Pine Nuts

Kale, Bacon and Parmesan Pasta Salad

My husband was recently gone for work for a month, making a visit home one weekend.  It was rough having him gone, but we had a ton of help from friends and family.  People have asked how I did it, and the answer is that I didn’t!  I wouldn’t have been able to do it alone.  Thank you, thank you, thank you to everyone who visited, let us invade your homes and watched my kids.

One of the things that fell by the wayside when I was home with just the kids was cooking dinner for myself.  I’d almost always have some random meal of snacks or a frozen dinner.  But when I saw this dish I knew I’d be putting it together for dinner and enjoying it for a few meals.Kale, Bacon and Parmesan Pasta Salad | Hottie Biscotti

When cooking for one I find it best to make something that is either good cold or good reheated as leftovers.  As much as I love to cook, I don’t want to prep and cook a meal every evening.  Having a couple nights a week where I can eat what I’ve already prepared is really helpful.  This pasta salad is best the day you make it, but is good cold or warm as leftovers.

This recipe comes from The Pioneer Woman.  I followed it almost exactly.  I added 6 slices of cooked, chopped bacon and then changed the cooking a little.  The reason for changing the cooking is not because I thought it would be better or easier, but because I didn’t read through the directions fully before I started…

Kale, Bacon and Parmesan Pasta Salad | Hottie Biscotti

I really like kale, but only when it’s been softened with some kind of dressing or if it’s been cooked.  It’s lightly cooked here, which makes it less bitter.  It’s also chopped into fairly small pieces, so it’s not overwhelming.  Full disclosure though, if you don’t like kale at all you probably won’t like this.  You could leave out the kale completely, but I think that it makes this dish not only lovely but also at least just a little good for me.

This garlic oil is incredible.  You could end the dish here and be good.  I’ll be using this again on other pasta dishes.

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The combination of pine nuts, bacon and parmesan is perfect.

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Serve this up right after assembling and eat any leftovers either cold or heat it up a bit.

Kale, Bacon and Parmesan Pasta Salad | Hottie Biscotti

Kale, Bacon and Parmesan Pasta Salad

Slightly Adapted from The Pioneer Woman  

Ingredients

  • 12 ounces of bowtie pasta
  • 6 slices of bacon, cooked and chopped. drippings reserved
  • 1 bunch of kale, washed, dried, ribs removed and chopped fine
  • 3 tablespoons pine nuts
  • 1/4 cup olive oil
  • 4 cloves of garlic, minced
  • 1/2 teaspoon salt
  • fresh cracked black pepper
  • 3 ounces of shredded parmesan

Directions

  1. Heat a small skillet over medium heat and toast the pine nuts, shaking them frequently to keep them from burning.  Once they are golden brown remove from the pan.
  2. In the same pan heat oil over medium-low heat and add the garlic.  Cook, stirring frequently to keep the garlic from burning.  Once it begins to turn golden turn off the heat and add in the salt and pepper and set aside.
  3. Cook the pasta noodles according to package instructions, drain and rinse in cold water.  Transfer to a large serving bowl.
  4. In a large pan heat 2 teaspoons of bacon drippings over medium heat and add in the kale.  Cook until softened to your liking, 5-7 minutes, stirring occasionally.  Remove from the heat.
  5. Add garlic oil, kale, bacon, parmesan and pine nuts to the pasta and toss to combine.

 

Spring Tortellini with Asparagus, Peas, Goat Cheese, Pine Nuts & Mint

Do you think that’s a descriptive enough title?  Should I have also told you that it has salt in it?  Honestly though, I tried to shorten it, but I thought people needed to know what was in this perfect for springtime pasta right from the start.  So no need to read on for the recipe, just print it out, go to the store and make this for dinner.

I don’t get any cooking magazines other than Fine Cooking.  It isn’t loaded down with ads and is full of yummy recipes.  I bookmarked this one the first time I went through the issue.  It did not disappoint.  We ate it warm the first night and then a few days later as a cold pasta salad for lunch.  It was delicious each time.  The flavors are refreshing and light, a great option for a warmer weather pasta dinner.  It is a cinch to prepare since you use store bought tortellini.  The only work you have to do is cut the asparagus, mince the garlic, chop the mint and toast the pine nuts.  This meal came together incredibly fast.  So fast, in fact, that Carson wasn’t yet in bed by the time it was done so I had to let it sit for a while before we ate.

The only things I changed from the original recipe were using a little less olive oil in the sauce, adding a few extra peas (I love peas), using 2 packages of tortellini totaling 18 ounces (just 2 ounces more than called for) I used 1 package of cheese and 1 of Italian sausage.  I also used closer to 3 ounces of goat cheese (I love goat cheese).  Make sure to reserve the pasta water!  It makes a lovely sauce on this dish.

Spring Tortellini

From Fine Cooking Magazine

Ingredients

  • 1/4 cup extra-virgin olive oil
  • salt and pepper
  • 2 medium cloves garlic, pressed or minced
  • 1/8 tsp. cayenne
  • 1 lb. fresh cheese tortellini (or 2 9-ounce packages)
  • 1 lb. asparagus, trimmed of tough, woody stems, and cut crosswise into 1/2-inch pieces (leave the tips whole)
  • 1 1/2 cups shelled fresh peas (or thawed frozen peas)
  • 1/3 cup pine nuts, toasted
  • 1/4 cup coarsely chopped fresh mint
  • 2-3 oz. fresh goat cheese, softened
  • Freshly ground black pepper
Directions
  1. In a 6-quart covered pot, bring 3 quarts well-salted water to a boil over high heat.
  2. In a large bowl, combine the olive oil, garlic, cayenne, and 1/2 tsp. salt.
  3. Add the tortellini to the boiling water and cook for 3 minutes, then add the asparagus, and peas to the water and cook for an additional 2 to 3 minutes.
  4. Reserve 1 cup of the cooking water, then drain the pasta and vegetables and toss with the garlic-oil mixture. Add  the pine nuts, mint, and  goat cheese and stir until the cheese melts into a sauce, adding cooking water as needed to moisten the pasta.
  5. Season to taste with salt and freshly ground black pepper and serve.

