Grilled Vegetable Pasta Salad with Marinated Grilled Drumsticks

The first thing I noticed when I awoke Memorial Day was the silence. There was no traffic noise with neighbors leaving for work, no lawn mowers, no barking dogs, just quiet. Nice! I knew that our nearby downtown area was already teeming with tourists.

We had previously decided we were going to break out our grill for the season. And we decided we were going to grill chicken and vegetables. The day remained relatively quiet. I guess our neighbors had left town for the holiday weekend, while thousands of tourists were pouring in.

Pritchard Parker did the grocery shopping. He chose chicken legs and marinated them overnight in olive oil, soy sauce, garlic, lime juice, paprika, and salt and pepper. They were outstanding! He also bought the vegetables I wanted--corn, zucchini, onions, red bell pepper, jalapeno, garlic, limes, and parsley.

We don't have a fancy, modern grill that involves turning a knob. We have an old school charcoal grill. While Pritchard Parker was getting the fire ready, I prepped the vegetables. While they cooked, I put on the pasta and made a dressing. While the chicken was cooking, I finished the salad, and we were ready to eat.

Delicious!

Grilled Vegetable Pasta Salad
8 oz. elbow macaroni, cooked according to package directions
3 medium zucchini, sliced in half lengthwise
1 red bell pepper, cored and cut in half
3 ears sweet corn, husks removed
2 Vidalia onions, cut in half horizontally, stems left in place
1 whole head of garlic
2 jalapeno peppers, sliced in half lengthwise, membranes removed
1 Tbsp. olive oil
Salt and pepper to taste
1 bunch parsley, chopped
Juice of 2 limes (approx. 1/4 cup)
1/4 cup olive oil
1 Tbsp. maple syrup or honey

Rub the zucchini, bell pepper, corn, onion, and jalapeno peppers with olive oil, sprinkle with salt and pepper. Slice the top off the garlic, drizzle with olive oil, and wrap in aluminum foil. Grill vegetables until tender and slightly charred.

Cut grilled vegetables into bite-sized pieces and combine with pasta. Squeeze in whole garlic cloves.
Sprinkle liberally with parsley.

Whisk together the lime juice, olive oil, and maple syrup. Pour over salad and toss to combine, adding salt and pepper to taste.

Tempeh Bolognese

IT IS VERY RARE NOT TO FEEL JOY, when I walk into the kitchen to cook. Even if I am feeling a bit on the grumpy side, once I begin assembling ingredients and getting out my pans, a contentment washes over me. The old Southern ladies I grew up around, used to say, "If you are feeling down in the dumps, go into the kitchen and bake a cake". I feel especially happy when baking.

I also love to make our day-to-day meals and I love eating homemade food. We recently went out of town two weekends in a row. After eating in restaurants so much, I couldn't wait to get into the kitchen. I enjoy making everything from scratch and taking time to appreciate the experience.

I prioritize making dinners from scratch using fresh, whole, ingredients. This Tempeh Bolognese fit the bill. It was delicious and we loved it!

Tempeh Bolognese
1 (8 oz.) package tempeh, crumbled
3 Tbsp. olive oil
4 cloves garlic, minced
1 onion, chopped
2 carrots, peeled and chopped
1 - 2 stalks celery, sliced
2 tsp. basil
1 tsp. oregano
Salt and pepper to taste
4 Tbsp. tomato paste
1 cup red wine
28 oz. can whole Roma tomatoes, crushed by hand
1/2 cup chopped fresh parsley

Heat olive oil in a large saucepan, over medium heat. Add tempeh and cook, stirring often, until lightly browned.

Add garlic, onion, carrots, celery, basil, oregano, and salt and pepper to taste. Cover and cook, stirring often, about 5 minutes. Stir in tomato paste. Cook and stir about 5 minutes. Add wine and stir until well combined.

Add tomatoes and simmer, uncovered, over low heat for one hour, adding a little liquid (wine, broth, or water) if needed. Stir in parsley. Serve over pasta of your choice. Top with grated Parmesan, if desired.

Peach and Orzo Salad with Mango Viniagrette

OVER THE PAST COUPLE OF WEEKS, I HAVE made several pasta salads. Loaded with fruits, vegetables, nuts, seeds, they seem to be perfect for a light supper on a hot summer evening. The combinations are endless with the varieties of pasta shapes available as well as the abundance of summer produce.

