Archive for March 6th, 2011

Spaghetti with Brussels Sprouts and Pine Nuts

Lest you think I’m some kind of health nut, I made this recipe 4 or 5 times before I realized there wasn’t supposed to be pancetta in it.  Oops.  The original recipe from Gourmet is here – below is the way I always make it.

  • 1 lb whole wheat spaghetti or fettucini (I like the nuttiness of whole wheat in this dish, but regular pasta works fine too)
  • 1 lb brussels sprouts, sliced (use the food processor or a mandoline for this)
  • large handful of pine nuts (about 1/2 cup?)
  • 1 onion, sliced thin
  • 3 tbsp cubed pancetta (I like the kind you can buy pre-cubed, but you can also cut the sliced kind into faux-lardons)
  • olive oil, salt, pepper

Cook pasta according to package directions, reserving about 1 cup of the cooking liquid.

Heat the olive oil in a large chef’s pan.  Add pancetta, and cook until crispy.  Add onion, pine nuts, and sprouts, saute over med-high heat until starting to brown.   Season to taste.  Add pasta, toss together and add enough of the cooking liquid to moisten everything.

Serve with LOTS of parmesan cheese.

iPhoto issues continue, but Dylan liked this even better than the lasagna.  Maybe because I let him have a “grown-up fork” for twirling.

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Chicken-Spinach-Artichoke-Mushroom Lasagna

This is a catch-up post from Wednesday – it’s been a hectic week.  I can’t tell where this recipe came from based on the card – Cooking Club of America, maybe?  At any rate, I’ve lightened it up considerably here.  The original sauce has 2 cups EACH of whole milk and cream.  First of all, I’m not buying special milk and cream for one dish, and second of all, HOLY COW THAT’S A LOT OF HEAVY CREAM.  So I swapped the 2 cups of cream out for a combination of the liquid I’d normally squeeze out of the frozen spinach and some homemade chicken broth from the freezer.  Don’t worry, though, I made up for it by adding what was probably a lot of extra cheese. Read the rest of this entry »

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