Fusilli with Leeks and Red Onions
November 5, 2009 - Written by DianaLast night we ate dinner using a recipe in Guilano Hazan’s Thirty Minute Pasta. Tonight we didn’t have even thirty minutes. Hot dogs in the toaster oven was the dinner fare. The Marching Band had their fall concert. Things are starting to wind down; Friday is the state competition, and then Marching Band Season is over for us, though we will still have a few parades to attend. I don’t think you need the toasted hotdog recipe, but I have permission to provide a recipe from Thirty Minute Pasta. Enjoy this the next time you are rushing to get out of the house quickly.
Fusilli ai Porri e Cipolla Rossa
Leeks are onions’ milder cousins and when they cook down they become sweet and creamy. Red onions add their unique flavor making this quite a luscious pasta sauce.
Serves 4 people
Ingredients:
- 1 medium red onion
- 4 tablespoons extra virgin olive oil
- 2 medium leeks
- Salt
- Freshly ground black pepper
- 6-7 sprigs flat leaf Italian parsley
- 1 lb ground lamb
- 1 ground sweet Italian turkey sausage
- 1 onion diced
- A couple of big bunches of Kale, stems removed
- 2 boxes manicotti pasta
- A container …
Farfalle with Chicken and Asparagus
April 27, 2009 - Written by DianaI keep using Asparagus and Chevre because I like the combination but also because asparagus is in season. I have some asparagus growing in a raised bed, but it’s very little, so I supplement with the store asparagus. Of course, then I keep using the asparagus until it is gone because I don’t want to waste any of it. The only thing I would add is little pear tomatoes, or dried tomatoes for a little more color, but the flavor as it was is very good.
Ingredients:- 1/2 box farfalle cooked according to directions
- 1 whole chicken breast grilled and diced
- bunch of asparagus
- 1 handful pecans
- 4 oz goat cheese
- 1 big bunch of all different herbs – tarragon, chives, thyme and parsley
- garlic pepper
- salt
- grated parmesan
Directions:
In a pan with a …
Beef Stroganoff – The Boys Newest Accomplishment
April 1, 2009 - Written by Diana
I made a deal earlier this year with my son and his friend. I would be their transportation to and from track practice and Venturers if they cooked dinner in between while I worked. We’ve been working to expand their limited cooking experience and while I’m not standing over them, I am close enough to watch what’s going on and offer suggestions when needed. The other day they made Beef Stroganoff for dinner and it was a huge success. The friend said his mom made it recently and he got to watch, but not cook, so he was thrilled to jump in and make it himself. They said next time they can make it without any help or supervision. Truthfully, I only told them what to do, they did all of the work.Ingredients:
- 11/2 lbs Chuck roast (I actually bought a roast and cut it up into smaller hunks to be used for different meals)
- 2 tbs oil
- 1 onion
- 2 tbs butter
- 2 tbs flour
- 2 cups beef broth
- 1 bag amish flat noodles
- 1/4 – 1/2 cup sour cream
Directions:
Cut the beef up into bite size portions. Slice onions, not diced, but sliced into …
Parmesan Penne & Kale
March 23, 2009 - Written by Diana
When I made the Fintastic Salmon, I wanted a nice side dish, and it had to have Kale. MUST have Kale. You see, my husband put a garden tunnel up last fall. Using sawed off metal pipes set in the ground, then plastic pipe going from one side up and over to the other side, over top of the raised beds. In the fall we had vegetables a lot longer than other years. However, the wind and the snow and the rain and ice took it’s toll, and the tunnel collapsed. It stayed that way until last weekend. My husband pulled up the plastic and put the hoops back up. Wonders of wonders, we have Kale, nice baby kale, and some lettuce, and a few small turnips, and some parsley – all growing in the tunnel. The kale looks magnificent, and right now small and tender and growing bigger. Lovely, lovely looking Kale – Darn I didn’t get a picture of it for you. However, I came up with a dish that was just as lovely to go …
Wisconsin Cheese Comfort Food
February 6, 2009 - Written by DianaMore and more people are eating at home, family style. Not only is it less expensive, but eating dinner together can be a great way to connect with everyone. I’m lucky if I can get my son to follow the directions on the blue box to make macaroni and cheese for dinner. However, these Chefs have ramped up our comfort Macaroni and Cheese and updated it putting their own spin on it while using homegrown (grown?) cheese from Wisconsin. I’d be just as happy if you used cheese from Ohio or other local cheeses, however, we thank the Wisconsin cheese people for their recipes. For more recipes featuring Wisconsin cheeses, visit www.EatWisconsinCheese.com.
- Chefs Frank Randazzo and Andrea Curto-Randazzo from Talula in Miami Beach, Fla. use Wisconsin Fontina and Parmesan cheese as well as pancetta in their Miami Macaroni and Cheese.
- Chef Goose Sorensen from Solera Restaurant & Wine Bar in Denver, Colo. tops his White Cheddar Mac & Cheese with fresh scallops and grilled asparagus.
