Sunday Cooking Game of the Week # 181 11/1/09

[Hammster]

On a Tuesday.

Good Morning Everyone !!!!!!


This week's suggested book number is #181.

The theme for the week is Pasta.

Pasta is such a versatile ingredient. Show us some great dishes using pasta.

HOW TO PLAY SUNDAY COOKING GAME OF THE WEEK (Revised 05-10-09)

A number will be suggested that corresponds to your cookbooks.

A category will be drawn from the hat, recipe can be from any source except CLBB .

Choose either number or category or both.

Make a new recipe (to you)

If you use the number, please tell us something about that book.

Please post recipe (no links) and review before the next game starts.

Sunday Cooking Game of the Week is open to anyone who would like to play.

You are all welcome.

Happy Cooking!!

[Hammster]

Yeah, I know it's 11/1/09. I even edited the thread title yet the edit doesn't seem to want to change. Odd. I PM'd a moderator, hopefully they can fix it.

[cherylopal]

So heres my pasta recipe- I've reposted it here since this is where is belongs. Its good but not quite what I was looking for- very yummy but needed a bit more of something something. (I was wanted something more like a white wine garlic taste kind of like the sauce that comes with some mussels.) I think I prefered the one that I made for Columbus Day a bit better. I really can't believe that DH agreed to eat this for dinner and then wanted the leftovers for lunch tomorrow!! Life is good

Orecchiette with Broccoli Rabe
The Mediterranean Vegan Kitchen

Apulia is both home to orecchiette, a wonderfully imaginative pasta shaped like little ears, and crazy for broccoli rabe, or rapini, a decidedly more aggressive green than its close cousin broccoli. Little wonder that this quick and easy recipe is great favorite among Apulian home cooks and chefs alike. As with any other strongly flavored dishes, it would never be served with cheese. If you can’t locate orecchiette, use farfalle (bow ties), fusilli (corkscrews), or medium conchiglie (shells) instead.

Makes 6 main-course or 8 pasta-course servings

2 large bunches broccoli rabe (about 2 pounds), rinsed and drained, trimmed of any discolored leaves and tough bottom stems (my bunch weighed about 1 ½ pounds so that’s what I used)
¼ cup extra-virgin olive oil
4 large cloves garlic, finely chopped (I used 5)
¼ teaspoon crushed red pepper flakes, or to taste
Salt, to taste
16 ounces orecchiette or other small-to-medium pasta

Bring a large stockpot filled with salted water to a boil over high heat. Working in two batches, add the broccoli rabe and blanch until barely tender, about 3 minutes. Using tongs or a pasta server, transfer to a colander. Rinse under cold running water and drain well. Transfer to a cutting board and coarsely chop. Set aside. (Either save the cooking liquid in the stockpot to cook the pasta, or discard and fill with fresh water.)

In a large deep-sided skillet with a lid, heat the oil over medium-low heat. Add the garlic and cook, stirring, until just softened, 2 -3 minutes. Add the red pepper flakes and cook, stirring for about 30 seconds. Add the broccoli rabe and salt, stirring a few times, until the stems of the broccoli rabe are tender, 5 to 7 minutes. Keep warm until needed.

Meanwhile, bring either the reserved cooking liquid or fresh salted water in the stockpot to a boil. Cook the pasta according to the package directions until al dente. Drain well and return to the stockpot. Add the broccoli rabe mixture and toss well to combine. Serve at once.

Advance Preparation: The blanched and chopped broccoli rabe can be held at room temperature for about one hour, or covered and refrigerated for three to four hours, before completing the recipe. The cooked broccoli rabe sauce can be kept warm over very low heat for one hour before tossing with the pasta and serving.

Variations: Orecchiette with Broccoli Rabe and Chickpeas Add about 1 ¼ cups cooked chickpeas to the pasta just before draining.

Serve sprinkled with toasted bread crumbs.
__________________

[Mary Ann]

Thanks for starting this week. I'm just getting started with this, and haven't numbered my books yet, but hope to report back before the end of the day with my choice....looking forward to joining in!!

[cookieee]

Good morning Ham, thanks for guest hosting this week. I appreciate it. I bet you think I am going to make Pasta with Spam. Hmmmm, we'll see

[Hammster]

Shakes head....No More Spam!! LOL.

I'll do my best as host, even though it started out a bit shaky.

Mary Ann, glad you are joining in the game. No worries about numbering your books for this week. The number is only a suggestion. You are welcome to use any book you like. Or you can just go with the theme. (Or somehow combine the 2. )

[Deechef]

I'm so glad the game is continuing. I'm ashamed that I am such a lurker. I've gotten many memorable recipes from this game.

