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Pasta with Spicy Italian Sausage

Pasta with Spicy Italian Sa Pasta with Spicy Italian Sausage

Pasta with Spicy Italian Sausage

Pasta with Spicy Italian Sausage
Author: 
Recipe type: Pasta
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • 2 tablespoons olive oil
  • 1 pound hot Italian sausage, casings removed
  • 2 cloves garlic, minced
  • Crushed red pepper to taste
  • 2 tablespoons flour
  • 2 cups chicken stock
  • 3 cups spinach
  • ½ pound penne pasta
  • 10 plum tomatoes, chopped
  • 2 tablespoons fresh basil, chopped
  • 1½ cups freshly grated Parmesan

Instructions
  1. Heat olive oil in a large skillet over medium high heat. Saute the sausage until lightly browned, breaking it up as it cooks.
  2. Add garlic and red pepper and cook until fragrant, about 30 seconds.
  3. Add the flour and cook, stirring constantly until the flour is absorbed.
  4. Add the chicken stock and bring the mixture to a boil.
  5. Reduce the heat to low and simmer until the sauce has been reduced to ¾ cup.
  6. Meanwhile, bring 3 quarts of water to a boil and cook penne until al dente.
  7. Drain the pasta, reserving 1 cup of cooking liquid.
  8. Add tomatoes, spinach, and basil to the sausage mixture. Cook for 3 minutes.
  9. Add drained pasta to sauce and toss with tongs, adding some of the reserved cooking liquid if needed.
  10. Add one cup of parmesan and toss to distribute the sauce.
  11. Serve immediately with additional parmesan.

imggrocerylist Pasta with Spicy Italian Sausage

Chicken Carpinteria

Chicken Carpinteria
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • 4 skinless, boneless chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • 4 tablespoons butter
  • 2 garlic cloves
  • ½ cup white wine
  • ¾ cup heavy cream or crème fraîche
  • 1 can artichoke hearts, drained and roughly chopped
  • 2 plum tomatoes, roughly chopped
  • 1 cup pitted black olives, halved
  • Lemon wedges

Instructions
  1. Pound the chicken breasts between sheets of waxed paper to ¼ inch thickness. Cut each breast into three pieces. Season with salt and pepper. Coat lightly with flour, shaking off excess.
  2. Heat the butter in a large skillet over medium high heat. Saute´ chicken, turning once, until golden brown.
  3. Remove to a heated platter and keep warm.
  4. Add garlic to pan and saute´ until fragrant, about 30 seconds.
  5. Pour in wine and bring to a boil. Cook for a few minutes and add cream.
  6. Simmer over moderate heat until the sauce thickens.
  7. Stir in artichokes and olives.
  8. Serve chicken slices with sauce. Garnish with lemon wedges.

imggrocerylist Chicken Carpinteria

Italian Meatball Soup

Italian Meatball Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

Ingredients
  • 2 tablespoons olive oil
  • 1 cup chopped onions
  • 4 garlic clove, chopped
  • 1 celery rib, sliced
  • 2 carrots, halved and thinly sliced
  • 42 ounces reduced-sodium, no fat, chicken broth
  • 2½ cups water
  • 24 frozen pre-cooked meatballs
  • 2 (14 ounce) cans white beans
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • 1 bag (6 ounces) bag baby spinach
  • ½ cup grated Parmigiano-Reggiano
  • Additional salt, if needed
  • Pepper to taste

Instructions
  1. Heat olive oil in soup pot over moderate heat.
  2. Add onions, carrots, celery and cook until onions are beginning to carmelize, about 10 minutes, stirring occasionally.
  3. Add garlic and cook until fragrant, about 30 seconds.
  4. Stir in broth and water and bring to a boil.
  5. Lower heat and add frozen meatballs, beans, basil and oregano.
  6. Continue to simmer until vegetables are tender and meatballs are heated through.
  7. Stir in spinach, cheese, salt and pepper and simmer until spinach is wilted, about 1 minute.

Notes
WW Points = 9 Total points could be reduced by eliminating cheese and reducing number of meatballs per serving.

imggrocerylist Italian Meatball Soup

Grilled Shrimp with Pasta

shrimp with pasta 2 Grilled Shrimp with Pasta

Shrimp with Pasta

Grilled Shrimp with Pasta
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • ¼ cup olive oil
  • ½ teaspoon dried tarragon
  • 2 cloves garlic, minced
  • 2 pounds large shrimp, shelled
  • Red pepper flakes, optional
  • ¾ pound spaghetti
  • 4 scallions, white and green tops, sliced
  • 2 tablespoons lemon juice
  • ½ pound tomatoes, diced
  • Salt and freshly ground pepper to taste
  • Lemon zest
  • 2 tablespoons fresh basil, chopped

Instructions
  1. Heat oil in small saucepan over low heat. Add tarragon and cook for 2 minutes. Add garlic and cook until fragrant, about 1 additional minute.
  2. Remove oil from heat and allow to cool.
  3. Blot shrimp with paper towels to remove excess moisture and thread onto metal or wooden skewers. Brush shrimp with 1½ tablespoons of the oil and season with salt, pepper and red pepper, if desired.
  4. Cook spaghetti in pot of boiling, salted water until al dente. About 10 minutes.
  5. Drain pasta and return to pot. Add remaining garlic/tarragon oil, tomatoes, scallions, lemon juice, lemon zest, salt and pepper and toss to combine. Top with chopped basil.
  6. Meanwhile, heat grill pan over high heat. Cook the shrimp, turning once, until shrimp turns pink and is just done, about 5 minutes.
  7. Serve the shrimp skewers on top of the pasta with lemon wedges on the side.

imggrocerylist Grilled Shrimp with Pasta

February in Montana

I am working on this site, trying to add recipes with pictures which means that I am doing a lot of cooking and trying to mix in time for downhill and cross-country skiing, reading in front of the fire,  snow shoeing, catching up with friends, and knitting.  My husband, Paul, and I will return home to Minnesota in a few days where I will continue to cook and add recipes to this site.  We are privileged to enjoy both homes.

 

This picture of our daughter and granddaughter was taken during our visit in December.

KristinXCountry February in Montana

 

Hot Fudge Sauce

Hot Fudge Sauce
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 

Serves: Makes about 2 cups
 

Ingredients
  • 4 ounces bittersweet chocolate, chopped
  • 2 tablespoons unsalted butter
  • 1 (14 ounce) can condensed sweetened milk
  • 1 teaspoon vanilla
  • Pinch of salt

Instructions
  1. Gently melt the chocolate and butter together in a double boiler* or in a small saucepan over low heat, stirring frequently.
  2. Add the milk, vanilla, and salt to the chocolate mixture and stir to combine. Cook for five minutes, or until hot and slightly thickened.
  3. Serve immediately over ice cream.
  4. Maybe stored up to 3 weeks in a tightly sealed container in the refrigerator. Reheat gently over low heat stirring frequently, or in the microwave on high, stirring every 20 seconds.15

 

imggrocerylist Hot Fudge Sauce

French Onion Soup

french onion soup French Onion Soup

French Onion Soup

French Onion Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

Ingredients
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 6 medium yellow onions, thinly sliced
  • 4 cups low-sodium beef broth
  • ¼ cup cognac, optional
  • 2 bay leaves
  • Crusty or stale bread
  • 2 cups shredded Emmenthaler or other Swiss Cheese

Instructions
  1. Slice onions thinly, using mandolin* if available.
  2. Melt butter in a large pot over medium heat. Add olive oil.
  3. Add onions and cook slowly for 45 to 60 minutes until onions are golden brown and carmelized.
  4. Add the cognac, if desired, and flame letting it burn until fire goes out, being careful not to burn yourself during the process.
  5. Add broth, bay leaves, and a pinch of pepper to the pot. Add enough water to cover onions with liquid. Simmer uncovered for 20 minutes.
  6. Meanwhile, melt 2 tablespoons butter in a large skillet. Toast the stale bread until crisp and lightly browned.
  7. Remove the bay leaves from the soup and divide the soup among 6 ovenproof bowls. Float the bread on top and sprinkle shredded cheese over bread.
  8. Bake for 10 to 15 minutes, or until the cheese is bubbling and beginning to brown.
  9. Serve immediately.

Notes
WW Points = 6

This recipe is adapted from the ski house cookbook.

Note:  A mandolin is very handy for slicing onions to the best thickness for this  recipe.  Alternatively, you could use a food processor.

imggrocerylist French Onion Soup

Baked Cod with Crumb Topping

baked cod Baked Cod with Crumb Topping

Baked Cod with Crumb Topping
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • ¼ cup panko
  • 2 tablespoons grated Parmesan Cheese
  • 1 teaspoon cornmeal
  • 1 teaspoon olive oil
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon freshly ground black pepper
  • 4 meaty cod fillets
  • 1 egg, lightly beaten

Instructions
  1. Preheat oven to 450°.
  2. Mix together panko, cheese, cornmeal, oil, italian seasoning, garlic powder, and pepper.
  3. Spray rack of broiling pan with cooking spray.
  4. Place cod on rack and brush with beaten egg.
  5. Spoon crumb mixture evenly on top.
  6. Bake for 10-12 minutes or until the fish flakes easily when tested with a fork and crumb mixture is golden brown.

Notes
WW Points = 4

imggrocerylist Baked Cod with Crumb Topping

Butternut Squash Soup

butternut squash soup Butternut Squash Soup

Butternut Squash Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 

Serves: 8
 

Ingredients
  • 2 tablespoons olive oil
  • 1 small onion, minced
  • 1 celery stalk, diced
  • 1 carrot, diced
  • 2 garlic cloves, minced
  • 2 teaspoons minced, peeled, fresh ginger
  • 4 cups cubed butternut squash
  • 5 cups low sodium chicken broth
  • ½ cup dry white wine
  • 1 small cinnamon stick
  • ½ teaspoon grated nutmeg
  • ¼ teaspoon salt
  • Freshly ground pepper to taste
  • ½ cup fat free evaporated milk
  • 2 teaspoons fresh lime juice

Instructions
  1. Heat the oil in a large nonstick pot or dutch oven over medium heat.
  2. Add the onion, celery, and carrot.
  3. Cook, stirring frequently, until the vegetables are tender, about 5 minutes.
  4. Add the garlic and 1 teaspoon of the fresh ginger; cook until fragrant, about 30 seconds.
  5. Stir in the squash, broth, wine, cinnamon, nutmeg, salt, and pepper; bring to a boil.
  6. Reduce the heat and simmer, stirring occasionally, until the squash is soft enough to mash, about 30 minutes.
  7. Remove the pot from the heat and let cool for a few minutes.
  8. Puree mixture with a hand held blender.*
  9. Stir in evaporated milk, lime juice, and remaining 1 teaspoon of ginger; return to a simmer.
  10. *Alternatively, transfer mixture in batches to a blender and puree. Return soup to pot and continue.

Notes
WW Points = 2

Adapted from Weight Watchers Entertains Cookbook

imggrocerylist Butternut Squash Soup

Creamy Blue Cheese Polenta

polenta Creamy Blue Cheese Polenta

Creamy Blue Cheese Polenta
Author: 
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 

Serves: 6
 

Ingredients
  • 3 cups water
  • 2 cups low fat milk
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup instant polenta
  • 2 ounces blue cheese, crumbled
  • 2 tablespoons parmesan cheese, grated

Instructions
  1. Combine water, milk, salt and pepper in a large pan.
  2. Bring to a boil.
  3. Pour the polenta into the boiling liquid in a slow steady stream, whisking constantly.
  4. Cook, stirring constantly, until the polenta is thick and creamy.
  5. Add the cheeses and stir until combined.

 

imggrocerylist Creamy Blue Cheese Polenta