Dollars to Donuts posts Tagged ‘lunch’

Mozzarella and Orecchiette Toss

Posted by Dawn Welch

mozzarellaorecchiettePrep time: 10 min
Cook time: 22 min

If your kids are like mine, they would eat pasta every night of the week — and for lunch, too! That’s why I know this meal will be a hit with your whole family. My kids go bananas because they’re getting pasta, and I’m happy because they’re getting some veggies and protein from the olives. (Fred, well, he’s just a happy guy in general.) Because it’s as delicious warm as it is at room temperature, the dish is a real winner for picnics and barbecues.

036310-orecchiette-625x465

Tomato Sauce
1 1/2 pounds ripe tomatoes, cored and chopped into 1⁄2″ cubes
1 sweet onion (such as Vidalia), finely chopped
1/2 orange, red, or yellow bell pepper, seeded and ribbed and finely chopped
1 garlic clove, finely chopped
1 jalapeño pepper (or less to taste), seeded and ribbed
1⁄ tablespoon finely chopped basil, cilantro, and/or oregano
2 tablespoons white wine vinegar or fresh lime juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons tomato paste (optional)

Pasta
1 tablespoon + 1⁄4 teaspoon salt
1 pound orecchiette pasta
2 tablespoons olive oil
8 ounces fresh mozzarella, cut into 1⁄2″ cubes
1⁄2 cup sliced black olives (preferably the oil-cured kind)
Finely chopped fresh basil or oregano (optional)

Make the tomato sauce. Combine the tomatoes, onion, bell pepper, garlic, jalapeño pepper, herbs, vinegar or lime juice, salt, and pepper in a large bowl. If you want your sauce to have a smoother texture, add the optional tomato paste.

Boil the pasta. Bring a large pot of water to a boil with 1 tablespoon of salt. Add the pasta and the olive oil and cook until the pasta is al dente. Drain, reserving 1⁄4 cup of the pasta cooking water.

Toss it all together. Place the orecchiette in a large serving bowl and add the warmed sauce. Toss to combine, then add the mozzarella, olives, and herbs (if using), and the remaining 1⁄4 teaspoon salt. Toss a couple of times so that the mozzarella gets a little melty (you can add a few tablespoons of the reserved pasta cooking water to make the pasta saucier or get the cheese to melt a little more). Serve right away or at room temperature.

D2D
Pasta is amazing for breakfast! Microwave leftover cooked pasta from the night before with some butter and a touch of olive oil. Top with a fried or poached egg, and if you’re really feeling decadent, some crumbled bacon.

Tags: , , , , , , ,
Posted in Recipes
The Permalink: http://www.myd2d.com/2011/12/mozzarella-and-orecchiette-toss/
0 Comments

Chef’s Pasta Salad

Posted by Dawn Welch

chefspastasaladMy kids always hang out with me in the kitchen, peeling and chopping vegetables and stirring roux. This pasta salad is one of their favorite recipes to make. It’s perfect for young cooks because it’s simple, totally delicious, and can be varied to their hearts’ content just by adding whatever is in the fridge. Toss the pasta salad with the dressing, then give them free rein to raid the fridge and finish off the salad with whatever they think would be tasty additions.

035580-chefsalad-625x465

Salad
8 ounces farfalle (bow-tie) pasta
1 tablespoon extra-virgin olive oil
About 1 cup diced ham
1 cup (about 4 ounces) shredded sharp Cheddar or Swiss cheese
1 large tomato, diced
1⁄4 cup chopped fresh flat-leaf parsley
6 ounces salad greens
2 hard-cooked eggs, finely chopped
Salt and freshly ground black pepper

Vinaigrette
2 tablespoons Dijon mustard
2 tablespoons cider vinegar
1 tablespoon light or dark brown sugar
1⁄2 teaspoon salt
1⁄2 cup extra-virgin olive oil

Boil the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions or until it is al dente. Drain, transfer to a large bowl, and toss with 1 tablespoon of olive oil.

Prepare the vinaigrette. While the pasta cooks, make the vinaigrette. Whisk the mustard, vinegar, sugar, and salt together in a large bowl. While whisking, slowly drizzle in the olive oil and set aside.

Toss the salad. Add the vinaigrette to the pasta and toss to coat. Add the ham, cheese, tomato, parsley, and greens and toss to incorporate. Transfer the pasta salad to a serving bowl, sprinkle the egg on top, season with salt and pepper, and serve.

D2D
Sometimes I wonder what people did before the Internet! the Web can be a great source for deals, especially when you’re buying in bulk. If you’re partial to a certain brand, whether it’s tea, good-quality baking chocolate, or dried pasta, try finding it in bulk online. even when you factor in shipping, the savings can be immense.

Tags: , , , , , , ,
Posted in Recipes
The Permalink: http://www.myd2d.com/2011/05/chefs-pasta-salad/
0 Comments

Ham and Provolone Melts with Cranberry Relish

Posted by Dawn Welch

hamandprovolonePrep time: 10 min
Cook time: 45 min

Between you and me, my ham leftovers rarely make it into soup or a salad because my family just gobbles them up in sandwiches. I slice leftover ham and freeze it in individual portions, so anyone can defrost some for a sandwich anytime. When you consider that sliced deli ham costs upwards of $7 per pound, and your whole ham cost $2.40 per pound, you’ll feel really good about stacking a few slices on bread. This sandwich is a bit more work than your basic ham and Swiss, but it’s so much tastier.

035616-hammelt-625x465

Cranberry Relish
1 tablespoon olive oil
1 yellow onion, finely chopped
1 garlic clove, finely minced or pressed through a garlic press
1⁄2 teaspoon finely chopped fresh rosemary
1⁄2 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
3⁄4 cup orange juice
1 cup dried cranberries

Sandwiches
8 bread slices
3⁄4 pound (about 12 slices) sliced deli ham or homemade baked ham
4 slices provolone (or Swiss)
2 tablespoons unsalted butter

Make the relish. Heat the olive oil in a small saucepan over medium-high heat. Add the onion, garlic, rosemary, salt, and pepper and cook, stirring often, until the onion is golden brown, 8 to 10 minutes. Pour in the orange juice and add the cranberries, bring to a simmer, cover, and lower the heat to medium-low. Simmer gently until the cranberries are plump and most of the juice has been absorbed, 10 to 12 minutes. Use an immersion blender or small food processor to pulse the cranberry mixture until it resembles jam, about 10 seconds.

Assemble the sandwiches. Heat the oven to 250°F. Spread each slice of bread with 1 heaping tablespoon of the cranberry relish. Stack the ham on 4 slices, cover each with a piece of cheese, and top with another slice of bread.

Cook the sandwiches. Melt 1 tablespoon of butter in a large, nonstick skillet over medium heat. Add 2 sandwiches to the pan and cook, covered, until the bread is golden brown and the cheese has melted, about 3 to 4 minutes per side. Place the sandwiches on a baking sheet and keep warm in the oven while you cook the remaining sandwiches. Slice in half and serve immediately.

D2D
Store meat, poultry, and fish on the lowest shelf in your refrigerator toward the back of the cabinet to keep it at its freshest. that’s where it’s the coolest and where the temperature fluctuates the least.

Tags: , , , , , ,
Posted in Recipes
The Permalink: http://www.myd2d.com/2010/08/ham-and-provolone-melts-with-cranberry-relish/
0 Comments