Tortiglioni with Broccoli and Goat Cheese...

I whipped up this simple pasta dish 2 nights ago. To be honest, I wasnt expecting much since the recipe came from the back of the Decco Pasta box. I thought it sounded too simple, but really isn't simple sometimes best?

You bring a large pot of salted water to boil and add the broccoli stems. Then 2 minutes later you add the florets and the pasta and boil for another 10 minutes. I thought to myself that it was going to be way too mushy, but it really wasnt. In another pan you heat up some EVOO(3/4 of a cup which I thought was too much, I used less), crushed garlic( the recipe said 2 cloves, I used 5) and some red pepper flakes. You toss that with the drained pasta/broccoli. You then shave over some parmeseana reggiano( please do not use the stuff in the green can) and some fresh cracked black pepper. I added some goat cheese since this was my main dish. I breaded and baked up some boneless, skinless chicken thighs for Robin. I picked up this box of pasta( a shape I normally wouldnt buy) for .50 at a liquidation place and the brocolli was 1.29. What a thrifty meal!!

I'm seriously trying to use up what I have in the pantry. We're also leaving in a little over a week and I don't want to buy any more food before we go. When we get back, I have a wedding to cater( just the apps and desserts) and I'll be needing all the fridge space I can get!!

Speaking of fridges, we're looking at the GE Profile French Door Fridge for the renovation. We're also looking at the GE Profile Dual Fuel slide in range and the dishwasher? Comments?

Chicken Bolognese(Wolfgang Puck).........

Last week when I was at the grocery store( a daily occurence), the butcher showed me some lean ground chicken that was on sale for .99lb. He suggested it for the seniors. I bought all 12 packages of it. I kept one and brought the rest over to the agency that is in charge of the Senior dining program. I had NO clue what I was going to make with it, but for that price, I'd do some thinking about it. I decided I'm going to make a chicken, mushroom and onion pie( like a poor mans stroganoff served in a pie shell). My boss makes a beef and onion pie and I'll just sub chicken for the beef. Anyway, I digress.....

So, I remembered that when I lived in California, I used to buy this chicken bolognese pasta sauce at Gelson's Market. I loved it and it was so easy for me to just heat it up and pour if over pasta( I rarely cooked because I was in college and then Law School). I went looking for the recipe and to my surprise I found it on the foodnetwork website.

It was simple to make and had a good flavor. I made it the night before we ate it so the flavors would meld. It wasnt very saucy though. The next day, I added some good quality jarred sauce( one made with san marzano tomatoes) to stretch it out a bit further because I didnt have any of my own homeade sauce.

2 tablespoons olive oil
1 pound ground chicken
1/2 cup finely chopped red onion
4 cloves garlic, minced
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
1 tablespoon thyme leaves
Pinch chili flakes
Salt and freshly ground black pepper
1/2 cup dry white wine
2 cups tomato sauce
1/2 cup tomato juice ( I used V8)
Salt and freshly ground black pepper
1/2 cup grated Parmesan, plus more for garnish
1/4 cup chopped fresh parsley leaves
1 pound penne pasta( I used some fresh pasta I had in the fridge, penne would have been better)

Heat a large saute pan over high heat. Add the olive oil and heat. When the oil is hot, add the ground chicken and cook until well browned, stirring occasionally, about 8 minutes. Add the onion, garlic, carrots, celery, thyme, and chili flakes and cook until the vegetables are softened, about 5 to 8 minutes. Carefully deglaze the pan with the white wine, scraping the bottom of the pan with a wooden spoon. Reduce until the white wine is almost completely evaporated.
Add the tomato sauce and juice and simmer until a thick sauce consistency, about 20 minutes. Season, to taste, with salt and pepper.

Cook the penne in boiling, salted water until al dente. Drain the pasta and set aside. Add a few tablespoons of the pasta cooking water to the sauce. Add the drained pasta to the sauce along with the Parmesan and toss well. Serve in a large bowl garnished with parsley leaves.

Lasagna Soup.....

Forgive my lack of posting. I've been working the last few days and I'm pretty tired when I get home. Yesterday was a Christmas Party at work. We prepped Tuesday and yesterday morning for the party. I made a huge carrot cake, pumpkin raisin bread, date nut bread, rum balls, mollases cookies and white chocolate brownies. I also made salmon salad, tarragon chicken salad, hot spinach dip and various other goodies. Surprisingly, I still felt like cooking dinner when I came home last night.

I threw together this soup in 15 minutes. This is another recipe from CuisineatHome soup and stews magazine. I sauteed garlic, onion, mushrooms, Hot turkey sausage and carrot in some evoo. Chicken broth and chopped tomatoes are added next. I also added some oregano and a pesto spice blend. Malfadina pasta is added directly to the broth. Lastly fresh spinach is stirred in and then you ladle the soup over cubed mozzarella or provolone. Parmesean and basil finish this dish off.