Spaghetti Squash with Creamy Roasted Red Pepper Sauce

The best part of blogging for my own keeping of recipes is not feeling like I have to post. Don't get me wrong, I enjoy sharing recipes...but the sole reason this blog exists is to have a reference while I plan meals and to help me have a little extra motivation to try new recipes. Cooking for a three year old and myself doesn't always encourage creativity, but, I am proud that our dinners do not consist of frozen chicken nuggets or canned O's swimming in mystery sauce. Do we have breakfast for dinner often? Yep. Does a quesadilla qualify as the entree almost once a week? Yep. But we do our best and find some recipes worth repeating between nights of omelets or waffles (not of the frozen variety).

Ingredients

For the Spaghetti Squash
1 medium spaghetti squash
2 tablespoons extra-virgin olive oil
Salt and pepper, to taste

For the Creamy Roasted Red Pepper Sauce
2 red bell peppers
1 tablespoon olive oil
1 small onion,chopped
2 cloves garlic, minced
1 (15 oz.) can diced tomatoes
1/2 teaspoon dried oregano
dash of red pepper flakes
1/2 cup packed fresh basil, coarsely chopped
salt and freshly ground black pepper, to taste
1/4 cup plain Greek yogurt (I used Chobani 0%)

Directions
1. Preheat oven to 400 degrees F. Brush cut sides of squash with oil, and sprinkle with salt and pepper to taste. Place squash on a rimmed baking sheet. Bake until tender, about 45 minutes.

2. While the squash is baking, make the creamy roasted red pepper sauce. Roast red peppers over gas flame, under the broiler, or on the grill. Roast for about 10 minutes, or until peppers are completely black. Place peppers in a paper bag to allow to sweat. Peel the charred skins from the peppers and remove the seeds. Chop the peppers and set aside.
3. In a large saucepan, heat the olive oil over medium heat. Add onion and sauté until softened, about 3 minutes. Stir in garlic and cook for 2 minutes. Add the red peppers and diced tomatoes. Add oregano, red pepper flakes, fresh basil, and season with salt and pepper. Simmer on stove for 10 minutes. Stir in the Greek yogurt. Purée the sauce in the pan, using an immersion blender. You can also transfer the sauce to a blender or food processor, but be careful. Make sure the sauce is not super hot so you don't get burnt. Puree until smooth, with some texture remaining.
4. When the squash is done baking, let it cool for a few minutes-until you can touch it. Scrape the squash with a fork to remove flesh in long strands. Place in a large bowl or on individual plates. Top spaghetti squash with the creamy roasted red pepper sauce and serve warm.


From Two Peas and Their Pod

Fontina, Caramelized Onion, and Pancetta Pizza

Is it weird that I requested pizza for Mother's Day? Because I did. Jessie is the pizza queen and has so many great pizza recipes that we love trying. The only thing we changed was cutting down the onion a bit, more of a personal preference than anything. We only did 1 large onion last time, but I think 1-2 would be just right if you're wanting to scale it back a bit. If not, go for the full 3 onions!

Ingredients

1 recipe pizza dough
1 tsp. extra virgin olive oil
2 oz. pancetta, diced (Italian-style bacon)
3-4 cups onion, sliced (about 1 1/2  large onions)
1 Tbsp. fresh thyme, chopped
1/2 tsp. salt
1/2 tsp. white pepper
extra virgin olive oil, to brush pizza
1 1/2 cups fontina cheese, shredded
fresh thyme and freshly cracked black pepper, to garnish

Directions

1. Prepare pizza dough according to recipe directions.

2. While dough is rising, heat 1 tsp. olive oil in a large skillet over medium heat. Add pancetta and saute for 2 minutes. Add onions, thyme, salt, and white pepper. Cook 25 minutes until onions are soft and golden brown, stirring frequently.

3. Preheat oven and pizza stone to 450 F.

4. Lightly brush the prepared pizza crust with olive oil. Top with the onion mixture. Sprinkle with cheese. Bake for 8-10 minutes in the preheated oven until the cheese is melted and the crust is puffy and golden brown. Remove from the oven and garnish with thyme and cracked black pepper. Let sit for 5 minutes before slicing.

