Tag Archives: pasta

Fruits of Our Labors: Cookbook Club 101

11 Jan
Image sourced from kcrw.com

Image sourced from kcrw.com

Pesto is much-loved around here — I’ve cooked with it in pasta dishes, as a pizza sauce, and even as an addition to hummus or other dips. And while I’ve enjoyed playing with the basil – Parmesan – pine nut formula by swapping in spinach, kale, cashews, almonds and more, until recently, I had never ventured too far outside of that routine. That is, until I tried Rachael Ray’s Roasted Red Pepper Pesto.

That is, until my DC girlfriends and I created a Cookbook Club.

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Summertime Suppers: Tomato-Zucchini Pasta with Ricotta and Herbs

9 Jul

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Summertime pasta? Yes, please!

In the summer months, I’m always looking for easy, fresh recipes that don’t require any of the following:

  1. Lots of sweat, blood & tears in the kitchen
  2. Lots of hard-to-find ingredients
  3. Lots of clean-up.

[Come to think of it I’m looking for recipes like that all the time.]

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Meat-Free Fridays: 6 Vegetarian-Friendly Pasta Dishes

1 Mar

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Fun fact: Pasta + veggies = a vegetarian and vegan-friendly feast.

No, but seriously! Any combination of sauce, veggies, pasta and protein / fat can be a fabulous meal, particularly for a Lenten Friday when you’re scrounging around the pantry. The above recipe for Sesame Chick Pea Pasta is only one example. In this post, I’ll share an easy template for vegetarian pasta dishes that work for Lenten Fridays or any old weeknight. Mangia!

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New GKG Feature: Meat-Free Meals for Lent!

13 Feb

[Totally irrelevant side note: Found Maria Carey’s entire 1995 “Daydream” album on Youtube this morning. Good Lord, do I love the Interwebs sometimes. I’ll be jamming to “Fantasy” and “One Sweet Day” for the next month or so, just so y’all know. 🙂 ]

For my friends of the Christian and Catholic varieties (or simply for those wondering why a few folks are walking around with dark spots on their foreheads?), today’s observance of Ash Wednesday marks the beginning of Lent. While yesterday’s Mardi Gras was an opportunity to binge and go more than a little calorie-crazy (hello, paczkis that I ate en mass. NOM NOM NOM), Lent ushers in a time of penance, prayer and sacrifice. Even if you’re not particularly religious, a re-start on New Years Resolutions probably won’t hurt!

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Welp, There Goes the Casserole: Learning to Live with, and Love, Kitchen “Mistakes”

13 Jan

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Resolution fail this week! Conferences, an overnight retreat, and grading have left me swamped. However, if at first you don’t succeed, beat that dead horse-of-a-goal until it’s … um, well-beaten? Back with a vengeance this week, my friends. I’ll be letting some cool cats out of some bags in the next few days!

In between the paper towels and styrofoam in that trash can, you might be able to spy the remnants of a meal. (If you can, kudos to you!). Here’s what happened:

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Christmas Vacation (the Griswold-free Edition): Pizzas, Pasta, and a Whole Lotta Carbs

29 Dec

Hello hello, my lovely readers and friends! I’ve returned from a lengthy and lovely Christmas Break (the joys of working in education: I still have a set-in-stone-employer-can’t-touch-it end-of-December vacation. HOO-rah!) with updates of the foodie variety. As expected, my sojourn to my family homestead (figuratively, not literally — I grew up squarely in suburbia, not the big ol’ fields and pine-filled woods of THT’s childhood) was filled with food. Literally filled. The stuffed turkey and I were vying for the heftiest belly on Christmas night, and I’m very okay with that.

It was pretty wonderful to be home, actually. I mean, having come from depressingly snow-free DC, how could I beat this winter wonderland?

Image courtesy of Felicia L. / Facebook.com.

Image courtesy of Felicia L. / Facebook.com.
“White Christmas,” anyone?

And with a mama this cute, my time at home was downright fabbity fab-fab. 🙂

Image courtesy of Felicia L. / Facebook.com

Image courtesy of Felicia L. / Facebook.com. Family resemblance, right down to the 80+ layers of warm clothing!

