One Pot Pasta

One Pot Pasta

Oh how I love this dish.  I admit it; I had my doubts when I first saw it. I thought Martha Stewart was off her rocker and there was no way it could work. But I decided to try it. What did I have to lose? I tried it and I liked it. Now, I basically throw a bunch of stuff in a pot, add heat and get a great dish. Yes, it is that easy. I have a basic recipe below but I change it every time I make it. Other items you may want to add- mushrooms (portabellas are especially nice), olives, fresh buffalo mozzarella, thinly sliced red pepper, bacon, or anything that would be a great pizza topping. I have tried multiple types of pasta in this dish and I prefer spaghetti. If you use spaghetti or any other type of long noodles, break them in half before placing it in the skillet.

One Pot Pasta

1 Box (16 oz. 454 g) of Uncooked Pasta
1 Handful of Arugula or Basil or Parsley
4 Cloves of Garlic, Thinly Sliced
1 Onion, Thinly Sliced
1 Handful of Cherry or Grape Tomatoes, Quartered
1/2 Pound (227 g) of Precooked Sausage or Meatballs (Optional)
Several Dashes to 1/2 Teaspoon of Crushed Red Pepper Flakes or a Dried Pepper
2 Tablespoons of Olive Oil
4 1/2 Cups (1 L) of Room Temperature Water
Salt and Pepper, to Taste
Parmesan Cheese, Grated

Place all of the ingredients except the cheese in the skillet (I use cast iron).

Everything is in one pot- It couldn't be easier

Next bring to a boil over high heat. Lower heat so you have a little more than a simmer but less than a rolling boil.

Cooking the pasta and the ingredients

Boil mixture stirring frequently until the pasts is al dente and the liquid has mostly absorbed (about 9 minutes). You may need to extend the cooking time or add more water depending on the type of pasta. Towards the end of cooking taste and adjust slat and pepper if necessary. Remove from heat and place in bowls. Top with cheese. Enjoy!

A bowl of yummy pasta

The bottom line: will I make this again? Yes. I can't wait to make it from summer ripened veggies.

Italian Sausage and Pasta in Broth

Italian Sausage Pasta

Ok. I just threw this one together and after we started eating it my family told me to blog it. The inspiration for this dish is the sausage pasta dish at Trezo Mare. It is really really good. It is a light dish that contains Italian sausage. I know, it seems impossible to have a light dish with sausage. I use Scimeca's Italian sausage. It comes in mild, medium, and spicy. Pick the one you want for the spiciness of the dish. This dish was so good we all had seconds and maybe (shhh don't tell) thirds. It was a good thing that it was a running day.
I have two sets of pictures one set from the first time I made it and the second when I went back and tweaked it.  The first time I made it with button mushrooms and the second time with baby bellas. The second time I also doubled the amount of mushrooms. Did I mention how good it was? It is so good that I craved it for days and ended up making it for breakfast on a Saturday morning. If I had some summer ripened tomatoes I would have diced about three and thrown them in with the chicken broth. Also for a twist, I imagine some fresh spinach or kale thrown in with the broth would be delicious.

Italian Sausage Pasta

1 Pound (.45 kg) of Italian Sausage
1/2 Onion (160 g), Thinly Sliced
One Red Pepper (160 g), Sliced
4 -8 oz. (113-227 g) of Mushrooms, Sliced
1 Can (397 g) of Chicken Broth
1 Box (340 g)  of Pasta, Cooked and Drained
Pepper, To Taste
Basil
Parmesan Cheese

Crumble sausage into large skillet. Cook over medium heat until it begins to cook. Meanwhile, cook the pasta. Once the sausage begins to cook, add the onions, pepper, and mushrooms.

At this point the house smells incredible.

Cook until sausage begins to brown and the veggies are softened. Add the broth to the skillet and simmer.

Almost ready for the pasta

When the pasta is ready, add it to the skillet. Mix well and season with pepper. Take off the heat and add the basil and cheese. And that's it!

Skillet of pasta

The bottom line, will I make this again? You mean more than the two times I already have? Yes, it is lovely and so easy.

