Orzo Pasta Salad

This is my absolute favorite pasta salad.  I make it All.  The.  Time.  Seriously.  Like, I made it for New Years Eve. Who makes a cold pasta salad in the winter??  this girl. That's who. 

It is pretty basic, but I thought I would share so you too could become an obsessive pasta salad maker like myself.

Welcome to the club.

Orzo Pasta Salad

Makes 12 big servings

225 cals / 6g fat / 36g carbs / 8g protein

1 box orzo pasta (about 16 oz dry)

1/3 cup red wine vinegar

3 TB olive oil

3 TB sugar

1 1/2 tsp salt

1 tsp pepper

1 red onion

6-8 plum tomatoes

1-2 red peppers

1-2 seedless cucumbers

1/3 fresh dill (or mint)

8 oz crumbled reduced-fat feta cheese

1.  Cook pasta to al dente according to directions, then rinse with cold water to cool when done.

2.  While pasta is cooking, finely mince the garlic cloves, then whisk garlic, vinegar, oil, sugar, salt, and pepper together in a large bowl.  

3.  Finely dice the onion (hey...if onion taste bothers you, rinse the diced onion with cold water, it will remove a lot of the onion's power), seed and dice the tomatoes and pepper, dice the cucumbers, and chop the dill.  Toss together with the dressing, cooled pasta, and feta.

Simply Amazing One-Pot Pasta

As soon as I saw this recipe in my Martha Stewart magazine, I knew I would be testing it out.  I mean...pasta, cooked in cold water....who ever heard of such a thing??  Insanity.  But just the kind of thing that appeals to my lazy laid-back approach to life.

This dish really is amazing....so simple, quite tasty, and so SO fast.  The starch and the water cook down together to make a creamy sauce, almost like a risotto...but with pasta instead.  Crazy, right?  And even better....I kid you not, this was ready in under 15 minutes from start to finish.  15 minutes and dinner is on the table.  Everybody needs a dish like this in their arsenal.

One-Pot Pasta

Makes 6 servings

290 cals / 5g fat / 44g carbs / 13g protein

14 oz dried spaghetti (one box)

1 pint cherry tomatoes

1 small onion

4 cloves garlic

1/4 cup fresh basil

1 TB olive oil

1/2 tsp crushed red pepper

1 tsp oregano

2 tsp salt

1/4 tsp black pepper

4 1/2 cups water

1. Place dried pasta in a large skillet/pan.  Quarter the tomatoes and add to pan.  Peel and cut the onion in half, then thinly slice, then add to pan.  Thinly slice the garlic and place in pan.  Tear the basil and add to the pasta.  Add the olive oil, red pepper, oregano, pepper, and salt.  Pour the water over the pasta.

2.  Turn the heat to medium-high.  Bring the water to a boil and continue to cook until the liquid is absorbed and pasta is al dente, about 9 minutes.  While the pasta is cooking, use tongs to toss pasta and veggies frequently to distribute everything and make sure it all cooks evenly.  If your heat is too high, the water may cook out before the pasta is done.  Just add a little more and cook until it is ready...I ended up adding about 1/4 cup more water to mine.

And voila....garnish with some parmesan and serve.  That Martha, man....she's a genius.

Entertaining...The Dinner Party Part III: The Main Course

And now, for the main event!

Catch up on Part I (planning) here, and Part II (h'ors d'oeuvres) here.

As I said before, I think it is important to choose a meal that won't keep you glued to the stove the entire night. After all, it is your party and you should be able to enjoy yourself too.

This pasta dish was a no-brainer choice for me. I know I can't shut up about how great it was in the restaurant, but that is because it was in fact that great, and I needed it it my life. Aside from deliciousness, everything can be made ahead of time so there is very little last minute work. And truthfully, the short ribs should be made at least a day ahead because they are better when the flavors have time to meld a little.

This is definitely a time-intensive dish, but if you aren't making your own pasta, it comes together pretty easily. That being said, this isn't something I would recommend for a busy weeknight meal. Save this for a special occasion.

