1. image: Download

    liahannah112:

Ingredients:
1/3 cup olive oil
3 Tablespoons red wine vinegar
2 Tablespoons capers
1 clove minced garlic
8 ounces fresh mozzarella
2 cups cherry tomatoes halved
1/2 cup chopped fresh basil
1/4 cup chopped fresh flat leaf parsley
1 box orecchiette (or any other tube pasta you have)
1/4 cup reserved cooking liquid
salt and pepper
1/3 cup roasted pine nuts
Parmesan cheese
Directions:
In a large bowl, combine the olive oil, vinegar, capers, and garlic. Season with salt and pepper.
Add the tomatoes and mozzarella.
Give a good toss. Let this marinate for 30 minutes if possible. I do this if I have time, if I don’t I do this while the water is boiling for the pasta.
Toss in the basil and parsley. I reserve a little for adding at the very end.
Cook the pasta in a pot of salted water.
Make sure to reserve at least 1/4 cup of the cooking liquid.
Add the pasta and the reserved pasta water. Toss well. Check for seasoning. Add salt and pepper as needed.
Sprinkle the reserved herbs on the top. Add the pine nuts and some Parmesan cheese.

    liahannah112:

    Ingredients:

    • 1/3 cup olive oil
    • 3 Tablespoons red wine vinegar
    • 2 Tablespoons capers
    • 1 clove minced garlic
    • 8 ounces fresh mozzarella
    • 2 cups cherry tomatoes halved
    • 1/2 cup chopped fresh basil
    • 1/4 cup chopped fresh flat leaf parsley
    • 1 box orecchiette (or any other tube pasta you have)
    • 1/4 cup reserved cooking liquid
    • salt and pepper
    • 1/3 cup roasted pine nuts
    • Parmesan cheese
    Directions:
    1. In a large bowl, combine the olive oil, vinegar, capers, and garlic. Season with salt and pepper.
    2. Add the tomatoes and mozzarella.
    3. Give a good toss. Let this marinate for 30 minutes if possible. I do this if I have time, if I don’t I do this while the water is boiling for the pasta.
    4. Toss in the basil and parsley. I reserve a little for adding at the very end.
    5. Cook the pasta in a pot of salted water.
    6. Make sure to reserve at least 1/4 cup of the cooking liquid.
    7. Add the pasta and the reserved pasta water. Toss well. Check for seasoning. Add salt and pepper as needed.
    8. Sprinkle the reserved herbs on the top. Add the pine nuts and some Parmesan cheese.
     
  2. liahannah112:



Ingredients:
3/4 pounds ground pork
3/4 pounds ground beef (80/20 or 85/15)
1/4 pound pancetta, small dice
1/2 cup parmesean, grated
3/4 cups breadcrumbs
1/4 cup parsley, finely chopped
1 tablespoon garlic, minced
1 teaspoon (each) red pepper flakes, ground coriander, ground cumin, caraway seeds (crushed), kosher salt, and ground pepper
2 eggs, lightly beaten
2/3 cups whole milk
2 tablespoons olive oil
1 medium onion, chopped
1/4 pound cremini mushrooms, quartered
1 tablespoon garlic, minced
1 large banana pepper, chopped
1 tablespoon sweet Hungarian paprika (1 heaping tbsp)
1/2 teaspoon hot or half-sharp paprika
1/4 teaspoon smoked paprika
1 teaspoon porcini mushroom powder
1/4 teaspoon (each) dried rosemary, thyme, crushed fennel seeds, and marjoram
1/4 cup parsley, finely chopped
1/2 cup dry white wine
15 oz stewed tomatoes, chopped, with juices
2 cups chicken broth
1/2 cup sour cream
Directions:
Preheat oven to 325 F. Lightly mix all ingredients for the meatballs except the olive oil together and form into balls 1-1 1/2 inches in diameter. (Depending on size, you should get between 20 and 30.) Allow time to refrigerate them so they firm up a bit.
In an oven-safe pan, brown the meatballs in olive oil on all sides. Remove to a plate, cover with foil, and set aside.
Add the chopped onion to the pan dripping and saute until starting to brown. Add mushroom and saute a few minutes more, until they start to brown as well. Add garlic and peppers and saute until fragrant, about 30 seconds, then add the paprikas, the porcini powder, and the rest of the herbs and spices. Cook, stirring, about a minute. Deglaze with wine. Cook until wine is mostly evaporated, then stir in tomatoes and their juices and the broth. Bring to a boil and return the meatballs to the pan.
Transfer the pan the oven and braise for 1 1/2 hours, stirring occasionally and luxuriating in the awesome aromas that should be enveloping your kitchen at this point.
When the braising time is up, remove the pan from the oven. Put the sour cream into a small bowl, then temper it by stirring in a few spoonfuls of the braising liquid. Stir the sour cream mixture back into the pan, coating the meatballs and heating through. Serve as an appetizer or with spaetzle or egg noodles for an entree.

