Pasta Princess & More!

Belgian Waffles with Strawberries and Whipped Cream

Pasta Princess — Thu, 23 Feb 2012 14:34:19 +0000

Sweet strawberries enveloped by whipped cream atop a crisp Belgian Waffle covered in maple syrup …. need I say more? Enjoy!

Classic Belgian Waffles

1 ½ teaspoons active dry yeast
1 cup very warm water, 110-115 degrees F – I recommend using a thermometer
¼ cup sugar
3 cups all-purpose flour
½ teaspoon salt
1 cup whole milk
1 stick unsalted butter, melted
2 large eggs, separated
½ teaspoon pure vanilla extract
powdered sugar, for dusting, if desired
butter and maple syrup, if desired
fresh fruit, for topping, if desired

1. In a small bowl, dissolve the sugar in the water. Add the yeast and stir to combine; let mixture sit until foamy, about 5 minutes.
2. In a large bowl, stir the flour with the salt. Whisk in the yeast mixture, milk, butter, egg yolks and vanilla until smooth.
3. In a medium bowl, beat the egg whites with an electric mixer until soft peaks form. Fold them into the batter and let stand for 1 hour.
4. Preheat the oven to 225°. Heat and grease a Belgian waffle iron. Pour 1 1/4 cups of the batter into the iron and cook until the waffles are golden, 3-5 minutes, depending on your waffle maker. Transfer the waffles to the oven. Repeat with the remaining batter. Dust the waffles with powdered sugar or serve with butter and warm syrup. We also love these waffles topped with fresh fruit.

Recipe Source: The Cafe Sucrefarine

Filed under: Breakfast Tagged: Belgian Waffle, Breakfast, Food, recipes, Strawberries, Waffles

Homemade Pasta with Sausage and Kale

Pasta Princess — Tue, 21 Feb 2012 15:10:07 +0000

Usually when I’m making up my menu for the weekend I have to go to the store and get quite a few ingredients. Not for this recipe!! I had some fresh kale in the fridge (my new-found love). I had sausage, home-made pasta, and home-made chicken stock in the freezer so I was good to go! Not only was this easy and fairly quick .. but it was incredibly good. Sometimes recipes with the simplest of ingredients turn out surprisingly full of flavor. Enjoy!

Ingredients:

1 tablespoon olive oil
3 cloves of garlic chopped
1 lb turkey or pork sausage, casings discarded and sausage crumbled
3/4 lb kale, tough stems and center ribs discarded and leaves coarsely chopped
1 teaspoon hot pepper flakes
1 lb bowtie pasta, or pasta of your choice
3/4 cup reduced-sodium chicken broth
zest of 1 lemon
1 oz finely grated Pecorino Romano (1/2 cup) plus additional for serving

Preparation:

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, add chopped garlic, then cook sausage, breaking up any lumps with a spoon, until browned, 5 to 7 minutes.

Meanwhile, blanch kale in a 6-quart pot of boiling salted water , uncovered, 5 minutes. Remove kale with a large sieve and drain. Return cooking water in pot to a boil, then cook pasta in boiling water, uncovered, until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander.

While pasta cooks, add kale to sausage in skillet and sauté, stirring frequently, until just tender, about 5 minutes. Add hot pepper flakes, and broth, stirring and scraping up any brown bits from bottom of skillet, then add pasta and 1/2 cup reserved cooking water to skillet, tossing until combined. Stir in cheese and lemon zest and thin with additional cooking water if desired.

Serve immediately, with additional cheese on the side.

Filed under: Main, Pasta Tagged: Bowtie Pasta, Food, home-made pasta, Kale, Pasta, recipes, Sausage

Italian Wedding Soup

Pasta Princess — Sat, 18 Feb 2012 14:05:35 +0000

I never heard of Wedding Soup until I moved to Ohio. When I first heard of it I thought what a crazy name for a soup and how in the world did it get named Wedding Soup? I did some “googling” and came up this:

“Italian wedding soup got its name from the Italian phrase si sposono bene, meaning that two things are well married. The marriage of the greens and meat in clear broth is such a delightful combination that it was widely described as si sposono bene, hence the English name “Italian wedding soup.”

