One-Pot Creamy Southwest Pasta

Creamy Southwest Pasta

Okay for the last slot in our tour of one-pot pasta meals, we’re heading to the Southwest for this rich and creamy pasta. You can adjust the heat level on this dish by upping or leaving the jalapenos out all together. As is, this dish will serve 6-8 people, but if you want you can switch it up by leaving out the cheese and adding cooked chicken pieces to the dish. No matter how you make it though, it will be delicious! Enjoy!

Ingredients:

1 (454g) box of rotini (or any pasta you like)
2 cups frozen corn kernels
1 medium green bell pepper cut into thin strips
½ medium red onion, sliced
¾ (796ml) can diced tomatoes
¼ cup sliced pickled jalapeno peppers (optional)
4 cups vegetable broth
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon salt
1-2 dashes cayenne pepper
1 teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon dried thyme
1 teaspoon paprika
1-2 tablespoons olive oil
1 (540ml) can black beans, drained and rinsed
8 oz. goat cheese, crumbled
½ cup cilantro, chopped*

* Click here to learn how to clean cilantro.

Directions:

In a large pot, add the pasta noodles and the rest of the ingredients except for the beans, goat cheese and cilantro. Add the broth last, pouring it over everything. Drizzle the oil over all of the contents.

Cover your pot and bring the contents up to a boil. Once you’ve reached a boil, remove the lid and give the contents a good stir, to help keep the pasta from sticking together. Return the cover and reduce the heat to a steady simmer (medium to medium-low heat). Cook for an additional 12-15 minutes, stirring every couple of minutes, until the pasta is cooked through and al dente. There should be ¼ to ½ an inch of liquid in the bottom of the pot when it’s done.

Remove the pasta from heat, and stir in the beans and goat cheese. Let the pasta rest for 5 minutes to give the beans a chance to warm up, and the cheese to melt, absorbing any excess liquid. Serve hot, garnished with the chopped cilantro.

One-Pot Thai Pasta

Thai Pasta

Love Thai food, but hate takeout? Or maybe you don’t have Thai takeout in your area? Here’s the fix for that my friends! This easy one-pot Thai pasta will serve six and cook up quickly! Wanna add some protein to the mix? Heat up some left over chicken or fish, and toss with the pasta before serving. Just note though that if you do add chicken to this dish to read up on the use of Worcestershire Sauce and meat by clicking this link. This dish will serve at least 6. Enjoy!

Ingredients:

1 (500g) box dry fettuccine or other long noodle
6 ¾ cups vegetable broth
2 medium carrots, julienned
1 ½ red bell peppers, julienned
6 green onions, sliced thinly*
6 garlic cloves, minced
3 tablespoons peanut butter
3 tablespoons fresh minced ginger**
3 tablespoons tomato paste
1 ½ tablespoons brown sugar
1 ½ tablespoons hoisin sauce
1 ½ tablespoons soy sauce
1 ½ tablespoons Worcestershire sauce**
1 ½ tablespoons apple cider vinegar
1 tablespoon rice vinegar
1 tablespoon fresh lemongrass paste or minced*
¾ teaspoon fresh chili paste, like Sriracha (to taste)
¾ teaspoon turmeric
1-2 tablespoons vegetable or canola oil
½ – 1 lime, juiced
crushed peanuts, for garnish
chopped cilantro , for garnish*
sesame seeds, for garnish

* Click here to learn how to clean green onions, lemongrass and cilantro.
** Click here for tips on peeling ginger and using Worcestershire sauce.

Directions:

In a large pot, add the pasta noodles, breaking them in half if needed to fit, and then the rest of the ingredients except for the lime juice, peanuts, cilantro and sesame seeds. Add the broth last, pouring it over everything. Drizzle the oil over all the contents.

Cover your pot and bring the contents up to a boil. Once you’ve reached a boil, remove the lid and give the contents a good stir, to help keep the pasta from sticking together. Return the cover and reduce the heat to a steady simmer (medium to medium-low heat). Cook for an additional 10-15 minutes, stirring every couple of minutes, until the pasta is cooked through and al dente.

