Category Archives: PASTA RECIPES

CREAMY LEMON PASTA WITH PROSCIUTTO AND PEAS

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Please note: I would have posted this recipe yesterday, but my site was still causing me some problems. And frankly, I’m too lazy to re-write this preface. But since I’m sure you would want to know, Mr. C. never made it home after his afternoon rehearsal in Seattle because of a 4-hour traffic delay in Everett. So, he went straight to rehearsal in Mt. Vernon, missing dinner of course, but enjoyed a big old bowl of avgolemono when he got home around 10:00 pm. And yes, the poor guy was totally pooped after his ordeal. But very glad to be home where he was greeted by Miles, Max, and his adoring wife. (Miles and Max are our cats.)

The older I get, the less time I want to spend in the kitchen. I know that sounds just plain wrong coming from someone who has always enjoyed cooking and sharing her recipes. But I’m not as young as I used to be. Well, none of us are, but you know what I mean. But, and here’s the real killer, I still love to eat and share great food with Mr. C. and others. And I still look forward to posting recipes. So, that leaves me trying new recipes that have fewer ingredients and take just a reasonable amount of time to prepare.

So, the other evening I had a package of prosciutto that really needed to be eaten and a couple of lemons that had seen better days. And over the years I have made plenty of quick and easy pasta recipes, because frankly, pasta of any kind is just about my favorite food. Well, that and any bread product you care to mention.

So, using what I had on hand, I formulated this recipe. And it made for one heck of a good entree. We both absolutely loved this pasta dish. And it was simple and fast to prepare. Yeah! I served the pasta with a simple green salad, which was the perfect accompaniment.

So, if you too love a tasty pasta dish, but do not want to spend a great deal of time in its preparation, this is the recipe for you. And it is a recipe that could easily be adapted. You could use small cubes of pancetta instead of prosciutto, regular onion in lieu of shallots, whole milk in place of heavy cream, and whatever style of pasta you prefer. The only thing I will haunt you about is if you use some kind of bottled lemon juice in place of the real thing. Unacceptable. On oh so many levels.

Well, it’s dismal outside today. But it’s warm and cozy inside our home. Our cat Miles is nestled into the kitty bed on Andy’s desk. His brother is napping on our bed. Mr. C. is down in Seattle taking a piano lesson, then rehearsing with our dear friend Vivianna for one of her upcoming recitals for her PhD in music. This evening Andy has a rehearsal in Mt. Vernon. He is one very busy guy. But I love that he is getting to play music as much as he does. And I go with him to as many of his gigs as I can. I just love being married to such a talented musician. And a fabulous person to boot!

So, with his very tight schedule in mind, I am going to make one of his favorite soups for dinner. Avgolemono. Which in case you don’t know is a Greek lemon rice soup. And you can bet your bottom dollar I will be using fresh lemon juice. Because Mr. C. deserves the best! As do each of you.

Peace and love to all.  

1 tsp. extra virgin olive oil

1 (3-oz.) pkg. prosciutto, chopped into small pieces

2 T. unsalted butter

3 T. finely chopped shallots

¾ c. chicken broth

¾ c. heavy cream

zest from ½ lemon

1 T. fresh lemon juice

¼ tsp. kosher salt

freshly ground black pepper

1 c. frozen peas

10 oz. penne rigate, cooked al dente (save some of the water)

grated Parmigiano-Reggiano, for serving

Heat the olive oil in a small skillet. Add the prosciutto and brown for 4-5 minutes or until crisp. Remove from heat and set aside.

Melt the butter in a large nonstick skillet over medium heat. Add the shallots and sauté until soft, about 4 minutes.

Add the broth and simmer over medium high heat until mixture is somewhat reduced, about 2 minutes.

Add the cream, lemon zest, lemon juice, salt, and pepper. Simmer until sauce thickens slightly, about 3 minutes.

Add the frozen peas and then simmer just until the peas are heated through. (You really do not need to cook them. They just need to be warm.) Add the al dente pasta and browned prosciutto. Toss pasta with sauce until coated. If sauce is too thick, add a bit of pasta water. Taste and adjust seasoning.

Serve immediately. Pass the Parmigiano-Reggiano.

CREAMY PARMESAN AND GARLIC PASTA WITH HAM AND PEAS  

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I never quite know what to do with leftover ham. OK, I can always build soup, or use it in a quiche, or just fry it up for breakfast. But sometimes I am in the mood for pasta. (Sometimes! Now that’s an understatement if I ever made one! Because I am ALWAYS in the mood for pasta!) Anyway, the other evening I had a pasta craving, but was totally aware that in our refrigerator, a hunk of ham was languishing and really needed to be eaten. And not just any ham, but a small chunk of Black Forest ham. My favorite.

