Cook Like James

Pasta with Fresh Pesto and Cherry Tomatoes

 

Pasta with Fresh Pesto and Cherry Tomatoes

 

This is a great summertime pasta and works well with Barbecued Chicken or Grilled Fish. The mayonnaise helps keep the pesto from turning too oily and the addition of parsley and spinach leaves ensures a bright green color. It was recently featured in The Beach Reporter - http://tbrnews.com/articles/2009/07/31/el_segundo_news/news17.txt

 

Recipe:

3/4 cup pine nuts 

2 medium cloves garlic, peeled

Sea Salt 

1 pound pasta (bowtie or penne)

1/3 cup extra virgin olive oil

3 cups packed fresh basil leaves (about 4 ounces)

I bunch fresh Italian parsley, leaves only

1 cup baby spinach leaves

1/2 teaspoon ground black pepper 

2 tablespoons fresh lemon juice from 1 lemon

2/3 cup finely grated Parmesan cheese 

5-6 tablespoons mayonnaise 

1 pint cherry tomatoes, quartered

 

Instructions

1.    Toast pine nuts in small dry skillet over medium heat, until just beginning to turn golden and fragrant, 4 to 5 minutes.

2.    Bring 4 quarts water to rolling boil in large pot. Add 1 tablespoon salt and pasta to water, stir to separate, and cook until tender (just past al dente), about 11-12 minutes for farfalle. Reserve 1/4 cup cooking water, drain pasta, rinse briefly with cool water to stop cooking process and toss with 1 tablespoon oil, and let rest to room temperature, about 30 minutes.

3.    In the bowl of a food processor, pulse together: 1/4 cup of the toasted pine nuts, garlic, basil, parsley, spinach, pepper, lemon juice, remaining 1/3 cup oil, and 1 teaspoon salt in bowl of food processor and process until smooth. Push leaves down and scrape with rubber spatula as needed. Add parmesan cheese and mayonnaise and process until thoroughly combined.

4.    In large bowl combine pasta with pesto sauce; add 1 or 2 tablespoons of reserved pasta water as needed to create smooth sauce and evenly coat pasta. Add remaining pine nuts and tomatoes. Taste for seasoning and add a bit more salt and pepper if needed. Spread pasta on large serving platter and garnish with whole basil leaves.

 

Hearty Turkey Tomato Sauce with Campanelle

 

Hearty Turkey Tomato Sauce with Campanelle

Ground turkey is a nice substitution for beef in this hearty pasta sauce. I often substitute it for the ground beef in my Chili recipe. Make sure to buy 93% lean turkey, any leaner and the meat with taste dry. I like Campanelle pasta for this dish, but any favorite pasta will work.

Download Hearty Turkey Tomato Sauce with Campanelle recipe

1 large onion, finely chopped

2 tablespoons olive oil

Salt

6 medium cloves garlic, minced

2 pounds 93% percent lean ground turkey (don’t use 99%)

1 can (6 ounce) Pastene tomato paste

1 can (28 ounce) Muir Glen Diced Tomatoes

1 can (28 ounce) Tuttorosso or Muir Glen crushed tomatoes

4 cups low sodium chicken broth

2 bay leaves

1 teaspoon dried oregano

¼ teaspoon red pepper flakes

1 pound Campanelle pasta (or pasta of choice)

½ cup fresh basil, minced

1.  Combine onion, 1 tablespoon of olive oil, and ½ teaspoon of salt in a large dutch oven. Cover and cook over medium-low heat, stirring often, until softened, 10-12 minutes. Stir in garlic and cook until fragrant, about 30 seconds.

2. Add HALF the ground turkey and increase heat to medium high. Cook the turkey, breaking the meat into small pieces with a wooden spoon, until the meat loses it raw color, about 7 minutes. Stir in the tomato paste and continue to cook until the tomato paste begins to brown, about 3 minutes. Stir in diced and crushed tomatoes, chicken broth, bay leaves, oregano, and pepper flakes. Reduce the heat to medium and simmer uncovered, stirring occasionally, for 1 hour.