Makes 1 large pizza.

from A Hint of Honey : Adapted from Cooking Light

Pesto alla Genovese with Gnocchi, Mozzarella, and Tomatoes

Ready for a super vague recipe? Don't worry, it's also super easy and incredibly adaptable. We have been on a pesto kick lately. We love pasta and eat it quite frequently, but we hadn't done pesto in a long time. Pesto can be pretty easy to make, but it is also quite affordable to buy a pre-made sauce. I'm sure Trader Joe's has something fantastic, but we opt for the bottle from Costco which is only like $8 and will last you a while (unless you stay on a pesto kick, like we have). Even my 1/4-Italian husband who is very picky about his Italian food approves of this brand. While you can definitely pair any traditional pasta with pesto- this one has a little something extra to it and looks so fancy with gnocchi. We used cherry tomatoes from our little garden, so naturally, it seemed extra delicious. The tomatoes get so sweet when they're hit with a little heat- " è buono," for sure.

Ingredients

gnocchi
pesto
tomatoes of choice- cherry or grape (halved), or Roma (in bite-sized pieces)
mozzarella, cubed

Directions

1. Preheat oven to 375 degrees.  In a large sauce pan, bring salted water to a boil. Cook gnocchi until they float- remove with slotted spoon.

2. While gnocchi is cooking, prep 8 x 8 (or any sized) dish by rubbing a bit of pesto  on the bottom and on the sides. Add tomatoes and mozzarella cubes. As gnocchi are done, add them to the prepared dish. Add spoonfuls of pesto and gently toss the gnocchi with the tomato and cheese, until all have a light covering of pesto.

3. Place dish in the oven and cook only until the mozzarella begins to brown and the tomatoes are juicy.

{Confession: I actually broiled this dish the first go around- but then found out apparently you're not supposed to broil Pyrex. Luckily, nothing happened (and maybe it's okay b/c it was broiling for such a short time period). So, if you have a dish that can withstand broiling, that is faster-but watch it carefully.}

Arancini

When we were in Italy we tried these amazing risotto balls called arancini. They are are native to Sicily, so Nick hadn't tried them before this trip. We made these as a big indulgence- the first fried food I've ever made- but they were so good I'm sure we'll justify making them again. Most of the ones in Sicily are the size of an orange or so -arancina means "little orange," but ours were quite a bit smaller to make them easier to prepare. Since they are larger, they can fill more inside and typically have ragu or tomato sauce, cheese , and maybe peas. Next time I'd love to try a butternut squash risotto with Gruyere cheese tucked inside.

Ingredients

vegetable oil, for frying (slight wince)
2 large eggs, beaten
2 cups day-old risotto
1/2 cup grated Parmesan cheese
1 1/2 cups dried Italian-style bread crumbs, I used flavored Panko
2 ounces mozzarella, cut into 1/2-inch cubes (or a bit smaller)
salt
optional: favorite ragu

Directions

1. Pour enough oil in a heavy, large saucepan to reach depth of 2-3 inches. Heat the oil over medium heat to 350 degrees Fahrenheit. {I didn't have a way to measure the temp and it was fine.}

2. Stir eggs, risotto, Parmesan, and 1/2 cup of bread crumbs in a large bowl to combine. Place
remaining breadcrumbs in a medium bowl.

3. Using about 2 tablespoons of the risotto mixture for each, form the risotto mixture into 1 3/4-inch-diameter balls. Insert 1 cube of mozzarella into the center of each ball. Roll the balls in the bread crumbs to coat.

4. Working in batches, add the rice balls to the hot oil and cook until brown and heated through, turning them as necessary, about 2-4 minutes. Using a slotted spoon, transfer the rice balls to paper towels to drain. Season with salt. Let rest 2 minutes. Serve hot.

*If using optional ragu- place a spoonful of ragu when you add mozzarella to inside of risotto ball.

adapted from Giada

Creamy Parmesan Risotto

I should've taken a picture of this while it was nice and hot...this is actually the remnant two days later which was half of the reason I wanted to make risotto--to use some of the leftovers for arancini. This is certainly tasty on it's own (paired with salad and possibly a little something else), but it is a very tasty treat in arancini form as well!

Ingredients

 
5 cups hot good quality chicken broth       
¼ cup butter (I will use less next time, but I'm not a huge butter fan)
1 large onion                    
1-2 tbsp. chopped fresh garlic
1 ½ cups Arborio rice              
3 Tbsp. butter (again, I'll use less)
1 ¼ grated Parmesan cheese 
2-3 Tbsp. finely chopped fresh parsley
salt and black pepper, to taste
 
Directions
 
1. Bring the chicken broth to a boil in a saucepan; reduce the heat, to low and cover the saucepan to keep hot.
 
2.In another heavy-bottomed saucepan melt 1/4 cup butter over medium-low heat, add in onion and saute until very tender but not brown (about 8-10 minutes).Add in garlic and stir for about 2 minutes.Increase heat slightly and add in the rice; stir for 1 minute.
 