    liahannah112:

    Ingredients:
    • 3/4 pounds ground pork
    • 3/4 pounds ground beef (80/20 or 85/15)
    • 1/4 pound pancetta, small dice
    • 1/2 cup parmesean, grated
    • 3/4 cups breadcrumbs
    • 1/4 cup parsley, finely chopped
    • tablespoon garlic, minced
    • teaspoon (each) red pepper flakes, ground coriander, ground cumin, caraway seeds (crushed), kosher salt, and ground pepper
    • eggs, lightly beaten
    • 2/3 cups whole milk
    • tablespoons olive oil
    • medium onion, chopped
    • 1/4 pound cremini mushrooms, quartered
    • tablespoon garlic, minced
    • large banana pepper, chopped
    • tablespoon sweet Hungarian paprika (1 heaping tbsp)
    • 1/2 teaspoon hot or half-sharp paprika
    • 1/4 teaspoon smoked paprika
    • teaspoon porcini mushroom powder
    • 1/4 teaspoon (each) dried rosemary, thyme, crushed fennel seeds, and marjoram
    • 1/4 cup parsley, finely chopped
    • 1/2 cup dry white wine
    • 15 oz stewed tomatoes, chopped, with juices
    • cups chicken broth
    • 1/2 cup sour cream
    Directions:
    1. Preheat oven to 325 F. Lightly mix all ingredients for the meatballs except the olive oil together and form into balls 1-1 1/2 inches in diameter. (Depending on size, you should get between 20 and 30.) Allow time to refrigerate them so they firm up a bit.
    2. In an oven-safe pan, brown the meatballs in olive oil on all sides. Remove to a plate, cover with foil, and set aside.
    3. Add the chopped onion to the pan dripping and saute until starting to brown. Add mushroom and saute a few minutes more, until they start to brown as well. Add garlic and peppers and saute until fragrant, about 30 seconds, then add the paprikas, the porcini powder, and the rest of the herbs and spices. Cook, stirring, about a minute. Deglaze with wine. Cook until wine is mostly evaporated, then stir in tomatoes and their juices and the broth. Bring to a boil and return the meatballs to the pan.
    4. Transfer the pan the oven and braise for 1 1/2 hours, stirring occasionally and luxuriating in the awesome aromas that should be enveloping your kitchen at this point.
    5. When the braising time is up, remove the pan from the oven. Put the sour cream into a small bowl, then temper it by stirring in a few spoonfuls of the braising liquid. Stir the sour cream mixture back into the pan, coating the meatballs and heating through. Serve as an appetizer or with spaetzle or egg noodles for an entree.

