1 can diced tomatoes
1 can diced tomatoes
Spring : Salads :: Fall : COMFORT FOODS!
1. Cook the pasta according to directions on box until al dente. Drain and return to pot.
2. Meanwhile heat the olive oil is a large saute pan over medium heat. Add the mushroom, garlic, and onion and cook for 10minutes stirring occasionally. Drain and set aside
3. Mix the eggs and the parmesan cheese until well blended. Add the half & half, mixing well. Pour this mixture into the pan containing the cooked pasta noodles. Stir well until fully mixed, DO NOT let the eggs become scrambled!!! Add in the mushroom and onion mixture and turn heat to low. Cook for 10minutes or until the sauce is nice and warm and cheesy. Serve!
This dish is extremely easy to prepare and the only tricky section is just making sure that the eggs don’t scramble when being added to the pasta. I have never managed to do this, but my roommate in college did so I know that it can be done. For those looking to make this dish in the other traditional method, substitute the cream with some of the water used for cooking the pasta if you are wanting a thinner sauce. One of the best things about all Italian dishes is that they allow for so many variations in order to perfect it for the individual.
Good morning! We are now firmly in September and I’m trying to remember all the good things that come with this month, such as being able to go on a 9 mile hike and not suffering a heat stroke. We were also able to bring our puppy with us, which made things very interesting and fun. She is now completely pooped out and seems to only have energy to eat, drink, and wag her tail. Watching her on the trail was great, her tail was going a mile a minute the entire time. After spending a day on the trails the last thing I wanted to do was cook some crazy elaborate dinner but food was needed. Which is when I resort to modifying something to a “Rachel Ray style” if you will. This is one such recipe, and at some point I’m sure I’ll also do the long version of this.
6 garlic cloves, peeled and chopped
1 1/4 cup roasted red pepper soup – I used Wegmanns Organic but this is up to you!
12oz can chopped tomatoes (no salt added if possible)
2 tbsp olive oil
1/4 tbsp dried chile flakes
1 lb linguine, cooked al dente
1. Heat the olive oil in pan over medium heat and cook the garlic for 7-10 minutes, until golden. Pour the garlic and olive oil into a food processor. Add the chile flakes and puree.
2. Pour the garlic mixture into a medium size pot and add the roasted red pepper soup. Heat for 5 minutes over medium heat. Add the tomatoes, turn heat to low, and cook for 15minutes. Season to taste!
3. Once the pasta has finished cooked drain it and mix well with the sauce. Feel free to top with some freshly grated Parmesan Cheese and Enjoy!
Nothing like a simple (lazy) dinner that can be done under 30minutes, perfect for a hectic weekday or weekend night.
Banana pancakes. In bed. With an Iced Caramel Latte Joey style.
Now THAT is how a Saturday morning should begin. Having to take a car into the Ford Dealership to find out the free schedule maintenance wasn’t really free…that is NOT something that should be a part of any day. Needless to say that was not a fun part of my day, however having yummy Indian food for lunch did keep me from going completely Italian on the guy at Ford. So score one for an amazing food day! And score negative something or other for the lying liars that lie with lies at Ford.
Now on to the most important section of the blog, the recipe! Today is a nice simple yummy pasta dish that is great for a last minute dinner. It can easily be dressed up with some grilled vegetables and served with a fresh salad. I prefer eggplant, but that could be because I have a slight eggplant obsession. I tried growing my own this summer but my gardening skills are in need of improvement.
2 tbsp Olive Oil
2 garlic cloves, chopped
1 onion, chopped finely
1/2 cup veg. broth
1 1/2 cup milk
1/3 cup Parmesean
1 1b Fettuccine
1/2 lb eggplant, sliced (optional)
1. Heat the oil in a medium pan over medium-low heat, add garlic and cook for 3 minutes.
2. Add the onions and cook gently for 5 minutes. Add the broth and bring the mixture to a boil. Turn heat to low and simmer 10 minutes.
3. Stir the milk, scallions, and parm. cheese into the onion mixture. Let simmer an additional 10-15 minutes.
4. Meanwhile grill the eggplant using a George Forman (or actual) grill. Season with salt and pepper to taste. Also cook the pasta according to directions on box until al dente. Drain the pasta and place back into the pot. Once the sauce has finished cooking add it to the pasta, toss well and Serve!
The eggplant can either be served on top, as a substitute for bread, or can be quartered and tossed with the rest of the sauce. I preferred to use mine as toast and used them to get as much of the yummy sauce as possible 🙂
Hello from the Eastern Shore! I am once again on vacation (!) but this time I’m resolved to actually take advantage of the down time and do some blogging. I was a cooking maniac this past week so I have a number of yummies to share with everyone, some of which were inspired by some of the meals I’ve had while out and about. This dish is not one of those and is instead inspired by my LOVE of Italian food. I have had chicken (and veal) Florentine before and have attempted vegetarian versions in the past with limited success. The trick is prepping the sauce before baking, and making it slightly runnier than normal.
14oz of Tofu, cut into 6 “fillets”
2 tbsp Olive Oil. divided
4 cloves garlic, minced
1 cup baby bella mushrooms, diced
2 tsp flour
1/2 tbsp oregano
2 tsp parsley
1/2 tbsp red chili flakes
1 1/4 cups milk, divided
1 tbsp fresh basil, chopped
1 lb spinach (if using frozen thaw first)
1 cup white pearl mushrooms, sliced
1 cup shredded mozzarella cheese
1. Preheat oven to 400F
2. Heat half of the olive oil in a medium saucepan over medium heat. Stirring constantly add in the flour to create a roux. Slowly add 1 cup of milk, whisking, until the roux is firmly mixing. Add the baby bella mushrooms, garlic, and spices to taste. Turn heat to low and simmer.
3. Meanwhile heat the remaining olive oil in a medium saute pan over medium-low heat. Gradually add in the spinach, adding more as the leaves wilt. Cook for 10minutes, until the leaves are soft but not mushy. Drain and set aside.
4. Arrange the spinach in the bottom of a 9×9 baking dish. Cover the spinach with the white mushrooms. Pour half of the mushroom sauce over the spinach/mushrooms. Arrange the tofu fillets on top and then cover with the remaining sauce. Cover and bake for 20 minutes. Remove cover and top with the mozzarella cheese then bake for an additional 15-20minutes, or until the sauce is bubbly and lightly browned.
I served this with some homemade whole wheat basil bread but it would also go perfectly with a nice salad. This is also a great dish for a Meatless Monday because you don’t come away from this missing meat which is great when cooking for non-veggie people.