Lemon-Herb Orzo

Things have been a bit busy around our house preparing for our baby to arrive...can't believe it should be in less than a week! I have been cooking some of our favorite recipes that can be frozen for when life gets crazy. However, that also means I haven't been making anything new to share. I finally tried a simple and quick recipe from my stack of printed and ripped out recipes.

One of the great things about this is its freshness from the herbs and lemon, yet it is still versatile enough to pair with anything. We had it with my garlicky baked shrimp. Since we ate this with seafood we added some lemon juice in addition to the zest, it is all up to your personal preference. I plan to eat the leftovers cold for lunch either over mixed greens or add in some feta cheese for some salty tang.

Lemon-Herb Orzo
Source: Food Network Magazine

Ingredients:
1 ½ cups Orzo
3 Tablespoons unsalted butter
¼ cup chives, chopped
¼ cup dill, chopped
¼ cup parsley, chopped
1 lemon zested

Directions:
Cook orzo in boiling salted water until al dente per box, usually about 8-10 minutes. Reserve 1/4 cup cooking water.

Toss orzo with butter, chives, dill, parsley and lemon zest. Add reserved water if you need to loosen. Season with salt and pepper to taste.

Spaghetti with Kale and Lemon

Everywhere I look there seems to be another book, magazine, etc. raving about kale. It is packed full of fiber and  vitamin C, and are also great for your skin, heart and brain. I figured I should finally try it out. There are a few types of kale, I could only find the curly kind at the store, which has a stronger flavor, but might try the flatter or baby kale with a milder flavor next time. The kale is a good alternative to spinach, or can be combined together. The lemon flavor in this recipe give the dish a bright citrus flavor. Pasta is a great way to try out a new ingredient and is quick and easy for a weeknight meal.

Spaghetti with Kale and Lemon
Serves 4
Source: Bev Cooks

Ingredients:
1 pound thin spaghetti
2 Tbs. extra-virgin olive oil
3 cloves garlic, minced
1 pinch crushed red pepper flakes
1 (4 oz) tub of baby kale leaves (or 1 bunch, roughly chopped)
2 Tbs. sunflower seeds
2 Tbs. lemon zest
2 Tbs. fresh lemon juice
1/2 cup freshly grated parmesan cheese, plus a ton more for garnish
coarse salt and freshly ground pepper

Directions:
Bring a large pot of salted water to boil. Cook the spaghetti until al dente. Reserve about 1/2 cup pasta water and drain the rest.

In the meantime, heat the oil in a large skillet over medium-high. Add the garlic and crushed red pepper; bloom for 30 seconds. Add the kale and a pinch of salt and pepper. Toss to wilt the greens. Stir in the sunflower seeds, lemon zest and juice. Toss to combine.

Add the spaghetti to the skillet and toss to combine. Add enough pasta water to create a thin sauce. Finally, add that cheese and toss. Serve with more cheese on top

Instant cup o’ Mac & Cheese in the Microwave

I work from home and sometimes struggle with what to make for lunch. I like most American have a weakness for mac and cheese. However, I try not to make the ones from the box with all of the additives, and can't remember the last time I made a big batch from scratch since it is just the two of us and it has so much cheese. I came across this instant version on Pinterest and had been meaning to try it out (as is the case with most of my items on Pinterest). While it is not the same as the gooey and crunchy home made baked mac n cheese it is a pretty good quick fix. In 5 minutes I had a cup of mac and cheese, and I was able to control what went into it. You can use any type of milk you have in the house, we had skim milk so that's what I used, and we had reduced fat shredded cheese, but again, use what you have.

