Creamy One-Pot Pasta With Chicken and Mushrooms

 

Creamy One-Pot Pasta With Chicken and Mushrooms was a great way to use our leftover Rotisserie Chicken. We added more mushrooms then the recipe called for, next time we will added dried Porcini Mushrooms to make the dish even richer. We liked this recipe. We would make it again. Once again we started with a Tomato Salad with Burrata and Pesto.

Creamy One-Pot Pasta With Chicken and Mushrooms

New York Times

 

Cooking pasta the way you would make risotto may sound new and hip. But it’s at least old enough to have been demonstrated to me in Rome in 1976, and I imagine as old as pasta itself. In this method, the liquid is minimized: there’s no need for a gallon per pound of pasta. The liquid is added gradually to the pasta, which absorbs it completely and thereby retains its starch. This makes the pasta creamy and rich; it also gains the flavor of the stock. You can use pretty much any pasta shape you like, but timing will vary depending on size. This approach may seem like more work than making pasta in the ordinary way. But as the making of the “sauce” is integrated into the pasta-cooking, it really becomes a one-dish meal — as interesting as risotto, and even a bit quicker. Here is a combination of gemelli with mushrooms and chicken to get you started.

 

INGREDIENTS

Yield:4 servings

 

2       tablespoons olive oil, more as needed

1       shallot or small onion, chopped

1       tablespoon minced garlic

2       cups crimini, shiitake or button mushrooms, cleaned, trimmed and sliced

½      pound cut pasta like gemelli or penne, or long pasta broken into bits

Salt and freshly ground black pepper

½      cup dry white wine or water

3 to 4        cups chicken or vegetable stock

2       boneless chicken thighs, diced

Chopped fresh parsley, optional

Freshly grated Parmesan, optional

 

PREPARATION

 

1.            Put 2 tablespoons olive oil in a large, deep skillet over medium heat. When hot, add shallot, garlic and mushrooms. Cook, stirring occasionally, until mushrooms soften and begin to brown on edges, about 10 minutes. Add pasta and cook, stirring occasionally, until it is glossy and coated with oil, 2 to 3 minutes. Add a little salt and pepper, then wine. Stir and let liquid bubble away.

2.            Ladle stock into skillet ½ cup or so at a time, stirring after each addition and every minute or so. When liquid is just about evaporated, add more. Mixture should be neither soupy nor dry. Keep heat at medium and stir frequently.

3.            Begin tasting pasta 10 minutes after you add it; you want it to be tender but with a tiny bit of crunch. When pasta is about 3 to 4 minutes away from being done, add chicken and stir to combine. Continue to cook until chicken is done — it will be white on inside when cut — and pasta is how you like it. Taste, adjust seasoning, garnish with parsley and Parmesan if using, and serve.

Coconut-Lime Shrimp

 

Once again we made Coconut-Lime Shrimp. This is a new favorite of ours. I really like it. You can get the recipe on our blog of September 18, 2023. Click the date to get the recipe. 

Tomato Salad and Rotisserie Chicken

We had simple Tomato Salads in Spain. The Salad is made with just Tomato, Salt and Olive Oil. It is a delicious Salad if the Tomatoes are at their ripest. We like Rotisserie Chicken. Cooking on rotisserie is very forgiving. These Chickens turned out perfectly. We always put cut up Potatoes at the bottom of the Rotisserie to cook and collect the juices as the Chickens cook.

We stuffed the two chickens using the recipe for Peruvian Chicken. You can get this delicious recipe on our blog of June 13, 2023. Click the date to get the recipe. This is a great recipe that keeps the chicken very moist. You can find the recipe on our blog of: June 23, 2012. Click the date to get the recipe.

Braised White Beans and Greens With Parmesan

Braised White Beans and Greens With Parmesan is a perfect cold weather dish. We had a frozen Smoked Pork Chop that we cut up and added to the dish to make it even richer. This is my kind of recipe.

We started with Cherry Tomato and Burrata Salad topped with Pesto. A very good meal indeed.

