Classic Cacio E Pepe

How can something so simple be so good?? I mean, this dish has 5 ingredients! FIVE! We all liked this, even my 6 year old. Husband commented several times how good this was. This recipe is a keeper!

rating: 9.7

Classic Cacio E Pepe
(http://www.foodnetwork.com)

serves 4
time needed: 25 min.

Ingredients:

Kosher salt
12 ounces bucatini or linguine
1 tablespoon whole black peppercorns
1/4 cup extra-virgin olive oil
4 ounces pecorino romano cheese, finely grated

Directions:

Bring 2 1/2 quarts water (about 10 cups) to a boil in a large deep skillet. Add 1 tablespoon salt and the pasta and cook until just al dente (1 to 2 minutes less than the label directs).

Meanwhile, put the peppercorns in a small resealable plastic bag and coarsely crush with the flat side of a meat mallet or the bottom of a skillet. Place the crushed peppercorns in a fine-mesh sieve and discard any dust that falls through. Heat the olive oil in a small skillet over medium heat. Add the crushed peppercorns and cook until sizzling, 1 to 2 minutes. Let cool slightly, then transfer to a large bowl.

Using tongs, remove the pasta from the boiling water and transfer to the bowl with the peppercorn oil along with 2 tablespoons of the cooking water. (Reserve the remaining cooking water in the skillet.) Toss the pasta until coated. Let cool slightly, 1 to 2 minutes. (If the pasta is too hot, the cheese will clump and not melt.)

Add the cheese to the bowl with the pasta in three batches, tossing well and adding a few tablespoons of the reserved cooking water with each addition; make sure most of the cheese is melted before adding more. Continue adding the cooking water, a few tablespoons at a time, until the pasta is coated in a thick creamy sauce.

FullSizeRender

Posted in pasta, Uncategorized | Tagged , , , , , | Leave a comment

Vegetarian White Bean Chili

This recipe was surprisingly good! My kids thought it was okay, but husband and I really liked it. Next time I will add a little more kale, and maybe a little more quinoa (it gave it a nice texture)!

rating: 9

Vegetarian White Bean Chili
(Health.com)

serves 6
time needed: 40 min.

Ingredients:

2 tablespoons olive oil
1 large white onion, diced (about 2 cups)
1 large carrot, cut into 1/2-in. pieces (about 1 cup)
3 ribs celery, cut into 1/2-in. pieces (about 1 cup)
2 15.5-oz. cans cannellini beans, drained and rinsed
1 tablespoon ground cumin
1 teaspoon kosher salt
4 cups low-sodium vegetable broth
1 cup chopped lacinato kale (about 2 oz.)
1/2 cup uncooked white quinoa, rinsed
1 tablespoon chopped fresh oregano

 

Directions:

1. Heat oil in a Dutch oven over medium heat. Add onion, carrot, and celery; cook, stirring occasionally, until vegetables are tender, about 8 minutes. Stir in beans, cumin, and salt; cook, stirring often, until toasted and fragrant, about 3 minutes.

2. Add broth; increase heat to high and bring to boil. Reduce heat to medium-low and simmer until slightly reduced, about 6 minutes. Stir in kale and quinoa; cover and cook until kale and quinoa are tender, about 15 minutes. Stir in oregano.

FullSizeRender

Posted in soup, Uncategorized, vegan | Tagged , , , , , , , , | Leave a comment

Homemade Marinara Sauce

My 10 year old loves plain red sauce. Nothing fancy, just red sauce and pasta (preferably spaghetti). I am always looking for new variations on red sauce, so I tried this one. It was pretty good, but it lacked something…maybe depth? 🙂 Maybe it would have been better the next day? Anyway, son liked it, and I thought it was okay.

rating: 8

Homemade Marinara Sauce
(http://www.trialandeater.com)

makes 6 cups
time needed: 35 min.

Ingredients:

1 tablespoon olive oil
1 medium yellow onion, chopped
2-3 stalks celery, chopped
3 cloves garlic, minced
2 28- oz cans crushed tomatoes
1 teaspoon dried oregano *
1 teaspoon dried basil *
1-2 tablespoons sugar
salt and pepper, to taste

Directions:

Add olive oil to large pot and saute chopped onion, celery and garlic on medium heat for 4-5 minutes.
Add crushed tomatoes, spices, and 1 Tablespoon of the sugar.
Reduce heat and let simmer for 20-30 minutes.
Add spices and sugar to taste.
Use an immersion blender if smoother consistency is desired.

FullSizeRender

Posted in pasta, Uncategorized, vegan | Tagged , , , , , , , , , , | Leave a comment

Parsnip Soup with Coriander and Parsley

Okay, this is it. This is the last recipe I make using parsnips. I have tried multiple times, but I just can’t learn to like them! They taste like furniture polish to me! Anyway, this soup is pretty easy and I am sure it’s good if you are a parsnip fan.

rating: 5

Parsnip Soup with Coriander and Parsley
(Food Network magazine, April 2017)

serves 4-6
time needed: 1 hour

Ingredients:

2 tablespoons unsalted butter
1 onion, thinly sliced
1 teaspoon coriander seeds
1 cup fresh parsley, leaves chopped and tender stems reserved
Kosher salt
6 medium parsnips, peeled and cut into 1-inch pieces
2 medium carrots, peeled and cut into 1-inch pieces
2 cloves garlic, minced
1/2 cup fresh orange juice
1 tablespoon molasses
1/2 cup heavy cream
1/2 cup whole milk
1 tablespoon grated peeled fresh ginger
Extra-virgin olive oil, for drizzling

Directions:

Heat a large pot over medium heat and add the butter, onion, coriander seeds, parsley stems and a generous pinch of salt. Cook, stirring, until the onion is translucent, about 5 minutes. Add the parsnips, carrots and garlic; season with salt and cook, stirring, until slightly softened, 5 to 8 minutes.

