The thing is that I have been getting behind on grocery shopping. We have pretty much had to make do with the scraps and bits left on the empty pantry shelves. In fact, the refrigerator echoed the other day. I swear it did. No reason for me not to go, just still run down from the surgery and then the potassium issues. I am so blessed with work right now that it is easy to get behind on things like groceries! That is how I found myself with a group of intense faces in front of me and a clock behind me that said “SUPPERTIME!”

Oops.

Grabbed a can of pumpkin and the thing of flour and started throwing things together and this is what happened:

Look at the colors in that! The dish is Autumn personified. I love it. I wanted a smoky flavor that would reflect all that is Fall. Spicy, earthy, and easy. I think I got it. And this is my entry to Presto Pasta Nights, hosted this week by Sara of I’m a Food Blog

Applewood smoked bacon, onions, roasted red peppers, chipotle, and smoked olives are sauteed in olive oil and finished with just a splash of maple syrup. Diced fontina gets sprinkled on top and the whole thing takes less than 30 minutes.

The roasted red peppers were commercial, as were the smoked olives. I got mine at the grocery store but if you can’t find them I think Amazon carries them. I also found these chipotle smoked olives which sound amazing.

You can make these a day ahead and store them in the refrigerator for a really quick meal.

Need a menu? Try this:

• Pumpkin Gnocchi with Smoky Chipotle Sauce
• Baguette
• Sauteed Lemon Brussels Sprouts with Pistachio
• Pecan Praline Cheesecake

I hope you like this as well as I do.

Pumpkin Gnocchi

• 1 (15 oz.) can solid pack pumpkin or two cups of homemade pumpkin puree, drained
• 1 tsp finely grated lemon zest
• 3 cups flour or enough to make a soft dough
• Pinch of salt

Directions:

1. Mix together until you get a soft, kneadable dough. You want it to be the texture of soft Play-do.
2. Cut in about 5 or 6 parts and roll each part out into a 3/4 inch thick rope
3. Slice in pieces about 1/2 inch thick
4. You can use a fork to make a design, or not as you wish
5. Spoon gnocchi into water that is at a slow boil
6. Cook until done, it will come up to the surface and float there. Just take that batch out with a slotted spoon and add the next batch until all are cooked.
7. Toss with Smoky Chipotle Sauce

Smoky Chipotle Sauce

• 1/2 cup smoked green olives, sliced
• 1/2 cup roasted red peppers, chopped
• 6 slices of applewood smoked bacon
• 1 tsp of dried chipotle, more or less to taste
• 1 onion chopped
• Pinch of cinnamon
• 1/4 cup olive oil, smoked olive oil if you have it
• 2 tbs of maple syrup (more or less to taste)
• 4 oz fontina, diced

Directions:

1. Simmer everything but the maple syrup and fontina in a pan on low heat until the onions are cooked
2. Stir often, don’t let anything caramelize
3. Stir in the maple syrup and simmer for another minute or two. Taste and adjust seasonings
4. Pour over cooked gnocchi and toss
5. Sprinkle with fontina

Serves 6-8

Post from: Baking Delights

Anyway. I have been making this for ever. And a day. It is a bog comfort food for me, and at present pasta seems to be one of the few nonliquid foods that will go down my throat.  I literally threw this together the day after I got home from my thyroidectomy.  Let me tell you, I have not cooked a whole heck of a lot since then. I need to feel better and cook soon or we will have to change the venue of the blog to Cranky Middle Aged Woman Kibbitzing.

You can use any kind of pasta you happen to have. Shells are nice because the peas get stuck in them and they hold all the sauce. Anyway, this is supposed to be a simple dish…use what you have and keep it that way.

The sauce is a quick garlic,  butter, onion, and basil mixture with peas, kidney beans (you can use cannellini), and cooked pasta tossed in and Parmigiano-Reggiano grated over top.  If you happen to have some left over chicken breast or shrimp toss it in there too. Sometimes I add pepperoni.

