Pasta with Salami

Instead of having a cheese plate for supper two nights in a row, I recently incorporated some leftover Hungarian salami into a pasta dish.  I boiled up some spinach and chive linguine (Trader Joe's) and tossed it with some store-bought marinara.  The trick here is to put in enough sauce to just coat the pasta.  I once learned on a cooking show that if you see any sauce left in the pan, you've used too much.  The salami had been sliced thin for the cheese plate, which was exactly how I wanted it.  I sliced it into strips and tong-tossed it with the pasta.  I used scissors to slice up my salami.  It may seem barbaric, but it was the most efficient way to do it and my salami ribbons were perfect.  Top off with a drizzle of some really good quality extra virgin olive oil and some fresh parm.

Pesto and Sausage Bake

When you think of baked ziti, it's always marinara and mozz.  You'd be amazed at what a difference switching to pesto can make.  It's still the same process of opening up a jar of store-bought sauce...the only difference is the sauce being green instead of red.

Cook up 1/2 a box of ziti (this recipe should probably fill a 2 qt. dish and serve 4-6).  It will take about 9 minutes to cook, which is exactly how much time you'll need to get everything else prepped.  Slice up three links of pre-cooked chicken sausage.  Just about any flavor will work except the jalapeno type ones.  If you want yours to be on the meatier side, slice up all four sausages in the pack, I won't judge.  To the bowl, add grated mozzarella.  I grated a ball of fresh mozz and I like to think it made a difference, but who really knows these things.  When the pasta is ready, toss it with the sausage, mozz, and pesto sauce to taste.  Pour it all into the casserole dish and then top with a mixture of melted butter, panko breadcrumbs, and grated parmesan or asiago.  Stick it in a 325 oven for about 30 minutes, til you see the breadcrumbs start to brown.

I didn't put a ton of mozzerella in there so mine wasn't as glued together as it could have been, but that's because I just wasn't feeling an extra cheesy dish that night.  More mozz = more glue.  The reason baked ziti is one of the most popular Italian side dishes is because it is so simple to throw together.  This version is just as simple but a little less predictable.  Also, adding sausage makes it appropriate for a full meal instead of just a side.

Zoodles with Pesto and Meatballs

Have you heard about zoodles?  They're alllll the rage on Pinterest; right up there with paleo this and DIY that.  Zoodles = zucchini noodles.  There is no actual noodles in zoodles, making this innately carb-free and healthy.  They are super easy to make: just use the julienne setting on your mandolin.  If you haven't bought a mandolin by now, get on it!  I've told you time and again how great it is for making potato chips and slicing radishes.  Mine cost me a whopping $13 at Bed Bath and Beyond so there's no excuse not to own one.

When the zucchini is sliced like that it doesn't take long to cook, especially if you like your zoodles al dente.  That means this whole dish will only take as long to prepare as it takes the meatballs to cook.  I made my meatballs by getting one pre-formed burger from the meat counter and rolling it into 8 small balls.  If you like big balls (and who doesn't wink wink), you can split the burger into quarters, but the small ones will cook quicker.  Because the burger was already prepped, you have built-in portion control.  Once the meatballs are almost done cooking, throw your zoodles in the pan and cook with some pesto sauce.  Takes no time to cook, tastes delicious, and healthily satisfies your pasta craving...are you convinced you need to try zoodles yet?

Pasta with Smoked Salmon

I recently wrote about making pasta with crème fraîche, just like I learned in France.  If you read that post, you may recall that my first crème fraîche pasta experience was when my French Mom served it with smoked salmon.  This time, I decided to take advantage of the beautiful Spring weather we had on Saturday and walk myself to Eataly where I could purchase high quality smoked salmon and fresh made pasta.  Inspired half by my study abroad experiences and half by Martha Stewart, the finished pasta was a perfect combination of European and American tastes.

After I found this recipe for farfalle with smoked salmon from Martha Stewart, I renewed my quest to recreate the French dish I had years ago.  I used the dill, capers, and red onion from the martha recipe but substituted crème fraîche for cream cheese and used a long pasta instead of a short one.  I'm not a fan of raw red onion, even when sliced super thin on a mandolin like it was here.  It's just not my thing and I can't be someone that I'm not.  If you like it, go for it; if you don't, there's no shame in leaving it out.  In the words of Beyonce, you're a grown woman you can do whatever you want.