 
Braised White Beans and Greens With Parmesan
New York Times
 
Inspired by the Italian dish of sautéed puntarelle (an Italian variety of chicory) and white beans, this recipe makes a satisfying vegetarian main course or a hearty side dish for roast chicken or sausages. It opts for canned white beans, for the sake of weeknight convenience, and Swiss chard, which is much milder than puntarelle and easier to find in the U.S. Kale or escarole would also work well, if that’s what you’ve got. On that note, grated Pecorino Romano cheese gives the broth a more pungent element, but Parmesan will work in its place. Serve in shallow bowls with toasted country bread to mop up the garlicky broth.
 
INGREDIENTS
Yield:4 servings
 
¼      cup olive oil
1       small fennel bulb, trimmed, cored and small-diced
1       small yellow onion, small-diced
2       teaspoons minced fresh rosemary or thyme
5       garlic cloves, minced
¼      teaspoon red-pepper flakes, plus more to taste
1       large or 2 small bunches escarole, kale or Swiss chard, stems removed (10 to 12 ounces)
2       (15-ounce) cans cannellini beans, rinsed
2       cups low-sodium vegetable or chicken broth
Kosher salt and black pepper
1       tablespoon lemon juice
½      cup shredded mozzarella (optional)
3       tablespoons grated Pecorino Romano or Parmesan, plus more for serving
Toasted country bread, for serving
 
 
PREPARATION
 
1. In a 12-inch skillet or Dutch oven, heat the olive oil over medium. Add the fennel, onion and rosemary, and cook for 4 to 6 minutes, stirring occasionally, until tender. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute.

2. Begin adding handfuls of the greens, cooking and stirring until leaves wilt.

3. Add the white beans, broth and ¼ teaspoon black pepper, and stir to combine. Bring to a boil, then turn the heat to low and simmer, mashing some of the beans with a wooden spoon, until the liquid has reduced and thickened, 6 to 8 minutes.

4. Off the heat, stir in the lemon juice, then the mozzarella, if using, and Pecorino Romano. Taste and season with salt and pepper. Divide among shallow bowls and top with more Pecorino Romano. Serve with toasted bread and a dish of red-pepper flakes on the side.

Pasta Alla Vodka

Pasta Alla Vodka was the 1st dinner we cooked after returning from Spain. It is strange we see this on many menus, but have never ordered it. We made it and liked it. It is very creamy. I think I will try it at a few restaurants in the future. Vodka obviously has no particular flavor, and the alcohol burns off in the cooking. So I am confused why it is an ingredient but what the Hell Booz always helps.

Once again we started with a Melon Salad. The Melons this year are exceptional. We baked Broccolini as a side dish.

Pasta Alla Vodka

New York Times
There’s no need to order takeout from your neighborhood restaurant when this beloved, easy-to-assemble Italian-American classic gets dinner on the table in no time. Adding pancetta brings a salty smokiness, but if you leave it out, you’re still in for a quick and flavorful dish. If you’re feeling ambitious, the pasta is delightful with Caesar salad or garlic bread, but it’s also satisfying enough to take centerstage. Put on some Puccini, open up a bottle of red and you’re guaranteed a more relaxed dining experience than the one you might get at the local red-and-white checkered-tablecloth joint.

INGREDIENTS
Yield:4 to 6 servings

Kosher salt
1       pound rigatoni or penne pasta
2       tablespoons olive oil
4       ounces diced pancetta, optional
1       medium yellow onion, finely chopped
2       garlic cloves, finely chopped
½      teaspoon red-pepper flakes
¾      cup vodka
1       (28-ounce) can crushed tomatoes
Freshly ground black pepper
¾      cup heavy cream
¼      cup grated Grana Padano or Parmesan cheese, plus more for serving
1       tablespoon roughly chopped fresh oregano
2       tablespoons roughly chopped Italian parsley
 

 

1. Bring a large pot of salted water to a boil (2 heaping tablespoons kosher salt to about 7 quarts water). Add the pasta and cook according to package instructions until al dente.

