pasta

White Cheddar + Arugula Pesto Mac and Cheese.

January 25, 2012 · 96 comments

Mac and cheese cures all.

…conflict.

…tantrumy husbands.

…tantrumy toddlers.

…which are pretty much the same thing.

…rainy days.

…sad faces.

…loose jeans.

…life.

You know, like HUGE things!

This makes my head spin.

Lots o’ green stuff.

A little peppery and almost neon… this arugula pesto took one of my favorite crispy shrimp dishes to a whole new level last year. Basil pesto, what? I don’t even know you anymore. This was one of the first recipes I ever shared (hellllo freaky pictures) and still makes the top ten of which I whip up just about every month to have on hand.

People… this.is.huge. It rarely happens. Like, never. Because boredom calls to me like a creeper in the night.

And while I think that mac and cheese is simply perfect on it’s own… that whole boredom creep grabs me and sometimes I torture the pasta.

Good torture, I promise.

Like, adding an arugula pesto swirl type of torture.

Otherwise known as… ruining-my-husband’s-side-dish-torture.

Otherwise known as… one of the only things I succeed at in my itty bitty life.

We served this with the maple bourbon pork chops and those brussels sprouts I’ll tell you about later, and holy FLAVOR POP. And while I pretty much watched him attempt to pick out every single solitary speck of pesto (can this be done?), he soon gave up and scarfed it. And was happy.

Leading me to believe that just as I thought… I am always right. Today marriage is great.*

Arugula Pesto and White Cheddar Mac and Cheese

serves 4-6

4 cups uncooked whole wheat pasta (smallish pasta works best, like elbow noodles, etc)

2 tablespoons unsalted butter

2 tablespoons flour

2 cups milk

1/4 cup heavy cream

10 ounces freshly grated white cheddar cheese + more for topping

pinch of nutmeg

salt and pepper to taste

1/3 cup arugula pesto 

1/3 cup panko breadcrumbs

Preheat oven to 400 degrees F.

Bring water to a boil and cook pasta according to directions. I always shave a few minutes off the cooking time since it will be going in the oven.

While pasta is cooking, heat butter in a saucepan over medium heat. Once sizzling, add flour and whisk until smooth to create a roux. Cook for 2-3 minutes, until golden and has a nutty aroma. Add milk and cream, bring to a boil while constantly whisking. Reduce heat to low and add cheese, then cook for a few minutes while stirring until cheese is melted and mixture thickens. Add nutmeg, then taste and season with salt and pepper as desired.

Add pasta to a baking dish and pour cheese sauce over top. Stir to distribute sauce, then stir in pesto. Top with additional grated cheese and breadcrumbs. Bake for 30-35 minutes, or until top is golden and bubbly.

 

Arugula Pesto

4 cups arugula

1/3 cup asiago cheese

3 garlic cloves

1/4 cup olive oil

In a food processor, combine garlic, arugula and cheese. Pulse until combined. Stream in olive oil a tablespoon at a time until the pesto becomes smooth.

*I made this over a week ago. I’ve since changed my stance.

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Crunchy Oven-Fried Cheese Ravioli.

January 23, 2012 · 129 comments

Oh Monday… you look good.

I’ve made no bones about it: growing up, pasta was just not my thing. Combined with my utter distaste for all tomato sauce, noodles never ever did it for me. My mom religiously made pasta every Thursday night (it’s still happening) and you could often find me up in my room hungry and throwing the tantrum of the century… every single week.

Wish I grew out of that, but… I threw a massive tantrum last Sunday night when my husband refused to watch the Golden Globes with me and gossip about celebrities. He’s no fun.

Some things never change?

Occasionally my mom would toss some gnocchi or ravioli into the mix to appease me, but I would still choose to pout and be generally bratty in that… adorable 13-year old way. I can’t wait to have teenagers.

While I’ve made a habit of baking some of my previously favorite fried foods (think chicken fingers, fish sticks and mashed potatoes), ravioli has never made the cut. Which is stupid, because uh… it’s perfect. And now it’s crunchy on the outside, soft and cheesy on the inside.

Say what?

Ideal for a night time snack attack.

And lots more filling than an entire bag of Trader Joe’s Crunchy Curls emotionally eaten while on your ninth consecutive hour of Dexter. But I’m not sure of that or anything.

Ooooh I like this part.

Like, really like this part.

Crunchy Oven-Fried Cheese Ravioli

serves 2-4, depending on ravioli size

1 pound frozen cheese ravioli (about 40 pieces)

3 egg whites, lightly beaten

1/4 cup whole wheat pastry flour

1 3/4 cups panko breadcrumbs

1/2 cup seasoned bread crumbs

3 tablespoons grated romano cheese + more for topping

pinch of salt

1/4 teaspoon pepper

marinara sauce for dipping

Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray. Add egg whites to one bowl, and in a larger bowl mix flour, bread crumbs, panko, romano, salt and pepper.