This should basically be called the everything bagel pasta.  It has all the flavors you love from Sunday brunch, but the crème fraîche and fresh salmon make it feel distinctly European.  Quality salmon is key here.  You want it to be salty but not overwhelmingly so, and it shouldn't be so thick that you need a knife to cut through it.  This dish, especially if you use fresh pasta, is super light for a pasta meal so it is ideal for springtime.

Tortellini with Goat Cheese Sauce

I had been snacking on my latest cheese purchase, a goat cheese rolled in smoked paprika (I think) but decided I wanted to do something more with it than put it on crackers.  The paprika gave it such a unique smoky flavor (one I don't associate with the tang of goat cheese) that I thought it would be put to good use as a sauce over pasta.

Because goat cheese has a pretty strong flavor, I wanted to make sure the sauce was very light so I just blended the cheese in a saucepan with milk.  Using milk instead of cream will keep the sauce thin enough to just keep the pasta from sticking together and evenly distribute the flavor.  Just heat it over medium with some salt til it starts to reduce a bit.  I used Trader Joe's perline pasta with prosciutto, which look like little purses so the fashionista in me was happy.  I really wanted to wilt some arugula in there (spinach just seemed so been there done that) but because of arugula's strong peppery flavor I also wanted some small, sweet peas for balance so I warmed those in the sauce as well.  The arugula was still very strong (I may recommend watercress if you think it's too much) but I liked that there was a clear green flavor in this dish.

 

Crème Fraîche Pasta

The first time I had crème fraîche was while I was living in France.  Actually, that's the only time I have ever had it because they don't really make it here in the US.  Sure, restaurants dollop some cream over berries and say it's crème fraîche, but it's not the same.  In France, the texture is thicker than heavy cream but thinner than sour cream and tastes buttery.  It comes in a carton like you often see for chicken stock and when I had it, my French mom served it with pasta.  She placed a heaping spoonful of capellini pasta on each of our plates and then passed around the crème fraîche and a plate of smoked salmon so we could each add however much we liked.  It was delicious and impossible for me to recreate when I came back to the US.  Until now.

Whole Foods sells tubs of crème fraîche.  If it sits out of the fridge for a few minutes and you stir it up to thin it out a bit, it is just like what I remember from France.  Since I was going to the yucky grocery store across the street to pick up last minute ingredients to finish off the dish, I wasn't going to buy their [not fresh] smoked salmon.  Instead I picked up some mushrooms and shallots to sauté and used some leftover basil to finish off the dish.  The crème fraîche just adds a thin coat to the pasta so it's not overindulgent like a cream sauce but has a little more substance and flavor than butter or oil.  If you can find, I recommend giving crème fraîche the opportunity to prove itself here on American soil.

I served my pasta with chicken that I cut nugget size, seasoned with red pepper flakes, garlic powder, and paprika, and cooked in oil.  When they're this size, it only takes four minutes to cook the nuggets til they're perfectly juicy.

Jalapeño Sausage Pasta

I bought some jalapeño chicken sausage with the intention of making some sort of jambalaya inspired rice dish. Intentions are great, but when you get home late with no time to buy any of the other necessary ingredients, intentions mean absolutely nothing. I opened up my fridge to see if there was anything I could turn into a meal and saw about 3 ingredients staring back at me. Not a large selection, but it just so happened they were items I could work with. 

While I boiled pasta, I heated up the [sliced] sausage in a pan and added some frozen peas for color and, you know, healthiness. When everything was almost done I added some heavy cream and grated cheese. I had some goats milk Gouda on hand and took a chance with it. Turns out it was great but plenty of cheeses would work, like parm or white cheddar. Toss in the cooked pasta with some salt and pepper and maybe a little pasta water to get to the right consistency. 

This meal may have started as a way to avoid ordering takeout, but it worked its way into something I'd be happy to eat on a regular basis. 

Scallops and Herb Butter Pasta

My brother is a great eater.  If you go to a restaurant with him, he'll order the most out-there item on the menu.  Vegetables pose no threat to him and strange food combinations are exciting rather than gross.  But that wasn't always the case.  Growing up, my brother's diet consisted of three items: chicken fingers, peanut butter sandwiches (no jelly), and pasta with butter.  How boring.  It took about 22 years, but I'm glad my brother grew out of his picky eater phase.  He may, however, have been onto something with the pasta and butter.

I had some leftover garlic and herb butter from my radish and herb butter toasts that I wanted to use up and some linguine in the pantry.  Not only was I able to avoid wasting the butter, I was able to build a recipe that required almost zero effort, a necessity since I knew it was going to be a late night at work.  After the pasta was cooked, I tossed it with the garlic herb butter, salt, and pepper.  Tons of flavor, no work.  I said it in the radish and herb butter toast post, but I want to reiterate how easy it would be to make this butter yourself.  Basil, parsley, chives, and garlic.  Yum.