2. Meanwhile, prepare the sauce: Heat the oil in a deep 12-inch skillet or pot over medium. Add the pancetta, if using, and fry until crispy, stirring occasionally, 3 to 5 minutes. Add the onion, garlic and red-pepper flakes and cook, stirring occasionally, until onion is translucent, about 3 minutes. Turn the heat to medium-low, add the vodka and cook until reduced by half, 2 to 3 minutes.

3. Stir in the tomatoes and then fill the can halfway with water and swish it around to loosen up any leftover tomatoes; add a quarter to half of the water to the pan. Simmer until the sauce begins to thicken, about 10 minutes, and season with salt and pepper. If you prefer your sauce a little looser, go ahead and add the remaining water and simmer 2 to 3 minutes more. Reduce heat to low, add the cream and cook, stirring, until the sauce becomes an even pinkish-rust color, about 1 minute.

4. Stir in the cooked pasta and ¼ cup cheese; toss to coat. Season to taste with salt and pepper. Divide among bowls, top with additional cheese, if desired, and sprinkle with the oregano and parsley.

Coconut-Lime Shrimp

Coconut-Lime Shrimp turned out to be a fabulous dish. All the flavors we like. This is one time that the picture doesn't do the dish any favors.  It really is excellent. Highly recommend this dish. Luckily our grocer sells clean and shelled Shrimp. That makes the dish even easier to make. You will like it, if you like spicy Shrimp. (You can spice to your own taste level).
 

Coconut-Lime Shrimp

New York Times

 

You can make this gingery, lightly sweet shrimp stew as tangy and spicy as you like by adjusting the amounts of chile and lime juice. Using full-fat coconut milk gives you the richest and most flavorful dish. But light coconut milk will also work, resulting in something brothier and more souplike. Be sure not to overcook the shrimp. As soon as they turn pink, they’re done.

 

INGREDIENTS

Yield:3 to 4 servings

 

2          tablespoons toasted sesame oil

2          shallots, diced

1 to 2   jalapeño or serrano peppers, seeded if you like, minced

1¼       teaspoons fine sea salt, plus more to taste

2          tablespoons freshly grated or minced ginger

2          large garlic cloves, finely grated or minced

1          (14-ounce) can unsweetened coconut milk (1¾ cups)

½         cup chopped cilantro leaves

1          pound peeled large shrimp

1          tablespoon freshly grated lime zest

1          tablespoon fresh lime juice, plus more to taste

1          teaspoon coconut sugar or light brown sugar

1          teaspoon Asian fish sauce, plus more to taste

Cooked rice, for serving

Lime wedges, for serving

 

PREPARATION

 

1.            Heat sesame oil in a 12-inch skillet over medium heat. Stir in shallots, jalapeño and a large pinch of salt, and cook until starting to brown, about 6 minutes. Stir in ginger and garlic, and cook until fragrant, about 1 minute longer.

2.            Stir in coconut milk, ¼ cup chopped cilantro and 1¼ teaspoons salt. Bring to a simmer and let cook for 2 minutes to blend the flavors.

3.            Stir in shrimp, lime zest, lime juice, sugar and fish sauce. Continue to simmer until shrimp are pink and cooked through, about 5 minutes. Taste and add more lime juice, salt or fish sauce, or all three, if needed.

4.            Serve over rice, with remaining cilantro and lime wedges on the side.

 

Alan Cooks Softshell Crab

I love Softshell Crab! Our friend Alan, came over and cooked them for us. It was delicious! What a great friend!

Steak and Eggplant

Time for a Steak. We started with a Tomato Salad with Burrata and Pesto. I love that salad!

We made the Baked Eggplant that we had in Madrid. It is a great way to prepare the Eggplant. You can find the recipe on our blog of June 8, 2022. Click the date to get the recipe. We also made Nancy Silverton's Potatoes, they are great and crispy on the outside with a creamy interior. You can find the recipe on our blog of March 27, 2023. You will also see the recipe for the Steak in that blog entry. Click the date to get the recipe.

