Garlic Mushroom Pasta: Delicious dish

 

Garlic Mushroom Pasta Recipe

PREP TIME10 mins   COOK TIME20 mins

INGREDIENTS

• 8 ounces dry pasta I used Toscani-shaped pasta
• Kosher salt
• 1/3 cup extra virgin olive
• 1 tablespoon butter
• 2 shallots minced
• 5 garlic cloves minced
• 8 ounces Baby Bella Mushrooms sliced
• 8 ounces white mushrooms sliced
• 8 ounces portabella mushrooms roughly chopped
• black pepper
• 1 teaspoon rosemary
• 3 tablespoons of tomato paste
• ½ cup of grated Parmigiano-Reggiano (Parmesan)
• ½ cup packed parsley
• 1/3 cup chopped walnuts
• Red pepper flakes to taste optional

INSTRUCTIONS

1.                   Cook the pasta to al dante in boiling salted water according to box instructions. Keep 1 cup of the pasta cooking water then drain the pasta.

2.                   In a large skillet, heat the olive and butter over medium-high heat, add the shallots and garlic and cook, tossing regularly for 2 to 3 minutes (manage the heat so that the garlic does not burn).

3.                   Add all the mushrooms and toss them around in the pan for a couple of minutes, adding another drizzle of extra virgin olive oil. Season with a good pinch of kosher salt, black pepper and the rosemary. Cook the mushrooms for about 7 to 10 minutes, tossing occasionally, until they turn color and release their juices.

4.                   Add the tomato paste, wine and about ½ to ¾ cup of the pasta cooking water. Cook over medium heat for about 4 to 5 minutes (this becomes your mushroom pasta sauce).

5.                   Add the cooked pasta to the mushroom sauce. Toss to combine. If needed add a little bit more of the pasta cooking water.

6.                   Stir in Parmesan cheese and finish with a sprinkle of parsley, walnuts and red pepper flakes. Serve immediately!

Lemon Ricotta Pound Cake: I left off the icing and added blackberries and whipped cream. It was delicious

 

LEMON RICOTTA POUND CAKE

Serves: 

8 people

Cooking Level: Beginner

PREP TIME

15minutes

COOK TIME

60minutes

TOTAL TIME

1:15hours

INGREDIENTS:

• 1/2 cup (1 stick) unsalted butter
• 1 cup sugar
• 1 cup ricotta cheese at room temperature
• 3 eggs at room temperature
• 3 teaspoons lemon zest from 3 lemons
• 3 tablespoons freshly squeezed lemon juice from 1 lemon
• 1/2 teaspoon vanilla extract
• 1 ¾ cup all purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• For the glaze:
• 1/2 cup powdered sugar
• 1/8 teaspoon kosher salt
• 1 tablespoon freshly squeezed lemon juice from 1/2 lemon

INSTRUCTIONS:

• Preheat the oven to 350 degrees F. Butter a 9x5 inch loaf pan and line the bottom and sides with a strip of parchment paper.
• To a large bowl add the butter, sugar and ricotta cheese. Using a handheld mixer, beat the mixture on medium speed until light and fluffy, about 3 minutes. Reduce the speed to low and add the eggs, one at a time, making sure each addition is fully incorporated before adding the next egg. Add the lemon zest, lemon juice and vanilla extract and beat to combine. Add the flour, baking powder and salt. Using a rubber spatula, fold the ingredients together until just combined. Do not over mix. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Remove to a rack to cool for 1 hour.
• In a small bowl, whisk together the powdered sugar, salt and lemon juice until smooth. Poke a few holes in the cake using a small skewer. Drizzle the top with the glaze and allow to set for at least 15 minutes. Remove from the pan and slice to serve.

Baked Gnocchi with Gorgonzola-YUM!

 

BAKED GNOCCHI WITH GORGONZOLA CREAM

Serves: 

6 people

Cooking Level: 

PREP TIME

15minutes

COOK TIME

25minutes

INACTIVE TIME

30minutes

TOTAL TIME

1:10hours

INGREDIENTS:

• 3/4 cup panko breadcrumbs (I used Italian breadcrumbs)
• 1/2 cup freshly grated Parmesan
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 2 tablespoons unsalted butter
• 1 shallot chopped
• 2 tablespoons all-purpose flour
• 2 1/2 cups whole milk (I used 2%)
• 1 bay leaf
• 1/3 pound Gorgonzola Dolce cheese crumbled
• One 17-ounce package gnocchi

INSTRUCTIONS:

• Preheat the oven to 400 degrees F.
• Mix together the breadcrumbs, Parmesan, olive oil and 1/4 teaspoon salt in a small bowl. Set aside.
• Heat a medium Dutch oven over medium heat. Add the butter and allow to melt. Add the shallot and remaining 3/4 teaspoon salt and cook, stirring often, until the shallot is fragrant and beginning to soften, about 2 minutes. Whisk in the flour and cook for another minute. Slowly whisk in the milk for a smooth sauce. Add the bay leaf and simmer for 5 minutes, whisking occasionally. Whisk in the Gorgonzola until smooth. Add the gnocchi and stir to coat. Pour the mixture into an 8-inch baking dish. Sprinkle with the breadcrumb topping and bake until golden brown and bubbly, about 25 minutes. Allow to sit for 5 minutes before serving.

Italian Focaccia No-Knead

 

Easy No-Knead Focaccia Bread

Description

EASY AND DELICIOUS ITLAIN FOCACCIA RECIPE! This recipe is shockingly easy. It is a NO KNEAD focaccia recipe that will get you the perfect crisp and bubbly, soft, and fragrant olive oil BREAD! It is a NO FAIL RECIPE YOU don’t want to miss.

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Ingredients

• 1 ¼-oz. envelope active dry yeast (about 2¼ tsp.)

• 2 1/2 cups (590 ml) lukewarm water (98 and 105 degrees Fahrenheit, 36.5 to 40.5 Celsius)

• 1 tablespoon granulated sugar 

• 5 cups (625 g) all-purpose flour

• 1 tablespoon kosher salt

• 6 tablespoons extra-virgin olive oil, divided, plus more for hands such as, COLAVITA

• 1 tablespoon unsalted butter, for greasing pan

• Flake sea salt

 

Instructions

1. Place 2½ cups lukewarm water in a medium/large mixing bowl. Add the yeast and sugar. Stir slightly but do not mix. Let sit 5-10 minutes (it should foam or at least get creamy; if it doesn’t your yeast is dead and you should start again—check the expiration date!).

2. Add flour and kosher salt and mix with a wooden spoon or rubber spatula until a shaggy dough forms and no dry streaks remain. It will seem a little wet. That is normal. 

3. Pour 4 Tbsp. extra-virgin olive oil into a big bowl that will fit in your refrigerator. Transfer dough to bowl and turn to coat in oil. Turn over a few times, but do NOT mix in the oil with the dough.  Cover plastic wrap and chill until dough is doubled in size (it should look very bubbly and alive), at least 8 hours and up to 24 hours. If you’re in a rush, you can also let it rise at room temperature until doubled in size, 3–4 hours. The longer you let it raise in the fridge the more it flavorful it will be. 

4. Grease your desired baking pan or baking sheet depended on preference (classic 9X13 glass baking dish  or 9X13 cookie sheet ) with butter. Add the 1 Tbs olive oil to the baking pan and coat bottom. Take out dough from the fridge, uncover, and punch down one time. Then turn the dough over a few times in the bowl. Move dough to the prepared pan. Pour any oil left in bowl over and turn dough to coat it in oil. Let rise, uncovered, in a dry, warm spot (like near a radiator or on top of the fridge or a preheating oven) until doubled in size, at least 1½ hours and up to 4 hours.

5. Place a rack in middle of oven; preheat to 450°. To see if the dough is ready, poke it with your finger. It should spring back slowly, leaving a small visible indentation. Lightly oil your hands. If using a rimmed baking sheet, gently stretch out dough to fill (you won’t need to do this if using a baking pan). Dimple focaccia all over with your fingers. This is my favorite part! Keep poking away until there are lots of poke marks in the dough. 

6.Drizzle the top of poked dough with remaining 1 Tbsp. extra-virgin olive oil and sprinkle with flaky sea salt. Bake focaccia until puffed and golden brown all over, 20–30 minutes. Optional: brush lightly with olive oil at the right after taking it out of the oven. Enjoy warm or cold! 

 

Black Bean, Corn and Avocado Salad with Quinoa

 

Black Bean, Corn and Avocado Salad with Quinoa

 

1 cup uncooked quinoa

2 cups chicken broth

15 oz can black beans rinsed and drained

2 cups corn, fresh or canned drained

1 avocado, peeled and ut into ½ inch pieces

1 pint cherry tomatoes, halved

½ cup red onion, finely diced

½ bunch cilantro leaves, chopped

2 tbl olive oil

Zest and juice of 1 lime

Zest and juice of 1 lemon

Sea salt and pepper

Cook quinoa with chicken broth according to package directions. Let cool to room temperature.

Combine beans, corn, avocado, tomatoes and onion. Toss with cooled quinoa

Whisk together cilantro, olive oil, citures juice and zest. Toss with quinoa. Add salt and pepper to taste. Refrigerate several hours or overnight. Best eaten within a day.

Greek Black Bean Burger

 

Black Bean Burgers

Ingredients:

• 2 cups canned black beans (rinse well)
• 1 ¼ cup cooked, cooled quinoa
• ¼ cup hummus
• 2 cloves garlic, minced
• ½ cup finely crumbled feta cheese
• ½ cup onion, diced
• ½ cup breadcrumbs
• 1 teaspoon store-bought Greek seasoning

Steps:

1.     Preheat the oven to 400 degrees, and line a sheet pan with parchment paper or tin foil.

2.     In a medium bowl, smash black beans with a fork. Add quinoa, hummus, garlic, feta cheese, onion, breadcrumbs, and Greek seasoning. Mix until well combined.

3.     Firmly squeeze burger mix between your hands to shape into patties.

4.     Bake on a sheet pan for 18 minutes, flipping once after 6 minutes.

Makes 6 servings.

 

Greek Seasoning (I used all of this for the above recipe)

¼ tsp salt

¼ tsp garlic powder

¼ tsp dried basil

1/8 tsp cinnamon

1/8 tsp black pepper

1/8 tsp parsley

1/8 tsp rosemary minced

¼ tsp marjoram

1/8 tsp cornstarch

1/16 tsp ground thyme

1/16 tsp ground nutmeg

Easy Italian Pear Cake (Torta alle Pere)

 

Easy Italian Pear Cake (Torta alle Pere)

Description

Easy Italian Pear Cake, a simple moist dessert, breakfast or served as an afternoon tea cake. Made with creamy yogurt and fresh pears. Your new family light cake favorite, Pear Cake.

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Ingredients

·         3 large peeled, firm ripe pears,  (Bosc or Barlett), cut into pieces

·         2 cups (240 grams) all-purpose flour

·         3 teaspoons (14 grams) baking powder

·         3/4 teaspoon (pinch) kosher salt

·         1 1/4 Cup (200 grams) granulated sugar

·         1 cup whole milk yogurt

·         1/2 cup (57 grams) butter, melted and cooled

·         2 large eggs

·         1/2 teaspoon (2 grams) vanilla extract

·         Confectioner sugar for dusting

·         freshly whipped heavy cream, if desired 

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Instructions

1.        Line a 9.5 inch round baking pan with parchment paper, or spray with cooking spray

2.        Preheat oven at 350 degrees F

3.        In a large mixing bowl, with an electric mixer, whip the sugar and eggs until you obtain a creamy and fluffy texture.

4.        Stir in the yogurt, butter, and vanilla extract. Use a fork or spatula to combine until smooth (not the electric mixer)

5.        In a separated bowl mix the dry ingredients: flour, baking powder, and salt.

6.        Add the dry ingredients to the wet mixture. Stir gently until well combined. Add the pears and mix gently. Place the batter into the prepared pan. Bake 30-35 minutes.

7.        Cool and dust cake with confectioner sugar. If desired, serve with freshly whipped cream