My Meatless Monday Recipe On Tuesday

Here's a quick and tasty MEATLESS pasta salad recipe I found at PBS Food. Make a batch on Monday and have it for lunch all week (perfect to pack and take to the office). Or serve it as a side with grilled chicken or hamburgers. Think picnics. Yes, summer is coming. It's that season right after spring, which officially begins next week. Salad went together fast (always my favorite). Try substituting tri-color rotini pasta for more color. DE-licious!

GREEK CHICK PEA PASTA SALAD

The Ingredients.

1 cup dry elbow macaroni

¾ cup chickpeas, drained and rinsed

1 6-oz jar quartered artichoke hearts

½ cup chopped olives

1 tsp dried oregano

4 sundried tomatoes, chopped

½ cup crumbled feta cheese

1/8 tsp red pepper flakes

1/8 tsp black pepper

pinch of sea salt

The Directions.

Cook pasta in boiling salted water until al dente. Drain and set aside. In a large bowl, combine the chickpeas, artichoke hearts (with oil from the jar), olives, sundried tomatoes, oregano, feta and red pepper flakes. Toss to combine. Add the cooled macaroni and toss again.

Season with a pinch of salt and pepper to taste. Serve immediately or keep in the fridge for up to five days.

Yield: 4 servings

For Meatless Monday: A Simple Sauce

From The LA Times Top 10 Under-Appreciated Superfoods:
“Did you know that a can of tomatoes is loaded with vitamin C, fiber, potassium and iron? What makes these ruby gems even more special is their rich load of lycopene, a powerful antioxidant that becomes more available to your body when it is cooked. Lycopene has a host of benefits, including inactivating free radicals, protecting against cancer and slowing the development of atherosclerosis which leads to heart disease. Stir canned tomatoes into pasta dishes, soups, stews, curries, casseroles, Mexican dishes and side dishes for delicious, nutritious comfort.”

I use canned tomatoes ... a lot. I especially like Italian diced tomatoes. I put them in soup and pasta dishes, and I use the Southwest diced tomatoes for Mexican dishes. I like them because they have flavorful things added, like oregano, basil and garlic.

When I came across this simple tomato sauce recipe, I was instantly intrigued. Add butter to canned tomatoes to make a rich tasting sauce? Really? But it's a recipe from a very famous Italian cook, Marcella Hazan, so it has to be good! In case you don't know, Marcella Hazan is to Italian cooking in America what Julia Child was to French cooking. Hazan is the godmother of Italian cookbook authors published in the United States. She is widely considered to be one of the foremost authorities on Italian cuisine. Hazan says of Italian cooking in America: "Too much garlic, too little salt." Her simple sauce, with only three ingredients, was brilliant, with a creamy, unexpected richness. I'll definitely be making it again. And again.

Marcella Hazan's Simple Sauce
Ingredients:
1 whole onion, peeled and cut in half (so you see the layers like the rings of a tree)
1-28 ounce can of whole, peeled tomatoes, roughly chopped (from San Marzano if you can find them)
5 tablespoons unsalted butter (this is important; do not substitute oil)
Pasta of your choice
Directions:
I used salted butter, because it was all I had on hand (I also salted my pasta water). Place the onion, tomatoes and butter in a saucepan and simmer uncovered for 45 minutes. Remove the onion (the instructions say to toss the onion, but if you’re like me, you will serve it to your husband with a little salt & pepper; he'll love it). And that's all there is to it. You end up with a light tomato sauce that tastes like something from your favorite Italian restaurant. Serve over pasta with fresh grated Parm.

Note: I used 2-14.5 ounce cans Italian diced tomatoes in place of the whole peeled tomatoes. I also added about 1/2 tsp. of red pepper flakes to my sauce.

A spicy twist for macaroni and cheese ...

