Spagetti Aglio et Olio

I have an impressive capacity for Food Network.  I can watch it, without ever getting tired.  Heck, I've watched the same episode multiple times in one day.  Don't judge.  Conveniently, E doesn't seem to mind.  Every now and again, he even plops down and enjoys it too.  And sometimes, he sees a recipe and is like "OMG we need to have this for dinner.  Tonight."  This was one of those recipes.  He's a total pasta guy, so this was right up his alley.  And while I'm totally not a pasta girl, this was absolutely delicious.  And, I'll let you in on a secret, it's even better left over.  Seriously, the extra time the noodles get hanging out with the garlicky, cheesy goodness just amplifies the tastiness.  

Toasted Ravioli

I loved growing up in St. Louis-- It was a very pleasant place (minus the sauna-hot, sweaty, nasty summers...) but by no means am I itching to go back.  One of the very few things that gets me nostalgic for home is the thought of toasted ravioli.  Yup, that crunchy, greasy, delicious bar food found only in St. Louis.  T-ravs (as my highschool buddies used to call them at hot lunch) fall far outside of the realm of food I normally prepare for myself, but when I realized the sir in my life had been deprived the opportunity of ever tasting the delicacy, they were added to my kitchen docket, stat.  Upon heading to the store for a couple ingredients I didn't have on hand, I discovered the Walmart in Indiana actually stocks frozen toasted ravioli-What?!!.  I was set on making my own T-ravs although I was seriously tempted to pick up a box of frozen ones in case I managed to mess my own up... frying food isn't exactly my specialty.  I'm glad I saved the three dollars, aside from frying my candy thermometer in the process, my raviolis far exceeded the freezer section variety, and as far as fried, greasy bar food goes I consider them exceptional :)  If you are familiar with T-ravs, this recipe is as classic as it gets, and if you're not familiar- try them at least once and make a St. Louisan proud.

Italian Penne with Veggies

This is a super simple recipe, but always a crowd pleaser.  It is best topped with some kind of sauce- I love it with pesto, but a simple marinara from a jar is tasty as well.

• 1 lb penne (I use whole wheat)
• 1 medium zucchini, diced
• 1 medium yellow squash, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 3 carrots, julienned
• 1 cup halved grape or cherry tomaotes
• 2 cloves garlic, minced
• 2 tsp Italian seasoning 
• Zest and juice of half a lemon
• Olive oil

1. In a large pot boil water and cook penne according to package instructions for al dente pasta. When finished drain, drizzle with olive oil and set aside.
2. While the pasta is cooking- in a deep skillet, heat olive oil over medium-high heat, and saute garlic.  Add carrots and cook about two minutes.  Then add the zucchini, squash, bell peppers, and tomatoes.  Add Italian seasoning, and a few Tbs of water and cover.  Allow vegetables to steam for about 3 minutes, then remove lid and cook until fork tender.  Zest the lemon, and add juice.
3. Add pasta into the skillet and stir, to reheat pasta, and incorporate vegetables and accumulated liquid with the pasta.
4. Serve topped with pesto, grated parmesan cheese, or marinara sauce.

Notes:

• Basically any shape of pasta that will hold sauce will do- rotini, shells, whatever you have on hand.
• When cooking pasta- DO NOT rinse it under water to cool.  Rinsing gets rid of the wonderful starches that allow pasta to bind with sauce- so simply let the water drain in a colander.  

Yields 6 servings

Almond Pesto

 This pesto is simple, and far better than any store-bought pesto.  It is great on bruschetta, over pasta, or mixed with some sour cream or cream to make a creamy pesto sauce.  Not to mention the almonds lend a wonderful flavor and are far cheaper than pine nuts.

• 1/2 cup almonds
• 2 cloves garlic
• 2 cups fresh basil leaves
• 1/4 cup olive oil
• salt and pepper to taste
• 1/4 cup Parmesan cheese

1. Preheat oven to 450 degrees F (230 degrees C). Place almonds on a cookie sheet, and bake for 8-10 minutes, or until lightly toasted.
2. In a food processor, combine toasted almonds, garlic, basil, Parmesan cheese, salt and pepper. Process, streaming in olive oil until a coarse paste is formed. 

