Turkey and Asparagus Skillet Pasta

A one dish meal of turkey Italian sausage and asparagus, with pasta in tomato sauce, plus cheese all cooked in only one skillet.

Both of my parents worked while I was growing up so when my sisters and I were old enough to use the stove we each had a night to prepare dinner for the family.  Since we were not very experienced cooks my mom would buy easy to prepare meals like hamburger helper.  This dish reminds me of hamburger helper, from my childhood, but it's so much better.

Like #HamburgerHelper but better | Turkey & Asparagus #SkilletPasta  [Tweet this]

This is great for a busy night when you don't have a lot of time to spend on dinner.  It's ready in about 30 minutes and it doesn't require much prep.  Also, it's all cooked in the same skillet so you don't have much clean-up.  My favorite thing about skillet pasta is that you don't have to move and lift a large pot of boiling water (I have balance problems so I have to use one hand to keep me balanced when I stand and I need both to lift and drain large pasta pots...hence my difficulty).  I think skillet pasta tastes even better than pasta the usual way.  As the pasta simmers in its sauce and water I think it picks up much more flavor than pasta just topped or tossed with sauce.  This is my new favorite way to cook pasta.

#Dinnerin30: Turkey and Asparagus #SkilletPasta  [Tweet this]

Turkey and Asparagus Skillet Pasta

Cook time:  30 minutes
Servings:  4-6

Ingredients:

1 pound turkey Italian sausage
1 Tbsp olive oil
1 28 oz can of stewed tomatoes
2 Tbsp dried basil
1 Tbsp dried minced onion
1/4-1/2 cup roasted garlic (or 2 Tbsp garlic powder)
1 bunch of asparagus, chopped (about 2 cups)
1 13 oz box of whole wheat rotini
3 cups water
salt and pepper to taste
1/2 tsp red pepper flakes (optional)
1/4 cup parmesan (optional)
1 cup mozzarella (optional)

Brown the ground Italian sausage in a 12-inch skillet, over medium heat, until cooked through.

Meanwhile, add tomatoes, basil, onion, and garlic to blender and puree.

Once sausage is cooked pour in the olive oil and tomato puree.  Add the asparagus and pasta then pour in the water (until pasta is just covered). Add salt, pepper, and red pepper flakes (if using) and bring to a boil.

Reduce heat to low, cover and let simmer for 15-20 minutes until most of the liquid is absorbed and pasta is just a little undercooked (not quite al dente).

Turn off heat, stir in cheeses (if using), cover, and let set for about 10 minutes.  The last of the liquid will absorb into the pasta, pasta will be tender, and cheese melted.

Serve immediately.

Makes about 6 servings.

Enjoy.

For more pasta recipes check out:

Sun-dried Tomato Olive and Asparagus Pasta

Clam Linguine                                                  -

Mushroom Spinach         Tomato Pasta       -

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How to Roast Garlic

A simple tutorial on how to roast garlic.

Re-post of original from 2/27/13 121 views updated:  pics, minor editing, tweetables, and similar posts. 

Roasted garlic is a must have for certain dishes.  It smells and tastes fantastic.  I love the smell so much I tell my husband (jokingly...mostly) I want to use it as perfume (he's all on board for that he loves the stuff too).  Roasting softens the garlic, adds a sweetness, and enhances the flavor.  It's a great addition to bread (such as Potato Garlic Bread), sauces, hummus, and, of course, makes the best garlic bread (I will post about garlic bread soon--I did, but now that post needs updating too).  Here is my way to make roasted garlic.

Let's bottle Roasted Garlic smell as perfume  [Tweet this]

Start with a whole head of garlic, or just a few cloves (my opinion is more is better, I love roasted garlic).  Using a serrated knife or kitchen shears, cut off the bottoms of each clove.  Some people keep the whole head of garlic intact and cut off the hard bottom piece, but I find that I end up wasting too much garlic that way.

More is better with Roasted Garlic  [Tweet this]

Place the cloves of garlic on a sheet of aluminum foil (no need to peel the cloves) and drizzle or spray on some olive oil (you don't need much, about a teaspoon or less).  Fold the foil around the garlic and bake at 350F for 30-45 minutes (I use a toaster oven for this, no need to heat up the big oven for a small packet of garlic).

After about 15 minutes, you will start to smell roasted garlic but keep it in the oven the whole time until it softens.  (This is my favorite house freshener.  I just have a small apartment and it makes the whole place smell great.  I joke with my husband that I'm going to rub some roasted garlic behind my ears like perfume...I love this stuff and my husband does too.)  Remove from oven, or turn the heat off, and let cool until it is able to be handled.  Then open the foil packet.

