Just had to post this wonderful salmon recipe for my blogging friend Ina in Alaska. I don't make this often because my salmon is not exactly fresh caught like Ina's. It works well with frozen, and I have used a 10 ounce package of frozen peas instead of fresh. Ina if you make this think of me while you are enjoying all this goodness.
Serves 6
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1/4 pound unsalted butter
1 clove garlic
1 pound salmon steak, skinned, boned, and cut into 1-inch cubes
Salt to taste
1 pound fresh peas, shelled and cooked
1/3 cup chopped parsley
1 pound pasta shells, ziti, or penne
Freshly ground pepper
2 tablespoons fresh lemon juice
In a large skillet, melt the butter. Add the garlic and the salmon. Stir gently. Cook for 1 to 2 minutes, or until just done. Add the salt, peas, and parsley. Cook, stirring, for 1 minute
Cook the pasta until it is al dente according to package directions. Drain. Add to the salmon mixture. Add the pepper and lemon juice. Serve hot.
Showing posts with label Rice and Pasta. Show all posts
Showing posts with label Rice and Pasta. Show all posts
Wednesday, September 5, 2012
Saturday, September 1, 2012
Cold Fettucine with Tuna
This is just a simple old pasta dish that I've made for 20 years or more. Perfect for this long Labor Day weekend. It goes with everything.
Serves 4
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1 pound fettucine
6 tablespoons olive oil
2 cloves garlic, minced
2 ounces pine nuts
1 cup peeled, seeded, and chopped tomatoes
1 cup canned tuna, in chunks and drained
1/2 red sweet pepper, cut into thin strips
6 black olives, chopped
1 tablespoon chopped parsley
2 tablespoons red wine vinegar
Salt and freshly ground black pepper
Parsley for garnish
Cook the fettucine until it is al dente according to package directions. Drain
In a skillet, heat the oil, and saute' the garlic and pine nuts over low heat for about 5 minutes, or until the garlic is translucent and the nuts are golden. Add the tomatoes, and cook for a few seconds. Transfer to a large bowl. Cool.
Add the pasta to the pine nut mixture, and toss gently to coat. Add the tuna chunks, sweet red pepper, olives, parsley, and vinegar. Blend. Season with salt and plenty of fresh ground pepper. Garnish with additional parsley. Serve at room temperature.
Serves 4
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1 pound fettucine
6 tablespoons olive oil
2 cloves garlic, minced
2 ounces pine nuts
1 cup peeled, seeded, and chopped tomatoes
1 cup canned tuna, in chunks and drained
1/2 red sweet pepper, cut into thin strips
6 black olives, chopped
1 tablespoon chopped parsley
2 tablespoons red wine vinegar
Salt and freshly ground black pepper
Parsley for garnish
Cook the fettucine until it is al dente according to package directions. Drain
In a skillet, heat the oil, and saute' the garlic and pine nuts over low heat for about 5 minutes, or until the garlic is translucent and the nuts are golden. Add the tomatoes, and cook for a few seconds. Transfer to a large bowl. Cool.
Add the pasta to the pine nut mixture, and toss gently to coat. Add the tuna chunks, sweet red pepper, olives, parsley, and vinegar. Blend. Season with salt and plenty of fresh ground pepper. Garnish with additional parsley. Serve at room temperature.
Thursday, June 7, 2012
Sausage-and Wild Rice Casserole
Remember the other day when we made homemade pork sausage? This is the perfect recipe to use when you make it. If you don't have homemade, store bought (Jimmy Dean) is fine.
You can assemble this dish the night before through Step 4 (do not add broth), and refrigerate. Stir in broth before baking. You can also cut the recipe in half.
Servings 8-10
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1/2 cup chopped pecans
1 (1 pound) package sage ground pork sausage
1 tablespoon butter
1 large onion, chopped
1 cup chopped celery
2 (6-ounce) packages long-grain and wild rice mix
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh sage or 1 teaspoon dried rubbed sage
1/2 teaspoon freshly ground pepper
3 1/2 cups low-sodium chicken broth
1. Toast 1/2 cup chopped pecans in a large nonstick skillet over medium-low heat, stirring often, 5 minutes or until toasted. Remove pecans from skillet.
2. Brown sausage in same skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink. Remove sausage from skillet using a slotted spoon; reserve drippings in skillet.
3. Melt butter in hot drippings over medium heat. Add onion and celery, and saute' 10-15 minutes or until celery is tender.
4. Remove 1 seasoning packet from rice mixes; reserve for another use. Combine sausage, vegetable mixture, remaining seasoning packet, rice, and next 2 ingredients in a lightly greased 13 x 9-inch baking dish. Stir in chicken broth until well blended.
5. Bake, covered, at 325 degrees 1 hour or until liquid is almost absorbed. Let stand 5 minutes. Sprinkle chopped, toasted pecan on top.
You can assemble this dish the night before through Step 4 (do not add broth), and refrigerate. Stir in broth before baking. You can also cut the recipe in half.
Servings 8-10
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1/2 cup chopped pecans
1 (1 pound) package sage ground pork sausage
1 tablespoon butter
1 large onion, chopped
1 cup chopped celery
2 (6-ounce) packages long-grain and wild rice mix
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh sage or 1 teaspoon dried rubbed sage
1/2 teaspoon freshly ground pepper
3 1/2 cups low-sodium chicken broth
1. Toast 1/2 cup chopped pecans in a large nonstick skillet over medium-low heat, stirring often, 5 minutes or until toasted. Remove pecans from skillet.
2. Brown sausage in same skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink. Remove sausage from skillet using a slotted spoon; reserve drippings in skillet.
