Momofuku's Ginger Scallion Noodles

If it's got Momofuku's name on it, I want it.  I've only been to Milk Bar, but I know that David Chang has the Midas touch with food so when I stumbled upon this recipe I knew I needed to try it.  Also, it is very simple and you probably have most the ingredients on hand already.

Ginger Scallion Noodles
Adapted from David Chang

Ingredients
2 bunches of scallions, chopped
1/2 cup minced ginger
1/4 cup vegetable oil
1 1/2 tsp soy sauce
3/4 tsp rice vinegar
3/4 tsp salt
2 packages of ramen noodles

David's recommended additions:
pan roasted cauliflower
quick pickled cucumbers
bamboo shoots

1. Mix all ingredients together and let sit while you boil the water and cook the noodles.
2. Boil water for ramen noodles and cook according to package directions. Drain and toss with sauce and any toppings you decide on.

Oh sweet deliciousness! These were really perfection and I could have eaten the entire pot by myself Hey, I'm 9 months pregnant I can do stuff like that, ok?  I pan roasted some cauliflower florets in sesame oil with a bit of salt and pepper to add some nutrients. So easy, so fast, so good. Make it.

Mushroom Marsala Pasta

I don't particularly care for mushrooms, but sometimes I like to do nice things for my husband who is a mushroom lover.  Considering there is a long list of things I refuse to use in recipes (ground beef laden items, beans, raw tomatoes...) I shouldn't really brag about this act of kindness.

Mushroom Marsala Pasta

From Smitten Kitchen

Ingredients

8 oz pasta

1 tbsp olive oil

3/4 lb slice mushrooms

1 small onion, sliced thin

salt and pepper to taste

1/4 cup marsala wine

3 tbsp unsalted butter

3 tbsp flour

1 1/2 cup vegetable or chicken broth

1/2 cup grated Parmesan cheese

4 oz mozzarella, cut into cubes

3 tbsp chopped fresh parsley

Pro tip: Boil your pasta in an oven safe skillet to make this a one pot meal!

1. Cook pasta according to package directions. Drain and set aside.

2. Preheat oven to 400.

3. Heat oil in pasta skillet, add mushrooms and cook until they start to glisten.  Add onions, salt, and pepper.  Cook until mushrooms liquid has evaporated. Add marsala wine and cook until evaporated. Stir in butter until melted. Add flour and stir until it is absorbed. Add broth, a little at a time, making sure it is incorporated before adding more. Let mixture simmer for 2 minutes to thicken.

4. Stir in pasta, mozzarella, half of the Parmesan, and 2 tbsp of parsley. Top with remaining Parmesan and parsley. Bake 25-30 minutes until the top is golden brown.

Wow, I am a serious martyr eating this cheesy pasta dish dotted with dreaded mushrooms. KTC, a true American hero!

Kale Pesto + Pasta Party

I made a batch of this kale pesto for a pasta party at my house last weekend.  This DIY dinner was our fourth annual.  

For past parties see:

Baked potato bar

Mac and cheese bar

Taco bar

First, I'll share the pesto with you.  Then, I'll show you our glorious pasta bar.

Kale Pesto
From Pinch of Yum

Ingredients
2 cups kale and parsley combined (I used a lot more kale them parsley. You be the judge here)
1/2 cup olive oil
1/4 tsp salt
1 clove garlic
the juice of 1 lemon
1/4 cup almonds

1. Toss it all in the food processor until it becomes a paste. That's it!

I gave myself a nice swirl of kale pesto on top of pumpkin spice gouda mac and cheese the other night.

Now it's party time! For the pasta toppings we had: butternut squash, onions, chicken, mushrooms, sausage, brussels sprouts, basil, ricotta, and Parmesan cheese.

We cooked up a few pounds of pasta (I found fall theme pasta shapes at Home Good's) and had 3 sauces: marinara, kale pesto, and alfredo.

We lived for several days off of the leftovers from this party!