Roasting garlic makes the whole house smell great.  [Tweet this]

The garlic should be soft and slip out of the papery peel with just a squeeze on the top of the clove.  The soft garlic can be easily mashed once it is out of the peel and is ready to be added to any recipe.

Enjoy.

For recipes using roasted garlic check out:

Simple Pasta Sauce

Healthier Garlic Aioli

Potato Garlic Bread

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Healthier Garlic Aioli

A creamy dipping sauce with plenty of garlic flavor and a little spice made with high protein, plain, non-fat Chobani Greek yogurt instead of oil or mayonnaise.

Technically, I don't think this can be called an aioli because aioli is supposed to be made with garlic (check) and oil and egg yolk (which I usually just substitute with mayonnaise).  I love garlic aioli and could eat the stuff by the cup full.  I love having it with my fries and fish sticks but tend to eat more aioli than fish sticks (or fries)...basically I like a few fish sticks (or fries) with my garlic aioli.

I like a few fries with my garlic aioli.  [Tweet this]

I decided to make an aioli, or an aioli-like dipping sauce, that I could happily dip as much as I liked and feel healthy while doing it.  I think we have all heard about the many health benefits of garlic so I used as much as I liked (and that's a LOT).  Then, I replaced the mayo/oil with plain non-fat Chobani Greek yogurt.  First of all it's made from non-fat milk so there's no fat...good.  Second, Greek yogurt has a ton of protein in it (22grams/1 cup)...really good.  Lastly, 1 cup of Greek yogurt has about 25% of your daily calcium (women especially need more calcium)...great.  So by replacing the mayonnaise with Greek yogurt I made an aioli I can eat/overeat and still feel healthy.

Replace mayonnaise w/ Greek Yogurt for healthier garlic aioli.  [Tweet this]

The results were, and are (I make this every time I have fish sticks which is often), fantastic.  I'm not usually one to like "diet food" or foods that sacrifice flavor to cut fat and/or calories, but there is no sacrifice here.  Greek yogurt is smooth and creamy and a great backdrop for pungent garlic.  There is nothing like dipping crispy finger foods in smooth, creamy, garlicky goodness.

Dipping crispy finger foods in garlicky goodness.  [Tweet this]

Healthier Garlic Aioli

Prep time:  under 15 minutes
Servings:  1

Ingredients:

3-5 cloves of garlic, minced  (roasted garlic would be great too)
1/2 cup Chobani plain, non-fat Greek yogurt
1-2 tsp sriracha (optional)

Mince 3-5 garlic cloves (I usually go with 5 because I love garlic flavor) then press and mash them, with a sprinkle of salt, until they release their oil, are very fragrant, and somewhat paste-like.  (I sometimes use a garlic press but usually mash the minced garlic in one of my smaller mortar and pestles.  If you don't have either you can use your knife.)

Stir the mashed garlic into the yogurt until well blended then add sriracha if using.  I like a little bit of spiciness and sriracha is a garlic and pepper sauce so it goes very well with the garlic in this recipe.

Taste and add more salt if needed. Serve with fries, fish, tater tots, just about anything and dip away with no guilt.  It's great on Fish Sticks Tacos too.

Makes 1 serving.

Enjoy.

For more recipes that are/can be #madewithchobani check out:

Tzatziki            -

Mayonnaisse-less Egg Salad Sandwich

Great Guacamole     -

Check out Chobani's recipe page for even more recipes.

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Simple Pasta Sauce

A simple tomato pasta sauce with many variations.

I do not like to buy pasta sauce.  I have in the past and there is nothing wrong with it, but it is so easy to make your own sauce with whatever you want in it.  I also believe that this method is a bit less expensive. All you have to do is open a couple of cans.

I know that most people use stewed whole tomatoes (canned) to make pasta sauce, but I use canned, diced tomatoes.  There are so many other uses for diced tomatoes, besides pasta, that I always have them in my pantry (and when you buy them in bulk they are very inexpensive).  I also use tomato paste in my sauce for the same reasons.  As you can see in the ingredients I don't really measure the spices I just throw in what smells good and what I like.  This recipe is easily alterable and you can modify it to your tastes.  If you are interested in a simple pasta sauce for when you make pasta for dinner, read on.

