Tag Archives: Italian

Gnudi

Posted on July 7, 2011 | Leave a comment

I had seen this recipe floating around several blogs recently but had never heard of it, or eaten it.  Gnudi, is basically a naked ravioli.  A dumpling of traditional ricotta/spinach filling served in a marinara sauce.  I used this recipe from Giada De Laurentiis.  I was puzzled at how the dumplings would stay together so I thought it best to follow the recipe as-is before I started making my own changes.  I recommend this recipe – it’s easy and tasty.  It’s also good if you are watching your carbs a bit.  Two things I think that are very important to this recipe are 1)  make sure your dumplings are well coated in the flour and 2)  use a low, rolling boil as a fast one will destroy the dumplings.  Happy Eating!

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Ricotta Gnocchi with Avocado Cream Sauce

Posted on June 7, 2011 | 1 Comment

I was lucky enough to be chosen to participate in Foodbuzz’ Tastemaker program for California Avocados.  We love avocados here in the Foodie household.  Foodie Jr. has loved them since he was a baby and they still serve as a go-to food for him.  Baby Foodie’s very first ‘real’ meal was a fresh avocado, which he just devoured!  I was very excited when my box of beautiful California Avocados arrived.  They were absolutely perfect – beautiful and perfectly ripe!

Like many people, we use avocados primarily for guacamole, in salads and on sandwiches, or we simply just eat them plain.  I have never really ventured into cooking them as part of a hot dish before so I definitely wanted to take the challenge.  I came up with this recipe.  Both Mr. Foodie and I enjoyed it. It was really rich and filling but I do think that gnocchi was the perfect fit for this type of cream sauce.   (If you don’t want to go through the step of making gnocchi, a store bought version would be fine to use as well.)

If you have not tried an avocado, I definitely urge you to get some California Avocados!  Not only are they delicious but they are good for you too.  They pack a heavy punch of Vitamin E and are a good source of potassium.  Get yours today and enjoy!

RICOTTA GNOCCHI

Ingredients:

16 oz. container Ricotta cheese, well drained

3 eggs

¼ Tsp salt

1 TBS Butter

1-2 TBS Parmesan cheese, finely grated

Flour for coating

Directions:

1.  Beat all ingredients together in a medium bowl, I usually use a hand mixture to get it blended really well.

2.  Scoop dough by tablespoon and form into small dumpling, coat lightly in flour.

3.  Drop in boiling water, they should sink to the bottom and are done when they float to the top.

AVOCADO CREAM SAUCE

Ingredients:

1 California Avocado, seeded and skinned

1 cup heavy cream

1 anaheim pepper, minced

1 tbs garlic paste

1 tbs fresh basil

¼ tsp salt

¼ tsp black pepper

1 TBS White wine vinegar

¼ tsp paprika

water

1/8 to 1/4 Cup Parmesan Cheese, per your taste

Directions:

1.  Put  avocado meat, ¾ cup cream and all other ingredients except parmesan into a blend and blend until smooth.  This may be a bit thick so thin a bit with water to get a thinner consistency.

2.  Transfer mixture to a saucepan and heat over medium heat, stirring in remaining heavy cream and parmesan cheese.  Heat through.  Serve over gnocchi.

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Caramelized Onion Bruschetta

Posted on March 4, 2011 | Leave a comment
I was going to make a traditional bruschetta as an appetizer for a recent baby shower and then remembered this caramelized onion (not recognizable as onions, more of a paste,) tomato and feta focaccia dish that Mr. Foodie and I used to order at Fuzio.  I had originally planned to try to re-create that dish but then came across an old Betty Crocker recipe for these.  I adapted the recipe a bit for my needs and what I found in the grocery store and the results were GREAT.  I really enjoyed this appetizer and Mr. Foodie, who hates onions, even liked them.  If you are ever in a pinch and need to bring an appetizer to a party, this is a really easy one that is also delicious.
CARAMELIZED ONION BRUSCHETTA
Ingredients:

1/2 Cup Butter

2 Large Sweet Onions, peeled and diced small

1/4 Cup Sugar

3 TBS Balsamic Vinegar

1 Package Garlic and Herb Crostini

1 8 oz. Tub Onion and Chive Cream Cheese

Directions:

1.  Melt butter in large skillet over medium-high heat.

2.  Add onions to skillet and cook about 5 minutes, until softened.  Stir frequently.

3.  Stir in sugar and balsamic vinegar and continue to cook until the onions are very soft and browned, 10-15 minutes.

4.  Allow onion mixture to cool about ten minutes.

5.  Spread cream cheese on crostini and top with a bit of the caramelized onion mixture.

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Spicy Sausage Pasta

Posted on December 10, 2010 | Leave a comment

This is a recipe from Sam the Cooking Guy.  I was turned on to him (and this recipe) by my good pal, Stephanie.  I own both of his cookbooks and I cannot tell you how handy they are.  He has short, simple recipes that taste great.  I have not been disappointed by anything I have tried from his cookbooks.  The premise of his recipes is that anyone can cook good food, you do not have to be gourmet.  He uses real ingredients to create good meals and ANYONE can follow along.  His comedic writing throughout the book is worth the read as well.