So, with a little angel on one shoulder lecturing me to not be wasteful, and a red, demon-like character with small horns protruding from his head, an arrowhead pointed tail, and a pitchfork in his hand yammering in my other ear that I should ignore my conscience, I went online for inspiration. And I found this recipe on the damndelicious.net site. And that’s what this dish turned out to be. Damned Delicious! And, ever so easy and quick to prepare. So, many thanks to Chungah for this great recipe.

Not only did I use up the ham, I got my pasta fix too. A win/win situation. And, I now have a perfect way to serve leftover ham. Because as we all know – the holidays are on their way. And I don’t know about you, but after working several days setting a menu, doing the grocery shopping, preparing the dishes, serving the food, and then doing the cleanup after hosting an event, I’m one pooped gal. And not for just that one day. I’m bushed for a couple days thereafter. But somehow, we still need to eat during my recuperative period. And frankly, this dish is so easy to make that I’m already planning to use the leftover ham from either Christmas dinner or another meal I plan to serve sometime around that time for just this dish.

So, if you too plan to serve ham during the holidays, don’t forget this recipe. Because the KISS principal is always in vogue. Keep It Simple Sister (or Sir). And truly, I don’t have any doubts that you will find this recipe a snap to prepare. And that everyone in your family will enjoy eating this dish. The flavor is fairly mild, so even the youngest at table should have no problem gobbling it down.  

Peace and love to all.

2 T. unsalted butter

2 cloves garlic, minced

2 T. unbleached all-purpose flour

1 c. chicken broth

½ tsp. dried thyme

¼ tsp. dried basil

pinch seasoned salt

freshly ground black pepper

¼ c. half and half

¼ c. freshly grated Parmesan

½ c. frozen petite peas

1 c. diced ham

4 oz. spaghetti broken in thirds, cooked al dente (save some of the cooking water)

Melt the butter in a skillet over medium heat. Add the garlic and cook for 1 minute. Whisk in the flour until it and the garlic are both a light golden brown, about 2 minutes.

Gradually whisk in the chicken broth, dried thyme, dried basil, seasoned salt, and pepper. Cook, whisking constantly, until well blended, about 1-2 minutes.

Stir in the half and half and Parmesan and cook until slightly thickened, about 1-2 minutes. If the mixture is too thick, add some of the pasta cooking water until desired thickness is obtained. Taste and adjust seasoning.

Stir in the peas and cook for 1 minute. Then add the ham and al dente spaghetti. Toss to combine. Serve immediately.

    

CREAMY SMOKED SALMON LINGUINE WITH SPINACH  

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OK, OK, this is not a low-calorie dish. And you know I am really trying to be good. But when a friend gifts you with homemade smoked salmon, like our good friend Jamie did lately, you almost owe it to yourself, and your benefactor of course, to do something special with it. So, that’s just exactly what I did. And really, how can you possibly go wrong with a butter, cream, and lemon sauce? It really isn’t possible. And since we have chives coming out of our ears, why not throw some of them in too? And is there ever a time when a tiny pinch of crushed red pepper flakes and freshly ground black pepper isn’t perfect for that subtle taste of spice that most of us hold dear? Of course not! But then, what pasta shape to use? Well, for this dish, I decided linguini would be perfect. And you know what? It was.

And since everything about this pasta dish screamed high fat and high calorie, I decided to give a nod to healthy by adding some fresh spinach. And what a good idea if I do say so myself. It gave the dish a bit of color and in no way detracted from the wonderful flavor of the dish. In fact, it added another flavor dimension that was quite delicious.

Now if you are the kind of person who likes to prepare dishes that take hours to build, you are not going to appreciate this dish. The flavor yes, but not the short bit of time it takes to prepare. Because this dish is truly fast and easy to make. Perfect for after work or for someone who just isn’t in the mood to spend a lot of time in the kitchen. Add a simple salad as a side, and dinner is on the table before you know what hit you!

So, if you too are a pasta lover, and like me, think that smoked salmon is proof positive that there is a God, then this is the dish for you. So easy to prepare and definitely company worthy. Suffice it to say, Mr. C. couldn’t stop eating the pasta until it was all gone. He even scraped the pot so that no remnant of the sauce remained in the pan. Since he does the dinner dishes, he could almost have put the pan away unwashed. Almost!

Well, this is going to be a lazy day for me. Mr. C. has a gig this evening so he will be away at dinner time. So, I am going to fry me up some zucchini (find my recipe for Fried Zucchini on this site) and pig out all by myself. Then I’m going to hunker down with a book by a new author to me that I was introduced to by my sister-in-law Katie. I had never heard of Peter Swanson. But after just reading a few chapters last evening, I’m hooked. The book is entitled Nine Lives. Interesting premise, and the writing is great. So, if you’ll excuse me, I need to find out “who done it”!

Thank you again Jamie for the smoked salmon. It was “heavenly”.

Peace and love to all.

