FETTUCCINE ALFREDO

From: America's Test Kitchen Live!
by Cook's Illustrated

* Note that fettuccine Alfredo must be served immediately it does not hold or reheat well.
Ingredients
• 2 cups heavy cream
• 2 tablespoons unsalted butter
• Salt - didn't add
• 1/4 teaspoon ground black pepper - didn't add
• 9 ounces fresh fettuccine
• 1 1/2 ounces Parmigiano-Reggiano, grated (about 3/4 cup) - I usually add more :)
• 1/8 teaspoon freshly grated nutmeg - didn't add

Directions
1. Bring 1 1/2 cup of the heavy cream and the butter to a simmer in a 3- to 4-quart saucepan over medium heat, reduce the heat to low and simmer gently until the mixture reduces down a bit about 8 minutes minutes. Off the heat, stir in the remaining 1/2 cup cream and pepper.

2. While the cream is reducing, bring 4 1/2 quarts water to a rolling boil, covered, in a large pot. Add 1 tablespoon salt and the pasta to the pot of boiling water, cook the pasta until just shy of al dente. Reserve 1/4 cup pasta cooking water, then drain the pasta.

3. Meanwhile, return the cream mixture to a simmer over medium-high heat, reduce the heat to low and add the Parmesan, and nutmeg to the cream mixture. Cook over low heat until well incorporated then toss in pasta and reserved pasta water just before you want to serve it.

Easy and Crazy Good Marinaria

I used Italian style stewed tomatoes, threw in a few leaves of fresh basil and substituted the wine with chicken broth. Was a huge success at Genevieve's baby blessing family dinner I hosted. Making it a couple days in advance only improves the flavors. :)

Ingredients:

2 (14.5 ounce) cans stewed tomatoes 1 (6 ounce) can tomato paste 4 tablespoons chopped fresh parsley 1 clove garlic, minced 1 teaspoon dried oregano

1 teaspoon salt 1/4 teaspoon ground black pepper 6 tablespoons olive oil 1/3 cup finely diced onion 1/2 cup white wine

Directions:

1.	In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
2.	In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.

Whole Wheat Pizza Dough

A Really Yummy and Healthy Option to the traditional. Enjoy!

1 teaspoon white sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
1 tablespoon olive oil
1 teaspoon salt
3 1/2 cups whole wheat flour

1. In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
2. Stir the olive oil and salt into the yeast mixture, then mix in 3 cups of the whole wheat flour until dough starts to come together. Tip dough out onto a surface floured with the remaining flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
3. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
4. Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
5. Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

Pasta With Fresh Tomatoes

My mother also made dishes like this all the time growing up. We had lots of tomatoes to eat up from our garden and this was a great way to do it.

Ingredients:

1 lb. pasta
4-6 TB olive oil
Peeled, chopped fresh tomatoes ( I don't think we bothered to peel)
1/4 cup sliced green onions
2 tsp. chopped fresh basil
Freshly ground pepper
1/2 cup freshly grated parmesan cheese

Directions:

cook pasta and drain. Immediately toss with remaining ingredients

Variations:

You may want to add some of the following: 1 clove finely minced garlic, 1/2 cup sliced ripe olives, 1/4 tsp crushed red pepper, 3 TB chopped Italian parsley

Italian Endive and Bean Soup

I remember eating this as a kid and loving it...yes, I was a little odd. I still crave it. Now I finally have the recipe.

Ingredients:

1 cup white beans, cooked
1 head of curly endive, cut into 1 inch pieces
2 cloves garlic, finely chopped
1 49.5 oz. can of rich chicken broth
1 can water
2 TB olive oil

Directions:

Wash endive well and cool til tender. Drain. In large pot saute garlic in oil until lightly golden brown. Add broth, water, beans, and endive. Heat together fro about 10 minutes to blend flavors. Sprinkle in some fresh ground pepper. Serve. I think I sprinkled some Parmesan cheese on top when I was a kid.

