Ina Garten's Penne with Five Cheeses

 

I know that I've been going on and on about lightening up and being more healthy, but every once in awhile there is going to be a splurge.

There are a couple types of food that I seem to buy endless quantities of: pasta, granola, eggs, and about every single cheese known to man. You will never catch me running out of any of those ingredients. I buy these ingredients like it's my job. Lately, my cheese drawers have been exploding and cheese is waging war on the rest of the fridge.

I stumbled across Ina's Penne with Five Cheeses and it's a dish I've always wanted to make. Who can resist a dish of pasta swimming in a light tomato sauce and bubbling with cheese? 

I had everything on hand. All 5 cheeses and then some: Pecorino, Gorgonzola, Ricotta, Fontina and Mozzarella. This dish was finally going to happen!

This recipe is so easy and delicious! The pasta comes together in no time. All you have to do is preheat the oven, parboil some penne for a few minutes, and mix together the cream, cheeses, and tomato sauce. I added a few pinches of herbs and garlic powder to liven things up a bit. Then you mix the parboiled pasta into the cheese mixture and bake for about 10-12 minutes. The result is absolute perfection! I love how the tips of the pasta turn a crispy golden brown. The whole dish is so inviting!

My daughter came down as this was coming out of the oven and she said, "This pasta looks way better than anything from a restaurant and I have to get some pictures of it."  Upon first bite she was like, "oh my...this dish is dangerously good." So, if you're up for a splurge,  then this is definitely worthy. It is beyond decadent and delicious.

 

Penne with Five Cheeses

Adapted from the Barefoot Contessa website

by Ina Garten

Serves 6

salt

2 cups heavy cream

1 cup crushed tomatoes in thick tomato puree

1/2 cup freshly grated Pecorino Romano 

1/2 cup shredded imported Italian Fontina

1/4 cup crumbled Italian Gorgonzola

2 tablespoons ricotta cheese

1/4 pound fresh mozzarella, sliced

6 fresh basil leaves, chopped

1 pound imported penne rigate pasta

4 tablespoons butter

Preheat the oven to 500 degrees. Bring 5 quarts of salted water to a boil in a stockpot. Combine all the ingredients except the penne and butter in a large mixing bowl. Mix Well.

Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine.

Divide the pasta mixture among 6 shallow ceramic gratin dishes (1-1/2 to 2-cup capacity). Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.

 

 

Cold Soba Sesame Salad {Summer Slim Down Series #2}

One of my goals with my Summer Slim Down Series is trying out fresh and healthy recipes that will keep well for lunches throughout the busy work week. This recipe for Cold Soba Sesame Salad from Gina Homolka's Skinnytaste Meal Prep Cookbook definitely falls into that category. This is a light and exciting meal that can be enjoyed at home, packed up for a picnic, or prepped into containers for lunches throughout the week.

This recipe wins an award for versatility. You can trade out any of the vegetables and make this your own. For example, I didn't have broccoli so I used fresh sliced cucumber instead. You can keep this all veggie and serve it with crushed peanuts and/or a soft boiled egg. You can also add some flaked salmon or shredded chicken or thinly sliced steak. I think you could easily make a new version of this salad each and every time!

This is a stunning salad, so vibrant and inviting with all the colors of the rainbow. I also love that it is served cold, which is very light and refreshing on a hot summer day. This is one of those meals that is the perfectly balanced, managing to be both light yet filling. I will definitely be making this again!

 

Cold Soba Sesame Salad

Recipe adapted from Skinnytaste Meal Prep

by Gina Homolka

Serves 4

Salad

8 ounces dry soba noodles (I used buckwheat)

1 cup bite-sized broccoli florets*

1/2 cup sugar snap peas, cut into thirds*

1 small red bell pepper, thinly sliced

1 cup grated or shredded carrots

3 scallions, green parts only, thinly sliced

1/4 cup chopped cilantro

crushed roasted peanuts, for serving

Dressing

1/4 cup soy sauce or tamari

2 tablespoons unseasoned rice vinegar

2 tablespoons mirin

1 tablespoon toasted sesame oil

1 teaspoon grated fresh ginger*

1 garlic clove, minced*

1 teaspoon Sriracha sauce, plus more for serving

2 teaspoons toasted sesame seeds, plus1 teaspoon garnish

Notes: This is an extremely versatile recipe. Use whatever veggies you have on hand. I didn't have broccoli so I subbed in sliced cucumber which worked nicely. I also think the dressing is somewhat mild and next time I would use more fresh ginger and garlic to pump up the flavors. 

