Pasta with Cauliflower-Tomato Sauce (Slow Cooker) and Flavorful Crumb Topping

As shared from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com

Pasta with Spicy Cauliflower and Flavorful Crumb Topping
Yields 6 servings
Special equipment:  Electric slow cooker

Ingredients:
1 small cauliflower (or 1/2 of very large cauliflower), trimmed and cut into 1/2-inch pieces
1 28-ounce can crushed tomatoes, (or 28-oz. can whole tomatoes, cut into small pieces)
1 cup water
3 to 5 Tablespoons olive oil (divided use between sauce, and crumb topping)
2 garlic cloves, finely chopped
1/2 teaspoons dried oregano, (or more)* crumbled
Salt
Pinch of crushed red pepper (I add very, very little. If you like it spicy, add more)
My additions:  
6 ounce jar marinated artichoke hearts, or more if you love them (drained and roughly chopped)
1 Tablespoon capers in brine, (or more to taste) drained
* I add a generous 1 teaspoon of dried oregano, crumbled

Crumb Topping:
1/3 cup plain dried bread crumbs (I use about 1/2 cup plain Panko crumbs)
2 Tablespoon olive oil (a little more if you increase the amount of crumbs)
4 anchovy fillets  (or substitute 3 cloves minced garlic and a bit of kosher or sea salt)
Freshly ground black pepper

1 pound (16 ounces) dried pasta;  fusilli, shells, or similar shape

Method:
-In the container of a medium to large slow cooker stir together the water, 2 to 3 Tablespoons oil, tomatoes, garlic, oregano, salt and crushed red pepper. Set slower cooker to high, stir in the cauliflower cover and cook until the cauliflower is very tender (approximately 3 hours.)  Note, if you are sensitive to the odor of cauliflower as it cooks, place the cooker in laundry/utility room, enclosed garage, etc. ;)

-Just before sauce is finished, stir the chopped artichoke hearts and capers into the sauce and allow to heat through.
-Meanwhile, cook the pasta according to package directions. 
-While pasta cooks prepare the crumb topping: Heat the remaining 2 to 3 Tablespoons olive oil in a small skillet. Add the anchovies (or the minced garlic) and cook over medium heat, stirring all the while until the anchovies are dissolved (or garlic is golden brown and fragrant), stir in the bread crumbs and cook, stirring frequently until the crumbs are a rich golden brown and crispy, a few minutes more. Watch carefully as they can go from perfect to burned in moments.  Season generously with freshly ground black pepper. (Crumb topping may be prepared ahead.)

To serve: Toss the sauce with the hot cooked pasta. Sprinkle with the crumbs and serve while piping hot.


Enjoy!
Recipe adapted from cookbook author Michele Scicolone 
(as shared on Facebook.com)

The Butcher's Pasta Sauce ~ Slow Cooker

The Butcher's Pasta Sauce (Slow Cooker)
As shared from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com
Makes about 10 cups

Special Equipment:
Electric Slow Cooker

Ingredients:
Use any of the following raw meats (or any combination)~ half a pound ground beef, a pork chop, an extra sausage, or a chicken breast (chop meat up in food processor.)  This sauce is usually served on a chunky pasta; cavatelli, orecchiette, etc. I used perciatelli (bucatini).

1 large onion, chopped
2 medium celery ribs, chopped
2 medium carrots, chopped
2 cloves garlic, minced
3 tablespoons olive oil
1/2 pound ground beef
1/2 pound ground pork
1/2 pound ground lamb
2 tablespoons tomato paste
Salt and freshly ground black pepper
1/2 cup dry white wine (may use red)
2  28-ounce cans Italian peeled tomatoes, packed in tomato puree, chopped

Optional (I always add): 

Dried oregano, crumbled

a sprig or two of fresh rosemary

Method:

Cook vegetables in the oil over medium heat in a large skillet,  cook until tender, but not browned. This will take approximately 10 minutes. Add a little water if the onion begins to brown, and lower heat just a bit.

Add the meats and cook, with the back of a spoon, break up any large lumps of meat. Cook until lightly browned, stir in the tomato paste, salt and pepper and herbs if you are using them. Add wine and bring the mixture to a simmer.