Repeat after me…this is simple.

Add a warm baguette, some sweet butter, sliced heirloom tomatoes, and a chunk of melon and you won’t need anything else. It is that perfect.

Venetian Pasta and Peas

serves 8

• 2 lbs of pasta, cooked and drained
• 1/2 cup unsalted butter
• 2 tbs olive oil
• 6 garlic cloves, peeled and minced
• 1 yellow onion, peeled and chopped
• 3 cups frozen peas
• 2 cans cooked, dark red kidney beans (or your choice)
• 1/4 cup fresh basil, chopped
• 8 oz Parmigiano-Reggiano, grated

Directions

1. Heat olive oil in pan. Add garlic and onion and saute until transparent and tender.
2. Add butter and allow to melt over low heat. You don’t want the butter to brown.
3. Stir in drained beans and peas.
4. Heat through and add in pasta and basil. Toss lightly.
5. Heap in serving dish and cover with grated Parmigiano-Reggiano

image:marye audet

Post from: Baking Delights

Really, does it get better than that? Last week I had taken on an assignment which required a series of ten articles. I had about five days to finish them, and that was on top of my normal stuff. And…as luck would have it, there was no food in the house. A trip to the grocery store was in order. Quick and easy were high on my list of priorities.

Most of you probably have never, and will never, experience regular grocery shopping for a family the size of ours. It is a long and drawn out adventure, full of peril and pitfalls. It takes me about three hours to complete the chore, which culminates in a stress headache at the checkout.  When I went last week I found an unusual treasure- local heirloom tomatoes. Misshapen and off color (compared to commercial tomatoes-perfectly round and fire engine red) no one was buying them and they were marked down.

SCORE!

I wanted to keep the rest of the meal as fresh as those wonderful tomatoes and I immediately thought of pasta. My neighbor had given me a large batch of basil from her garden, and I had several pounds of local Texas sweet onions that needed to be used. My plan was coming together…

You could easily add some grilled chicken to this. I just like to cut back on the meat a couple of times a week to beef up my budget. Get it? Beef up?

So the very fresh menu for that evening was:

• Farfalle with Basil and Romano
• Sliced heirloom tomatoes with a splash of balsamic
• Grilled Romano sourdough (make garlic butter and add the cheese before spreading and grilling)
• Sliced local RIPE peaches.

It was perfect. The entire kitchen smelled fresh and summery.

This is also my entry to Presto Pasta Night for this week. It is hosted by Joanne of Eats Well with Others.

Whole Wheat Farfalle wth Basil and Romano

• 2 lbs whole wheat farfalle, cooked a la dente
• 2 Vidalia, 1015s or other sweet onions, chopped
• 4 cloves garlic, chopped
• 2 cups fresh basil leaves, chopped
• 2 tablespoons unsalted butter
• 2 tablespoons good olive oil
• 1/2 cup grated Romano cheese
• Salt and pepper to taste

1. Add the olive oil to a large saute pan and saute onion and garlic until soft. This should be done over a medium heat so that the onion and garlic do not caramelize and the oil gets infused with the flavors.
2. Add the basil and the pasta. Cook, stirring lightly until heated through and basil is wilted – about three minutes.
3. Salt and pepper to taste
4. Place in serving bowl and toss with Romano cheese

Serves 8

Post from: Baking Delights

This dish really does need a strong pasta to handle it. I recommend whole wheat because it has a firmer texture and the nutty flavor is perfect. The rich sauce is tangy but it cools the heat of the peppers.The cumin’s warm, earthiness pulls it all together into creamy, spicy perfection. Normally I would not serve corn with pasta- it is just too weird but you know what? Corn works here. I like to leave it on the cob and rest it up by the pasta but you can add the kernels to the dish as well.

I think this pasta is addictive.  This is my submission to Presto Pasta Nights. This week it is hosted by Daphne of More Than Words.

