Sunday, October 28, 2012

Mushroom Cream Pasta

This isn't exactly kid approved, my kids wouldn't touch it. It also isn't healthy. But it is wonderful! Mike and I loved this and it came together super quickly.

8 ounces sliced baby portabello mushrooms
1/2 cup marsala wine
1 cup cream
1 teaspoon dried tarragon
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon pepper
8 ounces of pasta (use gluten free pasta to make the dish gluten free)

1. Bring water to boil and start prepping pasta.
2. Combine musrooms and wine in a large skillet; bring to a boil over medium heat.
3. Cook until wine is reduced by half.
4. Add cream and tarragon to mushroom mixture. Cook until thickened, about 5 minutes.
5. Stir in lemon juice, salt and pepper and remove from heat.
6. When pasta is ready pour into large serving bowl and mix with the mushroom sauce.

Sunday, October 14, 2012

Spaghetti and Turkey Meatballs

I can't believe I have never posted this recipe!  I got it from Food Network Magazine a couple years ago and I LOVE it!  It was on the cover as one of their "lighter" options and it only takes 30-40 min to make!  I've updated the recipe a bit to fit my needs, and I always freeze half the meatballs for a quick meal any time.

1 T. olive oil
1/4 c. minced garlic
2 28 oz. can plum tomatoes, crushed by hand
1 c. fresh basil leaves (or 2 T. dried)
Kosher salt and black pepper
1 1/2 lb. 93% lean ground turkey
1/2 c. chopped parsley
2 slices stale whole wheat bread, crust trimmed, bread chopped
1/2 c. part-skim ricotta cheese
1/4 c. grated parmesan cheese, plus more for topping
2 egg white, lightly beaten
12 oz.whole wheat spaghetti

1. Heat the olive oil in a large saucepan over medium heat.  Add 3 T. garlic and cook 1 minute.  Add the tomatoes with their juice, 1 c. water, 1/2 c. basil (or 1 T. dried), and salt and pepper to taste.  Bring to a boil, then reduce the heat and simmer until thickened.

2. Chop the remaining basil, then mix with the turkey, parsley, bread, ricotta, parmesan, egg white, minced garlic, 1/2 t. salt, and pepper to taste in a bowl or food processor.  Form into 8 large or 24 small meatballs.  (Note: At this point, I freeze half of the meatballs on a tray, then move them to a freezer bag once frozen.  You can make the sauce again any time and add the frozen meatballs directly to the sauce to cook.)  Add the meatballs to the sauce and simmer, turning, until cooked through.  6 min. for small meatballs and 12 min for large (increase cooking time if using frozen meatballs).

3. Meanwhile, cook and drain the spaghetti.  Toss with some of the sauce, then divide among bowls.  Top the spaghetti with the meatballs, the remaining sauce, and more parsley and parmesan.

Tuesday, October 2, 2012

Antipasto Pasta Salad

The absolute BEST pasta salad in the world (at least of the ones I've tried)!

1 1/2 T. capers, drained
2 t. anchovy paste
2 t. minced garlic
1/4 c. red wine vinegar
1 t. dried oregano
6 T. extra-virgin olive oil
Salt and pepper to taste

Puree all ingredients in a food processor except for oil.  Slowly drizzle in oil and blend until emulsified.

12 oz. tri-color rotini pasta, cooked and drained
2 c. seeded and half-moon sliced cucumbers
1 c. halved grape or cherry tomatoes
1 c. diced smoked mozzarella or gouda
1 c. diced hard salami
1 c. thinly sliced red onion
3/4 c. pitted and chopped kalamata olives
1/2 c. sliced roasted red peppers
1/2 c. marinated artichoke hearts, quartered

Combine all salad ingredients.  Toss with vinaigrette to coat.  Refrigerate salad overnight for best flavor.  (Note: I usually serve it immediately and then have leftovers for lunch the rest of the week.  The flavor does get better as it sits overnight.)