Pasta, Shrimp and Fennel bake

I came across this recipe in 2007 based on an 18th century Italian dish. We had to try it. As all of the things we blog, its been tested and retested, so  the recipe is perfect!  We've make it yearly when our fennel in the herb garden is ready. There really is nothing like the smell of fresh fennel, so I encourage you to try this recipe. But just use the store bought if you don't have it in the garden!

This recipe serves 4, but we usually use our LeCreueset #40 rousting pan. (10X14) Then we use 32 oz macaroni, 3-4oz cans of mushrooms, 2 fennel bulbs and 18 oz (21-25) count shrimp.




12 oz macaroni  (any small tubular pasta)
1 T olive oil, plus a little more for brushing
6 T butter, plus extra for greasing
2 small fennel bulbs, sliced thinly leaves reserved
6 oz mushrooms sliced thinly - you can use canned
6 oz raw shelled shrimp
Bechamel Saucee  or  see sauces
pinch chili powder
1/2 cup grated parmesan cheese
2 large tomatoes sliced
1 t dried oregano
salt and pepper

1. Cook the pasta in a large saucepan in boiling salted water. Add 1 T olive oil. When the pasta is almost tender, drain it in a colander, return to the pan, dot with 2 T butter.  Shake the pan well, cover tightly and keep warm.

2. Melt the remaining butter in a saucepan over medium heat and fry the fennel until it begins to soften. Stir in the mushrooms and stir for another 2 minutes. Stir in the shrimp and cook for about 6 minutes until the shrimp is pink. Remover from the heat and set aside.

3. Make the Bechamel Sauce and add the chili powder. In a large bowl, mix the sauce, vegetables, shrimp and pasta.

4. Grease a shallow oven proof dish. Pour in the pasta mixture and spread it out evenly. Sprinkle on the parmesan and arrange the tomatoes in a ring around the edge or to your liking! Brush the tomatoes with olive oil and sprinkle on the oregano.

5. Bake in a preheated 350 oven for 25 minutes, until the top is golden brown. Serve hot!

Spicy Peanut Noodles

OK OK so I haven't posted in like a bazillion months!!! Bad Pammy right? I am sorry for that and hopefully will make some changes of what I post in general. You see, I have been trying very hard to change the way I live all because of a blood test! Late last August I found out that I had to lower my cholesterol or run the risk of taking medication. I was given 12 weeks by my doctor to change my diet and lifestyle. I decided to take the challenge and go for it.  I bought a new pair of running shoes started doing a lot of fast walking and being more committed to showing up to my Zumba classes. The walking turned to running and I got really hooked into a couple of apps on my iPhone that helped me track my food intake and activity level. I also had to watch my alcohol intake too.  After only 1 month I ran & finished my first 5K!  It was a proud moment for me on many levels. Yes I know it's "only" 3.1 miles but for me it was a milestone because I knew I wasn't going to look back on that "old" lifestyle. When I went back for another blood test my total cholesterol numbers went down 62 points! Not only that but I lost 15 pounds and about 2 pant sizes! I also started watching labels and just adjusted the way I was eating. I still eat what I like but not so much of it & when I cook, I watch the about of fat I use. So far so good, but it's ongoing for me. Tonight I made some spicy peanut noodles and it was really delicious so I decided to share it.

1 lb. linguine
2 cups fresh pea pods
2 cups broccoli slaw
1 cup red cabbage
3 chopped green onions
1 red pepper sliced in thin strips
1/2 jalapeno pepper chopped (use more if you want it spicier)
1/4 c. cilantro chopped
1/4 c. chopped peanuts
black sesame seeds

Dressing
1/4 c. peanut butter
1 clove garlic chopped
3 T. soy sauce
2 T. rice vinegar
1 t. chopped ginger
1 T. honey
1/2 lime juiced
1 T. Sriracha sauce
1 T. sesame oil
1 T. canola oil
1/2 c. pasta water (you may want more)

Cook pasta til al dente drain but keep some pasta water on the side for the dressing. Blanch the pea pods, peppers & broccoli slaw. Toss with the pasta along with the red cabbage, green onions, jalapeno, and cilantro.

Microwave the peanut butter for about 30 seconds in a glass bowl. Whisk in the remaining ingredients until combined. Toss the dressing with the noodle mixture until well coated. Sprinkle with peanuts & sesame seeds. Garnish with additional cilantro if you'd like. You could easily add chicken or shrimp to this dish too!

Really Yummy Ricotta Gnocchi

Life has been busy! I decided to slow it down a bit and make some homemade gnocchi. Recently Kristina; my 13 year old attended a birthday party at an Italian restaurant where they made gnocchi and learned some cooking techniques. Pasta has been on my brain since then and I've made gnocchi a few times now. I have made both potato and ricotta gnocchi but like the ricotta one better-I think it makes a lighter pasta.  Both the girls were in the kitchen with me so we made this a group project. I remember every Christmas making ravoli with my Mom and sisters. Hopefully this will be a new tradition for us.  I fooled around with a few different recipes and came up with this one. Also, you can use a fork to make the grooves but if you are going to make this recipe a staple, then a small investment in a gnocchi board (less than $10) is worth it. Who couldn't use a new kitchen tool right?
The recipe is really easy so give it a try-it's worth the time!

2 cups whole-milk ricotta (1 pound) (drain if necessary)
2 large eggs, lightly beaten

1 cup grated Romano or Parmesan cheese 

1/4 teaspoon grated nutmeg

1/2 teaspoon garlic powder

2 cups all-purpose flour

Additional flour for rolling

Add enough flour til it's not sticky

Roll "snakes"

Cut into 1 inch pieces...

Press and roll on a a fork...

...or a gnocchi board

Line up one a lined baking sheet to dry a bit or freeze

Mix the ricotta eggs and cheese in a large bowl, add the remaining ingredients. You may need to add more flour because you don't want the dough to be sticky.  Take a couple of tablespoons of dough and roll into a "snake" on a floured counter.  The key here is to make sure the dough isn't sticky. Cut in 1 inch pieces and now the fun begins; either take a fork or flour a gnocchi board and "roll" the dough pressing against the groves. It might take a while but stay with it.  Place the finished gnocchi on a parchment lined tray and let dry for a bit (you can also freeze these for a later use) before cooking.
Bring a stockpot full of salted water to a boil. Carefully drop the gnocchi in the pot (they will sink) stir gently with a wood spoon and cook until they float about 5 minutes (if you are cooking them frozen then add a few more minutes). Drain and serve with your favorite sauce. I used a great vodka sauce that we posted previously. The bonus was that I used the tomatoes and paste I canned from my garden-the sauce was yummalicious with the gnocchi. Serve with additional grated cheese.

***Use this recipe and add 1 cup cooked sweet potaoes and increase the flour to 3 cups. The gnocchi turn out beautiful.  

Swedish Meatballs

So I read an article about people that go to IKEA just for the Swedish Meatballs. I thought that was crazy - who would do that? So, I find this recipe that says this is the one from the IKEA chef. Without hesitation we knew we had to try it. Conclusion says its the best!  It made 85 meatballs and I thought for sure we'd freeze some, but no way. They are gone!

For the meatballs:

1 cup breadcrumbs
2 T butter
1/3 cup minced white onion
2 cloves of garlic minced
1/4 t ground allspice
2 t salt
1/4 t white pepper
1/2 cup milk
1 t worcestershire sauce
3/4 lb lean ground beef
1/2 lb ground pork
1 large egg plus 1 egg white beaten
vegetable oil for brushing

To make the meatballs, add the bread crumbs to  a large bowl. Heat the butter in a skillet over medium heat. Add the onion, garlic, allspice, salt, white pepper and cook, stirring, until soft. About 5 minutes.
Add the milk and the worcestershire sauce and bring to a simmer.  Pour the milk mixture over the bread crumbs and stir to make a thick sauce paste and let cool.

Then add the beef, pork, egg and egg white to the bowl. Mix until combined.  Brush a baking sheet with vegetable oil. Roll the meat into 1 inch balls and  arrange on the baking sheet. Cover with plastic wrap and refrigerate at least an hour.

Preheat the oven  to 400. Bake the meatballs until cooked through, about 20 minutes.

For the gravy:

2 T butter
2 T all purpose flour
1 1/2 cups beef broth
1 t worcestershire sauce
1/4 cup heavy cream
2 T chopped fresh parsley

To make the gravy, melt the butter in a large skillet over medium heat. Add the flour and cook, whisking until smooth. Wisk in the beef broth and the worcestershire sauce and bring to a simmer. Add the cream and meatballs. Reduce the heat to medium low and simmer until  gravy thickens, about 10 minutes. Season with salt and pepper. Combine the meatballs and the gravy.

Prepare your favorite noodles and add to a serving dish. Add the meatball mixture to the noodles, sprinkle with parsley and serve.

Slow Cook Marinara Sauce with meat balls

Sauce:
1/2 cup carrots, chopped
1/2 cup green peppers, chopped
1/2 cup celery, chopped
1/2 onion, chopped
1 Jalapeno seeded
1 t dried basil
1 t dried oregano
1 t granulated garlic
1 T olive oil
2 large cans San Marzano tomatoes (or your favorite)

Meatballs:
1 lb ground beef
1 lb ground pork
1 lb ground venison or you can use ground veal
3 eggs
1 1/2 cup panko (Japanese bread crumbs)
1 1/2 T dried basil
3 t dried oregano
1 1/2 t salt
1 1/2 t black pepper
1/2 cup grated romano cheese

For the sauce, puree (in a food processor or blender)  carrots, green peppers, celery, onion and jalapeno.
Heat a saucepan over medium heat and add 1 T olive oil. Add the puree mixture and then add the basil, oregano and garlic. Saute for 5 minutes until softened. Add the  2 cans tomatoes and bring to a boil, turn down and simmer for 2 hours, stirring occasionally. Add salt and pepper to taste.




For the meatballs, mix all of the ingredients in a bowl and mix with your hands until well blended. Form the mixture into balls about  2 - 2 1/2 inches (or 3-4 ounces) Preheat the over to 400 degrees.  Place in a greased baking dish, cover with foil and place in the over for 25 minutes or until the internal temperature of the meatballs is 150. Remove the foil and place back in the over for 10 minutes or until lightly  browned. Remove from the over and let sit for about 15 minutes to allow the juices to absorb back into the meat.

Drain the remaining grease and serve with your favorite pasta* and marinara sauce.

*We offer classes for homemade authentic pasta, please ask for details*

The Easiest No Cook Pasta Sauce

This recipe is a take on my sister Chris' recipe that she gave me years ago. The piece of paper that I wrote it on is well worn & dotted with many olive oil stains on it. I have made this sauce so many times especially when I don't want to heat up the kitchen too much. All you need to do is cook the pasta, which makes for a nearly "no cook" but hearty dinner during the summer.  Add a green salad, serve some crusty bread with olive oil & cheese and a bottle of Pinot Grigio and you have it covered.  I also like to bring this dish for a pot luck or barbeque too. Everyone loves it and is so surprised when I say the sauce is no cook!

The Perfect No Cook Pasta Sauce

1 28oz. can Italian style tomatoes with juice (I use San Marzano)

1 T. dried basil

3 T. fresh basil torn

2 cloves garlic minced

½ t. sugar

¾ t. salt

¼ t. black pepper

4T. olive oil (the best you have)

¼ t. red pepper flakes

4T. freshly grated parmesan or romano cheese

½ lb. cooked pasta (reserve about 2c. pasta water. I have used all different kinds from bowtie to angel hair)

A few things……….

This is a simple no cook pasta sauce that can be easily multiplied to fit the pasta proportions. The dried basil adds the flavor & the torn adds the color. The original recipe calls for ½t. red pepper flakes but if they are a hot batch it might be too spicy (never for me) for your liking so taste & re-adjust.