3. Melt butter in hot drippings over medium heat. Add onion and celery, and saute' 10-15 minutes or until celery is tender.
4. Remove 1 seasoning packet from rice mixes; reserve for another use. Combine sausage, vegetable mixture, remaining seasoning packet, rice, and next 2 ingredients in a lightly greased 13 x 9-inch baking dish. Stir in chicken broth until well blended.
5. Bake, covered, at 325 degrees 1 hour or until liquid is almost absorbed. Let stand 5 minutes. Sprinkle chopped, toasted pecan on top.
Friday, June 1, 2012
Hungarian Cabbage Noodles (Kaposztas Taszta)
This humble peasant dish, a staple in the Hungarian Jewish kitchen, traditionally marries sauteed cabbage with homemade noodles (taszta refers to the noodle dough while kaposztas means cabbage). My noodle dough was not homemade, but my cabbage was home grown. Actually I "borrowed" the cabbage from Larry and Edie's garden. You would not believe the size of the heads. I love when they are gone and I go help myself. More kale, green onions, lettuce and kohlrabi for me.
Although this recipe looks incredibly simple, the mingled flavors of the browned cabbage and the egg noodles are surprisingly complex. Be sure not to overcrowd the skillet when cooking the cabbage, the result will be steamed cabbage rather than browned. To make this dish a bit richer, I added another tablespoon butter.
This is great served with pot roast. However, in the warmer months when I prefer no meat I serve it with cornbread, sliced tomatoes and green onions from the garden.
Serves 4 as a side dish
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2 tablespoons vegetable oil or rendered bacon fat
1/2 head green cabbage, cored and sliced thin
Salt
1 (16-ounce) bag wide egg noodles
1 tablespoon unsalted butter
Pepper freshly ground
1. Bring 4 quarts of water to a boil in a large pot for the noodles.
2. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat until shimmering. Add half of the cabbage, season with 1/4 teaspoon salt, and cook, tossing frequently, until golden brown, 5 to 8 minutes. Transfer the cooked cabbage to a plate. Repeat with the remaining oil and cabbage.
3. Add 1 tablespoon salt and the noodles to the boiling water and cook until al dente. Drain the noodles and transfer back to the pot. Add the reserved cabbage and butter, toss to combine, and season to taste with salt and pepper. Serve.
Although this recipe looks incredibly simple, the mingled flavors of the browned cabbage and the egg noodles are surprisingly complex. Be sure not to overcrowd the skillet when cooking the cabbage, the result will be steamed cabbage rather than browned. To make this dish a bit richer, I added another tablespoon butter.
This is great served with pot roast. However, in the warmer months when I prefer no meat I serve it with cornbread, sliced tomatoes and green onions from the garden.
Serves 4 as a side dish
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2 tablespoons vegetable oil or rendered bacon fat
1/2 head green cabbage, cored and sliced thin
Salt
1 (16-ounce) bag wide egg noodles
1 tablespoon unsalted butter
Pepper freshly ground
1. Bring 4 quarts of water to a boil in a large pot for the noodles.
2. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat until shimmering. Add half of the cabbage, season with 1/4 teaspoon salt, and cook, tossing frequently, until golden brown, 5 to 8 minutes. Transfer the cooked cabbage to a plate. Repeat with the remaining oil and cabbage.
3. Add 1 tablespoon salt and the noodles to the boiling water and cook until al dente. Drain the noodles and transfer back to the pot. Add the reserved cabbage and butter, toss to combine, and season to taste with salt and pepper. Serve.
Wednesday, May 30, 2012
French Onion Baked Rice
I know this is going to be your favorite rice dish and will be perfect to add to your fresh garden vegetable meals. I've made this for 35 plus years. The recipe was from my dear friend Doris Mauldin. I'm so lucky to have so many of her wonderful recipes.
Serves 4
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1 cup chopped onion
8 tablespoons (1 stick) butter
1 (10 3/4-ounce) can beef broth
1 (10/34-ounce can condensed French Onion soup
1 (4 1/2-ounce) can mushroom pieces, drained
1 cup uncooked white rice
Preheat oven to 350 degrees. Saute' onion in butter until almost tender. Remove from heat. Stir in broth, onion soup, mushrooms, and uncooked rice. Pour into casserole dish. Bake for about 1 hour, or until done.
Serves 4
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1 cup chopped onion
8 tablespoons (1 stick) butter
1 (10 3/4-ounce) can beef broth
1 (10/34-ounce can condensed French Onion soup
1 (4 1/2-ounce) can mushroom pieces, drained
1 cup uncooked white rice
Preheat oven to 350 degrees. Saute' onion in butter until almost tender. Remove from heat. Stir in broth, onion soup, mushrooms, and uncooked rice. Pour into casserole dish. Bake for about 1 hour, or until done.
Saturday, May 12, 2012
Eggplant Relish
This is one of those recipes that I copied and put into Word before I started the blog. I have no idea where it came from, or if I changed anything. One thing I can promise is that if you make it once you will make it again. Don't worry about the fact it makes 10 cups. You can use a spoonful as a relish with meats, a larger portion as a side dish, and my personal favorite is over pasta as a main dish. Nothing wrong with having a spoonful every time you open the refrigerator door either.
Yield: 10 cups
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4 medium eggplants (4 1/2 pounds)
3 medium onions, chopped
1/3 cup olive oil
1 (16-ounce) can tomatoes, undrained and chopped
1/4 cup fresh parsley
2 tablespoons minced garlic
1 tablespoon sugar
1 1/2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup oyster sauce
1 (8-ounce) can tomato sauce
1/8 teaspoon ground red pepper
1/8 teaspoon hot sauce
Peel eggplant, cut into 1/2-inch cubes.
