Italian Sausage Pasta Sauce

(about 4 servings)

This is an easy and delicious pasta sauce. It's flavor depends primarily on the sausage you are using. I'm very fortunate to live near a butcher who offers a decent choice of well seasoned sausages.

If the fat content of your sausage is high, you might consider preparing the sauce the day ahead and refrigerating it overnight. That way you can easily remove the hardened excess fat from the sauce the next day.

1 tbsp olive oil
2-3 cloves garlic, sliced
1 lb bulk (or casings removed) sweet Italian sausage 
1 28oz can whole plum tomatoes, roughly chopped
2-3 pinches red hot chili flakes
1/2 cup grated Parmesan cheese
fresh chopped parsley, to serve

4 servings of your favorite dried pasta

Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook until the garlic is lightly browned. Remove the garlic from the pan and set aside.

Crumble the sausage meat and fry until browned in the garlic flavored oil. Add the tomatoes, reserved garlic and the red hot chili flakes. Simmer gently until the sauce begins to thicken; about 20-25 minutes.

Stir in the Parmesan cheese and keep warm.

Prepare the pasta according to the directions on the package.

Divide the pasta among 4 plates and top each with the sauce. Sprinkle with the chopped fresh parsley and serve.

Beef Shank Ravioli with Pea Sauce

(about 4-5 servings)

Recently a friend gave me a wonderful cookbook, Odd Bits: How to Cook the Rest of the Animal, by Jennifer McLagan ©2011. It makes for great reading offering up bits of historical and anecdotal details relating to offal, in addition to some really interesting recipes.

Unfortunately these days it's difficult to find a lot of the items covered in this book. When was the last time you came across lung, spleen, heart or testicles? Heck, just a few years ago it took me nearly a month to get my hands on some kidneys in Dallas. Kidneys for crying out loud!!! I spent days on the phone calling butchers in both Fort Worth and Dallas until I found one who carried them. I haven't really come across interesting "odd bits" since leaving Toronto, where nearly 35 years ago those items were common place in butcher shops in Kensington Market or along Bloor street. I remember a Hungarian restaurant that offered sour lung on its menu and several butchers that sold the spongy looking organ in their shops. I had no idea that along with udders, the USDA doesn't consider lung suitable for human consumption. Perhaps with the renewed interest in head to tail cooking, those items might reappear some day.

This recipe for beef shank ravioli was inspired by a recipe from Odd Bits, for deconstructed oxtail ravioli with peas. I have seen oxtail at my local butcher, but they don't always have them so I brought home a piece of beef shank instead. I braised the meat until it fell apart in a sauce which was similar to Jennifer McLagan's. Aside from swapping out the meat, I had to make a few more changes because I didn't have all of the ingredients. I didn't start off with a proper mirepoix as I forgot to bring home celery, and I didn't have access to chervil, so I used parsley instead. I also added some fresh marjoram.

This is a time intensive recipe which I broke down over three days. I prepared the filling the first day and stuffed the ravioli on the second. On the third day I made a delicious pea sauce to go with the flavorful beef shank ravioli.

filling
1 tbsp olive oil
salt and freshly cracked black pepper
3/4 lb boneless beef shank
1 medium yellow onion, finely chopped
2 carrots, finely chopped
1 1/2 cups dry red wine
1 1/2 tsp low sodium organic Better than Bouillon Beef Base
4 sprigs parsley
2 sprigs marjoram
1/2 tsp dried thyme
2 cloves garlic, chopped
1 bay leaf

Heat the oil in a large pot or skillet with a tight fitting lid over medium-high heat. Cut apart the beef shank into four or five pieces and generously season with salt and pepper.

Fry the meat until both sides have nicely browned; the middle will still be raw. Remove the meat and place onto a plate. Set aside.

Add the onion and carrots to the pot or skillet. Reduce the heat and stir the vegetable mixture in order to scrape up the browned bits. Cook until the vegetables have softened and begin to caramelize.

Stir in the wine, Better than Bouillon, parsley, marjoram, thyme, garlic and bay leaf. Return the meat and any juices that have formed on the plate.

