Tag Archives: giada

Penne with Brown Butter, Arugula, and Pine Nuts

26 Feb

I DVR a bunch of cooking shows. Giada is one of them. i usually look at the info for the recording to see what was cooked in that episode and delete it or watch it. Most of the time I look then delete! But sometimes something catches my eye. This recipe was one of them. This turned out good a little too salty for our tastes even with the capers rinsed!

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Penne with Brown Butter, Arugula, and Pine Nuts
adapted from giada at home

Ingredients

Dressing:
1/4 cup extra-virgin olive oil
1 large lemon, zested and juiced
2 teaspoons salt
1/2 teaspoon freshly ground black pepper

Pasta:
1 pound penne rigate pasta
1/2 stick (1/4 cup) unsalted butter, cut into 1/2-inch pieces, at room temperature
4 cups baby arugula
1 cup cherry or grape tomatoes, halved
1 cup grated Parmesan
1/2 cup toasted pine nuts
2 tablespoons capers, rinsed and drained

Directions

For the dressing: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper until smooth. Set aside.
For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
In a high-sided skillet, whisk the butter over medium heat until melted. Simmer until foamy. Continue to cook until the butter has a nutty aroma and turns a caramel color, 3 to 5 minutes. Remove the pan from the heat. Add the pasta, dressing, arugula, tomatoes, Parmesan, pine nuts, and capers. Toss until coated, adding the reserved pasta water, 1 tablespoon at a time to loosen the sauce, if needed. Transfer to a large bowl and serve.

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Pasta with Eggplant and Basil Pesto

23 Aug

Trying to use up the eggplant from the csa. I had made this once before and we liked it, so I thought I’d make it again. The original recipe called to make the pesto from scratch, but I don’t have time and had some of the bottled stuff to use up… Still good.. As I was eating it though i remembered that last time I thought it was missing something well i still do, just don’t know what!

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Pasta with Eggplant and Basil Pesto
adapted from food network

Ingredients:
1/2cup pesto
1 pound short-cut pasta
1/2 cup (1 1/2 ounces) grated Parmesan, plus 1/2 cup
1/4 cup extra-virgin olive oil
1 (1 1/2 pounds) medium eggplant, cut into 1/2-inch cubes
Kosher salt and freshly ground black pepper

Directions

For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Put the pasta into a large serving bowl and add 1/2 cup of the Parmesan. Toss until coated.
In a large, nonstick skillet, heat the oil over medium-high heat. Add the eggplant and season with salt and pepper, to taste. Cook, stirring frequently, until the eggplant turns golden brown, about 8 minutes. Remove the pan from the heat and cool slightly. Add the pesto and toss until the eggplant is coated.
Add the eggplant mixture to the serving bowl with the pasta and toss until all of the ingredients are coated. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the remaining cheese and serve.

pasta ponza

20 Jun

ive been making this recipe for awhile now using tj’s mini heirloom tomatoes.  we think its yummy!

 

 

Ingredients

  • Butter for greasing
  • 2 cups (12 ounces) red cherry or grape tomatoes, halved
  • 2 cups (12 ounces) yellow cherry or grape tomatoes, halved
  • 1/4 cup capers, rinsed and drained
  • 1 tablespoon extra-virgin olive oil, plus extra for drizzling
  • 1/2 teaspoon kosher salt, plus extra for seasoning
  • 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
  • 1/2 cup Italian-style seasoned breadcrumbs
  • 1 pound ziti or other short tube-shaped pasta
  • 1 1/4 cups (2 1/2 ounces) Pecorino Romano cheese, grated
  • 1/4 cup chopped fresh flat-leaf parsley

Directions

Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.

Place the tomatoes, capers, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the prepared baking dish. Toss to coat. Sprinkle the breadcrumbs over the tomato mixture. Drizzle the top with olive oil and bake for 30 to 35 minutes until the top is golden. Cool for 5 minutes.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.

