Spicy Sun-dried Tomato Aioli Pasta

 

Aioli is a simple sauce made of primarily olive oil and garlic. Both of these add intense flavor that is fresh and light.  The addition of sundried tomatoes and hot pepper flakes give this classic recipe an extra boost of flavor that is amazing.

One of the great things about aioli pasta is that it can be made a little ahead of time and tastes great served at room temperature.  And it's so quick and easy it can be a delicious last minute addition to any meal.

Spicy Sun-dried Tomato Aioli Pasta

3 Tbsp Olive Oil
2 Tbsp Butter
3 Cloves Garlic Minced
6 Basil Leaves, Minced
10 Sliced Sundried Tomatoes, Juliened
2 Tsp Hot Pepper Flakes
1 Lb Linguine or Fettucini Pasta

While the water for the pasta is heating to a boil prepare the aioli sauce. Cook pasta until al dente according to the box instructions.  

Heat the butter and olive oil in a small pan over medium heat.  

Add the hot pepper flakes and allow to cook for about a minute to release the oils.  

Add garlic and saute for three minutes.   You want it softened and translucent.  Be careful not to let it brown.

Add the basil and sundried tomatoes.  Continue sauteing for 5 minutes.

You can add a little of the pasta water to the aioli for a little looser sauce, if desired.

When the pasta is ready drain and put into a serving bowl.  Toss to ensure all pasta is coated.

Serve immediately or at room temperature.  Garnish with fresh Parmesan cheese o fresh ground pepper, if desired.

Pasta with Pine Nuts and Fresh Tomato Sauce

I love pasta with tomato sauce.  This sauce is lovely!  It is light and fresh because it's barely cooked. The pine nuts sauteed with garlic add flavor and texture.  For the best results select fresh tomatoes that are meaty and contain few seeds. 

Mmmm, so good.

Pasta with Pine Nuts and Fresh Tomato Sauce

2 1/4 Pounds Unrefrigerated Ripe Tomatoes (Preferably Plum)
1/4 Cup Fresh Basil Leaves
1 Tablespoon Flat-Leaf Parsley
2 Tablespoons Fresh Garlic, Chopped
1/4 Cup  Plus 1 Tbsp Extra-Virgin Olive Oil
Coarse Salt And Freshly Ground Pepper
1/2 Cup Pine Nuts
1 Pound Pasta
Grated Parmesan Cheese, For Garnish


Halve tomatoes and place in a blender or food processor.  Add basil, parsley, and 1 Tbsp garlic, and oil.  Pulse ingredients in a food processor to blend.  Add to skillet and allow to warm over medium heat while pasta is cooking.

Saute 1  Tbsp garlic in 1 Tbsp olive oil over medium-low heat until soft, not brown.  Add pine nuts and continue to saute' for about 5 minutes.  Set aside.

Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. 

Drain pasta, and toss it in a serving bowl pine nuts and the sauce. 

Transfer to 6 shallow bowls, and drizzle with oil. Serve with cheese.

Note:  There is no need to cook or warm the sauce.  Try it raw for a fresher flavor.

Simple Marinara Sauce

Simple Marinara Sauce


1/2 Cup Extra-Virgin Olive Oil
1 Small Onion, Chopped
2 Cloves Garlic, Chopped
1 Stalk Celery, Chopped
1 Carrot, Chopped
2 (32-Ounce) Cans Crushed Tomatoes
1 16-Ounce Can Tomato Sauce
4 To 6 Basil Leaves
2 Dried Bay Leaves
Sea Salt & Freshly Ground Black Pepper
Unsalted Butter, If Needed

In a large soup pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent.

Add celery and carrot and season with salt and pepper. I use Tony Chachere's Creole seasoning . . . I use it just about everything . . . I love that stuff!


Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. 

Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to balance out the flavor.

Allow sauce to cool enough so that you can stick a finger in it without burning yourself.

Pour half the tomato sauce into a food processor or blender. Process until smooth. Continue with remaining tomato sauce.

You can serve the sauce as it is or if you want to continue cooking with meat then return to pot with meatballs, sausage or whatever and cook until meat is done.

Serve hot with your favorite pasta.  Yum!

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Spinach Artichoke Pasta

I love spinach artichoke dip . . . so, when I came across a recipe that emulates I had to try it.  I tweaked the recipe a little bit and it turned out fantastic.  This recipe is fast and easy . . . it makes a great side dish or a light main dish.