Pappardelle Pasta with Short Rib Ragu and Horseradish Cream
Makes 8 Servings

1 tsp olive oil
4-6 lbs bone-in short ribs
2 onions
8-10 cloves garlic
4 carrots
2 stalks celery
1 28 oz can crushed tomatoes
3 cups beef broth
2 cups red wine
3 tsp fresh thyme
2 tsp fresh oregano
2 bay leaves
salt and pepper

1 cup chicken broth
1 cup heavy cream
1/4 to 1/2 cup grated horseradish (I could only find the jarred, I think fresh would have been better...but prepared worked fine)

Pappardelle Pasta (I used this recipe, you could also just purchase dried pasta)

1. Heat oven to 325. Roughly chop onions, garlic, carrots, celery, thyme, and oregano. Set aside.

2. Heat oil in a large oven-safe pot over medium-high (or regular pot, because you can use your crockpot instead of the oven later). Generously season short ribs with salt and pepper and cook a few at a time until they are browned on all sides. Set browned ribs aside.

3. Remove all but 2 TB fat from pot. Add the carrots, celery, onions, and garlic. Sauté until softened, about 5-7 minutes. Stir in the thyme, oregano, and bay leaves. Cook until fragrant, 2-3 minutes more. Stir in tomatoes, broth, and wine, stirring to scrape up any brown bits. Return ribs to pot, arranging to make sure all are submerged in liquid. Bring to boil, cover, and place in oven. Cook until meat is falling from bone, 3 - 3 1/2 hours.

Note: You can also cook ribs in crockpot instead of the oven. Transfer everything to large slow cooker and cook on low until tender and falling from bone, about 6-8 hours.

4. Let ribs and sauce cool. Remove and discard bay leaves. Remove bones and meat from sauce, set aside. Skim as much fat as possible from the sauce. Then using an immersion blender (or a regular blender or food processor) blend liquid and veggies to make a semi-smooth sauce. Tear ribs into 2-3 inch pieces, discarding bones and any extremely fatty sections. Return meat to sauce, and season with additional salt and pepper if needed. Cover and store in fridge until ready to serve. Can be made up to 3 days ahead of time.

5. To make horseradish cream: stir together cream, chicken broth, and 1/4 cup horseradish (freshly grated or prepared) in a medium saucepan over medium-high heat. Bring to boil and reduce heat to medium-low and continue to simmer until reduced by half, about 20 minutes. Taste and add more horseradish if desired. Set aside until ready to serve. Can be made up to 6 hours ahead of time.

6. To serve: heat short ribs over medium heat. Cook pasta to al dente. Top pasta with short rib ragu and a dollop of horseradish cream.

Note:  If you are making fresh pasta, the dough can be rolled and cut up to 4 hours ahead of time.  Let cut pasta sit at room temp, lightly dust with flour and place in single layers between sheets of waxed paper.  Boil pasta as usual, ~3 minutes.

Back to Basics: Making Pasta

After my gluttony-filled mini vacation to San Francisco, one meal consisting of pappardelle pasta was on my brain (the ultra wide noodles).  But it is impossible to find pappardelle in the store.  And so, I was inspired to try my hand at making my own pasta.

I ordered a cheap pasta roller from amazon (this one).  And did some research.  I consulted with my friend and veteran pasta maker Anne.  And then I consulted the ultimate guide to how I do everything in my life (from how to make pasta to how to apply eyeliner), YouTube.  I found this video to be the most helpful:

http://youtu.be/twG7PCPDPEE


Plus I just love his accent. And his hat.  It makes me feel so authentic.

After several trials, I can now happily relay the following information:

• Although time consuming, making pasta is actually easy and kind of fun....and therapeutic.
• It is nearly impossible to screw pasta up.
• Dough too dry?  Add a little water.
• Dough too moist?  Add a little flour.
• Egg Allergy?  Just use water and oil.
• Don't have semolina flour?  All all-purpose works just great.
• Homemade pasta is seriously the bomb.  
• Listening to the classic Italian station on Pandora just helps.

Here is the recipe I like best:

Pasta Dough

Makes 6 large servings

465 cals / 6g fat / 80g carbs / 20g protein

4 cups all purpose flour

1 cup semolina flour

6 eggs

2 tsp olive oil

1.  Make sure your counter is clean and dry.  Mix the flours on the counter and shape into a large bowl/volcano shape (make the sides high enough to contain the eggs).  Crack the eggs into the well in the center.  Add the olive oil.  Using a fork whip the eggs and oil to blend, then slowly start mixing in some flour from the edges until egg mixture is thickened and slightly dough-ey.  If it is too dry and crumbly, add water by teaspoons until slightly moist and uniform.  If dough is too sticky, add more flour.