3 T. unsalted butter

zest of 1 lemon

Juice of 1 lemon

freshly ground black pepper

tiniest pinch crushed red pepper flakes

2 T. minced fresh chives  

½ c. heavy cream

¼ c. milk

4-6 oz. smoked salmon, cut into small chunks

6 oz. linguine or fettuccini, cooked al dente (reserve some of the cooking water)

2 lg. handfuls roughly chopped fresh baby spinach

pasta water, if needed

Melt the butter in a large skillet over medium heat. Add the lemon zest, lemon juice, black pepper, crushed red pepper flakes, and half of the chives. Cook for a couple minutes, stirring occasionally. Stir in the cream and milk. Simmer over low heat for about 5 minutes as the sauce begins to thicken.

Stir the smoked salmon, al dente drained pasta, and spinach into the cream mixture. Cook for a few minutes, tossing to coat. Taste for seasoning.

If the sauce looks a too dry, add some of the pasta water, a tablespoon or two at a time until the sauce is very creamy.

Serve immediately, topped with the remaining chives.

 

BAKED ITALIAN SAUSAGE MEATBALLS

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Yesterday when I asked Mr. C. what he would like for dinner, he gave not a moment’s hesitation before uttering those three little words I love to hear. Spaghetti and meatballs. Now you have to admit, those are three words that can almost always elicit a positive response from everyone. Because who doesn’t love spaghetti and meatballs? Right?? So, with no hesitation on my part, I said – “your wish is my command, or words to that effect”. Anyway, I got right on it.

But always being one to change things up a bit, I decided to make the meatballs using only bulk Italian sausage rather than my usual half and half ground beef and sausage. But stay with my no fail, always delicious, stinkin’ easy to build, why mess with perfection, favorite Marinara Sauce recipe. (See recipe below.) So, that’s just what I did. And there was much rejoicing at our dinner table last evening.

So, it you too are a spaghetti and meatballs fan, and who in their right mind isn’t, give this quick and easy recipe a try. No fancy ingredients, not a lot of fuss and bother to prepare, and a dish that is sure to please everyone in your family.

Well, today is the 4th of July. And I wish I could say that I was looking forward to all the fireworks. But I just can’t get into a celebratory mood this year. I guess I am finally coming to the realization that as a liberal, I am quickly becoming part of the minority. Or so it seems. And even if liberal leaning is still embraced by the majority of our citizens, some conservative politicians and their followers/appointees are making changes regardless of who or what gets hurt in the process. Women’s rights, our environment, deaths by unlimited numbers and types of guns, etc. etc.

So, I am staying home tonight and celebrating in my own way. I’m going to think about the wonderful life I have been blessed with thus far. I am going to remember the friends and family members who are no longer living. And I am going to pray that our nation can once again be represented by people who uphold the constitution and everything it has always stood for. Imperfections notwithstanding!

And lest any of us have forgotten why we even have a constitution, and why we should fight diligently to keep our constitution alive, I will leave you with our constitutions Preamble:

“We the People of the United States, in Order to form a more perfect Union, establish Justice, insure domestic Tranquility, provide for the common defence, promote the general Welfare, and secure the Blessings of Liberty to ourselves and our Posterity, do ordain and establish this Constitution for the United States of America.”

Peace and love to all.

1 lg. egg

1 T. milk

1 lg. clove garlic, finely minced

¼ tsp. fennel seed

tiny pinch crushed red pepper flakes

freshly ground black pepper

¼ c. rolled oats

½ c. finely grated Parmesan cheese

1 lb. bulk Italian sausage

Lightly grease a low sided baking sheet.

In a large bowl stir the egg, milk, garlic, fennel seed, crushed red pepper flakes, and black pepper together. Add the rolled oats and Parmesan cheese. Mix well. Add the sausage and mix until well blended. 

Using a #60 (1 tablespoon) ice cream scoop, plop the meatballs onto the prepared baking sheet. If you don’t have an ice cream scoop, use your hands to form balls.    

Bake in a pre-heated 400-degree oven for 15 minutes. Remove from oven and drop into your favorite marinara sauce or soup just before serving. If you don’t have a favorite marinara sauce or Italian meatball soup recipe, my recipes for both are provided below.     

MARINARA SAUCE

3 T. extra-virgin olive oil

1 c. chopped onion

4 cloves garlic, chopped

2 (28-oz.) cans chopped, whole, or diced tomatoes (Italian tomatoes preferably)

2 bay leaves

pinch crushed red pepper flakes

2 tsp. dried oregano (I use Mexican dried oregano)

1 tsp. kosher salt

freshly ground black pepper

½ c. loosely packed chopped fresh basil leaves

1-2 T. butter, opt.

In a large, covered saucepan, heat the oil over medium heat. Add the onion and sauté until soft and translucent, about 6 minutes. Stir in the garlic and cook for an additional minute. Add the tomatoes, bay leaves, red pepper flakes, oregano, salt, and pepper. Stir to combine ingredients.

