Tag Archives: Pasta and noodles

30-minute meals, Bread, Pasta and noodles, Vegetarian main dishes

Linguini with Braised Kale and Parmesan Garlic Bread

Greens seem to be the outcasts of the vegetable world, like the shy kids parents have to coax their own children into playing with. Why is this? Sure, spinach is common enough, but why don’t Swiss chard or kale feature more, especially considering how pretty rainbow chard is, or even kale, with its frilly-edged leaves that always make me think of Elizabethan ruffs? I suspect it might be because of a perceived lack of good, innovative recipes that use them.

I originally got the idea for this recipe after reading Molly Wizenberg’s (a.k.a. Orangette) October column in Bon Appétit, but it sounded a bit plain to me and I wanted to kick up the flavor. Then I remembered reading a recipe for braised kale in the July/August issue of Jamie Oliver’s new magazine, which included anchovies (another much-maligned ingredient), white wine and lemon. And last week I got the idea of adding the toasted breadcrumbs from the linguini with breadcrumbs and kale recipe that won the greens contest at Food 52. When I merged all three recipes together, it made for a fabulous dish. The kale itself was so good that Matt and I went back for second helpings, pushing the pasta out of the way in the pot just to get to the greens. If you need to be cajoled into eating your greens, try this and see if you might be converted.

Linguini with Braised Kale

Serves 4

You could also make this with other greens, such as Swiss chard or spinach, or you could serve the braised kale on its own as a side dish instead of with pasta. You might notice that in the photo I used both breadcrumbs and pine nuts, but later decided that only one or the other is needed to add a little extra crunch and texture.

1 lb (450 g) kale (about 2 bunches), large center ribs and stems removed
4 tablespoons extra virgin olive oil
4 cloves garlic, chopped
8 anchovy fillets, chopped (optional)
1/2 red chili, finely chopped, or a pinch of red pepper flakes
1/3 cup (80 ml) dry white wine
zest and juice of 1 lemon
salt and freshly ground black pepper
1/2 lb (225 g) linguini or spaghetti
handful of toasted breadcrumbs or pine nuts
grated Parmesan cheese, to serve

Rinse the kale well, then cut crosswise into 1/2‑inch slices. Drain in a colander and set aside.

Heat the oil in a large frying pan over a medium-low heat. Saute the garlic, anchovies (if using) and the chili or red pepper flakes for 5 minutes, taking care not to let the garlic color. When the garlic has softened and the anchovies have dissolved, raise the heat and add the kale. Cook for a couple of minutes, until the kale starts to wilt and turn a vibrant green. Add in the wine, lemon zest and juice and salt and pepper to taste. (Try not to cook the kale too long so that it keeps its bright green color.)

Meanwhile, cook the pasta in a pot of boiling salted water according to package instructions, until al dente. Drain, reserving 1/4 cup (60 ml) of the cooking liquid. Add the cooked pasta to the kale mixture, stirring well to combine. Stir in the reserved cooking liquid.

Divide the pasta and kale between 4 serving bowls or plates. Sprinkle with the breadcrumbs or pine nuts and grated Parmesan cheese and serve right away.

***

Parmesan Garlic Bread
adapted from Real Food by Nigel Slater

6 tablespoons unsalted butter, at room temperature
1 cup (30 g) coarsely chopped flat-leaf parsley
1/2 cup (50 g) freshly grated Parmesan cheese
3 garlic cloves, minced
salt and freshly ground black pepper
1 ciabatta loaf or baguette

Preheat the oven to 425° (220°C). In a small bowl, using a spoon, mash the butter until creamy. Mix in the parsley, Parmesan cheese and garlic and season well with salt and pepper.

Slice the ciabatta or baguette in half horizontally and spread the butter on both halves. Put the halves back together and wrap the bread loosely in aluminum foil.

Bake in the middle of the oven for 5 minutes. Open the foil and bake for about 5 minutes longer, or until the top is golden and crisp. Serve hot.