3. Slowly add in 1-1/2 cups hot broth with a ladle; boil gently, stirring until the broth is absorbed. Add in another 1 cup broth, and stir until absorbed .Add in 1/2 cup broth at a time allowing the broth to absorb before adding in another 1/2 cup (do this until you have used up all of the broth) stirring frequently until the rice is tender and creamy (this should take between 25-30 minutes).
 
4.Stir in 3 tablespoons butter and 1-1/4 cup (or less) grated Parmesan cheese; mix to combine.Season with salt and pepper.
 
5. Transfer to a bowl and sprinkle with chopped parsley.

from food.com

Gnocchi with Ragu and Fresh Mozzarella

Gnocchi with Ragu and Fresh Mozzarella

Hatch original

When we were in Italy we got to try lots of different gnocchi (like little dumplings). My favorite way that we had it was in a delicious ragù sauce with fresh bits of mozzarella added while it is still hot so it melts just a bit. Oh Mamma mia. We enjoy making gnocchi, but if time is short then it is really easy to find at most grocery stores- dried, frozen, or fresh in vacuum sealed packs. We picked up a pack of whole wheat gnocchi from Trader Joe's and paired it with homemade sauce as well as fresh basil from the garden. Delizioso, for real.
I have yet to find a mozzarella that is quite as good as any that I tried in Italy, but since this is paired with so many other flavors it isn't quite as crucial as it might be in a Caprese salad. Nevertheless, try to find a good quality one.

If you are looking for lots of short cuts, you could have the store-bought gnocchi with store-bought sauce (wince) and just make it look fancy with the fresh mozzarella. It won't be quite the same, but still a good way to perk things up a bit.

Ingredients

Per il Ragu
1 Tbsp extra virgin olive oil
1 yellow onion, diced
1 red bell peppers, diced
1-2 cloves garlic, diced
1-2 carrots, shredded (optional)
1 stalk of celery (optional)
1 lb. lean ground beef (I omitted this time)
12 oz. plain tomato sauce
dried or fresh basil, to taste
crushed red pepper flakes, to taste
salt and pepper, to taste

1-2 packs of gnocchi, or homemade gnocchi!
quality fresh mozzarella
fresh basil


Directions


1. To prepare il ragu, heat olive oil in a large pan over medium heat. Sauté yellow onion and bell peppers (and optional carrots or celery). When soft, add ground beef and brown. Drain grease. Add tomato sauce and season with basil, salt, pepper, red crushed pepper. Let simmer, up to six hours. (Can also simmer in a crock pot.)

2. Cook gnocchi by bringing water to a boil. Add gnocchi and cook until the gnocchi is floating, removed with a slotted spoon. Add ragu to gnocchi. Gently break up fresh mozzarella and add to gnocchi, stirring just until incorporated and slightly melted.

Ragu

This is perfect paired with any pasta, layered in lasagna, and on and on. No added sugar like pretty much any kind you'll find at the store.  I just doubled this recipe for my sister who had a baby. We froze the sauce in smaller freezer bags- just enough for them to thaw per dinner.

Ingredients

1 Tbsp extra virgin olive oil
1 yellow onion, diced
1-2 red/yellow bell peppers, diced
2 cloves garlic, diced
2 carrots, shredded (optional)
2 stalks celery, diced (optional)
1 lb. lean ground beef
36 oz. plain tomato sauce
dried or fresh basil, to taste
crushed red pepper flakes, to taste
salt and pepper, to taste

Directions

To prepare il ragu, heat olive oil in a large pan over medium heat. Sauté yellow onion and bell peppers (and optional carrots or celery). When soft, add ground beef and brown. Drain grease. Add tomato sauce and season with basil, salt, pepper, red crushed pepper. Let simmer, up to six hours. (Can also simmer in a crock pot.)

Swiss Miss Veggie-filled Pasta Sauce

 

Okay, probably not the Swiss you're thinking. It's going to be a cool 112 today and this is certainly not about hot chocolate. Swiss as in Swiss chard. We tried out an awesome grocery store the other day that had amazing deals on produce. Like bananas for $0.10, key limes for $0.04 (we made key lime pie), peaches for $0.18, plums for $0.07, cumbers for $0.25, and on and on. I wanted to frame my receipt. We also picked up some beautiful Swiss chard. We've pureed it in a food processor and added it to omelets as well as made a veggie-filled pasta sauce. Looks like a winner. Pretty much anywhere you would use spinach you can try Swiss chard.