Bring to a boil, reduce heat, cover, and simmer for about 30 minutes. (Take the lid off part way if the sauce is thinner than you prefer. As the sauce gently burbles away, it will thicken quickly. So, keep a close eye on it as it reaches your desired thickness.)

Remove from heat, discard bay leaves, add the basil, and adjust seasoning. If the sauce tastes acidic, add butter 1 tablespoon at a time to round out the flavor.  

ITALIAN MEATBALL SOUP

2 tsp. extra virgin olive oil

½ c. diced onion   

2 carrots, thinly sliced

2 stalks celery, thinly sliced

2 garlic cloves, finely minced

½ c. dry red wine (I use Gallo Hearty Burgundy)

4 c. beef broth, or more if the soup appears too thick      

¼ tsp. kosher salt

freshly ground black pepper

1 bay leaf

1 tsp. dried Italian seasoning

½ tsp. dried basil

pinch crushed red pepper flakes

1 tsp. Worcestershire sauce

1 (14.5 oz.) can diced tomatoes (preferably Italian)  

4 T. tomato paste, again preferably Italian

meatballs

1 c. dry macaroni

2 T. chopped parsley

grated Parmesan cheese, for serving (or Pecorino Romano or Asiago)

Heat oil in a medium sized covered pan. Add the onion, carrots, and celery. Cook until the onion is translucent. Add the garlic and cook for 1 minute. Pour in the red wine and cook until almost all the liquid is evaporated. Add the beef broth, salt, pepper, bay leaf, Italian seasoning, dried basil, crushed red pepper flakes, Worcestershire sauce, canned tomatoes (don’t drain), and tomato paste.

Bring to a boil, reduce heat, cover pan, and simmer gently for 30 minutes. Stir periodically. After the soup has simmered for 30 minutes, taste and adjust seasoning (may need more salt).

Add meatballs and dry pasta, and simmer for about 10 minutes or until the macaroni is al dente. Add parsley. Serve piping hot. Pass the grated Parmesan cheese.  

 

LEFTOVER STEAK STROGANOFF

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The noodles I use anytime egg noodles are called for in a recipe. (Costco)

As a younger woman, I could routinely eat a beautifully rare 12 oz. steak and all the fixing’s and still have room for dessert. Now, I can’t even finish a 6-oz. steak, much less a baked potato. And I find this reality completely inequitable! When I was younger, I couldn’t afford to buy or order a really great piece of meat. And now that I am older, I can occasionally justify serving or enjoying a truly fabulous steak in a restaurant but don’t have the room to finish the whole darn thing! Where is the “fair” in this dilemma?

So, the other evening as three quarters of my delicious steak lay uneaten on my plate, I decided this perfect bit of meat could not go to waste. Plus, I had been promising Mr. C. Beef Stroganoff for quite some time. So, this became one of those aha times. Leftover Steak Stroganoff – here we come!

Using my old tried and true Beef Stroganoff recipe as a guidline, this recipe came into being. And what a wonderful way to use up leftover steak. As long as you only add the thinly sliced steak right at the last minute, you don’t have to worry about the rare steak becoming tough.

So, not only is this dish delicious, it’s very quick and easy to prepare. Served with a nice green salad or veggie, it’s perfect for a couple of older appetites, with leftovers the next day for lunch. Better and better.

Well that’s it for today. I don’t have the energy to write a long rant (diatribe really) about the state of our union, so consider yourself lucky.

Have a wonderful day. Be kind to everyone, including yourself. And remember, none of us had a choice in the color of our skin, the parents we were blessed or cursed with, or anything else that was given to us at birth. The only real choice we have is in how we use the blessing we were given to not only make life better for ourselves, but also for those around us.

Peace and love to all.

2 T. unsalted butter

½ sm. onion, diced

1 lb. sliced button mushrooms

2 garlic cloves, finely minced

2 T. unbleached all-purpose flour

1 c. water

1 tsp. beef base (I use Better Than Bouillon Beef)

¼ c. dry red wine

1 tsp. Worcestershire sauce

½ tsp. dried thyme

½ tsp. paprika

freshly ground black pepper

1 T. chopped fresh parsley

1 c. sour cream

2 c. thick egg noodles, cooked al dente

⅓ – ½ lb. thinly sliced rare steak

Heat butter in a heavy frying pan. Add the onion and cook for about 5 minutes. Add the mushrooms, and sauté until nicely browned. Add the garlic and cook for 1 minute.

Stir in the flour and cook for 1 minute. Add the water, beef base, red wine, and Worcestershire sauce. Cook until the mixture starts to thicken. Add the thyme, paprika, black pepper, parsley, and sour cream. Bring just to a boil. Taste and adjust seasoning.

Stir in the cooked noodles and meat. Bring back to a gentle boil. Remove from heat and serve at once.        