This was one of our favorites. Our Southern peaches from South Carolina and Georgia have been outstanding this year--perfectly juicy with intense peach flavor. This salad uses those flavorful peaches along with small mozzarella balls and toasted pecans as well as other vegetables. The mango dressing really ties everything together.

Peach and Orzo Salad with Mango Viniagrette
8 ounces orzo, cooked according to package directions, drained
2 large peaches, peeled and chopped
4 scallions, sliced
1 stalk celery, sliced
1/2 red bell pepper, diced
8 ounces small fresh mozzarella balls
1 cup pecan halves, toasted
1/2 cup chopped fresh parsley
1/4 cup mango chutney
1/2 cup olive oil
2 Tbsp. red wine vinegar
Salt and pepper to taste

In a large serving bowl, combine cooled orzo, peaches, scallions, celery, bell pepper, cheese, pecans, and parsley.

Add mango chutney, olive oil, and red wine vinegar to a mason jar and shake vigorously to blend. Add salt and pepper to taste and shake again.

Pour the dressing over the salad and combine well. Taste and adjust seasonings, adding more salt, pepper, or vinegar if needed.

Pasta e Ceci

PASTA e CECI IS NOT A FANCY DISH and I probably would not serve it for a dinner party. It did, however, make a perfectly delicious, healthful, and easy weeknight supper packed with flavor from olive oil, onions, garlic, anchovies, plum tomatoes, and fresh rosemary.

Rosemary is one of my favorite herbs but I must admit I don't enjoy pine needles in my food. There are a couple of ways to avoid this, one is to wrap it in cheese cloth to be removed after cooking. I prefer to chop it very finely, always using fresh.

I hope you will use the anchovies; they add such an unrecognizable depth of flavor, never fishy.

I used the adorable and tiny acini de pepe but any small pasta will work just fine. I loved the appearance and texture of the miniature pasta with the chickpeas. Because the pasta is cooked in the same pot, right along with the beans, the starchy cooking liquid helps to form a sauce. Not to mention this is a one pot meal making cleanup easy.

Pasta e Ceci
1 Tbsp.olive oil
1 small onion, diced
2 cloves garlic, minced
4 - 6 anchovy fillets, chopped
4 plum tomatoes, peeled and chopped
3 springs fresh rosemary, or 2 tsp. finely chopped fresh rosemary
1 can chick peas, drained and rinsed
4 cups broth or spring water
6 - 8 oz. small pasta
Salt and pepper to taste

Warm olive oil over medium low heat. Stir in onion, garlic, and anchovies, cooking until anchovies are melted. Add chopped tomatoes and saute for 10 - 15 minutes, until the tomatoes are fully cooked.

Increase heat and add can of chick peas, the broth or spring water, salt to taste, along with the rosemary. Bring to a healthy simmer and stir in the pasta. Cook, stirring occasionally, until the pasta is cooked per the package, or taste.

When the pasta is done, spoon into warm bowls. Drizzle with a little olive oil, sprinkle with freshly cracked black pepper, and garnish with shavings of Parmiigiano Reggiano.

Puttanesca Sauce

WE RECEIVED A CATALOG FOR Continuing Education classes for the upcoming Spring/Summer session at our local Community College. These classes are always excellent and I have taken a number of them over the years--some of them career related, but most for personal enrichment. I love the art classes.

As I was browsing this latest catalog, I noticed a class for Basic Keyboarding (which I don't need).
The description states, "Come and learn the ancient art of keyboarding using all ten fingers". Ancient? I might have said, traditional. How established does something need to be, to be considered ancient?  I did once hear someone say, "Back in ancient times--50 years ago.  . ."

I have heard various stories about Puttanesca sauce. Sauce of the harlot was invented as a quick to prepare sauce made from pantry staples, at night, when the markets are closed?  And from my understanding, it was invented in the mid-twentieth century. Between the fact that markets are now open 24-hours-a-day and this dish's creation in, like, 1960, make it ancient?

Puttanesca Sauce
(Grace Parisi/Food and Wine, 9/2007)
1/4 cup olive oil
3 garlic cloves, peeled
6 anchovy fillets
1/4 - 1/2 tsp. crushed red pepper
1 Tbsp. tomato paste
1 (35 ounce) can whole peeled Italian tomatoes with their juices, crushed by hand
Pinch of sugar
2 basil sprigs
1/4 cup chopped kalamata olives
1 Tbsp. capers, drained
Salt and freshly ground black pepper

In a large saucepan, heat the oil. Add the garlic, anchovies and crushed red pepper and cook over moderate heat, stirring occasionally, until golden, about 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the canned tomatoes with their juices, Stir in the sugar, basil, olives, and capers. Season with salt and pepper and bring to a boil. Simmer the sauce over low heat, stirring occasionally, until it thickens and is reduced to 3 cups, about 30 minutes. Season again with salt and pepper. Discard the basil springs and garlic.