Veggie-filled Pasta Sauce

Ingredients (estimations-everything was eyeballed)

drizzle extra-virgin olive oil
1/2 cup yellow onion, diced
1-2 large carrots, shredded or finely chopped
2-3 large Swiss chard leaves, shredded or finely chopped
1-2 cloves of garlic, diced
8-12 oz tomato sauce
oregano, to taste
basil, to taste
salt & pepper, to taste
 
1. Heat olive oil in a skillet over medium heat. Sauté yellow onion and carrots. When soft, add Swiss chard and garlic til just cooked.  Add tomato sauce and season with oregano, basil, salt and pepper. Let simmer, the longer the better. Serve with favorite pasta and freshly grated Parmesan, to taste.


Other options: bell peppers

Orzo-Stuffed Peppers

adapted from Giada's Kitchen: New Italian favorites

This was a treat to make. We had home-grown tomatoes, zucchini, mint, and basil to enjoy. The red bell peppers were on sale for $0.49 each, so the meal was planned before I knew it. We ate this with a Caprese salad on the side to make it a meat-less meal, but I do think these would pair nicely with a grilled little something on the side. Next time, I will try incorporating a stronger cheese within the bell pepper to give it a little more punch.

Ingredients

1 (28 oz) can whole Italian tomatoes- I used 3 large fresh tomatoes
2 medium zucchini, grated
1/2 cup chopped fresh mint leaves
1/2 cup freshly grated Pecorino Romano cheese, plus more for sprinkling
optional: stronger cheese like Gorgonzola or Feta
1/4 cup extra-virgin olive oil
3 garlic cloves, minced
1 tsp. salt
1 tsp. freshly ground black pepper
dash of Italian seasoning
dash of oregano
4 cups low-sodium chicken broth {can use vegetable broth to make it truly vegetarian}
1 1/2 cups orzo
6 sweet bell peppers (red or yellow)
1/4 cup fresh basil, for garnish

Directions

1. Pour tomatoes and their juices into a large blow and break them into pieces. Add zucchini, mint, cheese, olive oil, garlic, salt, and pepper. Stir to combine.

2. Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. Add the orzo and cook for 4 minutes.  The orzo will only be partially cooked. Drain the orzo through a sieve, reserving the chicken broth and add the orzo to the large bowl with the vegetables. Stir to combine. Transfer the warm chicken broth to a 3-quart baking dish.

3. Slice the tops off the peppers and removed all ribs and seeds. Cut a very thing slice fro the base to help peppers stand up, if needed. Spoon the orzo mixture into the peppers. Place the peppers in the backing dish with the warm chicken broth. Cover the dish with foil and bake for 45 min. Remove the foil, sprinkle each peppers with cheese, and continue baking until the cheese is golden, about 15 minutes. Remove from the oven and carefully transfer the stuffed peppers to serving plates. Garnish with basil, if desired.

Cheese Tortellini with Pepper and Almond Sauce

adapted from Quick Food

{re-post} This is a great meal that can be almost entirely made ahead of time. I made the 'pesto' earlier in the day, then when it was time to cook the pasta all I had to do was add the pesto. I bet the pesto would freeze well, too.

Ingredients

1 red pepper
1 yellow pepper
2/3 cup sliced almonds
8 scallions
2 cloves garlic, crushed
1 lb. cheese tortellini
1/4-1/3 cup olive oil
1/3 cup finely grated Pecorino cheese


Directions

1. Cute the peppers into large pieces, removing the seeds and membrane. Place, skin-side up, under a preheated broiler until the skin blackens and blisters. Cool in a plastic bag, then peel away the skin.

2. Spread the almonds on a cookie sheet and toast 1-2 minutes in oven, until lightly toasted.

3. Cook the pasta in a large saucepan of boiling water until al dente. Meanwhile, roughly chop the white part of the scallions and slice the green tops, setting the green tops aside for garnish. Put the peppers, almonds, garlic, and white part of scallions in a food processor or blender and pulse until chopped.

4. When pasta is finished, drain and return to saucepan. Toss the pepper mixture through the pasta, then add olive oil and Pecorino. Season to taste. Serve garnished with green scallions.

Serves 4.

