Pasta with Mushrooms and Artichokes

The night before Thanksgiving I knew I had to make a pasta dish for carbo loading purposes. While we weren't with the whole family at the Cincinnati Thanksgiving 10k, we did run the 5k in Boise (plus I added another 3.1 around the block to get the true T-day 10k feeling). It was my first time pushing Violet in the jogging stroller during a race and we had so much fun together. The Boise race was dog friendly so she was entertained as we ran past them and they ran past us.

While I'm a marinara lover through and through, I didn't want something so acidic before the race. I found this pasta dish from Giada DeLaurentiis that included mushrooms, artichokes AND marsala, three of my absolute favorites. The only changes I made were reducing the cream/using half and half and I used marinated grilled artichokes for a bit more flavor in the sauce. If you haven't tried these artichokes, I highly recommend you do, they were amazing!

Pasta with Mushrooms and Artichokes

slightly adapted from Giada DeLaurentiis

3 tbsp.. olive oil
1 small onion, finely chopped
1 lb. mushrooms, cleaned and chopped
Kosher salt
1 c. dry Marsala wine
1 lb. short cut pasta
1 jar of grilled artichokes in marinade
3/4 c. grated parmesan
1/2 c. half and half
chopped flat leaf parsley
1 tsp. fresh black pepper
Crushed red pepper flakes, if desired

Bring a large pot of water to a boil, add salt and drop in pasta, cook to al dente, drain and set aside.
Heat olive oil in a large, deep skillet over medium heat.
Add onion and cook for a minute, add mushrooms and saute' until water has evaporated and mushrooms have cooked down, about 10 minutes.
Season with salt and pepper, add Marsala and continue cooking until half the wine has evaporated.
Add pasta, artichokes, half of the parmesan and half and half to the skillet, toss with the mushrooms to mix and heat through.
Top with remaining parmesan, parsley and crushed red pepper flakes.

***Stop back every day until Christmas Eve for 12 new cookie recipes!***

White Cheddar Beer Mac and Cheese

(from my Instagram: ashmelzorn)

Back in October when my family took a trip to Oregon we visited Deschutes Brewery in Bend, Oregon. We began our meal with their Beer Cheese and pretzel dip which was insanely memorable. The cheese was a melted white cheddar laced with beer and there was coarse stone ground mustard rimming the bowl. When you swiped the pretzel through the mustard and into the cheese it was phenomenal. When it came time to make our Thanksgiving menu, I mentioned turning the beer cheese dip into a mac and cheese. I've had mac and cheese with mustard powder as an ingredient in the past, so I knew if I kept it subtle we'd have a winning dish.  

(Thanksgiving plate, mac and cheese is at twelve o'clock)

I used somewhat local Tillamook White Cheddar, which is delicious. We chose the Fat Tire Amber Ale because I'm not a fan of IPAs, which the dip used (we bought a 6-pack so I didn't want to get shorted out of the leftover beer!) This mac and cheese got better with each plate of leftovers! The beer taste was a little stronger and we declared it the best mac and cheese I've ever made!

White Cheddar Beer Mac and Cheese

Veggie by Season original

12 oz. short cut pasta (we used shells)

Kosher salt

2 tbsp. butter

1/2 large or 1 small yellow onion, minced

Black pepper
3 tbsp. flour
1 c. beer of choice
1 c. 2% milk
2 tbsp. coarse ground mustard (I like inglehoffer from World Market)
12 oz. fresh grated sharp white cheddar

Preheat oven to 400*
Bring a large pot of water to a boil, salt and add pasta, cook to al dente, about 8-10 minutes.
Heat a shallow skillet over medium-low heat, melt butter and add onions
Saute' onions for 2-3 minutes, until translucent, season with salt and black pepper.
Add flour, whisk to cook for a minute then turn heat up to medium-high.
Add beer, whisk flour clumps into beer and reduce liquid by half.
Add milk and bring mixture to a simmer, turn heat off.
Add mustard and cheese, use a spatula and stir using a figure-eight motion.
Taste cheese sauce and add more salt and pepper if necessary.
Drain pasta and pour into a baking dish, add cheese sauce and stir well to combine.
Bake for 15-20 minutes, or until desired brownness and crunch.

Israeli Cous Cous and Acorn Squash Salad

Just when I thought I was finished with Acorn Squash recipe research, the CSA email came announcing I'd get two in my share. Again, I browsed a few of my favorite recipe banks and found this salad. As I said in a previous post, I love grain based salads with veggies, herbs, dried fruit, nuts, you name it! So When I found this salad, it looked like it would be great.

The ingredient list is a bit lengthy for a simple salad, but many of the ingredients are herbs and spices that you'll likely have on hand. I used basil rather than mint because I have it growing in my garden, but other than that I made no substitutions. (I did forget to add the almonds for the photo, but added them just before we ate this, oops!). The cous cous was a bit sticky, and I didn't want to add a ton of olive oil, so I added a few splashes of balsamic vinegar, and it worked really well, adding just enough extra flavor and moisture without compromising the original recipe's flavors. If you can't find Israeli cous cous, or don't want a white pasta, you can easily sub in wheat berries, barley, quinoa, millet, or regular wheat cous cous.

Israeli Cous Cous with Acorn Squash, Feta and Almonds

slightly adapted from Williams-Sonoma

3/4 c. slivered almonds

1 tbsp. chopped fresh sage

Kosher salt

1 tsp. ground cinnamon

1 tsp. chili powder

1 tsp. fresh ground black pepper

2 acorn squash (about 2.5 lbs)

1 tbsp. olive oil

2 c. Israeli cous cous

6 oz. feta cheese, crumbled 

1/4 c. basil leaves, torn

2 tbsp. balsamic vinegar

Preheat oven to 350*

Place almonds on a baking sheet, toast until fragrant and browned, about 10 minutes, stirring occasionally.

