Pasta with Brussels Sprouts, Gorgonzola, and Brown-Butter Pecans

Salt
10 oz. Brussels sprouts, trimmed (2 cups)
1 1/2 Tbs. olive oil
Freshly ground black pepper
1/2 lb dried ear shaped pasta (the recipe I followed asked for orecchiette, but you could use medium shells)
1 Tbs. unsalted butter
1/4 cup coarsely chopped pecans (walnuts will also work)
1 large shallot, minced (may substitute with a couple cloves of garlic)
1/2 cup cream or milk
1/2 cup Gorgonzola, crumbled
1 Tbs. fresh lemon juice

Position a rack in the lower third of the over, set a heavy rimmed baking sheet on the rack and heat the oven to 500℉. Bring a large pot of well-salted water to boil over high heat.

In a food processor, slice the Brussels sprouts. Transfer them to a large bowl, drizzle with the olive oil, sprinkle with salt and pepper and toss until well coated. Remove the baking sheet from the oven and spread the sprouts on it in a single layer. Roast, stirring once halfway through the cooking time, until the sprouts are tender and flecked with charred bits, 10-15 minutes.

Meanwhile, cook the pasta according to the package directions.

In a medium heavy-duty skillet, melt 1/2 Tbs. of the butter over medium heat. Add the nuts and cook, stirring frequently, until the butter is deeply browned and the pecans are toasted, about 3 minutes. Transfer to a plate and set aside.

Melt the remaining 1/2 Tbs. butter in the skillet over medium heat. Add the shallots (or garlic) and cook, stirring occasionally, until softened, 2-3 minutes. Add the cream/milk and bring to a simmer. Off the heat, add the Gorgonzola and stir until melted.

Drain the pasta and return to the pot. Add the Brussels sprouts, Gorgonzola sauce, and lemon juice and toss well.

Enjoy!

Adapted from recipe in CookFresh

Pasta with Lemon and Olive Oil

I got this recipe out of my complimentary issue of Cooks Illustrated and since you can't get their recipes online unless you subscribe, this is a black market recipe. I've made a few slight changes just to avoid a guilty conscience. Ha ha. It's a great variation on hot nakeds.

1 lb pasta
1/4 cup extra virgin olive oil
1 medium shallot, minced (about 3 tablespoons)*
1/4 cup heavy cream
1-2 tsp lemon zest, depending on how lemony you like it
juice of one small lemon (2-3 Tbsp)
1/2 cup grated parmesan cheese + more for serving
salt
ground black pepper
fresh basil, chopped

* If you don't have a shallot, use 2 Tbsp minced onion and 1 Tbsp minced garlic.

1. Boil pasta in a large pot according to package directions until al dente. Reserve 1 1/2 cups of the cooking water and drain pasta and set aside.
2. Return pot to stove. Heat 1 Tbsp oil over medium heat until shimmering. Add shallot and cook until softened, about 2 minutes. Whisk 1 cup of pasta water and cream into the pot; bring to a simmer and cook for 2 minutes. Remove from heat, return pasta and stir until coated. Stir in remaining oil, lemon zest and juice, and cheese.
3. Cover and let pasta stand 5 minutes tossing a couple times and adjusting consistency with remaining pasta water. Stir in fresh basil. Salt and pepper to taste. Serve with a sprinkle of parmesan.

Makes great leftovers too!

Eggplant with pasta

one of thee best vegetarian dishes I've made all year!

8 oz. rotini (or penne or bowtie, etc.) pasta

1/4 cup olive oil

1 medium eggplant cut into 1/2 inch pieces

1/2 lb. roma tomatoes, diced

2 cloves garlic

1/2 tsp crushed red pepper

6 sticks of string cheese, sliced

3/4 tsp salt

1/4 tsp pepper

1. Cook pasta according to directions on box. Reserve 1/4 cup of cooking water, drain pasta, and return to pot.

2. While pasta is cooking, heat oil in large nonstick pan over medium-high heat. Add the eggplant and cook, tossing occasionally, until golden brown and tender (about 8 to 10 minutes). Add the tomatoes, garlic, red pepper, 3/4 tsp salt, and 1/4 tsp black pepper and cook, tossing, until the tomatoes are softened, 2 to 3 minutes more.

3. Add the tomato mixture to the pasta along with the sliced string cheese and reserved cooking water. Toss to combine.

Recipe based on REAL SIMPLE recipe found here.

Easy Peasy Lasagna

Need something quick, but tired of spaghetti? Try this recipe out.

6 lasagna noodles

2.5 - 3 cups marinara sauce (~24 oz. jar)

1 16 oz. can of diced tomatoes (optional)

2 cups grated mozzarella cheese

1/4 cup parmesan cheese

2 - 3 cups fresh spinach (or 1 package frozen spinach)

1 15 oz. container of ricotta cheese

1/4 tsp. salt

1/4 tsp. fresh ground pepper

1 tsp. olive oil

1. Boil lasagna noodles according to directions.

2. Warm fresh (or frozen) spinach in a frying pan with a teaspoon of olive oil until wilted (or warmed throughout). Mix spinach with marinara sauce (and diced tomatoes if using them).

3. Mix ricotta, parmesan, 1.5 cups mozarella, and salt and pepper together.

4. In an 8x8 baking dish, begin to layer. Place a heaping spoonful of sauce on the bottom, then layer with noodles, half of the cheese mixture, and ~1/2 cup sauce. Layer again: noodles, the rest of the cheese mixture, ~1/2 cup sauce. Last layer will be noodles, rest of sauce, and .5 cups mozzarella cheese.

5. Put in oven at 400 degrees for 20 minutes. You could also put this in the toaster oven at the same temp and time for excellent results.

Homemade Stovetop Mac n' Cheese

Mac n' cheese from a box is pretty tasty and very easy. But let's face it, it's not real food. Could it be possible to make your own mac n' cheese from scratch in the same time it takes to make it from the box? The answer is a big, cheesy YES! You will spend the entire cooking time at the stove but when you're through, you'll have real mac n' cheese. Well worth it!

1 lb pasta (macaroni, shells, bow ties, etc.)
2 Tbsp butter
2 Tbsp all-purpose flour
1 cup milk
2 cups extra sharp cheddar, shredded
salt and pepper to taste

1. Prepare by setting out all ingredients and shredding cheddar first (it's good to have the cheese closer to room temp, than fridge temp). Get water boiling in a large pot for pasta.
2. Melt butter in a medium sauce pan over medium heat. Whisk in flour until completely incorporated. Cook flour in butter for a couple minutes (it should bubble slightly), whisking constantly. Slowly add milk in a steady stream, whisking constantly to create a smooth mixture. Let the roux cook - whisking frequently - for five or so minutes until it begins to thicken. Remove from heat.
3. Add shredded cheese to the roux by the finger-full and whisk until melted. Continue until all the cheese is melted into the roux, making your cheese sauce. If needs be, return sauce to low heat to completely melt the cheese. Note: don't let the sauce get too hot... that will make the cheese turn into a chewy glob.
4. Meanwhile, cook pasta according to directions, drain and return to large pot. Pour cheese sauce over pasta and stir to combine. Add salt and pepper. Enjoy!

Makes great leftovers!

Em's Mac & Cheese

1 - 1 1/2 lb. shell noodles
2 c. cream
2 c. sharp cheddar shredded
2c. monterey jack shredded
3 T. butter
bread crumbs

Put cream in saucepan over low heat (you'll be fine Ash, the cream won't burn). After the cream has warmed up a bit, add cheese, stir with a wisk until melted. At the same time cook noodles. Take cheese off off heat while draining noodles. Stir in butter after draining. Mix cheese & noodles in 9x13 baking pan. Sprinkle bread crumbs on top. Bake for 40 minutes at 350. Enjoy for days after!! Add a little milk and breadcrumbs when warming up.