Spaghetti alla Carbonara

Inspiration:
I love, love, love Carbonara. It's one of my comfort foods. Tim isn't a huge fan, so I eat it when he's working late or has other plans. It's so easy to make and perfect for a cold night in.
This recipe is from Tyler Florence.


Ingredients:

• 1 pound dry spaghetti
• 2 tablespoons extra-virgin olive oil
• 4 ounces pancetta or slab bacon, cubed or sliced into small strips
• 4 garlic cloves, finely chopped
• 2 large eggs
• 1 cup freshly grated Parmigiano-Reggiano, plus more for serving
• Freshly ground black pepper
• 1 handful fresh flat-leaf parsley, chopped

Instructions:

1. Prepare the sauce while the pasta is cooking to ensure that the spaghetti will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce.

2. Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.

3. Meanwhile, heat the olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic into the fat and saute for less than 1 minute to soften.

4. Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with several turns of freshly ground black pepper and taste for salt. Mound the spaghetti carbonara into warm serving bowls and garnish with chopped parsley. Pass more cheese around the table.

Liz's Rating: 9/10

Fusilli Alla Crazy Bastard

Inspiration:
Food & Wine
I was looking for a recipe to use up some Swiss chard, and who could resist a recipe with the name "Fusilli Alla Crazy Bastard"?


Ingredients:

• 1/2 cup walnut halves
• 1 pint cherry tomatoes
• 2 tablespoons plus 1 teaspoon olive oil
• Salt and freshly ground black pepper
• 1 pound fusilli pasta
• 3 garlic cloves, sliced
• 1/2 pound beet greens, rinsed and coarsely chopped
• Pinch of crushed red pepper
• 1/2 pound soft goat cheese, thickly sliced
• 1/4 cup freshly grated Parmigiano-Reggiano cheese

Instructions:

1. Preheat the oven to 350°. On a rimmed baking sheet, toast the walnuts for 7 minutes, until lightly browned; let cool slightly. Coarsely chop and transfer to a bowl.
2. Raise the oven temperature to 450°. On the rimmed baking sheet, toss the cherry tomatoes with 1 teaspoon of the olive oil and 1/2 teaspoon each of salt and pepper. Roast the tomatoes for about 10 minutes, until browned in spots.
3. In a large pot of boiling, salted water, cook the fusilli. Meanwhile, heat the remaining 2 tablespoons of olive oil in a large skillet. Add the garlic and cook over moderate heat, stirring constantly, until golden, 2 minutes. Add the roasted tomatoes, beet greens and crushed red pepper and cook, crushing the tomatoes slightly, until the greens are just wilted, 3 minutes.
4. Drain the fusilli, reserving 1/2 cup of the cooking water. Add the pasta, the reserved cooking water and the sliced goat cheese to the skillet and cook over moderate heat, tossing to coat the pasta. Season with salt and pepper. Transfer the pasta to a bowl, garnish with the chopped toasted walnuts, top with the Parmigiano-Reggiano and serve immediately.

Notes: Make this recipe if you really, really, really love goat cheese. Otherwise adapt it. The goat cheese flavor was a bit overwhelming. I did like the combination of walnuts, pasta, goat cheese, and chard, and the roasted tomatoes were delicious.

Liz's Rating: 8/10
Tim's Rating: 7/10

Sicilian Shepherd's Tomato Pasta with Fresh Ricotta

Inspiration:
Lynne Rossetto Kasper of The Splendid Table on NPR


Ingredients:

• 1 15-ounce container creamy whole-milk ricotta cheese
• 2 tablespoons extra-virgin olive oil
• 1/4 to 1/3 cup coarsely chopped salami (such as soppressata or Genoa)
• 2 stalks celery with leaves, chopped
• 1/2 cup chopped carrot
• 10 large fresh sage leaves, snipped
• 1 tablespoon fresh Italian parsley leaves, snipped
• 2 medium onions (about 1 cup), chopped
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 2 large cloves, garlic
• 1/4 teaspoon crushed red pepper flakes
• 3/4 cup dry red wine
• 1 tablespoon tomato paste
• 1 28-ounce can and 1 14-ounce can whole tomatoes, drained and cut up
• 1 pound penne rigate or bucatini pasta
• 6 quarts boiling salted water

Instructions:

