PASTA (6)

Monday - July 18, 2016 10:50 am

Penne with Fresh Mushrooms

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1 Tbsp. olive oil

1 tsp. butter

¾ cup sliced leeks

¾ tsp. dried sage

6 cups coarsely chopped mixed fresh mushrooms (oyster, crimini, chanterelle, baby bellas)

¾ cup half and half

1 tsp. salt

½ tsp. black pepper

8 oz. uncooked penne

Shredded Parmesan cheese

Heat oil and butter in a large, heavy skillet over medium heat. Add leek to pan and cook 2 minutes until tender. Stir occasionally. Stir in sage and cook 30 seconds stirring occasionally. Add mushrooms and cook 8-10 minutes or until liquid evaporates, stirring occasionally. Add half & half, and cook until liquid is reduced to 6 Tbsp. (about 2 minutes). Stir in salt & pepper. Remove from heat and keep warm. Cook pasta according to package directions omitting salt & fat. Drain. Place in a large bowl. Add mushroom mixture to pasta. Toss gently to coat. Serve with a sprinkling of Parmesan cheese.

Thursday - March 3, 2016 12:00 am

Baked Pasta with Sausage and Spinach

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Ingredients

Olive oil spray

1/2 cup grated Pecorino Romano

8 ounces fat-free ricotta

8 ounces part-skim mozzarella, shredded

14 ounces uncooked sweet Italian chicken sausage, removed from casing

12 ounces high-fiber or low carb rigatoni pasta

1 tsp. olive oil

2 cloves smashed garlic, roughly chopped

10 ounces package frozen chopped spinach, thawed and squeezed of excess liquid

Salt and fresh pepper to taste

4 cups marinara sauce

Directions

Preheat the oven to 375°. Spray a 9- x 13-inch baking dish with olive oil spray. Bring a large pot of salted water to a boil. In a medium bowl, combine the ricotta, 6 tablespoons of the Pecorino Romano cheese and half of the mozzarella cheese. Meanwhile, in a large deep skillet, brown the sausage breaking up into small bits until cooked through; set aside. Add the oil to the skillet and sauté garlic about a minute, careful not to burn. Add spinach and season with a little salt and pepper and cook another minute. Return the sausage to the skillet and add the marinara sauce; cook on low about 2-3 minutes. When the pasta water comes to a boil, cook pasta according to instructions for al dente, but undercook them by 4 minutes less; drain and return to pot. Put half of the cooked pasta into the prepared baking dish and top with half of the meat sauce. Spoon the ricotta mixture on top of the sauce in an even layer. Cover with the remaining pasta and the remaining sauce. Top with the remaining mozzarella and Pecorino Romano cheese. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 6-7 minutes or until the mozzarella is melted and the edges are lightly browned.

This one's easy to adjust to "refrigerator door" ingredients. Make it yours, and it will be so good.

Wednesday - February 10, 2016 12:00 am

Baked Spaghetti in Garlic Bread

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loaf of thawed dough

6 oz cooked spaghetti

1 cup of any sauce for the spaghetti (either tomato basil sauce or bolognaise) – must be thick

8 oz of mozzarella cubes

parmesan cheese

1 egg white, beaten

parsley or oregano flakes

garlic

 

Prepare flour onto a counter or use a baking sheet to roll the dough on.  Roll out the loaf into a large rectangle, about the thickness of less than an inch.  Set the dough at rest by covering it with a plastic wrap for about 12 minutes.  Boil spaghetti, drain and let cool.  Unwrap dough.  Drop the spaghetti in the center into a bundle from one end to the other, length-wise, leaving space on the sides for the folding.  Pour the sauce and mozzarella cubes onto the spaghetti.  Make even slits on both sides of the dough to create folds or flaps for folding. The flaps should be of the same width and wide enough to hold the filling together without tearing.  Fold the top and bottom part over the filling, in order to allow the first flaps to stick onto something.  Start folding flaps. Left over right, right over left.  Lastly, pull the last strip over and under the bread.  Carefully place bread on a large, greased, baking sheet.  Brush egg white and top with Parmesan cheese, gralic and parsley/oregano.  Bake at 350 degrees for about 30 mins.  Let it cool before slicing and serving.

