I thought we would celebrate Valentine’s week with several pink and red recipes … here’s the first.  If you’ve never had vodka sauce before, don’t be  scared.  It’s not anything like bellying up to the bar for dinner.  The sauce simmers for about half an hour and the alcohol cooks out; the vodka flavor is subtle in the end.  As a matter of fact, the only thing I would cut back on if I was serving this to kids is the red pepper flakes – a quarter teaspoon doesn’t sound like much, but after my sauce reduced for half an hour, it did end up having quite a little kick.  Just something to keep in mind!

Add a protein to this if you’re so inclined - sliced grilled or sauteed chicken, shrimp or even some cooked and crumbled Italian sausage would be awesome.    Have a great week!

PENNE ALA VODKA
Makes 3 cups; enough for 1 pound of pasta
SOURCE:  foodandwine.com, recipe by Grace Parisi

1/4 c. good olive oil (Sendik’s Olive Oil is on sale if you’re running low)
2 oz. pancetta, small dice (ask them to cut you a smallish chunk in the deli)
3 cloves garlic, peeled
1/4 t. crushed red pepper flakes
1/4 c. vodka
1 T. tomato paste
1 28 oz. can whole peeled Italian tomatoes with their juices, crushed by hand
pinch of sugar
2 basil sprigs
Kosher salt and freshly ground black pepper
1/4 c. heavy cream

Hot cooked penne pasta (DaVinci Short Cuts are on sale)

In a large saucepan, heat the oil.  Saute the pancetta, garlic and crushed red pepper over moderate heat, stirring occasionally, until golden, about 5 minutes.  Deglaze the pan with vodka.  Add the tomato paste and cook, stirring for 1 minute.  Add the canned tomatoes with their juices.  Stir in the sugar and basil, season with salt and pepper and bring to a boil.  Simmer the sauce over low heat , stirring occasionally, until it thickens and is reduced to 3 cups, about 30 minutes.  Taste sauce and season again with salt and pepper if desired.  Discard the basil sprigs and the garlic.  Add heavy cream and simmer 5 minutes; toss sauce with hot pasta and serve.

Recipe bombs happen to the best of us I guess.  I try not to let it bother me.  But as violent sobbing isn’t really my best look, I’ll just be on my way.  I’m going outside to do my holiday pots in the way Margaret taught me.  I hope I have better luck on my front stoop than I did this morning in my kitchen! ;-)

ANGEL HAIR PASTA WITH CRAB AND PROSCIUTTO
Serves: 4
Source:  foodandwine.com

1 T. olive oil
2 thin slices of prosciutto, cut into thin strips (I used domestic)
3 T. butter, divided
½ c. sliced shallots
1 small clove garlic, minced
¾ c. dry white wine
½ lb. lump crab meat, thawed (Boston Pride Frozen Lump Crabmeat)
½ t. dried thyme, crumbled
½ lb. angel hair pasta (Barilla Brand or DaVinci Brand)
Salt and pepper to taste
Chopped fresh Italian parsley for garnish

Heat olive oil in a large, deep skillet over moderate heat.  Add prosciutto and sauté for a minute or two or until beginning to crisp.  Transfer to a small bowl and set aside.  Add 1 tablespoon of butter to the pan and swirl to melt.  Add sliced shallot and garlic and sauté until beginning to soften, about three minutes.  Add the wine to the pan and boil until nearly all of the liquid has evaporated, about five minutes.  Add in the crab meat and the thyme, and toss to heat through.

Meanwhile, cook pasta according to the package directions.  Drain pasta, reserving 2/3 cup of cooking water.  Add prosciutto, pasta, remaining butter, and reserved cooking water to the pan with the crab mixture.  Toss to combine.  Season with salt and pepper to taste.  Divide pasta between four shallow bowls, garnish with chopped parsley, and serve.

The Husband and I weren’t that creative – we went to a party dressed as Carl Spackler and Danny Noonan.  I was definitely more comfortable as a caddy this year … last year I wore a ridiculous St. Pauli Girl dress that garnered far more attention than I wanted, if you know what I mean.  Let’s just say, there’s something to be said for jeans and sneakers, ahem.

Next topic.

I first made this dish about a month ago and everyone here loved it – except for the mushrooms.  At the end of dinner, the rims of three pasta bowls were lined with uneaten criminis.  Which is why the photo above doesn’t show any fungi!  But I’m giving you the recipe as originally written – obviously, add in the mushrooms if you like.  I like. 

And by the way, anyone who tries to tell you that Viactiv Calcium Chews are a good substitute for Halloween candy is trying to sell you a bill of goods.