3. Stir the remaining ground turkey, breaking it up as you add it, and continue to simmer for another 30-40 minutes. Discard bay leaves.

4. Meanwhile, bring 4 quarts of water to a boil in a large pot. Stir in 1 tablespoon of salt, add the pasta, and cook according to package directions until al dente (about 10 minutes). Drain pasta, reserving ½ cup of pasta cooking water, and return pasta to pot.

5. Stir remaining tablespoon of olive oil and chopped basil into sauce, and season with salt and pepper to taste. Toss 3 cups of the meat sauce into the pasta, adding some of the reserved cooking water as needed to loosen sauce. Divide pasta among serving dishes and top each with a portion of sauce. Serve with grated parmesan cheese and extra basil, if desired.

Note: Extra sauce will freeze well for up to a month.

 

Lemon Spaghetti with Basil (Spaghetti al Limone)

Lemon Spaghetti with Basil (Spaghetti al Limone)

This is a super fast and easy recipe and a perfect example of simple Italian cooking at its best. The pasta is great on its own, or you can add some sautéed chicken pieces. You can cut the recipe in half to serve two people.

Download Lemon Spaghetti with Basil recipe

1 pound spaghetti

1/2 cup olive oil

1 garlic clove minced to a paste

½ teaspoon salt

1/2 cup fresh lemon juice (about 3 lemons)

Salt and freshly ground black pepper

1 tablespoon lemon zest

1 cup grated Parmesan

1/3 cup chopped fresh basil leaves

1. Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes.

2. Meanwhile, whisk the oil, garlic, lemon juice, lemon zest and salt in a large bowl to blend. Stir in the Parmesan cheese until thick and creamy.

3. Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

Easy Sauteed Chicken

Slice 1 or 2 boneless chicken breast crosswise into thin ¼ slices.  Melt 1 tablespoon of unsalted butter in a 10” non stick skillet over high heat until just beginning to brown. Add the chicken and cook without moving for 1-2 minutes. Turn pieces and continue to cook for 2-3 minutes longer until cooked through. Serve with pasta.

Rocco DiSpirito’s Lo Cal Macaroni & Cheese

I recently was in NY with a friend who was guest hosting on the Joy Behar show. Rocco DiSpirito was on to promote his best-selling "Now Eat This!" Diet book (Find it here). He suggested trying his innovative low calorie recipe for Macaroni & Cheese that uses Greek Yogurt and Cabot 50% Reduced Fat Cheddar. I’m always a little skeptical of low fat versions of comfort food, but was pleasantly surprised to find this dish incredibly tasty. Serve it with a mixed green salad and it makes a great lunch or light dinner.

Rocco DiSpirito’s Lo Cal Macaroni & Cheese

Nonstick cooking spray 
4 ounces whole-wheat pasta 
½ cup Onion-Garlic Puree (recipe below) 
½ teaspoon dry mustard 
Pinch of cayenne pepper 
1 cup shredded 50% reduced- fat cheddar, such as Cabot 
1/3 cup nonfat Greek yogurt 
Salt 
¼ cup whole-wheat panko breadcrumbs, such as Ian's All-Natural 
¼ cup grated Parmigiano-Reggiano cheese 

Directions

1. Preheat the oven to 425°F. Spray an 8×8- inch baking dish with 
cooking spray, and set it aside. 

2. Bring a large pot of salted water to a boil. Add the macaroni and 
cook according to the package directions, al dente; drain. 

3. While the pasta is cooking, bring the Onion- Garlic Puree, mustard, and cayenne to a simmer in a small saucepan over medium heat, stirring often. Whisk in the cheddar until it has melted. Remove the pan from the heat and whisk in the yogurt. In a medium bowl, toss the cooked macaroni with the cheese sauce to coat thoroughly. Season with salt and pepper to taste. Pour the macaroni into the prepared baking dish, and sprinkle the panko over the top. Top with the Parmigiano-Reggiano. Bake until the cheese has melted and the macaroni is hot throughout, about 10 minutes. Serve immediately.