Sesame Noodles

THE SNOW HAS STARTED FALLING and the construction project has ended for the day. Thank you, Marcus. One of my favorite things about snow is the quiet it brings.

Across the street, a trackhoe has been busy all day every day for weeks, beginning at 7 AM. I don't know what the project is but I do know every move that thing makes is accompanied by an extremely loud and high pitched beep, beep, beep. I realize it is an OSHA requirement for safety. But are people for miles around in danger of being injured by that thing? Why does it have to be so LOUD? So far, there is a big pile of dirt, a big pile of rocks, and a big pile of roots.

Meanwhile, back in the kitchen, Sesame Noodles are a great favorite of mine. I serve this as an entree but it can also be a side dish. If you want it as a main course but it doesn't seem hearty enough, chicken would be quite good added in.

Sesame Noodles
1/2 cup smooth peanut butter
1/4 cup soy sauce
1/3 cup warm water
2 Tbsp. fresh grated ginger
2 cloves garlic, minced
2 Tbsp. rice vinegar
2 Tbsp. toasted sesame oil
1 Tbsp. honey
1 tsp. red pepper flakes
3/4 pound spaghetti (pictured) or udon or soba noodles
4 scallions, thinly sliced
1 red bell pepper, cut into bite-sized pieces
2 carrots, thinly sliced
3 Tbsp. toasted sesame seeds

In a large bowl, whisk the peanut butter, soy sauce, warm water, ginger, garlic, rice vinegar, toasted sesame oil, honey, and pepper flakes, until smooth.

Cook the pasta in boiling salted water until tender. Drain.

Add the pasta, scallions, red bell pepper, carrots, and sesame seeds to the dressing, tossing to combine.

Tastes good served warm or cold.

Pasta Primavera

A BOX OF RIDICULOUSLY EXPENSIVE TAGLIARELLE pasta had been lurking in my overflow pantry space (office closet) for a couple of months. Because I had splurged on it, I wanted it to be the star of the dish and not just play a supporting role. I had thought of many ways to use it and in the end I settled on a simple and delicious Pasta Primavera.

My friend Zakiyyah, a restaurant cook, taught me this uncomplicated way to make Pasta Primavera many years ago. Any seasonal vegetables you like can be used. Broccoli, peas, scallions, and carrots are customary choices. Here, I have used asparagus, zucchini, yellow squash, red bell pepper, snow peas, cremini mushrooms, and tomato along with onion and garlic. Fresh basil is traditional and delicious; I added a spoonful of pesto I had leftover from another dish. Zakiyyah also insisted that I use Romano rather than the Parmesan cheese most recipes call for.

The secret to the preparation is having all the vegetables chopped and ready before beginning to cook. I do not endorse the chop and drop method of cooking. . .that is, chop a vegetable while another is beginning to cook in order to get a dish prepared more quickly. I prefer the traditional mise en place style. I want to have everything ready in order to focus my attention on the actual cooking once I begin. My cooking tastes better this way and my enjoyment is greatly enhanced. Not to mention that I love washing and chopping vegetables and prefer being solely attentive to that process as well.

Pasta Primavera
8 ounces pasta of your choice
1 Tbsp. olive oil
1 medium onion, chopped
4 ounces cremini mushrooms, sliced
1 red bell pepper, diced
2 cloves garlic, minced
1 zucchini, sliced
1 yellow squash, sliced
1 cup snow peas
8 ounces asparagus, sliced into thirds
1 tomato, peeled, seeded, and chopped
1 tsp. pesto or 1 Tbsp. fresh basil, to taste
1 cup half and half, or more if needed
1/2 cup grated Romano cheese, plus more for serving if desired
Salt and pepper to taste

Cook pasta according to package directions.

Heat olive oil in a large skillet over medium heat. Add onions and cook until beginning to wilt. One by one add all the remaining vegetables, beginning with the ones that need to cook longer, stirring for a few seconds after each addition.

