Pasta With Cabbage, Winter Squash And Walnuts

This is the second pasta recipe selected this month at Cook The Book Fridays, from Everyday Dorie cookbook. 

The main ingredients are winter squash, green cabbage, dried cranberries, walnuts and pasta. Flavour from this pasta dish comes from cider vinegar. I've used regular pumpkin and napa cabbage.

The squash is first cooked in a little oil, season with salt and pepper until tender, then stir in the vinegar followed by the honey. Dish out and keep aside. The pasta is boiled in salted water, and the dried cranberries are thrown in during the last one minute of the pasta cooking time. Drain the pasta and retain a quarter cup or so of the cooking water. The cabbage is cooked in a tablespoon of oil, season with salt and pepper, with a tablespoon of cider vinegar, stir until it is absorbed. Pour in about a quarter cup of the pasta cooking water, stir for a minute, then add the pasta with the cranberries and a tablespoon of olive oil, Season with salt and pepper to taste. Serve, topped with walnuts and Parmesan.

We thought this pasta dish was just OK. The cranberries and walnuts added a nice touch and texture to the dish, but this is not in our list of favourite pasta dish. The family prefers the previous pasta we made two weeks ago, Pasta with Shrimp, Squash, Lemon and Lots Of Herbs, of which there's a request to make again. 

Pasta With Shrimp, Squash, Lemon And Lots Of Herbs

The first recipe selected in this new year 2020 at Cook The Book Fridays, from Everyday Dorie is Pasta With Shrimp, Squash, Lemon And Lots of Herbs. 

A delicious and colourful bowl of pasta. I like everything about this pasta; the shrimp which gives a delicious umami taste, the fresh citrus taste of the lemons, the bright colours from the yellow and green squash (delicious too!), and that burst of sweetness from the ripe raw tomatoes. Chopped fresh dill and spring onion greens sprinkled over, makes it complete.

And I love Dorie's take on using the squeezed lemon half, dropping it in the pot of water to cook the pasta. So lemony nice.

There is no heavy sauce for this pasta. It is  simple, fresh and delicious. We love it. Will definitely cook this again. Yum!

Cook the Book Fridays
Cookbook Countdown #49

Pasta with Meatballs

What's not to love about meatballs? Cooked in a saucy tomato sauce and top over pasta, makes a satisfying meal. This delicious recipe comes from Nigella Lawson, from her book, Nigella Bites. In her recipe, she served with her homemade pasta, but I have taken the easier route, with dried pasta, Spaghettini, which I had in my pantry.

The meatballs are very tasty. We did enjoy this pasta meal very much!


Pasta with Meatballs
(Nigella Bites, by Nigella Lawson)
for the meatballs :
9 ounces ground pork
9 ounces ground beef
1 egg
2 tablespoons freshly grated Parmesan
1 garlic clove, minced
1 teaspoon dried oregano
3 tablespoons fine bread crumbs
good grind of black pepper
1 teaspoon salt

Just put everything together in a large bowl and then, using your hands, mix to combine before shaping into small balls (about a teaspoon amount). Place the meatballs on baking sheets or plates that you have lined with plastic wrap, and put each in the refrigerator as you finish them.

for the tomato sauce :
1 onion
2 cloves garlic
1 teaspoon dried oregano
1 tablespoon unsalted butter
1 tablespoon olive oil (not extra-virgin)
24 ounces canned tomatoes in puree
3/4 cup water
pinch of sugar
salt and pepper
1/3 cup plus 1 tablespoon while milk (I use 2-3 tablespoons)

Put the onion, garlic and oregano into the processor and blitz to a pulp. Heat the butter and oil in a deep, wide pan, then scrape the onion-garlic mix into it and cook over low to medium heat for about 10 minutes. Don't let the mixture stick, just let it become soft. Add the tomatoes and then add about 3/4 cup cold water to the pan with the pinch of sugar and some salt and pepper, and cook for about 10 minutes. The tomato sauce may appear thin at this stage, but don't worry, as it will thicken a little later. Stir in the milk, and then drop the meatballs in one by one. Don't stir the pan until the meatballs have turned from pink to brown, as you don't want to break them up. Cook everything for about 20 minutes, with the lid only partially covering it. At the end of cooking time, check the seasoning, as you may want more salt and a grind or two more of pepper.

Cookbook Countdown is cooking with Nigella Lawson this month. Make any dish of Nigella and join us. Or simply cook any recipe from any of your cookbook collection (other than Nigella's), and join us at Cookbook Countdown.

I'm linking this post with Cookbook Countdown #34 

Mediterranean Pasta

This is a delicious pasta dish. I like it that the pasta, fusili, is simmered in the sauce until tender, instead of boiling it in salted water. A fuss free pasta meal, where the cooking is done in one pot only. 

A one pot meal with flavours of the Mediterranean. Sliced onions and garlic are sauteed in oil until the onions are soft and a little caramelized. Add the sliced peppers, chorizo and cook for a couple of minutes. I have added half a teaspoon of smoked paprika. Pour the can of chopped tomatoes, stock, sugar, pasta and salt. Bring to a boil then reduce heat to low, cover with a lid and cook for about 10 -12 minutes until the pasta is just tender. Remove from heat, stir in the mozzarella, olives and basil leaves, season with some black pepper. Serve immediately.

We love this pasta dish. One that I will cook again. I may omit the mozzarella, for a less creamy taste  but full tomato flavour.

