Alfredo Sauce with Mushrooms, Leeks, and Peas

I think pasta is a food of the gods. How could it be more perfect? Sauce, little tiny bits of cooked dough in pretty designs and shapes, sprinkled with cheese, delicious with any food added to it or alongside any main dish. I love love love pasta!

Now, with all that being said, I (sadly) mostly gave up pasta years ago when it became known to me that white flour was the spawn of Satan, ruining my health and my figure. Sigh.... I saved it for special occasions and visits to my grandma, which are special occasions.  : )

That was until I heard about Jovial Foods! They offer a line of whole grain Einkorn and brown rice pasta (gluten-free) that actually tastes good. This stuff is great. If you are looking for a better choice pasta then you should definitely give it a try. I have tried many alternative pastas and most are pretty gross, but in all seriousness, Jovial's line is really good.

Stout Mac and Cheese

Every month, I am excited to receive the new issue of Cooking Light magazine for the new dinner ideas I find after perusing the pages of this magazine. I usually have to "real foodify" the recipes, but that's ok by me! My family enjoys the new ideas that wind up on our table. This recipe is one from the April 2013 issue, which I've switched up a bit.

Hamburger Stroganoff

I love the idea of making a "hamburger" stroganoff because it's so easy and relatively inexpensive and everyone loves it. Holy cow, the trifecta of a smart dinner! :) We enjoy this version a lot.

White Clam Sauce

This recipe is from my grandma and I have been making it in the same way since I first started to cook. It is so delicious and so very easy, I hope you enjoy it.

Spaghetti in a Tomato Sauce with Carmelized Onions

1 8 ounce package corn spaghetti (or alternative non-flour pasta). I like DeBoles brand.
3 T olive oil
1 small onion sliced thinly
1 package mushrooms
1/4 cup dry white wine or white wine vinegar
1/4 cup chicken broth
1 6 ounce can of tomato sauce
Pepper to taste, salt for water
About 1/4 to 1/2 teaspoon each of basil and oregano (to taste, add slowly)
Fresh grated parmesan or romano cheese, optional

Saute onions in olive oil until carmelized, about 15 minutes. After about ten minutes add mushrooms. When done add wine and/or chicken broth (if you don't have any wine, use all broth, or vice versa). Add can of sauce and swish the can with about 1/4 water, add. Simmer, season to taste.

In the meantime, when the mushrooms and onions are about done, start your water for the pasta. I added my spagetti to the salted water after breaking it into thirds. Prepare as per directions on package. Your sauce can simmer until the pasta is done.

When pasta is done, drain well. Serve combined with sauce, sprinkle with cheese if desired. Serves about four.

Comments: Pasta is in fact one of my favorite foods in the world and I try to enjoy it occasionally. My husband does not really care for a non-meat pasta, so it is a rare treat for me and the boy. I made this easy dish with items on hand in the house and it was very good. If you have not yet tried the corn pasta, there is really no noticeable taste difference (or texture difference) in this dish--or when served with any rich pasta sauce.

Ricotta Gnocchi (from the Washington Post)

Every once in a while I come across a recipe that just seems so incredibly fun and interesting to make, that I feel compelled to try it, even if it's not quick or easy. This recipe is one of those times and as soon as I saw it, knew I just had to give it a try. This recipe is basically from the link below, with slight modifications.

http://www.washingtonpost.com/blogs/all-we-can-eat/post/cooking-off-the-cuff-ricotta-gnocchi/2011/07/22/gIQAV3h8TI_blog.html

 

Ingredients:
About 2 cups well-drained ricotta
2 eggs
1/4 cup grated parmesan
1/4 cup finely minced fresh herbs (dill and tarragon)
Salt
Pepper
Nutmeg

How To:
1. Make gnocchi dough: Mix the above listed ingredients together in a medium bowl. Add a little flour (I added half spelt and half white flour) until "spoonfulls of the mixture hold their shape while remaining soft"-- about 2/3 cup, you might quickly poach one as a sample to be sure.

2. Make gnocchis: Spoon mixture into a plastic baggie, snip off a corner (1/2 inch diameter), and squeeze one-inch lengths into simmering salted water, preferrably in a shallow pan. Slice off each with a knife as it exits the baggie. Simmer for about four to five minutes.

3. Make a sauce: In the meantime, prepare a light sauce. The Washington Post recipe suggests a simple sauce comprised of seared whole tomatoes, olive oil, and salt (you can follow the link above for exact directions). I prepared a simple marinara sauce for my gnocchi and it was de-lish.

4. Put it all together: Remove the gnocchi from the water very carefully, drain very carefully, and serve with sauce on top (add carefully). Sprinkle with added grated parmesan if desired.

Comments:
I do not have a picture for this either as I did not think they would turn out and the picture above is from the original recipe. However, these little pastas were quite good and the boys really loved them a lot. In fact, I think the recipe should normally serve about four to six but we ran out very fast. They were not too difficult to make and took probably about 20 to 30 minutes altogether, at a leisurely pace. 

I would like to have used all spelt flour rather than white, but I was worried that the spelt would be too strong of a flavor for the light pasta and I think it would have been. If using homemade ricotta, but sure to drain it well before using so it is not too wet; store bought should be fine but drain any liquid off the top. Tasty little treat overall, but I would prefer something without white flour. Will have to experiment and let you know....

Chunky Sausage Pasta and Broccolini

12 ounces uncooked corn pasta (or your favorite whole-grain and/or gluten-free pasta)
1/2 bell pepper, any color, chopped
1/2 small to medium onion, chopped
7 or 8 green olives rough chopped
1 cup sliced mushrooms, fresh
1 28 ounce can of crushed tomatoes (swished with 1/4 can of water)
1 14 ounce can of diced tomatoes
About 1 T capers
3 to 4 cloves garlic
3 links turkey italian sausage
Italian seasonings, salt, pepper, basil, oregano
A little red wine, if desired (about 1/4 cup)
A small amount of grated parmesan or romano cheese to sprinkle on top

Broccolini - olive oil, 2 packages of broccolini, onion powder, garlic powder, hot seeds, salt & pepper.

Cut turkey sausage in half and brown in a medium saucepan. Some of the insides will fall out of the casing and that is fine. Cook on medium heat until browned on all sides. In the meantime, chop all vegetables and wash & chop (in half or thirds) broccolini. Place broccolini in a pan, drizzle with olive oil, salt, pepper, onion & garlic salt, and hot seeds (if desired). Leave as is for now. Fill a large saucepan with salted water and heat to boiling.

When turkey sausage is browned, deglaze pan with red wine if usuing. Then add the peppers, onion, olives, capers, and mushrooms. Cook until soft. Add the tomatoes and bring to a boil. Reduce heat to low, season to taste, and simmer. The water will probably be ready by now. Add pasta and cook according to package directions. Turn the heat on the burner with the broccolini and cook (occassoinally tossing) until done, I prefer a little crispy about 5 minutes.

When pasta is done, serve with sauce and sprinkle with fresh grated parmesan or romano cheese. This takes about 30 minutes for everything.

Comments: I formerly made this without the sausage, but the husband likes "meat", so I added the italian turkey sausage and it is very flavorful. We all enjoy this meal very much. If you wanted to keep it a vegetarian meal, it is very delicious that way and if I was just cooking for myself, that is how I would make it. The broccolini is my "quick" version and everyone that I make it for really likes it.

Sauce Simmering

Sauce and pasta with broccolini