Ingredients:

1-2 Tbsp olive oil
1 14oz can diced tomatoes
1 6oz can tomato paste
1 palm full garlic powder (1-2 Tbsp)
1 palm full dried minced onions (about 1/4 cup)
1 palm full dried bail (1-2 Tbsp)
several shakes dried oregano (1/4-1/2 tsp)
several shakes dried Thyme (1/4-1/2 tsp)
red pepper flakes, to taste
2 cups frozen chopped spinach (optional)
1 cup garbanzo beans (optional)
1/2 cup red wine
1 cup water
Salt and pepper to taste

In a medium to large sauce pan, over medium heat, drizzle in the olive oil.  Then add the tomatoes, paste, and spices.

Next, add the spinach and beans (if using); then, pour in the red wine.  Stir until well mixed and add the water until the sauce becomes the consistency you want (you can omit the wine and just use more water, or use a chicken or vegetable broth). Add a sprinkle of salt and pepper to taste.

When sauce begins to simmer lower the heat and allow to simmer for about 30 minutes.

Pour or spoon over favorite pasta, makes about 4-6 servings.  I added spinach and garbanzo beans to this sauce but you can omit them and/or add your own extras (the serving size will change with additions or subtractions).

Variations:

Meat sauce:  Brown ground beef, chicken, or Italian sausage and drain before adding the tomatoes and spices.
Roasted Garlic Sauce:  Add some roasted garlic, as much as you like (I would add a whole bulb)
Roasted Red Pepper Sauce:  Add a roasted red pepper or two, diced or pureed.
Vegetable Sauce:  Add diced zucchini and/or eggplant, cook them in the olive oil until tender before adding every thing else.

These are just a few variations.  The ideas are endless just be creative or use what you have on hand.  Enjoy.

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My Favorite Garlic Bread

A roasted garlic and butter mixture, spread on Italian bread topped with cheese.  This is irresistible.

Good garlic bread is surprisingly simple to make.  It takes only a few simple ingredients and is well worth the time and effort.  It took me a while to learn how to make good garlic bread.  The most important thing I learned is to use real garlic and butter.  When I was growing up, garlic bread to my family was always garlic powder sprinkled on buttered (actually margarined) slices of Italian bread and baked until crispy around the edges.  This was perfectly fine and easy, but once I learned to use roasted garlic and butter I have not gone back.

Ingredients:

Roasted Garlic
Butter, softened
Mozzarella cheese
Parmesan, optional

Mix the roasted garlic and butter well,  mashing the garlic cloves into small pieces (the amount of garlic and butter depends on personal preference and how much garlic bread you plan to make.  I used 2 heads, about 20 cloves, of garlic and 1 stick of butter to make 1 6-inch loaf and 1 12-inch loaf of garlic bread.)

Split the loaf in half lengthwise and spread each half with butter mixture.  Sprinkle on some Parmesan if using.

Put the two halves back together and wrap in aluminum foil.  Then bake at 350F for about 20 minutes (this allows the garlic and butter to seep into the bread while softening the inside and crisping the outside of the loaf).

Carefully remove the loaf from the oven and peel back the aluminum foil and open the loaf into two halves.  Sprinkle on a couple of hand fulls of mozzarella cheese.

Leaving the bread open, broil for about 10 minutes or until the cheese melts and the edges darken.

 Now slice and serve.  I stopped after the second step (spreading on the butter and parmasean, wrapping in aluminum foil) but froze the loaf instead of baking it for one of my loaves.  Now when I want garlic bread I can just pop the loaf, aluminum foil and all into the oven for about 30 minutes then proceed with the rest of the steps. I had my other loaf of garlic bread with some meatballs and marinara.  Enjoy.

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Potato Garlic Bread (Sour Dough)

A tender and chewy loaf made with leftover mashed potatoes and roasted garlic.

*submitted to YeastSpotting
now on YeastSpotting 

Christmas dinner was great.  We had Swedish meatballs with mashed potatoes and maple glazed carrots.  While the potatoes were great, they just weren't as good once the meatballs were gone.  So my goal was to use the left over mashed potatoes and that's where this recipe comes in.

The basic recipe comes from Peter Reinhart's:  The Bread Baker's Apprentice, Rosemary Potato Bread.  I have made it a few times and it's delicious so I was excited to try it again with my own twist.  This time I added a bunch of roasted garlic and used sourdough instead of commercial yeast.  I think it turned out fabulous.  The bread is tender with a chewiness that I love and a wonderful garlic flavor that is, surprisingly, mild.  This bread is great on its own, spread with butter or cheese, and makes great sandwiches.  Here is my recipe.

Ingredients:
* as with most of my breads I use weight measurements for most of my ingredients

14 oz barm (50%flour 50%water)
14 oz bread flour
.38 oz (1.5 tsp) salt
1/4 tsp coarse cracked black pepper
6 oz (1 cup) left over mashed potatoes
.5 oz (1 Tbsp) olive oil
1/4 tsp crushed dried rosemary
1 oz water
20-30 cloves roasted garlic (about 2 bulbs)

*if you do not want to spend the time on sourdough, omit the barm but add an extra 7 oz flour and 7 oz water as well as about 1-2 tsp instant yeast.  Then the first rise will only be 2 hours and the final only 90 minutes..

The night before feed the sourdough starter (that is kept in the refrigerator).  Take out 4 oz and add 5 oz water and 5 oz flour to make 14 oz barm.  Stir these together until all of the flour is hydrated and then cover and let sit overnight (about 10 hrs).  It should be very bubbly.

In the morning  mix the barm with the flour, salt, pepper, mashed potatoes, oil, rosemary, and water.  Stir (in a stand mixer with the paddle attachment) until all of the flour is hydrated and the ingredients come together in a ball (about 1 minute).  Then knead the dough for about 6 minutes (10 if by hand) until it is smooth, elastic, and tacky but not sticky.  Add the garlic during the final 2 minutes of kneading.  Finally, place the dough into an oiled bowl, roll to coat it with oil and cover with plastic wrap.  Let the dough sit at room temperature for 4 hours (while I went to the gym and had lunch).

After 4 hours the dough should be doubled in size, cresting above the bowl (if not, your room maybe too cool so let it sit longer or put it in a warmer place).

Separate the dough in half and shape each half into rounds.  Let these sit on parchment paper covered with plastic wrap for about 2 hours until the are almost doubled in size.  Then gently slide the dough (parchment and all) onto a baking sheet (score if you want to but it is optional) and bake in a 400 degree oven for 20 minutes, then rotate the pan 180 degrees and bake for 20 minutes longer until browned all over.  I baked my loaves separately because I didn't have enough room to put both on my baking sheet, if your pan is bigger you can bake them together.  I also had to cover the dough with aluminum foil after the first 20 minutes to keep the top from getting too dark (this depends on each individual oven).

Let cool for at least 1 hour before cutting and serving.  This bread will make your whole house smell so good (like fresh bread and roasted garlic).  Enjoy.

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Greek Pizza

Well, my version of a Greek pizza which is leftover pita topped with tomatoes, red bell peppers, eggplant, and feta.  A delicious meal.

I had some pitas and some feta left over from when I made Tabouli and Greek Salad.  Whenever I have leftover cheese I always think pizza.  I love pizza, usually I make my own pizza dough, but since I had pitas too, I decided to make pita pizzas with a Greek flare.  The eggplant, peppers and tomatoes were easy and inexpensive to obtain.  I was not happy with using plain fresh vegetables, which would have been fine, I wanted to bring out more flavor by roasting them.  I dried the tomatoes in the oven at a low temperature for many hours until they became dehydrated (I did this a few days before I made the pizzas).  I will eventually post exactly how I did this, but store bought sun-dried tomatoes would work just fine.  I also roasted the red bell peppers, again details for another post.  You can also buy roasted red peppers at the store, I just find it cheaper to do myself.  Lastly I roasted the sliced eggplant, seasoned with a little olive oil and salt and pepper, under the broiler for a few minutes until soft and browned.

Here is my recipe.

Ingredients:

4 Pitas
1/4 cup Feta
1/4-1/3 cup Mozzarella
2 roasted red bell peppers
1 small eggplant, sliced and roasted
12 cherry tomatoes, halved and dried
1 head of roasted garlic mashed with 1 tsp olive oil



First I brushed the pitas with roasted garlic/olive oil mixture.  Then I layered about 5 pieces of tomato, 3 strips of pepper and 2-3 slices of eggplant.  Lastly I topped each pizza with a little mozzarella and feta.  The pizzas were then baked in a 475 degree oven for about 5-8 minutes until the cheese was melted and browned.  Made 4 small pizzas, enough for 2 people.

These pizzas were absolutely delicious. The flavors all complemented each other nicely, and they were incredibly filling.  One thing I might add would be an olive tapenade instead of the roasted garlic for the pizza sauce.  It was great the way it was, but if I had a tapenade around I bet it would be even better.  If anyone tries this let me know how it turns out.  Enjoy.

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