Gnocchi Pomodoro

Twice I have made this and twice we've ooohhhhd and aaaahhhd over it so I thought it was time to throw it up here.  The funny thing about gnocchi is it was probably my least favorite food while living in Uruguay as an LDS missionary. When I came home, I was glad to never eat it again. So when I told my husband, the first time I made this, what we were eating, he responded that gnocchi was the least likely thing he thought I'd ever make!

Well, thanks to Pinterest and all the other lovely food bloggers I kept seeing these amazing pictures and recipes for gnocchi. I figured it was time to try it again.  I'm so happy this was the first thing I made. The sauce is pretty much everything because the gnocchi doesn't have much flavor, and it's so incredibly flavorful while being super simple at the same time. Although the gnocchi itself doesn't have much flavor, it lends great texture; it's soft and smooth, almost like biting into a marshmallow. The cheese melted over the top, with those little bits of crispy brown parts just puts it over the top!


Gnocchi Pomodoro
for the sauce:
2-3 Tbsp. Olive oil
1 shallot, finely diced
4 cloves garlic, minced
4 large tomatoes, preferably garden ripened, roughly chopped
Pinch of sugar
Generous handful of fresh basil, chiffonde
Salt and pepper, to taste

8oz. Package gnocchi
1 cup mozzarella cheese, shredded

Heat olive oil in a saucepan over medium high heat. Add shallot and cook 2-3 minutes, then garlic for another minute. Add tomatoes and half the basil and reduce to a simmer. Depending on how juicy your tomatoes are, simmer 20-30 minutes, stirring occasionally. Mash the tomatoes as you stir, either by using a potato masher the back of a spatula.  Add a pinch of sugar, salt and pepper and check for seasoning. Add salt as necessary. Remove from heat and stir in the remaining basil.

Meanwhile, bring a pot of water to a boil. Boil gnocchi as directed. Drain and add to the pan of sauce.  Stir to coat then top with mozzarella. Place under the broiler until it starts to brown, about 2-3 minutes. Remove from oven, serve immediately.



SOURCE: Sauce adapted from Iowa Girl Eats

Cherry Tomato Pasta with Spinach and Lemon Pesto

So, this is one of those pasta dishes that is so easy and takes just minutes more than the time it takes to boil the pasta to make.  There's almost no prep either, unless you make your own pesto (which can be done ahead of time anyway).  No chopping, slicing or dicing, just pretty much dumping.  Just the kind of thing I'm loving lately.  I got the idea for this dish from The Simpler, The Better, a pasta cookbook I have and love.  And because tomatoes and spinach were just about the only veggies I had left lying around.

I seriously made this dish on the fly.  I was running out of time to get dinner on the table in a timely manner and I needed something  FAST! The result is a fabulous, colorful, healthy and tasty meal, perfect for a busy weeknight. 

I used to think I didn't like cooked tomatoes very much but I've been putting these little cherry tomatoes on pizza and pasta lately and I have to say they're tasty.  They're very lightly cooked, so they still lend that fresh garden tomato flavor that I love. Of course if you have different veggies lying around, you could easily substitute them.  Asparagus, red peppers, even eggplant would be delicious.

Cherry Tomato Pasta with Spinach and Lemon Pesto
1 lb. pasta (I used penne)
olive oil
2 pints cherry or grape tomatoes
4 cups baby spinach, loosely packed
1/4 cup basil pesto (homemade or store bought)
juice of 1 lemon
fresh shaved parmesan cheese
salt and pepper

Bring a pot of water to a boil and cook pasta according to package directions.  Drain pasta, reserving about 1/2 cup of the pasta water.  Set pasta aside.

Return pot to the stove over medium-high heat and add about a tablespoon of olive oil.  Add tomatoes and cook just until they start to split; about 3 minutes.  Remove from heat.  Add pesto, lemon juice, spinach and pasta.  Toss to coat well. Add enough reserved pasta water to loosen the pesto and make a light sauce.  Check for seasoning and add salt and pepper, to taste. Allow pasta to sit a few minutes until the spinach is slightly wilted. 

Serve warm with freshly shaved cheese.

Cauliflower Alfredo Sauce

I can't believe it's been over a month since my last blog post! I kind of feel like a slacker but not really.  I'm not even kidding, this summer is flying by. We have been so busy but having a blast.

Lately I've been finding the quickest and easiest recipes I can find for dinner because I'm either too tired or too busy to do anything more. Enter this cauliflower alfredo.

Confession: I don't make a TON of things with cauliflower, or even very many things, and I rarely buy it and just eat it fresh. But, a huge  head of it showed up in my CSA basket a couple weeks ago and after eating on it for a few days, I refused to let the rest go bad.  Luckily this recipe was not only quick and easy to prepare but it tasted fabulous!  No one had any inkling that the base of the sauce was cauliflower because it was so CREAMY!


Cauliflower Alfredo Sauce
1 lb. fettuccine noodles
5-6 cups cauliflower florets (about 1 medium head)
3 cloves garlic, minced
2 Tbsp. butter or olive oil
6 cups chicken (or veggie) stock
1/2 cup whole milk
1/2 cup fresh grated parmesan cheese
salt and pepper, to taste
pinch of nutmeg

In a small skillet, melt butter and saute garlic about 60 seconds, making sure it doesn't burn. Set aside.

