Spicy Penne Tossed with Chicken, Broccoli and Chopped Olives

Now that my appetite is coming back from being sick and living on a bland diet way too long, I'm craving pasta!  So . . . I've been on a mission for new pasta recipes.


Can't wait to try this variation of a pasta dish that I make with chicken, broccoli and mushrooms with hot peppers . . . I also use mozzarella and parmesean cheese.  We prefer rigatoni pasta . . .

Kosher salt 
1/2 cup olive oil 
4 cloves garlic, smashed 
2 tsp. chopped fresh rosemary 
1/2 tsp. crushed red pepper flakes 
1/2 lb. (about 1 large) boneless, skinless chicken breast, cut into thin strips 
2/3 cup pitted Kalamata olives, coarsely chopped 
1 lb. penne 
1/2 lb. broccoli florets, cut into 1-1/2-inch pieces (about 3 cups) 
2 Tbs. fresh lemon juice 
1 cup freshly grated Pecorino-Romano 

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Bring a large pot of well-salted water to a boil over high heat. 

Meanwhile, heat the oil and garlic in a 12-inch skillet over medium heat, stirring gently so the cloves don’t break up, until they become light brown in places and very fragrant, 2 to 3 minutes. 

Add the rosemary and red pepper flakes and cook until they start to sizzle, about 15 seconds. 

Add the chicken, sprinkle with 1/4 tsp. salt, and cook, stirring often, until the chicken loses its raw color, about 2 minutes. 

Remove from the heat and stir in the olives.

Add the penne to the boiling water and cook, stirring occasionally, until just barely al dente, 1 to 2 minutes less than the package instructions. 

Add the broccoli and cook until it turns bright green and the pasta is tender, about 1 minute. 

Reserve 1/2 cup of the pasta water, and then drain the pasta and broccoli. 

Discard the garlic from the olive mixture. 

Add the pasta and the pasta water to the skillet and cook uncovered over medium-high heat, stirring, until the pasta absorbs most of the liquid, about 2 minutes. 

Stir in the lemon juice and half of the Pecorino. 

Serve sprinkled with the remaining Pecorino.

Sources:

photo: Maren Caruso

From Book Big Buy Cooking, pp. 12

September 21, 2010

by Tony Rosenfeld

Linguine with Roasted Red Peppers, Tomatoes & Toasted Breadcrumbs

You can never have enough

ways to make pasta!

Ingredients

• Kosher salt 
• 1 medium clove garlic 
• 12-oz. jar roasted red peppers, drained and cut into 1/4-inch dice (about 1 cup) 
• 1 cup small grape or cherry tomatoes, halved 
• 1/2 cup chopped fresh flat-leaf parsley 
• 4-1/2 Tbs. extra-virgin olive oil 
• 1 Tbs. capers, rinsed and chopped 
• 1/2 tsp. crushed red pepper flakes 
• 1/2 cup coarse fresh breadcrumbs, preferably whole wheat 
• 12 oz. dried linguine or spaghetti 
• 1/2 cup freshly grated Parmigiano-Reggiano; more for serving 

Directions

Bring a large pot of well-salted water to a boil over high heat.

Meanwhile, coarsely chop the garlic. Sprinkle it with 1/2 tsp. salt and using the flat side of a chef's knife mash it to a paste.

In a large bowl, stir the garlic paste, roasted peppers, tomatoes, parsley, 3 Tbs. of the oil, the capers, and the pepper flakes.

Heat the remaining 1-1/2 Tbs. oil in a 10-inch skillet over medium heat. Add the breadcrumbs and toast, stirring frequently, until the smaller crumbs are golden brown, 2 to 3 minutes. Transfer to a plate and sprinkle with salt.

Cook the linguine in the boiling water according to package directions until al dente. Reserve about 1/4 cup of the pasta water and drain the pasta in a colander. 

Add the hot pasta to the red pepper mixture, toss to combine, and add just enough of the reserved pasta water to moisten (you won't need it all). 

Add the cheese, toss well, and season to taste with salt. Serve topped with the breadcrumbs and additional cheese.

Sources:

photo: Scott Phillips

From Fine Cooking 94, pp. 82a

July 1, 2008

by Lori Longbotham

Country Corn Casserole

As far as I'm concerned, corn is the most perfect food and I could eat it every day . . . which is why you will find many recipes involving corn on my blog.  

Of course it is best to use fresh corn in this recipe, but frozen corn will work too.

Serves: 4

Cooking Time: 40 minutes

Ingredients

• 2 cups corn kernels
• 1 teaspoon sugar
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 eggs, beaten
• 1 cup milk
• 1 tablespoon butter, melted
• 2 tablespoons cracker crumbs 
• (Ritz-type or saltines)
• 
  
• 
  

Instructions

Preheat oven to 350 degrees F. 

Mix all ingredients together in a large bowl. 

Pour into a 1-1/2-quart ungreased casserole dish.

Bake for 40 to 50 minutes, until set.