     
  3. parmesan garlic chicken.

    ediblebites:

    this was amazing. i particularly like this one because it’s everything thrown into the crockpot, no making anything separately.

    parmesan garlic chicken

    4 boneless, skinless chicken breasts
    1 tsp. olive oil
    4 T white wine (cooking, or a dry wine preferred)
    1/4 tsp. salt
    4 garlic cloves, minced
    1 tsp. basil
    1/2 tsp. parsley
    1/4 C parmesan cheese
    1 C brown rice, uncooked
    1 1/4 C chicken broth

    lightly spray the bottom and sides of your slow cooker with cooking spray. place the rice along the bottom and pour the chicken broth carefully over the rice. top the rice with chicken breasts.

    in a small bowl, mix together the olive oil, white wine, salt, minced garlic cloves, basil and parsley. pour the marinade over the chicken & rice. cover and cook on low for 6-8 hours. top with parmesan cheese for serving. 

    we’re not big drinkers, so i googled what wine would be best with chicken. we used chardonnay. and since we don’t drink, we practically had the whole bottle of wine leftover. so i made sangria too! juice-heavy, of course.

     
  4. Scalloped Potatoes with Sun-Dried Tomato Pesto

    nom-enclature:

    • 3 pounds Yukon Gold potatoes
    • 1 cup Sun-Dried Tomato Pesto
    • Salt and freshly ground black pepper
    • 2 cups (8 ounces) shredded sharp cheddar cheese
    • 2 tablespoons chopped fresh basil or 1 tablespoon chopped fresh marjoram
    • 1 cup chicken broth or canned low-sodium broth, heated to boiling
    • 2 tablespoons chopped fresh parsley
    • 2 cups sun-dried tomatoes packed in oil, drained
    • 1 cup freshly grated Parmesan cheese
    • 1/4 cup extra-virgin olive oil
    • 1/4 cup packed fresh basil leaves
    • 1/4 cup packed fresh parsley leaves
    • 2 cloves garlic, crushed under a knife and peeled
    • Freshly ground pepper, to taste
    Steps:
    1. Position a rack in the center of the oven and preheat to 400°F. Lightly oil an 11 1/2 x 8-inch (2-quart) baking dish. Bring a large pot of lightly salted water to a boil over high heat.
    2. Process all the ingredients in a food processor fitted with the metal blade until the mixture forms a coarse paste. (The pesto can be stored in an airtight container and refrigerated for up to 1 month).
    3. Peel the potatoes and cut into 1/8-inch-thick rounds (a mandoline or food processor does the quickest work). Add to the boiling water and cook until barely tender, about 8 minutes. Drain and toss with the pesto to coat evenly. Season to taste with salt and pepper.
    4. Layer half of the potatoes in the dish, sprinkle with one third of the cheese, and sprinkle with basil. Continue until you have 3 layers, finishing with cheese. Pour in the hot broth. Cover tightly with aluminum foil
    5. Bake for 30 minutes. Uncover and continue to bake until the cheese is bubbling and starting to brown, about 15 minutes. Serve hot, sprinkled with parsley.
    I love potatoes. I love cheese. I love pesto. I love tomatoes. I love this casserole. It looks like we’ve found a winner! Next time I need to make a dinner for a group of people, this will be there. Next time I need to feed myself, this will be there. These actually sound dangerous, because I’ll justify it as healthy because of the tomatoes, and then I’ll just eat all of it. Also, I love things like this right out of the fridge, so even microwaving this (a common obstacle in me eating, because it’s just so tedious) won’t get in the way. ALSO, it’s only four steps, so. I’m excited for this. Bring it on.

     
  5. image: Download

    oldzio-olditore:

gourmetgaming:

