Tag Archives: Pasta Recipe

Penne with Salmon, Sun-Dried Tomatoes, and Spinach

This is a really simple, flavorful, and healthy pasta dish to prepare. But as usual the recipe is not carved in stone. Add or subtract the ingredients you like. I happen to like fish, so I made it with salmon. But this could easily be made with chicken instead, or even vegetarian. The simple recipe is below.

Penne with Salmon, Sun-Dried Tomatoes, and Spinach
Makes about 2 portions
2 cups whole wheat penne (5 or 6 ounces)
3 tablespoons olive oil
8 ounces salmon filet, diced
1 small onion, diced
2 cloves garlic, minced
2 ounces sun-dried tomatoes, julienned
½ teaspoon dried basil
¼ teaspoon crushed hot pepper
¼ teaspoon kosher salt
1½ cups chicken or vegetable broth
2 cups spinach leaves, washed and chopped
Boil the penne in lightly salted water, drain it, and set aside. Heat the olive oil in large a heavy skillet. Add the diced salmon, cook it until lightly browned, then remove it from the pan with a slotted spoon, and set aside (leave the oil in the pan). Add the onion to the pan and cook for a few minutes, until it just begins to brown. Add the garlic, sun-dried tomatoes, basil, hot pepper, and salt. Cook for a minute or so, then add the broth. Coo the broth until it reduces and concentrates east half. Stir in the spinach and cook it for just a minute. Add the cooked pasta and salmon back to the pan and gently fold it into the broth and other ingredients until heated through. And if you’d like, garnish with grated cheese. 

Pasta with Broccoli, Garlic, Oil, and Other Good Things…

I have posted this recipe–or variations of it–on other occasions, but not in a while. It is one of my favorites. And besides being so simple to make, it is also delicious, nutritious, and inexpensive. The recipe below is a basic one, but add or remove whichever ingredients you prefer. This recipe is delicious and applicable with most vegetable, and proteins as well. For recipes similar to this, click here.

Penne with Garlic, Oil, Broccoli, and Chicken Broth 
Makes about 4 servings 
3/4 pound whole wheat penne 
1/2 cup virgin olive oil 
1 tablespoon minced garlic 
1/2 teaspoon crushed hot pepper 
1/2 cup chicken broth 
1/4 teaspoon sea salt 
2 cups chopped broccoli florets 
3 tablespoons grated Parmesan cheese 
 
Cook the pasta and drain it. Heat the olive oil in a heavy skillet with the garlic and hot pepper flakes. When the garlic just starts to change color add the chicken broth and salt. Cook the broth for one minute, until it reduces by half, and then add the broccoli. Toss the broccoli for a few minutes. Add the cooked pasta, and stir it until thoroughly coated with the other ingredients. Stir in the cheese just before serving. 

Spaghetti con broccoli, aglio, olio e brodo…

I haven’t posted this in a while but I made it for dinner tonight and thought I would. It is so simple but yet so delicious. Substitute any vegetable for the broccoli.  

Spaghetti con broccoli, aglio, olio e brodo

(Spaghetti with Garlic, Oil, Broccoli, and Chicken Broth) 

Yield: 4 servings

 

½ pound spaghetti

¼ cup virgin olive oil

3 cloves garlic, minced

½ teaspoon crushed hot pepper

1 cup chicken broth

¼ teaspoon sea salt

1 large head broccoli, chopped

2 tablespoons Parmesan cheese

Cook the spaghetti and drain it. Heat the olive oil in a heavy skillet with the garlic and hot pepper flakes. When the garlic just starts to change color add the chicken broth and salt. Cook the broth for one minute, until it reduces by half, and then add the broccoli. Toss the broccoli for a few minutes. Add the cooked spaghetti, and stir it until thoroughly coated with the other ingredients. Stir in the cheese just before serving.

Urban Simplicity.

Pasta for a winter’s eve…

If you’ve been to this blog before then you know a few things about me. One is that I like one-pot meals such as rice or pasta…especially pasta. And this is a good example. I’ve been ill for the past few days (a cold) and actually took the day off work yesterday, which is unlike me. But while being self-sequestered at home had difficulty doing absolutely nothing, so I did something that nourishes both body and soul…I cooked, and also baked bread. Checking my fridge I came up with the ingredients for this dish and it turned out to be just what I needed…perfect comfort food for a winter’s evening. And as usual, this recipe is simply a guide and not a blueprint…it is really just a sort of elaborate variation of the many aglio e olio recipes posted on this blog. Add or remove whichever ingredients you have at hand or suit your taste.

