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Archive for Pasta-Pizza

TIP OF THE DAY: Make Stir-Fried Pasta With Leftovers

Stir Fry Pasta Recipe

Stir Fried Spaghetti

Stir-Fried Leftover Bowtie Pasta

Top: Stir-fried fusilli and shrimp from Tes Photchaman Yuphin of TesAtHome.com. Here’s her recipe. Center: Stir-fried spaghetti from Annie Chun. Bottom: Stir-fried bowtie pasta, Asian-style. Here’s the recipe from KaluhisKitchen.com.

 

If you can make fried rice from leftover rice and other leftover grains, why not fried pasta? You can serve it as main course or a side.

You can use any un-sauced pasta or noodle with any other ingredients, and give it the spin you want—Italian versus Asian, for example. You can use pasta with tomato sauce if you select add-on ingredients that would taste good together in an omelet.

You can use any ingredients you have on hand. We’ve used sausage and fresh mango, and ham and pineapple, for example.

RECIPE #1: STIR-FRIED PASTA, FREESTYLE

Here are options for free-styling (combining whatever you want). Or follow the measured recipe below.

Ingredients

  • Leftover pasta
  • Leftover meat, poultry, seafood; fresh tofu; diced or julienned
  • Egg: raw (mixed into the stir-fry pan or wok to cook) or fried or poached as a topper
  • Sauce: crushed tomatoes, fish sauce, peanut sauce, soy sauce, teriyaki sauce
  • Veggies: bell pepper, broccoli florets, carrots, celery, corn kernels, green beans, mushrooms, onion or scallion (green onion), peas (green, snap or snow), shredded cabbage, spinach, etc.
  • Asian veggies: baby corn, bean sprouts, bok coy, Chinese broccoli, edamame (shelled), mushrooms (black, tree ear/wood ear), snow peas, pea pods, water chestnuts
  • Nuts: cashews or peanuts
  • Stock or broth
  • Olive oil, other cooking oil and some dark sesame oil (optional)
  • Fresh herbs: basil, cilantro, parsley
  • Spices: curry, ginger, minced garlic, red pepper flakes (or minced fresh chiles or hot sauce), toasted sesame seeds
  • Salt and pepper to taste
  • Garnish: lime wedge
  •  
    Preparation

    1. ADD the olive oil and vegetables to a large pan. If using dark sesame oil, add a small amount—it is very strong. Sauté over the medium heat until the veggies are al dente.

     
    2. ADD the sauce components of your choice and stir to integrate. Add vegetable stock and increase the heat to high. When the sauce is bubbling, add the shrimp (if you use raw shrimp, cook until they turn pink and curl up).

    3. ADD the pasta and meat/seafood and mix well. Add the fresh herbs, stir and serve.
     

     

    RECIPE #2: CRISPY LEFTOVER PASTA WITH EGGS, ONIONS & PEPPERS

    This recipe from PatsaFits.org uses ingredients most of us have around the house. You can also use leftover pasta with a tomato sauce in this recipe.

    Ingredients For 4 Main Servings

  • 12 ounces cooked leftover pasta, at room temperature
  • 3 tablespoons extra virgin olive oil
  • 2 cups/8 ounces onion, finely chopped
  • 2 cups/8 ounces red pepper, finely chopped
  • 8 eggs, well-beaten
  • 1 tablespoon sriracha or other hot sauce, or to taste
  • ¼ cup/¼ ounce fresh parsley, chopped (substitute basil, cilantro or other fresh herb)
  •  
    Preparation

    1. HEAT a large nonstick sauté pan over medium heat. Add the oil and sauté the onions and peppers until softened and starting to brown (about 3 minutes).

     

    Plain Spaghetti

    Leftover cooked spaghetti. Here’s how BackToHerRoots.com used it in a frittata recipe.

     
    2. STIR in the eggs and sriracha and use a wooden spoon or rubber spatula to using to scramble the mixture. When eggs are mostly cooked but still look a little wet, stir in the spaghetti (about 3 minutes). Continue to cook until the eggs are fully cooked and the spaghetti is warmed through (about 2 minutes more).

    3. DIVIDE among 4 bowls, sprinkle with parsley and serve.
     
    FRIED RICE RECIPES

    Have leftover grains instead of pasta? Here are three ways to stir-fry them.

  • Fried Rice With Kimchi
  • Americanized Fried Rice
  • Stir-Fried Quinoa
  •   

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    RECIPE: Beef & Broccoli Pizza

    We love fusion dishes, and this Beef & Broccoli Pizza from McCormick tops a pizza crust with a Chinese restaurant fave. Use a whole wheat crust for maximum nutrition.

    Western broccoli was not available in China, and for a long time Chinese broccoli, kai-lan, was not available in the U.S. Thus, Beef & Broccoli is “American Chinese,” or known in the U.S. simply as Chinese food.
     
