I love to make quick pasta packed with veggies and coated with lightened up creamy cheese sauce. I often use spinach and mushroom combination for veggies, and this time I wanted to try a different green vegetable that tends to undeservingly get little attention from me: green bell peppers. I’ve also decided to use large portobello mushrooms which, as you know, are often used as “meat” in veggie burgers. I hoped for portobello mushrooms to add richness and “meatiness” to the meal without actual meat, and I was not wrong: this recipe turned out everything I wanted it to be. Please meet my new favorite pasta dish (with not so original ingredients): pasta with portobello mushrooms and green bell peppers!
As you see on the photos, I’ve used small pasta shells here, called Orecchiette Rigate. Interestingly, “Orecchio” means “ear” and “Etto” means “small” in Italian, so translated this pasta is actually called “small ears”, as the shape of these pasta shells can remind you of the shape of small ears. Not to freak you out. Any small pasta shells will work here, but I just love orecchiette! This type of pasta is often used with vegetable sauces, and it worked perfectly here, with creamy cheese sauce coating every single little shell (ear)! Continue reading
Posted in Bell Peppers, Cheese, Dinner, Mushrooms, Orecchiette, Parmesan, Pasta, Portobello mushrooms, Recipe, Vegetables, Vegetarian
I love the idea of combining fish with pasta, but not all pasta and fish combinations work well in real life. What I found, however, is that using Asian flavors to create a base sauce for pasta and fish is always a win. For example, if you haven’t yet tried my recipe for Asian salmon and noodles with snow peas and mushrooms - please do! It’s really good and ridiculously easy to make, it remains one of my top recipes of choice for making dinner at the end of the hard work day. And now, let me introduce you to my other recent favorite, Asian fish and peanut sauce noodles:
This recipe is also very easy to make, and, let’s face it, you can’t really go wrong with a peanut sauce and noodles. So, by choosing peanut sauce for my noodles, I was already off to a good start! The peanut sauce here is very simple and is somewhat of a cross between Pad Thai and drunken noodles. If you like either one of those dishes you will love this recipe! Continue reading
When I first saw the recipe for healthy fettuccine alfredo with cauliflower sauce by Pinch of Yum on Foodgawker, I immediately fell in love with the idea of making a perfectly healthy alternative to my favorite alfredo sauce. Plus, seeing this sauce immediately brought back the memories of a few years back, during Atkins diet craze, when I used to make “fake” mashed potatoes using cauliflower and how much I enjoyed it!
Making this healthy alfredo sauce has long been on my mind but what stopped me from making it was simple logistics: I would forget to buy cauliflower at the store! Finally, here we are – with several cauliflower florets in the refrigerator, I was ready to go! Continue reading
I’ve been making a lot of tropical fruit salsa lately. You could say I am on a tropical fruit salsa kick. Fruits and veggies mixed with the lime juice and spices are so good, and there are so many possible variations – I can eat it with anything! The salsa goes especially well with seafood: I’ve made mango salsa with salmon, pineapple salsa with shrimp, and now it’s time for white fish with salsa.
In this recipe, I am entering a new fruit – cantaloupe! Who knew that cantaloupe could be a delicious addition to tropical fruit salsa! It’s sweet, it’s soft, it’s colorful! It balances perfectly with the rest of ingredients: tomatoes, pineapple, red onion, cilantro, lime juice, and spices. Continue reading
A good basic Alfredo sauce has long been a staple in my kitchen. Not only is it delicious, creamy and cheesy, the sauce is simple to prepare, and it uses the ingredients that can be easily found in any pantry. This ridiculously easy Fettuccine Alfredo dish can be served plain as-is, or alongside some add-ins, such as leftover roasted chicken, grilled vegetables, bacon. It’s one of those great weeknight dinners that will take you at most 30 minutes to make, and what you get in return is a restaurant quality dish.
So, if you’re looking for a simple, straight-forward, not overly complicated recipe, without too many steps, a recipe that is practical for a weeknight after a long busy day, this recipe from Emeril fits the bill.