Buffalo Chicken Mac and Cheese Calzones

YES! You read that title right! Buffalo chicken! Mac and cheese! Calzones!!

Whaaaaaaaaaaaaat! YES! All the things!

I am going to let you guys in on a MAJOR secret here.  You can make pizza dough in about 10 minutes with no resting and waiting for it to rise! And it tastes exactly like it should. This dough recipe is a serious game changer. Make it with whatever toppings you like or mix up some buffalo chicken mac and cheese  calzones like I did.

Quick No-Rise Pizza Dough
From The New York Times

Ingredients
1 package fast rising yeast
1 cup hot water (120-130 degrees)
3 cups flour
1/2 tsp salt

1. Mix yeast and 1 cup flour in a large bowl. Stir in hot water. Stir in second cup of flour and salt until a dough ball forms.
2. Using some of the last cup of flour, dust your kneading surface. Knead dough for 5 minutes, slowly adding in the remaining flour as needed.
3. THAT'S IT! Can you believe it!?

Buffalo Chicken Mac and Cheese

Ingredients
1 box mac and cheese
1/4 cup milk
1/4 cup butter
2 cups shredded chicken
2 tbsp hot sauce of your liking (like it hotter? add more as you see fit)
3 scallions, chopped
1 cup blue cheese

1. Boil mac and cheese according to package directions, drain, stir in milk and butter and cheese packet.
2. Mix in chicken, scallions, and blue cheese.

The dough recipe makes enough for 4 calzones.  The mac and cheese recipe gives you plenty of extra for lunch the next day.

Bake the calzones in a 500 degree oven for about 15 minutes.  Serve with extra hot sauce and blue cheese dressing for dipping.

Ok, I need to be done with this post because it is making me want to cook these up again...

Chicken Tetrazzini

From the looks of it outside, you could use a nice creamy cheesy baked pasta dish today.

It's also great because you can chuckle about the clip from Maury.

Chicken Tetrazzini
Adapted from Simply Recipes

Ingredients
12 ounces of mushrooms
8 tbsp butter
1/4 cup flour
12 oz noodles, I used spaghetti and broke it in half
1 3/4 cups half and half
2 cups chicken broth
3 cups chopped cooked chicken (hey don't forget about my shredded chicken)
1 cup green beans
2/3 cup Parmesan cheese
1/3 cup shredded Swiss cheese
1/4 cup lemon juice
salt and pepper
grated nutmeg
1/3 cup bread crumbs
chopped parsley

1. Preheat oven to 375. Bring a large pot of salted water to boil. Cook pasta according on package directions.
2. In a large pan saute mushrooms in 3 tbsp of butter 5-7 minutes. Remove from the pan, set aside.
3. Melt 4 tbsp of butter in the same pan. Stir in flour, cook for about 3 minutes.
4. Add half and half and broth.  Cook, stirring constantly, 5-8 minutes over medium-low heat.
5. Add drained pasta to the sauce along with mushrooms, chicken, and green beans. Stir in 1/3 cup Parmesan and 1/3 cup Swiss cheese and lemon juice.  Season with salt and pepper and a pinch of grated nutmeg.
6. Pour pasta mixture into a buttered 13x9 casserole dish. Top pasta with remaining Parmesan and breadcrumbs.  Dot with cubes of remaining butter. Bake for 30-40 minutes until golden brown and bubbly. Sprinkle with chopped parsley.

This recipe is comfort food at it's best.  I have wanted to have chicken tetrazzini ever since that Maury clip. It did not disappoint.

Vegetable Baked Ziti

I know, again with the zucchini!  But let me tell you I had 2 zucchini that were so massive they made multiple dishes.  I still have 1/3 of a zucchini in the fridge that I haven't decided what I'm doing with yet.  Any suggestions?

Remember when I said I couldn't stop buying corn?  Yep, here it is again.

Vegetable Baked Ziti

Ingredients

1 lb pasta, ziti perhaps?