Reduce the heat to low, cover the pot or skillet and braise for about 3 1/2 hours or until the meat is fork tender.  Halfway through, turn the meat over and add a small amount of water if the mixture seems too dry.

Remove the lid and continue to cook until the sauce thickens. You want most of the liquid to have evaporated, yet still have the meat remain nice and moist. Taste and adjust the seasoning with salt and pepper, if needed. Remove from heat.

Cool, remove the parsley and marjoram sprigs and bay leaf. Shred the meat with a fork. At this point the filling can be wrapped and refrigerated for several days until you are ready to prepare the dough and stuff the ravioli.

Refrigerate the filling for at least an hour before stuffing the ravioli. This helps firm it up.

dough
2 1/4 cups unbleached flour
2-3 large eggs
water, as needed

Combine the flour and eggs in a large bowl or a food processor. Add enough water until you have a soft dough. If you are using the food processor, then run the motor until the dough forms into a ball. If you are doing this by hand, then knead it a few times once it all comes together.

Cover with plastic wrap and set aside for 30-40 minutes.

Remove a small piece of dough and roll it out thin into a rectangle on a lightly floured surface. Repeat with another piece of dough about the same size and set aside. (I used a pasta machine and put it through a setting of 5 or 6 (out of 9).) If you are rolling it out by hand, this would roughly equate to about 1/12 or so of an inch. I had some pasta dough left over, so don't worry if you can't get it that thin.

Place heaping teaspoonfuls of filling about 1/2 an inch apart on one of the pasta sheets. Lightly spritz with water or brush water around the filling. Place the second sheet of dough over the first and gently press down to seal and remove as much air as possible.

Cut the ravioli apart with a pastry or pizza cutter. Place the finished ravioli on a floured surface and repeat until you have used up all of the dough and filling.

At this point you can freeze the ravioli by placing them on a parchment paper lined cookie sheet in a single layer, not touching and freezing them for at least 3 hours.

sauce
1/2 stick butter
1 clove garlic, chopped
1 cup peas
1 tbsp parsley, chopped
1-2 green onion, sliced
1/2 tsp fresh lemon zest
2 tsp freshly squeezed lemon juice, or more to taste
salt and freshly cracked pepper, to taste

Melt the butter over medium heat until it begins to froth and then add the garlic. Stir for about 30 seconds, then add the peas. Lower the heat a touch and cook, stirring for about two minutes.

Stir in the parsley, green onion, lemon zest and lemon juice. Season with salt and pepper and keep warm.

Bring a large pot of lightly salted water to a boil. Reduce the heat a bit and drop in the ravioli. Cook for about 4-5 minutes (add 2 minutes if they were frozen).

Serve immediately with the pea sauce.

Spaghetti with Pecorino Romano and Black Pepper; Cacio e Pepe

(2 servings)

When I think about something indulgent for Valentine's Day, chocolate is not the first thing that comes to mind. I think of cheese, a nice sharp, salty cheese with pasta.

This simple spaghetti dish will transform into something absolutely superb if you use the best possible ingredients available to you. The pepper needs to be freshly cracked, and the Pecorino Romano should be grated right before it's combined, otherwise this dish will fall short of its potential.

I've given up trying to create a thin cheesy sauce with butter, cream or pasta water for this dish. I usually fail and end up with huge clumps of sticky pasty spaghetti. I suspect at some point I probably become impatient. Simply tossing the drained spaghetti with the grated cheese and black pepper couldn't be easier and the resulting dish is nice looking and clump free.

6 oz dried spaghetti
1 tbsp olive oil
1 cup finely grated Pecorino Romano (about 2 oz)
3/4 tsp freshly cracked black pepper

Bring a large pot of lightly salted water to a boil. Stir in the olive oil, then add the pasta and cook until al dente. Check the package for cooking times.

While the spaghetti is cooking, toss together the Pecorino Romano and cracked pepper until the mixture is evenly combined. Set aside.

Drain the spaghetti thoroughly, but don't rinse. Lightly toss with tongs or a large fork for about 30 seconds to shake off excess water.