Spaghetti with Mushrooms, Sun-Dried Tomatoes, and Kale

Serves 2-4

½ pound whole wheat spaghetti

3 tablespoons olive oil

1 small onion, diced

4 ounces cremini mushrooms, sliced

3 cloves garlic, minced

½ teaspoon crushed red pepper

3 cups kale, coarsely chopped

3 ounces sun-dried tomatoes, julienned

2 cups chicken broth

½ teaspoon kosher salt

¼ cup grated Parmesan cheese

Boil the spaghetti al dente, drain, and set aside. Heat the olive oil in a large skillet or shallow sauce pot over medium-high heat. Add the onion and mushrooms and sautes them until they begin to brown, then add the garlic and hot pepper and saute another minute or two. Stir in the kale and sun-dried tomatoes, coating it with the oil and seasonings, then add the broth and salt. Bring the broth to a boil then lower it to a simmer. Simmer the broth for 5-10 minutes, or until it reduces by two-thirds and is concentrated in both flavor and viscosity. Add the cooked spaghetti and simmer it while stirring gently for a minute or two, allowing flavors to permeate the pasta. Remove the pan from the heat and stir in the cheese.

Urban Simplicity.

Pasta for a winter’s eve…

If you’ve been to this blog before then you know a few things about me. One is that I like one-pot meals such as rice or pasta…especially pasta. And this is a good example. I’ve been ill for the past few days (a cold) and actually took the day off work yesterday, which is unlike me. But while being self-sequestered at home had difficulty doing absolutely nothing, so I did something that nourishes both body and soul…I cooked, and also baked bread. Checking my fridge I came up with the ingredients for this dish and it turned out to be just what I needed…perfect comfort food for a winter’s evening. And as usual, this recipe is simply a guide and not a blueprint…it is really just a sort of elaborate variation of the many aglio e olio recipes posted on this blog. Add or remove whichever ingredients you have at hand or suit your taste.

Spaghetti with Mushrooms, Sun-Dried Tomatoes, and Kale
Serves 2-4
½ pound whole wheat spaghetti
3 tablespoons olive oil
1 small onion, diced
4 ounces cremini mushrooms, sliced
3 cloves garlic, minced
½ teaspoon crushed red pepper
3 cups kale, coarsely chopped
3 ounces sun-dried tomatoes, julienned
2 cups chicken broth
½ teaspoon kosher salt
¼ cup grated Parmesan cheese
Boil the spaghetti al dente, drain, and set aside. Heat the olive oil in a large skillet or shallow sauce pot over medium-high heat. Add the onion and mushrooms and sautes them until they begin to brown, then add the garlic and hot pepper and saute another minute or two. Stir in the kale and sun-dried tomatoes, coating it with the oil and seasonings, then add the broth and salt. Bring the broth to a boil then lower it to a simmer. Simmer the broth for 5-10 minutes, or until it reduces by two-thirds and is concentrated in both flavor and viscosity. Add the cooked spaghetti and simmer it while stirring gently for a minute or two, allowing flavors to permeate the pasta. Remove the pan from the heat and stir in the cheese.

Urban Simplicity.

Penne Pasta with Tomatoes, Basil, and Twice-Cooked Garlic

This is such an easy summertime recipe you’ll want to make it all the time, especially if you have your own victory garden. It’s bursting with flavor and it comes from the vine-ripe tomatoes, twice cooked garlic, and herbs. And the best part is that the entire dish can be prepared in about 20 minutes (if you are somewhat organized). I finished the dish with a liberal sprinkling of crushed hot pepper and grated Parmesan cheese (which are not reflected in the recipe).

