Feeds:
Posts
Comments

Archive for the ‘Tasty Tidbits Tuesday’ Category

Linguine with Spring Vegetables – A Pasta Dish

Posted in Everyday Food, Tasty Tidbits Tuesday, We Called It Macaroni (Pasta recipes), tagged , , , , , , , , on May 8, 2013| Leave a Comment »

Linguine with Spring Vegetables

Linguine with Spring Vegetables

Pasta is such a seasonal dish especially when you cook it with vegetables.  The winter sauces are hardy, rich and often made with root vegetables.  Come Spring and Summer, we lighten up the dishes with lighter sauces and lots of garden fresh vegetables.

Coarse salt and ground pepper

3/4 lb linguine

1 lb asparagus (trimmed) and cut into 1″ lengths

1 medium zucchini, halved lengthwise and thinly sliced

4 oz sugar snap peas (stem ends trimmed), halved

1/2 cup heavy cream

1 TBS buter cut into pieces

2 TBS fresh tarragon leaves

In a large pot of boiling salted water, cook pasta 4 minutes short of al dente; add asparagus, zucchini, and snap peas.  Cook until vegetabless are crisp-tender, about 3 minutes.  Reserve 1/2 to 1 cup of pasta water.  drain pasta mixture and set aside.

In the same pot, bring cream and butter to a simmer.  Toss in pasta mixture and enough pasta water to create a thin sauce (it will thicken as it stands).  Season with salt and pepper, and top with tarragon.

Recipe from Martha Stewart’s Every Day Food

Read Full Post »

Orechiette with Brocoli Rabe, Oregano and Lemon Zest

Posted in Everyday Food, Marthaspeak, Tasty Tidbits Tuesday, We Called It Macaroni (Pasta recipes), tagged , , , , , , , , , , , , , , , , , , , , , , on May 1, 2013| Leave a Comment »

Tasty Tidbits Tuesday has been missing in action more often than I would like to admit.  I made the pasta dish I featured a week or so ago – the Penne with Cauliflower and Swiss Chard.  OMG, I have to tell you it was sooooooo delicious.  It had a delightfully light flavoring yet strong enough that you could savor every bite.  I admit I couldn’t taste the  Swiss Chard but since it added a different texture and the goodness of a dark leafy green vegetable, I was happy it was in it.

Actually it wasn’t the ingredients as much as it was the cooking technique that brought such flavor into every mouthful.  If you recall, the cauliflower was blanched for 3 minutes in the pot of boiling water that would also be used to cook the pasta.  So when the pasta was cooking in the water that the cauliflower had been in, it absorbed a light flavor that was as I said, delicious!  

Well my passion for pasta got me thinking about how many of my Tuesday recipes were pasta dishes and so I’ve decided to make a new category on the blog; We Called It Macaroni.  And I’m going to be publishing a LOT of pasta recipes! I’m no Lydia however, I’m taking on the job of educating my readers to the joys of Italian cooking, particularly PASTA, and taking them beyond red sauce and meatballs!  You can now search the blog category We Called It Macaroni for any of the pasta recipes published previously.  “Mangia”

Lovely light and flavorful pasta dish.

Lovely light and flavorful pasta dish.

Orchiette with Brocolie Rabe, Oregano and Lemon

Coarse salt and ground pepper

3/4 orchiette or other small pasta shape

1 bunch broccoli rabe (1 lb) – trimmed, cut into 1 1/2 ” pieces

1/4 cup extra-virgin olive oil

4 garlic cloves, thinly sliced

1/2 tsp red pepper flakes

1 TBS fresh oregano leaves, for serving

2-3 TBS fresh lemon juice , for serving

In  a large pot of boiling salted water, cook pasta according to directions, adding broccoli rate 4 minutes before the end of cooking.  Meanwhile, in a small saucepan heat oil, garlic and red pepper flakes over medium heat until garlic begins to sizzle, 2 minutes.  

Drain pasta and broccoli rabe and return to pot.  Add oil mixture and toss to coat;  season to taste with salt and pepper.  * I always sprinkle a little Peccorino-Romano or other Italian grating cheese on top of my pasta dishes

To  serve, sprinkle oregano over pasta and drizzle with lemon juice.