Add cauliflower and chicken stock to a large pot and bring to a boil.  Boil about 7-10 minutes or until very tender.  In the mean time start your pasta water and cook according to directions. Drain cauliflower, reserving a cup of the broth.  Put cauliflower in a blender with reserved broth, milk, cheese and the sauteed garlic and butter. Puree until smooth.  Taste for seasoning and add salt and pepper as desired.  Finish it off with a pinch of nutmeg and serve over warm noodles.


SOURCE: Adapted from Pinch of Yum

Oven Baked Ravioli

So, sometimes I will make a meal just for my husband and I to enjoy, usually something that we don't have often, that the kids probably wouldn't eat or want. Take this ravioli for instance or this lobster risotto I made a few years ago for Valentine's Day.   Mmmm, I still think about that one.  Makes my mouth water. Anyway, so that's kind of where I was going with this dish. I totally thought they wouldn't go for it but it turns out our dinner for two turned into a dinner for 5!  I'm glad they enjoyed it though, 'cause sometimes it's hard to get them to try new things.  Maybe it was the fact that I made it just for my husband and I that got them curious...hmm, good tactic.

These were fun to make and changed it up from just a typical pasta and sauce dish.  Although pasta and sauce is a pretty quick meal to make, this doesn't take too much more effort (as long as you're willing to get your hands a little dirty) and it's FUN to eat!  I served it with my new favorite pizza sauce and we all loved it.



Oven Baked Ravioli
1 lb cheese ravioli, about 40 (or whatever you like)
2 eggs
2 cups panko breadcrumbs
1 tsp. dried parsley
1 tsp. dried basil
1/2 tsp. granulated garlic
1/2 tsp. salt
pinch of black pepper
1/4 cup grated parmesan cheese

Pizza sauce or Marinara for dipping


Preheat oven to 400 degrees F.  Line a cookie sheet with foil and place a wire rack on top.  Spray rack with non-stick cooking spray.  Whisk eggs in a small bowl and set aside.  In a shallow dish, combine breadcrumbs, parsley, basil, garlic, salt, pepper and cheese; mix well.

Dip ravioli in egg wash, allowing excess to drip off, then coat with breadcrumb mixture, pressing to adhere.  Place on wire rack and continue with remaining ravioli.

Bake 12-15 minutes, or until browned and crispy.  Serve warm with marinara for dipping.



SOURCE: Adapted from How Sweet It Is and Edible Life in YYC

Pasta with Roasted Red Pepper Sauce

First of all, I have news!!  I got a new camera.  Well, new to me anyway, and I'm so excited to learn how to use it.  Hopefully you will see an improvement in my shots and my food will look even more appealing!

Now on to this delicious sauce.  I love, love LOVE roasted red peppers.  I like them raw and cooked in stuff like stir-fry too, but I really love them roasted.  They just have this sweet, slightly tangy taste that is just beautiful. Slap them on wraps, sandwiches, burgers, pitas, pizzas, put them in hummus or other dips, or even in soup.

Roasted red peppers are obviously the star of this deliciously velvety pasta sauce.  The flavor is not too bold, a little creamy, a little crunchy with punches of flavor here and there from fresh basil.  If you're not a fan of goat cheese, you can switch it out for feta or even parmesan. 


Pasta with Roasted Red Pepper Sauce
3 red peppers
2 Tbsp. pine nuts
2 Tbsp. olive oil
1/2 medium onion
2-3 cloves garlic, minced
1 cup chicken or vegetable broth
1/2 cup heavy cream or half and half
fresh basil leaves, torn or chopped
2-3 oz. goat cheese
salt and pepper, to taste
3/4 lb. pasta

Roast red peppers either under the broiler or on your grill until charred, flipping halfway so you get both sides. Place in ziploc bag or container with a lid and allow to cool and sweat.  Peel charred skins off, remove seeds and set aside.

Lightly toast pine nuts in a frying pan over medium-high heat.

Place pine nuts and roasted peppers in a blender and blend until smooth.

Bring a large pot of water to boil and drop pasta.  Cook according to package directions.

In a large skillet, heat olive oil over medium heat and add onion.  Cook until soft and translucent.  Add garlic and cook another minute.  Add pepper puree, broth and cream.  Stir to combine and salt and pepper to taste.  Crumble in goat cheese and stir to melt.  Remove from heat, add fresh basil, check for seasoning again and adjust as necessary.

Drain pasta and stir into sauce.  Top with more fresh basil, if desired or a couple scratches of parmesan.


SOURCE: Pioneer Woman

Creamy Spinach and Sun-Dried Tomato Pasta with Chicken Sausage

This was the result of my most recent "dinner on the fly," episodes in my kitchen a couple weeks ago.  While I make a menu most of the time and try to stick to it, things inevitably get in the way (i.e., kids don't eat, go out, bring home pizza, etc.).

I grabbed this spinach and feta chicken sausage on a whim one afternoon of shopping and didn't really intend to use it that same night but ended up doing so because a) it wasn't frozen and b) my husband would be excited I was finally cooking some meat!  My dinners as of late have been pretty meatless.  My kids just aren't eating much these days, so I've been really trying to SIMPLIFY when it comes to dinner.  Now, I'll admit I went out and bought a box of Ramen because I was so fed up with them not eating what I made, but it was reserved only for when I was really desperate.  But they've been eating quesadillas, potatoes, eggs and toast, you know whatever that was at least semi-nutritious, to get by for the time being.

