Orzo Salad with Currants, Olives and Pine Nuts

Another great recipe from Kristin

I've received a few requests for the orzo pasta salad I made for last night's concert on the square. I found the recipe in an issue of Real Food (Summer 2007), a quarterly magazine produced by Minnesota-based gourmet grocer, Lund and Byerly's. The salad was awesome, and made great leftovers for today's lunch. Many ingredients, but worth the effort. Enjoy!

Ingredients:

1 ½ cups orzo pasta
2 cloves garlic
½ tsp. kosher salt
¼ cup chopped fresh parsley sprigs
½ cup fresh lemon juice
¼ cup red wine vinegar
1 tsp. sugar
1 tsp. curry powder
½ tsp. ground cumin
½ tsp. freshly ground pepper
1/3 cup olive oil
1 small red onion, finely chopped
2/3 cup currants
½ cup kalamata olives, pitted and sliced
1/3 cup toasted pine nuts
Garnish: parsley sprigs (optional)

Cook orzo according to package directions. Drain, then rinse with cold water and drain again. Transfer to a large bowl. To make dressing, add garlic and salt to the bowl of a food processor and process until garlic is minced and a paste forms. Add parsley and process well. Add lemon juice, vinegar, sugar, curry powder, cumin, and pepper; process for 30 seconds. Pour oil in a slow steady stream through food chute with processor running.

Drizzle dressing over pasta. Add onion, currants, olives, and pine nuts; toss well. Cover and chill at least 2 hours. Garnish with parsley, if desired.

Artichoke and Spinach Lasagna

My husband is a big meat eater. It use to be whenever I tried a new recipe with no meat, he would turn his nose up. He would try the new recipe but felt cheated without some sort of meat. Lately he has opened up his mind to new ways of eating more healthy. We tried this meal on Saturday. When I first told him the name of the meal he was like, oh yuk. He was shocked on how good this lasagna was and even went back for seconds! We served this lasagna with Rosemary bread (recipe on this blog) and a nice salad.

I found this recipe on a local recipe site. It was given almost 500 thumbs up so I didn't feel as though I was taking on too much of a risk. This is a fabulous lasagna made with an artichoke and spinach mixture which has been cooked with vegetable broth, onions and garlic. The mixture is layered with lasagna noodles, pasta sauce, mozzarella cheese, and topped with crumbled feta.

INGREDIENTS

• cooking spray
• 9 uncooked lasagna noodles (I used whole wheat)
  
• 1 onion, chopped
• 4 cloves garlic, chopped
• 1 (14.5 ounce) can vegetable broth
• 1 tablespoon chopped fresh rosemary
• 1 (14 ounce) can marinated artichoke hearts, drained and chopped
• 1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
• 1 (28 ounce) jar tomato pasta sauce
• 3 cups shredded mozzarella cheese, divided
• 1 (4 ounce) package herb and garlic feta, crumbled

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
2. Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain.
3. Spray a large skillet with cooking spray and heat on medium-high. Saute onion and garlic for 3 minutes, or until onion is tender-crisp. Stir in broth and rosemary; bring to a boil. Stir in artichoke hearts and spinach; reduce heat, cover and simmer 5 minutes. Stir in pasta sauce.
4. Spread 1/4 of the artichoke mixture in the bottom of the prepared baking dish; top with 3 cooked noodles. Sprinkle 3/4 cup mozzarella cheese over noodles. Repeat layers 2 more times, ending with artichoke mixture and mozzarella cheese. Sprinkle crumbled feta on top.
5. Bake, covered, for 40 minutes. Uncover, and bake 15 minutes more, or until hot and bubbly. Let stand 10 minutes before cutting.

Easy Vodka Sauce

We're trying to stay out of the processed food aisles in the grocery store. I wanted to find a sauce to serve over pasta and found this easy sauce by Ria DeRoss. This is a simple and flavorful sauce made with tomatoes, onions, vodka and cream. I modified the recipe a little for our family tastes. I used half and half instead of whole cream . Serve over your favorite pasta. Delicious!