When all the vegetables have been added, stir in some pesto or fresh basil as well as salt and pepper. Stir in the half and half. Once everything is hot, stir in the cheese. Toss together with the pasta. Taste and adjust seasonings.

Garnish with additional cheese if desired and serve right away.

Lemony Greek Orzo Salad

 THE GLORY OF THE SEASON IS UPON ME. I adore summer and all the blessings it brings, including the fabulous childhood memories. Unfortunately, the joy is not shared by my beloved.

Each day, as I bask in the heat and humidity of our un-air-conditioned home, wearing only shorts, tank tops and my own bare feet, my husband is engaged in his extremely cold and arid occupation. Upon walking into the other-worldly climate of our home, he feels assaulted by the rain forest like atmosphere.  I am acclimated, of course, and don't feel one iota of discomfort, but I do understand his position.

Therefore, I try to keep heat producing activities, namely cooking and baking, to a minimum. Now is the time I go for great salads and sandwiches as meals. Any cooking, at all, like boiling pasta or steaming vegetables, gets done in the early morning hours.

I think grain salads and pasta salads make great summertime meals, don't you? Taking advantage of the season's harvest is really the only way to eat. I just love the fact that everywhere you turn, someone is selling or giving away garden fresh tomatoes, peppers, squash, okra, cucumbers, and beans.

Lemony Greek Orzo Salad
8 ounces orzo
1 small sweet onion
1 lemon
1 cucumber, peeled, seeded, sliced
2 stalks celery, sliced
1 large tomato, peeled, seeded, cut into chunks
1/4 cup chopped fresh parsley
4 ounces feta cheese, chopped or crumbled
3 Tbsp. olive oil, to taste
Sea salt and freshly ground black pepper, to taste

Cook orzo in boiling, salted water, until tender.

Meanwhile, chop onion and place into bottom of a salad bowl. When orzo is done, drain and place on top of the chopped onion. Squeeze 1/2 of the lemon over the pasta and a generous grating of fresh black pepper. Mix together. This process infuses great flavor into the pasta.

Add cucumber, celery, tomato, and parsley to the salad bowl. Squeeze in the other half lemon, drizzle with the olive oil; stir to combine well. Gently stir in the Feta cheese.

Taste, adding salt, more pepper, lemon, or olive oil if desired.

Paula Deen's Baked Spaghetti (A re-post from September 10, 2010)

Here's another make ahead dish for my canning days. Because our kitchen is so small, I really do take up the entire kitchen and every inch of space in it, and then some, for my canning projects. Except I leave a small, clear path to the microwave. So when Pritchard Parker comes home from work hungry, it is easy to get him a meal quickly.

I do the same thing in December when I turn my kitchen into a bakery. I would take a picture of it but I would be too embarrassed for you to see it. It would remind you of one of those hoarders you see on TV. (Maybe I exaggerate a little).

I made only slight changes to the recipe you can find on Paula Deen's website, the main one being the fact that I did not use her branded seasoning concoctions, of which she calls for three. Also I altered the sauce cooking instructions slightly.

Paula Deen's Baked Spaghetti
1 1/2 lbs. ground beef
1/2 cup diced onion
1/2 cup diced green bell pepper
2 - 3 cloves minced garlic
2 cups canned diced tomatoes
2 cups tomato sauce
1 cup water (I sloshed the tomato cans with water to make this amount)
1/4 cup chopped fresh parsley
2 Tbsp. chopped fresh basil
1 Tbsp. chopped fresh oregano
2 tsp. sugar
1/2 tsp. crushed red pepper flakes
2 small bay leaves
Salt and freshly ground black pepper to taste
8 oz. thin spaghetti
4 oz. sharp cheddar cheese
4 oz. Monterey Jack cheese

In a large pot, brown hamburger meat, stirring and breaking up, until no longer pink. Drain away excess fat. Add onions and bell pepper to the meat, cooking and stirring until the vegetables begin to soften. Add the garlic and stir for a few seconds longer.

Add the tomatoes, tomato sauce, and the water to the meat mixture and stir well. Add in all the herbs and spices. Let the sauce simmer, uncovered, stirring occasionally, for about 30 minutes.

Meanwhile, grate the cheeses and cook the pasta according to package directions. Preheat the oven to 350 degrees.

To assemble, cover the bottom of a 9x13 inch baking dish with sauce. Add a layer of pasta and a little less than half each of the cheeses. Repeat the layers, ending with the sauce. Bake for 30 minutes. Top the spaghetti with the remaining cheese and continue to cook for about 5 more minutes, until the cheese is melted and bubbly.