1. Let ricotta come to room temperature. In a 12-inch skillet heat the oil over medium-high heat. Add the salami; cook to release a little of its fat. Stir in the celery, carrot, sage, parsley, onions, black pepper, and salt. Reduce heat to medium; cook and stir until golden brown, about 5 minutes.
2. Stir in the garlic and crushed red pepper flakes; cook 1 minute. Add the wine and simmer until most of the liquid has evaporated. Stir in the tomato paste and cook for 1 minute. Add the tomatoes. Cook, uncovered, about 10 minutes or until thick.
3. Meanwhile, cook the pasta in boiling salted water according to package directions. Drain in a colander.
4. Add the pasta to the sauce and toss together over medium heat 2 to 3 minutes or until heated through. Spread about one-third of the pasta in a warm serving bowl. Top with one-third of the ricotta. Layer in more pasta and ricotta, then the remaining pasta; finish with a few spoonfuls of ricotta. Serve hot.

Recipe Notes:

Soffritto is literally a "sautéed base" and is the building block for tomato sauce. This pasta dish features the best of pasta, cheese and tomatoes all in one place. Lynne Rossetto Kasper, author and radio show host of "The Splendid Table®," is fond of this dish. Use the sweetest, creamiest ricotta cheese you can find. Soppressata or Genoa salami add a pleasant amount of spice to this pasta dish; you can find these varieties at a gourmet food store.

Notes:
This was a new twist on pasta sauce- I really enjoyed it. It's amazing how much better homemade sauce tastes. This was a fairly easy recipe as long as you don't mind chopping some vegetables. You could surely make the sauce ahead of time. Before eating, boil the pasta, warm up the sauce, and toss together.

I am not the world's biggest fan of ricotta cheese, but this was good. I think the sauce would be just fine without the ricotta. I did attempt to find sheep's milk ricotta without success- when I can find some, I'll try this again!

Tim's Rating: 8/10
Liz's Rating: 8.5/10

Fettuccine with Lima Beans, Peas, and Leeks

Inspiration:
Real Simple


Ingredients:

• 12 ounces fettuccine (3/4 box)
• 1 10-ounce package frozen lima beans (about 1 1/2 cups)
• 1 cup frozen peas
• 2 tablespoons olive oil
• 2 leeks (white and light green parts), cut into half-moons
• kosher salt and black pepper
• 3/4 cup heavy cream
• 2 tablespoons chopped fresh tarragon
• 1/4 cup grated pecorino or Parmesan (1 ounce)

Instructions:

1. Cook the pasta according to the package directions, adding the beans and peas during the last 2 minutes of cooking. Drain.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the leeks and season with ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, until tender (but not brown), 8 to 10 minutes. Add the cream and cook until slightly thickened, 3 to 4 minutes.
3. Add the pasta and tarragon to the skillet and toss to combine. Sprinkle with the cheese before serving.

Notes: This was really good, and really quick to make. Boiling water took the most amount of time! I think it would be even better with some lemon zest tossed in at the end and/or some minced garlic sauteed along with the leeks.

Liz's Rating: 9/10

Sesame Chicken Pasta Salad

Inspiration:
Modified from a recipe found on allrecipes.com

Last year, my New Year's Resolution was to improve my yeast breads. I did pretty well with that and am enjoying homemade pizza and bread rather often.

This year's New Year's Resolution: take lunch to work more often. This will not be difficult to do, as I rarely brought lunch last year. It is too tempting to go out for pho with friends or swing by one of the sandwich places near my office. Now, I have a refrigerator in my office, and I am going to try to bring some sort of pasta/rice/couscous salad every week with some greens for a good midday meal 3-4 days a week. The remainder of the days-- I'll likely be having pho :)


Ingredients:

• 1/4 cup sesame seeds
• 1 (16 ounce) package bow tie or similar-shaped pasta
• 1/2 cup vegetable oil
• 1/3 cup light soy sauce
• 1/3 cup rice vinegar
• 1 teaspoon sesame oil
• 3 tablespoons white sugar
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 3 cups shredded, cooked chicken breast meat
  
• 1/3 cup chopped fresh cilantro
• 1/3 cup chopped green onion
• 1 can baby corn, sliced
• 1/4 diced red bell pepper
  
• 1/2 cup julienned carrot
• 1 cup blanched and sliced snow peas
  

Instructions:

1. Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.
2. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl.
3. In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.
4. Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, green onions, and other vegetables.