Stracciatella Semifreddo

 from Giada

Ingredients

Crust:
Vegetable oil cooking spray
3 (5 inches long by 3/4-inch wide) plain or almond biscotti (about 4 ounces) halved
1/4 cup toasted hazelnuts, see Cook's Note
1/2 stick (4 tablespoons) unsalted butter, melted

Filling:
8 egg yolks, at room temperature
1/2 cup sugar, plus 1/4 cup
1 tsp. pure vanilla extract
1/8 tsp. fine sea salt
1 cup heavy cream
3/4 cup chocolate-hazelnut spread (Nutella)

Directions

1. To prepare the crust, put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9 by 5 by 3-inch nonstick loaf pan with vegetable oil cooking spray. Using 2 pieces of parchment paper, line the pan, allowing the excess to hang over the ends and sides.

In a food processor, blend the biscotti and hazelnuts together until finely ground. Add the melted butter and pulse until the crumbs are moistened. Using a flexible spatula, press the crumb mixture into the bottom of the prepared pan. Bake for 8 to 10 minutes until the edges of the crust are golden. Cool the pan on a wire rack for 20 minutes.

2. To prepare the filling-in a medium stainless steel or glass bowl, whisk together the egg yolks, 1/2 cup sugar, vanilla extract, and salt until smooth. Put the bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Whisk until the egg mixture is pale, thick and creamy, and an instant-read thermometer registers 160 degrees F, about 10 to 15 minutes. Put the bowl into a larger bowl of iced water to cool completely.

3. In another medium bowl, using an electric mixer, beat the cream until thick. Add the remaining 1/4 cup sugar and beat until the cream holds stiff peaks. Mix 1/4 of the cream into the cooled custard. Using a spatula, gently fold the remaining cream into the custard. Drop spoonfuls of the Nutella spread over the custard mixture and gently fold until just incorporated but still chunky. Spoon the mixture onto the prepared crust. Fold the overhanging parchment paper over the custard and freeze for at least 8 hours (preferably overnight) or up to 3 days.

 When ready to eat, run a thin-bladed spatula around the semifreddo between the parchment paper and the pan. Unfold the parchment paper and invert the semifreddo onto a platter. Peel off the paper and cut into 1-inch thick slices. Serve on chilled plates.

Cook's Note: To toast the hazelnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly toasted. Cool completely before using.

Herbed Risotto with Chicken and Carmelized Onions

adapted from All Recipes & Annie's Eats

After seeing a clip on Food Network of risotto, I really wanted to try it out. When I tried this recipe I made the chicken, but I think next time I will opt for a rotisserie which will make it a little quicker- so if you want the directions for preparing the chicken try out the link from Annie's Eats. This went really well with some steamed broccoli.

Ingredients

1½ tbsp. olive oil, divided
1 yellow onion, thinly sliced
Pinch of sugar
5 cups low-sodium chicken broth
4 tbsp. unsalted butter, divided
¾ tsp. salt
2 cloves garlic, minced or pressed
1 1/2 cups Arborio (medium grain) rice

3/4 cup dry white wine
2 oz. grated Parmesan cheese (about 1 cup)
1 tsp. freshly squeezed lemon juice
2 tbsp. minced fresh parsley
2 tbsp. minced fresh chives
freshly ground black pepper

Directions

1. Add 1½ teaspoons of the olive oil to a large skillet over medium heat.  Add the sliced onion and sugar, stirring to coat.  Allow the onion to cook, stirring occasionally, until deep golden brown and caramelized.  Remove the onions to a plate and set aside.

2. In the same skillet add 2 tablespoons of the butter set over medium heat.  Once melted, add the garlic and cook just until fragrant, about 30 seconds.  Add the rice to the pan, stirring to coat.  Cook, stirring frequently, until the grains are translucent around the edges, about 3 minutes.

Add the wine and cook, stirring constantly, until fully absorbed, about 2-3 minutes.  Add 1/2 cup of broth to the rice, and stir until the broth is absorbed. Continue adding 1/2 cup at at time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 20-25 minutes.

3. Meanwhile, shred rotisserie chicken into bite-sized pieces. Stir in shredded chicken and caramelized onions into the risotto with Parmesan, the remaining butter, lemon juice, parsley and chives. Season with salt and pepper, to taste.  If desired, add up to ½ cup of the remaining broth mixture to add moisture and loosen the texture.

Pesto Calabrese

Hatch original recipe

After being gone for 5 weeks- home a week- gone another week- having a little gal who was teething and sick and waking up a million times a night plus not taking good naps--- it has taken a bit of time to get back into the swing of cooking. I honestly forgot that you can buy marinara sauce in a jar and cook some noodles and that can be dinner- but I'm glad we remembered that and I am going to keep some on the shelf. However, if you find yourself with time or energy or a desire to make something a bit nicer than jarred sauce and pasta- here is a recipe that is one of our very favorites. Nick came up with this recipe on his mission- and he says it is one he is most proud of since it isn't a very common dish and he figured it out with one of his companions. I will happily admit that anytime I make this dish it isn't quite as good, so I try to sucker him into making it whenever possible.