30-minute meals, Desserts, Fruit, Pasta and noodles, Vegetarian main dishes

Baked Ziti with Tossed Salad and Apple Crisp

Matt and I became unwitting Sopranos fans last summer, when our son was a newborn. Our next-door neighbors had the series on DVD and loaned it to us after we told them we’d never seen any episodes. We broke it out one night when I didn’t have the energy to do anything but collapse on the sofa and watch TV. We were quickly hooked, to the point where we would often watch two or three episodes a night. One of the scenes that sticks out from the series is when, in The Happy Wanderer episode, a gang of them lock themselves away in a motel room for the Executive Game, a marathon high-stakes poker-playing session, and keep referring to “boxes of ziti” instead of money (one box of ziti being $1,000). I remember it because even for a show that throws in some mobspeak at every opportunity, this just seemed too over the top to me — nobody would really say that, would they? William Safire wrote that the show’s dialogue is “one part Italian, a little real Mafia slang, and a smattering of lingo remembered or made up for the show by former residents of a blue-collar neighborhood in East Boston,” so who knows?

This is a slimmed-down version of traditional baked ziti, which can have up to three different cheeses and maybe even some sour cream thrown in for good measure. The pasta cooks right in the sauce, making it a quick and easy meal for weeknights, but with just enough cream and cheese to make it feel like a comfort food treat. But if you’re looking for Carmela’s recipe, there’s always The Sopranos Family Cookbook.

Baked Ziti
adapted from The Best Skillet Recipes by Cook’s Illustrated Magazine (recipe via Serious Eats)

Serves 4

If you don’t have an oven-safe skillet, just make the dinner in a regular pot or frying pan and transfer to a large ovenproof baking dish instead (which is what I did).

1 x 28-oz can (or 2 x 14-oz (400‑g) cans) whole peeled tomatoes
1 tablespoon olive oil
6 garlic cloves, minced
1/4 teaspoon red pepper flakes
salt and freshly ground black pepper
3 cups (720 ml) water
12 oz (340 g) ziti (or rigatoni or penne)
1/2 cup (120 ml) heavy cream
1 oz (30 g) freshly grated Parmesan cheese
1/4 cup (10 g) chopped fresh basil
4 oz (110 g) mozzarella, shredded

Preheat the oven to 400°F (200°C). Meanwhile, pour the whole can of tomatoes into a blender or food processor. Process until the tomatoes are roughly chopped, but not pureed.

Pour the oil into a large oven-safe skillet set over a medium-high heat. Add the garlic and red pepper flakes and cook for about 1 minute, or until fragrant. Add in the chopped tomatoes and season well with salt and pepper. Bring to a boil, then reduce the heat to medium-low and simmer for 10 minutes, stirring occasionally.

Pour in the water, stir, and then add the pasta. Turn the heat back up to medium-high. Cook until the pasta is tender, about 15 minutes.

Add the cream, Parmesan, and basil. Stir well. Season with more salt and pepper, then sprinkle the mozzarella on top. Place the skillet in the oven and cook for 10 to 15 minutes, or until the cheese has melted and slightly browned.

***

Apple Crisp with Brandy-soaked Currants
adapted from Rustic Fruit Desserts by Cory Schreiber and Julie Richardson

Serves 6 to 8

For the apples, the authors recommend using Golden Delicious, Galas, Jonagolds, or another apple variety with a high water content. This recipe calls for soaking dried currants in brandy. The longer the currants steep, the more the flavor will be enhanced, so plan accordingly. If you forget to steep the currants, then leave them out because unsoaked currants will burn while cooking (I’m speaking from experience here).

for the brandy-soaked currants:
1/2 cup (70 g) dried currants (or raisins)
1/4 cup (60 ml) apple brandy (or regular brandy)

for the crisp topping:
3/4 cup packed (120 g) brown sugar
1 1/4 cups (150 g) all-purpose flour
1/2 teaspoon salt
1 teaspoon ground cinnamon
pinch of ground nutmeg (optional)
pinch of ground cloves (optional)
1/2 cup (110 g) unsalted butter, melted

for the fruit filling:
8 large apples, peeled, cored, and sliced 1/2 inch thick (3 lb (1.4 kg) prepped)
1/4 cup (50 g) granulated sugar
2 tablespoons all-purpose flour
heavy cream, custard or vanilla ice cream, to serve

Soak the currants (or raisins) in the brandy for at least 2 hours and up to 24 hours.

