I've been dairy free for over 4 months, and the thing that's the hardest about it is missing out on "creamy" dishes. While this pasta isn't the same as pasta with alfredo sauce...or mac 'n cheese...(yum) it does have a bit of a "creamy" factor. I ate it hot with dinner, then cold the next day for lunch...thus the reason for the double name ;)
1 to 1 1/2 dry pints cherry tomatoes, roasted
1 box rotini pasta (or whatever shape you want)
1 box frozen artichoke hearts, thawed
1/3c. kalamata olives, halved
1 bag baby spinach
1/2c. panko bread crumbs (I used Italian seasoned)
butter or olive oil
Zesty Italian Dressing
Salt/pepper
Optional: Grated Parmesan cheese
To roast the tomatoes, preheat oven to 400. Cut tomatoes in half, toss with a bit of olive oil and salt. Roast for about 15-20 minutes, until starting to turn golden on the edges.
Cook pasta in salted water, until firm (usually a minute or so less than the suggested time on the box). Drain, reserving about 1c of the pasta water.
In a large pan, heat the butter/olive oil over medium heat. Saute the artichoke hearts until they begin to caramelize slightly. Add the spinach and about 1/2 c. of the pasta water, cover and cook until the spinach is wilted. Stir in the tomatoes, olives, and bread crumbs, adding more cooking water if needed to get the consistency you want. Add a few tablespoons of dressing, and s/p to taste. Once everything is mixed and heated thru, stir in the pasta and serve hot or at room temp, topped with parm if you want!
Showing posts with label pasta. Show all posts
Showing posts with label pasta. Show all posts
Friday, February 18, 2011
Sunday, March 21, 2010
Homemade Pasta...YUM!
Okay, I'm jumping on The Pioneer Woman bandwagon. How have I not heard of this awesome blog before?? I decided to try out Pastor Ryan's Homemade Pasta the other night, and it was so fun to make...and yummy!
I did have to use a fair amount more flour than she called for, but I'd start with the listed amount, then add as needed. We had it for dinner with homemade sauce, then Wesley and I had it the next day for lunch, tossed with a little bit of olive oil and seasoning. It looks very, hmm, earthy and sloppy, but very interesting at the same tiime!
6 whole eggs
3 c. all-purpose flour (or more)
slowly mix the eggs into the flour with your hands. Turn the dough onto a floured surface, and knead, knead, knead! Add flour as needed until the dough becomes smooth. Let the dough rest for a bit, then roll out as thinly as possible. Cut with a pizza wheel(that's what I used) or sharp knife. Make sure to cut the noodles very narrow...they'll plump up when you cook them.
Cook the noodles in salty (very salty!) water for just a couple of minutes. They'll be plump and floating when they're ready.
I did have to use a fair amount more flour than she called for, but I'd start with the listed amount, then add as needed. We had it for dinner with homemade sauce, then Wesley and I had it the next day for lunch, tossed with a little bit of olive oil and seasoning. It looks very, hmm, earthy and sloppy, but very interesting at the same tiime!
6 whole eggs
3 c. all-purpose flour (or more)
slowly mix the eggs into the flour with your hands. Turn the dough onto a floured surface, and knead, knead, knead! Add flour as needed until the dough becomes smooth. Let the dough rest for a bit, then roll out as thinly as possible. Cut with a pizza wheel(that's what I used) or sharp knife. Make sure to cut the noodles very narrow...they'll plump up when you cook them.
Cook the noodles in salty (very salty!) water for just a couple of minutes. They'll be plump and floating when they're ready.
Saturday, January 2, 2010
New Year's Day "Lucky Lunch"
Happy 2010, ya'll!
I wanted to post what I cooked for the traditional NYDay Lunch before I forgot how I did everything! It was so much fun...Sallie and Isabelle, and Maggie, Barry and Davis came over to eat with us. I was a little concerned that I'd cooked WAAAAY too much...but either everyone was starving or everyone was being polite, because the majority of the food got eaten!
So here it goes...we had black eyed peas, collard greens, macaroni and cheese (posted previously), and pork tenderloin. Oh, and the ladies enjoyed some seriously amazing pink champagne ;)
A great thing about this meal...I did 3 of the 4 dishes in crock pots (yup, I am the proud owner of 3 crock pots..more on that later). So, I was able to get everything prepared in the morning, veg on the couch for most of the day, then once everyone got here, I quickly cooked the pork and everything was good to go!
