Baked Pasta with Spinach and Tomatoes

After a week filled with lots of rain, this dish was the perfect comfort.  Not only is it good for the soul but, packed with spinach and tomatoes, it's healthy for the body, too.  This delicious and nutritious meal was quick and easy to prepare and, because it only calls for 2 pans, clean up is a snap!  


Thanks Melissa for sharing!   


4 cups uncooked tube pasta
1 tbsp. butter
1 cup chopped onion
2 tsp. minced garlic
1/4 cup flour
2 1/2 cups skim milk
1/4 cup Parmesan cheese
1 cup Parmesan cheese
1 1/2 tsp. dried Italian seasoning 
1/2 tsp. pepper
1 can (14.5 oz.) diced tomatoes with basil, garlic and oregano
1 (10 oz.) package frozen, chopped spinach, thawed and drained
4 tbsp. Parmesan cheese
2 tbsp. butter


Preheat oven to 350 degrees.  Spray a 9x13 pan with cooking spray.  Cook pasta, drain and set aside.  Melt 1 tbsp. butter.  Saute onion and garlic until tender, about 5 minutes.  Add flour, cook 30 seconds, stirring.  Gradually add milk, cook until bubbly.  Remove from heat.  Stir in 1/4 cup cheese, Italian seasoning and pepper.  Combine pasta, sauce, 1 cup cheese, tomatoes and spinach.  Put in pan.  Melt 2 tbsp. butter.  Mix with 4 tbsp. cheese and breadcrumbs.  Sprinkle on top.  Bake 30 minutes.  

Chicken Stew with Tomatoes and Beans

One of the hallmarks of a great dish is layering of flavors. And, Kathy's Chicken Stew with Tomatoes and Beans has got it.  The layering of flavors in this dish is nothing short of genius.  Simple ingredients are married together to become a pot of complex, deliciousness.  


From the bacon fat, to the sauteed vegetables to the delicately torn basil, each bite of the carefully constructed stew contains the essence of all of the ingredients.  Not to mention, the chicken thighs stay so tender that they melt in your mouth.  This one is definitely a keeper!  


6 bacon slices or salt pork (optional)
8-10 chicken thighs
flour
1 large onion, diced
2 14.5 oz. cans crushed tomatoes
1 14.5 oz. can low salt chicken broth
3/4 cup dry red wine
1/2 cup chopped fresh basil
1 tbsp. dried oregano
2 15oz. cans cannellinni beans
2 carrots, cut in small rounds 
honey or agave nectar


In a large, heavy pot, add chopped bacon over medium-high heat until crisp.  With a slotted spoon, transfer bacon to a paper towel.  Sprinkle chicken with salt and pepper, then dredge in flour.  Add chicken to drippings in pot (use olive oil if no bacon) and saute until brown, 3 min. per side.  Transfer chicken to a large bowl with slotted spoon.  Add chopped onion and garlic to pot and saute 4 minutes.  Add bacon, tomatoes, chicken broth, wine, basil and oregano.  Bring to a boil.  Add a dash of honey.  Return chicken and its juices to pot.  Cover and simmer until chicken is cooked through, about 20 minutes.  Add cannellini, simmer for 10 minutes longer.  Season to taste with salt and pepper.  

Chop Suey

Isn't food a beautiful thing? To me, cooking is an art and, almost, a meditation.  I especially love cooking a new recipe and watching it transform from a bunch of ingredients to a perfectly cohesive dish.  


That's why cooking Meme's Chop Suey was so much fun. I enjoyed watching the beef turn beautifully brown, de-glazing the pan with soy sauce and broth to incorporate the delicious bits of caramelized beef into the pan sauce and, finally, adding the vegetables to round out the dish. 


It was quick to cook and yet, nothing was sacrificed.  It was more flavorful and satisfying than delivery and, much healthier too.   


1 lb meat of choice (beef, sausage, ground turkey)*
2 tbsp. oil*
1 cup diced celery
1 cup chopped onion
1 can Chun King Chop Suey vegetables, drained
1 bag fresh bean sprouts
2 tbsp. soy sauce
1 cup beef bouillon


For Sauce, blend:
1 tbsp. ground ginger*
1 tsp. molasses
1/4 cup water
1 tbsp. corn starch 


Brown meat in oil.  Saute with celery and onion.  Add soy sauce and bouillon.  Cook until meat is tender.  Add can vegetables and sprouts.  Cook 10 minutes.   Add sauce and stir until thickened.  Serve over rice or noodles.  
Makes 4 servings. 


Note: Our meat of choice was stew beef.  I browned it in sesame oil since I had that on hand.  I didn't have ground ginger on hand so, I used fresh (which I keep peeled and cubed in the freezer in a bag so, it's always ready to use).     

Greek Panzanella

Made with rustic bread, fresh vegetables and a flavorful dressing, this dish is sure to satisfy vegetarians and omnivores alike.  The combination of onions, peppers, cucumber and tomatoes, makes for a vibrant, colorful presentation. The crusty, toasted bread soaks up the tangy dressing and compliments the salty feta and olives.  