Ingredients

1 box Barilla pasta ( we opt for penne)
1 medium yellow onion
1 red bell pepper
1 yellow bell pepper
2 Tbsp. olive oil
1 Tbsp. dried or fresh basil
salt, to taste
chili pepper, to taste
red pepper flakes, to taste
1-2 cups of grated cheese ( 1 cup mozzerella, 1/2 cup pecorino romano or parmeggiano, etc)
*bit of Gorgonzola for depth- 1/2 oz, a few large crumbles...
grilled chicken (optional)
diced tomatoes (optional)


Directions

1. Bring salted water to a boil, add pasta and cook until al dente, about 10-11 mintues.

2. Meanwhile, dice onion and bell peppers. In a small frying pan over medium heat add oil, salt and basil and saute onion and peppers, until soft. Place in food processor or blender, and blend thoroughly.

3. Transfer blended mixture to small sauce pan, over low-medium heat, add cheese and melt until incorporated-about 5-10 minutes. (I usually just keep it warmed until the pasta is ready) Add chili pepper/red pepper flakes to taste. Mix with pasta cooked al dente, add in diced tomatoes and grilled chicken before serving.

Serves 6-8.

*We tried the Gorgonzola this last time and it was perfect! The taste wasn't strong by any means, but it really added a little extra something. I highly recommend it with this addition.

Sweet Potato Gnocchi with Fried Sage

slightly adapted from Gourmet

I found this recipe awhile ago and knew it would be perfect for my little gal who loves all things pasta and sweet potato. Homemade gnocchi does take more time, but I chose to freeze half of it so later on we can enjoy the fruits of our labors without all the labor...


Ingredients

1 1/4 lb russet (baking potatoes)
1 (3/4-lb) sweet potato
1 large egg
1/2 teaspoon ground nutmeg
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/3 cup grated Parmigiano-Reggiano plus more for serving
1 1/2 to 2 cups all-purpose flour, plus more for dusting
1/4 cup extra-virgin olive oil
1 cup sage leaves (from 1 bunch)
1-2 Tbsp. unsalted butter

Directions

Make gnocchi:

1. Preheat oven to 450°F with rack in middle.  Pierce russet and sweet potatoes in several places with a fork, then bake in a 4-sided sheet pan until just tender, 45 minutes to 1 hour.

2. Cool potatoes slightly, then peel (can use fork and knife-skin will come off easily) and force through ricer into sheet pan, spreading in an even layer. Cool potatoes completely. (I didn't have a ricer- I just mashed them up really well)

3. Lightly flour 2 or 3 large baking sheets or line with parchment paper.

4. Beat together egg, nutmeg, salt, and pepper in a small bowl. Gather potatoes into a mound on the sheet pan and form a well in the center. Pour the egg mixture into the well, then knead into potatoes. Knead in cheese and 1 1/2 cups flour, adding more flour as necessary, until mixture forms a smooth but slightly sticky dough. Dust top lightly with flour.

5. Cut dough into 5-6 pieces. Form 1 piece of dough into a 1/2-inch-thick rope on a lightly floured surface. Cut rope into 1/2-inch pieces. Gently roll each piece into a ball and lightly dust with flour.

Repeat with remaining  pieces of dough. (I just estimated- just eyeball it to the size gnocchi you desire)

6. Use the tines of the fork to make an imprint on 1 side of each gnocchi. Transfer formed gnocchi to prepared baking sheets. (*to freeze see note below)

Sage leaves & Sauce

1. Heat oil in a 12-inch heavy skillet over medium heat until it shimmers.  Fry sage leaves in 2-3 batches, stirring, until they turn just a shade lighter and crisp (they will continue to crisp as they cool), about 30 seconds per batch. Transfer to paper towels to drain. Season lightly with salt.

2. Add butter to oil in skillet with 1/2 tsp salt and cook until golden-brown, 1 to 2 minutes. Remove from heat.

Cook gnocchi:

  Add half of gnocchi to a pasta pot of well-salted boiling water and stir. Cook until they float to surface, about 3 minutes.  Transfer with a slotted spoon to skillet with butter sauce. Cook remaining gnocchi in same manner, transferring to skillet as cooked.