Preheat the oven to 375°F (190°C). Butter a 9‑inch-square baking pan.

To make the crisp topping, mix the brown sugar, flour, salt, and spices together in a bowl. Stir in the melted butter, then press the topping together with your hands to form small clumps. Put the topping in the freezer while you make the filling.

To make the fruit filling, toss the apples, sugar and flour together in a bowl until evenly combined, then transfer to the prepared pan.

Scatter the currants and any residual brandy over the apples, then sprinkle the crips topping evenly over the fruit.

Bake for 50 minutes, or until the crisp is golden and the filling is bubbling up through the topping. Cool for 20 minutes before serving with a drizzle of heavy cream, warm custard or a scoop of ice cream.

This crisp is best served the day it’s made, but any leftovers can be wrapped in plastic wrap and kept at room temperature for 2 to 3 days.

30-minute meals, Appetizers, Asian food, Desserts, Pasta and noodles, Pork

Spring Rolls with Pork Meatballs and Spicy Peanut Sauce and Pinkberry-style Vanilla Frozen Yogurt

I love the idea of appetizers for dinner. Why waste time with big entrees when a succulent starter will do? My in-laws introduced me to a wonderful Vietnamese restaurant on the south side of Milwaukee called Phan’s Garden. After years of ordering and assembling their grilled pork meatball spring rolls, Reuben decided to take a stab at preparing the appetizer at home. Over the years, our recipe has been tweaked and nudged until we now no longer go to Phan’s Garden, preferring our home-cooked version of their spring rolls. We occasionally add a stir-fry or salad to the meal, but more often than not, the spring rolls alone make up our meal.

For those that aren’t familiar with Pinkberry, check out their website. I ate their yogurt only once, a couple of years ago while on vacation in New York, but still crave it. Luckily, 101 Cookbooks took a stab at creating a recipe to mimic Pinkberry’s concoction. I decreased the sugar further in an attempt to make the yogurt more tangy and less sweet, as I remember it. Add-ins are key to this type of yogurt. I love it with strawberry puree (great way to use frozen purees leftover from spring strawberry picking). This week, I stirred in toasted pecans and chocolate chips. Reuben makes a rocky road version with nuts, chocolate chips, and marshmallows. And it’s yogurt so you can eat it with a clear conscious.

IMG_6860

Spring Rolls with Pork Meatballs

Serves 4 to 6

1 1/4 lb (570 g) ground pork
1 egg
2 tablespoons minced garlic
1 tablespoon grated ginger
2 tablespoons thinly sliced green onions
1 teaspoon sugar
1 tablespoon fish sauce
salt and pepper to taste
2 tablespoons vegetable oil
12 rice spring roll skins
handful of torn lettuce leaves or mixed greens
4 oz (110 g) thin rice noodles, cooked according to package directions
2 carrots, grated
1 cucumber, peeled, halved, seeded, and sliced into thin half moons
1 bunch fresh basil and/or cilantro
1 serrano chili, thinly sliced

Combine the pork, egg, garlic, ginger, green onions, sugar, fish sauce and salt and pepper in a large bowl. Form the meat mixture into 1‑inch meatballs. Brown in the oil over a medium heat, turning occasionally, until cooked through, about 15 minutes.

The meatballs and remaining ingredients should be plated and brought to the table so each individual can make their own roll. To assemble rolls, soak a spring roll skin in a shallow dish of hot water (I use a pie plate) for 20 to 30 seconds until softened. Place a spring roll skin on plate and top (to taste) with lettuce, noodles, 2 or 3 meatballs (I split each meatball in half for easier rolling), shredded carrot, cucumber, fresh herbs, and a bit of chili. Do not overstuff or the rice skin will tear. Spicy peanut sauce can be added before rolling up or it can be served on the side for dipping. The roll is made like a burrito: fold the ends of the spring roll in, then roll up the long sides (see the picture below for an example).