Tomato and Almond Pesto

In Italy pesto can be more then basil, Parmesan, olive oil and pine nuts. This recipe from America's Test Kitchen was inspired by the various types of "red" pesto that must be discovered and loved by people on this side of the Atlantic. I LOVED this and Stew said he might even like it better then classic pesto. That's big. Try. Its so good!

Ingredients:

1/4 cup slivered almonds
12 oz cherry or grape tomatoes (about 2 1/2 cups)
1/2 cup packed fresh basil
1 medium garlic clove minced
1 small pepperoncini minced (can sub with 1/4 tsp of red pepper flakes and some vinegar)
table salt
pinch red pepper flakes
1/3 cup extra-virgin olive oil
1 pound pasta, preferably linguine or spaghetti
1 oz Parmesan cheese grated (about 1/2 cup)
plus extra for serving

Toast almonds in small skillet over med heat, stirring frequently until pale golden and fragrant (2 to 4 min). cool almonds to room temp. Add to blender (or processor): almonds, tomatoes, basil, garlic, pepperoncini, 1 tsp salt, and red pepper flakes and blend until smooth. With machine on low slowly drizzle in oil.
Meanwhile bring 4 quart water to a boil in large pot. Add pasta and 1 TB salt and cook until al dente. Reserve 1/2 cup cooking water, drain pasta and transfer back to cooking pot.
Add pesto and 1/2 cup Parmesan to cooked pasta and adjust consistency with reserved pasta cooking water so that pesto coasts pasta. Serve immediately, passing Parmesan separately.

Panna Cotta

Panna Cotta is one of my favorite childhood deserts. It is a cold Italian dessert that literally means "cooked cream". It contains only a few ingredients; cream (and/or milk), sugar, and vanilla that are set with gelatin. This beautiful ivory colored, custard-like pudding has a rich flavor and silky smooth texture that takes just minutes to prepare. This is the perfect dinner party dessert as it is can be made ahead, is well suited for individual servings, and is stunning to look at. Typically Panna Cotta is served with berries, poached fruit, or a chocolate or fruit sauce. And while I have removed each Panna Cotta from their molds, it isn't necessary, especially if you are using pretty cups or wine glasses.

Panna Cotta

1 package (1/4 ounce) (7 grams) unflavored gelatin

1/4 cup (60 ml) cold milk

2 1/4 cups (540 ml) heavy whipping cream

1/2 cup (60 grams) confectioners' (icing or powdered) sugar

1/2 teaspoon pure vanilla paste or pure vanilla extract

To start, grease six small (3/4 - 1 cup) (180 - 240 ml) custard cups, ramekins, or individual molds with melted butter or almond oil. Place the gelatin and cold milk in a small bowl and let this mixture sit for about 5 - 10 minutes. Meanwhile, combine the cream and sugar in a saucepan and bring it to a boil, stirring to dissolve the powdered sugar. Once the cream is very hot, remove the saucepan from the heat and stir in the gelatin mixture and vanilla. Stir until the gelatin has completely dissolved. If necessary, return the saucepan to the stove and stir over low heat until you no longer see any gelatin particles.

Pour the cream into the prepared molds and place in the refrigerator to chill for 2-4 hours, or until set. The Panna Cotta can be made one to two days before serving.

To Unmold: Dip the molds into hot water for a few seconds and then invert the Panna Cotta onto a plate. Serve with fresh berries or a fruit sauce.

Makes 6 individual servings.

Do Ahead Chicken Manicotti

In my search for easy meals that would be good to use post baby I tried this one out. I thought this would be gross but we actually liked it; the kids more then Stew and I but for an easy do ahead meal this was pretty darn good. Of course I have changed it like I seem to always do to recipes, so feel free to do the same when you try it out. My kids thought it was great. They kept calling it pizza. Yeah, it was just that good. :)

1 jar spaghetti sauce
1 teaspoon garlic salt
1 and 1/2 pound chicken tenders - I chopped my chicken in small pieces so my kids wouldn't be as scared off by it; they have meat aversions. And I am pretty sure I used less thena pound
14 uncooked manicotti shells
2 cups shredded mozzarella cheese ( I used Italian blend pre-shreeded cheese)
*I added parmesean cheese

1.) Spread about one-third of sauce in ungreased 9 x 13 pan

2.) Sprinkle garlic salt and parmesean cheese on chicken. Insert chiken into uncooked manicotti shells. ( I didn't worry about putting a lot of chiken in mine and I used a knife to help me push the chicken in wihtout gettign my figners all gross with chicken juice and garlic salt) Palce shells in pan.

