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Tag: fresh thyme

Wild Mushroom Risotto with Sauteed Scallops

Wild Mushroom Risotto2

  • 2 tablespoons extra virgin olive oil
  • 1 10oz pack of cremini mushroom, sliced
  • ¼ pound shitaki mushrooms, sliced
  • 3 to 4 sprigs of fresh thyme
  • Salt
  • 1 cup Arborio rice
  • ½ cup a dry white wine
  • 4 cups chicken or mushroom broth, heated in a saucepan
  • ¼ cup half and half
  • ½ cup shredded pecorino romano
  • 2 teaspoons white truffle paste

Heat a large frying pan with the olive oil. Add the mushrooms and thyme sprigs. Saute on medium high heat for 7 to 8 minutes or till the mushrooms begin to wilt and the moisture begins to cook away. Add one teaspoon salt and mix well. Add the Arborio rice and sauté for a minute. Add the wine and mix well on medium heat till the liquid dissipates. Add a large ladle of chicken broth and repeat the process till all the broth is used and the rice is cooked al dente and creamy. The process should take about 15 to 20 minutes.
Finish the risotto with half and half, pecorino cheese and the white truffle paste. Mix well and taste for seasonings. Serve with scallops on top.

  • 1 pound large scallops, about 11 to 12
  • Salt
  • Pepper
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice

Heat a large non-stick frying pan. Add the olive oil and add the scallops. Saute 3 to 4 minutes on each side. Drizzle the lemon juice. Serve on top of risotto.

Chicken and Mushroom Ragu

Chicken and Mushroom Ragu

  • 2 tablespoons extra virgin olive oil
  • 1 pound dark meat ground chicken
  • 10 ounces cremini mushrooms, chopped
  • 2 tablespoons fresh thyme
  • 4 garlic cloves, minced
  • 2 medium shallots, chopped
  • ½ cup red wine
  • 2 cups marinara sauce
  • ½ pound cooked pasta
  • Salt

Heat a large frying pan with olive oil. Add the ground chicken and separate with a wooden spoon while sautéing over medium heat for 2 to 3 minutes. Add the mushrooms and saute for 3 to 4 minutes. Add the thyme, garlic and shallots. Saute for 3 to 4 minutes and add the wine. Mix well and scrape the bottom. Add the marinara sauce and cook for ten minutes on a simmer with the lid on. Add the cooked pasta and mix well. Check for seasonings and serve hot.

Pasta Primavera with Wine Sauce

Meatless Monday continues with this delicious pasta primavera I made with a wine sauce. I served it on top of healthy whole wheat spaghetti! It was yum!

  • 2 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh thyme
  • 1 cup Cremini mushrooms, cleaned and chopped into quarters
  • 1 cup Shiitake mushrooms, cleaned and chopped into 2 inch pieces
  • 1 medium red pepper, chopped
  • Salt
  • 2 garlic cloves, grated
  • 1 cup zucchini, chopped
  • 1 cup dry red wine
  • 3 cups homemade or store brought tomato sauce
  • ½ pound whole wheat spaghetti, cooked al dente
  • Parmigiano Reggiano cheese, grated

Heat a large frying pan with the butter and oil. Add the thyme and both the mushrooms. Saute on medium heat for 4 to 5 minutes. Add the red pepper, salt and garlic. Saute for 2 to 3 minutes and add the zucchini. Saute for a minute and transfer the vegetables to a plate. Deglaze with wine and scrape all the brown bits off and cook the wine down to about half a cup. Add the tomato sauce and bring to a boil and cook for 10 to 15 minutes. Add the vegetables back and check for seasonings. Serve on top of spaghetti and top with cheese.

Pasta Arrabbiata with Herbed Breadcrumbs

Just a simple plate of pasta can be so delicious- you don’t need a whole lot of ingredients… just really good ones!!

  • 1 tablespoon butter
  • 2 tablespoons extra virgin olive oil
  • 2 to 3 medium shallots, chopped
  • 3 to 4 garlic cloves, chopped
  • 1 to 2 jalapeno peppers, chopped (seeded depending on how spicy you want)
  • 3 cups fresh tomato sauce or canned tomatoes
  • ½ pound penne, cooked al dente with 1 cup pasta water
  • ½ cup fresh basil, chopped

Heat a saucepan with butter and oil. Add the shallots, garlic and jalapenos. Saute on medium heat for 3 to 4 minutes. Add the tomato sauce and bring to a boil. Simmer with lid off for 30 minutes. Add basil and pasta. Mix well and check for seasonings and add salt. Adjust consistency of sauce by adding pasta water if needed. Serve warm with a garnish of herbed breadcrumbs.

Breadcrumbs

  • 1 cup panko breadcrumbs
  • 1 tablespoons fresh thyme, chopped
  • 2 tablespoons fresh parsley, chopped
  • Zest of one lemon

Mix all the ingredients and serve on top of pasta.

 

Mushroom Pasta with Marsala Sauce

I’ll start off the New Year with a delicious mushroom pasta- my daughter loves, loves mushrooms- she sneaks away some as I am slicing them to prepare the dish… she loved this one…

  • 2 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 10 ounces shiitake mushrooms, stemmed and sliced
  • 10 ounces Cremini mushrooms, stemmed and sliced
  • Salt
  • Pepper
  • 2 tablespoons fresh thyme, minced
  • 2 garlic cloves, minced
  • ½ cup Marsala wine
  • 1 cup chicken/mushroom or vegetable broth
  • 1/3 cup heavy cream
  • ½ pound farfalle, cooked al dente with ½ cup pasta water spared
  • ½ cup Parmigiano Reggiano cheese, grated
  • ½ cup parsley, chopped

Heat a large frying pan with butter and olive oil. Add the onion and sauté on medium heat for 3 to 4 minutes. Add the shiitake mushrooms and sauté for 2 to 3 minutes. Add the Cremini mushrooms and sauté on medium heat for 6 to 7 minutes. Add thyme, garlic, salt and pepper. Saute for another 2 to 3 minutes. Transfer the mushrooms to a bowl. Add the Marsala wine and scrape off the brown bits from the bottom of the pan. Add the broth and bring to a boil. Take off heat and add the cream and mix well. Adjust seasonings with salt and pepper. Add the cooked pasta, cheese, mushrooms and parsley and cook over medium heat until pasta absorbs most of the liquid, about a minute or two. Adjust consistency with spare pasta water. Taste for seasonings and serve.

Baked Ziti with Meat Sauce

My daughter loves baked ziti and she loves pasta with meat sauce- so I made baked ziti with meat sauce. Why not?? It is easy to make and yummy!!

  • 3 tablespoons extra virgin olive oil
  • 1 pound ground dark meat turkey
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 3 cups fresh tomato sauce
  • Salt
  • 1 pound penne, cooked al dente
  • 1 cup fresh mozzarella, cut into 1 inch pieces
  • 1 cup fresh basil, chopped
  • 1 cup shredded mozzarella

Preheat oven to 350 degrees F.

Heat the olive oil in a saucepan. Add the turkey meat and brown at a high heat for 4 to 5 minutes. Add the onion and garlic and sauté on medium heat for 2 to 3 minutes. Add the thyme and rosemary and tomato sauce. Add salt and bring to a boil and simmer at a low heat covered with a lid for 20 to 25 minutes. Take the lid off and add the al dente pasta and mix well and check for seasonings.

Transfer half of the pasta mixture to an oven proof dish. Top with the fresh mozzarella and basil, distributing evenly. Top with the rest of the pasta mixture. Add the shredded cheese and top and bake, covered for 45 minutes. Take the foil off and bake to brown the top for another 15 minutes. Serve warm.

 

 

Beef and Sausage Ragu

This recipe is a mix between a ragu and a bolognese. My daughter loves, loves any kind of meat sauce over pasta. I try to make them different every time- so this one is a mix. A bolognese, typically is made with just tomato paste and milk- there is no tomato sauce. I added it all in this one- it was delicious!!

  • 2 chicken sausage links (I used spinach and fontina), casings off and crumbled
  • 1 pound grass fed ground beef
  • 2 tablespoons extra virgin olive oil
  • 3 garlic cloves, chopped
  • 1 small yellow onion, chopped
  • ½ cup shredded carrots
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons tomato paste
  • 2 cups tomato sauce, preferably fresh
  • 1 cup chicken broth
  • 2 cups milk
  • Salt

Heat a heavy saucepan with the olive oil. Add the ground beef and crumbled sausage and brown while stirring constantly on a medium high heat for 3 to 4 minutes. Add garlic, onion, carrots, rosemary and thyme. Cook on medium heat for 3 to 4 minutes. Add the paste and cook for a minute. Add the tomato sauce, chicken broth and milk. Bring to a boil and lower to a simmer, cover with a lid. Cook for at least an hour and a half on low heat, stirring every 15 minutes. Take the lid off, taste for seasoning, and add salt if needed. Serve on top of cooked pasta.

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