I made this side dish last night and it is yummy!

Tri-Colore Orzo

Recipe courtesy Giada De Laurentiis

Prep Time: 15 min Inactive Prep Time: 15 min Cook Time: 10 min Level: Easy Serves: 4 to 6 servings

Ingredients

• <LI class=ingredient>1 pound orzo pasta <LI class=ingredient>3 tablespoons extra-virgin olive oil, plus 1/4 cup <LI class=ingredient>2 cups fresh arugula (about 3 ounces) <LI class=ingredient>3/4 cup crumbled ricotta salata cheese (or feta cheese) <LI class=ingredient>1/2 cup dried cherries <LI class=ingredient>12 fresh basil leaves, torn <LI class=ingredient>1/4 cup toasted pine nuts <LI class=ingredient>3 tablespoons lemon juice <LI class=ingredient>1 1/2 teaspoon salt
• 1 teaspoon freshly ground black pepper

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.
Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve.


Its very pretty. I served it warm and heated up the leftovers for lunch. I prefer warm to room temperature.

[cookieee]

Originally Posted by Hammster

I'll do my best as host, even though it started out a bit shaky.

Coming from the man with bulging red/orange eyes.

[cookieee]

Originally Posted by Deechef

I'm so glad the game is continuing. I'm ashamed that I am such a lurker. I've gotten many memorable recipes from this game.

Glad to hear that, but I don't think of you as a lurker. You have paid your dues. Oh wait, or was that green fees?

[wulvereen7]

I'm glad that the game is back/staying but I must take a rain check this week. I think I have a pretty decent excuse though...I'm hitting up the Metropolitan Cooking & Entertaining show with my aunt as a belated birthday gift. We have tickets to Paula Deen's show on Saturday as well as access to the beer, wine and spirit tasting and there are a ton of exhibitors listed so yea...I'm kinda excited Fear not, I'll be back in cooking mode next week though.

[Hammster]

Originally Posted by cookieee

Coming from the man with bulging red/orange eyes.

Yeah, now that Halloween has passed it's time to change the avatar.

[Deechef]

Originally Posted by cookieee

Glad to hear that, but I don't think of you as a lurker. You have paid your dues. Oh wait, or was that green fees?

Ha Ha!!! How about "greens" for next week? I have so fallen love with all sorts of freens lately, kale...mustard greens...chard...so healthy and so pretty....I'll host (gulp). Sorry my post listed ingredients very poorly.

[Hammster]

Well, tonight was a bit of a leftovers dinner. I had a half bag of noodles and some leftover sausage from last week so I decided to make a creamy noodles with sausage dish. The noodles are those No Yolk noodles. I had about half a bag given to me by some friends who recently moved and I hadn't used them yet. Could have been on the pantry cleanout game, but they served well for the pasta theme. The noodles themselves are way bland. They needed help, so the sauce I made helped a lot. I learned the sauce technique (method) years ago and it is a handy technique to know. Came out pretty tasty for a throw-together meal.

Creamy Noodles with German Style Sausages

1 tbsp Canola oil
1 lb German style link sausages, cut in 1" pieces
1/2 red onion, diced
1/2 red bell pepper, diced
1/2 cup wine
1 cup beef broth
6 oz sour cream (I don't know if it was exactly 6 oz, but it was from an 8 oz container of sour cream that had been opened.)
1 tbsp AP flour
1 tsp dried dill
1 tbsp chopped parsley

4 oz cooked noodles

Heat the oil in a 10" skillet until hot. Add the sausage pieces, cut side down, and cook them on one side until a dark crust forms. Turn them over to heat up a bit and remove them to a plate. Pour off a bit of the oil and fat from the pan leaving just a tsp or so.
Add the onions and peppers and saute for a few minutes or until the onion starts to get translucent. Add the wine and deglaze the pan. Cook until most of the wine has evaporated and then add the sausage back to the pan. Add the beef broth and heat to a boil. Reduce heat and simmer for a few minutes until the sausage is fully heated through and the veg are tender.
While the broth is heating, stir the flour and dill into the sour cream. Add about 1 oz of hot broth to the sour cream mixture and stir to mix the broth into the sour cream to temper the cream. Add one more ounce to loosen the sour cream just a bit more.
After the sausage and veg are cooked, remove them to a pan with a slotted spoon and allow the broth to cook down to about 1/2 cup or so. Stir in the sourcream slurry and bring the mixture just back to the boil but do not boil it. Reduce the heat to a bare simmer and allow the sauce to simmer and thicken for a few minutes. Once thickened to your liking, add the sausage and veg back to the pan and heat through. Remove pan from heat and stir in the parsley and noodles. Stir to combine.