Mediterranean Pasta
(Easy Meals, by Rachel Allen)
serves 4
15gm butter
3 tbsp olive oil
1 onion, peeled and finely sliced
2 cloves of garlic, peeled and sliced
1 large red pepper, deseeded and cut into 5mm thick slices
200gm chorizo, cut into 7mm thick slices
1/2 teaspoon smoked paprika (my addition)
1x400gm tin tomatoes, chopped
600ml chicken or vegetable stock
1 tsp caster sugar
350gm dried pasta, such as fusili, penne or conchiglie
salt and freshly ground black pepper
125gm mozzarella, grated
50gm olives, pitted and chopped
2tbsp torn basil leaves

Place the butter and olive oil in a large saucepan on a medium heat. When the butter has melted and starts to foam, add the onion and garlic and cook for 10-15 minutes, stirring regularly, until the onion is soft and a little caramelised.

Add the sliced pepper and chorizo and cook for a further 3 minutes, (I added the smoked paprika together with the chorizo), then pour in the tomatoes and all their juice, along with the stock, sugar, pasta and 1/2 teaspoon of salt. Bring to the boil, then reduce the heat to low, cover with a lid and cook for 10-12 minutes or until the pasta is just tender.

Remove from the heat, stir in the mozzarella, olives and basil, add a grinding of black pepper and then divide between bowls to serve.

I'm linking this post with Cookbook Countdown #30 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray

Shell-Stuffed Baked Pasta with Spicy Pork and Tomato Sauce

A sweet friend gifted me with a packet of conchiglie, a jumbo size shell-shaped pasta, used for filled pasta recipes. I found the perfect filling, a recipe of Gino d'Acampo, Spicy Pork and Tomato Sauce. His recipe uses small shell pasta which are tossed with the cooked sauce before serving. I have however made the sauce and fill the jumbo shell pasta with it, arrange on a baking dish, scatter some mozzarella cheese on the top, and bake for about 20 minutes until the cheese melts.

The filling is very tasty. I have added a can of chopped tomatoes because I wanted more sauce. And used chilli flakes, about 1 tablespoon instead of fresh chopped chillies. Other than that, I followed the recipe as written. There's sun-dried tomatoes in oil, chopped olives, passata, onions and minced pork. Such a tasty and delicious sauce!  We've enjoyed this delicious pasta for dinner and I will make the sauce again, to serve over spaghetti the next time.

The recipe for Spicy Pork and Tomato Sauce can be found from his website here, or from his book, Gino's Pasta.

I'm linking this post with Cookbook Countdown #27 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray

Penne with Pancetta, Onions and Chopped Tomatoes

A simple easy and tasty pasta dish, a recipe from Gino D'Acampo. Have you heard of him? I first watch him cook when he was a frequent guest chef at Saturday Kitchen, a BBC cooking show hosted by Antony Worrall Thomson, that was years ago.

I've used streaky bacon as pancetta is not easily available. And I've added more chilli flakes, which gives a mild spicy taste to the sauce.  I made this pasta for a weekday after school lunch, and it was delicious. One that I would not mind making again, as it is quick, easy and tasty! 

Penne with Pancetta, Onions and Chopped Tomatoes
(Pronto by Gino D'Acampo)
serves 4
6 tablespoons olive oil
2 large white onions, peeled and finely sliced
1/2 teaspoon dried chilli flakes
250gm diced pancetta
2 x 400gm can chopped tomatoes
500gm penne rigate
4 tablespoons freshly chopped flatleaf parsley
salt, to taste

1. Bring 5 litres of water to the boil in a large saucepan with 1-1/2 tablespoons of fine salt.
2. Heat the oil in a medium saucepan over a medium heat and fry the onions for 3 minutes, stirring occasionally with a wooden spoon. Add the chilli and pancetta and continue to cook for a further 5 minutes.
3. Pour in the chopped tomatoes, stir well and gently simmer for 10 minutes, uncovered, stirring every couple of minutes. Season with salt once the sauce is cooked.
4. Meanwhile, cook the pasta in the boiling water until al dente. To get the al dente perfect bite, cook the pasta for 1 minute less than instructed on the packet and always keep the pan uncovered. A good-quality dried pasta will take 8-10 minutes to cook.
5. Once the pasta is cooked, drain and tip back into the same saucepan in which you cooked it.
6. Pour over the sauce, add the parsley and stir together for 30 seconds allowing the flavours to combine.
7. Serve immediately with a large glass of Italian red wine.

If you have any of Gino D'Acampo's cookbooks, join us at Cookbook Countdown. This month's theme at CC is cooking from any of Gino D'Acampo's books. Or simply cook from any of your cookbooks (not necessarily Gino's) or magazines and link your post at CC here.

I'm linking this post with Cookbook Countdown #27 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray

Spaghettini With Egg & Toasted Parsley Breadcrumbs

This week at I Heart Cooking Clubs (IHCC), it's March Monthly Featured Ingredient Challenge : Pasta. I've made one of Tessa Kiros's pasta recipe, from the book Tessa Kiros : The Recipe Collection. Spaghettini With Egg & Toasted Parsley Breadcrumbs recipe can also be found in her book Apples For Jam.

This is a simple and quick pasta meal to prepare. I made this for a weekday lunch and it is a very filling meal. For the breadcrumbs, I've used dried breadcrumbs instead of soft white bread. And have used cilantro leaves instead of parsley. Makes a nice lunch, and my son likes it.