Penne Pasta with Tomatoes, Basil, and Twice-Cooked Garlic

Serves 4

½ pound whole wheat penne pasta

4 tablespoons olive oil

6 cloves garlic, peeled and sliced in half

1 small onion, diced

1 small bell pepper, diced

3 cups diced tomatoes

1 cup chicken broth

¼ teaspoon sea salt

1 bunch parsley, chopped

1 bunch basil, chopped

Cook the penne in plenty of boiling water, then drain it and set it aside. Combine the olive oil and garlic in a sauce pot over medium heat and cook the garlic slowly for 5-10 minutes, or until golden brown. Remove the garlic from the pot with a slotted spoon, leaving the oil in the pot. Turn the heat up to medium high, and add the diced onion and pepper to the hot oil. Cook the onions and peppers for a few minutes. While the onions and peppers are cooking, mince the cooked garlic. When the onions and peppers just begin to brown add the garlic back to the pot and cook for another minute or two. Stir in the tomatoes, chicken broth, and salt. Bring the liquid to a boil, then lower to a simmer, and cook the sauce until it reduces by about half and becomes slightly thick. Add the pasta to the sauce, gently turning it to coat it evenly and to reheat it. Then stir in the basil and parsley and remove the pot from the heat.


Urban Simplicity.

Penne Pasta with Tomatoes, Basil, and Twice-Cooked Garlic

This is such an easy summertime recipe you’ll want to make it all the time, especially if you have your own victory garden. It’s bursting with flavor and it comes from the vine-ripe tomatoes, twice cooked garlic, and herbs. And the best part is that the entire dish can be prepared in about 20 minutes (if you are somewhat organized). I finished the dish with a liberal sprinkling of crushed hot pepper and grated Parmesan cheese (which are not reflected in the recipe).
Penne Pasta with Tomatoes, Basil, and Twice-Cooked Garlic

Serves 4


½ pound whole wheat penne pasta

4 tablespoons olive oil

6 cloves garlic, peeled and sliced in half

1 small onion, diced

1 small bell pepper, diced

3 cups diced tomatoes

1 cup chicken broth

¼ teaspoon sea salt

1 bunch parsley, chopped

1 bunch basil, chopped


Cook the penne in plenty of boiling water, then drain it and set it aside. Combine the olive oil and garlic in a sauce pot over medium heat and cook the garlic slowly for 5-10 minutes, or until golden brown. Remove the garlic from the pot with a slotted spoon, leaving the oil in the pot. Turn the heat up to medium high, and add the diced onion and pepper to the hot oil. Cook the onions and peppers for a few minutes. While the onions and peppers are cooking, mince the cooked garlic. When the onions and peppers just begin to brown add the garlic back to the pot and cook for another minute or two. Stir in the tomatoes, chicken broth, and salt. Bring the liquid to a boil, then lower to a simmer, and cook the sauce until it reduces by about half and becomes slightly thick. Add the pasta to the sauce, gently turning it to coat it evenly and to reheat it. Then stir in the basil and parsley and remove the pot from the heat.


Urban Simplicity.

Whole Wheat Spaghetti with Asparagus Aglio e Olio!

So this is yet another rendition of cooking vegetables (and usually pasta) aglio e olio, or with garlic and oil (and hot pepper and chicken broth). The recipe below contains broccoli but today I made it with asparagus (’tis the season). Substitute whatever vegetable(s) that you like or have at hand. This recipe is so delicious and so easy to make. And to make it completely vegetarian simply replace the chicken broth with vegetable broth. For other variations on this recipe, click here.

Spaghetti alla Aglio e Olio con Broccoli in Brodo

(Spaghetti with Garlic, Oil, Broccoli, and Chicken Broth)

Makes 4 servings

3/4 pounds spaghetti

1/2 cup virgin olive oil

1 tablespoon minced garlic

1/2 teaspoon crushed hot pepper

1/2 cup chicken broth

1/4 teaspoon sea salt

2 cups chopped broccoli florets

2 tablespoons grated Pecorino Romano cheese

Cook the spaghetti and drain it. Heat the olive oil in a heavy skillet with the garlic and hot pepper flakes. When the garlic just starts to change color add the chicken broth and salt. Cook the broth for one minute, until it reduces by half, and then add the broccoli. Toss the broccoli for a few minutes. Add the cooked spaghetti, and stir it until thoroughly coated with the other ingredients. Stir in the cheese just before serving.

Whole Wheat Spaghetti with Asparagus Aglio e Olio!