1 cup ricotta

2 cups mozzarella cheese, grated

1 cup grated parmesan cheese

4 cups tomato sauce 

2 ears of corn, for the kernals

2 cups zucchini

2 cups kale

2 tbsp oil

salt and pepper

1. Bring a pot of water to boil, cook pasta according to package directions.

2. Preheat oven to 350. Heat oil in a large saute pan, add vegetables and cook until vegetables are tender.

3. Mix ricotta, 1 cup of mozzarella, parmesan cheese, salt and pepper in a large bowl. Add in pasta, vegetables, and tomato sauce. Dump it all into a 13x9 in pan.  Top with remaining mozzarella cheese.  Bake for 20 minutes until cheese is melted.

If you put enough vegetables in your cheese-carb pan, you can feel a little better about yourself.  Enjoy!

Creamy Corn Pasta with Bacon and Zucchini

Summer time produce is here! I can't stop buying corn and I have accumulated several pounds of zucchini.  Hooray for fresh produce!

Creamy Corn Pasta with Bacon and Zucchini

Adapted from NY Times

Ingredients

salt

1 lb dried pasta

4 slices bacon

2 cups zucchini, diced

1 tbsp olive oil

1 bunch scallions, sliced

2 ears of corn, shucked (2 cups kernels)

1/2 tsp pepper

3 tbsp butter

1/2 cup grated Parmesan cheese

1/3 cup basil, torn

1/4 tsp red pepper flakes

1. Bring a large pot of water to boil, cook pasta according to package directions, reserve 1/2 cup pasta water.

2. In a large skillet cook bacon until crisp, remove and drain on paper towels.  Cook zucchini in bacon fat until softened, remove from pan.  Add some oil, if needed, to cook scallion whites.  Add all but 1/4 cup of corn and 1/4 cup of water.  Simmer 3-5 minutes.  Add salt and pepper and transfer to a blender. Puree until smooth adding water to achieve desired consistency.

3. Add butter and reserved corn to the skillet. Cook 1-2 minutes.  Add corn puree and stir until combined and heated through.  

4. Add pasta to the skillet along with half of the reserved pasta water (adding more if it seems too thick). Stir in bacon, zucchini, green scallions, parmesan, basil, and red pepper flakes.

I know it sounds like a lot of steps, but this really is a simple meal.  Feel free to eliminate the bacon to make it vegetarian, it is definitely not an essential ingredient.

Ravioli Sandwich

I have a whole bunch of drafts for recipes with lovely fresh summer produce, but I just couldn't keep this to myself for any longer...

Once upon a time I went to the Undercover Eggplant in Oneonta.  They have a whole menu of super awesome sandwiches and I ordered one off the regular menu.  While I was waiting for my sandwich I noticed one of their specials: a ravioli sandwich!  I had instant ordering regret and have been thinking about the sandwich that never was for weeks now.

So here it is! A ravioli sandwich!

Ravioli Sandwich

Ingredients
fried ravioli
mozzarella
tomato sauce
Italian bread
meatballs (I used 1 meatball for 2 of us)

1. Put it all together and heat it up in a frying pan with a weight on the sandwich or in a fancy panini press if you have it.

This was everything I had been dreaming of! OMFG. Seriously so so good.

I promise you these were tiny sandwiches and we had a nice salad along side it. Balance is key my friends.  Don't pine after this sandwich for weeks like it did, just make it! Now!

One Pot BBQ Chicken Pasta - With homemade BBQ Sauce!

I'll just start off by saying you totally don't need to make this specific bbq sauce for this pasta recipe.  You can just use your favorite bottled version, but this recipe really is tasty.  Plus, it makes a lot so you'll have plenty left over to use all summer long!