Place about a quarter of the spaghetti into a serving dish and sprinkle with a quarter cup of the cheese and pepper mixture. Toss. Repeat until everything is well combined.

Divide between bowls and serve immediately.

Maultaschen

I've wanted to make Maultaschen for a very long time. They are a southern German type ravioli that are often served in broth or baked in a casserole with onions, cream and cheese. I came across a lot of recipes for these. Some used spinach, leeks or chives, some were meatless, others used beef instead of pork. This recipe came together after several tries and reminds me of the spinach and bratwurst ones I tried in Munich many years ago.

My method of forming Maultaschen is different. In Germany they often spread a thin layer of filling over a portion of the dough then fold that up. Using a the handle of a wooden spoon pressed down hard, the individual Maultaschen are formed and then cut apart. There are photos illustrating this method on a German blog here. I tried that twice and failed both times. My Maultaschen opened up during the cooking, so I just left space between the filling and cut them apart after I enclosed and sealed them with a bit of water.

This recipe makes about 30 Maultaschen and they freeze really well if you don't plan on serving them all at once.

dough
2 1/4 cups unbleached flour
2 large eggs
water, as needed

Combine the flour and eggs in a large bowl or a food processor. Add enough water until you have a soft tacky noodle dough. If you are using the food processor, then run the motor until the dough forms into a ball. If you are doing this by hand, then knead it a few times once it all comes together.

Cover with plastic wrap and set aside for 30-40 minutes.

filling
1 tbsp butter
2 cloves garlic, finely chopped
1 large onion, finely chopped
1/2 cup fresh bread crumbs
5 oz package fresh baby spinach, chopped
1/3 cup parsley, chopped
3/4 lb good quality bratwurst (not precooked), casings removed
1 large egg
1/4 tsp nutmeg
salt and pepper, to taste

Heat the butter over medium heat and when it's ready, add the garlic. Saute for a minute or so then add the onion. Cook until the onions are translucent and lightly browned. Cool.

In a large bowl combine the fresh breadcrumbs, spinach, parsley, bratwurst, egg, nutmeg, salt, pepper and the cooled onion mixture. Fry up a tablespoon of the filling mixture to check for seasoning and make any adjustments if needed.

To form the Maultaschen, cut off about 1/6 of a piece of noodle dough and roll that out into a thin rectangle on a lightly floured surface.

Place heaping tablespoons of filling about 3/4 inch apart in the middle of the dough strip. (I was able to get about 5 Maultaschen with each section I rolled out.) Lightly moisten the edges around the filling with water and then fold the top edge down carefully over the filling followed by folding the bottom edge over the filling (see photos). Cut them apart with a pizza or pastry cutter. If you plan on freezing some of these, then place the formed Maultaschen onto a silicone mat or parchment paper lined cookie sheet, not touching in a single layer. Freeze for several hours before bagging them (for the freezer).

Continue making the Maultashen until all of the dough and filling have been used up.

to serve
about 1 1/2 cups beef broth for each serving of 3-4 Maultaschen
chopped parsley

Heat the beef broth until it simmers lightly. Add the Maultaschen and cook for about 10 minutes (add about 2 minutes if they are frozen).

To serve, divide among bowls and then garnish with chopped parsley.

Spaghetti with Fresh Tomato and Anchovy Butter Sauce

(3-4 servings)

I came across this terrific recipe a few weeks ago at Epicurious and have made it several times since then. This simple and flavorful dish comes together very quickly and is great for a quick weeknight meal.

adapted from Epicurious
1/2 lb whole wheat spaghetti
2 tbsp butter 
6 - 8 anchovy fillets 
4 - 5 sliced garlic cloves

a pinch or 2 crushed red pepper flakes
2 lbs quartered medium tomatoes or sliced (in half) cherry tomatoes

a splash of dry white wine (optional)
freshly ground pepper and salt, if needed
4-5 leaves fresh basil, sliced 

Cook the spaghetti in lightly salted water; drain and reserve 2/3 cup cooking liquid.