 

ITALIAN SAUSAGE AND PENNE RIGATE SOUP WITH CROSTINI   

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Soup
Crostini made with Tangy Overnight Sourdough bread – recipe to follow within the next couple of days

OK, at first glance it looks like a lot of ingredients in this recipe. And your first glance would be correct. But other than frying the Italian sausage, chopping the mirepoix (onion, carrot, celery), garlic, spinach, fresh parsley, and basil, the rest of the preparation is quick and easy. Just a matter of adding a bit of this and a bit of that to the pot. Then the soup burbles for a while, and soups on!

And what you get for this effort, is a truly rich and delicious soup. And a meal unto itself. Nothing else required. Of course, if you want to take the meal to an even higher level, while the soup simmers away, you can build crostini to serve with the soup. (See recipe for crostini below)

And now, my friends, you have a meal fit for a king or queen. (Or even company!)

So, frankly, there is nothing left to say. I want this soup to speak for itself!

Peace and love to all.

1 T. extra virgin olive oil

1 lb. bulk Italian sausage 

1 c. chopped onion 

1 med. carrot, chopped 

2 ribs celery, sliced

3-4 cloves garlic, finely minced

¼ c. dry red wine

4 c. chicken broth

1 (28-oz) can tomatoes (preferably Italian)

2 T. tomato paste

2-3 Parmigiano-Reggiano rinds*, opt.

1 bay leaf

2 tsp. paprika

2 tsp. Italian seasoning

1 tsp. fennel seed, coarsely cracked

pinch crushed red pepper flakes

½ tsp. seasoned salt

freshly ground black pepper

½-1 c. penne or penne rigate** pasta (or pasta of choice)   

2 c. chopped fresh spinach, chard, or kale

2 T. chopped fresh parsley

⅓ c. chopped fresh basil (or 1 T. pesto)

freshly grated Parmigiano-Reggiano or Pecorino-Romano (or combination)

freshly baked crostini or baguette slices (see recipe for crostini below)

Heat olive oil in a large, covered soup pot over medium heat. Add the sausage and break into chunks as it browns. When brown, remove from pan and set aside***.

Add onion, carrot, and celery to the pot. Sauté until onion starting to soften, about 6 minutes. Add garlic and sauté 1 minute longer. Add the red wine and cook until liquid is all but evaporated.

Add the broth, canned tomatoes (plus juice), tomato paste, Parmigiano-Reggiano rinds*, bay leaf, paprika, Italian seasoning, fennel seed, crushed red pepper flakes, seasoned salt, and black pepper.

Bring to a boil, cover, reduce heat to medium-low, and let simmer for about 30 minutes.

Add penne rigate. Cover and let simmer, stirring occasionally (while scraping along bottom of pot as pasta will tend to stick). Cook until pasta is nearly al dente. About 8 minutes. Stir in cooked Italian sausage and cook for 2 minutes. Taste and adjust seasoning. Remove from heat. Stir in spinach, fresh parsley, and basil.

Serve hot. Pass grated Parmigiano-Reggiano or Pecorino-Romano. Great with crostini or fresh, chewy sourdough bread.

*Parmesan rinds

I used to feel cheated by having to pay for the thick rind on Parmigiano-Reggiano. Heaven knows, the stuff was expensive enough without having to discard the rind. But I love the flavor of Parmigiano-Reggiano, so, I would pay the price. But a few years ago, I read that Parmigiano-Reggiano rinds are packed with flavor and can enrich the taste of tomato-based sauces, ragù, and soups. So, I have been using them ever since. (When I remember to use them, that is!)

**Penne and penne rigate

The shape of penne comes from the Italian word for “quill.” There are generally two variations of penne: smooth (lisce) and ridged (rigate). Thanks to its ridges, the rigate version is a bit sturdier and tends to soak up more sauce than smooth penne.

But either are perfect in this soup. As are elbow macaroni or any other small pasta.

***Setting cooked sausage aside

I have found that when I cook sausage for soups like this one and leave the meat in the pot while is simmers to blend all the other wonderful flavors, the meat loses it’s unique flavor in the process. And I want that burst of sausage flavor when I enjoy my soup. So, I remove the meat just after it’s been cooked and add it at the end. You, of course, can leave the meat in the entire cooking time if you prefer. It’s a personal choice.

CROSTINI

crusty French or Italian bread

extra-virgin olive oil

flaky or fine sea salt, to taste

Pre-heat your oven to 450-degrees. Line a rimmed baking sheet with parchment paper for easy clean-up.  

Slice the baguette on the diagonal into pieces no wider than ½-inch. Lightly brush both sides of each slice with olive oil.

Place the slices in a single layer on your prepared baking sheet and bake them on the middle rack for about 9 minutes, until they are crisp and nicely golden on top. Remove from oven and sprinkle lightly with salt. Serve immediately.

  

SAVORY MUSHROOM RICE-A-RONI

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Some entrees just scream to share the spotlight with a dish that is creamy and savory. So, last evening when I baked a capon* (yup, a capon), I felt it necessary to serve a side dish that would complement not only the rich and pleasing texture of the meat, but also the subtle flavoring I had added before I set the guy to roast in the oven. So, I invented this recipe.