Friday - January 15, 2016 12:00 am

Lasagna Bolognese

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Bolognese:

1 onion, diced

1 carrot, peeled diced fine

1 celery stalk, diced fine

1 tsp garlic

2 Tbsp olive oil

1 1/2 lbs ground chuck

4oz pancetta

1 cup red wine

1/2 cup heavy cream

1 cup whole milk

3 Tbsp tomato paste

3 cups beef broth

Brown the pancetta, and ground chuck and remove. Saute the vegetables, add tomato paste. Add beef broth, cook on medium heat for 15 minutes. Add the milk/cream mixture slowly, over and hour. Return pancetta to pot.

 

Bechamel:

5 tsp butter

1/4 cup flour

4 cups whole milk

pinch nutmeg

8 pasta sheets

2 cups grated fresh Parmesan

 

Making 8 layers, starting with a little Bechamel on the bottom, pasta sheet, bolognese, parm. Repeat.  Bake in a buttered 9/13 backing pan in 350 oven for 60 minutes. Let it rest for at least 10 minutes before serving.

 

Friday - September 11, 2015 12:00 am

CRAB-PROSCIUTTO-BRIE MAC AND CHEESE

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10 thin slices prosciutto

2-1/2 cups heavy cream

5 cups cooked (al dente) ditalini pasta

sea salt freshly ground black pepper

6 oz Brie, cut into small cubes

1/3 cup grated Parmesan cheese

10 oz cooked crab meat

1/4 cup shaved Parmesan cheese

2 tbsp minced fresh chives

1) Preheat oven to 350 degrees 2) Arrange prosciutto slices on a baking sheet and bake in oven about 10 minutes until just crisp; remove from oven (don’t turn it off), cool 3 minutes, and chop coarsely; set aside 3) To large skillet over medium-high heat add cream and, stirring often, bring to a boil; lower heat to medium, add pasta, and, stirring often, cook about 5 minutes until cream thickens a bit 4) Season cream-pasta mix with salt and pepper to taste; stir in Brie and Parmesan cheese and cook 3 minutes until cheeses melt; stir in crab and cook 3 minutes until warmed through; remove from heat 5) Spoon macaroni mixture into a medium-sized casserole dish, scatter prosciutto and shaved Parmesan cheese over top, and bake in oven 3-5 minutes until cheese melts; remove from oven, sprinkle with chives, and serve to your very hungry and soon-to-be-happy diners Servings: 4

Tuesday - June 9, 2015 12:00 am

Vegetable Whole Grain Skillet Lasagna Recipe

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(serves 4-6)

Ingredients:

  • 1 tablespoon extra-virgin olive oil
  • ½ cup chopped sweet onion
  • ½ green pepper, sliced thin
  • 1 large clove garlic, chopped
  • ½ yellow squash/zucchini, sliced lengthwise and on an angle, then cut in half
  • 4 oz baby bella mushrooms, roughly chopped
  • 8 whole grain lasagna noodles, broken into 2-inch lengths
  • 14.5 ounce can diced tomatoes and juice
  • 1.5 cups favorite spaghetti sauce
  • 1.5 cup water
  • Handful baby spinach
  • 1-1.5 cups of reduced fat ricotta
  • Freshly grated Parmesan cheese, optional

Directions:

1. Heat the oil in large nonstick skillet over medium heat. Add the onion and green pepper and cook until onion begins to brown, about 4-5 minutes. Stir in the garlic, zucchini and mushrooms and cook, stirring constantly for about 5 minutes. 2. Place the noodle pieces around the skillet and then cover with the diced tomatoes, tomato sauce, water and top with the baby spinach. Bring the juices to a boil, cover and turn the heat to low and allow to simmer, stirring occasionally, until the lasagna is tender, about 20 minutes. 4. Remove the skillet from the heat, place spoonfuls of ricotta on top, scatter Parmesan and allow to sit for a few minutes. Serve warm.

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