Baked Pasta primavera

Baked Pasta Primavera

2 Tbs. olive oil, plus more for greasing

1/2 yellow onion, chopped

3 cloves garlic, minced and divided

Asparagus - about a lb?    Can use any vegetables in season - Broccoli, pea pods, red peppers, etc.

2 small zucchini, cut into 3/4-inch  pieces

1 large carrot, cut into 3/4-inch thinly cut 

Salt and freshly ground pepper

1 cup (6 oz) small cherry tomatoes

3/4 lb.  gemelli pasta, cooked according to the package directions (used bow ties) 

1 1/2 Tbs. butter plus more for bread crumbs

1 tsp. grated lemon zest

1 1/2 Tbs. all-purpose flour

1 1/2 cup  milk

1 cup (4 oz./125 g.) grated Parmesan cheese

3 oz cream cheese

1 cup shredded mozzarella cheese

1 cup bread crumbs toasted/browned in butter 

 Preheat the oven to 400°F. Butter or oil a 9-by-13-inch baking dish.

Bring water to boil while making the sauce. 

In a small saucepan, melt the butter over medium heat. Add 1/3 of the garlic and the lemon zest and saute just until the garlic softens, about 2 minutes, being careful not to burn the garlic. Add the flour and cook, stirring constantly, for 1 minute. Slowly add the milk and bring to a simmer. Reduce the heat to low and cook, stirring frequently, until thickened, 4-5 minutes. Add the Parmesan and the cream cheese and whisk until the cheeses melt. Season with salt and pepper. Set aside.

Cook pasta while sautéing the vegetables.  

In a large frying pan, heat the 2 tablespoons oil over medium-high heat. Add the onion and saute until translucent, about 4 minutes. Add the carrots, cook another minute add asparagus, zucchini, and 2/3 of the garlic.  Seasonwith salt and pepper. Saute until the vegetables are crisp and not too soft about 3 minutes. Add the tomatoes and cook just until they start to soften but still hold their shape, about 1 minute.  Transfer to a bowl and add the cooked pasta.

  Pour the cream sauce into the bowl with the pasta and the vegetables and toss to combine. Transfer to the prepared dish. Sprinkle with the mozzarella and the bread crumbs.

 Bake until the pasta is warmed through and the bread crumbs are golden brown, about 15 minutes.  serve. Serves 6.

Risotto with Chicken, Bacon and kale (or Spinach)

 Recipe: Risotto with bacon and kale (I used Spinach)

Courtesy of Giada De Laurentiis

Ingredients

• 4 slices bacon, chopped coarsely
• 1large onion, chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup arborio rice
• 3 cups low-salt chicken broth, plus 1/4 to 1/2 cup
• 3 tablespoons fresh lemon juice (about 1 large lemon)
• 3 medium curly kale leaves, stemmed and chopped into 1-inch pieces (about 3 cups)
• 3/4 cup diced leftover chicken (from roasted chicken with root vegetables)
• 1 roasted carrot, chopped (from roasted chicken with root vegetables)
• 1 roasted parsnip, chopped (from roasted chicken with root vegetables)
• 1 roasted shallot, chopped (from roasted chicken with root vegetables)
• 1/2 cup freshly grated Parmesan cheese

Preparation

Place a rack in the center of the oven. Preheat the oven to 425 degrees F.

In a large heavy saucepan or braising pan, cook the bacon over medium-high heat until crisp, about 8 to 10 minutes. Using a slotted spoon, remove the bacon and drain on paper towels.

Add the onion, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce heat to medium-low and cook until tender, about 5 minutes. Add the rice and stir for 2 minutes. Add 3 cups broth and lemon juice. Increase the heat and bring the mixture to a boil, stirring occasionally. Cover with a tight lid and bake for 20 to 25 minutes.

Remove the pan from the oven and return it to the stove over medium-low heat. Remove the lid and stir in the kale, chicken, roasted vegetables and 1/4 cup low sodium chicken broth. Stir until the kale is wilted, about 5 minutes, adding extra broth, as needed, until the risotto is creamy. Stir in the cooked bacon and cheese. Ladle into bowls and serve.

So the changes I made - roasted chicken (can use a Costco one) no Parsnips (didn't find them), no Shallots (added extra onion in the beginning - shallots too expensive), roasted carrots as the risotto was cooking.    I used Spinach - not kale - didn't take 5 min. to wilt, and was delicious but gets funny looking if there is leftovers.   Personally I love extra carrots and made it look pretty with the spinach.  Next time Mushroom risotto?  loved it!

Lemon/Tomato/Caper Sauce

Lemon/tomato Caper Sauce for Chicken or Fish -   Recipe created by Sandy Bishop

Also good with Tilapia (I like to bread it with ground almonds)

I bread the chicken then make the sauce -  set aside to make the rest of dinner.

Breaded Chicken Breasts:

Chicken Breast

egg or buttermilk

flour

Panko Bread crumbs

parmesan cheese (I just use the canned)

butter/oil for cooking

Cut Chicken breast in half - (to make it thinner)

Dip in flour, then egg or buttermilk, then in bread crumb mixture - set aside to set - (breading will stay on better).  Cook in butter/oil 3 minutes or so on each side - 

Lemon/tomato Caper Sauce 

1 lemon - juiced

1/4 cup capers rinsed and drained

1/2 cup white grape juice (some say wine - I use juice)

3 tomatoes chopped

Salt (to taste)

Pepper  (to taste)

Cream - 1/2 cup?  

Flour 2-3 tablespoons

Parsley (optional)

In sauce pan - lemon juice, tomatoes, capers, white grape juice, salt, pepper.  Cook until tomatoes are soft, about 4 minutes?   Mix flour with part of the cream.  Stir into sauce until thickened.  Add cream to make it a nice consistency.  Cook two more minutes.  Cover and set aside until ready to eat.  

Good with pasta (orzo, angel hair, linguini)