So this is yet another rendition of cooking vegetables (and usually pasta) aglio e olio, or with garlic and oil (and hot pepper and chicken broth). The recipe below contains broccoli but today I made it with asparagus (’tis the season). Substitute whatever vegetable(s) that you like or have at hand. This recipe is so delicious and so easy to make. And to make it completely vegetarian simply replace the chicken broth with vegetable broth. For other variations on this recipe, click here.

Spaghetti alla Aglio e Olio con Broccoli in Brodo

(Spaghetti with Garlic, Oil, Broccoli, and Chicken Broth)

Makes 4 servings
3/4 pounds spaghetti
1/2 cup virgin olive oil
1 tablespoon minced garlic
1/2 teaspoon crushed hot pepper
1/2 cup chicken broth
1/4 teaspoon sea salt
2 cups chopped broccoli florets
2 tablespoons grated Pecorino Romano cheese
Cook the spaghetti and drain it. Heat the olive oil in a heavy skillet with the garlic and hot pepper flakes. When the garlic just starts to change color add the chicken broth and salt. Cook the broth for one minute, until it reduces by half, and then add the broccoli. Toss the broccoli for a few minutes. Add the cooked spaghetti, and stir it until thoroughly coated with the other ingredients. Stir in the cheese just before serving.

Macaroni al forno con cavolfiori…

I posted this recipe about a month ago but made it again for dinner yesterday. It is so easy and delicious I thought I’d re-post it. Now if you’ll excuse me I think I’ll go have some leftovers.

Baked Macaroni with Caramelized Cauliflower and Two Cheeses

Make four small or two large servings

1 cup whole wheat elbow macaroni

4 tablespoons olive oil

½ head cauliflower, sliced

1 small onion, diced

3 cloves garlic, minced

1 teaspoon crushed hot pepper

1 cup tomato sauce

2 ounces shredded cheddar cheese

2 ounces grated Parmesan

Preheat an oven to 400F. Boil the macaroni al dente, drain it, and set aside. Heat the olive oil in a large heavy skillet, then add the cauliflower and onion. Cook the vegetables for about 5 minutes, or until they begin to brown. Add the garlic and hot pepper; cook a couple minutes longer. Stir in the tomato sauce, bring it to a boil and simmer it for a minute or so, then remove the pan from the heat. Carefully fold in the macaroni and most of the cheese. Sprinkle the remainder of the cheese across the top of the macaroni, then bake it for about 15 or 20 minutes, or until the macaroni is thoroughly heated and the top is brown and crispy.

Macaroni al forno con cavolfiori…

I posted this recipe about a month ago but made it again for dinner yesterday. It is so easy and delicious I thought I’d re-post it. Now if you’ll excuse me I think I’ll go have some leftovers.

Baked Macaroni with Caramelized Cauliflower and Two Cheeses


Make four small or two large servings


1 cup whole wheat elbow macaroni

4 tablespoons olive oil

½ head cauliflower, sliced

1 small onion, diced

3 cloves garlic, minced

1 teaspoon crushed hot pepper

1 cup tomato sauce

2 ounces shredded cheddar cheese

2 ounces grated Parmesan


Preheat an oven to 400F. Boil the macaroni al dente, drain it, and set aside. Heat the olive oil in a large heavy skillet, then add the cauliflower and onion. Cook the vegetables for about 5 minutes, or until they begin to brown. Add the garlic and hot pepper; cook a couple minutes longer. Stir in the tomato sauce, bring it to a boil and simmer it for a minute or so, then remove the pan from the heat. Carefully fold in the macaroni and most of the cheese. Sprinkle the remainder of the cheese across the top of the macaroni, then bake it for about 15 or 20 minutes, or until the macaroni is thoroughly heated and the top is brown and crispy.

Baked Macaroni with Caramelized Cauliflower and Two Cheeses (yum!)

Okay. So this is really delicious. How delicious is it, you may ask? Well if you notice in the servings I wrote that it makes either four small or two large portions. When I first put it in the oven I looked at it and thought it would easily serve four, but when it came out it was so delicious I ate half of it.

Anyhow, as usual this is just a guide…use different ingredients or interchange them. I just happened to have some cauliflower in my cooler I needed to use up. You can also multiply this recipe, or make extra because leftovers are equally good.

