July 20: Aussie Meat Pies, Made Quick

2 sheets frozen puff pastry, defrosted but kept chilled (recommended brand: Pepperidge Farm)
   Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter, cut into pieces
1 1/2 pounds lean ground beef
1 medium onion, finely chopped
2 tablespoons Worcestershire sauce
1 rounded tablespoon tomato paste
1 rounded tablespoon brown sugar
1 cup beef stock or broth
1 tablespoon grill seasoning, such as McCormick's Montreal Steak Seasoning
   Ketchup, for garnish
2 tablespoons chopped fresh chives
   Green salad

Preheat the oven to 400 degrees F.

With a sharp knife, cut the thawed but chilled puff pastry sheets into 4 squares each, 8 squares total, and arrange on a cookie sheet.

Season the squares with a little salt and pepper. Bake the puff pastry according to the package directions, or until golden brown all over, about 12 to 15 minutes.

Heat a medium skillet over medium-high heat. Let it get really hot so the meat will caramelize when it hits the pan. Add the EVOO, then the butter. When the butter melts into the oil, add the beef and really work at breaking it up as it browns - get the bits all nice and tiny.

Add the onions and cook for 5 minutes.

Stir in the flour. Cook the mixture a minute more. In a small bowl, combine the Worcestershire with the tomato paste and brown sugar, then stir in the stock.

Whisk the seasoned stock into the pan. Stir into the meat and combine. Season the meat with the grill seasoning and reduce the heat to low.

When the pastry squares are ready, assemble the pies. Place a square of pastry in the bottom of a shallow bowl. Top with one quarter of the meat mixture and another square. Place a large dollop of ketchup in the center of the top pastry and sprinkle the "pies" with chives to garnish, then serve.

4 SERVINGS

Rachael Ray says, "Australia has these cool meat pies made of pastry crust stuffed with a slowly simmered, finely ground meat mixture. The pies can be topped with ketchup, and man, are they good! They taste like a ritzy version of a sloppy Joe. This is my sped-up version of a down-under favorite."

This was a very quick and easy recipe to make. And with my few changes, it was really delicious. I reduced the amount of fat from 1 tablespoon oil and 2 tablespoons butter to just 1 tablespoon of each. And I made the recipe call for lean meat instead of regular ground beef. Last time I made this recipe it was really greasy, but this time it turned out just right - very flavorful! She also says to add a green salad to the pies before the recipe. But I went ahead and put it in the ingredient list. I forgot about it this time. RR's tidbit is that you could also use frozen pie crusts instead of puff pastry. I think I will try that next time. There's nothing I like better than pie!

July 19: Ricotta Pasta with Spinach

1 pound penne or ziti rigate
   Coarse salt
2 cups ricotta cheese
2 tablespoons unsalted butter
1/2 cup Parmesan cheese or Romano
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
3 garlic cloves, chopped
2 10-ounce boxes frozen chopped spinach, defrosted and squeezed dry in a clean kitchen towel
   A generous handful of fresh flat-leaf parsley, finely chopped
1/2 cup dry white wine
   Coarse black pepper
20 fresh basil leaves, shredded or torn
   Freshly grated or ground nutmeg

Bring a large pot of water to a boil. Add the pasta and salt the water. Cook the pasta al dente, with a bite to it.

Place the ricotta, butter, and Parmesan or Romano in a large bowl.

Heat a small skillet over medium heat. add the EVOO and the onions and garlic and cook until soft, about 8 minutes. Separate the dry, defrosted chopped spinach, add to the garlic and onions, and heat through. Add the wine and loosen up the spinach. Cook off the wine, 1 minute, then turn off the heat and add the parsley.

Drain the pasta. Add to the bowl with the cheeses. Toss to melt the butter and evenly coat the pasta with the cheeses. then season with salt and pepper. Add the spinach and basil. Season the mixture with salt, pepper, and nutmeg.

6 SERVINGS

This is the last variation on the Ricotta pasta. I'm glad it's over; it just gets a little tiring. This version was pretty good. I have a feeling you're not supposed to put the parsley and basil in, but the recipe didn't say to omit them, so I didn't. My girls like the pasta, but they didn't like the "green part." I found out today I'm having a boy. We are excited about that, and we'll see how he differs from the girls when it comes to tastes and things like that :)

I only changed the Parmigiano-Reggiano to Parmesan and I changed the serving size from 4 to 6 servings. We have LOTS of leftovers.

July 18: Lemon-Thyme Succotash with Garlic-Parsley Shrimp

4 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 red bell pepper, cored, seeded, and chopped
2 celery ribs and greens, chopped
   Salt and freshly ground black pepper
2 tablespoons unsalted butter, cut into small pieces
6 garlic cloves, minced
1 1/2 pounds medium shrimp, peeled and deveined
2 cups frozen corn kernels
1 15-ounce can cannellini beans, drained
3 teaspoons dried thyme
1 lemon, zested and cut into wedges
1/3 cup chopped fresh flat-leaf parsley
1/2 cup dry white wine or 1/3 cup white vermouth

Heat two skillets: one over medium heat, the other over medium-high heat. To the hotter pan, add 2 tablespoons of the EVOO, then the onions, bell peppers, celery, salt, and pepper. Give the pan a shake.