First, take the tomatoes and process or knife cut the way you like them either chopped, diced or minced. I like it a little chunkier.

No kidding, all you do is mix all the ingredients together (except for the pasta & water) and let it sit on your counter for a couple of hours to marinate.  Cook the pasta and toss all together, sprinkle with additional cheese & torn fresh basil. If you see that the pasta is absorbing the sauce too much then add the reserved pasta water a bit at a time until it is "sauced" the way you like it. Sprinkle with additional cheese if desired.

****I have also sautéed red onions just till they are limp and chopped Kalamata olives and sprinkled with feta for a Greek version!

Gnocchi Caprese

This is a basic Gnocchi recipe. We bake the potatoes instead of boiling them, we learned this from our friends in Italy. This way it gives the Gnocchi more flavor and you don't use as much flour.

In this recipe, soft potato dumplings are topped with tomato basil sauce, then chunks of fresh mozzarella cheese are folded into the hot dish just before serving. This recipe makes 4 cups of sauce you can store the rest in the refrigerator for another use.

Good quality imported tomatoes from Italy are a must, they are so flavorful you can eat them right out of the can. We use Dell'Alpe, San Marzano, they come in 24 oz cans. We get them at Caputos, which is a family operated Italian grocery store in the Chicago land area. True Italian tomatoes have this seal on the side. Look for this label when buying your canned San Marazano's. You won't regret it!



Gnocchi:

4 medium potatoes (about 2 pounds)
1 Large egg yolk
1-2 cups flour
Salt

Sauce:

1 28 oz can Imported Italian tomatoes diced
1 clove garlic, finely minced
2 T Extra virgin olive oil
Salt and pepper to taste
3 T  fresh finely chopped basil
Dash of red pepper flakes

Garnish

2 cups fresh Mozzarella torn into 3/4 inch pieces
3 T fresh chopped Basil

Preheat oven to 375 degrees. Wash and dry the potatoes. Bake the potatoes until they are fork tender, about 45 minutes. While the potatoes are baking you can prepare the sauce.

Heat the oil in a heavy sauce pan over medium heat, and add the garlic. As soon as the garlic starts to change color a little add the tomatoes. Turn the heat to high till the sauce begins to bubble, turn it back down to medium low. Season with salt and pepper and add the red pepper flakes. Cook for about 15 minutes uncovered until most of the liquid is gone. Then add the basil. Cook for another minute or two then remove from heat.

Remove the potatoes from oven , scoop out the pulp from the skins and press though a potato ricer. Let potato's cool slightly. While still warm, place the riced potatoes in a bowl, add the egg yolk and salt. Slowly start adding the flour a little at a time, mixing well with your hands and continue until you have a soft workable dough. Knead gently but briefly until you have a smooth, pliable and slightly sticky dough. Its important not to overwork the dough as its can become tough.

To shape the Gnocchi, first make it into 4 pieces. Roll each section into a long cylinder, 1/2 to 3/4 inch thick. With a sharp knife, cut off little gnocchi's about 1/2 to 1 inch pieces. If you want to at this point, you could fry them in your favorite herbed butter.

Or to make the traditional gnocchi (with sauce) Gently roll them into small balls.  Take a fork and put the ball at the top of the fork and roll the dough down the fork with your thumb, this will give it a concave pillow shaped look. When it reaches the end  just pinch it together slightly. This will give it a ribbed surface all around. This is a better way to go if you are using a sauce as there is more surface area.

Place the prepared Gnocchi on a lightly floured baking sheet and either cook immediately, or keep refrigerated until ready to use, preferably not more the 3 hours. To cook, drop carefully into salted boiling water. Remove them when they start to float, about 5-8 minutes. Don't overload the pot. Do it in batches if necessary. Drain the Gnocchi and top with the hot sauce. Add the pieces of mozzarella along with the chopped basil, stir carefully so the cheese begins to soften and melt. Serve immediately.

As an alternate you can omit the mozzarella and add fresh parmesan. Or add both, why not?