Request: The Sims - Goopy Carbonara

Despite my love of pasta/spaghetti, I’ve never made carbonara in my life. I’m mostly familiar with it coming in a powdered form in packets that you add milk to, with the result being more oddly acidic than creamy or delicious. I also understand that this is possibly the most bastardised recipe in Italian history, and in the effort of gaming authenticity I’ll be destroying carbonara once again by using cream and an onion, as is a mandatory inventory staple for any Sim.
Please make sure you have a smoke alarm installed before going any further, and don’t get distracted by a sudden urge to use the bathroom - the results could be disastrous! If a Sim can master this classic by Level 2, then so can anyone (or so you’d hope).
This recipe serves 2-3.
What you will need: A large pot, a large frying pan/skillet, a colander and a grater.
Ingredients:
250g / 9 oz Spaghetti/Bucatini
2 Tablespoons Olive Oil
1 Small White Onion (Diced)
140g / 1 Cup Smoked Pancetta (Cubed)
25ml / .85 fl oz. White Wine (Optional)
2 Large Eggs (Room Temperature)
5 Tablespoons Percorino Cheese (Finely Grated)
40ml / 1.35 fl oz. Double/Heavy Cream
Fresh Black Pepper
Fresh Parsley (Chopped)
Making the Goopy Carbonara:
Bring a large pot of salted water to the boil and cook your spaghetti ‘al dente’.
Meanwhile, heat a the olive oil in a large frying pan on a medium-high heat. Add the pancetta and fry it quickly until it’s lightly crisped. If you’re adding the wine, do so now and cook until evaporated.
By now your spaghetti should be done, strain it off but keep the water it cooked in to thin out the sauce later. Add the spaghetti to the pancetta and onion on a low heat and mix well.
In a separate bowl, whisk the egg, cream, grated cheese and pepper together. Take the frying pan off the heat and add the cream mixture, some chopped parsley and toss until the spaghetti is evenly coated.
Use the spaghetti water to thin out the sauce as desired, then ‘Call Household’ to the meal.

This Goopy Carbonara would be an incredible final meal for any Sim destined to enter a pool sometime later today, only to have the ladder mysteriously disappear… like I know so many of you are planning to do. For shame.
Like this? You might also enjoy The Sims - Key Lime Pie.

SDFKSDLJKF SHIT I’VE ALWAYS WANTED TO TRY THIS

    oldzio-olditore:

    gourmetgaming:

    Request: The Sims - Goopy Carbonara

    Difficulty - 2 Hearts

    Despite my love of pasta/spaghetti, I’ve never made carbonara in my life. I’m mostly familiar with it coming in a powdered form in packets that you add milk to, with the result being more oddly acidic than creamy or delicious. I also understand that this is possibly the most bastardised recipe in Italian history, and in the effort of gaming authenticity I’ll be destroying carbonara once again by using cream and an onion, as is a mandatory inventory staple for any Sim.

    Please make sure you have a smoke alarm installed before going any further, and don’t get distracted by a sudden urge to use the bathroom - the results could be disastrous! If a Sim can master this classic by Level 2, then so can anyone (or so you’d hope).

    This recipe serves 2-3.

    What you will need: A large pot, a large frying pan/skillet, a colander and a grater.

    Ingredients:

    250g / 9 oz Spaghetti/Bucatini

    2 Tablespoons Olive Oil

    1 Small White Onion (Diced)

    140g / 1 Cup Smoked Pancetta (Cubed)

    25ml / .85 fl oz. White Wine (Optional)

    2 Large Eggs (Room Temperature)

    5 Tablespoons Percorino Cheese (Finely Grated)

    40ml / 1.35 fl oz. Double/Heavy Cream

    Fresh Black Pepper

    Fresh Parsley (Chopped)

    Making the Goopy Carbonara:

    1. Bring a large pot of salted water to the boil and cook your spaghetti ‘al dente’.
    2. Meanwhile, heat a the olive oil in a large frying pan on a medium-high heat. Add the pancetta and fry it quickly until it’s lightly crisped. If you’re adding the wine, do so now and cook until evaporated.
    3. By now your spaghetti should be done, strain it off but keep the water it cooked in to thin out the sauce later. Add the spaghetti to the pancetta and onion on a low heat and mix well.
    4. In a separate bowl, whisk the egg, cream, grated cheese and pepper together. Take the frying pan off the heat and add the cream mixture, some chopped parsley and toss until the spaghetti is evenly coated.
    5. Use the spaghetti water to thin out the sauce as desired, then ‘Call Household’ to the meal.

    Gourmet Gaming Request: The Sims - Goopy Carbonara

    This Goopy Carbonara would be an incredible final meal for any Sim destined to enter a pool sometime later today, only to have the ladder mysteriously disappear… like I know so many of you are planning to do. For shame.