I was really pleased with how this pasta turned out.  It was pretty much finished in the time it took to cook the pasta.  That's a score on a busy weeknight!! It also reminds me of one of my faves, Chicken Milano, but with more Mediterranean flavors rather than Italian. Here's your next dinner on the fly.


Creamy Spinach and Sun-Dried Tomato Pasta with Chicken Sausage
olive oil
1 package (about 12-16 oz) Spinach and Feta Chicken Sausage (such as Al Fresco brand)
1/4 cup sliced onion
1 clove garlic, minced
1/2 cup sun-dried tomatoes
1 cup chicken broth
1/4 cup white cooking wine (optional)
1 cup half and half or heavy cream
1/4 cup goat cheese, crumbled (can substitute feta)
8 oz. fettuccine or linguine
2 large handfuls of fresh baby spinach, chopped
fresh herbs for garnish
1/4 cup toasted pine nuts
salt and pepper, to taste


Bring a large stock pot of salted water to a boil.  Drop pasta and cook according to package directions.

Meanwhile, in a large chef's pan or other pan with high sides, heat a drizzle of olive oil over medium high heat.  Slice sausage links on the bias and cook until browned on each side.  Remove to a plate.  Add another drizzle of olive oil, reduce the heat to medium and add the onions.  Saute about 7-10 minutes, until tender and just starting to brown.  Add the garlic at the last minute.  Return sausage to pan.  Add tomatoes, broth and cooking wine and let simmer until tomatoes are tender; about 5-7minutes.  Add cream and heat through then remove from heat.

Drain pasta and add to pan with sausage and cream sauce.  Toss with spinach and goat cheese.  Allow to stand for about 5 minutes, stirring to wilt the spinach and melt the goat cheese a bit. Salt and pepper, to taste.  Top with toasted pine nuts.  Serve warm.

Sweet Tomato Marinara

Raise your hand if you STILL have tomatoes from your garden you don't know what to do with?  Well, I don't...anymore.  I had to pick the last of them about 3 weeks ago and they were all green.  Then all of a sudden this last week they all ripened at the same time.

Lately we've gone a little over board on the Fresh Tomato Soup, although my girls devour it and would still probably eat it every day, so I wanted to see if I could make yet ANOTHER pasta sauce that I just couldn't live with out.  Score! 

All the sauces I make and have made I still like, but for different reasons.  This one is thick and rich, and slightly sweet with a hint of fennel.  I like LOTS of sauce on my pasta, but hate when it just puddles under the noodles as soon as it's poured on.  Not a problem here, this sauce ain't goin' nowhere!

Sweet Tomato Marinara
makes about 1 1/2 quarts

1 Tbsp. olive oil
1 small sweet onion
6 cloves garlic, minced
about 3 lbs fresh roma tomatoes, peeled and pureed (about 6 cups pureed)
2/3 cup red cooking wine, or cranberry or pomegranate juice
1 6-oz can tomato paste
1 1/2 Tbsp. balsamic vinegar
1 Tbsp. brown sugar
1 tsp. fennel seed (I ground mine in my mortar and pestle a bit)
salt and pepper

In a large saucepan or pot, heat olive oil over medium high heat.  Add onions and saute about 5 minutes until tender and translucent.  Add garlic and saute another minute.  Add tomato puree, cooking wine (or juice), tomato paste, vinegar, brown sugar and fennel.  Add a pinch of salt and pepper and bring to a boil.  Simmer for about 20-25 minutes until sauce is thickened to your liking, stirring occasionally.  Check for seasonings and add salt and pepper as necessary.  Serve warm with your favorite pasta.

Store in airtight container for about a week in the fridge and about 3 months in the freezer.

One Pot Pasta

I'm sure many of you have seen this one pot wonder flying around Pinterest.  I think it was originally posted on the Martha Stewart website, but regardless of where it started it's absolutely genius!  I think this is the first meal all of my kids have both liked and eaten.   Hubby and I loved it to.  It's absolutely full of flavor and fits in that category of comfort foods for me.  Nice and warm, slightly soupy and hey, there's fresh basil!!  Can't go wrong with that.  The only thing this was lacking was a nice crusty sourdough baguette.  I'm kicking myself for not making one.

Prep is a cinch, pretty much just chuck everything in the pot.  I used fresh tomatoes, so chopping them took a few extra minutes.  Canned tomatoes, however are a suitable substitute.  The pasta cooks in about 10 minutes so I'd call this dinner in 15!


One Pot Pasta
12-oz linguini
12-oz cherry or grape tomatoes, quartered
1 onion, thinly sliced
4 cloves garlic, thinly sliced
1/4 tsp. red pepper flakes (optional)
2 sprigs fresh basil, chopped
2 Tbsp. olive oil
salt and pepper
4 1/2 cups chicken stock

Combine pasta (break in half if necessary), tomatoes, onion, garlic, red-pepper flakes, basil, oil, pinch of salt and pepper, and stock in a large pot. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.  Check for seasonings and adjust as necessary.

Divide pasta among serving bowls, garnish with parmesan cheese, if desired, and extra basil.  Serve warm.