Meanwhile, heat the butter in a large skillet over medium heat. Add the anchovy, garlic and red pepper flakes, stirring often, until anchovies are broken down and garlic is soft; about 4 minutes.

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Stir in the tomatoes and continue to cook until they begin to fall apart; about 10 minutes.

Toss in the pasta as well as 1/2 cup of the reserved cooking liquid. Add the rest of the cooking liquid if needed. Add the splash of wine, if using. Cook until the sauce coats the pasta. Taste and season with salt and pepper, if needed.

Divide between plates and sprinkle with the basil. Serve

Casarecce with Gorgonzola and Walnuts

(3-4 servings)

I don't make this delicious pasta dish as often as I would like because it's very rich, but the other day while I was at the cheese counter my cravings got the better of me.

This is a very quick and easy meal to prepare.

1/2 lb dry casarecce
1 tbsp butter
2 large cloves garlic, minced or pressed
1 -2 tbsp fresh sage, finely sliced
1 pinch cayenne
1/2 cup milk
2 tbsp heavy cream
5 - 6 oz Dolce Gorgonzola, cut into small chunks
salt, to taste
1/4 cup chopped walnuts, toasted

Bring a pot of lightly salted water to a boil. Add the casareccia and cook the pasta (al dente) according to the instructions on the package.

Meanwhile, melt the butter in a saucepan (large enough to hold the pasta) over a medium-low flame. Add the garlic and saute for about one minute or until it becomes a golden brown. Take care it doesn't burn. Stir in the sage and cayenne and cook another minute or so.

Stir in the milk and bring to a light simmer for about 4-5 minutes or until it has reduced by about one half. Stir in the cream. Bring the sauce back up to a simmer and stir in the Gorgonzola. Remove from heat and continue stirring until the cheese has completely melted. Taste and add salt, if needed. (Keep warm if the pasta isn't ready yet.)

Add the hot drained pasta to the sauce and toss until it's evenly coated. Divide between three or four plates. Sprinkle the toasted walnuts over each serving.

Enjoy!

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Corn Spaghetti with Wine Braised Veggies

(4 servings)

For this simple gluten free dish I used the vegetables straight out of the freezer; the total prep and cooking time worked out to less than 30 minutes!

2 cups dry white wine
3-5 cloves garlic, minced or pressed
1/4 tsp salt, or to taste
1-3 pinches red pepper flakes, or to taste
1/2 lb (gluten free) corn spaghetti
1 cup frozen loose chopped spinach leaves
2/3 cup frozen corn
2/3 cup frozen green peas
1/4 cup heavy cream
1/4 cup roasted red pepper, sliced (from a jar)
1-2 tbsp fresh parsley, chopped
1/4 cup grated Romano cheese, for serving

Pour the wine into a saucepan (large enough to hold the cooked spaghetti) and set over a medium flame. Add the garlic, salt and red pepper flakes. Simmer the mixture until the wine has reduced by half.

While the wine is simmering, bring a pot of lightly salted water to a boil and cook the spaghetti according to the directions on the package until al dente. The water will look cloudy. Drain the spaghetti and rinse it in cold water. Set aside.

You will probably be able to stir the frozen spinach, corn and peas into the reduced wine mixture before the spaghetti is done. Cook for about 5 minutes, then stir in the cream. Reduce the flame and cook gently for another minute or two. Stir in the sliced red pepper and parsley. Keep warm until the spaghetti is ready.

Add the drained spaghetti to the vegetable sauce and stir well. When the pasta has heated through, remove from the stove. Divide between 4 plates. Sprinkle with cheese and serve.