Spaghettini With Egg & Toasted Parsley Breadcrumbs
(Tessa Kiros - The Recipe Collection, & from Apples For Jam)
Serves 4
4 eggs, at room temperature
4 tablespoons olive oil, plus extra to serve
300gm (10-1/2 oz) spaghettini
60gm (2-1/4 oz) soft white bread, broken up into coarse crumbs
2 anchovy fillets packed in oil, finely chopped
1 garlic clove, finely chopped
1 heaped tablespoon chopped flat-leaf parsley
finely grated zest of 1/2 a lemon
grated Parmesan cheese, to serve

Bring a large pot of salted water to the boil. Add the eggs and boil for 4 minutes. Fish out the eggs with a slotted spoon, run under cold water and peel off the shells. Put the eggs in a large serving bowl and mash up into small bits with a fork. Add a couple of tablespoons of the olive oil and a little salt. (At the end of 4 minutes, the egg yolks are still runny, so I boil a couple of eggs more a little longer, about 7 minutes).

Add the spaghettini to the boiling water and cook, following the packet instructions. Meanwhile, heat 2 tablespoons of oil in a non-stick frying pan, then add the breadcrumbs, anchovies and garlic and saute over medium heat until the breadcrumbs are golden and crisp. Remove from the heat and stir in the parsley and lemon zest.

Drain the spaghettini, keeping some of the cooking water. Add the pasta to the egg with a few spoonfuls of the cooking water. Toss through very well and serve immediately. Drizzle each serving with some olive oil and scatter parsley breadcrumbs over the top. Pass around the Parmesan, and some black pepper for those who like it.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week

March Monthly Featured Ingredient Challenge : Pasta

and

I'm linking this post with Cookbook Countdown #15 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray

Spicy Chicken Pasta

It's time to say Goodbye Curtis! at I Heart Cooking Clubs (IHCC). We have cooked with Curtis for six months and it's time to change to another new selected chef. But we will definitely be visiting Curtis again in our Potluck Weeks. Our new selected chef for the next six months is Heidi Swanson, with vegetarian recipes. Please do join us, full details at IHCC, here.

To say Goodbye Curtis! I've made one of his many pasta recipes, Spicy Chicken Pasta. He made it with turkey and the dish is originally called Spicy Turkey Pasta. But minced turkey is not easily available here, so I have used chicken instead.

A simple and easy dish to cook. I have added about 1/4 cup of tomato puree which I wanted to use up. And have used more chilli flakes than the recipe calls for.


Spicy Chicken Pasta
(adapted from taste.com.au, Curtis Stone)
2 tablespoon olive oil
500gm turkey mince (I used chicken mince)
1 small brown onion, finely chopped
100gm semi-dried tomatoes, cut into thirds (from the deli)
1/2 cup water
1/4 teaspoon dried chilli flakes
80gm Mediterranean pitted olives, cut in half (from the deli)
400gm can whole peeled Italian tomatoes, finely chopped
350gm penne pasta
2 cloves garlic, finely chopped
1/4 cup tomato puree (my addition)

Heat olive oil in a large saucepan over medium to high heat. Brown turkey mince, breaking up any large chunks. Add onion and garlic and cook for 4 minutes, or until lightly browned.
Add semi-dried tomatoes, water, olives, dried chilli flakes and tomatoes. Season to taste. Simmer for 10 minutes, or until sauce has thickened.
Meanwhile, cook pasta according to packet directions.
To serve, toss pasta with sauce and divide evenly among 4 bowls.

I'm linking this post with I Heart Cooking Clubs, theme for this week

"Hoorio Curtis!" (Goodbye Curtis!)

Pasta with Courgettes

It's Potluck week at I Heart Cooking Clubs (IHCC). For this week, we get to select any of IHCC's past and present featured chefs' recipes. I have chosen to cook with Nigella this week. 

Taken from her book Nigellissima, Pasta with Courgette is a very tasty, meatless, pasta dish. Main star character is the courgettes or zucchini. Nigella has used casarecce pasta, but I've used farfalle instead, as I already have a pack in my pantry.

The courgettes are cooked till soft and almost mushy. Instead of using garlic oil, I have added two cloves of chopped garlic, sauteed in olive oil till light brown and fragrant, then add in the spring onions and diced courgettes. White wine is then added in, cover and simmer until the courgettes are very tender.  I have omitted the parsley since I have forgotten to buy them. 

A simple and tasty pasta dish. But I would add more zucchini the next time, as they are quite delicious, when cooked to a "squashy khaki", as Nigella says!

Pasta with Courgettes
(adapted from "Nigellissima", by Nigella Lawson)
Serves 2
200gm casarecce pasta
salt for pasta water, to taste
2 cloves garlic, chopped (my addition)
2x15ml tablespoons garlic oil
4 spring onions, finely sliced
500gm courgettes, finely diced
60ml dry white wine or vermouth
small bunch fresh parsley, chopped
3x15ml tablespoons grated Parmesan, plus more (optional) for sprinkling
salt and pepper, to taste
2 teaspoons (10gm) unsalted butter

Put a pan of water on for the pasta, salting generously (or to taste) when it comes to the boil, then add the casarecce - cooking as per packet instructions, though tasting a couple of minutes before they're meant to be ready - and get on with the sauce.

Put the garlic oil and chopped spring onions in a heavy-based pan (that comes with a lid) on medium heat and cook, stirring, for 1 minute.

