I picked up some tomato, basil & garlic semolina on a recent trip to New York and, although this recipe calls for fresh fettucini, I decided to try it with this combination anyway. I know that fresh pasta brings a little something extra to a dish, but dry pasta will work just as well. Once the pasta is cooked al dente the recipe moves forward very quickly. Sauteed spring onions cooked with peas, crabmeat and red chile peppers — then tossed with the pasta, a little parm and topped with some of our fresh parsley. The result . . . a really heavenly dish! Buon appetite!!
FRESH PASTA WITH CRABMEAT, PEAS AND CHILE (Serves 4)
- Fresh semolina fettuccine
- 1/2 cup thinly sliced spring onions or scallions
- 2 tablespoons extra-virgin olive oil, divided
- 2 tablespoons unsalted butter, divided
- 1/2 pound lump crabmeat, picked over
- 1/3 cup fresh or thawed frozen peas
- 2 teaspoons fresh lemon juice
- 2 tablespoons grated Parmigiano-Reggiano
- 1 (3-to 4-inch) fresh red chile, such as serrano, thinly sliced, or 1/4 teaspoon hot red-pepper flakes
- 1/3 cup chopped flat-leaf parsley, divided
- Cook fettuccine in a pasta pot of well-salted boiling water until al dente, about 3 minutes. Reserve 1 cup cooking water, then drain pasta.
- While pasta water comes to a boil, cook spring onions in 1 tablespoon oil and 1 tablespoon butter in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, about 2 minutes.
- Add 1/2 cup pasta-cooking water, peas, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook 1 minute.
- Add crab and cook until heated through, about 2 minutes.
- Add pasta, lemon juice, cheese, chile, and remaining tablespoon each of oil and butter and stir to combine well, adding more cooking water to moisten if necessary.
- Remove from heat and stir in all but 1 tablespoon parsley. Serve pasta sprinkled with remaining parsley.
Sometimes I wish asparagus was sold as just tip — I hate to feel that I throw almost a third of the spear away. A sprue (younger spear) doesn’t need that kind of preparation, but larger spears are more flavorful and become woody and tough on the bottom as they develop. For this recipe, we cut the asparagus into 1″ pieces and saute them along with sliced mushrooms until tender. The dish gets a boost of flavor from the thyme, lemon zest and lemon juice that is added to the mix. It really picks up the flavor of the asparagus and makes for a delicious side.
ASPARAGUS AND MUSHROOMS IN LEMON-THYME BUTTER (Serves 4)
- In a large skillet, saute asparagus and mushrooms in butter and oil until tender.
- Stir in remaining ingredients.
This is one of those recipes that is even better the next day. It has lots of great ingredients with a few steps using just one pot. This take on red beans and rice uses most of the traditional ingredients — sausage, red bell pepper, celery, diced tomatoes, tabasco. I added some rich chicken stock to the pot along with a bit of brown sugar and some garlic and thyme. Just perfect for the chilly fall days ahead. Served here with Sour Cream Cornbread.
RED BEANS AND RICE SOUP (Serves 8)
- 1/2 lb. diced kielbasa
- 1 cup yellow onion, diced
- 1/2 cup red bell pepper, diced
- 3/4 cup celery, diced
- 2 tablespoons garlic, minced
- 2 teaspoons brown sugar
- 1 1/2 teaspoons dried thyme
- salt to taste
- 2 tablespoons apple cider vinegar
- 1 tablespoon Tabasco sauce(optional)
- 4-6 cups chicken broth
- 1 (14.5 oz) can diced tomatoes (undrained)
- 6 cups cooked red beans
- 2/3 cup converted white rice
- Chopped scallions
- Saute kielbasa in a large pot over medium heat, 4-5 minutes. Add onion, celery, bell pepper, garlic and seasonings. Cook, stirring constantly 3-4 minutes.
- Deglaze the pot with vinegar and Tabasco.
- Add broth, tomatoes, beans and rice. Partially cover and simmer for 25-30 minutes, or until rice is tender.
- Garnish servings with chopped scallions.
I start to look for winter squash as soon as the weather begins to cool — Spaghetti, Acorn, Butternut. These gourds come to life with the right blend of seasonings. Although this recipe has only a couple of ingredients, the combination of sweet and savory flavors compliment the squash perfectly. As the squash roasts in the oven the honey begins to caramelize, and the curry powder adds a savoriness that highlights the flavor of squash. A real autumn treat for the tastebuds.
