Recipes Discovered – Recipes

Read my review of this recipe.

Ingredients:

• 8 Roma tomatoes
• 8 ounces fettuccine
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 16 ounces tomato sauce
• 1 tablespoon fresh thyme
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon pepper
• 1/4 cup shaved Parmesan cheese

Directions:

Preheat oven to 450 degrees. Line a baking sheet with foil. Halve tomatoes and place cut side up on the pan. Drizzle with 1/2 tablespoon olive oil and sprinkle with salt and pepper. Roast, uncovered for 20 to 25 minutes or until bottoms of tomatoes are dark brown. Remove from the pan and carefully halve each piece.

In a large pot, cook pasta according to package directions. Drain and set aside.

In a large saucepan, cook garlic in remaining oil over medium heat for 30 seconds. Stir in tomato sauce, half ot the thyme, and the crushed red pepper. Bring to a boil, reduce heat, and simmer, uncovered for 5 minutes. Add the pasta, roasted tomatoes, remaining thyme, and black pepper. Heat through. Season to taste with salt and pepper and then transfer to a serving dish. Sprinkle with cheese.

Serves 4.

Nutrition:

Substitutions:

Recipe courtesy of Better Homes and Gardens: Classic Recipes

Read my review of this recipe.

Ingredients:

• 1 pound string beans, cleaned and trimmed
• 12 ounces extra-firm tofu, sliced into strips
• 1 teaspoon sesame oil
• 2 cups cooked brown rice

Sauce:

• 2 cups lite coconut milk
• 3 tablespoons low-sodium soy sauce
• 1/4 cup peanut butter
• 1 tablespoon brown sugar
• Juice of 1 lime
• 2 tablespoons minced fresh ginger
• 2 tablespoon Thai sweet chili sauce
• 1 tablespoon cornstarch dissolved in 1 tablespoon water

Directions:

Bring a large pot of water to a boil. Cook string beans for two minutes. Drain and plunge into a bowl of ice water to stop the cooking and retain their vibrant green color. After 1-2 minutes, drain and pat dry. Set aside.

To cook tofu, add 1 teaspoon sesame oil to a large non-stick skillet. Add tofu and saute over medium-high for 7-10 minutes, or until lightly golden and crispy.

To make the sauce, combine all ingredients in a bowl, and whisk until nearly smooth (the pb is chunky, after all).

In a medium pot, add the peanut butter sauce and cook over medium heat for 3-5 minutes, until bubbly. Lower the heat, and continue cooking until sauce begins to thicken. Add the cooked string beans to the skillet with the tofu, then pour the sauce on top. Mix well and cook over a low heat for 2-3 minutes, or until the sauce clings to the tofu and beans.

Serves 4.

Nutrition:

Substitutions:

I have made this sauce so many times in many different ways. I have used milk and chicken stock in place of the coconut milk, both are equally delicious. I have used rice vinegar in place of the lime juice. For the tofu, I have used chicken and shrimp. My favorite veggie combination is sugar peas and red pepper. Instead of rice, I served the sauce of whole wheat pasta. Any way its served, the sauce is simply amazing.

Recipe courtesy of Food Blogga.

Read my review of this recipe.

Ingredients:

Pesto:

• 2 cups loosely packed basil leaves, washed and dried thoroughly
  
• 2 tablespoons toasted pine nuts
  
• 2 tablespoons freshly grated Parmesan
  
• 2 garlic cloves, crushed
  
• 1/2 teaspoon kosher salt
  
• 1/4 cup extra-virgin olive oil 

Pasta Salad:

• 2 cups spiral pasta, uncooked
• 1 pound fresh string beans, stemmed and cut into thirds
• 1 pint grape tomatoes
• 20 fresh mozzarella balls (grape tomato sized)
• Salt and pepper, to taste

Directions:

To make the pesto: In a food processor, combine the basil, pine nuts, Parmesan, garlic, and salt and puree. While the motor is running, drizzle in the oil until incorporated. Season with pepper to taste.

