Favorite Artichoke Pasta

We have a really good Student Food Courts at NYU, & this recipe was conceived from a lunch I had at the Kimmel Center Market Place Pasta station... You pick your pasta, your sauce & items to put in the sauce, just like a salad bar. And these are mouth-watering sauces & additions. I wanted to replicate the lunch at home for my family & lo & behold, it has become a staple in our house!!! I've dubbed it "our favorite artichoke pasta". But you can call it what you like! :) <3 Lishie

Favorite Artichoke Pasta

• 1 lb. medium pasta shells
• 1 TBSp olive oil
• 1 shallot, chopped
• 3 oz. chopped pancetta (or bacon, can be turkey)
• 1 can of artichokes in water, drained
• 1 can petite, diced tomatoes in sauce
• 1 clove of garlic, crushed
• 1/4 c shredded mozzarella
• fresh parsley
• grated parmesan, optional

Cook the pasta to box instructions.

Meanwhile, heat the olive oil on medium, add the shallot for a minute. Add the pancetta, stir for a minute. Add the artichokes & allow to cook for a couple of minutes, "dry out". Pour in the tomato sauce & the full clove of crushed garlic. Simmer, stirring occasionally for 10-15 minutes. Pull out the garlic clove with tongs; discard. Add in the mozzarella, stir. Top with fresh parsley; Serve w/grated parmesan, optional.

Brussels Sprouts with Pancetta & Apple Chicken Sausage

Need a delicious side for Thanksgiving? This is packed with fresh flavors, colorful & pretty good for you!

My mom-in-law came home with a farm-fresh branch/bushel(?) of Brussels Sprouts & shared them with me. I was so excited- they were gorgeous! Those bright green little leaves! If you are not a fan of the little cabbage family veg, this may make you one.

Happy Thanksgiving
<3 Lishie

Brussels Sprouts with Pancetta & Apple Chicken Sausage

• 2 TBSp olive oil
• 2 medium shallots, diced
• 4 oz pancetta, diced
• 1 lb. Brussels Sprouts, cleaned & quartered
• 2 apple chicken sausage, cut into 2" pieces
• S & P, to taste

Heat the oil on medium-high & add the shallots. Allow to cook for 1-2 minutes, stirring. Add the pancetta & cook for another 2 minutes, stirring. Add in the Brussels sprouts & allow to brown for 2 minutes (without stirring). Stir, all to brown for another couple of minutes. Add the Sausage & allow it to brown. In total, cook all about 15 minutes. Add S&P, to taste & serve.

Penne with Arugula in Tomato-Cream Sauce

Tonight I revisited a favorite of ours- adapted from Penne with Arugula in a Tomato-Cream Sauce by Mary Beth Clark. Mary Beth is a friend of my hubby's & mine, a great chef & she has her own (International) Cooking School in Italy as well as her own cookbook: "Casual Cuisines of the World - Trattoria" in which this recipe is featured. 

Creamy/tomato-y goodness!

I tweak the recipe, as always, to my family's sensibilities. Here's my take:

Penne with Arugula in Tomato-Cream Sauce

• 1 TBSp Olive Oil
• 3 oz. Pancetta, thinly sliced & chopped
• 1 (14 oz. can) Diced Tomatoes
• 1/4 cup heavy cream
• 3 oz. Baby Arugula, chopped
• S & P
• 1 lb. Penne

Boil the water for the penne on a separate burner. While the water's boiling...

In a small sauce pan on medium-high heat, saute the pancetta. When slightly browned & crisp, add the diced tomatoes. Simmer for 3-4 minutes. Stir in the cream, blending it. Simmer another minute, then add the arugula. Simmer until the arugula wilts then season with S & P. 

When the pasta water is boiling, add the penne & cook till al dente. Drain the pasta. Serve the penne topped with the sauce. 

This is sooooo delicious... 

*Lishie tips- Adjust the cream to your desired taste! 

Now read Mary Beth's tips here.

Brussels Sprouts with Pancetta

Sprouts!

I crave fresh veggies & it shows when I go food shopping because I buy so much! Beautiful, fresh, in season produce makes me happy! This week I also happened to pick up a large packaged chunk of pancetta for a recipe I haven't made in a while so I thought, hmmmm pancetta & brussels sprouts would be delish tonight with some simple herbed, baked chicken.  I love the beauty & brightness of fresh veg. And I love the bite to it!

Brussels Sprouts with Pancetta

• 2-3 TBSp olive oil
• 3 oz. pancetta, thinly sliced & chopped
• 1 lb. brussel spouts, each halved
• 1/2 lemon, juiced
• S & P

Heat the olive oil in a saute pan over medium. add the pancetta & saute until the meat gets slightly browned & crisped, stirring constantly for a couple of minutes (2-3). Add the brussels sprouts & saute until browned, about 6-8 minutes.  Add the lemon over the sprouts & salt & pepper, to taste. Serve! 

fresh, green goodness!

*Lishie tip- If you prefer your brussels sprout with less "bite", steam them a little beforehand to soften them. You can substitute bacon for pancetta but it will be greasier!

*Lishie fact- Brussels sprouts are in the cabbage family.

Ribollita Soup for my Soul

So I have been suffering tummy pains the last few days & needed some comfort. I decided to make a soup that my hubby would enjoy and I could "pick & choose" what to eat out of it, depending on how I felt. Oh yes, & it needed to be simple. Ease is key when one is doubled over in pain. I went the slow-cooker method on this one but it can be cooked in a dutch oven or stock-pot via the same method.

Ribbolito means "re-cooked" in Italian & this Tuscan bean soup is yummy slow-cooked... & even yummier as leftovers (just add more water or stock to "freshen").



Crock-pot Ribollita
5 medium carrots, peeled & chopped
3 celery stalks, chopped
4 oz. pancetta, diced
1 cup dried cannellini beans, rinsed
1 bunch of Kale, cleaned- ribs, stems & rough leaves removed
1/4 cup tomato paste
1/2 freshly grated parmesan cheese + the rind
salt & pepper
4 cups chicken stock (or veggie)
4 slices crusty bread
1/4 cup chopped fresh parsley
extra virgin olive oil
2 cloves garlic, sliced

In the pot, combine the carrots, celery, pancetta, beans, kale, tomato paste, parmesan rind, salt, pepper, chicken stock & 3 cups of water. Cook on low, 8 hours. Before serving, stir the soup well, then add parsley, grated parmesan cheese & salt & pepper to taste.

Place the slices of bread on a baking sheet, place garlic slices on the bread, then drizzle with olive oil- Bake until golden brown. Place a slice of bread in each bowl, then ladle soup over it. Top with a drizzle of olive oil & fresh, grated parmesan cheese.