pasta – Page 6 – The Kitchen Illiterate

Lemon Spaghetti with Tuna

This is yet another Giada pasta dinner. My affection for Everyday Italian has been increasing lately, and I suspect tonight’s dinner will be pulled from its pages as well. The only change I made, to make it seem just a little more substantial, was adding tuna (well, and forgetting the basil) but even with tuna this was an simple, quick, light, summery dinner, perfect for these early days of spring. Also, the tuna steak I bought at the hippy mart was the biggest danged tuna steak I’ve ever seen.

I often worry that these pasta recipes with all of, like, two ingredients are going to be boring, but they never are. I was worried that this pasta would be overwhelmingly lemony, but it wasn’t. Its only drawback is that it looks boring, and it wouldn’t even look boring if I hadn’t forgotten the basil. Besides which, the only people who care if food looks boring are chefs and food bloggers, and I’m starting to get so obsessive about it that I often let food get cold while I’m taking pictures and arranging prettiness. I should just accept the fact that the food I’m actually planning to eat probably won’t ever look as nice as the food in the pages of Bon Appetit and just enjoy my meals already.

Continue reading Lemon Spaghetti with Tuna

Mac and cheese indulgence, with a bit of spring

Cheesy goodness

With the weather as crappy as it was all week, and a refrigerator full of fancy cheese, a mac and cheese night seemed like a necessity. Freezing rain in April makes me want to indulge myself, and stick things in the oven, and enjoy the comfort of a big bowl of cheesy noodles.

To my mind, macaroni and cheese is the ultimate comfort food, which I’m sure is true for many, many people. My mom recalls times when I refused to eat anything else. Of course, in my childhood it was Kraft, or an odd favorite of mine, Golden Grain that was so often clamored for. In college, I tasted Annie’s mac and cheese and was an instant convert. After Annie’s, Kraft just tastes like nothing. When I first moved to Boston, I probably ate macaroni and cheese at least once a week (with tuna, which some people find disgusting, for reasons I can’t fathom). And of course once I started cooking and realized how easy homemade macaroni and cheese really is, well…I can’t even remember the last time I bought a box of Annie’s.

Of course, the homemade macaroni and cheese I made Wednesday night did take over an hour, which is probably the reason the boxed version will never truly disappear from even the most ardent chef’s kitchen. But this week, that hour seemed best spent in a warm kitchen, watching the windows steam up while outside there was nothing but gray and drizzle and bleh.

Continue reading Mac and cheese indulgence, with a bit of spring

Two Super Speedy Dinners: Penne with Arugula and Shrimp and Grilled Asparagus and Pesto Potato Salad

Penne with Arugula and Shrimp

Neither of these dinners really seemed to merit their own special posts. There are no innovative or difficult cooking techniques involved. Neither of them require unique combinations of ingredients or sought-after spices or even new-to-me greenery. Well, I never really cooked with arugula before, but otherwise this is all pretty run-of-the-mill. However, they were both so fast and delicious and felt so perfect for spring (which I’m still patiently waiting for, here in Boston) that I did want to share them. They are both perfect when you come home from work starving and want something healthier than a microwavable meal, but just as easy. In short, they will quickly become staples in my kitchen, I am sure.

A few key ingredients served to make these super speedy: store-bought pesto and frozen shrimp. How I can even think of writing about frozen shrimp on this, my food blog, is beyond me, except that it’s actually a good food innovation. Sorry to all you purists out there who wouldn’t even consider frozen shrimp. You can plug your ears and hum a little tune through all of this.

Continue reading Two Super Speedy Dinners: Penne with Arugula and Shrimp and Grilled Asparagus and Pesto Potato Salad

Pipettes with Sauteed Shrimp and Peppers

Up on Shrimpy Mountain

More fun with alliteration! And a picture that obviously demonstrates Mr. X’s superiority at plating. This alliterative shrimp mountain was actually Saturday night’s dinner, which I’m only getting around to posting about now, despite the fact that it was totally easy and uncomplicated, because I am lazy. Actually, for once, I can claim busy-ness rather than laziness as the reason for my absence. I am currently in the midst of the one two-week period of each semester that I’m actually busy, but have decided today that I had to take my lunch break to satisfy my reading public. Ha. Aaaanyway.