Baked Sweet Potato Macaroni and Cheese

I was in the mood for something cheesy for dinner and what is cheesier than macaroni and cheese? I was also feeling a little lazy and didn't want to bother with making a white sauce. This dish
was so easy to make and it turned out to be very delicious.

I don't have many kitchen appliances. I don't like them. I like to cook, not operate machines. I don't like the noise, they take up counter space, and they are ugly. The few I do have stay put away and I typically avoid making things that need them. I'm too lazy to get them out, clean them afterwards, then put them back away.  Too much trouble.

But since I have been drinking smoothies everyday, my blender has taken up semi-permanent residence out in the open and on the ready.  Since it was sitting there looking at me, I decided to employ it to make an easy cheese sauce.

As I plundered around the kitchen, this is what I came up with, based on my current inventory. Alice asked what made me think of using a sweet potato. Well, I'm always looking to boost the nutritional profile of foods I cook, and I had a leftover baked one on hand.

Baked Sweet Potato Macaroni and Cheese
8 oz. macaroni, cooked and drained
1 sweet potato, baked until tender
8 oz. extra sharp cheddar cheese, shredded and divided
2-3 Tbsp. sweet onion, coarsely chopped
1 egg (next time I'll use 2)
1-12 ounce can evaporated milk (not sweetened condensed)
Salt and freshly ground black pepper, to taste

Butter or spray a 2 quart baking dish and preheat oven to 350 degrees.

Cook macaroni to desired tenderness, drain and set aside.

Combine remaining ingredients in blender, reserving a handful of cheese for the top, and blend until completely smooth.

Put 1/2 the macaroni into the prepared casserole dish; pour over half the sauce. Repeat layers and top with reserved cheese.

Cover and bake for 30 minutes. Uncover and cook for 10 more minutes, until puffed, bubbly, and beginning to brown around the edges.

 

 

What I Ate For Lunch

So many things have happened in this busy month of March.

Even when I feel overextended, even when tired, and especially after tryingly stressful days, I still cook. No matter what, I can walk into my kitchen at the end of a day, and I am rejuvenated. Cooking is my therapy. The quiet moments, the creativity, the pursuit of feeding myself and those I love with fresh, healthful meals gives me a sense of purpose I find extraordinarily rewarding. And it provides me with something I can control when there are far too many things I can't.

I almost always take leftovers for lunch at work. Here are some recent lunches.

On a recent rainy and chilly day, I decided I wanted to make a pot of beans. Upon studying my stash of dried beans, these large white lima beans beckoned me.  I cooked them with a couple of pork chops and served them with cheese toast.

Pritchard Parker came home with a cold. That just would not do because we were going, in just a few days time, to welcome new babies. Can't be sick for that, so I made a pot of healing chicken noodle soup. Here is my lunch at my desk the following day.

A couple of days that week, I ate salads in jars. Here is a Greek one, made with red onion, orzo, pepperoncini, cucumbers,  black-eyed peas, Kalamata olives, feta cheese, grape tomatoes, and spinach.

Thursday night, I made a tofu and vegetable stir-fry, using things I had on hand--broccoli, cauliflower, celery, red bell pepper, mushrooms, zucchini, and tofu of course.  Thus, lunch on Friday.

North African Couscous Paella

My husband enjoys bringing me gifts and of course, I love that about him. These gifts could range from an article of clothing, a gadget for the kitchen, a book, an excellent bottle of olive oil he found on sale, or even a pretty rock he found while on a hike.  These gifts always let me know he was thinking of me. 

Recently, after a trip into a used bookstore, he brought me a cookbook, Moosewood Restaurant Cooks at Home.  The subtitle is "fast and easy recipes for any day".  He chose well; the book contains recipes which are simple to make and don't resort to cans, boxes, and mixes, but rather rely on fresh foods.

I have already made two recipes from this book and they were both delicious. This is one of them. The only difference between my version and the original is the fact that the recipe called for frozen peas and I used one zucchini and one yellow squash instead because I had them on hand. 

I used tofu in the dish, but you could also use shrimp or chicken. The beautiful golden color of the couscous comes from the addition of turmeric. This is a meal in a pot.