I meant to post this recipe on November 2, but then time got away from me and I decided a short "get out and vote" post was in order. I love macaroni and cheese. And this recipe is rich, filling and delicious. There are as many recipes for mac & cheese as there are cooks who make it, ranging from traditional to gourmet, cheesy kid favorites to adult varieties with lobster! I think of macaroni and cheese as one of the ultimate comfort foods! It takes me back to those cozy, happy nights in my kitchen serving it to my sweet little kidlets.

I want to go on record right now and admit I occasionally use a prepared cheese product in my mac & cheese. It tastes good and melts quickly and that's what my cooking is all about: easy and delicious. This spicy recipe is from Southern Living, MARCH 2003 ...

Spicy Tomato Macaroni and Cheese
To tame the spiciness, switch to regular prepared cheese product and milder diced tomatoes and green chiles.
Ingredients:
8 ounces uncooked penne pasta
1/4 cup butter or margarine
1/2 medium sweet onion, chopped
1 (8-ounce) loaf Mexican-style pasteurized prepared cheese product, cubed
1 (8-ounce) container sour cream (I used Light Sour Cream)
1 (10-ounce) can diced tomatoes and green chiles, drained (I used Southwest style diced tomatoes, drained)
Directions:
Cook pasta according to package directions, draining well.
Melt butter in a large skillet over medium heat; add onion, and sauté 3 to 5 minutes or until tender. Add cheese, and cook, stirring constantly, 5 minutes or until cheese melts. Stir in sour cream, blending well. Stir in tomatoes and green chiles and pasta; cook, stirring constantly, 5 minutes or until thoroughly heated. This recipe doubles well.

The Month of the Pumpkin!

Here I am again, back in time to celebrate October, the month of the pumpkin: pumpkin carving, pumpkin pasta, pumpkin bread, pumpkin muffins, pumpkin seed roasting and the pumpkin spiced latte! I got this awesome recipe from my friend Shan. I've never been a coffee drinker but this isn't coffee, it's dessert. And no espresso machine needed. Enjoy!























Pumpkin Spiced Latte
• 3 cups hot whole milk
• 4 teaspoons white sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon pumpkin pie spice
• 6 ounces double-strength brewed coffee
• 3 tablespoons sweetened whipped cream
• 3 pinches pumpkin pie spice
Directions
1. Combine the hot milk, sugar, vanilla extract, and pumpkin pie spice in a blender; blend until frothy. Pour the mixture into 3 coffee mugs to about 2/3 full. Pour 2 ounces coffee into each mug. Garnish each mug with whipped cream and pumpkin pie spice.

Summer Pasta for Meatless Monday

This recipe arrived in my email a few days ago from Lynne Rossetto Kasper's The Splendid Table. She got the recipe from The Very Best of Recipes for Health: 250 Recipes and More from the Popular Feature on NYTimes.com (Rodale, 2010). Copyright © 2010 by Martha Rose Shulman. Whew! I think I gave all the right people credit. It's a great little recipe and I heartily suggest you make it, soon, while the local gardens are bursting with home-grown tomatoes and gorgeous fresh basil! This dish will only be as good as the tomatoes you use. Cherry or grape tomatoes, halved, would also work. The addition of my favorite chickpeas makes this colorful and festive one-dish meal perfect for Meatless Monday or any day!

Summer Pasta with Tomatoes and Chickpeas
4 servings
1-1/2 pounds ripe tomatoes, peeled if desired and finely chopped
2 garlic cloves, minced
Salt and ground black pepper
1 tablespoon balsamic vinegar
1 tablespoon slivered or chopped fresh basil
1 tablespoon extra-virgin olive oil
1 can (15 ounces) chickpeas, rinsed and drained
1/2 pound fusilli or farfalle
1/4 cup (1 ounce) crumbled feta cheese or grated Parmesan

1. Combine the tomatoes, garlic, salt, black pepper, vinegar, basil, and oil in a wide bowl. Let sit for 15 to 30 minutes, or longer. Stir in the chickpeas. Taste and adjust the seasonings.
2. Meanwhile, bring a large pot of water to a rolling boil over high heat. Salt generously and add the pasta. Cook al dente, until the pasta is firm to the bite, following the directions on the package but checking 1 to 2 minutes before the suggested cooking time. Drain, toss with the tomatoes and chickpeas, sprinkle on the cheese, and serve.