Black Eyed Peas:
6 or so slices of bacon
1/2 a large onion, diced
3 c. water
Glory vegetable base
1 can of RoTel tomatos, drained just a bit
2 10-oz packages of fresh (local!) black eyed peas
Salt and pepper
Cut the bacon into 1-inch (or so) pieces, and brown until crispy. Drain about half of the bacon on a paper towel, and add the onion to the remaining bacon, cooking in the bacon fat (those diet resolutions shouldn't kick in until the 2nd or later!) until very translucent. Put this mixture in the crock pot, along with the water, a heaping teaspoon of the vegetable base, the tomatoes, peas, and salt and pepper to taste. Cook on high for approximately 4 hours, checking the seasoning and doneness of the peas often. Crumble the reserved bacon over top of the peas just before serving.
Collard Greens:
1 T. butter
1/2 a large onion, diced
1 pack of Turkey Jerky
6 c. hot water
1 beer
Glory vegetable base (approx. 2 T)
2 bunches of fresh (again...local!) collard greens, washed and trimmed
1/3 to 1/2 c. cider vinegar
1 T. brown sugar
2 T. soy sauce
Salt and pepper to taste
Saute the onion in the butter until translucent. Put in the crockpot along with the next 5 ingredients, and some salt/pepper to taste. Cook over high heat, stiring with tongs frequently to ensure all the collard pieces spend ample time submerged. About 1 hour before serving (once collards are very soft and yummy!), add the cider vinegar, sugar, and soy sauce, and s/p if needed. Serve with cider vinegar to be sprinkled on top if desired!
I wanted to post what I cooked for the traditional NYDay Lunch before I forgot how I did everything! It was so much fun...Sallie and Isabelle, and Maggie, Barry and Davis came over to eat with us. I was a little concerned that I'd cooked WAAAAY too much...but either everyone was starving or everyone was being polite, because the majority of the food got eaten!
So here it goes...we had black eyed peas, collard greens, macaroni and cheese (posted previously), and pork tenderloin. Oh, and the ladies enjoyed some seriously amazing pink champagne ;)
A great thing about this meal...I did 3 of the 4 dishes in crock pots (yup, I am the proud owner of 3 crock pots..more on that later). So, I was able to get everything prepared in the morning, veg on the couch for most of the day, then once everyone got here, I quickly cooked the pork and everything was good to go!
Black Eyed Peas:
6 or so slices of bacon
1/2 a large onion, diced
3 c. water
Glory vegetable base
1 can of RoTel tomatos, drained just a bit
2 10-oz packages of fresh (local!) black eyed peas
Salt and pepper
Cut the bacon into 1-inch (or so) pieces, and brown until crispy. Drain about half of the bacon on a paper towel, and add the onion to the remaining bacon, cooking in the bacon fat (those diet resolutions shouldn't kick in until the 2nd or later!) until very translucent. Put this mixture in the crock pot, along with the water, a heaping teaspoon of the vegetable base, the tomatoes, peas, and salt and pepper to taste. Cook on high for approximately 4 hours, checking the seasoning and doneness of the peas often. Crumble the reserved bacon over top of the peas just before serving.
Collard Greens:
1 T. butter
1/2 a large onion, diced
1 pack of Turkey Jerky
6 c. hot water
1 beer
Glory vegetable base (approx. 2 T)
2 bunches of fresh (again...local!) collard greens, washed and trimmed
1/3 to 1/2 c. cider vinegar
1 T. brown sugar
2 T. soy sauce
Salt and pepper to taste
Saute the onion in the butter until translucent. Put in the crockpot along with the next 5 ingredients, and some salt/pepper to taste. Cook over high heat, stiring with tongs frequently to ensure all the collard pieces spend ample time submerged. About 1 hour before serving (once collards are very soft and yummy!), add the cider vinegar, sugar, and soy sauce, and s/p if needed. Serve with cider vinegar to be sprinkled on top if desired!
Monday, June 4, 2007
Yummy Lunch!
I just made a very yummy lunch...and easy too!
I boiled some frozen, shelled edamame (soy beans) until cooked--maybe 1/2 cup?