Notes:

• Basically any nut (except peanuts) can be subbed for the almonds- walnuts, pecans, and pine nuts are all a very safe bet, so use whatever you have on hand!
• The Parmesan cheese can be omitted to make the pesto vegan.
• To increase volume, the recipe can be doubled and sub out some of the basil with spinach.

Yields approximately 1 1/3 cup

30 Minute Italian Bread Sticks

 These speedy bread sticks make a delicious accompaniment to any Italian dish, or a tasty appetizer dipped in marinara sauce.  I love that they don't take any time to rise!

• 1 1/3 cups warm water (110 degrees F/45 degrees C)
• 3 tablespoons olive oil
• 4 cups all purpose flour
• 2 teaspoons salt
• 2 Tbs raw agave syrup (can be subbed with white sugar)
• 2 tablespoons dry milk powder
• 2 1/2 teaspoons active dry yeast
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• ~1/3 cup grated Parmesan cheese (optional)

1. Place ingredients in the pan of the bread machine in the following order: 
   
   
   

   • Liquids: water, oil, agave
   • Dry ingredients: flour, garlic powder, Italian seasoning, milk powder, salt
   • Yeast

1. Select Dough cycle; press Start. Spray two baking sheets with cooking spray.
2. Preheat oven to 375 degrees F (190 degrees C). When dough cycle is complete, remove dough to a lightly oiled surface. Divide dough up into 18 pieces. Roll each piece on an oiled board, from center of piece to the outside edges to form bread sticks. Place bread sticks at least 1 inch apart on the prepared pans.  Sprinkle with Parmesan cheese.
3. Bake in preheated oven for 10 to 15 minutes, until golden. Remove to a wire rack to cool. 

Notes:

• Feel free to mix up the seasonings- ie. omit the Italian and toss in some crushed black pepper to pair with chili

Yields 18 bread sticks

Everything Italian Beef Stew

• ~1 lb stew beef
• ~1 lb tortellini
• 1 can white beans (great northern beans)
• 2 carrots, chopped
• 1 zucchini, chopped
• 1 onion, chopped
• 2 cups chicken stock
• 1 LARGE can tomato sauce, or 2 regular size cans
• 2 Tbs sugar
• 1 bag frozen green beans (~12 oz)
• ~10 oz frozen spinach
• 1 can diced tomatoes
• 4 Tbs Italian seasoning
• 1 Tbs onion powder
• 2 tsp garlic powder
• 1-2 Tbs butter
  

1. The day before, in a crock pot add stew beef, 2 Tbs Italian seasoning, garlic powder, onion powder and enough water to cover. Cook until the beef easily shreds, 3-6 hours on high, or 5+ on low (I just leave mine overnight the day before I intend to make the stew...)
2. Once cooked, remove the beef and shred, and strain the cooking liquid into a bowl. (I just strain the liquid into the bowl housing the beef.)
3. Heat the butter in a large pot over medium heat, add onion, carrot, zucchini, salt and pepper. Cook until onion softens.
   
4. Add the beef, reserved liquid, chicken stock, tomato sauce, tomatoes, white beans (liquid drained), green beans, spinach, sugar, remainder of the Italian seasoning, and garlic powder to taste.
5. In a separate pot, cook tortellini according to package instructions.
6. To the stew pot add between 1-2 cups water, depending on the concentration of the tomato flavor of the stock.
7. When ready to serve, add the tortellini to the stew.

Notes:

• Cooking the tortellini in the soup, or leaving them in it for an extended amount of time often leaves them rather sad and soggy.
• Feel free to omit the beef, just add a bit more chicken stock to compensate.
• This recipe can also be made vegetarian omitting the beef, and replacing chicken stock with vegetable stock.