My postings were slim, or I guess I should say none last week because my cooking was pretty lackluster. However, we are starting this week with a bang! With one of my favorite recipes, adjusted for one of person. I have tacked on the original recipe if you would like to see how it has changed.
The recipe that follows will make 2 generous servings of tasty spaghetti carbonara.
1/2 pound of spaghetti
4-8 slices of bacon (how much do you love bacon? I love it about 6 slices worth and use a pepper bacon that I get at the Omaha Farmers Market)
Course salt and freshly ground pepper to taste
1 large egg
3/4 cup shredded Parmesan cheese
1/3 cup half-and half
1 cup frozen peas or fresh asparagus
I prefer to cut my bacon into roughly 1/2 inch pieces before I cook it. I use my kitchen scissors to do this because I have found that cutting bacon with a knife can be a bit tricky, and it makes the bacon cook faster. Cook the bacon to a chewy consistency, drain or place on a plate covered with a couple paper towels to soak up the grease.
While the bacon is cooking put a pot of water on the stove and bring it to a to boil. Salt the water generously then add your spaghetti and cook based on the box directions.
**Optional - Meanwhile, steam your frozen peas or saute your asparagus. If you are microwaving your peas you will place the peas in a microwave safe bowl add 1 tbsp of butter and cover with plastic wrap. Microwave on high for 2 min 45 sec and then let it sit until you are ready for it. Oh and drain the liquid before adding the peas to the carbonara.
If you have some fresh asparagus this is my favorite add it for the carbonara. Place 1 tbsp of butter in a small saute pan and let it melt. While it is melting break of the bottom end of the asparagus spears and throw them away (1/2 - 1 inch of the stalk). Then snap the rest of the asparagus into 2 inch pieces and add them to the melted butter. Add a 1/2 tsp of kosher salt and saute for 8-10 minutes.
Finally, locate a large bowl and add the half and half, egg, salt and pepper. Whisk the items together and set aside (don't worry the egg will be cooked by the hot noodles). When your noodles are done drain and immediately add them to the egg mixture. This is a crucial step. Your noodles need to be super hot to cook the eggs and make the cream sauce. Stir the noodles and the egg mixture until the noodles are coated. Then add the Parmesan cheese, bacon, and vegetables (if you have any). Mix everything together until most of the cheese is has melted.
http://www.marthastewart.com/341240/spaghetti-carbonara
Sunday, July 24, 2011
Tuesday, July 12, 2011
Baked Spaghetti turned Baked Ziti
Tonight's dinner turned out to be pretty successful. My recipe was inspired by Martha's Baked Spaghetti and Mozzarella (linked at the bottom), but I made the recipe smaller and added some things. I also want to say that when I made this recipe I used angel hair pasta; I would definitely not use that pasta again. It's not strong enough for an oven baked recipe (it was just what I had in the cupboard). Another thing I may change next time is adding some sweet onions to the recipe by cooking them in the pan with the hamburger after it has browned. I think it would add a nice subtle flavor to the recipe. I think I'd try 1/2 a small onion diced.
Side note: I am guessing on the metric amounts for the spices. I learned today that it is important when I plan on sharing my meal that I should measure things.
This recipe took about 45 minutes from start to finish. It made 4 servings, so I froze two and kept one for lunch tomorrow.
Ingredients:
1/2 pound of penne rigate or spaghetti pasta
1/3 pound of hamburger
28 ounce can of peeled whole tomatoes
1/2 teaspoon of oregano
1 handful of fresh basil
1 1/2 teaspoons kosher salt
1 teaspoon pepper (optional)
2 cloves of garlic
4 ounces fresh mozzarella pearls
1/2 cup shredded parmesan cheese
Preheat your oven to 350 degrees. Start by boiling water for your pasta. Add salt to the water and season with salt. Cook the pasta for about half the time suggested on the box (it will continue to cook in the sauce while it is in the oven).
Brown the hamburger in a saucepan or skillet that has enough space for your sauce. When the hamburger has browned drain any leftover fat.
While your water is boiling and the hamburger is browning add all the other ingredients to a blender and pulse five or six times; this should mix everything together and chop up the tomatoes, basil and garlic. I like my sauce a little chunky, so if you'd like it smoother than hit pulse a couple extra times. Add the sauce to the hamburger and let it simmer on medium/low for five minutes. Add the pasta to the hamburger sauce. Transfer the pasta and sauce mixture to a 2 quart square casserole dish then mix in the mozzarella pearls. Finally top the pasta off with shredded parmesan cheese. Bake the pasta at 350 degrees for 25 to 30 minutes, until the sides are bubbling and the cheese on top has browned.