RAVIOLI WITH SUN DRIED TOMATO CREAM SAUCE
Serves:  4
Source:  myrecipes.com

18 oz. cheese ravioli (Buitoni Pastas are on sale)
2 t. olive oil
1 – 8 oz. package crimini mushrooms, quartered
1/2 c. diced yellow onion
1/2 t. flour
1/2 c. plus 2 T. half and half
2 T. sun dried tomato pesto (I used Classico)
1/4 t. salt
1/4 t. black pepper
1/4 c. grated Asiago cheese
Fresh basil leaves (optional)

Cook ravioli according to package directions.

While ravioli cooks, heat oil in a large nonstick skillet over medium high heat.  Add mushrooms and onion; saute 3 to 4 minutes or until liquid has been released from the mushrooms and they are nicely browned.  Combine flour and next 4 ingredients in a small bowl, stirring until smooth.  Add to pan, stirring well.  Cook over medium low heat 2 minutes or until mixture thickens slightly.

Divide cooked ravioli evenly among 4 shallow bowls or plates; spoon sauce evenly over ravioli.  Sprinkle cheese evenly over each serving; garnish with basil if desired.

CALORIES:  306; FAT: 9g; PROTEIN: 13.8g; CARB: 41.5g; FIBER: 3.1g

Christmas has nothing to do with this dinner.  But just like the Holidays, it’ll put you in a good mood!  Lots of the ingredients are sale, and the whole dinner will be on your table in about 30 minutes….and to that I say,  winner winner chicken dinner. 

QUICK CHICKEN POMODORO
Serves: 4-5
Source:  cookscountry.com

4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Kosher salt and black pepper
3 tablespoons olive oil, divided
1 medium onion, finely diced (Mayan Sweet Onions are on sale)
4 cloves minced garlic
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1 (14.5-ounce) can petite diced tomatoes with juices (28 oz. cans Cento Tomatoes are on sale; use the other half can for something else)
1/3 cup heavy cream
1/4 cup fresh chopped basil, plus additional sprigs for garnishing if desired (Living Basil is on sale)

Freshly cooked pasta of your choice (I used angel hair), or rice, or even wilted fresh spinach would be good here

Grated Parmesan cheese for serving, optional (BelGioioso Cheese Cups are on sale)

Pat chicken breasts dry and season both sides with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat. Cook chicken (undisturbed) for about 3 minutes per side, until golden brown (it may be necessary to do this in batches; you don’t want to crowd your pan).  Remove chicken to a plate.  Repeat with remaining chicken breasts if needed.

Heat remaining oil in skillet and saute diced onion until softened, about 5 minutes. Add garlic, oregano, and pepper flakes. Cook and stir until fragrant, about 30 seconds. Stir in tomatoes with juices and cream and bring to a boil. Return chicken and any accumulated juices to the skillet. Lower heat to a simmer and cover skillet; simmer until chicken is cooked through, about 10 minutes (depending on size of chicken breasts).

Place hot cooked pasta on a shallow serving platter and top with chicken breasts.  Tent with foil to keep warm.

Continue to simmer sauce, uncovered, until slightly thickened, 3-5 minutes.  Remove from heat.  If using fresh basil, add it to skillet now; season sauce with salt and pepper. Pour sauce over chicken and pasta.  Garnish platter with fresh basil sprigs if desired.  Serve, passing grated Parmesan at the table if desired.

TURKEY BOLOGNESE
Serves:  4
Source:  myrecipes.com; recipe by Cooking Light Magazine

1 T. olive oil
1 c. chopped onion
4 cloves garlic, minced
12 oz. ground turkey breast (Plainville Farms Ground Turkey is on sale)
1 T. chopped fresh oregano (I used 1 t. dried)
1 T. chopped fresh basil
1 T. chopped fresh parsley
1 t. kosher salt
1/2 t. sugar
1/2 t. black pepper
1 (14.5 oz) can petite diced tomatoes, undrained
1 (8 oz) can tomato sauce (Red Gold Tomato Sauce is on sale)
4 c. hot cooked pasta (Barilla Pastas are on sale; I used one package of plain potato gnocchi)
Grated Asiago cheese for serving

Heat the oil in a large saucepan over medium heat.  Add onion and garlic; cook 5 minutes or until tender, stirring frequently.  Increase heat to medium-high.  Add turkey and cook 4 minutes or until turkey is browned, stirring to crumble.  Add oregano and next 7 ingredients (oregano through tomato sauce); bring to a boil.  Reduce heat and simmer 10 minutes (I let mine go 30 minutes) to blend flavors.  Serve sauce over cooked pasta (or gnocchi), garnish with grated Asiago at the table.

**I doubled the recipe, cooled it down quickly, and stashed half in the freezer.  I plan to use the other half in a lasagna sometime soon. 

