Tag Archives: Pasta and noodles

Beef, Casseroles, Cookbook reviews, Pasta and noodles

Beef Lombardi

You all know I love make ahead meals (remember this and this and this). And I have a soft spot for casseroles. Well, here’s the recipe that is now both my favorite make ahead meal and my favorite casserole. I’ve kept a batch of this on hand in my freezer continually since I discovered the recipe this fall. It hails from the new What’s for Supper cookbook from Southern Living. While not overly impressed by some of the recipes in the book (too many prepared processed foods for my taste), I knew I would try this recipe for the name alone. Green Bay Packer coach Vince Lombardi holds a special place in the hearts of most Wisconsinites and if the casserole performed even half as well as the coach, it was worth a try. Touchdown!

Beef Lombardi
adapted from Southern Living What’s for Supper

This is an easily adaptable recipe. I usually use more egg noodles than called for and then add an extra tablespoons of cream cheese. Since my daughter is currently green onion adverse, I cut back on those or use only the white parts so she doesn’t notice them as much. Feel free to experiment according to your own tastes.

Serves 8

10–12 oz (280–340 g) medium egg noodles
1 lb (450 g) lean ground beef
1½ teaspoons salt, divided
½ teaspoon dried Italian seasoning or dried oregano
1 x 6‑oz (170 g) can tomato paste
1 x 14-oz (400 g) can diced tomatoes
4 oz (110 g) cream cheese, softened
½ cup (120 ml) sour cream
4 green onions, chopped
1 cup (4 oz/110 g) shredded Italian six-cheese blend or mozzarella cheese

Preheat the oven to 350°F (180°C). Prepare the egg noodles according to package directions.

Meanwhile, sprinkle the ground beef with 1 tsp. salt and the Italian seasoning. Cook the beef in a large skillet over medium heat, stirring often, 5 to 6 minutes or until meat crumbles and is no longer pink.

Stir in the tomato paste, and cook 2 minutes; stir in the tomatoes, 1/2 cup water, and remaining 1/2 tsp. salt; reduce the heat to medium-low, and simmer 8–10 minutes until thickened a bit.

Microwave the cream cheese in a microwave-safe bowl at HIGH 20 seconds. Stir in the sour cream and green onions into the warm cream cheese, then gently stir the cream cheese mixture into the hot cooked noodles.

Spread the noodle mixture in the bottom of a lightly greased 11- x 7‑inch baking dish. Top the noodles with the beef mixture then sprinkle the shredded  cheese evenly over the mixture.

Bake the casserole at 350° for 25 minutes or until hot and bubbly.

To make ahead: Freeze the unbaked casserole, tightly covered, for up to 1 month. Thaw in the refrigerator overnight, then bake at 350°F (180°C), loosely covered in aluminum foil for 25 minutes. Remove the foil and continue baking about 15 minutes more until the cheese is melted and the casserole is hot.

30-minute meals, Desserts, Pasta and noodles, Pork

Pistachio-crusted Pork Tenderloin, Lemon-Basil Orzotto, and Seven Layer Bars

We moved into a new house three weeks ago. Exciting to be sure, but as much as I’m relieved to be done with selling my old house and moving 8+ years of life into a new one, I feel a homelessness of sorts. The new house has the right space and modern amenities (a master bathroom!) but it also has odd paint color, lower ceilings, and some kind of smell that is not bad but definitely not good. Paint and ceilings are tough to fix so I’ve been cooking like crazy trying to get this place to feel (and smell) more like mine. And despite the house not feeling quite like home yet, at least the dining room table feels the same with my family and friends gathered around it enjoying dinners together. This was my recent favorite.

Pistachio-crusted Pork Tenderloin

Serves 4

1 cup (150 g) shelled, salted pistachios
2 pieces pork tenderloin (about 2 lbs/900 g), cut into 1/2 inch thick medallions
freshly ground black pepper
olive oil

Preheat the oven to 375°F (190°C).

Pulse the pistachios in a food processor about 10 times until coarsely ground (like bread crumbs) but not pasty. Place the ground nuts in a shallow bowl.