Place the pasta in a large serving bowl. Spoon the tomato mixture onto the pasta. Add the cheese and toss well. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the chopped parsley and serve immediately.

giada’s turkey meatloaf

3 May

ive been wanting to try this recipe out for awhile now ever since i saw giada mke it on tv.   it didnt disappoint – theres plenty of flavor!!  i served it with alessi milanese risotto

Ingredients

  • Vegetable cooking spray
  • 1/2 cup plain bread crumbs
  • 1/3 cup chopped fresh flat-leaf parsley
  • 1/4 cup chopped garlic and herb-marinated sun-dried tomatoes
  • 2 cloves garlic, minced, optional
  • 2 eggs, at room temperature, lightly beaten
  • 2 tablespoons whole milk
  • 1/2 cup crumbled feta cheese
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 pound ground turkey, preferably dark meat

Directions

Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.

Spray a 9 by 5-inch loaf pan with cooking spray.

In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, if using, eggs, milk, feta, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.

Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.

white bean and chicken chili with baked polenta rounds

12 Apr

this is the second time making giada’s white bean and chicken chili — the first time i used chard as the recipe called for — this time i used kale since i still had so much left!  both ways is delicious!  for the polenta rounds i had a tube of ready made polenta from tj’s that i sliced up into 12 even rounds – brushed with olive oil – sprinkled with salt & pepper and then topped with some shredded parmesan – baked at 450 for about 30 min.  delicious!

 

 

 

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 2 pounds ground chicken
  • 1 teaspoon salt, plus more for seasoning
  • 2 tablespoons ground cumin
  • 1 tablespoon fennel seeds
  • 1 tablespoon dried oregano
  • 2 teaspoons chili powder
  • 3 tablespoons flour
  • 2 (15-ounce cans) cannellini or other white beans, rinsed and drained
  • 1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces (i used kale)
  • 11/2 cups frozen corn, thawed
  • 4 cups low-sodium chicken stock
  • 1/4 teaspoon crushed red pepper flakes
  • Freshly ground black pepper for seasoning
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh flat-leaf parsley (left this out)

Directions

In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.

 

Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.

pasta with toasted breadcrumbs

10 Apr

this is one of the munchkins favorite things to eat!  they call it ‘daddy pasta’ since this is the one thing daddy cooks (with a recipe of course).  it’s quick and easy and tasty!

 

 

Orecchiette with Toasted Breadcrumbs

Ingredients

  • 1 pound dried orecchiette or other small shaped pasta
  • 3/4 cup extra-virgin olive oil
  • 2/3 cup Italian seasoned dried bread crumbs
  • Sea salt and freshly ground black pepper
  • 1/4 cup grated Parmesan
  • 1 cup finely chopped prosciutto
  • 2 tablespoons chopped fresh parsley leaves

Directions

In a large pot, bring to a boil 6 quarts of salted water. Cook pasta until al dente, about 8 minutes.

Meanwhile, in a medium-sized saute pan, heat the oil until warm. Since the bread crumbs will cook quickly, you don’t want to add them into a hot pan, otherwise they can burn. Add the breadcrumbs and stir constantly. Season lightly with salt and pepper since flavored bread crumbs may already have seasoning. Saute for about 2 minutes. Remove from heat and set aside.

Drain pasta in a colander. Working quickly, add pasta to the saute pan and stir to combine. Add Parmesan and the chopped prosciutto. Mix thoroughly. Pour into large serving bowl and garnish with chopped parsley.

giada’s chicken meatballs & tjs pasta arrabiata

15 Mar

tonight didnt have to be a quick & easy night – but it turned out to be just that.  I didnt have anything defrosted so i pulled out a package of ground chicken and defrosted it in the microwave.  which makes for quick and easy!  Giada makes these mini and then fries them — i made them with my large pampered chef cookie scoop and baked at 375 for 20 minutes.  i served them with tj’s pasta arrabiata which has a nice kick!

Ingredients

  • 1/4 cup bread crumbs ( i used seasoned)
  • 2 eggs, lightly beaten
  • 1 tablespoon milk
  • 1 tablespoon ketchup
  • 3/4 cup grated parmesan
  • 3/4 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 pound ground chicken

In a medium bowl, stir together the bread crumbs, eggs, milk, ketchup, cheese, and the salt and pepper. Add the chicken and gently stir to combine.  Bake at 375 for 20 min or until done