Recipe Tag: Pasta / Pizza

One Pot Pasta – HmF – Virtual

Gather all ingredients and equipment.

Bring a large pot of water to a boil for the pasta.

Once water is boiling, add in pasta. Cook 9-12 minutes or until pasta is al dente. After the pasta is cooked, strain and place in a large bowl. Add 1 tsp of oil to prevent sticking, stir, and set aside.

Heat a medium size sauté pan over medium-high heat. Once hot, add the remaining oil. Add the cherry tomatoes and cook for 3-6 minutes without stirring. Shake the pan to agitate the tomatoes and cook for another 1-2 minutes or until all of the tomatoes have lightly charred skin that is cracking and a soft, juicy interior.

Once tomatoes are blistered, reduce the heat to medium and add the finely sliced onion to pan. Cook for 5 minutes or until the onion is soft and tender.

Once the onion is tender, add the garlic, red bell pepper, pepper flakes, salt, and pepper. Cook until vegetables are tender, stirring often.

Remove the pan from heat and add in the white wine and the white beans. Place back on the heat and simmer to reduce the sauce by about half.

Add cooked pasta. Stir to combine.

Top with basil and parmesan. Serve.

One Pot Pasta – HmF

Gather all ingredients and equipment.

Bring a large pot of water to a boil for the pasta.

Once water is boiling, add in pasta. Cook 9-12 minutes or until pasta is al dente. After the pasta is cooked, strain and place in a large bowl. Add 1 tsp of oil to prevent sticking, stir, and set aside.

Heat a medium size sauté pan over medium-high heat. Once hot, add the remaining oil. Add the cherry tomatoes and cook for 3-6 minutes without stirring. Shake the pan to agitate the tomatoes and cook for another 1-2 minutes or until all of the tomatoes have lightly charred skin that is cracking and a soft, juicy interior.

Once tomatoes are blistered, reduce the heat to medium and add the finely sliced onion to pan. Cook for 5 minutes or until the onion is soft and tender.

Once the onion is tender, add the garlic, red bell pepper, pepper flakes, salt, and pepper. Cook until vegetables are tender, stirring often.

Remove the pan from heat and add in the white wine and the white beans. Place back on the heat and simmer to reduce the sauce by about half.

Add cooked pasta. Stir to combine.

Top with basil and parmesan. Serve.

Tomato Basil Pasta

Gather all ingredients and equipment.

Bring a large pot of water to a boil for the pasta.

Once water is boiling, add the pasta. Cook for 9-12 minutes or until pasta is al dente.

After the pasta is cooked, pour into a strainer, add a 1 tsp of oil to prevent sticking, stir, and set aside.

Heat a medium size sauté pan over medium-high heat. Once hot, add the oil. Add the tomatoes and cook for 3-6 minutes without stirring. Shake the pan to agitate the tomatoes and cook for another 1-2 minutes, or until all of the tomatoes have lightly charred skin that is cracking and a soft, juicy interior.

Once tomatoes are blistered, reduce heat to medium and add the finely sliced onion to pan. Cook for 5 minutes or until onion is soft and tender.

Once the onion is tender, add the garlic, red bell pepper, pepper flakes, salt, and pepper. Cook until vegetables are tender, stirring frequently.

Remove the pan from heat and add the white wine and the white beans. Place back on the heat and simmer to reduce the sauce by about half.

Add cooked pasta. Stir to combine.

Top with basil and parmesan. Serve.

Roasted Eggplant and Goat Cheese Pizza with Whole Wheat Pizza Dough

For the Whole Wheat Pizza Dough

Place the yeast and honey in a large mixing bowl and pour the heated water over the mixture, stirring until well blended. Let the mixture stand for about 5 – 7 minutes until foamy.

Add the whole wheat flour, all purpose flour and salt and stir with a fork until a coarse dough forms.

Continue to mix by hand until a dough ball forms and all the flour is well blended.

Cover the bowl and place it in a sink with about 4 inches of hot water in the bottom. The heat from the warm water will help the dough rise. The dough will double in size in about 30 – 40 minutes. Punch it a few times with your fingers and let it rise another 30 minutes.