    Like this? You might also enjoy The Sims - Key Lime Pie.

    SDFKSDLJKF SHIT I’VE ALWAYS WANTED TO TRY THIS

     
  6. image: Download

    chicrecipes:

Warm Cauliflower & Israeli Couscous Salad
Ingredients
1 medium head cauliflower, broken into florets
olive oil mister or cooking spray
1/2 c. pitted and halved kalamata olives
1 c. Israeli (pearl) couscous
1/4 c. chopped parsley
2 tbsp. extra-virgin olive oil
2 tbsp. fresh lemon juice
salt + pepper to taste
Instructions
Preheat oven to 400 degrees.
Spray rimmed baking sheet with olive oil or cooking spray. Place cauliflower florets on baking sheet; spray with additional cooking spray and sprinkle with salt to taste. Bake for 20 minutes, then stir in kalamata olives. Cook for 15-20 minutes more or until cauliflower is beginning to turn golden brown and olives have started to shrivel.
While cauliflower is roasting, bring water to a boil in a medium saucepan over high heat. Stir in Israeli couscous; return to boil. Reduce heat to low, cover, and simmer for 10 minutes, or until water is absorbed. (Keep an eye on the couscous as it cooks—if you overcook it, it will stick to the bottom of the saucepan!)
Combine cauliflower and olives, couscous, and parsley in a large bowl. In a small bowl, whisk together olive oil and lemon juice. Pour dressing over salad and stir to coat. Add salt and pepper to taste. Serve warm.

    chicrecipes:

    Warm Cauliflower & Israeli Couscous Salad

    Ingredients

    • 1 medium head cauliflower, broken into florets
    • olive oil mister or cooking spray
    • 1/2 c. pitted and halved kalamata olives
    • 1 c. Israeli (pearl) couscous
    • 1/4 c. chopped parsley
    • 2 tbsp. extra-virgin olive oil
    • 2 tbsp. fresh lemon juice
    • salt + pepper to taste

    Instructions

    1. Preheat oven to 400 degrees.
    2. Spray rimmed baking sheet with olive oil or cooking spray. Place cauliflower florets on baking sheet; spray with additional cooking spray and sprinkle with salt to taste. Bake for 20 minutes, then stir in kalamata olives. Cook for 15-20 minutes more or until cauliflower is beginning to turn golden brown and olives have started to shrivel.
    3. While cauliflower is roasting, bring water to a boil in a medium saucepan over high heat. Stir in Israeli couscous; return to boil. Reduce heat to low, cover, and simmer for 10 minutes, or until water is absorbed. (Keep an eye on the couscous as it cooks—if you overcook it, it will stick to the bottom of the saucepan!)
    4. Combine cauliflower and olives, couscous, and parsley in a large bowl. In a small bowl, whisk together olive oil and lemon juice. Pour dressing over salad and stir to coat. Add salt and pepper to taste. Serve warm.
     
  7. portabella parmesan

    birchemberger:

    This recipe rocked. I found it on Pinterest and will definitely make it again. I served it with a side of pasta of course. 