Season the pork medallions to taste with pepper. Dredge the peppered pork in the ground pistachios, pressing gently so the nuts adhere to the pork. Place the medallions on a plate until they are all coated.

Heat a thin layer of olive oil in a large oven safe skillet over medium-high heat. Fry the pork medallions in a single layer in the heated oil, 2–3 minutes on each side until golden. Adjust the heat if necessary so the pistachios do not burn. Place the skillet in the preheated oven, baking 5–10 minutes until the pork is fully cooked.

***

Lemon-Basil Orzotto
adapted from the Cooking Channel (Kelsey Nixon)

Serves 4

2 tablespoons extra-virgin olive oil
1 small onion, minced
1 1/2 cups (300 g) orzo or pearl barley
1/2 cup (120 ml) dry white wine
3 cups (700 ml) chicken stock or broth
1/2 cup (70 g) frozen petite green peas, thawed
1/3 cup (35 g) grated Parmesan cheese
2 tablespoons chiffonade fresh basil
1 teaspoon lemon zest
1/4 cup (60 ml) heavy cream or half and half
Juice of 1/2 lemon
Salt and freshly ground black pepper

In a heavy-bottomed medium saucepan, heat the olive oil over medium-high heat. Add the onion and saute until fragrant and translucent. Add the orzo and toast for 2 minutes, stirring occasionally. Add the wine and cook until absorbed.

Gradually add the chicken stock, stirring frequently. Bring to a simmer, lower the heat, and cover. Cook for 8 to 10 minutes, until the liquid is almost absorbed and orzo is tender. Remove from the heat.

Stir in the peas, Parmesan, fresh basil, lemon zest, heavy cream, and lemon juice. Season the orzo with salt and pepper, to taste, and serve.

***

Seven Layer Bars
from allrecipes.com

I make these candy-like bars in the morning so they are cool and ready to eat after dinner. They travel well and can be cut into small pieces, making them perfect picnic, pot luck or bake sale fare.

Makes about 2 dozen bars

1/2 cup (110 g) butter
1 1/2 cups (150 g) graham cracker crumbs
1 cup (200 g) semisweet chocolate chips
1 cup (200 g) butterscotch chips
1 cup (100 g) chopped walnuts
14 oz (400 ml) sweetened condensed milk
1 1/3 cups (110 g) shredded coconut

Preheat oven to 350°F (180°C).

Place the butter in 13 x 9 inch pan and melt in the oven. Swirl to coat bottom and sides with butter.

Spread the crumbs evenly over the bottom of the butter, pressing to form a thin even crust on the bottom of the pan.

Layer the chocolate chips, butterscotch chips, and nuts over the crumbs. Pour the condensed milk over nuts. Sprinkle the coconut over the condensed milk. Press the toppings together lightly with a fork.

Bake until the edges are golden brown, about 25 minutes. Let cool and cut into small bars. Store in an air tight container.

30-minute meals, Italian food, Pasta and noodles, Vegetarian main dishes

Spaghetti with Roast Cherry Tomatoes, Chili and Basil

Remember physically cutting recipes out of newspapers and magazines or writing them by hand onto recipe cards, to be filed away into boxes or binders? I was cleaning out my kitchen recently and found two big binders full of recipe clippings, shoved out of reach at the back of a cabinet, that I had completely forgotten about. I dusted them off and flipped through them to save any of the recipes that had caught my eye a decade ago that still sounded good, and it occurred to me that this would probably be the last time I ever paged through torn-out recipes. Now, if I see a recipe in print that I want to save for later, I look it up online and bookmark it or add it to my spreadsheet. This was a recipe I had cut out of a newspaper years and years ago, the original source long since forgotten, the paper already turning yellow and brittle, an old summer favorite happily rediscovered.

If you’re looking for ways to use up an abundance of garden tomatoes, try these too: Chicken Cacciatore, Tomato and Goat’s Cheese Tart, Ravioli and Tomato Salad, Oven-roasted Ratatouille, or Spaghetti with Fresh Tomato Sauce.

