pasta « DinnerCakes

Simple Quick Pasta – Asparagus and Tomato Penne Pasta

May 21st, 2009

by Chef Edwin

If you’re like me, time seems to disappear much faster in the summer time. Not only is there more to do when you’re not holed up in your room, but this whole more-hours-of-sunlight thing just catches me off guard. One moment I’m frittering about at 6 in the sun and then next thing I know it’s 8:30 and the sun is still out. You’ve fooled me once again, mother nature.

It just feels like you can do more when the weather is warm and the sun is shining and because of this things are busier and time flies faster. When this happens, it’s nice to have a quick meal recipe to fall back on. Asparagus season is in full gear right now which makes this recipe even more appealing (in season vegetables are just better). You can find asparagus in thick or thin stalks and I recommend the former for this recipe. The tomatoes “sauce” in this recipe doesn’t dominate your taste buds so the asparagus needs to step up.

Asparagus and Tomato Pasta
If you’re looking for a slightly more complex flavor, consider adding a teaspoon or two of pesto.

8 oz penne pasta
1 bunch of asparagus, woody stems removed and cut into 1-2 inch pieces
28 oz can of stewed tomatoes
1 garlic clove; minced

Cook the pasta per the instructions; probably 11 minutes in salted water. While the pasta is boiling, cook the garlic and tomatoes in medium-low heat for 5 minutes. Add the asparagus and cover; cooking until the pasta is ready while stirring occasionally.

When the pasta is ready, add to your tomatoes and asparagus. Remove from the heat and toss. Serve and enjoy.

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Baked Ziti

May 18th, 2009

by Heather (Ghost Baker)

Last week I decided to make something a little different for dinner. My husband really enjoys lasagna, but because it was a weeknight we didn’t have the time to take quite that long. I settled on baked ziti!

It’s funny, whenever my family goes out to dinner it’s usually to an Italian restaurant. My husband also has an Italian grandma. Despite all that, I never typically cook Italian.

My newbie attempt adapted from Taste of Home turned out pretty well, and I made enough ziti to almost overflow my shallow 13×9 ceramic baking dish. I don’t like a lot of vegetables in my pasta sauce, so I left them out and instead added Italian sausage, oregano, parsley flakes and more red pepper flakes. I also took out the provolone cheese so that it wasn’t quite so cheesy.

I had meant to include some spinach as well, but unfortunately I forgot to include it. I’d love to hear your ziti recipe and see what you recommend as well!

Baked Ziti
adapted from Taste of Home

1 cup onion, diced
2 cloves garlic, minced
2 cans (14 oz.) Italian diced tomatoes
1 can (15 oz.) crushed tomatoes
1 tiny can of tomato paste
1 cup vegetable broth
1/4 teaspoon crushed red pepper flakes
1 box ziti
1 cup (8 oz.) part-skim ricotta cheese
1/4 cup loosely packed fresh basil leaves
1 cup (4 oz.) shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese

In a large nonstick skillet, saute the onion and garlic until onion is translucent. Stir in tomatoes, broth and red pepper flakes and bring to a boil. Reduce heat and simmer for approximately 15 minutes.

Preheat oven to 425F. Cook ziti according to package instructions. Drain and return to pot. Stir in the tomato mixture, ricotta and basil.

Transfer to a shallow 13×9 baking dish and sprinkle with mozzarella and Parmesan. Bake uncovered for 10-15 minutes until cheese is melted.

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Yes, I Willingly Ate Veggies! – Ravioli with Asparagus, Spinach and Peas

April 24th, 2009

by Heather (Ghost Baker)

Well, I wasn’t entirely sure about posting this recipe since Edwin had just posted an asparagus and pasta dish earlier in the week, but then I thought, “DinnerCakes face-off?”

Of course I didn’t consult Edwin about this, so perhaps later today we’ll have a DinnerCakes rumble. Maybe all the Ghost Baker recipes will suddenly disappear! Maybe my photo over in the right sidebar will be replaced with a Lolcat! Actually the Lolcat thing would be sort of awesome.

In any event, a few short weeks ago my good friend’s boyfriend was in town on business. My husband and I went to dinner with him and his co-worker at Clyde’s in Georgetown. The wait was a lot longer than what they originally said and the food didn’t knock our socks off, but I liked the idea behind my dish – I ordered mini ravioli with spinach and asparagus.

As you know, I have to take any opportunity that tricks me into eating more vegetables than I normally might, so I decided to adapt this dish at home. In addition to spinach and asparagus, I also threw in some peas. The ravioli has just enough cheese so that I’m slightly less aware of the massive amount of veggies present. I also found that I could get away with using only the tiniest amount of cream sauce, just enough to keep the ravioli moist and the veggies flavorful.