2.  Using your hands, continue mixing and kneading the dough until uniform.  Knead by hand for 10-15 minutes.  This is going to be tough.  The dough should be stiff, but not crumbly.  Put your back into it.  Break a sweat.  Knead knead knead. Frustrated? Angry? Take it out here.

3.  Wrap the dough in plastic and place in the fridge to rest for 30-60 minutes.  Do not skip this step.  It will help relax the gluten and make the dough nice and smooth and easier to work with.

4.  Remove dough from fridge and cut into 4 parts.  Work with 1 piece of dough at a time (keep the rest covered).  Sprinkle with flour, shape into a rectangle, and run through pasta roller at the widest setting.  Fold into thirds, pat with more flour to prevent sticking, and run through widest setting again.  Repeat 2-3 more times.  Turn dough to next widest setting and roll dough through, switch to next setting, roll dough through, repeating until dough is at desired thickness (I like setting "6").    

5.  Cut or shape dough into desired shapes.  Boil in salted water until done, about 3 minutes, and serve.

If you want to make the pasta ahead of time, you can dust noodles with flour and place in single layers on waxed paper.  These can sit out for 2-4 hours until you are ready to boil them.  It usually takes me ~45 minutes to roll and cut the pasta dough.

Here it is....homemade pappardelle with simple marinara sauce, some fresh basil, and parmesan.

Family Dinner: Spinach Stuffed Shells

I don't know if is obvious or not, but when I cook, I like to make meals in larger quantities. There are two reasons for this. 1) B eats a lot. A normal serving usually won't cut it. 2) I love to have left-overs on hand for B to take for lunch, or for the kids and I to eat. One less meal I have to worry about.

Stuffed shells is one of those meals. It is a little time and labor intensive, but it makes a ton, so there is a definite ROI on this meal.

If you need smaller quantities, these freeze great. Cover and freeze in the pan before baking, then thaw and bake as directed. Done and done.

Spinach Stuffed Shells
Makes 8 servings
300 cals / 9g fat / 38g carbs / 21g protein

1 batch Marinara Sauce (Or 1 jar. It is ok, I won't judge you. I do it too).
1 box jumbo shell pasta (you will have extras left-over)
1 10oz pack frozen chopped spinach, thawed
1/2 onion
3 cloves garlic
1/4 cup fresh parsley
1 container low-fat ricotta cheese (about 2 cups)
1/2 cup grated parmesan cheese
1 egg
1 cup low-fat shredded mozzarella cheese

1. Cook and drain pasta according to package directions.

2. While pasta is cooking, heat over to 350. Squeeze as much water as possible out of the spinach, then blot dry with towels. Mince onion, garlic, and parsley and combine with ricotta, grated parmesan, spinach, and egg, mixing well.

3. Spread a thin layer of marinara in bottom of 13x9 dish. Fill 24 shells with ricotta mixture. Top with additional marinara sauce and shredded mozzarella cheese. Cover tightly with foil and bake for 45 minutes. Serve with additional sauce if desired.

Family Dinner: Quick and Easy Broccoli Pasta

This is one of my favorite "throw-together-at-the-last-minute-because-I-am-so-not-in-the-mood-to-cook" meals. Partly because it is is quick, partly because it is easy, and partly because it tastes good. The whole thing uses 1 pot and is done in virtually the time it takes you to boil pasta. Easy-peasy!

Broccoli Pasta
Makes 8 Servings
225 cals / 4g fat / 39g carbs / 9g protein

1 box pasta (I used high fiber mini shells, you can use whatever)
4 bunches broccoli
5 cloves garlic
1 TB olive oil
1/3 cup parmesan cheese
1 tsp salt
1/2 tsp pepper
1/2 tsp crushed red pepper flakes (optional)

1. Bring a large pot of water to a boil over high heat and cook pasta al dente, according to package directions. Be sure to note the time.

2. While water is heating, cut florets of broccoli off the stems, discarding stems and stalks. Finely chop the florets. Set aside. Mince the garlic cloves and set aside.

3. When there is 6 minutes (or 4 if you like your broccoli firmer) left for the pasta to cook, remove 3/4 cup of the pasta water and set aside. Add the chopped broccoli to the boiling water/pasta and continue to boil until pasta is done. Drain pasta and broccoli in a colander. Return the same empty pot to the stove over medium high heat. Add the olive oil, garlic, and crushed red pepper flakes. Stir until garlic is fragrant, about 3 minutes. Add the reserved pasta water and bring to a boil. Return the cooked pasta and broccoli to the pot, and toss with the garlic mix. Remove from heat, stir in parmesan cheese and season with salt and pepper.  Serve with a little extra cheese on top.  And, done.

