Storm the Cassoulet

Frankie’s Shrimp & Pasta Salad

Ingredients:

1 pound large cooked shrimp (16 to 20 shrimp per pound)

1 cup of light mayonnaise

1 teaspoon Dijon mustard or dry mustard

2 teaspoons of fresh lemon juice

½ teaspoon of Worcestershire sauce

1 tablespoon of minced fresh dill

1 tablespoon of celery seed

1 cup minced red onion (1 onion)

1 cup minced celery (6 stalks)

½ box of Ronzoni #32 rings

Kosher salt & freshly ground black pepper, to taste

Method:

Cook the pasta, and peel & remove veins from the shrimp.  Chop the shrimp into pieces.  Whisk together the mayonnaise, mustard, lemon juice, Worcestershire, dill, & celery seed.  Combine with the peeled shrimp. Mix in the onion, celery & cooked pasta.  Serve or cover and refrigerate for a few hours.

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Pastor Ryan’s Homemade Pasta

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(Pioneer Woman)

 Ingredients:

6 whole Eggs

3 cups All-purpose Flour

Method:

Rule of thumb: Two eggs per one cup of flour

Make a well in the center of your pile of flour and crack in your eggs. Slowly mix together with your hands. Turn it out onto a floured surface and knead (roll, punch, push, etc.) by hand until dough becomes smooth and pliable, adding flour to the board as necessary.

Let the dough rest for a little while before rolling it out. You can sort of figure on one egg per person to determine how much dough to make. Example: Two eggs and one cup of flour would make enough pasta dough for a dinner for two.

When you’re ready, roll it out on a floured surface as thinly as it’ll go. The noodles will plump up quite a bit when they boil in the water, so the thinner you can roll it, the better. Cut the noodles really thin. You can use a sharp knife (if you can keep it in a straight line), a pizza wheel, or a long pizza/bread cutter.

To cook the noodles, just boil them in salted water (very important!) for probably two minutes. They cook lightning fast, so don’t let ‘em go too long.

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Slow Roasted Tomato Sauce

slow roast toma

This is a slow-roasted version of stove-top tomato sauce, and it’s jam-packed with flavor. You’ll want to have it with everything — not just over pasta but on crusty bread and scrambled eggs, and paired with soft cheeses.

Ingredients:

1 pound, 6 ounces cherry tomatoes

3 cloves garlic, smashed

1/2 cup extra-virgin olive oil

2 tablespoons balsamic vinegar

1 tablespoon fresh thyme (or maybe fresh basil?)

2 teaspoons packed light-brown sugar

1 teaspoon coarse salt

Method:

Preheat oven to 325 degrees. Mix together tomatoes and garlic in a nonreactive 9-by-13-inch baking dish. Whisk together oil, vinegar, thyme, brown sugar, and salt in a bowl. Drizzle over tomato mixture.

Bake until tomatoes are softened and caramelized, about 1 hour. Serve warm or at room temperature. Sauce can be stored in refrigerator up to 5 days; let cool before storing.

 

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Beef and Vegetable Lasagna

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from The New Basics Cookbook

Ingredients:

2 tbsp. olive oil

1 lb. ground beef

5 cups tomato sauce

4 tbsp. chopped fresh Italian (flat leaf) parsley

3 1/2 c. Ricotta cheese

1 c. chopped cooked spinach, well drained; optional

1/4 c. freshly grated Parmesan cheese

1 tbsp. dried oregano

3/4 tsp. ground nutmeg

Freshly ground black pepper, to taste

8 lasagna noodles, cooked until not quite tender

3 c. grated Mozzarella cheese

Optional: add sautéed sausage, sliced zucchini, tomatoes, crushed red pepper, mushrooms

Method:

Preheat oven to 350 degrees.

Heat the olive oil in a skillet over medium heat. Add the beef, crumbling it into the skillet. Cook, stirring occasionally, until it is browned. Drain, and set aside.

Place the tomato sauce in a saucepan. Add the beef and 2 tablespoons of the parsley, and cook over medium heat for 5 minutes. Remove the pan from the heat.

In a mixing bowl, combine the Ricotta, spinach, Parmesan, remaining 2 tablespoons parsley, oregano, nutmeg, and pepper; stir well.

Place 2 cups of the tomato sauce in the bottom of a 13 x 9 inch baking dish. Arrange 4 lasagna noodles on top of the sauce. Spread half the Ricotta mixture over the lasagna, and sprinkle with 1 cup of the Mozzarella. Repeat the layers of sauce, noodles, Ricotta, and Mozzarella.

Top with the remaining 2 cups of sauce and 1 cup Mozzarella, sprinkle evenly over the top.

Cover the dish loosely with aluminum foil, place it on a baking sheet, and bake for 45 minutes.

Then remove the foil and bake an additional 20 minutes. Remove the dish from the oven and allow it to rest 10-15 minutes before serving. 8 portions.

