Spicy Meatballs Baked in Sauce

I have to admit that I had some doubts that this recipe could be as good as my other recipe for meatballs, but let me say that these most definitely made par.

They are also much easier than the others. No sautéing veggies. No waiting for ingredients. No baking meatballs separately. This one is almost a one pot meal (three dishes is pretty much just as easy), which as someone who hates doing dishes, is definitely a plus.

These came out moist and cooked to perfection. I didn't miss the veggies one bit.

But if you do, it's easy enough to fit some veggies into the sauce before you bake it.

 

I also made some cheese-less and meat-less ones with tofu.

They didn't come out as well, but I'm not too big on tofu.

And the sauce was just as delicious baking with the tofu instead. 

Adapted from Half-Baked Harvest

Ingredients

• 1 pound ground beef (or sausage)
• 2 thick slices soft whole grain or white bread
• 1 egg
• 1/2 cup fresh oregano, chopped OR 1 tablespoon dried oregano
• 2 teaspoons cumin
• 1 tablespoon pomegranate molasses (may use regular molasses)
• 1 tablespoon Gochujang (Korean chile paste) (optional)* (here's a substitute recipe if you have sweet rice flour)
• 2 tablespoons olive oil
• 4 cloves garlic, minced or grated
• 1 (28 ounce) can san marzano tomatoes, crushed by hand
• 2 tablespoons harissa (optional) (can sub in chili powder, cumin, coriander, and paprika) 
• 8 ounces fresh mozzarella, sliced
• 4 ounce provolone, shredded
• fresh oregano, for serving
• pasta, for serving

Directions

Preheat the oven to 450 degrees F. Grease a 9x13 inch baking dish with olive oil.

Add the ground beef to a mixing bowl. Take the bread and run it under water until dampened, but not soaked. Gently squeeze the excess water out of the the bread and then crumble the dampened bread into pieces and add to the bowl with the sausage. To the bowl, add the egg, oregano, cumin, molasses and Gochujang. Coat your hands with a bit of olive oil, and roll the meat into 2 tablespoon size balls (will make 10-12 meatballs. I make mine a bit big so I got 10). Place the meat balls in the prepared baking dish and place in the oven. Bake for 15 minutes or until the meatballs are crisp on the outside, but not yet cooked through on the inside.

While the meatballs are baking, combine the olive oil, garlic, tomatoes, harissa (if using) and a pinch of salt + pepper in a bowl. Once the meatballs are ready, pour the sauce over them. Cover the pan with foil and bake for 25 minutes longer or until the meatballs are cooked through. Remove the foil and add the cheese. Place back in the oven until the mozzarella and provolone cheese are melted and golden, about 10 minutes. Serve with fresh oregano and your favorite pasta.

Pumpkin Gnocchi with Creamy Avocado Spinach Pesto

Last weekend, temperatures here took a dive from the slightly chilly to the waking up with a frost warning. A dive that was accompanied by pumpkin cravings. Lots of pumpkin cravings. 

Cravings only to be satisfied by pumpkin gnocchi, right?

Also, I've been eyeing this pesto for awhile. Had the recipe open on my computer for month. Eyed it when I'm feeling unhealthy and pushing it aside for later.

I'm glad I didn't try it sooner because the pairing of this with the pumpkin gnocchi is so good and turns this very spring thing in an honorary fall meal.

Rusted Root - "Send Me On My Way"

Adapted from The Iron You and The Skinny Fork

Ingredients for Pesto

1 avocado, halved and pitted
3 cups baby spinach
2 tbsps almonds (or your favorite pesto nut) 
2 garlic cloves
Juice of 1 lime
½ tsp fine grain sea salt
Red pepper flakes, optional but tasty ;)

2 tbsps olive oil

Ingredients for Gnocchi

1 C. 100% Pure Pumpkin Puree (Not pie filling!)
1 1/2 C. Whole Wheat White Flour
1 Large Egg
1/8 Tsp. Nutmeg
Salt & Pepper to Taste

Directions for Pesto

Add the flesh of the avocado, spinach, almonds, garlic, lime juice, sea salt, and red pepper flakes (if using) to a food processor. Process for 2-3 minutes, stopping to scrape down sides as needed, or until smooth and creamy.
If it’s too thick add more water, one tablespoon at a time. 
Take a taste and adjust seasoning. Add olive oil and set aside.