Onion-Garlic Puree

1 large Vidalia onion, roughly chopped 

9 garlic cloves, roughly chopped 
½ cup water 
Salt 
freshly ground black pepper 

1. Combine the onion, garlic, and water in a microwave- safe bowl. Season with salt and pepper to taste. Cover the bowl tightly with plastic wrap, and microwave on high for 10 minutes. 

2. Pour the mixture into a blender and blend until it is completely smooth. Store in a covered container in the refrigerator for up to 72 hours. 

Sheryl Crow's Roasted Spring Vegetables with Quinoa

 

Sheryl Crow’s new cookbook – If It Makes You Healthy: More Than 100 Delicious Recipes Inspired by the Seasons (Click here for cookbook)- hits stores this week and is filled with delicious, easy to follow recipes. Sheryl collaborated with personal chef Chuck White, affectionately known as “Chef Chuck.” The duo met while Sheryl was battling breast cancer, which according to her, "was a wake-up call to eat better." The book not only offers a wide array of recipes for snacks, appetizers, soups, salads, main courses and desserts (all grouped seasonally) but also beautiful photographs and personal musings. With winter technically behind us, I jumped to the “Spring and Summer” chapter and decided to try the recipe for Roasted Summer Vegetables and Quinoa. It’s bursting with flavor from the fresh herb vinaigrette which adds a bright finish to the delicate nutty tasting quinoa.

   Download Sheryl Crow Roasted Spring Vegetables with Quinoa recipe

1 bunch of asparagus, tough ends removed, cut into 1” pieces

1 cup diced zucchini

1 cup diced yellow squash

1 medium red onion, diced

2 teaspoons garlic powder

1 tablespoon canola oil, preferably expeller-pressed

Kosher salt and black pepper

2 teaspoons maple syrup

2 teaspoons apple cider vinegar

½ teaspoon Dijon mustard

2 teaspoons chopped fresh basil

1 teaspoon chopped fresh dill

1 teaspoon chopped fresh tarragon

¼ cup olive oil

4 cups cooked quinoa (Ancient Harvest’s brand)

2 cups loosely packed fresh spinach

½ cup roasted red peppers, diced (store bought or homemade)

 

1. Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil and spray lightly with canola oil.

2. In a large bowl, toss together the asparagus, zucchini, yellow squash, and onion. Sprinkle with garlic powder and canola oil and toss to coat. Season to taste with salt and pepper.

3. Spread the vegetables evenly over baking sheet and roast until softened but still firm, 10-12 minutes. Remove from oven and set aside to cool.

4. Meanwhile, whisk together the maple syrup, vinegar, mustard, basil, dill, and tarragon. Season to taste with salt and pepper and then slowly whisk in olive oil.

5. In a large bowl, toss the roasted vegetables with the quinoa, spinach and red peppers. Drizzle the vinaigrette over the salad, tossing to mix thoroughly. Cover the bowl and refrigerate for at least 12 hours before serving. The salad will keep for 2 to 3 days.

Serves 6-8

 

Creamy Risotto with English Peas, Lemon and Mint

Creamy Risotto with English Peas, Lemon and Mint

 

 

This is a great spring time recipe that works well as a first course or a side dish. I love the sweet flavor of English peas, but frozen ones will work fine. You can easily substitute asparagus for the peas. Just snap the ends off 1 pound of thin asparagus and cut the spears on the bias into ½” lengths. Stir them into the risotto in Step 4 after the broth has absorbed for 5 mintues.

