Bow-Tie Pasta side dish

I honestly don't know what to call this.  The only thing that is ever consistent in it is the pasta.  Like BaconSlut, I eyeball the dressing ingredients because it's good no matter what.  I know it looks gross by the ingredients, but it really is good.  I use things from the garden so I add whatever is growing.

1 Box BowTie Pasta (I prefer the small size pasta)

1-2 cups of Mayo or Miracle Whip
1/3 cup Parm cheese
1/2 cup white sugar
a small handful of chopped up basil or about a tablespoon of dry

1 cut up green pepper
1 cut up red pepper
a pint of cherry tomatoes, halved;  or tomatoes from the garden, diced up
1/2 a diced onion
1/2 cup chopped celery
1/2 cup peas
12 oz chopped up broccoli

Make the pasta according to directions and drain.  Chop up the peppers, onion and broccoli and mix with the pasta.  Mix up the mayo, cheese, sugar and basil until the sugar dissolves and add to the pasta/veggies.  Fold in the tomatoes and refrig for a few hours before serving.  Goes great with steaks.

Spring Asparagus Salad

1 small Vidalia onion or small bunch of green onions
1 bunch thin asparagus
1⁄2 box (6-8 oz) Barilla penne pasta
4-6 Roma tomatoes
Fresh parsley or mint, 1⁄2 bunch, rough chopped
1 large fresh mozzarella ball, or a 6 oz container small size fresh mozzarella
 Newman’s Own Family Recipe Italian salad dressing

1. Bring pasta water to a boil. Cut asparagus into length similar to the pasta. Cook pasta, add asparagus during the last minute of cooking. Drain well and chill in a cold water bath, drain.

2. Place pasta and asparagus in a large bowl. Cut roma tomatoes, onions, and mozzarella into chunks the same length as the pasta, add to bowl. Add herbs and dressing to taste. Enjoy.

Courtesy of Mrs. Bale

BACONSLUT'S CREAMY CUCUMBER AND RADISH FARMER'S MARKET SALAD

I've been grooving on this regularly lately.  Tiz the season!  Sooooo cool and refreshing.  You horz know that measuring makes me stabby, so this comes to you free-balled, as usual.  ;) 

The cukes:  The STAH

     If you get 'em from the farmer's market, screw peeling 'em as they aren't waxed.  Also, screw seeding them.  Slice them thinly, layer them, sprinkled with kosher or sea salt between layers, inside of a colander set over an accommodating bowl.  Let them release their water for about 30 minutes.  Rinse with water and squeeze gently before lobbing into a fresh bowl. 

The radishes:  The co-stah

     Slice very thin, and toss them into the cuke bowl.

The sweet onion:  Best supporting actah

     Slice thinly and quarter.  Lob into the cuke and radish bowl.

The dressing:  The directah

     To taste, swirlinate some Greek yogurt with a tiny bit of half and half or milk to thin very slightly.  To that, add a bit of lemon juice, honey, fresh or dried dill, and freshly ground pepper. 

Serve well chilled.  This salad doesn't keep well, so plan to use it that day. 

Caramelized Onion and Cornbread Stuffing

I stole this from Tyler Florence.  It's the best ever!!

2 tablespoons butter
2 onions, chopped
6 large cornmeal muffins, cubed
Handful fresh sage leaves, chopped
1 egg
1/4 cup heavy cream
1/4 cup chicken stock
Salt and freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.

Melt the butter in a medium skillet over medium heat.

Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined.

In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.

**I make it a day in advance and keep it in a ziplock bag.  It gets all mooshy and the flavors meld together.  The only reason I don't eat it raw is because of the egg.**

Crunchy Cabbage Casserole

If making a day ahead, don't top it off with the crumbs.  Wait until it goes into the oven.

This is a great casserole to make at Thanksgiving, Christmas or St. Patrick's Day.  Being from the South, all good casseroles use Cream of something soup.

2 1/2 cups Panko crumbs (original recipe calls for corn flakes but I like to mix it up)
1/2 cup butter, melted
4 1/2 cups shredded cabbage
1/4 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 (10 3/4 ounce) can cream of mushroom soup
1 cup milk
1/2 cup mayonnaise (no substitutions)
2 cups shredded cheddar cheese

Preheat oven to 350; grease a 13x9 pan, set aside.  I actually use a smaller oval casserole dish that is taller so it's not as flat after it cooks.

Toss Panko crumbs & butter; sprinkle half into pan.
 
Layer cabbage, onion, salt & pepper.   I really pile it up because it will  cook down.

In a medium mixing bowl, combine soup and mayonnaise; spoon over other stuff, sprinkle with cheese and remaining Panko mixture.

Bake, uncovered for 45-50 minutes (golden brown).