Yields: 10 servings

INGREDIENTS:

1/2 cup butter

1 onion, diced

1 cup vodka

2 (28 ounce) cans crushed tomatoes

1 pint heavy cream (or 1 pint half and half)

DIRECTIONS:

1. In a skillet over medium heat, saute onion in butter until slightly brown and soft. Pour in vodka and let cook for 10 minutes. Mix in crushed tomatoes and cook for 30 minutes. Pour in heavy cream and cook for another 30 minutes.

Lasagna Roll ups

This is a recipe I found on the foodnetwork.com This is an easy recipe that takes around 25 minutes to prepare and another 50 minutes to cook. If you like spinach, you'll have this Italian recipe by Giada De Laurentiis.

Sauce:
2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cups whole milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch ground nutmeg

Lasagna:
1 (15-ounce) container whole milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tablespoons grated Parmesan
3 ounces thinly sliced prosciutto, chopped
1 large egg, beaten to blend
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella (about 4 ounces)

To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.

Preheat the oven to 450 degrees F.

Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.

Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.

Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamelsauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

Pasta with Pumpkin and Sausage

This is recipe is by Rachel Ray. It is a quick meal that will take around 30 minutes to prepare. Don't let the pumpkin and Italian sausage combination scare you. It is a very favorable meal that is enhanced with a little Frank's Red Hot Sauce.

1 tablespoon extra-virgin olive oil, plus 1 tablespoon
1 pound bulk sweet Italian sausage
4 cloves garlic, cracked and chopped
1 medium onion, finely chopped
1 bay leaf, fresh or dried
4 to 6 sprigs sage leaves, cut into chiffonade, about 2 tablespoons
1 cup dry white wine
1 cup chicken stock, canned or paper container
1 cup canned pumpkin
1/2 cup (3 turns around the pan) heavy cream
1/8 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg, ground or freshly grated
Coarse salt and black pepper
1 pound penne rigate, cooked to al dente
Romano or Parmigiano, for grating
Frank's Red Hot Sauce

Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.

Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.

Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and a little Frank's Red Hot Sauce.

Spaghetti with asparagus, shitake mushrooms, lemons and chives

This is one of Kristin's favorite recipes. She sent it to Tim and I to try. We followed the recipe exactly as stated make no substitutions. This is a great recipe. Very favorable. A must recipe to try especially when asparagus is in season.

Ingredients:

12 ounces spaghetti
4 T butter divided
2 T extra virgin olive oil
1/2 C thinly sliced shallots (about 4)
1 pound fresh shiitake mushrooms, stemmed, sliced
6 T fresh lemon juice (do not substitute)
1 3/4 C vegetable broth
1 T grated lemon peel
1 pound asparagus, tough ends trimmed, cut crosswise in thirds
1/4 C chopped fresh chives
4 ounces shaved Asiago cheese

Preparation:
Cook spaghetti in large pot of boiling water until tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large wide bowl.

Meanwhile, melt 2 tablespoon butter with oil in heavy large skillet over medium heat. Add shallots;saute 1 minute. Add shiitake mushrooms; sprinkle with salt and pepper. Saute shiitake mixture until soft, about 6 minutes. Add lemon juice;cook 1 minute. Add broth and lemon peel. Bring to boil, then reduce to medium and simmer until liquid is reduced by half, about 6 minutes. Add asparagus to mushroom mixture;simmer until asparagus turns green, about 2 minutes. Add chives and remaining 2 tablespoons butter and stir until butter melts. Season sauce to taste with salt and pepper.

Pour sauce over pasta; toss to coat. Top with shaved asiago and serve.

Silver Spring Country Club Sicilian Chicken

Another great recipe printed in the Milwaukee Journal.

1 pkg (12 ounces) tri-colored cheese tortellini
24 ounces chicken breast
Salt and pepper to taste
1 1/2 cups flour
2 T olive oil
1 T fresh chopped garlic
4 oz fresh sliced mushrooms
2 medium Roma tomatoes, cut in wedges
1 large sliced green bell pepper
8 large fresh basil leaves, minced
16 oz prepared marinara sauce
1/4 C whipping cream
1 oz freshly shredded
Parmesan cheese
8 oz shredded mozzarella cheese