Instant Mug o’ Mac & Cheese in the Microwave
Serves: 1
Source: The Family Kitchen

Ingredients:
1/3 cup pasta
1/2 cup water
1/4 cup skim milk
1/2 cup reduced fat shredded cheddar cheese

Directions:
Combine the pasta and water in a large mug or bowl. Microwave on high for two minutes, then stir. A lot of times the water will overflow while it heats up. It is OK if this happens. If you don’t want it to overflow just make this in a very large microwaveable bowl. Repeat this for at least 2 to 4 more minutes, stirring at each 2-minute interval. The water should absorb completely and the pasta will be cooked through. If the pasta needs another minute it is okay to add one more teaspoon of water and microwave for another minute. My pasta cooked through in 4 minutes every time, but my microwaves tends to be very powerful.

Remove it from the microwave and stir in the milk and cheese. Microwave for another minute. Stir the cheese thoroughly into the pasta and enjoy!

Mac and Cheese Muffins

Who doesn't love macaroni and cheese?! Usually it makes a ton and you never know how much is a serving of the cheesy goodness. Here is the perfect solution, mac and cheese muffins! It is a simple recipe that is poured into well greased muffin tins for built in portion control and easier transportation. I made these for a cocktail party as a more substantial finger food and they hold up well enough to be eaten with your hands, but can also be a side dish for any meal. If you want, you can add in some brocoli or bell peppers to get in a vegetable but I kept it pure. If you have any left over I actually thought they tasted better the second day when reheated in the oven because it allowed the sides to brown up more and get crispier. Another tip, don't use the low-fat cheese, it won't melt. I tried to make things healthier but it just didn't melt properly.

Mac and Cheese Muffins
Slightly adapted from: All Recipes
Yields: 12 regular muffins

Ingredients:
2 cups elbow macaroni
1 Tablespoon butter
1 egg, beaten
1 cup 2% milk

1 1/2 cups shredded sharp Cheddar cheese

1 1/2 cups shredded mozzarella cheese
1/4 cup seasoned dry bread crumbs (optional)
2 teaspoons olive oil (optional)
1/4 teaspoon salt

Directions:
1. Preheat the oven to 350F. Grease a muffin tin with nonstick cooking spray. In a small bowl, stir together the bread crumbs, olive oil and salt; set aside.

2. Bring a large pot of lightly salted water to a boil. Add the macaroni and cook for about 8 minutes, it should still be a little bit firm. Remove from the heat, drain and return to the pan; stir in the butter and egg until pasta is evenly coated. Reserve 1/2 cup of sharp Cheddar cheese and stir the remaining Cheddar cheese, milk and mozzarella cheese into the pasta. Spoon into the prepared muffin tin. Sprinkle the reserved cheese and the bread crumb mixture over the tops.

3. Bake for 30 minutes in the preheated oven, or until the topping is nicely browned. Allow the muffins to cool for a few minutes before removing from the pan. This will allow the cheese to set and they will hold their muffin shape.

Basic Lasagna

Who doesn't love Italian food?! I know we do. And one of the things that is so great about it is that it is usually easy to make and makes enough for a family meal. So that is exactly what we did. Jason's parents live nearby and we like to do Sunday dinners together. Although, depending on the week it depends on how adventurous I want to be in the kitchen. The past week had been a bit crazy so we went with something simple and always a crowd pleaser - lasagna! I have never made a meat one so I stuck to basic cheese lasagna and added some frozen chopped spinach from the freezer to get in a vegetable. One of the great things about lasagna is that it is so versatile. With the same concept and foundation you can add any type of meat or vegetable you like for a different and still delicious flavor. And the best part about the one I made was it only required 1 dish and a bowl so minimal clean up required!

Yum, look at all that gooey cheese and spinach! That piece did not last long on the plate and seconds were had by all!

Basic Lasagna
Serves: 8-12

Ingredients:
1 box no bake lasagna noodles
2 eggs
15oz part skim ricotta cheese
4 cups (16oz) shredded mozzarella cheese
1/2 cup grated parmesan cheese
10oz frozen chopped spinach, thawed & drained
2 jars marinara sauce or homemade

Directions:
Preheat oven to 375F

Spray 13x9x2 baking dish with non-stick spray. In a medium bowl, beat eggs. Stir in ricotta, 2 cups of mozzarella and the parmesan cheese.