Spaghetti with Roast Cherry Tomatoes, Chili and Basil

Serves 4

This would look especially nice if you used a mix of yellow and red cherry tomatoes. You could also add some finely chopped sun-dried tomatoes to the sauce if you have them.

olive oil
2 garlic cloves, chopped
2 red chilies, deseeded and finely chopped
2 tablespoons tomato paste
1 lb 2 oz (500 g) cherry tomatoes, 16–20 left whole and the rest cut into quarters
1 teaspoon sugar
splash of white wine or vermouth (optional)
salt and freshly ground black pepper
small bunch of basil, leaves removed from stems and cut into thin ribbons (chiffonade)
1 lb (450 g) spaghetti
freshly grated Parmesan, to serve

Preheat the oven to 425°F (220°C).

Heat some olive oil in a large saucepan over a low heat. Add the garlic and chopped chili and cook for 1 minute, taking care not to let the garlic will burn or it will taste bitter and ruin the dish. Stir in the tomato paste and cook for 1 or 2 minutes, then add the chopped tomatoes and sugar. Turn up the heat and cook for a minute or two, then add just a splash of white wine or vermouth (or water) and season with salt and pepper. Bring to a rapid splutter, then lower the heat and let it gently bubble away until reduced to a thick-ish sauce.

Meanwhile, cook the spaghetti in a large pot of boiling salted water, reserving a cupful of the cooking water when it’s done. Scatter the remaining tomatoes onto a baking sheet, season well with salt and pepper and drizzle with olive oil. Roast in the hot oven for about 10 minutes, until the tomatoes start to split.

To serve, add the cooked, drained pasta to the chili tomato sauce, stirring well until all the pasta is coated with sauce. Add a splash of the reserved pasta water to loosen the sauce. Stir in the basil and divide the pasta between 4 plates or shallow bowls. Add the roasted tomatoes individually to the top of each dish. Finish with a few basil leaves to garnish and a grating of Parmesan.

Italian food, Pasta and noodles, Pork

Classic Spaghetti and Meatballs

The first recipe I ever asked my mom for was her turkey meatballs. The first food I fed my infant daughter that wasn’t from Annabel Karmel’s baby food cookbook was those same turkey meatballs, pureed in the food processor, which she gobbled up with delight. And if you’ve come to visit me from America, chances are I made a big batch of meatballs, kept warm in the slow cooker in their sauce, so that dinner could be on the table as soon as I could boil the pasta when the jet lag finally started to get the better of you.

Over the years I chopped and changed my mom’s original recipe until I eventually hit on this, my own version, which kicks things up a notch. I kept in loads of garlic and Parmesan but swapped the turkey, which I came to find too dry, for pork and ramped up the flavor with fennel seeds and lots of herbs. It’s now my go-to classic comfort food dish. And if and when my kids ever ask for my meatball recipe when they’re older, this is the one I’ll give them, which I’m sure they’ll in turn tweak and make their own.

We love meatballs! Here are some more recipes for you to try:

Spaghetti and Meatballs

Makes 40 to 50 small meatballs

My go-to tomato sauce is Marcella Hazan’s famous recipe, but feel free to use your own favorite recipe or even jarred sauce. To add some extra umami to the meatballs, sneak in a few finely diced anchovies as a secret ingredient. I like to make loads of meatballs so that I can get two dinners’ worth out of them, but they freeze beautifully too.

for the meatballs:
2 lb (1 kg) pork mince
3 cloves garlic, grated with a Microplane zester or very finely chopped
1 cup (50 g) fresh breadcrumbs
1/2 cup (50 g) finely grated Parmesan, plus extra to serve
1 egg, lightly beaten
1 bunch flat-leaf parsley, chopped, with some reserved for garnish
2 teaspoons fennel seeds
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried chili flakes (optional)
2 tablespoons milk
salt and freshly ground black pepper

for the tomato sauce:
5 tablespoons (75 g) unsalted butter
1 medium yellow onion, peeled and cut in half
1 x 28 oz can (or 2 x 14 oz/400 g cans) whole plum tomatoes, with their juices
salt and freshly ground black pepper

1 lb (450 g) spaghetti

To make the tomato sauce, melt the butter in a large pot (one that can also accommodate all the pasta later) over a medium heat, then add in onion halves and pour in the tomatoes with their juices. Season generously with salt and pepper. Bring the sauce to a simmer, mashing up the tomatoes gently with the back of a wooden spoon. Cook, uncovered, at a very slow but steady simmer, adjusting the heat as necessary, for about 45 minutes, or until droplets of fat float free from the tomato and the sauce has reduced and thickened. Stir occasionally, continuing to mash any large pieces of tomato with the wooden spoon. Taste for seasoning, then discard the onion when the sauce is ready.

