Spaghetti with Swiss Chard and Garlic Chips

Spaghetti with Swiss Chard and Garlic Chips
Gourmet, November 2008
Makes 4 to 6 servings

1/3 cup extra-virgin olive oil
1 head garlic, cloves peeled and thinly sliced lengthwise though I am sure crosswise would work as well
1 medium onion, finely chopped
2 pounds green Swiss chard, stems and center ribs finely chopped and leaves coarsely chopped separately
1/2 cup water
1 pound spaghetti
1/2 cup Kalamata olives, cut into slivers
6 ounces feta, crumbled (1 1/2 cups)
*I added some grape tomatoes

Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic, stirring, until golden, about 3 minutes. Transfer garlic with a slotted spoon to paper towels to drain.
Cook onion in oil remaining in skillet over medium heat, stirring occasionally, until softened, 3 to 5 minutes. Add currants and cook, stirring, until plumped, about 1 minute.
Stir chard stems into onion mixture with water and 3/4 teaspoon each of salt and pepper. Cook, covered, over medium-high heat until almost tender, about 5 minutes. Stir in chard leaves and cook, covered, until stems and leaves are tender, about 5 minutes.
Meanwhile, cook spaghetti in a pasta pot of boiling salted water (2 tablespoons salt for 5 quarts water) until al dente. Reserve 1 cup pasta-cooking water and drain spaghetti.
Toss spaghetti with chard, olives, and 1/2 cup cooking water, adding more cooking water if necessary. Season with salt and pepper. Serve sprinkled with feta and garlic chips.

Swiss Chard Stuffed Shells

Swiss Chard Stuffed Shells

Orzo with Roasted Vegetables

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
1 orange bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup good 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 good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

To assemble:
4 scallions, minced (white and green parts)
1/4 cup pignolis (pine nuts), toasted
3/4 pound good feta, crumbled
15 fresh basil leaves, cut into julienne

Directions

Preheat the oven to 425 degrees F.
Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 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, pignolis, feta, and basil. Check the seasonings, and serve at room temperature

Whole Wheat Spaghetti with Chicken and Yellow Squash

Whole Wheat Spaghetti with Chicken and Yellow Squash

whole wheat spaghetti

chicken

onion

yellow squash

garlic

marinara sauce

a touch of heavy cream

parmesan cheese

parsley

salt and pepper

Green Pasta

add recipe

asparagus

spinach

zuchini

baby bella mushrooms

garlic

parmesan

red pepper flakes

Three-Cheese Stuffed Shells

Three-Cheese Stuffed Shells

from Emily Koller

12 dried jumbo pasta shells
1 beaten egg
1 (12 oz) container cottage cheese, drained *if I have ricotta I use that.
½ cup shredded mozzarella cheese
¼ cup grated parmesan cheese
2 tablespoons snipped fresh parsley
½ teaspoon dried oregano
1 (14 oz) can Italian style stewed tomatoes, cut up
1 (8 oz) can tomato sauce

Cook pasta shells until tender but still firm. Drain well. Cool shells in a single layer on a piece of foil.

Meanwhile, for the filling stir together egg, cottage cheese, mozzarella, oregano, and parsley. Spoon a scant ¼ cup filling into each shell. Arrange filled shells in a baking dish.

Combine un-drained tomatoes and tomato sauce. Pour over shells in a baking dish. Bake covered at 350 degree oven for 15 minutes or so until done.

Chicken Pasta Salad with Apples and Grapes

*Add recipe

Fusilli with Sun-Dried Tomato Cream

Fusilli with Sun-Dried Tomato Cream

* A fabulous recipe.

¼ cup olive oil
4 cloves garlic, minced
½ large red onion, finely diced
1 lb. boneless chicken breast halves, cooked, seasoned, diced (*grilled is best)
¼ lb. bacon, cooked crisp, diced
2 or 3 bunches chopped fresh basil
2 ounces sun-dried tomatoes, chopped, reconstituted in water
1 cup chicken broth
1 ¾ cup heavy whipping cream
3 ounces parmesan cheese, grated
Salt and pepper to taste
1 lb. fusilli noodles, cooked
*I use Campanelle pasta instead a lot.

Heat oil in skillet; add garlic and onion, saute. Add chicken, basil and sun-dried tomatoes; saute 5 minutes more. Add chicken broth and simmer until liquid is reduced. Add cream and Parmesan cheese. Cook until sauce is reduced to creamy consistency. Season with salt and pepper. Add crumbled, cooked bacon. Add to cooked pasta in large bowl and toss. Serve.

