Recipes Discovered - Recipes

Read my review of this recipe.

Ingredients:

• 3 large vine-ripened tomatoes
• 1 cup whole wheat flour
• 3/4 cup hot water
• Pinch of salt
• 1 teaspoon olive oil
• 1/2 cup red onion, chopped
• 4 garlic cloves, grated
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1 tablespoon fresh oregano
• 2 tablespoons fresh basil
• Parmesan cheese, for garnish

Directions:

Bring a large pot of water to a boil and prepare an ice water bath. Cut a small “x” on the bottom of each tomato. Place the tomatoes in the boiling water and blanch them for about 30 seconds to 1 minute, or until the skins are easy to peel away. Remove and immediately plunge into the ice bath. Peel the tomatoes and halve horizontally. Squeeze out the seeds, using your fingers to get them all. Roughly chop the peeled and seeded tomatoes. Set aside.

In a bowl, combine the flour, hot water and a pinch of salt. Stir until well combined and then turn out onto a lightly floured surface. Knead for 2 to 3 minutes, until smooth. Pinch off small marble sized portions and roll between your palms. Place on a floured plate and continue until all the dough is formed.

Bring a large pot of salted water to a boil, and add the pasta a handful at a time. Stir to make sure the pasta is seperated. Cook for 3 to 5 minutes. Drain the pasta.

While the pasta is cooking, saute the onion and garlic in the oil until softened. Season with sugar and salt. Once soft, add the chopped tomatoes and toss for 1 minute and then remove from the heat. Add the hot pasta, oregano, and basil. Serve topped with freshly grated Parmesan cheese.

Serves 2.

Nutrition:

Substitutions:

Combination of recipes.

Read my review of this recipe.

Ingredients:

• 1/2 cup smooth peanut butter
• 1/4 cup soy sauce
• 1/3 cup hot water
• 1 tablespoon grated peeled fresh ginger
• 1 medium garlic clove, grated
• 2 tablespoons rice vinegar
• 1 1/2 tablespoons Asian toasted sesame oil
• 1 tablespoon honey
• 1 teaspoon dried hot red pepper flakes or a splash of the hot sauce or chili paste
• 3/4 lb dried soba nooodles or spaghetti
• 4 scallions, thinly sliced
• 3 tablespoons sesame seeds, toasted

Directions:

Puree dressing ingredients in a blender until smooth, about 2 minutes, then transfer to a large bowl.

Cook pasta in a 6- to 8-quart pot of boiling salted water until tender. Drain in a colander, then rinse well under cold water.

Add pasta and scallions to dressing, tossing to combine. Garnish with toasted sesame seeds and serve immediately.

Serves 8 as a side dish.

Nutrition:

Substitutions:

To make this into a main dish, add 1 red pepper and 1 yellow pepper (sliced), 1/2 cucumber (sliced), and either 1 cup of the protein of your choice (extra firm tofu, cooked shrimp, even cooked chicken works great).The recipe would serve 4 to 6 as a main dish.

Recipe courtesy of Smitten Kitchen.

Read my review of this recipe.

Ingredients:

• Salt
• 1/2 pound wide egg noodles
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 2 cloves garlic, finely chopped or grated
• 1 bunch asparagus, woody stems removed and stalks sliced on the bias into small chunks
• 1/2 pound green beans, trimmed and sliced in half on the bias
• 1 tablespoons butter
• 2 tablespoons flour
• 1 cup chicken or vegetable stock
• 1 tablespoon Dijon mustard
• 1/2 cup sour cream
• 1 10-ounce box frozen peas
• 1 10-ounce box frozen chopped spinach, defrosted
• 2 tablespoons chopped fresh dill
• 1/4 cup chopped flat-leaf parsley
• Juice of 1 lemon
• Ground black pepper

Directions:

Place a large pot of water over high heat to boil the pasta. When the water reaches a bubble, salt it, drop the pasta in and cook to al dente according to package directions. Just before draining the pasta, reserve a mug of starchy cooking water then drain and reserve.

While the pasta is cooking, place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the onion and garlic to the pan, and cook until just tender, about 4 minutes. Add the asparagus and green beans to the pan and continue cooking for another 1 minute.

Push the veggies to the sides of the pan to make a well and drop in the butter to melt. Sprinkle the flour over the melted butter and cook for about 1 minute. Add the stock, mustard, reserved mug of pasta-cooking water (about 1/2 cup) and sour cream to the pan and whisk to combine.