Notes:

• I made the chicken mixture and kept the pasta separate. The chicken tasted even better after the flavors melded overnight. Each morning, I prepared a to-go pyrex dish with the chicken mixture on the bottom, with pasta and baby spinach leaves sitting on top. This way the pasta didn't soak up all the dressing. I then mixed it right before lunch.
  
• Change up the type and amount of vegetables to your liking. Water chestnuts may be an option if you care for them. I blanched the snow peas in the pot of boiling water, removed them, then boiled the pasta.
  
• For the shredded chicken, I poached two bone-in chicken breasts using The Kitchn's method.
  
• After I took the photo I realized I forgot the sesame seeds and had to re-mix--whoops. It looks even better with all the toasted sesame seeds!

Liz's Rating: 10/10
Tim's Rating: 9.5/10

Baked Rigatoni with Ricotta and Collard Greens

Inspiration:
Cottage Living
and seen on Erin's blog and Food alla Puttanesca


Ingredients:

• 1 (16-ounce) package rigatoni or penne pasta
• 1/4 cup butter
• 1 medium onion, chopped (about 1 cup)
• 3 garlic cloves, minced
• 1 pound collard greens, washed, drained, and chopped
• 1/4 cup all-purpose flour
• 1 1/2 cups milk
• 1 cup shredded mozzarella
• 1 cup ricotta cheese
• 2 teaspoons sugar
• 2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon red pepper flakes
• 1/2 cup grated Parmesan cheese

Instructions:

1. Prepare pasta according to directions. Drain and set aside. Preheat oven to 350°. Lightly grease a 13- x 9-inch baking dish.

2. Heat butter in a Dutch oven over medium-high heat; sauté onion 5 minutes or until just brown. Add garlic, and cook about 1 minute. Reduce heat to medium-low, and add greens; cover and cook 15 to 20 minutes or until greens are tender, stirring occasionally.

3. Sprinkle greens with flour. Cook uncovered, stirring constantly, 1 minute. Gradually add milk, stirring well. Cook 5 minutes, stirring often, until thickened and smooth. Remove from heat; stir in cooked pasta, mozzarella, and next 5 ingredients. Place into prepared dish, and sprinkle evenly with Parmesan.

4. Bake at 350° for 15 to 20 minutes.

Notes:
I love cooked collards in pasta, and they hold their shape so much better than cooked spinach, which can become mushy. This would be a nice dish for vegetarians, but if you're an omnivore who eats pork, I'd probably suggest Linguine and Collard Greens with Bacon first. :)


Tim's Rating: 8/10
Liz's Rating: 8/10

Macaroni and Cheese with Butternut Squash

Inspiration:
Arugulove's adaptation of the Martha Stewart recipe
and
a pantry full of odds and ends


Ingredients:

• 1 small butternut squash (about 1 pound) , peeled, seeded, and cut into 1-inch cubes (about 3 cups)
• 1 cup homemade or low-sodium canned chicken stock, skimmed of fat
• 1 1/2 cups nonfat milk
• Pinch of freshly grated nutmeg
• Pinch of cayenne pepper
• 3/4 teaspoon coarse salt
• Freshly ground black pepper
• 1 pound elbow macaroni
• 4 ounces extra-sharp cheddar cheese, finely grated (about 1 cup)
• 4 tablespoons Parmesan cheese, finely grated (1 ounce)
• 2 tablespoons fine breadcrumbs
• 1 teaspoon olive oil
• Olive-oil cooking spray
• 1/2 cup part-skim ricotta cheese

Instructions:

1. Preheat oven to 375 degrees. Combine squash, stock, and milk in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes. Remove from heat. Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper. Stir to combine.
2. Meanwhile, bring a large pot of water to a boil. Add noodles; cook until al dente according to package instructions, about 8 minutes. Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tablespoons Parmesan.
3. Lightly coat a 9-inch square baking dish (4 inches deep) with cooking spray. Transfer noodle mixture to dish. In a small bowl, combine breadcrumbs, remaining 2 tablespoons Parmesan, and oil; sprinkle evenly over noodle mixture.
4. Cover with foil, and bake 20 minutes. Remove foil, and continue baking until lightly browned and crisp on top, 30 to 40 minutes more. Serve immediately.