There were so many culinary highlights, that it’s hard to pin down my favorite dishes. My little sister made an amazing Asparagus Sauté, cutting the asparagus into 2-inch chunks and sauteing them with olive oil, a few minced garlic cloves, and a sprinkling of Parmesan cheese. My older sister’s Pignoli Cookies were so epically Italian and so darned tasty that any attempt to reproduce their southern-Sicilian magic would moot. (Or a “moo” point, if you’re Joey.) NOTE: If you’re interested in tackling their tastiness, here’s a delicious version of her recipe from Italian Food Forever.

And Grandma GKG’s Christmas Eve Italian feast, complete with Pasta with Broccoli Rabe, was, as usual, downright divine. (Spaghetti + sauteed broccoli rabe + parmesan + chicken broth + a topping of crushed croutons. Simple, huh?)

And as an alternative to turkey, my padre tried this recipe for Michael Symon’s Porchetta from Food Network Magazine. With its spicy pancetta and rosemary filling (an extra kick comes from oodles of red pepper flakes), it was a hit for the senses and the sinuses. Whoo!

Image courtesy of foodnetwork.com. Molto bene!

Image courtesy of foodnetwork.com. Molto bene!

My contributions were mostly of the sous-chef variety — scoring the pork roast, baking some bread, arranging tables, washing dishes, etc. However, I did make one of my absolute favorite pizza recipes, which I’ll now share with you, lovely readers.

Here’s a preview:

Image courtesy of Felicia L. / Facebook.com. Love the blur effect -- looks like steam on the oven window!

Image courtesy of Felicia L. / Facebook.com. Love the blur effect — looks like steam on the oven window!

One night a few days before Christmas, the task of dinner prep fell to me. (I know, how terrible … twist my arm, why don’t you, Mom? Tee hee.) I decided to make one of my specialties, White Pizza with Caramelized Onions, Mushrooms & Ham. I also whipped up a Pesto Pizza and Veggie Pizza, which are low-key additions to the pizza repertoire of any budding chef. (Pesto Pizza = pesto sauce, cheese, and sliced tomatoes; Veggie pizza = wheat crust, tomato sauce, and as many veggies as your fridge can hold.) The white pizza, however, is an elegant and stylish dinner treat.

White Pizza with Caramelized Onions, Mushrooms, & Ham

You’ll need:

  • 1 white or wheat pizza crust, rolled out and prepared for baking
  • 1 cup prepared bechamel sauce
  • 1-2 cups shredded fontina cheese
  • 4-6 slices of deli ham, sliced into thin shreds
  • 1/4 white onion, sliced thinly
  • 1/2 cup white button mushroom slices
  • Additional parmesan cheese, salt & pepper for seasoning

Here’s what you do:

  • Preheat the oven to 400°F. Prepare pizza crust on top of either a baking sheet or a baking stone.
  • To caramelize onions, heat 1 tsp olive oil in a small pan on medium-low heat. Add onions and cook, slowly, for 20-30 minutes, adding 1/4 cup of water every few minutes, or until water is absorbed each time. This slow method will render sweetness and delicious caramelized sugar from the onions.
  • To prepare the mushrooms, cook in batches over medium-low heat with a smidgen of olive oil. Do NOT add mushrooms all at once; keep space between each mushroom and flip once, allowing them to brown on each side.
  • To prepare the ham, simply saute the slices in either the onion pan or the mushroom pan once either vegetable is finished cooking. Allow the ham to crisp up slightly, for no longer than 5-10 minutes.
  • Spread the prepared bechamel sauce over the crust. Check here for a simple recipe. Top with shredded cheese, caramelized onions, and prepared ham slices and mushrooms. Additional parmesan is good here as a garnish, as is a grind or two of fresh black pepper.
  • Bake for 20-25 minutes, or until crust and cheese are lightly browned. Slice into small squares and enjoy as an appetizer or a main meal.

This pizza is SO darn good, it’s ridiculous. If you’d like something less labor-intensive, you can also use raw onions, raw mushrooms, and deli ham straight out of the package. The extra steps add a whole nother dimension, however, and are definitely worth the effort!

What are your favorite holiday recipes? What are your classic Christmas dishes, wintertime favorites, and seasonal delicacies? Happy eating!

Viva Italia: Four Ingredient Baked Pasta

15 Dec

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What if I told you that a simple, hearty meal could be yours in 30-ish minutes and using only 4 ingredients? You’d be all over that bidness, right? What if I also told you that this dinner creation is as customizable as you can imagine, allowing for creativity, taste preferences, and inventive food adventures to your heart’s content?

If your response is a Howard Dean-style “Yeeeeah!” then you’ve come to the right blog.

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