IMG_6864

Spicy Peanut Sauce

Makes about 1 cup (240 ml)

1 tablespoon sesame oil
1/2 cup (125 g) unsweetened peanut butter
1 clove garlic, minced
1 teaspoon ginger, grated
1 tablespoon fish sauce
1 tablespoon soy sauce
juice of 1 lime
1 teaspoon sambal
1 teaspoon sugar
2 tablespoons shelled, roasted peanuts (optional)
1/4 cup (60 ml) hot water

Combine all the ingredients except the water in a food processor. Process until smooth; the mixture will be thick. While the processor is running, add the hot water 1 tablespoon at a time until the sauce reaches the consistency of pudding.

***

Pinkberry-style Vanilla Frozen Yogurt 
adapted from 101 Cookbooks

Makes about 1 quart

32 oz (960 g) plain whole-milk yogurt or 3 cups (720 g) Greek-style yogurt
3/4 cup (150 g) sugar
1/2 teaspoon vanilla extract

If using whole-milk yogurt, you will need to make strained yogurt by lining a mesh strainer with a few layers of cheesecloth or a thin dish towel. Scrape all the whole-milk yogurt into the cheesecloth. Place a strainer under the bowl to gather the liquid. Gather the ends of the cheesecloth and fold them over the yogurt, then refrigerate for at least 4 hours. After about 4 hours, the yogurt will be thickened and you should have about 3 cups of strained yogurt.

Mix together the strained yogurt (or Greek-style yogurt), sugar, and vanilla. Stir until the sugar is completely dissolved. Refrigerate for 1 hour. Freeze in your ice cream maker according to the manufacturer’s instructions. This can be eaten directly from the ice cream maker as a soft-serve style frozen yogurt. To solidify the yogurt further, pour into a bowl, cover, and freeze longer.

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

Tortellini with Spinach and Toasted Garlic and Caprese Salad

This is my go-to weeknight meal. You can prepare the whole menu in about 15 minutes, yet it’s tasty enough to serve at dinner parties. I frequently serve it alongside a broiled or grilled steak for extra protein. I made this menu for my good friend and first-time mom, Christie. Anabelle and I had the pleasure of visiting her and her darling daughter, and instead of showing up empty handed, I brought along the makings for this simple meal. Cooking is the last thing a new mom needs to worry about.

Tortellini with Spinach and Toasted Garlic

Serves 3

1 x 13-oz (370‑g) package cheese tortellini (Barilla recommended)
1/4 cup (60 ml) olive oil
3 to 4 cloves garlic, minced
7 to 12 oz (200 to 280 g) baby spinach, washed and drained
freshly grated Parmesan cheese

Cook the tortellini until it’s al dente, according to package directions. Drain the tortellini (but do not rinse) and rinse out the pan. Add the olive oil and minced garlic to the pan and heat on medium, stirring occasionally, until the garlic is golden. Watch the pan carefully, as the garlic will go from golden to burnt in a matter of seconds. If the garlic burns, start over with new olive oil and garlic. Just as the garlic turns golden, add the spinach to the pan. Saute the garlic and spinach together over a medium-high heat, stirring frequently, until the spinach is just wilted. Return the tortellini to the pan and toss with the spinach, garlic, and olive oil. Serve with grated Parmesan cheese.

***

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Caprese Salad

Serves 3

2 vine-ripened tomatoes (about 1 lb/450 g), sliced 1/4 inch thick
1/2 lb (225 g) fresh mozzarella, sliced 1/4 inch thick
8 to 10 large fresh basil leaves
2 tablespoons extra virgin olive oil
salt and freshly ground black pepper, to taste

Arrange the tomato, mozzarella, and basil leaves on a serving platter, overlapping them. Drizzle with olive oil. Season the salad with salt and pepper and serve immediately.

