“South Beach” is not a verb in this house.
Life would not be near as fun without carbs and it turns out America feels the same way! Did you know March was National Pasta Month?
Now, don’t get me wrong. Let us say for a moment that I had a ticket to South Beach sitting on my dresser for one month from now. Let’s say that a week long vacation of a different Salsa club every night and basking in the Miami sun was in the cards…trust me, “South Beach” would quickly become a verb in an effort to battle the Blogger Butt. For now though, I am content to cook and enjoy carbs and for the love of Pete…all you have to do is have ONE serving and carbs become a whole lot less evil than everyone wants you to believe.
I am posting these recipes in the order of their time/difficulty level. Beginning with the most time consuming…
Sweet Potato Risotto-
I love Risotto. And my kids eat this by the shovel-full. I promise that your family will love it’s creeeeaaaaaamy goodness. This recipe is pretty healthy all around, gluten free and cheap! I have adapted this recipe from a favorite cookbook: Feeding Baby.
You will need:
1 1/2 cups Arborio rice (or another Risotto rice)
5-6 Cups of Chicken Stock preferably homemade
4 Large (Organic) Sweet Potatoes
1/2 Cup diced onion
4 Tablespoons unsalted butter
1/2 Cup Parmesan cheese (a little more doesn’t hurt)
Fresh Thyme – I’ve used dried when I had to.
Peel and cut the Sweet Potatoes and cook them in boiling water until soft. Drain and set aside.
Heat the stock in a small saucepan. Take one tablespoon of the butter and sauté the onion in a large stock pan until it becomes translucent. Add the rice to the onion and stir thoroughly until all the rice is coated with the onion and butter. Add a little stock and stir until it is all absorbed. Repeat until the stock is all mixed in. The key to really good Risotto is to take your time mixing in just a little stock at a time.
(Take a moment and in a Cuisinart, blender or with beaters beat the Sweet Potatoes until they are creamy.)
Take care not to scorch your meal! Once all your stock is absorbed; meaning your rice is creamy but not watery add your Sweet Potatoes mixing them in thoroughly. You can then add the remaining butter, Parmesan and some fresh Thyme! Et Voila! This recipe is easily doubled and freezes well!
I have no idea what I did to the HTML to make it do what it just did!
You will need:
1 Quart pasta sauce
No boil Lasanga noodles
1 small tub Ricotta cheese
Mozerella
1 large egg
Italian spices
Mix the Ricotta and the egg with a sprinkle or two of the dried Italian spices.
Take your favorite baking dish and spread some sauce along the bottom of the pan. Lay your noodles to cover the bottom of your pan and sauce. Spread your egg/Ricotta mix over the noodles, another layer of sauce if you’d like and lay another layer of noodles down. Pour more sauce on top and sprinkle mozerella cheese!
I like to make a veggie lasangna by adding a layer of Zucchini or Spinach to the mix!
Now, I have to say, there is a reason they say, “The secret is in the sauce!” so splurge on the best sauce you can get your hands on!
Bake at 35o until it pleases your eye – we like ours a little more well done!
And last but not least…
Gorgonzola Penne Pasta with Walnuts!
Now, this is the easiest of the three but the “Wow”‘s you will get might even make you feel a little guilty!
You will need:
Penne Pasta
Olive Oil (Or if you are lucky, Walnut Oil)
Walnuts (perhaps a quarter cup per serving)
Gorgonzola or Blue Cheese if that’s all you have in stock
Prepare your noodles the way you like – it’s al denté around here! And in a dry frying pan toast your Walnuts for a minute or two. I think that releases their oils or something!
Once your noodles are done add your cheese, drizzle some oil and sprinkle some Walnuts. Oh, my gosh, the cheese will start to melt and get “all creamy”…it’s so good and so easy you won’t believe it!!!
So, there you have it. Happy National Pasta Month! If something doesn’t make sense let me know otherwise…Bon Apetit!
Oh, man does that stuff look good! I think I’ll print off your lasagna recipe and try that, we all love lasagna! And that sweet potato dish also looks very good…wonder if it could be made using my pureed butternut squash I’ve got in the freezer from last year’s garden? Hmmm….thanks for showing us all these goodies! YUM!
All of your recipes look delish! I love risotto and sweet potatoes too. What a treat! Who could resist lasagna? Not I.
Wow, did you make my day. I’ve been looking for a recipe to make as a surprise for my husband’s birthday next Tuesday (yes, I’ll cook almost all day, right?). He loves Gorgonzola cheese so thank you! I love sweet potatoes and want to have the risotto for myself.
Off to print your recipes from this carb household. Merci beaucoup!
WOW yum! That all looks amazing! I can’t wait to try them myself. I am so intrigued by the risotto.
All the best,
Allison
Hi Parisienne!
Your recipes look great. I am going to try them, especially the risotto. I LOVE RICE! You and your mom have great culinary talents! How are ya’? ANita
I’m coming over for dinner tonight!
I miss Napoli…..
That penne with walnuts is on my must try list.
Hooray for pasta!
I too am celebrating with pasta! I made an awesome penne with goat cheese…hey- I’ll post it! –
I’m going to try your sweet potato recipe- I love aborio rice.
Ciao bella!
(not sure if that magazine would suit me though…Victoria is as far as I’ll go 🙂
Yummy! Pam
Thanks for the recipes. I can always use ideas for my sweet potatoes, and the simpler lasagna sounds like a keeper!
These look delicious. I’m going to try the lasagna made with that one layer. I like that idea. I also LOVE gorgonzola cheese and will definitely be trying that one too. Yum.
Yum!!!!
I make a mushroom risotto that brings tears to your eyes! Perhaps the penne for the weekend? I am thinking yes!
oh all right!
serve it up!
Thanks for the recipes! Can you recommend another cheese to use in your penne pasta recipe. I REALLY don’t care for gorgonzola or blue cheese. The recipe sounds so yummy…just can’t do that cheese.
Thanks!