Fettucine Creme Fraiche

• 2 lbs wholewheat pasta, cooked and drained
• 2 tbs olive oil
• 2 large onions, peeled and chopped
• 4 zucchini, diced
• 8 ears of corn, cut in half and cooked
• 1 poblano, seeded and chopped
• 1 jalapeno, seeded and chopped
• 3 cloves of garlic, chopped
• 1 tsp cumin
• 2 cups shredded colby-jack cheese
• 1 bunch cilantro
• 2 cups creme fraiche or sour cream

1. Saute the zucchini, peppers, onions, and garlic in the olive oil until just tender. This works great in a wok.
2. Stir in the cumin.
3. Add the drained fettucine and stir well.
4. Stir in the cilantro and creme fraiche until all is well mixed and the pasta is coated.
5. Sprinkle with the cheese
6. Serve with the buttered corn on the side.

Serves 8

Tomorrow is my biopsy at 2:45. I have several posts scheduled over the next few days but I may not be available to answer questions. I just want to thank you guys for reading, for encouraging me, and for praying for me. You have been awesome, you have been friends, and I am grateful to count you among my many blessings. I am not looking forward to this thing but I am not worried about it either. I plan on posting on Thursday to let you know how it went, but in case I am unable to I wanted you to know why.

image: marye audet

Post from: Baking Delights

Now, you ask, why oh why would I give a pasta dish a french moniker? Simple. Classic french ingredients. Chevre, spinach, lavender buds… You can substitute more cream cheese for the chevre but it won ‘t be quite as tangy. If you can find a local dairy that makes homemade chevre then go for itl. That is what I use.

This is my entry to Presto Pasta for this week, hosted by Sara of I’m a Food Blog.

Pasta avec Trois Fromages

• 1 lb pasta, your choice, cooked and drained
• 4 oz. of fresh chevre
• 4 oz. of cream cheese
• 4 oz. raclette or mozzerella
• 1 lb fresh baby spinach
• 1/4 cup culinary grade lavender buds
• 1 1/2 cup half and half or raw goat’s milk
• 2 tbs unsalted butter
• salt and pepper to taste

1. Preheat the oven to 375F
2. Place the pasta in a buttered casserole.
3. Mix in the spinach, no need to cook.
4. Soften the chevre, cream cheese and raclette in the microwave and stir in the milk. Microwave until smooth.
5. Add the lavender buds, salt and pepper.Pour over the pasta.
6. Bake for 35 -40 minutes until top is crusty

serves 6

Post from: Baking Delights

Here it is.  Presto Pasta 108.  You won’t believe the visual feast you are about to experience.  We have gotten some of the most amazing dishes ever.  If you are hungry now? No worries, you will be by the bottom of the page.  Ready?

Elizabeth at Blog from Our Kitchen was the first one in the gate with this Skyliner Chili over pasta.  It looks amazing…and now I am hungry for Chili Mac.

Melissa, at Alosha’s Kitchen, submitted one of my favorites. Beef  Stroganoff.  I love this stuff.  I could eat it all day..and then waddle back for more.

How about something really fast? Sarah at Taste My Plate presents her recipe for In a Flash Singapore Noodles. I am getting the chopsticks ready right now.

Abby at Eat the Right Stuff certainly has created the right stuff with the Chinese Spagetti. Just wow.  Doesn’t it look fantastic?

Restless Chipotle joins Presto Pasta Nights for the first time with this Spring Pasta. Fresh, delicate, and local.  Yum.

Purplesque offers Color Me Green Pasta. Spinach, goat cheese…all the good stuff.  This is also Purplesque’s first entry into Presto Pasta!

RedVanilla has a pasta addiction that seems to rival mine.  Her entry for this week is Tomato and Mushroom Linguine in Cream Sauce.

Juliette from A Little Foodie created a Roasted Vegetable Puttenesca.

