Mushroom Marinara is a great meat free option for a quick meal any night of the week. It's packed with hearty, meaty mushrooms so your hubs won't freak out that there's no protein. … [Read more...]
Three-Cheese Baked Penne
Three-Cheese Baked Penne recipe Cooking Light, May 2008 I really thought there should be more sauce to this recipe. I cooked the pasta al dente per the notes, but there really wasn't a lot of liquid for them to continue cooking in. I would add more sauce the next time I made this. I put it in the oven for 10 minutes, preheated mind you, and after 10 minutes it wasn't hot and bubbly. I didn't care. We ate it warm because I was tired of having the oven on with the heat outside. Crumble the goat … [Read more...]
Bow Ties with Tomatoes, Feta, and Balsamic Dressing
Bow Ties with Tomatoes recipe Cooking Light, July 2009 My farfalle fell apart. And no, I didn't overcook it. It fell apart even though I made it a little more al dente than usual. The last time I made farfalle it shredded to pieces, so I was trying to prevent that this time. Yeah, didn't happen. I didn't have white balsamic. I thought I didn't, but no. So, I mixed half white wine vinegar and half regular balsamic in the mini cuisinart. I tossed in the capers, shallots, and the mustard and set … [Read more...]
Alton Brown’s Red Sauce
Pantry Friendly Tomato Sauce 2 (28-ounce) cans whole, peeled tomatoes 1/4 cup sherry vinegar 1/4 cup sugar 1 teaspoon red pepper flakes 1 teaspoon dried oregano 1 teaspoon dried basil 1 onion 1 carrot 1 stalk celery 2 ounces olive oil 4 cloves garlic, minced 3 tablespoons capers, rinsed and drained 1/2 cup white wine Kosher salt and black pepper, to taste In a sieve over a medium non-reactive saucepot, strain the tomatoes of their juice into the sauce pot. Add the sherry vinegar, sugar, red … [Read more...]
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