Tag Archives: Parmesan

Harvest Vegetable Quinoa Soup

19 Mar

Harvest quinoa soup-001Harvest soup in March?  March is known for madness, so why not?  Add cooked cubed chicken–or not.  Quinoa is a complete protein so makes this tasty dish a complete meal without meat.  And it’s gluten free. This soup fits the bill for just about everyone!

Ingredients

  • 2 T extra virgin olive oil
  • 2 ribs celery, diced (about 1/2 cup)
  • 1/2 cup diced baby carrots
  • 1/2 sweet onion, diced
  • salt and pepper to taste
  • 4 cups torn kale
  • 2 garlic cloves
  • 8 cups vegetable broth
  • 1/2 tsp dried thyme
  • 1 tsp dried parsley
  • 1 bay leaf
  • 1 large sweet potato, peeled and chopped into 1/2″ cubes
  • 1 large russet potato, peeled and chopped into 1/2″ cubes
  • 2/3 cup quinoa
  • 2 cooked chicken breasts, cubed (optional)
  • 1/4 cup grated parmesan, plus extra for topping

Preparation

  1. Heat oil in a large, heavy pot or dutch oven over medium heat.  Add celery, carrots, and onion and season with salt and pepper.  Cook for ten minutes, or until tender.  Add the kale and garlic plus more salt and pepper and saute for three minutes.
  2. Add 7 cups of broth, thyme, parsley, and bay leaf and bring to a boil.  Add potatoes and quinoa.  Lower heat and simmer, covered for 10 minutes or until potatoes are tender and quinoa is cooked.
  3. Add in chicken, if desired, and heat through.  Turn off heat and stir in parmesan.  If necessary, add more salt and pepper to taste.

Recipe inspired by Iowa Girl Eats.

Photo by me, mylittlefoodspot.

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Baked Spaghetti Squash with Garlic Sage Cream

10 Oct

Baked Spaghetti Squash with Garlic Sage Cream b

This was a great pairing.  I plan to prepare and serve this garlic sage cream with other roasted vegetables.

Ingredients:

  • 1 medium spaghetti squash
  • 3/4 cup half and half or heavy cream
  • 1 T flour
  • 3 cloves garlic, minced
  • 1/2 tsp dried sage
  • 1/4 cup shredded Parmesan cheese
  • Salt and pepper to taste

Preparation:

Preheat oven to 400 degrees.  Halve spaghetti squash and place cut side down on buttered baking sheet.  Bake for 40 minutes or until tender.  Cool to the point of being able to handle, remove and discard seeds then shred pulp gently with a fork so that strands resemble spaghetti noodles.  Place in a warmed serving bowl.

Mix flour into cold cream until smooth and, while squash is baking, heat with garlic and sage over medium heat until thickened and bubbly.  Pour sauce over squash, salt and pepper to taste, and toss lightly.  Top with Parmesan and serve immediately.

Baked Spaghetti Squash with Garlic Sage Cream

Recipe inspired by food.com, photo by me, MyLittleFoodSpot.com

 

 

Baked Spaghetti Squash Casserole with Sweet Sausage, Peppers and Onion

10 Oct

Baked Spaghetti Squash Casserole with Sweet Sausage, Peppers and Onion-001

This was fantastic!  I love using bratwurst in my pasta dishes in place of ground beef.  It bursts with flavor and adds sweetness.

Ingredients:

  • 1 large spaghetti squash
  • 4 to 5 bratwurst, casings removed
  • 2 bell peppers, your choice of colors, diced
  • 1/2 red onion, diced
  • 3 cloves minced garlic
  • 1 (14.5 oz.) can diced tomatoes
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp each salt and black pepper
  • 1 cup shredded Parmesan

Preparation:

Preheat oven to 400 degrees.  Halve spaghetti squash and place cut side down on buttered baking sheet.  Bake for 40 minutes or until tender.  Cool to the point of being able to handle, remove and discard seeds then shred pulp gently with a fork so that strands resemble spaghetti noodles.  Reduce oven temperature to 350 degrees.

While squash bakes, cook and crumble bratwurst in a skillet over medium heat.  Add peppers, onion and garlic and continue cooking until vegetables are crisp tender.

Add squash, tomatoes, basil, oregano, salt and pepper to skillet and heat through.  Remove from heat and drain excess liquid.  Mix in 3/4 cup Parmesan and transfer to a greased 9×13 or oval 2 quart casserole dish.  Bake uncovered for 30 minutes, topping with remaining Parmesan for the last five minutes of baking time.

Baked Spaghetti Squash Casserole with Sweet Sausage, Peppers and Onion b

Recipe and photo by me MyLittleFoodSpot.com

Creamy Mushroom Basil Spaghetti Squash Casserole

10 Oct

Creamy mushroom basil spaghetti squashWe have been receiving quite a few spaghetti squash from Derek’s Aunt Verna and Uncle Glen.  I am always looking for new recipes and have found a few winners this fall.  I like the creamy, toasty crunch that this one packs.

Ingredients:

  • 2 small to medium spaghetti squash
  • olive oil for sauteeing
  • 1 medium onion, diced
  • 8 oz. fresh, sliced mushrooms
  • 1 tsp dried basil
  • 3/4 cup sour cream
  • 3/4 cup shredded parmesan cheese
  • 1 cup seasoned panko bread crumbs
  • 3 T butter, melted

Preparation:

Preheat oven to 400 degrees.  Halve spaghetti squash and place cut side down on buttered baking sheet.  Bake for 40 minutes or until tender.  Cool to the point of being able to handle, remove and discard seeds, then shred pulp gently with a fork so that strands resemble spaghetti noodles.  Place strands in a greased casserole dish, discarding shell.  Do not turn off oven.

