Vegetable Pad Thai

This recipe was pretty tasty. Make extra sauce, the noodle soak it up.
8 ounces dried, wide, and flat rice noodles ( i used 1 lb. spaghetti)


2 tablespoons dark-brown sugar ( I used 4T)

2 tablespoons fresh lime juice, plus wedges for serving (  used 4 T )

3 tablespoons soy sauce ( I used 6T)

2 teaspoons vegetable oil ( I used 4 tsp. sesame oil)

3 scallions, white and green parts separated and thinly sliced

1 garlic clove, minced

2 large eggs (optional), lightly beaten (  Iused 4 )

1/2 cup fresh cilantro

1/4 cup chopped roasted, salted peanuts ( I used cashews)

Directions

Soak noodles according to package instructions. Drain. In a small bowl, whisk together brown sugar, lime juice, and soy sauce.

In a large nonstick skillet, heat oil over medium-high. Add scallion whites and garlic and cook, stirring constantly, until fragrant, 30 seconds. Add eggs (if using) and cook, scraping skillet with a rubber spatula, until eggs are almost set, about 30 seconds. Transfer egg mixture to a plate. Add noodles and soy-sauce mixture to skillet; cook, tossing constantly, until noodles are soft and coated with sauce, about 1 minute. Add egg mixture and toss to coat, breaking eggs up gently. Serve noodles with lime wedges, topped with cilantro and peanuts.

Mario Batali's Penne alla Puttanesca

Serves 6


2 tablespoons salt-packed capers

1 1/2 cups Pomi strained tomatoes

8 to 10 salt-packed anchovy fillets

Coarse salt

6 tablespoons extra-virgin olive oil

1/2 medium red onion, chopped

4 cloves garlic, thinly sliced

1 1/2 to 2 teaspoons crushed red-pepper flakes

1 pound penne pasta

1/3 cup Gaeta olives, pitted and coarsely chopped

1/3 cup coarsely chopped fresh flat-leaf parsley

Freshly grated Parmigiano-Reggiano cheese, for serving

Directions

Rinse capers and soak overnight, changing water frequently.

Place Pomi tomatoes in a medium saucepan and simmer over medium-high heat until reduced by half; set aside.

Place anchovies in a small bowl and set it in the sink under a stream of cold running water for 20 minutes. Drain anchovies, pat dry, and coarsely chop.

Fill a large pot with water and bring to a boil over high heat. Add 3 tablespoons salt; return to a boil.

Meanwhile, heat oil, onion, garlic, and anchovies in another large pot over medium heat. Cook, stirring, until onion is lightly browned and anchovies have broken down, about 5 minutes. Add tomato sauce and red-pepper flakes. Cook, stirring, until fragrant, about 3 minutes. Remove from heat.

Add pasta to boiling water and cook, according to package directions, until just al dente. Drain, reserving 3/4 cup pasta water.

Add pasta and reserved pasta water to tomato mixture; stir and toss over medium heat until pasta is well coated. Stir in capers, olives, and parsley; serve immediately with grated cheese on the side.

cavatelli

Today is the feast of st. Catherine of Sienna.
Dominican Tertiary, born at Siena, 25 March, 1347; died at Rome, 29 April, 1380.




She was the youngest but one of a very large family. Her father, Giacomo di Benincasa, was a dyer; her mother, Lapa, the daughter of a local poet. They belonged to the lower middle-class faction of tradesmen and petty notaries, known as "the Party of the Twelve", which between one revolution and another ruled the Republic of Siena from 1355 to 1368. From her earliest childhood Catherine began to see visions and to practise extreme austerities. At the age of seven she consecrated her virginity to Christ; in her sixteenth year she took the habit of the Dominican Tertiaries, and renewed the life of the anchorites of the desert in a little room in her father's house. After three years of celestial visitations and familiar conversation with Christ, she underwent the mystical experience known as the "spiritual espousals", probably during the carnival of 1366. She now rejoined her family, began to tend the sick, especially those afflicted with the most repulsive diseases, to serve the poor, and to labour for the conversion of sinners. Though always suffering terrible physical pain, living for long intervals on practically no food save the Blessed Sacrament, she was ever radiantly happy and full of practical wisdom no less than the highest spiritual insight. All her contemporaries bear witness to her extraordinary personal charm, which prevailed over the continual persecution to which she was subjected even by the friars of her own order and by her sisters in religion. She began to gather disciples round her, both men and women, who formed a wonderful spiritual fellowship, united to her by the bonds of mystical love. During the summer of 1370 she received a series of special manifestations of Divine mysteries, which culminated in a prolonged trance, a kind of mystical death, in which she had a vision of Hell, Purgatory, and Heaven, and heard a Divine command to leave her cell and enter the public life of the world. She began to dispatch letters to men and women in every condition of life, entered into correspondence with the princes and republics of Italy, was consulted by the papal legates about the affairs of the Church, and set herself to heal the wounds of her native land by staying the fury of civil war and the ravages of faction. She implored the pope, Gregory XI, to leave Avignon, to reform the clergy and the administration of the Papal States, and ardently threw herself into his design for a crusade, in the hopes of uniting the powers of Christendom against the infidels, and restoring peace to Italy by delivering her from the wandering companies of mercenary soldiers. While at Pisa, on the fourth Sunday of Lent, 1375, she received the Stigmata, although, at her special prayer, the marks did not appear outwardly in her body while she lived.