Baked Macaroni with Caramelized Cauliflower and Two Cheeses

Make four small or two large servings

1 cup whole wheat elbow macaroni

4 tablespoons olive oil

½ head cauliflower, sliced

1 small onion, diced

3 cloves garlic, minced

1 teaspoon crushed hot pepper

1 tomato sauce

2 ounces shredded cheddar cheese

2 ounces grated Parmesan


Preheat an oven to 400F. Boil the macaroni al dente, drain it, and set aside. Heat the olive oil in a large heavy skillet, then add the cauliflower and onion. Cook the vegetables for about 5 minutes, or until they begin to brown. Add the garlic and hot pepper; cook a couple minutes longer. Stir in the tomato sauce, bring it to a boil and simmer it for a minute or so, then remove the pan from the heat. Carefully fold in the macaroni and most of the cheese. Sprinkle the remainder of the cheese across the top of the macaroni, then bake it for about 15 or 20 minutes, or until the macaroni is thoroughly heated and the top is brown and crispy.

Baked Macaroni with Caramelized Cauliflower and Two Cheeses (yum!)

Okay. So this is really delicious. How delicious is it, you may ask? Well if you notice in the servings I wrote that it makes either four small or two large portions. When I first put it in the oven I looked at it and thought it would easily serve four, but when it came out it was so delicious I ate half of it.

Anyhow, as usual this is just a guide…use different ingredients or interchange them. I just happened to have some cauliflower in my cooler I needed to use up. You can also multiply this recipe, or make extra because leftovers are equally good.

Baked Macaroni with Caramelized Cauliflower and Two Cheeses
Make four small or two large servings
1 cup whole wheat elbow macaroni
4 tablespoons olive oil
½ head cauliflower, sliced
1 small onion, diced
3 cloves garlic, minced
1 teaspoon crushed hot pepper
1 tomato sauce
2 ounces shredded cheddar cheese
2 ounces grated Parmesan

Preheat an oven to 400F. Boil the macaroni al dente, drain it, and set aside. Heat the olive oil in a large heavy skillet, then add the cauliflower and onion. Cook the vegetables for about 5 minutes, or until they begin to brown. Add the garlic and hot pepper; cook a couple minutes longer. Stir in the tomato sauce, bring it to a boil and simmer it for a minute or so, then remove the pan from the heat. Carefully fold in the macaroni and most of the cheese. Sprinkle the remainder of the cheese across the top of the macaroni, then bake it for about 15 or 20 minutes, or until the macaroni is thoroughly heated and the top is brown and crispy. 

Spicy, Baked, and Cheesy (Yum!)

So here is another recipe that is super easy to make but bursting with flavor. It’s really just a sort of Mediterranean-style macaroni-and-cheese. The key flavor techniques are browning the vegetables (making a sort of sofrito), reducing the chicken broth for concentrated flavor, and allowing the pasta to finish cooking in the sauce so it absorbs flavor as well. If you want to make this vegetarian you can replace the chicken broth with vegetable broth. This makes a great main course or side dish. Anyhow, here’s the recipe in words and pictures.

Spicy Baked Whole-Wheat Macaroni with Caramelized Vegetables, Sun Dried Tomatoes, and Two Cheeses

Makes two large portions or four side dishes.

1 cup whole-wheat macaroni (about 4 ounces)

3 tablespoons olive oil

1 small onion, diced

1 small carrot, diced

½ green bell pepper, diced

3 cloves garlic, minced

½ teaspoon crushed hot pepper

8 sun dried tomatoes, diced (about ½ cup)

1½ cups chicken broth

¼ teaspoon kosher salt

½ cup shredded white cheddar cheese (about 2 ounces)

¼ cup grated Parmesan cheese (about 2 ounces)

Preheat an oven to 425F.

Cook the pasta al dente in a pot of salted water, then drain it and set it aside.

Heat the olive oil in a heavy skillet over medium-high heat, then add the onion, carrot, and bell pepper. Cook the vegetables, while stirring or tossing, for about 5 minutes, or until they begin to brown.

Add the garlic and cook for another minute, then stir in the hot pepper and sun dried tomatoes; cook for another minuter or two.

Stir in the chicken broth and salt, bring it to a boil, then lower it to a simmer.

Cook the sauce for about 5 minutes, or until it has reduced by about half.