Add the diced courgettes and cook for 5 minutes, stirring every now and again,

Add the wine or vermouth, letting it bubble up, followed by 2 tablespoons of the chopped parsley, salt to taste, then lower the heat, cover with the lid and cook for a further 5 minutes, by which time the courgettes should be gorgeously tender.

Before draining the pasta, remove a cupful of starchy cooking water.

Tip the drained pasta back into its pan, add the braised courgettes, or add the pasta to the pan of courgettes, along with 3 tablespoons grated Parmesan and 4 tablespoons of pasta-cooking liquid. Combine thoroughly and taste to see if you wish to add more cheese or salt or pepper or; indeed, cooking liquid, then stir in the butter and most of the remaining parsley and divide between 2 warmed bowls, sprinkling with the rest of the parsley, and more Parmesan if wished, on serving.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week, July Potluck!

Penne with Pepperoni, Baby Tomatoes, Olives and Capers

We are cooking with tomatoes at I Heart Cooking Clubs (IHCC) for this week's theme "I Say Tomato, You Say Tomahto!"  I've made one of Curtis Stone's pasta recipe which I have bookmarked to try for ages. Some members of IHCC, (Kim, Tina and Susan) has made this pasta for previous themes and everyone has given a thumbs up review. So it's my turn to join the wagon!

Sweet juicy cherry tomatoes roasted in the oven with some olive oil, salt and pepper until the tomatoes begin to spilt, which took about 15-20 minutes. I've used more tomatoes than the recipe calls for.

Originally the recipe is called "Rigatoni with Spicy Italian Salami, Baby Tomatoes, Olives and Capers".  I could not find Rigatoni and have replaced with Penne. Did not have Spicy Italian Salami too, but I do have some frozen pepperoni so that was what I've used. 

Slices of pepperoni are fried in a little oil until lightly browned. Saute the chopped garlic, add in the roasted tomatoes, stir for a few minutes, then pour in the white wine, olives and capers. Stir and add in the pepperoni and parsley ( I have used cilantro). Stir in the cooked pasta, adjust the seasoning with more salt and pepper. Serve immediately.

 A very tasty pasta dish. The next time I will add even more roasted tomatoes. 

I sprinkled some chilli flakes over my plate, a habit of mine with most pasta dishes, preferring the chilli flakes over cheese!

Rigatoni with Spicy Italian Salami, Baby Tomatoes, Olives and Capers
(adapted from "Relaxed Cooking with Curtis Stone")
Serves 4
20 cherry tomatoes on the vine
2 teaspoons plus 1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper
8 ounces spicy salami, such as Sopressa Vicentina,, sliced
2 garlic cloves, minced
1/4 cup dry white wine
1/4 cup pitted Kalamata olives
1/4 cup extra-fine capers
1/4 cup coarsely chopped fresh flat-leaf parsely
8 to 10 ounces rigatoni pasta

Preheat the oven to 375F. Place the tomatoes on a small baking sheet and drizzle with the 2 teaspoons olive oil. Sprinkle with salt and pepper. Roast the tomatoes in the oven for about 8 minutes, or until they begin to split. Remove the tomatoes from the oven and let them cool slightly.

Bring a large pot of salted water to a boil.

While the water is heating, heat the remaining 1 tablespoon oil in a large heavy saute pan over medium heat. Add the salami and cook for 30 seconds on each side, until light golden in colour. Remove the salami from the pan and reserve.

Return the pan to the heat, add the garlic, and saute for 1 minute, or until tender. Add the tomatoes and saute for 3 minutes. Add the wine and simmer for about 3 minutes, or until reduced by about half. Add the olives and capers and toss gently. Bring the mixture to a simmer and add the salami and parsely.

Meanwhile, cook the pasta in the boiling salted water for 8 minutes, or until al dente. Drain the pasta and toss it in the pan with the sauce. Season the pasta to taste with salt and pepper. Transfer the pasta to plates, spooning any extra salami and tomato mixture from the pan around the pasta, and serve.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week, 

"I Say Tomato, You Say Tomahto!"

Cookbook Countdown #4 : Baked Mediterranean Pasta

Cookbook Countdown is a monthly cooking/baking event, which I'm co-hosting with Emily's Cooking (Makan2) Foray.  Everyone is welcome to join us. How does it work? To summarize, you may select a cookbook from your own cookbook collection, to cook or bake from each month. That selected book shall be your cookbook of the month. You may cook any recipes and as many recipes as you want from your selected book of the month. This is a fabulous way of using your cookbooks at least once! For more information on how to join Cookbook Countdown, please click here. 

************************

Cookbook Countdown #4 : Recipe No. 4 - Baked Mediterranean Pasta

from my selected cookbook for this month, Bake by Rachel Allen

This is an easy and delicious baked pasta. There's no need to cook the pasta first, which is usually the way it is done. The only thing that needs to be cooked for a while is the chorizo sausages, which takes only 2 minutes. The uncooked pasta is mixed with boiling water, then stir in the rest of the ingredients and bake! Simple and easy! Make sure you get the seasoning right, taste before you bake the pasta, adding more salt or pepper as necessary.

I've added a little more water and cream so that the pasta do not get too dry during baking. For the cheeses, I've used a mixture of grated Cheddar and Mozzarella.

Simple, easy and yummy! 