Pour the tomatoes into the cooking container of a large slow cooker, scrape the meat and vegetables from the pan into the slow cooker. Cover and cook on high for 4 hours or on low for 8 hours, until the sauce is thickened.  Adjust seasonings and serve. After cooling, it keeps covered in the refrigerator for about 4 days. This freezes beautifully.

Enjoy!

Recipe adapted from Michele Scicolone's "The Italian Slow Cooker"

Italian-Style Turkey and Spinach Pasta Roll-Ups ~ Healthy

Italian-Style Turkey and Spinach Roll-Ups, Clean Eating

As shared from the kitchen of Once Upon a Plate, by Mari

www.onceuponaplate1.com

Recipe yields 8 rolls,  (1 roll per serving)

Ingredients:

1 teaspoon extra-virgin olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon dried oregano or Italian seasoning blend

1 pound ground lean turkey breast

1 28-ounce can whole tomatoes in juice
1 to 2 Tablespoons good red wine (optional)

1 teaspoon salt

8 dried lasagna noodles (high-protein, whole-wheat, or whole-grain)

1 10-ounce package frozen chopped spinach, thawed

1 15-ounce container nonfat ricotta cheese

1 egg

3/4 cup shredded reduced-fat mozzarella cheese

Directions:

In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes, add a teaspoon or two of water to the pan to help wilt the minced onion. Add garlic and cook another minute. Turn heat to medium-high and add ground turkey, breaking it up with a spatula until meat shows no sign of pink. Stir in dried herb(s), then add tomatoes, the wine (if using) and salt. Reduce heat to low, stir, cover and allow to simmer for 20 minutes, occasionally stirring and breaking up tomatoes with a spoon or spatula.

In the meantime, bring a large pot of water to boil. Cook pasta according to package directions, drain, rinse and lay out in a single layer on a piece of wax paper or aluminum foil (to prevent sticking to each other.)

Preheat the oven to 400°F. Squeeze remaining moisture from thawed spinach and place in large bowl. Add the ricotta cheese, beaten egg and a 1/4 cup mozzarella cheese to bowl. Stir until well combined

Spread one cup of cooked tomato sauce into bottom of a 9 x 10-inch casserole dish. Lay a cooked lasagna noodle in a perpendicular position in front of you. Use your fingers to spread 1/8th of the ricotta mixture evenly on the noodle and roll it up. Place the rolled pasta seam side down, into the casserole dish. Repeat with all noodles. Spread remaining tomato sauce over roll-ups, then top with the remaining 1/2 cup mozzarella

Bake, covered with foil, for 20 minutes. Remove foil and broil for 5 minutes or until the rollups are browned and bubbly.

Nutrients per serving: Calories: 234, Total Fat: 3 g, Sat. Fat: 0 g, Carbs: 27 g, Fiber: 5 g, Sugars: 7 g, Protein: 28 g, Sodium: 508 mg, Cholesterol: 76 mg. This recipe also provides 90% of your daily requirement of vitamin A, as well as 366mg of calcium.

Recipe adapted from The Best of Clean Eating: Over 200 Mouthwatering Recipes to Keep You Lean and Healthy

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Spicy Tuscan-Style Sausage Ragu ( Slow Cooker Recipe)

Spicy Tuscan-Style Sausage Ragu (Slow Cooker Recipe)
Recipe adapted from "The Italian Slow Cooker" by Michelle Scicolone
Shared from the kitchen of OnceUponaPlate1.com by Mari
Recipe makes 10 cups

2 Tablespoons Olive Oil
1 pound sweet Italian Sausage, casings removed (may substitute some hot Italian Sausage for part of the sweet)
1 large red onion, finely chopped
2 cloves garlic, finely chopped
1/2 cup dry red wine
1 -28 ounce can whole Italian tomatoes, chopped, and the juice
1 -28 ounce tomato puree
Salt
1 cup heavy cream
Heat the oil in a large skillet, add the sausage; breaking up into smaller pieces as you cook it to a light brown color.  Add onion, cook until tender and translucent, add wine and scrap pan to loosen and release browned bits.
Pour mixture into slow cooker, add tomatoes, a pinch of salt, then cover and cook on low for 5 hours.  Stir in cream and cook for 1 additional hour. Taste for seasonings and adjust.  This ragu is best served on chunky, substantial cooked pasta such as rigatoni or rotelle.