 

Family Dinner: Cajun Chicken Pasta

With the next holiday approaching being Mardi Gras, I thought I would share this family favorite pasta dish. You know, just in case your life is like mine and your idea of a Mardi Gras celebration is making something spicy. Wooooooooo.

Of course, this is just as good any other night too. A word to the wise, we all (kids included) like things on the spicier side, so adjust the amount of cayenne to your own preference.

Laissez les bon temps rouler!

Cajun Chicken Pasta
Makes 6 servings
385 cals / 7g fat / 54g carbs / 29g protien

1 box whole grain pasta (I like penne best)
1 lb chicken breast
1 green pepper
2 red pepper
1 red onion
1 tsp thyme
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp white pepper
1 tsp paprika
1/2 tsp salt
1/4 - 1/2 tsp cayenne pepper (more or less, up to you)
1 cup chicken broth
1/2 cup milk
2 TB flour
4 oz 1/3 fat cream cheese, softened
salt and pepper to taste

1. Cook pasta in a large pot according to package and drain.

2. While water is boiling and pasta is cooking, cut all the fat and junk off the chicken. Cut the chicken into 1/2 inch pieces. Mix thyme, garlic powder, black pepper, white pepper, paprika, salt, and cayenne pepper together. Toss chicken in spice mixture. Set aside.

3. Cut bell peppers and onions into thin strips. Heat large sautée pan over medium high heat. Coat with cooking spray and cook chicken until done, 5-7 minutes. Remove chicken from pan and set aside. Coat the same pan with more cooking spray and sautée peppers and onion until softened, about 5 minutes.

4. While vegetables are cooking, blend the broth, milk, flour, and cream cheese until smooth.

5. Return chicken to pan with vegetables, cook 1-2 minutes, then stir in broth mixture. Bring to a simmer and stir until sauce is thickened slightly. Stir in cooked pasta. Serve with some Franks on top.

Family Dinner: Quick and Easy Lemon Pasta with Asparagus

This is based on one of my favorite recipes from weight watchers. The use of egg in the sauce thickens and coats the pasta, giving it that "creaminess" minus all the fat. It is quick and easy to make for those nights you don't feel like making an effort, and a great alternative to pasta and a jar of sauce.

For a switch you could also use 1 cup frozen peas in place of the asparagus.

Lemon Pasta with Asparagus
Makes 6 Servings
315 cals / 7g fat / 46g carbs / 16g protein

1 box bow-tie pasta (I use Barilla Plus)
2 tsp butter
1 tsp olive oil
3 cloves garlic, minced
1 bunch asparagus, ends trimmed off and cut into 1/2 inch pieces
1/2 cup chicken broth
1 egg
Zest and juice from 1 lemon
1 egg
1/2 cup Parmesan cheese
2 TB parsley, minced

Cook pasta in large pot according to directions. In a separate bowl, beat egg, lemon zest, and lemon juice together. Set aside.

Once pasta is cooked, drain and set aside. Return pot to medium high heat, and sauté butter, olive oil, garlic, and asparagus bits until asparagus turns bright green and begins to soften. Add chicken broth and bring to boil. Return pasta to pan and toss with asparagus and broth. Remove from heat and stir in egg mixture, cheese, and parsley, stirring well until pasta is coated. Season with salt and pepper. And top with a little extra cheese, if you want.

Family Dinner: Healthier Chicken Spinach and Artichoke Lasagna with Low-Fat Alfredo Sauce

Wwwwwhhaaaaa? Low-fat Alfredo? This is almost too good to be true.

You know I am a Wisconsin girl at heart, which means that I will take my cheese any way I can get it, but I feel a little better knowing this low fat version won't end up on my ass. And no, it isn't as good as the real deal, but it my humble opinion, it is a close second. And it is way better than having to go out and buy new fat clothes.

And this healthified sauce is made even better by combining it with this lasagna....think warm spinach and artichoke dip all to yourself. With some chicken for a protein filler. This is another recipe made faster (and lazier) by pre-cooked and shredded chicken breasts and my food processor. As always, if you don't have one, then you need to get one you can still make this, easy-peasy.  You will just need to spend some extra time chopping.