We love encased meats here at Foodie Casa so it was a no-brainer that I had to try this recipe.  This has quickly become one of my favorite comfort foods.  I served this to company around the holidays last year and they all asked for the recipe.  My only warning is that this definitely needs to be eaten right away to get the full effect of the dish.  While I like it leftover just fine, it is not a recipe that keeps well over time.

SPICY SAUSAGE PASTA

Ingredients:

1 TBS Olive Oil

1 lb Penne Pasta

1 lb Spicy Italian sausage (casings removed)

4 cloves Garlic

3 TBS butter

1 Cup Whipping Cream

1/2 Cup Shredded Parmesan Cheese

2 TBS Fresh Chopped Parsley

Directions:

1.  Heat oil in skillet over medium heat.

2.  Add sausage, brown and break up.

3.  Once sausage is browned, stir in garlic and cook another minute or 2.

4.  Add cream and simmer on low about 10 minutes.

5.  While the sausage mixture cooks, add pasta to boiling water – when the pasta is ready, so is the sausage!

6.  Drain pasta and add to sausage.

7.  Add butter, Parmesan cheese and parsley and mix well

8.  Sprinkle with a little more cheese and serve immediately.

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Fresh Fettucine with Pulled Rotisserie Chicken, Pesto, Roasted Red Peppers & Olives

Posted on November 17, 2010 | 1 Comment

I believe this recipe originally came from Sara Moulton who used to appear on the Food Network.  My mom found it years ago and has made it quite a bit since.  It packs a lot of flavor and is really easy to make in a pinch for a weeknight dinner.  It’s also nice enough to serve company.  Mr. Foodie is ALL ABOUT pesto so this is right up his alley.

FRESH FETTUCINE WITH PULLED ROTISSERIE CHICKEN, PESTO, ROASTED RED PEPPER AND OLIVES

Ingredients:

2/3 Cup Pesto Sauce (homemade or your favorite store brand)

1 package (9 oz) of Fresh Fettucine Pasta

1 TBS Olive Oil

3 Garlic Cloves, minced

4 Cups of Pulled Chicken Meat (I use it from a rotisserie chicken but you can use breasts or whatever leftovers you might have on hand.)

2 Cups Sliced Roasted Red Peppers

1/2 Cup Pitted Black Olives (I like to keep them whole.)

Salt and Pepper to taste

1/4 Cup Shaved Parmesan (more for the side if you desire)

Directions:

1. Put pesto in a large bowl.

2.  Cook pasta according to package directions.

3.  Drain pasta and reserve 1/3 cup of pasta water.

4.  Whisk the pasta water into the pesto.

5.  While the pasta is cooking, heat oil in large skillet over medium-high heat.

6.  Add garlic and cook about 30 seconds.

7.  Add chicken, peppers and olives and cook through until hot, about 3 minutes.

8.  Season with salt and pepper.

9.  Add the pasta and cheese to the pesto and toss to combine well.

10.  Add chicken mixture, combine well and serve immediately with more parmesan for guests to add as they like.

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Chicken Apple Sausage, Spinach and Egg White Frittata

Posted on October 5, 2010 | Leave a comment

It’s no secret that I am pregnant.  Not just because of the watermelon sized bump in my tummy but because I have mentioned it here before.  I spent the greater part of this pregnancy sick and then when I finally got to a point where food sounded good again and wanted to eat something with substance, gestational diabetes entered the picture.  Baby Foodie is doing quite a number on this Mama!  I can’t just go willy-nilly eating everything in sight and indulging in carb-rich delights like I really want to, so I created this recipe the other night for dinner.  It was actually very filling and satisfying, more importantly, it tasted good.  Mr. Foodie thought it was a keeper, he even ate it cut up in a whole wheat tortilla the next morning as a pseudo breakfast burrito.

CHICKEN APPLE SAUSAGE, SPINACH AND EGG WHITE FRITTATA

Ingredients:

1 TBS Butter

4 Chicken Apple Sausage links (I used the Aidell’s brand)

3 Cups fresh baby spinach, washed and torn

1 TBS Dried Minced Onion

1 TBS Course Black Pepper

1 TBS Salt

¾ Cup Gruyere Cheese

2 Cup Egg Whites

Directions:

1.  Heat oven to 350.

2.  In an oven safe skillet, melt the butter over medium heat.

3.  Saute sausage until brown.

4.  Add minced onion and spinach and sauté until spinach is wilted.

5.  Remove from heat.

6.  Add Egg whites.

7.  Season with Salt and Pepper, mix in cheese.

8.  Bake in oven for 10 minutes, or until egg whites are set.

9.  Let cool slightly, about 5 minutes and serve.

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