Advance Preparation: You can make the sauce a few hours before you cook the pasta.
Variations: Add 1/4 to 1/2 pound broccoli florets or green beans. Before adding the pasta to the boiling water, blanch the broccoli for 3 minutes, green beans for 4 to 5 minutes. Transfer to a bowl of ice water, then drain. Return the water to a boil and proceed with the recipe. Toss the vegetables with the pasta along with the tomatoes and chickpeas. A can of white cannellini beans can stand in for the chickpeas.

Thanks for the recipe!

I just made the most delicious dinner, inspired by my blogging friend Beth at Rhubarb and Venison. I've been following her blog for months. I don't remember how I originally found her; I just know I'm glad I did! Beth is a working mom and a new mom and in that regard she reminds me of my daughter. I enjoy reading her blog. Her style is fresh and friendly and natural. When you read it, you'd swear you were in her kitchen visiting over a cup of tea. We're also neighbors, kinda sorta. She lives in North Dakota and I live in Minnesota. Anyway, Beth posted a yummy recipe a few days ago and I knew right away I was going to make it. I love pasta and I'm always looking for new ways to serve it. I used to make a similar recipe, back in the day, but Beth's is MUCH better. I changed it just a bit, since I had Ziti in my pantry. And I added 1/2 tsp. red pepper flakes, 1/2 tsp. black pepper, 1 tsp. oregano and a can of salt-free sliced mushrooms, drained. I tossed some Parm on top and Voila! A tasty dinner ready in a jiffy.

Beth's Rotini with Broccoli and Navy Beans
Adapted from The Vegetarian Times Cookbook.
1 lb. rotini (I used 16 oz. Ziti)
1 jar marinara sauce (we both used the Target brand)
1 15 oz can Italian diced tomatoes (Beth used Italian seasoned Muir Glen)
1 15 oz can navy or cannellini beans
1 large bunch broccoli, cut into florets
Handful of olives, pitted and chopped
Bring pot of water to a boil. Add large pinch of salt to water, then add rotini (Ziti). When rotini is almost done with about 1-2 minutes left to cook, add broccoli. While the pasta finishes cooking, drain beans in strainer, rinse and leave beans in strainer. When pasta is al dente and broccoli is tender but still a little crunchy, turn off the stove and pour pasta and broccoli over beans in the strainer to both drain the pasta and warm the beans. Transfer all back into pot and place pot on warm burner. Pour tomatoes and marinara sauce over pasta mixture; stir well. Add olives, toss and serve. I added the red pepper flakes, black pepper, oregano and sliced mushrooms to the pasta sauce before I added it to the pasta. Mmmmm!

Every day is pasta day!

I love pasta! I love it even more than I love home-made soup, which you all know is one of my favorite things on the planet! I like pasta as a main dish, in soups and salads and as an appetizer. I like it served hot and saucy or chilled in a salad. Pasta is one of the most versatile staples in my kitchen. I have several different varieties on my pantry shelf right now: spaghetti, fettucine, rotini, macaroni, bucatini, ditalini (short tube without a bend), mostaccioli, orzo, and stuffed ravioli are all hanging out there this minute! And I love the melodious Italian names. I've always wanted to visit Italy. I got to do it vicariously a few years ago when our son spent a semester in Florence. I learned about Bucatini (hollow spaghetti) pasta from him. By the way, Italian pasta names ending in "ini" carry the connotation "little," while "oni" means large.