Baked Mediterranean Pasta
(adapted from "Bake", Rachel Allen)
Serves 6
100gm (3-1/2oz) chorizo, finely sliced
1-2 tbsp olive oil
500gm (1lb 2oz) penne pasta
2 x 400gm tinned tomatoes, chopped
175ml (6fl oz) boiling water
175ml (6fl oz) double cream
50gm (2oz) chopped spring onion
2 tbsp chopped basil
50gm (2oz) capers
100gm (3-1/2 oz) olives, pitted and chopped
6 cloves of garlic, peeled and chopped
Salt, freshly ground black pepper
1 tsp caster sugar
75gm (3oz) soft goat's cheese, crumbled
150gm (5oz) Gruyere cheese, grated
75gm (3oz) Cheddar cheese, grated

30 x 23cm (12 x 9in) ovenproof dish

1. Preheat the oven to 200C (400F), Gar mark 6.
2. In a frying pan set over a high heat, cook the chorizo with the olive oil for 2 minutes and drain.
3. In a large bowl, mix together the dried pasta with the tomatoes, the boiling water and cream. Add the chorizo and then the spring onion, basil, capers, olives and garlic. Season with salt, pepper and the sugar.
4. Place the mixture in the ovenproof dish and scatter over the three cheeses, making sure the pasta is completely covered, then bake in the oven for 40-50 minutes or until the pasta is cooked and the sauce golden and bubbling. Cover with foil after 30 minutes if it begins to dry out.

I'm linking this post with Cookbook Countdown hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray

An InLinkz Link-up

Cincinnati Chicken Chili

"IHCC October Potluck", the theme for this week at I Heart Cooking Clubs (IHCC). For our potluck week, we are free to cook from any of IHCC's past and present featured chefs. I've decided to cook with Ellie Krieger, the current chef featured at IHCC.

I've made Cincinnati Chicken Chili, though originally, the recipe is called Cincinnati Turkey Chili, as ground turkey is used. Turkey is not easily available in the area where I live, so I have replaced with ground chicken instead. Looking at the rather long list of ingredients, I was happy to note that I have everything listed, well, except for the bell pepper. A short drive to the nearby supermarket took care of that! 

Even though there are so many ingredients on the list, the preparation time takes only minutes with the sauteing of the onions, chicken and spices which takes about 10 to 15 minutes, and the rest of the time is just simmering on the stove. Recipe indicates a long simmering about 2 hours, but I have simmered only about 1 hour 15 minutes, and have added a little water towards the end of cooking time as the chili was getting quite thick.

The chili is served over spaghetti, with some diced red onions sprinkled over, which I find really nice with the chili, and added more diced red onions on my plate! The chili is very tasty and I wish that I had some tortilla chips to go with it!

Cincinnati Turkey Chili
(adapted from "Comfort Food Fix", Ellie Krieger)
Makes 4 servings
1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
1 pound lean ground turkey (I use ground chicken)
2 green bell peppers, diced
2 tablespoons chilli powder
1 tablespoon unsweetened natural cocoa
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cloves
One 15-ounce can no-salt-added diced tomatoes with their juices
1/2 cup water
1 tablespoon unsulfured molasses
1 bay leaf
8 ounces whole-grain spaghetti, cooked according to package directions
1 cup canned kidney beans, preferably low-sodium, drained and rinsed
1/4 cup grated, lightly packed extra-sharp cheddar cheese
4 teaspoons finely diced red onion

Heat the oil in a large Dutch oven or soup pot over a medium-high heat. Add the chopped onion and cook, stirring, until softened, about 5 minutes. Add the garlic and cook for 30 seconds. Add the turkey and cook, breaking it up with a wooden spoon into small pieces, until just cooked through and no longer pink, about 5 minutes. Add the bell peppers and cook until they begin to soften, about 2 minutes. Add the chilli powder, cocoa, paprika, cumin, oregano, cinnamon, allspice, cayenne pepper, salt, black pepper, and cloves and cook, stirring, until fragrant, about 1 minute. Add the tomato sauce, tomatoes with their juice, water, molasses, and bay leaf and bring to a boil. Reduce the heat to low and simmer until the mixture has thickened considerably but is still soupy, about 2 hours. Remove the bay leaf. Serve over the spaghetti, topped with the kidney beans, cheese, and diced red onion.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week

"October Potluck"

and 

Cook-Your-Books #27 @ kitchen flavours

Minestrone In Minutes : IHCC - for Deb

One of the co-hosts at I Heart Cooking Clubs (IHCC), Deb, has recently lost her mother. We, at IHCC is making a potluck dish to honour Deb, to offer some comfort by way of food, during this time of bereavement. Deb loves soups, so I have made a comforting bowl of pasta soup.

A meatless soup (I've used vegetable stock), which do not take much time to prepare. I've used elbow pasta instead of ditalini.

"I hope, Deb, that you would find some comfort in this bowl of pasta soup, even though it is only virtually. Our thoughts and prayers are with you and your family."

Minestrone In Minutes
(adapted from "Nigella Express", Nigella Lawson)
Serves 2-3
1 (14-oz) can mixed beans (sometimes sold as mixed bean salad) or other canned beans
3 cups hot chicken or vegetable stock
1 cup tomato-based pasta sauce of your choice
4 oz ditalini or other soup pasta

1. Drain the beans and put them into a saucepan with the hot stock and pasta sauce.
2. Bring the pan to a boil and then add the ditalini, cooking according to package instructions.
3. Once the pasta is tender, switch off the heat, remove the pan to a cool surface, and let stand for 5-10 minutes if you can bear to wait. The pasta swells in the soup and everything just gets better.

