Lasagna, deconstructed

This recipe pretty much has all the elements of a traditonal lasagna but is baked as one big, messy casserole. That's the essence of Stir Crazy. Plus, it calls for rigatoni, instead of lasagna noodles, which is just so darn cute and not used nearly enough.

I like that it includes zucchini, which gives the dish more fiber and nutrition. The recipe comes from a new cookbook called Casserole Crazy by Emily Farris. It's just a little old paperback by a self-proclaimed casserole queen. Read more about her here. In a one-pot-meal world, this book is a keeper.

Deconstructed Zucchini Lasagna
12 ounces rigatoni
1 large yellow or white onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
3/4 pounds lean ground beef
1/2 teaspoon cumin
1/2 teaspoon chili powder
Salt and pepper
1 (24-ounce) can crushed tomatoes with juice
1 teaspoon crushed red pepper
2 tablespoons fresh basil, chopped (or 2 teaspoons dried)
12 ounces ricotta cheese
1/2 large zucchini (about 1 1/2 cups), sliced and quartered
1 cup grated Parmesan cheese

Preheat oven to 350 degrees.

In a large pot, parboil the rigatoni (about 5 minutes in boiling water), drain and set aside.

In the same large pot, saute the onion and garlic in the olive oil until the onions are translucent. Add the beef and season with the cumin, chili powder, salt and pepper. When the meat is browned, add the crushed tomatoes. Mix in the crushed red pepper and basil, and season with salt and pepper as needed.

Add the pasta, ricotta, zucchini, and all but 1/4 cup of the Parmesan. Mix well.

Transfer to a 2 3/4-quart baking dish and evenly distribute the remaining Parmesan on top of  the casserole.

Bake, uncovered, for 45 minutes. It’s important not to overcook this dish, or the zucchini will become soggy.

Serves 5 to 6.

Source: Casserole Crazy: Hot Stuff for Your Oven by Emily Farris (Home, 2008)

A great, fast recipe

The September Food & Wine includes 30 "Best Fast Recipes Ever," gleaned from past issues of the magazine. I've got to admit, I find the recipes in Food & Wine to generally be too fussy for weeknight meals. I've found good ideas for special occasion meals but everyday? Not so much.

This recipe for Pasta With Sausage, Basil and Mustard, developed by British cookbook author Nigel Slater, is an exception and is easily one of the tastiest things I've made in a while. This is dinner in 30 minutes, big time. I know it's not anywhere near cool here yet, but it would be great on a chilly night. Crank up the air conditioner or print it and carry in your wallet if you're visiting the relatives up north.

This photo from Food & Wine shows the recipe with shells but I use penne. Little shells always remind me of bad tuna-noodle casserole.

Pasta With Sausage, Basil and Mustard
1 pound penne or medium shells
1 tablespoon extra-virgin olive oil
8 hot Italian sausages, meat removed from casings and crumbled (about 1 1/2 pounds)
3/4 cup dry white wine
3/4 cup heavy cream
3 tablespoons grainy mustard
Pinch of crushed red pepper
1 cup thinly sliced basil

Cook the pasta in a large pot of boiling salted water until al dente; drain. Meanwhile, heat the olive oil in a large, deep skillet. Add the sausage meat and brown over moderately high heat, about 5 minutes. Add the wine and simmer, scraping up the browned bits from the bottom, until reduced by half, about 5 minutes. Add the cream, mustard and crushed red pepper and simmer for 2 minutes. Remove the skillet from the heat, then add the pasta and basil and toss to coat. Serve at once.

Source: Recipe and photo from Food & Wine

*

Make lasagna in a skillet

I was completely intrigued by the recipe for Skillet Lasagna in the new Cook's Country cookbook. I made it a couple of nights ago using a variation suggested in the book that turned it into Skillet Lasagna With Sausage and Peppers. (Sub ground beef for the sausage and leave out the diced red pepper if you want the original version.)

This is a great weeknight meal that the kids will love. It takes about 40 minutes from start to finish and the leftovers are tasty too. It's one of those dishes you could make after everyone's gone to bed and serve the next night.

Give it a whirl.

Skillet Lasagna With Sausage and Peppers
1 (28-ounce) can diced tomatoes
Water
1 tablespoon olive oil
1 onion, minced
1 red pepper, diced
Salt
3 garlic cloves, minced
1/8 teaspoon red pepper flakes
1 1/2 pounds Italian sausage, removed from casing
10 curly-edge lasagna noodles, broken into 2-inch lengths
1 (8-ounce) can tomato sauce
1/2 cup plus 2 tablespoons grated Parmesan cheese
Pepper
1 cup whole-milk or part-skim ricotta cheese
1 tablespoon dried basil

Empty the can of tomatoes into a 1-quart liquid measuring cup. Add water until the mixture measures 1 quart.

Heat the oil in a large non-stick skillet (I used a Dutch oven) over medium heat until shimmering. Add the onion, red pepper and 1/2 teaspoon salt and cook until the onion begins to brown, about 5 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the sausage and cook, breaking the sausage into small pieces with a wooden spoon, until it is no longer pink, about 4 minutes.

Scatter pasta over sausage mixture but do not stir. Pour the tomato mixture and tomato sauce over the pasta. Cover and bring to a simmer. Reduce the heat to medium-low and simmer, stirring occasionally, until the pasta is tender, about 20 minutes.

Remove the skillet from the heat and stir in 1/2 cup of the Parmesan. Season with salt and pepper to taste. Dot with heaping tablespoons of the ricotta, cover, and let stand off the heat for 5 minutes. Sprinkle with the basil and remaining 2 tablespoons Parmesan. Serve.

Serves 4 to 6.

Source: Cook's Country cookbook. I love this iron dinner triangle with the cool leaves. Go here to check them out.

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Mac-n-cheese, if you please

If the gloom continues today, consider this cheesy baked pasta for dinner tonight. It's really a fancy mac-n-cheese, though you may not want to call it that for fear of unfair comparisons with the neon yellow stuff that comes in a box. Most kids think there's nothing better.

Let's just call this a baked pasta.

You know I'm a cheese freak and love mixing and matching my curds (with no whey). Here creamy Gruyere melds with Double Gloucester. Double-G is a British cheese that was originally made with milk from Gloucester cows. There aren't many of those girls left these days but the name lives on. It's a very flavorful Cheddar and you can sub another, if you'd like. There is a Single-G ... it's made with skim milk. Double-G is made with whole.

I toss in peas to make the entire affair more healthy. Right. Panko crumbs make for a very light crust. Need to know more about these Japanese-style crunchies? Go here.

Have a great weekend.

Baked Pasta with Gruyere and Double Gloucester
1 pound (totally) tubular pasta, such as penne, ziti or cavatappi
1/2 cup frozen peas
3 cups low-fat milk, heated
4 tablespoons butter
1/4 cup all-purpose flour
3 cups shredded Gruyere cheese
1 cup shredded double Gloucester (or other flavorful cheddar)
Kosher salt and freshly ground black pepper
1 teaspoon dry mustard
1/2 cup panko or coarse plain crumbs

Preheat oven to 350 degrees. Lightly coat a 3-quart shallow baking dish with non-stick spray.

Bring a large pot of salted water to a boil over high heat. Add pasta and cooking according to package directions until nearly done, about 12 minutes. The pasta will cook more in the oven so it's okay if it's slightly underdone. Drain and set aside. Toss the peas into the colander with the hot pasta to thaw.

Heat milk in small saucepan while making cheese sauce. Do not let it boil.

While milk is heating, melt butter in a heavy saucepan over medium heat. Reduce heat to low and add flour. Stir constantly while mixture bubbles and thickens, about 2 minutes. Add hot milk and bring to a boil. Add cheeses, salt and pepper and dry mustard. Stir until cheese melts. Return pasta (and peas) to the pot and stir to combine.

Pour the mixture into the prepared baking dish and sprinkle the top with the panko bread crumbs. Cut 1 tablespoon of butter into small pieces and dot over the bread crumbs. Bake until the top is brown and bubbly, about 25 minutes.

Serves 6 to 8.