Enjoy!

There are so many wonderful slow cooker recipes in this book ~ I highly recommend it.  It can be purchased from amazon.com:




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Spicy Tuscan-Style Sausage Ragu ( Slow Cooker Recipe)

Spicy Tuscan-Style Sausage Ragu (Slow Cooker Recipe)
Recipe adapted from "The Italian Slow Cooker" by Michelle Scicolone
Shared from the kitchen of OnceUponaPlate1.com by Mari
Recipe makes 10 cups

2 Tablespoons Olive Oil
1 pound sweet Italian Sausage, casings removed (may substitute some hot Italian Sausage for part of the sweet)
1 large red onion, finely chopped
2 cloves garlic, finely chopped
1/2 cup dry red wine
1 -28 ounce can whole Italian tomatoes and juice
1 -28 ounce tomato puree
Salt
1 cup heavy cream
Heat the oil in a large skillet, add the sausage; breaking up into smaller pieces as you cook it to a light brown color.  Add onion, cook until tender and translucent, add wine and scrap pan to loosen and release browned bits.
Pour mixture into slow cooker, add tomatoes, a pinch of salt, then cover and cook on low for 5 hours.  Stir in cream and cook for 1 additional hour. Taste for seasonings and adjust.  This ragu is best served on chunky, substantial cooked pasta such as rigatoni or rotelle.

Enjoy!

There are so many fantastic slow cooker recipes in this book ~ I highly recommend it.  It can be purchased from amazon.com:




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Arturo's 25 year old Marinara Sauce

Arturo's 25 year old Marinara Sauce

As shared from the kitchen of Once Upon a Plate by Mari
(www.onceuponaplate1.com)
Yield: approximately 1 quart of sauce


The sauce is not truly 25 years old ~ but learned how to make it from a renown San Francisco Bay Area chef in a cooking class he taught over 25 years ago. It's my "go-to" Marinara sauce.  One taste and you'll forget about the the store bought stuff.

To see the original post for this recipe (with step-by-step photos) click:  
Arturo's 25 year old Marinara Sauce

Ingredients:

Canned whole tomatoes (Two 1 pound 12 ounce cans, will yield one quart of marinara sauce when prepared this way)

Olive oil

Fresh or dried herbs (scant 1 Tablespoon of dried, or a fistful of fresh)

Garlic

Salt

Freshly ground black pepper


Method:

Place the contents of both cans of tomatoes into a blender or food processor (I doubt that Arturo's grandmother had access to either, but we didn't question him.)

It's a good idea to place the pureed tomatoes within easy reach of the pan, along with a ladle (one with a 4-ounce capacity is perfect) near your cook top where the cooking will take place.

In a large shallow, non-reactive pan heat two tablespoons of olive oil over medium heat. When the oil is hot add 5 or 6 whole, peeled cloves of garlic.

Stir occasionally to keep from burning, until they are a medium golden brown. At this point you can remove the garlic, as it has flavored the oil nicely, or you can leave them in the pan and proceed with the recipe, removing them later. (I usually leave them in and fish them out later.)

Add the herbs, (dried or fresh.)  If using fresh, be generous ~ their oils are not as concentrated as dried.

Stir quickly, just long enough for them to release their oils.

Dried red chili flakes could be added at this point if you prefer a spicy sauce.

Then add one ladle of pureed tomatoes to the pan. 

Stir to combine letting the tomatoes to come to a boil, stirring so the mixture won't scorch.

Allow to cook and evaporate until the spoon leaves a trail as you pull it across the bottom of the pan before adding the next ladle of tomatoes. All the while retaining a bubbling boil.  

Take your time, allowing each ladleful to evaporate until the mixture thickens, leaving a trail before adding the next.  Continue this method one ladle of the tomatoes at a time, until all of the puree is used up. Add salt and pepper, stir and taste ---add more of either if needed.

NOTES: The entire steamy process, a ladleful at a time, usually takes about 30 minutes.  Resist the idea of rushing the process (your patient effort will reward you with a deeply flavored marinara sauce if you do it slowly.)  
Caution: The hot tomato sauce may spatter and spit as you are reducing it, so be careful.