I'm linking this post to I Heart Cooking Clubs (IHCC), for Deb.

Ratatouille with Penne

"C'est Magnifique!", the theme for this week at I Heart Cooking Clubs (IHCC). We are currently cooking with Jacques Pepin's recipes, and this week is all about celebrating magnificient French food. Well, I knew just what I wanted to cook! Ratatouille!! Which has been on my list for ages (ever since the popular cartoon movie by the name itself! Has it been that long?!!)

Super easy dish to cook! All you need to do is chop up all the veggies (zucchini, eggplant, bell peppers, onions) and with all the other ingredients goes into the pot, cover and simmer away for about 30 minutes. Season with salt and pepper and it is ready to be served over pasta.

This is rather tasty.

Serve it over penne for one of our weeknight dinner. I've forgotten to add the black olives, oh well, we like it anyway!

Ratatouille with Penne
(adapted from "More Fast Food My Way", Jacques Pepin)
Ratatouille :
1 long Japanese eggplant or small regular eggplant (about 10 ounces), cut into 1-inch pieces
2 small firm zuchinni (about 1/2 pound total), cut into 3/4-inch cubes
2 cubanelle or long Italian peppers (about 1/2 pound total), seeded and cut into 1-inch pieces (I use red and yellow bell peppers)
2 cups cubed (3/4-inch) onions
2 tablespoons coarsely chopped garlic
1 can (14.5 ounces) diced tomatoes in sauce
2 teaspoons salt
1/4 cup olive oil

Penne :
salt
3/4 pound penne
3/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
1/2 cup small pitted oil-cured black olives
1/4 cup grated Parmesan cheese, plus more for the table
a few fresh basil or parsley leaves, for garnish

For the ratatouille : Put all the ingredients in a large saucepan and bring to a boil over high heat. Mix well, reduce the heat to low, cover, and cook gently for 30 minutes. If the mixture still has a lot of liquid, reduce it by boiling, uncovered for 3 to 4 minutes. Cool to room temperature. You will have about 5 cups.

For the penne : Bring 3 quarts salted water to a boil in a large pot. Add the penne and stir it well, so it doesn't stick together. Return to a boil, stirring occasionally, and cook for 10 to 12 minutes, or until it is cooked to your liking.

Meanwhile, combine the ratatouille, 3/4 teaspoon salt, pepper and olive oil in a large glass bowl and microwave for a couple of minutes to warm it through. Drain the pasta and add it to the ratatouille in the bowl. Sprinkle on the olives and the cheese and mix well. Divide among four hot plates and garnish with the basil and grated cheese. Pass more at the table.

Note : To serve the ratatouille on its own, spoon it into a serving dish, drizzle on a little extra-virgin olive oil, sprinkle with 1/4 cup pitted oil-cured black olives or kalamata olives, and garnish with 2 tablespoons coarsely chopped fresh basil or parsley.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week 

"C'est Magnifique!"

and 

Cook-Your-Books #22 @ kitchen flavours

Spaghetti With Spiced Meatballs In Tomato Sauce

"Along The Spice Trail", the theme for this week at I Heart Cooking Clubs (IHCC). I love cooking with spices. For this week's time, I've made Diana Henry's, Spiced Meatballs In Tomato Sauce, served over spaghetti.

Simmer the meatballs in the prepared sauce. Smells nice!

What I like about this sauce is, it is really easy peasy. There's no browning of the onions and no dishes to wash! Simply chop the onions and garlic, and dump them straight into the stewing pot along with the other ingredients for the sauce ; canned tomatoes, oregano, tomato puree, light brown sugar, salt and pepper and olive oil. Let the sauce comes to a boil, then reduce heat and simmer until slightly thickened, about 30 minutes, stirring from time to time. My family love more sauce for their pasta, so I have used three cans of tomato instead of two. I did not have any canned cherry tomatoes, so I have used one can of chopped tomatoes and two cans of plum tomatoes which I crushed before cooking. And did not have fresh oregano leaves (my plant died!), so I've used a tablespoon of dried oregano.

While the sauce is simmering, prepare the meatballs, as per instructions in the recipe. I've used ground pork instead of beef. Ingredients for the meatballs ; onion, garlic, red chilli, ground cinnamon, ground nutmeg, ground mixed spice, chopped coriander (did not have any parsley). Season well. Fry a small chunk to test on the seasoning. Form the meat into meatballs, then browned them in a little oil. Remove and put them into the sauce, and continue to simmer for another 15 minutes until the meatballs are cooked through. Check on the seasoning, I added another tablespoon of brown sugar to balance off the flavours. Serve over spaghetti.

Spaghetti with Spiced Meaballs in Tomato Sauce, delicious!

The meatballs uses quite a fair amount of cinnamon and ground mixed spice. I have however used ground nutmeg instead of grated. At first I thought that the spices would be too strong, but they balances off really deliciously with the meat. Stir through the spaghetti with the sauce, top with more sauce and some meatballs, sprinkle with chopped coriander, and enjoy!