North African Couscous Paella
(adapted from Moosewood Restaurant Cooks at Home)
2 Tbsp. vegetable oil
1 lb. firm tofu, cubed
2 Tbsp. teriyaki sauce
1 red bell pepper, chopped
4 scallions, sliced
1 medium zucchini, chopped
1 yellow squash, chopped
2 cloves garlic, minced
1 tsp. ground  coriander
1 cup couscous
2 cups hot water
1 Tbsp. butter
Salt and pepper to taste
Toasted, sliced almonds

In a wok, heat 1 Tbsp. vegetable oil over medium high heat. Add the tofu, stir and fry until golden. Remove from wok and sprinkle with the teriyaki sauce. Set aside and keep warm.

Add another 1 Tbsp. vegetable oil to the wok, and stir fry all the vegetables for 2-3 minutes. Add the garlic, coriander, turmeric and cayenne; stir and cook for another 30 seconds. Add hot water, couscous, and butter. Stir well, cover, and remove from heat; let stand for 5 minutes.

Uncover the pan and using a fork, stir thoroughly to fluff up the couscous and break up any lumps. Gently stir in the tofu. Season with salt and pepper to taste. Serve with toasted, sliced almonds.

Tuna Pasta Salad

Happy Summer!  I love summer with its long days, bright colorful flowers, its bounty of fresh (affordable) vegetables, and especially the stone fruits--cherries, peaches, nectarines, plums.  Swimming. Grilling. I enjoy creating satisfying sandwiches and salads as meals and I have already made a few. 

I made this tuna pasta salad about three weeks ago. Well, not this salad, but one just like it. I never photographed it and never really thought of blogging about it because it seemed so ordinary. After I took it to work for lunch every day for week, found myself looking forward to my lunch break, and saying, Mm-m-m in my head a lot as I ate it, I decided to rethink my original opinion of this pasta salad. 

So, I made it again, just for you. I hope you enjoy it as much as I did. 

Rocquie's Tuna Pasta Salad
1/2 lb. medium shell pasta, cooked and drained
2 pouches or cans tuna
6 - 8 scallions, white and green parts, sliced
1 medium zucchini, diced
1 small jar marinated artichokes hearts, quartered
2 - 3 oz. oil packed sun dried tomatoes, sliced
2 -3 plump cloves garlic, minced
several sprigs fresh dill, chopped
juice of 1 lemon
3 Tbsp., or to taste, olive oil
Salt and freshly ground black pepper, to taste
6 oz. feta cheese, cubed

Toss together the pasta, tuna, scallions, zucchini, artichoke hearts, and sun dried tomatoes. Stir in the garlic, dill, lemon juice, olive oil, and salt and pepper until well combined. Add the feta cheese cubes and mix lightly. Cover and refrigerate for several hours. Even better the next day.

Hamburger Stroganoff

I recently went through a spate of not-so-successful experimentations in the kitchen. As a result, I became frustrated, and we were faced with eating our way through some things we would just as soon not eat. I don't like to hear Pritchard Parker say, "not bad" about a meal I cooked.  I want to hear, "Mmmmm, this is delicious". 

I decided to back up and make something tried and true, down to the letter of the recipe. I turned to my most beloved cookbook, Betty Crocker's Cookbook, which is also my first cookbook.  This book really helped me gain confidence in the kitchen when I was a young bride. I like to think I am much more advanced in my culinary skills now, but sometimes I am forced to back pedal to my beginnings, including the cream of soup. 

In addition to this Hamburger Stroganoff, I still use a few other recipes from this book, including the Toffee Bars, the Potato Salad, and the Lasagna.

"Quick 'n Easy"

HAMBURGER STOGANOFF

"Company coming on short notice? Here's a recipe that belies its speed. Good on rice, too."

1 pound ground beef

1 medium onion, chopped

1/4 cup butter

2 Tbsp. flour

1 tsp. salt

1 clove garlic, minced

1/4 tsp. pepper

1 can (8 oz.) mushrooms

1 can cream of chicken soup

1 cup sour cream

2 cups hot cooked noodles

Snipped parsley

In large skillet, cook and stir ground beef and onion in butter until onion is tender.  Stir in flour, salt, garlic, pepper, and mushrooms.  Cook 5 minutes, stirring constantly.  Remove from heat.

Stir in soup;  simmer uncovered 10 minutes.  Stir in sour cream; heat through.  Serve over noodles.  Sprinkle with snipped parsley. 

