Penne

When warm summer weather hits I get a craving for tuna salads. It only happens about once or twice a year though as a general rule. But it's all I have been thinking about this week! LOL. So I looked through some of my files and found a version that called for lemon juice, tomatoes and penne. While I kept looking for these particular ingredients mixed I found this same version many times over

Preparation Time 5 minutesCooking Time 15 minutesIngredients * 375g dried penne pasta * 4 (600g) Italian sausages * 3 large ripe tomatoes, finely chopped * 1 tbs McCormick Fresh Chopped Taste & Aroma Parsley * 175g (1 cup) kalamata olives * 2 tsp McCormick Pasta & Pizza Blend * Shaved parmesan, to serve * McCormick Cracked Pepper, to serveMethod 1. Cook the pasta in a sa

In questo video vediamo delle immagini incredibili. Si tratta dello “pen spinning” ossia maneggiare acrobaticamente delle penne a sfera, farle passare da una mano all’altra facendole ruotare. Questi studenti di Bangkok sono la dimostrazione di cosa si riesce a fare con delle semplici biro. Guarda il video

Oramai, anche per il “panico” da virus scatenato ad ogni loro inserimento in un PC, le penne USB hanno sostituito egregiamente gli indimenticabili floppy disk. Proprio per questo è necessario prestare sempre moltissima attenzione ai contenuti di queste ultime, quando non nostre o di ritorno da un giro fatto nei computer di amici degli amici [...]

When I watched Giada make this, I wanted to reach through the tv and eat it. I longed to work in her husband's office, in the hopes that I could look starved in the corner, so that she might share some with me. Alas, tv's don't work like that, and I don't work with her husband. Such is life.It occurred to me, as I watched, that this dinner would make excellent lunch leftovers. I know, I know, how crazy is it that I made this meal looking forward to its leftovers? I knew we'd like it for firstovers, but still! We're trying to cut back on our grocery purchases and control our lunches, so it only makes sense! :)I really enjoyed the mix of the balsamic and the mustard. Both went beautifully with the beef and pasta.The popovers, while tasty, were a reminder to me that I have to pay attention to

Penne alla Vodka This recipe comes from the Barillo Pasta Celebrity Italian Table website. You can download the Celebrity Italian Table Cookbook where this recipe and others by Chef Mario Batali are featured. Through March 31, 2008, Barilla will donate $1.00 to America’s Second Harvest for every cookbook downloaded, up to 100,000 downloads. This is an unusual [...]

Yah, you know how I said I was going to learn to bake bread this week? Hasn't happened. What HAS happened is lots and lots of ice cream. (I blame Mr. Lebovitz.) Lest you think I've fallen into the arms of my boyfriend, Ice Cream, in my spouse's absence, I'd like to say that I meant to make Guinness ice cream for the Super Bowl, but it didn't happen... and since I already had my ice cream maker attachment in the freezer... I thought I'd take advantage of it. :)I've made the executive decision to wait to photograph and share with you until my husband comes home. Otherwise, I might eat all the evidence. And it would be soooo worth it. (Should you feel the need for ice cream made at home, I can't suggest the Peanut Butter or Roasted Banana flavors enough.) To top them off, I'll make DL's Clas

Looking to add some lentils to your pasta, but don’t want a traditional style dish? This Greek-style lentil pasta may be just the thing! Most lentil pastas I’ve seen use lemon and keep it simple, but this pasta is more like a bolognese-type pasta but with greek spices. Serves: One Ingredients: 60 gram canned lentils drained 75 grams vegetarian mince (I use Sanitarium but TVP could be used instead) 200 grams passata 1 tsp garlic 60 grams onion, diced 1 tsp oregano flakes 1/2 tsp parsley pinch white pepper 1 vegetarian beef style stock cube (I use Massel) 1/2 small carrot grated 1 tbs dry sherry 1/2 tsp fennel powder 2 tbs water 70 grams corn & rice pasta (or your prefence for pasta) (optional) fetta for garnish Instructions: Cook the pasta seperately and cool with cold water. Place the onions and garlic in a pan and pour in the passata. Crumble the stock through the passata, stirring to mix into the liquid. Place in the spices and the mince, cooking for about 5 min