Transfer to a plate and set aside.

In a small bowl, combine sage, 1 tsp. salt, cinnamon, chili powder and pepper, stir well.

Peel squash, cut into 1/2" cubes. 

Toss with 1 tbsp. olive oil, add to a baking sheet and toss with seasoning mixture.

Roast for an hour, until lightly browned and easily pierced with a knife. 

Bring large pot of water to a boil, add cous cous and cook for 5 minutes, until softened, drain in a mesh colander and rinse with cool water.

Transfer the cous cous to a platter, fluff, add squash, almonds, feta and basil (or mint), drizzle with balsamic vinegar and serve warmed to room temperature.

Mushroom and Kale Kugel

While I don't really have a "to-make" list written out like many bloggers do, there are certain dishes that I've always wanted to make, one being Kugel. I've never had a Kugel before, but have seen several recipes, especially in magazines around Jewish holidays. What's not to love, noodles, eggs, and creamy cheese! Kugel often tend to be sweet, but this one was all savory.

I happened to stumble upon this recipe by chance, as I did a search on the Whole Foods website for kale recipes. Kugel was probably the last dish I expected to find! While I love kale because it just screams "healthy!" we've had a lot of it lately, and a creamy noodle dish that incorporated it sounded like a nice marriage between health and comfort.

I made two small changes, using whole wheat egg noodles, and subbing Greek yogurt for the sour cream, but otherwise made the recipe as written.  My family loved this dish, Violet happy gnawed on strands of kale in between noodles. If you find yourself in a cooking rut and can't find any fun new dishes to make, join a CSA! Be forced to eat a variety and try new things. Now, if I could figure out how to use my Daikon radish...

Mushroom and Kale Noodle Kugel

from Whole Foods

2 tbps. butter
16 oz. whole wheat egg noodles
1 small yellow onion, chopped
1 lb. cremini mushrooms, sliced
Fresh ground black pepper and Kosher salt
1 bunch of kale, stemmed and sliced thinly
1 tbsp. chopped fresh thyme (or 1/4 tsp. dried)
4 eggs, beaten
1 1/4 c. low-fat cottage cheese
3/4 c. sour cream (or Greek yogurt)

Preheat oven to 350*
Bring a large pot of water to a boil, salt and cook pasta according to directions, leaving a bit al dente.
Drain and rinse, transfer to a large bowl.
Heat butter in a large skillet over medium heat, add onions and cook, stirring occasionally, until golden brown.
Add mushrooms, cook until tender, about 10 minutes.
Stir in kale and cook until wilted, 2-3 minutes, add thyme and stir.
Add vegetable mixture to noodles, toss.
In another bowl, whisk together eggs, cottage cheese, sour cream and a pinch of salt.
Fold into noodles, then spoon mixture into a greased baking dish.
Press mixture down, cover gently with foil and bake for 30 minutes.
Remove foil and bake 10 minutes more, until golden brown, serve.

Spaghetti and Spaghetti Squash with Lemon Garlic Sauce and Ricotta

Just when I think I can't eat any more eggplant and zucchini, squash invade the market and save me. Then I finally get to go back into my google reader, and scroll through the millions of recipes I have starred to try that showcase squash! I have to say, spaghetti squash is probably my least favorite, but if I find a recipe where it looks amazing, I'm willing to use it rather than my beloved butternut. 

I found this recipe on Eats Well With Others, so I knew it was going to be good. Joanne never steers me wrong, and has the same appreciation for squash that I do. I made this recipe as written, but added a handful of frozen sweet peas. Something about non-traditional pasta dishes with peas, I just love'em! For the pasta component, I only had vegetable fettuccini on hand, which made this bowl sure look weird! However, don't let the weirdness steer you away (or look at Joanne's photos, which look luscious and creamy). This is a great squashy, but not will-burn-you-out-on-it's-squashness dish. 

Spaghetti and Spaghetti Squash with Lemon Garlic Sauce and Ricotta

changed a bit from Eats Well With Others

1 spaghetti squash

8 oz. pasta

4 garlic cloves, minced

1/3 c. olive oil

1 tsp. lemon zest

1/3 c. lemon juice

1 tbsp. butter

2 tbsp. fresh chopped basil

2 tbsp. parmesan, plus extra for serving

1 c. ricotta cheese

Preheat oven to 375*

Slice squash in half lengthwise and remove seeds.

Place cut side down, fill halfway with water, roast for 45 minutes, or until fork tender. 

Cool for 10 minutes.

Boil a pot of water for spaghetti, cook until al dente. 

Heat a skillet over medium, add EVOO and garlic, saute' until tender.

Add zest, butter, juice, season with salt and pepper. 

Simmer for 2-3 minutes, add peas and basil, stir, remove from heat. 

Scrape squash into a large bowl, add pasta and toss.

Pour sauce over spaghetti mixture, toss parmesan cheese in, place in serving dishes.

Top with a generous scoop of ricotta, extra parmesan, and a pinch of crushed red pepper flakes.

Chef Symon's Mom's Lasagna

I'd like to think that if I ever met Chef Symon, we would have so much in common and we'd be best foodie friends. As I got to 'know' him more through reading his cookbook, it seemed more and more likely. I found out he loves dogs, as their photos are peppered throughout his cookbook (um, mine too)! It's also clear he loves pickles and pickled things (give me a pickle and call it dinner)! And finally, he is from Ohio, and has a deep love for Cleveland (ok, I'm a Cincinnati girl, but my sister lives in Cleveland and I love the city)! 