Carrot Hummus

 

Makes 1 3/4 cups (6 to 8 servings)

Ingredients:

• 1 teaspoon cumin seed
• 1 teaspoon coriander seed
• 6 tablespoons olive or canola oil, plus more for drizzling
• 1 teaspoon honey
• 1 pound carrots, trimmed and well scrubbed
• 3 large unpeeled cloves garlic, smashed
• Flaky sea salt
• Freshly ground black pepper
• Juice of 1/2 lemon
• Juice of 1 orange
• 3 tablespoons tahini (may substitute smooth peanut butter)

Directions:

Preheat the oven to 400 degrees. Have a medium roasting pan at hand.
Toast the cumin and coriander seeds in a small dry skillet for about a minute until just fragrant. Use a mortar and pestle to grind them to a fine-ish powder. Transfer to a large bowl; whisk in 4 tablespoons of the oil and all the honey.
Cut the carrots into 1/4-inch chunks, then add to the spiced oil along with the garlic. Toss to coat and season with salt and pepper to taste. Scrape the dressed carrots into the roasting pan and spread in an even layer; roast, turning once, until the carrots are tender and just starting to char slightly around the edges, 25 to 35 minutes.
Cool slightly, then transfer the roasting pan's contents to a food processor, slipping the garlic cloves out of their skins as you do so and scraping as much of the crusty brown bits, spices and oil as possible into the food processor. Add the lemon and orange juices, tahini and the remaining 2 tablespoons of oil. Puree until smooth. Adjust the seasoning as needed.

Transfer to a serving dish and lightly drizzle with more oil.  Drizzling it to coat lightly with oil before serving will prevent it from discoloring.  The hummus can be refrigerated for 5 days.

Great-Aunt Ginny’s Awesome Potato Filling by QBK

2 ½ pounds white or yellow potatoes
2 tablespoons butter
½ cup of milk or heavy cream
Another 2 tablespoons butter
One medium white or yellow onion, chopped fine
Two cloves garlic, chopped fine
Two stalks of celery, chopped fine
Six medium button mushrooms, chopped fine
Half a bag of unseasoned bread cubes
½ teaspoon freshly ground pepper
½ teaspoon rosemary
¼ teaspoon ground sage
¼ teaspoon ground thyme

Preheat oven to 350 degrees.  Grease large casserole dish.

Peel potatoes and cut into ½” thick slices.   Place in large pot of water, place pot on high heat and bring to the boil.  Cook potatoes till they are easily pierced with a knife or fork, 15 – 20 minutes.  Drain, then place back on burner and cook off any remaining water from the potatoes.  Place potatoes in a large bowl.  Heat milk or heavy cream till just steaming, dump it and 2 tablespoons butter on top of cooked potatoes and mash till creamy.  Set mashed potatoes aside.

In large skillet, melt additional 2 tablespoons butter.  Saute onion, garlic, celery and mushrooms till mushrooms release their liquid, approximately 10 minutes.  Add bread cubes, pepper, rosemary, sage and thyme and stir till incorporated.  Heat for 5 minutes then shut off heat and cover; let sit till cubes are softened, approximately 10 minutes.  

Stir bread cube mixture into mashed potatoes till blended.  Dump this concoction into prepared casserole dish, spread so it fills the dish and looks pretty, cover and place in oven.  Bake for half an hour; remove cover and bake for 15 additional minutes.

Eat till your stomach is about to burst.

(Cook’s note:  I make this every Thanksgiving – it goes well with turkey – and it is to die for.  If there are any leftovers, they are better the second day.)

Sunday Night Pasta with Balsamic Vinegar

~ Lynne Rossetto Kasper

Lynne’s ‘Sunday Night’ supper is a variation on Italy’s popular pasta dressed
with garlic and olive oil, ‘pasta aglio olio; but hers goes a good step farther by blending mellow, slow-cooked garlic with the bright, fresh taste of barely cooked tomatoes, fresh green herbs – and a final anointing with sweet, rich balsamic vinegar. This is a lovely simple basic pasta, typical of the best Italian cooking,
which depends on the beauty of its ingredients. There should be no waiting
around when it’s ready – it is to be served and eaten at once.”

Ingredients for 4 servings as a main course

For slow-cooking the garlic
3 tablespoons excellent olive oil
12 large cloves of garlic, peeled and
cut into 1/2-inch dice
Salt
Freshly ground black pepper

For the sauce
7 medium-size ripe red superbly flavored tomatoes
(about 4 pounds) or 4 cups best-quality drained,
 canned peeled plum tomatoes
3/4 cup (firmly packed) fresh basil leaves,
plus a dozen nice leaves
for decoration
3 tablespoons chopped fresh mint,
marjoram, and chives

For the pasta
1 pound best-quality (imported durum wheat
semolina) tagliatelle or linguine
6 quarts water, rapidly boiling when you are
ready to cook the pasta
1 1/2 tablespoons salt, plus more if needed

For serving
A generous wedge of Parmigiano-Reggiano cheese
of which you will need some 25 to 30 shavings,
cut with a vegetable peeler
4 to 6 tablespoons best-quality commercial
balsamic vinegar

Special Equipment Suggested: A heavy 12-inch sauté pan, 4 to 5
inches deep (for the garlic and final mixing of pasta); a colander; a
warm pasta bowl and serving bowls; a vegetable peeler for the
cheese; a long-handled spoon and fork (for tossing and serving)
 

Preliminaries:
Slow-Cooking the garlic: Pour enough olive oil into the sauté pan to
film the bottom lightly. Stir in the garlic, season with a sprinkling of salt
and pepper, and cook slowly over low heat. stirring frequently, until the
garlic is soft and barely blond, about 15 minutes. Take great care not to
let it color more than a pale gold; if it browns it will lose its sweetness.
(You may wish to add a little water to the pan – about 1/4 cup – to keep
the garlic from coloring too much.) When soft and blond, cover the pan
and set aside at room temperature.