3.) Pour remaining sauce evenlt over shells, covering completely. Sprinkle with cheese.

4.) You can then either put it in the freezer for up to a month or put it in the refrigerator for up to 24 hours. Cover with aluminum foil with both oppsions.

5.) If frozzen heat oven to 350 degrees and bake covered for about 1 1/2 hours until shells are tender. If refrigerated heat oven to 350 degrees and bake for 1 hour covered.

Easy Meatball Subs

I made this one up today and we really enjoyed it. I am trying to increase my collection of easy meals to make post baby. I hope some of you try this and like it as much us. Seriously so good and about as easy as any meal can be.

1 pound frozen Italian Style Meatballs
1 or 1/2 finely diced bell pepper
1 jar marinara sauce (I really like Ragu's "Traditional" sauce)
fresh baked rolls or sub length bread
Shredded Cheddar Cheeses (or whatever you prefer)

Add meatballs, sauce, and bell pepper to a large pot. Cook on low heat letting it simmer for an hour or until meatballs are warmed through and flavors totally melded- putting a lid on will save you some serious stove top clean up. You can also cook it in a crock pot - cook on low until ready to eat at least two hours I would guess. Spoon meatballs and sauce on bread and top with cheese and then bite into a little bit of heaven! So easy and so yummy!!!

Tomato and Vermicelli Soup

There aren't many soups that you want to eat in the summer but this one is really a perfect summer soup. It is totally Fresh and Fantastic! We loved it. If you have a lot of tomatoes growing and you need new ways to use them up this is a good way to go. Even Stew who doesn't really like pasta, cilantro, tomatoes, and onions (which are all in this soup) said "this is really delicious".

2 TB olive
1/3 cup vermicelli * I used more like a cup broken into smaller pieces
1 onion, roughly chopped * use a small onion or half a larger one
1 garlic clove chopped
3 cups peeled, seeded, and roughly chopped tomatoes * I did not bother to peel or seed
1 quart chicken STOCK * I used Rachael Ray's Chicken STOCK, stock is different then chicken broth
1/4 teaspoon sugar
1 TB finely chopped cilantro
salt and pepper to taste
grated Parmesan cheese served on the side

1.) Heat oil in a large soup pan. Add vermicelli and saute over medium high heat until golden brown: don't burn

2.) Remove the pan from heat and lift out the vermicelli and a draining spoon and drain on paper towel, set aside

3.) Puree the onion, garlic, and Tomatoes in a food processor until smooth. Return the pan to the heat when the oil is hot add the puree. Cook, stirring constantly for about five minutes.

4.) Then add the vermicelli, stock, sugar, cilantro, salt and pepper. Bring to a boil then lower the heat and cover the pan and simmer the soup until the vermicelli is tender.

5.) Serve with sprinkled cilantro and Parmesan cheese. And Enjoy!!!

Italian Pasta and Dessert - No need to go to Olive Garden!

Pasta With Creamy Tomato Sauce

This recipe is from my favorite cooks American's Test Chicken. They don't try to make things easy they try to make thing really authentically yummy. So if you are up for something that will take some time and want to try some knew things you would have to pay $20 dollars for at a nice Italian restaurant then I high recommend this. Some nights its all about cheap fast food but others it a time for me to stretch my cooking muscles and discover that I cook like a chef if I work for it! We really liked this. And its not too un-healthy it only calls for half a cup of cream so its not too bad.

This pasta is best served with a short pasta like ziti, penne, or fusillli.