Combine eggplant cubes and water to cover in a Dutch oven; bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Drain and set aside.
Cook chopped onion in oil in Dutch oven over medium heat 10 minutes, stirring often. Add eggplant and tomatoes; cook over low heat 10 minutes or until liquid is almost evaporated, stirring often.
Add parsley and next 7 ingredients; cook 5 minutes, stirring occasionally. Add red pepper and hot sauce. Serve immediately or cover and chill up to 5 days.
Yield: 10 cups
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4 medium eggplants (4 1/2 pounds)
3 medium onions, chopped
1/3 cup olive oil
1 (16-ounce) can tomatoes, undrained and chopped
1/4 cup fresh parsley
2 tablespoons minced garlic
1 tablespoon sugar
1 1/2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup oyster sauce
1 (8-ounce) can tomato sauce
1/8 teaspoon ground red pepper
1/8 teaspoon hot sauce
Peel eggplant, cut into 1/2-inch cubes.
Combine eggplant cubes and water to cover in a Dutch oven; bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Drain and set aside.
Cook chopped onion in oil in Dutch oven over medium heat 10 minutes, stirring often. Add eggplant and tomatoes; cook over low heat 10 minutes or until liquid is almost evaporated, stirring often.
Add parsley and next 7 ingredients; cook 5 minutes, stirring occasionally. Add red pepper and hot sauce. Serve immediately or cover and chill up to 5 days.
Tuesday, April 10, 2012
Edie's Macaroni and Cheese
How many Mac and Cheese recipes do you think are out there, five hundred, maybe more. That's fine, some of them are fabulous, some not so much. My friend Edie is on the mark with this one. I have funeral food to prepare for tomorrow and this is my choice. You just can't have a Southern funeral without Mac and Cheese.
I love this one because you don't have to cook the macaroni separate from the sauce, it all cooks together.
This is Mac and Cheese so don't be using low fat and no-fat stuff, you'll mess up the stick of butter theory.
Edie's Macaroni and Cheese
6-8 servings
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2 1/2 cups boiling water
2 cups dry macaroni
16 ounces cottage cheese (at least 4%)
Lots of shredded cheddar cheese, one large block at least (extra sharp is my favorite)
1 stick of butter
Salt and Pepper (House Seasoning is better)
Melt butter in casserole dish while oven heats to 350 degrees F. Put all ingredients in casserole and pour boiling water over all. Bake at 350 degrees F for 45-60 minutes. Let stand 10 minutes before serving.
I love this one because you don't have to cook the macaroni separate from the sauce, it all cooks together.
This is Mac and Cheese so don't be using low fat and no-fat stuff, you'll mess up the stick of butter theory.
Edie's Macaroni and Cheese
6-8 servings
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2 1/2 cups boiling water
2 cups dry macaroni
16 ounces cottage cheese (at least 4%)
Lots of shredded cheddar cheese, one large block at least (extra sharp is my favorite)
1 stick of butter
Salt and Pepper (House Seasoning is better)
Melt butter in casserole dish while oven heats to 350 degrees F. Put all ingredients in casserole and pour boiling water over all. Bake at 350 degrees F for 45-60 minutes. Let stand 10 minutes before serving.
Thursday, April 5, 2012
Linguine With Tuna Sauce
If you're too busy to blog then you're too busy to cook. This will take the worry out of "what's for dinner". Something easy and delicious!
Linguine With Tuna Sauce
4-6 servings
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4 tablespoons unsalted butter
2 tablespoons flour
1 cup dry white wine
1 (7-ounce, or slightly larger) can of tuna in water, drained and flaked
3/4 cup freshly grated Parmesan cheese
freshly ground black pepper to taste
1 pound linguine, cooked al dente
2 tablespoons olive oil
Melt the butter in a large saucepan over low heat. Stir in the flour and cook until it starts to brown. Slowly add the wine, stirring at the while. Simmer for 5 to 7 minutes. Remove from the heat and mix in the tuna, cheese, and pepper. Put the cooked pasta into a large bowl, toss first with the olive oil, then with the sauce. Transfer to separate heated plates and serve immediately.
Linguine With Tuna Sauce
4-6 servings
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4 tablespoons unsalted butter
2 tablespoons flour
1 cup dry white wine
1 (7-ounce, or slightly larger) can of tuna in water, drained and flaked
3/4 cup freshly grated Parmesan cheese
freshly ground black pepper to taste
1 pound linguine, cooked al dente
2 tablespoons olive oil
Melt the butter in a large saucepan over low heat. Stir in the flour and cook until it starts to brown. Slowly add the wine, stirring at the while. Simmer for 5 to 7 minutes. Remove from the heat and mix in the tuna, cheese, and pepper. Put the cooked pasta into a large bowl, toss first with the olive oil, then with the sauce. Transfer to separate heated plates and serve immediately.
Pasta Pie
This is one of those recipes you can make when you think you have nothing to cook. There is certainly nothing outstanding about any of the ingredients. Probably you will have them on hand. But, the end result is wonderful. This would be a great brown bag food, or to have on hand for the weekend.
Don't be afraid to adjust the herbs or spices to suit your taste. When I made this a few days ago I had no ham, so I used some of the fabulous Parma salami that my friend Joyce (October Farm) sent in her last "care package".