To the second skillet, add the remaining 2 tablespoons of EVOO and the butter, melting it into the oil. Add the garlic and cook for 1 minute, then add the shrimp and season with salt and pepper. Saute the shrimp, tossing them around in the garlic butter until they become pink and firm, 3 to 5 minutes.

Add the frozen corn and cannellini beans to the succotash in the first pan. Adjust the salt and pepper and add the thyme and lemon zest. Once the beans and corn have warmed through, turn off the heat.

Add the parsley and wine to the shrimp and toss for 1 minute.

To serve, pile the succotash onto plates and top with the garlic-parsley shrimp. Pass the lemon wedges at the table. Squeeze lemon juice over the shrimp and succotash before eating.

4 SERVINGS

This is a very delicious meal. I love the flavors. I only changed the fresh thyme to dried. I used frozen shrimp, and I forgot to dry it off, so the sauce was a little watery, but that's the only complaint I have about this meal. My youngest daughter (age 2) wouldn't taste her succotash, but when she finally did, she ate almost all of it! She just thought she wouldn't like it.

July 17: Ricotta Pasta with Tomatoes al Forno

1 pound penne or ziti rigate
   Coarse salt
2 cups ricotta cheese
2 tablespoons unsalted butter, cut into small pieces
1 cup Parmesan or Romano cheese
2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
3 garlic cloves, chopped
1 14-ounce can crushed tomatoes
   A generous handful of fresh flat-leaf parsley, finely chopped
   Coarse black pepper
20 fresh basil leaves, shredded or torn
1/2 pound fresh mozzarella, thinly sliced

Bring a large pot of water to a boil. Add the pasta and salt the water. Cook the pasta al dente, with a bite to it.

Place the ricotta, butter, and 1/2 cup of Parmesan or Romano in a large bowl.

Heat a small skillet over medium heat. Add the EVOO and the onions and garlic and cook until soft, 8 minutes.

Stir in the crushed tomatoes and parsley and season the sauce with salt and pepper. Simmer for 5 minutes, then turn off the heat.

Preheat the broiler to high and place the top rack 6 to 8 inches from the broiler.

Drain the pasta. Add it to the bowl with the cheese. Toss to melt the butter and evenly coat the pasta with cheese, then season with salt and pepper.

Add the tomato sauce and the basil and toss again to combine.

Transfer the mixture to a baking casserole, then evenly distribute the remaining 1/2 cup of Parmesan cheese and the slices of fresh mozzarella over the top.

Place under the broiler and crisp up the top and edges of the pasta, melting and browning the cheeses evenly.

6 SERVINGS

I really like this variation of the Ricotta Pasta. The only thing I might have done differently is to cut the ricotta back to 1 cup instead of 2. It just seems a little too indulgent with all that cheese in there. I only changed the Parmigiano cheese to Parmesan and the serving size from 4 to 6 servings. I wish my house wasn't so hot, but at least I didn't have to turn on the oven, just the broiler. That probably helped a little, although I couldn't tell. It was great to have the experience of cooking in other people's kitchens, but I am so glad to be back in my own! It's nice to know where everything is and how to use everything! Today was potluck day at church, but since I just got back from vacation last night, I didn't have any food to make for it. I had to go grocery shopping (after my nap) to get the ingredients for this and the next few meals.

July 16: Big Mussels with Chorizo and Saffron Rice

2 cups chicken stock or broth
1 cup seafood stock or clam juice
1/4 teaspoon saffron threads
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/2 cups short-grain white rice
1/2 pound chorizo sausage, diced
3 garlic cloves, chopped
1 medium onion, chopped
1 red bell pepper, cored, seeded, and chopped
2 celery ribs with greens, chopped
1 bay leaf, fresh or dried
   Salt and freshly ground black pepper
1/2 cup dry white wine
1 14-ounce can diced tomatoes
2 pounds cleaned mussels (Pull off the hairy "beards" with your fingers.)
1/2 cup fresh flat-leaf parsley
1 cup frozen green peas, defrosted
   Crusty bread

In a medium saucepan, heat the combination of stocks and saffron to a boil, then add a generous drizzle of EVOO and the rice. Cover and cook until tender, stirring occasionally, about 17 minutes.

Heat a deep skillet over medium-high heat. Add the 2 tablespoons of the EVOO and the chorizo and cook for 2 minutes to render some of the chorizo's fat, then add the garlic, onions, bell peppers, celery, and bay leaf and season with salt and pepper. Cook the vegetables for 7 to 8 minutes, then add the wine and reduce for 1 minute. Add the tomatoes and stir. Add the mussels to the pan in an even layer, then cover the pan tightly. Cook for 3 to 4 minutes to open the mussels. Remove the lid and discard any unopened mussels. Also discard the bay leaf. Combine the parsley in the pan with a serious shake.