Here's a quick and tasty pasta recipe I've been making for years. You can add or subtract any number of ingredients to it.
PENNE PASTA WITH BROCCOLI AND TOMATOES
INGREDIENTS:
1 (16 ounce) package whole wheat penne pasta
1 head fresh broccoli, cut into small flowerets
1 can white beans, like cannellini, drained & rinsed
1 (14.5 ounce) can Italian diced tomatoes, drained
1/2 tsp. dried oregano
1/2 tsp. red pepper flakes
salt and pepper to taste
Parmesan cheese
DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Cook the penne pasta 8 to 10 minutes or until al dente. Add broccoli to boiling water a few minutes before pasta is done; drain.
2. In a skillet over medium heat, cook and stir the cannellini beans, diced tomatoes and red pepper flakes until heated through. Season with salt and pepper. Toss with the cooked pasta and broccoli to serve. Sprinkle top with Parmesan cheese.
I didn't have any white beans to add to my pasta but I guarantee the recipe is much better with them!

Beefsteak Tomatoes and Fresh Basil From The Famer's Market ...

This is one of my favorite pasta recipes. I love the blend of fresh flavors served over delicate angel hair pasta. I bought 2 dozen gorgeous beefsteak tomatoes at the Farmer's Market for $8. I also got a huge bunch of fresh basil for $1. I was thrilled with my purchases. I peeled the tomatoes by dipping them in a pan of boiling water for just a few seconds. The skins split and came right off. I don't know if there's a better method, but that's the one my mom taught me years ago. I made a big pot of this pasta for dinner the other night but I forgot to photograph it. It really looked pretty. I decorated the top with basil leaves.
ANGEL HAIR TOMATO BASIL TOSS
1/2 cup olive oil
2 cloves garlic, crushed
1/4 cup sliced green onions
3 large tomatoes, peeled and diced
2 Tbsp. chopped fresh basil
1 tsp. salt
1/4 tsp. black pepper
1/2 pound angel hair pasta, uncooked
Grated Parmesan cheese
In large skillet, heat oil. Add garlic and green onions; stir-fry for 1 minute. Stir in tomatoes, basil, salt and pepper; cook 2 minutes, stirring frequently. Prepare pasta, drain. Toss tomato mixture with hot cooked pasta. Serve immediately. Sprinkle with Parmesan cheese. Serves 4. I quadrupled the sauce recipe for 6 of us and there was plenty; we even had some leftover. I would suggest using less pasta. Also, I only used 1/2 cup of olive oil when I increased the recipe.

Yet another great pasta recipe ...

Frederico Fellini said,"Life is a combination of magic and pasta." Those are words to live by here at our house! I just made another great pasta dish ... it was delicious and so easy. Next time I make it, I think I'll add a can of mild-flavored cannellini beans for a little extra nutrition. Be sure to drain & rinse the beans if you decide to use them. Recipe from Fine Cooking magazine.
Spaghetti with Garlic and Spinach
INGREDIENTS:
Kosher salt
1/4+ cup extra-virgin olive oil
6-8 large cloves of garlic, peeled, halved lengthwise & thinly sliced
10 oz. baby spinach
1# dried spaghetti (I used whole wheat pasta)
1 cup freshly grated Parmigiano-Reggiano
Freshly ground black pepper
DIRECTIONS:
1. Combine oil and garlic in skillet over medium low heat. Cook, stirring often, until garlic becomes fragrant and is just beginning to turn golden, 4-6 minutes. Add spinach, 1/2 tsp. salt and 1/4 tsp. pepper and cook, tossing gently with tongs, until spinach begins to wilt, 2-3 minutes more. Remove from heat.
2. Cook pasta in boiling salted water (check box for directions). Reserve 1 cup cooking water and drain.
3. Return skillet to medium heat. Add drained pasta and 1/2 cup reserved cooking water. Cook for 1-2 minutes, tossing and stirring to combine & blend flavors. If pasta seems dry, add remainder of reserved cooking water and stir. Toss with cheese and season with salt & pepper and serve.

A trip to Trader Joe's ...

