Throw Together Pasta: Version 3

We do love our pasta around here, and I'm all about putting together meals with food we've already got on hand, even when we have house guests.  My mom and aunt were visiting again, and last time, I made butternut squash risotto.  To please my carb-loving relatives without being repetitive, I opted for a pasta dinner one night.  I had pesto left over from the panini, so I opted to turn it into a sauce.  I needed to use up some random veggies in my fridge, so I paired those with some frozen shrimp and the pesto cream, and TTP #3 was born.


Throw Together Pasta: Version 3
The Farmer's Market Version

1 lb. pasta (I used rigatoni) 
1 bunch spinach, washed and trimmed
1 bunch asparagus, washed
1 lb. shrimp, cleaned and deveined
4-6 slices bacon
1 medium onion, diced
3 cloves garlic, minced
1/2 c. chicken stock
2/3 c. pesto, leftover
1/2 c. fat-free half & half
1 tbsp. extra-virgin olive oil
salt & pepper

Bring a large pot of water to a boil over high heat.  Salt the water liberally, then add the pasta and cook al dente (according to package directions).

In the meantime, chop the bacon into 1" pieces.  Cook in a large skillet over medium-high heat.  Remove to a paper towel-covered plate using a slotted spoon.  If you have an excessive amount of bacon grease, pour it out.  I had less than a tablespoon, so I left it in the pan.  Add the olive oil to the skillet.  Once the oil is hot, in goes the diced onion and garlic.  Cook until onion is translucent, being careful not to let the garlic brown.

Chop the asparagus into pieces about 2" long and add to the pan.  Add chicken stock and bring to a simmer.  Cook two minutes, then add shrimp and spinach to the pan and cover.  Once spinach has wilted, stir in cooked pasta.

In a small bowl or measuring cup, whisk together pesto and half & half.  Pour over the pasta and toss to coat.  Add salt and pepper to taste.  Serve with grated cheese - we like asiago!

Baked Stuffed Pork Chops with Grainy Mustard Mashed Potatoes

I've been trying to use up the contents of my chest freezer - I find that things fall to the bottom and linger there forever, so I have to make a concentrated effort to prevent that from happening.  One of the items that had been languishing in the freezer for a couple months was a package of stuffed pork chops.  There were two chops, stuffed with what looked like Stove-Top (Andrew's favorite!) so I figured I'd make them for Sunday dinner last week.

I started out by searing the chops in my cast iron skillet.  I drizzled a little olive oil, then went 3-4 minutes on each side over medium-high heat.

I opted to make this meal as simple as possible, so I added some small yellow onions that had been quartered and one bunch of asparagus, washed and trimmed, to the pan.  I added two frozen cubes (4 tbsp.) of chicken stock to the pan and put it in the oven for 40 minutes at 350 degrees.  Once it was done, I let it cool for a few minutes, then served with Grainy Mustard Mashed Potatoes.

Grainy Mustard Mashed Potatoes
adapted from Tyler Florence 

4 large baking potatoes, peeled and cubed
2 c. skim milk
1 tsp. dried thyme
1 tsp. dried chopped bay leaves
1/2 tbsp. olive oil
1 tbsp. butter
1 tbsp. grainy mustard
salt & pepper

Combine potatoes, milk, thyme, and bay leaf in a medium saucepan.  Bring to a boil over medium-high heat.  Be careful not to raise the heat too high, as this will scorch the milk.  Boil for 15 minutes, or until the potatoes are fork tender.  Add olive oil, butter, and mustard to the pot.

Beat with an electric mixer until potatoes are fluffy.  Add salt and pepper to taste.

I halved Tyler's recipe so it would serve 2-3 people instead of 4-6.  Honestly, Andrew and I each ate a heaping serving, I ate one serving for lunch the next day, and I froze two large servings for another time.  So I really got more like 5 servings out of this "half" recipe.  The mustard mashies went well with the pork and were a welcome change from plain mashed potatoes. 

This simple Sunday dinner was a delicious meal to end one week and start a new one.  I can't believe we're almost halfway through January already - I hope your 2010 is off to a great start!

 

Roasted Asparagus

Andrew and I both love asparagus.  When it's on sale, it's our green vegetable of choice, and we love to eat it with everything from fish to red meat.  I have tried cooking asparagus several different ways - steaming it, sauteeing it, etc.  The most delicious way I have found to cook asparagus is to roast it in the oven.  It just so happens that this is also an incredibly simple method of preparation.

Choose asparagus spears that are on the thinner side, as the fat ones can be tough and woody.

Leave the rubber bands on them to remove the ends.

You may need to make your cut above the rubber band, depending on how high the woody ends go on the stalks.  Now remove the rubber bands and rinse the asparagus.

Spread on a cookie sheet, drizzle with extra virgin olive oil, and add salt and pepper.

Roast in a 400 degree oven 10 minutes, or until asparagus is tender, with slightly blackened edges.