SOURCE: Martha Stewart

Pasta alla Norma

I think it's kind of hard to make cooked eggplant look good.  It's hard to improve on brown.  Thank goodness this dish has some colorful counterparts to help it live up to it's fantastic taste!

I don't usually buy eggplant but I found myself with not one but two a few weeks ago in my CSA basket.  My usual go-to dish for eggplant is this orzo, which is pretty phenomenal, but that only used up one of the eggplants.  So I went searching.  

I found a version of this pasta dish in a Cooking Light book of mine.  With a few tweaks, this turned out pretty amazing too.  Even if you don't think you like eggplant, when paired with it's flavorful friends, you might just change your mind. I even went out and bought another eggplant just to make it again!

Pasta alla Norma is a typical Sicilian dish and is served with ricotta salata, which is ricotta that has been aged, pressed, salted and dried.  Although it can be hard to come by, you can substitute a semi-firm, salty cheese, like feta or queso fresco.  In a pinch, you can also use fresh mozzarella as well, which is what I've done here.

 

Pasta alla Norma

3/4 lb. pasta (12 oz.)

olive oil

1 medium eggplant, peeled and diced (about 4 cups)

3-4 cloves garlic, minced

pinch of red pepper flakes

splash of white cooking wine

1 can diced tomatoes

large handful of fresh basil leaves, chiffonade

1/2-1 cup ricotta salata, grated or cubed 

Bring a large pot of water to a boil.  Drop pasta and cook until al dente.

While the pasta cooks, peel and chop eggplant.  In a large skillet, heat a couple drizzles of olive oil and add the eggplant.  Cook on medium heat until brown and tender.  Add garlic and red pepper flakes and cook about 30 seconds, then add the splash of cooking wine and cook until almost evaporated.  Add tomatoes and simmer until pasta is finished cooking.  Add most of basil at the last minute.

Drain pasta and pour into a large serving dish.  Pour eggplant sauce over pasta and toss to combine.  Top with cheese and the rest of the fresh basil.  Serve warm.

SOURCE: Adapted from Better Recipes

Penne Pasta with Roasted Beet Sauce

I don't think there's a whole lot I have to say to make you intrigued about this dish.  It's neon pink!!  The night I made this for dinner, my daughter saw me grating the parmesan and asked if we were having spaghetti.  I replied, "no, I'm making pink noodles," to which she then said, "pink noodles, that just doesn't make any sense!"  I had to laugh, she's kind of right, it does seem a little out there.  However, if you're a beet-lover, this will be right up your alley.

This pasta actually has a similar flavor profile of an ice cream I made last summer with beet puree, mascarpone, poppy seeds and orange.  I was thinking about it the whole time I was making this pasta.  Mmmmmm!  I ended up not having an orange though, which I actually wanted to use, so I used lemon instead at the last second and it worked out perfectly.  The citrus cuts the earthy dirt-like flavor of the beets and really balances and brightens up the sauce.

This dish is super quick to throw together.  If you roast your beets ahead of time, the sauce can be done in the time it takes the pasta to cook.  Yay for quick and easy.  Serve it with a large salad, and you're good to go.

Penne Pasta with Roasted Beet Sauce
3 medium-sized beets, cleaned and quartered
2 Tbsp.  olive oil
pinch of dry thyme (or a sprig or two 0f fresh)
2-3 cloves garlic
1 Tbsp. balsamic vinegar
2 Tbsp. white cooking wine (or a little extra pasta water or stock)
1/2 cup freshly grated parmesan cheese
1/2 cup chicken or vegetable stock
1/4 cup heavy cream (can sub full-fat coconut milk)
1 tsp. sugar
1 tsp. lemon zest
juice of half a lemon
3/4 pound penne pasta
salt and freshly ground pepper

Garnishes:
poppy seeds
mint leaves, chopped
extra parmesan


Preheat oven to 400 degrees F.

On a rimmed baking sheet, toss the diced beets with 1 tablespoon of the olive oil, thyme and a pinch of salt and pepper. Roast for 30-40 minutes.  (You could also roast the garlic with the beets-yum!)

Bring a large pot of water to a boil.  Drop pasta and cook according to package directions.

Transfer beets to a food processor. Add the garlic, balsamic vinegar, cooking wine, half of the parmesan and the remaining tablespoon of oil. Pulse until smooth.

Transfer beet mixture to a small saucepan. Add the stock and cream and bring to a light simmer. Add the sugar and the remaining cheese. Simmer on medium-low about 5-7 minutes. Take it off the heat. (If you have an immersion blender now would be a good time to give it one last whiz so it's nice and smooth.  Or you can put it back in the food processor or a blender.)  Just before adding it to the cooked pasta, add the lemon zest and juice; stir to combine. Taste for seasoning.

Drain cooked pasta and return to skillet. Pour the sauce over the pasta and toss to combine. Check for seasoning one more time and adjust as necessary. Allow pasta to sit a few minutes to soak up the sauce.

Serve pasta warm, with garnishes of your choice.

Michele's notes:
-if you don't have a lemon, you could use an orange in it's place for both the zest and juice, probably even a lime in a pinch; just add a little at a time so it's not overpowering.
-If you don't have fresh mint leaves or can't find them, try using cilantro or even fresh basil.