To serve, add the peas to the cooked rice and toss to combine. Arrange the cooked rice in shallow bowls or on a large, deep platter. Top with the mussels and sauce. Pass crusty bread for mopping.

4 SERVINGS

I sort of skipped around a little in the book, because I wanted to make the succotash recipe instead of this one. I was supposed to skip the succotash because it was on my travel day. I didn't want to make this one because mussels and saffron are very expensive. I am also sick of mussels from making them so much last year. Maybe next year I won't be sick of them anymore. I made this recipe last year and it was pretty good. My brother-in-law would not have liked it :) Today we drove from Illinois, through Chicago, back home to Wisconsin. We spent a little time on Navy pier and rode the Ferris wheel. It was loads of fun! We ate at Noodles for dinner, which is a pretty neat restaurant.

July 15: Ricotta Pasta with Zucchini, Garlic, and Mint

1 pound penne or ziti rigate
   Coarse salt
2 cups ricotta cheese
2 tablespoons unsalted butter, cut into small pieces
1/2 cup Parmigiano-Reggiano or Romano cheese
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
4 garlic cloves, minced
1 medium zucchini, diced
   A generous handful of fresh flat-leaf parsley, finely chopped
   A generous handful of fresh mint leaves, slivered
   Coarse black pepper
20 fresh basil leaves, shredded or torn

Bring a large pot of water to a boil. Add the pasta and salt the water. Cook the pasta al dente, with a bite to it.

Place the ricotta, butter, and Parmigiano or Romano in a large bowl.

Heat a small skillet over medium heat. Add the EVOO and onions, garlic, and zucchini, and cook for 7 to 8 minutes. Add the parsley and mint and cook for 2 minutes. Turn off the heat.

Drain the pasta. Add to the bowl with the cheeses. Toss to melt the butter and evenly coat the pasta with cheeses, then season with salt and pepper. Top the pasta with the onions, zucchini and basil. Season with a little salt. Toss and serve at the table.

4 SERVINGS


I didn't make this variation on the ricotta pasta. This was my first travel day, so we were driving in our new van from Alabama to Illinois. We stopped just north of Champagne for the night, so it was a long day. We drove 15 hours. We ate a buffet for dinner at a restaurant called Apple Barrel. I was hoping to get something with apples in it, but no such luck :) I have made this pasta recipe before and it was not bad. Zucchini and mint go well together.

July 14: White Beans, Pancetta and Pasta

3 tablespoons extra-virgin olive oil
1/3 pound pancetta, chopped
1/2 teaspoon crushed red pepper flakes
4 garlic cloves, crushed
2 teaspoons dried thyme
1 teaspoon dried rosemary
2 carrots, to be chopped
1 medium yellow onion, to be chopped
2 celery ribs with greens, to be chopped
   Salt and freshly ground black pepper
1/2 cup dry white wine
3 cups chopped fresh dandelion greens (1 small bunch)
1 head of escarole, chopped
2 15-ounce can small white beans or cannellini, drained
1 15-ounce can diced tomatoes in juice, San Marzano variety if available
6 cups penne pasta
   Grated Parmigiano-Reggiano or Romano cheese, to pass at the table

Heat a soup pot over medium-high heat. Add the EVOO and the pancetta.

Cook the pancetta for 3 to 4 minutes, then add the red pepper flakes, garlic, and herb sprigs.

Add the vegetables as you chop: carrots, onions, and celery. Season with salt and pepper and cook until the carrots begin to soften, 7 to 8 minutes.

Add the wine and deglaze the pan, scraping up any good bits. Wilt in the greens and escarole in bunches.

Add the beans, tomatoes, and stock and place a lid on the pot, raise the heat, and bring to a boil. Add the pasta and cook for 6 to 7 minutes, until cooked al dente.

Serve the very thick soup in shallow bowls with lots of cheese.

4 SERVINGS

My daughters have been at their grandma's house for 4 days, and they came home today. I really missed them, probably because I haven't been away from them for about 8 months. Anyway, I made this meal for us and my sister-in-law and her husband. It made a lot! It was supposed to be 4 servings, but everyone had 1 or 2 bowlfuls and there was still so much left over! So I changed it to 6 servings. I changed the recipe to call for dried herbs instead of fresh, and I changed the ingredients that were called to be chopped to say "to be chopped" instead of already chopped. I did that because RR says to add the vegetables to the pan "as you chop" them. The flavor in the soup was very good; the pancetta adds a lot of flavor. Everyone liked it, but my brother-in-law didn't like the dandelion greens :) I thought they were fine in the soup, although I don't like them by themselves.

Rachael Ray says, "This is a mix-up of pasta e fagioli and minestra. Again, my indecisiveness is at play."