Pasta Pie
serves 6-8
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1/2 pound egg noodles, broken into pieces
3 garlic cloves, minced
1 tablespoon unsalted butter
4 eggs
1 cup diced cooked ham
1/2 cup freshly grated Parmesan cheese
2 tablespoons minced fresh parsley
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 1/2 teaspoons paprika
salt to taste
1/2 teaspoon cayenne pepper
1 teaspoon Tabasco sauce
1/8 teaspoon black pepper
roasted red peppers for garnish
Cook the noodles until they are not quite al dente (they will cook more in the oven). Drain, rinse well in cold water, and drain again. In a small saucepan, saute' the garlic in the butter over moderate heat until limp (do not brown) and reserve.
Preheat the oven to 350 degrees F. Beat the eggs well and add the reserved garlic and butter as well as the ham, cheese, parsley, thyme, oregano, paprika, salt, cayenne. Tabasco, and black pepper. Mix the noodles into the sauce, then pour into a buttered pie pan. Bake for 30 to 35 minutes, or until firm and nicely browned on top. Remove from the oven and cool. Cover with aluminum foil and refrigerate until well chilled. Cut into slices, garnish each slice with two pieces of roasted red pepper, and serve cold.
Don't be afraid to adjust the herbs or spices to suit your taste. When I made this a few days ago I had no ham, so I used some of the fabulous Parma salami that my friend Joyce (October Farm) sent in her last "care package".
Pasta Pie
serves 6-8
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1/2 pound egg noodles, broken into pieces
3 garlic cloves, minced
1 tablespoon unsalted butter
4 eggs
1 cup diced cooked ham
1/2 cup freshly grated Parmesan cheese
2 tablespoons minced fresh parsley
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 1/2 teaspoons paprika
salt to taste
1/2 teaspoon cayenne pepper
1 teaspoon Tabasco sauce
1/8 teaspoon black pepper
roasted red peppers for garnish
Cook the noodles until they are not quite al dente (they will cook more in the oven). Drain, rinse well in cold water, and drain again. In a small saucepan, saute' the garlic in the butter over moderate heat until limp (do not brown) and reserve.
Preheat the oven to 350 degrees F. Beat the eggs well and add the reserved garlic and butter as well as the ham, cheese, parsley, thyme, oregano, paprika, salt, cayenne. Tabasco, and black pepper. Mix the noodles into the sauce, then pour into a buttered pie pan. Bake for 30 to 35 minutes, or until firm and nicely browned on top. Remove from the oven and cool. Cover with aluminum foil and refrigerate until well chilled. Cut into slices, garnish each slice with two pieces of roasted red pepper, and serve cold.
Friday, March 30, 2012
Linguine With Artichokes And Onion
If you are in a hurry to get supper on the table, I don't think you can beat a good pasta dish. You can toss pasta with almost anything, including rabbit and chicken livers. Well, they do in Italy. But not today, we will keep it nice and simple.
Linguine With Artichokes And Onion
Serves 4-6
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1/3 cup olive oil
2 tablespoons minced onion
1 (14-ounce) can artichoke hearts, drained, quartered
salt and freshly ground black pepper to taste
1/2 cup chicken broth
3 large eggs
1/2 cup freshly grated Parmesan cheese
1 pound linguine, cooked al dente I prefer fresh linguine, and it cooks faster.
In a saucepan that will be large enough to accommodate the pasta with room to toss it without spilling, heat the olive oil and saute' the onion until it becomes soft. Remove the onion with a slotted spoon and discard, reserving the oil. Add the artichoke hearts to the oil; lower the heat and season with salt and pepper. Add the broth to the saucepan and cook on low heat for 5 minutes, turning the artichokes gently.
Whisk the eggs with 1/4 cup of the Parmesan cheese and stir it into the saucepan. Add the pasta to the saucepan and toss thoroughly, slowly adding the remaining cheese. Serve immediately, with freshly grated Parmesan on the side if you like.
Linguine With Artichokes And Onion
Serves 4-6
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1/3 cup olive oil
2 tablespoons minced onion
1 (14-ounce) can artichoke hearts, drained, quartered
salt and freshly ground black pepper to taste
1/2 cup chicken broth
3 large eggs
1/2 cup freshly grated Parmesan cheese
1 pound linguine, cooked al dente I prefer fresh linguine, and it cooks faster.
In a saucepan that will be large enough to accommodate the pasta with room to toss it without spilling, heat the olive oil and saute' the onion until it becomes soft. Remove the onion with a slotted spoon and discard, reserving the oil. Add the artichoke hearts to the oil; lower the heat and season with salt and pepper. Add the broth to the saucepan and cook on low heat for 5 minutes, turning the artichokes gently.
Whisk the eggs with 1/4 cup of the Parmesan cheese and stir it into the saucepan. Add the pasta to the saucepan and toss thoroughly, slowly adding the remaining cheese. Serve immediately, with freshly grated Parmesan on the side if you like.
Thursday, March 29, 2012
Peas and Rice
It's amazing what I find every time I start digging in the freezer in the garage. Like a surprise visit to a new grocery store. This time it was a beautiful bag of peas from last summer. There is something about peas and rice that just make me happy. I used country ham in mine, and if you do please watch the amount of salt you add.
Peas and Rice
serves 6
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2 tablespoons chopped onion
1 1/2 tablespoons olive oil
2 tablespoons unsalted butter
1 garlic clove, minced
1 cup uncooked rice
2 cups good chicken stock
salt and freshly ground pepper to taste
1/2 cup cooked ham, diced
1 cup cooked peas
1/2 cup roasted red peppers, diced
Preheat oven to 350 degrees F. In a medium sized, ovenproof saucepan saute the onion the the olive oil and butter over medium heat until light in color. Add the garlic and saute' 1 t0 2 minutes. Stir in the rice and saute until the rice is light brown in color (3 to 4 minutes).