Source:  Mr. Food

Shrimp Gumbo

Serves: 6

Cooking Time: 20 min

Ingredients

• ¹/2 cup (1 stick) butter
• 1 cup chopped onion
• 1 cup sliced celery
• 1 medium-sized green bell pepper, chopped
• 1 teaspoon chopped garlic
• 2 tablespoons all-purpose flour
• 1 teaspoon chili powder
• 1 teaspoon salt
• ¹/4 teaspoon cayenne pepper
• 2 (14.5-ounce) cans diced tomatoes, undrained
• 1 cup frozen okra, thawed
• 1 cup water
• 1 pound large shrimp, peeled, deveined, and tails removed

Instructions

1. In a soup pot, melt butter over medium heat.
    
2. Add onion, celery, green pepper, and garlic, and cook 5 minutes, or until vegetables are tender, stirring occasionally.
    
3. Stir in flour, chili powder, salt, and cayenne pepper, and cook 1 minute. Add tomatoes, okra, and water and simmer 8 to 10 minutes, stirring occasionally.
    
4. Add shrimp and cook 4 to 5 minutes, or until shrimp are pink. Serve immediately.

Source:  Mr. Food

Crispy Cornmeal Shrimp

My favorite meal . . . love it with a baked potato, corn, hush puppies and of course, lots of tartar sauce.

The following recipe from Real Simple is exactly (well, almost) the way I make mine, which I also use to pan fry fish and chicken fingers.  There is something about the corn meal that gives it that perfect texture and the cajun seasoning (I use red cayenne pepper) gives it just enough spice.  

The other thing I do different is use a generous amount of dill (sorry, I don't measure) in the flour mixture and a little garlic salt.  I love using dill when cooking seafood!  

I have a few variations.  When I'm in a real hurry, I don't even dip it in egg first . . . it still works well.  Sometimes I marinate the shrimp or fish in a little olive oil, lemon and dill for around 15 minutes instead of using the egg dip.  It gives a different dimension of flavor that is delicious and goes well with tartar sauce.

It is very important when cooking shrimp . . . do not overcook!  I have found that a total of 3 to 4 minutes is enough.  Quick and easy :)

Directions

In a bowl, whisk together ¼ cup flour, ¼ cup cornmeal, and 1 teaspoon Cajun seasoning.

Dip 1 pound raw peeled and deveined medium or large shrimp in 2 beaten eggs, then coat in the cornmeal mixture.

In a skillet, cook the shrimp in ½ inch of canola oil until golden and crisp, 2 to 3 minutes. 

Serve with tartar sauce.

Apple Walnut Sticky Buns

These sticky buns look like you have been working in the kitchen for hours, but no . . . this is a semi-homemade recipe from Sandra Lee of the Food Network.  Don't they look delicious?

I will be experimenting with this recipe and making it a bit easier by using canned pie filling instead of fresh apples.  I'll update this post when I do!

Ingredients

• 1 Granny Smith apple
• 3/4 cup chopped walnuts
• 1/2 cup brown sugar
• 5 tablespoons unsalted butter, softened
• 2 (8-count) tubes refrigerated cinnamon rolls
• 1/2 teaspoon pumpkin pie spice
• 1 to 2 teaspoons water

Directions

Preheat the oven to 400 degrees F. Generously butter a 12-count muffin tin.

Peel, core and dice the apples into 1/2-inch cubes. In a medium bowl stir together the diced apples with the walnuts and brown sugar.

Divide the apple mixture evenly into the muffin tin. Put 12 cinnamon buns, cinnamon side up, on top of the apple mixture. Put the muffin tin on a baking sheet and bake until the tops are golden brown, about 8 to 10 minutes. 

Remove the muffin tin from the oven and allow to cool for 5 minutes. Put a clean baking sheet on top of the muffin tin and flip to remove the sticky buns.

In a small bowl, combine the vanilla frosting with the pumpkin pie spice and 1 to 2 teaspoons of water. Mix until very thick and of pourable consistency. Drizzle over buns and serve.

Source:  Food Network

Spaghetti With Roasted Tomatoes and Herbs

Ingredients

• 12 ounces spaghetti (3⁄4 box)
• 2 pounds cherry tomatoes (about 6 cups)
• 6 cloves garlic, smashed
• 3 tablespoons olive oil, plus more for serving
• kosher salt and black pepper
• 1/2 cup chopped mixed fresh herbs (such as basil, parsley, and chives)
• shaved Parmesan, for serving

Directions

1. Heat oven to 400° F. Cook the pasta according to the package directions. Drain and return it to the pot.
2. Meanwhile, on a rimmed baking sheet, toss the tomatoes, garlic, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper.
3. Roast the tomatoes, tossing once, until they begin to burst, 20 to 25 minutes. 
4. Toss the pasta with the tomatoes, herbs, and remaining tablespoon oil. Serve with the Parmesan and additional oil (if desired).