  

Download Creamy Risotto with English Peas Recipe

 

4 cups homemade or low-sodium chicken broth  

2 ½ cups water  

4 tablespoons unsalted butter

1 medium onion, finely chopped

Salt

2 cups Arborio rice  

1 cup dry white wine, like a Sauvignon Blanc

2 cups English peas, shelled (about 12 ounces) or frozen petite peas

2 ounces Parmigiano cheese, grated (1 cup) 

3tablespoons minced fresh mint  

1 teaspoon grated lemon zest  

2 tablespoons of fresh lemon juice

 Ground black pepper  

 

1. Bring the broth and water to a simmer in a medium saucepan over medium-high heat. Cover and keep the broth warm over the low heat.

 

2. Melt the butter in a large saucepan over medium heat. Add the onion and 1/2 teaspoon salt and cook until lightly browned, about 9 minutes.

 

3. Stir in the rice and cook until the edges begin to turn translucent, about 3 minutes. Add the wine and cook, stirring frequently, until it is completely absorbed, about 2 minutes.

 

4. Add 3 cups of the warm broth mixture and bring to a simmer. Cook, stirring occasionally, about every 3 minutes, until the liquid is absorbed, about 10-12 minutes.

 

5. Continue to cook, stirring in roughly 1/2 cup of the broth every few minutes, until the rice is cooked through but is still somewhat firm in the center, about 9-10 minutes.

 

6. Add the peas and another 1/2 cup broth. Continue to simmer and stir until the peas are just cooked and the rice is just tender to the tooth, another 3 to 4 min. Stir in another splash of broth if the risotto is too thick. Remove the pot from the heat and stir in the mint, lemon juice, lemon zest, and the Parmigiano.  Season with salt and pepper to taste. Serve the risotto immediately with a sprinkling of Parmigiano and a wedge of lemon and sprig of mint.

Simple Hearty Pasta Bolognese

This is an easy sauce that works on any type of pasta. The mushrooms give the sauce a hearty, slow cooked flavor. To obtain the best texture, be careful not to break up the meat too much when cooking it with the milk in step 4. With additional cooking and stirring, it will continue to break up.

½ ounce dried porcini mushrooms 

1 ¼ cups sweet white wine (Gewürztraminer or Riesling)

½ small carrot, peeled and chopped into rough 1/2-inch pieces (about 1/4 cup)

½ small onion, chopped into rough 1/2-inch pieces (about 1/3 cup)

3 ounces pancetta, cut into 1-inch pieces

1-28 ounce can San Marzano whole tomatoes with juice 

1 ½  tablespoons unsalted butter 

1 small clove garlic, minced or pressed through garlic press (about 1/2 teaspoon)

1 teaspoon granulated sugar 

1 ½ pounds meatloaf mix (or equal amounts 80 percent lean ground beef, ground veal, and ground pork)

1 ½ cups whole milk 

2 tablespoons tomato paste 

 table salt 

1/8 teaspoon ground black pepper 

1 pound pasta 

 Grated Parmesan cheese, for serving

 1. Cover porcini mushrooms with 1/2 cup water in small microwave-safe bowl; cover bowl with plastic wrap, cut a few steam vents with paring knife, and microwave on high power for 30 seconds. Let stand until mushrooms have softened, about 5 minutes. Using fork, lift porcini from liquid and transfer to second small bowl; pour soaking liquid through paper towel-lined mesh strainer. Set porcini and strained liquid aside.

2. Bring wine to simmer in 10-inch nonstick skillet over medium heat; reduce heat to low and simmer until wine is reduced to 2 tablespoons, about 20 minutes. Set reduced wine aside. 

3. Meanwhile, pulse carrot in food processor until broken down into rough 1/4-inch pieces, about 10 one-second pulses. Add onion; pulse until vegetables are broken down to 1/8-inch pieces, about 10 one-second pulses. Transfer vegetables to small bowl. Process softened porcini until well-ground, about 15 seconds, scraping down bowl if necessary. Transfer porcini to bowl with onions and carrots. Process pancetta until pieces are no larger than 1/4 inch, 30 to 35 seconds, scraping down bowl if necessary; transfer to small bowl. Pulse tomatoes with juice until chopped fine, 6 to 8 one-second pulses. 