After this time, the noodles should be al dente. Uncover and allow to cook for another few minutes, stirring occasionally, until there’s only about ½ inch of sauce on the bottom (or however much sauce you prefer). Remove from heat and stir in the lime juice. Serve hot and garnished with a liberal amount of crushed peanuts, chopped cilantro and sesame seeds.

One Pot Pasta Alla Puttanesca with Chickpeas & Artichokes

alla-puttanesca

So this spicy, red pasta dish is a favourite for those that like spicy, briny, salty dishes. While the meaning of the name can denote different things, depending on which part of Italy you come from, in the end it is a delicious, hearty meal that is sure to please. While some recipes call for the use of anchovies, this recipe, in its one-pot format, does not. It also does not call for cheese, however a sprinkling of parmesan over top at the end is always a hit in my book.

Two items to note in this recipe for 6, the artichokes and the amount of broth needed. There is great debate over the use of artichoke bottoms or hearts in the kosher community. Some lucky cooks can find canned artichokes with reputable hechshers, but for the rest of us, I find using the bottoms found in the frozen section a good substitute. With regards to the type of pasta used, you may find that you have to add more broth when using whole wheat compared to regular pasta. I say start with the lower amount, and as it’s cooking, you can add more if needed. Please note though if you add more broth, make sure it’s hot, so that it doesn’t delay the cooking time of the rest of the dish.

Ingredients:

1 (500g) box whole wheat or regular long noodle pasta
½ – 1 cup sliced black olives, such as Kalamata
1 ½ bags frozen artichoke bottoms, mostly defrosted and chopped (total amount of 21 ounces)
¾ (540ml) can canned chickpeas, low sodium
3 tablespoons capers
1 medium white or yellow onion, minced
3 cloves garlic, minced
¾ (796ml) can diced tomatoes, low sodium
1 ½ tablespoons dried oregano
1 ½ teaspoons dried basil
¾ teaspoon dried thyme
¾ teaspoon red pepper flakes (reduce to ¼ teaspoon if sensitive to heat)
¾ teaspoon ground black pepper (reduce to 1/3 teaspoon if freshly ground)
4 ½ – 6 cups vegetable broth (you may need to add more broth depending on what type of pasta you use)
2-3 tablespoons of olive oil

Directions:

In a large pot, add the pasta noodles, breaking them in half if needed to fit, and then the rest of the ingredients, pouring the broth over everything last. Drizzle the olive oil over the whole dish.

Cover your pot and bring the contents up to a boil. Once you’ve reached a boil, remove the lid and give the contents a good stir, to help keep the pasta from sticking together. Return the cover and reduce the heat to a steady simmer (medium to medium-low heat). Cook for an additional 8-10 more minutes, stirring every couple of minutes, until the pasta is cooked through and al dente.

If you find that there is a bit too much liquid in your dish, let the pasta sit for a little bit off the heat, and the pasta will absorb the excess liquid. If you have leftovers, I suggest tossing them with a little olive oil before storing in the fridge.

Spring Greens and Cream Cheese Penne

Greens and Cream Cheese PenneThis beautiful white and green pasta dish will hit the spot for Shavout lunch! The bright green of the spring vegetables and herbs, mixed with the creamy cheese will comfort those who have been up all night learning. This dish will serve 6-8 people.

Ingredients:

1 ½ pounds penne rigate (or other short cut pasta)
2 tablespoons butter
4-6 garlic cloves, minced
2 bunches green onions, cut into 1” lengths*
2 bunches asparagus, cut into 2” lengths*
2 cups frozen green peas
500g cream cheese (equal to two tubs or bars)
2 shallots, diced*
4 tablespoons chives, chopped*
2 tablespoons lemon zest**
Salt and pepper, to taste

* Click here to learn how to clean these vegetables and herbs.
** Click here for tips on zesting citrus.

Directions:

Cook the pasta according to the package instructions, when it is done, drain the pasta, but keep about 3 cups of the cooking water (the starchy water will help the sauce cling to the pasta).