BBQ Sauce

Ingredients

2 tbsp vegetable oil

1 small onion, diced

6 cloves garlic, minced

2 tbsp tomato paste

1 tbsp chili powder

1 tbsp paprika

1 tsp crushed red pepper

2 cups ketchup

2 cups water

1/2 cup cider vinegar

1/4 cup molasses

1/4 cup brown sugar

1 tbsp salt

1 tbsp soy sauce

1 tbsp Worcestershire sauce

2 tsp mustard
1 tsp black pepper

1. Heat the oil in a sauce pan over medium heat.  Add onion and cook until softened.  Add garlic, tomato paste, chili powder, paprika, and red pepper. Stir until paste is a dark brick red. Add in remaining ingredients. Cook at a gentle simmer for 30 minutes.
2. This last step is optional:  Use an immersion blender to smooth the consistency of the bbq sauce.

One Pot BBQ Chicken Pasta

Ingredients
2 tbsp vegetable oil
1 lb rotini pasta
3 1/2 cups chicken broth
1/2 cup bbq sauce
1 1/2 cups shredded chicken
1 cup corn
1 tbsp dried cilantro, or a nice bunch of fresh
1 cup cheddar cheese, grated
crispy onions, for serving

1. Heat oil, broth, and bbq sauce in a large pot. Add pasta, chicken, corn, and cilantro.  Cook at a low simmer for about 15 minutes, stirring occasionally.
2. Top with cheddar cheese and let sit while the cheese melts on top of the pasta. Serve topped with crispy onions.

This whole cooking pasta in one pot and not draining it has really captured my heart. 

You cook it all in one pot, you probably have all the ingredients already, and it's ready in less than 30 minutes! Doesn't get much better than that!

Mexican Pasta Salad

I had an abundance of cilantro left over from a few recipes (quesadilla pie being one of them) that I didn't want to go to waste.  That led me me make cilantro pesto. Which then led to a need to put said pesto to use. Which then brings us to the creation of a pasta salad the likes of which you have never before experienced!

Mexican Pasta Salad

Ingredients

for the pesto:
2 cups cilantro
1/4 cup olive oil
2 tbsp sesame oil (you can just add more olive oil)
3 garlic cloves, minced
2 tbsp lemon juice
salt and pepper

for the chipotle cream: (totally optional, but I was using it for another recipe that week)
2 chipotle peppers
1 cup sour cream

for the pasta salad
1 lb pasta, your choice
1 cup corn
1 cup cheddar, grated
1 cup tomatoes, diced
1 cup lettuce, shredded
1 cup olives, sliced

1. Set a large pot of water to boil on the stove. Cook pasta according to package directions.
2. Place pesto ingredients in a food processor or blender until smooth. Place pesto in a bowl until pasta is ready.  Don't bother cleaning out the blender to make the chipotle cream.  Blend peppers and sour cream until smooth.
3. In a large bowl, or the drained pasta pot, mix pasta, pesto, and about a tablespoon of chipotle cream (save the rest of taco night). Stir in remaining pasta salad ingredients.

This is a totally customize-able recipe.  Want meat in there? Perhaps, some shredded chicken? Go for it.  A fan of beans? By all means bean it up! Throw in a dash of salsa. Toss in an avocado.  Get nuts!

Lasagna Soup

Hi, I think we can all agree that spring has not quite sprung yet.  I made soup the other night while wearing a sweater and boots. In April. It was horrible because all I really want is an iced coffee i.v. and to sit out on my back porch.

FYI, it wasn't really horrible. It was delicious.  I can't wait to eat the leftovers.  It will make you a little bit glad that there is still a chill in the air. P.S. I had a cheese rind in the freezer just waiting for a soup like this! If you happen to be this lucky, plop that rind right in the broth.