And yes, I know. White rice and pasta in the same dish. Isn’t one or the other enough without adding insult to injury by including both? What were you thinking Patti? Well, it was just one of those dinners that called for a side dish that was just a bit special. After all, we were having capon for dinner! So, a special side dish was absolutely in order. And no, we don’t eat capon on a regular basic. In fact, this was the first time! But definitely not the last time. The meat was amazingly tender and tasty. And when it is once again safe to have dinner guests, and we can find capon in our local grocery stores (usually only during the holidays), this special bird is going to be on the menu! And I gotta say, this side dish will be on the table right along with Mr. Capon. And I’ll probably complete the meal with steamed fresh green beans just like I did last night. Made for pretty darn good eating if I do say myself.

And yes, of course I’m going to share the recipe for Dutch Oven Baked Capon with Lemon, Garlic, Rosemary, and Thyme. Look for that recipe in the next couple of days. But back to this recipe.

This side dish is easy to prepare and really quite delicious. And except possibly for the addition of dried mushrooms, a dish that children should enjoy.

So, be brave. Make this dish with both white rice and orzo pasta. You really do need to treat yourself on occasion. And I frankly can’t think of a better way!

Peace and love to all.  

⅓ c. small pieces of dried mushroom

½ c. boiling water

2 T. unsalted butter

½ c. orzo pasta

½ c. uncooked long grain white rice  

½ c. diced onion

½ c. finely diced celery

2 cloves garlic, minced

⅓ c. dry sherry

2 c. vegetable broth, or a bit less if there is still quite a bit of mushroom soaking water left after the mushroom pieces have re-hydrated

½ tsp. seasoned salt

freshly ground black pepper

½ tsp. dried thyme

2 T. chopped fresh parsley

½ c. toasted slivered or sliced almonds

Place the pieces of dry mushroom in a small bowl. Add the boiling water, stir, and set aside.

Melt the butter in a lidded pan over medium-low heat. Add the orzo pasta and rice and fry until just starting to turn golden brown. Stir in onion and celery; cook for a couple of minutes. Add the garlic and cook for 1 minute. Stir in the dry sherry and cook until liquid is evaporated.  

Stir in the broth, re-hydrated dried mushroom pieces plus any remaining liquid, seasoned salt, pepper, and dried thyme. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has all been absorbed, 20 to 25 minutes.

Remove from heat and stir in the parsley and almonds. Adjust seasoning. Let stand for 5 minutes, then fluff with a fork.

*According to The Spruce Eats, “A capon is a special type of chicken created to make the meat more tender and less gamy. It is a rooster that has been castrated before reaching sexual maturity, which improves the quality of the meat; after that, it is fed a rich diet of milk or porridge. The lack of testosterone makes for a more tender, flavorful meat that is a delight compared to regular chicken. Unfortunately, in the United States today, it may be rare to see capon on a dinner menu or in the grocery store. This poultry was once considered a luxury, and during the early part of the twentieth century, the capon was the chosen bird for Christmas feasts, especially for the wealthy. Working-class families saw capon as a rare treat because it was quite expensive.”

BTW – capon is still relatively expensive poultry. About $6 a pound. But well worth the money. And, at least in our immediate vicinity, capons are only available during the holidays. But if you are feeding 3-4 people for Thanksgiving, for example, a capon would certainly be my choice over a small turkey. And I love turkey. Just sayin’!

    

CREAMY SHRIMP AND BROCCOLI FETTUCCINI (reduced fat)

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I don’t have a sweet tooth. I have a creamy tooth. Or should I say, creamy teeth! If it has a cream sauce, I will eat just about anything. OK, I draw the line at creamed Spam, eel, chitlins, Rocky Mountain oysters, or other ingredients of that ilk. But that’s about it!

But true cream sauces are not good for us. So, I must cheat. I am forced, by my desire to keep us healthy, to achieve that lovely smooth creamy taste and consistency we so admire by substituting highly caloric ingredients with those that are less caloric. Not an easy feat my friends. But definitely one worth pursuing.

Now at first glance, this recipe might scare you because there is still some butter and cheese in the recipe. But if you consider the amount of cream, butter, and cheese in a regular alfredo sauce, you should feel significantly relieved by the substitutions I have made in this recipe. And regardless of the fact that this sauce is basically a fake alfredo sauce, it is still absolutely delicious. That creamy flavor and texture we all adore is still there.   

But, in truth, no cream sauce is ever going to be as healthy as say, a simple tomato-based sauce which has roughly 55 calories, 1 gram of fat, and 280 milligrams of sodium per ½ cup serving. Whereas a true alfredo sauce has about 275 calories, 28 grams of fat, and 145 milligrams of sodium per serving. But there are just some dishes I am unwilling to live without. And a creamy pasta dish like this one is just one of those dishes.

