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Posts Tagged ‘Parsley’

Pappardelle with Carmelized Onions

Posted in Everyday Food, Tasty Tidbits Tuesday, We Called It Macaroni (Pasta recipes), tagged , , , , , , , , , on March 14, 2015| 1 Comment »

Pappardelle with Caramelized Onions

Pappardelle with Caramelized Onions

 This was supposed to be yesterday’s Friday meatless pasta but yesterday was spent cleaning the house and prepping for a small dinner party.  Just in case you were wondering  what I served and I hope you are, I made Chicken with Lemon and Olives and Rigatoni with Roasted Vegetables and Arugula.  I will post the chicken dish sometime soon. 

Back to today’s pasta – This dish is not a quick weeknight meal BUT certainly if you have about an hour and half  you will be rewarded with one delicious pasta dish.  We have to caramelize the onions first, so let’s start there with the Caramelized Onions.

INGREDIENTS:

6 TBS unsalted butter

15 medium yellow onions (about 6 lb), halved lengthwise and sliced 1/4 inch thick

2 tsp coarse salt or 1 tsp table salt

1 TBS sugar

DIRECTIONS:

In a 8 quart Dutch oven or heavy pot, melt butter over medium-high.  Add onions and salt.  Cook, stirring often, until softened and just beginning to brown, 35 minutes.

Reduce heat to medium.  Add sugar and cook, stirring often to scrape up any browned bits stuck to the bottom of pot, 35 -40 minutes (lower heat if bottom of pot begins to scorch).

When done, onions should be deep golden brown and have a jam-like consistency.  Remove from heat; season with salt.  Let cool completely.  (To store, refrigerate in an airtight container, up to 2 weeks)

INGREDIENTS:

Coarse salt and ground pepper

9 oz pappardelle or wide egg noodles

2 TBS EV olive oil

1 cup Caramelized Onions, finely chopped

2 garlic cloves, thinly sliced

1/4 cup fresh lemon juice (from 1 lemon)

1/2 cup fresh parsley, coarsely chopped

DIRECTIONS:

In a large pot of boiling salted water, cook pasta until al dente.  While pasta is cooking, heat oil in a large skillet (braising pan) over medium-high.  Add onions and garlic and cook, stirring frequently, until garlic is fragrant, 1 minute.

Remove 1 1/2 cups pasta water from pot and to skillet.  Drain pasta and add to skillet.  Cook, tossing occasionally, until liquid reduces to create a sauce that coats pasta, 3 minutes.  Add lemon juice and toss.  Serve pasta topped with parsley.

Recipe from Martha Stewart EveryDay Food

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Spaghetti Aglio e Olio – It Must Be Friday!! The Macaroni Marathon Gets Religious

Posted in Everyday Food, Tasty Tidbits Tuesday, We Called It Macaroni (Pasta recipes), tagged , , , , , , , on March 6, 2015| Leave a Comment »

Aglio e Olio - Photo by Shutterstock.com

Aglio e Olio – Photo by Shutterstock.com

A couple of posts ago, I mentioned that on Fridays when I was growing up, we had one of three standard dinners;  Pasta Fagiole, Spaghetti Marinara or Spaghetti Aglio e Olio – that’s the way it was in an Italian Catholic household.   We had meatless meals every Friday until the mid-1960’s when the no-meat-on-Friday ban was lifted.  Of course Lenten Fridays still require this abstinence.  So it’s fitting that on this Friday during Lent, that I share this tried and trued and extremely simple recipe.

INGREDIENTS:

1 lb spaghetti

5 TBS olive oil

10 cloves of garlic, peeled and sliced

1/2 tsp crushed red pepper flakes

1/2 cup fresh Italian parsley, chopped

1 cup freshly grated Parmigiano-Reggiano or Pecorino Romano

1 1/2 cup pasta water

DIRECTIONS:

Cook pasta in a large pot of salted boiling water till al dente according to package directions.

Meanwhile heat 3 TBS of oil in a large skillet or braising pan over medium heat.  Add the garlic and cook, shaking the skillet and stirring, until pale golden, about 2 minutes.  Remove from heat and add 1/2 tsp red pepper flakes.

Ladle about 1 1/2 cups of pasta water into the sauce.  Add the parsley, the remaining 2 TBS of olive oil and salt to taste.

Using a pasta spoon,* scoop out the spaghetti and add it to the braising pan.  Toss to coat pasta and cook for about one minute.  Add the grated cheese and season with salt and pepper and add more red pepper flakes if desired.

Recipe adapted from Lydia’s Italy

*

Spaghetti spoon - Available at Bed, Bath & Beyond $6.99

spaghetti spoon – Available at Bed, Bath & Beyond $6.99

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Linguine with Tapenade, Tomatoes & Arugula – The Macaroni Marathon

Posted in Everyday Food, Tasty Tidbits Tuesday, We Called It Macaroni (Pasta recipes), tagged , , , , , , , , , , on February 17, 2015| Leave a Comment »

Today’s entry in the Macaroni Marathon is a tasty pasta dish just perfect for the winter.  With fresh local vegetables out of reach and certainly we’re not buying any of those pink tennis balls that are being passed off as tomatoes, right?  Well of course not;  First of all you can make the best tomato sauce from canned tomatoes.  There are lots of sauces that can be made using the seasonal vegetables of winter and we’ll get to them too, but today I’m using those sweet cherry or grape tomatoes – I never eat any other kind in the winter because well really, they’re not really tomatoes.