    RECIPE: BEEF & BROCCOLI PIZZA

    IngredientsFor 6 Servings

  • 1 prepared thin crust pizza (12-inch)
  • 1/2 cup marinara or pizza sauce
  • 1 1/2 cups shredded mozzarella cheese, divided
  • 1/2 cup water
  • 1 tablespoon soy sauce
  • 1 teaspoon cornstarch
  • 1-1/2 teaspoons ground ginger*
  • 1 teaspoon garlic powder
  • 1 tablespoon vegetable oil
  • 1/2 pound boneless beef sirloin steak, cut into thin strips
  • 2 cups broccoli florets
  • 1 teaspoon sesame seed (ideally toasted)
  •  
    Side Dish

  • Green salad with Italian dressing (recipe below)
  •  
    __________________________
    *We had fresh ginger root on hand, so substituted very thin slices of it for the dried ground ginger. Instead of mixing it in, as in step 2 below, we added it to the broccoli stir-fry.

       

    Beef & Broccoli Pizza Recipe

    Chinese Cabbage, Kai-Lan

    Top: Italy, meet China in this fusion dish. Photo of Beef & Broccoli Pizza courtesy McCormick. Bottom: Chinese broccoli, kai-lan, is a different species with leafy tops instead of florets. Photo courtesy Jing Fong Restaurant | NYC.

     

    Preparation

    1. PREHEAT the oven to 450°F. Place the pizza crust on a baking sheet. Spread the tomato sauce over the crust; then sprinkle with 3/4 cup of the mozzarella. Set aside.

    2. MIX the water, soy sauce, cornstarch, ginger and garlic powder in small bowl until smooth. Set aside.

    3. HEAT the oil in a large nonstick skillet over medium-high heat. Add the beef; stir fry 3 minutes or until no longer pink. Remove the beef from the skillet.

    4. ADD the broccoli to the skillet; stir-fry for 3 minutes or until tender-crisp. Return the beef to the skillet. Stir the soy sauce mixture and add it to the skillet. Stirring constantly, bring to a boil over medium heat and boil for 1 minute, or until slightly thickened.

    5. SPOON the stir-fried beef and broccoli evenly onto the pizza crust with a slotted spoon. Sprinkle with remaining 3/4 cup of mozzarella. Bake 8 to 10 minutes or until cheese is melted. While the pizza bakes…

    6. TOAST the sesame seeds for much more exciting flavor. Heat a small skillet over medium heat. Add the sesame seeds; cook and stir for 2 minutes or until golden brown and fragrant. Immediately remove seeds from the hot pan to avoid over-toasting.

    7. SPRINKLE the pizza with the sesame seeds and serve.
     
    VARIATIONS

  • For a spicier kick, sprinkle with crushed red pepper.
  • For more vegetables, stir-fry 1/2 cup each of thinly sliced onion and red bell pepper, along with the broccoli.
  •  

    Wishbone Italian Dressing

    Wish-Bone, the original Italian dressing in the U.S. Photo courtesy Pinnacle Foods.

     

    ITALIAN DRESSING RECIPE

    Just as cooks in China don’t use American broccoli, cooks in Italy don’t make American-style Italian Dressing.

    Italian dressing is a vinaigrette with minced bell peppers; herbs including dill, fennel and oregano, plus sugar or corn syrup and a touch of salt. Minced onion and garlic, fresh are dried, can be added for more layers of flavor.

    It is often bought bottled, or prepared by mixing oil and vinegar with a packaged flavoring mix consisting of dehydrated vegetables and herbs.

    American-style Italian dressing is believed to date back to the Wishbone Restaurant in Kansas City, MO, in 1948. The recipe was based on the owners’ family recipe from Sicily, which combined oil, vinegar, herbs and spices.

    Demand for the salad dressing proved so great that the owners started a separate business to produce it commercially. The brand was eventually purchased by Lipton and and is currently made by Pinnacle Foods. [Source]

     
    RECIPE: HOMEMADE ITALIAN DRESSING

    This dressing can be prepared a day ahead, covered and refrigerated.
     
    Ingredients For 1/2 cup

  • 6 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons minced red bell pepper
  • 1 tablespoon fresh lemon juice
  • 2 garlic cloves, chopped
  • 1 teaspoon dried basil, crumbled
  • Pinch of dried oregano
  • Optional: 1/4 teaspoon dried crushed red pepper
  • Optional: Pinch of sugar or splash of agave
  • Salt and pepper to taste
  •  
    Preparation

    1. COMBINE the ingredients in small bowl and whisk to blend. Season to taste with salt and pepper.

    2. DRESS your favorite green salad.
     
    The difference between homemade and Wish-Bone:
    Wish-Bone Ingredients: WATER, DISTILLED VINEGAR, SOYBEAN OIL, SUGAR, SALT, CONTAINS 2% OR LESS OF EACH OF THE FOLLOWING: GARLIC*, ONION*,RED BELL PEPPERS*, XANTHAN GUM, SPICES, SORBIC ACID AND CALCIUM DISODIUM EDTA (USED TO PROTECT QUALITY), DL ALPHA TOCOPHERYL ACETATE (VITAMIN E),REB A (PURIFIED STEVIA EXTRACT), LEMON JUICE CONCENTRATE, CARAMEL COLOR, MALTODEXTRIN (CORN), MODIFIED CORN STARCH. *DEHYDRATED