Directions for Gnocchi

Combine ingredients in a large bowl. Dough should be slightly sticky. Add more flour if needed. Divide dough into four sections. Roll on a lightly floured surface until 1/2" thick. Cut into 1" pieces. Boil a pot of water and add gnocchi. Cook until they start to rise to the surface (about 5 or so minutes). Drain and let cool slightly.

Fajita Mac and Cheese

Well, as a senior just graduating high school moving away from home for the first time in a few months, I've been trying to savor the homely comforts: AKA mac and cheese. 

In case you didn't know, beef, bell peppers, and cheese are one of my favorite combos, and they make this comfort food even more homely.

Also, with the chilly weather here this week, (winter in June anyone?) baked mac and cheese is just the thing to warm you up.

So there are three perfectly good excuses reasons to eat this mac and cheese. 

Besides, it's delicious.

Noah and the Whale "Shape of My Heart"

Ingredients 

• 3 cups whole milk
• 1 small onion, halved
• 2 bay leaves
• 3 whole black peppercorns
• 1 clove
• 1/2 pound macaroni
• 1tbsp chili powder
• 1 tbsp paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 1/4 cup (1/2 stick)unsalted butter
• 1/3 cup all-purpose flour
•  4 oz jalapeno Jack, grated, divided
• 8 oz sharp Cheddar, grated
• Pinch of grated nutmeg
• 3 tbsp olive oil
• 1 medium onion, halved and thinly sliced
• salt and freshly ground black pepper
• 3/4 cup panko breadcrumbs
• 2 tbsp chopped parsley
• lime wedges and tortilla chips for serving

Directions

Bring the milk to a simmer over medium heat, stirring frequently to prevent it from boiling over. Add the onion, bay leaves, peppercorns, and cloves to the milk. Allow the milk to steep for 30 minutes. Strain the milk, and discard the solids.

While the milk steeps, preheat the oven to 375 degrees Fahrenheit. Grease a 13 x 9 inch baking pan. Bring a pot of salted water to a boil over high heat. Cook the pasta until it is just beginning to soften to the al dente stage. Drain the pasta, run it under cold water, and return it to the pot.

Combine the chili powder, paprika, cumin, oregano, and red pepper flakes in a small bowl. Mix well, and set aside.

Heat the butter in a saucepan over medium-low heat. Stir in the flour and cook, stirring constantly for 1 minute, or until the mixture turns slightly beige, is bubbly, and appears to have grown in volume. Increase the heat to medium, and slowly whisk in the steeped and strained milk. Bring to a boil, whisking frequently. Reduce the heat to low, and simmer the sauce for 2 minutes.

Reserve 1/2 cup of the jalapeño Jack. Add the remaining cheeses to the sauce by 1/2 cup measures, stirring until the cheese melts before making another addition. Stir in two-thirds of the seasoning mixture and all of the nutmeg.

Heat 1 tbsp of the oil in a skillet over medium-high heat. Add the onion and 2 garlic cloves, and cook, stirring frequently for 5 to 7 minutes, or until the onion is browned. Add the red pepper and remaining seasoning mix.

Pour the sauce over the pasta, add the onion mixture, and stir well. Season to taste with salt and pepper, and transfer the pasta to the prepared pan.

Combine the breadcrumbs, parsley, and remaining garlic, and remaining olive oil in a small bowl. Season to taste with salt and pepper. Sprinkle the remaining cheese over the top of the dish, and then sprinkle with the breadcrumbs.

Bake the casserole for 20 to 30 minutes, or until the cheese sauce is bubbly and the crumbs on the top are deep brown. Allow to sit for 5 minutes, then serve, garnishing each serving with lime wedges and a few tortilla chips.

Panera Mac and Cheese

 

I'm so-so with the baked mac and cheese. The type that is really just pasta and cheese sauce? Now that is love.