Source: Janet K. Keeler recipe; Scott Keeler photo   

Pasta with fresh tomatoes

Whoa, the skies outside look like they are ready to open up. Glad to be indoors perusing recipes and thinking about dinner. I like this recipe in the middle of a Florida summer because we can always get tasty Roma tomatoes or grape tomatoes. I like those better than cherry when sometimes seems a bit bitter. The big beefsteaks that are so prized this time of year up North, are in our back yards in the winter and spring.

This recipe calls for roasting garlic. It doesn't make much sense to do that if that's all your turning on the oven for.  I only roast garlic when I'm making something else in the oven, but my friend Karen uses her toaster oven. All you need to do is trim off the end of the garlic bulb and put it, papery skin and all. (This photo from www.whatscookingamerica.net is a helpful visual.) Put the bulb in a the middle of a piece of foil, sprinkle it with olive oil then wrap it up and put it in a 350-oven for about 1 hour. Let it cool a bit then  squeeze out the mellow garlic. The garlic will keep in the fridge. OR buy roasted garlic in a bottle. It'll be just as tasty.

Pasta With Fresh Tomato, Roasted Garlic and Brie
12 to 16 ounces dried whole-grain thin spaghetti, such as Barilla brand
6 to 7 large Roma tomatoes or 2 pints of assorted cherry/grape tomatoes
1 cup packed basil leaves
1/2 head roasted garlic (if roasting garlic for this recipe, add 20 minutes; see TIP; may substitute 1 1/2 tablespoons store-bought roasted garlic)
6 ounces brie, preferably at room temperature
1/4 to 1/2 cup extra-virgin olive oil
1/2 teaspoon salt (optional)
Freshly ground black pepper
1/2 cup freshly grated Parmigiano-Reggiano cheese

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions. While the pasta is cooking, coarsely chop the tomatoes and place in a large serving bowl. Stack the basil leaves neatly, then roll them tight and cut into very thin shreds; add to the bowl.

Squeeze about half of the cloves from a head of roasted garlic, or add about 1 1/2 tablespoons of roasted garlic and mix well. Tear the brie into chunks, discarding the rind, if desired, and add to the bowl, along with the oil to taste, salt, if desired, and pepper to taste. Toss to combine, placing the bowl of sauce on a warm surface of the stove top. Drain the pasta thoroughly and add to the sauce; toss until the brie has melted.

Add the Parmigiano-Reggiano cheese and toss lightly to combine. Divide among individual wide, shallow bowls and serve with more of the cheese for passing at the table.

Serves 6.

Source: Adapted from Patrice Kehoe, a finalist in this year's 2008 Top Tomato Recipe Contest, by the Washington Post.

NUTRITION Per serving (with 2 ounces of pasta per person): 462 calories, 18 g protein, 54 g carbohydrates, 21 g fat, 7 g saturated fat, 34 mg cholesterol, 286 mg sodium, 9 g dietary fiber

Chinese takeout and the Olympics

What am I eating tonight? Chinese takeout of course. I've got a date with the TV to watch the opening ceremonies of the Olympics. Haven't missed one since Munich 1972. I also still have two full-length Mark Spitz posters complete with Speedo and dangling medals. We'll just see about this Michael Phelps fellow.

But I won't go hog-wild on the Chinese food. I just got a copy of David Zinczenko's new "Eat This, Not That For Kids" so the usual sesame chicken (fried with sugary sauce) is out. Better, he says, is Kung Pao chicken and dumplings to start. Forget the egg roll and crab rangoon. Dang it. Oh, and he suggests using chopsticks to make the meal go down slower. I guess he hasn't seen me wield a pair; I can move them pretty fast, especially when hungry.

On another note, here's a recipe to tuck away for a busy school night. Ravioli with Pesto Oil and Tomatoes can easily become one of your go-to dishes.

Ravioli With Pesto Oil and Fresh Tomatoes

1 (18- to 22-ounce) package frozen cheese ravioli
1/4 cup olive oil
2 to 3 tablespoons prepared pesto
2 large or 3 medium ripe tomatoes, chopped
1/3 to 1/2 cup grated Parmesan cheese
Prepare ravioli according to package directions.
In a large serving bowl, combine oil and pesto until smooth. Add tomatoes and stir well to combine. Season generously with salt and freshly ground black pepper. Add drained ravioli and toss well to combine. Top with grated cheese.

4 servings

Per serving: 326 calories (percent of calories from fat, 69), 10 grams protein, 20 grams carbohydrates, 1 gram fiber, 25 grams fat (7 grams saturated), 22 milligrams cholesterol, 604 milligrams sodium.

Source: Atlanta Journal-Constitution

Gorgonzola Pasta ... what's not to like?

... Well, the calories for one. But if you've run an extra two miles someday this week consider splurging on Gorgonzola and Pistachio Fettuccine. It's an adult dish, for sure, and I might say it's fit for a romantic evening except that afterward I'm guessing the only activity you'll want is a nap. Nevertheless, I LOVE gorgonzola, any blue cheese really, so I'm drawn to this. If you can find Cambazola (a mix of camembert and gorgonzola) or even Rogue Creamery's smokey blue, give it a try in this. Whole Foods, Wild Oats and Fresh Market have a pretty good inventory of interesting cheeses.

Gorgonzola and Pistachio Fettuccine
1 pound fettucine, cooked according to package directions (reserve 2 tablespoons cooking water)
1/2 pound Gorgonzola cheese, crumbled
6 tablespoons light cream
4 tablespoons butter or margarine
6 tablespoons olive oil
2 garlic cloves, minced
6 tablespoons fresh parsley, finely chopped
4 ounces pistachios, shelled
6 tablespoons freshly grated Parmesan cheese
Freshly grated Parmesan cheese for serving

Mix Gorgonzola cheese and cream until thoroughly blended; set aside. Heat butter and oil in a skillet over medium heat. Add garlic and saut? until tender. Stir in parsley and pistachios. Cook and stir for 2 minutes; remove from heat. Add Gorgonzola mixture and stir until melted. Mix 2 tablespoons reserved pasta water and Parmesan cheese into the sauce. Pour sauce over cooked fettucine and toss well. Serve with Parmesan cheese.

Makes 4 servings.

Source: Junior League of the Palm Beaches, "A Slice of Paradise."

Three cheers for Jim!

I'm back from the Wild, Wild West and thankful that I can breathe clean air. The fires in California are spewing smoke that's blowing all over the state.

Big thanks to Jim Webster for providing such great recipes and other cooking insights while I was gone. I told you he'd have lots of good stuff for you to make. Can't wait to try some of the recipes myself.

Having been away from my kitchen for so long, I was cooking up a storm yesterday in my jet-lag stupor. Lemon Cream Scones, deviled eggs (just to use up the eggs in the fridge), herb dip with crudite, and Ziti with Ricotta from Roy Finamore's "Tasty." If you haven't seen this cookbook it's worth checking out at the book store or online. Finamore is a longtime editor of cookbooks and this book is full of lots of doable recipes.

I was drawn to this recipe because of the goat cheese ... I'm a sucker for the tangy taste. Laura Chenel's chevre is my favorite widely available brand. Pair the goat cheese with ricotta and the pasta and, well, what's not to like? I added a half of a bag of baby spinach leaves to the pasta water toward the end of the cooking time, giving the dish more nutrition and color. I'll share more later this week about my trip to five states, but for now, plan on making this for dinner tonight.

Ziti with Ricotta
1 pound ziti or penne rigati
Half a bag of baby spinach leaves (optional)
1 pound ricotta (I used part skim-milk)
2 ounces fresh goat cheese
3 tablespoons unsalted butter
Freshly ground black pepper
Freshly grated Pecorino, for serving (I used Parmesan)

Bring a large pot of water to a boil. Salt the water and pour in the pasta. Stir. Set your serving bowl on top of the pot to warm it.

While the pasta cooks, whips the ricotta and goat cheese together with a fork. A few minutes before the pasta is done, dump in the spinach and let it wilt. When the pasta is al dente, ladle out a cup of the water for use in the sauce. Drain the pasta and spinach and return it to the pot. Stir in the butter and the cheeses and season with pepper. Stir in enough of the pasta water - a little at a time - to make a smooth sauce. (I only used about 1/4 cup.)