Creamy One-Pot Orzo with Corn and Bacon

Creamy One-Pot Orzo with Corn and Bacon had great potential. However it didn't work out. Not sure why, but it didn't work. Feel free to try it, maybe you will like it more. The Green Salad with Tomato-Basil Vinaigrette was good.

Creamy One-Pot Orzo with Corn and Bacon

New York Times

 

In “Eat Your Vegetables: Bold Recipes for the Single Cook,” Joe Yonan suggests grating corn to take the kernels off and extract the delicious milky pulp from the cob. This method maximizes the amount of pure corn flavor that you can add to any dish. Here, most of the corn is grated to create a super creamy, one-pot pasta that tastes sweet and summery. Calabrian chile paste, which is usually made of chiles from the Calabria region of Italy, oil and vinegar add heat, acidity and a bit of smokiness to this dish. If you can’t find it, swap in some homemade red chile sauce or harissa.

 

INGREDIENTS

Yield:4 servings

 

4             large ears corn, husked

6             ounces bacon, cut into pieces

12          ounces orzo

2             cups chicken broth

Kosher salt

1             cup basil, thinly sliced, plus more for garnish

1 to 2     tablespoons Calabrian chile paste (or harissa or homemade chile sauce), to taste

1             cup whole-milk ricotta cheese, for serving

 

PREPARATION

 

1.            Split each cob in half crosswise. Using the large holes of a box grater set over a shallow bowl or rimmed baking sheet, take off the kernels and as much corn liquid as possible from 6 halves. Using a sharp knife, cut the kernels off of the remaining cob and keep separate.

2.            In a large skillet with high sides, cook the bacon over medium heat, stirring occasionally, until browned and crisp, about 6 minutes. Using a slotted spoon, remove the bacon and set aside.

3.            Add the whole corn kernels to the skillet and cook until softened, about 2 minutes. Remove with a slotted spoon and set aside with the crisp bacon. Wipe out the skillet.

4.            Add the orzo and cook until lightly toasted, 1 minute, stirring often. Add the broth and 2 cups water and bring to a simmer. Cook, stirring often, until the orzo is al dente and the liquid is mostly absorbed, about 8 minutes. (You can add a little more water if necessary.) Season to taste with salt.

5.            Stir in the grated corn and liquid, cooked corn kernels, bacon, basil and chile paste. Season to taste with salt. Serve topped with ricotta and more basil.

Green Salad with Tomato-Basil Vinaigrette

New York Times

 

his ebullient green salad is dressed with ripe, sweet tomatoes marinated in sherry vinegar and fresh basil. The garlicky croutons add loads of crunchy texture, giving this a bit more staying power. Serve this as is for a substantial salad course or side dish, or bulk it up with the likes of cubed tofu or shredded chicken, avocado, jammy eggs, tuna, chickpeas, cheese or nuts and seeds.

 

INGREDIENTS

Yield:4 to 6 servings

 

1       cup diced ripe tomatoes (or quartered cherry or grape tomatoes)

5       garlic cloves

¼      cup chopped fresh basil

1       tablespoon sherry vinegar, white wine vinegar or apple cider vinegar, more to taste

Fine sea salt

5       ounces fresh baguette, ciabatta or crusty sourdough bread, torn into bite-size pieces (about 2 cups)

½      cup plus 3 tablespoons extra-virgin olive oil, more as needed

2       quarts salad greens, such as mixed baby lettuces, mesclun, arugula or a combination

¼      cup Parmesan shavings (optional)

 

PREPARATION

1.   In a large bowl, toss together tomatoes, 1 grated or minced garlic clove, basil, sherry vinegar and a pinch of salt. Set aside to marinate for at least 20 minutes (and up to 4 hours).

2.   Meanwhile, heat the oven to 325 degrees. Spread bread out on a baking sheet and bake until pale golden, 8 to 12 minutes.