To make the pasta salad: Bring a large pot of water to a boil. Salt the water and then add the pasta. Cook according to package directions to al dente. During the last 2 minutes of cooking, add the string beans. Once cooked, drain in a colander and spray with cold water until cool.

Transfer the pasta and beans to a separate bowl. Add the tomatoes, mozzarella balls, and pesto. Stir well to combine. Chill for at least 1 hour before serving.

Serves 5.

Nutrition:

Substitutions:

My own concoction.

Read my review of this recipe.

Ingredients:

• 1/2 pound rigatoni or penne
• Salt
• 1 pound cooked chicken sausages (or other sausage of your choice), sliced on an angle
• 1 tablespoon extra-virgin olive oil
• 1 large green or red bell pepper, seeded and sliced
• 1 large cubanelle pepper, seeded and sliced
• 1 large onion, thinly sliced
• 3 to 4 cloves garlic, chopped
• Ground black pepper
• 1/2 cup dry white wine or chicken stock, a couple of glugs
• 1 (28 ounce) can crushed tomatoes, (recommended: San Marzano)
• Handful chopped flat-leaf parsley
• 1/2 cup fresh basil, 10 leaves, torn or shredded
• 1 cup ricotta cheese
• 1 cup freshly grated Parmigiano-Reggiano, plus some to pass at table

Directions:

Place a pot of water on the stove to boil for pasta. When the water boils, salt it and cook pasta to al dente, with a bite to it. Drain the pasta.

Preheat oven to 400 degrees.

While pasta sausage cooks, heat a deep skillet over medium heat with 1 tablespoon extra-virgin olive oil, 2 turns of the pan. Add the peppers, onions and garlic and season with salt and pepper. Add the sausage, and cook together until peppers and onions are tender and sliced sausages are crisp at edges then deglaze the pan with white wine or chicken stock. Stir in crushed tomatoes and bring to a bubble, reduce heat to low.

Combine the ricotta cheese, salt and pepper, parsley and basil and half of the Parmigiano, a couple of handfuls, stir to combine.

To assemble, place half the sausage, peppers, onions and sauce in the bottom of a baking dish. Top with all of the pasta and spread the ricotta cheese mixture over the pasta. Add the remaining sausage and sauce. Cover the top of the dish with the grated Parmigiano and bake for 20 to 30 minutes, until heated through and top is lightly browned.

Serves 4.

Nutrition:

Substitutions:

Recipe courtesy of Rachael Ray.

Read my review of this recipe.

Ingredients:

• 1 bottle dry red wine
• 1 to 1 1/2 pounds red beets
• 1 tablespoons extra virgin olive oil
• 3 large cloves garlic, grated or finely chopped
• Salt and ground black pepper
• 1/2 pound spaghetti
• 3 to 4 tablespoons chopped parsley or chives, for garnish
• Grated Parmigiano Reggiano, for garnish

Directions:

Place a large pasta pot over high heat and fill it with the wine (add additional water as needed to fill it up to your normal level for preparing pasta). Salt the liquid liberally and bring it to a boil.

Clean the stem and root ends of the beets and reserve the greens. (Rub your hands with a little oil so the beets will not stain your hands and work on a rubber board so they don’t stain your counter.) Peel the beets with a vegetable peeler then grate them with a box grater.

Give your hands a good wash then place a large skillet over medium heat with the oil. When the pan is hot, add the beets and garlic, and sauté until the beets are tender, about 10 minutes.

Once the beets go into the pan, drop your pasta into the boiling water and prepare it to al dente according to package directions. When the pasta is ready to be drained, reserve a mugful of the starchy colored cooking water and then drain the pasta.

Add a few splashes of the reserved water to the beets and toss the pasta into the pan with them. Season everything up with salt and ground black pepper, then turn it out into a serving dish and garnish with the chopped herbs and cheese.

Serves 4.

Nutrition:

Substitutions:

Use up the beet greens with this great Fried Goat Cheese salad.

Recipe courtesy of Rachael Ray.

Read my review of this recipe.