Mainly through the misgovernment of the papal officials, war broke out between Florence and the Holy See, and almost the whole of the Papal States rose in insurrection. Catherine had already been sent on a mission from the pope to secure the neutrality of Pisa and Lucca. In June, 1376, she went to Avignon as ambassador of the Florentines, to make their peace; but, either through the bad faith of the republic or through a misunderstanding caused by the frequent changes in its government, she was unsuccessful. Nevertheless she made such a profound impression upon the mind of the pope, that, in spite of the opposition of the French king and almost the whole of the Sacred College, he returned to Rome (17 January, 1377). Catherine spent the greater part of 1377 in effecting a wonderful spiritual revival in the country districts subject to the Republic of Siena, and it was at this time that she miraculously learned to write, though she still seems to have chiefly relied upon her secretaries for her correspondence. Early in 1378 she was sent by Pope Gregory to Florence, to make a fresh effort for peace. Unfortunately, through the factious conduct of her Florentine associates, she became involved in the internal politics of the city, and during a popular tumult (22 June) an attempt was made upon her life. She was bitterly disappointed at her escape, declaring that her sins had deprived her of the red rose of martyrdom. Nevertheless, during the disastrous revolution known as "the tumult of the Ciompi", she still remained at Florence or in its territory until, at the beginning of August, news reached the city that peace had been signed between the republic and the new pope. Catherine then instantly returned to Siena, where she passed a few months of comparative quiet, dictating her "Dialogue", the book of her meditations and revelations.



In the meanwhile the Great Schism had broken out in the Church. From the outset Catherine enthusiastically adhered to the Roman claimant, Urban VI, who in November, 1378, summoned her to Rome. In the Eternal City she spent what remained of her life, working strenuously for the reformation of the Church, serving the destitute and afflicted, and dispatching eloquent letters in behalf of Urban to high and low in all directions. Her strength was rapidly being consumed; she besought her Divine Bridegroom to let her bear the punishment for all the sins of the world, and to receive the ................

Pasta santa Caterina

2 lb. ripe tomatoes (I used 2 cans diced tomatoes drained)


2 Tbsp. Italian parsley, chopped

2 Tbsp. fresh Basil, chopped (I used 1 Tbsp. dried Basil)

2 tsp. garlic minced

3 Tbsp. freshly grated Parmesan cheese

1 tsp. dried oregano

6 Tbsp. olive oil

1/2 tsp. salt

1/2 tsp. black pepper

1 lb. spaghetti



Directions:



Peel tomatoes, remove seeds and dice.



In a medium bowl combine all of the ingredients except the pasta.

Marinate at room temperature for about 1 hour.



Cook the pasta according to package directions, until tender. Drain thoroughly, and transfer pasta to a heated serving dish. Add the sauce and toss. Adjust seasonings and serve with extra Parmesan cheese.



Serves 8 to 10.
This recipe was superb. Great feast day ideas can be found at Catholic Cuisine where I saw this recipe.

