Pasta with Zucchini-Tomato-Lemon Sauce

I got this delicious recipe out of the Food Network magazine.  I love pasta with lemon so this was a hit!

 

 

 

 

 

 

 

INGREDIENTS

2 large zucchini, coarsely grated
Salt
12 ounces lasagna noodles (not no-boil), broken up
3 tablespoons unsalted butter
2 cups cherry tomatoes, halved
1/2 teaspoon finely grated lemon zest
Freshly ground pepper
1/2 cup grated Parmesan cheese
1 small bunch chives, chopped

INSTRUCTIONS

Bring a large pot of salted water to a boil. Meanwhile, toss the zucchini with 1/2 teaspoon salt in a colander set over a large bowl. Let stand 10 minutes, then gently squeeze out the excess moisture. Add the pasta to the boiling water and stir vigorously to prevent it from sticking. Cook until al dente, about 12 minutes. Reserve 1/2 cup of the cooking water, then drain the pasta.

Meanwhile, heat the butter in a large skillet over medium-high heat. Add the cherry tomatoes and cook until blistered and slightly softened, about 4 minutes. Stir in the zucchini and lemon zest and cook, lightly crushing the tomatoes with a wooden spoon, until the zucchini is crisp-tender, about 4 minutes. Season with salt and pepper.

Transfer the zucchini-tomato mixture to a large bowl. Add the pasta and cheese and toss. Stir in half of the chives and about 1/4 cup of the reserved cooking water, adding more to loosen, if needed. Season with salt and pepper. Divide among bowls and top with more cheese and the remaining chives.

Yield: Serves 4

Variation: I used whole wheat penne pasta instead of lasagna noodles.  I served it with a side salad of arugula,sliced strawberries, almonds, crumbled Gorgonzola cheese and a cranberry balsamic vinaigrette.

Wine Pairing: Valpolicella

Red Decadence Cake

This is one of the top selling wines at the wine store where I work and is perfect for use in this cake which is super moist and delicious!  Red Decadence is a red wine blend which has dark chocolate infused into it.  The wine tastes like a cheery tootsie pop roll sucker!  There are few wines similar to it such as Chocolate Shop and Chocolate Rouge.  Avoid using chocolate red wines such as Choco Vin which is more like a liqueur.  If you can't find a red wine chocolate blend such as Red Decadence you can use a regular red wine.  Go for one with a bit of jammy sweetness to it such as a red Zinfandel.

INGREDIENTS
1 box chocolate cake mix
1 box instant chocolate pudding mix
1 cup Red Decadence red wine (divided)
1/2 cup water
1/2 cup canola oil
4 large eggs
1 stick unsalted butter
1 cup sugar

INSTRUCTIONS
Preheat oven to 350 degrees & butter a bundt pan (if you don't have a bundt pan you can bake this in two greased bread pans- baking time is the same).  In a mixing bowl, combine the cake mix, pudding mix, 1/2 cup red wine, water, canola oil & eggs. Beat with an electric mixer until well combined & smooth.

Pour the batter into the prepared cake pan & bake for 45 minutes, or until a cake tester inserted into the center comes out clean. While the cake is baking, prepare the glaze. In a small saucepan, heat the butter, sugar & remaining 1/2 cup of red wine until the sugar is dissolved.

When the cake is done & while still in the pan, pour most of the glaze over the cake, letting it slowly absorb into it. When cool, invert the cake onto a serving plate & pour the remaining glaze over it.

Yield: About 24 slices.

Gingerbread Oatmeal Stout Coffeecake

I made this for work at the request of my mananger who found the recipe in the Beer Advocate Magazine.  I hate baking anything besides bread but this recipe was worth it- YUM!