Alice created Fried Laksa Noodle on Bits of Taste.  The recipe sounds wonderful and her photography skills are intense.

Next is a dynamic duo, Kerri and Stephan from Dinner Diary.  They have submitted this luscious Pork Ragu. Can’t you just smell it?

Ready for something spring-like?  Deb from Kahakai Kitchen sent in this Spagetti with Shaved Asparagus.  Mmmm.  I love asparagus.

Nic created an amazing combination at Lemon and Cheese.  Spaghetti with Cream and Scampi Sauce.  Another delicious spring pasta meal!

And now, for something completely different.  You know, one of the  things I absolutely love about Presto Pasta Nights is that there is so much variety in the submissions.

Haalo,  who blogs Cook (almost) Anything Once,submitted a Farfalle con Tonno di Coniglio – Farfalle with “Rabbit Tuna.  Quick, easy, and it looks amazing.

Ching writes the blog, Little Corner of Mine.  She created this Stir Fried Whole Wheat Spagetti with Pork that makes you want to lick your screen.

Kristin made a Tortellini Vegetable “Lasagne”.  Looks perfect, quick, easy and delicous.  Check it out at Sogkonnite Living.

Are you still hungry? Check out Leslie’s recipe for Angel Hair Pasta Soup on My Asian Kitchen.  Looks very filling and yet light.

Kait at Pots and Plots submitted a great looking Rotini and Cheese Primavera.  She said she hoped it wasn’t too late but even if it had been how could I resist this?

That’s it for this week.  Wasn’t it an incredible round up?  A big thanks to everyone who participated.  Now..how in the world do I choose which to make for lunch?

Next week’s round up will be hosted byKatie at One Little Corner of the World .  You can enter next week’s round up by contacting both her and Ruth: sprange (at) hometel (dot)com and  ruth (at) 4everykitchen (dot) com.    If you have never participated before you can see the Presto Pasta Nights guidelines here.

Images are the property of the various participants and are used by permission.

Post from: Baking Delights

Spring is here.  I got fresh asparagus for 99 cents a pound and nothing says spring more than that.  When I bought it I knew that Pasta Primavera was not far behind.

In this case, the pasta I used was Orzo.  I took the casserole dish of it over to my daughter, Erin’s, house when she was still on bedrest from having the baby.  This dish is delicate, rich, and creamy and has spring in every single bite.  For  a nice change grill the asparagus rather than steaming it.

Orzo Primavera

• 1 lb orzo
• 2 tbs olive oil
• 1 lb asparagus, steamed or grilled until crips tender and cut in 3 inch lengths
• 1 onion, peeled and chopped
• 2 cloves of elephant garlic, one peeled and cut in half and one peeled and sliced thinly
• 3 carrots, peeled and julienned, steamed
• 1 cup pecans or pine nuts, toasted
• 1 cup grated Parmigiana-Reggiano
• 2 cups heavy cream
• Salt and Pepper to taste
• 1/4 cup fresh basil leaves, chopped

1. Bring the cream to a simmer in a saucepan or microwave safe bowl.  Add one elephant garlic clove, cut in half.  Set aside for at least 30 minutes.
2. Cook the orzo until tender, drain, add a little oil and set aside.
3. Add the sliced garlic, olive oil, and onions to the pan and cook until the onions are transparent.  Do not allow to brown.  Add the asparagus, the carrots, basil, and the nuts.  Stir carefully to coat with oil.
4. Stir in the orzo and heat through.
5. Just before serving remove the garlic from the cream, pourit in the orzo mixture and stir.
6. Stir in the grated cheese.
7. Allow to heat through, plate it and top with shaved parmesan.  Serve immediately.

Serves 8

Image:MaryeAudet

Post from: Baking Delights

Anyway I get to host PPN 108..Can you believe it? ONE HUNDRED AND EIGHT!  One hundred eight weeks of yummy pasta.  So, put your pasta thinking caps on, and please make me look good here.  Daring Bakers, you DO have a pasta dish for PPN 108, as I recall!

I have been working on a star shaped ravioli recipe, and I am hoping to share it for PPN 108.  We’ll see what happens this weekend.

How to enter? Simple!

Just create your pasta dish.  Blog it and send me a link, your name, blog, and image (no bigger than 400px, please) to maudet8816ATaolDOTcom.  CC a copy to RuthAT4everykitchenDOTcom.  That’s it!  Easy!

So, let’s recap.

• Pasta
• Next Friday, April 10
• Be here or be uncool

Now…today Ruth is hosting Presto Pasta so you better head over there for your carb fix.  Three different mac and cheeses? Wow.

image:Presto Pasta

Post from: Baking Delights

I love Pasta Primavera.  It is light, flavorful, and really fast.  Can you ask for more? I don’t think so!  The only thing I thought it was missing is a little “bite-cha-back.  You know what I mean.

Chipotle.

This is my entry for  Presto Pasta Night.  You gotta use the freshest ingredients that you can find.  Nitrate free applewood smoked bacon, baby asparagus, the whole thing.  Fresh and fast for the best flavor- keep the vegetables crisp and serve it immediately upon mixing.  The whole thing takes less than 15 minutes.

Because I am using stronger flavors in this I am using a whole wheat angelhair pasta.  The whole wheat gives the pasta a chewy texture and enough flavor to hold up to the intense flavors.  If you are thinking of a light and romantic pasta primavera you don’t know me at all.  This is intense, passionate, and it will bite you back.

Pasta Primavera

1 lb whole wheat angel hair pasta

1/2 lb excellent bacon, chopped

1 lb asparagus, chopped and any tough ends removed

2 onions, chopped

4 cloves garlic, peeled and chopped

1 cup steamed baby artichokes, sliced

1/2 cup raw pumpkin seeds

2 teaspoons finely chopped dried chipotle, or to taste

1/2 lb baby spinach

1/2 cup grated romano cheese

1. Cook bacon until crisp.  Remove from pan with a slotted spoon and set aside.  Pour off all but 1-2 tablespoons of bacon grease.
2. Steam the asparagus just until crip tender, and set aside.
3. Steam the artichoke and set aside.
4. Add the garlic, onion, pumpkin seeds and chipotle to the bacon pan.  Saute until the onion is tender and cooked.
5. Meanwhile, cook the pasta.  Do not over cook it!

1. Drain the pasta.  Add to the pan with the vegetables in it.
2. Add the bacon and spinach.
3. Stir the pasta, mixing in a the ingredients well.  Continue stirring over the heat just until the spinach begins to wilt.
4. Sprinkle with the Romano cheese and serve immediately with more grated cheese.

images;(c) marye audet 2009

Post from: Baking Delights

This is my entry for Presto Pasta Nights, but it may not be my only one.  It is Presto Pasta Night’s 100th posting date and I wanted to do something special..This was incredible but I am still working on a more incredible birthday surprise..which may or may not work.

Seriously.  Cajun Black Bean Fettuccine. Yum.  You have to like spice for this…and you have to go to Bacon Freaks and get the cajun bacon.

This is spicy.  And different.  And good.

Cajun Black Bean Fettuccine

1/2 lb cajun bacon, chopped (you can use less if you like)

2 onions, chopped

2 cans organic black beans, drained

4 cloves garlic, chopped

1 lb fettuccine, cooked and drained

Sour Cream for garnish

Saute bacon until almost done.  Add the onion and garlic.  Saute until the onion is transparent and tender.  Pour off the fat and reserve.

Add the black beans and toss together.  Add about a tablespoon of the bacon fat to the fettuccine and toss to coat the fettuccine.  Place the pasta on a plate and top with black bean and bacon mixture.

Serve with sour cream garnish, avocado on the side, a sour dough baguette, and lots of water.

serves 6-8

images: marye audet (c) 2009

Post from: Baking Delights