tomato, pesto & cheese baked pasta and a bit of snark.

Last week I posted an easy recipe for Kale Pesto.  I had no idea that the following day was "National Kale Day," thanks to one food blogger who apparently celebrates any and every National (fill in the blank here) Day, I was duly notified.

Back in 2009 I introduced you to Homemade Ricotta

Seriously, I see these celebratory posts in me feed all the time.  "Hey guys!  It's National Mutton Day!  I've got a delicious mutton recipe that would make Grandma Mima proud!  Visit my blog and comment, tweet, like on FB, write a blog post about mutton, become a fan of mutton on FB, check out my instagram and pin my blog & mutton recipe for a chance to win Grandma Mima's napkins." Yeah, Yeah, well thanks for mutton, lady.    

In 2011, we made tomato sauce.  It is still a staple in this home.

Only Seinfeld fans will understand the mentioned mutton.  Ugh, some of these food bloggers are just so over the top it is beyond annoying.  A lot of the time, this blogger observes from the wings while watching the struggles of others (bloggers) strive for popularity.  It is quite reminiscent of high school.  Like me! Want me! Fan me! Friend me! Pin me!

I actually have been pondering the thought of a separate FB page for this blog.  I don't post a lot about food on my personal page, especially the amount I'd like too, because I feel my non-foodie friends would get annoyed with food pictures and links and messages about how awesome my dinner was.  We shall see.

Last week I apparently celebrated National Kale Day with Kale Pesto!  Yippee!!

In the meantime, lets talk about this baked pasta.  In the past I have shared recipes for homemade ricotta, tomato sauce and kale pesto and with these recipes in your arsenal you could definitely make this pasta.  What am I saying, if you had store-bought ricotta, jarred marinara & a container of pesto you could still make this pasta.

I was completely satisfied with this pasta because there were layers upon layers of flavor.  There was a fresh and vibrant flavor from the marinara, a garlicky zing from the pesto and a mild, subtle salty flavor from the cheeses.  As you spoon the pasta into the bowl it looks like a celebration of Italy, red from the marinara, green from the pesto and white from the cheese-a perfect and unintended tri-color dinner.

Tri-Color Baked Pasta

Tomato, Pesto & Cheese Baked Pasta
yield:  3-4

1/2 pound pasta (we used whole wheat shells, but use whatever is in your pantry)
2-3 cups tomato sauce, warmed
1/2 cup pesto sauce
1/2 cup ricotta cheese
1/4 cup grated Parmesan Cheese, plus 2T. for topping.
4 oz. Mozzarella Cheese, grated
1 tablespoon butter

1. Preheat broiler to high.  Meanwhile, boil pasta in a large pot of salted water.  Cook until al dente, where the pasta still has a little bite and is a little chewy, about 8 minutes.  Drain and set in a 2 quart casserole dish.  
2. Toss hot pasta together with pesto, ricotta and Parmesan, folding gently until combined.
3. Pour tomato sauce over the pasta mixture, reserving a small amount to top pasta at the table.
4. Top with mozzarella cheese and Parmesan and dot with butter.  Place under the broiler on the center rack and cook until the cheese is melted, bubbly and golden.

the sauce that could knock your socks off (baked manicotti with meat sauce)

Very Instagrammy of me-Stuffed Manicotti & Garlic Bread

I never shared my favorite meal from....last year.  I don't know why I never posted it because my friends, it very well deserves to be shared.  Stuffed Manicotti.  A labor of love, a small shortcut, that rich wonderful filling and the sauce.  Oh. My.  The sauce in itself is phenomenal.  Flavored with pepperoni it sure would make my Papa very proud-and that folks is saying something.  If you get anything out of this post-I hope it is the sauce.  Trust me on this one.  Oh the garlic bread was great too!  I'll post that later.

Getting my manicotties in a row

Baked Manicotti with Meat Sauce
serves 6-8

Meat Sauce
1 onion, chopped
6 ounces sliced deli pepperoni
1 pound 85% lean ground beef
1 tablespoon tomato paste
5 garlic cloves, minced
1/4 teaspoon red pepper flakes
2 (28-ounce) cans crushed tomatoes
salt & pepper

Manicotti
3 cups ricotta cheese (store-bought or homemade)
2 1/2 cups shredded mozzarella cheese
1 1/2 cups shredded provolone cheese
1 large egg, lightly beaten
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup finely chopped basil
16 no-boil lasagna noodles

1. Grind Meat:  Adjust oven rack to upper middle position and heat oven to 375 degrees F.  Pulse onion and pepperoni in a food processor until coarsely ground.  Add beef and pulse until thoroughly combined.
2. Make Sauce:  Transfer beef mixture to large saucepan and cook over medium heat, breaking up mixture with wooden spoon, until no longer pink, about 5 minutes.  Using slotted spoon, transfer 1 cup beef mixture to paper towel-lined plate and reserve.  Add tomato paste, garlic, and pepper flakes to pot with remaining meat mixture and cook until fragrant, about 1 minute.  Stir in tomatoes and simmer until sauce is slightly thickened, about 20 minutes.  Season with salt and pepper.  Sauce can be refrigerated in an air tight container up to 3 days.
3. Prepare Filling:  Combine ricotta, 2 cups mozzarella, 1 cup provolone, egg, salt, pepper, basil, and reserved meat mixture in a large bowl.  Pour 2 quarts boiling water into 13-9 inch baking dish.  Soak noodles until pliable, about 5 minutes.  Drain noodles on kitchen towel.  Pour off water and dry baking dish.
4. Assemble Dish: Spread half of the sauce over the bottom of the baking dish.  Top each soaked noodle with 1/4 cup cheese mixture, roll, arrange seam side down, over sauce in baking dish.  Spread remaining sauce over the manicotti.  Cover with foil and bake until bubbling around edges, about 40 minutes.  Remove foil and sprinkle with remaining mozzarella and provolone.  Bake until cheese is melted, about 5 minutes.  Let cool 15 minutes.  Serve.

source:  Cook's Country:  issue unknown

Nutmeg is her BFF (Macaroni & Cheese-Greek Yogurt Style)

I saw the following quote months ago as my friend Charles's FB status.  I appreciate really good food humor and of all my FB friends out there, he never disappoints.

"I love making Bechamel. Such and easy sauce, equal parts flour to fat with enough milk and bay leaf to bring it to the right consistency. What a versatile little kitchen slut. She'll go with cheese, dairy, wine, whatever. Nutmeg is her BFF."

Cute right?  I also followed a link of his that led me to a Macaroni & Cheese recipe using FAGE Total Greek Yogurt.  The recipe makes a great cheese sauce and the sauteed onion & red bell pepper lend a slight sophistication in flavor.

Macaroni & Cheese-Greek Yogurt Style
serves:  6
8oz medium shells whole wheat pasta
1 tablespoon olive oil
1 small onion, finely diced
1/2 red pepper, finely diced
1/4 teaspoon salt
1/2 cup flour
1/2 cup butter, plus more to butter casserole dish & dot the topping
1 1/2-2 cups whole milk, warmed
1/2 cup Greek Yogurt
1/4 teaspoon ground nutmeg
1/2 teaspoon Sriracha sauce
10 ounces sharp cheddar shredded, plus 1/4 cup shredded for topping
1/4 teaspoon ground black pepper
1/4 cup feta cheese, crumbled
1/2 cup panko bread crumbs

1. Bring pot of salted water to a boil.  Add pasta and cook for 6 minutes.  Drain and rinse with cold water to stop cooking.
2. Saute the onion & bell pepper in olive until onions are translucent.  Set aside.
3. Preheat oven to 350 degrees & butter a 2 quart casserole.
4. Melt 1/2 cup butter in saute pan and add flour, cooking for 2 minutes.  Slowly whisk in the warm milk and 1/2 cup of yogurt, whisking until smooth.  Add nutmeg.  Bring to a low simmer and remove from heat.  Add 10 oz. cheddar and whisk until smooth.  Add remaining yogurt & sriraca.  Toss together pasta, onion/pepper mixture & cheese sauce.  Transfer into prepared casserole.
5. Bake for 30 minutes.  Meanwhile, toss 1/4 cup cheddar, feta & panko bread crumbs into a small bowl.  Remove casserole from oven and add topping.  Dot with butter.  Return to oven for 15 minutes or until golden brown & bubbling.

My love for sundogs (Recipe: Butternut Squash Risotto)

I love sun dogs, the atmospheric phenomenon that happens when the sun is low and ice crystals reside in whispy cirrus clouds.  At that perfect moment when the ice crystals refract the sun's rays and glint their light toward our eyes we can see a burst of color in a luminous, iridescent cloud.  It is a rarity to see in Texas-I've only seen two, one on Christmas Day in 2006 and the second, yesterday.  I had spotted them many times living in Idaho and felt yesterdays sun dog was a small Texas treasure.

When I laid my eyes upon the small cloud bursting with red, which faded to blue as it neared the sun, I was overjoyed and excited.  I grabbed my phone to try to capture its beauty, but my poor camera was too weak.  Soon after I found myself longing for a winter's drive in Idaho.

Its funny how one moment can take you back to someplace unexpected.  I was quickly reminded of a drive my husband and I took on a cold January afternoon.  We encountered a ground blizzard as we traveled into Cache Valley and had watched a rare, wet, slushy snow fall heavily to the earth during our lunch in Utah.  I was hesitant to drive home with such inclement weather but was pleasantly surprise by the beauty that rode the coattails of the snow storm.

The weather became clear and crisp.  Through the cliffs and  hillsides we spotted herds of white tailed deer.  We traveled over frozen creeks and rivers.  But best of all there were sun dogs to west and a full moon rising in the east.  A beautiful ending to the day.

I know you have probably seen a couple thousand recipes of Butternut Squash Risotto out in blogland.  I am always pleased with the warmth and creaminess of this dish.  I find it to be the perfect meal for a chilly sun dog kind of day.

Butternut Squash Risotto

6 servings

• 1 butternut squash (2 pounds)
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 6 cups chicken stock, preferably homemade
• 6 tablespoons (3/4 stick) unsalted butter
• 1/2 cup minced shallots (2 large)
• 1 1/2 cups Arborio Rice (10 ounces)
• 1/2 cup dry white wine
• 1 cup freshly grated Parmesan cheese

1.    Preheat the oven to 400 degrees.

2.    Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes. Place the squash on a sheet pan and season it with salt, pepper and toss it with olive oil.  Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.

3.    Meanwhile, heat the chicken stock in a small covered sauce pan. Leave it on low heat to simmer. 

4.    In a heavy-bottomed pot melt the butter and saute shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes.

5.    Add 2 full ladles of stock to the rice, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total.

6.    Off the heat, add the roasted squash cubes and Parmesan Cheese. Mix well and serve.

Because I was lazy (Recipe: Pasta Salad)

My husband and I attended a party earlier this month.  The same party we have been going to for the past decade.  And for ten years I have contributed to the potluck...except for this year.  I didn't make a darn thing.  I didn't even stop to purchase an artisan loaf, fruit platter, watermelon, or a cheap box of pre-fab cookies.  I just brought myself (and the hubs & toddler) and did not feel guilty about it.  I usually do, but not this time around.

I suppose I could blame it on potty training the days before and morning of.  Or the fact that the Baking Tot had been ill for a few days.  Or that I had been making jam in the wee hours of the morning.  What the heck, I'll admit it, I was tired...and lazy.  I had all the ingredients for my favorite pasta salad just waiting to be composed and yet I let them sit untouched in the pantry.  And guess what, I am so glad I did.

Upon arrival I waltzed into the kitchen where a smorgasbord greeted me.  Amongst the mounds of brisket, racks of ribs, fruit platters, beans, quick pickles, chips & dip, sat four, yes, FOUR pasta salads.  Yes!  My laziness had finally paid off!

What to do with Easter Ham leftovers? (Bow-ties with peas and ham)

Busy weekend behind me and busy week ahead!  So sorry, my dear friends, there will be no super awesome stories or words of wisdom this week.  I do wish you a wonderful Easter and hope everyone enjoys time with their family or friends.

I'm hosting Easter breakfast on Saturday before our neighborhood's big Easter Egg hunt.  What's on the menu???  Ricotta Doughnuts with Blueberry Compote, Potato Basil Fritatta, Smoothies and Fruit Platter.  What will you be making this weekend?

If you intend to make an Easter Ham this is the recipe for you...that is if you actually have leftovers.

Bow-ties with Peas and Ham
serves 4 to 6

• One pound bow tie pasta
• 3 tablespoons butter
• One onion, diced
• 2 cups ( 10 oz.) frozen peas
• 1 cup half-and-half
• 1/2 pound cooked ham
• Salt and Pepper
• Parmesan

1. Cook pasta in a large pot of boiling salted water until al dente, according to package instructions.  Drain pasta; return to pot.
2. Meanwhile, heat butter in a saucepan over medium heat.  Add onion; cook, stirring , until soft, 3 to 4 minutes.  Add frozen peas and half and half; season with salt and pepper.  Simmer until thickened, 3 to 4 minutes.
3. Cut ham into strips.  Add to sauce; cook until heated through, 1 to 2 minutes.  Toss sauce with pasta.  Serve with grated Parmesan.

Pot Roast Ragu

Sunday's Pot Roast turned into Monday's Ragu

Remember that lovely Sunday Dinner Pot Roast I posted on Monday?  My apologies for not providing a picture of the pot roast, but I just really, really think brown food (chocolate excluded) is just terribly U-G-L-Y.  Delicious yes, but not too photogenic.

Pot Roast is The Baking Hubby's favorite meal.  I think he could eat on it for a week, but why eat the same meal two, three, four times in a row? One of my favorite winter meals is a recipe that uses leftover pot roast, veggies and gravy.  I chop some vegetables and meat, then stir them into a homemade tomato sauce to serve a fast, hearty and divine pasta ragu.  It is a must try and I promise you it won't disappoint.

Pot Roast Ragu
PRINT ME

Martha Stewart Living February 2002

Serves 4

2 Tablespoons extra virgin olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1/2 c. dry red wine

2 c. finely chopped leftover roast & vegetables

1/2 c. leftover gravy or beef stock

1-28 oz. can of diced tomatoes, w/ juice

1 teaspoon chopped thyme

1 teaspoon salt

1/4 teaspoon freshly ground pepper

Cooked pappardelle or other pasta

Parmesan cheese, grated or shaved for garnish
Red pepper flakes, for garnish

1. Heat olive oil in a large skillet over medium heat.  Add onion and garlic, and cook until softened, about 3 minutes.  Add wine and cook until most of the liquid has evaporated.  Add chopped pot roast, vegetables, gravy or beef stock, tomatoes, and thyme.
2. Bring to a boil, and reduce to a simmer.  Cover; cook 30 minutes for flavors to blend and for sauce to thicken slightly.  Season with salt and pepper.
3. Serve hot over cooked pasta, garnish with grated Parmesan cheese and red-pepper flakes, if desired.

Sometimes You Just Need A Quickie (Wild Mushroom Agnolotti)

That's right.  You heard me.  A quickie...and I was in need of one the other day.  Now, get your mind out of the gutter!  I'm talking about a quick meal, one made in a matter of minutes.  You see, the Baking Toddler has had croup this week and a new ear infection festering up (can we say hello tubes?)

He has been sounding like a Phil Hartman-esque Frankenstein from the old SNL skit Frankenstein, Tonto and Tarzan.  No words, just moans, grumbles and growls.  All.  Day.  Long.  The only thing that is missing is him grunting "Fire Bad."  He even sports the same scowl.

One of my favorite quickie meals is Wild Mushroom Agnolotti with Brown Butter, Pignolis and Parmesan.  Say what you will about me featuring an already made product on my blog, but it is tasty and quick and exactly what you need when you are tending to a sick Frankenstein all day long.


Wild Mushroom Agnolotti with Brown Butter, Pignolis and Parmesan
1-package Buitoni Wild Mushroom Agnolotti
2 Tablespoons butter
2 Tablespoons pignolis (pine nuts), toasted
Freshly Grated Parmesan Cheese

1. Cook Pasta according to package directions
2. Meanwhile, heat butter in a heavy saute pan until it has melted and has began to brown.  Take off heat immediately and set aside.  I set my skillet on the edge of the range so it is slanted and all the liquid falls to one side.  Skim off foam once it cools.
3. Drain pasta, place onto plates and drizzle butter sauce over pasta, sprinkle with toasted pine nuts and Parmesan cheese.

***To toast pine nuts:  In a clean, dry skillet, heat pine nuts over medium heat until fragrant and slightly golden.  Remove immediately and cool.

Whole Wheat Pasta With Turkey Sausage, Peas, Mushrooms & Butternut Squash

I think of making this every time the weather turns a bit cooler. The whole wheat pasta and mushrooms give an earthy aspect to this pasta dish. The sweet turkey sausage is not only a lighter alternative to pork sausage but it lends a spicy bite. And the Butternut Squash rounds out the flavors with a sweet note. The dish is finished with a simple Italian sauce called a burro fuso, which is starchy pasta water, butter cooked together and thickened with Parmesan.

Whole Wheat Pasta w/ Turkey Sausage, Peas, Mushrooms & Butternut Squash
4 servings
Adapted from Everyday Italian by Giada DeLaurentiis

• Extra Virgin Olive Oil
• 4 links of Italian Sweet Turkey Sausage, squeezed out of its casing
  
• 1 small butternut squash, cubed
  
• 10 oz. cremini mushrooms, sliced
  
• 10 oz. package frozen peas, slightly defrosted
• 2 T. butter
  
• 1/2 c. grated Parmesan cheese
• Salt & Pepper

1. Preheat oven to 350 degrees
2. Toss cubed butternut squash with olive oil, salt and pepper on a baking sheet and roast for 30 minutes or until done.
   
3. Meanwhile, heat 2 Tablespoons of olive oil in a large saute pan. Add turkey sausage and saute until golden brown breaking up any large clumps. Remove and drain on separate plate.
4. Add two more tablespoons of oil to saute pan. Add mushrooms and 1/2 teaspoons each salt and pepper. Saute until liquid had evaporated and add peas until heated through. Return sausage to the pan and heat through.
5. Cook pasta according to package instructions in a pot of salted water. Before draining pasta reserve a 1/2 c. of the pasta water. Drain pasta and add it to the sausage mixture. Add squash to mixture as well.
6. Add reserved pasta water, butter and Parmesan cheese and toss to combine off of the heat.