** As you can see, this recipe uses only olive oil as the sauce for the pasta dish;  Therefore you should definitely use the small pasta shapes such as orchiette and secondly when I see a recipe calling for so little sauce I often save a cupful of the pasta water to add to the sauce. Also I would use as many garlic cloves as I wished and just shake the red pepper flakes in and not measure.

***  You can also add cherry tomatoes with the garlic and cook them till they burst, add yet another dimension of flavor and texture to your dish.

Recipe from Martha Stewart’s Every Day Food

Read Full Post »

Penne with Swiss Chard and Cauliflower – Yet Another Vegetarian Pasta Dish!

Posted in Everyday Food, Tasty Tidbits Tuesday, We Called It Macaroni (Pasta recipes) on April 7, 2013| Leave a Comment »

Cover of "The Top One Hundred Pasta Sauce...

Cover of The Top One Hundred Pasta Sauces

I just love making pasta dishes with vegetables!  Growing up we had pasta at least once a week or twice.  Of course we didn’t call it pasta, we called it macaroni and instead of sauce we called it gravy.  I don’t remember any pasta or macaroni dishes made with vegetables either. We had tomato sauce with meatballs or spare ribs and often had shells (my favorite), rigatoni, ziti, mostociolli and spaghetti.  On Fridays we sometimes had linguine with clam sauce  or linguine with marinara sauce or with olive oil and garlic and of course we had lasagna now and then.  But never a meal with pasta and vegetables.  I wonder if this was because it was more American to eat your macaroni mainly with meat or was it because we could.  My grandfather  told me that when he was growing up in Italy, maybe they ate meat with their macaroni on Sundays.

I didn’t discover the world of pasta and vegetables until much later in life.  I came across a cookbook unlike the other Italian cookbooks I owned;  It is The Top One Hundred Pasta Sauces.   This cookbook embraces the art of pasta sauce created with vegetables, fish and meat.  I learned to love Linguine al Limone (linguine with lemon),  and Pasta e Ccci, ( chick peas and pasta broth), Paglia e Fieno alla Ciociara (straw and hay) just to name a few. The recipes seem exotic yet are made with common ingredients – I wonder if this is what my grandfather ate every day in Italy?

PENNE with SWISS CHARD and CAULIFLOWER

4 TBS Olive oil

1 cup diced onion

1 head cauliflower cut into small flowerets

Salt to taste

1# penne

4 cloves garlic sliced thin

1# Swiss Chard roughly chopped

1/2 tsp red pepper flakes

4 oz grated pecorino romano

Boil water, add cauliflower, salt, cook 3 minutes.  Remove cauliflower, set aside and reserve 1/2 cup of water.

Heat oil in large skillet, add onion – cook medium heat until golden brown about 15 minutes.

Then add penne.

Add garlic to skillet, cook 2-3 minutes till lightly browned, then add Swiss Chard, cook till wilts, about 3 minutes.  Stir in cauliflower and red pepper and reserved water.  Season 

Add cooked penne, toss and dust with grated cheese.

Recipe from Tom Meyer, New York Times

Read Full Post »

Roasted Whole Cauliflower – So Darn Good!

Posted in Everyday Food, Tasty Tidbits Tuesday, tagged , , , , , , , , , on March 20, 2013| Leave a Comment »

English: Cauliflower Ελληνικά: Κουνουπίδι

Cauliflower

Tastes good, looks good, and is good for you!  What more could you ask for? Oh and it’s a very economical side dish too!  “If you thought you didn’t like cauliflower, try this! It’s an awesome treat for a festive table.  Beautiful presentation and something out of the ordinary” – I believe the quote is from the woman who submitted the recipe, her name is Ariela.

BAKED WHOLE CAULIFLOWER

1 large head cauliflower

1/2 cup seasoned bread crumbs

2 TBS grated Parmesan cheese

1/4 cup margarine, melted

1/8 tsp garlic powder

1/8 tsp salt

1 pinch red pepper flakes

1 pinch dried oregano

Clean cauliflower, and trim off leaves and any brown spots. Place the whole head of cauliflower into a steamer basket, place the basket in a large pot, and add one inch of water.  Cover, and bring to a boil over medium heat.  Cook for about 20 minutes or until tender.

Preheat the oven 375 degrees.  In a medium bowl, mix together the bread crumbs, Parmesan cheese, melted margarine.  Season with garlic powder, salt and red pepper flakes, and oregano, and mix well.  Place the head of cauliflower into a baking dish, and coat with breadcrumb mixture.  Bake for about 10-15 minutes in the preheated oven or until golden brown.

Recipe from all recipes.com

Read Full Post »

Eat Your Veggies – A Vegetarian Dinner Tonight

Posted in Everyday Food, Tasty Tidbits Tuesday, tagged , , , , , , , on March 14, 2013| Leave a Comment »

We’re not vegetarians (yet) but it’s possible we are heading in that direction.  Peter always leaned that way for health reasons and I, in recent years, have become deeply disturbed over the exposes regarding the treatment and slaughtering of animals.  Sometimes if I find myself thinking about it, I can’t finish eating whatever meat was on my place.  I know this sounds weird coming from someone who just extolled the virtues of The Shake Shack.  Well, like I said, I may be headed in that direction but it’s long journey down that road.

However, I do love cooking with fresh vegetables and therefore I often make vegetarian meals.  Tonight we had a delicious dinner;  I made a Butternut Squash Risotto,  Roasted Cauliflower and a Mesclun Salad.  That and a freshly baked baguette from Fairway made quite a meal.

BUTTERNUT SQUASH RISOTTO

3 cups fat-free low-sodium vegetable broth

1 cup butternut squash puree

1TBS butter or olive oil

3 cloves of garlic, chopped

1/4 cups shallots, chopped

1 cup Arborio rice – I used Carnaroll rice

2 oz dry white wine

1TBS chopped fresh sage

1/4 cups freshly grated Parmiagiano-Reggiano 

Salt and fresh cracked pepper to taste

2 cups fresh baby arugula, for garnish

In large sauce pan, heat broth and butternut squash puree over medium-high heat.  When it boils, reduce heat to a simmer and maintain over low heat, taste for salt and adjust as needed.

In large heavy sauce pan over medium heat, heat oil or butter until melted.  Add shallots, garlic and rice; saute till rice is well-coated with oil or butter, about 3 minutes.  Add the wine and sage and stir until it is absorbed.

Add a ladleful of the simmering stock; wait until it is absorbed before adding another ladleful stirring gently and almost constantly.  Stirring loosens the starch molecules from the outside of the rice  grains into the surrounding liquid, creating a smooth creamy-textured liquid.

Continue this process until the rice is creamy, tender to the bite, but slightly firm in the center and all the stock is used, about 25 minutes from the time you started.  When all the liquid is absorbed, stir in the grated cheese and remove from heat.

Serve immediately and top with baby arugula and extra grated-cheese if desired.  Makes 3 2/3 cups.

Recipe courtesy of Skinnytaste.com

English: Cucurbita pepo (butternut squash). Lo...

Photo credit-Wikipedia

Related articles

Read Full Post »

Braised Chicken with Butternut Squash and Cranberries

Posted in Everyday Food, Tasty Tidbits Tuesday, tagged , , , , , , , , on December 4, 2012| Leave a Comment »

Tasty Tidbits Tuesday

Ocean Spray brand dried cranberries

Ocean Spray brand dried cranberries

This is a great dish on its own and could also be served over couscous

1 large butternut squash-peeled and cubed

2 TBS extra-virgin olive oil

4 chicken leg quarters

coarse salt and ground pepper

1 red onion, cut into 1/2″ wedges

2 TBS chopped fresh sage

4 tsp ground coriander

1 tsp ground nutmeg

2 cups low-sodium chicken broth

1/2 cup dried cranberries

In large Dutch oven or heavy pot, heat 1 TBS oil over medium-high.  Season chicken with salt and pepper and in two batches, cook skin side down until skin is golden and crisp, about 5 minutes per batch.  Transfer chicken to plate; pour off fat from pot.