I topped the pasta with four large scallops.  Are you a little afraid of cooking scallops?  I was, too.  They always seemed to come out over or under done.  Fear no more because I've mastered it.  If you follow these steps, they will be perfection.  1) Pat the scallops dry 2) sprinkle with salt and pepper 3) once butter has melted in a pan (medium-low to medium heat) add scallops 4) cook two minutes per side.  That's it.  Two minutes is the magic number here.  And don't move them around in the pan.  If you let them sit, the butter will give them those yummy brown sides.

I give my Bubba some credit.  This version of butter pasta with scallops is a great meal.

Ham and Pea Baked Rigatoni

Sweet peas...sweet ham.  These two things often seem to come together so I figured I would throw them into a pasta dish for a quick supper.  But sweet on sweet in something that's not a dessert just ain't my style so I wanted to create a simple recipe to make those sweet freaks happy without excluding myself as a savory gal.

I thawed frozen peas in a pan with butter while my pasta boiled away and I prepped the other two - count 'em - two ingredients.  Prepping is a stretch.  Getting these ingredients ready takes no time.  I simple cut up some deli ham (maple variety) and grated cheese.  I used the Yancey's Fancy champagne cheddar that I had on hand from a previous recipe and it was perfect.  If you can't find champagne cheddar, any bold, dry (in flavor, not texture) cheese will work.  I would go with sharp cheddar, gruyere, or swiss.  Basically, you just need something that will take down the sweetness quotient of the peas and ham.  I like to add a little egg/milk mixture to help the whole thing bind, but it's not necessary.  Bread crumbs would also be nice but also not necessary.  Combine it all in a dish and bake til it's nice and casserole-like.  Serve it with a nice salad and you've got yourself a meal, cowboy.

Greek Yogurt Pasta with Mint and Thyme

I love lemon cream pasta.  Carbonara is pretty good, too.  Basically pasta with cream sauce is decadent comfort food.  Have I told you anything you didn't already know?  If you're like me and you love creamy pasta, read on.  I followed this recipe and couldn't believe how amazing it tasted.  You don't feel like you're sacrificing anything so go ahead and gorge without guilt.  One note: because it's not actually made with cream, you need to serve and eat immediately so the yogurt doesn't get clumpy.  But why would you want to wait anyway?

Pasta with Brie

I had seen some sort of pasta made with brie on Pinterest but never got around to trying it.  I'll put cheese in anything, especially pasta, but brie seemed like the one cheese that wouldn't work.  I kept putting it off until I found myself leaving work late and needing something I could whip up quickly.  The recipes I saw claimed this didn't need any cream or sauce so that meant one less ingredient and at least two fewer steps.  I figured even if it was bad, it would do the bare minimum of getting me fed, which was pretty much all I cared about at that point.

I was right on one part: it was so easy to prepare.  I was wrong when I thought it wouldn't taste that good without a sauce.  The brie becomes the sauce.  While the pasta boiled away (I recommend using bowties or some short pasta), I sauteed cremini mushrooms and zucchini with thyme.  Everything finished cooking at about the same time so I threw it in a bowl and then added brie that I had sliced into small squares in the hopes that it would start melting.  It did.  It melted into cheesy velvet.

Creamy Leek, Mushroom, and Almond Pasta

Creamy = unhealthy.  You don't read this blog to get beaten over the head with the obvious.  But wait - not so fast!  This pasta sauce is creamy without any cream thanks to healthy almond milk.  I followed this recipe and the sauce came out silky and delicious.  The almond milk and leeks make it slightly sweet but then the mushrooms and spinach give it depth.  I bulked up the spinach and mushroom levels because I like my pasta veggie-heavy.  And of course I used more cheese than the recipe's creator did because, well, I'm human.

I had no idea I could achieve a creamy sauce like this by using almond milk and a little corn starch.  I was concerned it would taste like hippy dippy commune food - all peace and love and wheat grass.  But I absolutely loved it.  And at only 40 calories per cup, I will love it in just about every pasta dish I make from now on.  Oh and since it's lactose free, all you lactards with sensitive tummy wummies (read in baby voice) can enjoy heaps of this stuff.  Go nuts.  Or, more precisely, go almonds.