Soba Noodle Salad

(6-8 servings)

I have been eating a ton of green salads of late and decided to change things up a bit this weekend with this delicious Asian style soba noodle salad. This dish is somewhat versatile in that you can add almost any bits of vegetables you have on hand. In the past I've used broccoli, asparagus, corn, peas, beans, even celery.

dressing
1 small clove garlic, minced
small piece of fresh ginger, grated (about 2 tsp)
1/2 cup soy or tamari sauce
1/4 cup mirin or rice wine
3 tbsp rice vinegar
1 tbsp hot sesame oil
2 tsp honey

salad
12oz soba noodles cooked as directed, drained and cooled
3 green onions, sliced
1 roasted red bell pepper, diced
1/2 cucumber, diced
1 medium carrot, shredded
1/2 small  bunch cilantro, chopped
1/4 cup dry roasted peanuts, chopped or lightly toasted sesame seeds (optional)

In a small bowl combine the garlic, ginger, soy sauce, mirin, rice vinegar, sesame oil and honey. Set aside.

Place the soba noodles, green onions, bell pepper, cucumber, carrot and cilantro into a large bowl. Pour over the dressing and toss.

Garnish with the chopped peanuts or toasted sesame seeds, if using.

Quick Pasta Dinner for Two

(2 servings)

There are endless variations to this recipe which I have never tired of. This quick and easy reduced wine sauce will change slightly depending on what I have on hand. It might also contain capers, artichokes, sun dried tomatoes or olives.

about 5 oz dried pasta
1 tsp olive oil
3 cloves garlic, minced
4-5 anchovy fillets (or salt to taste)
3/4 cup red wine
1 tbsp double concentrated tomato paste
a few pinches red pepper flakes
freshly cracked black pepper
20-24 cherry tomatoes, sliced in half
2 tbsp heavy cream
1tbsp fresh parsley, chopped
1 tbsp grated Parmesan cheese, or to taste

Bring a pot of lightly salted water to boil and cook the pasta to al dente. While the pasta is cooking, prepare the sauce.

Heat the oil over medium heat in a deep skillet or small wok. Add the garlic and anchovies and stir for about a minute. Pour in the wine. Stir in the tomato paste, red pepper flakes and cracked pepper. Simmer for about 3 minutes, then stir in the tomatoes.

Simmer and allow the liquid to reduce by about half. Stir in the cream. When everything is well combined, taste the sauce and add salt, if needed. Lower the heat and keep warm if the pasta isn't ready.

When the pasta is cooked to al dente, drain it and add it to the sauce. Toss to coat the pasta evenly. 

Divide between two plates and sprinkle with the parsley and Parmesan cheese.

Decadent Mac & Cheese

(6 servings)

Whenever I go for long periods without a particular food, I'll reach a point where I can't stop thinking about it. This was the case with macaroni and cheese. It even made an appearance in one of my dreams so I gave in and made this rather decadent version.

This wasn't going to be just any mac and cheese! I added bacon and caramelized onions as well as a bit of wine. I have no regrets and hopefully this will tie me over for another year or so. :p

8oz elbow macaroni
4 slices bacon
1 small onion, chopped
1/2 cup white wine
1 tbsp tomato paste
1 tsp sweet paprika
1 tsp mustard
1/4 tsp freshly cracked pepper
a couple pinches cayenne
1 3/4 cups milk
2-3 tbsp blending flour such as Wondra
salt, to taste
8oz sharp cheddar cheese, shredded
1/4 cup grated Parmesan
2 tsp butter
1/2 cup dry bread crumbs

Cook the macaroni in lightly salted water until it's "almost" al dente, but not quite done. It will continue to soften while it's in the oven. Drain the pasta and place into a large mixing bowl.

Cut the bacon into half inch pieces and fry until crisp. Drain on a paper towel then toss in with the macaroni.

Remove most of the rendered bacon fat from the skillet leaving about 2 teaspoon for the onions. Lower the heat and cook them slowly until they have browned nicely without burning. Toss those in with the macaroni and bacon.

Pour the wine into the skillet and scrape up the brown bits with a wooden spoon. Stir in the tomato paste, mustard, pepper and cayenne. Cook for a few minutes, then stir in the milk. Sprinkle 2 tablespoons of blending flour evenly over the mixture and whisk until the sauce thickens; add another tablespoon if it seems too runny. Cook for about two minutes, check and add salt as needed. Remove from heat and set aside.

Preheat oven to 350°F.

Melt the butter in a small skillet and when it begins to sizzle add the bread crumbs. Fry them until they are lightly toasted. Remove from heat and set aside.