Add the cooked pasta to the skillet and cook it in the sauce for a couple minutes while gently folding it with a spoon to allow flavors to absorb. Fold half of the cheddar and Parmesan into the pasta and sprinkle the remainder over the top. Transfer the skillet to the oven and bake for about 10 minutes, or until the top is crispy and lightly browned.

Spicy, Baked, and Cheesy (Yum!)

So here is another recipe that is super easy to make but bursting with flavor. It’s really just a sort of Mediterranean-style macaroni-and-cheese. The key flavor techniques are browning the vegetables (making a sort of sofrito), reducing the chicken broth for concentrated flavor, and allowing the pasta to finish cooking in the sauce so it absorbs flavor as well. If you want to make this vegetarian you can replace the chicken broth with vegetable broth. This makes a great main course or side dish. Anyhow, here’s the recipe in words and pictures.

Spicy Baked Whole-Wheat Macaroni with Caramelized Vegetables, Sun Dried Tomatoes, and Two Cheeses
Makes two large portions or four side dishes.
1 cup whole-wheat macaroni (about 4 ounces)
3 tablespoons olive oil
1 small onion, diced
1 small carrot, diced
½ green bell pepper, diced
3 cloves garlic, minced
½ teaspoon crushed hot pepper
8 sun dried tomatoes, diced (about ½ cup)
1½ cups chicken broth
¼ teaspoon kosher salt
½ cup shredded white cheddar cheese (about 2 ounces)
¼ cup grated Parmesan cheese (about 2 ounces)
Preheat an oven to 425F.
Cook the pasta al dente in a pot of salted water, then drain it and set it aside.
Heat the olive oil in a heavy skillet over medium-high heat, then add the onion, carrot, and bell pepper. Cook the vegetables, while stirring or tossing, for about 5 minutes, or until they begin to brown. 
Add the garlic and cook for another minute, then stir in the hot pepper and sun dried tomatoes; cook for another minuter or two. 

Stir in the chicken broth and salt, bring it to a boil, then lower it to a simmer. 
 
Cook the sauce for about 5 minutes, or until it has reduced by about half. 
Add the cooked pasta to the skillet and cook it in the sauce for a couple minutes while gently folding it with a spoon to allow flavors to absorb. Fold half of the cheddar and Parmesan into the pasta and sprinkle the remainder over the top. Transfer the skillet to the oven and bake for about 10 minutes, or until the top is crispy and lightly browned.

Pasta d’oro con fagioli

This is an easy and delicious variation on the classic pasta dish, pasta e fagioli (pasta with beans), which is often meatless but when it does contain meat it is usually pork. In this particular recipe I used smoked turkey which offers some of the smokiness of bacon or other pork products. I also added a healthy pinch of saffron, which gives it its lovely golden hue (hence the d’oro title). As usual, this recipe is not carved in stone and is just a suggestion; use whichever flavor combinations you like. And while this recipe is scaled to serve a crowd it can be halved (or quartered) and freezes well also. But something tells me that after a taste there will be no need to freeze it…

 

Golden Pasta with Beans and Smoked Turkey

(pasta d’oro con fagioli)

Makes about 6 quarts


1 pound dried white beans

4 tablespoons olive oil

1 pound smoked turkey, diced

1 small onion, diced

4 ribs celery, diced

2 carrots, diced

1 green bell pepper, diced

3 cloves garlic, minced

1 teaspoon basil leaves

1 teaspoon oregano leaves

1 teaspoon fennel seed

1 teaspoon crushed hot pepper

1 generous pinch saffron

6 plum tomatoes, diced

4 quarts chicken broth

½ teaspoon kosher salt

1 pound ditalini pasta

Parmesan cheese to serve


Rinse the beans, then place them in a pot or bowl with enough cool water to cover them by two inches. Soak the beans for a few hours, or overnight, then drain them and set aside. Heat the olive oil over medium-high heat in a heavy soup pot and add the turkey, browning it slightly. Remove the turkey and set aside. To the same hot pot, add the onion, celery, carrots, and bell pepper. Saute the vegetables for a couple minutes, then add the garlic and saute another minute. Stir in the basil, oregano, fennel, hot pepper, and saffron. Cook the herbs and spices for a minute or so to bring out their flavors. Add the soaked beans to the pot, along with the browned turkey, and the tomatoes, broth, and salt. Bring the broth to a boil, then lower to a simmer. Cook the beans for about an hour, or until very soft, stirring as needed. If too much liquid evaporates, a water or broth. When the beans are soft add the pasta to the pot and simmer about ten minutes.