Prepare tortellini as directed on package. When done, drain and keep warm. Slice boneless chicken breasts into 1/2-inch strips, then season with salt and pepper to taste. Dredge in flour. Add olive oil to a large preheated skillet. When oil is hot, add floured chicken strips, being careful not to overlap the strips so they cook uniformly. Turn once to brown on each side. If needed, cook chicken in batches, adding additional oil if needed. After turning add garlic and cook 1 to 2 minutes or until garlic just starts to brown. Add mushrooms, tomatoes and peppers; saute 3 to 5 minutes or until vegetables start to become tender but not overcooked. Add basil and marinara sauce; simmer 1 to 2 minutes or until heated through. Stir in cream until blended well. Simmer 1 to 2 minutes. Add Parmesan cheese to sauce and blend until smooth. Preheat oven to 350 degrees. Divide tortellini into 4 equal oven-proof serving bowls, then top with the chicken mixture. Add mozzarella cheese. Place in reheated oven just to melt the cheese. Remove from oven when cheese is melted and serve with garlic bread. Makes 4 servi

Russian Pelmeni

This is a recipe Kelly acquired while a student in Madison.

Pelmeni belongs to the family of dumplings. They are closely related to Polish pierogi and vareniki - a Ukrainian variety of dumplings with a filling made of mashed potatoes or cottage cheese. They are also similar to Chinese jiaozi and potstickers. The main difference between pelmeni is that they are made with a meat filling. Pork, lamb, beef or any other meat can be used. Various spices such as pepper and onions are mixed into the filling.

2 1/2 c flour
1 c milk or water
1/2 ts salt
1 tb vegetable oil
3 eggs
1/2 pound beef
1/2 pound pork
1 onion
salt and pepper to taste

sour cream
Sriracha hot chili sauce (found in Asian aisle)
Rice vinegar
Curry powder (optional)
cilantro

Method:
1. Grind beef and pork twice in meat chopper. Then add chopped onion, salt, and pepper. To make mincemeat more tender and juicy, add a bit of milk. Reserve.

2. Mix flour with eggs and milk, salt and oil until a soft dough forms. Knead on floured surface until dough is elastic.

3. Roll out dough on floured service until 1/16 inch thick.

4. Take a glass or a cup (2 inches in diameter) and cut circles out of the dough. Fill each circle with 1 teaspoon of the mincemeat, fold into half-moons.

5. Pinch edges together and connect the opposite sides. Pelmeni can be frozen to be cooked later ( you can keep them in the freezer for a long time), or cooked immediately.

6. To cook pelmeni, boil a large amount of water, as they can stick to each other. Carefully drop pelmeni into boiling water. When they float to the surface cook two more minutes. Then transfer to a pan with melted butter and saute until light browned.

5. mix equal parts of rice vinegar with Sriracha hot chili sauce or mix according to taste preference)

6. Put pelmeni in a bowl and top with cilantro, sour cream, curry powder and Sriracha mixture. Stir to cover all pelmeni.

Note: Sriracha hit chili sauce is spicy so you might want to try less and increase if you want spicier. Picture above does not have Sriracha mixture on it.

Tortellini Salad

Serving: Serves: 6 Cook Time: 30 minutes Total Time: 30 minutes

2 9-ounce packages refrigerated or 1 16-ounce package frozen cheese tortellini

1/4 cup white wine vinegar

3 tablespoons extravirgin olive oil

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon coarsely ground black pepper

1 medium-size red pepper, cut into thin strips

1 medium-size yellow pepper, cut into thin strips

1 medium-size tomato, seeded and diced

1 6-ounce jar marinated artichoke hearts, drained and each cut in half

2 bunches arugula or watercress (about 3 cups lightly packed)

Prepare tortellini as label directs; drain. In large bowl, mix vinegar, olive oil, sugar, salt, and black pepper. Add red and yellow peppers, tomato, artichokes, and tortellini; toss to coat. Cover and refrigerate if not serving right away. Just before serving, set aside a few whole arugula leaves for garnish. Tear remaining arugula into bite-size pieces; toss with tortellini mixture. Garnish with arugula leaves

Spaghetti with Marinara sauce

Serving: Serves: 4 Cook Time: 20 minutes Total Time: 50 minutes

Marinara Sauce:

1 tablespoon olive oil

1 small onion, cut into 1/2-inch pieces

2 garlic cloves, crushed with garlic press

1 can (28 ounces) whole tomatoes in juice

2 tablespoons tomato paste

3/4 teaspoon salt

1/4 teaspoon coarsely ground black pepper

2 tablespoons chopped fresh basil or parsley

1 package (16 ounces) spaghetti or other favorite pasta

Prepare Marinara Sauce: In a 4-quart saucepan, heat oil over medium heat until hot. Add onion and cook until tender, stirring occasionally. Stir in garlic and cook 1 minute. Stir in tomatoes with their juice, tomato paste, salt, and pepper, heat to boiling over high heat, stirring to break up tomatoes. Reduce heat to medium and cook, stirring occasionally, 15 minutes. Stir in basil. While sauce is simmering, prepare pasta in boiling salted water as label directs. Drain. To serve, in large bowl, toss hot pasta with sauce.

Four cheese pasta and beef

Four Cheese, Pasta and Beef


6 oz. Penne or other tube pasta
3/4 lb. Ground beef
1 can (14 ½ oz) Chunky Pasta Style Stewed Tomatoes
1 c. sliced green onions
1 pkg (3 oz) cream cheese
½ c. shredded Swiss cheese
½ c. shredded Parmesan cheese
½ c. shredded cheddar cheese



Cook pasta as package directs; drain. In skillet, brown meat. Salt and Pepper to taste; drain. Add tomatoes; cook uncovered until slightly thickened. Stir in onions and cream cheese. Toss with remaining ingredients. Cover 2 minutes to melt cheese. 4 to 6 servings.

Prep and cook time: 30 minutes

Angel Hair Pasta with Pesto, Shrimp, Vegetables

Angel's Hair Pasta With Pesto, Shrimp & Vegetables
Serves: 5


1 medium red pepper
1 medium yellow pepper
1 medium zucchini
3/4 16 - oz pkg angel hair pasta
or thin spaghetti
olive oil
salt
3/4 pound shelled & devined large shrimp
1 7-oz container refrigerated pesto with basil
1 10-oz pkg frozen peas


1. Slice red and yellow peppers into julienne strips. Cut zucchini crosswise in half; cut each half lengthwise into thin slices. Cut each slice into julienne strips.
2. In saucepot, prepare angel's hair pasta as label directs, but do not use salt in water.
3. Meanwhile, in nonstick 12-inch skillet over medium-high heat, in 1 tablespoon hot olive or salad oil and 1/2 teaspoon salt, cook red and yellow peppers until lightly browned; add zucchini and frozen peas and cook until peas are heated and zucchini is tender-crisp. Remove vegetables to large bowl.
4. In same skillet over medium-high heat, in 1 tablespoon hot olive or salad oil and 1/2 teaspoon salt, cook shrimp, stirring constantly, until shrimp turn opaque throughout and are lightly browned. Add shrimp to vegetables in bowl.
5. Drain pasta and add to bowl with vegetable mixture. Add pesto and toss to mix well.
Each serving: About 620 calories, 26 g fat, 111 mg cholesterol, 845 mg sodium.

Pasta Primavera

This is a great recipe to use different vegetables that you have on hand.

Ingredients

3/4 package spaghetti or linguine

2 cups broccoli cut up

2 tablespoons olive oil

mushrooms cut in half

1 onion minced

1 red pepper cut into strips

1 carrot cut into thin strips

1 12 oz. can evaporated skim milk

2 teaspoon chicken bouillon

1 ½ teaspoon cornstarch

½ teaspoon salt

1 tomato seeded and diced

2 tablespoons parmesan cheese grated

In saucepan prepare spaghetti as label directs; drain. Return spaghetti to saucepan, keep warm.In a skillet in hot olive oil cook mushrooms, onions, carrots and broccoli stirring frequently until vegetables are tender and crisp. Add red pepper and cook until vegetables are tender. In 2 cup measuring cup with fork, mix evaporated skim milk, chicken bouillon, cornstarch and salt. Into vegetable mixture in skillet stir evaporated milk mixture. Over high heat to boiling; boil 1 minute. Add diced tomato, parmesan cheese and spaghetti, tossing to coat well, heat through.