- Chef Gregg Wangard from Marisol Restaurant in Pismo Beach, Calif. combines Wisconsin Aged Cheddar and Asiago cheeses for a flavorful approach to his traditional macaroni and cheese recipe.
MIAMI MACARONI & CHEESE Number of Servings: 12 Ingredients:
- 11/2 pounds rotelli pasta
- 2 cups pancetta, diced 1/4”
- 3 cups (approximately 12 ounces) Wisconsin Fontina Cheese, cut into 1/4" cubes and chilled
- 2 cups (approximately 8 ounces) Wisconsin Parmesan Cheese, finely grated
- 11/2 quart Heavy Cream
- 2 1/2 cups Milk
- 3/4 loaf baguette (dry)
- 8 ounces (approximately 1 cup) unsalted Butter, to taste
- Salt to taste
- Black pepper
Cooking Directions: Preheat oven to 375°F. On baking sheet, cook pancetta for 6-8 minutes or until just crispy. Drain grease and set aside. Crush and crumble baguette (you may use a food processor), until semi-fine to make bread crumbs. In large sauté pan, melt Butter over medium heat. Add bread crumbs and toast (tossing), until golden brown. Set aside. Cook pasta until al dente, cool and set aside in large mixing bowl. In hot saucepot add Heavy Cream and bring to a boil. Simmer and reduce by 1/3. Slowly whisk in 1 1/4 cups of the Parmesan and pancetta. Continue reducing slightly until consistency is thick and creamy. In large mixing bowl with pasta, add the Cream Mixture along with the Fontina Cheese. Toss quickly and season with salt and pepper to taste. Pour Mixture into lightly buttered individual casserole baking dishes (5-6 ounce dishes). Top with breadcrumbs and remaining Parmesan Cheese. Bake in oven for 12-15 minutes. Remove and serve hot. You may also use one large casserole dish for this recipe.
Pasta Mini’s
June 24, 2008 - Written by Diana
The other day, I received some Piccolini Mini Ziti to review, one of Barilla’s new Pasta Mini’s. The size of the pasta is smaller and more manageable for the mouth of the younger ones. Well, stop right there.
Leftover Lasagna
April 28, 2008 - Written by Deb Ng
No, I’m not talking about lasagna that’s left over from a few days ago, I’m talking about lasagna made with leftovers. Every now and then I like to make Leftover Lasagna.
Let me explain…
When I make the sauce for my lasagna, I generally use the crockpot. If I’m not making it from scratch, like today, I put a jar or two of the store bought stuff into the crockpot, add some ground beef, sausage and sausage and let simmer for the entire day. During the last couple of hours I throw in some leftovers. For instance, the taco beef from last night? In the sauce. Zucchinis, carrots, and red orange and green peppers from a salad? In the sauce. Spinach? In the sauce. Now my sauce has lots of nutritious veggies and the left overs aren’t going to waste.
In case you’re wondering. I’ve never had a Leftover Lasagna taste bad. The sauce always tastes delicious. I wouldn’t put anything too outlandish in there, somehow though it …
Salmon Croquettes and Tortellini Alfredo
March 9, 2008 - Written by Diana
Family dinners are really important to me. I grew up in a large family who tried to dine together every night. Even though we have track, band, work, and various activities having to do with teens, we try to have some meals together. Weekends are better for this than during the week, so I try to make something the whole family enjoys. Salmon Croquettes with Tortellini Alfredo is one we all like. I throw in a side of peas to round it out.
…
Tuna Pasta Salad
May 23, 2009 - Written by DianaI had Tuna Pasta Salad for the first time at my cousin’s wedding. It’s a great cold salad/dinner. It has been a dish I’ve brought to summer family cookouts, and is something I make regularly over the summer. Along with the salad (topped with salad finishers), we had Tuna Pasta Salad for dinner last night. It was so warm in the house, that we ate out on the cooler back deck as the sun went down. Then my son had another plateful at the dinner table after we came inside. That made me happy, I worry about him eating enough during track season. We ate the whole salad for dinner and later on snacking, the four of us. Some days this salad will last two meals, other days only one depending on how hungry we are. This is one of the recipes I trusted my kids(when they were early teens) to make without supervision so that we’d have a meal ready when I arrived home from work.
Ingredients:
- …
Kale Stuffed Manicotti
May 20, 2009 - Written by DianaAbout 2 weeks ago, I had Kale Stuffed Manicotti planned for dinner. Then my daughter became ill, and I made up a quick dinner using some of the ingredients because I didn’t have time to finish the manicotti. I finally found time to defrost the fixings and make the meal that I really wanted to prepare that day. The kale and ricotta were mixed together with the food processor, and gave it a vibrant green color, a really bright contrast to the dark red of the sauce I used on top of the manicotti. (Picture does not do it justice.) I think it’s great to let your food inspire you and my garden is something that helps me to become more creative. I take what I have and see what I can do with it.
Ingredients:
