Easy Creamy Sauce for Pasta

Béchamel type pasta sauce that's easy to prepare on a busy weeknight. 

Ingredients:

2 tbsps butter, divided

1/2 cup finely diced onion 

1 1/2 tbsps flour

1 cup milk

3 tbsps shredded cheddar

salt and pepper to taste

1/4 cup 10% cream

1 egg yolk 

parmesan to serve 

In a saucepan heat 1/2 tbsp butter on medium heat and sauté onion until tender, 2-3 minutes. Remove to a plate and add 1 1/2 tbsps butter to the same skillet to melt. Whisk in the flour then the milk and simmer on medium low to medium until lightly thickened, about 3-4 minutes. Add the cheese and stir to melt. Beat the egg yolk with the cream and pour into the saucepan mixing along with the salt and pepper, 1 minute. Return the sautéed onion and toss with hot cooked pasta to serve. Serve with lots of parmesan. Makes 3-4 servings

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One Pot Chicken and Hilopites

One pot Greek comfort food. Just a down-to-earth satisfying meal.

Ingredients:

8 or 9 chicken drumsticks

1 onion, diced

2/3 cup olive oil

28 oz can diced canned tomatoes, or if you prefer a smoother sauce use passata

1 tbsp tomato paste

5 whole cloves

1 small cinnamon stick

6 1/2 cups chicken broth or water

salt and pepper to taste

2 1/2 cups dry hilopites pasta

crumbled feta to serve

 

In a large skillet heat olive oil to medium and, working in batches, lightly brown chicken on each side 3 minutes. Remove to a plate. Also remove about 1/2 cup olive oil and save for another use in fridge. Using a piece of cheesecloth or a coffee filter, tie the cloves and cinnamon stick into a bundle and secure with a piece of kitchen twine. In same pot add the onion and cook 2-3 minutes to soften. Then add the tomato paste, canned tomatoes, cloves/cinnamon pouch, broth, salt and pepper and mix together. Bring to a boil, return the chicken to the pot then reduce heat and simmer 50 minutes. Remove chicken and keep warm. Finally add the hilopites and cook 4-5 minutes, stirring occasionally, until most of the liquid is absorbed. Spoon pasta onto the plates topped with chicken and crumbled feta. Serves 6

 Adapted from: cookmegreek.blogspot.com

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One Pan Gnocchi and Sausage

Crispy gnocchi with Italian sausage, peppers and onions all in one pan for an easy dinner and even easier clean-up! 

Ingredients:

5 oz shelf stable gnocchi

3 oz Italian sausage, slice 1/2" thick

1 cup sliced red and yellow bell pepper

1/2 small onion, sliced

1 tbsp olive oil

1/2 tsp garlic powder

1/2 tsp dry rosemary

salt and pepper to taste

splash of red wine (optional)

Mix everything together, except the wine, and spread in a 10" cast iron pan. Place in a 425°F oven for 20-23 minutes tossing halfway through the cooking time. Remove from oven and give it a splash of red wine to de-glaze the pan. Serves 1 

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Creamy Lemon Basil Pasta

End of season basil recipe... cheesy, creamy and satisfying!

Ingredients:

1 1/2 cups penne

1/4 cup diced onion

2 tsps olive oil

1 tsp minced garlic

4 oz cream cheese, softened

1 - 1 1/2 tbsps lemon juice

zest of 1/4 lemon

1 tsp dry oregano

1/2 cup parmesan

1 1/2 cups fresh chopped basil

salt and pepper to taste

1/2 cup reserved pasta

Cook penne and while it cooks start the sauce. Add olive oil to a skillet medium heat and sauté onion 8-10 minutes to soften. Add garlic 30 for seconds. Combine cream cheese and parmesan and add to the skillet, stirring until cream cheese is melted, then add the lemon juice, zest and oregano. Reserve pasta water before draining the penne. Start by adding 1/4 cup pasta water to the sauce (that's what I used in these pics, add another 1/4 cup water if you want a thinner sauce). Add the basil, salt and pepper. Stir together and add the penne, coating with sauce and wilting the basil. Serves 2 

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One Pot Fresh Tomato Spaghettini

Fresh tomato taste is front and center in this one pot beauty!

Ingredients:

1 tbsp olive oil

1 1/2 cups cherry tomatoes

1 tsp minced garlic

1 tbsp tomato paste

4 oz spaghettini

1 1/4 cups beef broth

1/2 cup white wine

1 cup baby spinach, chopped

1 tsp smoked paprika

1 tsp oregano

1 tsp dry minced onion

1/2 tsp salt

10 fresh chopped basil leaves

Warm the olive oil in a large pot to medium low then add the tomatoes. Cover and stir or shake the pot occasionally for 6-8 minutes. Then add garlic 1-2 minutes. Mash the tomatoes gently with the back of a spoon then stir in the tomato paste and seasonings, cooking for 1 minute. Add the uncooked spaghettini then pour in the broth and wine, and after a couple of minutes press the pasta into the liquid. Cover and cook on medium low 7-9 minutes stirring a couple of times to ensure the pasta is not sticking. Add the spinach and fresh chopped basil, stir 1 minute and it's ready to serve. Serves 2

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End of Summer Vegetable Gnocchi

This is surprisingly tasty and requires little effort. Pillowy perfect gnocchi with juicy tomatoes, corn and onion in a buttery sauce.

1 lb (500g) shelf stable gnocchi

4 tbsps butter (divided, + 2 extra tbsps optional)

1/2 cup red onion, sliced thinly

1 cup kernel corn ( fresh off the cob or frozen)

2 cups cherry tomatoes

1/2 cup parmesan

salt and pepper to taste

1/2 cup reserved pasta water

fresh basil to serve

Cook the gnocchi in salted water as per package directions (usually 2-3 minutes). Reserve 1/2 cup pasta water then drain the rest. Melt 2 tbsps butter on medium heat in a deep skillet. Cook onion and corn until onion is softened, about 7-8 minutes. Add salt, pepper and tomatoes and reduce heat to medium low, cooking for 5-7 minutes. Then add another 2 tbsps butter and the cooked gnocchi into the skillet along with the reserved pasta water. At this point the optional 2 tbsps of butter may be added. Remove from heat and slowly add the parmesan while stirring together so it doesn't clump. Serve with fresh chopped basil. Serves 4 

Adapted from: thefamilykitchen.com

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One Pot Beef and Garden Tomato Pasta

Still using garden tomatoes however this one's a more hearty, fall-type dish all cooked up in one pot! 

Ingredients:

1 lb ground beef

1 small onion, diced

1 red and/or yellow bell pepper, diced

1 tsp salt

1/2 tsp pepper

1/2 tsp fennel seed

1/2 tsp red pepper flakes

1 tsp oregano

1 tsp basil

1 tbsp minced garlic

2 tbsps tomato paste

2 tsps Worcestershire sauce

4 cups cherry or grape tomatoes, halved

3 cups beef broth

2 cups (8 oz) penne pasta

3/4 cup parmesan

2 cups shredded mozzarella

Brown the beef with the onion and bell pepper 3-4 minutes on medium heat. Then stir in the salt, pepper, fennel, red pepper flakes, oregano and basil and cook 1 minute. Add garlic and tomato paste and cook 2 minutes before adding the Worcestershire sauce and tomatoes. Cook on medium 8-10 minutes, stirring occasionally. Add the broth and bring to a boil then stir in the penne, pushing it down into the liquid. Simmer uncovered 12-14 minutes. Remove from heat and mix in the parmesan and 3/4 cup shredded mozzarella. Top with the remaining mozzarella and cover off heat 3-4 minutes. Serves 4-6

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