I always keep my prepared sauce in a 1-quart canning jar. It will keep one week, tightly covered, under refrigeration.  It also freezes beautifully. If you are going to freeze in canning jar, don't fill quite to the top. Leave about 3/4-inch head room to allow for expansion.

I always try to have some in the fridge or freezer ~ it's so convenient to have it on hand, and it is far superior to anything I've tasted from the market.

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Ginger Beef or Chicken Patties with Lime Noodle Salad

Ginger Beef or Chicken Patties with Lime Noodle Salad
As shared from the Kitchen of Mari's Once Upon a Plate

Yields 2 very generous meal size servings

Ingredients:

4 ounces thin rice "cellophane" noodles* (for alternatives see note below)

Veggies:
Fresh mint leaves, and/or cilantro leaves, a few or up to 1/2 cup
Handful snow peas, sliced and blanched
Handful cherry tomatoes, halved
One or all of the following:
2 or 3 thinly sliced scallions (green onions) (plus extra for patties, see below)
1/2 small red onion, thinly sliced
1/2 red or other color bell pepper, thinly sliced


For the Gingered Meat Patties:

8 to 10 ounces ground meat: (one of the following: beef, buffalo, chicken, turkey or pork)
¼ cup Chinese oyster sauce, Use Lee Kum Kee Premium Oyster Sauce if at all possible
1 tablespoon finely grated fresh ginger
2 green onions (scallions) finely chopped 1 or 2 cloves garlic minced

Optional (for more flavorful patties):
3 teaspoons very dry sherry (not cooking sherry)
1 or 2 teaspoons soy sauce

For frying the patties:
1 tablespoon  vegetable oil


Dressing:

2 tablespoons fish sauce (May omit and use 1 tablespoon water mixed with 1 tablespoon dark soy sauce, instead.)
2 ½ to 3 tablespoons lime juice
1 ½ tablespoon sugar (more if you like) 
Optional If you like it spicy: Add a few drops or more of your favorite hot sauce (such as Sambal Oelek, or Sriracha, etc.)

 Method:
If using rice noodles: Place the noodles in a bowl and cover with boiling water. Set aside for 5 minutes or until soft. Drain and run under cold water until cold. Set aside.
If using traditional egg pasta noodles:  Cook until al dente (don't overcook), drain and run under cold water until chilled. Set aside.


Chop half the mint and/or cilantro leaves, and two finely chopped scallions, place in a bowl with the ground meat, oyster sauce and ginger (and sherry and soy sauce if using.) Mix well to combine. Heat the oil in a non-stick frying pan over medium heat. Divide the ground meat mixture into small patties and cook for 2–3 minutes each side or until cooked through. (I make the patties about the size of a half-dollar, or just a bit larger.)


Place the noodles in a bowl with the snow pea, tomato, onion and remaining mint and/or cilantro leaves and toss to combine. Combine the fish sauce, lime juice, sugar (plus hot sauce if using) and stir well to dissolve sugar; pour over the noodles. .Add the patties to the salad to serve.


* Alternately:  Use angel hair pasta or very thin spaghetti (cooked until al dente), and rinsed with cold water until chilled.  I usually use Barilla brand whole grain very "Thin Spaghetti".

Note about the oyster sauce: Of all the brands I've tried  Lee Kum Kee brand is by far the best. And don't worry if you detest oysters ~ this really doesn't taste like oysters at all, it just adds a deeply rich savory and slightly sweet balance to the meat.


Recipe loosely inspired from a Donna Hay recipe

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Couscous with Toasted Pine Nuts

Couscous with Toasted Pine Nuts
As shared from the kitchen of Once Upon a Plate
Recipe adapted from "How Easy is That?" by Ina Garten

6 servings

4 tablespoons (½ stick) unsalted butter
2 cups chopped yellow onion (2 onions)
3 cups chicken stock, preferably homemade
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
2 cups couscous (12 ounces)
½ cup pine nuts, toasted
½ cup minced fresh parsley

In a large saucepan melt butter and add the onion and cook over medium-low heat for 8 to 10 minutes, stirring occasionally, until tender but not browned. Add the chicken stock, salt, and pepper and bring to a full boil. Stir in the couscous, turn off the heat, cover, and allow to steam for 10 minutes. Fluff with a fork, stir in the pine nuts, sprinkle with parsley, and serve hot.

Note:  I always add a squeeze of fresh lemon juice to couscous, and a few shards of fresh Parmesan Reggiano cheese.  In the photo above I also added some fresh, chopped basil to the parsley, as it was in season. ( You can any favorite fresh herb that you like.)

Recipe adapted from "How Easy is That?" by Ina Garten

Walnut Sauce for Pasta, Chicken, Grilled Vegetables, and...

Pasta with Walnut Sauce

Serves 4 as a main course*

Recipe adapted from A Thousand Days in Venice : An Unexpected Romance

by Marlena de Blasi Copyright 2002 by Marlena de Blasi.
The Pasta

Cook a pound of fresh tagliatelle, fettucine, or other "ribbon" pasta in abundant, sea-salted boiling water to the al dente stage, drain, and toss with 1½ cups of the following sauce. If fresh pasta is not available, substitute dried artisinal pasta.

For the Sauce (Makes about 2 cups)

8 ounces shelled walnuts, lightly roasted
1/2 teaspoon ground cinnamon
Several gratings of nutmeg
Sea salt and just-cracked pepper
1/4 cup olive oil
1/4 cup heavy cream
1/4 cup late-harvest white wine such as Vin Santo or Moscato

* My own NOTES:

I added a bit of finely grated orange zest, and used a light hand with the salt so the slight sweetness of the wine would come through. This sauce is very thick, I like to make it a bit thinner by stirring in a spoonful or two of the hot pasta water. A sweet late harvest wine can be subsituted for the Vin Santo or Moscato

** This is a very rich sauce, I prefer to serve this in small portions, perhaps as an appetizer or along side plainly grilled chicken, fish or chops.

Method:

Pulse the walnuts in the work bowl of a food processor fitted with a steel blade, until they are the texture of very coarse meal (not too finely - a bit of texture is better). Add the cinnamon, nutmeg, salt, and pepper, and pulse two or three more times to combine.

In a small bowl mix the olive oil, cream and wine together. With the machine running, pour the mixture through the feed tube and process only until it is mixed. (Will be like thick paste.) Taste and correct the sauce for salt and spices.

Marlena notes: " As divine as this sauce is, tossed with just-cooked pasta, it presents other delicious opportunities: Keep some in the refrigerator and place a spoonful over just-roasted chicken or pork; spread it on grilled bread and pass it along with cold white wine for an appetizer; enrich simple vegetable soups with a dollop, or try it as a condiment for steamed asparagus."

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Orecchiette with Roasted Cauliflower, Raisins and Walnuts

Orecchiette with Roasted Cauliflower, Raisins and Walnuts (and Colatura, optional)
As shared from the kitchen of Once Upon a Plate
Serves 4

A traditional dish, possessing the perfect balance of sweet and savory flavors.

Ingredients:

1 head of cauliflower, cut into very small florets
4 Tablespoons extra virgin olive oil
salt and pepper
1/2 cup raisins (golden or black), plumped in warm liquid water, wine, etc.
3 Tablespoons walnuts or 2 Tablespoons pine nuts
1 Tablespoon colatura (optional)+*
8 ounces orecchiette

*If not using colatura, salt the cauliflower a little more heavily than usual.

Directions:
Preheat the oven to 450 degrees (F)
Toss the cauliflower florets with 2 tablespoons of extra virgin olive oil, 1 teaspoon of salt and 1/2 teaspoon of pepper. Spread on a baking sheet in a single layer and roast for 1012 minutes until nicely caramelized. In the last 3-4 minutes, add the raisins and pine nuts and continue roasting. (Careful not to burn the nuts.)

In the meantime, cook the orecchiette in lots of salted, boiling water. Reserve 1/4 cup of the cooking water and drain the pasta. Return the hot pasta to the pot and stir in the pasta water, colatura(if using), 2 tablespoons of fresh extra virgin olive oil and the roasted cauliflower mix. Serve right away.

* Colatura is a special Italian syrup, made from anchovies.

Recipe adapted from Market Hall Foods

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Spicy Tuna Pasta with Lemon Zest Dressing

Spicy Tuna Pasta with Lemon Zest Dressing

2 servings

As shared from the kitchen of Once Upon a Plate

You can add or remove ingredients according to what you might have on hand; some other additions you might consider ~ olives, capers, marinated artichoke hearts, a different cheese, etc.