Marriage got me thinking about my parent’s marriage and how they are “well married” for each other. My parents have been married for over 60 years – what a wonderful tribute to the “institution” of marriage they are. They have loved each other through the years truly embracing the old vows of to have and to hold through sickness and in health, for better or worse, richer or poorer … In my early years of growing up I have happy memories of them teasing each other and laughing – there was always laughter in our home and if they ever disagreed we never knew it. They treated each other with kindness, respect, thoughtfulness and love – everything a marriage should be. And now in their later years they have seen each other through it all and their love remains, strong and grounded. A marriage such as theirs is something to cherish and is the true meaning of two people who are si sposono bene “well married”.

Wedding Soup is love at first sip and this is one soup not to pass up. Enjoy!

Ingredients

8 cups homemade chicken broth
3/4 pound ground beef
3/4 pound ground pork
2 – 3 cloves garlic, chopped
3 eggs
1/2 cup dry bread crumbs
2 teaspoons dried basil
1 teaspoon dried parsley
1/2 cups grated Parmesan, plus 1 cup
2 medium heads escarole, cleaned and chopped

In a separate pot over medium heat, bring the broth to a boil. In a separate large bowl, combine the ground beef, ground pork, chopped garlic, 2 eggs, bread crumbs, basil, parsley and 1/2 cup Parmesan. Mix well and form into bite-size balls. Bake in a pre-heated 350 degree approximately 30 minutes. Drain on paper towels to absorb extra fat. Drop the balls into the broth. Add escarole into broth. When escarole is wilted it is done. In a separate bowl, combine the remaining 1 egg with the remaining 1 cup of cheese. Pour this mixture into the soup, stirring continuously, until the egg is cooked. I also add cooked chicken pieces to the soup.

Filed under: Soup Tagged: chicken broth, Food, italian wedding soup, recipes, soup, wedding soup

Peanut Butter Cup Carmel Corn

Pasta Princess — Thu, 16 Feb 2012 14:14:48 +0000

WARNING: Highly Addictive

Do you like popcorn? √
Do you like Peanut Butter? √
Do you like Chocolate? √
Do you like Carmel Corn? √

Answering yes to the above you need to make this now. This is seriously good Carmel Corn. Enjoy!

Ingredients:

20 cups popped popcorn (about 2 bags of
popcorn) (or 1 cup kernels)
2 1/2 tablespoons butter
2/3 cup packed brown sugar
2/3 cup light-colored corn syrup
1/2 teaspoon salt
1/2 cup creamy peanut butter
1 teaspoon vanilla extract
1 cup honey roasted peanuts
2 cups peanut butter chips
1/2 tablespoon vegetable shortening
2/3 cup semi-sweet chocolate chips

Directions:

Preheat oven to 250° F.

Place popcorn in a large bowl. Spray two large shallow baking dishes with non-stick cooking spray. (I found that a roasting pan was just the perfect size.)

In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 3 minutes. Remove from heat and stir in peanut butter and vanilla. Pour over popcorn, stirring to coat.

Transfer coated popcorn in the prepared baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely then break into pieces. Stir in peanuts.

In a microwave-safe bowl, combine the peanut butter chips and vegetable shortening and heat for 2-2 1/2 minutes or until smooth, stirring every 30 seconds. Drizzle over the popcorn and toss to combine.

In a microwave-safe bowl, melt the semi-sweet chocolate chips until just melted and smooth (about 1-1 1/2 minutes, stirring every 30 seconds). Transfer to a Ziploc bag and cut a small corner of the bag and drizzle over the popcorn. Place the two pans in the refrigerator until chocolate has hardened. Break into small pieces and serve.