We enjoyed it as a light dinner. Overnight, the flavors continued to develop and it was even more delicious as  lunch the next day.   

Thanks for sharing Julie! 

3/4 cup olive oil, divided

6 cups (1-inch) diced rustic bread

salt and pepper to taste 

1 hot house cucumber, sliced 1/2 inch thick

1 red bell pepper

1 yellow bell pepper

1 pint cherry tomatoes

1/2 sm. red onion, thinly sliced in half moons

1/4 cup good red wine vinegar

2 tsp. minced garlic (about 2 cloves)

1 tsp. dried oregano, crushed

1/2 tsp. Dijon mustard

1/2 pound good feta cheese, 3/4 inch diced

1/2 cup Kalamata olives

Heat 1/4 cup of the olive oil in a large saute pan until hot.  Add the bread and sprinkle with salt and pepper.  Cook over low to medium heat for 5-10 minutes, tossing frequently until brown.  Set aside.  Place the cucumber, bell pepper, tomatoes and onion in a large bowl and toss together.  For dressing: place vinegar, garlic, oregano, mustard 1 tsp. salt and 1/2 tsp. pepper in small bowl and whisk together.  While whisking, slowly add 1/2 cup of the olive oil.  Add the feta, olives and bread to the veggies in the bowl.  Add dressing and toss.  Set aside for 30 minutes for flavors to develop.  

Serves 6 

Artisan Free Form Dough

Homemade bread is one of the best things in life, a true food of love.  It's satisfying to eat it and comforting to know exactly what ingredients have gone into it.  The trade off is that home baked bread is an all day undertaking...mixing, kneading, allowing to rise, deflating and allowing to rise again.   While it can be a therapeutic and rewarding project, between working a full time job and running my own business, my schedule doesn't always allow time for a day of bread baking.  

That's why I was so excited that Jared and Lisa shared this recipe for no knead needed, Artisan Free Form Dough.  For it's maiden voyage in our kitchen, we used it as pizza dough.  It was easy and delicious. Definitely a keeper!

3 cups lukewarm water

1 1/2 tbsp. granulated yeast

1 1/2 tbsp. kosher or coarse salt

6 1/2 cups unsifted, unbleached, all purpose flour

Combine in this order:

1. Water 2. Yeast 3. Salt 4. Give it a good stir 5. Flour 6. Mix so all the flour is wet. 7. Let rise until it starts to collapse (approx. 2 hours). 8. Use it or refrigerate it.  

Bakers Note: This is a very wet dough that is easier to work with after refrigeration.  Also, it tends to get more flavorful the longer you let it alone.  Since it's a high hydration recipe, it keeps for a long time in the fridge.  It can be used for bread, rolls and pizza dough.  The best part is, no kneading!  

Linguine with Shrimp and Lemon Oil

I love being able to cook a fancy meal on a weeknight.  Made with simple, fresh ingredients, Aunt Laura's Shrimp with Linguine and Lemon Oil presents beautifully and tastes even better than it looks.  Because it's quick to put together, it's a doable weeknight meal.  The linguine and aromatics provide a base for the succulent shrimp.  Crisp arugula adds a peppery bite and the fresh lemon brightens the whole dish.  


Thank you for sharing, Aunt Laura!


Lemon oil:
1/2 cup extra virgin olive oil
1 lemon zested


For the pasta: 1 lb linguine
2 tsp. olive oil
2 shallots, diced
2 garlic cloves, minced
16 oz. frozen raw shrimp 
1/4 cup lemon juice (about 2 lemons)
1 lemon, zested
1 tsp. salt
1/2 tsp. black pepper
3 oz. arugula
1/4 cup fresh parsley


For the lemon oil, combine olive oil and lemon zest in a small bowl, reserve.  Bring a large pot of salted water to a boil.  Add the pasta and cook until al dente.  Drain pasta, reserving 1 cup of the cooking liquid.  Meanwhile, in a large skillet, warm the olive oil.  Add shallots and garlic and cook 2 minutes.  Add the shrimp and cook until pink, about 5 minutes.  Add the cooked linguine, lemon zest, salt, and pepper.  Toss to combine.  Turn off the heat and add the arugula.  Strain the lemon zest out of the reserved lemon oil and add oil to the pasta.  Add some of the cooking water until desired consistency.  Add chopped parsley and toss.  Serve immediately.  

Dirty Martini

Sometimes, the best way to end a crazy week is sitting on the couch, watching funny tv, with a cocktail in hand.  Apparently James Bond and I share the same taste because my drink of choice is the Dirty Martini.  Simple, classy and delicious, Renee's recipe allows me to make the perfect martini every time.  This time, I garnished with the traditional pimento stuffed olives.  However, if I'm feeling particularly saucy, I may throw in a few Gorgonzola or bacon stuffed olives.  




.25 oz. dry Vermouth
2 oz. Vodka 
1 oz. olive juice 


Combine, shake over ice, strain, enjoy!