Saturday night’s pasta dinner was awesome, and including prep took under half an hour. And I didn’t even buy my vegetables pre-sliced, a la Rachel Ray. The shrimp were a brilliant afterthought, too–we saw them at the market for less than the peppers cost, so in they went and I am glad they did. Not for the least reason that I got a great lesson in how to devein shrimp, way more efficiently than I did it last time I tried. Yay! Poop veins begone!

I’ll actually relay the recipe with all the prep steps included, so you can see that it really does take only about half an hour to do everything. Faster, even, if you’re a better chopper than me. I’m pretty slow with a knife, thus dooming any hopes I have of becoming a professional chef. Ah well.

Continue reading Pipettes with Sauteed Shrimp and Peppers

Super Spicy Shrimp and Red Onion Pasta

UPDATE: I re-made this dish in 2010, after I learned a few more things about cooking. Don’t forget to check out the much better version.

In my quest to eat more healthier things, I ran an epicurious search for foods not filled with butter. It didn’t come up with a lot, but a recipe for Spiced Shrimp and Red Onion Saute caught my eye. It looked fast, it didn’t require a ton of ingredients (other than spices, which I already have), and it looked relatively light. Plus, I love shrimp. I decided this would be an excellent Tuesday night meal, served over pasta, and with a little spinach thrown in, for greenery and extra vitamin purposes.

Well, it was very fast, and I’m assuming pretty healthy, but it was also so spicy I could hardly eat it. I also think I needed to add more shrimp, more spinach, and less onion, all of which alterations may happen in the future, because overall I think this was a pretty good dinner. Below, the recipe as followed, with my parenthetical alterations.

Continue reading Super Spicy Shrimp and Red Onion Pasta

Campanelle with Spicy Tomato Sauce, Trout, and Haricots Verts

It took me a long time to figure out what to call this particular pasta dish. I told Mr. X I was making trout pasta for dinner, and the look on his face made it very clear that “trout pasta” would not be an appropriate name. But if it were to appear on a restaurant menu, how could it be made clear that the trout is actually in the pasta sauce, not served on the side or anything? I’m not sure that my choice is perfect, but I guess the name of it isn’t that important, either. Because it was really super good! Way better than even I was expecting, and certainly better than “trout pasta” might connote.

I spent all day trying to think of what to do with the trout fillet I picked up at the hippy mart Monday. I’m not usually a big fan of just eating a piece of fish on its on, but I’m trying to get more of it into my diet, since it’s supposed to be healthy or something. I even thought for a minute about putting it on pizza, but I feel like I’ve been making lots of pizzas lately. Eventually, I figured it would just flake it into some pasta sauce and hope for the best.

But what kind of pasta sauce? I’ve seen recipes for trout topped with pesto, or salsa, and I’ve cooked other fish mixed into cream sauces, but none of that seemed right. Plus, I didn’t want to make a trip to the market again. So after rooting around in my larder (ha, I’ve always wanted to use that word) I came up with a hodge-podge of randomness, and crossed my fingers.

Continue reading Campanelle with Spicy Tomato Sauce, Trout, and Haricots Verts

Failed Meatball Bolognese

Turkey Bolognese

So far, Giada and I are 0-2 as far as the Everyday Italian recipes go. I have not yet relayed my ricotta cakes story here, but the problem I had with her turkey meatball recipe was similar, and I was left feeling sorely disappointed. And meatball-less. Yes, the bolognese-like sauce that resulted was delicious, but it was not meatballs.

I’ll be honest and say that I only half followed her arancini recipe to make ricotta cakes, so the failure could very well have been mine. But the meatballs? I followed Giada’s lead to the letter. And instead of cooking up into beautiful bites of meaty goodness, they fell apart completely in the pan. It was useless trying to cajole them into retaining their round shape. Completely useless. They were determined to become bolognese. What went wrong, Giada? What went wrong?

Continue reading Failed Meatball Bolognese

Orecchiette with Spicy Sausage and Broccoli Rabe

Orecchiette with Sausage and Broccoli Rabe

My kitchen quieted down a lot toward the end of last week, for various reasons. I spent way too much time out of the house, eating bad fried foods at the pub, and re-heating leftovers out of extreme laziness. But this week I have some fun food projects planned, so another weeklong absence will not have to be endured by my faithful readers (ha!).

I bought this broccoli rabe over a week ago, and I was a bit afraid that it had gone bad. There was an air of old greens smell coming from the bag, but I took a chance, and rinsed it all off to see what could be salvaged. Turned out, almost all of it. I’d never cooked broccoli rabe before, and in fact, had never even seen it. The handy dandy interwebs, unfortunately, didn’t help much as I tried to figure out how, exactly, one preps broccoli rabe. Everything I read said to trim the stems and quarter it. Quarter it? It’s mostly leaves! How do you quarter leaves? What?! I ended up just chopping it into roughly two-inch pieces, and I think it turned out just fine.

This is one of those simple, classic Italian pasta dishes that I’ve been seeing everywhere lately, and for good reason. It was quick, and the minimal number of ingredients really ensures that the flavors can stand out. It was a good choice for a first broccoli rabe cooking experiment, because there was sausage to save the dish, if I hated it, but I could also actually taste the broccoli rabe enough to realize that I don’t hate it at all.

Continue reading Orecchiette with Spicy Sausage and Broccoli Rabe

Penne with Italian Tuna, Roasted Tomatoes, and Artichoke Hearts

Penne with Tuna, Tomatoes, and Artichoke Hearts

One thing I have always had a weakness for is canned tuna. I grew up eating it in macaroni and cheese, and to this day making boxed mac and cheese without tuna just doesn’t seem right. When I saw a can of imported Italian Tonno (or, yeah, tuna), and almost that same day happened upon a recipe for a basic pasta dish involving said Italian tuna, I had to try it out. Of course, I tweaked it a little because I had a bunch of other stuff in the refrigerator I wanted to use, and because I’m almost never content to do just what the cookbook tells me.

All in all, this only took about 20 minutes to make, so it’s a good week night dinner. I would probably use a little more pasta next time, though, to balance out the tuna. I usually only cook about 3/4 of a cup of pasta per serving, which often is more than enough. This time, though, I should have thrown in a little more.

The Italian tuna really is slightly different from the Chicken of the Sea or Bumblebee or whatever crap I usually buy. Maybe that’s because it’s packed in oil, and I never buy tuna packed in oil. Or maybe it’s actually the tuna itself. It seemed a little more buttery, or salty. I can’t really find any Tonna vs. Tuna references, so if any of you have a clue, let me know.

Continue reading Penne with Italian Tuna, Roasted Tomatoes, and Artichoke Hearts

Pasta e Fagioli, mostly

Pasta e Fagioli

Last night it was cold, and I lost my hat, and I was super tired from staying up until 1 am the night before, and I really, really wanted soup. Good soup. Hearty, filling, not-from-a-can soup, and I wanted it quick. Nothing complicated, or time-consuming, or that would make me stand over a stove for a long time. This soup exactly fit the bill.

I think it’s a pretty traditional Pasta e Fagioli, but in my cursory research, I couldn’t really find a definitive Pasta e Fagioli reference. I figure, though, that it contains both Pasta and Fagioli, so that’s close enough for me. Plus, since I got the recipe from Eating Well, it’s even good for me and stuff. Of course I ended up with way more than I expected, so I’ll be eating this for a few days, but no matter, it is good. And warming. And full of vegetables and good stuff. Did I mention that it was also easy?

Continue reading Pasta e Fagioli, mostly