Martha's Baked Spaghetti and Mozzarella
www.marthastewart.com/333884/baked-spahetti-and-mozzarella
Side note: I am guessing on the metric amounts for the spices. I learned today that it is important when I plan on sharing my meal that I should measure things.
This recipe took about 45 minutes from start to finish. It made 4 servings, so I froze two and kept one for lunch tomorrow.
Ingredients:
1/2 pound of penne rigate or spaghetti pasta
1/3 pound of hamburger
28 ounce can of peeled whole tomatoes
1/2 teaspoon of oregano
1 handful of fresh basil
1 1/2 teaspoons kosher salt
1 teaspoon pepper (optional)
2 cloves of garlic
4 ounces fresh mozzarella pearls
1/2 cup shredded parmesan cheese
Preheat your oven to 350 degrees. Start by boiling water for your pasta. Add salt to the water and season with salt. Cook the pasta for about half the time suggested on the box (it will continue to cook in the sauce while it is in the oven).
Brown the hamburger in a saucepan or skillet that has enough space for your sauce. When the hamburger has browned drain any leftover fat.
While your water is boiling and the hamburger is browning add all the other ingredients to a blender and pulse five or six times; this should mix everything together and chop up the tomatoes, basil and garlic. I like my sauce a little chunky, so if you'd like it smoother than hit pulse a couple extra times. Add the sauce to the hamburger and let it simmer on medium/low for five minutes. Add the pasta to the hamburger sauce. Transfer the pasta and sauce mixture to a 2 quart square casserole dish then mix in the mozzarella pearls. Finally top the pasta off with shredded parmesan cheese. Bake the pasta at 350 degrees for 25 to 30 minutes, until the sides are bubbling and the cheese on top has browned.
Martha's Baked Spaghetti and Mozzarella
www.marthastewart.com/333884/baked-spahetti-and-mozzarella
Monday, July 11, 2011
Yankee Doodle Macaroni
Tonight's dinner: Stovetop Macaroni and Cheese, Pepper Jack Burger, and Corn on the Cob.
Stovetop Mac and Cheese
2 Tablespoons butter or margarine
1/4 Cup of Milk
2 servings of your choice of macaroni -I use Smart taste elbows
1/2- 1 Cup Cheese - You can use whatever cheese you have handy. I usually try to throw in at least one slice of Kraft American slices because it makes it creamier, but use what you have. I mixed the Italian blend and Mexican blend shredded cheeses today.
Salt and Pepper to taste
A stovetop mac and cheese works just like the Kraft box kind, but there should be less sodium and fewer preservatives. So boil water and cook your pasta based on the directions on the box (this recipe is for two servings of pasta with cheese). Drain. Add butter, milk and cheeses and turn the burner on low. Let the mac and cheese bubble a bit; it will thicken as it cooks (1-2 minutes). Make sure to keep stirring the pasta throughout this process otherwise it will burn. Once the mac and cheese is the consistency that you like add salt and pepper.
Hint: If you are seeking a very creamy mac and cheese use primarily American or Oaxaca cheese. Cheddar cheeses won't melt quite as well and have a little more texture.
Pepper Jack Burger
1/3 Pound 85/15 hamburger
Pepper Jack Cheese
2 teaspoons worteshire sauce
Seasoned Salt
Pepper
This is a basic stovetop burger. When I go grocery shopping I usually buy a pound of hamburger and split it into thirds before I free it. I recently started wrapping each section in plastic wrap then you can put all three sections in a single freezer bag. It saves space in the freezer and freezer bags. Hello eco awesome!
Combine all the ingredients in a small bowl. Form the burger into a patty and cook on medium until the jucies run clear. When your burger is cooked add the slices of pepper jack cheese to the top and cover. Cook on low until the cheese is melted.
Corn on the Cob
The corn on the cob was another great purchase from teh farmers market this weekend. I slathered butter on the cob, placed it on a microwave safe plate, and covered the plate with plastic wrap. I cooked my cob of corn for 2 minutes and 45 seconds and it was perfectly steamed. If you were adding more cobs you'll increase the cook time by roughly 2 minutes a cob. Then of course add more butter and salt.
Stovetop Mac and Cheese
2 Tablespoons butter or margarine
1/4 Cup of Milk
2 servings of your choice of macaroni -I use Smart taste elbows
1/2- 1 Cup Cheese - You can use whatever cheese you have handy. I usually try to throw in at least one slice of Kraft American slices because it makes it creamier, but use what you have. I mixed the Italian blend and Mexican blend shredded cheeses today.