Meanwhile, in a large saucepan, melt butter over medium heat and cook the garlic with the green onions, shallots and asparagus for 5 minutes. Add the chives and peas and cook for 2 more minutes. Season with salt and pepper.

Pour 3 cups of pasta cooking water into the saucepan and add the cream cheese. Keep over a low heat to let the cheese melt and stir until smooth. Add the drained pasta to the pan, along with the lemon zest, and mix together to combine. Serve hot.

Who Can Forget Pasta?

Home Made PataSo in my search for different gluten-free foods and recipes, I tried to think of what would be most in demand. No one wants a recipe for gluten-free steak or mashed potatoes, because by their very nature, they are gluten-free. I consider those recipes to be almost cheating! But what about things like, breads, cookies, pancakes and cakes? What about… pasta! Now there is something that isn’t a “cheat” recipe that I know gluten-free eaters would definitely want. Today’s recipe is for a fresh egg-noodle pasta. The only real trick I find between the gluten-free and regular versions of homemade pasta, is that because the pasta is missing the gluten in one, it’s not as flexible and “bend-y”. This can cause the pasta to crumble or break apart. I suggest working with it the same way that you would with fyllo dough. When you are not actively using the dough or noodles, cover them with a damp tea towel. I would also suggest not getting too fancy with the types of shapes that you make with your pasta, at least not until you’ve made the dough a few times. You don’t need to try and make agnolotti (curved, stuffed pockets of pasta with a crimped edge), the first time… stick with linguine or fettuccine.

I also find that for the best homemade pasta, at some point, you need to work it by hand, if not from the very beginning. Today’s recipe starts in the food processor and then moves out onto a floured counter top. If you want to go old school though, here’s how:

  1. In a bowl, mix together all of your dry ingredients so they are fully incorporated.
  2. On a clean counter top, empty the bowl, and form a “volcano” shaped mountain i.e.: a mountain pile with high sides and a hole in the middle.
  3. One at a time, add the eggs into the centre hole that you made, mixing in each egg before adding the next.
  4. To mix, move your fingers around the hole you made, gradually making larger circles and bringing in a little more of the flour at a time.
  5. Then add the oil the same way. Add the water a little at a time until the dough comes together. You may not need all of it, or you may need a little more.
  6. Need the dough together for a few minutes to allow everything to bind, then wrap in plastic wrap and place in a cool place (or fridge) for at least a half an hour.

That’s the old way, without using a food processor or pasta maker to bring together a dough. If you think you’re going to make pasta often, you may want to invest in a pasta maker to roll out the dough once it has been made, as this will make your life significantly easier than rolling the dough out by hand!

All this talk about pasta however is making me think of sauces… so next week? That’s right, it’s sauce week people! I’ll show you the five “mother” sauces and some variations on each. Until then, enjoy the pasta recipe and have a great weekend.

 

Italian Wedding Soup

Italian Wedding Soup

Now while I don’t know any Jewish wedding that this amount of soup would fit the bill for, you can feed about 8-10 people with it as a nice starter. Think of it as an Italian chicken soup, but with meatballs instead of matzo balls! Not that the edition of matzo balls would be a bad idea… hmm…

Ingredients:

Meatballs:

1 pound lean ground beef
2 eggs, beaten
¼ cup dried bread crumbs
1 teaspoon dried basil
1 teaspoon dried parsley
3 tablespoons minced onion
1 clove garlic, minced
⅓ teaspoon salt, or to taste
⅛ teaspoon freshly ground black pepper

Soup:

2 teaspoons vegetable oil
⅓ cup coarsely chopped onion
⅓ cup coarsely chopped carrot
⅓ cup coarsely chopped celery
1 teaspoon tomato paste
3 cloves garlic, diced
2 ½ quarts chicken broth
1 bay leaf
¼ teaspoon whole black peppercorns
salt to taste
1 cup seashell pasta (or other small-shaped noodle)
2 cups spinach – packed, rinsed* and thinly sliced

Directions:

In a medium bowl, combine the beef, eggs, bread crumbs, basil, parsley, onion, garlic, salt and pepper. Mix until well combined, but do not over mix. Shape the meat into ¾ inch balls, and set aside. In a large stockpot, on medium-high heat, add the oil and sauté the onion, carrot and celery until the onion becomes slightly translucent, about 5-6 minutes. Add the tomato paste and garlic, and let cook a few minutes more until the garlic becomes fragrant. Add the broth, bay leaf and peppercorns and any salt that is desired, bringing the broth to a boil. You may wish to put the bay leaf and peppercorns in a little cheesecloth bundle, to make for easy removal later, but you can skip this step, and simply fish them out later. Once boiling, slowly drop in the meatballs and pasta. Reduce the heat to medium and cook, stirring frequently, at a slow boil for about 10 minutes, until the pasta is al dente and the meatballs are no longer pink inside. At the last minute add the spinach and wilt it into the soup. Serve hot with crusty bread and enjoy!

* click here to check out how to clean spinach properly.

Best Minestrone Soup

Minestrone

Ingredients:

3 tablespoons olive oil
4 cloves garlic, chopped
2 onions, diced
2 cups chopped celery
5 carrots, sliced in ¼” rounds
6 cups vegetable broth
1 796ml can diced tomatoes, with liquid
1 769ml can crushed tomatoes
1 540ml canned kidney beans, drained
1 540ml can green beans, drained
2 cups baby spinach, rinsed and checked*
2 zucchinis, quartered and sliced
2 yellow squash, quartered and sliced
1 teaspoon dried oregano
1 tablespoons dried basil
salt and pepper to taste
¾ cup pasta, seashell or ditalini, or your favourite shape
2 tablespoons grated Parmesan cheese for topping

Directions:

In a large stock pot, over medium-low heat, heat olive oil and sauté garlic for 2 to 3 minutes. Add onion and sauté for 4 to 5 minutes. Add celery and carrots, sauté for 1 to 2 minutes. Add broth, diced and crushed tomatoes and bring to boil, stirring frequently. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, squash, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better. If the soup is too thick, or you would like more broth, you can add additional vegetable broth or water.

Fill a medium saucepan with water and add a heaping teaspoon of salt. You can omit the salt if you’re watching your sodium, but this is really your only chance to flavour the pasta itself. You could also add a teaspoon of bouillon to the water instead of salt. Bring the water to a boil. Add pasta and cook until tender. Drain water and set aside. Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top.

* To learn how to check spinach, click here.

Chicken Cacciatore

Chicken Cacciatore

An easy way to up the nutrition on this dish is to use high fibre or whole wheat pasta instead of regular. If you don’t have fresh basil, you can used dried instead. The rule of thumb when converting is to use ⅓ of the amount dried that you would fresh. So this recipe calls for ½ a cup of fresh, so you would use 2 tablespoons plus 2 teaspoons of dried. This recipe will serve 6.

Ingredients:

12 chicken thighs, skin and fat removed
Olive oil spray or enough oil to coat a pan
2 red bell peppers, chopped
2 cups mushrooms, sliced
1 onion, chopped
4 garlic cloves, finely chopped
2 (796ml) cans crushed tomatoes
½ cup chicken broth, more if needed*
2 teaspoons dried oregano leaves
½ cup chopped fresh basil leaves
Salt and freshly ground black pepper
6 cups cooked (12 oz. uncooked) pasta

Directions:

Season the chicken with salt and pepper. Heat a large pan over a medium-high heat and spray with cooking oil. Add the chicken to the pan and brown on each side for about 3-4 minutes. Add all other ingredients to the slow cooker, except the mushrooms. Season with salt and pepper. Add the mushrooms in the last hour, mushrooms can be omitted if you are not around to toss them in. Cook on low for 6 hours. In the last hour add the mushrooms. Serve over pasta. If you are preparing this ahead of time, complete the steps above, however after browning the chicken, allow to cool and then add all of the ingredients, minus the mushrooms and pasta into a gallon sized freezer bag. Remove as much air as possible from the bag and store in your freezer. On the day you wish to make your Cacciatore, allow it to cook on low for 8 hours. Again, add the mushrooms in at the last hour and then serve over pasta. *Depending on your crock pot you may need to add more liquid.