Tag Archives: pasta

Turkey Tetrazzini … Turkey Leftovers Are Here

Cooking for one or two can be fun even if you end up with half empty cans of things. Next time, I’ll use the entire can of cream of mushroom soup and a bit more milk to end up with a creamy sauce.

    

Diced turkey breast (or a combination of white and dark meat), frozen green peas, green onion, cream of mushroom soup/milk, a dash of garlic powder and salt and pepper to taste. Not much of a recipe.

Baked until the top was browned and the inside was hot and bubbly.

Spaghetti Napolitan

This is a Japanese pasta dish called spaghetti Napolitan. Ketchup is used to flavour the pasta instead of a marinara/tomato sauce. Lighting was poor so the shot I took of the pasta dressed with some green onion for colour was out of focus so you’ll have to use your imagination.



   

I used fresh hot Italian sausages and mushrooms but the rest of the dish was based on this recipe.

Picspam: Gyoza Wrappers from Scratch

I’ve been cutting back on my grocery shopping trips so when I had a craving for potstickers/gyoza, rather than going out and buying a couple of packages of the ready made wrappers, I finally buckled down and decided to make them from scratch using this recipe.

The ingredients are simple, flour and salt and boiling water. And time … to let the dough hydrate and to roll them out.

Pleating also takes some time and, of course, practice.

After all that, I’m quite pleased with the results for a first try and WILL be making them again.

Pasta for One: Pasta Carbonara

I revised my old carbonara recipe because I was inspired by a ‘saucier’ version I saw posted on FB yesterday. Pretty amazing, if I do say so myself.

Pasta Carbonara for One

90-100 gm dry pasta
2 egg yolks
1 tbsp bacon fat or olive oil
4 tbsp grated Parmesan cheese, divided
pasta water, as needed, cooled slightly
3 strips of crispy bacon, cut into 1/2 inch pieces
freshly ground black pepper
salt, to taste
dry parsley flakes

Time is crucial for a carbonara as it waits for no-one to be served.

Cook the pasta according to package directions. Remove about a cup of the pasta water to a bowl and let cool slightly. Drain the pasta and reserve for a minute or two as the sauce is prepared.

In a small bowl, whisk together the yolks, bacon fat and 3 tbsp of Parmesan cheese. Whisk 2-3 tablespoon of cooled pasta water into the egg mixture, a tablespoon at a time.

Pour the carbonara sauce in a large saute pan and place on the stove over the lowest heat to barely warm up the sauce and melt the cheese but not enough to start cooking the egg yolks.

Add the drained pasta and the bacon pieces to the pan, toss with a pair of tongs until the pasta is well coated and everything is warmed through. If the sauce starts tightening up, add another tablespoon or so of cooled pasta water to the pan.

Plate and sprinkle the parsley flakes over the top. Add more grated cheese if desired.

Pasta For One: Pasta Alfredo

Continued from previous post.

Another pasta dish which is fast and easy to prepare and not that pricey, depending on the protein used.

Today’s post features shrimp and mushrooms. I like to pair a protein and a vegetable.

Basic Alfredo Recipe for One

90 gm pasta (fettuccine, linguine, spaghetti)
2 tbsp butter, extra virgin olive oil or equal parts of each
3-4 mushrooms, thickly sliced
100-125 gm raw shrimp, peeled and de-veined
1 clove garlic, finely minced
1/2 cup whipping cream
1/4 cup grated Parmesan cheese

Fresh or dried parsley and more grated Parmesan for garnish

Cook pasta according to package directions. Drain and set aside.

In a large saute pan over medium high heat, add one tablespoon of butter and when it has melted and starts to bubble, add the mushrooms. Cook until golden brown on one side, turn and repeat with second side. Remove the mushrooms to a large bowl and reserve. Depending on how much butter remains in the pan, add a second tablespoon and when it melts, add the shrimp. Saute quickly, flipping over until both sides have begun to turn pink, then remove to the bowl with the mushrooms.

Add the minced garlic and saute briefly, stirring, until the garlic barely begins to pick up some colour, turn down the heat to medium and add the whipping cream and Parmesan cheese. Stir until the mixture starts to bubble, the cheese melts and the mixture begins to thicken. Add the cooked pasta, mushrooms and shrimp, stirring to coat with the Alfredo sauce.

Transfer to a plate and serve immediately garnished with some more grated Parmesan and parsley for colour.

Other options: chicken and asparagus or ham and green peas.

Pasta For One: Building on the Basics

The simplest Italian pasta dish is spaghetti aglio e olio, pasta with garlic, red pepper flakes and olive oil. If you’re on a budget, this is an inexpensive dish when paired with a big bowl of soup and a salad.

But you can build on this basic dish if your budget is more generous.