Add the shredded cheddar and Parmesan to the macaroni mixture and toss until the cheese is evenly combined. Pour the partially cooled sauce over this mixture and toss until everything is evenly moistened.

Butter a 1 1/2 quart baking dish and add the macaroni and cheese. Sprinkle the bread crumbs evenly over the top.

Bake for about 40-50 minutes or until it's bubbling hot.

Serve.

Spaghetti al Limone; Spaghetti with Lemon

(4 servings)

When the weather gets hotter, I'm inclined to spend less time in the kitchen. It's a combination of the heat, loss of appetite and wanting to get things done so I can sit and relax. For the most part I like to focus on dishes that don't require a great deal of fuss, (although I do have a few things planned at the moment that will take me the better portion of a day to cook).

Spaghetti with lemon is one of those simple dishes that can be made quickly and easily. Prepare the sauce while cooking the spaghetti so that everything can be tossed together immediately when the pasta is ready. I have made one major change to the more traditional version of this recipe by scaling back the amount of olive oil (there's also heavy cream in this dish). Typically about 1/2 a cup of olive oil will find it's way into the sauce for four servings; that's 2 tablespoons per portion or about 238 calories. I have reduced that amount to about 1 1/2 tsp per serving and replaced the remaining olive oil with dry white wine for a delicious twist on this Italian classic.

2 tbsp extra virgin olive oil
1 tsp garlic paste
1/4 cup freshly squeezed lemon juice
1/4 cup dry white wine
2 tbsp heavy cream
1 tbsp fresh lemon zest, finely minced
1/4 cup Parmesan cheese, finely grated
2-3 tbsp fresh parsley, chopped
salt and freshly ground pepper to taste

10-12 oz dry spaghetti cooked al dente, according to the directions on the package

additional Parmesan cheese for garnish

With a fork or small whisk, combine the olive oil and garlic in a bowl large enough to hold the spaghetti. Slowly beat in the lemon juice, then wine.

Stir in the cream, lemon zest, cheese and parsley until everything is well combined. Season with salt and pepper, to taste.

When the spaghetti is cooked, drain it very well, then quickly add it to the lemon dressing and toss until every strand is evenly coated.

Serve immediately. Sprinkle with extra Parmesan cheese, if desired.

Coconut Soup with Kelp Noodles & Shrimp

(4-5 servings)

When I was looking for Shirataki noodles, I also noticed kelp noodles which I had never heard of. I grabbed a package of those to try out. They're made with seaweed and when used as a raw food, they have a wonderful crunchy texture similar to those Japanese seaweed salads. I dropped them into this coconut soup which softened them a great deal, yet they didn't become mushy or anything like that. They held up when I reheated the leftover soup the next day! I couldn't discern much of a smell or taste, and came away mostly loving their texture both raw and cooked.

These noodles are high in minerals and very low in carbs. The entire package (of 3 servings) only has 18 calories (3g carbs)! Plus they are gluten free!

2 cups chicken broth
3-4 tbsp fish sauce
3-4 tbsp freshly squeezed lemon or lime juice
1 tbsp minced ginger, about 1 1/2 inch piece
1 tsp garlic paste or a finely minced small clove
2-3 tsp honey or brown sugar
1 1/2 - 3 tsp Harissa or chili sauce, to taste
1/4 tsp ground coriander
1/4 tsp red pepper flakes

1 bell pepper, red or green or a combination, sliced
12oz package kelp noodles, rinsed
13.5oz can coconut milk

1 cup *cooked salad shrimp at room temperature, or raw, cleaned
small handful cilantro, chopped
1 green onion, sliced

1-2 tsp hot sesame oil (optional)

Combine the chicken broth, fish sauce, lemon or lime juice, ginger, garlic, honey or brown sugar, Harissa or chili sauce, ground corianger and red pepper flakes in a pot. Use the lower measurements, saving the rest for later when it's time to check to see if you need to adjust anything. Bring the mixture to a gentle simmer.