Scrape the pasta into the serving bowl and serve immediately. Pass the grated cheese at the table.

Serves 4 to 5 as a main dish.

Source: "Tasty" by Roy Finamore (Houghton Mifflin, 2006).

Mushroom risotto

I am by no stretch of the imagination a vegetarian. but I find myself being less interested in meat. I mean, there is usually some on the plate, but it's not the centerpiece of the plate. Or, at least not the bulk of it.

As far as vegetables go, my interest is fairly narrowly focused. I'll try anything, but I only have a few favorites.

OK, so, light on the meat, light on the veggies, why am I not light?

I'm a carbatarian, a word coined by my wife, I believe. But that's pretty much the story. Anything that includes a heaping helping of rice or pasta, and I'm happy.

My favorite time to make mushroom risotto is when I come across some chanterelles. So if I was blogging responsibly here, I would make sure that chanterelles are in the store now. But as best I can tell, there is no "season" for them. They just magically appear in stores sometimes. And when I say "stores," I mean Fresh Market. I've never seen them anywhere else around here. But any kind of mushroom will do. White buttons are just fine.

The stock is the culmination of my struggle to make mushroom stock. Steeping the dried mushrooms in vegetable stock (or chicken, if you are so inclined) and adding the little shot of soy livens up the stock, and is much less complicated than trying to make mushroom stock from scratch. But its a step you can skip to save 20 minutes.

Mushroom risotto

4 cups vegetable stock (1 box or 2 cans)
1 cup white wine
1 oz dried porcini, or other dried variety, chopped (optional)
2 tbls soy sauce

3 tbls olive oil, divided
3 tbls butter, divided
12 oz sliced fresh mushrooms, any variety.

1/2 small onion, chopped fine
2 cloves garlic, minced
1.5 cups arborio rice
1 tsp fresh thyme
1/2 cup parmesan cheese, grated

In a saucepan, combine stock, wine, dry mushrooms and soy. bring to a boil and allow to simmer 20 minutes. (if you aren't using the dry mushrooms, just combine the three liquids and bring to a simmer.)

In a large skillet, heat 1 tbls oil and butter and add fresh mushroom. saute until they are browned. remove about 1/2 cup of the mushrooms and reserve, keeping them warm. push the rest of the mushrooms to one side of the skillet, heat the rest of the oil and butter and add the onion, garlic, rice and thyme. saute for 2-3 minutes. add about 1 cup of the warm stock to the saute pan and stir until it is absorbed. repeat until you've used all the stock. stir in the cheese and serve with the reserved sauteed mushrooms.

A creamy classic

So, back in the early 90s -- in the days even before Food Network, I was just starting to realize that eating at home didn't have to mean pulling a box out of the freezer to "cook" in the microwave. I spent a lot of time looking at magazine covers to see what looked good. One magazine caught my eye two months in a row. One month, the cover was a coffee-pudding-brownie-decadent dessert thing. The other month (I forget which was first) was fettucine alfredo. The reason they caught my eye was because the magazine was called Cooking Light. Decadent-brownie-coffee-pudding thing and alfredo are light? I was intrigued. After the second issue, I subscribed, and have ever since. And while I have regained any weight I may have ever lost as a result of the magazine, I'm not going to blame that on it.

I love alfredo, but even back then, before I was old and naturally cranky, big creamy pasta dishes did me in. This one does not. First, there is barely any butter. And there is no cream. Instead, you make what amounts to a light bechamel with roux and low-fat milk -- you could probably even use soy milk -- and bolsters the dairy-ness with cream cheese and plenty of parmagiano. It isn't just a reasonable facsimile of the classic. I like it better.

It stands on its own, or maybe with some garlic bread. If you need meat, a grilled chicken breast would be nice sliced on top. Or, you could immediately trade in all the credits you earned by making the light alfredo by topping with some crispy bacon. Or better, pancetta.

(And before Janet gets back, you'll get the recipe for the decadent coffee brownie pudding thing, too. I promise.)

1 tablespoon butter
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 1/3 cups low-fat milk
1 1/4 cups (5 ounces) grated fresh Parmigiano-Reggiano cheese, divided
2 tablespoons reduced-fat cream cheese
1/2 teaspoon salt
4 cups hot cooked fettuccine (8 ounces uncooked pasta)
2 teaspoons chopped fresh flat-leaf parsley
Cracked black pepper

Melt butter in a medium saucepan over medium heat. Add garlic; cook 1 minute, stirring frequently. Stir in flour. Gradually add milk, stirring with a whisk. Cook 6 minutes or until mixture thickens, stirring constantly. Add 1 cup Parmigiano-Reggiano, cream cheese, and salt, stirring with a whisk until cheeses melt. Toss sauce with hot pasta. Sprinkle with remaining 1/4 cup Parmigiano-Reggiano cheese and chopped parsley. Garnish with black pepper, if desired. Serve immediately.

Makes 4 one-cup servings.

Source: Cooking Light.

Show us your mussels

I haven't made my Mussels in Chunky Tomato Broth for a long time, mostly because the youngest wolverine has balked at digging meat out of the shells. But he's getting older after all so I'm thinking of pulling it out of mothballs tonight. It's an incredibly quick dish and seems so fancy for the little effort. I always serve it with hunky French bread for sopping up the broth and a big green salad. Truly, dinner in minutes.

If you've got the time and/or inclination, saute sliced leeks with the garlic and heap it all on top for the presentation. I love this dish.

Mussels in Chunky Tomato Broth

3 tablespoons butter
4 cloves garlic, minced
2 14.5-ounce cans diced tomatoes with garlic, oregano and basil
1 cup white white such as pinot grigio
3 pounds mussels

Rinse mussels in bowl of cold water to remove grit. Let them soak for a few minutes, drain, then repeat two more times. Most store-bought mussels have been debearded, but if not, you'll need to remove the hairy fibers by pulling them off.

Saute garlic in butter until soft in pan with lid that's largest enough to hold the mussels. Add tomatoes and wine and cook for a few minutes over medium-high heat. Add mussels and cover. Stir occasionally to bring shellfish on top to bottom where the heat is.

When mussels open, they are done. This will take about 10 minutes. Discard any mussels that don't open. Serve in bowls with broth.

Serves 3 as an entree.

Easy pasta dish

Hey there. Welcome back to real-life after the long weekend. I'm taking it you got your fill of food cooked over an open flame/ I think I did.

Today's recipe is a welcome change from the heavy offerings of the holiday weekend. I don't want to see any potato salad for at least ... a day or two.

It's Tuesday, but it feel like Monday, no?

(Regarding the photo by the Associated Press: Artichokes are grown mostly in California. Here's how they look before they are picked.)

Linguine with Artichokes, Tomatoes and Parsley
Coarse salt and ground pepper
12 ounces linguine
2 tablespoons butter
1/2 cup finely grated Parmesan (divided use)
1 can (14 ounces) artichoke hearts in water, drained and quartered, or 1 package (10 ounces) frozen artichoke hearts, thawed and quartered
1 cup grape or cherry tomatoes, halved
1 cup parsley, chopped after measuring

In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Add butter, 1/4 cup Parmesan and 1/4 cup pasta water; toss to combine.

Add artichokes, tomatoes, parsley, and, if necessary, enough remaining pasta water to create a thin sauce that coats pasta; season with salt and pepper. Top with remaining 1/4 cup Parmesan, and serve immediately.

Serves 4.

Source: Martha Stewart's Everyday Food.

A Two-fer Monday

Happy Monday! Today I'm sharing two pasta recipes, one easy and one not exactly difficult but time-consuming. They both come from Italian women: Giada De Laurentiis of Hollywood (and the Food Network) and Shirley Buttacavoli of Holiday (a regular Stir Crazy visitor).

Giada's Penne with Spinach Sauce is quick comfort food. And you know me, I like anything with goat cheese. It'll take about 15 minutes to throw together, especially if you use fresh pasta. Serve it with salad and you've got dinner.