In addition to grilled chicken and roasted vegetables, this Fettuccine Alfredo also goes great with seafood: grilled or sauteed shrimp, scallops, or lobster. Definitely a keeper! Continue reading
This week turned out to be quite busy again, and it’s during the weeks like this one that I love simple weeknight dinners, such as this Asian salmon and noodles. You might have noticed that this pasta dish is strikingly similar to my recent recipe for spicy Asian noodles with mushrooms and snow peas, including the trivia that I manually counted 60 snow peas. In fact, the only difference between these two recipes is the presence of salmon in our today’s dish. The fact that I am this non-creative with the today’s recipe underscores how tired and short on time I am this week.
The salmon and noodles cooked Asian style that you see on the photos are so flavorful, that this dish quickly became a favorite in and outside of our home! And, it take such a short time to make this that I’ve been feeding this dish to my family LOTS of times. I am surprised they are still not tired of it. So, I know your family will love this recipe if you like good Asian food! And, like it should be on a busy weeknight, the recipe is quick, easy and requires no mental power! Continue reading
Pasta carbonara is one of my favorite dishes to cook on weeknights, because it’s very easy to prepare and usually takes me only 25 minutes. I also like to make pasta carbonara when I am short on ingredients, since it requires such basic ones: bacon (or prosciutto for less fat), eggs, stock, pasta, and Parmesan cheese.
The other night I was looking for an easy pasta carbonara recipe that was a bit different from my usual way of preparing it, and I found an interesting recipe on Pioneer Woman that uses 3 additional ingredients: lots of garlic, onion, and quite a lot of fresh parsley. I happened to have several bunches (!) of fresh parsley (due to my recent obsession with the Chimichurri sauce), so I was especially excited to use up the parsley instead of throwing it away.
This recipe takes a little bit more time to prepare than the 25 minutes I usually spend on pasta carbonara – but still under an hour – due to all the chopping and incorporating of additional ingredients. I also halved the recipe because I do not like to reheat the egg-based pasta sauces the next day – the texture can really suffer. So I just cooked what I needed – half a pound of pasta, which makes perfect 4 servings. Continue reading
Pumpkin ravioli was the first recipe idea that came to my mind after I found an unopened can of organic pumpkin sitting in my pantry, leftover, forgotten and unused from this past Thanksgiving / Christmas season. I’ve already posted two ravioli recipes on this site, and both of them involved cheese and greens. I thought it would be a nice departure to make ravioli without any cheese in the filling – somewhat different from the norm. The use of the brown butter and toasted pecans as a ravioli sauce is also not as common as the white cream sauce or the red tomato based sauce that usually accompany ravioli.
To make ravioli filling, I just used organic pumpkin puree straight from the can, with only a couple of spices added, and the filling was more runny than what I was used to. I used my ravioli mold again and was pleasantly surprised how well the mold worked (once again!) even with a more watery and runny ravioli filling, such as pumpkin puree. Thanks to the mold, I was able to make perfect shapes, and none of ravioli burst or opened up during boiling/cooking. It’s key, though, not to overfill the holes in the ravioli mold with too much pumpkin filling – put just enough filling so that it’s at the same level as the top of the mold. Continue reading
Before I tried this Argentinian sauce, I’ve never taken the steak covered in a green-colored sauce seriously. Steak served in a red, wine-based sauce (or some sort of demi-glace)? Bring it on. Steak smothered in something green and garlicky? I did have some initial reservations about that. Well, what do you know, the flank steak with Chimichurri sauce is now one of my favorite ways to eat steak. I’ve introduced this dish to several other people in my life: my husband, in-laws, friends (none of them ever had a steak with Chimichurri sauce before), and each time I encountered the same reaction: a little skepticism about green sauce turned into curiosity to try something different on steak, and next thing you know everybody is in love with this dish. Continue reading
Do you need a recipe for a simple and delicious weeknight meal that is easy to make? Enter this very flavorful garlic shrimp and asparagus pasta. Of course, nothing is wrong with using this recipe for a nice meal on the weekend, too: it surely looks and tastes sophisticated, with shrimp coated in colorful spices and looking all scarlet next to the white short pasta and green roasted asparagus.
I cooked the shrimp in a shell, mainly because I was curious of the outcome. Cooking the shrimp in a shell certainly has advantages: it’s harder to overcook the shrimp, the presentation is nice, and the flavor is seemingly better. There is just something about cooking shrimp in a shell that adds dimension to the flavor. I am not surprised that in many restaurants, after the shells are removed from the shrimp, the chefs actually save the shells and cook them separately for the sauce or some kind of stock. I’ll try that someday. Continue reading