Stir in the **bell pepper, kelp noodles and coconut soup. Heat up to just where it begins to boil. Check and adjust the seasoning if necessary; salty, sour, sweet, hot (the extra amounts you reserved). Remove from heat.

Stir in the *shrimp, cilantro and green onion.

Divide among bowls, Drizzle with a small amount of "hot" sesame oil, if desired. Serve immediately.

*I'm working my way through a large amount of frozen cooked shrimp I purchased impulsively. If you prefer to use raw, then add the raw, cleaned shrimp to the soup just before you remove it from heat and cook a minute or two until they turn pink. Don't over cook as they might become rubbery.

** The bell pepper added at this point will be somewhat crunchy when the soup begins to boil. If you prefer a softer texture then add it sooner.

Tofu Noodles (Shirataki) with Peppers and Shrimp

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(2 servings)

Tofu noodles, OMG! They are absolutely delightful! I've read complaints on the Internet about them smelling "fishy" and having an odd texture.  Even the package doesn't inspire a great deal of confidence, "Parboil for 2-3 min. to reduce the authentic aroma", lol.. what does that mean exactly? Who's going to purchase this except someone desperate for noodles while on a low-carb diet?

I love noodles and eat a higher proportion than I should, so I wanted to explore alternatives. I didn't think the Shirataki tasted bad at all, if anything I couldn't discern a flavour at all. I liked their texture which struck me as noodle-like. If this product wasn't so darn pricey, I would probably use these exclusively except for those times I felt like hauling out my pasta machine.

These tofu noodles only have 3g of carbs, 2g of fiber and 20 calories per serving and they are filling!

1 tbsp olive or canola oil
1 large clove garlic, finely chopped
1 tbsp *minced ginger paste
1/2 large yellow onion. chopped
2 tbsp rice wine
1-2 tbsp tamari or soy sauce, to taste
2 tsp oyster sauce (gluten free)
1 tsp "hot" sesame oil, or regular sesame oil with a bit of chili
3 tbsp water
1 1/2 tsp cornstarch
1 red or green bell pepper (or a combination), cleaned and cut into matchstick pieces
1 cup defrosted cooked salad shrimp, **see note if using raw

1 8oz pkg Tofu Shirataki noodles, prepared according to directions

sliced green onion,  for garnish

Heat the oil in a wok and add the garlic. Cook for a minute then add the ginger and onion. Stir to combine everything, adjust the heat if necessary and cook until the onion becomes translucent.

While the onion mixture is cooking, prepare the sauce by combining the rice wine, soy sauce, oyster sauce, sesame oil, water and cornstarch. Stir, then set aside.

Add the cut up bell pepper to the onion mixture,  and cook for 1-3 minutes depending on how crisp or done you like them.

Stir in the sauce and cook until it begins to thicken; about 1-2 minutes. Add the shrimp and cook just long enough to warm them, but not cook them further.

**I am working my way through a ton of frozen pre-cooked salad shrimp I impulsively purchased. If you are using raw shrimp, cook them for a couple of minutes until they turn pink, taking care not to cook them for too long, lest they become rubbery. You might need to adjust the cooking time for the bell peppers.

Serve immediately with the tofu noodles. Garnish with the green onion.

*I have been using prepared ginger paste for several months now. There's a fresher product sold in a tube from Australia with a 1-2 month expiration date; can't recall it's name atm.  I ran out and decided to try the paste in a jar from The Ginger People which I quite liked. If you are using fresh ginger root, then a 1 1/2-2 inch piece (peeled and minced) should be enough.

Spaghetti with Savory Breadcrumbs

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(2 servings)

This simple and delicious spaghetti uses very few ingredients, yet it's bursting with flavour.  I usually prepare this dish with no cheese so I'll sometimes pair it up with a nice tomato and mozzarella salad.

This recipe is pretty flexible. On occasion I'll had add red pepper flakes, minced lemon zest, chopped olives or even a bit of grated Parmesan. If you really dislike anchovies in any form then just leave those out and use salt instead.

I have loved anchovies ever since my grandfather introduced me to them when I was 6 years old. My long love affair began when he opened up a tin of anchovy rolled capers; I couldn't get enough of them.