NOTE: For individual frozen portions, cut the baked lasagna into eight pieces. Place in freezer container with lids. Freeze when cool. To reheat, defrost and bake, covered with aluminum foil, at 350 degrees for 20 minutes.

 

 

 

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Chickpea, Sausage, and Kale Pasta

kale

Ingredients:

1/2 pound short pasta orecchiette pasta
3/4 pound Italian sausage meat
1 tablespoon olive oil, plus more for drizzling
2 tablespoons minced garlic
1 can (15.5 ounces) rinsed and drained chickpeas
5 cups ribbed and shredded kale
1/2 cup grated Parmesan
Salt and pepper
Lemon juice, for drizzling

Optional:  hot pepper flakes

Method:

Cook pasta, then drain. In a skillet, cook sausage meat in 1 tablespoon olive oil until opaque, breaking up with a spoon. Add garlic and cook 30 seconds. Add chickpeas and cook 3 minutes. Add kale and wilt. Add pasta and Parmesan; season. Drizzle with olive oil and lemon juice.

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Chicken Parmesan Meatballs

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Ingredients:

2 lbs ground chicken
3/4 cup panko breadcrumbs 1/4 cup finely minced onion 2 tablespoons minced parsley
2 cloves garlic, minced
zest of 1 small lemon, about 1 teaspoon
2 eggs
3/4 cup shredded Pecorino Romano or Parmesan cheese
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 quart Marinara Sauce
4-6 ounces mozzarella, freshly sliced

Method:

Preheat the oven to 400 degrees, setting the rack in the upper third of the oven. In a large bowl, combine everything except the marinara and the mozzarella. Lightly mix together, using your hands or a large spoon. Scoop and shape into small meatballs and place on a foil lined baking sheet. Place the meatballs fairly close together on the tray to make them fit. Spoon about a half tablespoon of sauce over each meatball. Bake for 15 minutes.

Remove meatballs from the oven and increase the oven temperature to broil. Spoon an additional half tablespoon of sauce over each meatball and top with a small square of mozzarella. Broil an additional 3 minutes, until the cheese has melted and turned golden. Serve with additional sauce

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Roast Chicken and Mediterranean Linguini

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Ingredients:

2 6-ounce chicken breasts
3 ounces (¼ box) whole-wheat linguini
1 cup cherry tomatoes, halved
1 clove garlic, minced
2 ounces baby spinach
½ cup crumbled feta cheese
salt and pepper
2 tablespoons olive oil

Method:

Make the Chicken

Heat oven to 400 °F., setting rack in the middle of oven. Line a baking sheet with aluminum foil. Add chicken and season with ½ teaspoon salt, ¼ teaspoon pepper and 1 tablespoon olive oil. Roast in oven for 20 minutes, flipping once after 10 minutes, until chicken has reached an internal temperature of 165 °F.

Make the Pasta

Boil 1 quart of water in a large pot. Add a few large pinches of salt to season the water. Once water has come to a boil add linguini and cook until al dente, about 7 to 8 minutes.

Make the Sauce

In a medium skillet, heat remaining tablespoon of olive oil. Add tomatoes and garlic. For tips and tricks, see this video on how to mince garlic. Sauté until skins on tomato begin to burst, 3 minutes. Add spinach and sauté until wilted, 30 seconds. In a large bowl toss tomatoes and spinach with pasta and feta cheese. Slice chicken and serve over pasta.

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World’s Best Lasagna

Sausage-Lasagne

From the kitchen of John Chandler

Ingredients:

1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 28-ounce can crushed tomatoes
2 6-ounce cans tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup Parmesan cheese, grated

Method:

In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).

To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

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One Pan Pasta

one pan pasta

 

Ingredients:

12 ounces linguine

12 ounces cherry or grape tomatoes, halved or quartered if large

1 onion, thinly sliced (about 2 cups)

4 cloves garlic, thinly sliced

1/2 teaspoon red-pepper flakes

2 sprigs basil, plus torn leaves for garnish

2 tablespoons extra-virgin olive oil, plus more for serving

Coarse salt and freshly ground pepper

4 1/2 cups water

Freshly grated Parmesan cheese, for serving

Additions: 

Substitute 1 cup of water with 1 cup of white wine.  Add a Knorr’s Chicken Stock Pot.

Serve with roast chicken or Italian Sausage.

Method:

Step 1

Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.

Step 2

Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.

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Macaroni Salad

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Ingredients:

4 cups uncooked elbow macaroni
1 cup mayonnaise
1/4 cup distilled white vinegar
2/3 cup white sugar
2 1/2 tablespoons prepared yellow mustard
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 large onion, chopped
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
1/4 cup grated carrot (optional)
2 tablespoons chopped pimento peppers (optional)

Method:

Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.

In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.

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