Skillet Baked Penne

In a skillet that is oven safe sautee 3 cloves of garlic, sliced in 2-3 T olive oil. Add a dash of red pepper flakes and salt and pepper to taste. Add 1 can of crushed tomatoes (28 oz.) 3 C water, and 1 13 oz. box of whole wheat penne pasta. Cover and cook , stirring often, maintaiing a vigorous simmer , until the pasta is almost tender, 15-18 minutes. Stir in 1/2 c milk, 1 c ricotta cheese 1/4 C minced, basil leaves, 1/2 C grated Parmesean cheese and 2 T butter.  Season with salt and pepper to taste. Sprinkle 1 C mozzarella cheese evenly over the top. Transfer the skillet to a 425 degree oven for 10-15 minutes. bake until the cheese has melted and browned.

Rachael Ray's Taco Pasta Toss

This recipe was featured in last month's Rachael Ray magazine.
salt and pepper
 1 pound penne rigate or whole grain penne rigate pasta
 1 tablespoon extra-virgin olive oil (EVOO)
 1 pound ground beef sirloin
 1 large onion, chopped
1 large jalapeño chile—halved, seeded if desired and thinly sliced crosswise
 4 cloves garlic, finely chopped
2 tablespoons chili powder (about 2 palmfuls) 
1 1/2 teaspoons ground cumin (about 1/2 palmful)
 1 tablespoon ground coriander (about a palmful)
 1/4 cup tomato paste
One 12-ounce bottle beer or 1 1/2 cups chicken stock 
2 cups shredded cheddar, monterey jack or any Mexican semisoft cheese
2 small plum tomatoes, seeded and chopped
1/4 head iceberg letuce or 1/2 small heart romaine lettuce, chopped

 Directions:Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return to the pot.




While the pasta is working, in a large skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the beef and cook until browned, about 5 minutes. Add three-quarters of the onion, the jalapeño, garlic, chili powder, coriander and cumin; season with salt and pepper. Cook until the onion is softened, 6 to 7 minutes. Stir in the tomato paste for 1 minute, then stir in the beer.



Add the sauce to the pasta and toss. Spoon into a serving dish, top with the cheese and tent with foil to melt the cheese, about 1 minute. Top with the remaining onion, the tomatoes and lettuce— just like tacos!

Veal Ragu with Penne Pasta

2 tablespoons extra-virgin olive ol
2 pounds ground veal
3 carrots, chopped
1 onion, chopped
2 cloves garlic, chopped
1 dried bay leaf
Salt and freshly ground black pepper
2 cups gluten free chicken broth
2 (28-ounce) can crushed tomatoes
30 lleaves fresh basil, chopped
1 lb. penne pasta
 torn or shredded

Heat a large deep skillet over medium high heat. Add oil and veal and brown for 2 or 3 minutes. Add carrot, onion, garlic and bay, season with salt and pepper, then cook mixture 4 or 5 minutes more, stirring frequently,. Place in the crockpot. Add the chicken broth to the skillet and reduce by half, add to the crockpot along with the tomatoes Place on low for 8 hours. Just before serving, stir in the chopped basil keaves Add torn basil and wilt the leaves into the hot sauce.  Toss hot cooked pasta with half of the sauce.Serve with grated cheese.

This was adapted from a Rachael Ray recipe.

Walnut Spinach Pesto

4 cups Olivia's organic baby spinach
2/3 cup walnuts ghee
1/2 C extra virgin organic olive oil
2-5 cloves of garlic, depending
1/2 T dried basil
salt to taste
the juice of half a lemon
sea salt to taste
Mix all above ingredients in a blender. Immediatley toss with rice pasta.

Cavatini

This recipe is from allrecipes.com. I made 1 pan with tortellini and another pan with gluten free pasta. Very tasty dish.




1 green bell pepper, chopped 1 yellow onion, chopped 2 cups sliced and quartered pepperoni 16 ounces fresh mushrooms, sliced 1 (6 ounce) can tomato paste 1 (32 ounce) jar spaghetti sauce 1 clove garlic, peeled and minced 1 cup rigatoni pasta 1 cup rotini pasta 1 cup macaroni 1 pound ricotta cheese 2 cups shredded mozzarella cheese, divided 1/4 cup grated Parmesan cheese
Directions
In a large saucepan, combine green pepper, onion, pepperoni, mushrooms, tomato paste, spaghetti sauce, and garlic. Cover, and simmer for one hour.
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
Preheat oven to 350 degrees F (175 degrees C).
Mix together pasta, ricotta, 1 1/2 cups mozzarella, and Parmesan. In a 9x13 inch baking dish, alternate pasta and cheese mixture and sauce mixture, ending with sauce. Top with remaining mozzarella.
Bake in preheated oven for 30 minutes. Let stand for 5 to 10 minutes before serving.