Spoon half jar of sauce on the bottom of the pan; layer with 4 noodle sheets, half ricotta mixture and spinach and remaining sauce. Add 1 cup mozzarella cheese. Layer 4 more sheets, remaining ricotta mixture, spinach and half of second jar of sauce. Top with 4 sheets, remaining suace and 1 cup mozzarella.

Bake covered  with foil until bubbly for 50-60 minutes. Uncover and continue cooking until cheese is melted, about 5 minutes. Let it stand for 15 minutes before cutting so it firms up a bit.

Spicy Shrimp Orecchiette

I hope everyone had a fantastic Thanksgiving. We had a great time up north with my family for the holiday. We were really lucky and they were having "mild" weather so it wasn't as big of a shock but still required a sweater. I will even admit it was nice to have the crisp fall air and be able to go for a hike in the woods with my family. I absolutely love this holiday and all of the cooking and family time. Another part of traveling that I enjoy is getting a chance to read a bunch of magazines on the plane rides. I of course had a few food related ones in my mix and found a bunch of recipes to try upon our return home.

This recipe was delicious, with a little heat but not too much if you are worried about it being overwhelming. The shrimp provides a great source of low fat protein and was a nice change from all of the turkey we had over the weekend. You could even add in some diced zucchini, squash or spinach. I might add some in with the left overs tomorrow.

Spicy Shrimp Orecchiette
Serves 4

Ingredients:
Kosher Salt
12 ounces orecchiette pasta
2 Tablespoons extra virgin olive oil
1 small bulb of fennel, chopped, plus 1 Tablespoon chopped fennel fronds
2 garlic cloves, thinly sliced
2 Tablespoons tomato paste
1/4 teaspoon red pepper flakes
1 large tomato, chopped
1/2 pound medium shrimp, peeled, deveined and roughly chopped
1/2  cup grated parmesan cheese
Fresh basil, torn

Directions:
1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 1/2 cups cooking water, then drain.

2. Meanwhile, heat 2 Tablespoons olive oil in a large skillet over medium-high heat. Add the chopped fennel bulb and 1/2 teaspoon salt and cook, stirring occasionally, until golden brown, about 6-8 minutes.

3. Reduce heat to medium and add the garlic, tomato paste, and red pepper flakes. Cook stirring 2 more minutes (add a splash of water if mixture is sticking). Stir in the tomato, shrimp, 1/2 teaspoon salt and 1 cup of reserved cooking water. Bring to a simmer and cook stirring occasionally, until the tomatoes are saucy, about 8 more minutes.

4. Add the pasta and cheese to sauce and toss to coat. Drizzle with olive oil, season with salt and pepper ( add more reserved pasta water to loosen if necessary). Stir in the basil leaves and fennel fronds (optional). Divide among plates.

Source: Food Network Magazine

The Best Noodle Kugel

One of my all time favorite foods is noodle kugel. I don't know if it is because we only have it for Jewish holidays or what but to me this is noodles filled with yummy goodness and a sweet crunch on top. This recipe is one that my grandma's best friend used and somehow got passed down to my mom and aunt and now to me. So it only makes sense that no holiday is complete without noodle kugel and I of course made mine for both Jewish holidays. You can even freeze some of the leftovers (if there are any) and enjoy later on. Please note that this recipe needs to sit overnight so you have to plan a little bit ahead of time to make it. Below is the infamous recipe with a few healthier tweaks like lowfat sour cream, cottage cheese and milk.

Noodle Kugel
1lb extra wide noodles (I use yolk free ones to be healthier)
1 cup sugar
1 stick melted unsalted butter
1 pint low fat sour cream
3 cups skim milk
2 tsp. vanilla extract
1lb low fat cottage cheese
7 eggs (can substitute some egg beaters)

Topping:
1 cup crushed corn flakes
1 tsp sugar
1 tsp cinnamon

Directions:
1. Boil noodles and drain with cold water.