30-minute meals, Pasta and noodles, Seafood

Pasta Shells with Lemon, Tuna and Artichokes

I had originally planned on making an autumn fish stew today, but with the sun splitting the stones, as they say here, for the past week, all thoughts of such wintry food went out the window. There will be plenty of time for that later. Considering that it rained almost every day of July and August, I’m going to enjoy every minute of this Indian summer for as long as it lasts, which means spending as much time playing outside with my poor pale kids as I can, instead of standing in front of the stove in the kitchen.

For anyone looking for something quick and easy to throw together after a long day at work or still easing their way into back-to-school routines, this is a no-cook dinner made up of kitchen cupboard staples that comes together in the time it takes to boil the pasta. It’s also the perfect recipe for hot days when you don’t want to turn on the oven or heat up the kitchen — or when you’re trying to hold onto the last few days of summer before making stews.

pasta shells with lemon, tuna and artichokes

Don’t forget, it’s National Organic Week in Ireland! Click here for a listing of events throughout the country.

Pasta Shells with Lemon, Tuna and Artichokes
adapted from Epicurious, August 1999

Serves 4

Looking around at other versions of this recipe, sun-dried tomatoes also seem to be a common addition.

1 lb (450 g) medium pasta shells (or other short pasta shape such as farfalle)
2 x 6‑oz (170‑g) cans tuna in olive oil, any bigger pieces broken into bite-sized chunks
1 x 6‑oz (170‑g) jar artichoke hearts, roughly chopped; reserve the oil they come in
6 green onions, finely chopped
1/2 cup pitted and chopped Kalamata olives
1/4 cup (60 ml) capers, drained
1/4 cup (60 ml) dry white wine (optional)
zest and juice of 1 lemon
1/2 cup (15 g) chopped fresh flat-leaf parsley
freshly grated Parmesan cheese, to serve

Bring a large pot of water to boil and cook the pasta according to the package instructions, until al dente. Meanwhile, mix all the other ingredients except the Parmesan in a large bowl. Add the oil that the artichoke hearts (and/or the tuna) came in to the bowl as well. (Or if you prefer, drain the tuna and artichokes and add 1/2 cup (120 ml) extra virgin olive oil instead.)

Drain the pasta, then add to the bowl and toss with the tuna mixture. Season to taste. Divide into 4 pasta bowls or plates. Grate Parmesan cheese over each bowl and serve.

Pasta and noodles, Vegetarian main dishes

Ginger-glazed Kebabs of Sweet Potato, Tofu and Shallots with Coconut Satay, Grilled Wraps with Artichoke Paste, Spinach and Cheese, and Pasta Salad with Mozzarella, Sun-Dried Tomatoes and Olives

My good friends from Washington, D.C., Dave and Mary Clare, surprised us with a visit this week. Actually, they gave us plenty of notice about the visit but we usually only get to see them around Thanksgiving, so in that way it was a surprise. In honor of the visit, my husband and I put together a little barbecue party. Reuben (the husband) skillfully smoked several pounds of chuck roast and made a delicious coleslaw to accompany it, in true North Carolina style, as well as some fabulous baked beans. I’d love to post his recipes, but he never writes down what he’s throwing together.

Since Dave and Mary Clare are vegetarian, I wanted to grill something that they could eat. Kristin was sweet enough to go through her cookbooks and type up a couple recipes that sounded good to me. Both of the Paradiso Seasons recipes turned out well, though the kebabs are fairly labor intensive (and half stuck to my grill). Mary Clare suggested putting a splash of vinegar to the spinach in the wraps, which sounds like a perfect addition.