Yields: 20 servings

Source: sweetpeaskitchen.com

Filed under: Give in to Your Sweet Cravings Tagged: Caramel Corn, Chocolate, Food, Peanut Butter, popcorn, recipes

Happy Valentine’s Day – Chocolate Valentine’s Day Cookies – Experience the Love

Pasta Princess — Tue, 14 Feb 2012 13:35:10 +0000

Happy Valentine’s Day!

I must confess, I’m an eternal romantic at heart, I always have been, and I always will be – it is in my soul, it is part of me. Romance makes your spirit sing and your soul take flight. Love breathes life into your poetry, into your art, into your music … into every fiber of your being, magnifying all that is beautiful and real. Today, and every day, is a celebration of love and of life … love for yourself … and love for that someone special in your life! Happy Valentine’s Day!

One of my loves is chocolate, especially dark chocolate. Another love is sugar cookies, but chocolate surpasses that love and I was happy to discover a recipe for chocolate rolled cookies that is really good and I could practice my new-found love of decorating cookies. Give it a try and experience the love. Enjoy!

Chocolate Rolled Cookies

1 cup butter

2/3 cup granulated sugar

1/2 cup brown sugar

1 egg

2 Tablespoons chocolate liqueur or extra strong coffee (this can be made with about 1 teaspoon of instant espresso dissolved into 2 Tablespoons warm water)

1 teaspoon vanilla extract

1/2 cup cocoa powder

3 cups all-purpose flour

1/2 teaspoons baking soda

1/4 teaspoon salt

Directions:

1.) Sift together (or gently stir with a whisk) the flour, cocoa powder, baking soda and salt. Set aside.

2.) With an electric mixer cream together the butter, granulated sugar and brown sugar until fully incorporated and fluffy.

3.) Beat in egg, coffee or liqueur, and vanilla.

4.) Add in flour/cocoa mixture about 1 cup at a time. Blend until fully incorporated. (If you are using a hand mixer you may need to add the last cup of flour by hand).

5.) Divide dough into two or three large balls, place in a plastic bag and chill in the refrigerator 1-2 hours (if you’re in a hurry, you can chill the dough for about 20 minutes in the freezer).

6.) Once chilled, work with one ball of dough at a time, and roll onto a lightly floured surface. I find it works best to place a sheet of parchment paper on top of the dough, and then roll on top of the parchment. This prevents the dough from sticking to your rolling-pin, and you also don’t need to add as much extra flour (as you would without the parchment).

7.) Cut out desired shapes with cookie cutters and place on a baking sheet.

8.) Place the baking sheet (with cookies on it) in the freezer about 5 minutes (this helps the dough keep it’s shape when baked).

9.) Bake cookies for 7-10 minutes (depending on size) in a 350*F oven.

10.) Allow cookies to cool on baking sheet a few minutes and then transfer to a wire cooling rack.

11.) Decorate as desired.

Recipe Source- Glorious Treats

Filed under: Give in to Your Sweet Cravings Tagged: Baking, Chocolate, Chocolate Sugar Cookies, Cookies, Food, recipes, Royal Icing, Valentines Day

Valentine’s Day Cookies – Pretty in Pink

Pasta Princess — Mon, 13 Feb 2012 15:45:59 +0000

I decorated my first batch of sugar cookies with royal icing in December and loved the results so much I couldn’t wait for the next holiday to decorate more cookies. Valentine cookies were fun to decorate, after all, what girlie girl doesn’t love pink?!

To make these cookies refer to my previous post for the recipe and how to decorate cookies using royal icing.

Filed under: Give in to Your Sweet Cravings Tagged: Baking, Cookies, Decorated Cookies, Food, recipes, Royal Icing, Sugar Cookie, Sugar Cookies, Valentines Day

Guacamole Salad

Pasta Princess — Sat, 11 Feb 2012 15:22:17 +0000

This is a recipe I’ve made several times and find myself craving it if I haven’t made it for a while. It has just the right amount of heat. Combine all the ingredients and add the avocado, taking this salad over the top to creamy deliciousness. Enjoy!