Serve sprinkled with fried sage  and grated cheese.

{To freeze gnocchi- transfer baking sheet of uncooked, formed gnocchi to freezer. Once gnocchi have frozen you can place in a plastic bag and freeze up to a month. Do not thaw before cooking.)

Pasta with Turkey Italian Sausage, Tomatoes, Arugula, and Ciliegine

adapted from For the Love of Cooking

     

   When Nick and I were both in school or when I was working we took turns making dinner- usually whoever got home first had the job of starting. That meant Nick cooked a few times a week. We ate a LOT of pasta the first 3 years of marriage.       

      It has taken a while for me to build up confidence to make pasta for someone who lived in Italy and is very particular about his pastas. I still don't think I make any pasta as well as he does, but I am not as sheepish as I once was. The pasta snob and I agreed that this was a delicious, light pasta- the tomatoes were so sweet from cooking with the sauce... the bit of spice from the arugula...and the fresh mozzarella (though Nick did say the cheese didn't compare to Italian cheese at all). Lucky for us, we'll be in Italy in 5 months were we'll get to have all the cheese we want-including the mozzarella di bufala I keep hearing about.

Ingredients

1-2 tsp. extra virgin olive oil

5 cloves garlic, minced

1 small/medium onion, diced 

3-5 sweet Italian turkey sausages, removed from casings and rolled into small meatballs

1 cup low sodium chicken broth

1/2 tsp. dried oregano

1/2-1 tsp. dried basil (use more if fresh basil is available)

1  1/2 cups grape tomatoes (halved, if desired)

kosher sea salt and freshly cracked black pepper, to taste

box of pasta (The original called for linguini- but penne is more toddler-friendly)

1  1/2 cups arugula, roughly chopped

10-12 balls ciliegine mozzarella cheese, halved

Directions

 1. Bring a large pot of salted water to a boil. Meanwhile, heat olive oil in a large skillet over medium high heat. Add garlic and onion and sautee for 2-3 mintues. Place meatballs in the skillet and cook for 4-5 minutes. When meat is fully cooked, add chicken broth, oregano, basil, tomatoes, salt & pepper, and stir until all are incorporated. Allow to cook 8-10 minutes, while pasta is cooking.

2. Add pasta to boiling water and cook until al dente. Drain pasta and combine with sauce in a large bowl, tossing to coat. Add the arugula and ciliengini cheese then serve immediately. {If anticipating left overs- only add the necessary amounts of arugula and ciliengini cheese.}

Penne with Tomatoes and Sausage

adapted from stephmodo

Ingredients

1 Tbsp. extra virgin olive oil
3/4 lb. sweet Italian sausages, casing removed (I used the turkey version)
3/4-1 cup chopped onion
3 garlic cloves, minced
1 28 oz. can crushed tomatoes
1/3 cup heavy cream
1 lb. pasta (penne, rigatoni, etc.)
1/2 cup chopped fresh basil
1/3- 1/2 cup freshly grated Parmigiano-Reggiano cheese

Directions

1. Heat oil in heavy large skillet over medium to medium-high heat. Add sausage and sauté until no longer pink, about 5 minutes. Try to break up the sausage along the way with the back of a spoon. Add onion and garlic; sauté until onion is tender and sausage is browned, about 3 minutes longer. Add tomatoes and cream. Reduce heat to low and simmer until sausage mixture thickens, about 3 minutes. Season to taste with good sea salt and a little fresh ground pepper.

2. Meanwhile, cook pasta in large pot of boiling salted water until al dente. Drain, and return pasta to same pot. Add sausage mixture and toss over medium-low heat until sauce coats pasta. Sprinkle with basil and then Parmesan.

Serves 4-6.

Pesto a la Carbonara

Ingredients

1 box spaghetti or penne
salt, to taste
3-4 strips bacon
1 yellow onion, diced
1 Tbsp olive oil
basil, to taste
2 eggs (whites only)
parmeggiano, coarsely grated


Directions

1. Bring a large pot of salted water to a boil and cook the noodles according to the directions, until al dente. Heat olive oil in a small pan over medium heat. Saute onions until soft. In a frying pan, cook bacon, cut into small pieces.

2. When pasta is al dente, drain and return to pot and immediately. Mix egg whites into spaghetti, allowing the heat of the pasta to cook the egg as it coats the pasta.

3. Mix in bacon, onion and basil. Top with freshly grated cheese. {May also add small amount of thickened cream.}

Serves 4-6.