Stir in the chicken stock, season with salt and pepper, and slowly bring to a boil. Let it boil for 2 minutes, then cover and bake in the oven until most of the remaining liquid has almost all been absorbed (5 to 10 minutes). Remove from the oven and stir in the ham, peas, and roasted red peppers; re-cover, return to the oven, and cook until the last 3 ingredients are heated through (3 to 5 minutes). Serve immediately.
Peas and Rice
serves 6
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2 tablespoons chopped onion
1 1/2 tablespoons olive oil
2 tablespoons unsalted butter
1 garlic clove, minced
1 cup uncooked rice
2 cups good chicken stock
salt and freshly ground pepper to taste
1/2 cup cooked ham, diced
1 cup cooked peas
1/2 cup roasted red peppers, diced
Preheat oven to 350 degrees F. In a medium sized, ovenproof saucepan saute the onion the the olive oil and butter over medium heat until light in color. Add the garlic and saute' 1 t0 2 minutes. Stir in the rice and saute until the rice is light brown in color (3 to 4 minutes).
Stir in the chicken stock, season with salt and pepper, and slowly bring to a boil. Let it boil for 2 minutes, then cover and bake in the oven until most of the remaining liquid has almost all been absorbed (5 to 10 minutes). Remove from the oven and stir in the ham, peas, and roasted red peppers; re-cover, return to the oven, and cook until the last 3 ingredients are heated through (3 to 5 minutes). Serve immediately.
Thursday, March 15, 2012
Penne Pasta in a Hot Pepper Sauce
When you can't decide what you want, pasta is always a good choice. This makes an excellent side dish or main event. The sauce can be made ahead. Plus, I'm tired of talking about St. Patty Day food for a few minutes.
Penne Pasta in a Hot Pepper Sauce
about 3-4 servings
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2 Tablespoons olive oil
1/4 pound salt pork or bacon, diced in small pieces
1 clove of garlic, minced
1 onion, chopped
1 (16-ounce) can solid pack tomatoes, or 2 cups fresh tomatoes, peeled
1/4 cup dry red wine
salt and pepper to taste
1 Tablespoon dry red pepper flakes (more or less if you like)
1/2 pound penne pasta
Parmesan cheese for topping
Heat the oil in a large frying pan. Add the salt pork or bacon, garlic and onion, and stir over medium flame until lightly browned. Add the tomatoes, wine, salt, pepper, and red pepper. Cook, stirring now and then, for 20 minutes. This can be done ahead.
Cook the penne following the package directions. Drain and serve with sauce and cheese on top. How hard was that!
Penne Pasta in a Hot Pepper Sauce
about 3-4 servings
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2 Tablespoons olive oil
1/4 pound salt pork or bacon, diced in small pieces
1 clove of garlic, minced
1 onion, chopped
1 (16-ounce) can solid pack tomatoes, or 2 cups fresh tomatoes, peeled
1/4 cup dry red wine
salt and pepper to taste
1 Tablespoon dry red pepper flakes (more or less if you like)
1/2 pound penne pasta
Parmesan cheese for topping
Heat the oil in a large frying pan. Add the salt pork or bacon, garlic and onion, and stir over medium flame until lightly browned. Add the tomatoes, wine, salt, pepper, and red pepper. Cook, stirring now and then, for 20 minutes. This can be done ahead.
Cook the penne following the package directions. Drain and serve with sauce and cheese on top. How hard was that!
Monday, February 27, 2012
Roasted Pine Nut and Eggplant Sauce
Is it just me or has this been a busy month! Groundhog Day, Valentine's Day, Presidents Day, Mardi Gras (Fat Tuesday), Shrove Tuesday (Pancake Day), Ash Wednesday and the beginning of Lent. Just when I thought I had covered everything I have one more, Edie's birthday. Please don't tell her it's not a national holiday, she's been celebrating all month. Her favorite food group is Italian, so this one's for Edie. This is one of my favorites. I don't know if it's Italian or not, but with eggplant, pine nuts and pasta it has to be close. Happy Birthday girlfriend. I have no idea what I would do if I didn't have you to annoy.
Roasted Pine Nut and Eggplant Sauce
4-6 servings
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1 large eggplant, peeled and diced
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cups diced tomatoes, peeled and seeded (or 2 14-ounce cans diced tomatoes)
3/4 cup red wine, the rest for dinner
2 tablespoons minced fresh basil
1/2 cup pine nuts
Place eggplant in a strainer and lightly sprinkle with salt. Set aside to drain excess liquid for up to an hour.
Heat a large pot over medium heat; and add the olive oil and onions and cook until translucent.
Add the eggplant, garlic, salt and pepper and brow the eggplant.
Add the remaining ingredients except the pine nuts
Simmer 30 minutes.
While the sauce is simmering place the pine nuts in a saute' pan and roast over medium heat until they are golden brown, stirring often, about 5 minutes.
When you are ready to serve, wither stir in the pine nuts or sprinkle them on top.
Serve with your favorite pasta.
Roasted Pine Nut and Eggplant Sauce
4-6 servings
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1 large eggplant, peeled and diced
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cups diced tomatoes, peeled and seeded (or 2 14-ounce cans diced tomatoes)
3/4 cup red wine, the rest for dinner
2 tablespoons minced fresh basil
1/2 cup pine nuts
Place eggplant in a strainer and lightly sprinkle with salt. Set aside to drain excess liquid for up to an hour.
Heat a large pot over medium heat; and add the olive oil and onions and cook until translucent.
Add the eggplant, garlic, salt and pepper and brow the eggplant.
Add the remaining ingredients except the pine nuts
Simmer 30 minutes.
While the sauce is simmering place the pine nuts in a saute' pan and roast over medium heat until they are golden brown, stirring often, about 5 minutes.