2. In a big mixing bowl, beat eggs, then add in rest of the ingredients (let butter cool before adding so it doesn't cook the eggs)

3. In a very large roasting pan, pour moure than 1/2 the noodles then 3/4 of mixture, then remaining noodles and mixture. Mix thoroughly.

4. Cover and refrigerate overnight.

5. Mix topping ingredients together and sprinkle on top with a few dots of butter.

6. Bake at 350F for about an hour.

7. Let it sit for about 15 minutes before serving so that it sets and you can cut it up without the pieces falling apart.

Whole Wheat Linguini with Peas and Herbs

One of Jason's favorite vegetables are peas, so when I saw this recipe that had them as a main ingredient I just had to try it. The sauce has a really refreshing flavor from the brightness of the lemon zest combined with the fresh herbs. I always enjoy being able to use the tons of fresh basil and other fresh herbs we have in our herb garden. While there are peas in the pasta and in the sauce I didn't get a ton of the pea flavor unless I had a whole pea in my bite. And for me, the best part is that we were able to use our new pasta dishes that our friends got us for our wedding! I am loving having yet another excuse to cook...to use all of our new presents!

Whole Wheat Linguini with Peas and Herbs
Serves 4

Ingredients:
Salt
1 pound whole wheat or whole grain linguini or spaghetti
2 Tablespoons Extra Virgin Olive Oil
2 Tablespoons butter
1 medium onion, finely chopped
2 cloves garlic, minced
1 1/2 cups low sodium chicken stock
2 cups shelled spring peas or 2 cups defrosted frozen organic peas
1 teaspoon sugar
Finely ground pepper
1 cup flat-leaf parsley, chopped
1/4 cup tarragon leaves, chopped
1/2 cup mint, finely chopped
1 lemon, zested
Grated Parmigiano-Reggiano cheese

Directions:

Heat a pot of water to a boil for pasta, once boiling salt water and cook pasta to al dente.

Meanwhile, heat a large skillet with olive oil, over medium heat, add butter to oil and melt, add onions, garlic and cook to soften 5-6 minutes.

In a saucepot, bring chicken stock to a boil. Drop the peas into the stock and cook for 5 minutes. Remove half the peas and add to the skillet. Sprinkle with sugar, salt and pepper and let cook for another 2-3 minutes.

In a food processor, add parsley, tarragon, mint, lemon zest, remaining peas, and stock. Process until combined.

Just before draining pasta reserve a cup of starchy cooking water, in case sauce is too thick.

Drain pasta and add to peas, add herb mixture and toss vigorously for 1-2 minutes. Top with cheese and serve.

Source: Rachel Ray Show

Baked Pasta with Spinach, Lemon, and Cheese

I had pulled this recipe out of a recent Cooking Light magazine and finally tried it out. I have become a fan of dishes that include the vegetable for dinner as well, one less thing to have to prepare and worry about. I had to search a few stores until I found casarecce pasta at Whole Foods, but you can use fusilli, campanelle or radiatore if you can't find it. I altered the original recipe to use whole wheat panko, cut the onions by more than half and then added some lemon juice for extra flavor. With the modifications it gave it more flavor. It was a creamy sauce with the nice crispy crunch from the panko to balance it out. I enjoyed this hearty meal but didn't feel like it was a heavy cream sauce which is a nice change, especially in the hot summer.

Despite having the vegetable in with the meal, this is a rather time consuming dish so be sure to plan this one out. The first thing is to get the pasta water on so it has time to boil. While that was happening I was hands on with the onions and sauce which requires almost constant stirring.

Baked Pasta with Spinach, Lemon, and Cheese
Serves 6
Cooking Time: about 1 1/2 hours


Ingredients:
10 ounce casarecce pasta (short twisted spaghetti)
1 (5-ounce) package fresh baby spinach
1 tablespoon olive oil
1 1/2 cups chopped onion
1/4 cup all-purpose flour
4 garlic cloves, minced
2 1/2 cups 1% low-fat milk
1/2 cup dry white wine
1 cup (4 ounces) grated Parmigiano-Reggiano cheese, divided
3/4 teaspoon salt
1/2 teaspoon grated lemon rind 
1/2 freshly squeezed lemon juice
1/2 teaspoon black pepper
Cooking spray
3/4 cup panko (Japanese breadcrumbs), divided - I used whole wheat

Directions:

1. Preheat oven to 350°.

 
2. Cook pasta in boiling water for 8 minutes or until almost al dente, omitting salt and fat. Remove from heat; stir in spinach. Let stand for 2 minutes or until spinach wilts. Drain pasta mixture well.

3. Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Add onion; cook 15 minutes or until golden brown, stirring frequently. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour and garlic; cook 1 minute, stirring constantly with a whisk. Gradually add milk, lemon juice and wine; cook 8 minutes or until sauce boils and thickens, stirring constantly. Stir in 3/4 cup cheese, salt, and rind. Remove from heat; stir in pepper. Add pasta mixture to onion mixture, and toss gently to coat.

4. Spoon the pasta mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Sprinkle half of panko breadcrumbs over pasta, and top evenly with remaining 1/4 cup cheese. Sprinkle the remaining half of panko breadcrumbs over cheese. Bake at 350° for 50 minutes or until browned and bubbly.

Adapted from: Cooking Light March 2011

Healthy Pasta Primavera with Chicken

I recently started watching the Rachel Ray talk show. I had seen her on the FoodNetwork before but never her talk show. She made a lighter version of pasta primavera that didn’t use and cream or milk. I am always looking for healthier versions of meals that can avoid heavy cream sauces and this seemed to fit the bill. It was also full of vegetables and chicken for protein. It was surprisingly flavorful and thick despite no cream. My only complaint is that it used at least 3 pans and unlike her other 30 minute meals this one took a while. Be sure to allow at least an hour. I poached the chicken and started on the sauce to multi task, but to allow the sauce to thicken took me a longer than anticipated. Regardless, this was a hearty and healthy meal I would make again and this time I’d try to remember to put the peas in.

Pasta Primavera with Chicken

Makes 4 Servings

Ingredients:

For the chicken:

1 full (2 breasts attached) bone-in, skin-on chicken breasts, 2 to 2 1/2 pounds

1 medium onion, cut into quarters

1 small lemon, sliced

1 carrot, cut into quarters

2 ribs celery, cut into quarters

2 large bay leaves

Small bundle parsley, thyme and rosemary

For the Pasta Primavera:

1 Tablespoon Extra Virgin Olive Oil

3 Tablespoons butter

2 small or 1 large carrot, peeled and cut into 2-inch matchsticks

1 small zucchini, trimmed and cut into 2-inch matchsticks

1 large or 2 small leek, trimmed, halved lengthwise and thinly sliced on an angle or chopped into matchsticks, washed and dried

3 to 4 cloves garlic, chopped

Salt and white pepper or finely ground black pepper

3 Tablespoons flour

½ cup dry white wine

2 ½ cups chicken stock (poaching liquid)

1 box frozen peas, defrosted (optional)

1 pound egg tagliatelle (Fettucini)

A handful of parsley, thyme leaves and rosemary, very finely chopped

1 lemon

Grated Parmigiano-Reggiano

Directions:

To poach the chicken, place chicken, onion, lemon, carrot, celery, bay and herb bundle in a pot, cover chicken with water and bring to boil. Once boiling, reduce heat and simmer 45 minutes. Strain and reserve poaching liquids, cool chicken to handle. Remove skin and bones then pull meat into thin, bite-sized pieces using a fork.

For the sauce, heat olive oil and butter over medium heat. Add carrots, zucchini, leeks and garlic, season with salt and white pepper, and sauté to tender, 6-7 minutes. 

 

Sprinkle veggies with flour and stir a minute more so it is not paste like or clumped. Deglaze pan with wine then stir in 2 cups reserved poaching liquid. Thicken to lightly coat spoon, add in chicken and peas, and reduce heat to low. (This took a while for my sauce)

Bring a pot of water to a boil for pasta. Add salt and cook pasta to al dente. Drain and toss with chicken and sauce, adding an additional 1/2 cup poaching liquid if pasta gets too tight. I did not need this since it was pretty thin.

Zest lemon and combine with finely chopped herbs. Juice lemon into pasta and serve in shallow bowls topped with gremolata and some cheese.

Source: Rachel Ray

Homemade Roasted Red Pepper and Basil Pesto with Penne

The basil plant in our herb garden is growing like crazy. Of all of the herbs I don't use basil that often and needed to find something to use some up in. The first thing that came to mind was a pesto sauce for pasta. I have never made it before and figured I would give it a try with my new food processor. I was looking up recipes on the various food blogs I read and came across a roasted red pepper pesto and penne...perfect! It was even on a site for picky eaters, which Jason can sometimes be one this seemed like a perfect match, especially since I know he loves red peppers. It turned out creamy and flavorful. The roasted red peppers were not a strong flavor to the basil and garlic so I might use 1 clove of garlic next time and a little more red pepper if we want a stronger flavor. You can also add some grilled or shredded chicken for more protein. Either way it was a hearty meal.

Roasted Red Pepper and Basil Pesto Penne

Ingredients:

½ Cup roasted red bell peppers (jar or fresh)

2 cloves fresh garlic

1/3 Cup parmesan cheese, grated

1/3 Cup pine nuts

1 ½ Cups basil leaves

½ teaspoon salt

½ Cup extra virgin olive oil

1 lb Penne (or any short cut pasta)

¼ Cup heavy cream, if desired (I didn't add since it was thick enough on its own, but it makes for a creamier sauce)

 

Directions:

1. Place roasted red peppers and garlic into food processor. Pulse until well combined.  

2. Add the parmesan, pine nuts, basil leaves and salt. With processor running, slowly drizzle in olive oil. Set aside.

3. Cook penne according to package directions. Drain and transfer to a large rimmed skillet or pot. Pour in pesto and stir. Stir in heavy cream if desired. Heat for 5 minutes or until heated through. Best served immediately.

Source: Picky Palate

Garden Lasagna

I really like lasagna and have been looking for a good vegetable one with a non-red sauce for a while. I saw this one and thought it looked delicious. I know that they take a while to bake so I bought all the ingredients during the week with the intention to make it over the weekend. We have a small basil plant in our garden that has grown rather large so the sauce in this recipe was a great way to use some of it. Little did I know how long it would take to prepare! It was definitely delicious, Jason even went back for seconds, but had a ton of steps and pots and pans. I am not sure that I would make this again, or if I did would use frozen spinach only to cut out at least a few steps. Also, I  used skim milk in the sauce to be healthier but would use 2% next time since it was a little bit runny.

Garden Lasagna  
Serves 8 to 10

Ingredients:

• 1 cup packed fresh basil leaves
• 1/2 cup raw baby spinach leaves    
• 1 1/2 tsp. minced garlic
• 1/2 cup plus 1 Tbs. olive oil
• 1/4 cup grated Parmigiano-Reggiano cheese
• Kosher salt and freshly ground pepper, to taste
• 3 cups ricotta cheese (I used part skim)
• 1 egg
• 4 Tbs. (1/2 stick) unsalted butter
• 1/4 cup finely chopped shallots
• 1/4 cup all-purpose flour
• 3 cups milk
• 1 lb. cremini mushrooms, sliced 1/4 inch thick (Omitted due to picky eater)
• 1 jar (16 oz.) roasted red bell peppers, drained and sliced 1/4 inch thick
• 1 lb. baby spinach, blanched and squeezed dry
• 9 oz. no-boil lasagna noodles, torn into rough 2-inch pieces
• 4 1/2 cups shredded mozzarella cheese
• 1 Tbs. thinly sliced fresh basil 

Directions:

In a blender, combine the basil leaves, raw spinach, 1/2 tsp. of the garlic and the 1/2 cup olive oil and process until a thick sauce forms. Add the Parmigiano-Reggiano, salt and pepper. In a bowl, combine the ricotta, egg, salt and pepper. Set aside.

In a saucepan over medium heat, melt the butter. Add the shallots and cook, stirring occasionally, until softened, about 4 minutes. Add the remaining 1 tsp. garlic and the flour and cook, stirring constantly, for 1 minute. Slowly stir in the milk, increase the heat to medium-high and cook, stirring occasionally, until thickened, 8 to 10 minutes. Season with salt and pepper. Transfer to a bowl and let cool for 15 minutes. Stir the basil puree into the sauce.

In a large fry pan over medium-high heat, warm the 1 Tbs. olive oil. Add the mushrooms and cook, stirring occasionally, until golden brown and the excess moisture has evaporated, 10 to 12 minutes. Transfer to a bowl. Add the bell peppers, blanched spinach, salt and pepper and stir to combine.

Preheat an oven to 375°F. Butter a 3 1/2-quart shallow Dutch oven.

Spread 1/2 cup of the sauce on the bottom of the pot and arrange a single layer of torn noodles on the sauce. Top with 1/2 cup of the ricotta mixture, 1 cup of the vegetable mixture, 1/2 cup of the sauce and 1 cup of the mozzarella. Layer the noodles, ricotta, vegetables, sauce and mozzarella 2 more times, then add a layer of noodles, ricotta, vegetables and noodles. Spread the remaining sauce on top and sprinkle with the remaining 1 1/2 cups mozzarella.

Cover the pot, transfer to the oven and bake until the noodles are nearly tender and the filling is bubbly, about 45 minutes. Uncover the pot and continue baking until the top is browned, about 15 minutes more. Let the lasagna rest for 15 minutes. Sprinkle with the sliced basil, cut into slices and serve immediately.

Source: Williams-Sonoma Kitchen

Broccoli and Bow Ties

This has been a busy week and I haven’t had time to think through our meals. Since we still wanted to go for a run after work we needed something that was easy and fast so we didn’t end up eating dinner super late. I don’t know how they eat dinner after 8pm in Europe! One of my favorite go to recipes is broccoli and bowties by Barefoot Contessa. It is an easy way to get some vegetables into your meal and even though it is pasta it is still a light dish. I like to add some chicken for protein and this time added some baby carrots since Jason loves them and is not a huge broccoli fan. The few modifications I made turned out well and was a relatively easy and quick dish.

Broccoli and Bowties

Adapted slightly from: Barefoot Contessa Family Style

Serves 6-8

Ingredients:

• Kosher salt
• 8 cups broccoli florets (4 heads or you can use frozen broccoli)
• 1/2 pound farfalle (bow tie) pasta
• Grilled Chicken (optional)
• 2 Tablespoons unsalted butter
• 2 Tablespoons good olive oil
• 1 teaspoon garlic minced
• 1 lemon, zested
• Freshly ground black pepper to taste
• 1 Tablespoon of freshly squeezed lemon juice
• 1/4 cup Toasted pine nuts (optional)
• Freshly grated Parmesan

 Directions:

1. Bring a large pot of salted water to boil.
   
   
2.  Add the bow-tie pasta and cook according to the package directions. After 8 minutes, add the broccoli into the same water. Let them both cook for another 3 minutes until pasta is tender and broccoli is cooked. Drain and place in a large bowl and set aside.
   
   
3.  Since I added some chicken, I lightly seasoned with salt and pepper and put on the grill to cook. I used tenders since we had them in the house and cut it up into cubes but feel free to use whatever you have on hand.
   
   
4.  Meanwhile, in a small sauté pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute (I added a splash of white wine for some extra flavor). Off the heat, add salt & pepper to taste, and lemon juice and pour this over the broccoli, chicken and pasta. Toss well and sprinkle with Parmesan.