Ingredients

1 pint grape tomatoes, halved
1 yellow bell pepper, seeded and 1/2-inch diced
1 (15-ounce) can black beans, rinsed and drained
1/2 cup small diced red onion
2 tablespoons minced jalapeno peppers, seeded (2 peppers)
1/2 teaspoon freshly grated lime zest
1/4 cup freshly squeezed lime juice (2 limes)
1/4 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon minced garlic
1/4 teaspoon ground cayenne pepper
2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced

Directions

Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.

Just before you’re ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.

Source: Ina Garten

Filed under: Salad Tagged: Avocado, Black Beans, Food, Guacamole, Guacamole Salad, recipes, Salad

Crisp Coconut Chicken With Roasted Red Bell Pepper Sauce

Pasta Princess — Thu, 09 Feb 2012 16:19:46 +0000

I’ve been wanting to make this for a long time but Tim doesn’t like coconut so I had to wait until he wouldn’t be home for dinner. He worked this past Saturday night and guess what recipe I pulled out? This was well worth the wait; the combination of the slightly sweet coconut and the spiciness of the roasted red bell pepper sauce compliment each other beautifully. The sauce can be made as spicy as you like with the cayenne pepper or can be left out entirely if you’re not into spicy heat. Needless to say this was awesome! Enjoy!!

Crisp Coconut Chicken With Roasted Red Bell Pepper Sauce

Yield: Serves 2

Ingredients:

1 red bell pepper, roasted and chopped
1/2 teaspoon fresh lemon juice
1/4 teaspoon sugar
cayenne to taste
1 tablespoon olive oil
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/8 teaspoon ground ginger
1 tablespoon Dijon-style mustard
1 whole skinless boneless large chicken breast (about 10 ounces), halved
all-purpose flour seasoned with salt and black pepper for dredging the chicken
an egg wash made by beating 1 large egg with 1 teaspoon water
1 cup sweetened flaked coconut
2 tablespoons unsalted butter
2 tablespoons dry Sherry

Preparation:

In a blender purée the bell pepper with the lemon juice, the sugar, the cayenne, the oil, and salt and black pepper to taste until the sauce is smooth. In a small bowl whisk together the garlic paste, the ginger, and the mustard and spread the mixture onto both sides of the chicken. In separate bowls have ready the seasoned flour, the egg wash, and the coconut. Dredge the chicken in the flour, shaking off the excess, dip it in the egg wash, letting the excess drip off, and coat it thoroughly with the coconut, pressing the coconut to make it adhere.

In a large ovenproof skillet heat the butter over moderately high heat until the foam subsides and in it sauté the chicken for 2 minutes on each side, or until the coconut is golden. Add the Sherry, transfer the skillet to a preheated 375°F. oven, and bake the chicken for 10 to 12 minutes, or until it is just cooked through. Divide the sauce between 2 large plates and arrange the chicken on it.
To roast peppers:
Using a long-handled fork char the peppers over an open flame, turning them, for 2 to 3 minutes, or until the skins are blackened. (Or broil the peppers on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 25 minutes, or until the skins are blistered and charred.) Transfer the peppers to a bowl and let them steam, covered, until they are cool enough to handle. keeping the peppers whole, peel them starting at the blossom end, cut off the tops, and discard the seeds and ribs. (Wear rubber gloves when handling chilies.)

Source: Epicurious.com

Filed under: Chicken, Main Tagged: Chicken, Coconut, Coconut Chicken, Food, recipes, Red Bell Pepper Sauce

Thai Chicken Pizza

Pasta Princess — Tue, 07 Feb 2012 15:57:11 +0000

Okay so this isn’t your ordinary traditional pizza with red sauce and pepperoni. If you are feeling adventurous and you like the flavors of Thai cuisine you’ll be luvin this pizza and making it again. This pizza combines all the flavors you’ve come to love from Thai cuisine including peanut butter, hoisin sauce, fresh ginger, fresh cilantro … and more. A wonderful medley of flavors infuse your taste buds as you enjoy each and every bite. Mmmmm … what could be better?! If all you’ve ever made is traditional pizza why not step outside your comfort zone and give it a try. Enjoy!