When you are ready to serve, wither stir in the pine nuts or sprinkle them on top.
Serve with your favorite pasta.
Thursday, February 23, 2012
Sausage and Grits
Is there anything better! This makes a lot, but freezes beautifully. You can also simply cut the recipe in half.
This recipes was given to me by a sweet lady, I forgot her name, but she owns a place called The Diner. You can get two eggs, sausage and grits, real home fries, sliced tomatoes, a biscuit, and coffee for $4.00.
Sausage and Grits
serves 10
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1 cup uncooked grits (not instant)
1 pound good breakfast sausage (I use Jimmy Dean)
1 onion, chopped
One or Two (4 1/2-ounce) cans green chilies, chopped
6-8 tablespoons butter,
2 eggs, beaten
2 cups grated Cheddar cheese (grate your own)
5-10 dashes Tabasco ( more or less)
1 teaspoon paprika
1/4 cup chopped fresh parsley
Preheat oven to 325 degrees. Cook grits in 4 cups salted water until thick. Saute' sausage, breaking it into small pieces. A potato masher works well. Saute' onion in sausage fat; drain. Add onion and chilies to sausage. Add butter, eggs, cheese, and Tabasco to grits. Combine grits-mixture with sausage mixture. Pour into a 13 x 9-inch casserole dish and garnished with additional small amounts of cheese, chilies, paprika, and parsley. Bake for 1 hour. Can be refrigerated up to 2 days before baking. Freezes well.
This recipes was given to me by a sweet lady, I forgot her name, but she owns a place called The Diner. You can get two eggs, sausage and grits, real home fries, sliced tomatoes, a biscuit, and coffee for $4.00.
Sausage and Grits
serves 10
print recipe
1 cup uncooked grits (not instant)
1 pound good breakfast sausage (I use Jimmy Dean)
1 onion, chopped
One or Two (4 1/2-ounce) cans green chilies, chopped
6-8 tablespoons butter,
2 eggs, beaten
2 cups grated Cheddar cheese (grate your own)
5-10 dashes Tabasco ( more or less)
1 teaspoon paprika
1/4 cup chopped fresh parsley
Preheat oven to 325 degrees. Cook grits in 4 cups salted water until thick. Saute' sausage, breaking it into small pieces. A potato masher works well. Saute' onion in sausage fat; drain. Add onion and chilies to sausage. Add butter, eggs, cheese, and Tabasco to grits. Combine grits-mixture with sausage mixture. Pour into a 13 x 9-inch casserole dish and garnished with additional small amounts of cheese, chilies, paprika, and parsley. Bake for 1 hour. Can be refrigerated up to 2 days before baking. Freezes well.
Monday, January 16, 2012
Creamy Rice Pudding with Praline Sauce
It's going to be hard to find a more pure and simple old-fashioned southern dessert than rice pudding, but to add the praline sauce will be the killer. You will think you are in Savannah... Georgia that is.
Creamy Rice Pudding With Praline Sauce
6-8 servings
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2 cups milk
1 cup uncooked extra-long grain white rice
1/2 teaspoon salt
2 3/4 cups half-and-half, divided
4 egg yolks, beaten
1/2 cup sugar
1 1/2 teaspoons vanilla extract
20 caramels
1/2 cup chopped toasted pecans
1. Stir together first 3 ingredients and 2 cups half-and-half in a large saucepan. Cover and cook over medium low heat, stirring often, 35-40 minutes or until rice is tender.
2. Whisk together egg yolk, 1/2 cup half-and-half, and sugar. Gradually stir about one-fourth of the hot rice mixture into yolk mixture; stir yolk mixture into remaining hot mixture.. Cook over medium-low heat, stirring constantly, until mixture reaches 160 degrees F and is thickened and bubbly (about 7 minutes). Remove from heat; stir in vanilla.
3. Stir together caramels and remaining 1/4 cup half-and-half in a small saucepan over medium-low heat until smooth. Stir in pecans. Serve praline sauce over rice pudding.
Creamy Rice Pudding With Praline Sauce
6-8 servings
print recipe
2 cups milk
1 cup uncooked extra-long grain white rice
1/2 teaspoon salt
2 3/4 cups half-and-half, divided
4 egg yolks, beaten
1/2 cup sugar
1 1/2 teaspoons vanilla extract
20 caramels
1/2 cup chopped toasted pecans
1. Stir together first 3 ingredients and 2 cups half-and-half in a large saucepan. Cover and cook over medium low heat, stirring often, 35-40 minutes or until rice is tender.
2. Whisk together egg yolk, 1/2 cup half-and-half, and sugar. Gradually stir about one-fourth of the hot rice mixture into yolk mixture; stir yolk mixture into remaining hot mixture.. Cook over medium-low heat, stirring constantly, until mixture reaches 160 degrees F and is thickened and bubbly (about 7 minutes). Remove from heat; stir in vanilla.
3. Stir together caramels and remaining 1/4 cup half-and-half in a small saucepan over medium-low heat until smooth. Stir in pecans. Serve praline sauce over rice pudding.
Wednesday, January 4, 2012
Baked Wild Rice with Onion and Pecans
This is a recipe from the cookbook my sweet sister send me for Christmas, The Bryant Family Vineyard Cookbook by Barbara Bryan and Betsy Fentress, plus great chefs and friends. Most of the recipes are very simple and would please anyone.
You know how I am about make ahead dishes. This can be assembled early in the day or a day ahead, refrigerate and bake just before serving.
