Category Archives: Pasta

Pastas

Nonna’s Cabbage Sauce over Ziti

Serves 4-6

Prep time: 30 Minutes

Ingredients:

  • 2 tbsp. olive oil
  • 4 cloves of garlic, minced
  • ½ tsp. hot pepper flakes, to taste
  • 2 whole tomatoes chopped
  • 1 head of napa cabbage chopped
  • 1 tbsp tomato paste
  • chicken stock
  • 1 lb of ziti

Directions:

Brown garlic in oil with hot pepper flakes, add chopped cabbage and tomatoes. Saute’ 10 minutes. Add tomato paste and stock to make looser and cook on low boil for 20 minutes.

While cooking the cabbage sauce, heat water and cook pasta.

When pasta is done toss sauce over pasta and serve.

Garlic

 

One of the saddest  things about fall is that it is the  end of our beautiful Left Bower Garden!  Our CSA did a wonderful job.  Look at what a large plot Dave and Amanda farmed. We had so very much delicious produce.

One of my particular favorites was the garlic this year!

Margie’s Beef Pot Roast

Winter Day
I love cozy foods on a cold winters day!

This is wonderful on a crisp cold winter day and you just want to be cozy and have something warm to eat!

Serve this with mashed potatoes or wide egg noodles!

Time: 3 Hours

Directions:

  • 3-lb Manchester-Farms Grass Fed Beef Chuck Roast
  • 1/4 cup of butter
  • 3 carrots chopped
  • 4 celery stalks chopped
  • 1/2 cup chopped white onion
  • 1   10  oz can beef consomme
  • 1 cup dry red wine
  • 2 tsp. Salt
  • 1/8 tsp. pepper
  • 1/2 tsp. paprika
  • 1 tbsp capers
  • 1/4 cup flour (optional)
  • 1 sup sour cream
  • 3 cloves of garlic, minced

Directions:

Preheat oven to 350 degrees.

In a large Dutch oven or Roasting Pan brown roast in butter. Take roast out of Dutch oven and set aside.  Add carrots, celery, onion and garlic Dutch oven and cook till softened.  Add mushrooms and cook a few minutes. Add 1/2 of the Consomme (If you do not have consomme, use stock) with wine, salt, pepper, paprika and capers. Add the beef back into the Dutch oven, cover and cook in oven for 2 hours, or until meat is fork tender. Remove the meat to a warm platter. Remove the vegetables from the pan with a slotted spoon and put them in a blender with some of the pan liquid. Blend and add the pureed vegetables back into the pan. If you care to thicken with flour add to the remaining consomme and stir into the puree in the pan. Heat until sauce is thickened, take off the heat and add the sour cream.

Serve the pan sauce over the sliced meat.  The sauce is also delicious over potatoes or noodles.  Enjoy!

 

My Pasta with Sundried Tomatoes

Work Week

We had a family work weekend and I served this pasta, it was a great hit!!!

(A favorite, I serve this as a main course or a first course, followed by chicken cutlets and a fresh salad.)

Servings: 8

Ingredients:

  • 2 cups sun dried tomatoes, oil packed & chopped
  • 2 cloves garlic, chopped
  • 1 tsp. hot pepper flakes
  • ¼ cup fresh parsley, chopped
  • ½ cup feta cheese, crumbled (French or Bulgarian Feta are my favorite)
  • 1 pound spaghetti or fuselli pasta
  • 1 tbsp. salt

Directions:

Place sun-dried tomatoes with a ¼ cup of oil from the sun-dried tomatoes, garlic and hot pepper flakes into blender or food processor. Puree until smooth.

Heat water for pasta, when it comes to a boil add 1 tbsp. salt and pasta. Cook till al dente.

Toss pasta with sauce, parsley and feta.

Serve immediately.

Pesto of Sundried Tomatoes and Arugula

From Pasta Fresco one of my all-time favorite cookbooks by Viana La Place & Evan Kleiman- I found out about this cookbook from my sister, Jeanie who worked for Evan Kleiman years ago in L.A.

Servings: 4

Preparation: 20 minutes

Ingredients:

  • ¾ cup plump, moist sun dried tomatoes
  • 2 cloves garlic, minced
  • 1 tsp. red pepper flakes
  • ¼ cup extra virgin olive oil
  • salt to taste
  • 1 pound penne pasta
  • 2 bunches cleaned arugula, coarsely chopped
  • Parmesan cheese, freshly grated

In a food processor with steel blade, process sundried tomatoes, garlic, red pepper flakes and olive oil. Process until it has a pesto texture. Scrape out the mixture to a small bowl.

Cook pasta in abundant boiling salted water, cook until al dente, drain.

Place pasta, pesto and arugula in a bowl and toss. Salt to taste.

Serve with Parmesan cheese.

Enjoy!

Nonna’s Stuffed Organic Chicken in Red Sauce over Pasta

(A Sunday Specialty which I learned from my dear, Italian Mother-in-Law!)

This is a stuffed chicken that is boiled in the Sunday tomato gravy. Very unusual with wonderful flavors.
Ingredients:
Stuffing for a 4 lb. Organic Chicken:
• ½ lb. loose Manchester-Farms Berkshire sausage
• 3 slices of bread dried and made into breadcrumbs
• 4 cloves of garlic minced
• ¼ cup of chopped parsley
• ¼ cup of grated Parmesan cheese
• Salt & pepper to your taste
• 1   4 lb. Organic Chicken rinsed & patted dry
• ¼ cup of olive oil
• 5 cloves of garlic minced
• ½ can 28 oz. can of whole tomatoes blended
• ¾ can of 8 oz. can of tomato paste
• 1 lb. pasta of your choice.  I like Ziti or an egg noodles

Directions:

Preheat oven to

Sauté the sausage until just cooked.  Add to the sausage,  breadcrumbs, garlic, parsley, Parmesan cheese, salt & pepper and mix together.

Stuff the bird with the sausage mixture.  Let bird sit.

In a large sauce pan (large enough to fit the chicken) add the olive oil on medium heat and saute the garlic. When the garlic is golden add blended tomatoes and tomato paste.  Bring to a boil and then simmer for 20 minutes.  Add stuffed chicken to the sauce and cook at a high simmer for 2o minutes and turn over the chicken.  Continue cooking for 1 1/2 hours, turning chicken every 20 minutes.

While the chicken is cooking bring a pot of water to a boil.  When the water comes to a boil add  a tablespoon of salt.  Add the pasta and cook the till al dente.

Take the out of the sauce and carve.

Serve the pasta with the sauce as a first course.

Serve the Chicken with a Salad as a second course.

Enjoy!

Bell & Dominic the Donkeys
Bell & Dominic the donkeys