Spinach & Feta Spanakopita

A special thanks to Shallan who owns the cookbook that this recipe came from, Back to Basics, and thanks to Ina Garten who never disappoints me.

Greek food is something I could eat everyday and not get sick of.  If I wanted something light, I could have  a refreshing Greek salad loaded with tomatoes, cucumbers, mint, parsley and feta.  In the mood for something warm and comforting…lamb gyro slathered with tzatziki or a nice plate full of pastitsio.  And then there is baklava…oh, baklava…

These dinner sized spanakopita are not too light or too heavy, but are not exactly easy to prepare.  I found myself quite frustrated with phyllo dough by the last few pies.  My tip to you is this.  Make sure you buy your phyllo a day before you plan to make these and let it defrost in the fridge overnight.  I let mine stand at room temp to defrost and a section of it got too wet from defrosting and was incredibly sticky.  I spent a lot of time and energy wrestling with it.

The spinach and feta filling dotted with yummy toasted pine nuts is simple and delicious.  Taste the spinach and onion mixture before adding the eggs and make sure it is well salted.  I found the filling to be a little lacking in salt.

Spinach & Feta Spanakopita

Courtesy of Ina Garten, Back to Basics

Ingredients

  • 1/4 cup good olive oil
  • 1 cup chopped yellow onion
  • 3 scallions, white and green parts, chopped
  • 2 (10-ounce) packages frozen chopped spinach, defrosted
  • 4 extra-large eggs, lightly beaten
  • 3 tablespoons freshly grated Parmesan cheese
  • Plain dry bread crumbs
  • 1 teaspoon grated nutmeg
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 cups small-diced feta (12 ounces)
  • 3 tablespoons toasted pine nuts
  • 24 sheets frozen phyllo dough, defrosted
  • 1/4 pound (1 stick) unsalted butter, melted
  • Flaked sea salt, such as Maldon, for sprinkling

Directions

  1. Preheat the oven to 375 degrees F. Heat the olive oil in a medium saute pan, add the onion, and cook for 5 minutes over medium-low heat. Add the scallions, and cook for another 2 minutes until the scallions are wilted but still green.
  2. Meanwhile, gently squeeze most of the water out of the spinach and place it in a large bowl.
  3. When the onion and scallions are done, add them to the spinach. Mix in the eggs, Parmesan cheese, 3 tablespoons bread crumbs, the nutmeg, salt, and pepper. Gently fold in the feta and pine nuts.
  4. Place 1 sheet of phyllo dough flat on a work surface with the long end in front of you. Brush the dough lightly with butter and sprinkle it with a teaspoon of bread crumbs.
  5. Working quickly, slide another sheet of phyllo dough on top of the first, brush it with butter, and sprinkle lightly with bread crumbs. (Use just enough bread crumbs so the layers of phyllo don’t stick together.) Pile 4 layers total on top of each other this way, brushing each with butter and sprinkling with bread crumbs.
  6. Cut the sheets of phyllo in half lengthwise. Place 1/3 cup spinach filling on the shorter end and roll the phyllo up diagonally as if folding a flag. Then fold the triangle of phyllo over straight and then diagonally again. Continue folding first diagonally and then straight until you reach the end of the sheet. The filling should be totally enclosed.
  7. Continue assembling phyllo layers and folding the filling until all of the filling is used. Place on a sheet pan, seam sides down.
  8. Brush with melted butter, sprinkle with flaked salt, and bake for 30 to 35 minutes, until the phyllo is browned and crisp. Serve hot.

Easy Basil Pesto

Summer means an abundance of fresh basil.  Fresh basil means fresh pesto.  So, summer must mean fresh pesto.

There are so many things you can do with pesto.  Spread on  baguette slices and garnish with a slice of tomato…make it even better with a piece of fresh mozzarella.  Toss it with warm pasta.  Mix with some mayo for basil mayonnaise.  Use on pizza and panini.  Thin it out with more olive oil and drizzle over roasted chicken or fish.

A lovely college friend of mine went to a Giada De Laurentiis cooking demo at Sur La Table when she was in LA 5 years ago.  She bought me a signed copy of Everyday Italian.  It is one of those cookbooks that I love, but don’t use nearly enough.  This pesto recipe is from that cookbook and it is so simple and delicious.

You can make this in a blender, or in a food processor.  If you’re planning to double the recipe, which isn’t a bad idea, so that you have some extra pesto for freezing, then use the food processor.

Basil Pesto

From Everyday Italian by Giada De Laurentiis

Ingredients

  • 2 cups packed fresh basil leaves, washed and dried
  • 1/4 cup pine nuts, toasted
  • 1-2 cloves garlic
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1/2-2/3 cup olive oil
  • 1/2 cup grated parmesan

Directions

  1. Toast pine nuts in a 350°F oven for 6-8 minutes until slightly browned.  Be careful not to burn them.
  2. Place basil, pine nuts, garlic, salt and pepper in blender with a tablespoon or so of the olive oil and blend.
  3. With the blender still going, slowly drizzle in the remaining oil until the consistency is to your liking.  You may need to stop every now and then to push any stray basil leaves back down.
  4. Transfer to a bowl and stir in parmesan, season to taste with more salt and pepper if desired.