My Notes:
Arugulove suggested this recipe on her comment on my last macaroni and cheese attempt. I had almost all the ingredients... a pound of pasta (although not all the same shape), an acorn squash from the farmers' market (close enough to butternut?), panko (better than breadcrumbs?), and cottage cheese to sub for ricotta. This recipe was a great way to use up some odds and ends, and it was tasty, too!

It was a little bit of work to make, but that's fine. I have a TV in my kitchen so I can watch college football and cook at the same time. The modern woman multitasker. :)

I would say I somewhat prefer my last macaroni and cheese attempt because you don't have to cook the noodles first. It also had a cheesier flavor. However, I promise you that you CANNOT taste the squash in this recipe!


Liz's Rating: 8/10
Tim's Rating: 9/10

Moosewood Restaurant's Lower-Fat Macaroni and Cheese

Inspiration:
Moosewood Restaurant's Low-Fat Favorites Cookbook


Ingredients:

• 1 1/2 c 1% cottage cheese
  
• 1 1/2 c skim milk or buttermilk
  
• 1 t dried mustard or 1 T prepared mustard
  
• pinch of cayenne (or more)
  
• 1/4 t nutmeg
  
• 1/2 t salt
  
• 1/4 t ground black pepper
  
• 1/4 c grated onions
  
• 1 c grated sharp cheddar (4 oz.)
  
• 1/2 lb. uncooked elbow macaroni (or other tubular pasta)
  
• 2 T finely grated Pecorino or Parmesan cheese
  
• 1/4 c bread crumbs

Instructions:

1. Preheat oven to 375. Prepare square (9 or 10 inch) baking pan with a light spray of oil.
   
   
2. In a blender, combine cottage cheese, milk, mustard, cayenne, nutmeg, salt and pepper and puree until smooth. (I used my immersion blender.) In a large bowl, combine pureed mixture with the onions, cheddar and uncooked macaroni. Stir well. Pour macaroni and cheese mixture into the baking pan. Combine the grated Pecoino or Parmesan and bread crumbs and sprinkle over top.
   
   
3. Bake about 45 minutes, until topping is browned and the center is firm.
   
   Serves 4.

Recipe Notes:
Probably no macaroni and cheese could meet the nutritional needs of a heart patient, but this version is a vast improvement healthwise, especially for kids who eat it a lot.


My Notes:
Tim and I have been attempting to eat a little more healthfully-- more fruits and vegetables, less meat, lots of fiber and protein. However, once in awhile you just need some macaroni and cheese. This recipe is really quite delicious considering how much less fat it has than a traditional macaroni and cheese recipe, like Paula Deen's.


Nutritional Information:
Per 10-oz serving: 471 calories, 30.7g protein, 13.2g fat, 55.7g carbohydrates, 7.7g saturated fatty acids, 0.8g polyunsaturated fatty acids, 3.7g monounsaturated fatty acids, 38mg cholesterol, 1008mg sodium, 1.9g total dietary fiber.


Liz's Rating: 9/10
Tim's Rating: 9/10

Asparagus, Goat Cheese, and Lemon Pasta

Inspiration:
Smitten Kitchen and Bon Appétit

Notes:
Whenever Tim needs to work late, I see an opportunity to make a recipe I know he won't enjoy... like a pasta with a creamy goat cheese sauce. This was fantastic, and very quick!

Liz's Rating: 9/10

Peppery Monterey Jack Pasta Salad

Inspiration:
Cooking Light

Notes: A great recipe for lunches, summer barbecues, tailgating...

Tim's Rating: 9/10
Liz's Rating: 9/10

Pad Thai

Inspiration:
The Amazing Race's second pit stop in Thailand
adapted from a recipe found on allrecipes.com


Ingredients:

• 1 (8 ounce) package dried flat rice noodles
• 6 tablespoons fish sauce
• 1/2 cup fresh lime juice
• 2 tablespoons white sugar
• 4 tablespoons oyster sauce
• 1-2 tablespoons Asian chile pepper sauce (Sriracha, depending on spice tolerance)
  
• 1/2 cup chicken stock
• 1 tablespoon peanut butter
  
• 2 tablespoons vegetable oil
• 1 tablespoon chopped garlic
• 8 ounces medium shrimp - peeled and deveined
• 8 ounces skinless, boneless chicken breast halves - cut into 1 inch cubes
• 2 eggs, beaten
• 3 cups bean sprouts
• 6 green onions, chopped into 1 inch pieces
• 2 tablespoons chopped unsalted dry-roasted peanuts
  
