Penne, Artichokes & Sun Dried Tomatos in Basil Pesto

The first time that I tasted this dish I was at a greek restarant in New York City. I wish that I could remember it’s name, but I can’t. All that I can remember is that it was in spitting distance of West 4th St & 6th Ave – right down the street from what used to be Sean’s Tattoo Shop (where my old friend Shamrock used to work). Anyway, it was nothing short of amazing. I used to go back to this place to order this particualr dish at least once a week – even if it meant eating at the restarant alone (and that was no small thing for a 21 year old girl, I assure you). It didn’t take me long to create my own idiot proof version, however it HAS taken several years to perfect it. Well, at least *I* think it’s perfect. Feel free to try it and see for yourself…

Ingredients:

• 1 lb Penne Pasta
• 1 cup sundried tomatoes
• 1 can artichichoke hearts, drained & chopped
• 1 cup basil pesto (jarred is fine unless you prefer to make it yourself)
• 1 tbs kosher salt, divided
• 1 tsp olive oil
• 1/4 cup crumbled goat cheese

Directions

1. Bring a medium size pot of water to a rolling boil.
2. Add the 1/2 tbs of the salt, penne, artichoke hearts, and sun dried tomatoes and cook until the pasta is aldente. (about 9 minutes) on med/high heat.
3. Drain and set aside.
4. Reduce heat to low. Add the olive oil, pesto, and 1/2 tsp of salt. Cook for one minute and remove from heat.
5. Return pasta/artichokes/sundried tomatoes to the pan and toss until evenly coated
6. Transfer to a serving dish (or individual plates) and sprinkle with the goat cheese.
7. Serve immediately.

You can add grilled chicken to this if you want to. Sometimes I do that too, but it’s not necessary at all. It’s amazing as is!

 

Tortellini & Olive Skewers

This is one of the finger foods that i always put out when we’re entertaining. The recipe is adapted from Perfect Party Food. It’s not for everyone, but the olive lovers will gobble them down handfuls at a time. Well, at least my husband and our friends do! I especially like making this for parties because it can be made several hours ahead of time … leaving me more time to play with my baby.

Ingredients:

• 3/4 lb fresh cheese tortellini
• 6 oz jar of green olives stuffed with pimentos
• 1/2 cup extra virgin olive oil
• 1/4 cup white balsamic vinegar (you can sub white wine vinegar if needed)
• 1 tsp dried rosemary
• 1/2 tsp oregano
• 1/2 tsp salt
• 1 clove garlic, minced
• 1/4 cup fresh chives, chopped

Directions

1. Bring a pot of water to a rolling boil. Add tortellini and cook for one minute. Drain and let cool.
2. Combine the oil, vinegar, rosemary, oregano, salt, pepper, and garlic. Taste & adjust seasonings to your liking.
3. Skewer one tortellini and one olive onto each toothpick & put in a shallow dish.
4. Pour the dressing over the tortellini & olives and turn so they’re all coated.
5. When it’s time to serve, just put the skewers on a serving plate and pour the dressing that’s at the bottom of the dish to remarinate and sprinkle with the chives.

(Serve at room temperature)

 

Chick Pea Noodle Soup

This is fast and easy to make and my toddler absolutely loves it.

Indredients

• 2 large garlic cloves, chopped
• 3 cups chicken stock or broth
• 1 16-ounce can chick peas, drained
• 1/2 cup small pasta
• salt & pepper to taste

Directions:

Throw everything in a pot, bring to a boil, cover & reduce heat to low. Simmer for an hour. Season with salt & pepper to taste. (this freezes well too)

 

Curry Corn Fritters

When I was a child, my parents sent me to a sleep away camp in PA for a month every summer. One of my fondest memories from there is eating corn fritters for lunch. I absolutely adore these things. So, here’s my (fast and cheap) version…

Ingredients

• 1 can of corn, drained
• 4 scallions, chopped
• 1 clove garlic, crushed
• 1 tsp curry powder (i use madras)
• 2 tbs self rising flour
• 1tsp soy sauce
• 1 egg
• vegetable oil for frying
• sweet chilli sauce (dip)

Directions

1. Mix everything but the vegetable oil and chili sauce in a bowl, cover, and refrigerate for an hour.
2. Add 4 tbs veg oil to a frying pan and heat on medium.
3. drop tablespoons of the mixture into the pan (don’t crowd) and cook for 3 minutes on each side (till golden brown).
4. Serve with a little bowl of sweet chilli sauce for dipping

 

Home Made Hummus

Anyone that tells you not to use canned chick peas is out of their mind. I’ve tried making this about a million different ways and I always come back to this recipe. It’s simply the BEST ONE OUT THERE! My version is based on one that i found in Finger Food.