I also boiled some small shell pasta in salted water with some olive oil until cooked--maybe 3/4 cup
Then, in a small saucepan I melted about 1 1/2 tbsp. of butter with an equal amount of olive oil. In this, I sauteed about 2-3 cloves of garlic (chopped). I then added some parsley flakes and a pinch of salt.
I combined the edamame, noodles, and butter sauce, then grated some parmesan over it. YUM!
I boiled some frozen, shelled edamame (soy beans) until cooked--maybe 1/2 cup?
I also boiled some small shell pasta in salted water with some olive oil until cooked--maybe 3/4 cup
Then, in a small saucepan I melted about 1 1/2 tbsp. of butter with an equal amount of olive oil. In this, I sauteed about 2-3 cloves of garlic (chopped). I then added some parsley flakes and a pinch of salt.
I combined the edamame, noodles, and butter sauce, then grated some parmesan over it. YUM!
Tuesday, May 15, 2007
My Take on Paula Deen's Slow-Cooker Macaroni and Cheese!
This is basically Paula Deen's recipe, but I did change a few things around...
2 cups uncooked elbow macaroni (I like to use corkscrews or shells, and I use closer to 2 1/2 c.)
4 tablespoons (1/2 stick) butter, cut into pieces
3 cups grated sharp Cheddar cheese
Small container sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
Boil the macaroni in a large pot in plenty of water until tender, drain. Reduce heat to low/med. low, combine all other ingredients in the pot, mix well. Add the noodles and let simmer for a while (maybe 1-2 hrs?). Even better the next day!!
We're having this tonight with grilled porkchops, spinach, and grilled corn on the cob...yippee!!
2 cups uncooked elbow macaroni (I like to use corkscrews or shells, and I use closer to 2 1/2 c.)
4 tablespoons (1/2 stick) butter, cut into pieces
3 cups grated sharp Cheddar cheese
Small container sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
Boil the macaroni in a large pot in plenty of water until tender, drain. Reduce heat to low/med. low, combine all other ingredients in the pot, mix well. Add the noodles and let simmer for a while (maybe 1-2 hrs?). Even better the next day!!
We're having this tonight with grilled porkchops, spinach, and grilled corn on the cob...yippee!!
Sunday, May 6, 2007
Tortelini Soup--From Joanna
Joanna gave me this recipe today, and I made it for dinner tonight! Its very yummy...and very easy!
2 small packages of cheese tortelini
Hot Italian sausage
2 cans chicken broth
1 can diced tomatoes
1 can RoTel tomatoes
Seasoning (basil, oregano, salt, pepper)
Boil the tortelini, brown the sausage, combine with the broth, tomatoes and seasoning.
Of course, I can't follow directions very well, so here's what I did: I boiled 1 'family size' pack of cheese tortelini; browned the sausage (removed from the casing...blech), removed the sausage from the pan and drained off the fat, then put it back on the heat and deglazed the pan with a little bit of the chicken broth (I used 1 box of broth instead of 2 cans) and the can of diced tomatoes. I let that mixture simmer for a few minutes, then put it in a large pot with the rest of the chicken broth, the tortelini, the sausage, and a can of diced tomatoes with basil and oregano. The sausage was already spicy enough for my taste, so I didn't want to add the RoTel! I let the soup simmer for a few minutes, then served with crusty bread. YUM!
2 small packages of cheese tortelini
Hot Italian sausage
2 cans chicken broth
1 can diced tomatoes
1 can RoTel tomatoes
Seasoning (basil, oregano, salt, pepper)
Boil the tortelini, brown the sausage, combine with the broth, tomatoes and seasoning.
Of course, I can't follow directions very well, so here's what I did: I boiled 1 'family size' pack of cheese tortelini; browned the sausage (removed from the casing...blech), removed the sausage from the pan and drained off the fat, then put it back on the heat and deglazed the pan with a little bit of the chicken broth (I used 1 box of broth instead of 2 cans) and the can of diced tomatoes. I let that mixture simmer for a few minutes, then put it in a large pot with the rest of the chicken broth, the tortelini, the sausage, and a can of diced tomatoes with basil and oregano. The sausage was already spicy enough for my taste, so I didn't want to add the RoTel! I let the soup simmer for a few minutes, then served with crusty bread. YUM!
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