    Baked Portobello Parmesan…from the kitchen of One Perfect Bite

    Ingredients:
    1/2 cup Italian-style bread crumbs—-I used panko
    1 cup (3-oz.) freshly grated Parmesan cheese, divided use
    1 teaspoon sweet paprika
    1/4 cup fresh minced parsley, divided use
    2 teaspoons kosher salt, divided use
    3/4 cup egg substitute—I used one egg
    1/2 teaspoon fresh ground black pepper
    1 teaspoon marjoram leaves—I did not use this
    1 teaspoon garlic powder
    1 teaspoon oregano leaves
    4 large (5 to 6-inches wide) stemmed potobello mushrooms, brushed clean
    1-1/2 cups (6-oz.) shredded part-skim mozzarella cheese
    1 cup commercially prepared “light” tomato sauce
    Cooking spray
    Directions:
    1) Position a baking rack in upper third of oven. Preheat oven to 400 degrees F. Line a 17-1/2 x 11-3/4 baking sheet with aluminum foil. Place a 16-1/2 x 11-1/2-inch wire cooling rack inside the baking sheet. Mist rack with cooking spray. Set aside.
    2) Combine bread crumbs, 1/2 cup Parmesan cheese, 3 tablespoons parsley, paprika and 1 teaspoon salt in a shallow pan. Mix well. Set aside.
    3) In a separate bowl, combine egg substitute, remaining 1 teaspoon salt. pepper, marjoram, garlic powder and oregano. Mix well.
    4) Dip both sides of mushrooms into egg mixture. Dredge in crumb mixture until both sides are completely coated. Transfer, stem side down, to prepared wire rack. Spray tops with cooking spray and bake for 15 to 20 minutes, or until mushrooms are tender. Remove pan form oven.
    5) Reset oven thermostat to 450 degrees F. Meanwhile, carefully turn mushrooms stem side up. Cover each mushroom with 2 tablespoons of remaining Parmesan cheese, 1/4 of mozzarella cheese and 1/4 cup tomato sauce. Spray tops lightly. Return to oven and bake until cheese melts and mushrooms are warmed through, about 10 minutes. Use a wide spatula to transfer mushrooms to a serving platter. Sprinkle with reserved 1 tablespoon parsley. Yield: 4 servings.

     
  8. halibut puttanesca

    birchemberger:

    Another Pinterest experiment from http://thegoudalife.tumblr.com/post/20178937535, which was delicious. 

    BC Wild Halibut a la Puttanesca

    If you prefer another species of white fish, please feel free to swap it out for that. But please, do your research and buy responsibly. 
     

    4 Halibut fillets
    olive oil
    4 whole anchovy filets, packed in oil
    3 tbsp caper berries
    3 large cloves of garlic 
    1 pint grape/cherry tomatoes, sliced in half
    1/2-3/4 cup kalamata olives, pitted and sliced thin
    1/2 cup dry white wine
    1/4 cup flat leaf (Italian) parsley, minced 
    sea salt and fresh ground pepper 
    fresh lemon juice, optional for garnish

    In a large sauce pot over med heat, add a couple glugs of olive oil. Once hot, add the anchovy fillets and let them sizzle and melt away. Add the garlic and let it cook until fragrant, about 1 minute. Throw in the capers, tomatoes, olives and white wine. Bring to a boil and then turn the heat down to a simmer. Let the sauce simmer away until reduce slightly, 10 minutes

    While sauce is reducing, heat your best non-stick or well-seasoned cast iron pan over medium-high heat with a glug of canola/veg oil. Once the oil is sputtering, add the fillets, skin side down, and cook for 3-4 minutes. Using a fish spatula (don’t use tongs!!), carefully flip the fish and cook for another 3 minutes. It should be opaque on the outside and slightly translucent in the center. 

    Remove the Puttanesca sauce from the stove top and stir-in the parsley. Serve the fish atop a large spoonful of the sauce or top with the sauce. Sprinkle with a little more parsley and a squeeze of lemon.

     
  9. image: Download

    prettygirlfood:

Whole Wheat Penne in Roasted Garlic Tomato Sauce with Spicy Italian Chicken Sausage
Ingredients:
3 heads garlic4 tablespoons olive oil, divided use1 ½ teaspoons salt, plus a pinch, divided use4 links Spicy Italian Chicken sausage, diced into small cubes1 small onion, diced small2 cloves garlic, pressed through garlic press2 teaspoons Italian seasoning1 teaspoon dried oreganoPinch red pepper flakes¼ cup red wine2 tablespoons tomato paste3 (14.5 ounce) cans organic, no-salt diced tomatoes¼ teaspoon black pepper8 ounce bag whole wheat Penne pasta½ cup Panko breadcrumbs1 teaspoon lemon zest2 tablespoons flat-leaf parsley, chopped, divided use¼ cup grated Parmesan cheese3 tablespoons fresh basil, thinly sliced, divided use
Preparation:
-Preheat the oven to 400 degrees, and prepare 3 small squares of foil for garlic heads.
-Cut the tops off of the 3 heads of garlic, drizzle each with about 1 teaspoon of the olive oil and sprinkle on a pinch of salt; wrap each garlic head tightly in a small piece of foil, and roast in the oven for 40 minutes; remove from oven, unwrap the heads and allow to cool; then squeeze the cloves from the papers and smash lightly with a fork to form a paste, and set aside to use in sauce.
-In a large, heavy-bottom pan or pot, add 2 tablespoons of the olive oil; once hot, add the diced chicken sausage and cook until golden-brown; next add the diced onion, and sauté for about 2 minutes; next add the garlic, the Italian seasoning, the oregano and the pinch of red pepper flakes, and give a stir, allowing to become aromatic; once aromatic, add the red wine and deglaze the pan, gently scraping all of the browned bits from the bottom of the pan; next add the tomato paste and stir, and allow to cook for about 1-2 minutes until the raw flavor is cooked out, then add the 3 cans of diced tomatoes, the reserved roasted garlic, the 1 ½ teaspoons of salt and the black pepper, and allow the sauce to simmer slightly covered for about 20-25 minutes while the Penne is cooked and the breadcrumbs are made; stir occasionally.
-Prepare the Penne pasta according to package instructions (you can add some salt and oil to the cooking water, as well).
-While Penne cooks and sauce simmers, combine the Panko breadcrumbs with 1 tablespoon of the olive oil in a small bowl, and use your fingers or a fork to incorporate together; in a small pan set over medium-low heat, add the breadcrumbs and toast, continually stirring, for about 1-2 minutes being careful not to burn the breadcrumbs; once the breadcrumbs are golden brown, remove from the pan and add back into the small dish; next add the lemon zest, 1 tablespoon of the chopped parsley and the grated Parmesan cheese to the breadcrumbs, and combine well with your fingers of a fork; set aside to use as a garnish/topping for pasta.
-Once Penne is cooked, drain and set aside to add to the sauce.
-To finish the sauce, turn heat off and add in the remaining 1 tablespoon of the chopped parsley and 1 tablespoon of the chopped basil and stir; next, add the cooked Penne directly into the sauce (or you can spoon the sauce over the Penne if easier), and toss to coat.
To Serve:
-Spoon Penne with the Roasted Garlic Tomato Sauce into a bowl, and garnish with about 2-3 tablespoons of the Parmesan-Panko Breadcrumbs, and a sprinkling of the remaining 2 tablespoons of chopped basil.
* Serves 4-6

    prettygirlfood:

    Whole Wheat Penne in Roasted Garlic Tomato Sauce with Spicy Italian Chicken Sausage

    Ingredients:

    3 heads garlic
    4 tablespoons olive oil, divided use
    1 ½ teaspoons salt, plus a pinch, divided use
    4 links Spicy Italian Chicken sausage, diced into small cubes
    1 small onion, diced small
    2 cloves garlic, pressed through garlic press
    2 teaspoons Italian seasoning
    1 teaspoon dried oregano
    Pinch red pepper flakes
    ¼ cup red wine
    2 tablespoons tomato paste
    3 (14.5 ounce) cans organic, no-salt diced tomatoes
    ¼ teaspoon black pepper
    8 ounce bag whole wheat Penne pasta
    ½ cup Panko breadcrumbs
    1 teaspoon lemon zest
    2 tablespoons flat-leaf parsley, chopped, divided use
    ¼ cup grated Parmesan cheese
    3 tablespoons fresh basil, thinly sliced, divided use

    Preparation:

    -Preheat the oven to 400 degrees, and prepare 3 small squares of foil for garlic heads.