With that kind of mac and cheese I'm just like:

 

(On a side note, Ratatoullie is one of my favorite Pixar films. Right up there with the Incredibles and Up. There's just something about Remy that is so... cute. Or maybe I just love the food)

So after a long President's Day hiking around Miami University's campus through freezing rain, facing a daunting maze of identically designed buildings on a tour, what do I make?

Mac and cheese of course!

Not just any mac and cheese, but Panera mac and cheese (recipe from Food, Folks, and Fun)!

Be prepared for total creamy-cheesy heaven.

 

Regina Spektor "One More Time with Feeling"

Ingredients

• 1 16-ounce Package package of rigati pasta ((or other small pasta shells))
• 1/4 cup butter
• 1/2 cup all-purpose flour
• 2 1/2 cups milk (2% or whole)
• 6 Slices white American cheese (chopped)
• 8oz extra-sharp white Vermont cheddar (shredded)
• 1/2 tablespoon Dijon mustard
• 1 teaspoon kosher salt
• 1/4 teaspoon hot sauce

Directions

Prepare pasta according to package directions.

Melt butter over low heat. Whisk in flour and cook 1 minute, whisking constantly.

Gradually whisk in milk; cook over medium heat, whisking until mixture thickens and bubbles. Remove from heat.

Add cheeses, mustard, salt, and hot sauce, stirring until cheese melts and sauce is smooth.

Stir in pasta and cook over medium heat for 1 minute (or until thoroughly heated). Serve immediately.

Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter

The pasta for beginners, Gnocchi is incredibly easy to make.

Just as easy as just adding flour to potato until forms dough.

The Soft Boys- "Underwater Moonlight"

Mark Bittman's Sweet Potato Gnocchi

Ingredients

1 lb. sweet potatoes (about 2)
Salt and pepper
1 cup all-purpose flour
1/4 cup butter
15 fresh sage leaves
2 teaspoons maple syrup
1/2 teaspoon cinnamon
1 dash nutmeg

Directions

Start boiling a pot of water.

Peel the sweet potatoes and cut into small 1" chunks. Place in a microwaveable bowl with a little water and cover. Microwave for five minutes or until the sweet potatoes are done. Drain, season with salt and pepper, and mash with a fork.

Add about a half cup of the flour and stir. Continue adding the flour in small increments until you get a dough that you can handle. You want to add as little flour as possible to keep the gnocchi from being too dense. Pinch off a small piece and drop into boiling water to make sure it will keep its shape.

Place the dough onto a floured counter top (or cutting board). Divide in half and roll each piece into a 1/2 inch wide snake. Cut the dough into 1 inch long pieces and roll over the tines of a fork. Place shaped pieces onto a floured plate without them touching one another.

Cook the gnocchi in the boiling water in batches. You don't want there to be more gnocchi in the pot than can cover the surface of the water. The gnocchi is done about a minute after it starts floating.

While the gnocchi is cooking, melt the butter in a separate small saucepan. Once it is melted, add the sage leaves and continue to cook until the milk solids in the butter have browned. Remove from heat and add the maple syrup, cinnamon, nutmeg, and salt to taste.

Toss the cooked gnocchi with the browned butter sauce and serve hot.

Leftovers can be refrigerated and pan-fried the next day for a slightly different texture.

Spinach-Artichoke Pasta

I love pasta. But not as much as I love the Spinach-Artichoke-cheese combination.

 I could honestly just skip the pasta and just slurp up the sauce.

Bright Eyed Youth- Olive Skin

Ingredients

• 6 tbsp butter
• 4 cloves garlic, minced
• 2 bags spinach
• 2 cans artichoke hearts, drained and halved
• 3 tbsp flour
• 3 cups milk
• 1/4 tsp cayenne pepper
• salt and pepper
• 1/2 cup parmesan cheese
• 1 1/2 cup mozzarella or monterey jack cheese, grated
• 1/2 cup vegetable or chicken broth
• 12 oz penne, cooked
• 1/2 bread crumbs
• crushed red pepper

Directions

Melt 2 tablespoons butter in a large pot or skillet. Add garlic and throw in the spinach. Stir it around until it's wilted, about 1 minute. Remove spinach from heat and set aside.