  
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into 8 wedges
• 2 cups bean sprouts

Instructions:

1. Fill a large bowl with hot tap water and place the noodles in it to soak for 20 minutes.
2. In a small bowl, stir together the fish sauce, lime juice, sugar, oyster sauce, chile sauce, chicken stock and peanut butter. Set aside.
3. Heat a wok or large skillet over high heat and add vegetable oil. When the oil is hot, stir in garlic and cook for about 10 seconds. Add shrimp and chicken; cook, stirring constantly until shrimp is opaque and chicken is cooked through, 5 to 7 minutes.
4. Move everything in the wok out to the sides and pour the eggs in the center. Cook and stir the eggs until firm. Add the noodles to the wok and pour in the sauce. Cook, stirring constantly, until the noodles are tender. Add a bit more water if needed to finish cooking the noodles. Stir in 3 cups of bean sprouts and green onions. Remove from the heat and garnish with chopped peanuts. Taste for seasoning, adjusting the spice or lime juice if needed.
5. Serve garnished with fresh cilantro and remaining bean sprouts and lime wedges on the side.

Notes: When I lived in Madison, I ate a ton of Pad Thai. I would order it from the Sukho Thai cart on Library Mall for lunch... at least once a week. Tim and I ate at the restaurant many, many times when we were first dating. (Googling it shows they closed in 2007--so sad.) I didn't think it would be this easy to make! Pad Thai traditionalists will note the lack of tamarind paste, but I think the flavor is pretty close to most Pad Thai I have had. These leftovers will make a great lunch.


Vegetarian/Vegan Option: replace the fish sauce with soy sauce, the oyster sauce with vegetarian "oyster" sauce, and the chicken and shrimp with tofu or additional veggies.


Tim's Rating: 10/10 (loved it)
Liz's Rating: 9.5/10

Pesto alla Anna

Inspiration:
A Lidia Bastianich recipe, adapted and printed in GQ


Ingredients:

• handful of almonds, lightly toasted
• bunch of fresh basil
• 1 large clove garlic
• pinch of crushed red-pepper flakes
• extra-virgin olive oil
• 2 handfuls of cherry tomatoes
• salt and black pepper
• 1 pound spaghetti
• Parmigiano-Reggiano, grated (for the non-vegans)

Instructions:

1. Boil water for the pasta, and cook when ready.
2. Place the almonds, a handful of the basil, the garlic, and red-pepper flakes in a food processor. Process while drizzling in about a half cup of olive oil, until pureed but still chunky.
   
3. Add the cherry tomatoes. Process until incorporated. The sauce should look like bolognese--thick and hearty, a yellowish orange. Season to taste with salt and pepper.
4. Just before pasta is done, scoop out about a cup of cooking water. Drain pasta.
5. Place sauce in a large serving bowl. Add some of the water (start with just a little) and stir until the sauce is smooth.
6. Add pasta to the bowl and toss until coated. Let cool a bit, then toss with lots of Parmigiano-Reggiano (if desired).
7. Taste. Season. Serve. Devour.

Recipe Notes: A bright, bracing alternative to traditional pesto genovese. And as easy a recipe as you'll find, provided you own a food processor.

My Notes: Super easy and flavorful. A nice bright bunch of flavors as spring arrives but the winter produce still fills the grocery store.

Liz's Rating: 8.5/10
Tim's Rating: 9/10

Tim Cooks: Pasta with Sausage, Basil and Mustard

Inspiration:
Whenever I have something in my freezer or pantry that I would like to use, but I don't have a recipe in mind, I head to the Food & Wine website. They have a search function where you can find recipes that utilize any ingredient. I always check the boxes for "staff favorite" and "fast" first. I have never made a bad "staff favorite" recipe-- they are always awesome!

Adapted from this recipe by Nigel Slater.

I had a work presentation the next morning, so Tim took over the cooking duties. He says it was really simple to make.