We had it with a simple salad of halved heirloom cherry tomatoes with a vinagrette.

[cookieee]

Originally Posted by wulvereen7

I'm glad that the game is back/staying but I must take a rain check this week. I think I have a pretty decent excuse though...I'm hitting up the Metropolitan Cooking & Entertaining show with my aunt as a belated birthday gift. We have tickets to Paula Deen's show on Saturday as well as access to the beer, wine and spirit tasting and there are a ton of exhibitors listed so yea...I'm kinda excited Fear not, I'll be back in cooking mode next week though.

Hi Jackie, we will miss you this week, but I am so excited for you. Wow, what a list of activities. I'm jealous. I hope we can hear all about it next week. Hope you have a great time.

[cherylopal]

Originally Posted by Deechef

Ha Ha!!! How about "greens" for next week? I have so fallen love with all sorts of freens lately, kale...mustard greens...chard...so healthy and so pretty....I'll host (gulp). Sorry my post listed ingredients very poorly.

greens would be great! i came home last sat from the farmers market with red mustard greens, tatsoi, and baby kale- yum!

[Hammster]

Yeah, greens sounds like a good theme.

[erin elizabeth]

I made Pasta and Easy Italian Meat Sauce from Everyday Food. I had high hopes for this recipe, but don't think I would make it again without modifications. I thought it was a little too thin and blamed this on the whole tomatoes. Came out more like a ragout than a sauce. I think I'd use crushed or even sauce next time. Although, since I did not mix it into the pasta, that could be a contributing factor, too. Nice rich flavor though.

Pasta and Easy Italian Meat Sauce
4 tablespoons butter
1 tablespoon olive oil
1 carrot, grated (about 1/2 cup)
1 onion, chopped
2 garlic cloves, chopped
3/4 pound ground beef
1 can (28 ounces) whole tomatoes
1/2 cup milk
1 dried bay leaf
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg
Coarse salt and ground pepper
1 pound fettuccine
Grated Parmesan, for serving

1. Heat butter and oil in a large saucepan over medium. Stir in carrot, onion, and garlic. Add ground beef, and cook until it turns from pink to brown, about 5 minutes.
2. Add tomatoes and their liquid, crushing them with the back of a large spoon. Stir in milk, bay leaf, thyme, nutmeg, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Simmer 20 minutes.
3. Meanwhile, in a large pot of boiling salted water, cook fettuccine until al dente according to package instructions, about 12 minutes. Reserve about 1/2 cup of the cooking water; drain fettuccine, and return to the warm pot. Add meat sauce, and toss. Add pasta water as needed if the sauce seems dry. To serve, sprinkle with Parmesan.

From Everyday Food, January/February 2003

[cookieee]

wow, talk about instant feedback, you all learn fast

All right, this will give you all a real big headstart on next week.

Greens it is. Oh boy, I love spinach, kale, collard greens.....

Oppps, sorry Ham, back to you.

[cookieee]

Originally Posted by Deechef

Ha Ha!!! How about "greens" for next week? I have so fallen love with all sorts of freens lately, kale...mustard greens...chard...so healthy and so pretty....I'll host (gulp). Sorry my post listed ingredients very poorly.

Hi Deechef, do you really want to host next week? (gulp)

[LakeMartinGal]

I have my recipe picked out -- it's from Everyday Pasta (Giada DiLaurentiis), but I don't have the book up here, yet. I'll make it Friday or Saturday.

Thanks for the heads-up about next week's theme... maybeI can play then, too!

[Hammster]

Originally Posted by cookieee

Oppps, sorry Ham, back to you.

Feel free to jump in any time. It's your game, afterall.

[cookieee]

Originally Posted by Hammster

Feel free to jump in any time. It's your game, afterall.

But I should let the Guest Host host.

Do you think we shoud come up with a list of "Duties of a Guest Host"? That way I will know when to butt out

[Hammster]

Originally Posted by cookieee

But I should let the Guest Host host.

No worries, I took no offense.

Originally Posted by cookieee

Do you think we shoud come up with a list of "Duties of a Guest Host"? That way I will know when to butt out

Nope.