"4 to 6 servings"

I am sharing this recipe with Mom's Sunday Cafe for Cookbook Sunday

Shrimp and Linguine Fra Diavolo

For my Valentine dinner, I made Shrimp and Linguine Fra Diavolo.  Fra Divalo translates as "Brother Devil", hinting that this dish is spicy!

 I used a ridiculous amount of both freshly chopped garlic and crushed red pepper flakes. Don't worry about the garlic because you and your Valentine will both be eating it. Adjust the pepper flakes according to your desires, but you may be surprised by the amount this dish can carry without being overly hot. 

Shrimp and Linguine Fra Diavolo
12 oz. linguine
4 Tbsp. extra virgin olive oil
1 large sweet onion, diced
3 Tbsp. minced garlic
2 - 3 tsp. crushed red pepper flakes
1 1/2 cups tomato sauce
2 Tbsp. tomato paste
1 lb. shrimp, peeled and deveined
2 Tbsp. chopped fresh parsley
Salt and freshly ground pepper, to taste
Parmesan cheese, optional

In a very large skillet (I used a cast iron) over medium high heat, add the olive oil. Once the oil is hot, add the onions and cook until lightly caramelized.  Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the red pepper flakes and saute briefly before adding the tomato sauce and tomato paste. Cook the sauce until reduced by about half.

Meanwhile, bring a pot of salted water to a boil and cook the linguine until barely al dente. The pasta will cook a little further in the sauce.

Add the shrimp to the tomato sauce mixture and cook for about 3 minutes. Add the pasta to the pan along with about a cup of the pasta cooking water. Continue to cook the pasta in the sauce until desired tenderness. Stir in the fresh parley and adjust seasonings, adding salt and freshly ground black pepper, to taste.

Toss to combine well and serve with grated Parmesan cheese if desired.

Chuck's Favorite Mac and Cheese

I don't know who Chuck is, but I can understand why this is his favorite mac and cheese.  The only Chuck I know is the one who had my cell phone number before me. When I first got the phone, I was bombarded with calls, mostly bill collectors, for Chuck. People even asked me to take messages for him.  Or they would leave voice mail for him, though my announcement clearly said, "This is Rocquie" in my own voice. One caller even asked if I was his wife! What a pain. I set up ring tones for my own callers and ignored the generic ring whenever I heard it.  Then one day I had a voice mail from the actual Chuck. He had the audacity to ask me to take messages for him, then he gave me his new phone number to report his messages.  Over five years later, I will still get an occasional Chuck call. 

Be that as it may, I really like this Chuck's Favorite Mac and Cheese. I found the recipe at All Recipes and have made it a few times. This time, I used farfalle (bow ties) rather than elbow macaroni because it is what I had and because it is so cute.  The first time I made it, I had a few scallions on hand that wanted to be used, so I tossed them in. I liked the taste so much, I plan for them now.

Another way I strayed from Chuck's recipe is that I use fresh bread crumbs, made with whole grain bread, rather than dried bread crumbs. Also I bake mine in a 3 quart deep casserole instead of the 13 x 9 inch casserole Chuck uses. 

Chuck's Favorite Mac and Cheese
8 oz. macaroni, cooked until done
8 oz. grated sharp cheddar cheese
12 oz. cottage cheese
8 oz. sour cream
1/4 cup grated Parmesan cheese
4 scallions, white and green parts, sliced
Freshly ground black pepper
2 cups fresh bread crumbs
1/4 cup melted butter

Preheat oven to 350 degrees and butter a 3 quart casserole. Mix together the cooked macaroni, cheddar cheese, cottage cheese, sour cream, Parmesan cheese, scallions, and freshly ground black pepper to taste.  Pour into the prepared casserole. Mix together the bread crumbs and butter; spread over the macaroni mixture.  Bake for 30 - 35 minutes or until bubbly and golden brown.

Sesame Noodles

For several days now, I have been seeing versions of Asian Noodle Bowls posted on blogs. Which put me in the mood for sesame noodles. I posted a slightly different version of Sesame Noodles last August.

I used Udon noodles to make this salad. Udon is a long, thick, flat, noodle made from whole wheat flour. Or you can use Soba, which is a thinner noodle made from buckwheat. Or you can chose linguine or spaghetti.


Sesame Noodles

Dressing
1/2 cup smooth peanut butter
1/4 cup soy sauce
1/3 cup warm water
2 Tbsp. fresh grated ginger
3 -4 medium cloves garlic, minced
2 Tbsp. rice wine vinegar
2 tsp. toasted sesame oil
1 Tbsp. honey
1 tsp. crushed red pepper flakes

Puree in blender into smooth, then transfer to a large bowl.