Remove from the bowl and cut the ball into four equal pieces. Cover the dough that you are not going to use immediately in plastic wrap and chill.

For the Pizza

Place a large skillet in the oven and preheat to 375°F.

After it is hot add the oil.

Add the eggplant and onion to the pan and toss well.

Return the pan to the oven.

Roast the veggies for about 30 minutes. Remove the pan from the oven about every 7 minutes and toss the veggies.

When the eggplant is soft but not mushy remove the pan and place the vegetables in a medium mixing bowl.

Preheat the oven to 500°F.

Pizza is best baked on a pizza stone (see Pizza stone – Recipe No. xx) but a cookie sheet will work as well. Place the baking stone or cookie sheet in the oven and allow it to heat at least 15 – 20 minutes.

While the baking surface is heating, cut each clove of roasted garlic into quarters.

Add the garlic, tomatoes, olive oil, vinegar, salt and pepper to the bowl with the roasted eggplant and onions.

Add the crumbles of goat cheese and fold together gently.

Using 1/4 of the pizza dough recipe (for each pizza) gently stretch into 8-inch rounds. Don’t work too hard to get a perfectly round shape.

Once the dough is formed, place it on the hot pizza stone and top with 1/4 of the roasted vegetable mixture per pizza.

Bake for 8-10 minutes.

Remove the pizzas from the oven and grate the Parmigiano over the pizzas. Return to the oven for 2 minutes or until the Parmigiano is melted.

Remove from the oven and let it cool for about 90 seconds, slice and serve.

Dill Pesto with Potato Pizza with Whole Wheat Pizza Dough

For the Pizza Dough

Place the yeast and honey in a large mixing bowl and pour the heated water over the mixture, stirring until well blended.

Let the mixture stand for about 5 to 7 minutes until foamy.

Add the whole wheat flour, all purpose flour and salt and stir with a fork until a coarse dough forms.

Continue to mix by hand until a dough ball forms and all the flour is well blended.

Cover the bowl and place it in a sink with about 4 inches of hot water in the bottom. The heat from the warm water will help the dough rise. The dough will double in size in about 30 to 40 minutes. Punch it a few times with your fingers and let it rise another 30 minutes.

Remove from the bowl and cut the ball into four equal pieces. Cover the dough that you are not going to use immediately in plastic wrap and chill.

For the Pizza

While the pizza dough is proofing place the water in a medium sauce pan over high heat.

Add the potatoes and cook for 30 minutes until a knife slips easily into the potato.

Remove and let the potatoes cool.

Slice the potatoes about 1/4 inch thick.

Preheat the oven to 500°F.

Sprinkle 1 tablespoon cornmeal on a large cutting board.

Place 1/4 of the pizza on the cutting board and shape into a disc about 6 to 8 inches in diameter.

Repeat for the remaining pizza dough for 4 small pizza rounds.

Spread the dill pesto evenly across the 4 pizza rounds.

Place the potato slices on top of the dill pesto.

Sprinkle the shredded mozzarella evenly across the top of the pizzas.

Bake in the oven on a cookie sheet for 10 minutes.

Sprinkle the grated parmesan across the top of the pizza.

Bake for another 3 to 5 minutes.

Serve.

Spaghetti with Meat and Lentils (Spaghetti 3)

Gather all ingredients and equipment.

Place 1 1/2 quarts water in a medium-sized pot over high heat.

When the water boils, add the lentils.

Cook until the lentils are tender, about 20 minutes.

Drain the lentils, rinse, and set aside.

Place the olive oil in a large skillet over medium-high heat.

When the oil is hot, add the garlic and cook for one minute. Stir frequently.

Add the onion and cook for 3 minutes. Stir frequently.

Add the pepper and celery and cook for 2 minutes stirring frequently.

Add the mushrooms and cook for about 4 to 5 minutes. Stir frequently.

Add the beef and break it up with a wooden or metal spoon as it cooks. Continue to cook until no pink remains.