3.   Smash and peel remaining 4 garlic cloves. Put them in a pan along with ½ cup olive oil and place over medium-low heat. Cook, shaking the pan occasionally, until the garlic turns pale golden in spots and starts to soften, 5 to 7 minutes. (Lower the heat if the garlic starts to brown.)

4.   Add toasted bread and salt to the pan and fry until the bread is deeply golden and crunchy, 3 to 5 minutes. If the pan looks dry, add a little more oil. Transfer croutons to a paper towel-lined plate and sprinkle lightly with salt. Let cool.

5.   Just before serving, whisk 3 tablespoons olive oil into the tomato and basil mixture. Taste and add more salt, vinegar or oil, if needed; it should taste bright and balanced. Add the greens, Parmesan (if using) and croutons (along with the fried garlic, if you like) to the tomato mixture, tossing gently to combine. Serve immediately.

 

Roasted White Bean and Tomato Pasta

We started with a Melon and Speck Salad. The Melons are great this year. We prefer Speck to Prosciutto. The smokey flavor is great! We then had a new pasta for us: Roasted White Bean and Tomato Pasta. This is an excellent hearty Pasta. I loved it and will definitely make it again. You should try this on a cold wintery day!

Roasted White Bean and Tomato Pasta

New York Times

 

With a flavor profile inspired by pasta e fagioli, this weeknight pasta recipe coaxes rich flavor out of simple ingredients while enlisting the oven to create a luscious sauce from roasted tomatoes and white beans. Essentially, the dish requires just three steps: Boil pasta, roast your sauce ingredients, then stir together until the pasta is glossy. When roasted in the oven, the beans become crispy, like croutons, and break down in a way that helps thicken the sauce. Though a flurry of freshly grated cheese would be welcome on top, this otherwise-vegan dish doesn’t need it: The roasted tomato sauce is rich and luscious, fortified by starchy pasta water, roasted beans and a good glug of extra-virgin olive oil.

 

INGREDIENTS

Yield:4 to 6 servings

 

Salt and black pepper

¾      cup plus 2 tablespoons extra-virgin olive oil

1       large shallot, finely minced

2       tablespoons tomato paste

5       garlic cloves, thinly sliced

½      teaspoon finely chopped fresh rosemary (or ¼ teaspoon dried)

½      teaspoon red-pepper flakes

½      teaspoon granulated sugar

16     ounces cherry tomatoes, halved

1       (15-ounce) can small white beans (preferably navy or cannellini beans), rinsed (or 1⅓ cups cooked white beans)

1       pound orecchiette (or other shaped pasta that will cup or grasp the sauce)

Freshly grated Parmesan or pecorino (optional), for serving

 

PREPARATION

 

1.    Heat the oven to 375 degrees. Bring a large pot of salted water to a boil over high.

2.     In a small bowl, stir together ¼ cup olive oil with the shallot, tomato paste, garlic, rosemary, red-pepper flakes and sugar. On a large baking sheet, toss the tomatoes with the dressing; season generously with salt and pepper, then spread in an even layer.

3.    On a second baking sheet, toss the beans with 2 tablespoons olive oil; season generously with salt and pepper.

4.    Roast the tomatoes and beans, stirring halfway through, until tomatoes slump and beans crisp, about 25 minutes.

5.    While the tomatoes and beans roast, cook the pasta until al dente. Reserve 1 cup pasta cooking water then drain pasta.

6.    Transfer the beans and tomatoes to the pot. Add ¼ cup pasta cooking water to the sheet pan from the tomatoes and use a flexible spatula to scrape the browned bits from the bottom of the sheet pan; transfer to the pot, then repeat with another ¼ cup pasta cooking water. (One thing they’ll teach you in French culinary school: Never, ever discard the sucs, those browned bits at the bottom of the pan that carry deep flavor.)

7.     Add the pasta and the remaining ½ cup olive oil to the pot; stir vigorously until saucy. Season generously with salt and pepper, then add extra pasta water as needed to moisten until glossy. Divide among wide, shallow bowls and top with grated cheese, if desired.