Shirley's Garlic White Lasagna is a holiday specialty from Southern Living but really good any time you want to put on the dog for a party. Shirley says she's been making it for years. Invite some friends over this weekend and give it a spin.

Penne with Spinach Sauce

1 pound whole wheat or multi grain penne
3 garlic cloves
2 ounces goat cheese
1 ounce reduced fat cream cheese
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 ounces fresh baby spinach leaves
2 tablespoons freshly grated Parmesan

Bring a large pot of salted water to boil. Add the penne and cook until it is tender but still firm to the bite, stirring occasionally, about 12 minutes.
Mince the garlic in a food processor. Add the goat cheese, cream cheese, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside.

Meanwhile, place the remaining spinach leaves in a large bowl.

Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the pasta atop the spinach leaves in the bowl. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle the Parmesan over and serve.

Serves 4.

Source: Food Network

Garlic White Lasagna

1-1/2 pounds hot Italian sausage (in casings)
4 large cloves garlic, chopped
1 medium onion, chopped
1 (12 ounce) jar roasted red pepper, drained and chopped (I used sun dried tomatoes)
1/2 cup white wine (such as Chardonnay)
1 (10 ounce) package frozen chopped spinach (I just thaw and squeeze dry)
1 (15 ounce) carton ricotta cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1 large egg, lightly beaten
2 (17 ounce) jars creamy Alfredo sauce*
12 lasagna noodles, uncooked (I use Barilla)
2 (6 ounce) packages sliced mozzarella cheese
1 cup grated on finely shredded refrigerated Parmesan cheese

Remove and discard sausage casings. Brown sausage in a large skillet over medium heat, using a wooden spoon to crumble sausage as it cooks.

Drain sausage, reserving 1 Tablespoon drippings in skillet. Cook garlic and onion in reserved drippings over medium-high heat until onion is tender. Stir in sausage, chopped red pepper (or sun dried tomatoes) and wine. Bring to boil; reduce heat and simmer uncovered 5 minutes or until most of liquid has evaporated.

Meanwhile, cook spinach according to package directions (I just thaw it out); drain and squeeze between paper towels to remove excess liquid. Combine spinach, ricotta cheese, and next 3 ingredients, stir well.

Spread 1 cup Alfredo sauce in a greased 13” x 9” x 2” baking dish. Top with 4 uncooked noodles. Top with half of spinach mixture and half of sausage mixture. Place 4 slices mozzarella over sausage mixture. Repeat layers, using 1 cup sauce, 4 noodles, remaining spinach mixture, and remaining sausage mixture.

Top with remaining 4 noodles and mozzarella slices. Spread remaining Alfredo sauce over mozzarella cheese. Sprinkle with Parmesan cheese. (If desired, cover and chill overnight. Let stand at room temperature 30 minutes before baking.)

Cover and bake at 350 degrees for 1 hour, uncovering during last 15 minutes of baking. Let stand 15 minutes before serving.

Yield: 8 servings

*For creamy Alfredo sauce, we used Five Brothers. If you want to make your own sauce or use another brand, you’ll need 3-1/2 cups sauce.

From: Southern Living Christmas 1998

Okay, you can't hear the ocean

Stuffed shells are one of those old-school dishes that I've made several times in the last year. Everyone likes them at my house. A green salad, some steamed broccoli and dinner is served. You can even put veggies (spinach and broccoli are good) in the cheese stuffing mixture (make sure it's cooked and small), or use a meat sauce to bake them in. Lots of room for experimentation here.

This recipe calls for the traditional ricotta cheese, but I've made it with small curd, low-fat cottage cheese, too.

I usually make them the night before, when I'm cooking something else, so that they're ready to reheat. Or, you can make them up to the point of pouring the sauce over, then cover and refrigerate until the next night. Easy, really.

One warning, make sure the shells are drained really well and that you let them sit for a while to cool. I've been burned more than once by some devilish scalding water hiding inside the shells.

I'll be back tomorrow with a super quick soup recipe. Cheers!

(Oh, and by the way, this is a photo of some of my favorite shells collected over the years on Sanibel Island. I just love the spotted junonia at the bottom.)

Stuffed Shells

2 dozen large pasta shells
2 teaspoons salt
24 ounces part skim ricotta cheese
1/4 cup fine dry bread crumbs, Italian seasoned
1/2 cup grated Parmesan cheese, divided
2 tablespoons chopped fresh parsley or 2 teaspoon dried parsley flakes
1 egg, slightly beaten
1 medium onion, halved and sliced
2 cloves garlic, crushed
1 can (15 ounces) diced tomatoes, undrained
3 cans (8 ounces each) tomato sauce
1/2 teaspoon dried oregano leaves
1/2 teaspoon dried basil leaves
1 1/2 to 2 cups shredded Mozzarella cheese

Cook shells in boiling salted water, following package directions. Drain in a colander and rinse with cool water. Set aside.

In a medium bowl, combine ricotta cheese, bread crumbs, 1/4 cup Parmesan cheese, 1/4 teaspoon salt, parsley, and egg; mix until well blended. In a large skillet, heat oil over medium heat; add onion and sauté until golden in color. Add garlic, tomatoes, tomato sauce, oregano, and basil; mix well and bring to a boil. Reserve 1 cup of sauce.  Pour remaining sauce into a 9x13x2-inch baking dish.

Carefully spoon cheese mixture into shells; arrange shells, opening side up, in tomato sauce in the pan. Pour reserved sauce over shells. Cover tightly with foil and bake at 375 degrees for 30 minutes. Sprinkle with Mozzarella cheese and remaining 1/4 cup Parmesan cheese. Return stuffed shells to oven and bake, uncovered, 10 to 15 minutes longer.

Serves 6.

Source: www.about.com.

Colorful pasta treat

Don't be put off by the length of this recipe. It's really simple and should take only about 15 minutes to put together. Remind yourself it's super healthy ...

Have a great weekend ... meet you back here next week ..

Chicken, Broccoli, and Cherry Tomato Fusilli

2 boneless, skinless chicken breast halves (each about 8 ounces)
3 cups chicken broth, homemade or low-sodium canned
1 tablespoon kosher salt
6 cloves garlic, 2 smashed and 4 minced
2 sprigs flat-leaf parsley
3 slightly heaping cups small broccoli florets (about 7 ounces)
12 ounces spinach fusilli pasta (about 3/4 of a pound box)
3 tablespoons extra-virgin olive oil
1/4 teaspoon chile flakes
1 cup cherry or grape tomatoes, halved
2 tablespoons unsalted butter, diced
1/2 cup grated Pecorino Romano, plus more to pass
Freshly ground black pepper

In a small saucepan with a tight-fitting lid, combine the chicken, broth, 1 teaspoon of the salt, smashed garlic, and parsley. Bring just to a boil, remove from the heat, and set aside, covered, until just cooked through, about 15 minutes. Remove the chicken, strain the broth. Pull the chicken into strips and put in a bowl with about 1/4 cup of the broth. Reserve the rest of the chicken broth.

Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the broccoli and cook until crisp-tender, about 2 minutes. Transfer broccoli with a slotted spoon to a bowl. Return the water to a boil, add the fusilli and cook, stirring occasionally until al dente to tender but not mushy, about 8 minutes.

While the pasta cooks, combine the minced garlic, oil, and chile flakes in a large skillet. Cook over medium-high heat, stirring, until lightly browned and fragrant, about 2 minutes. Add the tomatoes and cook, stirring, until somewhat soft, about 1 minute. Add 1/2 cup of the broth, the remaining 2 teaspoons salt, and stir in the butter and 1/4 cup of the pecorino until incorporated. Stir in the chicken and broccoli, bring to a simmer, and remove from the heat.

Drain the pasta in a colander in the sink. Transfer to a bowl and toss with the remaining 1/4 cup pecorino. Pour the sauce over the pasta, season with pepper, and toss to combine. (If the sauce around the pasta seems "tight", add a little more broth, until it loosely naps the fusilli.) Serve in large bowls and pass additional cheese at the table, if desired.

Cook's Note: Once you've poached the chicken in the broth it doubles in flavor. Freeze or refrigerate any leftovers for other recipes.