Add the peas and spinach to the pan and simmer until the sauce has thickened, about 2 minutes. Add the cooked pasta, dill, parsley and lemon juice to the pan, season with salt and pepper, and toss to combine.

Serves 4.

Nutrition:

Substitutions:

Seth did enjoy this, but of course suggested the addition of sliced chicken. I used dried herbs instead of fresh.

Recipe courtesy of Rachael Ray.

Read my review of this recipe.

Ingredients:

• 3 carrots, peeled and cut into thin strips
• 1 pound asparagus, ends trimmed and cut on an angle
• 2 yellow squash, cut into thin strips
• 1 onion, thinly sliced
• 1 yellow bell pepper, cut into thin strips
• 1 red bell pepper, cut into thin strips
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 1 tablespoon dried Italian seasoning or herbes de Provence
• 1/2  to 1 pound farfalle (bowtie pasta)
• 15 cherry tomatoes, halved
• 1 cup basil leaves, shredded
• Zest from one lemon
• 1/2 cup grated Parmesan

Directions:

Preheat the oven to 450 degrees F.

On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 to 30 minutes total.

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes, basil, and lemon zest and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

Serves 4 to 8 (depending how much pasta you use).

Nutrition:

Substitutions:

I halved the amount of pasta (1/2 pound for 4 people) from the original recipe. I liked that ratio of pasta to veggies more. I also used fresh pasta, which I think really make the dish outstanding.

Recipe courtesy of Giada De Laurentiis.

Read my review of this recipe.

Ingredients:

• 1 box (8 ounces) cannelloni or manicotti (about 12 shells)
• 1 cup ricotta cheese
• 3/4 cup grated Parmesan, plus 1/4 cup for sprinkling
• 1 egg yolk
• 1/2 cup chopped fresh basil leaves
• 1 pound lump crab meat
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 4 tablespoons unsalted butter
• 1/2 cup all-purpose flour
• 4 cups milk, warmed
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground white pepper
• Pinch freshly grated nutmeg

Directions:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk, basil, crab, salt, and pepper.

In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly, until the sauce is thick, smooth, and creamy, about 10 minutes (do not allow the sauce to boil). Remove from the heat and stir in the salt, pepper, and nutmeg. (The sauce can be made up to 3 days ahead. Cool and then cover and refrigerate.)

Preheat oven to 350 degrees F.

Fill the cannelloni with the crab mixture and place in a buttered baking dish. Top the filled cannelloni with the sauce and sprinkle with the remaining Parmesan cheese. Bake until bubbly and the top is golden brown, about 15 to 20 minutes. Serve immediately.

Serves 6.

Nutrition:

Substitutions:

Recipe courtesy of Giada DeLaurentiis.

Read my review of this recipe.

Ingredients:

• 1 pound whole-wheat penne pasta
• Salt
• 1 tablespoon extra-virgin olive oil
• 3 cloves garlic, cracked from skin and sliced
• 1 red onion, finely chopped
• 1 head cauliflower, stem removed and chopped
• 1 cup chicken stock
• 4 sprigs fresh rosemary, leaves stripped and finely chopped
• 3/4 cup grated Romano, 3 generous handfuls
• Salt and black pepper

Directions:

Bring a large pot of water to a boil. Add salt and pasta and cook to al dente. Drain and reserve 2 ladles of pasta water.

While water is coming up to a boil and pasta cooks, make sauce. Heat a deep skillet over medium heat with extra-virgin olive oil. Add garlic and cook 3 minutes, then remove. Add onions and cook 5 minutes then add cauliflower, chicken stock and the rosemary. Cover the pan and cook 15 minutes. Uncover the sauce, add 1 to 2 ladles of pasta water and mash the cauliflower with the back of a wooden spoon or potato masher. Add the pasta and cheese to the cauliflower and toss to combine. Season the dish with salt and pepper, to taste, and serve.

Serves 4.

Nutrition:

Substitutions:

The cauliflower would make good soup, but just doesn’t work as pasta sauce.

Recipe courtesy of Rachael Ray.

Read my review of this recipe.

Ingredients:

• 12 lasagna noodles
• 1 pound ground beef, optional
• 1 tablespoon olive oil
• 1 onion, chopped
• 4 large garlic cloves, minced
• 6 ounces tomato paste
• 1 tablespoon oregano
• 1 tablespoon basil
• 1 teaspoon sugar
• 1 teaspoon salt, or to taste
• 1/4 teaspoon pepper
• 28 ounces crushed tomatoes
• 16 ounces mozzarella, grated
• 8 ounces provolone, grated
• 8 ounces jack of fontina, grated
• 1/2 cup grated Parmesan cheese

Directions:

Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 5 to 7 minutes. Stir to prevent sticking. Drain the noodles thoroughly and coat with olive oil to keep them moist and easy to work with.