Nick's Lasagna

Ingredients

Per il Ragu
1 Tbsp extra virgin olive oil
1 yellow onion, diced
1-2 red/yellow bell peppers, diced
2 cloves garlic, diced
2 carrots, shredded (optional)
2 stalks celery, diced (optional)
1 lb. lean ground beef
36 oz. plain tomato sauce
dried or fresh basil, to taste
crushed red pepper flakes, to taste
salt and pepper, to taste

La Besciamela
1/4 cup (1/2 stick) unsalted butter
4 Tbsp flour
2-3 cups of milk, enough to make a creamy sauce
salt, to taste
1/4 tsp nutmeg

1-2 packages Barilla no boil lasagna noodles
freshly grated Parmiagiano, Pecorino Romano, Mozzarella, and Asiago cheeses


Directions

1. To prepare il ragu, heat olive oil in a large pan over medium heat. Sauté yellow onion and bell peppers (and optional carrots or celery). When soft, add ground beef and brown. Drain grease. Add tomato sauce and season with basil, salt, pepper, red crushed pepper. Let simmer, up to six hours. (Can also simmer in a crock pot.)

2. To prepare la besciamela, melt butter in large sauce pan over medium heat. Stir in flour until a thick paste forms. Turn heat down to low-medium and add milk to make a creamy sauce. Season with salt and nutmeg. Keep warm while making lasagna.

3. To assemble the lasagna, place a little ragu and olive oil on bottom of a 9 x 13 pan. Put down a non-overlapping layer of pasta. Next a layer of ragu, then a sparse layer of besciamela, then a thin layer of cheese. Repeat as many times until reaching the top, alternating direction of pasta each layer. Be sure to get final sauce layer to cover all edges of pasta to avoid any crunchy edges. Be generous with top layer of cheese.

4. Bake around 375 for 40 min with foil lightly covering, 10-15 min with foil removed.
Buon appetito!


We often fill a 9 x 13 as well as a smaller baking dish. This also freezes well when frozen uncooked.

Mozzarella Stuffed Meatballs

from Tasty Kitchen

Ingredients

1 lb low fat ground beef
3/4 cup Italian bread crumbs
¼ cups parmesan cheese, grated
⅛ tsp. pepper
1 tsp. Worcestershire sauce
1 egg
½ cup milk
1 bunch fresh italian parsley, roughly chopped
1 whole fresh mozzarella ball

Directions

1.In a medium bowl, mix the bread crumbs, salt, pepper, Worcestershire sauce, egg, milk, and parsley. Add the ground beef until just incorporated; do not over-mix.

2. Using a cookie scoop, scoop out meatballs. Take the meatball , place a small amount of mozzarella cheese in the middle and form the ball around so that all of the cheese is completely covered. You now have three cooking options—choose whichever works best with your time frame. *I've done option 3.

1. Cook the meatballs and sauce in a crock pot on low for 6-7 hours.

2. Brown the meatballs slightly, leaving a pink/red center, then place in the crock pot with sauce and cook on low for 5-6 hours.

3. Brown the meatballs until almost completely cooked, place the meatballs on a foil-covered baking pan, and bake for approximately 8 minutes at 350 degrees.

Note: this recipe is for the meatballs only. Serve with your favorite ragu, make sure it is low in salt or this will be too salty.

Goes great with spaghetti squash.

Makes approx 30 meatballs.

Homemade Gnocchi

Ingredients:
3-4 medium potatoes
10 oz. spinach (fresh or frozen, but fresh is better)
1 egg
1-2 cups flour
salt, to taste

Directions:

1. Wash, peel, and dice potatoes. In boiling water, cook them until soft, then mash them up any way you please. (Potato masher... or a pastry blender works great!)

2. Steam spinach and chop finely- there will be lots of water when chopping, drain as needed.

3. In large bowl, combine spinach and potatoes. Add egg and mix well. Add 1 cup of flour and knead in. Continue to add a little flour at a time, kneading until the dough is soft yet firm (it will still be a bit sticky).

NOTE: If you are not planning to top your gnocchi with a saltier cheese, you will want to add some salt during this step.

4. Cover hands with flour to roll dough into teaspoon size balls (or size of choice). Press gently with tines of fork to semi-flatten.

5. Bring a pot of water to a boil. Place gnocchi a few at a time in boiling water. It is cooked when it floats to the top. Remove with a slotted spoon.

6. Serve with a sauce of your choice: pesto, white, red, or a cheesy cream sauce like Gogonzola. Top with freshly grated Pecorino Romano or Parmigiano-Reggiano.

Serves 4-6.