Add 2 tablespoons butter to the same pot and raise the heat to high. Throw in the halved artichokes and stir it around until they get a little color, 1 to 2 minutes. Remove the artichokes from the pot and set them aside.

Reduce the heat to low. Add 2 tablespoons butter to the pot. When melted, sprinkle in flour and whisk until it's combined. Pour in milk and whisk to combine. Let it cook for 3 to 4 minutes, or until starting to thicken. Add Parmesan, Mozzarella/Monterey Jack, salt and pepper, and cayenne pepper. Stir to melt, and if it's overly thick, splash in chicken broth.

Add artichokes and pasta, tossing gently to combine. Gently fold in spinach, then pour the pasta into a serving bowl. Sprinkle the top with crushed red pepper flakes and plenty of Panko breadcrumbs for crunch.

Serve immediately!

Sage Butternut Squah Pasta

The sage and squash combination was so good, and I'm not usually a butternut squash fan!

This November school has taken over my life, but with Thanksgiving break next week I can take a little time this weekend to cook and blog. Finally! APUSH and English research projects and NHS inductions and fall sports awards are just too much for one month.

I got this from Two Peas In a Pod.

"Young Folks" Peter, Bjorn & John

Ingredients:

1 medium butternut squash, peeled and diced
3 tablespoons olive oil
8 sage leaves
12 ounces DeLallo whole wheat linguine (or other pasta)
1 1/2 cups water or vegetable broth
1 tablespoon olive oil
1/4 cup diced yellow onion
2 cloves garlic, minced
1/8 teaspoon ground nutmeg
1/4 cup freshly grated parmesan cheese
Salt and freshly ground black pepper, to taste

Directions:

Bring a large pot of water to a boil. Salt the water and add the butternut squash. Cook until soft, about 12-15 minutes.

 While the squash is cooking, fry the sage leaves. Heat 3 tablespoons olive oil in a small skillet over medium-high heat until surface is shimmering slightly. Add a few leaves at a time and cook until crisp, but still bright green, about 30 seconds. Transfer to a paper towel to drain. Season with salt. Set aside.

 Using a large slotted spoon, carefully remove the squash from the water and place in a large bowl. Add the pasta to the boiling water and cook according to package instructions.

Place the cooked butternut squash in a large food processor or blender. Puree the squash until smooth. Add water or broth and puree until the sauce reaches your desired consistency. You may need a little more or a little less water depending on the size of your squash.

In a large deep skillet, heat 1 tablespoon of olive oil over medium-high heat. Add onion and garlic and sauté until soft, 3-5 minutes. Add pureed butternut squash. Stir in the Parmesan cheese. Season with nutmeg, salt, and pepper. Add the pasta and stir until pasta is well coated. Chop two of the sage leaves and stir them into the pasta. Serve the pasta with remaining fried sage leaves and additional Parmesan cheese, if desired.

Spinach Florentine

 I'm a sucker for pasta as you can most likely tell by the amount that I make,

but stuffed pasta like shells, lasagna, and manicotti aren't really my thing.

My mom loves them, however, so here we are with homely manicotti.

 "Please Please Please Let Me Get What I Want" The Smiths

Ingredients

• 8 manicotti pasta tubes, uncooked
• 2 tbs Olive Oil
• 1 cup mushrooms, chopped
• 1/4 cup onion, chopped
• 2 garlic cloves, minced
• 1 1/2 cups fresh spinach, chopped
• 1 egg white
• 3/4 cup Parmesan Cheese, grated
• 2 cups jarred tomato-basil spaghetti sauce, divided
• Fresh Italian (flat-leaf) parsley, chopped (optional)

Directions

Cook manicotti al dente according to package directions. Drain; set aside.

Meanwhile, preheat oven to 375°F. Heat oil in a large skillet over medium-high heat. Add mushrooms, onion, and garlic; cook and stir 2 minutes. Add spinach; cook and stir until wilted. Remove from heat and let cool slightly. Stir in egg white, cheese, and salt and pepper to taste. Stuff spinach mixture into cooked manicott.

Spread 1 cup of the sauce into an 11x7x2 inch baking dish. Place stuffed pasta on top of sauce. Spoon remaining sauce over pasta. Cover and bake 30-35 minutes. Top with parsley, if desired, and serve.

Red-Pepper Pasta

I made this at the beginning of the week when I wanted something for real for dinner.

(You know not just cracker's and cheese) and my parents were away for the weekend.

So I had that moment of realization when the red peppers just touched the flour mixture that I needed to make them less solid somehow, so they'd mix with the pasta. 

Not so fun to pick chopped red pepper bits from the dough!

"Everybody Wants To Rule the World" Tears for Fears

Ingredients:

• 2 cups flour
• 2 extra large eggs
• 2 teaspoons olive oil or water if needed
• 1/4 teaspoon of salt 
• 1 medium red pepper, chopped
• olive oil

 

Directions:

Saute pepper in olive oil. Once tender, blend until smooth. Combine ingredients in medium sized bowl. Roll out the dough with a rolling pin until the dough is 1/16 of an inch thin (the thinner the better). Cut out the dough into whatever type of pasta you desire (linguine is easiest). Bring a pot of water to boil and add pasta. Cook until pasta is al dente (8-10 minutes). 

Simple Pesto

Easy dinner in under fifteen minutes? Look no further. 

Pesto with pasta is a three step meal:

1. Blend ingredients of pesto
2. Cook pasta
3. Mix

Even though it's easy, pesto- mainly because I despise basil and pine nuts make me sick- is not one of my favorite foods.

At least without loads of cheese and salt.

Luckily, however, it is a generally accepted practice to put cheese on pasta. Saved by the cheese.

Here's the super easy recipe from Food Network.
It makes about 1 cup.

"Let's Call the Whole Thing Off"preformed by Louis Armstrong and Ella Fitzgerald

Ingredients

• 2 cups packed fresh basil leaves
• 2 cloves garlic
• 1/4 cup pine nuts
• 2/3 cup extra-virgin olive oil, divided
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup freshly grated Pecorino cheese (Parmesan works as well)

Directions

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.

If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.

If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.

Tofu Meatballs and Beef Meatballs

This is taken verbatim from this recipe. It was so good; there wasn't a need to change it at all!

This is a beef one.

This is a tofu one.

"I Think We're Alone Now" Tommy James and the Shondells

Heard this while driving late at night, and it's still pretty catchy.

Guest Cook: My Dad Cooks Pasta with Peppers, Tomatoes, and Greenbeans

 While in Rhode Island visiting my grandma, my dad actually cooked something different!

He usually can cook two things: spaghetti or fried noodles with cayenne pepper that isn't edible.

So for him, this was a serious improvement.

 Plus it was actually really good for anybody.

Especially since he made it while I was showering seaweed and sand.

So here it is: the miracle meal.

Breathe (2 AM) by Anna Nalick

Ingredients:

• 1 medium green pepper, chopped and seeded
• 2 tomatoes, chopped
• 1 medium sized carrot, chopped
• 2 cups cooked pasta
• 1 small onion
• olive oil for sauteing
• 1/2 cup of shredded cheese

Directions:

Heat oil in large fry pan. Add carrots cook for 3-4 minutes. Add pepper, tomato, and onion. Cook until veges are tender. Add pasta, mix with vegetables for 1-2 minutes. Add cheese and stir around pasta until melted. Serve immediately.

Homemade Spinach Pasta with Spinach, Walnuts, and Herbs

 For those hesitant about making homemade pasta, let me say that it is so easy that I'm amazed pre-made pasta exists.

 This was my first non-ravioli pasta, and while the pieces were thick (since we don't have a pasta cutter, I cut them with a knife), it was the most delicious pasta dish I've ever had (and have you tried Asparagus Linguine with Almond Crisp?)

 The pasta itself takes 20 minutes including cooking time, and the last 10 minutes of the pasta cooking you can cook the spinach-walnut mixture.

 

I took the pasta recipe from Vegetarian Recipes for Everyone by Deborah Madison, and I got the sauce recipes from Turkey: More Than 100 Recipes With Tales From the Road by Leanne Kitchen. Kitchen includes a pasta recipe, but I wanted to try a flavored pasta.

"The Best Things in Life Are Free" preformed by the Ink Spots

Ingredients:

Pasta:

• 2 cups flour
• 2 extra large eggs
• 2 teaspoons olive oil or water if needed
• 1/4 teaspoon of salt 
• 2 cups of fresh spinach

Spinach/Arugula, Walnut and Herb:

• olive oil
• 3 garlic cloves
• 1 cup chopped walnuts
• 1 bunch arugula or spinach, rinsed and coarsely chopped
• 1 bunch Italian parsley, chopped
• 1 bunch fresh dill, chopped
• 1 1/3 cups crumbled feta cheese

Direcitons:

Puree spinach and eggs. Mix with rest of ingredients. Roll out the dough with a rolling pin until the dough is 1/16 of an inch thin (the thinner the better). Cut out the dough into whatever type of pasta you desire (linguine is easiest). Bring a pot of water to boil and add pasta. Cook until pasta is al dente (8-10 minutes). 

Meanwhile, heat the olive oil in a large, deep frying pan or saucepan over medium heat. Add the garlic and walnuts and cook for 3 minutes, or until the garlic is fragrant. Add the arugula, parsley and dill and stir for 1-2 minutes, or until wilted. dd the cooked pasta and enough of the reserved cooking liquid to moisten the pasta. Add the feta and toss gently to combine. Divide the pasta among serving plates and serve immediately.  

Mushroom and Red Pepper Ravioli

 I've made spinach ravioli several times, but this was my first time making anything else.

 To put the record straight this was so much easier. No wringing out the spinach. No worries.

 So simple. So good. I got this from My Recipes.

 This is Herbie, our new rabbit. 

"Save Tonight" by Eagle-Eye Cherry

Ingredients:

     Basic Egg Noodle Pasta:

• 4 large eggs
• 1 tablespoon water
• 3 1/2 cups sifted all-purpose flour 

      Red Pepper & Mushroom Ravioli Filling:

• 1 tablespoon olive oil
• 1 1/2 cups finely chopped fresh mushrooms
• 1-2 cloves garlic, minced
• 1 medium red pepper finely chopped
• 1 cup shredded ricotta 
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions

Basic Egg Noodle Pasta
1. Place eggs, water and flour in the bowl. Mix for 30 seconds.

2.  Mix with paddle for 2 minutes.

3. Hand-knead the dough for 30 seconds and cover with a towel for 15 minutes. 

Red Pepper & Mushroom Ravioli Filling
1. In medium skillet over medium-high heat, heat oil. Add mushrooms and garlic; saute until mushrooms are soft. Cool slightly.

2. Finely chop spinach. In medium bowl, combine spinach, cheese, salt and pepper; stir in mushroom mixture.

3. Refrigerate until ready to fill ravioli.

Pasta Primavera

 Wow, I'm getting hungry just looking at these photos.

I got this recipe from the Pioneer Woman.

 This was so good, but probably high in calories and fat because of the cream and pasta.

What can I say? I'm a sucker for cream, pasta, and cheese.

 

Musical fix:

I first heard it while "studying" watching this video

 

 

"Take On Me" a-ha

Ingredients

• 1 cup Bite-sized Broccoli Pieces (up To 1 1/2 Cups)
• 1/2 whole Onion, Diced Finely
• 3 cloves To 4 Cloves Garlic, Chopped Finely
• 2 whole Medium To Large Carrots, Sliced On The Bias (diagonally)
• 2 whole Medium Zucchini, Sliced On The Bias (diagonally)
• 1 whole Medium Yellow Squash (optional)
• 1 container (about 5 Oz.) White Button Or Baby Porcini Mushrooms, Roughly Sliced
• 1 whole Red Bell Pepper, Sliced Into Strips
• 4 Tablespoons Butter
• 2 Tablespoons Olive Oil
• 1 pound Pasta (I Like Penne)
• FOR THE SAUCE:
• 1/4 cup Dry White Wine (up To 1/2 Cup), Optional (replace With Additional Broth If Not Using)
• 1/2 cup Low Sodium Chicken Broth
• 1 cup Whipping (heavy) Cream
• 1 cup Half-and-half
• 1/2 cup Grated Parmesan Cheese
• 5 leaves Basil (or More To Taste), Plus Extra For Garnish
• 1/2 cup Frozen Peas

Directions

First, prep the vegetables. Chop the broccoli into bite-sized pieces, about 1 to 1 ½ cups worth. Dice half a yellow onion. Chop 3 to 4 cloves of garlic. Slice carrots on the bias (diagonally), and do the same for the zucchini and yellow squash. Roughly slice the mushrooms and slice the red pepper (seeded) into strips.
Heat 2 tablespoons butter with 2 tablespoons olive oil in a skillet over medium-high heat. Add the chopped onion and garlic together and cook for a minute or two, until they start to turn translucent. Then throw in the broccoli. Stir, and add in the carrots.
Stir it around, and cook it for only a minute, tops. Transfer the mixture to a plate. Add in the red pepper strips to the skillet. Stir them around for a minute or so, then transfer them to the plate.
Add pasta to slightly salted boiling water and cook to al dente.
Add a tablespoon of butter to the skillet. Add squash and zucchini, cook for less than a minute, then transfer to plate. Cook mushrooms for a minute or two (add salt to taste), and again transfer to the plate.
FOR THE SAUCE
To make the sauce, pour ¼ to ½ cup dry white wine into the skillet (see note below). Add ½ cup low-sodium chicken broth, a tablespoon of butter and scrape the bottom of the skillet to pull up the flavor left behind by the veggie cooking. Cook for 1 to 2 minutes until the liquid starts to thicken.
Add 1 cup whipping cream and 1 cup half-and-half. Measure out ½ cup grated Parmesan; add to the skillet. Add salt and pepper to taste. Chiffonade 5 to 6 fresh basil leaves and add that to the sauce; stir.
Dump veggies and mushrooms into the sauce along with ½ cup frozen peas right out of the freezer. Add pasta al dente and stir. If the sauce seems a little thick, or if there doesn’t seem to be enough sauce, add a good splash of chicken broth and a little more half-and-half. Top with more Parmesan, salt, pepper, and basil to taste.

Pasta Puttenesca

For me, pasta puttenesca will always be something the Baudelaires made for Count Olaf in A Series of Unfortunate Events, but cooking it certainly has made it more delicious.

I left out the anchovies and put in twice as much of everything but the pasta.

Cinema Paridiso -Ennio Marricone

Just a warning -if you don't cry listening to the theme, you will cry watching the film. Don't get the theater cut! Get the full length (3 hour long) film. It's worth it.

From The Pioneer Woman

Ingredients

• 8 ounces, weight Bucatini Or Spaghetti
• 2 Tablespoons Olive Oil
• 1/2 whole Red Onion, Sliced
• 1-1/2 cup Grape Tomatoes, Halved
• 3/4 cups Chicken Broth Or White Wine
• 2 cloves Garlic
• 1/2 cup (heaping) Assorted Pitted Olives
• 12 whole Basil Leaves
• 4 ounces, weight Good Parmesan Cheese

Preparation Instructions

Cook pasta until al dente.
Mash (in this order) garlic and olives using a mortar and pestle, or just chop them finely together. Set aside.
Using a fork, crumble the Parmesan cheese.
Heat olive oil in a skillet over medium-high heat. Add sliced red onions and cook until slightly caramelized. Add halved tomatoes and cook for a couple of minutes. Pour in broth or wine and cook for another two minutes, then pour in garlic/anchovy/olive mixture. Stir and continue cooking for several minutes, or until sauce is nice and reduced and wonderful. Add salt and pepper to taste.
Drain pasta and add to the skillet. Add the crumbled Parmesan and toss to coat pasta in the sauce.
Tear basil leaves and sprinkle over the top. Serve right out of the skillet.