Ingredients:

• 12 ounces short tubular pasta
  
• 1 tablespoon extra-virgin olive oil
• 1.5 pounds bulk Italian sausage
  
• 3/4 cup dry white wine (use stock if you do not consume alcohol)
  
• 3/4 cup heavy cream
• 3 tablespoons grainy mustard
• Pinch of crushed red pepper
• 1 cup thinly sliced basil
• Parmesan for garnish, if desired
  

Instructions:

1. Cook the pasta in a large pot of boiling salted water until al dente; drain. Meanwhile, heat the olive oil in a large, deep skillet. Add the sausage meat and brown over moderately high heat, about 5 minutes. Add the wine and simmer, scraping up the browned bits from the bottom, until reduced by half, about 5 minutes. Add the cream, mustard and crushed red pepper and simmer for 2 minutes. Remove the skillet from the heat, add the pasta and basil and toss to coat. Serve at once.

Notes:
This tastes vastly better than it looks. We had spicy bulk sausage, and this dish was SPICY. In a good way. I loved the combination of the spicy sausage, the strong mustard flavor, and the different textures. Do not use dried basil. I would not substitute turkey or chicken sausage in this dish; I think the rich pork flavor makes it special. I do not usually like leftovers, but I happily ate these leftovers 3 times. Loved it.


Liz's Rating: 10/10
Tim's Rating: 9/10

Scallion-Chicken Noodles

Inspiration:
What Did You Eat?


Ingredients:

• 1/2 pound skinless, boneless chicken thighs
• 3/4 pound fresh Chinese noodles (or dry linguine)
• 1/4 cup peanut oil
• 1 cup finely chopped scallions
• 1 tablespoon finely grated fresh ginger
• 2 tablespoons soy sauce
• 1 teaspoon Asian sesame oil
• Pinch of sugar
• Salt and freshly ground pepper
• 1/4 cup finely chopped cilantro leaves

Instructions:

1. Bring a saucepan of water to a boil. Add the chicken thighs and bring back to a boil. Remove from the heat, cover and let stand until the chicken is cooked through, about 15 minutes. Drain the chicken and cut it into 1-inch pieces.
   
   
2. Meanwhile, in a large pot of boiling salted water, cook the noodles according to package directions until tender. Drain, shaking out the excess water.
   
   
3. Wipe out the pot. Add the peanut oil and heat until shimmering. Add the scallions and ginger and cook over moderately low heat until fragrant, about 1 minute. Add the noodles and chicken along with the soy sauce, sesame oil, sugar and a generous pinch each of salt and pepper. Cook over moderately high heat, tossing, until the noodles are coated and heated through, about 1 minute. Toss in the cilantro, transfer to bowls and serve.

Notes: Fast and easy! I didn't get a great photo, but I highly recommend this for a weeknight meal. I am sure it would be as tasty if you subbed pressed firm tofu for the chicken.

Tim's Rating: 9/10
Liz's Rating: 9/10

Pasta with Prosciutto and Peas

Inspiration:
Everyday Food: Great Food Fast
and Celeste


Ingredients:

• Coarse salt and ground pepper
  
• 12 ounces fettuccine
  
• 1 tablespoon butter
  
• 1 shallot, finely chopped (1/4 cup)
  
• 2/3 cup heavy cream
  
• 1 package (10 ounces) frozen peas, thawed
  
• 8 slices prosciutto (about 4 ounces total), halved lengthwise and thinly sliced crosswise,
  
• about 1 cup
  
• 1 tablespoon finely grated lemon zest
  
• 1 tablespoon fresh lemon juice
  
• 1/2 cup finely grated Parmesan cheese, plus more for serving (optional)
  
  

Instructions:

1. In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot.
   
   Meanwhile, make sauce: In a large skillet, melt butter over medium-low heat; add shallot and cook until softened, about 5 minutes. Add cream, peas, and prosciutto; bring to a gentle simmer over medium heat. Simmer until peas are heated through, 3 to 4 minutes.
   
   
2. Stir in lemon zest and juice. Pour sauce over pasta; add Parmesan, and season generously with salt and pepper. Add enough reserved pasta water to thin sauce as desired. Serve immediately; top with additional Parmesan, if desired.

Notes: I thought this was ok. Prosciutto, peas, cream, and pasta used to be my favorite pasta dish. I don't know why, but this wasn't anything too special. I did really enjoy the lemon zest, and the leftovers were surprisingly tasty the next day. It was a nice, quick weeknight meal. Serve with salad.