Spinach Artichoke Pasta


1 12-Oz Box Pasta 
1 Tsp Butter
2 Cloves Garlic, Minced
1 8 Oz Package Cream Cheese
1/2 Cup Milk
1/2 Cup Sour Cream
1/2 Lemon, Juiced
1/2 Tsp Salt
1/4 Tsp Red Pepper Flakes
1 14 Oz Can Artichoke Hearts
10 Oz Chopped, Frozen Spinach
1/2 Cup Parmesan Cheese, Shredded

Cook pasta according to package directions.  Use a pasta that holds in all that saucy goodness.

Drain and chop the artichoke hearts.  Thaw the spinach and squeeze out as much water as possible.

In a medium saucepan over medium heat, melt butter and add garlic. Cook until fragrant, about 30 seconds. Add cream cheese and stir until melted. Slowly stir in milk, then add sour cream, lemon juice, salt and red pepper flakes. Stir in artichoke hearts, spinach, and Parmesan cheese.

Drain pasta and add to artichoke mix. Toss and season to taste with salt and additional lemon juice as needed. Serve with additional shredded Parmesan.

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Chicken Alfredo with Tortellini

Chicken Alfredo with Tortellini


6 Skinless, Boneless Chicken Breast Halves - Cut Into Cubes
6 Tablespoons Butter, Divided
4 Cloves Garlic, Minced, Divided
1 Tablespoon Italian Seasoning
1 Pound Cheese Tortellini
1 Onion, Diced
1 (8 Ounce) Package Sliced Mushrooms (Optional)
1/3 Cup All-Purpose Flour
1 Tablespoon Salt
3/4 Teaspoon Ground Pepper
3 Cups Milk
1 Cup Half-And-Half
3/4 Cup Grated Parmesan Cheese
8 Ounces Shredded Colby-Monterey Jack Cheese
3  Plum Tomatoes, Diced
1/2 Cup Sour Cream

In a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.







Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 cloves garlic, and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. 

Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. 

Combine tortellini with sauce and serve immediately.

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Zucchini Lasagna

Zucchini Lasagna

A light refreshing summer lasagna.  My 15 year old son said that the "tomatoes were a nice touch".  WOW! High praise!

Olive Oil, For Baking Dish

8 Ounces Cream Cheese, Room Temperature

1 Container (15 Ounces) Part-Skim Ricotta Cheese

Coarse Salt And Ground Pepper

2 Medium Zucchini (8 Ounces Each), Halved Lengthwise, Then Sliced Thinly Crosswise

3 Or 4 Roma Tomatoes, Sliced Thin

1 Garlic Clove, Minced

2 Teaspoons Dried Oregano

6 No-Boil Lasagna Noodles

2 Cups Shredded Mozzarella Cheese

Preheat oven to 425 degrees. Lightly oil an 8-inch square baking dish; set aside.

In a medium bowl, stir together cream cheese and ricotta; season with salt and pepper. 

In another medium bowl, combine zucchini, garlic, and oregano; season with salt and pepper, and toss to combine.

Spread 1/3 zucchini mixture in prepared baking dish; top with tomatoes slices.  Layer with two lasagna noodles, then 1/3 ricotta mixture and a handful of mozzarella cheese. Repeat twice with remaining zucchini mixture, tomatoes, noodles, and ricotta mixture, finishing with the ricotta mixture. Sprinkle with remaining mozzarella.

Cover baking dish with aluminum foil; bake until bubbly and noodles are tender, 30 to 35 minutes. Remove foil; bake until golden brown, 15 to 20 minutes more. Let stand 10 minutes before serving.

Hint:  spray the foil with cooking spray before laying on top of the cheese to prevent it from sticking.

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My curiosity was widow's peaked

I was reading a book in which a character in the story had a widow’s peak.  And I thought to myself, “I wonder why a pointy hairline is called that.”  


A widow’s peak is the name given to a growth of hair on the forehead that forms a point.  Most often this feature is associated with women but men can also have a widow’s (or widower’s) peak.


If you believe in 19th century folklore, then you would think that a peak of hair in the middle of one’s forehead would indicate that that person is destined to become a widow(er) at a young age.


The association between the genetic anomaly and mournful bride seems unlikely, but not really.  16th century widows wore a specific style of cap.  This cap . . . a mourning cap as it were . . . had a point of fabric the came down in the middle of the forehead much like the hairline formation.  

Now it may not have escaped your notice that certain vampire’s have this same hairline . . . most notably Bella Lugosi’s Dracula, although he wasn’t the first.  This doesn’t have anything to do with widows . . . although the character certainly created a few.


So, why did the Count have a pointed hairline?  It is likely a connection to people a blood disorder known as porphyria that often have this trait . . . along with sensitivity to light.  


Eddy Munster also had this distinguishing feature . . . although he was a werewolf.  That’s because at this point in popular culture the widow’s peak had been associated with many villains . . . not that Eddy was bad even though he was a monster. 


By the way, the character in my book wasn't evil and not a widower, either, for that matter.





Summer Squash with Ravioli


1 Tablespoon Olive Oil
4 Cups Summer Squash (Zucchini And Yellow Squash), Thinly Sliced
1/2 Cup Onion, Thinly Sliced
2 Cups Cooked Chicken, Chopped  
1 Cup Heavy Cream  
1 Tablespoon Lemon Zest  
.5 Cups Grated Parmesan Cheese  
Salt And Pepper To Taste  )
2 Tablespoons Fresh Chopped Chives  
1 Lb Cooked Ravioli (see my recipe for homemade)


Heat olive oil in a skillet. Sautee squash and onions over high heat until tender (5-7 minutes). Lower heat and add lemon zest and heavy cream. Cook for 3-5 minutes or until cream begins to thicken slightly. 


Stir in chicken and mix until heated through. In a large pot or serving dish combine squash/cream mixture, ravioli, Parmesan, salt and pepper to taste, and enough reserved cooking water to make sauce smooth and creamy. 


Sprinkle with chives, parmesan cheese and serve.


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These shoes were made for clownin'

I’m no shoe hoarder, aficionado or otherwise.  Most of my shoes are gotten at Walmart or Payless . . . Leona Helmsly I ain’t.

That being said . . . as uninterested as I am in the latest and greatest shoe fashions or the sluttiest heels or the most comfortable sneakers, I do have definite opinions what looks hot and what looks downright stupid.

Here is my WTF list:

 

Crocks . . . why??  They are beyond ugly and, frankly, they are cartoonish.  I hear they’re comfortable but seriously . . . ew!

Uggs . . . ugh!  They are big and puffy . . . kind of like a giant pair of marshmallows for your feet.  Okay, I get the whole warmth in the dead of winter aspect; that makes sense.  But when I see girls (mostly) wearing them with yoga pants that totally accentuate the poofiness or with tiny skirts that just looks downright silly . . . I truly don’t get it.  Ugh.

But the worst . . . the absolute worst . . . is Adidas sandals.  Not the sandals themselves but how they are  . . . uhm . . . accessorized that I think is awful.  

More and more I’m seeing all kinds of people . . . kids, old folks, gangbangers, hipsters . . . wearing Adidas sandals with socks . . . knee socks, crew socks, ankles socks, black socks, white socks . . . what ever, it’s all bad.  Nerd alert!!!  Who . . . I ask who . . . thinks this looks cool?  I’m mean really!

I may wear cheap shoes but they are low key, nondescript and comfortable.  No, no, no  . . . I don’t wear grandma sneakers with Velcro closures or orthopedic shoes . . . just plain ol’ sneakers or black boots or the like.

And, for the record, I’ve bought high end shoes.  The first pair of sexy designer pumps I bought my dog ate and I own a pair of Lowa hiking boots (which are the most comfortable boots ever).

Just sayin’ that look in the mirror . . . especially your feet . . . before you walk out the door.  If you look like a clown or a cartoon or a nerd you may want to rethink your footwear choice. 

Olive Pasta Salad

This simple salad tastes better if allowed to for several hours, in the fridge of course.  It’s even better if you make it the night before you’re going to serve it.

1 Box Uncooked Twisty Macaroni

2 Cups Pimento-Stuffed Green Olives, Sliced

3 Ribs Celery, Chopped

1/2 Cup Mayonnaise

1/2 Teaspoon Black Pepper

1 Teaspoon Tony Chachere’s Creole Seasoning

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.  Run under cold water to cool down the pasta.

In a large bowl, mix the olives, mayonnaise, celery, pepper, and Creole seasoning. Toss in the macaroni.

Cover and chill at least 3 hours in the refrigerator before serving.

I don't, for the record, have a Tweety Bird fetish.

I’m an early bird . . . early to bed, early to rise, getting the worm and all that.  

Hubby is a night owl . . . if it was practical he would stay up all night and into the wee hours of the morning.

Even though he can’t go along with his biological clock he’s still not ready to go to sleep when I am . . . which I fully admit is toddler early but that’s when I get sleepy . . . but I still want him to come to bed with me.

Why?  Because I just so happen to love him and like to be near him.  I sleep better when he’s in bed next to me.

You might think this would cause some feathers to fly in our love nest.  But since we are pretty  much attached at the wing tips, it really doesn’t.

Why?  Because hubby is a big sweetie-bird and willingly comes to bed with me . . . just so long as it’s not too early.  There are  certain time parameters . . . if I ask too early then he asks if I know what itme it is.  Of course I know what time it is.  Sheesh.

So, even though he’s not ready to go to sleep, he plops himself in bed between me and his laptop.  So that he can continue to do whatever he’s doing and I get to snuggle.   

Yeah, I know that the laptop is taking up space on the bed but that just mean that my hunny is closer to me.  It all works out.

Funny story that sort of related . . . the other night hubby was ready to go to sleep and he rolled over to cuddle.  I was facing away from him and he spooned up against me and put his arm over me. And then, because he wanted skin to skin contact, he put his arm under my shirt to rest his hand on my tummy.  I was aware of what was going on because I woke up when he flipped over.  So there his hand is on my belly and the next thing I know he stuck his finger in my belly button. Just a quick beep . . . it was kinda cute.

 

So the next day I mentioned it to him and he had zero recollection of this.  He even went so far as to say I made it up.  But I didn’t. 

Cuddling included belly button beeping, I guess.  :)~

Espaguetis (Spaghetti a la Dominicana)

A wonderful and surprising combination of flavors. 

1 Lb of Spaghetti

1/4 Lb. of Dominican "Salami" Diced Into Small Cubes

1/4 Cup of Ground Parmesan Cheese

1 Tablespoon of Capers

1/2 Cup Pitted Green Olives, Cut into Pieces

2 Tablespoons of Olive Oil

1 Large Green Bell Pepper Cut Into Small Cubes

4 Plum Tomatoes Cut Into Small Cubes

2 Cups of Tomato Sauce

1 Large Onion Sliced Finely

1 Pinch of Oregano

1/2 Tablespoon of Mashed Garlic

1/2 Cup of Evaporated Milk                       

Pepper

Salt

I didn’t have Dominican "salami" so I used Chinese pork sausages.  They are slightly sweet and a little spicy plus they add color.  Very yummy!

Boil the spaghetti until slightly softer than al dente having added a teaspoon of salt to the water. Drain the water and reserve the spaghetti.

Heat a tablespoon of oil in a pan over medium heat.

Cook and stir the salami (or sausage) until it browns.

Add the onions, pepper, olives, garlic and capers and cook and stir for a minute.

Add the tomatoes and oregano; simmer over low heat until the tomatoes are tender. 

Add the tomato sauce and the milk and mix well.

Simmer over low heat for a minute. Stir often.

Season with pepper and salt to taste.

Serve hot over the spaghetti and top with grated cheese.

I don't, for the record, have a Tweety Bird fetish.
Brian Lamb

Once again, my life has been saved by the miracle of lasagna.

Every year I ask hubby what he wants for his birthday dinner . . . full well knowing what his answer will be but asking anyway . . . what does he want?  Lasagna.  And not just any ol' lasagna.  He wants a meaty, cheesy and spicy lasagna.   Kind of like a lasagna fra diavolo.  

I make the sauce from scratch, making it spicy of course.  But you can use jarred sauce if that makes it easier (and it does).  


The secret is spicy meat, spicy sauce and don't skimp on the cheese.  This lasagna ROCKS!

World's Best Spicy Lasagna


1 Pound Hot Italian Sausage
1 Pound Lean Ground Beef
1/2 Cup Minced Onion
2 Cloves Garlic, Crushed
1 (28 Ounce) Can Crushed Tomatoes
2 (6 Ounce) Cans Tomato Paste
2 (6.5 Ounce) Cans Canned Tomato Sauce
1/2 Cup Water
2 Tablespoons White Sugar
1 1/2 Teaspoons Dried Basil Leaves
1 Tablespoon Salt
2 Tablespoon Hot Pepper Flakes
1/4 Teaspoon Ground Black Pepper
4 Tablespoons Chopped Fresh Parsley
12 Lasagna Noodles
16 Ounces Ricotta Cheese
1 Egg
1/2 Teaspoon Salt
1 Pound Mozzarella Cheese, Sliced
1 Cup Grated Parmesan Cheese (or fresh)
Pepperoni Slices
3 Cups Shredded Italian Cheese (provolone, mozzarella, etc.)


In a skillet, cook sausage, ground beef, onion, spices and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.


Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.


Preheat oven to 375 degrees F (190 degrees C).

To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices.  Top with pepperoni slices.  


Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top shredded cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.


Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Once again, my life has been saved by the miracle of lasagna. 


Garfield 

Paint it white

On my way into work the other day I passed a crew of men painting a sign. 