3 TB unsalted butter
1 ounce prosciutto, mined (about 2 TB) - I found it by the deli at walmart so you should be able
to get it too
1 mall onion diced fine
1 bay leaf
Pinch of Red Pepper flakes
Table Salt
3 medium garlic cloves, minced or pressed through garlic press
2 TB tomato paste
2 ounces oil packed sun dried tomatoes, drained, and patted dry, and chopped coarse ( about 3
table spoons
1/2 cup dry white wine (I substituted with chicken broth)
2 cups crushed tomatoes 28 ounce can (they were out at my store so I used petite diced
tomatoes)
1 pound pasta
1/2 cup heavy whipping cream
Ground black pepper
1/4 cup chopped fresh basil leaves
Grated Parmesan cheese

Strawberries and Homemade Lemon Ice Cream

I don't think this is Italian but it seems like it works well enough. It reminds me of Italian ice and ice cream though I know it isn't much like either of them. But it is just as good! I think this is perfect in the Spring and Summer. Its full of Bright Fresh flavors and honestly it is super easy. I also like it not frozen. I do a reverse. Frozen sweetened strawberries and the cream not frozen just whipped. Have fun with it and make it your own.

Juice from 3 small lemons or 2 large lemons
lemon Zest from 3 small lemons or 2 large lemons
1/4 to 1/2 cups sugar
1 1/2 cups heavy whipping cream
2 baskets Strawberries
1/8 cup sugar

In a large bowl mix the lemon juice, 2/3 thirds of the lemon zest and sugar. Then add the Heavy whipping cream and mix on high until it is a soft whipped cream texture. test to make sure it has a strong lemon flavor that is tart bu still sweet. Then cover tightly with plastic wrap and place in the freezer. Remove the frozen lemons when desert time has arrived. Rinse and cup your strawberries. add sugar until as sweet as you like it . With an ice cream scoop, scoop out some frozen lemon whipped cream into a serving dish. Then spoon some strawberries on top. For a final touch sprinkle the top with some lemon zest. It is pretty, rich , and still very refreshing. Sounds like a prefect spring desert to me! :O)

Taking Something Lardy and Making it Lite!

Here are some ideas for healthy versions of our favorite indulgent yummy treats.

Frosting: Instead of spreading yummy yet very very fattening frosting on our cakes you can top your cake with pudding. It's healthiness varies with what type you use but either would be a health improvement from frosting. To achieve absolute healthiness you can make no sugar added instant pudding mix with non fat milk and make your cake with apple sauce instead of oil. That way you have a great tasting healthier frosted cake. I love making a chocolate cake and then topping it with chocolate pudding because it is so moist, not that fattening, and yet it still gives me my chocolate fix.

*The pudding will be more like frosting if you make it with less milk then it calls for.

Alfredo Sauce: I have two recipes. neither of them are as good for you as a basic marinara but when you are hankering for a cheesy cream sauce on your pasta these are great ways to get that and not raise your cholesterol 10 points. *I also recommend using whole wheat pasta to achieve the most you can out a creamy pasta dish.

Weight Watchers Version

1 Stick of reduced fat cream cheese - I think the non fat is too low in fat to taste good, but that could just be me
1 cup Chicken broth
1/2 cup grated Parmesan

In a sauce pan melt cream cheese and then add your chicken broth stir until smooth. Add cheese and let simmer until the thickness you want pour on pasta and there you have it!

My Made Up Version
(for when I don't have cream cheese)

2 TB Flour
1 TB Butter
1 - 1 1/2 cup Chicken broth
1/2 - 1 cup grated Parmesan/Ramona cheese

Make a basic rue by melting your butter in a sauce pan. Then sprinkle in your flour and stir till smooth and caramelized. Then slowly add chicken broth while stirring and keep as smooth as possible. Then add your grated cheese and mix well. You can play with the amounts of things because I am not really sure what I actually use when I make it. I just eyeball it. When I want it to be a whole dinner I stir in some veggies steamed in and flavored with chicken bullion and some grilled chicken. Pour on pasta and you have a healthy-ish yummy dinner.