While the sauce is simmering, preheat the oven to 350°F (180°C) and line a baking tray with foil or parchment paper. To make the meatballs, place all the ingredients in a large bowl. Using your hands, mix everything together until it’s just combined, trying not to overwork the mixture so that the meatballs stay tender. Shape the mixture into small meatballs the size of golf balls and place them on the lined baking tray. Bake them in the oven for 20 to 30 minutes, until they’re just cooked through. Be careful not to overcook them or they’ll dry out and become tough.

While the meatballs are cooking and the sauce is simmering, bring a large pot of salted water to the boil and cook the spaghetti according to the packet instructions. When it’s done, drain the pasta and add it directly to the sauce. Stir the pasta until it’s all coated with the sauce. Divide the pasta between the individual bowls or plates and place a few meatballs on top of each serving. Serve with plenty of freshly grated Parmesan and garnish with the reserved parsley.

30-minute meals, Italian food, Pasta and noodles, Vegetarian main dishes

Spaghetti with Red Pepper-Toasted Almond Pesto

I pore over cookbooks in my 30s the way I once devoured fashion magazines in my teens. The pictures aren’t usually as interesting but the content is much more useful. Not that I don’t appreciate knowing when leopard print is in and heavy eyeliner is out, but style changes so much that it’s hard to keep up with. I prefer to spend my time thinking of something fabulous to cook than fabulous to wear. Luckily, I’m not alone. Much to my delight, I’ve noticed that most of my friends have food magazines or cookbooks stashed around the house. I found this recipe while hanging out with Leah (you may remember her rigatoni with pork and lemon ragu or tzatziki chicken with couscous and hummus). Maybe it’s because she also has a food blog, or maybe she was too nice to make fun of me, but she didn’t bat an eye when I asked her for pen and paper and transcribed this pantry staple-based recipe over a glass of beer. I guess this is adulthood.

Spaghetti with Red Pepper-Toasted Almond Pesto
adapted from The Best Simple Recipes by the editors of America’s Test Kitchen

Serves 4

My fridge is never without a bag of Trader Joe’s toasted, sliced almonds. They are perfect for throwing into a bowl of oatmeal, on top of brownies, or in a pasta dish like this one. The few extra cents I pay to buy them pre-toasted saves me toasting and cooling time (not to mention the aggravation of an extra pan to wash).

1 lb (450 g) spaghetti
1 cup (150 g) drained jarred roasted red peppers, patted dry (about 2 peppers)
1/3 cup (30 g) grated Parmesan cheese
1/4 cup (25 g) sliced or slivered almonds, toasted
1/4 cup (10 g) fresh basil
1 garlic clove, skin removed and quartered
1 teaspoon lemon juice
7 tablespoons extra virgin olive oil
sea salt and freshly ground black pepper

Cook the spaghetti al dente in a large pot of boiling, salted water according to package directions.

While the pasta cooks, process the red peppers, cheese, almonds, basil, garlic, and lemon juice in a food processor until smooth. With the motor running, slowly add the olive oil until it is incorporated. Season the pesto well with salt and pepper.

Drain the spaghetti, reserving 1/2 cup (125 ml) of cooking water. Return the spaghetti to the pot. Add the pesto to the spaghetti and toss to combine, adding reserved pasta water as needed. Season with salt and pepper and serve with additional grated Parmesan, if desired.