There is something I’ve never quite understood.  And that is why painters wear white.  It doesn’t make a whole lot of sense to me.   Even the neatest painter will get paint spatter on themselves.   So why white?

Apparently white has been the color of choice for painters for centuries.  The reason is practical.  The color that most painters paint with is white.  They also work with a lot of substances that are white . . . plaster, lime, chalk.  

White splatter on white clothing doesn’t show as much as . . . say . . . white splatter on blue jeans.  They look cleaner and neater wearing white.

So that’s it . . . curiosity satisfied.

The question is . . . if a painter knows he’s going to be painting with a specific color does he where that color when he’s doing said painting? 

 Stuffed Shells

1/2 (12-Ounce) Box Jumbo Pasta Shells (About 18)

1 Teaspoon Salt

1 (8-Ounce) Container Ricotta Cheese

1 (8-Ounce) Container Cottage Cheese

2 Large Eggs

1 Cup Grated Parmesan Cheese

2 Cups Grated Mozzarella Cheese

 2 Teaspoons Dried Parsley 

1 (26-Ounce) Jar Italian Pasta Sauce

Preheat oven to 350 degrees. Cook pasta shells until they are tender, but still a little firm (al dente), about 10 minutes.

When pasta is done, drain the shells, run under cold water to stop the cooking process and set aside.

In a large bowl stir together: the ricotta cheese, cottage cheese, eggs, Parmesan cheese, mozzarella cheese, and parsley. Pour about 1 cup of pasta sauce into a 9x12 casserole dish. Spoon about 3 tablespoons of the ricotta filling into each cooked pasta shell. Place the filled shells, side by side, (three lengthwise rows of 6 shells per row), into the casserole dish. At this point, the dish can be made and refrigerated for up to 24 hours.

Spoon the remaining pasta sauce on top of the shells and bake uncovered until bubbly, about 30 minutes. If using refrigerated shells, allow 40 minutes baking time.

Is it fixed yet?

As much as I’d like to be home making muffins, doing laundry and vacuuming everyday . . . for my regular day-to-day job I work as a systems/network administrator.   Basically, the same thing . . . you know getting stuff done and cleaning up people's messes except that I get to collect a paycheck

The other day I got a call from an end-user who said they were getting warnings on their computer that there was an impending hard disk failure, driver errors and all sort of imminent catastrophic hardware failures. 

Needless to say he was freaking out.

I went to check it out and without even touching the computer I could tell immediately it was a virus.  Further inspection verified my initial diagnosis.  So, I set about removing, repairing and otherwise eradicating said virus.

As I’m working, said end user is hovering directly behind me while enjoying his breakfast . . . crunching and slurping obnoxiously in my ear.

Clenching my teeth in an effort not to scream, I turn to him and say, “This is going to take a while . . . I’ll let you know when I’m done.”

Amazingly, he took the hint and went off to find somewhere else to munch his cereal and drink his coffee.

I short time later I was just managing to gain some sort of control over the system when I hear, “How’s it goin’?”

I look up and said, “This is going to take a while . . . I’ll let you know when I’m done.  Oh, and by the way, it’s not really the best idea to stick magnets to your computer.”  I swear to God the guy was using very powerful magnets to hold papers to the case of his PC.  I strongly suspect that he was using his CD-ROM tray as a cup holder, as well.  Anyway . . .

He replied,” Oh wow, really?  I guess I should use tape then.”   I responded that that would probably be a better idea.

So he wandered off again but somehow managed to appear before me again within a half an hour. 

I was like, “Listen dude, you really did a good job trashing your computer with whatever link you clicked on or whatever website you shouldn’t have been visiting and it’s going to take me a loooooooong time to fix this screwed up mess.  GO AWAY.”

I didn’t say exactly that, but he got the idea. 

The point is . . . well, really I have no point.  Ventilation and decompression complete.  Thank you for listening.

Spaghetti Aglio, Olio, e Peperoncino

Spaghetti with oil, garlic and hot pepper.

8 Ounces of Spaghetti

2 Large or 3 Small Garlic Cloves, Minced

1 1/2 Teaspoons of Chili Pepper Flakes

1/4 To 1/3 Cup of Extra-Virgin Olive Oil

3/4 Teaspoon of Salt

1/2 Teaspoon of Freshly Ground Black Pepper

Cook spaghetti according to the directions on the package, until it is al dente.

Strain spaghetti and place in a large serving dish.

Combine minced garlic, chili pepper flakes, salt, and pepper. 

Sprinkle over pasta and pour olive oil over top and mix will.

Serve warm or at room temperature.  Top with parmesan cheese, if desired.