Cranberry Sorbet

Cranberry Sorbet

I used to have Thanksgiving dinner at my house and I would cook and cook... and cook. Not that I minded. I really like spending time in the kitchen. Now, we go to a friends house (thanks Jeanne) and I only make a couple of dishes. This year I have so much extra time, we are running a 5K in the morning. I know it is amazing (1) that we have that much time and (2) that we are choosing to run outside in the cold. On the other hand that is 300 calories burned. 

So what will I be making? I have my Thanksgiving dishes that I make every year, chocolate bourbon pecan pie (it is incredible and it even has a nut crust) and cheese garlic grits. Yes, I will make these this year, because otherwise I would have a family mutiny. I am also making candied bacon (maybe I should run the one mile fun run after the 5k as well).

In addition, I decided to make something different this year, cranberry sorbet. (Yes, it sounds like a Prince song.) It took awhile to get the recipe right. I wanted a tart sorbet but not too tart. I wanted the sorbet to have some sweetness as well. So I decided on a pink grapefruit / cranberry sorbet. The result was right on. It is tart but not too tart and not too sweet like an earlier version I made. I can already imagine the sorbet in a glass with champagne for the adults and ginger ale for the kids. Yum!

Pink Grapefruit Cranberry Sorbet

1 1/2 Cup (300 g) of Sugar

1 1/4 Cup (300 ml) of Water

3 Pieces of Grapefruit Peel

12 oz. (340 g) of Cranberries

3/4 Cup (175 ml) of Grapefruit Juice

Bring water, sugar, and peel to a boil. Add cranberries and boil for 10 minutes stirring occasionally. 

Boiling the cranberries

The cranberries will have popped and will be tender. Remove the grapefruit peel. Puree in a blender or a food processor. Add  the grapefruit juice and pour through a sieve. 

Straining the cranberries

Refrigerate overnight. Pour into an ice cream maker. Freeze according to manufacturer's instructions. 

The bottom line: will I make this again? Yes. It is awesome. 

Sausage Balls

Freezing the sausage balls

I love sausage balls. They are so easy and so good.  I like the fact that I can make a bunch of them and freeze them.  If I have some unexpected guests, I have a delicious appetizer ready to go.  I have also serve these for breakfast with biscuits.  Yum!
I like them spicy. If you want them to be spicy, use spicy sausage. So easy. You don't have to worry about adding additional spices they are in the sausage.  If you want to go all out you can make your own sausage. (Yes, I have made my own sausage and yes it is amazing).

Sausage Balls

1 lb (.45 kg) of Sausage
8 ounces (227 g) of Cream Cheese
1 1/4 Cups (175 g) of Baking Mix
1 1/4 Cups (155 g) of Cheddar Cheese

All of the ingredients ready to mix

Mix all of the ingredients together with a dough hook.

All of the ingredients mixed together

Make into balls and place on a cookie sheet. Bake in a 400F/204C/ Gas Mark 6 oven for 20-25 minutes. Or freeze and then place in a plastic bag.  When ready to cook, bake in a 400F/204C/ Gas Mark 6 oven for 30 minutes.

The bottom line: will I make this again? Yes, I love them. I have a couple of bags of them frozen in my deep freezer.

Spinach Balls

Spinach Balls

Need a really awesome appetizer that is easy to make? I love these.  People who hate spinach love these.

Spinach Balls

1 Package (283 g) of Spinach, Cooked, Drained, and Squeezed
1/4 Cup (57 g) of Butter, Melted
1 Cup (200 g) of Stuffing Crumbs (I like Pepperidge Farm)
1/2 Cup (50 g) of Parmesan Cheese, Grated
Salt and Pepper, To Taste
3 Whole Eggs, Beaten

Mix all of the ingredients together and refrigerate until mixture sets up.

Just dump the ingredients into a bowl.

Form into balls.  Bake in a 350F/176C/Gas Mark 4 oven for 10-15 minutes.