Spiced Meatballs in Tomato Sauce
(adapted from "Food From Plenty", Diana Henry)
Serves 6
For the sauce :
2 x 400 cans tomatoes (ideally cherry) in thick juice (I've used one can of chopped tomatoes and two cans of plum tomatoes which I've crushed before cooking)
1 onion, finely chopped
2 garlic cloves, crushed
leaves from 4 oregano sprigs (dried oregano)
1/2 tbsp tomato puree (use 3 tbsps tomato puree)
3 tbsp olive oil
1 tbsp soft light brown sugar
salt and pepper

For the meatballs :
3 tbsp olive oil
1 onion, finely chopped
4 garlic cloves, crushed
1 red chilli, deseeded and chopped
900gm (2lb) minced beef
1 tbsp ground cinnamon
1 tsp freshly grated nutmeg
2 tsp ground mixed spice
3 tbsp finely chopped parsley

1. First make the sauce. Put all the ingredients into a saucepan (no need to brown anything) and bring to the boil. Reduce to a simmer and leave to cook for 30 minutes, the sauce will thicken and the tomatoes collapse. Stir from time to time, adding a little water if needed. Taste and adjust the seasoning.
2. For the meatballs, put 1 tbsp of the oil into a pan and cook the onion until soft and pale gold. Add the garlic and chilli and cook for another minute and a half. Put this into a bowl with the beef, spices and parsley. Season really well. Pull off a little chunk and fry in some oil. Eat. This helps you decide whether you need more seasoning or spices. Form the beef into meatballs using wet hands.
3. Heat the remaining oil in a frying pan and brown the meatballs in batches. You don't need to cook them through; just colour the outside. Once they are done, tip in the tomato sauce and stir gently. Cook for 10-15 minutes.
4. Serve with pasta (penne or spaghetti are both good; you'll need 100gm/3-1/2oz per person). Stir it with the sauce and meatballs in a large heated shallow bowl and serve.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week
"Along The Spice Trail"

and

Cook-Your-Books #20 @ kitchen flavours

and

Little Thumbs Up January 2015 : Pasta/Noodles organised by Zoe of Bake For Happy Kids, Doreen of My Little Favourite D.I.Y, and hosted by Anne of My Bare Cupboard.

Spaghetti with Bacon, Egg, and Cheese

"What Came First - The Chicken or the Egg?", the theme for this week at I Heart Cooking Clubs (IHCC). This is my second post for this week at IHCC. The first one, I've made a chicken dish, Chicken Skewers with Lime, Chilli and Mint. I could not decide which dish I should make, either a chicken or an egg dish, so I made one of each!

This is a pretty simple pasta with simple ingredients, and it takes just minutes to make. Ingredients used are just a few; bacon, olive oil, salt and pepper, and parsley, of which I have used a generous amount of fresh coriander from my garden pot. I have however added two more ingredients ; garlic powder and lemon juice. I'm nuts about garlic powder! I really love garlic powder, especially in pasta dishes like this. It adds a nice garlicky taste and fragrance with just a teaspoon or so. Lemon juice is needed for pasta like this; at least that's my personal preference. I find that lemon juice always turn a simple pasta such as this into a really yummy simple pasta!  And be generous with the salt and pepper, the pasta needs it!

And of course the egg! Who could resist fried eggs? I love fried eggs with the whites all cripsy at the edges with soft-set york, sprinkle with more black pepper over the top before serving. A simple, yummy and satisfying lunch. This is one pasta dish that I would make again!

Spaghetti with Bacon, Egg and Cheese
(adapted from "Pure Simple Cooking", Diana Henry)
serves 2
6 oz spaghetti
3 tbsp olive oil
4 oz bacon
2 large eggs
salt and pepper
2 tbsp extra virgin olive oil
1 tbsp coarsely chopped fresh flat-leaf parsley (use about 1/2 cup chopped cilantro)
2 oz smoked cheese, grated (Parmesan)
1 tsp garlic powder (my addition)
1 tbsp lemon juice, or more, to taste (my addition)

1. Cook the spaghetti in plenty of boiling salted water until al dente. When it's almost ready, heat 1 tbsp of the olive oil in a large frying pan and cook the bacon until crisp and well coloured. Transfer it into a bowl and heat the rest of the oil. Fry the eggs, spooning the warm oil up over the top of the eggs to cook the yolks. Season with salt and pepper.
2. Drain the pasta, then put it back in the saucepan. Add the extra virgin olive oil, a little salt, pepper, garlic powder (if using), the bacon, parsley and lemon juice (if using), and toss. Divide between two plates, sprinkle on the grated cheese, and top each serving with a fried egg. Serve immediately.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week, "What Came First - The Chicken or the Egg?"

 

and 

Cook-Your-Books #18 @ kitchen flavours

Spaghetti with Tomatoes, Olives & Capers

A simple pasta lunch. Very tasty and delicious. I bought a small jar of anchovies in oil a few months ago. Wanted to use that in a pizza but ended up in this spaghetti dish instead. 

I love anchovies in oil, but do not buy it often, as it is pretty expensive. I like it's taste and the flavours it gives to a dish. I've read from the internet about the labour intensive process involve in the making of Anchovies In Olive Oil, that's the reason why they are expensive. Yup, there's a lot of labour involved, mostly done by hand. 

Very simple and easy pasta dish, the ingredients are cooked, refer to the recipe below,  and then the cooked drained spaghetti are tossed in, season with salt and lots of black pepper, and a light drizzling of olive oil.  Enjoy!