Serves 4.

Source: Food Network

Here's dinner. For tomorrow.

This is a stupid-simple recipe that has major flavor because the sauce chills in the fridge overnight so that the flavors can develop. I think you could easily cheat and serve it after the sauce is made.

Ask for imported prosciutto at the deli counter. It's better than domestic. They'll slice it paper-thin for you.

Have a great day!

Penne with Tomato Prosciutto Sauce

2 tablespoons olive oil
1 large red onion, finely chopped (2 cups)
2 garlic cloves, finely chopped
6 ounces thinly sliced fine-quality prosciutto, such as Prosciutto di Parma, finely chopped and separated into pieces (1 1/2 cups)
2 (28-ounce) cans Italian plum tomatoes in juice, drained, reserving juice, and finely chopped
1 teaspoon sugar
1 pound penne rigate

Accompaniment: Parmigiano-Reggiano (shavings or finely grated)
Preparation

Heat oil in a wide heavy medium pot over medium-high heat until it shimmers, then sauté onion until golden, about 10 minutes. Add garlic and sauté until golden, about 1 minute. Add prosciutto and sauté until golden, about 4 minutes. Add tomatoes with reserved juice, sugar, and 1/4 teaspoon each of salt and pepper and simmer, uncovered, stirring occasionally, until thickened, 45 minutes to 1 hour. Cool, uncovered, then chill, covered, at least 8 hours (to allow flavors to develop).

Cook penne in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Drain well.

While pasta cooks, reheat sauce over medium heat.

Toss pasta with some of sauce in a serving bowl and serve remaining sauce on the side.

Cooks' note: Sauce can be chilled up to 3 days.

Serves 6.

Source: Gourmet

A recipe from Giada

Because it's what I do, I feel guilty about yesterday's half-hearted dinner idea. But I do feel pretty good that the kids gathered at my house last night had seconds of Caesar salad with my homemade croutons before they went out trick-or-treating. At least it wasn't candy.

On the Food Network, Giada and her Everyday Italian menus are good sources for Stir Crazy cooks. The pasta dishes cook up quickly and she uses a lot of flavorful ingredients. I think this one is a good post-Halloween offering. Farfalle is simply bow-tie pasta, you can sub other mushrooms for the cremini and the Grana Padano cheese she calls for is similar to Parmesan. Use a good quality cheese for maximum flavor. Don't let me catch you shaking that stuff from the green cardboard cylinder!

Mangia!

Farfalle with Turkey Sausage, Peas and Mushrooms
1/2 cup extra virgin olive oil
1 pound ground turkey sausage, removed from casing
Sea salt and freshly ground black pepper
10 ounces cremini mushrooms, coarsely chopped
1 (10 ounce) package frozen peas, defrosted slightly
1 pound dried farfalle pasta
1/2 cup freshly grated Grana Padano cheese

In a large pot, bring 6 quarts of salted water to a boil.

In a large saute pan over high heat, add 2 tablespoons olive oil. Season turkey with salt and pepper. Add turkey and saute breaking any large lumps until golden brown. Remove meat from pan and set aside. Add 2 tablespoons olive oil to pan and heat. Add chopped mushrooms and season with salt and pepper. Saute until all the liquid from the mushrooms has evaporated, about 5 minutes. Add the peas and saute for 4 minutes. Return the meat to the pan and cook for another 3 minutes. Remove from heat and set aside.

When the pot of water has come to a boil, add pasta and cook until al dente, about 8 minutes. Drain in a colander. Return pasta to the pot and add the meat mixture. Combine thoroughly and gently cook over medium heat for 5 minutes. Drizzle in remaining olive oil. If the mixture is dry, do not hesitate to use more olive oil if necessary. Check the seasoning. Turn off the heat and add the grated cheese. Stir well and serve in large bowl.

Food Network Kitchens Note: Grana Padano is a hard, grainy cow's milk cheese similar in flavor to Parmigiano-Reggiano.

Serves 4 to 5.
Source: Giada deLaurentiis

Quick! It's pasta

I'm really on a pasta kick this week. This recipe is from cookbook author and New York Times columnist Mark Bittman. I don't mean to brag but I have everything in my pantry, except the cooked sausage, to make this dinner. Okay, and I have to make the bread crumbs. I'm leaving work right now. Going to the grocery store.

This is the perfect day ender for a hectic-crazy day. Like today.

Pasta with Chickpeas, Chorizo and Bread Crumbs
Salt and black pepper
Extra virgin olive oil, as needed
1/4 pound cooked Spanish chorizo or kielbasa, chopped
1 tablespoon minced garlic
1 cup coarse fresh bread crumbs
4 cups cooked chickpeas, with their liquid
1/2 pound cut pasta, like ziti or penne (even smaller cut pasta is good here)
Chopped parsley leaves, for garnish.

Set a large pot of water to boil and salt it. Put 1 tablespoon olive oil in a skillet over medium heat and add chorizo; heat, stirring occasionally, until chorizo is lightly browned, then remove with a slotted spoon and set aside. Add 2 tablespoons olive oil and then the garlic; cook until it colors lightly, then add bread crumbs. Toast, shaking skillet frequently, until bread crumbs turn golden brown, about 10 minutes; if necessary, add a little more olive oil. Season with salt and pepper and remove to a bowl.

Add 2 more tablespoons olive oil to skillet and, over medium heat, chickpeas and about 1 cup of their liquid. Cook pasta until it is nearly but not quite tender; drain, then add it to chickpeas. Cook, stirring occasionally, until pasta is tender; stir in chorizo, heat through, and taste and adjust seasoning.

Serve chickpea-pasta mixture in bowls, garnished with crisp bread crumbs and a sprinkling of parsley.
Yield: 4 servings.

A recipe from Alice Waters

Have you seen Alice Waters, the doyenne of organic and regional ingredients, everywhere? She's got a new book and her publisher is really got her on the dog-and-pony circuit. I even saw her on the Today show last week in her hippie purple dress. She loves purple and I really love her, though I got to say she seemed so out of place being rushed through making a salad by Meredith. The could have done a better job letting viewers know her importance on the American food scene. Without Alice, we wouldn't be eating goat cheese, among other ingredients.

We ate at her Chez Panisse in Berkeley a few years ago and it was amazing. She has such respect for ingredients. This recipe is stupid simple but, oh, so lovely. Like Alice.

Spaghettini with Oil and Garlic
1 pound spaghettini
1/3 cup extra-virgin olive oil
4 cloves garlic, finely chopped
3 sprigs parsley, stems removed, leaves chopped (or more, if desired)
Pinch hot pepper flakes
Salt, to taste
Bring a large pot of lightly slated water to a boil. Add the pasta and cook according to package directions until al dente.

Meanwhile, in a large, heavy-bottomed skillet over medium-low, heat the olive oil. When it is just warm add the garlic, parsley and hot pepper. Cook until the garlic is soft, turning off the heat just as the garlic starts to sizzle. Don't let it brown or burn.

Drain the pasta, reserving some of the cooking water. Add the noodles and a pinch of salt to the skillet and toss. If needed, add a bit of the reserved cooking water to loosen the sauce. Serve immediately.

Serves 4.

Source: Alice Water's "The Art of Simple Food," Clarkson Potter, 2007, $35

Rainy days and Mondays ...

Another work week kicks off ... do you know what you're making for dinner? This recipe comes from Kathy Manweiler who writes a helpful recipe makeover column for the Wichita Eagle. Readers send her recipes and she scales back whatever it is in them that makes them unhealthy. Check her out at www.wichitaaliveandwell.com.

In this recipe, she tackles fettuccine Alfredo which can be a whopping 1,500 calories if you eat it at a restaurant. Holy scale, Batman, that's more than wee Robin should eat all day.

Besides cutting back on fully loaded heavy cream, she also suggests a more reasonable portion. To those of us who eat out a lot, a 1 cup portion might seem stingy. I would add to it tiny florets of cooked broccoli and maybe even a 1/2 cup of cubed boneless, skinless chicken that's been grilled. That'll give you more bulk and protein. Stick to a green salad with Italian dressing as an accompaniment and snub the bread so you don't undo what she has done.