Bring water to a boil and cook ravioli for half of the recommended time. I let mine boil for a little over 2 minutes, then drained them and quickly spray through them with nonstick spray to help them not stick together. Once cool to the touch, dip each ravioli in egg whites then coat thoroughly with the breadcrumb mixture, pressing to adhere. Place on the wire rack and repeat until finished. Spray each with a quick hit of nonstick spray. Bake for 15-18 minutes, or until crispy and golden.

Serve hot with marinara for dipping.

But I like that part better.

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Crockpot Parmesan Garlic Chicken with Orzo.

January 2, 2012 · 97 comments

My only resolution is to eat more delicious things in 2012 than I ate in 2011.

That sounds fair right? I like to be fair.

So fair that I even took some pictures of broccoli. Oye. It was a complete snafu, I swear.

Clocking in as my least favorite vegetable (well, minus the eight or so that I flat out refuse to taste), these little green trees here are creeping me out more than my weirdo man crush on Alec Baldwin. I don’t know what it is about him that I find so sexy, but if he wanted to hand-feed me broccoli I wouldn’t hate it.

Wait… no… I don’t know.

 

What I do know is that this chicken made my house smell like 4000 cloves of cheesy garlic (in a delicious way) and my mouth was watering as I scooped it on top of some whole wheat orzo. And then I stared at it. But it just looked so… blah. So uncolorful. So vanilla, if you will. Which honestly… really just makes me want ice cream. Now.

It has been quite dark and dreary and gloomy around these parts the last few days and I’ve craved some color in my life. And something more than the sparkly pink nail polish I painted on only to peel off 34 minutes later and the rainbow sprinkles that dumped all over the kitchen floor TWICE this past weekend because I stuff everything and it’s mother inside my kitchen cabinets. That was fun! Not.

I threw open the fridge door in a frenzy because if the holiday season taught my blood sugar anything, it’s that I’m starving every 20 seconds. But there was um, nothing inside. I didn’t go to the grocery store for almost two weeks, unless I found myself screaming, “I’m out of butter AGAIN” or “how is it possible to eat 3 pounds of cheese in three days?” I didn’t cook ONE meal in nearly fourteen days (maybe longer?), unless you count two handfuls of cereal and three peanut butter blossoms a meal. Which coincidentally, I often did. But seriously… no meals. I don’t know how we pieced together dishes when we weren’t calling for pizza or mooching out of someone else’s kitchen. And it was wonderful.

But inside that crisper drawer? All I found was two week old beef stew (don’t ask), an extremely moldy red pepper half, a bag of slimy carrots that gratefully shared it’s slime with the rest of the drawer, and a half-dead pouch of Trader Joe’s broccoli that I bought with good intentions but no plans. Like usual.

I quickly steamed it, which by the way… made my house smell like utter garbage. So then I threw it under the broiler with olive oil and cheese because the few times I’ve let it cross my lips is after it’s been charred to the holy heavens and back then graciously doused in sea salt. Yes. I know that OMG peoplelovebroccoliwhenroastedwithparmesan! Please don’t remind me. I’m well aware. If I liked vegetables my life would be so much easier. So I prayed this would make it more palatable and I sort of mashed it with a fork or something so it wasn’t so resembling of that one dude’s bean stalk. I was able to choke down a few of the really tiny pieces… after I would cover them in a bit more parmesan. But then I had to start picking it out and decided that 2012 would not be the year of the broccoli. I’m not sure I can ruin another super easy and delicious crockpot meal with such grossness.

Mr. How Sweet agreed, but still declared this his “favorite meal of 2012.” Then he asked why it doesn’t taste like cookies.

Crockpot Parmesan Chicken

serves 4-6

4 boneless, skinless chicken breasts

4 tablespoons olive oil

6 tablespoons dry white wine

1/2 teaspoon salt

1/2 teaspoon pepper

4 garlic cloves, minced

1 teaspoon dried basil

1/2 teaspoon dried parsley

1/4 cup finely grated parmesan cheese + 2 tablespoons

1 cup uncooked whole wheat orzo

3/4 cup vegetables of your choice

The night before, season chicken breasts with salt and pepper. Whisk together 3 tablespoons olive oil, cheese, basil, parsley, garlic and 3 tablespoons of wine in a bowl. Place chicken in a large ziplock bag, then pour marinade over top and coat chicken. Keep in the fridge overnight.

The next morning, place chicken in your crockpot with 3 tablespoons of wine. Cook on low for 6-8 hours.

Prepare whole wheat orzo according to directions. Once cooked, combine with remaining olive oil, parmesan and salt and pepper if desired. Cut chicken into pieces/chunks, and toss together with orzo. Add in vegetables of your choice! Top with additional parm.

This is a great meal to make ahead of time and store in the fridge for easy lunches and dinners.

If you’re looking for some healthy recipes this week, I suggest this, this, this and this. And a little cookie bite, of course.

{ 97 comments }

Butternut Squash Stuffed Shells.

Butternut Squash Stuffed Shells makes 20 stuffed shells, serves about 4 20 jumbo shells 2 1/2 cups cubed butternut squash 1 teaspoon olive oil 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon nutmeg 2 tablespoons unsalted butter 1 shallot, chopped 1 garlic clove, minced 1 1/2 tablespoons mascarpone cheese 1 tablespoon grated parmesan cheese for bechamel 2 tablespoons butter 2 tablespoons flour 2 cups milk (I used 2%) 1/4 pinch of nutmeg salt & pepper to taste for topping 1/4 cup grated parmesan cheese 1/3 cup mozzarella cheese 10-15 sage leaves Preheat oven to 400 degrees F. Place butternut squash on a baking sheet and toss with salt, pepper, nutmeg and olive oil. Roast for 20 minutes, flip, then roast for 20 minutes more. Remove from oven and mash with a fork or potato masher until almost pureed. Boil water and prepare shells according to directions. Mine called for 9 minutes. Drain pasta and set aside to cool. While pasta is cooking, heat a small saucepan over medium heat and add 2 tablespoons butter, garlic and shallots. Whisk until brown bits appear in the butter, then mash into the butternut squash, along with the mascarpone and and tablespoon of parmesan. [...]

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Caramelized Pear, Squash & Parmesan Noodles.

Caramelized Pear, Squash and Parmesan Noodles serves 2-4 3 tablespoons olive oil 2 tablespoons unsalted butter 2 shallots, chopped 3 garlic cloves, minced 1 anjou pear, thinly sliced 1/2 butternut squash, peeled and chopped into 1/2 inch cubes 12-15 brussels sprouts, stems removed and sliced 10-12 sage leaves, roughly chopped 1/4 teaspoon salt 1/4 teaspoon pepper pinch of nutmeg 3 tablespoons balsamic vinegar (I used pomegranate vinegar) 1/2 pound whole wheat spaghetti 1/2 cup freshly grated parmesan cheese Heat a large skillet over medium heat and add olive oil and butter. Add shallots, garlic, squash, brussels sprouts, sage and pear, top with salt and pepper, then stir to coat. Cook for 6-8 minutes, stirring occasionally, then cover and cook for another 5 minutes. While veggies are cooking, boil water and prepare pasta according to directions. Turn heat under veggies down to low, then add balsamic and stir. Drain pasta and add directly to skillet, tossing multiple times to coat. Add in parmesan cheese, taste, and season more if desired. Cover and let sit over low heat for 5-10 minutes, stirring occasionally, so the flavors can mesh. Serve with additional parmesan cheese for topping.

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Roasted Butternut Baked Penne.

Roasted Butternut Baked Penne serves about 4 1 pound butternut squash, peeled and chopped 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon nutmeg 2 tablespoons unsalted butter 1 small shallot, chopped 1 tablespoons flour 1/4 cup mascarpone cheese 2/3 cup milk 1/2 pound whole wheat penne 1/4 cup freshly grated mozzarella cheese 1/4 cup freshly grated parmesan cheese sage leaves crumbed bacon, if desired Preheat oven to 400 degrees F. Peel and chop squash, then lay on a baking sheet. Toss with olive oil, salt, pepper and nutmeg. Roast for 20 minutes, flip once, then roast for 20 minutes more. Remove from oven and add squash to a bowl, then mash with a potato masher or fork. Prepare water for pasta and cook according to directions. While pasta is cooking, heat a medium saucepan over medium heat and add butter and shallots. Whisk continuously until the butter browns and small brown bits appear in the pan. Immediately whisk in flour and cook for 1-2 minutes. Add milk, mascarpone and mashed squash, then mix until until combined. I chose to keep my “sauce” in a thicker state (see the second picture), but if you’d like it thinned out a bit more, [...]

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Roasted Butternut and Sweet Potato Whole Wheat Lasagna.

Roasted Butternut and Sweet Potato Whole Wheat Lasagna makes one 8×8 dish 9-12 whole wheat lasagna noodle sheets (preferably no-boil) 1/2 medium butternut squash, peeled and cubed (about 2 cups cubed) 2 medium sweet potatoes, peeled and cubed (about 1 1/2 cups cubed) 12 ounces mascarpone cheese, at room temperature 3 tablespoons unsalted butter 1 shallot, thinly sliced 3 cloves of garlic, minced or pressed 1 1/2 cups freshly grated parmesan cheese 1/2 cup freshly grated mozzarella cheese 1 teaspoon salt 1 teaspoon pepper 1/4 teaspoon nutmeg a bunch of sage leaves olive oil for drizzling Preheat oven to 350 degrees F. For squash & potatoes: Lay cubed squash and potatoes on a baking sheet, and drizzle with a bit of olive oil (only about 1-2 teaspoons). Use your hands to coat the squash and potatoes with olive oil, then sprinkle with nutmeg and 1/2 teaspoon each of salt and pepper. Roast for 50 minutes, tossing every 15 minutes or so. Remove from oven and let cool. Once cool, mash with a potato masher or fork. After mashing mine, I actually used a hand mixer with beaters to “whip” them a bit more, but that isn’t necessary. The consistency is [...]

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Chicken Enchilada Spaghetti.

Chicken Enchilada Spaghetti serves 2-4 1 tablespoon olive oil 1/2 onion, chopped 1/2 green pepper, chopped 1/2 red pepper, chopped 2 garlic cloves, minced or pressed 1 teaspoon cumin 1/2 teaspoon chili powder 1/4 teaspoon salt 1/2 teaspoon smoked paprika 1/4 teaspoon pepper pinch of cayenne pepper 2 boneless, skinless chicken breasts, cooked and shredded 1/2 pound of dry whole wheat spaghetti 1 10-ounce can of red enchilada sauce 3/4 cup freshly grated sharp cheddar cheese cilantro for topping Boil water for pasta and prepare pasta according to directions. While pasta is cooking, heat a large skillet over medium heat and add olive oil. Add onions, peppers, salt and pepper and let cook until vegetables are soft, about 5-6 minutes. Add garlic and cook for another 1-2 minutes, then stir in chicken, cumin, cayenne, paprika and chili powder, along with the can of enchilada sauce. Turn the heat down to low, drain the cooked pasta, then add pasta to the skillet too. Fold in cheese and mix thoroughly to combine. Toss with a set of kitchen tongs until everything is mixed, then serve with a bunch of fresh cilantro.

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Roasted Red Pepper Penne.

Roasted Red Pepper Penne serves 4 2 large red peppers 3 cloves of garlic 1/3 cup parmesan cheese 4-5 basil leaves, torn 1/4 teaspoon black pepper 1/8 teaspoon salt 4-5 tablespoons olive oil (I used a garlic-infused from Fustinis) 2 cups of dry whole wheat penne 1/2 yellow onion, chopped 2 thin sliced boneless, skinless chicken breasts salt & pepper for seasoning chicken To roast peppers: remove core and seeds from peppers and slice into pieces. Lay on a baking sheet and preheat the broiler in your oven. Place under the broiler skin-side up until skins are completely charred and black – this took about 10 minutes for me but will depend on your oven. Just check every 2 minutes or so. Immediately remove peppers from oven and using kitchen tongs, quickly place them in a ziplock bag then seal it. Set aside for 20-30 minutes. While peppers are “steaming” in the bag, pat the chicken breasts completely dry with a pepper towel, then season them with salt and pepper. Heat a skillet over medium high heat and add 1 tablespoon of olive oil. Brown chicken on both sides until cooked through, about 4-5 minutes per side. {I made the [...]

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Cheddar Chili Cornbread Pasta Bake. {Dinner Tomorrow.}

Cheddar Chili Cornbread Pasta Bake serves 4-6 1 1/2 cups uncooked whole wheat elbow noodles 3/4 cup freshly grated cheddar cheese 2 1/2 – 3 cups of leftover chili 1 batch of your favorite cornbread Preheat oven to 425 degrees F. Boil water and prepare pasta according to directions, shaving 1-2 minutes off the cooking time since the noodles are going into the oven. While the pasta is boiling, mix up a batch of your favorite cornbread and grate cheese. Drain pasta. Spray an 8×8 baking dish with non-stick spray. Add pasta to the bottom of the dish, then layer on the cheese and chili. Top with your cornbread batter, spreading gently with a spoon. Don’t worry if it doesn’t reach the edges. Bake for 30-35 minutes, or until cornbread is golden on top and cooked underneath. I used a spoon to lift up the cornbread to make sure it was cooked. Serve immediately. Leftovers are delicious for 3-4 days. Note: depending on what cornbread mixture you use, your cooking time may differ. Just make sure to check it after 30 minutes or so. The cooking time will increase for the bread since it has “wet” layers underneath.

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