Noodle Salad
8 oz. Udon noodles
1 bunch (about 6) scallions, sliced
1 red bell pepper, cut into bite sized chunks
1 cucumber, peeled, seeded, and chopped

Cook, drain, and rinse noodles according to package directions. Meanwhile prepare vegetables and add to bowl with the dressing. When the noodles are cooked and drained, add those to the bowl as well. Stir all together to mix well.

Garnish with toasted sesame seeds.

Couscous with Artichokes, Feta and Toasted Walnuts

I believe it was 1996 when a co-worker asked me what I had brought for lunch and I said couscous. She smiled her beautiful smile, said, "I don't know what it is, but it sounds sexy. . .couscous. Couscous. Couscous". I suppose I'll always think of her when I decide to make couscous, no matter the recipe.

I used Israeli couscous for this dish, which requires simmering for about 8 to 10 minutes, but I have also made it with traditional North African couscous which only requires steeping in hot water for a few minutes to be ready to serve. Use the couscous you prefer. It does sound sexy, doesn't it? Couscous.

Couscous with Artichokes, Feta and Toasted Walnuts
1 1/2 cups Israeli couscous
2 1/4 cups boiling water
Two 6 oz. jars marinated artichokes, drained, roughly chopped
1/2 cup toasted, chopped walnuts
1 Tbsp. chopped fresh oregano
1/4 cup chopped fresh parsley
Juice of half a lemon
1 Tbsp. olive oil
6 oz. feta cheese, cubed
Salt and freshly ground black pepper, to taste

Pour boiling water over couscous, cover and simmer for 8 to 1o minutes, stirring occasionally. Pour cooked couscous into a large bowl, stirring to fluff. Add the artichoke hearts, toasted walnuts, oregano, parsley, lemon juice, and olive oil. Stir and mix well. Fold in the feta cheese cubes. Taste, adding salt and pepper, if desired along with a little more lemon juice or olive oil as needed.

Spaghetti and Meatballs

We had a spate of rainstorms which cooled things off considerably. I cooked! I even simmered for a couple of hours, but I did not go crazy and start baking because the heat was only at bay, not vanished.

I have quite a repertoire of very interesting and satisfying salads, sandwiches, and other hot weather suppers, however, sometimes nothing really replaces a cooked meal. Especially on a cool and rainy evening.

Spaghetti Sauce
1 Tbsp. olive oil
1 large onion, chopped
2 - 3 cloves garlic, minced
1 quart whole peeled tomatoes
1 (15 oz.) can tomato sauce
1 (12 oz.) can tomato paste
1 cup water, more as needed
1 - 2 tsp. sugar
1/4 cup chopped fresh basil
Salt and freshly ground black pepper, to taste
1/4 cup freshly grated Parmesan cheese

Saute the onions and garlic in the olive oil until tender but not browned. Add tomatoes, tomato sauce, tomato paste, and water. Stir and blend in sugar, basil, salt and pepper until smooth. Bring to a boil, reduce heat and simmer for about 2 hours, stirring occasionally and adding a little more water if needed. When the sauce is reduced and thickened, add the Parmesan cheese. Stir well and simmer for about 30 more minutes until the cheese is melted. Tend it carefully to make sure the cheese doesn't scorch. Taste the sauce and adjust seasonings, as desired.

Meatballs
2 eggs, lightly beaten
1 cup bread crumbs
2 Tbsp. milk or half and half
2 cloves garlic, minced
1/2 cup grated parmesan cheese
Salt and freshly ground pepper to taste
1 lb. ground beef

Mix all ingredients together and form into 1-inch balls. Pan fry in a bit of olive oil, then drop directly into the tomato sauce after they are browned on all sides.

Meanwhile cook your favorite pasta according to package directions to serve with the spaghetti sauce and meatballs.




Notice anything unappetizing in this photo? Check at about eleven o'clock. This was the "morning after" when I took a plate of spaghetti and meatballs outside to the picnic table to photograph. Just as I was pressing the shutter, a fly landed on one of my balls. Don't you hate it when that happens?!




And then there is the ugly side of cooking. I am normally quite judicious (to the point of obsession) about keeping spatters wiped up. I did not want to cover this sauce because there was a consistency I was looking for, so I just decided to bite the bullet, let it simmer, and clean up later.