Quick Easy Pasta

Tradition in our house is that every Sunday we enjoy pasta. I make a fresh pot of red sauce, salad and good hearty bread to dip into salt & peppered olive oil. It is delicious and easy.

This past Sunday, I went to take out of the freezer what I thought to be sauce, only to open the container and see that it was yogurt! I did not have sauce to serve on Sunday! What was I to do??

No worries...I made a quick easy pasta with tomatoes, basil, beans, garlic and onion....a few shaves of Romano cheese and we had dinner!

The Recipe:

1 box Linguini (or any pasta you like)
1 can Cannelinni Beans (White Kidney Beans), drained and rinsed
1 can diced tomatoes
5 fresh plum tomatoes, diced
1/4 red onion, diced
2 cloves garlic, minced
2 Tbsp Olive oil
salt and pepper
2 Tbsp. Parsley, dried or fresh
5 large leaves fresh basil, chopped

In pot, bring salted water to a boil and cook pasta according to directions. Reserve about a cup of the water for pasta bowl.

Meanwhile, in fry pan, cook onion and garlic in olive oil until tender. Add canned diced tomatoes and all spices. Cook for 10 minutes. Add beans. Heat through. When pasta is done, add reserved liquid to serving bowl. Add drained pasta. Top with frypan ingredients and toss in fresh tomatoes. Top with a couple of basil leaves and shaved Romano cheese.

                                                      

Field Trip Inspiration

I recently took a trip with some girlfriends to the Culinary Institute of America and was re-inspired to get back into the kitchen and to update and post on this blog! It has been way too long to be separated from both. I share with you two pictures from the fanastic meal we shared at lunch. The first photo is our appetizer, crab cakes. The second is my lunch, Halibut over a bed of squash noodles, topped with Yukon Gold potato straws.

Each dish heavenly in it's own way. More to share....stay tuned!

Easter Greetings!

I have been juggling schedules and unfortunately, the recipes have not been added as I would have liked! So, I am going to try a few different ideas, and hopefully a more consistent entry will be found a few times a week rather than once a month! It also will help that dad returns from Florida soon and Sunday coffee will resume. Yay!

One thing, well, actually a few things, I missed from Easter dinner today were ham, roasted sweet and regular potatoes. My kids are boycotting the meat and you can't cook one without the other (at least the meal I was missing) so we ate lasagna instead. I haven't made this dish in a while because the kids didn't like it, but yesterday after cleaning up there was only a half tray left after hearing "yeah, pretty good mom. Didn't think I would like it." Ah, there is hope for the return of ham on Easter!

So, today I will share the lasagna recipe that was the meal that turned the taste buds of some finiky eaters!

The recipe:

3 Cups sauce
2 lb. Ricotta cheese
2 eggs
4 Tbsp parsley ( I used dried)
1 Tbsp garlic salt
1/ 4 C grated Romano cheese (Locatelli)
1 pkg no-boil lasagna noodles ( I used Barilla)

In bowl, mix all ingredients except sauce and noodles. In 10x13" glass pan, layer 3-4 noodles on bottom of pan. Spread about 1 Cup of cheese mixture over noodles, being sure to go to edge of pan to seal in noodles (otherwise they won't cook). place another layer of noodles. Top with another cup (or more if needed) to cover the noodles. Top with sauce. Then remaining cheese mixture, and final layer of noodles. Top with sauce and sprinkle a light layers of grated cheese on top. Cover with foil and cook 50-60 minutes in 375' oven. Let pan sit for about 20 minutes before serving so the lasagna can set.

Hope you had a wonderful holiday!
 

Chocolate Nutella Cookies

I just spoke to my dear friend Kim the other day and she asked me for this recipe. I saw this on the Food Network during the Halloween holiday and Giada De Laurentiis had made this for the Trick-or -Treaters. She made these rolled in orange sugar and placed a Hershey Kiss on top (like a peanut butter blossom cookie). I did not make them the same way (omitted the kiss) - surprise, surprise; but they are so yummy, especially warm, right from the oven!


The Recipe:

1 3/4 Cup Flour
1 tsp. Baking soda
1/2 tsp. salt
1 stick butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp. vanilla
1/2 cup Nutella

Mix flour, baking soda and salt. In separate bowl (or in your mixer) cream butter, sugar and brown sugar. Add egg and vanilla, mix well. Add Nutella and mix until creamy. Gradually add dry ingredients. Make walnut size balls and roll in sugar*. Line baking sheet with parchment paper and place cookie balls on tray. Bake in preheated 375 degree oven for 8 minutes.**

*Giada's recipe rolled the cookie balls in orange sugar crystals and
** after 8 minutes, she placed a chocolate Kiss in center of cookie and returned to oven for an additional 3 minutes. 

I neither had orange sugar or Kisses at the time I tried these. I rolled in regular sugar and then just baked them. They came out of the oven so warm and gooey and I kid you not, lasted no more than 15 minutes in the kitchen!

I just bought a fresh jar of Nutella, so when I bake a batch I will take pictures and add to this post.

Birchermuesli

This recipe is a great, delicious version of Mueslix that you just have to make!! A few years ago we were in Chicago and stayed at the Drake Hotel. This cold oatmeal was set out in beautiful glasses on a buffet that also included meats and cheese along with typical continental fare. It was so delicious that I looked forward to having it each and every morning. When we returned home, I emailed the chef and he was kind enough to share the recipe! I will provide what was sent to me and below, I will share my version. So very good!