Ingredients:
1 cup rigatoni pasta, or other tubular pasta, uncooked
1 tablespoon olive oil
finely grated zest from one lemon (may reduce amount)
1 clove garlic, sliced
1 can Italian tuna in olive oil, drained
a pinch (or more) dried chili flakes
Cherry or grape tomatoes, cut in half
Cubes of fresh mozzarella (as little or as much as you would like)
Slivers of sweet red (bell) pepper, or roasted peppers from the jar
Fresh basil leaves
Fresh flat leaf parsley leaves
sea salt and cracked black pepper
shaved Parmesan cheese, to serve

Method:

Cook pasta in a large saucepan of salted boiling water until al dente. (about 10–12 minutes.) Drain, return to the saucepan and keep warm. Heat a small frying pan over medium heat. Add the oil, lemon zest and garlic and cook for 1 minute or until garlic is cooked and lemon zest is crispy. Combine the pasta with the tuna, mozzarella, tomatoes, sweet red pepper, basil, parsley, chili, salt and pepper and toss gently to mix. Drizzle lemon dressing over all. Top with Parmesan.

Recipe is loosely adapted from Donna Hay magazine, issue 37

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Lemon, Ricotta and Pea Pasta

Lemon, Ricotta and Pea Pappardelle Pasta

adapted from Donna Hay

Almost any shaped pasta can be substituted for the wide Pappardelli pasta ~ I also tossed in some cherry tomato halves at the last moment, though I didn't get a picture of it that way. It was a nice addition and one I would do again.

400 g (14 ounces) Pappardelle or other pasta

1/4 cup lemon juice

3 Tablespoons olive oil

1 cup peas (I use petite frozen, and just thaw them)

1/2 cup slivered mint leaves (I used basil leaves)

sea salt and cracked black pepper

500 grams (1 pound) fresh ricotta cheese

Grated Parmesan cheese to serve

* Optional: Cherry Tomato halves

Cook pasta in a large pot of salted water until al dente. Drain and return to the pot, reserving a little of the pasta water. Toss the pasta with all ingredients EXCEPT the ricotta (and reserved water).

After tossing, add ricotta and mix gently. If the pasta seems too "tight", add a little of the reserved pasta water.

Spoon onto serving plates and pass the grated Parmesan cheese.

~*~*~*~

Recipe provides 4 servings.

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Capellini with Olive, Artichoke and Tomato Sauce

Capellini with Olive, Artichoke and Tomato Sauce
This recipe is very loosely based on a recipe from Giada De Laurentiis
4 servings ( I halve this recipe to serve 2 generously)

1 pound dried capellini (angel hair pasta, or other pasta of your choice)
1/4 cup olive oil
3 cups tomato sauce, recipe below (may be made in advance)
1/2 cup grated Parmesan
1/2 cup basil leaves, julienned

Directions:
For the sauce~ (Can be made ahead)

Olive and Tomato Sauce
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
1 1/4 cups mixed olives, pitted and halved
1 (14 oz.) can of artichokes, coarsely chopped (may use marinated artichokes, drained)
1/2 teaspoon red pepper flakes, plus more if desired
2 dried bay leaves

2 tablespoons unsalted butter, optional


In a large saute pan, heat oil. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add crushed tomatoes, bay leaf and red pepper flakes; simmer over medium heat for 45 minutes to 1 hours until thickened. If too thick, add a bit of water to thin. Near the end of cooking time add olives and artichokes, continue simmering for 10 to 15 minutes. (The sauce may be made ahead and refrigerated.)


To assemble the dish:

In a large pot, bring 6 quarts of salted water to a boil. When water comes to a boil, add pasta, stirring constantly for the first minute . Cook until al dente.

In the meantime, heat the sauce in a large pot, and keep hot.

Drain pasta in a colander, reserving 1/4 cup pasta water. Add pasta to the sauce and toss to coat completely. Add pasta water if you need to thin out the sauce a bit. Plate pasta and sprinkle with Parmesan cheese and basil.

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Smoked Salmon Capellini with Creamy Garlic-Wasabi Sauce

Smoked Salmon Capellini with Creamy Garlic-Wasabi Sauce
For 2 servings ~ easily doubled, tripled, etc.