While squash is baking, heat oil over medium heat and saute onion, mushroom, and basil until vegetables are just tender.  Stir sour cream and onion mixture into squash.  Gently mix in the parmesan cheese.  Combine the panko and melted butter and top casserole evenly with buttered crumbs.

Bake uncovered for 15 minutes.  Serve hot, creamy, and toasty!

Recipe inspired by allrecipes.com.

Photo by me, MyLittleFoodSpot.com

Double Mushroom and Marsala Cream Fettucine

31 Jan

mushroom-fettucine[1]

The marsala and sage give this dish its excellent flavor.  Marsala is a sweet dessert wine available in a sweet or dry form.  We chose the cheapest bottle which did not specify sweet or dry but I would assume for cooking you’re more likely to want the dry version.  Derek tried a glass of it with dinner but it was so syrupy sweet that he threw most of it out.

I also made a few changes to the recipe based upon my frugality and my supermarket’s selection.  I purchased only white mushrooms so skipped the whole simmering of porcinis with the chicken stock step.  To correct for this, I sauteed all of the mushrooms together and then removed half of them to be finely chopped and then returned them to the pan to simmer with the marsala.  And as usual I used my trusty frozen container of shredded parmesan in place of the pecorino-romano.

I always run into this issue with heavy cream, but my sauce never gets very thick.  I let it boil twice as long as the recipe suggests and if it was any thicker I think it probably had to do with the fact that most of the liquid had evaporated.  I’m going to have to figure this little problem out.

Despite all of these cheap fixes it was delicious.

Ingredients:

  • 3 cups chicken stock
  • 1 ounce dried porcini mushrooms (a generous handful)
  • Salt and pepper
  • 1 pound fettuccine pasta
  • 1/4 cup extra-virgin olive oil (EVOO)
  • 1 pound cremini mushrooms, thinly sliced
  • 2 tablespoons thinly sliced fresh sage or 2 teaspoons dried sage
  • 1/2 cup marsala wine
  • 1/2 cup heavy cream (eyeball it)
  • 1 cup grated pecorino-romano cheese, plus more to pass around the table

Directions:

  1. In a medium saucepan, combine the chicken stock and porcinis and let steep over low heat.
  2. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
  3. While the pasta is working, in a large skillet, heat the EVOO, 4 turns of the pan, over medium-high heat. Add the creminis and cook, stirring occasionally, until tender, about 8 minutes; season with salt, pepper and the sage. Stir in the marsala and cook for 1 minute.
  4. Using a slotted spoon, remove the porcinis. Strain the chicken stock and reserve 2 cups. Finely chop the porcinis and add to the cremini mixture; stir in the reserved chicken stock. Stir in the cream and cook until thickened, about 10 minutes. Add the pasta and cheese and toss.

Recipe and photo from Rachael Ray

Trevor’s Baked Pasta with Summer Veggies

13 Jul

baked_penne[1]

Ingredients:

  • 1 large onion, chopped
  • 4 cloves garlic, chopped
  • 2 bell peppers, sliced
  • 2 zucchini, sliced
  • 2 T olive oil
  • 1 lb. penne pasta
  • 1 cup part-skim ricotta cheese
  • 1/2 cup shredded Parmesan plus an additional 1/2 cup
  • pinch of nutmeg
  • 3 Tomatoes, chopped
  • 1 tsp. dried oregano
  • 1/2 lb. mozzarella, cubed
  • salt and pepper to taste

1. Preheat oven to 425 degrees.

2. Cook pasta about 2 minutes short of package directions (it should be a bit firm).

3. Toss onion, garlic, peppers, and zucchini in a large bowl with olive oil, salt and pepper to taste.  Place vegetables on a baking sheet and bake for 10 minutes or until slightly singed.

4. Mix ricotta, 1/2 c. Parmesan and nutmeg together in a large bowl.  Gently fold in cooked pasta, veggies, tomatoes, oregano and cubed mozzarella.  Pour into greased baking dish.

5. Sprinkle top with remaining parmesan.  Bake uncovered until slightly brown and bubbling (about 20 minutes).  Serve immediately.

Recipe and photo from Parenting magazine

Chicken Spinach Parmesan

22 Jan

IMG_7140[1]

I doubled the recipe for the two of us and it was just the right amount…not stuffed and no leftovers.

The spinach with the marinara was really yummy so if you’re looking for a quick, tasty side, just take out the chicken.

Ingredients

  • 1 Tbsp olive oil
  • 1 boneless, skinless chicken breast
  • 1 Tbsp Italian-seasoned bread crumbs
  • 1 tsp grated Parmesan
  • 1/4 cup marinara
  • 1 small clove garlic, crushed
  • 3 handfuls baby spinach leaves
  • Salt and pepper to taste

    1. Heat the oil in a nonstick skillet over medium heat.

    2. As the oil is heating, pound the chicken to 1/4-inch thickness, then sprinkle with bread crumbs, cheese, salt, and pepper, pressing so the crumbs stick.

    3. Place in the pan with the garlic and sauté for 2 to 3 minutes per side. Top with hot marinara. Add the spinach, turning frequently with tongs until it wilts (about 6 minutes).