Tag Archives: pasta sauce

Balsamic Brown Butter and Collard Greens Sauce

 

This particular sauce is what I made to go along with my mouth-watering Butternut Squash Gnocchi.  Something about the combination of the autumn/wintry flavors and chewy texture of the gnocchi with the buttery but tangy sauce just makes fireworks happen.

And the gnocchi have hidden vegetables in it, plus this sauce packs in a serving of your daily greens!  So much health, in one deliciously sneaky meal!  No one will ever guess.  But they will ask for seconds.  Maybe thirds.

Ingredients:

  • 4-5 good-sized collard green leaves, torn
  • 2 cloves of garlic
  • 1/2 white onion
  • 1/2 stick of butter
  • 1/2 cup balsamic vinegar and/or lemon juice

Collard Greens Pasta Sauce Ingredients

Step 1: Place all ingredients but the butter & vinegar in a blender and pulse until chopped into small pieces.  Alternatively you can use a knife and chop them up yourself.  (But Ninja blender. So good.)

Balsamic Brown Butter and Collard Greens

Step 2: Melt the butter in a pan, and bring to just a simmer.  Once it starts to turn brown, add all the chopped vegetables, and add in the balsamic vinegar.  Bring back to a simmer, and cook for 10-15 minutes, serve hot over fresh pasta.  Maybe a little fresh shaved Parmesan on top, if you’re feeling festive.

 

PS: You can substitute other greens in here if you don’t have or like or feel brave enough yet to try collards.  Try a nice safe spinach, or something crazy like mustard greens or beet tops.  Let me know how it tastes too!

Veggie Packed Pasta Sauce

 

Pasta sauce is one of my absolute favorite things to pack extra veggies into!  Any time you have a sauce, chili, soup, or stew, is an excellent opportunity to be sneaky healthy.  By blending things in, no one knows they are there, yet you are giving the people eating the meal extra doses of fiber and vitamins.  There’s no reason not to!

The best things for blending in include beans, greens, and carrots.  Beans thicken the sauce because of their natural fiber content.  Greens may change the color a bit, so keep that in mind.  And carrots provide a slight sweetness while not affecting the overall color very much.  Keep in mind with carrots, you must cook them first so they soften before trying to blend them in, or juice them.

In this sauce, I went really bold and added some spinach as well as a half bag of frozen carrots and peas I had left from a previous meal.  To this I added a full can of stewed tomatoes, and 1/2 cup milk.  Simmering everything together makes it soften, and then if you have eaters that won’t tolerate chunks, pop half or all of it into a blender before serving.

Ingredients:

  • 1 package frozen spinach, thawed
  • 1 can stewed diced tomatoes
  • 1/2 bag frozen carrots & peas
  • 1/2 cup milk

Sneaky healthy pasta sauce

Step 1: Thaw the spinach, and squeeze out extra water.  Put in a pan with the peas and carrots, and cook, stirring often, for about 15 minutes or until carrots have softened.

Rigatoni with spinach pasta sauce

Step 2: Add the tomatoes and milk, and cook another few minutes.  Puree in a blender.  You can further cook it down to thicken the sauce, or serve as is.

I added some crumbled cooked bacon and sprinkled on Parmesan cheese, but if you serve as is this is a perfect vegetarian meal.  You can see what I mean about the greens changing the color of the sauce.  If that is a problem, just start with very small amounts of greens, maybe just a handful of spinach rather than the whole package.

 

Inside-out stuffed peppers

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I have to credit this post to my friend Maribeth. She is also an excellent cook, and is allowing me to post this recipe here. We both needed some serious girl-talk time, so cooking dinner together and enjoying some wine was of course the natural choice. This is her recipe.
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Ingredients:
  • 1 green bell pepper
  • 1 box rice pilaf
  • 1 lb ground beef
  • 1 onion
  • 2 tbsp pesto
  • 1 tbsp diced garlic
  • 1 cup Spaghetti sauce
  • black pepper
Step 1: Dice the onion into small pieces and the bell pepper into strips.
Step 2: Cook the ground beef fully, then add the onion, pepper and garlic. Cover tightly and steam for about 10 minutes, until pepper is fully cooked. (You can of course omit the ground beef or use tofu instead for vegetarians.)
Step 3: Meanwhile, cook the rice pilaf according to instructions. Once peppers are soft, add the rice and pesto and mix well.
Step 4: Season to taste with black pepper and any other seasonings you like.

Step 5: Scoop a big pile onto a plate, and cover with the sauce.
Step 6: Try to stop yourself from having seconds!

Inside out stuffed peppers. Delicious!

 

Goat cheese lasagna

 

Well, as December is chock-full of holidays and I spend half of it at home, I did not do much cooking past the 20th. It’s nice to be at home where someone else cooks for me and does the dishes. Like a restaurant, but with more love and fighting.

Anyhow, it’s 2012 now, time for some more creative kitchen adventures. I’m sure I will have plenty of old standbys like tacos and ramen noodles, but there are also some recipes on my mind I’d like to try soon. Plus, I’ve resolved to eat healthier and exercise more because the holiday weight gain really snuck up on me this year. So hopefully you will see lots of salads, soups and veggies.

Since I have not yet made anything spectacular, today I will post the last meal of 2011 that I made, goat cheese lasagna! This stuff is amazingly delicious, and terribly detrimental to the health of anyone kidney-stone-prone. But I had goat cheese and I love the stuff, so I went ahead and made it anyways as an end-of-the-year treat.

Ingredients:
Lasagna noodles
Pasta sauce
Ground beef
Goat cheese
Ricotta or cottage cheese

Step 1: Boil a large pot of water. Add the noodles once fully boiling and boil for 7-9 minutes. Once al dente, drain.

Step 2: While water is boiling, brown about 1 pound ground beef and drain excess grease. If you want, you can combine the meat and sauce in a bowl.

Step 3: Mix the cheeses together well in a separate bowl.

Step 4: In a baking pan or crock pot, layer the noodles, cheese, sauce and meat. Bake at 375 for 1 hour, or on high for 4-5 hours. You can also sprinkle some mozarella on top.

Then just sit back and enjoy! The salty tang of the goat cheese is phenomenal. I’d recommend adding a layer of spinach in there to healthify it and add extra nutrients.