Tom and I took a quick trip to the new Trader Joe's grocery store in our neighborhood this morning. It's always good entertainment for the two of us. We manage to find all kinds of unusual gourmet treats at budget prices and today was no exception. We came home with a bag filled with our usual favorites, plus the ingredients to make this easy supper. Since I don't make homemade ravioli, I bought Trader Joe's fresh jumbo cheese ravioli for $2.50 a package and was pleased with the results.
JUMBO CHEESE RAVIOLI WITH SUN-DRIED TOMATOES AND BASIL
2 - 10 oz. pkgs. Trader Joe's Jumbo Cheese-stuffed ravioli
1/2 jar Trader Joe's Julienne sliced Sun-dried Tomatoes in olive oil
Handful of small fresh basil leaves from my garden
Red pepper flakes
Shaved Parmegiano-Regianno cheese
Prepare the ravioli according to the package directions. Drain pasta and return to cooking pot. Add sun-dried tomatoes, red pepper flakes, fresh basil and shaved Parmegiano-Regianno cheese. Toss and serve with more cheese and red pepper flakes. Fast, easy and delicious!

Cool pasta salad for a hot summer day ...

This is one of those quick and easy suppers you can get on the table in a flash. Tom is a big fan of Bacon, Lettuce and Tomato sandwiches so this combination is a natural at our house. If you use the pre-cooked microwave bacon, it's even faster. Add a roll or a muffin and some fresh fruit and you're in business!
BLT PASTA SALAD
INGREDIENTS:
1/2 pkg. elbow macaroni (about 2 cups)
8 slices bacon, cooked & coarsely crumbled
1 cup grape tomatoes, cut in half
1/2 cup dressing (Thousand Island or Bleu Cheese)
1 bag romaine
DIRECTIONS:
Cook macaroni; chill in cold water and drain. In large bowl, combine
macaroni, bacon, tomatoes, dressing and romaine. Serves 3-4.

Basketti!!!!

Simple Tip For Spaghetti
Just got this great tip from a food blog I follow called Kate In The Kitchen.
(http://cooknkate.wordpress.com)
When I use spaghetti for a pasta dish, I like to break the long noodles in half before I put them in boiling water. I think it's a hold over from the days when the kids were small. A true pasta purest will undoubtedly be horrified (Mama Mia! She breaka the noodle!). Then again, I've never claimed to be PC (pasta correct). The trouble is, when I've done this in the past, broken shards of noodles fly all over the kitchen. Until today! I tried this simple tip from Kate in The Kitchen and it worked!
Try this:
Leave the pasta in the box and bend the box over the edge of your counter. Two hands works best but I could only use one hand since I had to hold the camera in my other hand! Then just, well ... bend the box against the counter. It works perfectly and all the broken pieces stay in the box, eliminating the annoyance of finding them scattered around my kitchen. Brilliant!!!

Time to share one of my favorite tips for a fast and delicious dinner (or how to make a great pasta sauce when you're in a hurry). I start with a jar of my favorite sauce from the grocery store. Mezzetta Napa Valley Bistro is always good. Add a can of Italian diced tomatoes, juice and all, 2 cans no-salt sliced mushrooms, drained, 1/2 tsp. basil (or fresh if you have it), 1/2 tsp. pepper and 1/2 tsp. red pepper flakes. Let it all simmer together for about 10 minutes and VOILA! You end up with a glorious rich, thick sauce that tastes home-made!

Tastes like summer ...

This pasta tasted crisp and fresh, like early summer, with herbs just picked from pots at my back door and tart, tangy slivers of lemon zest. I did make a few minor changes to the basic recipe. I added about 1/4 cup sliced green onions. I think I would have liked some mushrooms, too. My mint died out over the winter, so I didn't have any fresh mint to add.
PENNE WITH ZUCCHINI, FRESH HERBS AND LEMON ZEST
(Ellie Krieger/Fine Cooking/finecooking.com)
Serves 4
Kosher salt
3/4 lb. whole wheat penne
1/4 cup extra-virgin olive oil
2 medium zucchini (8 oz. each), cut in half lengthwise and sliced crosswise into 1/4-inch-thick half moons
4 large cloves garlic, thinly sliced
2 tsp. finely grated lemon zest
Freshly ground black pepper
1/4 cup freshly grated Parmigiano-Reggiano
3 Tbs. coarsely chopped fresh mint
3 Tbs. coarsely chopped fresh basil
3 Tbs. coarsely chopped fresh flat-leaf parsley