Urban Simplicity.

This is way more fun than cutting a lawn…

It has been more than ten years since I tore up my teeny front lawn and planted a teeny vegetable garden which yields big results. And over the years it–the garden–has spread to other areas around the house; the side and rear, mainly. But this year–because of various reasons–I have only planted the front yard garden…sort of getting back to basics. It’s doing well and tonight was the first significant haul of the season…broccoli. It is so satisfying picking the broccoli and cooking it just feet from where it grew and remembering when you planted it (I could go on). At any rate, I’ve posted this recipe numerous times prior but it is one f my favorite. It is simple, nutritious, and really easy to make. If you haven’t made this yet I hope you give it a try.

 

Penne alla aglio e olio con broccoli in brodo

(Penne with Garlic, Oil, Broccoli, and Chicken Broth)

Yield: 4 servings
3/4 pound whole wheat penne
1/2 cup virgin olive oil
1 tablespoon minced garlic
1/2 teaspoon crushed hot pepper
1/2 cup chicken broth
1/4 teaspoon sea salt
2 cups chopped broccoli florets
3 tablespoons grated Parmesan cheese
Cook the pasta and drain it. Heat the olive oil in a heavy skillet with the garlic and hot pepper flakes. When the garlic just starts to change color add the chicken broth and salt. Cook the broth for one minute, until it reduces by half, and then add the broccoli. Toss the broccoli for a few minutes. Add the cooked pasta, and stir it until thoroughly coated with the other ingredients. Stir in the cheese just before serving.

Farfalline with Asparagus, Tomatoes, Chicken Broth, Saffron, Garlic Confit, and Fontinella

This is a continuation of a previous post regarding garlic confit…here’s an example of a recipe in which I used it. I made this for staff lunch at work yesterday. At first glance this may look complicated but it is really very simple…and really delicious. Other than the chicken broth this recipe is meatless but it would go really well with seafood or poultry. This is also a restaurant-quality recipe that can be made in your home kitchen for a fraction of the cost. If I were only allowed one word to describe this dish it would be: Flavor (and the accompanying sound would be: Mmmm…)

Farfallinewith Asparagus, Tomatoes, Chicken Broth, Saffron, Garlic Confit, and Fontinella
Makes about 4 servings.
½ pound farfalline
1 cup chicken broth
1 pinch saffron
4 tablespoons olive oil
½ onion, diced
4 cloves garlic confit
2 plum tomatoes, seeded and diced
1 bunch asparagus, cut into 1-inch pieces
½ teaspoon sea salt
1 cup shredded Fontinella cheese
Cook the pasta al dente in plenty of salted boiling water, then drain it and set aside. Bring the chicken broth to a boil, add the saffron, remove it from the heat and set aside. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook it for a couple minutes, then add the garlic confit, mashing the garlic with the back of a spoon. Add the tomatoes and then the saffron- chicken broth. Bring to a boil then lower to a simmer. Simmer the broth for a couple minutes, then add the asparagus and salt. Stir and cook the asparagus for a couple minutes, until just cooked, then stir in the pasta. Gently stir the pasta to coat and reheat it (if too much broth has evaporated add more). Remove the skillet from the heat and stir in the cheese, gently folding and tossing it to coat evenly.

Verdure aglio e olio (due ricette)

Okay. By now–if you’ve been to this blog before–you know that I like things cooked with olive oil and garlic. A lot. I could eat it in variation nearly every day…and I almost do. I posted a similar recipe about a month ago but this combo was too good not to share…whole wheat penne with broccoli aglio e olio, layered with spaghetti squash cooked in the same fashion. I also used extra garlic and hot pepper in the recipe and a liberal dousing of Parmesan to finish it. Yum. I just ate but I salivate at it’s remembrance. Anyhow, the recipe for the penne and broccoli is below (substitute penne for the spaghetti, and vegetable broth for the chicken broth if you want to keep it vegetarian). To see how to cook, shred, and saute a butternut squash in this fashion (with pics and step-by-step instructions), see this post. For multiple recipes on cooking nearly anything aglio e olio, click here.