Nei quaderni delle elementari la penna doveva lasciare un tratto blu. Nei quaderni delle medie la penna poteva decidere se le andava di lasciare un tratto blu o uno nero, ma per me è rimasto...Leggi ancora | Pubblicato da adbeel | Commenti Tags: storie, considerazioni                               

Ingredienti:400 gr di penne, 3 carciofi, 50 gr di pancetta tesa, 70 gr di burro, 100 gr di mascarpone, brodo, grana grattugiato, sale, pepe.Preparazione:Tritate finemente la pancetta, poi mettetela in una casseruola in cui avrete fatto spumeggiare metà del burro; dopo qualche minuto aggiungete i carciofi mondati, lavati e tagliati a fettine sottili. Salate, pepate, bagnate con un mestolo di brodo caldo, coprite il recipiente e lasciate cuocere il sugo per 30 minuti circa, mescolando spesso. Fate lessare la pasta in abbondante acqua bollente salata. Fate fondere il restante burro in un pentolino, unitevi il mascarpone e amalgamate bene. Scolate le penne al dente, trasferitele in una terrina calda, conditele prima con il burro e mascarpone e poi con il sugo ai carciofi. Cospargete con abbondante grana, mescolate ancora e servite.

Reducipe Pronunciation: ri-doos-uh-pee Function: noun 1 : a recipe that can help lower your food costs in a variety of ways      a : by scaling back an expensive recipe to be less pricey but still just as tasty      b : by turning an already inexpensive meal into something special      c : by using leftovers in creative ways to stretch their use Baked penne is one of my favorite pasta dishes. This recipe ditches the meat and incorporates a ton of good-for-you veggies in a really tasty way. Who needs meat when you’ve got pasta like this? Roasting brings out the natural flavor and sweetness in the vegetables so don’t skip that step. Taking the time to do roast the veggies makes all the difference in the world. I mean, just look at that photo! Doesn’t it make you want to grab a fork and dig in? I’ll admit, I’m very heavy handed on the sauce and cheese. Use less of each if you don’t

Reducipe Pronunciation: ri-doos-uh-pee Function: noun 1 : a recipe that can help lower your food costs in a variety of ways      a : by scaling back an expensive recipe to be less pricey but still just as tasty      b : by turning an already inexpensive meal into something special      c : by using leftovers in creative ways to stretch their use Baked penne is one of my favorite pasta dishes. This recipe ditches the meat and incorporates a ton of good-for-you veggies in a really tasty way. Who needs meat when you’ve got pasta like this? Roasting brings out the natural flavor and sweetness in the vegetables so don’t skip that step. Taking the time to do roast the veggies makes all the difference in the world. I mean, just look at that photo! Doesn’t it make you want to grab a fork and dig in? I’ll admit, I’m very heavy handed on the sauce and cheese. Use less of each if you don’t

I am a traditional Southern woman. I cook my greens in pork fat and serve them with sweet tea. However, if my father-in-law asks, I did not deep-fry anything today. He likes to tease me. I felt like cooking this afternoon, so I made my dinner early. I am very [...]

Ingredienti:300 gr di penne rigate, 400 gr di melanzane, 200 gr di pomodori pelati, 20 gr di olio extravergine di oliva, 1 cipolla, prezzemolo, sale, pepe.Preparazione:Tagliate le melanzane a dadini, salatele un poco e lasciatele riposare finchè avranno spurgato la loro acqua amarognola. Asciugatele e stufatele in una casseruola con la cipolla tritate sottile e i pelati spezzettati, per circa 10 minuti a pentola coperta e a fiamma bassissima. Scoperchiate, salate, alzate la fiamma per far restringere il sugo, rimescolate di tanto in tanto. Lessate le penne in almeno tre litri di acqua salata. Scolate le penne al dente e passatele in padella nel sugo, aggiungendo all'ultimo momento il prezzemolo tritato e l'olio. Servite subito.