Lasagna Soup
Adapted from Pinch of Yum

Ingredients
1 head of garlic
2 tbsp olive oil
1 small onion, diced
1 tsp dried oregano
1/2 tsp red pepper flakes
2 tbsp tomato paste
1 28 oz. can diced tomatoes
6 cups chicken or vegetable broth
1/2 tsp salt
1 cup zucchini, diced
2 cups pasta, I used radiatore
1 cup ricotta
1/2 cup parmesan cheese
1 tbsp lemon juice
1 tsp dried parsley
several leaves of fresh basil, chopped

1. Preheat oven to 400 degrees. Cut a little off the top off the garlic head, drizzle with 1 tbsp oil.  Wrap in foil and roast for 30 minutes.
2. In a large pot heat 1 tbsp oil over medium heat and cook onions until translucent. Add oregano, red pepper flakes, and tomato paste.  Stir well to incorporate and cook 3-4 minutes.
3. Add tomatoes, broth, and bring to a boil.  Reduce heat and simmer 30 minutes.
4. Take a few ladles of the soup and put into a blender with the roasted garlic. Blend until smooth and add back into the soup.
5. Add pasta and zucchini, cook until pasta is tender.
6. In a small bowl mix ricotta, parmesan, lemon juice, parsley, and basil.
To serve: drop a few tablespoons of ricotta mixture into bowls of soup

Warm up these chilly April nights.

One Pan Chicken Parmesan Pasta

This recipe is perfection.  Absolute perfection.

Here are all the things it has going for it:
1. one pot
2. pasta
3. crunchy topping
4. cheeeeeeese!!

One Pan Chicken Parmesan Pasta
From Yellow Bliss Road

Ingredients
1/4 cup oil, plus 2 tbsp
1 cup flour
1 tsp salt
1/2 tsp pepper
2 tsp Italian seasoning
1 tsp garlic powder
1 lb boneless, skinless chicken, cut into bite sized pieces
1 small onion, diced
16 oz marinara sauce
2 1/2 cups dried pasta
2 cups chicken broth
2 cups mozzarella cheese
1/2 cup parmesan cheese
1/4 cup bread crumbs
1 tsp Italian seasoning

1. Coat chicken with flour, salt, pepper, Italian seasonings, and garlic powder.
2. Heat a large skillet or Dutch oven with 1/4 cup oil. Add chicken and cook until browned on both sides.
3. Remove chicken and wipe out skillet.  Add 2 tbsp oil and saute onions until translucent. Add garlic, pasta, broth, sauce, and salt and pepper to taste.   Bring to a boil, cover and simmer 15 minutes, until pasta is cooked. Stir in 1 cup mozzarella cheese and cubed chicken.
4. Top with remaining mozzarella, parmesan cheese, Italian seasonings, and bread crumbs. Place under the broiler for about 5 minutes, until cheese is melted and bread crumbs are browned.
5. EAT UP!

I just don't know why I haven't made this again.  This is the stuff dreams are made of.

Pumpkin Recipe Round Up

In case you are still deciding how to add some pumpkin spice to your Thanksgiving table this year, here are a few of my favorites.

Top row: Pumpkin cinnamon rolls, pumpkin blondies, double chocolate pumpkin spice cookies, pumpkin potato gratin

Middle row: pumpkin mac and cheese, pumpkin shortbread

Bottom row: sopapilla pumpkin bars, pumpkin chocolate chip bars, pumpkin muffins, pumpkin brownies with apple butter

Happy Thanksgiving!

Bangkok Curry Noodles

Ok stop reading this right now. Skip to the ingredient list, and get cooking!

You need these noodles more than you know.  I am already planning my next noodle dinner because I need more of it and I can't wait!

I used carrots that I made ribbon-y with a peeler, no Vegetti necessary, onions, and broccoli.  Use whatever vegetables you have on hand.  Anything goes!

Bangkok Curry Noodles
From Adapted from Pinch of Yum

Ingredients

For the sauce:
1 tbsp oil
1 small onion, shallot if you're fancy
1 tbsp grated ginger
2 tbsp red curry paste
1 14 oz can coconut milk
1 ladle of pasta water
3 tbsp sugar
1 tbsp sriracha
2 tbsp fish sauce
2 tbsp soy sauce

For the noodles:
1 lb spaghetti
2 carrots, peeled into ribbons*
1 cup chopped broccoli*
a bit of oil to cook the veggies
sesame seeds

*or assorted vegetables of your choice, anything goes!