Tortellini Soup With Escarole

Tortellini Soup With Escarole from Jenny


3 cans (14.5 ounces each) reduced-sodium chicken stock
1 bay leaf
1 small head escarole, cleaned trimmed and cut into 1 ½ inch pieces
1 pound cheese tortellini
Coarse salt and freshly ground pepper

1. In a large stockpot, combine chicken stock, 2 cups water and bay leaf. Bring to boil. Add escarole and cook stirring constantly, until wilted, about 15 seconds.

2. Add tortellini, and cook until they float to the top, 4-5 minutes. Discard bay leaf, and season with salt and pepper. Serve immediately. Serves 4.

Chicken Pasta Salad With Basil and Olives

Chicken Pasta Salad With Basil and Olives

1 lb. rotini pasta
2 chicken breasts, boiled or baked and shredded or chunked
2/3 cup extra virgin olive oil
2/3 cup red wine vinegar
½ cup chopped fresh basil leaves
½ cup parmesan cheese
1 tsp. salt
1 tsp. pepper
1 pint (8 oz.) cherry or grape tomatoes, cut in half
½ cup sliced black olives

Cook pasta to al dente. Rinse with cold water and drain. In a large bowl, whisk together olive oil, vinegar, parmesan cheese, basil, salt, and pepper. Add remaining ingredients. Toss well and chill. Toss again before serving.

Bowtie Chicken Pasta Salad

Bowtie Chicken Pasta Salad

Elaine Mizukawa

4-6 cups cooked chicken, boiled and shredded or chunked
2 lbs. bowtie pasta, cooked al dente and drained well
Sliced green onion
1 can pineapple tidbits, drained
1 cup chopped celery
2 cups grapes, green
Apples, optional
Chopped pecans, optional
Kraft coleslaw dressing (16 oz bottle) plus 2 cups mayo to taste
Salt and lots of fresh pepper

Combine and chill.

Alfredo

Easy Alfredo

1 tbs. butter
1 tbs. flour
1 cup milk
1 cup heavy cream
¾ tsp. salt
¼ tsp. ground pepper
¾ - 1 cup grated fresh parmesan cheese

Melt butter in saucepan. Add flour. Cook stirring constantly – it will form a thick paste. Whisk in 1 cup of milk, 1 cup cream, the salt and pepper. Bring it to a gentle boil, stirring constantly. Reduce heat and simmer, stirring occasionally for a few min. Stir in fresh parmesan and heat through. Do not boil. Serve over fettuccine.

Swedish Meatballs

Jenny told me about this recipe. It's really yummy and the meatballs turn out really tender.

Swedish Meatballs:

Meatballs: 1 beaten egg, 1/4 cup milk, 3/4 cup soft bread crumbs (1 slice of fresh white bread - pulsed in a food processor), 1/2 cup chopped onion, 1/4 cup parsley, 1/4 tsp. black pepper, 1/8 tsp. ground allspice or nutmeg, 1 lb. ground beef, 1 tbs. butter (to cook in)

Gravy: 2 tbs. flour, 2 tsp. instant beef bullion granules, 1/8 tsp. black pepper, 2 cups milk (or 1/2 and 1/2).

Combine all of the ingredients for the meatballs except the butter. Shape into 30 meatballs. Melt the butter in a large skillet and cook meatballs until done, turning to brown evenly. Remove meatballs, leaving drippings in the pan. Stir in flour, bullion granules, and pepper into drippings. Gradually stir in milk. Cook until hot and bubbly. Return meatballs and heat through. Serve on egg noddles.

Pasta with Prosciutto and Peas

Pasta with Prosciutto and Peas:

12 oz. of fettuccine

1 tbs. butter

1 large shallot, finely chopped (about 1/4 cup)

1/4-1/2 heavy cream

1 pkg. (10 oz) frozen peas, thawed

8 slices prosciutto (about 4 oz.) sliced *I think I'll try bacon next time - it's cheaper.

1 tbs. finely grated lemon zest

1 tbs. fresh lemon juice

1/2 cup grated Parmesan cheese

Boil pasta. Reserve 1 cup of the pasta water. Drain pasta and return it to pot. Meanwhile, make sauce. In a large skillet, melt butter, add shallot and cook until softened. Add the cream, peas, and prosciutto; bring to a gentle simmer over medium heat. Simmer until peas are heated through. Stir in lemon zest and juice. Pour the sauce over the pasta; add Parmesan, season generously with salt and pepper. Add enough pasta water until it is the consistency you desire.

Orecchiette with Sausage and Broccoli

Orecchiette with Sausage and Broccoli: Cook pasta but keep the pasta water to use later. Cook sausage and drain oil. Add garlic, red pepper flakes and salt and pepper to season. Steam broccoli and add it to the sausage along with the pasta and combine using left over pasta water to moisten as you go. Top it with a little parmesan cheese. I usually add fresh spinach at the end too and let it wilt in - but I didn't have any this time. Daniel loves the noodles and the broccoli.