    -Cut the tops off of the 3 heads of garlic, drizzle each with about 1 teaspoon of the olive oil and sprinkle on a pinch of salt; wrap each garlic head tightly in a small piece of foil, and roast in the oven for 40 minutes; remove from oven, unwrap the heads and allow to cool; then squeeze the cloves from the papers and smash lightly with a fork to form a paste, and set aside to use in sauce.

    -In a large, heavy-bottom pan or pot, add 2 tablespoons of the olive oil; once hot, add the diced chicken sausage and cook until golden-brown; next add the diced onion, and sauté for about 2 minutes; next add the garlic, the Italian seasoning, the oregano and the pinch of red pepper flakes, and give a stir, allowing to become aromatic; once aromatic, add the red wine and deglaze the pan, gently scraping all of the browned bits from the bottom of the pan; next add the tomato paste and stir, and allow to cook for about 1-2 minutes until the raw flavor is cooked out, then add the 3 cans of diced tomatoes, the reserved roasted garlic, the 1 ½ teaspoons of salt and the black pepper, and allow the sauce to simmer slightly covered for about 20-25 minutes while the Penne is cooked and the breadcrumbs are made; stir occasionally.

    -Prepare the Penne pasta according to package instructions (you can add some salt and oil to the cooking water, as well).

    -While Penne cooks and sauce simmers, combine the Panko breadcrumbs with 1 tablespoon of the olive oil in a small bowl, and use your fingers or a fork to incorporate together; in a small pan set over medium-low heat, add the breadcrumbs and toast, continually stirring, for about 1-2 minutes being careful not to burn the breadcrumbs; once the breadcrumbs are golden brown, remove from the pan and add back into the small dish; next add the lemon zest, 1 tablespoon of the chopped parsley and the grated Parmesan cheese to the breadcrumbs, and combine well with your fingers of a fork; set aside to use as a garnish/topping for pasta.

    -Once Penne is cooked, drain and set aside to add to the sauce.

    -To finish the sauce, turn heat off and add in the remaining 1 tablespoon of the chopped parsley and 1 tablespoon of the chopped basil and stir; next, add the cooked Penne directly into the sauce (or you can spoon the sauce over the Penne if easier), and toss to coat.

    To Serve:

    -Spoon Penne with the Roasted Garlic Tomato Sauce into a bowl, and garnish with about 2-3 tablespoons of the Parmesan-Panko Breadcrumbs, and a sprinkling of the remaining 2 tablespoons of chopped basil.

    * Serves 4-6

     
  10. image: Download

    feedwithlove:

Sweet Orzo with Peas
2 cups parsley, chopped
1/4 cup mint, chopped
2 cloves garlic, chopped
1/4 cup vegetable stock
1/4 cup water
2 Tbsp lemon juice
1 1/2 tsp fennel seeds
1/2 tsp salt
1/2 tsp red pepper flakes
2 cups orzo (uncooked)
1 1/2 cups peas
Serves 4
Bring several cups of water to a boil in a pasta pot. While waiting, blend the parsley, mint, garlic, stock, water, lemon juice, fennel, salt and chili flakes in a food processor until smooth. Then set aside.
Once the water is boiling, add the orzo and cook for about 10 minutes. When the pasta’s ready, drain it and pour it into a serving bowl. Mix in the peas and the sauce evenly. Serve warm.

    feedwithlove:

    Sweet Orzo with Peas

    2 cups parsley, chopped

    1/4 cup mint, chopped

    2 cloves garlic, chopped

    1/4 cup vegetable stock

    1/4 cup water

    2 Tbsp lemon juice

    1 1/2 tsp fennel seeds

    1/2 tsp salt

    1/2 tsp red pepper flakes

    2 cups orzo (uncooked)

    1 1/2 cups peas

    Serves 4

    Bring several cups of water to a boil in a pasta pot. While waiting, blend the parsley, mint, garlic, stock, water, lemon juice, fennel, salt and chili flakes in a food processor until smooth. Then set aside.

    Once the water is boiling, add the orzo and cook for about 10 minutes. When the pasta’s ready, drain it and pour it into a serving bowl. Mix in the peas and the sauce evenly. Serve warm.