Instead of olive oil, you can use butter (or use both) and add some leftover roasted chicken. Or shrimp if you’ve just been paid. A bit of shrimp (100 gm per portion) can make you feel like you’re dining out at a fancy Italian restaurant, especially if you add a glass of a dry white wine to your meal. Clams or mussels are other protein options. Or a nice piece of salmon. If you’re avoiding meat but still want some protein in your dish, add a can of drained and rinsed chickpeas.

Add some jarred pasta sauce to the previous meal for a change in colour and flavour. And tomatoes are veggies, aren’t they? If you have tomatoes in your garden, dice up one and add that to the meal above. Grape or cherry tomatoes, cut in half, are another option.

If you’re not in the mood for tomatoes, transform your aglio e olio into an Alfredo sauce with the addition of whipping cream and grated Parmesan cheese. Sometimes the cheese goes on sale and it freezes well, grated or ungrated.

Another option is to add some whipping cream to the tomato sauce. The result is a fancy ‘blush’ or pink sauce. You can add white wine to thin out a leftover Alfredo sauce if you’ve got some in the your cupboard or fridge. Vodka is another add-in to a blush sauce instead of the white wine.

And, if you’re a veggie fanatic, add blanched spinach or Swiss chard or kale to your pasta dish.

Kale is a bit on the bitter side so you may want to blanch it ahead of time or sautee it with your olive oil and garlic. Asparagus is another alternative. And, of course, you can sautee your favourite mushrooms in the olive oil until golden brown and remove them from the pan before adding your garlic, and return them to the pan along with your cooked and drained pasta to warm through.

Pasta Al Limone (Lemon Pasta)

Today’s supper came to the top of the posting queue because it’s an amazing combination of two simply prepared dishes, a main and a pasta side, and a green salad of your choice.

I’ve made pan fried breaded chicken cutlets before so that wasn’t a big deal. It was the pasta dish that took it over the top.

The recipe came from this Youtube video but the ‘bones’ of the recipe are very simple: whipping cream, the zest of one lemon and a tablespoon of butter. Simmer together for a few minutes in a large saute pan until the sauce reduces a bit, add some grated Parmesan or Romano cheese and your freshly cooked pasta, stir it together tasting for seasoning (salt and pepper) and then serve with some more grated cheese on top. The recipe suggests adding some lemon juice as well, but, in my opinion, it didn’t need any. If you have a fetish for something green for a garnish, sprinkled some freshly chopped parsley over the top.

And gobble it down before it gets too cool.

Forget taking pictures for your blog.

FORGET it, I tell you!

Creamy Chicken Piccata for Two

Meal planning strategy: I haven’t cooked anything Italian in some time, there was a jar of capers languishing in the fridge and a couple of boneless, skinless, chicken breasts in the freezer, so I looked for a recipe for Chicken Piccata that used ingredients that I already had. The breasts weighed a bit over a pound so I split them horizontally into four, more or less equal sized portions, and made some adjustments to the recipe I found here since I wanted to toss the pasta in the sauce.

Chicken Piccata – serves 2, generously

200 gm fettuccine, linguine or spaghetti

2 boneless, skinless chicken breasts, ~1 pound/454 gm
2 tbsp olive oil
2 tbsp unsalted butter, divided

For flouring chicken cutlets
1/4 cups all purpose flour
1/8 tsp salt
pinch ground black pepper
1 1/2-2 tbsp grated Parmesan cheese

For lemon sauce
3/4 cup chicken stock, or a dry white wine
1/4 cup whipping cream (optional)
1 tbsp lemon juice
2 tbsp brined capers, drained
1 clove garlic, finely minced or 1/8 tsp garlic powder (optional)

1 tbsp fresh chopped parsley or 1-2 tsp dried parsley, for garnish
3-4 thin slices of lemon, for garnish

Cook the pasta according to package directions. Drain, stop the cooking by transferring the noodle to cold water and then, if needed to wait for the sauce, transfer the noodles to warm water.

To make chicken cutlets, cut each chicken breast horizontally into two equal sized pieces or butterfly and cut in half. If the thickness of the cutlets is uneven, put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4 inch thickness.

In a shallow pan or pie tin, mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces quickly in water, drain well and dredge them in the flour mixture, until well coated.

Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium/medium-high heat and when heated, add the chicken cutlets. Do not crowd the pan to ensure even cooking. Cook in half batches. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and transfer to a plate with a rim to retain any juices that may be released by the breasts. Cook the other breasts in the same manner. Cover to keep warm.

Add the chicken stock or white wine, lemon juice, and capers to the pan. Use a spatula to scrape up any browned bits. Reduce the sauce by half. (NOTE: For additional lemon flavour, add the sliced lemons at this point so the lemon oil from the zest can infuse into the sauce. If your sauce volume seems low or you want a creamy sauce, whisk in the whipping cream and let reduce for a few minutes.)

Whisk in the remaining 1 tablespoon of butter (cut into 2-3 pieces), a piece at a time until each piece just melts. This may not be necessary if you’re using the whipping cream as that will thicken the sauce.