Spring Veggie Pasta Salad with Dill Dressing

Many of the pasta dishes I find are full on one-dish meals featuring lots of veggies, meat, and cheese.  I was looking for a new pasta recipe that still had enough ingredients to make it feel special but that was a true side dish rather than the center of the meal.  Most people would say you can't have your cake pasta and eat it too, but when I found this Bon App recipe I knew I could have it all.

I changed it slightly by switching the orzo for ditalini.  Ditalini means "little thimbles" and they are these adorable mini tubes.  There are no ridges to catch the sauce, but since this dish is virtually sauce-less, it's the perfect time to use the cute pasta.  The veggies in this dish - green beans, fennel, and cucumber - are full on springtime and the sauce should mirror that by being simple and light. I didn't have white balsamic like the recipe called for but thought the champagne vinegar worked very well.  The recipe calls this sauce a pesto, but a pesto is made with nuts and cheese.  I didn't add any nuts, but after taking the pic I did add a little grated cabot clothbound white cheddar.   I just couldn't help myself - it's not a pasta dish without just a little cheese.

Butternut Squash and Leek Sauce

I love creamy things.  The problem is that creamy meals are always the least healthy...until you get to the Fall/Winter when a couple of the most popular vegetables can be easily turned into velvety soups or creamy sauces.  I've seen so many butternut squash soup recipes that I should have thought about how that could translate into a sauce, but it took a healthy eating blog, SkinnyTaste, to show me the light.

Simply puree cooked butternut squash in a blender while you sauté chopped leeks and garlic (about 5 minutes).  Once the leeks are done, add the pureed squash along with salt, pepper, parmesan, and sage (reserve a little for plating) then toss with the pasta and add pasta water to achieve the desired consistency.  Be sure to reserve the pasta water because you're definitely going to want to thin it out a bit.

This pasta was seriously good.  All the creaminess of an alfredo without the fat.  I ate it during the first snow of the season when all you want is comfort food.  The added comfort of this particular food is knowing it won't result in thunder thighs.

Kale Salad and Pesto Lasagna

At Matt and Karina's wedding, the Rabbi said that since they are postponing their honeymoon til December, it is the duty of their friends and family to host them for dinner and drinks during the two weeks following the wedding.  I think of Rabbis like black cats: it's unlucky to cross them; so I threw my name in the ring to have Matt and Karina over for dinner.

Since it was a weeknight (last night, to be exact), it all had to be easy.  I wanted to be calm and relaxed when they arrived so that I could properly celebrate their recent nuptials and Matt's 28th bday (this past Wednesday).  Celebration is downplayed when you're harried and running around so it was my goal to keep it simple.

Lasagna was the first thing that came to mind because I knew I could prepare it in the morning before work and just stick it in the fridge until it was time to bake it off just before dinner.  Instead of the typical red sauce lasagna, I decided to mix things up a bit.  One reason for this was so I could test out a new recipe, pesto lasagna.  I layered storebought pesto, lasagna noodles, ricotta that had been mixed with fresh basil and pine nuts, and shredded mozzarella.  After a couple rounds of that, I covered the top with a mix of shredded mozzarella and panko bread crumbs.  I used no-boil lasagna noodles for the first time because the store was out of normal ones.  Lo and behold!  They worked and saved me a cooking step and a pot to wash.  The whole thing takes about 45 minutes to cook at 350.  Perfect, because that's exactly how much time I needed to roast my brussels sprouts so I could do it all at once.  You may be cheating a little by using storebought pesto, but the fresh basil and pine nuts bring this recipe right back to home-cooked territory.  Don't be so hard on yourself about the storebought part.  Cooking, just like the marriage we were celebrating, is all about compromise.  Unfortunately, I got wrapped up in Matt and Karina's interesting conversation and forgot about the lasagna so it got a little overcooked but the flavor was still great so it's one I'll make again (when I'll be sure to set a timer).

While the lasagna was bubbling away, I took the time to prepare my salad.  After recent success with kale salad, I decided it was time to try another version.  This time, I laid off the cheese since the main course was already cheese-heavy.  Once again I used Trader Joe's pre-chopped and washed kale.  I tossed it with Granny Smith apples, sunflower seed, and bacon and then dressed it, again, with Trader Joe's champagne vinaigrette. (Sorry, I forgot to take a pic.)  Fish takes about as long to cook as it does to eat a salad, so I decided to make that for my simple protein.  Again, I took some help from the store by covering it with Trader Joe's bruschetta topping and baking it.  I figured if it tasted good enough slathered on a piece of bread, it was bound to be fine on fish.  I figured correctly.  It's always great to make your own marinade or toppings, but when you're pressed for time, re-purpose dips or salad dressing.  You won't even have to get your hands dirty.

