
3. Add the Mayonnaise or Miracle Whip (adjust amount to taste) and mix thoroughly. Enjoy!
Posted by cseeman at 08:55 PM | Comments (0)
February 13, 2011
Pasta with Mushrooms and Shrimp
Pasta with Mushrooms and Shrimp
This great recipe has a olive oil base - we love it alot!
Ingredients
1 lbs pasta (your choice)
1/2 cup, plus 3 tbs olive oil
4 tsp chopped garlic (or 4 cloves)
1 1/2 tsp kosher salt
1/2 tsp pepper
3 tbsp dried parsley
1 lbs white mushrooms (sliced) - you can reduce mushrooms to taste
1/2 lbs raw shrimp (devined)
Directions
1. Cook pasta as directed.
2. Over medium-high heat, warm 3 tbs olive oil and saute the garlic and mushrooms for 5-7 minutes.
3. Add shrimp and cook for 1-2 minutes depending on the size of the shrimp. The shrimp should be pink.
4. Drain the excess liquid from the pan (there will be liquid from the mushrooms).
5. Add remaining oil (1/2 cup), the salt, pepper and parsley.
6. Mix with mushroom and shrimp saute. for around 30 seconds to warm up the oil.
7. Remove from the heat and mix in pasta to coat with sauce. Add Parmesan cheese if desired.
Posted by cseeman at 07:13 PM | Comments (0)
December 04, 2010
Corey's Pasta Bake
Adapted from the Hunt's recipe for Spicy Italian Pasta Bake.
This is great for family and pot-luck dinners.
Ingredients
* Cooking Spray
* 1 12oz. box rotini or penne pasta
* 1 lbs Italian turkey sausage links, casings removed
* 2 medium or 1 large yellow onion, chopped
* 1 green pepper, cut into thin strips of around 1 1/2" long
* 1 pkg (12 oz.) white mushrooms, sliced in half
* 2 28 oz cans crushed tomatoes
* 1 tsp dried basil
* 1 tsp dried oregano
* 2 tsp dried parsley
* 2 cup shredded mozzarella cheese
Directions
1. Preheat oven to 375°F. Spray 13"x9" (or larger) baking dish with cooking spray. Prepare pasta according to package directions.
2. Meanwhile, cook sausage in large nonstick skillet (or wok) over medium-high heat, breaking apart with spoon to crumble. Add onion, green peppers and mushrooms. Cook and stir 5 minutes or until sausage is no longer pink and vegetables are crisp-tender. Add tomatoes and spices; heat 2 minutes or until bubbling.
3. Add pasta to tomato mixture; stir until pasta is well coated. Spoon half of mixture into baking dish. Top with half of the cheese. Repeat layers once more. Bake 15 minutes or until hot.
Posted by cseeman at 07:06 PM | Comments (0)
March 06, 2009
Celebration Pasta
This is modified from a few different recipes that we have seen using greens with pasta. It is Pam's new favorite.
Ingredients
1 pound pasta - any will do (I like penne or rigatoni)
4 cloves garlic, chopped (or 4 teaspoons)
5 tablespoons olive oil
1/2 pound shrimp (31/40 count) - increase to taste
1 small onion, chopped
8 oz. mushrooms, whitecap, sliced
1 package fresh arugula (around 5 oz)
1 package fresh baby spinach (around 8 oz)
4-6 pieces of sun-dried tomatoes - cut into thin strips.
1 bunch fresh basil, cut into strips (you can replace with a much smaller amount of dried basil if you do not have any fresh)
2-3 tablespoons of shredded Parmesan cheese
1. Cook pasta as directed
2. Heat 2 tablespoons of olive oil over medium high heat. You will need a big pan for this as the greens need room to wilt.
3. Add 2 cloves (chopped) of garlic, cook for 30 seconds and then add shrimp. Saute the shrimp until they are pink, remove from pan and leave covered under foil to keep warm.
4. Heat 3 tablespoons of olive oil; add remaining garlic and the small chopped onion; cook for 3-4 minutes.
5. Add chopped mushrooms, cook for 4-5 minutes.
6. Add greens (arugula and spinach). Using tongs (I think that is what they are called), work the greens into the heat until it is fully coated and starting to wilt. As you are mixing, this should take just a few minutes.
7. When the greens are wilted, add sun-dried tomatoes; cook for 1 minute, then add shrimp and fresh basil.
8. Add pasta and mix in the pan, cover for around one minute.
9. Add 2-3 tablespoons of shredded Parmesan cheese and cook for around one more minute.
Posted by cseeman at 06:58 AM | Comments (0)
May 26, 2007
Rosemary Lemon Chicken with Mushrooms
Rosemary Lemon Chicken with Mushrooms
NOTE: This recipe was adapted from a great one from "Quick After-Work Italian Cooking" by Hilaire Walden; Fisher Books, 1995.
A new variation is found here.
3 tbs olive oil
2 sprigs of fresh rosemary
1 tbs chopped garlic
4 skinless chicken breasts, flattened and lightly scored with a knife
juice and zest from one lemon plus an additional tbs of lemon juice
8 oz white mushrooms, stems removed and cut in half
kosher salt and pepper to taste
1. Heat olive oil over medium heat. Add rosemary and garlic and saute for 3 minutes.
2. Raise heat to Medium-high. Add chicken breasts and cook until lightly browned, 3-5 minutes per side.
3. Lower heat back to medium. Add lemon zest, lemon juice, salt and pepper (to taste) and mushrooms. Mix gently.
4. Cover and cook for 10-13 more minutes (turning chicken from time to time).
5. Server with juices over pasta or rice.
Posted by cseeman at 10:28 AM | Comments (0)
August 03, 2006
Pasta with Shrimp and Broccoli
Pasta with Shrimp and Broccoli
• Heat 6 tbs of olive oil over low heat. Add 3 cloves of garlic and cook for about 2 minutes
• Add Broccoli (around 10 oz of florets) and cook until tender – about 5 minutes
• Raise heat and add shrimp (about 18 large shrimp) and sauté for about 2 minutes.
• Add ½ cup dry white wine and salt & Pepper and cook for 2 minutes.
• Serve with pasta. I think (somehow I cannot remember) that I added the pasta at the very end in the pan. I will try this again and write it down for sure!
Posted by cseeman at 06:25 AM | Comments (0)
Sautéed Shrimps with Parsley Sauce
Sautéed Shrimps with Parsley Sauce (Langostinos a la Plancha)
(Adapted from http://www.cocinacasera.com/Recipes/sauteedprawns.html)
2+ tablespoons dried parsley
3 garlic cloves, chopped
¼+ cup Lemon Juice
1 tablespoon water
1 teaspoon salt
½ teaspoon Oregano or Italian Spices
1 lb. large shrimp (31/40 count or higher) - shelled
2 tablespoons olive oil
1. Thoroughly mix parsley, garlic, lemon juice, water, salt and Oregano.
2. Heat oil in large skillet over medium-high heat until hot. Add shrimp; cook and stir 3 to 5 minutes or until they turn pink. Gradually stir in parsley mix (Step 1) and cook for an additional 2-3 minutes.
3. Serve with rice or over pasta.
3 to 4 servings
Posted by cseeman at 06:22 AM | Comments (0)