 

Spaghetti alla Aglio e Olio con Broccoli in Brodo

(Spaghetti with Garlic, Oil, Broccoli, and Chicken Broth)

                                        Yield: 4 servings

3/4 pounds spaghetti

1/2 cup virgin olive oil

1 tablespoon minced garlic

1/2 teaspoon crushed hot pepper

1/2 cup chicken broth

1/4 teaspoon sea salt

2 cups chopped broccoli florets 

2 tablespoons grated Pecorino Romano cheese


Cook the spaghetti and drain it. Heat the olive oil in a heavy skillet with the garlic and hot pepper flakes. When the garlic just starts to change color add the chicken broth and salt. Cook the broth for one minute, until it reduces by half, and then add the broccoli. Toss the broccoli for a few minutes. Add the cooked spaghetti, and stir it until thoroughly coated with the other ingredients. Stir in the cheese just before serving.

A Really Simple (but Superbly Delicious) Homemade Chicken Soup Recipe with Homemade Whole Wheat Noodles

What is it about chicken soup? Even when I go through one of my “very-little-meat” phases I still welcome and crave this simple food. It’s a sort of cultural phenomenon…every culture and nationality has their own version of this humble dish. One of my favorite names for this recipe is “Jewish Penicillin,” making reference to its supposed properties to cure the common cold. And historically speaking it is likely one of the oldest recipes…next to cooking over a live fire, putting things in a vessel and boiling them is one of the oldest known cooking methods. There are plenty of ways to make this dish, and a seemingly endless variety of ingredients one can use, but this is a version I made the other day. It is easy and delicious. The homemade noodles were an added bonus, but if you want to make the recipe and use store-bought (or none at all) it will be equally delicious. This is also a good Base recipe,” meaning one in which you can add or subtract flavorings or ingredients to make it your own. The addition of chilies would make this interesting, as would a bit of fresh ginger and soy for an Oriental flare. More garlic, a splash of lemon, and a few sprigs of cilantro (and a sprinkling of curry) would give it a distinctive Near East flavor. You get the picture. Now if you’ll excuse me, I think I’ll go have a second bowl of soup…

Chicken Soup with Homemade Whole Wheat Egg Noodles


Makes about 5 quarts


For the soup:

2 pounds boneless, skinless chicken thighs (trimmed of fat)

3 quarts chicken broth (homemade or store-bought)

3 tablespoons vegetable oil

1 medium onion, peeled and diced

4 stalks celery, diced

3 medium carrots, peeled and diced

1 medium turnip, peeled and diced

4 cloves garlic, peeled and minced

½ teaspoon turmeric

1 teaspoon kosher salt

1 bunch parsley, chopped
For the noodles:

1½ cups whole wheat flour

1 teaspoon vital wheat gluten (optional)

2 large eggs

2 tablespoons cold water

To Make the Soup:
Combine the chicken and chicken broth in a soup pot and bring to a boil then lower to a simmer. Cook the chicken for about 20 minutes. While the chicken is cooking, make the noodle dough.


Combine the whole wheat flour, gluten, eggs, and water in a bowl and mix until it begins to form a mass. Knead the dough—either by hand or with an electric mixer fitted with a dough hook—until it is a smooth dough (about eight minutes with an electric mixer or 12 by hand). If the dough is too dry add another tablespoon or two of water. Cover the dough with plastic and refrigerate for 30 minutes.


Remove the chicken from the broth to a plate and allow it to cool a bit. Strain the broth and set aside; clean the pot to start the soup.


Heat the vegetable oil in the soup pot over medium heat, then add the onion, celery, carrot, and turnip. Cook the vegetables for about five minutes while stirring. Add the garlic, turmeric, and salt; cook another five minutes. Stir in the broth; bring to a boil, then lower to a slow simmer. Dice the cooked chicken and add it to the soup.


While the soup is simmering roll out the noodle dough on a lightly floured surface. Roll the dough very thin as they tend to plump a little when they cook. Cut the noodles as thin or thick as you like, or in whatever shape that you like. Drop them into the simmering soup, shaking off any excess flour as you pick them up.


Simmer the noodles in the soup for 5-10 minutes, or until the noodles feel tender but are not falling apart. Just before removing the soup from the heat stir in the chopped parsley.