Until Tuesday ...

Kathy's Fettuccine Alfredo
1 pound uncooked fettuccine
2 tablespoons all-purpose flour
½ cup fat-free milk
2 tablespoons butter
2/3 cup half-and-half
2 tablespoons heavy cream
¾ cup freshly grated Parmesan cheese
½ teaspoon salt
¼ teaspoon black pepper

Cook fettuccine according to package directions. Drain and place it in a large bowl.

Put the flour in a heavy saucepan and gradually add the milk, whisking until smooth. Cook the mixture over low heat, stirring constantly, until thickened (about 5 minutes.)

Add the butter and stir until melted. Stir in the half-and-half and heavy cream until mixture is well combined. Add the grated cheese and stir until melted. Remove the sauce from the heat and stir in the salt and pepper.

Put the sauce in the bowl with the fettuccine and toss until the pasta is well coated. Serve immediately.

Makes 8 servings.

Per 1-cup serving: 326 calories, 10 fat grams, 45 carb grams, 2 grams fiber, 12 protein grams, 337 mg sodium, 31 mg cholesterol.

Baked Ziti? Fughedabboutit!

Italian farmers were among the early settlers of my hometown in California. Subsequently there are a lot of Italian-Americans there, and they influenced the food. At every wedding, shower, reunion, holiday meal, etc., there was ravioli made from one deli in town. I think they've gone under now but Gaia-Delucchi was the name (though probably misspelled.) Ravioli and chicken. Ravioli and roast beef. Ravioli and Ravioli.

My husband is from New Jersey, which also has a lot of Italian-Americans. There, the party pasta of choice is ... ziti! I never really had baked ziti until I met him and started visiting there. I used to think it was quite an involved dish but it's really simple and can be made many different ways. This recipe includes ground beef, which we hardly ever seem to feature here at Stir Crazy. The meat make it more hearty.

You could use jarred red sauce but homemade is so much better. Mangia!

Baked Ziti Recipe with Ground Beef
1 pound lean ground beef (ground chuck or ground round)
1/2 cup chopped onion
1 green bell pepper, chopped, about 1/2 cup
1 can (14.5 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1/2 teaspoon dried leaf basil, crumbled
1/2 teaspoon dried leaf oregano, crumbled
1/2 teaspoon garlic powder or small clove garlic, minced
1 1/2 teaspoons salt
1/4 teaspoon pepper
8 ounces ziti or elbow macaroni, cooked and drained
2 cups (8 ounces) shredded mozzarella cheese, divided

Sauté ground beef, onion, and green bell pepper in a large skillet until onion is tender and beef is lightly browned. Drain off excess fat; add tomatoes, tomato sauce, basil, oregano, garlic powder, salt, and pepper.

Stir well; stir in ziti or elbow macaroni and 1 cup of the cheese; transfer to a 2 1/2-quart casserole. Top with the remaining cup of cheese. Bake at 350 degrees for 25 to 30 minutes, or until hot and bubbly.
Serves 6.

Source: www.about.com.

Simple dish for a Monday

I'm back ... again. What is it with french fries this summer? When I was in California in June I saw lots of places with garlic fries. Last week, I am in upstate New York and I see sweet potato fries in three different restuarants. I'll take them over the garlic fries anyday. They actually seem like they might be healthy.

I really, really want you to try this recipe. It's so easy but so delicious. I tested it for a story I did for this week's section on feta cheese. If you've never made brown butter this is a good recipe to try. When you brown the butter, you're toasting the milk solids which completely changes the taste. It becomes very nutty. Watch it carefully because it goes from browned to burned pretty quickly.

This could be a side dish with a simple roasted chicken but I think it's rich enough and plenty filling to be a main dish. Serve it with broccoli, green beans or asparagus.

Egg Noodles with Brown Butter and Feta
12 ounces dried egg noodles or egg pasta
1 stick (1/2 cup) unsalted butter
6 ounces (1 1/2 cups) Greek feta, crumbled
Freshly ground pepper
• Cook noodles in a 6- to 8-quart pot of boiling salted water until just tender (softer than al dente). Drain well in a colander.
•While noodles cook, melt butter in a small heavy skillet over low heat and continue to cook until it begins to turn golden brown, about 6 minutes. Remove from heat.
• Add noodles to butter and toss gently to coat. Add feta and stir. Season with freshly ground pepper
Serves 6 to 8 as a side dish.
Source: Gourmet 2006 via www.epicurious.com

How easy is ravioli?

Here's a simple weeknight from Rosseto, maker of frozen raviolis. It comes together quickly and the goat cheese gives it a sophisticated slant. Serve with a green salad.

Pesto Ravioli With Goat Cheese, Basil and Walnuts

1 (18-ounce) bag frozen pesto or other flavored ravioli
2 tablespoons (1/4 stick) unsalted butter
1 (4-ounce) log goat cheese, crumbled
2 tablespoons julienned fresh basil leaves
2 tablespoons chopped walnuts or pine nuts, toasted (see note)

Prepare ravioli according to package instructions. Reserve 1/2 cup of pasta cooking water before draining.

Meanwhile, in a large skillet over low heat, melt the butter. When the butter is just melted, add the goat cheese and stir to combine. Add 1/3 cup reserved cooking liquid, stirring until creamy and thick. Add the cooked ravioli to the skillet and stir to coat ravioli with sauce, adding more water if necessary.

Season with salt and pepper and add basil. Stir to combine. Transfer to serving bowl and sprinkle with walnuts.

Note: If you don't eat nuts, sprinkle with chopped tomatoes.

Serves 4.

Pasta for a spring night

This recipe comes from Tara Duggan at the San Francisco Chronicle. It's so simple and perfect for a quick spring dinner. The asparagus certainly celebrates spring and fennel is a fantastic flavor punch. Peas and celery can sub for both.

The Chronicle Wine department suggests a "Chardonnay or Pinot Gris, because smoked salmon benefits from a little oak."

To reduce the fat that comes from the half-and-half, I would try condensed skim milk. You won't get the super velvety texture that comes from the heavier stuff but there will still be plenty of flavor.

See you back tomorrow.

Butterfly Pasta with Smoked Salmon & Asparagus
3/4 pound thin asparagus, trimmed
1 pound farfalle (butterfly-shaped) pasta
1 tablespoon olive oil or butter
1 cup onions, in small dice
3/4 cup fennel or celery, in small dice
1 1/2 cups half-and-half
1/4 cup dry white wine
6 ounces smoked salmon, in small dice
Chopped chives to garnish

Bring a large pot of salted water to a boil. Blanch the asparagus until still slightly fibrous but mostly cooked, about 3 minutes for thin asparagus. Remove with tongs or a spider (large mesh scoop) and place in a colander to cool. Immediately add the pasta to the boiling water and cook according to package directions. Reserve 1/2 cup of the cooking water, then drain.

Meanwhile, heat the oil or butter in a skillet over medium heat. Add the onion and fennel and cook until tender, stirring occasionally, 10 minutes. Add the half-and-half and simmer for 3 minutes, reducing slightly. Add the wine and return to a gentle simmer.

Chop the asparagus into 1/2-inch-long pieces. If you like, reserve a few of the tips to use as a garnish.

At the last minute, add the salmon and asparagus to the sauce. Heat for barely a minute, because the salmon doesn't taste as good when it overcooks, then season to taste with salt and pepper. Add the pasta to the sauce, stirring in some of the pasta water if necessary. Serve immediately in shallow bowls, garnished with the chives and extra asparagus tips.

Serves 6.

Per serving: 425 calories, 18 g protein, 60 g carbohydrate, 11 g fat (5 g saturated), 37 mg cholesterol, 607 mg sodium, 4 g fiber.

Source: San Francisco Chronicle

Fry your ravioli

Here's a one-pot meal that really only takes minutes ... about 20. Make sure you use fresh ravioli rather than dried.

Come back tomorrow for Rotisserie Chicken Wednesday.

