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Posts Tagged ‘pasta’

Beef,Main Dishes

September 23, 2010

Goulash
Posted by betsyjo

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Matt said he ate goulash as a kid, and wanted me to try my hand.  I thought goulash was only eaten by people in the Minnesota, (or is that hotdish??) and didn’t really know what it was.  I came across this recipe on a blog that I follow, and I thought I’d try it.  I made a few changes.  I cooked about 4 oz (dry) of elbow noodles and added them, didn’t use the allspice and just added a touch of nutmeg (which I thought I could taste, but who knows…).  It actually turned out quite good – very simple flavors, but pretty comforting too.  Matt seems to like it!

Healthy Goulash

Courtesy of A Modern Gal

2 slices bacon, slivered
1 lb. ground meat (beef or turkey)
1 onion, diced
2 cloves garlic, minced
1 can diced tomatoes (I prefer fire roasted)
1 carrot, peeled and diced
1/2 t allspice
1 t sweet paprika (or half sweet, half smoked)
red pepper flakes to taste
1 cup chicken or beef stock
1/2 head cabbage, cored and thinly sliced
1 T red wine vinegar

In a large deep pan or stockpot, render the fat from the bacon, then brown the ground meat in the pan.  Add onion, garlic, and carrot and continue to cook until meat is cooked through and onion is tender.  Add tomatoes, spices, and chicken stock and bring to a boil. Simmer for about 5 minutes.  Add cabbage and stir to incorporate thoroughly (this will be a relatively large volume), add the red wine vinegar.  Bring to a boil, cover and lower heat and simmer until cabbage is just tender, about 8 minutes.  Stir well, and serve immediately.

Main Dishes,Vegetarian

May 29, 2010

How to Get Your Man to Eat Squash Part 2
Posted by Chammer

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Penne With Butternut Squash. Yum. Yet another recipe proving that squash is indeed good. Yes!

1 medium butternut squash (about 2 lbs), peeled and cut into 3/4 inch cubes
1 large onion cut into 1/2 inch pieces
1 small head of garlic, separated and peeled
1 lb penne
8 oz goat cheese
1 c chopped, fresh basil
grated parmesan cheese
1 c chopped pecans

Preheat oven to 425
Put squash, onions and garlic cloves on greased baking sheet. Drizzle with olive oil and sprinkle with salt and pepper to taste. Bake for 40-45 minutes or until squash is fork tender.
Cook penne, reserving 2 c cooking liquid.
Put paste, goat cheese and 1 c of cooking liquid into bowl and toss until cheese is melted. If cheese is too thick add more of the reserved cooking liquid.
Add squash mixture and basil.
Top with parmesan cheese.

Main Dishes,Turkey

January 30, 2010

Stuffed Shells
Posted by Chammer

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I made this for Will and he said he might not ever eat regular stuffed shells again…I was thinking the same thing.

Then I told Mama about it, and she wanted me to make it for her and Daddy. And Dad WANTED it.  He kept harassing me about making it! Goes great with California Syrah!

Stuffed Shells

Recipe courtesy Giada de Laurentis

Ingredients

  • 1 (12-ounce) box jumbo pasta shells (recommended: Barilla)
  • 3 tablespoons extra-virgin olive oil
  • 1/2 large yellow onion, chopped (about 1 cup)
  • 3 cloves garlic, chopped
  • 1 pound ground turkey
  • 1/2 teaspoon kosher salt, plus 1/2 teaspoon
  • 1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
  • 1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped
  • 1 (15-ounce) container ricotta cheese
  • 3/4 cup grated Parmesan
  • 2 eggs, lightly beaten
  • 1/4 cup chopped fresh basil leaves
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 5 cups Arrabbiata Sauce, recipe follows
  • 1 1/2 cups grated mozzarella (about 5 ounces)

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.

Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.

In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.

To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.

To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)

Arrabbiata Sauce:

2 tablespoons extra-virgin olive oil

6 ounces sliced pancetta, coarsely chopped

2 teaspoons crushed red pepper flakes

2 garlic cloves, minced

5 cups jarred or fresh marinara sauce

Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.

Yield: approximately 6 cups

Enjoy!!