Chinese Sesame Noodles

1 package Tinkyada spaghetti style brown rice pasta
3 T peanut butter
2T Tamari sauce ( gluten free)
1/2 T sesame oil
3 garlic cloves minced
2 tsp. grated ginger
1 1/2 T Price Chopper Thai chili garlic dipping sauce( gluten free)
1 medium red pepper chopped
1/4 C minced scallions
Cook and drain pasta according to package directions. In a sauce pan combine :peanut butter, tamari sauce, sesame oil, garlic, ginger, chili garlic sauce, and pepper. Cook until ingredients are combined. Toss with pasta and scallions.

Rattlesnake Pasta

2lb. Jimmy Dean breakfast sausage crumbled, cooked and drained
1 C sliced jalapenos
1 c butter
3 cloves garlic, chopped
2 8oz. packages cream cheese
1 C chicken broth
3 C whole milk
1 1/2 C grated Parmesan cheese
salt and pepper to taste
1 lb. pasta cooked and drained
Melt butter and saute garlic. When the butter is melted add both packages of cream cheese. Stir until combined. Add milk and broth. When the mix is combined add cheese and peppers. Stir in the sausage and pasta. Season with salt and pepper. Serve with extra grated cheese.

Lasagna Roses for Saint Therese

I adapted the recipe from here

10 wide lasagna noodles ( I used the no boil noodles, soaked for about 5 minutes in boiling water)
2 (10 ounce) packages chopped frozen broccoli, thawed and drained ( I used fresh spinach)
1 (15 ounce) container ricotta cheese
2 cups shredded mozzarella cheese ( I used a cheese blend)
4 green onions, chopped
2 teaspoons dried basil
1/4 teaspoon ground nutmeg ( I omitted)
1 (32 ounce) jar spaghetti sauce
1/2 cup grated Parmesan cheese


Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain and rinse.
In a large bowl combine broccoli, ricotta cheese, mozzarella cheese, green onions, basil and nutmeg.
Spread about 1/2 cup of the broccoli mixture along each noodle. Roll noodles to form spirals. Place in prepared dish. Spoon spaghetti sauce on and around spirals, and top with Parmesan cheese.
Bake in preheated oven for 30 minutes.

Sesame Noodles

Tonight I made just the noodles and they were delicious. The recipe is from Haanaford's Fresh magazine July/August 2009.
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8 oz Cooked spaghetti
2 tsp Sesame oil
2 ea Garlic clove, minced
1 tsp Grated fresh ginger
2 Tbs Soy sauce, low sodium
2 Tbs Tahini
2 tsp Rice wine vinegar dressing
1/2 tsp Sauce, soy, light
1 ea Carrots, shredded
1 ea Medium scallions, trimmed and thinly sliced
1 cup Bean Sprouts, fresh
8 oz Fish, tuna, loin steaks
1/2 cup Sesame seeds
2 tsp Olive oil
1/4 tsp Salt
1 tsp Black pepper, freshly ground
1. Prepare the noodles. In a large pot, bring 1 gallon water to a boil over high heat. Add 4 tsp. salt, then add spaghetti. Cook 8 minutes, just until al dente. Drain.
2. While water comes to a boil, combine sesame oil, garlic, ginger, soy sauce, tahini, vinegar, and chili sauce in a large serving bowl. Mix well.
3. Add drained noodles, carrot, scallion, and bean sprouts to the sesame mixture and toss well to combine. Set aside.
4. Prepare tuna. Rinse steaks and pat dry. Place sesame seeds in a shallow dish. Rub outside of each steak with olive oil. Sprinkle with salt and pepper. Lay each steak flat in the sesame
seeds, and press gently until seeds adhere. Flip steak and press seeds into other side. Repeat until all steaks are coated with seeds.
5. Spray an extra-large nonstick skillet with olive oil cooking spray and heat over medium-high heat. Add tuna steaks. Sear
3 minutes, then flip and sear 3 minutes on the other side, or until sesame seeds are toasted and outside of steak is cooked; inside should be pink but not raw. Serve immediately with sesame noodles on the side.