Bring a large pot of water to a boil (do not add salt). Add the noodles and cook according to the package directions. Add the broccoli and peas about 1 minute before the noodles are ready, then drain together in a large colander and rinse with cold water for about 30 seconds, agitating with your hands.

Make the dressing: In a small bowl, whisk together the soy sauce, rice vinegar, miring, sesame oil, ginger, garlic, Sriracha, and sesame seeds.

To serve: Divide the noodles, broccoli, and peas among 4 shallow bowls, about 1-1/2 cups each, and top with bell pepper, carrots, scallions, and cilantro. Top each with about 2-1/2 tablespoons of the dressing, a sprinkle of sesame seeds and peanuts, and serve right away.

 

 

Giada's Red, White, And Blue Salad {Summer Slim Down Series #1}!

 

With the Memorial Day holiday coming up this weekend, it is officially the beginning of summer, which also means....NO WORK FOR ME UNTIL MID AUGUST! Woohoo! After a whirlwind year of teaching during the pandemic, I am over the moon for a break!

I'm also in the middle of a pretty big lifestyle change, hence the Summer Slim Down Series. In an effort to get more healthy, I'm going to be experimenting with some healthier ingredients and new recipes over summer break, while I have the time.

So, this recipe marks the beginning of my Summer Slim Down Series and this recipe for Giada's Red, White, and Blue Salad is Summer Slim Down Series #1.

Originally I had this salad tagged to make for July 4th, but I was actually on the ball and realized I could make this for Memorial Day. Yeah, me!

One goal that I have this summer is to make some interesting main dish salads and this salad is a perfect example of that, a hearty mix of fruit, cheese, and nuts. This perfect summer holiday salad gets the red from the grapes, blue from blueberries, and white from the Gorgonzola. It also has some crunchy and salty pistachios and some diced quick pickled cucumber and is tossed in a champagne and mustard vinaigrette. It is healthy and beautiful but also light and satisfying at the same time.

I love a good salad with fruit, cheese, and nuts and this one doesn't disappoint. It has sweetness from the fruit and some acidic tanginess from the dressing and the cucumber quick pickles. I love the little nubs of sharp Gorgonzola and the salty crunchy bites with the pistachios. 

I would take this to any summer potluck and toss it with the dressing right before serving. I would definitely make this again! 

Red, White, And Blue Salad

Adapted from Eat Better, Feel Better

by Giada De Laurentiis

Serves 6

For The Quick Pickle

1 tablespoon sugar

1/4 cup champagne vinegar

1 teaspoon salt

1/2 English cucumber, peeled and diced (about 1 cup)

For The Salad

1 tablespoon champagne vinegar

1 teaspoon whole-grain or Dijon mustard 

3 tablespoons extra virgin olive oil

1/2 teaspoon salt

2 heads of radicchio, chopped*

1-1/2 cups red grapes, halved

1 cup blueberries

1/2 cup chopped roasted and lightly salted pistachios

1/2 cup crumbled Gorgonzola Piccante

Notes: I couldn't find radicchio in the shops so it was omitted.

In a small saucepan, combine the sugar, vinegar, 1/4 cup water, and the salt. Bring to a simmer over medium heat. Remove from the heat and allow to cool for 5 minutes. Place the cucumber in a small bowl. Pour the brine over the cucumbers and let sit at room temperature for 30 minutes.

Meanwhile, in a large bowl, whisk together the vinegar, mustard, olive oil, and salt. Add the radicchio, endive, grapes, and blueberries. Toss well to coat. Drain the cucumber and sprinkle it over the top along with the pistachios and Gorgonzola. Toss one last time and serve.

 

 

Hard-Boiled Eggs, Two Ways

 

Stirring the Pot is undergoing a major lifestyle change in the food department. Years ago, I would call it a diet, but I've decided that I'm not going to let that word be a part of my vocabulary any longer. This is a much needed lifestyle change. Gone are the days of dieting, losing the weight, and then returning to unhealthy habits and slowly gaining the weight back. 

There is no end to the diet here. It is going to have to be full circle, a complete overhaul. Sure, there might be occasional treats and indulgences, but then it's gonna have to be right back to it. I am just done with the struggle. Beyond done.