I really enjoyed this! I’ve had instances in the past where asparagus doesn’t cook quite right, but for this dish I decided to steam them and they were perfect! The cream sauce is really barely noticeable; this is not one of those dishes you get at a restaurant where you have to wade through the sauce to find noodles. *If you’re not a big fan of garlic you may want to use one clove instead of two, as the sauce does have a more noticeable garlic flavor (which I like).

I’d have to say that any dinner that results in me happily eating THREE different kinds of vegetables is a success! It also received the seal of approval from my husband.

Ravioli with Asparagus, Spinach and Peas

1 package of light four cheese ravioli (9 oz.)
13 asparagus, cut diagonally into 1 inch pieces
3/4 cup frozen peas
1 package frozen chopped spinach (10 oz.)
2 cloves garlic*
1/4 cup cream
salt and pepper, to taste
dash onion powder
dash marjoram
1 teaspoon parsley flakes
1 tablespoon shredded parmesan cheese

This dish isn’t time consuming, but it does take a little maneuvering to cook each item separately. You may want to frequently check your vegetables while they’re cooking to make sure you get your desired consistency.

Cook spinach according to package instructions. While spinach is cooking, slice your asparagus and get your other ingredients ready. When spinach is done, drain and set aside. Boil ravioli according to package instructions; steam cut asparagus in a colander (covered) while pasta cooks.

While pasta is cooking, combine cream, garlic, salt and pepper, onion powder, marjoram, parsley flakes and shredded parmesan in a small sauce pan. Stir frequently to prevent a film from forming over the cream sauce. The peas should only take a short amount of time to cook – so start peas when pasta is about halfway cooked. When the peas are done, combine them with the spinach. The asparagus will likely finish steaming just a minute or two before the pasta is done. When done, remove asparagus from colander and combine with spinach and peas.

Drain ravioli when cooked. Return to pot and toss with a glug of extra virgin olive oil. Gently add in the spinach, asparagus and peas, then pour hot cream sauce over pasta and vegetables. Toss just once or twice to incorporate the cream sauce.

This recipe yields enough for two people to have seconds.

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Creamy Orecchiette Pasta with Broccoli and Vermont Cheddar

February 23rd, 2009

by Heather (Ghost Baker)

If you caught the cover of the February/March 2009 Food Network Magazine, then you saw a gorgeous Orecchiette Pasta with Broccoli Rabe Pesto. I couldn’t wait to make it.

Except I didn’t know much about broccoli rabe – which turns out to be nothing at all like broccoli. So I decided to go with what I know and see if this recipe works with regular broccoli. I also replaced the parmigiano-reggiano cheese with a sharper, more pungent cheese to give it a bit of zip.

Without the bright green contrasting colors this dish may not look as lovely the Food Network Magazine cover, but I really enjoyed it. The orecchiette pasta is a lot like shells, hiding little salty pistashio nuggets in every other bite. It’s like a grown-up macaroni and cheese, with broccoli and pistachio being the more dominant tastes than the cheese.

If you’re in the mood for something a little different, this is for you!

Orecchiette with Broccoli and Vermont Cheddar
Adapted from Food Network

2 1/2 cups broccoli, chopped
1/2 cup pistachios, toasted
1 cup Vermont Cheddar, shredded
1/2 cup part-skim ricotta cheese
1/2 pound orecchiette pasta

Cook pasta according to package instructions. Meanwhile, puree broccoli in bowl of a food processor. Add toasted pistachios, followed by Vermont Cheddar. Finally add ricotta and pulse until smooth. Add salt and pepper to taste.

Add broccoli mixture to a large skillet and add 1 cup of the pasta water. When pasta is cooked, drain and add to the skillet with the broccoli mixture. Stir vigorously to combine and cook until the sauce is creamy and hot. Add more salt and pepper to taste. Garnish with shredded Vermont Cheddar.

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Pasta with Vegetables and Garlic Red Bell Pepper Sauce

February 16th, 2009

by Chef Edwin

I hope everyone had a good Valentines Day weekend and that you’re rip-roaring ready to go for another week (blah, I just made myself sad). It doesn’t matter what takes place over the weekend, I always find myself with a few too many items on the ol’ to-do list when Sunday rolls around. Because of this I often find myself doing something quick and dirty for dinner. Of course, that’s no excuse to fall back on Hamburger Helper.