The recipe:

Birchermuesli
A Swiss Health Food Item; Breakfast, Lunch or Dinner; Summer or Winter

For Ten People:

2 Cups oatmeal  (I used Quaker quick oats)
3/4 cup whole milk  (I used skim)
1 cup finely grated hazelnuts or almonds (I used almonds)
1/2 c sugar
2 lbs. apples-grated with the skin on*
2 lbs. pears- grated with the skin on. *
1/2 cup lemon juice
1/2 cup plain yogurt (I used vanilla)
Honey to taste ( I did not use this)
Seasonal fresh fruit: berries, peaches and cherries
1/2 cup raisins  ( I did not use)

Whipped cream, rasberries, mint leaf-to garnish ( I did not use)

1. Soak the oatmeal in the milk for about 15 minutes
2. Add nuts and sugar
3. Mix apples, pears, lemon juice and yogurt and add to the oatmeal milk mixture
4. Add a little honey and some seasonal fresh fruit
5. Garnish with whipped cream rosette, rasberry and mint leaf
6. Enjoy your meal "en guete"!

* Dr. Bircher created this dish and he insisted on using apples and pears with the skin on.

** In my latest version I used 2 apples, 2 pears, a generous handful of blueberries, a handful of both red and green grapes, which were sliced.

Bean Burritos

I have been so caught up with Olympic Fever, that I have not posted anything on here for quite a while! Sorry about that.

Since I am feeding my sport fix right now, easy recipes are definitely being made to feed everyone else! In fact, Cracker Chicken is in the oven as I type. This has me thinking of another easy meal that we like to have...it's one of those recipes that can be made in a flash and if there are any leftovers, can be easily made into another meal or hearty snack.
The original recipe for Bean Burritos according to my recipe card shows baking at the end. I have not done this step in years, but will share the recipe in its entirety in case you opt to do that. It is good either way!

The Recipe:

1/2 Medium onion, finely chopped
2 cloves garlic, minced
1 (19oz.) can Black Beans, undrained
1 Cup Salsa
2 TBSP Cilantro (fresh), chopped (if dried, 1 TBSP)
1 tsp Chili powder
1 tsp Cumin
2 TBSP Canola (or vegetable) oil
4 Burrito size tortillasft
3/4 Cup shredded cheddar cheese
Sour Cream (optional)

In medium skillet, heat oil over medium heat. Add onion and cook until tender. Add garlic and cook 1 minute. Stir in beans (and liquid), 1/2 Cup salsa, cilantro, chili powder & cumin; bring to boil. Reduce heat to low and simmer 10 minutes. Meanwhile, preheat oven to 350 degrees. Spray 8" square baking dish with non-stick spray.  Spoon 1/2 Cup bean mixture into center of tortilla and roll. Put seam side down in dish. Repeat. Sprinkle with cheese. Bake 8-10 minutes, until cheese is melted. Serve with remaining salsa and sour cream.

Again, I have not baked these. I actually place the cheese inside, roll and serve as is. You can have the sides and even include guacamole if you like. I usually have about 1 1/2 cups of this left over and I will make nachos the next day by placing tortilla chips on plate, top with bean mixture and cheese. Cook in oven or microwave until cheese is melted.

Chocolate Chip Cake

This was not on the family favorite recipe list...but it is now! I was looking for a quick easy dessert to serve after dinner last week to celebrate the end of mid-term exams.  I pulled out a cookbook that I have had for ages Kitchen Keepsakes by Bonnie Welch & Deanna White. My husband and I used to go to Vermont every weekend to explore antique shops and would always stop in The Jelly Mill establishment while in Manchester. This is where I purchased this cookbook and have kept it handy because my favorite apple pie recipe is included, which I will share later.

This was a last minute idea, so I do not have pictures, but I will take them the next time I make this cake. And there will be a next time!

The recipe:

1 1/2 Cups boiling water
1 Cup oatmeal ( I used Quaker Oats- Quick Oats)
1 Cup Brown Sugar
1 Cup sugar
1/2 Cup shortening ( I use Crisco)
2 eggs
1 1/2 Cup Flour
1 tsp. baking soda
1/2 tsp. salt
1 Tbsp. cocoa ( I use Hershey's)
1 Cup chocolate chips (I use Nestle Toll House)
1/2 cup nuts, chopped (optional)

Pour boiling water over oatmeal in small bowl and let stand 10 minutes.  Cream sugars & shortening in separate bowl; add eggs and beat until smooth.  Add oatmeal and mix well. Add flour, soda, salt and cocoa. Beat 1 minute. Stir in 1/2 cup chocolate chips ( I used the mini chips). Pour into greased and floured 8 x 12" pan.  Sprinkle with 1/2 cup chips ( I used mini) and 1/2 cup nuts*** over top.  Bake in 350` oven for 35-40 minutes.

***I have this after the nuts because I do not like chopped nuts in my cakes. So this is purely a preference thing and I just wanted to let you know that the original recipe did include them.

This cake came out warm and gooey and was very good! I believe my family invented their own favorite take on this too-

Take 1 scoop of vanilla ice cream and place in bowl with 1 piece of cake. Microwave for 15-20 seconds. Mash and stir the ice cream and cake together. Apparently, this made "THE best dessert EVER".