Spaghetti with Tomatoes, Olives & Capers
(adapted from "Gordon Ramsay's Fast Food", Gordon Ramsay)
300gm dried linguine or spaghetti
sea salt and black pepper
3 tbsp olive oil, plus extra to drizzle
2 large garlic cloves, peeled and finely chopped
1 large red onion, peeled and chopped
1 red chilli, deseeded and finely sliced
6-8 anchovies in oil, drained and finely chopped
200g pitted black olives, quartered or chopped
3 tbsp capers, rinsed and drained
250gm cherry tomatoes, halved
handful of basil leaves, shredded

Add the pasta to a pot of boiling salted water and cook for 8-10 minutes or until al dente.
Meanwhile, heat the olive oil in a wide pan and fry the garlic, onion, chilli and anchovies for 1-2 minutes. Add the olives, capers and tomatoes, and stir over a high heat for a few more minutes until the onions are soft.
Drain the pasta and toss with the sauce and shredded basil. Taste and adjust the seasoning (salt probably won't be needed because the anchovies, capers and olives are quite salty).
Divide among warm bowls and drizzle over a little more olive oil, if you wish, before serving.

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I'm linking this post to Cook Like A Star (Gordon Ramsay) hosted by Zoe of Bake For Happy Kids, Yen of Eat Your Heart Out and Mich of Piece of Cake.

and

Cook-Your-Books #15 @ kitchen flavours

Baked Pasta with Sausage, Mushrooms and Mascarpone : Bake-Along #66

One more baked pasta dish  for Bake-Along, where our theme is "Baked Pasta".  

I have cooked this pasta dish before, many months ago, and find it really tasty. So, I made this again a few days ago. Any short dried pasta can be used, and I've used Spirals. Recipe calls for Italian sausage, of which I'v made my own (will share that on another day), and instead of Bella Mushrooms, I have used a mixture of freesh Shiitake and Brown Shimeji Mushrooms. For the mascarpone cheese, I've made my own Homemade Mascarpone Cheese. Yay! For homemade! I made the cheese two days earlier. Mascarpone Cheese is really easy to make, much cheaper and is just as good, if not better!  :)

Baked Pasta with Sausage, Mushrooms and Mascarpone

1. The sausage meat is cooked in a little oil, breaking up the meat, stirring about 5 minutes until they are no longer pink. Add onions, mushrooms and garlic. Stir for about 6-8 minutes until onions are soft.
2. Add in the mascarpone cheese, milk and chopped parsley. Season with salt to taste and generously with black pepper.
3. Turn down heat to low and simmer for 5 minutes until slightly thickened. Toss in the drained boiled pasta, stir to mix evenly, adding some pasta water if appear dry. (It should be very moist, I added in a little more milk and some pasta water). Transfer to a large baking casserole dish or individual dish, and top with breadcrumbs mixture (see below), bake in a preheated oven at 175F for 25 minutes, until top is brown and crispy. Serve hot.

The topping, a mixture of some coarse breadcrumbs, chopped parsley (I used about 1/4 cup chopped coriander), finely grated Parmesan cheese and some olive oil. Mix to combine.

Hot from the oven, and smells good!

Really delicious! We like the tasty crispy topping, yummy! And this pasta dish can even be eaten as soon as the pasta are tossed in the sauce. You can omit the topping and skip the baking. Either way, this is a delicious pasta meal!

Baked Pasta with Sausage, Mushrooms and Mascarpone
(adapted from seriouseats.com)
5 tablespoons olive oil, divided
3 links Italian sausage (about 3/4 pound total), casings removed
8 ounces fresh Baby Bella mushrooms, sliced
1/3 cup finely chopped onion (about 1/2 medium)
3 medium cloves garlic, minced (about 1 tablespoon)
1-1/2 cups mascarpone cheese
1/2 cup whole milk
1/4 cup finely chopped fresh parsley leaves
kosher salt and freshly ground black pepper
1 pound pasta of choice such as penne, rigatoni, fusilli, or pasta shells
1/3 cups coarse breadcrumbs
1-1/2 tablespoons finely chopped fresh parsley leaves
1/4 cup grated Parmesan cheese (about 1/2 ounce)

1. Bring a large pot of salted water to a boil. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat until slightly smoking, and add the sausage meat. Cook until the meal is no longer pink, about 5 minutes, breaking it up with a fork as it cooks. Add the onions, mushrooms and garlic and cook, stirring often, until the onions are translucent and the mushrooms are lightly browned, about 6 minutes. Reduce the heat to low and add the mascarpone cheese, milk, and chopped parsley. Stir to mix well, and continue to cook until the mixture is thick, about five minutes. Season with salt and pepper, and keep warm.
2. Adjust an oven rack to the center position and preheat oven to 375F. Cook the pasta in the boiling water, removing it two to three minutes less than the recommended cooking time. It should still retain a slightly raw bite in the center. Reserve a small cup of pasta water, drain, and return pasta to the pot. Toss the pasta with the mushroom and sausage sauce. It the sauce is very thick add about 1/4 cup of the pasta water to loosen.
3. In a small bowl, combine breadcrumbs, parsley, parmesan, and remaining 3 tablespoons olive oil, rubbing the oil into the crumbs with your fingertips.
4. Transfer the pasta to a 13-by-9-inch casserole dish (or 6 smaller ones) and sprinkle the crumb topping over the pasta. Bake until the pasta is bubbly and top is golden brown, 20 to 25 minutes. Serve immediately.

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To view all the delicious Baked Pasta that everyone has made, please visit Lena from Frozen Wings and Zoe from Bake For Happy Kids, and all our friends who has baked along with us in the linky below :

For our next Bake-Along, our bake is Plum Tartlets (recipe from Back In The Day Bakery Cookbook, pg 133 or here). Bake this Plum Tartlets and join us! The linky will start on 21st August until 30th August. Everyone is welcome! 

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