Add 7 cups water, the orange juice and molasses to the pot and bring to a simmer over medium heat. Cook, stirring occasionally, until the vegetables are tender, 25 to 30 minutes.

Stir the heavy cream and milk into the soup and return to a simmer. Working in batches, transfer to a blender and puree until smooth; thin with water if the soup is too thick. Stir in the ginger and chopped parsley leaves and season with salt. Serve drizzled with olive oil.

FullSizeRender

Posted in soup, Uncategorized | Tagged , , , , , , , , , , | Leave a comment

“Chicken” Potpie Tartines

I sure do love chicken potpie (using vegetarian “chicken”, of course), so I thought this might be a nice variation on that. Well, I didn’t love it. Is it easy? Sure. Is it wonderful? I didn’t think so.

rating: 6

Chicken Potpie Tartines
(Cooking Light, April 2017)

serves 4

Ingredients:

3 tablespoons olive oil
1 (8-oz.) pkg. cremini mushrooms, quartered
1.1 ounces unbleached all-purpose flour (about 1/4 cup)
2 1/4 cups unsalted chicken stock (I used vegetarian “chicken” stock)
3/4 cup frozen green peas, thawed
1/2 cup matchstick-cut carrots
3/8 teaspoon kosher salt
1/4 teaspoon black pepper
6 ounces skinless, boneless rotisserie chicken breast, shredded (I used Morningstar Farms Chik’n Strips)
4 (1 1/2-oz.) whole-wheat bread slices, toasted
2 tablespoons chopped fresh flat-leaf parsley

Directions:

Heat oil in a large nonstick skillet over medium-high. Add mushrooms; cook 6 minutes or until browned, stirring occasionally. Sprinkle flour over pan; cook 1 minute, stirring constantly. Add stock; cook 4 minutes or until slightly thickened. Stir in peas, carrots, salt, pepper, and chicken; cook 2 minutes or until thoroughly heated.
Spoon chicken mixture evenly over toasted bread slices. Sprinkle with parsley.

FullSizeRender

Posted in main dish, Uncategorized | Tagged , , , , , , , , , , , | Leave a comment

Zucchini Muffins

Are you watching the Great British Bake Off?? I am, and I am having intense cravings for baked goods! These muffins were good, but mine turned out a little dry. Both of my kids liked them (!) and even requested them for breakfast a couple of times! PS: I added walnuts to mine.

rating: 8

Zucchini Muffins
(http://www.simplyrecipes.com)
time needed: 25 min.
makes 12-14 muffins

Ingredients:

3 cups grated fresh zucchini
2/3 cup melted unsalted butter
1 1/3 cup sugar
2 eggs, beaten
2 teaspoons vanilla
2 teaspoons baking soda
Pinch salt
3 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 cup walnuts (optional)
1 cup raisins or dried cranberries (optional)

Directions:

1 Preheat the oven to 350°F (175°C). In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter.
2 In a separate bowl, mix together the flour, baking soda, nutmeg, cinnamon, and salt. Stir these dry ingredients into the zucchini mixture. Stir in walnuts, raisins or cranberries if using.
3 Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely.
4 Bake on the middle rack until muffins are golden brown, about 20 to 25 minutes. Test with a long toothpick to make sure the center of the muffins are done.
Set on wire rack to cool for 5 minutes. Remove muffins from the tin and let cool another 20 minutes.

FullSizeRender (45)

Posted in bread, dessert, Uncategorized | Tagged , , , , , , , , | Leave a comment

Broccoli, Cheddar, and Brown Rice Cakes

I didn’t love these. 😦 They were quite dry and screamed for a sauce or something.

rating: 6

Broccoli, Cheddar, and Brown Rice Cakes
(Cooking Light, April 2017)

serves 4

Ingredients:

Cooking spray
1 tablespoon unsalted butter
3/4 cup chopped yellow onion
4 garlic cloves, chopped
3/4 cup unsalted vegetable stock (such as Swanson)
12 ounces fresh broccoli florets, cut into 1/2-in. pieces
1 (8.8-oz.) pkg. precooked brown rice (such as Uncle Ben’s)
1/4 cup whole-wheat panko (Japanese breadcrumbs)
1 tablespoon grainy mustard
1/2 teaspoon black pepper
3/8 teaspoon kosher salt
3 ounces preshredded reduced-fat sharp cheddar cheese, divided (about 3/4 cup)
2 large eggs, lightly beaten
Sliced green onions (optional)

Directions:

Preheat oven to 450°F. Coat a baking sheet with cooking spray.
Melt butter in a large skillet over medium-high. Add onion and garlic; sauté 4 minutes. Add stock and broccoli. Bring to a boil; cook 3 minutes.
Heat rice according to package directions. Combine broccoli mixture, rice, panko, mustard, pepper, salt, and 1/2 cup cheese in a large bowl. Stir in eggs. Divide and shape broccoli mixture into 8 (2 1/2-inch) patties. Arrange patties on prepared pan; coat patties with cooking spray. Bake at 450°F for 15 minutes. Top with remaining 1/4 cup cheese, and bake at 450°F for 4 more minutes or until cheese melts. Garnish with green onions, if desired.

FullSizeRender (57)

Posted in main dish, side dish, Uncategorized | Tagged , , , , , , , , | Leave a comment