Sweet Cherry Tomatoes

Sweet Cherry Tomatoes

INGREDIENTS:    

Coarse salt and ground pepper

1 lb linguine

1 TBS olive oil plus more for serving

3/4 lb cherry tomatoes halved                                         

1/4 cup plus 2TBS tapenade

2 cups baby arugula

2 TBS chopped fresh parsley

1 1/2 oz feta cheese, crumbled (1/4 cup)

DIRECTIONS:

Cook linguine according to package instructions.  Drain pasta.  In pot, heat oil over medium.  Add tomatoes and cook, stirring occasionally, until slightly softened, about 3 minutes.

Return pasta to pot, stir in tapenade and cook until heated through.  Add arugula and toss to combine.  Season with salt and pepper.

Divide among four bowls, drizzle with oil and sprinkle with parsley and feta.

Serves 4

Martha Stewart's Everyday Food

Martha Stewart’s Everyday Food

Recipe from Everyday Food

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Pasta w/Roasted Cauliflower & Lemon Zest – The Macaroni Marathon

Posted in Everyday Food, Marthaspeak, We Called It Macaroni (Pasta recipes), tagged , , , , , , , , , on February 16, 2015| Leave a Comment »

Roasted Cauliflower with Pasta and Lemon Zest

Roasted Cauliflower with Pasta and Lemon Zest

Perhaps you didn’t read yesterday’s blog about a Month of Sundays;  Besides the mundane explanation of the expression, I intended another nuance to the meaning as it relates to this blog.  Sundays were often “the” family dinner day and a big bowl of macaroni with Sunday Sauce was the norm.  A true Sunday Sauce contains more than one meat and often three.  Sunday was the day of special treats – the extra meat in the sauce and for me growing up, ice cream for dessert!  So I got it into my head that I would do a  month of  Sundays(not literally) of  pasta recipes, nicknamed The MacaroniMarathon.

If you have never experienced pasta with vegetables, you don’t know what you’re missing!  Not only are the ingredients fresh and healthy, the meal is also economical.  With doctors and nutritionists across the country advocating at least one or two meatless meals a week, a pasta dish with vegetables solves your dilemma as to  what to cook.  Roasting the cauliflower brings out the sweetness and the lemon zest adds just enough zing to counterbalance the saltiness of the capers!

INGREDIENTS:

1 large head cauliflower (about 2 lbs) cut into small florets (about 7 cups)

1 red onion cut into 1/4 ” slices

1/4 cup salt-packed capers, rinsed

1/4 cup virgin olive oil

coarse salt and ground pepper

8 oz orecchiette or small shells

1/2 cup coarsely chopped Italian parsley

2 TBS finely grated lemon zest (2 lemons)

DIRECTIONS:

Preheat oven to 450°.  Toss together cauliflower onion, capers and 2 TBS olive oil.  Season with salt and pepper.  Spread vegetables in single layer on a rimmed baking sheet.  

Roast, stirring halfway through, until cauliflower is tender and browned, about 40  minutes.

Meanwhile, bring large pot of salted water to boil.  Add pasta, and cook until al dente according to package instructions.  Drain

Toss hot pasta with remaining 2 TBS olive oil, the parsley, and lemon zest.  Add cauliflower mixture and season with salt and pepper. Gently toss to combine.

Recipe from Martha Stewart Living, November 2009

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Chicken Thighs with Green Sauce

Posted in Tasty Tidbits Tuesday, tagged , , , , , , , on April 12, 2011| Leave a Comment »

TASTY TIDBITS TUESDAY

chicken thighs in green sauce

Italian parsley

This is an economical and tasty dinner entree, tasty too!  Tonight’s meal will be Chicken Thighs with Green Sauce, Quinoa, and sauteed Broccoli.

8 thighs, skinned**

1/2 cup olive oil

3 (or more) cloves of garlic, peeled and cut in half

30 sprigs of Italian parsley

8 whole scallions

Salt and pepper

Arrange chicken in skillet, pour olive oil over them. Scatter garlic pieces around, lay parsley and scallions over top as to “smother” chicken while cooking Lightly   salt and pepper to taste.

Cover skillet and cook on very low for about an hour.

Uncover skillet, using a fork remove the parsley, garlic and scallions and put into blender and puree for a few seconds.  With blender still running, add the juices from the pan and puree until a smooth green sauce is obtained.  Remove chicken pieces to platter and pour sauce over them evenly and serve.

** if using thigh cutlets, cut cooking time in half or less until thighs are cooked through.

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