INGREDIENTS for Gingerbread

12 ounces oatmeal stout beer

1 cup molasses, not blackstrap

1 1/2 teaspoon baking soda

1/2 cup butter, unsalted, room temperature

1 cup light brown sugar, packed firmly

1 teaspoon ginger, fresh, peeled and grated fine

3 large eggs

2 3/4 cups all purpose flour

1 teaspoon baking powder

1 teaspoon ginger, ground

2 teaspoons cinnamon

1 teaspoon salt, kosher

1/2 teaspoon cloves, ground

1/2 teaspoon nutmeg, freshly ground

INGREDIENTS for toasted Oatmeal Streusel

1 1/2 cups oats, old fashioned variety

1 cup light brown sugar, packed firmly

3/4 cups all purpose flour

2 tablespoons lemon peel, candied, minced

1/2 teaspoon cardamom, ground

1/2 teaspoon salt, kosher

3/4 cups butter, unsalted, chilled, cut into small pieces ( 1 1/2 sticks)

INSTRUCTIONS

Pour the stout into a medium-size pot over high heat and bring to just short of a boil. Add the molases and whisk to combine, then add the baking soda. Remove from the heat and let cool to room temperature, about 20 minutes.  Next, coat a 9x13 inch baking pan with butter or nonstick spray, or butter and flour a bundt pan.  

Add the butter to the bowl of an electric mixer fitted with a paddle attachment, and cream it on medium speed until soft and fluffy. Add the sugar and ginger, and beat for 2-3 minutes on high speed. Add one egg at a time, until combined. Turn off mixer and remove the bowl and paddle.

In a sifter or fine colander, add the flour, baking powder, ginger cinnamon, salt, cloves, and nutmeg, and sift into the mixing bowl. Pour the cooled Stout molasses mixture over the top of the flour and fold with a  spatula until combined, making sure there are no flour spots and the batter is mixed evenly (but don't over mix).

Streusel Directions:

Preheat the oven to 350. Place the oatmeal evenly onto a sheet tray and into the hot oven.  Toast the oatmeal for about 10 minutes, stirring once or twice, to brown evenly. Remove from the oven and pour into a a large bowl. Add the sugar, flour, lemon peel, cardamom and salt, and mix well. Once the oats have cooled, add the butter and toss/stir until pea-shaped balls of streusel form. 

Pour half of the batter into the prepared pan. Distribute half of the stresuel over the top of the gingerbread batter. Pour the remaining batter over the top of the streusel, spreading with a  spatula to achieve an even thickness. Arrange the remaining streusel over the cake, place into the center of the oven and bake for 40-45 minutes, or until a thin knife removed from the center comes out clean. Let the coffee cake cool, then cut and serve.

Yield: About 15 servings depending on what size you cut the pieces.

Greek Styled Nachos

I got this recipe from a friend's blog and modified it a bit. My husband and I scarfed it up.  Quick, easy, tasty, and fun to eat!

INGREDIENTS
4 big pita pockets, cut into wedges

About 1/2 cup olive oil

salt & cracked black pepper

4 ounces feta cheese

1/2 cup plain, whole milk yogurt

1 large garlic clove, minced

1 lemon

Freshly ground black pepper

1 small red onion, chopped

1/2 pound ground lamb, turkey or beef (you pick)

1 tablespoon ground cumin

2 or 3 medium ripe tomatoes, chopped

1 medium cucumber, peeled, seeded and chopped

1 green bell pepper, chopped

1/2 cup calamata olives, pitted and halved (optional)

INSTRUCTIONS

Brown meat in a skillet over medium-high heat with the cumin, salt, and pepper until done. Keep warm.

In a blender or food processor, combine feta, yogurt, 1/4 cup olive oil, garlic, and juice of lemon; sprinkle with salt and pepper. Blend or process until smooth. (You can also mash mixture by hand, with a fork). Make sure all veggies are chopped and ready to go.

Turn on the broiler. Arrange pita wedges in one layer on large baking sheet, drizzle with olive oil and sprinkle with salt . Place on top rack and broil until they begin to color.  Turn and do the same on the other side. The pita chips color quickly so keep an eye on them!  

Slide pita chips onto a large serving platter and top with meat, yogurt sauce, tomatoes, cucumbers, onions, green bell peppers, and olives if you’re using them.

Yield: 1 large platter of nachos which will feed one wife and one ferociously hungry husband.