Stir-Fry Ravioli
2 tablespoons olive oil
1/4 teaspoon red pepper flakes
9-ounce package fresh cheese ravioli
1/2 cup pickled mild peppers (such as banana peppers or a mix), chopped
1 1/4 pounds lean ground beef
1/2 cup white wine
Salt and freshly ground black pepper, to taste
4 cups fresh baby spinach
1/2 cup freshly grated Parmesan
Heat the oil and pepper flakes in a large skillet over medium-high heat. Add the ravioli and saute, using tongs to move them about the pan, until lightly browned in spots, about 4 minutes.

Add the peppers and saute another 30 seconds. Add the beef and cook, breaking it up and moving it around with the tongs, until browned and cooked through, about 4 to 5 minutes.

Stir in the wine, then cover and cook until the wine has reduced by at least half, about 4 minutes. Season to taste with salt and pepper.  Just before serving add baby spinach leaves and Parmesan and toss until the greens wilt and the cheese melts.

Makes 4 servings.

Picnic food

I just ran over to Mazzaro's Italian Market in St. Pete to get some stuff for a food shoot on Italian picnic sandwiches. The place is insane at lunch and I think it's becoming a tourist attraction. Everyone in there, it seems, is down from Long Island for the winter. Very fun.

Anyway, they have incredible bread including ciabatta, the chewy bread that looks something like a slipper (that's ciabatta in Italian). I've seen it at Publix too. If you can get it, make your family a big layered sandwich tonight.

Some ideas of what to put on it:

Prosciutto or salami or ham
Fresh mozzarella or provolone or goat cheese
Olive salad
Marinated artichoke hearts, drained a little
Roasted peppers
Flat-leaf parsley or basil leaves
Arugula or baby spinach

Make sure the drier ingredients are next to the bread so it doesn't get soggy. Wrap the hole thing in plastic wrap and put in the fridge with a frying pan on top of it. Let is sit for about 30 minutes and mangia! (This sandwich can chill out in the fridge with no problem.)

Note: Consider making a picnic sandwich next week for an after-work picnic. The time change this weekend means sunset is at after 7:30 p.m.

Brrrr, bitter Florida cold

If I were home all day today I'd be making a hearty beef stew or something to warm up the house and our souls tonight at dinner. This weather is the pits! I guess I've become a real Floridian ... two days without sunshine and I am wondering if the Earth has fallen off its axis.

Sigh. But I am not home all day so dinner will have to be quicker. This recipe from cookbook author and columnist Mark Bittman is rich and warming and won't take much time to cook. Rather than bread, I'd go for crunchy bread sticks.

The sun will come out tomorrow.

Farfalle with Gorgonzola, Arugula and Cherry Tomatoes
Time: 30 minutes
Salt and freshly ground black pepper
1 cup half-and-half, cream or milk
1 cup crumbled Gorgonzola or other good blue cheese
1 pound farfalle or other pasta
2 cups arugula trimmed of very thick stems, washed, dried and chopped
1 cup cherry or grape tomatoes, cut in half
Freshly grated Parmesan to taste, optional.

Bring a large pot of water to a boil and salt it. In a small saucepan gently warm the half-and-half and Gorgonzola just until cheese melts a bit and mixture becomes thick; chunky is okay.

When water boils, cook pasta until it is just tender but not mushy. Drain and return to pot over low heat.

Stir in Gorgonzola sauce along with arugula, tomatoes and a healthy dose of black pepper. Stir to combine, taste and add salt, if necessary, then serve immediately, with grated Parmesan if you like.
Yield: 3 to 6 servings.

An easy-peasy Friday meal

I know it's not even 8 a.m. but Greek food sounds good for dinner tonight. No time to drive to Tarpon Springs so I'll have to whip something up at home. (And aren't you lucky those you who live near some of those great restaurants? OPA! is one of my favorites.)

This quick pasta dish includes much of the flavors of the Mediterranean. I'll chop up some salty kalamata olives to scatter over the top and maybe some fresh basil too.

I'll see you back here on Tuesday. Have a wonderful Christmas and let's hope the weather man has it wrong. I don't want it to rain all weekend.

Cheers!

Greek Pasta with Tomatoes and White Beans 

2 (14.5 ounce) cans Italian-style diced tomatoes
1 (19 ounce) can cannellini beans, drained and rinsed
10 ounces fresh spinach, washed and chopped
8 ounces penne pasta
1/2 cup crumbled feta cheese

Cook the pasta in a large pot of boiling salted water until al dente. Meanwhile, combine tomatoes and beans in a large non-stick skillet. Bring to a boil over medium high heat. Reduce heat, and simmer 10 minutes.

Add spinach to the sauce; cook for 2 minutes or until spinach wilts, stirring constantly. Serve sauce over pasta, and sprinkle with feta.

Source: www.allrecipes.com.

Comfort food tonight

It's supposed to get chilly this weekend and into early next week. This easy mac-and-cheese will keep you warm, plus make everybody smile. I like the addition of tomatoes in mac-and-cheese. The tang goes nice with the smooth cheese.

Bundle up and happy weekend!

Stove-Top Macaroni and Cheese with Roasted Tomatoes 
3 cups halved cherry tomatoes
Cooking spray
1/4 teaspoon black pepper
3 ounces sourdough bread, torn into pieces
1 teaspoon butter, melted
12 ounces large elbow macaroni
2 cups (8 ounces) shredded extrasharp cheddar cheese
1/4 cup egg substitute
1 1/2 teaspoons kosher salt
1/4 teaspoon ground red pepper
1 (12-ounce) can evaporated low-fat milk

Preheat oven to 375 degrees.

Place tomatoes in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with black pepper. Bake at 375 degrees for 30 minutes or until browned, stirring occasionally.

While tomatoes cook, place bread in a food processor; pulse 2 times or until crumbly. Toss crumbs with melted butter. Sprinkle the crumbs on a baking sheet, and bake at for 12 minutes or until golden, stirring frequently.

Cook macaroni in boiling water 7 minutes; drain. Return macaroni to pan; place over medium-low heat. Add cheese and remaining ingredients; cook  over medium-low heat for 4 minutes or until cheese melts, stirring constantly. Stir in tomatoes. Sprinkle each serving with about 3 tablespoons breadcrumbs.

Yield: 8 servings (serving size: 1 cup)

Source: Cooking Light

Go vote ... then cook

Tonight we should celebrate. Oh, not a new governor or constitutional amendment but the end to the political TV ads, fliers, sign-wavers and recorded phone calls. Some of it ... especially the TV ads ...  were downright laughable.

I've already voted and am feeling smug enough to think about dinner. This recipe for smoked salmon in cream sauce is one of my favorite quick meals. It all comes together in the time it takes the pasta to cook. The dill really makes the flavors pop. If you don't like dill, use flat-leaf Italian parsley.

Try it, you'll like it.

Smoked Salmon Cream Pasta Sauce
8 ounces smoked salmon
8 ounces heavy cream
Cracked black pepper
1 tablespoon chopped fresh dill
Dill for garnishing
16 ounces uncooked pasta angelhair, linguine or spaghetti
Cook pasta according to package directions. Slice the salmon into thin strips. Heat the cream over low heat until bubbly and thick. Combine with cooked pasta over medium heat, add the salmon and chopped dill and mix.
Serve garnished with fresh dill sprigs.
Serves 4.
Source: www.italianfoodforever.com.

Something lovely

Tonight, let's do some real cooking. This is a sweet recipe from Bon Apetit that can be prepared in a short amount of time but is super long on flavor. If you want a romantic dinner, here's the ticket.

Make a side salad of mixed greens and fresh herbs (such as Italian flat-leaf parsley and basil) and dress it with a very simple vinaigrette. Make your own with extra virgin olive oil, red wine vinegar and a spoonful of mustard. (The ratio for oil to vinegar is 4 to 1.) Get a nice loaf of bread and if that doesn't all say "you're special" I don't know what does.

Have a nice weekend. See you back on Monday.