Then I read his prologue to this recipe. His mom's lasagna, a Sunday specialty, slow cooking sauce, pasta baked with creamy cheeses, the scent lingering from the oven all day long... he's describing my childhood! My dad's favorite food for as long as I can remember was my mom's lasagna. Since it's labor intensive, she made it from scratch every few weekends, always an all day affair. She would only use Polly-O brand ricotta and mozzarella and grated Parm from the Italian specialty store. The sauce would cook all day, bubbling away, and we'd all fight over the crunchy corners at dinner time.

My mom would add ground beef to the sauce sometimes, but not always. However, Chef Symon's mom doesn't mess around. She uses veal neck bones, beef, sausage and pork. And three pounds of cheese. Though I do love to indulge and have one splurge-type meal each week, I don't eat meat and couldn't use 3 lbs. of cheese. Instead, I added mushrooms for some body and texture, cut the mozzarella, made my 2% ricotta from scratch, and picked up these beautiful lasagna noodles!

While this lasagna isn't exactly the same as Michael Symon's, it still evokes the feeling of Mom's homemade, Sunday specialty. The scent reminds me of being a kid, waiting for Mom to yell, "Dinner time!" And the feeling that perhaps one day, I'll have kids hoping that every Sunday I'll be in the kitchen constructing a lasagna for dinner.

Thank you to Kim of Stirring the Pot for choosing this week's Symon Sundays recipe. This completes Round 5, our selections are up for the next round, check the schedule in the right column!

Tips and Trades:
-I made my ricotta from scratch, which is very simple to do, and it tastes amazing! A 1 lb. tub of organic ricotta is around $5, but I purchased a 1/2 gallon of organic 2% milk for $3 and made 1 lb., almost half price!
-The fresh basil in this dish really brings a nice, fresh burst of flavor. Because the recipe has so much cheese (and meat, if you go with the original), I recommend not skimping on the basil.
-I prefer to make my lasagna with uncooked noodles, make my sauce a little more watery, and bake the lasagna off and have the noodles cook while absorbing the liquid. It keep the lasagna from being wet, and saves the annoying process of cooking the noodles. The noodles will grow though, so make sure there is a bit of space in the pan for them to expand!

Mom's Sunday Lasagna

1/2 lb. lasagna noodles

1 lb. ricotta cheese

1/2 c. grated Parmesan cheese

1 yellow onion

3 garlic cloves

8 oz. cremini mushrooms

Kosher salt and pepper

1/4 c. tomato paste

1/2 c. red wine

1 28 oz. can San Marzano tomatoes (whole)

1 tsp. dried Italian seasoning blend

1/2 tsp. crushed red pepper flakes

1 c. vegetable stock or tomato juice

1 c. fresh basil, roughly chopped or torn

Heat a pot over medium heat.

Add 1 tbsp. EVOO.

Add onions and garlic to a food processor, pulse until very finely minced, add to the pot.

Add mushrooms to the food processor, pulse to a fine mince, add to the pot.

Season veggies with salt and pepper, sauté for 10 minutes, until liquids are cooked out.

Add tomato paste and red wine, reduce liquid by half.

Add tomatoes, break up with a wooden spoon, add dried seasoning, crushed red pepper flakes and stock.

Stir well, cover, turn to low and simmer for 1 hour. 

Preheat oven to 350*

Turn heat off from sauce, add basil and fold in.

Spoon sauce to cover the bottom of a casserole dish.

Layer the noodles, spoonful of ricotta, sprinkle of Parmesan, and another ladle of sauce. 

Cover with another noodle, and repeat until noodles and cheese are gone.

Ladle the remaining sauce over top noodle layer, cover with foil and place in the oven.

Cook lasagna for 45 minutes, uncover, sprinkle with a layer of Parmesan and place back in the oven.

Bake for 10 minutes.

Remove from the oven, rest for 10 minutes, then slice and serve.

Please visit the other Symon Sundays Participant's blogs listed here. For the authentic recipe from the book, be sure to check out Kim's blog, Stirrting the Pot!

Joanne at Eats Well with Others (Project Food Blog Star Contender!)

Natashya of Living in the Kitchen with Puppies

One-Skillet Eggplant, Tomato and Cannelini Pasta Toss

Every now and then my weekly meal planning doesn't quite pan out. I try to plan for dinner 6 nights per week and then leave one day available for going out or any other random event that might come up and change things around. Last week was a rare occurrence where every single meal stayed as planned, and I was home on a Friday night with no plans, no husband, and an empty refrigerator.

When I plan my meals, I try to stick with a basic plan of 1 starch, 1 protein and 2 vegetables with random cheeses, spices, herbs, and other add-ins. I was finally able to experience the exact reason I planted my garden so many months ago: to be able to walk outside, pick fresh produce, bring it in the house, mix it with some pantry staples, and create a healthy dinner for zero dollars. Of course it's not completely free, but by having items in the pantry that I stock up on when they're on sale means this dinner added nothing to my weekly grocery shopping bill.

I've got about 30 eggplant growing right now on my 4 plants, and they're all pretty well spaced out so I won't have 30 ready for picking at once. One of my favorite, and most common eggplant recipes, is Eggplant Parmesan. While it's delicious, it's also a little high in calories, fat, and takes quite a while to make if you press the eggplant, bread, fry, and bake. I wanted something lighter, easier, and faster for my dinner.

Though I'm not Italian, I grew up in New York where we ate at Italian restaurants often, and my mom cooks wonderful real Italian food. My mind immediately went to Italian flavors when I found a can of cannelini beans, diced tomatoes and a box of pasta in the pantry. I also have some gorgeous basil growing outside, and thought it would be the perfect finishing touch on the dish. At times, I think I could be vegan... but when I'm always reaching for a sprinkle of cheese or dollop of yogurt on most dinners, I realize that it just isn't going to happen. However, as long as my cheeses are organic, I can feel good about eating it and supporting the businesses. The only cheese I had on hand was goat cheese, and it was fantastic!

Tips and Trades:
-Substitute any cheese you have on hand, such as ricotta salata, mozzarella, or Parmesan.
-Don't have eggplant growing in your yard? Try using zucchini, summer squash, broccoli, or any vegetable

One-Skillet Eggplant, Tomato and Cannelini Pasta Toss

1 tbsp. EVOO

1 medium eggplant, peeled (if desired) and diced in 1" cubes (about 2 c.)

2 garlic cloves, minced

1 small yellow onion, minced

1 15 oz. can diced tomatoes (mine were with basil and oregano)

2 c. vegetable stock

1 c. whole wheat pasta, any short cut

Salt and pepper

Crushed red pepper flakes

2 c. or 1 15 oz. can cannelini beans, drained

10 basil leaves

1/4 c. crumbled goat cheese

Heat a deep skillet over medium heat. 

Add EVOO, eggplant, garlic and onion, season with salt and pepper. 

Sauté for 5 minutes, until vegetables caramelize on the edges and begin to soften.

Turn heat to high, add diced tomatoes and stock, stir well and bring to a simmer.

Add pasta, turn heat to low, cover and simmer for 12 minutes.

Uncover, add beans, stir and heat through.

Check for pasta's doneness, cook longer if necessary, and add stock or water if necessary.

Spoon into dishes, top with basil chiffonade and crumbled cheese.

Fettuccine with Heirloom Tomatoes and Capers

I've become the master of cooking for one. I understand the lack of motivation to cook a meal from scratch when you're single, but since I so frequently am faced with this scenario, I've grown to realize that there is no reason to not make a great meal for myself. In fact, I take the opportunity make the meals I know my husband won't be crazy about when he's gone, in this situation it's anything pickled! 

When I looked over this recipe, I knew the only change I would have to make was eliminate the anchovies. Because their salty bite was out, I doubled the capers and added another garlic clove. What made me most excited for this recipe was the thin slices of garlic cloves. I'm the girl who seeks out chunks of sautéed, roasted, or even raw garlic when I'm eating! 

I love making fresh pasta, mixing the egg in with my fingers, kneading the dough, running it through the roller and then cutter, it's so relaxing to see a few simple ingredients come together as perfect pasta strands. I have a basic $20 pasta roller with two cutting options, fettuccine or spaghetti. Because the capers, tomato and garlic had some chunk to them, I chose to make fettuccine because it's thicker and holds up to chunky sauces better. 

This pasta bowl was so delicious: well balanced in flavors, light but still hearty and filling, fresh and summery. Thanks to Joanne for this selection from Live to Cook for our Symon Sundays group.

Tips and Trades:

-Because this dish has so few ingredients, use the best quality available, such as fresh organic, free range eggs and plump, juicy, vine-grown tomatoes, it will make a big difference in flavor. 

-If you're not opposed to using anchovies, but don't want to use whole fish, try using anchovy paste, available on the Italian foods aisle of the grocery store.

Fettuccine with Heirloom Tomatoes and Capers

adapted from Chef Symon's Live to Cook

Serves 1

pasta:

1/2 c. unbleached all purpose flour

pinch of salt

1 egg yolk

1-3 tbsp. water, as needed

1 tbsp. EVOO

3 garlic cloves, peeled and sliced very thin

1 tsp. crushed red pepper flakes

1 large Heirloom tomato, diced

2 tbsp. capers

5 basil leaves, torn

Salt and pepper

1 tbsp. coarse breadcrumbs (I smashed up a crouton!)

Place flour on a clean counter top, make a well in the center.

Add egg yolk and salt, whisk with fingers and incorporate flour into egg.

Add water as needed to make dough come together, it should be slightly sticky.

Knead for 5 minutes, set aside to rest for 10 minutes.

Using a pasta roller, roll into a flat sheet (I rolled on setting 3).

Use semolina flour, for dusting, if sticky.

Rest dough sheet for 5 minutes.

Run through the fettuccine cutter, set pasta aside.

Bring a pot of water to a boil.

Heat a large skillet over medium-low heat.

Add EVOO, garlic and crushed red pepper flakes.

Sauté for 1-2 minutes, until fragrant.

Add tomatoes and capers, season with salt and pepper.

Drop pasta in salted, boiling water.

Cook pasta for 3-5 minutes, use tongs or a pasta spoon to transfer directly to skillet with sauce.

Add basil and toss pasta and sauce.

Plate, top with breadcrumbs.

Thank you to Joanne for selecting this week's recipe. You can see all of the Symon Sundays participant's pasta at their blogs.

Joanne: Eats Well with Others
Natashya: Living in the Kitchen with Puppies
Kim: Stirring the Pot

Gruyere and Brie Macaroni and Cheese

I have to apologize in advance, but this post has no final product photo, only several from the making of the dish. Blame it on the fact that we could not wait to dig in. It was just that good!

Almost exactly one year ago, I joined forces with Folio Weekly to become the host and writer of the Bite Club and Bite Club Blog. When I moved to Jacksonville, I wrote to several local newspapers and magazines with the hopes of becoming an affiliated food blogger. Folio Weekly answered first, and told me they had hopes to begin a dining group but didn't know where to start. We met several times, and decided that the best way to go about it was to pick a restaurant each month, have a menu tasting meal, and then I would photograph and blog about the event. We thought a blog seemed most fitting for the group because it's in real time, it's interactive, and I had two years of blogging experience. 

The first few events went really well, and were learning experiences for me. I discovered what types of events worked best, what style of menu and service was ideal, and how to keep the focus on food. In addition to hosting the events, I also provided restaurant profiles on the blog where I would dine at a new, local place and blog about the experience and food. There were definitely perks to the job, I was invited to many events and restaurant openings, but it also took up much of my time. Of course food is my passion, but at my core, I am a home cook, and dining out isn't always feasible for my budget, schedule, and eating preferences.

One of the restaurants I was invited to was III Forks, a steakhouse. At the time I was still a once-in-a-while-meat-eater, but I've never been a steak girl. So while everyone else ordered steaks and seafood, I hit the sides, and I hit them hard! Our server told me that their Macaroni and Cheese is phenomenal, and you never have to ask my husband if he wants mac and cheese twice, so we chose to split that. The macaroni and cheese was so creamy and had a wonderful balance of flavor. I asked the server what cheeses made up the dish. I expected him to say it's a chef secret, but he gladly told me Brie and Gruyère. Those are my two favorite cheeses, without a doubt. 

So if you've noticed, I've been writing about my tenure as Bite Club host in the past tense. About a month ago, after much thought, I decided to resign from the position. It was a hard decision, but ultimately it just didn't seem right for me to be writing about the dishes we were served at restaurants when I was barely eating anything (most dishes are meat-centered). I also thought the fact that I don't eat out often and couldn't really give restaurant recommendations was a disservice to the credibility of the position. 

I told my editor and publisher, and as anyone would wish, they asked me to reconsider. I had made up my mind though, and told them I knew a perfect replacement. I met Caron through Bite Club, and couldn't think of a better host. She has practically dined at every Jacksonville restaurant, will eat just about anything, and is hugely into social media (maybe she'll even tweet this post - haha!). I invited her and her boyfriend to dinner so we could go over the position, and thought it would be fitting to make a rendition of the III Forks Mac and Cheese, one of my highlights from the past year as Bite Club host. I am sad to be leaving the position, but know it will be in good hands! 

Tips and Trades:

-Quality ingredients mean most delicious dishes. If you're making this for company, splurge on the cheese for this and choose a less expensive appetizer and salad (I made bruschetta and a spinach salad)

-Though this dish is rich, try making it with whole wheat pasta, Whole Foods has a wide variety of whole wheat shapes! 

Gruyère and Brie Macaroni and Cheese

inspired by III Forks Steak and Seafood

8 oz. whole wheat pasta, small cut or shape

4 tbsp. butter

1 small yellow onion, grated

Salt and ground white pepper

3 tbsp. unbleached whole wheat flour

2 c. 2% milk

1 tsp. ground mustard

1/4 tsp. cayenne pepper

6 oz. grated Gruyère cheese

4 oz. Brie, finely cubed

1/4 c. coarse, seasoned breadcrumbs

Preheat oven to 400*

Bring a large pot of water to a boil, salt heavily, add pasta.

Cook pasta 8-10 minutes, or until al dente.

Drain and pour into a casserole dish.

Heat a stockpot over medium heat.

Add butter and grated onion, sauté for 2-3 minutes, season with salt and pepper.

Sprinkle in flour, whisk and cook for a minute.

Add milk, whisk and bring to a light simmer.

Add mustard and cayenne, whisk.

Add Gruyère and 3 oz. of the Brie cubes, turn heat off.

Use a spatula and gently stir in figure 8's. 

When cheese is melted, taste and adjust salt and pepper.

Pour over noodles, stir to distribute.

Dot with extra Brie cubes, sprinkle with breadcrumbs.

Place in the oven and bake for 20 minutes, or until bubbly and browned on top.

Some dot their mac and cheese with butter... I opt for Brie! 

Marsala Pasta with Mushrooms and Artichokes

Chicken Marsala was one of my favorite dishes for a long time. After going back to vegetarian a few months ago, I found myself craving it. Not for the chicken though, for the marsala sauce. I do think the pancetta adds immense flavor to the sauce, so I wasn't sure I could make a pasta marsala sauce that would taste as good. 

I also was concerned that a pasta dish with just mushrooms would seem to be missing something. I was searching on Food Network's website and found this Giada recipe. Adding artichokes was a genius move, in my opinion. They add a new texture, flavor, and meaty quality to the dish. I did think the absence of pancetta was noticable, but with the addition of a little more parmesan I thought the dish was great. 

It can easily be altered to add any protein, such as chicken, pork, turkey meatballs or for vegetarians, cannelini beans or tempeh strips. 

Marsala Pasta with Mushrooms and Artichokes

adapted from Giada Laurentiis

1 tbsp. EVOO

1 small yellow onion, minced

2 garlic cloves, minced

1 lb. cremini mushrooms, sliced

Salt and fresh ground black pepper

2/3 c. dry Marsala wine

6 oz. whole wheat pasta (I used Barilla whole wheat shells)

1 15 oz. can quartered artichokes, drained well

1 tsp. fresh thyme leaves (3/4 sprigs)

2 tbsp. half and half

1/2 c. grated Parmesan, separated

Bring a large pot of water to a boil, salt, add pasta and cook to al dente.

Drain and set aside.

Heat a large, deep skillet over medium heat.

Add EVOO, onion, garlic and mushrooms.

Saute for 5-8 minutes, until mushrooms have sweat out liquid and begin to caramelize.

Season with salt and pepper.

Add Marsala, simmer and reduce by half. 

Add artichokes, thyme, and half and half.

Stir well to combine, add cooked pasta and half the cheese, stir well.

Bring to temperature, plate and serve with remaining grated parmesan.

Shells with Zucchini Pistou

About a week ago, JJ told me I needed to make some pesto because my basil pot is growing out of control. I then flipped through my newest Cooking Light issue, and found this recipe for Penne with Zucchini Pistou. I also had a fridge full of zucchini as they were dirt cheap at the Farmer's Market last weekend. Again, another reason I love cooking magazines - they are seasonal and feature recipes that showcase the season's best produce. 

This dish is very simple, few ingredients, and quick to make. I served JJ's with chicken sausage, and mine with Italian Herb tofu for a complete meal. I subbed in shells because I think they're best at trapping pesto sauce, but you can use any short cut of pasta.

Penne with Zucchini Pistou

slightly adapted from Cooking Light July 2010

4 tsp. EVOO, divided

1 lb. small zucchini, sliced

2 c. packed basil leaves

1/2 c. Parmesan cheese

2 tbsp. pine nuts or walnuts

2 garlic cloves

1 onion, sliced

Salt and pepper

1/2 lb. whole wheat pasta

2 tbsp. half and half

Crushed red pepper flakes

Bring a large pot of water to a boil, salt and drop in pasta, cook to al dente, about 8-10 minutes. Reserve 1/2 c. of the cooking liquid.

Drain and place back in pot.

Heat 1 tsp. EVOO over medium heat, add zucchini and onions, sauté for 5 minutes, until tender and slightly golden.

Add basil, garlic, pine nuts, half of the Parmesan cheese and 3 tsp. EVOO to a food processor, run until smooth, adding pasta water to thin if necessary. 

Add zucchini, onions, cream and pesto to pasta pot, toss to distribute pesto.

Taste and season with salt and pepper.

Plate and serve with extra Parmesan and crushed red pepper flakes.

Symon Sundays - Crispy Gnocci with Morels and Spring Peas & Spicy Stuffed Peppers

This week's Symon Sundays recipes were chosen by Gia. It's hard to believe this is the final recipe in round 2! We're really moving through the book, and the dishes just keep getting better! This round we especially hit the pasta and appetizer sections hard.

The first recipe Gia chose was the Crispy Gnocci with Morels and Spring Peas. I knew we were going to make this for close to 3 months, so I had my morel radar on every time I was out. I found them at Whole Foods for $17.99/1 oz. package dried, and decided to hold out for fresh or bulk. Right before we left for Memorial Day vacation, I found them fresh for $49.99/lb, and I was thrilled. Of course $50/lb is expensive, but I needed an ounce, so that was only going to be about $3-4. I knew I'd go back as soon as we got back from vacation to buy the morels. Can you see where this story is headed? Of course, just my luck, they were gone 5 days later! I couldn't bring myself to purchase $17 worth of morels, so I decided to use dried porcini mushrooms that I had on hand. 

For the gnocci, I have never made them with ricotta rather than potatoes, and fried rather than boiled. I have to say I really enjoyed these gnocci. Though they were fried, they seemed to be lighter than traditional potato gnocci. They also were much easier to make than the potato version. I did cut back on the butter and used a little porcini stock.

Gia's other selection were these sausage stuffed peppers. I used Anaheim peppers, which were spicy but also sweet when roasted. I used a homemade sauce I had on hand, and spicy Italian chicken sausage from Whole Foods. These were simple to make, and delicious! I would definitely make these in mini peppers and serve them as an appetizer in the future! 

Tasha's Gnocci (check out Tasha's blog for the complete recipe!)

Joanne's Gnocci

Joanne's Peppers

Natashya's Gnocci and Peppers

Roasted Vegetables with Orzo

Before my family visited me a week ago, I spent a lot of time working on menus for the week. I figured we would alternate eating dinner out and eating dinner at home each night. It's pretty interesting cooking for my family, my dad eats fish and limits meat to once a week, my mom eats shellfish and beef, my sister and I eat a little poultry, and our husbands eat it all. When you construct a venn diagram of all our protein preferences, the only overlap seems to be.... vegetarian!

Now before you feel bad for my mom having to cook for this dysfunctional eating family, rest assured that our current preferences are somewhat new, and growing up we ate whatever she prepared. Sorry, mom, no sympathy here :)

And while vegetarian seems to be the easy way out, it's actually the way my family now prefers to eat, which makes me really happy. So I spent the better part of April searching for and creating some great vegetarian menus, and when I stumbled across this dish, it sounded perfect. My dad loves pasta, my sister and mom love eggplant, I eat whole bell peppers like apples, and we're all big goat cheese fans!  This was a great dish, very simple, clean and healthy. I made a few changes, including subbing goat cheese for feta, reducing the amount of oil and omitting the scallions, Kristine's (raw-onion-pregnancy-aversion) preference. I also added zucchini, and would maybe even add more vegetables in the future, or make it a more wintry dish by using only root vegetables.

Orzo with Roasted Vegetables

adapted from Ina Garden

1 eggplant, peeled and 3/4-inch diced

1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
2 small zucchini, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
2 tbsp. EVOO
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 pound orzo or rice-shaped pasta

For the dressing:
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

To assemble:
1/4 cup pignolis, toasted
1/2 cup crumbled goat cheese
15 fresh basil leaves, cut into julienne


Preheat the oven to 425 degrees F.
Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender.
Drain and transfer to a large serving bowl.
Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil.
Check the seasonings, and serve at room temperature.

Minted Orzo and Zucchini Salad

I often have readers, friends and family ask me how I keep coming up with recipes to blog about, or where I find many of the recipes I make. I honestly am constantly on the look-out for delicious recipes that fit my style. Some of my favorite resources are magazines like Eating Well, Clean Eating, Real Simple, Cooking Light, and Vegetarian Times. I also like to search other blogs, many of which I have linked to on here. I also take cookbooks out of the library every now and then, especially when I am cooking ethnically. Lastly, there are a few websites I like to browse, like Whole Foods, Williams-Sonoma, and Foodtv.

This salad comes from the Whole Foods website. I was looking for a one-pot-dinner-salad type meal, which is my current meal of choice (if you haven't noticed...) This was the first one that popped up, and lucky me, my herb garden has taken off, and mint is abundant!

I ate this salad warm/room temperature, but Whole Foods suggests serving it chilled. I think it would be delicious either way! I also didn't have Kalamata Olives, so I substituted generic green Spanish olives.

Minted Orzo and Zucchini Salad

from WholeFoods.com

1 cup dried orzo
2 large zucchini, thickly sliced
3 tablespoons extra virgin olive oil, divided
2 tablespoons lemon juice
2 tablespoons chopped mint
1 clove garlic, finely chopped
6 ounces feta cheese, cut into cubes
1/2 cup pitted Kalamata olives
2 ripe tomatoes, chopped
Ground black pepper to taste

Bring a large pot of water to a boil.
Add orzo and cook until al dente, 8 to 10 minutes.
Drain well, rinse in cold water and drain again.
Meanwhile, arrange a rack about 6 inches from the heating element and preheat broiler.
Brush zucchini with 1 tablespoon oil and arrange on a baking sheet.
Broil, flipping halfway through, until tender and deep golden brown, 6 to 8 minutes.
Set aside to let cool and then roughly chop and transfer to a large bowl.
Add remaining 2 tablespoons oil, orzo, lemon juice, mint, garlic, feta, olives, tomatoes and black pepper and gently toss to combine.
Cover and chill for several hours until flavors blend.

Pasta with Sweet Tomato Sauce and Baked Ricotta

Growing up in New York, my mom always used Polly-O cheeses, specifically the ricotta and mozzarella. Having tasted and used many other brands, I completely share her devotion to Polly-O. When we moved to Ohio, it was no longer available. My mom would stock up every time we went back to New York, and have my grandma bring her some when she visited from Florida. It's just that good.

Now that I'm living in Florida, the elusive Polly-O is widely available in my grocery store! Whenever I see it on sale, I stock up. Cheese freezes exceptionally well, so I always have some on hand. When I saw this recipe pop up in my google reader from Cate, one that really showcases ricotta, I knew my Polly-O was destined for greatness! I absolutely loved the way the ricotta tasted when baked. It was still sweet, but had a little bit of crunch.

Since the dish has so few ingredients, I really wanted to use great flavor and high quality, so I picked up a can of whole San Marzano tomatoes, and I made fresh whole wheat pasta. This dish was so clean in flavors, and simple, but so delicious! I'm not one to eat whole cooked tomatoes (I prefer to use crushed), but when you spear a pasta noodle with a chunk of ricotta and a piece of tomato, it's heaven.

Pasta with Sweet Tomato Sauce and Baked Ricotta

via Cate, by Jamie Oliver

1 15-ounce container ricotta, drained in a cheesecloth-lined strainer for a few hours

2 tbsp olive oil, divided
salt and pepper
1 tsp dried oregano
1 onion, finely chopped
2 cloves garlic, finely chopped
1 28-ounce can whole tomatoes in juice
3 tbsp balsamic vinegar
1/2 tsp sugar (I didn't use b/c of the San Marzano's tomatoes natural sweetness)
1 pound wide pasta, such as pappardelle
a handful of fresh basil, torn (I used fresh oregano)
1/2 cup freshly grated parmesan (omitted)

After you’ve drained the ricotta, preheat the oven to 400F.
Put a piece of foil on a baking sheet and put the ricotta in the center.
Flatten it so you have a 1″ thick disk.
Rub all over with 1 tbsp olive oil, then sprinkle with oregano, salt and pepper.
Bake for about 15 minutes, then remove and set aside.
Bring a large pot of salted water to a boil to cook the pasta.
Heat the other tablespoon of olive oil in a large saucepan.
Add the onion and garlic and cook over medium until soft, 3 or 4 minutes.
Add the tomatoes and simmer for about 15 minutes, then crush the tomatoes with a spoon.
Taste and add sugar (optional), salt, pepper, and balsamic vinegar.
When the pasta is cooked, drain and reserve some of the pasta water.
Toss the cooked with the sauce and a tablespoon or two of pasta water and the tomato sauce, and basil. Crumble up the ricotta and add to the pasta with the parmesan cheese.

We nibbled the edges while waiting for the sauce...

Expensive, but so worth it!

Toasted Ravioli with Marinara

I've never had a fried ravioli because I don't like fried foods. I love crisp, crunchy things, but not the grease that comes along with it. I often find myself trying to create 'oven-fried' recipes. I think these were a great attempt to get the crispness, however I should have flipped them to also toast the bottoms. I used store bought ravioli for ease, but homemade would make these even better, I'm sure. I did make a large batch of my favorite sauce for dipping though!

Toasted Ravioli with Zesty Marinara

1 bag of fresh or frozen ravioli (about 30)

1 tbsp. butter

1 tbsp. EVOO

1/4 cup breadcrumbs

1/4 cup parmesan cheese

2 cups zesty marinara (recipe below)

Bring a large pot of water to a boil, add a large handful of salt.

Drop in ravioli, cook for half the time the package directs (mine was 6 minutes, so I cooked for 3).

Preheat broiler to high.

Drain ravioli, add butter and EVOO to the pot, swirl around.

Add ravioli, toss in butter/EVOO to coat, add breadcrumbs and parmesan, toss gently to coat.

Line a cookie sheet with parchment, arrange ravioli in a single layer.

Sprinkle with more breadcrumbs or cheese, if necessary.

Broil for 3-5 minutes, keep the oven door cracked and watch carefully so they don't burn.

Arrange on a plate, serve with marinara.

Zesty Marinara:

1 tbsp. EVOO
1 yellow onion, minced
2 cloves of garlic, minced
Salt and Pepper
1 tsp. dried oregano
½ tsp. fennel seed
Pinch of crushed red pepper flakes
½ c. dry red wine
2 28 oz. cans organic crushed tomatoes
1 15 oz. can organic tomato sauce
1 5 oz. can organic tomato paste


In a saucepot over medium low, add EVOO, onion and garlic.
Season with salt and pepper.
Sweat onions and garlic for 5 minutes.
Turn heat to high, add red wine, reduce by half, turn to low, add spices and tomatoes.
Cover and simmer for at least 30 minutes.