Drain the pasta well. Add the pasta to the saute pan so it can warm in the sauce, if it’s cooled down. Divide the pasta between two plates.

Plate the chicken over the pasta and serve with the sauce poured over the top. Sprinkle with parsley before serving and add a slice or two of the lemon for garnish.

I didn’t notice that I hadn’t sprinkled the parsley over the top until after I’d plated the dish. Oh well…

I set aside two of the cutlets for use in other dishes as there was too much chicken for two servings.

Italian Pasta and Bean Soup (Pasta E Fagioli)

This delicious Italian soup is filling and usually inexpensive to cook up. The name says it all … “pasta and beans”. I used a copycat Olive Garden recipe that I found on line many years ago, and adjusted the recipe for ingredients and amounts that I liked and had available. I’ve re-posted the recipe below.

I was being stingy with the amount of cannellini (aka white kidney) beans I used in this soup, since they’re pretty pricey at my local Italian grocery store, but you can’t beat the delicious, creamy texture of the beans once cooked. I added about a third of a pound of light red kidney beans, that I already had in my pantry, to make up the difference. Unfortunately, they took longer to cook than the cannellini so the latter were pretty much falling apart at that point.

Oh well.

And then there’s the pasta. I used just a very small amount of tubetti which I cooked separately, just until they were “al dente” or with a bit of texture left, and then added them to the soup for the last five minutes or so to finish cooking.

You can add meat or leave it out. I had about two thirds of a pound of ground beef which, added to two/two and a half cups of cooked beans, was plenty.

Olive Garden’s Pasta e Fagioli – makes ~4 quarts/16 cups, quantities of ingredients don’t need to be exact

1/2-1 tbsp vegetable oil, depending on how fatty your beef is
454 gm/ 1 lb lean ground beef
6 oz/ 1 cup onion, small dice
7 oz/ 1 cup celery, small dice
7 oz/ 1 cup carrots, small dice
24 oz/3 cups canned tomatoes, diced
1 cup cooked red kidney beans*
1 cup cooked white kidney beans*
5 cups beef stock (or chicken or vegetable stock or water)
1/2 tbsp dried oregano
1 1/4 teaspoons ground black pepper
salt as needed, start with 1/2 tsp
2 1/2 tsp chopped parsley (or 1 tsp dried parsley)
3/4 tsp Tabasco sauce
24 oz/ 3 cups spaghetti sauce
4 oz/ 1/2 cup/113 gm small shell macaroni (or any other small pasta)

*  Or use 2 cups of whatever type of cooked beans you like

Saute ground beef in oil over medium/medium-high heat, in a large 5 qt pot until the beef starts to brown. Add the onions, carrots, celery, and saute for 5-7 minutes just until the onions get translucent and start to pick up some colour.

Drain and rinse the beans, if using canned, and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, canned tomatoes and pasta. Taste and add salt as desired.

Add the chopped parsley and simmer until the celery and carrots are tender, about 25-30 minutes.

NOTE: Make sure to stir all the way to the bottom at least every 7-10 minutes as the ingredients, especially the beef, settle and may stick and burn. I threw in some frozen corn for the last 5 minutes for added colour. If the soup seems too thick before serving, add a bit of water. You may garnish the soup with some grated Parmesan cheese.

Other vegetable add-ins you can include: cubed zucchini, fresh, torn spinach, and frozen green peas.

For One Pasta Duo

The website where I found the ‘for one’ cake recipes also has savoury dishes. Especially pasta dishes.

Like this Ham and Pea Alfredo for One … I made it with linguine

I improvised this Turkey Cutlet Parmigiana with a quick and easy marinara sauce and one of the cutlets from my freezer.

Turkey Cutlet Parmigiana for One

Turkey Cutlet Parmigiana for One

1 turkey cutlet
1/4 cup grated Mozzarella cheese
100 gm dry pasta, cooked according to package directions

Quick Marinara Sauce for One – enough to dress about 100 gm dried pasta

1 cup canned, diced tomatoes, with juice
1/2 tbsp butter or margarine
1/4-1/2 cup water, as needed
1/8 tsp minced onion
1/8 tsp dried oregano
pinch of garlic powder
salt to taste
fresh oregano (sprig) and 2-3 fresh basil leaves, torn (optional)
sugar, as needed

In a large saute pan, combine the tomatoes, butter, 1/4 cup water, onion, oregano and garlic. Bring to the boil, turn down to a simmer, cover the pan, and simmer for 10 minutes. Puree the tomato sauce.

Add the fresh herbs and a pinch or two of salt. Add more water if needed. Cover and simmer for another 10 minutes. taste and add sugar and salt, as needed.

Add the cooked pasta and toss in the sauce.

Push the pasta to one side of the pan. Add the turkey cutlet, sprinkle the mozzarella cheese on top and put the lid on the pan. When the cutlet has warmed through and the cheese has melted, transfer to a serving plate. Garnish with fresh herbs.