30-minute meals, Italian food, Pasta and noodles, Vegetarian main dishes

Pesto Trapanese

This is the fifth year we’ve had a vegetable garden at our house in the country, but I quickly learned the first year that basil doesn’t grow well (if at all) outdoors in Ireland. We have a small greenhouse this year, but all the space is taken up with tomatoes, Kirby cucumbers and peppers, so the basil plants had to make do with our kitchen windowsill, where they’re going gangbusters. I’d already made a few batches of regular pesto and was starting to get tired of it when I remembered bookmarking this recipe for pesto Trapanese last year, and it’s a new favorite, not to mention a nice change. Try it at least once this summer.

 

Pesto Trapanese
adapted from Catherine’s Italian Kitchen by Catherine Fulvio

Makes 2 cups (500 ml)

Use 1 cup (250 ml) of the pesto for dinner to serve 4 to 6 people and freeze the other half for another time. Alternatively, this will keep in the fridge, tightly covered, for up to 1 week with a thin layer of olive oil poured on top of the pesto to prevent the basil from turning black.

1 lb (425 g) spaghetti, linguini, penne or your favorite pasta
1 cup (125 g) whole almonds
3 large ripe tomatoes, quartered, or 10 ripe cherry tomatoes
2 garlic cloves, roughly chopped
2 oz (50 g) fresh basil leaves (about 2 large handfuls)
1/2 cup (125 ml) good-quality olive oil
salt and freshly ground black pepper

Cook the pasta in a large pot of boiling salted water according to the instructions on the packet.

To make the pesto, place the almonds in a food processor and whizz until they’re reduced to nibs (don’t overprocess them to a paste). Add in the tomatoes, garlic, basil, olive oil and a generous seasoning of salt and pepper and whizz again until everything is well combined. Add more olive oil if you want the consistency of the pesto to be thinner. Stir 1 cup (250 ml) of the pesto into the drained pasta and serve right away.

30-minute meals, Italian food, Pasta and noodles, Seafood

Spaghetti alla Puttanesca

Spaghetti alla puttanesca is a classic store cupboard staples recipe. Nicknamed “whore’s pasta,” Nigella Lawson writes that “the general consensus seems to be that this is the sort of dish cooked by slatterns who don’t go to market to get their ingredients fresh, but are happy to use stuff out of jars or tins.” Last week we spent five days in the west of Ireland in County Sligo, and coming home to an empty fridge after driving coast to coast (which, granted, only takes 3 hours from Sligo to Louth), I was still able to rustle this up from basics that I always have in the pantry along with a green salad from my garden. Whore’s pasta to the rescue!

Spaghetti alla Puttanesca

Serves 4 to 6

1 1b 2 oz (500 g) spaghetti
olive oil
2 or 3 garlic cloves, chopped
1 or 2 fresh red chillies, finely chopped, or 1/2 teaspoon chilli flakes
1 x 1 oz (30 g) can of anchovy fillets, drained and chopped
1 x 8 oz (225 g) can of tuna, drained
2 tablespoons capers, drained
1 x 1 1/2 lb (700 g) jar of passata or 2 x 14 oz (400 g) cans of chopped tomatoes
salt and freshly ground black pepper
juice of 1 lemon (optional)
3/4 cup (100 g) stoned black olives, halved
a small bunch of fresh flat-leaf parsley, chopped
green salad, to serve
garlic bread, to serve

Cook the spaghetti in a large pot of boiling salted water according to the instructions on the packet.

Meanwhile, heat a large saucepan (one big enough to accommodate all the cooked pasta later) over a medium-low heat. Add a splash of olive oil, then add in the garlic, chillies and anchovies and cook for 1 or 2 minutes, until the anchovies have broken down and almost melted, but taking care not to let the garlic burn. Add in the tuna and capers, then stir in the passata or canned tomatoes. Season generously with salt and pepper, raise the heat to medium and allow to simmer while the pasta cooks.

Before draining the pasta, reserve a mugful of the cooking water. Add the drained pasta directly to the sauce and add in the lemon juice, the olives and most of the chopped parsley. Stir well to coat all the pasta with the sauce, adding in some (or all) of the reserved pasta cooking water if you want to loosen the sauce a bit. Divide the pasta between individual bowls or plates and scatter the remaining parsley on top to garnish. Serve with a green salad, garlic bread and a glass of wine.