• 2 cups canned (I like Goya) chickpeas with the liquid
• 1/2 cup tahini (sesame paste)
• 1/4 cup olive oil
• 2 cloves garlic, peeled (or more, if you love garlic)
• 1 tbs ground cumin
• 1/2 tsp cayanne pepper
• 1& 1/2 lemon, juiced
• salt & pepper to taste

Put everything in a food processor and process. Add the chickpea liquid as needed so that it’s smooth. Taste and adjust seasoning to your taste!

 

Quick Ciabatta Bruschetta

This is my own take on bruschetta. I love making this when we have company. It always gets rave reviews.

Ingredients:

• 1 loaf ciabatta bread
• 1 can diced tomatoes with herbs
• 1/2 small red onion, chopped
• 1 cup finely shredded mozzarella
• 2 tbs extra virgin olive oil
• 2 cloves of garlic, minced

Directions

1. Preheat oven to 350 degrees
2. Cut the ciabatta loaf in half (like you are going to make a gigantic sandwich)
3. Cut each side into 1.5 inch strips
4. Mix the olive oil and minced garlic
5. Brush each piece with garlic olive oil and put on a cookie sheet
6. Put in the oven for about 5 minutes, until lightly toasted
7. While toasting, drain the tomatoes and mix with the chopped onion
8. Top each strip of ciabatta with the tomato onion mix
9. Sprinkle cheese on top
10. Bake on a cookie sheet for 15 minutes, until cheese is bubbly
11. Serve immediately

 

Corny Noodles

This is one of cheapest dishes on the planet, and i just LOVE eating it. Something this easy really shouldn’t be this tasty.. but it is! I’s perfect to serve with grilled steaks or pot roast.

Ingredients

• 1 bag of extra wide egg noodles
• 1 can of low sodium canned corn (drained)
• 2 tbs butter
• 1 tbs olive oil
• 1 tsp garlic salt

Directions

• Bring a pot of water to a boil.
• Add egg noodles and corn to the pot until noodles are cooked (about 8-10 minutes)
• Drain and set aside
• Add olive oil, butter, and garlic salt to pan and return to heat until butter is melted, stirring frequently.
• Return noodles and corn to the pot and toss until coated.

Enjoy!

 

Garlic String Beans

String beans are one of the ONLY vegetables that my husband will eat. He loves when I make them this way, and it’s VERY fast.

Ingredients:

• 1/2 lb fresh string beans, rinsed, ends removed
• 2 garlic cloves, minced
• 1 tbs olive oil
• salt & pepper to taste

Directions

1. In a medium sauce pan, bring water to a boil.
2. Add string beans to boiling water (i use tongs)
3. Boil on med/high for 10-15 minutes until cooked to desired tenderness (i like ‘em crispy)
4. Drain string beans and set aside
5. Add olive oil and garlic to pan and return to heat. Stir frequently until fragrant (about 2 minutes)
6. Return string beans to pan, toss to coat, and add salt & pepper to taste.

 

Artichoke Heart Francese

This is one of my all time favorite recipes. The first time that I had it, I was at some diner in Edison. It had never occurred to me to prepare artichokes this way (despite them being one of my favorite vegetables) and i can honestly say that that this dish is nothing short of amazing!

Ingredients

• 1 can of artichoke hearts (quartered) drained
• 1/2 cup dry white wine (i use Pinot Grigio)
• 1/2 cup chicken stock
• 2 tsp lemon juice
  
• 3 tbs butter
  
• a pinch of flour

Directions

1. In a saute pan, add the wine, chicken stock, and lemon juice. Bring to a simmer.
2. Roll the butter in flour so that it’s stuck to all sides and add to the pan until dissolved.
3. Add the artichoke hearts to the pan and stir occasionally until heated throughout. (about 2 minutes).
4. Serve the artichoke quarters with a heaping spoonful of the sauce.

Enjoy!