HONEY AND CURRY ROASTED ACORN SQUASH (Serves 2)
- 1 acorn squash
- 1 tablespoon honey
- 1 tablespoon olive oil
- ½ tablespoon curry powder
- Preheat the oven to 400ºF.
- Wash the acorn squash and cut it into 1 inch slices.
- In a bowl combine the honey, olive oil, and curry powder. Mix to combine.
- Coat the acorn squash with the honey, olive oil and curry powder mixture. Season with salt and pepper.
- Place in the oven and roast for 30 minutes or until slightly browned.
Apples and kielbasa pair beautifully together. This quick and easy recipe only requires 6 ingredients and cooks up in only 20 minutes. The sliced sausage is great as a dinner entrée or served as an appetizer at your next fall gathering (think football!!) I chose to cook them on the stove top, but I would probably use my slow cooker if I was going to serve them as an appetizer. The aroma of this dish will fill the house with the promise of delicious fall fare that is sure to please. I got absolute raves on this recipe — next time I will try the slow cooker version. Served here with Roasted Broccoli.
APPLE KIELBASA (Serves 4)
- 2 lbs. fully cooked polish kielbasa, sliced
- 2 cups applesauce
- 1½ cups brown sugar
- 4 Tbsp Dijon mustard
- 4 cloves minced garlic
- ½-1 tsp cinnamon, optional
- Place all of the above ingredients in a slow cooker and cook on low for 4-5 hours.
- This can be prepared on the stove top. Place in a large sauce pan and bring to a simmer. Simmer for 15-20 minutes.
I’m always, always looking for new recipes for old favorites. I was drawn to this recipe because I was interested to try this spicy, Asian take on Brussels sprouts. It also gave me another chance to use up some of my sambal oelek – a seemingly endless jar. Just combine a couple of ingredients and toss to coat the sprouts before roasting — served here with Grilled Ham Steak.
ROASTED BRUSSELS SPROUTS WITH SWEET CHILI SAUCE (Serves 4)
1 pound brussels sprouts, stem trimmed and halved
2 tablespoons cooking oil
2 garlic cloves, finely minced
2 teaspoons fish sauce or soy sauce
2 tablespoons sweet chili sauce
- Heat the oven to 400F. On a baking sheet, toss the brussels sprouts in cooking oil to coat evenly. Roast in the oven for 20 minutes, tossing them halfway so they cook evenly. Remove brussels sprouts from the oven and turn on oven broiler to high, with the oven rack positioned in the top third of the oven.
- In a small bowl, whisk together the remaining ingredients and pour over the brussels sprouts, tossing to coat evenly. Broil the brussels sprouts for 5 minutes or until the sugar in the chili sauce is bubbling and caramelizing. Watch them carefully so they don’t burn! Remove from the oven and serve immediately.
Don’t start this recipe unless you have several hours to devote to it — perfect for a football Sunday! We had picked up some German sauerkraut recently and paired it up with some kielbasa for this fantastic fall dish. Sauerkraut cooked low and slow with caraway seeds, brown sugar, and diced apples yielded an appetite-building aroma that filled the house. I would recommend that the bacon be cooked and removed to a paper towel before browning the onion. They just didn’t quite cook at the same pace and required a lot of attention to get them in and out of the pan at the right time. Brown up the sausage, turning to get all sides, and combine all ingredients before transferring to a 9″ x 13″ pan. Sit back for an hour and enjoy some family football time . . . then, serve up this delicious combination of fall flavors. Happy Octoberfest!!
SAUSAGE AND SAUERKRAUT (Serves 5)
- 2 pounds sauerkraut, rinsed and drained
- 1 tablespoon caraway seeds (optional)
- 1/4 cup brown sugar
- 1 apple, diced
- 1/2 pound bacon, cut into 1-inch pieces
- 1 large onion, chopped
- 1-1/2 pounds kielbasa sausage, cut into 1-inch thick slices
- Place the sauerkraut, caraway seeds, brown sugar, and apple into a large saucepan over medium-low heat, and bring the mixture to a simmer. Reduce heat to low, and cook for 2 hours, stirring occasionally.
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9×13-inch baking dish.
- Place the bacon and onion into a skillet over medium heat, and cook until the bacon is almost crisp and the onion is beginning to brown, about 10 minutes. Stir the bacon mixture into the sauerkraut. In the same skillet, brown the kielbasa sausage in the remaining bacon grease until the sausage begins to brown, 10 to 15 minutes; stir into the sauerkraut mixture. Spoon the sauerkraut and sausage mixture into the prepared baking dish.
- Bake in the preheated oven until bubbling, about 1 hour.