We rounded out the meal with celebratory champagne.  If there was ever a reason to break out the good stuff, this was it.  I made Karina open it because it is a skill I have not mastered (though I consider a cork popping to be one of the most beautiful sounds).  There was also dessert, but I'm saving that for a later post, which means you'll just have to visit my lil blog again next week.

Edamame Pasta

There is a reason we keep coming back to those ultra simple, tried and true recipes - they're good.  One of those recipes for me is lemon pasta.  All it takes is some lemon juice and zest, some sort of green veggie (like broccoli or peas), maybe a touch of cream, and some parmesan.  It has tons of flavor and only takes a couple minutes to cook up.  With a dish like this, it's easy to fall into a rut; thus, my recommendation reinvigorating the potentially boring meal.  Add one - just one - unexpected ingredient.

For me, this ingredient was edamame.  Edamame is so Asian and lemon pasta is so Italian.  I must be crazy for combining these two cuisines!  But I'm not.  I made my pasta like I typically do, using fresh spinach as my green because it requires zero cooking.  I also like how it starts to wilt against the warm pasta but still retains its firm texture.  The edamame was a last minute addition after my local sushi restaurant sent me an order for free with the rest of my delivery, but it completely changed the dish.  While broccoli, peas, or asparagus go with the lemon flavor, they add texture but don't do anything to add another level to the dish.  The edamame is slightly sweet so it looks the tart lemon right in the eyes and says "hey, you're not the boss of me."

Fava Fave

Until a couple months ago the only thing I knew about fava beans was the line from "Silence of the Lambs."  I couldn't have told you what they tasted or even looked like.  Then I was at The Smile and they were incorporated into a crostini and I was a newfound fan.  I am picky when it comes to beans and don't like when they're all mushy.  These are closer in size to limas but firmer (so in my mind, better) and a much prettier bright green.

I'm not usually a Fresh Direct gal but decided to try it since there are no good grocery stores by my new apartment.  When I saw favas were on special I was intrigued but hesitant.  I had no idea how to cook them.  Thankfully, Fresh Direct populates recipes when you click on a particular ingredient, solving my "what the heck do I do with these" problem.  A few point and clicks later, I had a delivery scheduled.

I expected the fava beans to arrive ready to cook but apparently there's a nice little prep process involved.  The favas come in huge pods that need to be shelled and then each bean needs to be skinned.  It was a little more than I bargained for.  It wasn't difficult, but it certainly wasn't "heat and eat."  I was happy my phone rang while I was shelling so I could put my Mom on speaker and chat away, making the prep work go much faster.

The recipe I found could not have been easier - or tastier!  You won't believe how good three ingredients will taste.  Put olive oil and about 1/4 cup water in a pan and add the fava beans with salt.  Shake/flip em around every once in a while to get all sides, but let them simmer away til tender, about 15-20 minutes, depending on how big they are.  Meanwhile, cook up whatever short pasta you like.  I stopped by Eataly and picked up some of their fresh pasta.  I went with the agnoloti quadratti, which is filled with prosciutto,  parmesan, and other yumminess.  It was still the small size I wanted but had the meat filling that took this from veggie side dish to main course.  While those two items are cooking, tear up some basil and toss it with olive oil, salt, and pepper (enough to dress the whole dish).  When everything is done cooking, toss it together and you have one of the best pasta dishes I've eaten in a long time.

And I know you think I may be exaggerating but it really was one of the best pastas I've made.  Maybe it was the fresh pasta.  Or perhaps it was the seasonal ingredients.  Who knows, I could have just been really hungry and anything would have tasted great.  Whatever it was, I loved this dish and am still shocked it used only three ingredients.

BLT Pasta

Everyone loves a good BLT and I love pasta dishes of all shapes and sizes so it was time these two joined forces to make one powerhouse dish.  The best part is that takes only five ingredients and about ten minutes to make.  Get ready because a meal this easy might just change your life.

While I cooked up a pot of corkscrew pasta, I cooked some pancetta and added some halved grape tomatoes when it was almost done.  When everything was cooked and ready, I tossed it together with some arugula (the lettuce of the BLT) that wilted with the heat of the dish.  To incorporate the toast that a BLT is always served on, I toasted some fresh bread crumbs (from day old baguette I had lying around) and threw them into the bowl for texture.  The pancetta provides more than enough salt and the arugula adds the pepper, but if you want the mayo that usually accompanies the sandwich, feel free to add that in for more of a pasta salad vibe.