Bring a large pot of well-salted water to a boil over high heat. Add the penne and cook according to package instructions until al dente.
Meanwhile, heat the oil in a 12-inch skillet over medium-high heat. Add the zucchini and cook, stirring occasionally, until barely tender and just starting to brown, about 3 minutes. Add the garlic and cook, stirring occasionally, until the garlic is soft and fragrant, an additional 2 to 3 minutes. Remove from the heat. Stir in the lemon zest, 3/4 tsp salt, and 1/4 tsp. pepper.
Reserve 1/2 cup pasta cooking water and drain the pasta. Add the pasta to the zucchini mixture along with the Parmigiano, mint, basil, and parsley. Season to taste with salt and pepper. Toss to combine, adding some of the reserved water if necessary to moisten the pasta, and serve immediately.

Healthy and savory Italian favorite ...

I wanted something I could make without going to the grocery store. Turns out I had all the ingredients to make this hearty soup. It has that simmered-all-day flavor but takes just minutes to prepare. I love the spinach ... it adds color, texture and lots of nutrition!
TORTELLINI SOUP
4 cups chicken broth
2 cups water
1/2 tsp. dried Italian seasoning
1 tsp. dried oregano
1/2 tsp. pepper
1 package (9 oz) cheese-filled tortellini
3 large carrots, peeled & sliced into coins
1 can Italian diced tomatoes
1 can garbanzo beans, rinsed & drained
1 can black beans, rinsed & drained
1 - 6 oz bag baby spinach
Grated parmesan cheese
1. In a large pot, bring broth, water and Italian seasoning to a boil. Add tortellini and simmer for 3 minutes. Add carrots and simmer for an additional 4 minutes. Stir in tomatoes and beans. Add spinach and simmer for 2 more minutes or until the vegetables are tender and spinach is wilted.
2. Ladle soup into bowls and serve with Parmesan cheese. Serves 4.

My very first blog post ...

Greetings and welcome to my brand new blog, AUNTSHOE!

For some unknoiwn reason, I've always wanted a blog of my own ... I guess I think I have a lot to say. I love to collect and share recipes and I enjoy sharing my poems. As my son says, this is probably one of the only poetry/recipe blogs around. Someday, I'd love to publish a book of my poetry. And I'd also like to publish a cookbook. Maybe I'll figure out a way to combine them! Thanks for stopping by and checking out my blog. Hope you will return often ... 

Next time I make this recipe, I'll sprinkle the top with fresh chopped parsley to make it look pretty! Even some dried parsley added to the bread crumbs would jazz up the appearance. This was so tasty ... wish I had remembered to take a photo! 

FETTUCCINE WITH ARTICHOKES AND CANNELLINI 

Ingredients: 

3/4# fettuccine 

1/4 cup plus 1 tsp. olive oil 

2 cloves garlic, chopped 

1 - 15.6 oz. can cannellini beans, rinsed 

1 - 13.75 oz. can artichokes, quartered and drained 

Kosher salt and black pepper 

Red chili pepper flakes, plus additional for sprinkling on top 

1 slice white bread, toasted (or prepared bread crumbs) 

1 tsp. dried oregano 

Parmesan cheese to sprinkle over the top 

Directions: 

1) Cook pasta. Reserve 1/2 cup cooking water. Drain pasta and return to pot. 

2) Heat 1/2 cup olive oil in large skillet over medium heat. Add garlic and cook, stirring, for 1 minute. Add beans, artichokes, 3/4 tsp. salt, 1/4 tsp. pepper and red pepper flakes. Cook 3-4 minutes until heated through. 

3) Pulse bread in food processor until coarse crumbs form (or use prepared Italian bread crumbs, as I did). Add oregano and remaining tsp. olive oil and combine well. 

 4) Toss pasta with artichoke mixture and reserved pasta water. Sprinkle with bread crumbs.