Salt and Pepper to taste
A stovetop mac and cheese works just like the Kraft box kind, but there should be less sodium and fewer preservatives. So boil water and cook your pasta based on the directions on the box (this recipe is for two servings of pasta with cheese). Drain. Add butter, milk and cheeses and turn the burner on low. Let the mac and cheese bubble a bit; it will thicken as it cooks (1-2 minutes). Make sure to keep stirring the pasta throughout this process otherwise it will burn. Once the mac and cheese is the consistency that you like add salt and pepper.
Hint: If you are seeking a very creamy mac and cheese use primarily American or Oaxaca cheese. Cheddar cheeses won't melt quite as well and have a little more texture.
Pepper Jack Burger
1/3 Pound 85/15 hamburger
Pepper Jack Cheese
2 teaspoons worteshire sauce
Seasoned Salt
Pepper
This is a basic stovetop burger. When I go grocery shopping I usually buy a pound of hamburger and split it into thirds before I free it. I recently started wrapping each section in plastic wrap then you can put all three sections in a single freezer bag. It saves space in the freezer and freezer bags. Hello eco awesome!
Combine all the ingredients in a small bowl. Form the burger into a patty and cook on medium until the jucies run clear. When your burger is cooked add the slices of pepper jack cheese to the top and cover. Cook on low until the cheese is melted.
Corn on the Cob
The corn on the cob was another great purchase from teh farmers market this weekend. I slathered butter on the cob, placed it on a microwave safe plate, and covered the plate with plastic wrap. I cooked my cob of corn for 2 minutes and 45 seconds and it was perfectly steamed. If you were adding more cobs you'll increase the cook time by roughly 2 minutes a cob. Then of course add more butter and salt.
Sunday, July 10, 2011
Farmers Market Frenzy
Today I made my way to the Omaha Farmers Market near Aksarben. Already having acquired peppers, dill, and cucumbers from my mother's garden there was little I needed today, so I added zucchini and sweet corn to my list of fresh produce. After scouring Martha's website for something to make I settled on combining her suggestions for sauteed vegetables and pasta.
Ingredients:
1 small/medium zucchini
1/2 a sweet yellow onion
2 cloves garlic (I used some lotus garlic it's a bit spicier than your avg garlic)
2-3 tablespoons extra virgin olive oil
1/2 pint of grape or cherry tomatoes
1 small pepper (this could be green, yellow, banana, or red I happened to have a banana pepper if your pepper is big just cut it in half and use it again asap)
1/3 of a box of penne pasta
Salt and pepper to taste
Shredded Parmesan Cheese (optional)
Start by bringing a large saucepan of water to boil.
While you are waiting on the water to boil cut the zucchini is thin slices, slice onions, dice peppers, and cut tomatoes in half. You also need to prepare the garlic by chopping it finely, or get it ready for the garlic press. Your water should be boiling at this point, so you can add your pasta to the water and follow the directions on the box.
Put 2-3 tablespoons of olive oil in a skillet and heat up for 45 seconds to a minute (the consistency of the oil should change slightly making it seem thinner). Add the garlic and zucchini and saute for about 2 minutes then add onions, peppers and salt and pepper saute for a couple more minutes (until the onions begin to brown). Everything in your skillet should be about done when you put in the cherry tomatoes. They should cook for two minutes.
When your pasta is done then you will drain the pasta and add it directly to the pan with the sauteed vegetables. I also added a little shredded Parmesan cheese directly to the top of the pasta before I ate it.
Ingredients:
1 small/medium zucchini
1/2 a sweet yellow onion
2 cloves garlic (I used some lotus garlic it's a bit spicier than your avg garlic)
2-3 tablespoons extra virgin olive oil
1/2 pint of grape or cherry tomatoes
1 small pepper (this could be green, yellow, banana, or red I happened to have a banana pepper if your pepper is big just cut it in half and use it again asap)
1/3 of a box of penne pasta
Salt and pepper to taste
Shredded Parmesan Cheese (optional)
Start by bringing a large saucepan of water to boil.
While you are waiting on the water to boil cut the zucchini is thin slices, slice onions, dice peppers, and cut tomatoes in half. You also need to prepare the garlic by chopping it finely, or get it ready for the garlic press. Your water should be boiling at this point, so you can add your pasta to the water and follow the directions on the box.
Put 2-3 tablespoons of olive oil in a skillet and heat up for 45 seconds to a minute (the consistency of the oil should change slightly making it seem thinner). Add the garlic and zucchini and saute for about 2 minutes then add onions, peppers and salt and pepper saute for a couple more minutes (until the onions begin to brown). Everything in your skillet should be about done when you put in the cherry tomatoes. They should cook for two minutes.
When your pasta is done then you will drain the pasta and add it directly to the pan with the sauteed vegetables. I also added a little shredded Parmesan cheese directly to the top of the pasta before I ate it.
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