So before squirrels mob me and I’m hauled away in a refuse bin (movie scene, anyone?), let’s discuss our 4th of July menu.  Since the DamFam cookout will involve lots of people and tons of kids, I plan on keeping things simple — after all, the hostess wants to have her fun too.  I’ll serve my favorite burgers, beer-soaked brats, hot dogs, and all the trimmings.  I’ll put out a giant platter of juicy watermelon wedges, a big bowl of my favorite roasted potatoes, and this lighter version of macaroni salad.

I made this for the very first time today.  I absolutely love the dressing;  it’s a tangy dijon vinaigrette with a sprinkle of lemon zest - fresh tasting with a little bit of a zip.  The crispy bacon crumbles add just the right amount of richness, and you’ll never mind that the dressing is made from reduced fat ingredients.  As always, when I try a new recipe I follow the instructions pretty closely – so with that said, I would definitely cut the red onion next time — maybe down to a third of a cup instead of two thirds.  Other than that, I wouldn’t change a thing!

Except, maybe to sneak in a little more bacon.

Have a great week!

MACARONI SALAD WITH BACON, PEAS, AND CREAMY DIJON DRESSING
MAKES 8 – 1 cup servings
SOURCE:  cookinglight.com

DRESSING:
1/2 c. 1/3-less-fat cream cheese (Philadelphia Brand is on sale)
1/4 c. chopped shallots
1/4 c. reduced fat mayonnaise
2 T. reduced fat sour cream (Breakstone and Golden Guernsey are on sale)
2 T. Dijon mustard
2 T. fresh lemon juice
1 T. white wine vinegar
1/2 t. kosher salt
3/4 t. freshly ground black pepper

SALAD:
8 oz. elbow macaroni (Barilla Pastas are on sale)
2/3 c. frozen green peas (Westpac Frozen Vegetables are on sale)
2/3 c. finely chopped red bell pepper
2/3 c. finely chopped red onion
1/2 c. sliced scallions (scallions are on sale)
1/4 c. chopped Italian parsley
1/2 t. fresh lemon zest
3 sliced bacon, cooked crisp, drained, and crumbled (Sendik’s Applewood Bacon is on sale)

Place all dressing ingredients in a food processor or blender and process until thick and smooth.  Adjust seasonings to taste.  Set aside while you make the salad.

Cook macaroni according to directions on package, omitting salt and fat.  Add frozen peas to boiling pasta during the last three minutes of cooking; drain pasta and peas, rinse with cold water, and drain again.  Place pasta and peas in a large mixing bowl and add the rest of the salad ingredients (except for bacon crumbles); toss to combine.  Add half of the dressing; toss to coat.  Cover salad and chill until serving time.  When ready to serve, add remaining dressing, toss well to combine.  Top salad with bacon crumbles and serve immediately.

I made some phone calls this morning and set up some service calls.  And just how badly do I want to take delivery on a new motherboard for my oven?  Well, pretty bad, seeing as I agreed to the four hour window-of-wait imposed by the appliance repair man…tick tock, here I sit.  Can’t really leave the house, but I want to get a jump on dinner.

I took a quick inventory and here’s what I had:  grape tomatoes, a box of basil, half a pound of pasta, a chunk of Parmesan, and a bit of shredded mozzarella.  Here’s what I came up with .  It’s mighty tasty!  I think it would be the perfect accompaniment to any burgers, brats, or steaks you might grill this weekend.

Come over and keep me company, I’ll share some with you.  

Just my opinion:  I think this is better served at room temperature.  If you make it ahead of time, just let it chillax on the counter for a bit before serving.
TOMATO BASIL PASTA SALAD
Serves: 4-6 as a side dish

8 oz. pasta (Creamette Pasta is on sale; I used rotini)
1/4 c. good quality olive oil
1/4 t. crushed red pepper flakes
3 cloves garlic, minced
1 c. good quality Parmesan (Belgioioso Italian Cheeses are on sale)
1/2 c. shredded mozzarella (optional)
1 1/2 c. chopped tomatoes (I used grape tomatoes, but stem tomatoes are on sale)
generous handful of fresh basil leaves, torn into small pieces

Cook pasta in a large pot of boiling salted water according to package directions.  Drain pasta and place it in a large mixing bowl.  While pasta is cooking, heat olive oil in a small saute pan over medium heat.  Add garlic and pepper flakes and saute until sizzling and golden brown (be careful not to burn the garlic).  Pour the olive oil mixture over the drained pasta and toss.  Season pasta with kosher salt to taste.  Allow pasta to cool slightly.  Add Parmesan and mozzarella and toss.  Add tomatoes and basil and toss again.  Adjust seasonings; serve at room temperature.

This would be great topped with a few grilled shrimp, or as a side to roasted chicken or salmon.  I’m not sure I would serve it as a main course … that’s just me.  And I definitely would not in a million years serve it to my kids again.