Ginger-glazed Kebabs of Sweet Potato, Tofu and Shallots with Coconut Satay
from Paradiso Seasons by Denis Cotter

Makes about 12 kebabs

for the kebabs:
3 x 7‑oz (200‑g) packs of tofu
7 fl oz (200 ml) soy sauce
1 teaspoon tomato paste
3 1/2 fl oz (100 ml) water
3 tablespoons fresh ginger, grated
1 1/4 lb (570 g) sweet potatoes
30 shallots, peeled
7 fl oz (200 ml) olive oil
1 tablespoon honey
zest and juice of 1 lime
1 teaspoon toasted sesame oil

for the satay:
juice of 1 lemon
4 oz (110 g) fresh or canned pineapple
2 teaspoons grated ginger
2 cloves garlic
2 bird’s eye chillies (Note: I used 1 jalapeno)
1 tablespoon soy sauce
5 oz (140 g) peanut butter
14 fl oz (400 ml) coconut milk

To make the kebabs, cut the tofu into cubes about 1 inch thick and put them in a shallow dish. Whisk together the soy sauce, tomato paste, water and half the grated ginger. Pour this over the tofu to marinate for at least 1 hour, preferably 3 to 4.

Peel the sweet potatoes and cut them into chunks about the same size as the tofu. Bring a pot of water to boil and cook the sweet potatoes for 5 minutes, until almost done. Remove the potato chunks to a shallow dish and cook the shallots in the water for just 2 minutes, then add them to the sweet potatoes.

Warm the olive oil gently in a small pan and whisk in the honey, lime, remaining ginger and the sesame oil, until the honey is melted, then pour this marinade over the sweet potatoes and shallots. Leave for 30 minutes.

Put a shallot on a skewer, followed by a chunk of sweet potato, then a piece of tofu, another shallot, tofu, sweet potato, and finally, a shallot. Repeat to get about 12 kebabs.

Brush some of the honey marinade onto the kebabs and cook them on a well-greased barbecue, griddle pan or under a very hot grill in the oven. Make sure the barbecue/griddle is well greased or they will stick terribly. Turn the kebabs to cook them evenly and brush a little more marinade over them if they seem dry.

To make the coconut satay, blend the lemon, pineapple, ginger, garlic, chillies and soy sauce in a food processor. Pour the puree into a pan, bring it to a boil and simmer for 2 minutes. Add the peanut butter and whisk slowly while it comes back to a boil. Cook for a few seconds only before pouring in the coconut milk, then bring it back to a boil and simmer for 1 minute more. If you want the sauce to be thicker, simmer for longer, stirring frequently.

***

Grilled Wraps with Artichoke Paste, Spinach and Cheese
from Paradiso Seasons by Denis Cotter

Makes 8 wraps

1 x 14-oz (400‑g) can of artichokes
2 cloves garlic
olive oil
salt and freshly ground black pepper
14 oz (400 g) spinach
1 red onion, halved and sliced thinly
7 oz (200 g) Gruyère or Gouda cheese
8 flour tortillas or wraps

Drain the artichokes and rinse them under cold running water. Put them in a food processor with the garlic and blend in brief spurts to get a coarse puree. Add a few tablespoons of olive oil and blend again for a few seconds. You should have a thick, slightly chunky mash. Season with salt and pepper.

Bring a large pot of water to boil, drop in the spinach and cook just for 30 seconds, then lift it out and plunge into a bowl of very cold water. Squeeze all the water from the spinach and chop it coarsely. Mix the red onion through the spinach. Slice the cheese thinly with a vegetable peeler or large grater.

Place a wrap on a work surface and spread a generous layer of artichoke paste on it, covering most of the wrap but leaving about 1 inch at the near and far ends. Place a layer of spinach about one-third of the way up and cover it with a layer of cheese shavings. Fold the near end of the wrap over the filling and roll it up quite tightly. Repeat with the rest of the wraps and filling.

Brush a little oil on the sandwiches and grill them on a barbecue or griddle pan for a few minutes, turning at least once, until lightly colored and warmed through.

***

Pasta Salad with Mozzarella, Sun-Dried Tomatoes and Olives
adapted from Bon Appétit, August 2000

Serves 8

This can be made 6 hours ahead. Cover and chill, then bring to room temperature before serving.