Add 1 TBS oil, squash and onion to pot and cook until vegetables are beginning to soften, about 5 minutes.  Add sage, flour, coriander and nutmeg and cook, stirring until fragrant, about 2 minutes.  Add broth and cook, stirring and scraping any browned bits with a wooden spoon, 1 minute.  Nestle chicken, skin side up in squash mixture, add cranberries, and bring to boil.  Reduce heat, partially cover, and simmer till chicken is cooked through and squash is tender, 20-25 minutes.

Recipe from Martha Stewart Every Day Food

Related articles

Read Full Post »

Ode to Sweet Potatoes-New York Times Mark Bittman

Posted in Amuse-bouche du jour, Tasty Tidbits Tuesday, tagged , , , , , , , , , on November 21, 2012| Leave a Comment »

The softer, orange-fleshed variety of sweet po...

This is actually a YAM and not a Sweet Potato

I said I wasn’t going to post another recipe today because I am supposed to be preparing my own culinary contributions to the Thanksgiving Day dinner and so I’m not.  However, I just noticed in the New York Times that Mark Bittman wrote an article extolling the virtues of sweet potatoes.  In my 9 days till Thanksgiving recipe posting, I included two recipes for sweet potatoes.  His article is listed below.  Sweet potatoes-Thanksgiving and beyond!

 

Related articles

Read Full Post »

BEST Thanksgiving Side Dish-Roasted Sweet Potatoes and Onions w/Rosemary+Parmesan

Posted in Everyday Food, Marthaspeak, Tasty Tidbits Tuesday, tagged , , , , , , , on November 20, 2012| 2 Comments »

English: Potatoes, sweet potatoes, onions and ...

Sweet potatoes, onions and garlic

This is the last of the BEST Thanksgiving Side Dishes because tomorrow I will be preparing the foods I’m bringing to our dinner.  I made this dish one Thanksgiving spent at my parents house when they lived in Florida.  Trust me, it is yummy.

ROASTED SWEET POTATOES and ONIONS with ROSEMARY & PARMESAN

2  3/4 lb sweet potatoes, peeled, cut in 1 ” cubes

8 TBS Canola oil

3 garlic cloves minced

2  1/2 tsp salt

1  1/2 tsp coarsely ground black pepper

1  1/2 lb red onions (3 medium), halved lengthwise, cut crosswise in 1/4 ” slices

1/2 cup freshly grated Parmesan cheese

1 TBS chopped fresh parsley

Set on rack in center oven and one on lowest position.- preheat oven 375 degrees

Line 2 large baking sheets with foil.  Place sweet potatoes on one; drizzle with 6 TBS oil.  Sprinkle with garlic, 1  1/2 tsp salt and 1 tsp pepper.  Toss to coat, then spread in single layer.

Place onions on second baking sheet, drizzle with 2 remaining TBS oil, sprinkle with remaining salt and pepper.  Toss to coat, spread in single layer.  Place potatoes on center rack and onions on lower. Roast until potatoes are tender and onions are tender and brown around edges, stirring every 10 minutes, about 30 minutes total for potatoes and 35 minutes for onions.

Can be prepared 4 hours ahead of time, let stand at room temperature, covered loosely with foil.  Rewarm in 375 degree oven about 10 minutes.  Combine potatoes and onions in shallow bowl.  Sprinkle with Parmensan cheese and rosemary and toss to coat.  Season with salt and pepper.

Recipe from Martha Stewart Whole Living

HAPPY THANKSGIVING TO ALL!