Liz's Rating: 8/10
Tim's Rating: n/a

Spaghetti with Swiss Chard and Garlic Chips

Inspiration:
Smitten Kitchen
and
Gourmet

Ingredients:

• 1/3 cup extra-virgin olive oil
• 1 head garlic, cloves peeled and thinly sliced lengthwise
• 1 medium onion, finely chopped
• 1/2 cup dried currants
• 2 pounds green Swiss chard, stems and center ribs finely chopped and leaves coarsely chopped separately
• 1/2 cup water
• 1 pound spaghetti
• 1/2 cup Kalamata olives, cut into slivers
• 6 ounces feta, crumbled (1 1/2 cups)

Instructions:

1. Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic, stirring, until golden, about 3 minutes. Transfer garlic with a slotted spoon to paper towels to drain.

2. Cook onion in oil remaining in skillet over medium heat, stirring occasionally, until softened, 3 to 5 minutes. Add currants and cook, stirring, until plumped, about 1 minute.

3. Stir chard stems into onion mixture with water and 3/4 teaspoon each of salt and pepper. Cook, covered, over medium-high heat until almost tender, about 5 minutes. Stir in chard leaves and cook, covered, until stems and leaves are tender, about 5 minutes.

4. Meanwhile, cook spaghetti in a pasta pot of boiling salted water (2 tablespoons salt for 5 quarts water) until al dente. Reserve 1 cup pasta-cooking water and drain spaghetti.

5. Toss spaghetti with chard, olives, and 1/2 cup cooking water, adding more cooking water if necessary. Season with salt and pepper. Serve sprinkled with feta and garlic chips.

Notes:
This made a lot. I should have cut it in half. It's really good!

Liz's Rating: 9/10
Tim's Rating: n/a

Product Rave: Trader Joe's Lemon Pepper Pappardelle Pasta

My friend H. and I went shopping at Trader Joe's, and we both picked up this pasta. She made it before I did, and recommended serving shrimp on top. So, I blackened some shrimp (toss shelled shrimp in a mixture of flour, salt, cayenne, and black pepper and then pan fry) and served it on the pasta with a little lemon juice, olive oil, salt and pepper.

An extremely fast and tasty meal for a weeknight. If I had some fresh parsley, I would have sprinkled it on top.

Liz's Rating: 8.5/10
Tim's Rating: N/A

Baked Orecchiette with Pork Sugo

Inspiration:
Food and Wine

Ingredients:

• 3 1/4 pounds boneless pork shoulder, cut into 1-inch pieces
• Kosher salt and freshly ground pepper
• 3 tablespoons extra-virgin olive oil
• 4 carrots, cut into 1/4-inch dice
• 4 celery ribs, cut into 1/4-inch dice
• 1 large sweet onion, cut into 1/4-inch dice
• 4 garlic cloves, very finely chopped
• One 14-ounce can diced tomatoes
• 1 1/2 cups dry red wine
• 4 thyme sprigs
• 5 cups chicken stock or low-sodium broth
• 2 tablespoons chopped flat-leaf parsley
• 1 tablespoon chopped oregano
• 1/2 teaspoon crushed red pepper
• 1 1/2 pounds orecchiette
• 2 cups freshly grated Parmigiano-Reggiano cheese (7 ounces)

Instructions:

1. Season the pork with salt and pepper. In a large enameled cast-iron casserole, heat the olive oil until shimmering. Add the pork in a single layer and cook over moderately high heat until the pieces are golden brown all over, about 12 minutes. Add the carrots, celery, onion and garlic and cook until softened and browned in spots, about 8 minutes. Add the tomatoes and their juices and bring to a simmer. Add the red wine and thyme sprigs and cook over high heat until the wine is reduced by half, about 5 minutes. Add the stock and bring to a boil. Cover and simmer over low heat until the pork is very tender, about 2 hours.
2. Using a slotted spoon, transfer the pork and vegetables to a food processor; discard the thyme sprigs. Pulse just until the pork is shredded. Scrape the shredded pork and vegetables back into the casserole. Stir in the chopped parsley, oregano and crushed red pepper and season with salt and pepper.
3. Preheat the oven to 375°. In a large pot of boiling salted water, cook the orecchiette until it is still firm to the bite, about 5 minutes; drain well. Add the orecchiette to the casserole and toss with the pork sauce. Scrape the pasta into a very large baking dish and sprinkle all over with the Parmigiano-Reggiano. Bake the casserole in the upper third of the oven for about 35 minutes, until golden brown on top and bubbling. Let the baked pasta stand for 10 minutes before serving.

Recipe Notes:
"The pork sugo can be refrigerated for up to 2 days. Reheat before tossing with the orecchiette."