Source: Adapted from Bev Cooks 

Portabello Ravioli with Gorgonzola, Walnut and Cream Sauce

I'm so glad I finally got this photographed! I have made this dish several times and it's usually gone beore I can even whip out the camera.  I got this recipe from my friend, Carrie.  It originally came from the book, While The Pasta Cooks.  The whole concept of the book is that you can make each pasta sauce in the same amount of time it takes to cook the pasta.  Genious!!!

I usually just make this for the hubs and I since my kids don't like much on their pasta, but that gives us an excuse to eat just the two of us, like a date. 

I don't make my own ravioli, I usually grab some from Trader Joes when I go.  You don't have to use mushroom ravioli, of course, use what you like.  Heck, you don't even have to use ravioli if you prefer another pasta, but I just love the combination of the mushrooms, gorgonzola and walnuts.  Simple yet amazing. Enjoy!


Portabello Ravioli with Gorgonzola, Walnut and Cream Sauce
10-12 oz. package portabello ravioli
1 Tbsp. olive oil
2/3 cup walnuts, roughly chopped
2 cloves garlic, minced
salt/pepper, to taste
pinch of smoked paprika (or cayenne pepper)
4 oz. Gorgonzola cheese, crumbled
1/3 cup heavy cream

Bring a large pot of water to a boil and cook ravioli (or other pasta) according to package directions.

While pasta is cooking, heat oil in a skillet and add walnuts.  Cook over medium-high heat until toasted; about 2 mintues.  Remove from heat and add crumbled cheese, heavy cream and smoked paprika.  Whisk briefly. Check for seasonings and add salt and pepper, to taste.

Drain the pasta and toss in a serving bowl with cream sauce.

Serve warm.


SOURCE: While the Pasta Cooks via my friend Carrie

Pasta with Broccoli Pesto

 

This is what I like to call dinner on the fly! It practically takes as long to make as the pasta takes to cook!  My kind of meal. 

My kids have been such picky eaters lately that things have been pretty simple around here.  I remembered I had pinned this recipe about 5 minutes before I started making it. My kids are pretty good about eating pasta, as long as it's pretty plain, and broccoli is one of our go-to veggies, so this is pretty much a win-win right!!

I love that this is so simple yet tasty! I'm thinking we need to bring this to the dinner table a little more often!

Pasta with Broccoli Pesto
1 lb broccoli (about 2 large crowns)
1/2 lb. pasta (I used bow ties)
2-3 Tbsp. olive oil
1/4 cup finely diced onion (about 1/2 a small onion)
3 cloves garlic, minced
pinch red pepper flakes
1 tsp. salt
1/4-1/2 cup heavy cream (can substitute greek yogurt, or canned coconut milk)
freshly ground black pepper, to taste
grated parmesan cheese

If you are super short on time, bring two pots of water to a boil, one for the broccoli and one for the pasta.  Otherwise you can cook the broccoli first in the same water used to cook the pasta. 

Chop broccoli into florets, including stalks.  Use a vegetable peeler to shave off the outer skin of the stalk.  Toss in boiling water and cook only about 3-4 minutes, until fork tender. If using two pots, toss the pasta at the same time, otherwise, remove broccoli and drop pasta and cook according to package directions.

Drain broccoli and return pot to stove.  Add olive oil and saute onion until tender and translucent, about 5-6 minutes.  Add garlic, red pepper and broccoli the last 30 seconds of cooking.  Transfer mixture to a blender and pulse until desired consistency, adding cream as needed.  You can also add some pasta water to thin it out a bit, but not too much.

Return mixture to pot and simmer another 2-3 minutes.  Taste for seasoning and add salt and pepper to your liking.

Drain cooked pasta and pour into a large serving dish.  Add broccoli sauce over and toss to coat evenly.  Grate parmesan cheese over the top for serving.


SOURCE: Annie's Eats

Caprese Lasagna

Mmm, I was so excited to make this.  I haven't  made lasagna in FOREVER!!  This is just one of those comfort foods that you can't live without and have to make just once in a while.  I don't do a whole lot with dairy because of my hubby and kids and we just try not to eat much dairy in general.  But, I had whole milk (which I rarely buy) in the fridge needing to be used, so I made ricotta, and I had a whole 4 oz. package of fresh basil that had to be used as well and 4 little tomatoes sitting on my counter begging to be thrown in the mix. 

I made this super simple because, ya know, you just have those nights where you  need something quick and easy that doesn't taste like cardboard.  You can make both the ricotta and tomato sauce ahead of time, even a day or two before.  In fact, I just used my bottled Tomato-Basil Simmer Sauce, which I made at the end of summer.  Can't get any easier than popping off a lid and pouring it out.  And it's still homemade!

I LOVED the flavors of this lasagna.  It's light and fresh and tastes like it just came out of the garden. No heavy meat sauce needed here, you will be completely satisfied and I guarantee you'll be begging for more.

Easy Caprese Lasagna
8 no-boil lasagna noodles (I used Barilla brand)
1 cup Homemade Ricotta Cheese
10 oz. mozzarella cheese, shredded, divided (about 2 1/2 cups)
1 cup Parmesan cheese, shredded
1 egg
4 tomatoes, sliced (roma or vine-ripened)
1/4 cup chopped fresh basil, plus more for garnish
2 cups Tomato-Basil Simmer Sauce
2 oz. mozzarella chees

Preheat oven to 375 degrees F.