Ingredients:

• 3 tablespoons unsalted butter
• 2 large garlic cloves, finely chopped
• 2 ounces thinly sliced prosciutto, cut into stripes
• 1 can (28 ounces) Italian peeled tomatoes, drained and chopped
• 1/2 teaspoon crushed red pepper
• 1/2 cup heavy cream
• 1/4 cup vodka
• Salt, to taste
• 1 pound penne pasta
• 1/2 cup freshly grated Parmigiano-Reggiano

Directions:

In a skillet large enough to hold the cooked pasta, melt butter over medium heat. Add garlic and cook until golden, about 2 minutes. Stir in prosciutto and cook for 1 minute.

Add tomatoes and crushed red pepper, and simmer for 5 minutes. Stir in the cream and cook, stirring well, for 1 minute. Add the vodka and cook for 2 minutes. Season to taste with salt.

Cook the pasta according to the package directions. Drain pasta, reserving some of the cooking liquid. Add the pasta to the skillet with the sauce and toss until well coated. Add a little of the reserved water if the sauce seems too thick. Add the cheese and toss again.

Serves 4 to 6.

Nutrition:

Substitutions:

Bacon can be substituted for the prosciutto.

Recipe courtesy of Bevin Meade.

Read my review of this recipe.

Ingredients:

• 1 tablespoons extra-virgin olive oil
• 1 tablespoons butter
• 2 cloves garlic, finely chopped
• 10 large shallots, halved then thinly sliced
• Salt and black pepper
• 1 pound whole-wheat spaghetti
• A generous handful flat-leaf parsley, chopped
• 1 cup grated Parmigiano-Reggiano

Directions:

Heat the extra-virgin olive oil with the butter over medium-low heat in a skillet with high sides. Add garlic and shallots and season with salt and pepper then cook gently until caramelized about 20 minutes, stirring occasionally.

Meanwhile heat a large pot of water to boil for pasta, salt the water very liberally then add spaghetti and bring to a rolling boil. Cook to al dente. Add 2 ladles of starchy cooking water, about 1 cup, to the shallots and stir. Drain pasta and add to shallots. Add the parsley and cheese and more black pepper, to taste. Toss 1 to 2 minutes for liquid to absorb and serve.

Serves 4.

Nutrition:

Substitutions:

Recipe courtesy of Rachael Ray.

Read my review of this recipe.

Ingredients:

Ravioli:

• 1 butternut squash, approximately 2 pounds, cubed (about 3 cups)
  
• 2 tablespoons extra-virgin olive oil, plus 2 tablespoons
  
• 1 1/2 teaspoon herbs de Provence
  
• 1/2 teaspoon kosher salt, plus more to taste
  
• 1/4 teaspoon freshly ground black pepper, plus more to taste
  
• 2 large shallots, chopped (about 1/2 cup)
  
• 2 garlic cloves, chopped
  
• 1 cup whole milk ricotta cheese
  
• 4 small amaretti cookies, crushed (about 1/3 cup)
  
• 1/4 teaspoon ground nutmeg
  
• 1 package small wonton wrappers

Brown Butter Sauce:

• 3/4 cup butter (1 1/2 sticks)
  
• 2 tablespoons torn fresh sage leaves
  
• 1/2 cup toasted walnuts, chopped
  
• 1/2 cup dried cranberries, or chopped dried cherries, or mixture of both
  
• 1/4 teaspoon kosher salt, plus more to taste
  
• 1/4 teaspoon freshly ground black pepper, plus more to taste
  
• 1/3 cup grated Parmesan cheese

Directions:

To make the filling, preheat the oven to 400 degrees F. On a foil-lined baking sheet toss together the butternut squash, 2 tablespoons of olive oil, herbs de Provence, salt, and pepper. Bake in the oven until soft and golden, about 45 minutes, stirring once. Meanwhile, heat the olive oil in a small saute pan over medium heat. Cook the shallots and garlic until lightly golden, about 3 minutes.In a food processor, combine the butternut squash mixture, the shallot mixture, and the ricotta cheese and pulse a few times to blend. Add the crushed amaretti cookies, the nutmeg, and sprinkle with salt and freshly ground black pepper. Pulse until smooth. The filling can be made one day ahead.

