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!

 

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!

 

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.

 

Pasta In Garlic and Olive Oil (with or without spinach)

This is the easiest side dish on the planet. It goes well with practically everything, it’s cheap, and it’s yummy!

Ingredients

• 1 package of pasta (i like to use linguini or angel hair, but anything will work)
• 2 cups of frozen chopped spinach, thawed (optional, but a great addition!)
• 2 Tbs olive oil
• 4 Cloves Garlic, Minced
• 1 Tsp Garlic Salt

Directions

1. Cook pasta per package instructions, drain, set aside
2. Add The olive oil and garlic to a skillet and heat on medium until fragrant, about two minutes.
3. Add the pasta to the pan (and spinach, if using) and cook 2 minutes longer, until blended and spinach is heated throughout.
4. Season with garlic salt & serve!

I like to serve this topped with grated parmesan cheese and crusty bread. It’s really good!

 

Baked Mac-n-Cheese Casserole

Whenever I have to cook for a crowd, I make this dish. I know it’s good because no matter how much I make, there’s never any leftovers. Oh, and I always get requests for the recipe!

Ingredients:

• 1 lb pasta (I use rotini)
• 1 small package of velveeta cheese (8 oz) cut into 1″ squares
• 1 cup shredded sharp cheddar
• 1 cup shredded mozzarella
• 3/4 stick butter
• 1/4 stick butter melted (30 secs in the microwave will work)
• 1/2 cup milk
• 1/4 cup plain bread crumbs

Directions:

1. Boil pasta per package instructions, drain, set aside.
2. In the pan that you just cooked the pasta in, add the milk and 3/4 of the stick of butter. Heat on medium.
3. When the butter has melted, add the velveeta a handful at a time, stirring frequently, until completely melted.
4. Add 3/4 cup of sharp cheddar (keep stirring) until melted.
5. Add 3/4 cup of mozzarella (keep stirring) until melted.
6. Remove from heat and stir in the pasta until it’s all coated with cheese.
7. Transfer to a baking dish.
8. Sprinkle with the remaining cheese, bread crumbs, and drizzle the melted butter on top.
9. Bake at 350 (uncovered) for 30 minutes. If you want the top extra crispy, broil for 5 minutes afterwards.

 

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!