Tag Archives: Side Dishes

Shell Pasta with Mushroom and Onion

Photobucket

This simple and fast dish is perfect for a light meal or side dish. I had some mushrooms and onions leftover from diner the other night and wanted to use them. I had a taste for a pasta dish and came up with this.

You will need:
Mushrooms – approximately one cup/serving
Sweet Onion – approximately one cup/serving
Olive Oil – approximately two tsp/serving
Tomato Paste – approximately one tsp/serving
Oregano Pesto or Fresh Oregano chopped with olive oil to form a paste – approximately 1 tsp/serving
Garlic – approximately one clove/serving
Salt/Pepper
Shell Pasta

Prepare pasta according to package directions. In the mean time medium dice mushrooms and onion and puree garlic. In a sauté pan large enough to hold mixture heat olive oil until hot, add mushroom, onion and garlic and sauté until onions become translucent. Make a small clear area in the pan and add the tomato paste and pesto/oregano and sauté a few minutes then combine all elements. Salt and pepper to taste. When pasta is cooked drain well and return to pot add mushroom mixture and heat through.

Advertisements

Pasta con Cinque formaggi e el Pancetta

Pasta with Five Cheeses and Pancetta

This is not your kids mac and cheese but they will love it too. You can adjust quantities according to your personal taste.

You will need:
Parmesan Cheese – shredded – 1/2 cup
Mozzarella Cheese – 1/2 cup (use fresh not smoked)
Asiago Cheese – shredded – 1/2 cup
Fontina Cheese – shredded – 1/2 cup
Gorgonzola Cheese – 1/4 cup
Whole Milk – 4 qts – heated
All purpose Flour – 8 TBS
Butter – 8 TBS
Fresh nutmeg
Pancetta – 1/4 inch thick slice – 1 or 2 depending on taste
Good quality Italian/french bread (use food processor to crumb) – approximately 1/2 cup
Salt/pepper – to taste (if you want a cleaner sauce use white pepper)
Olive Oil
Tubular or shaped pasta such as penne rigate, radiatore, farfalle, cavatappi or conchiglie – 1 pound

Prepare pasta by bringing large pot of salted water to a rapid boil, add pasta and cook until just below al dente. In a dutch oven or pot large enough to hold cooked pasta plus one quart liquid heat one tablespoon olive oil. Cut pancetta into 1/4 inch dice, when oil is heated add pancetta. Cook pancetta until crisp, remove from pot with slotted spoon and reserve. Pour off any fat left from pancetta add butter and flour and cook until combined scraping up brown bits from pan. Slowly pour heated milk into pot stirring constantly to avoid lumps. Bring milk to a fast simmer then add Parmesan, Asiago and Fontina cheeses stirring well to allow cheeses to melt. Add salt and pepper to taste and 4 or 5 scrapes of the nutmeg, stir well. Remove from heat, fold in cooked pasta until well coated, crumble gorgonzola cheese into mixture, combine well, cut mozzerella cheese into 1/2 inch chunks then fold into mixture

Butter a 9 x 13 oven proof dish, pour cheese and pasta mixture into pan and level top, combine bread crumbs with parmesan cheese and cover top. Bake in a 350° F oven until top is golden brown. This works well as a side dish or main course.

Oven Roasted New Potato

This very simple, easy to make side dish enhances any meal. For a picture of these delights see Lamb chop recipe

You will need:
Red Potato “B” (standard size letter) – approximately 3/serving
Olive Oil – enough to coat
Kosher or Sea salt
Fresh Ground Pepper
Fresh Rosemary approximately 1 tsp/serving

Heat oven to 400° F. Strip rosemary leaves from stalk then chop finely. Cut potatoes in half length wise, coat all sides with olive oil then season with salt and pepper to taste place on roasting pan cut side up then sprinkle with fresh chopped rosemary. Roast until fork tender.

Four Rice Medley

This easy to prepare side dish works well with any meal. It can be served as is or added to you favorite pilaf recipe. This recipe will provide approximately 3 cups cooked rice.

You will need:
1/4 cup Texmati Rice
1/4 cup Red Rice
1/4 cup Wild Rice
1/4 cup Brown Rice
1 1/2 cups water
1 1/2 tsp Argan, Sesame, Walnut or your favorite seed oil (do not use peanut oil)
Salt/Pepper to taste.

Put all items in a sauce pot, bring water up to rolling boil, reduce to simmer, cover pot with tight fitting lid cook for 15 minutes, remove from heat and let stand, covered for 10/15 minutes before serving. I used Argan oil when making this dish it provides a nice nutty flavor. You can find this Moroccan oil in specialty stores or on the internet. It is somewhat expensive due to the fact that the trees that grow the nut are becoming more and more rare and it might disappear altogether and since it holds well you might want to but some for your larder.

Sweet Potato/Carrot/Onion Medley

This side dish works well with chicken,turkey, pork or ham the slight touch of ginger enhances the flavor of each product.

You will need:
Sweet Potato approximately 3 oz./person
Carrot approximately 3 oz./person
Pearl Onion approximately 3 oz./person
Butter approximately 1 TBS/serving
Brown sugar (either light or dark) approximately 1 TBS/serving
Ginger Powder approximately 1 tsp./serving
Salt/pepper

Cut sweet potato and carrot into large dice (about the same size as onions used) steam vegetables until just under fork tender. I used frozen pearl onions for this recipe if you use fresh you will need to blanch them until tender remove husks before proceeding. In a skillet large enough to hold all the vegetables place one TBS butter/serving and heat until butter foams, add pearl onions and sauté until just golden, add brown sugar and ginger along with steamed potato and carrot. If you need to add more butter do so at this stage to allow sugar to coat vegetables. Cook until potato and carrot are fork tender, serve.