(Image: Baked Pasta served with gourmet lettuce, tomato and danish fetta, with a parsley, salt, red wine vinegar and olive oil dressing.) Flickr is great! What’s the big deal you may ask? I post all my recipe photos on there in groups and share links to my website, but it also helps give me ideas for new recipes or using ingredients I’d never thought about. This recipe here is very closely adapted from mikehipp’s vegan baked ziti. The photo itself made me want to try this lovely dish, but of course I never, ever use the recipe as is. I always change it and this one was of course the same. My recipe here turned out a little dry, so I’d recommend putting a little more tomato in and maybe reducing the cooking time from 45 minutes to possibly 35. Ingredients: 1 red onion diced 3 cloves garlic diced olive oil for sauteing 1 red pepper/capsicum chopped roughly 1 tbs italian herbs salt and white pepper for seasoning 2 tbs tomato paste 1 can artichokes, drained 1

After out trip to Italy last month, we were missing Italian food very much. And the sad part is, we did not have much time to visit an Italian restaurant. So today I decided why not try some recipe for lunch?Penne al'ArrabiataSince we both love hot and spice food, my pick for lunch was Penne al'Arrabiata... ummmm... sounds tasty is'nt it.... it tastes delicious too :)The original recipe just has tomato sauce with chilles and oregano, but I even added some peas, beans and carrots for added nutrients.Penne al'ArrabiataSo here goes my recipe:Ingredients:3 cups penne, cooked according to instructions2 small onions, finely chopped2 tomatoes, diced1 cup tomato puree2 garlic cloves, finely chopped1 cup frozen/fresh peas, carrots and beans 2 tbsp olive oil1 tsp red chilli flakes (adjust acc. to your taste buds)1 tsp dried oregano1 tsp dried basil2 tbsp parley, finely choppedsalt, to tastepepper, to tasteHow I did it:1. Heat oil in a deep wide pan and saute galic and onion till soft and fra

Well I switched my menu around a little, because I didn't feel like making pasta yesterday! I will do the tortelli tomorrow. I did go ahead and make the farmhouse muffins, with the diligent help of a small person, and they were fabulous! They are very similar in taste to my famous (and I say this only because the recipe has been published) Dinner Biscuits. The husband likes them better, but

Well I switched my menu around a little, because I didn't feel like making pasta yesterday! I will do the tortelli tomorrow. I did go ahead and make the farmhouse muffins, with the diligent help of a small person, and they were fabulous! They are very similar in taste to my famous (and I say this only because the recipe has been published) Dinner Biscuits. The husband likes them better, but

Today is a beautiful spring day in North Carolina. My little boy spent most of the day begging to go outside. I have been spring cleaning all day in preparation for the new baby. Jude thought this was a terrible idea and did his best to thwart my cleaning efforts. I [...]

Para preparar ensaladas y salir de las típicas me he encontrado con esta receta estilo norteámerica. En la variación solamente hay que incluir imaginación para lograr una mezcla adecuada y sabrosa de alimentos que por general no utilizamos con frecuencia.Ingredientes:200 grs. de pasta mini-penne80 grs. de tomates cherry100 grs. de espinacas1/2 taza de aceitunas negras sin hueso1/2 morrón verde1/2 palta (Avocado, aguacate) (alternativa)100 grs. de queso suizoAderezo *El aderezo que utilizo aquí en este país es Ranch fat free de Hidden Valley.Pero dejo la siguiente alternativa para preparar:1/2 taza de aceite extra virgen puro de oliva1 cuchara sopera de vinagre de vino tinto 2 cucharitas de jugo de limón1 cucharita de mostaza Sal y pimienta al gusto*Batir los ingredientes hasta que espese.Preparación:Preparar la paste según las indicaciones del paquete (envase). Cuando este lista pasar por agua fría para cortar la cocción.Cortar el queso en cuadrados pequeños y el morrón,

I love this sauce.I had it a few years ago for the first time and loved it. I made it tonight and it was very good.And fairly easy to prepare. I was rushed with 3 kids ,baths and a Boy Scout Meeting and I made it without any problems. And.....the kids ate it.No wimpers or rolling of the eyes.In fact when the sauce was simmering my 9 year old walked into the kitchen and asked if we were having Spaghettios!!!!!! for dinner. I don't think it smelled like spaghettios but he ate it,which is another yay for me.I served a spinach and raspberry salad with this. Let's just say that I had much spinach left over.But not one raspberry! Great weeknight meal.PENNE WITH VODKA CREAM SAUCE1 tb butter1 tb olive oil1 onion, chopped28 oz can Italian plum tomatoes1 c heavy cream1/4 c vodka1/4 ts dried crushed red pepper1 lb penne pasta1/4 c ParmesanDrain, seed and chop the tomatoes. Melt butter with oil in heavy large saucepan over medium heat. Add onion and saute until translucent, about 5 minutes. Add