5 oz dried spaghetti
2 tsp butter
1 tbps olive oil
1 large clove garlic, minced
2 tsp anchovy paste
1/2 cup breadcrumbs

1 tbsp fresh parsley, chopped
freshly ground black pepper

Bring a large pot of lightly salted water to boil. Add the spaghetti and cook according to the directions on the package; about 5-8 minutes.

In the mean time heat the butter and olive oil in a large skillet. Add the minced garlic and saute for about a minute or until it just begins to brown lightly. Stir in the anchovy paste, and when that's well combined, stir in the breadcrumbs. Lower the heat if necessary, and stirring from time to time saute them until they are an even brown.

Drain the pasta when it's done and add that to the breadcrumbs. Toss until the spaghetti is evenly coated with the breadcrumb mixture.

Divide between two plates. Sprinkle with the parsley and dust with freshly ground black pepper.

Serve.

Orecchiette with Pistachio & Picholine Olive Sauce

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(4 servings)

There's still a ton of pistachios in my house from the holidays and some of them found their way into this dish. It's one of my favourites and if I were given the choice between this and a slice of chocolate cake, I'd go for the pasta almost every time.

I used brine-cured picholine olives which have a wonderful saltiness to them. Their firm texture also makes them great cocktail olives. Orecchiette is perfect for this dish. The roughly textured, indented discs hold the olive sauce extremely well.

If you have a food processor, this will come together very quickly for a delicious lunch or dinner.

Pad Thai; Thai Fried Noodles

(2 servings)

I have a lot of delicious tamarind paste on hand, and it's one of the ingredients in Pad Thai.

The four main flavours for the sauce are salty, sour,sweet and spicy hot. I like to start with about 3 tbsp of fish sauce to which I add both tamarind and sugar in small amounts until the salty, sour and sweet seem balanced to me. Then I adjust the heat by adding  red chili flakes to this mixture. Needless to say this can be very subjective and I imagine that might be why Pad Thai tastes so different from place to place.

Daring Cooks Challenge July, 2011 - Käse Spätzle

(2 servings, as main course)

Steph from Stephfood was our Daring Cooks' July hostess.  Steph challenged us to make homemade noodles without the help of a motorized pasta machine.  She provided us with recipes for Spätzle and Fresh Egg Pasta as well as a few delicious sauces to pair our noodles with! 

I decided to make Spätzle, adapting the recipe we were given. 

Pearl Couscous Salad

(2 servings)

I used to live next door to a Moroccan student from France. She invited me for dinner one night and served me the most amazing couscous with chicken and various vegetables. It was mildly hot, very fragrant and sweetened a touch with raisins. I have never forgotten that wonderful meal which I'm inclined to think about whenever I prepare anything with couscous.

This is the first time I've tried pearl couscous, also known as Israeli Couscous. It's different from the light and fluffy couscous I have become accustomed to. The cooking time was a bit longer and the this couscous was slightly chewy. I loved it in this salad.

Mediterranean Olive Pesto

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(6-8 servings)

This chunky pesto contains everything I love. It comes together very quickly and if there's any left over, it will keep well refrigerated for about a week or so.

On occasion I will swap a couple of things out, (depending on what's available at the olive bar) but this is basically how I have been making this pesto for years.

Soba Noodles with Peanut Sauce

(2 servings)

This is a quick and easy dish I like to make whenever I have some peanut sauce around. The grocery store I shop at has a mix and match section of freshly cut up vegetables at a reasonable price. The selection often varies, but I'm always pleased with what I take home with me.

1 tsp olive oil
2 cups mixed vegetables, chopped and sliced
1 1/2 cups soba noodles cooked and drained
1/4 cup peanut sauce

lime wedges and chopped cilantro for serving

Heat the oil in a non-stick skillet. Add the vegetables. Cook the vegetables for 5-10 minutes until they are done to your liking.

Add the noodles and peanut sauce. Toss to coat evenly. Serve with lime wedges and sprinkle with the cilantro.