My Notes:
The photos do not capture the deliciousness of this dish. I highly recommend it.
I cut this recipe in half, and it still filled a 9x13 pyrex dish. This recipe takes a long time, because the pork braises for two hours. It is not a weeknight meal. However, it's perfect for a Sunday where you'll be watching football or baking Christmas cookies, because after the initial prep, it just simmers and smells yummy while you go about your day.

For those of you who are interested, here is an interesting article about sugo.

Tim's Rating: 9.5/10
Liz's Rating: 8.5/10

Me: "I would call this comfort food."
Tim: "Yes, I feel very comforted."

Gnocchi with Butternut Squash, Sage, and Pine Nuts

Inspiration:
Butternut squash, garlic, and onions from our CSA
and
The Kitchn


Ingredients:

• 1 medium butternut squash
  
• 1 small sweet onion, peeled and diced
• 3 cloves garlic, minced
• Olive oil
• Salt and pepper
• 1/2 cup fresh sage leaves
• 1 package (16-18oz.) gnocchi (I used Trader Joe's)
  
• 3/4 cup pine nuts, toasted
• 4 ounces high quality Parmesan, shredded or shaved (about a cup total)

Instructions:

1. Heat the oven to 375°. Cut the butternut squash in half and scoop out the strings and seeds the middle cavity. Flip the squash halves upside down and peel them. (Note from The Kitchn: The raw squash rind can irritate your hands. If they start to itch or tingle, wear gloves.) Cut the squash into 1-inch cubes. Toss with the onion, garlic, a drizzle of olive oil and salt and pepper. Mince about half of the fresh sage leaves and also toss with the squash.

2. Spread the squash mixture in a thin layer on a large baking sheet and roast for about 40 minutes or until the squash is soft.

3. Heat salted pasta water to boiling and cook the gnocchi. Drain and set aside. As the squash finishes roasting, heat about two tablespoons of olive oil in a large high-sided sauté pan. The oil is ready when it pops and sputters. (Don't let it start smoking.) Drop in the rest of the sage leaves and fry for about a minute, or until they begin to just shrivel up.

4. Remove with a slotted spoon and salt lightly. Crush with the back of a spoon.

5. Add half the gnocchi to the pan, along with half the roasted squash mixture. Crumble in half the sage. Cook, stirring frequently, for five minutes or until the gnocchi is heated through and getting crispy on some of the edges. Add the pine nuts and cook for another minute. Stir in half the cheese and serve.

   (Note from The Kitchn: Repeat the last step with the rest of the ingredients. It's very important that you not crowd the pan too much - you want the pasta to really pan-fry, not just steam up.)

Notes:
I really enjoyed this recipe. I didn't have any short pastas on hand as used in the original recipe, so I used a package of gnocchi from Trader Joe's instead. It was delicious! I used only 1/2 of the squash, however, and saved the remainder of the roasted squash for another recipe.

I love this flavor combination and would like to try some of the following recipes:

• Giada's Butternut Squash Tortellini with Brown Butter Sauce
• Giada's Butternut Squash Lasagna
• Ina's Butternut Squash Risotto
• Williams-Sonoma Butternut Squash, Sage, and Hazlenut Risotto recommended by Erin
  

Liz's Rating: 9/10

Easy Mac and Cheese

Inspiration:
Cate's Kitchen

Ingredients:

• 1 1/4 cups uncooked macaroni
• 1 cup 1% milk
• 2 tbsp all purpose flour
• 1 1/4 cups shredded sharp cheddar cheese - the recipe calls for reduced fat, but I only believe in full-fat cheese
• 1/2 tsp salt
• a few grinds of a pepper mill
  
  

Instructions:

1. Cook pasta in a medium saucepan according to package directions.
   Transfer to a colander.
2. In the same saucepan, combine the milk and flour over medium heat, stirring with a whisk.
3. Cook, stirring constantly until thickened (about 2 minutes).
4. Add cheese, salt, and pepper, and continue whisking until all the cheese is melted.
5. Turn off heat, stir in the pasta, and let sit for a few minutes before serving.

Notes:
This is SO easy, and it only uses one pot. Easy to make, easy to clean up. It's really rich, so I would suggest serving it with a salad, steamed spinach or broccoli, or something similar.

Tim's Rating: 8/10
Liz's Rating: 8/10