PASTA WITH LEMON CREAM AND PROSCIUTTO
2 tablespoons (1/4 stick) butter
3 large shallots, minced
3/4 cup low-salt chicken broth
1 cup whipping cream
2 teaspoons grated lemon peel
1 teaspoon grated orange peel
1/4 teaspoon cayenne pepper
2 cups frozen green peas, thawed
2 tablespoons thinly sliced fresh mint leaves
1 tablespoon fresh lemon juice
12 ounces penne pasta
12 thin slices prosciutto
Freshly grated Parmesan cheese

Melt butter in large nonstick skillet over medium heat. Add shallots and sauté until translucent, about 2 minutes. Add broth. Simmer over medium-high heat until mixture is reduced to 1/4 cup, about 2 minutes. Add cream, lemon peel, orange peel, and cayenne. Simmer until sauce thickens slightly, about 3 minutes. Add peas; simmer just until heated through, about 2 minutes. Stir in mint and lemon juice. Season sauce to taste with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain; return pasta to pot. Toss pasta with sauce to coat.

Divide pasta among plates or bowls. Drape prosciutto slices atop pasta and serve, passing Parmesan separately.

Makes 4 servings.
Source: Bon Appétit, 2003

An Easy Friday Dish!

Fettuccine Alfredo is one of those dishes you love to have but know you shouldn't. It's like the Alfredo sauce is as bad as heroin. All that butter and cream. Here's a version that cuts the fat to 12 grams a serving and that's a pretty good improvement.

Salad, bread, wine (and chicken if you must) and you've got a Friday night meal that heralds the weekend.

Come back and see me on Monday!

Fettuccine Alfredo
1 tablespoon unsalted butter
2 teaspoons all-purpose flour
¾ cup whole milk
¼ cup half-and-half
1 garlic clove, peeled and lightly crushed
½ teaspoon salt, plus 1 tablespoon
½ teaspoon black pepper
Pinch nutmeg
1 cup grated Parmesan cheese
9-ounce package fresh fettuccine

Bring 4 quarts of water to a boil in a large pot over high heat. Using a ladle, fill each of four serving bowls with about ½ cup boiling water. Set aside.
Meanwhile, in a large saucepan, heat the butter over medium heat until foaming. Whisk in the flour until mixture is smooth and golden, 1 to 2 minutes. Whisk in the milk, half-and-half, garlic, 1/2 teaspoon salt, pepper and nutmeg. Bring to a simmer.

Reduce heat to medium-low and simmer until sauce is slightly thickened, 1 to 2 minutes. Discard garlic, stir in Parmesan and remove from heat.
Stir pasta and remaining salt into the boiling water and cook, stirring constantly, until al dente, about 2 to 3 minutes. Reserve 1 cup pasta cooking water, then drain pasta.

Return sauce to low heat, add 1/3 cup pasta water and the cooked pasta. Toss until evenly coated. Cook until sauce has thickened slightly, about 1 minute. Add more water as needed to thin sauce to desired consistency and adjust seasonings.

Working quickly, empty the water from the warmed bowls and fill with pasta. Serve immediately. Makes 4 first-course servings.

Nutrition information per serving: 320 cal., 12 g total fat (6 g saturated).
Source: Cook's Country magazine

Friday Pastabilities

Every year Fran McCullough collects the best recipes from books, newspapers and magazines and put them together in a book called The 150 Best American Recipes. If you've not looked at one, check out the new version at one of those big-box bookstores.

This recipe is from the book and comes from Suzanne Dunaway's "Rome, At Home." I haven't tried it but promise to this weekend. It looks easy, yet elegant. And best of all, quick.

Mangia good people! See you back on Monday.

Rigatoni Alla Toto

3 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 pound sweet Italian sausages, with or without fennel, casings removed
1 cup dry white wine
A few fresh basil leaves
Pinch of ground fennel seeds, if using plain sausage (see note)
1 1/2 cups heavy cream
Salt
1 pound rigatoni
1/2 cup freshly grated Parmigiana-Regina cheese for serving

Heat the oil in a large skillet over medium heat. Add the onion and cook until translucent, 3 to 4 minutes. Add the sausage and brown on all sides. Add the wine and cook for 1 minute. Add the basil, ground fennel (if using), and cream and simmer over low heat for about 20 minutes, or until the sausage is cooked through.

Meanwhile, bring a large pot of salted water to a boil. Cook the rigatoni in the boiling water until al dente. Drain well and toss with the sauce. Serve immediately with the Parmigiana-Reggiano sprinkled on top.

Note: Grind whole fennel seeds by crushing them with a mortar and pestle, or chop them on a cutting board with a large knife.

Make It Easy Monday

It's nice to have a meatless meal a few times a week. Our vegetarian friends would say more is better. This recipe, from www.ilovepasta.org, is lower-fat than some recipes laden with cheese. That's because it calls for low-fat cottage cheese rather than ricotta. Also, the spinach gives it an extra dose of nutrition.

Serves with a green salad chock-full of veggies and you've got yourself a meal to beat the Monday blues.

Stuffed Shells Marinara
24 Jumbo Shells, uncooked
2 10-oz. packages frozen chopped spinach, thawed
2 cups low-fat cottage cheese
1/4 cup grated onion
1 14-oz. jar spaghetti sauce
1/4 cup Parmesan cheese

Prepare pasta according to package directions. While pasta is cooking, cook spinach according to package directions. Drain spinach thoroughly in colander by pressing out extra liquid with a large spoon; cool. In a medium bowl, combine spinach with cottage cheese and onion.

When pasta is done, drain. Rinse with cold water and drain again. Preheat oven to 375 degrees. Spoon cheese mixture into shells. Place shells in a lightly oiled 9 x 13 x 2-inch baking dish. Pour spaghetti sauce over shells. Sprinkle with Parmesan cheese. Cover with foil. Bake 25 to 30 minutes or until hot.

Serves 4.

Each serving has: 457 Calories, 29.6 g Protein, 66.6 g Carbohydrates, 9 g Fat, 1078 mg Sodium. Calories from Fat 17%

Make me some lasagna, quick

I LOVE lasagna. I have this killer recipe that takes like 10 hours to make. I swear. Well, I don't have 10 hours anymore for anything. This recipe from Real Simple fits the bill for a quick version. Cleverly, the pasta sheets are replaced by frozen cheese ravioli. A double dose of cheese with the shredded mootz and grated Parm.

A green salad, some crusty bread and dinner is served.

Last-minute Lasagna
24- to 26-ounce jar pasta sauce
Two 16- to 18-ounce bags frozen large cheese ravioli
10-ounce box frozen chopped spinach, thawed and squeezed to remove excess water
8-ounce bag shredded mozzarella
½ cup grated Parmesan cheese
Preheat oven to 350 degrees. Spoon a third of the pasta sauce into a 9-by-13-inch baking dish. Place half of the ravioli over the sauce in a single layer. Top with another third of a jar of tomato sauce. Sprinkle with the spinach and half the mozzarella.

Add the remaining ravioli in a single layer (you may not need all of them). Top with remaining sauce and cheeses. Cover with foil and bake 25 minutes. Uncover and bake until bubbling, about 5 to 10 minutes.
Makes 6 servings.
Source: “Real Simple: Meals Made Easy,” Real Simple Books

It's Mo' Cheese Monday!

Kid Lulu, my 2-year-old daughter, is turning out to be a picky eater just like her Old Man. Neither one of us is very keen on veggies (carrots and celery especially -- shudder), and whenever we ask her what she wants for dinner, she usually says, "M&Ms!" It's a battle of wills, with parents routinely trying to outsmart child.

My fave tactic involves today's recipe. If you ask Kid Lulu if she wants "macaroni and cheese," she'll say, "Nooooo!" But if you ask her if she wants "mo' cheese," she start laughing and spinning in circles and screaming, "Yes!" Same food, but a cooler name.

So in honor of my daughter, today we present a recipe for Baked Macaroni, courtesy of the Food Network. But just for fun, I'm gonna call it:

Kid Lulu's Mo' Cheese

1/2 pound elbow macaroni

3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping: 3 tablespoons butter 1 cup panko bread crumbs

Preheat oven to 350 degrees F. In a large pot of boiling, salted water cook the pasta to al dente. While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for 10 minutes and remove the bay leaf. Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese. Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.