So, if you too love shrimp and broccoli in a creamy sauce with pasta, this is the dish for you. Not too much sauce. Not too much pasta. Just the right amount of everything.

Well, it’s Thursday here on Camano Island. Nothing planned for the day but posting this recipe, researching recipes, and planning what to fix for dinner. Of course, I could do a little housework, but that seems too productive for such a mellow day. So, I think I’ll read a while this afternoon, do some more planning for our September trailer trip, and generally take it easy. With omicron still running amuck, this forced confinement is getting a bit old. But I would still rather be safe than sick. So, I basically stay home as much as possible. And yes, I know, the best laid plans of mice and men often go awry. (You can’t live to my ripe old age and not know first-hand the truth contained in that statement.) But I am willing to stay home if it helps keep me and others from contracting this terrible disease. I just feel blessed to have a home. A place to stay warm, sleep, eat, and stay healthy. My wish is that everyone else was as lucky.

Peace and love to all.

1 T. extra virgin olive oil

2 c. small bite-sized pieces of fresh broccoli (florets and peeled stems)

5 cloves garlic, finely minced

¼ tsp. kosher salt

freshly ground black pepper

tiny pinch crushed red pepper flakes 

1 lb. lg. uncooked shrimp (peeled and deveined)

2 T. dry white wine

1 T. unsalted butter

1 T. flour

1½ c. milk

2 oz. cream cheese 

½ c. freshly grated Parmesan, plus more for passing  

6-oz. fettuccini pasta, cooked al dente (save some of the pasta water)

Heat the olive oil in a large fry pan. Add the broccoli and sauté for 2-3 minutes. (Broccoli should still be crisp.) Add the garlic, salt, pepper, and crushed red pepper flakes. Cook for 1 minute. Remove broccoli mixture from pan and place in a bowl.

In the same frying pan, over medium heat, cook the shrimp until they are pink. Remove from pan and add to the bowl with the broccoli. Pour wine into the pan and cook until just a whisper of liquid remains. Add the tablespoon of butter and the flour. Whisk together and cook for about a minute.  

Gradually whisk in the milk, and cook over low heat, whisking constantly, until sauce is very slightly thickened. Stir in the cream cheese and whisk until the cream cheese is lump free. Stir in the Parmesan. Taste and adjust seasoning.

Add the broccoli and shrimp to the pan. Then gently toss in the al dente pasta until it is well coated with sauce. (Add a bit of pasta water if the sauce is too thick.) 

Serve immediately. Pass additional Parmesan at table.

  

ITALIAN SAUSAGE PASTA WITH ROASTED RED PEPPERS AND MOZZARELLA CHEESE

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Well, once again laziness and frugality paid off here at Chez Carr.

I had a couple of left-over Italian dinner sausages, half a jar of Cento brand roasted red and yellow peppers, and a couple of cups of shredded mozzarella cheese in the fridge that either needed to be used or added to the yard waste barrel. (And no, they were neither engulfed in blue fur or too far gone to use safely. Just great ingredients that really should be used before they went bad.) So, what immediately sprang to mind was a pasta dish. (Unfortunately, pasta is never far from what’s on my mind, but that’s a discussion for another day.)

So, I decided a quick and easy “lasagna like” casserole for a lazy Saturday evening meal would be perfect.

Starting with my old standby marinara recipe, I deleted a couple of ingredients, added a couple of others, and came up with what you see written below. And OMG, for the brief time I spent on this dish, it tasted like I had spent hours slaving over its preparation. Plus, I got to use part of a package of strozzapreti pasta in the process. Which BTW, we discovered we really liked. (I had been a bit reluctant to try it because A) it is hard to find in our part of the world, B) I thought it might be difficult to eat, and C) because I’d purchased it two or three years ago and it might no longer be good.) Well, not only was it still good; it was absolutely delicious. And my hesitation about the shape making it hard to eat; completely unfounded. Of course, I did break the roughly 3-inch pieces in thirds, which significantly reduced any chance of choking. (Read about the history of strozzapreti below.)

So, if you too love a pasta casserole, give this recipe a try. And don’t be afraid of using fennel seed. After all, it’s what makes Italian sausage so delightfully delicious. Stay safe everyone. And peace and love to all.

3 T. extra virgin olive oil, divided

½-1 lb. Italian dinner sausage, cut into thin slices (or bulk Italian sausage)

½ med. onion, chopped

4 garlic cloves, finely minced

1 (28-oz.) can chopped or diced tomatoes (Italian tomatoes preferably)

1 c. chopped roasted red/yellow peppers (Cento brand is amazing)

1 bay leaf

pinch crushed red pepper flakes

1½ tsp. dried oregano (I use Mexican oregano)

1½ tsp. ground fennel seed

½ tsp. kosher salt

freshly ground black pepper

6 oz. strozzapreti*, gemelli, or fusilli pasta – cooked al dente

2 generous c. shredded mozzarella cheese, divided

In a large fry pan, heat 1 tablespoon of the olive oil. Add the sliced Italian sausage and cook until the sausage is nicely browned on both sides. Remove from heat and set aside.