Source:  Real Simple By Kate Merker, September 2010

Ham and Cheese Spirals

There are many television chefs that I call "one of my favorites."  There are so many of them that I really do love . . . you'd think I love all of them.  Believe it or not, I do have some that I don't like . . . you won't find their recipes on my blog . . . well, unless I really love the recipe.  

Anyway, at the very top of my list of favorites is Sandra Lee from the Food Network.  Her style of semi-homemade cooking has been my main cooking style for the longest time.  I often miss her show since it comes on at an inconvenient time for me, which is why I don't list many of her recipes.  But I caught the show the other day and will be posting several of her recipes.  

This one is my favorite!

Ingredients

• 3 tablespoons olive oil
• 1 tablespoon crushed garlic
• 2 teaspoons Italian seasoning
• Flour, for work surface
• 1 pound refrigerated pizza dough, at room temperature
• 1 1/2 cups shredded Cheddar cheese
• 1/2 pound deli sliced ham
• 1 large egg
• 2 tablespoons water
• 
  

Directions

In a small bowl, whisk together the olive oil, garlic, and Italian seasoning.

On a lightly floured surface, roll out the pizza dough into a 12-inch square. Brush the entire surface with the seasoned olive oil. Top with 1 cup of shredded cheese and an even layer of ham. 

Starting from the bottom edge, tightly roll up the dough to form a log. Using a sharp serrated knife, slice the roll on the bias into 1-inch thick pieces. Arrange the rolls on their side on a nonstick or lightly oiled baking sheet. Cover loosely with plastic wrap and allow to sit at room temperature for 30 minutes to proof.

Preheat the oven to 375 degrees F.

In a small bowl, whisk together the egg with 2 tablespoons of water. Brush the tops and sides of the rolls with the egg wash. Bake until golden brown, about 30 to 35 minutes.

Remove from the oven, transfer to a serving platter and serve.

Source:  Food Network

Falafel Sandwich with Tomato-Cucumber Salad

by Tony Rosenfeld

Falafel are usually deep-fried, but pan-searing these chickpea fritters is healthier (and not as messy). Serve them in pita bread, topped with thick yogurt or tahini sauce, if you like.Serves four.

1 15-oz. can chickpeas, rinsed and drained 
7 Tbs. extra-virgin olive oil 
1 tsp. ground cumin 
1/2 tsp. ground coriander 
Kosher salt and freshly ground black pepper 
1 medium yellow onion, diced 
1/2 cup plain fine dry breadcrumbs; more as needed 
1-1/2 cups cherry tomatoes, quartered 
1 medium pickling cucumber or 1/3 English cucumber, halved and sliced 1/4 inch thick 
1 Tbs. fresh lemon juice 
4 pitas, warmed 

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Heat the oven to 425°F.
In a food processor, pulse the chickpeas, 2 Tbs. of the oil, the cumin, coriander, 1 tsp. salt, and 1/2 tsp. black pepper into a chunky paste. Add the onion and breadcrumbs and pulse until the mixture tightens up. You should be able to easily form it into a patty—add more breadcrumbs as needed. Gently form the chickpea mixture into twelve 1/2-inch-thick patties.
Heat 2 Tbs. of the oil in a 10-inch nonstick skillet over medium heat until shimmering hot. Add 6 of the patties and cook until nicely browned, about 2 minutes. Flip and cook the other sides until browned, 1 to 2 minutes more. Transfer the patties to a baking sheet. Repeat with 2 Tbs. more oil and the remaining six patties. Bake the patties until heated through, about 5 minutes.
Meanwhile, toss the tomatoes and cucumber with the lemon juice, the remaining 1 Tbs. oil, and salt to taste.
Split the pitas and stuff them with the falafel and tomato-cucumber salad.

nutrition information (per serving):

Calories (kcal): 640; Fat (g): 28; Fat Calories (kcal): 250; Saturated Fat (g): 4; Protein (g): 18; Monounsaturated Fat (g): 18; Carbohydrates (g): 80; Polyunsaturated Fat (g): 4.5; Sodium (mg): 920; Cholesterol (mg): 0; Fiber (g): 12;

photo: Scott Phillips

From Fine Cooking 100, pp. 90

July 9, 2009

Garlic and Sun Dried Tomato Hummus

Ingredients

• Cooking spray
• 2 (6-inch) pitas, each cut into 10 wedges
• 1/4 cup water
• 2 tablespoons chopped oil-packed sun-dried tomato halves
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 garlic cloves
• 1 (15-ounce) can chickpeas (garbanzo beans), drained
• 
  

Preparation

• Preheat oven to 425°.
• Coat a baking sheet with cooking spray. 
• 
  
• Place pita wedges on pan, and coat with cooking spray. 
• Bake at 425° for 6 minutes or until golden.
• 
  
• Combine water, tomato, salt, pepper, garlic,
•  and beans in a food processor, and
•  process until smooth. 
• 
  
• Serve with pita wedges.

Cooking Light
JANUARY 2004