Yield: 2 Pizzas

Ingredients

Spicy peanut sauce

½ cup peanut butter
½ cup hoisin sauce
1 tablespoon honey
2 teaspoons red wine vinegar
2 teaspoons minced ginger ( or more if you wish)
2 minced garlic cloves
2 tablespoons toasted sesame oil
2 teaspoons soy sauce
1 teaspoon vietnamese chili sauce ( or dried chili flakes)
1 tablespoon oyster sauce (or fish sauce)
2 tablespoons water

Thai chicken pieces

1 tablespoon olive oil
10 ounces boneless skinless chicken breasts, cut into 3/4 inch cubes

For the pizza

1 pizza dough, use your own recipe
cornmeal or flour, for handling
2 cups shredded mozzarella cheese
4 scallions, slivered diagonally
¼ cup shredded carrots
2 tablespoons chopped roasted peanuts
2 tablespoons chopped fresh cilantro

Directions:

Combine sauce ingredients in a small pan over medium heat.
Bring the sauce to a boil; boil gently for one minute.
Divide into 2 portions for use on chicken and pizza; set aside.
To make Thai chicken: Cook the chicken in olive oil over med-high heat, stirring, until just cooked; 5 to 6 minutes do not overcook.
Set aside in refrigerator until chilled through.
Once chilled, coat the chicken with 1/4 cup sauce.
Set aside in refrigerator.
To make the pizza: Use a large spoon to spread 1/4 cup sauce evenly over pizza dough within the rim.
Cover sauce with 3/4 cup cheese.
Distribute half the chicken pieces over the cheese followed by half the green onions, and carrots, respectively.
Sprinkle an additional 1/4 cup cheese over the toppings and top the pizza with 1 TBSP chopped peanuts.
Transfer the pizza to preheated 425 oven; bake until crisp and golden and the cheese is bubbly, approximately 20 minutes.
When cooked through, remove pizza from oven.
Sprinkle 1TBSP chopped cilantro over the hot cheesy surface.
Repeat with remaining ingredients for a second pizza.

Source: Food.com

Filed under: Main, Pizza Tagged: Cilantro, Food, Peanut Butter, Peanuts, Pizza, recipes, Thai cuisine

Creamy, Dreamy Old Fashioned Rice Pudding

Pasta Princess — Fri, 03 Feb 2012 18:12:32 +0000

Creamy, dreamy, old fashioned rice pudding – daydreaming of yesteryear and a little boy named “Pudding Boy” who grew up on a farm. When times were simple and everything was made from “scratch”, pudding was no exception. Pudding Boy is a nickname that was given to my Dad when he was a little boy. As the name would imply, he loved pudding – all pudding, and thus, the name Pudding Boy was born. When I have listened to my Dad talk about his childhood it is immediately apparent that he loved his childhood, his mother’s baked goods, trips to the market with his Dad and life on the farm by the expression on his face, the twinkle in his eyes and the love in his heart.

And as I made the rice pudding, I could not help but think of Pudding Boy, my Dad, and what a fantastic kind, warm, and loving Dad he is, and how much love I have for him in my heart. Food plays such an important role in our lives and in our memories … and so today, make your Dad’s favorite treat and share the priceless gift of you with him!

Enjoy!

Creamy Rice Pudding

Ingredients

3/4 cup uncooked white rice
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
1 tablespoon butter
1/2 teaspoon vanilla extract

Directions

In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, and beaten egg. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm or cold.

Source: Allrecipes.com

Filed under: Give in to Your Sweet Cravings Tagged: Comfort Food, Food, Pudding, recipes, Rice, Rice Pudding