Have a great Wednesday!

SPAGHETTI WITH LEMON, CHILE & CREAMY SPINACH
Serves: 4
Source:  foodandwine.com

1/2 lb. spaghetti (Davinci Pastas are on sale)
1 1/2 c. plain low-fat yogurt (not fat free; Greek Gods Yogurt is on sale)
1 T. flour
1 T. olive oil (Davinci Olive Oil is on sale if you’re running low)
4 garlic cloves, minced
1/4 t. crushed red pepper flakes
10 oz. baby spinach
Finely grated zest of 1 lemon
Salt and freshly ground pepper to taste
1/4 c freshly grated Parmesan cheese

In a large saucepan of boiling salted water, cook the spaghetti until al dente.  Drain and return to the saucepan, reserving 1 cup of the pasta cooking liquid.

Meanwhile, in a bowl, whisk the yogurt with the flour until smooth.  In a large skillet, heat the olive oil.  Add the garlic and red pepper flakes and cook over moderately low heat, stirring occasionally, until fragrant, about 2 minutes.  Add the yogurt and bring to a simmer over moderate heat, stirring.  Add the spinach by the handful and cook until wilted, stirring.  When all of the spinach has been added, stir in the lemon zest season with salt and pepper.

Add the sauce to the spaghetti and toss well to coat, adding reserved cooking liquid if mixture seems dry.  Mound in bowls, sprinkle with the Parmesan and serve right away.

CALORIES 329; TOTAL FAT 7g (sat. 2.8g); CARBOHYDRATES 49g; FIBER 9g.

Welcome spring!

RAVIOLI WITH ARTICHOKE SAUCE
SERVES:  4
SOURCE:  foodnetwork.com

1 can artichoke hearts, drained, dried, and coarsely chopped (Vigo Quartered Artichoke Hearts are on sale)
1 c. half and half
1 clove garlic, smashed
1/8 t. red pepper flakes
Kosher salt
1 c. frozen peas, do not thaw  (Westpac Frozen Vegetables are on sale)
1 t. finely grated lemon zest
1 lb. refrigerated cheese ravioli (see note)
1/4 c. finely grated Parmesan cheese (Sendiks Imported Parmesan is on sale)
1/4 c. torn fresh basil leaves

Combine the artichokes, half and half, garlic, red pepper flakes, and 1/4 teaspoon salt in a large skillet and bring to a simmer over medium heat.  Cook until the artichokes are tender, about 5 minutes.  Add the peas and continue to cook until tender, about 5 more minutes.  Remove from the heat and stir in the lemon zest.  Discard the garlic clove.

Meanwhile, bring a large pot of salted water to a boil.  Add the ravioli and cook as the label directs.  Reserve 1/2 cup cooking water, then drain the pasta and transfer to the skillet with the sauce.

Add the parmesan to the skillet and gently stir until the pasta is coated.  Thin the sauce with some of the reserved cooking water.  Stir in the basil and serve.

**NOTE**  If you’re not much for cheese-filled pasta, this sauce would be delicious over any other type of pasta as well.  Creamette Pastas are on sale this week.

The youngest got her dinner wish.  And the leftovers were fabulous, by the way.

Enjoy!

CREAMY FETTUCCINE WITH HAM & VEGETABLES
Serves: 5 – 6
Source:  epicurious.com

1 small carrot, peeled and julienned (or swap in chopped baby carrots – they’re on sale)
1 bunch asparagus, trimmed and cut into 2″ pieces (asparagus is on sale)
1 lb. fettuccine
1 c. frozen peas

2 t. vegetable oil
1 c. thinly sliced leeks (white and pale green parts only)
1 small yellow bell pepper, seeded, julienned
2 c. whipping cream or half and half (CF Burger Half & Half is on sale)
1/2 c. grated Parmesan cheese
1 ham steak, diced

Parmesan cheese for serving

Bring a large pot of salted water to a boil.  Add carrot and cook for two minutes; remove with a slotted spoon.  Add asparagus to boiling water, cook for two minutes, remove with a slotted spoon (save out a few tips for garnish).  Add pasta to boiling water and cook, stirring occasionally, until just tender but still firm to bite, adding frozen peas during the last minute of cooking.  Drain pasta and peas.  Return to same pot.

Meanwhile, heat oil in a heavy large skillet over medium-high heat.  Add leeks and bell pepper; saute 2 minutes.  Add cream and simmer until slightly thickened, about 5 minutes.  Mix in 1/2 cup grated Parmesan cheese and diced ham.

Add carrot and asparagus pieces to sauce.  Season to taste with salt and pepper.  Pour sauce over pasta and toss to coat evenly.  Divide pasta among 4 plates and garnish with reserved asparagus tips.  Serve, passing additional Parmesan at the table.