[Deechef]

Originally Posted by cookieee

Hi Deechef, do you really want to host next week? (gulp)

''

I would be honered to guest host next week. Everyone has a heads up so should be ready Thanks again cookieeeeeeeee for starting this whole theme in the first place. I'll do my best!

[cookieee]

Originally Posted by Deechef

''

I would be honered to guest host next week. Everyone has a heads up so should be ready Thanks again cookieeeeeeeee for starting this whole theme in the first place. I'll do my best!

I know you will. Thank you, if you have any questions, please feel free to ask. Have fun

[Mary Ann]

Okay, so I finally picked a recipe. Since I have all the Cooking Light Annuals from 1997 on, I thought one of those would be a good place to start. I'm not in the mood for anything really tomato-y (like 3 cans tomatoes+sauce+paste), and wanted something that had a decent serving size. This one will allow me to use up the last of my homegrown basil, and some green onions I have in the fridge, which is always a good thing. I'm going to try to make it tonight, and I'll post a review later. The winner, from CL Annual 2006 is.....

Pasta Margherita


The toppings on this pasta are reminiscent of margherita pizza and make for a superquick meatless main dish.


8 ounces uncooked angel hair pasta
1/2 cup chopped fresh basil
1/4 cup chopped green onions (about 2)
1 teaspoon bottled minced garlic
1 (16-ounce) package cherry tomatoes, halved
1/2 cup (2 ounces) preshredded Parmesan cheese
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup (2 ounces) diced fresh mozzarella

Cook pasta according to package directions, omitting salt and fat. Drain. Place in a large bowl.

While pasta cooks, combine basil, onions, minced garlic, and tomatoes in a food processor. Pulse 10 times or until coarsely chopped. Add Parmesan to pasta, stirring until cheese melts. Stir in tomato mixture, olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper; toss gently to coat pasta. Top with mozzarella.


Yield: 4 servings (serving size: 2 cups pasta and 2 tablespoons mozzarella)

CALORIES 343 (25% from fat); FAT 9.5g (sat 4.2g,mono 3.7g,poly 1g); IRON 3.1mg; CHOLESTEROL 20mg; CALCIUM 218mg; CARBOHYDRATE 49.5g; SODIUM 480mg; PROTEIN 14.8g; FIBER 3.2g

Cooking Light, NOVEMBER 2005

ETA---the other requirement was that it couldn't require much prep or cooking time, because SO has commandeered the kitchen for his home brewing for the next couple days.

[cookieee]

Hi Ham, I'm not making this till tomorrow, but I wanted to at least post my recipe now so you will know that I am playing. DH picked this one out, could you tell?

Mexican Turkey Mole Sauce For Spaghetti

1 lb lean ground turkey
3 lbs canned tomatoes, with liquid
2 cups water or 2 cups chicken or turkey stock, skimmed of fat
1/2 cup light beer
1 can (6 oz) tomato paste
2 large onions, chopped
2 or 3 fresh jalapeno peppers, seeded and chopped
3 cloves garlic, minced
1/4 cup minced fresh cilantro
3 TBS raisins
1 TB plain cocoa powder
2 tsp cumin seeds
1/4 tsp each dried oregano and ground cinnamon
salt and black pepper to taste

In a nonstick skillet prepared with cooking spray, brown the turkey, breaking it into chunks as it cooks. Drain and discard fat, if any.

Add tomatoes and break up well with a fork. Add remaining ingredients, cover, and simmer for 3 hours, stirring occasionally, until thick. Serve over hot, drained pasta.
Makes 8 servings

Source: Light & Spicy - Barbara Gibbons-1989

[Hammster]

That looks really tasty cookieee. Although I looked high and low and can't seem to find any jaloopeno peppers.

[heavy hedonist]

Originally Posted by cookieee

Mexican Turkey Mole Sauce For Spaghetti

1 lb lean ground turkey
3 lbs canned tomatoes, with liquid
2 cups water or 2 cups chicken or turkey stock, skimmed of fat
1/2 cup light beer
1 can (6 oz) tomato paste
2 large onions, chopped
2 or 3 fresh jaloopeno peppers, seeded and chopped
3 cloves garlic, minced
1/4 cup minced fresh cilantro
3 TBS raisins
1 TB plain cocoa powder
2 tsp cumin seeds
1/4 tsp each dried oregano and ground cinnamon
salt and black pepper to taste

ooh, that looks gooood. I may have to try this with some gmmme lean soysage...

[cookieee]

Originally Posted by Hammster

That looks really tasty cookieee. Although I looked high and low and can't seem to find any jaloopeno peppers.

Thanks Ham, no matter how many times I proof read....