Archive for the ‘pasta’ category

Bacon and Tomato Pasta

July 16, 2017

Everybody liked this.

Recipe: http://www.foodnetwork.com/recipes/guy-fieri/bacon-and-tomato-pasta-recipe-1948382

Sauté of Italian Sausage, Chard, and Mushrooms with Marsala

July 6, 2012

I was looking for a recipe for italian sausage and pasta that used wine but not cream.  This was really good.  The kids didn’t care for it much, but we sure did.  I left out the mushrooms because I didn’t have any, but added some sauteed small green peppers (medium spicy) towards the end.

Recipe: http://www.highgroundorganics.com/recipes/saute-of-italian-sausage-chard-and-mushrooms-with-marsala

Drunken Spaghetti

March 21, 2010

From “True Thai: The Modern Art of Thai Cooking” by Victor Sodsook

Serving Size: 4

Preparation Time: 0:30

Ingredients:

  • 1 lb spaghetti
  • 1/2 c chicken stock
  • 8 serrano chilies (use 2 chilies w/o seeds for a slight kick)
  • 24 garlic clove
  • 1 c Italian basil chopped
  • 2 1/2 tbsps vegetable oil
  • 1 lb ground beef
  • 6 plum tomatoes sliced into wedges
  • 1 sm red onion finely sliced
  • 3 scallions, including green tops cut into 1″ pieces
  • 3 tbsps oyster sauce
  • 3 tbsps fish sauce (nam pla)
  • 6 tbsps sugar (yes, all 6 tablespoons)
  • 1 can (8 oz) tomato sauce
  • 1/2 tbsp white pepper
  • sprig cilantro

Directions:

  1. Cook the spaghetti in boiling salted water for 9-10 minutes until tender but firm. Drain well and toss with the chicken stock. Set aside.
  2. Make a pesto from the serranos, garlic, and basil: Crush the serranos and garlic with the side of a knife. Add basil and process in food processor or pound with mortar and pestle until moist and nearly minced. Set aside.
  3. Set a large wok over high heat. When it is hot, add the oil. Rotate the wok to coat the sides with oil. When the oil is hot, take handfuls of ground beef and work it through your fingers to break it up a little as you add it to the wok. Stir-fry the beef, pressing it down into the bottom of the wok. Turn the beef over, press it down into the wok again, and continue to stir-fry until the meat begins to brown, about 45 seconds.
  4. Add the chili pesto and stir-fry for 45 seconds. Add the spaghetti-chicken stock mixture and stir-fry for 45 seconds. Add the tomatoes, red onion, and scallions, and stir-fry for 45 seconds. Add the oyster sauce and fish sauce and stir-fry for 30 seconds. Add the sugar, tomato sauce, and pepper and stir-fry until the sugar is dissolved and the ingredients are well blended, about 1 minute.
  5. Transfer to a large serving bowl, tear sprigs of cilantro over the spaghetti, and serve.

Serving Ideas: Serve w/sourdough french bread

Lasagna

December 29, 2008
Mmmm good.

Mmmm good.

Oh how I missed Lasagna until good gluten-free noodles became available.  Tamara makes the best lasagna.