We tried this recipe: http://www.simplyrecipes.com/recipes/penne_pasta_with_meat_sauce/ Our modifications: first, we used 28 oz crushed tomato in lieu of chunky tomato sauce, which we added immediately to the cooked garlic-onion mixture and let simmer for while we browned the ground beef separately and cooked the pasta. We also doubled the amount of garlic. Second, we used fresh… Continue reading Italian-style penne with meat sauce
Tag: pasta
Rigatoni with oven-roasted zucchini
Preheat oven to 450, with sheet pan in the oven. Cut 2 lb of zucchini (5-6 zucchini) into 1-inch cubes, then toss in 1-2 Tbsp olive oil and about 1 tsp salt. Pour onto the heated sheet and roast until browned and tender (about 30 mins), tossing a few times to brown evenly. Separately, heat… Continue reading Rigatoni with oven-roasted zucchini
Italian bucatini with chicken sausage and bell peppers
We tried this recipe: http://www.epicurious.com/recipes/food/views/bucatini-with-sausage-and-peppers-56389445 We used spicy chicken sausage instead of sweet turkey. At first, we found the sauce a bit too thin, but we later realized that this is intentional so that the bucatini can soak up the sauce. We also recommend preparing the sauce in a Dutch oven, since the cooked pasta… Continue reading Italian bucatini with chicken sausage and bell peppers
Italian-style eggplant bolognese
We tried this healthier take on bolognese, which uses a combination of minced beef and cubed eggplant. Recipe here: http://www.myrecipes.com/m/recipe/eggplant-bolognese. We found the favor a bit flat, so we added a dash of fruit-infused white balsamic vinegar at the end. (Aug. 2016)
Pasta alla Norma
Pasta alla Norma is rigatoni with eggplant, tomatoes, and ricotta salata. Preheat oven to 450. Cut 2 lb eggplant (about 2 medium) into ¾ inch cubes, toss in about 2 Tbsp olive oil, a little salt and black pepper, place in a single layer on a sheet pan, and oven-roast for 30 mins, tossing midway.… Continue reading Pasta alla Norma
Greek-style chicken and tomato with orzo
I had a craving for youvetsi, so I tried to modify this Pioneer Woman recipe with Greek seasonings and orzo: https://www.thepioneerwoman.com/food-cooking/recipes/a8917/chicken-with-tomatoes-and-garlic/ My modifications: 4 skinless, boneless breasts, each cut into three pieces; reduced olive oil to 1 Tbsp; added and sautéed one large shallot (½ inch chunks) and 10 garlic cloves before deglazing with white… Continue reading Greek-style chicken and tomato with orzo
Spaghetti carbonara with kale
We tried this one-skillet recipe: http://www.seriouseats.com/recipes/2013/09/spaghettie-carbonara-with-kale-recipe.html. Our modifications: reduced bacon to 4 oz (from 8 oz), increased chicken broth to 4 cups (from 3 ½ cups, gradually over time), reduced Parmesan to ¾ cup, and omitted any additional salt. (June 2016)
Korean-Uzbek beef noodle soup with kimchi, and pickled cucumber (koryo saram guksu)
This is our first foray into Korean-Uzbek cuisine. Recipe from Caroline Eden and Eleanor Ford’s Samarkand: Recipes & Stories from Central Asia & The Caucasus, available on Amazon at https://www.amazon.com/dp/1909487422/ref=cm_sw_r_sms_api_-kGxxb5PY82KV (June 2016)
Mushroom bourguignon
We tried this Smitten Kitchen recipe, and it was delicious. http://smittenkitchen.com/blog/2009/01/mushroom-bourguignon/. The recipe calls for beef broth, but it easily can be made vegetarian if you use vegetable broth. We used baby portobellos (cremini mushrooms) instead of large portobellos. We served this over egg noodles tossed with some minced parsley. (May 2016)Note: The recipe recommends… Continue reading Mushroom bourguignon
Italian-style pasta with roasted eggplant and crispy garlic
We tried this recipe from Aida Mollenkamp: http://saltandwind.com/recipes/38-late-summer-roasted-eggplant-pasta-recipe. Our modifications: to avoid having unused ingredients, we increased the spaghetti to 1 lb (16 oz), tomato purée to 20 oz, balsamic vinegar to 1 ½ Tbsp, and sugar (we used white sugar) to 1 ½ tsp. We also used a mix of fresh thyme and fresh… Continue reading Italian-style pasta with roasted eggplant and crispy garlic
Cooking Adventures 