Add the tomato sauce, Worcestershire sauce, salt, basil, oregano, marjoram, thyme, and cooked lentils.

Stir and cover.

Simmer for about 30 minutes over medium low heat. Stir occasionally. Add water 1/2 cup at a time if the sauce is too thick.

Place the 4 quarts water in a large stock pot over high heat.

When the water boils, add the pasta and cook according to package directions until al dente.

Drain and serve the pasta with the sauce.

Spaghetti with Meat Sauce (Spaghetti 2)

Gather all ingredients and equipment.

Place the water in a large pot over high heat.

When the water boils, add the spaghetti and cook for about 15 minutes or until “al dente” (meaning chewy and firm, not soft or mushy).

Once cooked, strain and toss with 1 teaspoon of oil and set aside.

Heat the remaining 2 teaspoons olive oil in a medium skillet over medium-high heat.

Once hot, add the onion and cook until onions are soft and begin to brown, about 2 to 4 minutes. Stir frequently.

Once the onions are soft, add the celery and cook for 2 minutes. Stir frequently.

Add the red bell pepper and cook for 2 minutes. Stir frequently.

Add the mushrooms and garlic and cook for 2 minutes. Stir frequently.

Add the beef and break it up with a wooden or metal spoon as it cooks.

Continue to cook until no pink remains.

Add the tomato sauce, Worcestershire, water, spices, and salt and bring to a simmer.

Simmer about 10 minutes until sauce is thickened.

Stir every 2 to 3 minutes as the sauce simmers and thickens.

Serve 3/4 cup of sauce over 3/4 cup of pasta.

Spaghetti with Lentils (Spaghetti 4)

Gather all ingredients and equipment.

Place 1 1/2 quarts water a medium-sized pot over high heat.

When the water boils add the lentils.

Cook until the lentils are tender, about 20 minutes.

Drain the lentils, rinse and set aside.

Place the olive oil in a large skillet over medium-high heat.

When the oil is hot add the garlic and cook for one minute. Stir frequently.

Add the onion and cook onions for 3 minutes. Stir frequently.

Add the pepper and celery and cook for 2 minutes. Stir frequently.

Add the mushrooms and cook for about 4 to 5 minutes. Stir frequently.

Add the tomato sauce, Worcestershire sauce, salt, basil, oregano, marjoram, thyme, and lentils.

Stir and cover.

Simmer for about 30 minutes over medium low heat. Stir occasionally. Add water 1/2 cup at a time if the sauce is too thick.

Place the 4 quarts water in a large stock pot over high heat.

When the water boils, add the pasta and cook for about 12 to 15 minutes, until soft but still slightly firm.

Drain and serve the pasta with the sauce.

Chicken a la King

Place the water in a large stock pot over high heat.

When the water is boiling add the pasta.

While the pasta is cooking place a large skillet over medium high heat.

Add the olive oil and butter and when hot add the onion and celery. Cook for about 2 minutes. Stir frequently.

Add the mushrooms and cook for about 4 minutes. Stir frequently.

Add the red and green bell peppers and cook for about 2 minutes. Stir frequently.

Add the diced chicken breast and cook for about 10 minutes. Stir frequently and cook until the chicken is firm to the touch.

Add the thyme, paprika and sherry.

Combine the cornstarch with chicken stock. Whisk until smooth.

Add the mixture to the pan and then add the milk, salt and pepper.

Stir continuously until the sauce begins to thicken.

Add the parsley and stir until the sauce is thick.

Drain the pasta and serve topped with the chicken in sauce.

Parmesan Pasta with Beans & Greens

Place the water in a large pot over high heat.

When the water boils add the pasta.

Stir and boil for about 12 to 15 minutes until al dente.

While the pasta is boiling place the olive oil in a large skillet over medium heat.

Add the garlic and cook for about one minute.  Stir frequently.

Add the collard greens and cook for about two minutes until just wilted. Toss frequently.

Add the thyme, white beans, salt, pepper, white wine and lemon juice.

Stir and cook for about 1 minute.  Toss frequently.

When the pasta is done drain and add to the greens with the parmesan cheese.

Toss well and serve.