Ahead-of-Time Note:The garlic may be cooked several hours in advance.

Preparing the Sauce Ingredients:If you are using fresh tomatoes, seed and juice them but do not peel,
then cut the pulp into 1/2-inch dice [see below]. For canned tomatoes,
crush them with your hands, reserve about 1/4 cup for garnish, and set
the rest aside in a large bowl. Chop the measured basil leaves roughly,
combine with the other herbs, and set aside next to the tomatoes.

Shortly before serving:
Cooking the Pasta – 7 to 10 minutes. Pour the salt into the rapidly
boiling pasta water, and taste to be sure it is just right for you. Drop in
the pasta, give it a quick stir, and cover the pan to return the water quick-
ly back to the high boil. Then uncover the pan. Begin to test and taste the
pasta as soon as it begins to bend when you lift a piece. It will be done
when it is tender, yet slightly firm, but not brittle to the bite – al dente. Undercooked pasta is disappointing, while overcooked pasta is limp and characterless. You are the judge - get a second opinion if you have doubts.
As the pasta cooks, scoop out half a cup of the pasta water, pour it in the
pan with the garlic, and set the pan over moderate heat. Make sure your
serving bowl and dishes are hot, and that all is ready at the table, including your guests.
Finale and Serving: The very minute that the pasta is cooked, drain it and turn it into the garlic pan along with the herbs. Proceeding rapidly, toss the pasta with salt and pepper as needed, then toss with the prepared tomatoes. Carefully correct seasoning again. Using the vegetable peeler, shave a dozen
or so thin slivers of Parmesan over the pasta, transfer it to the heated bowl, scatter the reserved basil leaves and tomatoes on top, and bring to the table. Dramatically shave more cheese over the pasta, and lastly the glorious drizzle of balsamic vinegar. Toss again several times with feeling, and serve at once.
 

Julia’s Notes on Peeling, Seeding, and Juicing Tomatoes

Blanching Before Peeling: One or two at a time, drop the tomatoes into a 3-quart saucepan of rapidly boiling water, bring rapidly back to the boil, and boil exactly
10 seconds. Immediately remove with a slotted spoon and drop them into a bowl
of cold water. (Unless you have a caldron of boiling water, blanch no more than
one or two at a time, or they’ll start to cook, and will not peel cleanly.Peeling: Cut out the stem piece with a small knife, cut a 1/2-inch cross in the
skin at the other end, and strip off the peel. (You may want to save the peels
for a tomato sauce, since peel intensifies the red color as well as imparting a
little flavor.)Seeding and Juicing: You can cut a peeled tomato in half crosswise and,
holding one half, cut side down, gently squeeze out juice and seeds, poking
out the remaining seeds from the interstices with your little finger. This is
fine for most purposes, like the tomato sauce in [the recipe above].

Note:  This recipe is not as complicated as it looks, just make sure you have everything ready at hand the first time.  You can figure out shortcuts.  It is very good and satisfying.  bambam

 

Pita Pizzas with Veggies and Olive Oil

This is a quick and healthy way to make individual pizzas.

4          Pitas (can be any variety, the thinner the better)

3/4 lb   Fresh Mushrooms, sliced

1/4 cup Low-Fat Mozzarella Cheese, grated

1 tsp    Dried Thyme, chopped

1 tsp    Dried Oregano, chopped

1/3 cup Tomato Paste, or Veggie Pasta Sauce, any variety

1/2 cup Fresh Chives or Parsley, chopped

1/3 cup Olives, sliced

2          Sweet Red/Green Peppers (or any other variety)

Some   Water

Some   Garlic Powder

Some   Olive Oil

Some   Parmesan Cheese, low-fat.

Brush olive oil on pitas and set aside. In skillet, simmer mushrooms with a sprinkling of olive oil over medium heat, covered for five minutes, or until they are tender. If you are using sweet peppers, cook these in as well. Put grated cheese in a bowl and add in thyme and oregano.

If using tomato paste, add in some water and mix well. Or, if using tomato pasta sauce, spread this on pitas. Top with cheese mixture. Spoon mushrooms and other ingredients on top. Add a  sprinkling of garlic powder and parmesan cheese. Bake in 400 ºF or 200 ºC for 10 to 15 minutes. Sprinkle with chives or parsley. Serves 4.

Substitute toppings with anything you have on hand, including dried tomatoes and pineapple.  To make this non-vegetarian add some chopped ham or sausage slices. Enjoy.