4. Heat butter in 12-inch skillet over medium-high heat; when foaming subsides, add pancetta and cook, stirring frequently, until well browned, about 2 minutes. Add carrot, onion, and porcini; cook, stirring frequently, until vegetables are softened but not browned, about 4 minutes. Add garlic and sugar; cook until fragrant, about 30 seconds. Add ground meats, breaking meat into 1-inch pieces with wooden spoon, about 1 minute. Add milk and stir to break meat into 1/2-inch bits; bring to simmer, reduce heat to medium, and continue to simmer, stirring to break up meat into small pieces, until most liquid has evaporated and meat begins to sizzle, 18 to 20 minutes. Stir in tomato paste and cook until combined, about 1 minute. Add tomatoes, reserved porcini soaking liquid, 1/4 teaspoon salt, and pepper; bring to simmer over medium-high heat, then reduce heat to medium and simmer until liquid is reduced and sauce is thickened but still moist, 12 to 15 minutes. Stir in reduced wine and simmer to blend flavors, about 5 minutes.

5. Meanwhile, bring 4 quarts water to rolling boil, covered, in stockpot. Add 1-tablespoon salt and pasta, stir to separate, and cook until al dente. Drain, reserving 1/4 cup pasta cooking water, and return pasta to stockpot. Add 2 cups sauce and 2 tablespoons pasta water to pasta; toss well, adding remaining pasta water, if necessary, to help distribute sauce. Divide pasta among individual bowls and top each portion with about 1/4 cup remaining sauce. Serve immediately, passing Parmesan separately.

 

Penne with Tomato Basil and Mozzarella (Pasta Caprese)

Penne with Tomato Basil and Mozzarella (Pasta Caprese)

This is a perfect summer pasta dish, based on the Italian classic Insalata Caprese. The success of this recipe depends on a few high-quality ingredients, including ripe, in-season tomatoes, fresh basil, and the best olive oil.  

Download Penne with Tomato Basil and Mozzarella recipe 

¼ cup extra-virgin olive oil

1 tablespoon fresh lemon juice

2 garlic cloves, minced or pressed through a garlic press (about 1/2 teaspoon)

1 small shallot, minced fine (about 2 tablespoons)

1 ½ pounds ripe tomatoes, cored, seeded, and cut into 1/2-inch dice (or cherry tomatoes cut in half)

12 ounces fresh handmade buffalo- or cow’s-milk mozzarella

1 pound penne pasta

¼ cup chopped fresh basil

1 teaspoon sugar (optional, depending on the taste and ripeness of the tomatoes)

½ cup freshly grated

 

INSTRUCTIONS

1. Whisk oil, 2 teaspoons lemon juice, garlic, shallot, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in large bowl. Add tomatoes and diced mozzarella and gently toss to combine; set aside. Do not marinate for longer than 45 minutes.

 

2. While tomatoes and cheese are marinating, bring 4 quarts water to rolling boil in stockpot. Add 1 tablespoon salt and pasta, stir to separate, and cook until al dente. Drain well.

 

3. Add pasta and mozzarella/tomato mixture and gently toss to combine. Let stand 5 minutes. Stir in basil; adjust seasonings with salt, pepper, and additional lemon juice or sugar, if desired, and serve immediately. 

Easy Baked Manicotti for Two

 Easy Baked Manicotti For Two

 

This is a great recipe for two, but can easily be increased to feed a crowd. Barilla no boil lasagna noodles work best in this recipe and you can easily make them ahead and refrigerate until ready to bake.