I was feeling a bit uninspired Sunday. I really just wanted something simple, quick and filling so I pulled out a cook book I picked up at a book fair but still hadn’t cooked from. (yes, it’s sad. i often under utilize my reading material.) I hadn’t made pasta in a while so I picked a recipe and made a it of modifications. This dish is very simple in preparation and in flavor.

Pasta with Vegetables and Garlic Red Bell Pepper Sauce
2 carrots; chopped
1 large head of broccoli (2-3 cups); cut into third and quarter florets, depending on size
3 tablespoons oil
1 red bell pepper; diced
1/2 yellow onion; diced
6 garlic cloves; minced
10 ounces spaghetti
Soy sauce to taste
Black pepper to taste

Steam the carrots for 8 minutes, add the broccoli and steam for an additional 5 minutes. Dunk the vegetables in cold water so they stop cooking. Boil you noodles per instructions, strain and set aside.

Saute the bell pepper, onion and garlic with the oil for 2 minutes then add your cooked pasta and vegetables. Cook, tossing occasionally until everything is heated through. Serve with soy sauce and black pepper to taste.

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Baked Shells & Chicken with Spinach, Almonds, Mozzarella and Vermont Cheddar

February 3rd, 2009

by Heather (Ghost Baker)

As you’re probably already aware, the Steelers won their 6th Super Bowl on Sunday! It was an amazing game; Morgan and I were jumping up and down all the way until the end. My heart is still slowly (very slowly) coming back down to its regular speed. Please excuse me in this post if I’m not able to form complete sentences yet!

This recipe is originally from 101 Cookbooks, but when I first made it last year I didn’t like it very much. I had high hopes because the recipe and photos looked amazing, but I thought it could be a little more flavorful. After a few changes, this recipe is now one of mine and Morgan’s favorites.

I’ve read that a trick to make macaroni and cheese more filling (so that you don’t eat as much) is to use a sharper cheese. Keeping this in mind, I added some sharp Vermont cheddar to the casserole. I also added chicken, which really made a huge difference (I’m not good with vegetarian meals, sorry Edwin!).

The only thing that I don’t love about this recipe is that it is time-consuming. There are several different steps including cooking the chicken, cooking the pasta, softening the veggies, combining everything and then baking it all together. I’d suggest making it on a Sunday night so that you have leftovers to enjoy throughout the week!

Also, I beg you to grate the cheese yourself and use only freshly grated cheeses. The times I’ve made this recipe with pre-shredded cheese it is never, ever as good. Fresh cheese makes a huge difference!

Chicken and Pasta Baked Casserole
adapted from 101 Cookbooks

3/4 pound pasta shells (101 recommends whole wheat pasta shells, but my grocery store never has whole wheat)
salt, to taste
1 lb. chicken, sliced (I recommend my recipe to bake the chicken, using 2 tablespoons white wine, paprika, salt, pepper, Montreal chicken seasoning, cayenne, to taste)
1 large yellow onion, chopped
5 cloves garlic, minced
3/4 bag fresh leaf spinach, chopped
1 cup almonds, coarsely chopped
6 ounces fresh mozzerella, grated
4 ounces fresh Vermont cheddar, grated

Preheat oven to 375 F. Butter/spray a large, rectangular casserole dish (I’ve found this works a lot better than round CorningWare).

Boil the pasta in salted water per package instructions. Drain, toss with a two tablespoons of olive oil. Set aside.

In the meantime, cook chicken in a baking dish. I use my standard method to bake the chicken, which you can find here.

Heat a tablespoon or two of oil in a skillet or wok. Saute the onions and a bit of salt for 2-3 minutes. Add garlic, then spinach, cooking for approximately 20-30 seconds. Remove skillet or wok from heat and stir in almonds. Combine spinach mixture with pasta in a large bowl and carefully stir. When chicken is done cooking, slice and add. Set aside. (If you like to sneak in more veggies, I’d recommend sliced mushrooms which I have also added before)

Grate cheese and combine in a medium bowl. Begin by adding a layer of pasta to the casserole dish, followed by a layer of cheese. Continue alternating layers, finishing with a layer of cheese. Sprinkle just a dash of cayenne and paprika over the top. Cover dish with foil and bake for approximately 30 minutes.

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Stuffed Shells with Beef, Shedding New Light on a Old Classic

December 19th, 2008

by Heather (Ghost Baker)

Unlike Edwin, I am not a flexitarian. However, my husband Morgan and I try to limit ourselves to lean meats such as chicken or fish. We rarely eat a strictly vegetarian dinner and once every few months, we break down and cook with beef.