All mixed together

If you are going to freeze them, put on a cookie sheet and freeze. Once they are frozen, put into a plastic bag. When ready to bake, do not defrost bake in a 350F/176C/Gas Mark 4 oven for 20 minutes.

The bottom line will I make these again? Yes.  I love these. I make a double batch and freeze them for later.

Cheese Olive Puffs

Cheese Olive Puffs

I like these a bit spicy. I make a double batch of these and freeze them.  Right now, I have a whole bunch of these in my freezer ready for last minute guests or a special occasion.

Cheese Olive Puffs

2 Cups (225 g) of Grated Cheddar Cheese
1/4 Cup (58 g) of Butter
1/2 Cup (63 g) of Flour
1/4 Tsp of Salt
1/2 Tsp of Paprika
Cayenne Pepper, to Taste
24 Pimento Stuffed Olives

Mix all of the ingredients together except for the olives.

Pinch off a bit of dough and wrap it around the olive. Place the dough covered olive on a cookie sheet. Bake in a 400F/204C/Gas Mark 6 oven for 10-15.

Or freeze on the cookie tray and then transfer to a plastic bag. When ready to serve, do not defrost, place on a cookie tray and bake in a 400F/204C/Gas Mark 6 oven for 20 minutes.

The bottom line, will I make these again? Yes, I love these. I might have make them a bit to spicy this last time.  Next time I am going to try using smoked paprika.

One Pot Bacon Mushroom Mac and Cheese

Mac and cheese, the ultimate comfort food

We are still rehabbing our kitchen. I don't think we will ever be done (grrrrrr). But the stove it done and I love my induction stove top. It is incredible. I bought a lot of new pots and pans to work with the stove and I rediscovered cast iron. I don't think I will be parted from it again. Not only is it a great conductor of heat and easy to clean but it also add a bit of iron to our food. We need iron and every little bit helps.

The most used pan in my house is a cast iron skillet. I use it for my one pot mac and cheese, the ultimate comfort food. This dish can be tailored to your tastes and mood. You can switch out the onions for leeks or green onions.  Don't like mushrooms? Then don't add them. The cheeses can be switched around based on what you feel like or more likely in our house, what you have in the refrigerator. One of these days I am going to add bacon and tomato. So what is the inspiration for this dish?  I became obsessed with this dish after having mac and cheese at Anna's Oven (50% of the profits from this restaurant go to charitable causes). I always get the roasted chicken with a side of mac and cheese.

One Pot Bacon Mushroom Mac and Cheese

5 Tbsp (70 g) of Butter
4 oz. (113 g) of Sliced Mushrooms (I used baby bellas)
1/2 Small Onion, Diced
4 Slices of Bacon, Crispy
1/4 Cup (31g) of Flour (Depending on how thick you want your mac and cheese)
6 Cups (1.4 l) of Milk
12 oz. (340 g) of Pasta
Salt, Pepper, and Cayenne, To Taste
4 Cups (500 g) of Shredded Cheese (I used a mixture of White Cheddar and Mozzarella)
1 Tsp of Dijon Mustard
1 Cup (125 g) of Breadcrumbs or Panko
1/2 Cup (63 g) of Shredded Cheese (I used Parmesan)

Preheat your broiler. Melt the butter in a large oven safe skillet. Add the mushrooms and onions and cook until softened.

Sautéing the mushrooms and onions.

Whisk in the flour and them slowly whisk in the milk.

Whisking in the flour

Once the milk is added, raise the heat and bring the milk mixture to a simmer. Add the pasta and the salt, pepper, and cayenne. Watch the mixture so that it doesn't boil over. Cook the pasta, stirring frequently, until tender.

Cooking the pasta

The time varies depending on the pasta you use. Don't worry if the mixture is a bit thin, it will thicken when you add the cheese. Add the mustard, bacon, and cheese stirring until combined.

Ready for the oven!

Taste and adjust seasonings. Cover with breadcrumbs and 1/2 cup of cheese. Place under the broiler until golden brown on top (about 2 minutes).

Done!

The bottom line: will I make this again? Oh my goodness yes. This is so yummy.