30-minute meals, Cakes, Eggs, Pasta and noodles

Egg-Topped Soba Noodles with Asparagus and Prosciutto and Double Chocolate Muffins

Things are still crazy, hectic, almost out of control in my household. We’re still managing to eat well though, thanks in part to my husband. We’ve settled into a pattern where I do the meal planning and grocery shopping and he takes care of the cooking while I pick up the kids from daycare. His most recent dinner was absolutely amazing, the type of meal where the only full sentence spoken (even from your kids) involves some variation of “this is delicious.” While the meal is quick and healthy, it does require multiple pans and you really have to be on your toes to make sure nothing is overcooked. Still, if you’re short for time but energized enough to maneuver three pots at once, this one is hard to beat.

Egg-topped Soba with Asparagus and Proscuitto

Egg-Topped Soba Noodles with Asparagus and Prosciutto
adapted from Bon Appétit, February 2010

Serves 6

4 tablespoons extra-virgin olive oil, divided
5 garlic cloves, coarsely chopped
4 oz (110 g) thinly sliced prosciutto, cut crosswise into strips
6 large eggs
10 to 12 oz (280 to 340 g) thin soba noodles
1 lb (450 g) asparagus, ends trimmed, cut on sharp diagonal into 1/8‑inch-thick slices
1 cup (100 g) freshly grated Parmesan cheese

Fill a large pot with water and bring to a boil.

Meanwhile, heat 2 tablespoons extra-virgin olive oil in a large skillet over a medium-high heat. Add the garlic and stir 30 seconds. Add the prosciutto strips and cook until slightly crisp. Remove from the heat and set aside.

Heat 2 teaspoons of oil in a large nonstick skillet (or 2 small nonstick skillets) over a medium heat. Crack the eggs carefully into the skillet. Cook on 1 side until the eggs begin to set, about 2 minutes. Remove from the heat. Cover and set aside.

Cook the soba noodles in the large pot of boiling water for 5 minutes, stirring occasionally. Add the sliced asparagus to the pot. Cook until the noodles are cooked through and the asparagus is just tender, 2 to 3 minutes. Do not overcook! Drain the noodles and asparagus, reserving 1 cup (250 ml) of the cooking liquid.

Add the drained noodles and asparagus to the prosciutto mixture in the skillet. Cook over a medium heat until just heated through, tossing and adding the reserved cooking liquid by 1/4 cupfuls (50 ml) to moisten.

Remove the skillet from the heat. Add the grated Parmesan cheese and remaining 1 tablespoon plus 1 teaspoon olive oil and toss to coat. Divide among 6 plates or shallow bowls. Top each serving with 1 egg and serve immediately, breaking and stirring the egg yolk (which should still be a bit runny) into the noodles.

***

Double Chocolate Muffins

My daughter is “graduating” to a toddler room at her daycare this week. In a fit of panic after forgetting to buy her teachers a good-bye gift, I threw together these muffins with the odds and ends I had in my house. What a discovery! They are moist and chocolaty, and just healthy enough to eat for breakfast. I hope they enjoyed them. I know we did.

Makes 24 muffins

1 1/2 (180 g) cups all-purpose flour
1 cup (120 g) whole wheat flour
1 1/2 cups (300 g) sugar
1/2 cup (60 g) cocoa
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3 eggs
1 cup (250 ml) plain yogurt
1/2 cup (125 ml) water
1/2 cup (125 ml) milk
1/2 cup (125 ml) vegetable oil
1 teaspoon vanilla extract
1/2 cup (80 g) grated dark chocolate
1 cup (200 g) white chocolate chips

Preheat the oven to 325°F (160°C). In a large bowl, whisk together the flours, sugar, cocoa, baking soda and salt.

In a medium bowl, whisk together the eggs, yogurt, water, milk, oil and vanilla. Stir the wet ingredients into the dry ingredients until just moistened. Do not overmix! Fold in the grated chocolate and white chocolate chips.

Fill greased or paper-lined muffin cups about 3/4 full. Bake for about 20 minutes, or until a toothpick comes out clean. Cool the muffins for 5 minutes before removing from the pans to wire racks.