 Download Easy Baked Manicotti For Two recipe

 

Tomato Sauce:

 

1 (14.5) ounce cans diced tomatoes (Muir Glen or favorite organic brand)

1 tablespoon extra-virgin olive oil

2 medium cloves garlic, minced or pressed through garlic press (about 2 teaspoons)

1/8-1/4 teaspoon hot red pepper flakes

¼ teaspoon salt

Pinch of sugar

1 tablespoon chopped fresh basil

 

Cheese Filling and Pasta:

 

1 cup part-skim ricotta cheese

2 ounces grated Parmesan cheese (about 1 cup)

3 ounces shredded mozzarella cheese (about ¾ cup)

1 egg, lightly beaten

¼ teaspoon nutmeg

¼ teaspoon table salt

¼ teaspoon ground black pepper

1 tablespoon chopped fresh parsley leaves

1 tablespoon chopped fresh basil

6 no-boil flat lasagna noodles

 For the Sauce: 

1.    Adjust oven rack to middle position and heat oven to 375 degrees. Pulse 1 can tomatoes with their juice in food processor until coarsely chopped, 3 or 4 pulses. Transfer to bowl. Repeat with remaining can tomatoes.

2.    Heat oil, garlic, and pepper flakes (if using) in small saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes and 1/4 teaspoon salt and sugar and simmer about 5 minutes. Stir in basil; adjust seasoning with salt.

For the cheese filling:

1.    Combine ricotta, 1/2 cup Parmesan, mozzarella, eggs, nutmeg, salt, pepper, parsley and basil in medium bowl; set aside.

To assemble:

1.    Fill a large bowl with boiling water, and then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels.

2.    Spread bottom of 9x5 loaf baking dish evenly with 1/2 cup sauce. Using soupspoon or small offset spatula, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. Top evenly with remaining sauce, making certain that pasta is completely covered.

3.    Cover manicotti with aluminum foil. Bake until bubbling, about 25 minutes, then remove foil. Sprinkle manicotti evenly with remaining 1/2 cup Parmesan. Continue to bake until cheese is spotty brown, about 10 minutes. Cool 15 minutes, then serve.

  

Southwestern Barbecue Chicken Pasta Salad

   

Southwestern Barbecue Chicken Pasta Salad

This is a great summer pasta recipe and perfect for a Labor Day Cookout. It makes good use of leftover chicken, or use an already cooked rotisserie chicken from the store.) It has all the flavors of summer, with a southwestern flair – cilantro, red peppers, corn, black beans – and it’s quick to make. It keeps nicely in the refrigerator for up to 2 days, just reserve a little of the dressing (which is the real secret to this dish) to perk up the pasta just before serving.

Pasta Salad:

1 pound corkscrew pasta  

1 cup frozen corn  

2 cups shredded grilled chicken  

1 cup canned black beans, drained and rinsed 

1 red bell pepper, chopped 

1 yellow bell pepper, chopped 

1 small red onion minced 

1 jalapeno chile, seeded and minced 

1/2 cup chopped fresh cilantro leaves   

3 tablespoons lime juice  

Dressing:

1 cup mayonnaise  

2 ½ tablespoons cider vinegar  

2 ½ teaspoons sugar  

¾ teaspoon prepared horseradish  

¾ teaspoon table salt  

½ teaspoon ground black pepper  

¼- ½ teaspoon cayenne pepper  

1.     Make Dressing: Mix all ingredients in blender until smooth, about 1 minute. Refrigerate sauce in airtight container for at least 1 hour or up to 2 days

2.     Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta and cook until nearly tender, about 8 minutes. Add corn and cook 1 minute more. Reserve 1/4 cup cooking water, then drain pasta and corn. Transfer pasta and corn to large bowl and refrigerate until completely cooled, at least 30 minutes.

3.    Stir in chicken, beans, bell peppers, red onion, jalapeño, cilantro, lime juice, and ¾ cup of dressing into the cooled pasta and corn. Add reserved pasta cooking water, 1 tablespoon at a time, until sauce is loose. Season with salt and pepper to taste. Serve. (Salad can be refrigerated in airtight container for up to 2 days. Check consistency and seasonings, adding reserved dressing if needed before serving.)