Eggplant Parmesean Pasta

In a blender or food processor: pulse 4 cans of whole tomatoes. Place the tomatoes in a crockpot. Add fresh basil, oregano and parsley. Meanwhile slice 5 small eggplants in half and spray each side with cooking spray. Grill each eggplant slice until well marked, about 5 minutes on each side. Put aside until cool. In a sauce pan with 2 T extra virgin olive oil, fry 2-3 cloves of garlic. Place in the crockpot. Cut the eggplant into 1" pieces and place into the crockpot. Flavor the sauce with salt, pepper and red pepper. Place lid on and cook on low for 4-6 hours. Cook the past and drain. Place the pasta back in the pan with about 3 cups of the sauce from the crockpot. Dice an 8oz. ball of fresh mozzarella and place in the pan. toss well and serve with Parmesan cheese.

CopyCat Olive Garden Tortellini Bolognese

2 8 oz. packages tortellini
4 tablespoons extra virgin olive oil
2 onions, finely chopped
2 carrost, finely chopped
2 celery ribs, finely chopped
2 garlic cloves, left whole
1 lb. ground beef
20 oz. Italian sausage, casing removed
1 cup white wine
2 28 oz. cans crushed tomatoes
2 teaspoon rosemary, chopped
2 teaspoon sage, chopped
salt and pepper
parmesan cheese, freshly grated
Directions
1Heat oil in large saucepan over medium heat. Add celery, carrot, onion, garlic and cook gently for 5 minutes or until translucent. Add beef and sausage to saucepan. Using spatula, break meat into small pieces. Cook 10 minutes over medium heat, stirring occasionally.
2Add wine and stir to deglaze pan; reduce until wine is evaporated. Add tomatoes and remaining ingredients. Simmer slowly for 2-3 hours on a medium to low simmer..
3Cook tortelloni according to package directions and drain. Toss hot pasta in sauce. Top with grated cheese.

Puttanesca Sauce

I have not made Puttanesca sauce in a while, this video inspired me to make this sauce tonight.

Italian Sausage Lasagna

I did not have a chance to take a picture of this dish but, here is the recipe.
1 pound Italian sausage, casings removed
1/2 cup chopped onion
2 cans (15 ounces each) Italian -style tomato sauce
2 teaspoons dried basil leaves, crumbled
1/2 teaspoon dried leaf oregano
1/2 tsp salt
3 c shredded mozzarella cheese (12 oz)
1 container (16 ounces) part-skim ricotta cheese
1 cup grated Parmesan cheese
12 uncooked lasagna noodles (12 oz)
Preparation:
Cook sausage and onion in a skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain well. Stir in tomato sauce, basil, oregano, and salt.
In a bowl, combine 2 cups of the shredded Mozzarella cheese, the ricotta cheese, and Parmesan cheese.
Spoon 1/4 of the sausage mixture into 3 1/2 to 5-quart crockpot; top with 4 lasagna noodles broken into pieces to fit. Top with half the cheese mixture and 1/4 of the sausage mixture. Top with 4 more noodles, broken to fit, another 1/4 of sausage mixture, remaining cheese mixture. Finish topping with remaining 4 noodles broken to fit and remaining sausage mixture.
Cover and cook on low heat 6 to 8 hours, or until noodles are tender.
Sprinkle top of lasagna with remaining 1 cup Mozzarella cheese. Cover and let stand 10 minutes, until cheese melts.

Chicken and Spinach Pasta

This recipe is from Taste of Home Magazine. Excellent recipe, creamy but not overly heavy.

Carrie's Cooking and Recipes: Spicy Chicken Pasta

Carrie's Cooking and Recipes: Spicy Chicken Pasta This pasta recipe was great. Not overly spicy, just a great flavor. This recipe is a keeper.

Pasta and Peas

For this recipe the only change i made was 1C water instead of the 2c and 1 C half and half.

Carrot Sesame Noodles

Cook 1 lb. linguine according to package directions for al dente.Preheat a skillet with 2 T of vegetable oil. Add 1 onion, grated, 1 lb. carrots, grated, a dash of granulated garlic, 1T grated ginger, salt and pepper. Cook for 5 minutes, stirring frequently. You can add a bit more oil if the pan gets dry. Add 1 1/2 C chicken stock and 2 T soy sauce. simmer for a few minutes to combine flavors. Add the cooked and drained pasta. Cook for a few minutes to combine. Add 2T sesame oil, 2 t sesame seeds, 1/4 c cilantro, 1/4 C basil and 1/4 C flat leaf parsley. Toss to combine. I also added a bit of hot chili oil before serving. This recipe was adapted from a Rachael Ray recipe.