In a medium sized heavy covered pan, heat the remaining 2 tablespoons of olive oil. Add the onion and cook just until softened. Add the garlic and cook for one minute.

Add the chopped or diced tomatoes, roasted red peppers, bay leaf, crushed red pepper flakes, oregano, ground fennel seed, salt, and black pepper. Bring to a boil, reduce heat, cover, and simmer for about 30 minutes.

Meanwhile lightly butter a 9×9-inch baking dish. Set aside.

After the sauce has burbled for 30 minutes, stir in the browned sausage and al dente pasta. Scoop half of the mixture into the prepared baking dish. Then sprinkle with half of the shredded mozzarella, them layer on the remaining sauce. Sprinkle on the remaining shredded mozzarella cheese.

Bake uncovered in a pre-heated 350-degree oven for 30 minutes. Remove from oven and let sit for 5-7 minutes before serving.

*To quote Chef Stef “Strozzapreti is the taller cousin of cavatelli and the gangsta of the pasta family. Strozzapreti‘s name literally means “Priest Stranglers”. Yes, in the Middle Ages this pasta was designed to choke priests to death right in front of you as you were having dinner. The Heimlich maneuver hadn’t been invented yet.  But a hatred of paying taxes to the church had been. Furthermore, medieval Italy had a love of curses. Apparently a sfoglina (female pasta maker) would mutter a curse damning the priest with each cut of pasta. Think of strozzapreti as the semolina version of John Wick**!”

**Apparently, John Wick is a fictional character and the titular protagonist of the neo-noir action thriller film series “John Wick,” portrayed by Keanu Reeves. John is a legendary hitman who had retired until a gang invades his house, steals his car, and kills the puppy that his late wife Helen had given him.

 

LEMONY SHRIMP PASTA

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The only thing Mr. C. and I disagree about regarding this dish, is that he likes his pasta lightly sprinkled with Parmesan cheese, and I like mine undecorated. Other than that, we totally agree that this is one of the best pasta dishes we have ever tasted. Now I realize this recipe is ever so close to my recipe for Spicy Lemon Shrimp with Pasta. But it is just different enough to be interesting. But either recipe will guarantee a better lemony shrimp pasta dish than you will ever taste in any restaurant. Not bragging here folks – just stating a fact.

Because most restaurants have to dumb down their recipes to please the majority of their clientele. So, instead of making recipes like this one lemony enough, they will only go so far. And of course, restaurants don’t use as much shrimp, because, well, shrimp costs money. And they are in the business of making a profit. And heaven help them if they give a dish like this a bit of a kick. But that little “kick” helps make this dish super delicious.

So, of course I am prejudiced, but I have eaten many a lemon shrimp dish where only my sense of decorum prevented me from paying a visit to the restaurant chef and demanding a lemon, a pinch of crushed red pepper flakes, and more shrimp! Now you too won’t have to be tempted to embarrass yourself or whomever you are dining with. When you get a hankering for an easy lemon pasta to prepare, that is going to make every adult in your home happy, don’t hesitate to give this recipe a try. I do feel that this much flavor might be a tad too much for a young child. But if you too are empty nesters, I say GO FOR IT!

And of course, you must be a lemon lover. Because lemon is really the star in this pasta. Of course, the shrimp doesn’t hurt either. But it’s really the intense lemon flavor that takes this dish into a whole new realm of delicious. So, please give this recipe a try.

As always, keep smiling, keep cooking, and keep trying new dishes.

Peace and love to all.

1 lb. lg. uncooked shrimp – peeled, de-veined, and tails removed  

1 T. unsalted butter

1 T. extra virgin olive oil

2 green onions, thinly sliced

4 garlic cloves, finely minced

¼ c. dry white wine

½ c. chicken stock

2 tsp. grated lemon zest

3 T. lemon juice

¼ tsp. kosher salt

freshly ground black pepper

pinch crushed red pepper flakes

3-4 T. loosely packed minced fresh parsley

8-oz. spaghetti, cooked al dente

finely grated Parmesan cheese, opt.

Heat the butter and olive oil over medium-high heat. Add the shrimp, green onions, and garlic; cook just until the shrimp turn pink, 2-3 minutes. Remove from pan with a slotted spoon.

Add the wine to the pan and cook until the liquid is mostly evaporated. Then add the broth, lemon zest, lemon juice, salt, pepper, and crushed red pepper flakes. Bring to a boil and cook for about 1 minute. Return shrimp mixture to pan and heat through.

Remove from heat and add in the al dente pasta. If more moisture is required, add in a bit of pasta water and return pan to heat for only about a minute. Taste, adjust seasoning if necessary, then stir in the fresh parsley. Serve immediately.

Pass Parmesan cheese at table.