Related articles

 

Read Full Post »

BEST Thanksgiving Side Dish-Cauliflower with Hazelnut Brown Butter

Posted in Everyday Food, Marthaspeak, Tasty Tidbits Tuesday on November 19, 2012| Leave a Comment »

Well, it’s Monday, 3 days left till the big feast day and this is a good time to go over your recipes and grocery list to make sure you have all the ingredients you need.  I needed about 30 pecan halves for some cheddar biscuits I’m making to bring to our dinner.  Wow, the price of nuts has really gone up!  I found a 4 oz container for $7.99 and a big bag at Costco for about $15.00 and almost gave up until I remembered that Wegman’s has a bulk food section of nuts, grains and seeds.  So even though the cost per pound was a whopping $12.95, I was able to get about 40 pecan halves for $3.95-yes I am excited about that.  As an aside and I know it’s a minor digression, have you noticed how much almost everything has gone up in price??? I’m looking at items that I purchase in order to save money and those things have risen in some cases over a dollar more!  I really can’t imagine what it must cost to feed a family of four these days….  Okay, so you know maybe I’ll do a whole blog on the rising cost of food and really get myself depressed, but not this week BECAUSE this is the week of harvest and plenty and bountiful and thanks for all the good food and here’s another recipe for you to consider.

CAULIFLOWER with HAZELNUT BROWN BUTTER

1 cup hazelnuts (filberts)

3 small or 2 large heads of cauliflower (about 3  1/2 lb)

Coarse salt

10 TBS unsalted butter

2 TBS freshly squeezed lemon juice

2 TBS finely chopped chives

Preheat oven 350 degrees

Place hazelnuts on baking sheet; toast until fragrant, about 10 minutes.  Transfer nuts to a kitchen towel; rub off loosened papery skins.  Coarsely chop nuts; set aside.  

Trim stems of cauliflower so they sit flat, keeping head intact.  Bring several inches of water to a boil in a large steamer or in a pot fitted with a rack; add salt to taste.  Steam cauliflower until just tender, about 10 minutes.  Transfer to platter.

Combine butter and hazelnuts in a small saucepan.  Cook over medium heat until butter turns brown, 3-4 minutes.  Remove from heat, and add lemon juice and chives.  Season to taste with salt.  Whisk to combine.  Pour over cauliflower and serve immediately.

Serves: 12 – 14  Recipe from Martha Stewart Whole Living 2001

Haselnuss

Hazelnuts also known as Filberts

Related articles

Read Full Post »

BEST Thanksgiving Side Dish and VEGAN too! Wild Rice w/Mushrooms,Cranberries,Walnuts

Posted in Friends, Tasty Tidbits Tuesday, tagged , , , , , , , , on November 18, 2012| Leave a Comment »

Ocean Spray Craisins brand dried cranberries

Ocean Spray Craisins brand dried cranberries (Photo credit: Wikipedia)

I know it seems unlikely that anybody would NOT want  love mashed potatoes with their Thanksgiving turkey, but it’s true. And for those guests and any Vegans at your table, you might want to include this really neat dish.  It’s seasonal, textural and nutritious.

WILD RICE with MUSHROOMS, CRANBERRIES and WALNUTS

Salt

2 cups wild rice

2 cups wheat berries, soaked in 3 cups water overnight and drained

3/4 cup dried cranberries

2 TBS canola oil or other neutral oil

6 medium or 3 large portobello mushrooms, cleaned, stemmed and in large dice (3 cups)

Freshly ground pepper

1  1/2 cups chopped walnuts

2 small shallots, minced

2 TBS chopped flat leaf parsley

2 TBS walnut oil

Bring two medium pots salted water to a boil over high heat.  Add wild rice to one and wheat berries to another, reduce heat to medium, and cook until tender, 30 to 35 minutes for wild rice and 20 to 25 minutes for wheat berries.

While grains cook, put cranberries to small bowl, and cover with hot water.  Soak 15 minutes, drain, and chop.  Set aside.

Heat canola oil in a medium skillet over medium heat  Add mushrooms, and sauté stirring frequently, until mushrooms soften and begin to release their liquid, 8 to 10 minutes.  Season lightly with salt and pepper, and transfer to a warm serving bowl.  Stir in walnuts, shallots, parsley and cranberries.

When grains are tender, drain them, and add them to bowl.  Drizzle with walnut oil, and toss gently.  Taste and add salt and pepper if necessary.  Serve warm or at room temperature.

Yield: 6-8 servings

Related articles

 

Read Full Post »

« Newer Posts - Older Posts »