To make the ravioli, lay out 2 wonton skins, keeping the remaining skins inside the package or under a very lightly dampened paper towel. Place 1 tablespoon of squash mixture in the middle of one skin. Dip a pastry brush in a little water and wet the edges of the skin. Carefully align the second skin over the first one, making sure the edges are securely closed and there are no air pockets inside. Place the formed ravioli on a baking sheet and cover with plastic wrap. Continue until all the butternut squash mixture is used. (The ravioli can be formed, frozen on the baking sheet, transferred to a tightly sealed plastic bag or container and stored for up to six months. To cook, simply toss the frozen ravioli into the salted boiling water and cook for 4 minutes.)

To make the sauce and serve, bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large, heavy skillet over medium heat. Add the sage, walnuts and cranberries and let cook until the butter starts to brown, about 3 minutes. Turn the heat off and season with salt, and pepper. Stir to combine. Then, gently place the ravioli in the boiling water and gently stir. When they begin to float they are done, about 3 minutes. Using a slotted spoon, gently spoon the ravioli onto a serving platter. Top with the brown butter sauce, sprinkle with Parmesan cheese and serve.

Serves 4 to 6 people.

Nutrition:

Substitutions:

Recipe adapted from Giada De Laurentiis.

Read my review of this recipe.

Ingredients:

• Salt
• 1 pound linguine
• 1/4 cup (1/2 stick) butter, room temperature
• 1 1/4 cups very finely grated Pecorino Romano
• 1 1/2 teaspoons freshly ground black pepper
• 1 cup coarsely chopped arugula

Directions:

Bring a large pot of salted water to a boil over high heat. Add the linguine and cook until it is al dente, stirring frequently, about 8 to 10 minutes. Drain, reserving 1 cup of the cooking liquid.

Immediately toss the hot pasta in a large bowl with the butter to coat. While tossing the linguine, gradually sprinkle the cheese, pepper, and enough of the reserved cooking liquid evenly over the linguine to moisten. Add the arugula and toss to combine. Season the pasta, to taste, with salt.

Serves 8.

Nutrition:

Substitutions:

Pairs well with Shrimp with Basil-Mint Pesto.

Recipe courtesy of Giada De Laurentiis.

Read my review of this recipe.

Ingredients:

• 1 tablespoon olive oil
• 1 (2 1/2 – 3 pounds) butternut squash, peeled, seeded, and cut into 1-inch cubes
• Salt and freshly ground black pepper
• 1 medium onion, diced
• 4 garlic cloves, minced
• 3 amaretti (almond) cookies, crumbled
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 3 1/2 cups milk
• 3/4 cup (lightly packed) fresh basil leaves
• 9 lasagna noodles
• 15 ounces diced tomatoes, drained
• 2 1/2 cups shredded whole-milk mozzarella cheese
• 1/3 cup grated Parmesan

Directions:

Preheat over to 400 degrees. Arrange squash on a baking sheet, drizzle with oil, and season with salt and pepper. Toss to coat. Roast the squash for 45 minutes or until very tender. Meanwhile, saute the onions and garlic over low heat until tender, about 10 minutes. In a large mixing bowl, combine the cooked squash, onions, garlic, and crushed cookies. Stir together, smashing the squash into a thick paste. Set aside.

Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Cool slightly. Transfer half of the sauce to a blender (don’t fill the blender more than half full due to the hot liquids). Add the basil and blend until smooth. Pour basil mixture back into the pot and stir to combine. Set aside.

Bring a large pot of salted water to a boil. Add the noodles and cook just until pliable, about 5 or 6 minutes. Drain the noodles.

Turn the oven to 375 degrees. Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/2 of the squash mixture over the noodles, and then 1/2 of the tomatoes over the squash. Sprinkle with 1 cup of mozzarella cheese. Drizzle sauce over the noodles. Repeat layering two more times, pouring the remaining sauce over the top.
Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.

Serves 10.

Nutrition:

Substitutions:

I used whole wheat lasagna noodles.

Recipe adapted from Giada De Laurentiis.