8 tablespoons olive oil
1/2 cup oil-packed sun-dried tomatoes, with oil
1/3 cup (80 ml) red wine vinegar
2 tablespoons drained capers
1 garlic clove, minced
1 lb (450 g) fusilli pasta
12 oz (340 g) tomatoes, coarsely chopped
12 oz (340 g) fresh mozzarella cheese, drained and cut into 1/2‑inch pieces
1 oz (30 g) fresh basil leaves, thinly sliced
1/2 cup (40 g) freshly grated Parmesan cheese
1/2 cup minced, pitted oil-cured black olives
salt and freshly ground black pepper

Blend the first 5 ingredients in a food processor until the tomatoes are coarsely chopped. Set this dressing aside.

Cook the pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain and transfer to a large bowl. Add the dressing to the hot pasta and toss to coat. Cool, stirring occasionally. Add the chopped fresh tomatoes, mozzarella, basil, Parmesan and olives; toss. Season to taste with salt and pepper.

Beef, Pasta and noodles

Swedish Meatballs, Parsley Egg Noodles, and Corn on the Cob

My one and only chef friend, Christian, works at Tre Kronor, which was recently featured on the Food Network’s Diners, Drive-ins and Dives. Though the Swedish meatballs highlighted on the show looked good, I think my own version would hold their own against them.

I’ve been tweaking this meatball recipe since college. The cookbook it came from was originally bought by my study-abroad friend, Annie, as a gift for the host family that she was staying with in Oaxaca, Mexico. Let’s just say that her relationship with the family wasn’t very positive. Examples? Well, their idea of vegetarian cooking was beans for every meal — breakfast, lunch, and dinner. Her shower was a cement stall adjoining her motel-like bedroom. And worst of all, a very friendly  male “cousin” attempted to corner her alone at every opportunity. Instead of dragging the cookbook back home to Madison, she gave it to me. The original recipe has no gravy but I’m a gravy fan, especially with good egg noodles. If you don’t feel like making up the gravy or if you can’t find good semi-condensed mushroom soup (I use Amy’s organic brand), these meatballs are great on their own.

For the corn, simply husk your corn and drop it into a large pot of boiling salted water. If fresh, the corn will need only 2 to 3 minutes to cook. Cook all your corn at once, even if you won’t eat it all at one meal. Corn flavor decreases and starch increases as it sits, so it’s best to cook it as soon after it’s picked as possible. Looking for ideas on what to do with leftover corn? Check out tomorrow’s post for a great corn, tomato, and feta salad recipe.

Swedish Meatballs

Swedish Meatballs
adapted from From Wisconsin: More Than a Cookbook by Laurie & Debra Gluesing

Serves 6

5 tablespoons butter, divided
1/2 cup (about 90 g) finely minced onion
1 egg
1/2 cup (120 ml) milk
1/2 cup (about 60 g) bread crumbs
1 teaspoon salt
2 teaspoons sugar
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1 lb (450 g) ground beef
3/4 cup (175 ml) water
8 oz (225 g) crimini or white mushrooms, sliced
1 x 14-oz (400‑g) can of semi-condensed cream of mushroom soup (half a can of Campbell’s cream of mushroom soup can be used in lieu of semi-condensed soup but the flavor won’t be as good)
1 cup (240 ml) milk

Melt 2 tablespoons of the butter in a large skillet. Add the onion and saute until golden. Remove the onions from the pan.

While the onions cook, beat the egg in a mixing bowl, then stir in the milk and bread crumbs. Set aside for 5 minutes.

Combine the bread crumb mixture with the onion, salt, sugar, allspice and nutmeg. Stir in the beef and blend well. Shape into 1 1/2‑inch balls and brown on all sides in the remaining 2 tablespoons of butter. Pour the water into the skillet and simmer for 15 minutes.

While the meatballs cook, saute the mushrooms in a separate skillet with the remaining tablespoon of butter until tender, about 6 to 7 minutes.

Remove the meatballs from the pan. Whisk the soup and milk into the pan with the meat drippings until well combined and smooth. Heat just to boiling, then reduce the heat and simmer for 5 minutes. Add the cooked mushrooms and meatballs to the gravy. Serve with egg noodles.