Low-Fat Alfredo Sauce
Makes 8 Servings
115 cals / 7g fat / 6g carbs / 8 g protein

1 TB butter
2 garlic cloves, minced
2 TB flour
2 cups fat-free milk
1/2 tsp nutmeg
1/2 tsp salt
1/4 tsp pepper
1 cup grated Parmesan cheese

In a large sauce pan, heat the butter over medium heat until beginning to bubble. Add the garlic and cook until fragrant, about one minute. Stir in the flour and cook until thick and smooth and slightly darkened. Using a whisk, slowwwwwwly stir in the milk. Continue whisking until smooth. Raise the heat to medium-high, and continue to stir with a whisk. Add the cream cheese, nutmeg, salt, and pepper. Continue to cook, stirring constantly until cream cheese is blended in smooth and sauce is thickened, about 10 minutes. Once thickened, remove from heat and stir in Parmesan cheese until smooth.

Chicken Spinach and Artichoke Lasagna
Makes 12 Servings
290 cals / 12g fat / 22g carbs / 22g protein

4 cloves of garlic
1/2 medium onion
1 box frozen chopped spinach, 10 oz, thawed and squeezed dry
1 can artichoke hearts in water, drained
1 container part-skim ricotta cheese
2 cups cooked and shredded chicken breast
1 egg
1/2 cup Parmesan cheese
1 1/2 cups reduced fat shredded Mozzarella cheese
12 no-boil lasagna noodles (I like the flat ones)
1 recipe low fat Alfredo sauce (see above)

Pre-heat oven to 375. Spray a 13x9 pan with cooking spray and set aside. In a food processor, process the garlic cloves until finely chopped. Add the onion and process until diced. Add the spinach and artichoke hearts and pulse it all together until everything is chopped up into little pieces and well-mixed.

In a separate bowl, beat the egg, then add ricotta, spinach mixture, shredded chicken breasts, and Parmesan cheese. Season with salt and pepper.

Spread ~1 1/2 cup Alfredo sauce on the bottom of the dish (enough to cover the bottom). Lay 4 lasagna noodles over the sauce (these will expand as they cook). Top with 1/2 ricotta filling, spread evenly over the noodles to the sides of your dish, then sprinkle with 1/4 cup Mozzarella cheese. Repeat layering with 4 more noodles, the remaining 1/2 of the ricotta mixture, and 1/4 cup Mozzarella. Top with last 4 noodles. Pour the remaining Alfredo sauce evenly over the top, then sprinkle with the remaining 1 cup of Mozzarella.

Cover dish with foil and bake for 45 minutes. Remove foil and bake on covered for an additional 10-15 minutes, until top begins to brown. Let sit for 5 minutes before cutting.

Family Dinner: Bucatini Amatriciana (American Style)

I fell in love with this dish during an amazing vacation in Rome, pre-kids. The flavors are basic but comforting at the same time, making this one of my all time favorite pasta dishes. So much so, that even discovering a cock roach in the middle of my half-eaten bowl of pasta during said vacation didn't turn me off of this.

This is my American attempt to recreate this....I am sure it has true Italians cringing (I am fairly certain my Roman versions of this meal included sardine paste, but that is not happening in this house!), but it works and it is close enough to bring back all the wonderful memories of our awesome trip.

Note: This recipe makes a double batch (I always double sauces).  Once cooled, the other half freezes great in a zip lock bag, and is wonderful to have on hand for quick meals when you don't feel like cooking. Nutritional info is for half this recipe.

Bucatini Amatriciana
Serves 8
310 cals / 5g fat / 49g carbs / 14g protein

8 slices center cut bacon (or 8oz pancetta if you are feeling authentic), diced
1 small onion, finely diced
4 cloves garlic, minced
2 tsp crushed red pepper flakes
2 28oz cans crushed tomatoes
1 cups water (or vegetable broth)
2 TB Worcester sauce

1 lb bucatini noodles (or thick spaghetti)
1 cup sharp cheese, such as Romano or Parmesan

In a large pot, cook diced bacon over medium until done and almost crispy. Add onion and garlic, cooking until soft, about 5-7 minutes. Stir in red pepper and cook an additional 2-3 minutes. Stir in water, scraping up any brown bits, then add the tomatoes and Worcester sauce. Lower heat and simmer for 1-2 hours.

While sauce is simmering, cook pasta according to directions. Return to pan, and toss with 1/2 the finished sauce and serve, topping each bowl with ~2 TB cheese.