I was inspired by a recipe I found on blogchef.net – these stuffed shells are a little different than the kind you might typically find. Aside from the addition of beef, the blogchef recipe replaces ricotta cheese with mozzarella. It also removes the usual spinach and adds dry red wine.

But because I’m not a flexitarian, I need to get my vegetables wherever I can. I added half a bag of fresh spinach leaves, more garlic, and a can of Hunt’s diced tomatoes with green peppers, onions, and celery. I also left out the red wine and parsley.

This recipe isn’t very difficult, but stuffing the shells gets a little time consuming. It’s very filling and makes an enjoyable and attractive winter meal for both the holidays as well as the weekly dinner rotation!

Stuffed Shells with Beef
inspired by Blogchef.net

1 lb ground beef
1 large onion, diced
5 cloves garlic, minced
1 (8oz) bag shredded mozzarella cheese (fresh is always better, if you don’t mind grating)
1 bag fresh spinach leaves
½ cup Italian breadcrumbs
1 egg (beaten)
1 (26 oz) jar of spaghetti sauce (I use Paul Newman sauces)
1 (15 oz) can Hunt’s diced tomatoes with green peppers, celery and onion
Grated parmesan cheese, as desired
24 jumbo pasta shells (cooked according to package directions and drained)
salt and pepper, to taste

Cook shells according to package directions. In a large skillet, brown ground beef, garlic and onion. Drain off excess grease (if you really want to cut down on even more fat, you can actually quickly rinse the ground beef, but you risk losing flavor). Preheat oven to 400 F.

In a large bowl, combine meat, shredded mozzarella, beaten egg, breadcrumbs, fresh spinach leaves, salt and pepper.

In a 13×9 inch oven safe dish, add half the spaghetti sauce and half the canned diced tomatoes.

Stuff the cooked and drained shells with the meat/cheese/spinach mixture and place on top of the sauce in the oven safe dish. Pour the remaining spaghetti sauce and diced tomatoes over the stuffed shells. Sprinkle with parmesan as desired.

Bake for 20-25 minutes and serve.

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Tofu, No It Doesn't Suck (Tofu Spinach Manicotti)

November 20th, 2008

by Chef Edwin

So it occurred to me recently that I really don’t know that many vegetarian main course dishes. To be fair, I know a lot of soups, salads and roasted vegetable varieties (or, at least I eat a lot of roasted vegetables). But when you take all those away I realize that I have a rather slim repertoire.

Time for change. Time for something new, something inventive. And by new and inventive, I mean new and inventive for me. Tofu and I don’t really get along that well. To be honest, I’ve never had much luck with the stuff. It always struck me as something created to mollify wistful former carnivores who haven’t quite been able to let go. Psh. When prepared properly, fruits and vegetables (with the occasional accompaniment of grains or legumes) offer a myriad of flavorful meals to enjoy. But hey, gotta keep an open mind. Try new things. Expand horizons.

This is a pretty classic tofu dish. I scoured the web for a handful of vegetarian recipes and let them flow into me as inspiration (deep, huh?). It is from this very zen moment that I was able to craft today’s recipe: Tofu Spinach Manicotti. No applause, please.

The dish was good. Not knock-my-socks-off great, but definitely something I’ll do again. Next time I’ll sweat or saute the bell pepper and perhaps add some onion into the mix as well. I’m a saucy guy, so if you’re not as big on tomato sauce, cut back on the amount.

Got a tofu dish you’re proud of? E-mail me and I’ll be sure to try it out.

Tofu Spinach Manicotti
5 ounces firm tofu
3 ounces chopped spinach; thawed
3/4 cup ricotta cheese (I used fat free)
1/3 cup mozzarella and a sprinkling on the side (part skim for me)
1 clove garlic; minced
1/2 green bell pepper
1/2 teaspoon dried basil
1/4 teaspoon salt
3 cups tomato sauce; approximately
7 manicotti shells

Prep:
If making tomato sauce from scratch, make it first. Set aside and let it cool. Boil the manicotti as directed on the packaging. Drain and set aside. Toss with a bit of oil to prevent sticking.

Filling and Baking:
Crumble or chop the tofu into small pieces (think cottage cheese). Combine with the spinach, ricotta, mozzarella, garlic bell pepper and salt. Poor about a cup and a half of the tomato sauce into a 9″x13″ baking pan. Stuff the manicotti noodles with the filling and line in the pan. Cover the noodles with the remaining sauce and sprinkle with some additional mozzarella. Place in the oven for 30 minutes. Remove and serve immediately.

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