Low, medium or high fat ~ the choice is up to you. Simply adjust the amount of fat in the finished dish by choosing the ingredients that you prefer ~ (I select the low to non fat products because of dietary needs.)

Just keep in mind this is a method, not a recipe set in stone ~ adjust the ingredients and amount of seasonings to suit your own taste.


Ingredients:

-Dried Pasta (2 to 4 ounces dry per serving)
-Plain/Original Soy Creamer, Milk, or Cream (3/4 to 1 cup)
-2 cloves garlic, smashed with the flat side of a wide-blade knife (try to keep the clove whole for easy retrieval later)
-Smoked salmon (2 to 3 ounces, or so), broken into small chunks
-Snipped fresh chives or scallions (green onions), I like to use the green tops in this recipe, reserving the white for other uses
-Fat free or whole milk Greek yogurt, or Sour Cream, as desired
-Low Sodium chicken broth, as desired
-Wasabi, I use about 1/2 to 1 teaspoon wasabi paste



Method:

For 2 servings~

1. Cook the pasta of choice until al dente (I use 2-3 ounces of dried pasta per serving.)

2. While pasta is cooking ~ Break smoked salmon into small chunks, set aside.
Steep the smashed garlic in the milk or cream: In a small saucepan gently simmer 2 smashed cloves of garlic in 1/2 to 3/4 cup Silk (soy creamer ~original), Milk, or Cream for 5 to 10 minutes. Remove the smashed garlic, (you may discard, but I press them in a garlic press and stir back into the pot.) Over low heat whisk in the wasabi paste and as much yogurt or sour cream and chicken broth to make the sauce the consistency you like. Add half of the smoked salmon and chives or scallions; mix gently.

3. Gently stir the salmon cream sauce into the pasta pot, place over medium low heat until warmed completely, adding more milk/cream and/or chicken broth to loosen the sauce as necessary.

4. Plate up on warmed plates and garnish with remaining smoked salmon and chives.

Enjoy!


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Ricotta-Parmesan Gnocchi with Brown Butter-Herb Sauce

Ricotta-Parmesan Gnocchi with Brown Butter-Herb Sauce
Makes 8 first course servings
(Halve the recipe for 2 to 3 generous servings)

Ingredients:


3 Tablespoons butter
1 teaspoon chopped fresh sage*
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 container (15 ounces) ricotta cheese
6 Tablespoons freshly grated Parmesan cheese
3/4 cup chopped fresh parsley
3/4 cup all-purpose flour or as needed

*I swapped out snipped chives in this version; double or triple the amount if using chives.

Melt butter in a medium large (2-quart) saucepan over medium heat; stirring until it turns a deep golden brown. Don't allow to turn dark or burn or it will be bitter.
Remove from heat and add sage, or snipped chives, 1/4 teaspoon salt, and pepper; set aside and keep warm.

In medium bowl, combine ricotta, Parmesan, parsley, and remaining 1/2 teaspoon salt.

Sprinkle flour over ricotta mixture andwork mixture into soft, smooth dough with your hands or a silicone spatula.

If dough is sticky, add some flour. Work dough just until flour is mixed into cheese mixture; don't overwork.

Break off piece of dough and roll into a 3/4-inch-rope on lightly floured surface.,
(If rope doesn't hold together, return to bowl with remaining dough and work in more flour.)

Cut dough rope into 3/4-inch lengths. Place one piece of dough on inside curve of fork tines, gently pressing on dough with thumb as you roll dough along tines. Allow dough to drop off fork, slightly curling in on itself, forming an oval. One side of gnocchi will have ridges and opposite side will have an indentation.

Repeat rolling, cutting, and shaping with remaining dough. (Gnocchi can be made up to 4 hours ahead to this point. Arrange in floured jelly-roll pan; cover and refrigerate.)

To cook:

In 5-quart saucepot, heat 4 quarts water to boiling over high heat. Add half of gnocchi and cook until gnocchi float to the surface, 2 to 3 minutes. With slotted spoon, transfer gnocchi to warm shallow serving bowl. Repeat with remaining gnocchi. To serve, toss gnocchi with sage butter, if desired sprinkle with additional chopped herbs and grated Parmesan cheese.

Adapted from "The All-New Good Housekeeping Cookbook"

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