***

Parsley Egg Noodles

Serves 6

1 lb (450 g) egg noodles
4 tablespoons butter, melted
1 cup (30 g) fresh parsley, chopped

salt and freshly ground black pepper

Cook the noodles according to package directions. Drain and toss with the butter, parsley, and salt and pepper to taste.

30-minute meals, Pasta and noodles, Salads, Seafood

Spicy Seafood Fettuccini and Mediterranean Pepper Salad

Happy Labor Day to our American readers! If you’re looking for a tasty salad to set out at today’s barbecue, I have the recipe for you. The Mediterranean Pepper Salad from today’s menu is easy to prepare and best yet, it can sit for hours or even overnight in your fridge while its flavors meld. This was a first-time recipe for me. I chose it because I had to use up three bell peppers. Three peppers is an odd amount — too many to use in a stir-fry or omelette and not enough for stuffed peppers. Smitten Kitchen came through with a perfect three-pepper preparation that I’m already craving again.

The seafood pasta recipe is from a cookbook my in-laws gave me for Hanukkah several years back. While typing up this recipe, I realized I never made any other recipe from the cookbook though there are plenty more that intrigue me. Be on the lookout for Gorgonzola Ravioli with Sweet Red Pepper Cream or Chicken Breast with Goat Cheese and Sun-dried Tomato Salsa in future posts.  Hmm, now I’ve made myself hungry.

Spicy Seafood Fettuccini
adapted from Pacifica Blue Plates by Neil Stuart

Serves 6

3 tablespoons olive oil
2 cloves garlic, minced
1/2 lb (225 g) firm fish, such as swordfish, skinned and cut into 1‑inch cubes
1/4 lb (110 g) bay scallops
18 medium to large shrimp, peeled and deveined
2 large red bell peppers, julienned
4 scallions, sliced thinly
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/2 teaspoon Spanish paprika
1/2 teaspoon dried thyme leaves
1/4 teaspoon freshly ground black pepper
1 large or 2 small tomatoes, diced
1/2 cup (120 ml) fish stock or water
6 tablespoons (90 g) butter
1 lb (450 g) fettuccine or other flat pasta, cooked and drained

Heat the olive oil in a skillet over moderate heat. Add the garlic and cook until fragrant, about 1 minute. Add the seafood and cook, stirring, for another minute. Add the red peppers, scallions and seasonings. Cook for 2 minutes and add the tomatoes, stock, and butter.

Increase the heat to high and cook until the sauce begins to thicken, about 3 more minutes. Serve over the fettuccine.

***

Pepper Salad

Mediterranean Pepper Salad
adapted from Smitten Kitchen

Serves 8

1/4 cup (60 ml) red wine vinegar
1/4 cup (60 ml) cold water
1 tablespoon kosher salt
2 teaspoons sugar
1/2 red onion, cut into a 1/2‑inch dice (use less if your onion is huge)
3 bell peppers, your choice of colors (I used 2 green and 1 purple)
1 cucumber, peeled, seeded and chopped
4 oz (110 g) firm feta cheese
4 oz (110 g) pitted Kalmata olives
6 to 8 oz (170 to 225 g) grape or cherry tomatoes, halved
1/4 cup (60 ml) olive oil
salt and freshly ground black pepper to taste

Swish together the red wine vinegar, water, kosher salt and sugar in a small bowl until the salt and sugar are dissolved. Add the red onion and set it aside.

Meanwhile, time to practice your knife skills. Core and seed your bell peppers and chop them into 1/2‑inch pieces. Chop the cucumber and feta into similarly sized chunks. Put your peppers, cucumber, feta, olives, and tomatoes in a large bowl.

By now, your onions will have lightly pickled, both sweetening and softening their blow. Drain them and add them to the other vegetables in the large bowl, but reserve the vinegar mixture. Pour a quarter cup of the vinegar mixture over the salad, then drizzle with olive oil. Season generously with salt and freshly ground black pepper, or to taste. Toss evenly and serve at once, or let the flavors muddle together in the fridge for a few hours.