So, I picked up Giada's newest cookbook: Eat Better, Feel Better and I'll definitely be cooking from it for the next little while. I'll also be working on a cookbook review soon.

There are certainly more interesting recipes in the cookbook than the one I'm starting with, but Hard-Boiled Eggs, Two Ways was what I felt like starting with, so here it is. 

I love a good hard-boiled egg. I use the method that became popular years ago where you add the eggs to a saucepan, cover with water, bring to a boil, turn off the heat, cover with a lid and leave on the hot burner for 10 minutes. It works like a charm.

I love to eat hard-boiled eggs plain with salt. I also like them with a dash of hot sauce and/or dipped in regular salsa. Giada's version stands out to me because she has them plated up with two different toppings and they look like a very tasty and appealing appetizer! I mean, to my knowledge everyone loves hard-boiled eggs, but who knew they could be so fancy?

The avocado mash is simple. A little avocado, a squeeze of lemon juice, a dash of curry powder and a sprinkle of salt. Delicious! The avocado version is somewhat fatty and unctuous and feels really indulgent. The olive spread is equally delicious but has the opposite feel of the avocado version. Instead the olive version feels really fresh, thanks to the salty brine of the olives and herby flavor from the basil. 

I found both options equally appealing and somewhat addictive! I also love the constrast in colorson the plate. This dish has forced me to rethink serving hard-boiled eggs as appetizers with different toppings. I can already see myself making the avocado version with cumin in place of curry powder. I have so many different ideas for various spices and herbs!

I love how Giada found a way to make the good ol' hard-boiled egg somewhat fancy. I feel like you could put out a platter like this and it would be something everyone would gravitate to.

 

Hard-Boiled Eggs, Two Ways

Adapted from Eat Better, Feel Better

by Giada De Laurentiis

Serves 4-6

8 large eggs

For The Avocado Mash

1 rip avocado

1/2 teaspoon curry powder

1/2 teaspoon fresh lemon juice

1/3 teaspoon salt

For The Olive Spread

1/2 cup mixed pitted olives

2 tablespoons chopped fresh basil

1/2 teaspoon grated orange

2 teaspoons olive oil 

Place the eggs in a small saucepan and cover with water. Bring to a boil over medium-high heat. Remove from the heat and set aside, covered, for 10 minutes. Drain the eggs and drop them in a bowl of ice water.

While the eggs cool, make a topping. For the avocado mash, combine the avocado, curry powder, lemon juice, and salt in a medium bowl. Mash with the back of a fork until smooth.

To make the olive spread, combine the olives, basil, orange zest, and olive oil in a food processor. Pulse just until finely chopped; you don't want to make a puree.

Carefully peel and halve the eggs. Serve the eggs with one or both of the condiments.

 

Rainy Day Eats @ IHCC

Ravioli with Balsamic Brown Butter {Putting It On Repeat}

It was a little over five years ago when I first made this  Ravioli with Balsamic Brown Butter. I first selected the recipe because a) I had all the ingredients on hand, b) it calls for 5 ingredients, c) it is the epitome of easy and quick. I am drawn to recipes like that. 

When I tasted it, it became an instant favorite! I have made it on repeat ever since because it is delicious, easy, quick, and economical. It makes a fabulous weeknight meal. Leftovers, if there are any, reheat very well the next day.

All you need is 5 simple ingredients: ravioli (I like to use cheese ravioli); butter; balsamic vinegar, toasted walnuts, and Parmesan cheese. The recipe comes together in no time and it's so easy a grade school kid could make it.

Today, since I'm watching my waistline, I wanted to take a turn at lightening up the recipe. Instead of using 6 tablespoons of butter, I reduced it down to 4 tablespoons and it worked perfectly. I also cooked 25 ounces of ravioli instead of 18-20 ounces so I feel confident that if 4 tablespoons was enough butter for extra ravioli, it would certainly be enough for the 18-20 ounces called for in the recipe.

When it comes to this recipe, you simply CANNOT go wrong! I love it!

Ravioli with Balsamic Brown Butter

Adapted from Food Network

by Giada De Laurentiis

Serves 4

18-20 ounces store-bought ravioli (I use cheese)

6 tablespoons butter (I used 4 tbsp. today)

2 tablespoons balsamic vinegar

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/3 cup toasted, chopped walnuts

1/4 cup grated Parmesan

Note: Be sure to use toasted walnuts. I toast mine at 350F for about 4 minutes.

Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook to package directions (mine only needed a few short minutes). Drain ravioli onto a large serving platter.

Meanwhile, in a medium saucepan cook the butter over medium heat, stirring occasionally. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat. Let cool for about 1 minute. Stir in the balsamic vinegar,salt and pepper.

Transfer the ravioli to the pan with the balsamic brown butter. Sprinkle walnuts and Parmesan over the top. Serve immediately.

Ina Garten's Baked Cod with Garlic & Herb Ritz Crumbs

 
 

When you're landlocked in central Kentucky, it's a next to impossible to get quality fish and seafood. I have looked high and low for center cut fillets of cod that look worthy of Ina's Baked Cod with Garlic and Herb Ritz Crumbs.

Then one day I was ordering produce from Imperfect Foods (of which I'm a big fan) and I noticed that they carried wild-caught Alaskan cod fillets, so I ordered them. I had my hopes up, but they arrived quite thin and small. What's a girl to do?

I went ahead and made the fish anyway. I will tell you that this dish has the opportunity to be outstanding as far as fish dishes go, but you really need the center cut fillets with some thickness to stand up to all the Ritz crumb topping. My fillets were thin and while it was good, they didn't really stand up to topping. So, if you can get your hands on some quality fresh fish, then go for this recipe and do yourself a favor and roast the asparagus right in the pan with it. Asparagus love crumb topping and they pair most excellently with this fish!

Baked Cod with Garlic & Herb Ritz Crumbs

Adapted from Modern Comfort Food

by Ina Garten

Serves 4

good olive oil

4 center-cut bonesless, skinless cod fillets (6 to 8 ounces each)

salt and pepper

1/2 cup Ritz cracker crumbs (15 crackers)

1/3 cup panko

2 tablespoons fresh minced parsley

2 teaspoons minced garlic (2 cloves)

1 teaspoon grated lemon zest

3 tablespoons butter, melted

1/4 cup dry white wine, such as Pinot Grigio

2 tablespoons freshly squeezed lemon juice

lemon wedges, for serving

Preheat the oven to 400F. Pour 2 tablespoons olive oil in a 9x9 dish (or a cast iron skillet) and tilt the dish to coat the bottom with oil. Place the fish fillets in the dish and turn to coat both sides with the oil. Sprinkle the fish with 1-1/2 teaspoons salt and 1/2 teaspoon pepper and bake for 10 minutes.

Meanwhile, combine the cracker crumbs, panko, parsley, garlic, lemon zest, and 1 teaspoon salt in a small bowl. Add the melted butter and stir until evenly moistened. Set aside.

Remove the fish from the oven and pour the wine and lemon juice directly on the fillets. Pat the crumb mixture evenly onto the fillets, pressing gently to help them adhere. 

Return the pan to the oven for 12 minutes, until the fillets are just cooked through in the center, depending on the thickness of the fish. Sprinkle with salt and serve hot with the pan juices and lemon wedges. 

 

Ina's Easy Peasy Pea and Parmesan Risotto {The Perfect Spring Side or Main}

I'm coming at you with another recipe for peas, because when it's spring...you cook with peas. This recipe is an easy one! In fact, it's so easy a grade school kid could do it.

Simply put chicken stock and Arborio rice into a dutch oven and bake it for around 45 minutes, then stir in Parmesan, more stock, some wine if you have it, peas, butter, then season to taste with salt and pepper and you're all done. Who knew risotto could be so easy? Leave it to Ina.

The rice doesn't have the al dente texture of risotto made on the stove, but it does pretty much melt in your mouth and it is oh so creamy and dreamy against the pop of the peas. Might I say that this would be a tasty main dish, but also pairs well with just about any meat and/or possibly fish to make for an easy peasy weeknight meal. I would definitely make this again! In fact, I can guarantee that I will be making it again, and soon!

 

 Easy Peasy Pea and Parmesan Risotto

Adapted from Barefoot Contessa

recipe by Ina Garten

Serves 4-6

1-1/2 cups Arborio rice

5 cups simmering chicken stock, preferably homemade, divided

1 cup freshly grated Parmesan cheese

1/2 cup dry white wine

3 tablespoons butter, diced

2 teaspoons salt

1 teaspoon freshly ground black pepper

1 cup frozen peas

Place the rice and 4 cups of the chicken stock in a Dutch oven, cover, and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot!