Tag Archives: Ina Garten

Pasta, Pesto, and Peas

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I love one pot meals.  I love being able to build layers and layers of flavor in one dish.  And it’s usually in the form of pasta for me.  I usually do meal prep for at least two days on Sundays.  Being able to reach in the fridge without having to do any additional food preparation is really a help with an impatient toddler.  

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This dish is quite decadent.  For a friend lunch I had at home, I was able to serve this with sandwiches and salad, without any leftovers.  It’s a great side dish you would similarly get in a cafe or bistro that you can make yourself at home.

For dinner, this pasta dish would be wonderful with grilled chicken or a great piece of salmon.

Pasta, Pesto, and Peas

adapted from Ina Garten

Ingredients:

  • 1 lb fusilli pasta
  • 1 and 1/2 cups pesto
  • 1 (10 oz) frozen spinach, thawed and squeezed dry
  • 3 tbsp lemon juice
  • 1 cup mayonnaise
  • 1/2 cup freshly grated Parmesan
  • 1 and 1/2 cup frozen peas
  • 1/3 cup pine nuts (I used sunflower seeds because it’s what I had on hand)
  • 1 tsp kosher salt
  • 1 tsp ground black pepper

Directions:

  1. Cook the fusilli pasta in salted water to al dente per the pasta instructions.  Drain and cool to room temperature.
  2. In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice.
  3. Add the mayonnaise and puree.
  4. Add the pesto mixture to the cooled pasta.
  5. Add the Parmesan, peas, pine nuts, salt, and pepper.
  6. Mix and test for salt and pepper.  Serve at room temperature.

 

2 Comments

Filed under Pasta, Side Dish, Vegetarian

Lemon Raspberry Cake

 

I love lemon cakes.  Bright and full of flavor, I recently made this loaf cake to take along with us on a road trip to New Orleans.  The latter of that deserves a different post.  For now, let’s talk cake.  As fall is finally here, I try to take an inventory to clean out and restock.  In my freezer, I had frozen raspberries calling to be used.

Reminiscent of raspberry lemonade, the citrus flavors lighten this denser cake.  This cake is perfect for breakfast, accompanied by a cup of coffee or tea, and Mumford and Sons playing in the background.  Add celebrity gossip to the mix and you get my routine during the baby’s morning nap time, which has now become my most favorite part of the day.  And, you know, cake always helps.

Lemon Raspberry Cake

barely adapted from Smitten Kitchen via Ina Garten

Ingredients:

  • 1 and 1/2 cups + 1 tbsp all-purpose flour, divided
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 cup plain whole-milk yogurt
  • 1 cup + 3 tbsp white granulated sugar
  • 3 extra-large eggs
  • 2 tsp grated lemon zest (from 2 small lemons)
  • 1/2 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1/2 cup vegetable oil
  • 1 and 1/2 cup raspberries (fresh or frozen, which should be thawed)
  • 1/3 fresh squeezed lemon juice

Directions:

  1. Preheat the oven to 350°F.  Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan.  Line the bottom with parchment paper.  Grease and flour the pan.
  2. Sift together 1 and 1/2 cups flour, baking powder, and salt into 1 bowl.
  3. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, vanilla and oil.
  4. Slowly whisk the dry ingredients into the wet ingredients.
  5. Mix the raspberries with the flour to coat.  Add the raspberries to the batter and gently fold in so as to not bleed color everywhere.
  6. Bake in preheated oven for 55 minutes, or until a toothpick placed in the center of the loaf comes out clean.
  7. While the cake is baking, cook the lemon juice with the 3 tbsp sugar over medium heat until fully dissolved.  Set aside.
  8. Once the cake is done, remove from oven and leave in the pan to cool for 10 minutes.  Then, remove the cake from the pan and poke holes in the cake with a toothpick.  Pour the lemon syrup over the cake to absorb.  Let the cake fully cool.

 

5 Comments

Filed under baking, Cake, Desserts

Creamy Herb Dip

Whether just for snacking, or for a quick appetizer for a gathering or just because you feel like it, it’s always nice to have a herb dip in your recipe belt.  While I usually pair veggies with hummus, this dip is a great alternative to my usual.  In addition, I’m more likely to have these ingredients on hand at all times.  And, for my veggie-hating friends, this also pairs nicely with water crackers and my favorite kettle sea salt potato chips.  But, this creamy – dare I say zippy – dip is just magnificent with fresh-cut vegetables.

I actually served this to a veggie and mayo-hating friend of mine.  As he ate the dip with chips, he gave it rave reviews.  The ingredients mesh to be greater than the sum of themselves.  What that means is that he didn’t taste any mayo or the shallots, which is an ultimate no-no.  Without masking each other, every ingredient plays a role and shines through in this cohesive dip.

Herb Dip

adapted from Ina Garten

Ingredients:

  • 1 (8 oz) package cream cheese, room temperature
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 2 tbsp shallots, minced
  • 1 green onion, minced
  • 1 clove garlic, minced
  • 2 tbsp fresh parsley, minced
  • 1 tbsp fresh dill, minced
  • 1 tsp kosher salt
  • 3/4 tsp fresh ground black pepper
  • 4 dashes of hot sauce (i.e. Tabasco) – adjust to taste

Directions:

  1. Place the cream cheese, sour cream, mayo, shallots, green onion, garlic, parsley, dill, salt, pepper and hot sauce in the bowl of an electric mixer.  Mix on medium-high with the paddle attachment until all the ingredients are incorporated and smooth.
  2. Serve at room temperature.

 

10 Comments

Filed under Appetizers

Roasted Broccoli

Broccoli is one of my favorite vegetables that I don’t eat nearly as often as I should or would like.  I prefer it plain with a dash of salt.  As I’m more comfortable using my oven than attempting to steam something into mush, roasting is my favorite way to cook this beautiful vegetable. In addition to being easy, the flavor is just outstanding.  Hit with a bit of kosher salt and olive oil, this has become a go-to side dish to pair with many types of cuisines.

I know this is not a complicated recipe or really even a recipe for that matter as much as it a how-to on a basic dish.  But, sometimes we just have to be reminded that the simplest things are usually what makes it into the weekly menu rotation.  Easily modified and adapted to whatever main course you are preparing, this is a great base recipe.

Roasted Broccoli
adapted from Ina Garten

Ingredients:

  • 1 bunch of broccoli, cut into florets (I also keep the stems)
  • 3 tbsp olive oil
  • 1 tsp kosher salt

Directions:

  1. Preheat oven to 425F.
  2. Toss the broccoli with the olive oil.
  3. Lay out an even layer on a cookie sheet.
  4. Sprinkle with kosher salt.
  5. Bake for 20 minutes, until the florets are tender and some may have browned edges.

5 Comments

Filed under Side Dish