1. Begin cooking spaghetti according to package directions.
2.  Heat oil in a medium saucepan.  Saute onions and ginger until onions have softened.  Add curry paste, coconut milk, sugar, sriracha, sugar, fish sauce, and soy sauce.  Simmer 15 minutes.
3. Cook up your veggies in a large skillet with some oil. I know, you now have 3 pans on the stove.  I promise you can do this.
4. When pasta is done, take some of the water to thin the sauce to your desired consistency.
5. Drain pasta and add it to the vegetable skillet.  Toss with sauce and top with sesame seeds.
6. Eat way too many bowls and be so exited for the leftovers.

YESSS! More more more! Enjoy!

Chow Mein

Would you like to have dinner ready in 15 minutes? OK! DONE!

These chow mein noodles can be cooked up way faster than waiting for take out to be delivered.

Chow Mein
Adapted from Kevin and Amanda

Ingredients
4 packages ramen noodles
2 tbsp vegetable oil
1 package cole slaw mix
1 tsp grated fresh ginger
2 tsp sugar
1 tbsp minced garlic
1/2 cup soy sauce
2 tsp sesame oil

1. Boil a large pot of water.  Cook ramen 4 minutes, drain.
2. Heat vegetable oil in a large pan. Cook cole slaw mix until carrots soften. Add in ginger and garlic and cook until fragrant.  Add in cooked ramen noodles, soy sauce, and sesame oil.  Stir to combine.

I had about 2 cups of cooked chicken in the fridge that I threw in to make it a little heartier.

YUM!

Loaded Baked Potato Lasagna Rolls

This meal is not for the faint at heart.  

Carbs, wrapped in carbs, topped with bacon and cheese. 

Helllooooooo, have you seen a better ingredient list!?

Loaded Baked Potato Lasagna Rolls

Ingredients

3 cups mashed potatoes, how ever you like 'em

12 lasagna noodles

4 slices bacon, cooked and crumbled

1 cup cheddar cheese, grated

chopped parsley for garnish

sour cream, do-do a dollop 

1. Cook noodles according to package directions.
2. Preheat oven to 350.
3. Spread about 1/4 cup of mashed potatoes on to each lasagna noodle.  Place seam-side down in a greased 13x9 casserole dish. *I used the bacon grease! ACK! I'm horrible!
4. Top rolls with cheese and bacon.  Cook until cheese is melted and bubbling.  Top with chopped parsley and serve with sour cream.

Top it with a dollop of sour cream and you got yourself the best damn baked potato you ever did eat.

Serve this up with a gigantic salad because you need some damn nutrients to counter act this wonderful cheesy carb-fest.

Vegetable Lasagna Roll Ups

I feel like lasagna roll-ups are a total Pinterest phenomenon. It's definitely one of those recipes I have been skeptical of.  What kind of ridiculous/impossible project was this going to be? I wondered.

It really was not the challenge I was expecting, but I was only making this for 2 people.  I can imagine doing this for an entire dinner party would quickly become tedious.

Vegetable Lasagna Roll-Ups

Ingredients

8 oz ricotta

1/4 cup vegetable cream cheese

1 cup chopped spinach

salt and pepper to taste

1 egg

1/4 cup parmesan cheese

1/2 cup mozzarella cheese

1/2 pound lasagna noodles

tomato sauce of your choice

1. Cook noodles according to package directions.
2. Mix together filling: ricotta, cream cheese, spinach, egg, parmesan and mozzarella cheese, and salt and pepper.
3. Preheat oven to 350. Spread some sauce onto the bottom of a 13x9 casserole dish.
3. Lay out 2-3 noodles at a time on a cutting board. Spoon a thin layer of filling onto each noodle and roll up!
4. Place rolls in prepared casserole dish.  Top with more sauce.
5. Bake for 20-30 minutes.

Delicious and not nearly as time consuming as you might expect.  Also, on the plus side, much easier to serve and cooks quicker than regular lasagna.

Yum!  Now I have a half box of lasagna noodles that are just asking to be rolled up.  What should I fill those with?!