In a mixing bowl, combine ricotta,  2 cups of mozzarella, Parmesan cheese and egg. 

In an 8 1/2 x 11-inch baking pan ( just smaller than a cake pan) spread about 1/2 cup of the tomato sauce on the bottom.  Layer with 2 1/2 sheets of lasagna noodles, half of the ricotta mixture and about 9 slices of tomato.  Top with about another half cup of tomato sauce and a few ribbons of basil. Repeat with another layer.  Top with 2 1/2 sheets of noodles, another 1/2 cup of sauce and about 1/2 cup mozzarella.

Bake, covered with foil, until bubbly; about 50 minutes.  Let stand 15 minutes before cutting. Garnish with ribbons of fresh basil.

Lentil and Kale Pasta

It's so good to get back to healthy!  After spending the better part of a week in Las Vegas indulging and splurging, my body started craving warm, earthy and hearty flavors and food.  This totally fit the bill.  I was pleasantly surprised how much I liked the lentils.  They are a lot more flavorful than I remember them being.  It's been a while, but like I said,  I'm trying to clean out my pantry so I really wanted to use them up. 

The kale is amazing here too, adding not only color and texture but a ton of nutrition too.  I used my own sun-dried tomatoes that I dehydrated then reconstituted but you could also use oil-packed sun-dried tomatoes from the store.

Lentil and Kale Pasta
1/2 lb. whole wheat pasta (I used shells)
1 1/2 cups cooked lentils
1/2 cup sun-dried tomatoes, reconstitued and chopped
4 cups kale, rinsed and chopped
3 cloves garlic, minced
pinch red pepper flakes
12-15 oz jar marinated artichoke hearts, drained and choped
1/2 cup crumbled feta
olive oil
juice of half a lemon (about 1-2 Tbsp.)
1/4 cup fresh basil, chopped
salt and pepper, to taste
garnish: finely grated parmesan cheese (to your liking)

Start cooking the lentils first or even ahead of time, they will take the longest; about 15-20 minutes.  Follow package directions.  Cook, drain and set aside.

In the meantime, cover sun-dried tomatoes in about 1-inch of water in a small saucepan. Bring to a boil and cook about 5 minutes. Remove from heat, drain and chop.

Bring a large pot of water to boil and cook pasta according to package directions.  Drain and rinse with cold water for about 10 seconds to cool it off a bit.  Put pasta and lentils and chopped tomatoes in a large salad bowl.

Using the same pot as you cooked the pasta in, drizzle a good amount of olive oil on the bottom. Drop the kale and sprinkle with a pinch or two of red pepper flakes.  Saute 2-3 minutes, adding the garlic in the last 20 seconds or so, to avoid burning.  Add the kale to the salad bowl.  Wait for it to cool slightly before stirring it in. 

Add chopped artichokes, feta, 1-2 tablespoons olive oil, lemon juice, basil and salt and pepper to the lentils and pasta, stirring to incorporate.  Taste for seasoning and adjust as necessary. 

Serve at room temperature, topped with finely grated parmesan cheese.

Fresh Spaghetti Sauce

I've been home canning my own spaghetti sauce for years.  I love gathering the last of the tomatoes in the fall and filling up my jars that line my pantry throughout the winter until next year.  The first sauce I used to make was from a dry mix, and although I loved it, it wasn't my husband's favorite. So, the last few summers I've been trying different recipes, searching for "the one." 

The last couple years I made this Tomato-Basil Simmer Sauce which I actually do love, but I also wanted a sauce that was more substantial, something that would stick to the noodles without running off.

 This, my friends, is "THE ONE," the very sauce I will can for the rest of my existence! Ok, well maybe not that long, but I think my search is over. This recipe uses fresh, vine-ripened tomatoes, but also uses just a little canned tomato sauce and paste which allow the sauce to thicken without cooking it to death, thus preserving that fresh tomato taste (and not keeping you in the kitchen all day).

I love the sweet bell peppers in this sauce.  I chose to use only about half green pepper and the rest red.  I find the green ones have a more bitter taste, but any other colored ones (yellow, red or orange) work perfectly. I think next time I will replace all of the green pepper with a different color.

This recipe makes roughly 12 cups, 6 pints.  If you're not a canner, you can also freeze the sauce in 2-4 cup portions in zip-loc freezer bags or freezer safe plastic ware. You could also just half the recipe for short-term use.

Fresh Spaghetti Sauce
makes about 6 pints
 
8 cups vine-ripened tomatoes (best from the garden), peeled and chopped (about 10-12 large)*
2 cups onion, chopped
1 1/2 cups sweet bell pepper, chopped
6 cloves garlic, minced
2 tsp. dried oregano
2 Tbsp. canning salt (if you don't have canning salt, just salt to taste)
2 tsp. freshly ground black pepper
1 Tbsp. fennel seed
1/4 cup sugar
1 cup apple cider vinegar
16 oz. tomato sauce
12 oz. tomato paste

1/2 cup fresh basil, chopped

Blanch and peel tomatoes.  Pulse in blender until desired "chunkiness" and set aside.  Drizzle a couple tablespoons of olive oil in a large stock pot and add chopped onions and peppers.  Saute over medium high heat about 5 minutes.  Add tomatoes, garlic and the next 8 ingredients.  Bring to a boil, then simmer for 10 minutes. Remove from heat and stir in fresh basil.

To can sauce you must use a boiling water bath canner.  Pour hot sauce into hot jars.  Wipe mouth of each jar clean and place a lid and ring on each jar, only screwing lid to finger tightness. Process pint jars 15 minutes.

*To blanch and peel tomatoes, bring a pot of water to a boil and fill the sink with cold water.  Using a knife, serrated works best for me, score the tomato by making an "x." Place as many tomatoes in the pot as will cover the bottom in ONE layer.  Boil for 60 seconds, then ladle them out and immediately put them in the sink filled with cold water. Continue with the rest of the tomatoes.  

You will notice the skins already starting to peel off where they have been scored.  Slip off the skins, they come off easily, and core them and place them in a blender or food processor to chop or puree, whichever you prefer.

Make sure you do enough tomatoes to equal 8 cups, chopped.

Orzo with Roasted Vegetables

So, a few weeks ago I was grocery shopping with my girls and we were in the produce department. I always love to point out things to them to see if they know what they are (and if they don't, I school them right then and there!). Anyway,my older daughter was walking by the cooler section and saw eggplant and her eyes lit up. She turned to me and begged me to get one. Eggplant? Huh, you want me to get eggplant? I'm all for letting my kids experiment with any fruits and veggies they want so I decided to get a small one. (Then my daughter proceeded to carry the eggplant around the store like it was her baby...hmmm.)

I had been eying a few ratatouille recipes that I wanted to make with the eggplant, you know like the one from the movie, but I couldn't find the right recipe that just struck a chord with me. Then I remembered this orzo dish my mom sent me a few years ago. It's a Ina Garten recipe from the Barefoot Contessa Parties cookbook. It's fabulous, just like everything Ina makes.

I decided to vamp up the veg factor and this turned out even better than I had remembered! I love roasting vegetables to bring out their flavors and even thought about doing it on the grill so I wouldn't have to turn on my oven. So, if you have a veggie tray for your grill that would be a great option too.

Orzo with Roasted Vegetables
1 small eggplant, peeled and 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
2 small zucchini
8 oz, mushrooms, quartered or sliced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo or rice-shaped pasta

For the dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

To assemble:
4 green onions, minced (white and green parts)
1/4 cup pine nuts, toasted
3/4 pound feta, 1/2-inch diced
5 oz. baby spinach, chopped
15 fresh basil leaves, cut into julienne

Preheat the oven to 425 degrees F.

Toss the eggplant, bell peppers, zucchini, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 20-30 minutes, until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pine nuts, feta, spinach and basil. Check the seasonings, and serve at room temperature.


SOURCE: Adapted from Ina Garten

Penne Pasta with Smoked Ham and Pepper Cream Sauce

I thought I would pull this out of the archives and give it a face lift. This is one of our family's most beloved pasta dishes and we have been eating it for I don't know how many years. If I'm remembering correctly, this recipe came from a pasta book my mom gave my older brother in college YEARS ago and all three of our families continue to make, eat and LOVE it.

Spring is the perfect time of year to pull out this pasta. Ham is usually on sale often and sweet bell peppers are in season. It's also quick and easy and although it does have cream it's not a heavy dish, but definitely satisfying!

Penne Pasta with Smoked Ham and Pepper Cream Sauce
1 1/2 cups ham, cubed
1 Tbsp. olive oil
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1-2 fresh jalapeno or ancho chili peppers, seeded and finely minced
salt and pepper to taste
1/4 cup white cooking wine
2 cups chicken broth
1 1/2 cups heavy cream
1 lb. Penne pasta
1/2 cup parmesan cheese, grated

In a large frying pan over medium heat, saute the ham until slightly golden.  Remove ham and add red and yellow peppers and spicy peppers.  Saute until crisp tender; 3-4 minutes. Remove peppers from pan and deglaze with the wine.

Add chicken broth and reduce to 1/3 cup over high heat.  Add heavy cream and reduce over high heat about another 5 minutes, or until desired consistency. (Keep a careful watch so it doesn't boil over.) Taste and season with salt and pepper.  Add the ham and peppers back in and reheat.

Meanwhile heat a large stock pot full of water to a boil.  Add pasta and cook to al dente, according to package directions.  Drain.

Place hot pasta into a large serving bowl and pour sauce over it.  Toss well.  Sprinkle with parmesan cheese.  Let sit about 5 minutes to allow sauce to thicken up a bit.  Sauce will continue to thicken as it cools.

Whole Wheat Spaghetti with Spicy Broccoli

This right here is my kind of meal. It's healthy, quick and easy, and with just a few ingredients. It's also something my kids would eat and that I would enjoy as well. Broccoli is one of my girls' most favorite veggies and what kid doesn't like noodles? It was a thumbs up all around!

Because of it's simplicity, this dish is pretty adaptable. You can add some cooked meat (grilled chicken, bacon, Italian sausage or ham). You can also pump up the veggie factor by adding in sauteed mushrooms and onions, grape tomatoes or really whatever you'd like. I can't wait to try this again.

Whole Wheat Spaghetti with Spicy Broccoli
2 large crown of broccoli
3 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1/2 teaspoon dried hot red pepper flakes
Salt
1/2 pound (8 ounces) whole wheat, whole grain or regular spaghetti
1/2 cup Parmesan, shredded, or to taste


Bring a large stock pot full of water to a boil.

Cut the he stalks off the broccoli and cut the florets into bite-size pieces. Set aside.

Warm the oil in a large skillet over medium heat. Add garlic and red pepper flakes, and sauté about 1 minute. Turn off the heat, and stir in 1/2 teaspoon salt.

When the water comes to a boil, drop the pasta and cook until the almost al dente, about 5 minutes, then add the broccoli.
Continue cooking until the pasta is al dente and the broccoli is tender, about 2 minutes. Drain, reserving 1/4 cup of the cooking liquid.

Add the spaghetti and broccoli to the skillet and toss over high heat. Add the reserved cooking liquid to moisten the dish. Divide into bowls, top with cheese, and serve immediately.


SOURCE: Ezra Pound Cake

Lemon Basil Penne with Grilled Chicken

One of the things I love to cook with most of all is fresh basil. Is that weird? I love the bright, fresh flavor that just makes a dish pop! I've tried growing it on my window sill, but we don't get very much direct sunlight here and we don't have a yard (because believe me I would be growing mounds of it if we did). I have a couple of local grocery stores near me that sell fresh basil for a reasonable price, so I splurge every once in a while.

Fresh basil is one of those hallmark flavors of spring and summer fare and pairs perfectly with fresh lemon. I grabbed my basil at the store the other day, not knowing before hand I was going to with it (even though I just had to have it). When I got home and found three lemons in my fridge that needed to be used, I immediately knew I wanted to make this pasta dish. It is so quick and easy and delivers up tons of flavor! I love how just a few fresh and simple ingredients can make some of the best food. This pasta can be served with or without the chicken.


Lemon Basil Penne with Grilled Chicken
for the marinade:
4 chicken breasts, pounded to an even thickness
good drizzle of olive oil
juice of 3-4 lemons
a good squirt of Dijon mustard (about 1 Tbsp.)
dash of salt

for the pasta:
1 pound penne Pasta
4 Tbsp. butter
3 whole lemons, juiced
1 cup heavy cream
1 1/2 cup grated Parmesan cheese
salt and freshly ground black pepper, to taste
20 basil leaves, chopped into ribbons
1 pint cherry tomatoes, halved

Pour all the marinade ingredients into a gallon zip-top bag and add chicken, tossing to coat. Marinate several hours, up to overnight.

Cook pasta according to package directions, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander.

While pasta is cooking, grill chicken either on an outdoor grill or indoor grill pan. Cook until no longer pink. Let cool at least 5 minutes, then slice into strips.

In the same pot used to cook the pasta, melt butter over medium heat. Squeeze in the juice of 3 lemons. Whisk together. Pour in cream and whisk until hot. Add cheese and whisk until melted. Add salt and pepper, to taste. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.

Pour pasta back into the pot, along with the basil and tomatoes, stirring to coat. Pour into a large serving dish. Top with sliced chicken breasts. Serve immediately.


SOURCE: Lightly adapted from Pioneer Woman

Balsamic Chicken Tortellini Salad

This little salad has easily become one of my new favorite quick and easy dinners. It's kind of funny because it's also the salad that got my two older girls to eat sweet peppers. I had brought home a big bag of mini sweet peppers one day, primarily for this salad, and they thought they were the cutest thing and just ate them whole! Now they love them.

You can tackle this salad in the time it takes the tortellini and chicken to cook, making it ideal for a soccer night or any weeknight for that matter. I use fresh baby spinach as well as a little fresh basil, which makes the flavor just pop! Fresh basil can be pricey if you don't know what to look for. Sometimes grocery stores will carry small, unpackaged bunches that are near the fresh herbs like parsley and cilantro. That seems to be the least expensive that I have found, but I have also found a living basil plant that comes with roots, which you can keep for a while at home. Of course, the easiest and most definitely least expensive would be to grow your own in your garden or even on your window sill.


Balsamic Chicken Tortellini Salad
For the salad:
1 7-10 oz. package cheese tortellini (or multiple smaller packages)
2 boneless, skinless chicken breasts (pounded thin if they are thick)
1 pint cherry tomatoes, halved
2 sweet bell peppers, seeded and diced
fresh baby spinach, chopped (about half a 10-oz bag)
1/2 cup fresh basil leaves, cut into ribbons
1/2 cup freshly grated parmesan cheese

For the balsamic vinaigrette:
1/2 cup olive oil
1/2 cup balsamic vinegar
1 Tbsp. brown sugar
salt and pepper to taste

To prepare the vinaigrette, put all ingredients in a small jar with a tight fitting lid and shake to combine. Add about 1/3 of the vinaigrette to a zip-top bag. Add the chicken and marinate for 1-2 hours. When it's time to cook the chicken, remove it from the zip-top bag and discard the marinade. Cook either on indoor grill pan or outdoor grill. Once cooled, chop into bite-sized pieces.

Bring a large pot of water to boiling and cook tortellini according to package directions. Drain and cool.

While the chicken and tortellini are cooking, chop the veggies and greens and add them to a large salad bowl. Add cooled chicken and tortellini. Toss with remaining dressing and parmesan cheese.