Tortellini Primavera with Sun-Dried Tomato Ricotta Sauce

One thing I'm working on this year is keeping our grocery budget in check. Sometimes when you're a blogger and you find a recipe or dream up a recipe, you stop at nothing to make it. And you justify your expenses because it's for the blog. It doesn't matter that the cheese is $17.99/lb, or the prosciutto is $11.99/lb... and when you've made the switch to buying all organic meats and dairy, it gets even worse. So I've been trying to focus more on shopping sales and utilizing my freezer as well as make meals where some of the ingredients can be used for another.

So far, it's going ok. I try to get in 'empty the pantry' mode, but then I go shopping and it turns into 'stock the pantry cheaply' mode. I can't tell you how many bags of frozen cascadian farms vegetables and fruit I got last week. They were on sale.... and I had coupons... So I decided to make a meal that used a few of my fully stocked pantry items - tortellini, ricotta, and vegetables. Paired with some vegetables on sale and at the farmer's market, I came out very cheap on this dinner!

Tortellini Primavera with Sun-Dried Tomato Ricotta Sauce

1 package frozen tortellini

2 garlic cloves, minced

2 cups button mushrooms, quartered

1 orange bell pepper, sliced

1/2 lb. asparagus spears, cut into 1" segments

1 cup frozen peas

1 cup ricotta

Juice and zest of 1 lemon

1/4 cup oil packed sun dried tomatoes

Vegetable or chicken stock, for thinning

1 sprig of fresh thyme or basil leaves

Salt and pepper

Heat a large skillet over medium heat.

Add 1 tbsp. EVOO, garlic, mushrooms and bell pepper.

Saute' for 8-10 minutes, until vegetables are softened.

While veggies cook, bring a pot of water to a boil, salt heavily.

Add tortellini, cook according to package directions, during the last minute, drop in the asparagus and peas.

Drain and set aside.

In a food processor, pulse together ricotta, sun-dried tomatoes, lemon zest and juice.

Add vegetables and pasta to the skillet.

Add ricotta sauce, herbs, salt and pepper.

Stir to combine, thin with stock if necessary.

Heat everything through, plate, garnish with crushed red pepper and parmesan, if desired.

Spanikopita Pasta Salad

I love spanikopita, but for a weeknight meal, it's a little involved. I took all of the flavors and ingredients and tossed them with some orzo (because I had it on hand, but any pasta will do). I thought this was a great pasta salad. My mom has always added cottage cheese to her spanikopita filling, so I never realized it wasn't a traditional ingredient. I wasn't sure it would work in this dish, but it made it creamy without being too heavy. It can be left out, and more feta added, but I think it adds an interesting flavor and texture to the dish.
This can be served immediatly at a warm temperature, or it can be chilled, or anywhere in between. We had ours immediately, warm, JJ's with a chicken breast and mine with a morningstar farm's chik'n patty (the new italian herb seasoned patties are delicious!)

Spanikopita Pasta Salad

1/2 lb. short cut pasta

2 tbsp. EVOO

1 yellow onion, minced

2 garlic cloves, minced

Salt and pepper

4 cups fresh spinach, roughly chopped

1 tsp. fresh minced oregano (or 1/2 tsp. dried)

1 tsp. chopped fresh dill

Pinch of crushed red pepper flakes

1 cup lowfat cottage cheese

6 oz. crumbled feta cheese

Bring a pot of water to a boil, salt heavily and add pasta. Cook according to package directions to al dente, drain and add to a mixing bowl.

Heat a skillet over medium heat, add EVOO, onion, garlic, salt and pepper.

Saute' for 6-8 minutes, or until onions are soft and slightly caramelized.

Add spinach, toss and wilt.

Add mixture to the orzo. , stir to combine.

Add herbs, crushed red pepper, cottage cheese and feta cheese, toss and serve or chill and serve later.

Spinach and Artichoke Penne with Faux Alfredo

A few months ago, I tried to make a healthier version of Fettuccini Alfredo at my sister's request. I used pureed cottage cheese, a technique that I found in the Moosewood Lowfat Favorites cookbook. I thought the pasta was nice, and the cottage cheese was a great substitute. However, after my success with whipped cauliflower, I thought I might try using that as the base for a newer, lighter alfredo. It doesn't pack the same protein punch, but I liked the flavor a bit more.
Now I do realize that this dish is a bit out there, and pureed cauliflower might turn some people off, but luckily flavor of the parmesan really overpowers the cauliflower, so it's hard to tell the cauliflower is even in there.
To round out the dish, I found a can of artichokes in the pantry, so thought I'd add them. Then I was going to prepare a spinach salad, but thought I might just wilt the spinach and add it to the dish to make the ever popular spinach and artichoke combo!

Spinach and Artichoke Penne with Faux Alfredo

1/2 lb. whole wheat penne

1/2 head of cauliflower florets

2 c. vegetable stock

1 lb. fresh, baby spinach

1/4 -1/2 c. milk

1/2 c. parmesan cheese

1 15 oz. can of quartered artichoke hearts

Salt and pepper

Crushed red pepper flake

Bring a large pot of water to a boil, salt and add pasta.

Cook for 10 minutes, or until al dente, drain.

Bring vegetable stock to a boil in a small pot, add cauliflower, cover, turn heat to low and simmer for 10 minutes, until soft.

In a large saute' pan, wilt spinach leaves over medium heat. Drain and set aside.

Add cauliflower to a blender or food processor with most of the parmesan cheese, add 1/4 c. of milk and any remaining vegetable stock. Puree. Add more milk if necessary, season with salt and pepper.

Add pasta, artichokes, cauliflower puree, and spinach to the pasta pot.

Turn over low heat and bring to temperature.

Plate and top with remaining parmesan and a sprinkle of crushed red pepper.