In a large skillet, saute ground beef, if using, until no longer pink. Otherwise, just heat oil in the skillet and cook the onions and garlic until soft, about 10 minutes. Add tomato paste and seasonings. Allow to cook for 2 to 3 minutes before adding the crushed tomatoes. Reduce heat to low and allow to simmer for at least 30 minutes.

To assemble the lasagna, coat the bottom of a deep 13 by 9-inch pan with olive oil or spray with non stick spray. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Spread 1/3 of the sauce over the noodles. Sprinkle 1/2 of the mozzarella, provolone, and jack cheeses on top of the cheese. Add another layer of noodles, 1/3 of the sauce, and remaining cheese (save a little for the top). Layer remaining noodles and sauce, any reserved cheese, and Parmesan. Cover with foil and bake at 375 for 45 to 60 minutes. Remove foil and return to oven for 10 minutes, or until cheese browns (can also be placed under the broiler for a couple minutes. Remove from oven. Let lasagna rest for 10 to 15 minutes so the noodles will settle and cut easily.

Serves 8.

Nutrition:

Substitutions:

My own concoction.

Read my review of this recipe.

Ingredients:

• 8 tablespoons (1 stick) unsalted butter
• 1 cup breadcrumbs
• 5 cups milk
• 1/2 cup all-purpose flour
• 2 teaspoons coarse salt, plus more for water
• Pinch of ground nutmeg
• 1/4 teaspoon freshly ground black pepper
• 4 1/2 cups (about 18 ounces) grated sharp cheddar cheese
• 2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated Pecorino Romano cheese
• 1 pound elbow macaroni

Directions:

Preheat oven to 375. Grease a 3-quart casserole dish; set aside. Place the bread crumbs in a medium bowl. Melt 2 tablespoons butter. Pour the melted butter into the bowl with the bread crumbs, and toss. Set aside.

Cover a large pot of salted water, and bring to a boil. Cook the macaroni until the outside of pasta is cooked and the inside is underdone, about 5 minutes. Transfer the macaroni to a colander and drain.

Warm the milk in a medium saucepan over medium heat. Melt the remaining 6 tablespoons butter in a high-sided skillet over medium heat. When the butter bubbles, add the flour. Cook, stirring, 2 minutes.

While whisking, slowly pour in the hot milk a little at a time to keep mixture smooth. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, about 5 minutes. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, 3 cups cheddar cheese (12 ounces), and 1 1/2 cups Gruyere (6 ounces) (or 1 cup Pecorino Romano). Stir the macaroni into the cheese sauce.

Pour the mixture into the prepared dish. Sprinkle the remaining 1 1/2 cups cheddar cheese (6 ounces), 1/2 cup Gruyere (2 ounces) (or 1/4 cup Pecorino Romano), and the breadcrumbs over the top. Bake until golden brown, about 30 minutes. Transfer the dish to a wire rack for 5 minutes before serving.

Serves 12.

Nutrition:

Substitutions:

I’m still undecided about the nutmeg… certain times I could really taste it and other times I couldn’t. Since Seth likes really brown cheese, I baked the macaroni for 20 minutes and then put it under the broiler for a couple minutes to brown the top.

Recipe courtesy of Smitten Kitchen.

Read my review of this recipe.

Ingredients:

• 2 cups leftover macaroni and cheese
• 1 cup vegetables (broccoli, peas, mushrooms,ect)
• 1 cup tomatoes with juices, chopped
• Salt and pepper

Directions:

Heat a skillet over medium heat, add the macaroni, vegetables, and tomatoes. Break up the macaroni as it heats. Add more tomatoes if it seems dry. Season with salt and pepper. Serve once heated through.

Serves 2.

Nutrition:

Substitutions:

My own concoction.

Read my review of this recipe.

Ingredients:

• 1/2 cup butter
• 2 cups uncooked elbow noodles
• 3 cups shredded cheese
• 4 cups milk

Directions:

Melt the butter in the bottom of a 9×13 baking dish. Add the uncooked noodles and scatter the cheese on top of the noodles.Pour the milk over the whole dish. Bake uncovered at 325 degrees for1 1/2 hours. If the top begins to brown, cover loosely with tin foil.

Nutrition:

Substitutions:

Recipe can easily be doubled using an 11×17 baking dish.

Recipe courtesy of Sharon Gibbons.