Page 240 of the June 2007 Cooking Light, it originally called for peas, but I omitted those out of personal preference. I also probably doubled or tripled the garlic, doubled the red pepper, and used probably close to a full cup of reserved clam juice. Also the original called for fresh pasta, but [...]
Archive for the ‘pasta’ Category
Linguine with Garlicky Clams
Posted in Mediterranean, pasta, seafood, tagged clams on July 2, 2008 | No Comments »
Shrimp Caprese
Posted in Mediterranean, pasta, seafood, tagged italian, shrimp on April 27, 2008 | No Comments »
This is actually based on the Olive Garden’s recipe of the same name, and we modified it heavily so I’ll include it here.
2 lbs roma tomatoes, cored and cut
2 cups fresh basil, chopped
3-4 tbls olive oil
1/2 cup minced garlic
1 tbls Italian seasoning
1 1/2 tsp sea salt
That’s your tomato marinade. It’s supposed to sit in a [...]
Chicken Tetrazzini
Posted in fowl, pasta, tagged cassarole, chicken on April 11, 2008 | No Comments »
Page 180 from the April 2006 issue of Southern Living. Basically a baked pasta casserole. I used two 10 oz cans of canned chicken as opposed to four cups of fresh. I also used 8 oz sliced fresh mushrooms instead of a 6 oz jar. The only other modifications was lightening up everything. I.e. all [...]
Pasta with Morel Mushroom Sauce
Posted in Mediterranean, meatless, pasta, tagged italian, morel, mushrooms on April 5, 2008 | No Comments »
Page 94 from the April 2008 issue of Cooking Light. The original called for homemade pasta, but barring this, we just used penne. The only other modification was a whole can of tomato paste and instead of pure truffle oil, we used truffle infused extra virgin olive oil. I can only imagine it was maybe [...]
Stovetop Sausage Mac & Cheese
Posted in pasta, pork, tagged cheese, macaroni, sausage on April 1, 2008 | No Comments »
From the April 2007 issue of Cooking Light. Like usual, this got modified a few ways. For starters we doubled it in order to have leftovers. Cheddar and Jack cheese was replaced by a standard Mexican cheese blend, and it called for Gerhard’s type sausage (which is pre-cooked, brat-style with different things like chicken and [...]