Baked Wild Rice with Onion and Pecans
serves 6-8
print recipe
5 tablespoons butter, plus additional for buttering pan
1 pound small white mushrooms, stemmed
1 medium yellow onion, chopped
1 cup chopped pecans
1 cup wild rice, rinsed
3 cups chicken broth
Salt and freshly ground black pepper
Preheat the oven to 350 degrees F. Butter a shallow 2-quart covered casserole and set aside.
In a large saute' pan over low heat, melt 2 tablespoons of the butter. Add the mushrooms and saute' until they are browned and release their juices. Continue to cook until the juices are reduced and the pan is nearly dry. Transfer the mushrooms to a platter and return the unwashed pan to the stovetop over medium heat.
Add 2 tablespoons of the butter and the onions. Saute until the onions are translucent, 2 to 3 minutes. Transfer the onion to the platter with the mushrooms, and again return the unwashed pan to the stovetop over medium heat.
Add remaining 1 tablespoon of butter and the pecans. Saute' the pecans until fragrant and toasted, about 2 minutes. Stir in the rice, broth, mushrooms, and onion. Season with salt and pepper to taste.
Transfer the rice mixture to the casserole. Cover and bake until the rice is just tender, about 1 hour. Serve hot.
You know how I am about make ahead dishes. This can be assembled early in the day or a day ahead, refrigerate and bake just before serving.
Baked Wild Rice with Onion and Pecans
serves 6-8
print recipe
5 tablespoons butter, plus additional for buttering pan
1 pound small white mushrooms, stemmed
1 medium yellow onion, chopped
1 cup chopped pecans
1 cup wild rice, rinsed
3 cups chicken broth
Salt and freshly ground black pepper
Preheat the oven to 350 degrees F. Butter a shallow 2-quart covered casserole and set aside.
In a large saute' pan over low heat, melt 2 tablespoons of the butter. Add the mushrooms and saute' until they are browned and release their juices. Continue to cook until the juices are reduced and the pan is nearly dry. Transfer the mushrooms to a platter and return the unwashed pan to the stovetop over medium heat.
Add 2 tablespoons of the butter and the onions. Saute until the onions are translucent, 2 to 3 minutes. Transfer the onion to the platter with the mushrooms, and again return the unwashed pan to the stovetop over medium heat.
Add remaining 1 tablespoon of butter and the pecans. Saute' the pecans until fragrant and toasted, about 2 minutes. Stir in the rice, broth, mushrooms, and onion. Season with salt and pepper to taste.
Transfer the rice mixture to the casserole. Cover and bake until the rice is just tender, about 1 hour. Serve hot.
Monday, January 2, 2012
Linguine with Onions, Peas, and Basil
January 2, 2012! How many times am I going to write that wrong. Don't get up this morning vowing to go on some big starvation diet. Diets don't work. Moderation does work. Increase the size of your salads and decrease the size of the meat portions. Increase your fluid intake, no I don't mean soft drinks. Eat fresh fruit, in moderation, for dessert. Heaven knows we've all had plenty of sugar and butter this holiday season. Try a few vegetarian dishes.
This is such a wonderful change from all the heavy holiday foods.
Linguine with Onions, Peas, and Basil
2-4 servings
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Adapted from Vegetarian Cooking For Everyone
3 tablespoons butter
1 red onion, quartered and thinly sliced crosswise
1 1/2 pounds fresh peas, shucked or 2 cups frozen
Salt and freshly ground white pepper
8 ounces fresh or dried linguine
1/4 cup small basil leaves, plucked into pieces
3 tablespoons freshly grated Parmesan
Start heating a large pot of water for the pasta. Meanwhile, melt 1 tablespoon of the butter in a wide skillet. Add the onion and a few spoonsfuls water and stew over low heat until the onions are soft, 8-10 minutes. Add the peas and cook until they're bright green and tender, a minute or two. Season with salt and pepper.
Cook the pasta in the boiling salted water, then scoop it out and add it to the peas, allowing a little water to fall into the pan. Add the basil and remaining butter, then toss with a large fork and spoon. Distribute the pasta among heated plates, then go back for the peas that have stayed behind and spoon them over the pasta. Add a dusting of Parmesan to each plate.
Cook's Note: Nothing wrong with adding a few sauteed mushrooms to the mix for a little extra character.
This is such a wonderful change from all the heavy holiday foods.
Linguine with Onions, Peas, and Basil
2-4 servings
print recipe
Adapted from Vegetarian Cooking For Everyone
3 tablespoons butter
1 red onion, quartered and thinly sliced crosswise
1 1/2 pounds fresh peas, shucked or 2 cups frozen
Salt and freshly ground white pepper
8 ounces fresh or dried linguine
1/4 cup small basil leaves, plucked into pieces
3 tablespoons freshly grated Parmesan
Start heating a large pot of water for the pasta. Meanwhile, melt 1 tablespoon of the butter in a wide skillet. Add the onion and a few spoonsfuls water and stew over low heat until the onions are soft, 8-10 minutes. Add the peas and cook until they're bright green and tender, a minute or two. Season with salt and pepper.
Cook the pasta in the boiling salted water, then scoop it out and add it to the peas, allowing a little water to fall into the pan. Add the basil and remaining butter, then toss with a large fork and spoon. Distribute the pasta among heated plates, then go back for the peas that have stayed behind and spoon them over the pasta. Add a dusting of Parmesan to each plate.
Cook's Note: Nothing wrong with adding a few sauteed mushrooms to the mix for a little extra character.
Wednesday, October 12, 2011
Cabbage and Rice
When fall arrives I start thinking about cabbage dishes. This is one of my favorites. It is also a perfect way to use up left over rice. I always seem to have left over rice. I normally use long-grain and wild, but regular long grain is fine. Use whatever you like.
Cabbage and Rice
Serves 4-6
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1 head cabbage, chopped, steamed and drained
1 cup of cooked rice, your choice
1 teaspoon chopped parsley
1 teaspoon fennel seeds
1/2 cup chopped pine nuts
2 tablespoons white wine or broth
Salt and pepper, if needed
Place half the cabbage in a buttered casserole. Cover with rice, parsley, fennel seeds, pine nuts. Sprinkle with wine, add salt and pepper to taste, and spread remainder of chopped cabbage over top. Bake uncovered in 325 degree oven, 30 minutes, until heated thoroughly.
Cabbage and Rice
Serves 4-6
print recipe
1 head cabbage, chopped, steamed and drained
1 cup of cooked rice, your choice
1 teaspoon chopped parsley
1 teaspoon fennel seeds
1/2 cup chopped pine nuts
2 tablespoons white wine or broth
Salt and pepper, if needed
Place half the cabbage in a buttered casserole. Cover with rice, parsley, fennel seeds, pine nuts. Sprinkle with wine, add salt and pepper to taste, and spread remainder of chopped cabbage over top. Bake uncovered in 325 degree oven, 30 minutes, until heated thoroughly.
Tuesday, September 27, 2011
Anchovy or Sardine Vermicelli
Have the courtesy to read past the title please. If even one of you make this or think it sounds good, please let me know. I can remember making this when I was very young (20's) and very broke. I still love it.
Anchovy or Sardine Vermicelli
serves 4-6
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3 cups cooked vermicelli , cooked al dente
2 cups medium white sauce
1 tablespoon chopped onion
2 tablespoons grated cheese, I use Parmesan
2 tablespoons oil from fish
1 tablespoon chopped parsley
12 anchovies or sardines
Put vermicelli in greased baking dish. Combine sauce, onion, cheese, oil, and parsley. Pour over vermicelli. Top with anchovies or sardines. Bake in 400 degree F. oven 20 minutes or until browned.
Cooks Note: You can mash the anchovies or sardines and mix them in the vermicelli. Sprinkle a little more cheese on top and continue as instructed.
Anchovy or Sardine Vermicelli
serves 4-6
print recipe
3 cups cooked vermicelli , cooked al dente
2 cups medium white sauce
1 tablespoon chopped onion
2 tablespoons grated cheese, I use Parmesan
2 tablespoons oil from fish
1 tablespoon chopped parsley
12 anchovies or sardines
Put vermicelli in greased baking dish. Combine sauce, onion, cheese, oil, and parsley. Pour over vermicelli. Top with anchovies or sardines. Bake in 400 degree F. oven 20 minutes or until browned.
Cooks Note: You can mash the anchovies or sardines and mix them in the vermicelli. Sprinkle a little more cheese on top and continue as instructed.
Friday, September 23, 2011
Spaghetti with Tomatoes, Olives, and Capers
Everyday gets harder to find beautiful fresh garden tomatoes. But while I have them I'll enjoy. Not enough left for canning, but still enough to make this heavenly sauce. This makes a perfect side dish for grilled fish, steak or chicken, or almost anything. I like mine plain, just like this. I even like it cold for breakfast.
Spaghetti with Tomatoes, Olives, and Capers
4-6 Servings
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1/3 cup olive oil
3 large garlic cloves, 2 sliced and 1 chopped
1 pound Roma tomatoes; peeled, seeded, and chopped; 1 pint cherry tomatoes, quartered; or 1 15-ounce can tomatoes, chopped
24 Kalamata olives, pitted and coarsely chopped
1/4 cup capers, rinsed
1/2 teaspoon red pepper flakes
1 tablespoon chopped marjoram
Salt and freshly ground pepper flakes
1 tablespoon chopped marjoram
Salt and freshly ground pepper
1 pound spaghetti
1/2 cup chopped parsley
Heat the oil with the garlic slices in a wide skillet over medium heat. When the garlic is golden, remove and discard it. Add the chopped garlic, tomatoes, olives, capers, pepper flakes, and marjoram. Simmer briskly for 10 minutes and season with salt and pepper. Cook the spaghetti in plenty of boiling salted water, drain, and add it to the sauce along with the parsley. Toss well and serve.
Variation with Roasted Peppers: Add a red and yellow bell pepper, roasted, or 1 cup bottled roasted peppers, peeled, seeded, and chopped, to the skillett with the tomatoes. I use my Marinated Roasted Red Peppers.
Spaghetti with Tomatoes, Olives, and Capers
4-6 Servings
print recipe
1/3 cup olive oil
3 large garlic cloves, 2 sliced and 1 chopped
1 pound Roma tomatoes; peeled, seeded, and chopped; 1 pint cherry tomatoes, quartered; or 1 15-ounce can tomatoes, chopped
24 Kalamata olives, pitted and coarsely chopped
1/4 cup capers, rinsed
1/2 teaspoon red pepper flakes
1 tablespoon chopped marjoram
Salt and freshly ground pepper flakes
1 tablespoon chopped marjoram
Salt and freshly ground pepper
1 pound spaghetti
1/2 cup chopped parsley
Heat the oil with the garlic slices in a wide skillet over medium heat. When the garlic is golden, remove and discard it. Add the chopped garlic, tomatoes, olives, capers, pepper flakes, and marjoram. Simmer briskly for 10 minutes and season with salt and pepper. Cook the spaghetti in plenty of boiling salted water, drain, and add it to the sauce along with the parsley. Toss well and serve.
Variation with Roasted Peppers: Add a red and yellow bell pepper, roasted, or 1 cup bottled roasted peppers, peeled, seeded, and chopped, to the skillett with the tomatoes. I use my Marinated Roasted Red Peppers.
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