      

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    FOOD HOLIDAY: The History Of Ravioli For National Ravioli Day

    Lobster Ravioli

    Cutting Ravioli

    Fazzoletti Ravioli

    Ligurian Pasta

    Sardinian Ravioli

    Fried Ravioli

    Lobster & Crab Ravioli

    Chocolate Ravioli

    (1) A classic dish of ravioli with tomato sauce (photo courtesy CBCrabcakes.com). (2) An illustration of why ravioli is also called “pillow pasta.” (3) Fazzoletti, meaning “handker-chiefs,” at Osteria Morini | NYC. (4) Casoncelli, the twisted shape of Liguria (photo TripAdvisor.uk.co.). (5) Culurgione, Sardinian stuffed pasta shaped like wheat (photo It.Wikipedia). (6) Ravioli can be fried and served with a dipping sauce (at Giovanni Rana | NYC). (7) Lobster and crab ravioli in duo-tone pasta sheets (at Nuovo Pasta). (8) Chocolate ravioli for dessert. Here’s the recipe from FashionNewbie.com (/chocolate-ravioli/).

     

    When we were growing up, our mom had access to an Italian restaurant supply store, from whom she purchased a copious amounts of ravioli: in pinked but uncut sheets, four layers to a cardboard carton. When tossed into boiling water and they’d magically separate for an brief swim, until ready to drain and sauce.

    Each week we had Ravioli Night. In those days it was meat or cheese with Mom’s homemade pasta sauce. Lobster ravioli, pumpkin ravioli, and even spinach ravioli were still in the future. She did, however, have a wedge of Parmesan cheese, which she grated over our dishes.

    There has always been ravioli in our life. But who invented ravioli?
     
    THE HISTORY OF RAVIOLI

    China gets the credit for inventing not only strand pasta—thin chow mein noodles like Italian angel hair, thin wonton noodles like Italian linguine, lo mein noodles like Italian pappardelle, and wide wonton noodles like Italian fettuccine—but filled pasta.

    Those stuffed wontons (boiled in soup or steamed separately) or pot stickers (pan-fried) wrapped wheat dough around a filling. Other Asian countries followed suit, and also made pasta from rice and from mung bean threads.

    When it arrived Italy, stuffed pasta was called ravioli (another name is pillow pasta). Some food historians believe the name derives from the old Italian word riavvolgere, to wrap. Others believe that the dish was named after a renowned 13th-century chef by that name, who lived in what is now the Italian region of Liguria), who is credited with the invention of the dumpling composed of two layers of thin pasta dough with a filling sealed between them.

    Today, you can find pasta shaped in circles, novelty shapes (fish, hearts, stars, etc.), rectangles, squares, triangles and other shapes. But let’s start at the beginning.

    When Did Pasta Get To Italy?

    Many have credited Marco Polo, who returned from China in 1295 after 17 years of service in Kublai Khan’s court. But more recent archeological discoveries in Southern Italy have uncovered examples of square ravioli dating to the 9th century. They recipe initially arrived during the Arab conquests of Sicily in the 9th century, which also brought that iconic Italian food (via Arabia via China), spaghetti.

    Of course, in those days communications weren’t great over large distances, and it could be that the Venetians didn’t know about stuffed pasta until Marco Polo returned.

    Like the Chinese, Italians served ravioli (singular: raviolo) in broth, or with a pasta sauce—oil- or cream-based. Tomatoes, which arrived from the New World in the late 16th century, were used as houseplants, believed to be poisonous, and not eaten in Italy until the 18th century.
     
    The Creativity Begins

    By the 14th century, all kinds of pasta ripiena (filled pasta) began to appear throughout Italy. Each region would fill them with local ingredients and give them local names.

    The creative chefs of wealthy families expanded on the square ravioli idea shape to circles, half-moons, hats and other shapes, creating agnolotti, cappelletti, tortelli, tortellini, tortelloni and a host of other shapes. Affordable by all economic classes, stuffed pasta grew in popularity during the Middle Ages.
     
    Whatever the shape, stuffed pasta was made from very thin layers of a dough consisting of wheat flour, water and sometimes eggs (egg pasta was popular in the north and central regions, less so in the southern regions). A bottom sheet of dough was dotted with filling, the top sheet added and the individual pillows scored and crimped.

    Fillings could include:

  • Eggs
  • Cheese: Parmigiano and related cheeses (Asiago, Gran Padano), ricotta, sheep’s milk (pecorino) and other soft cheeses
  • Fish or seafood
  • Fruits, nuts, breadcrumbs
  • Herbs: borage, garlic, marjoram, parsley
  • Meat: boar and other game, beef, chicken, cured meats, deer, lamb, pork, sausage
  • Vegetables: mushrooms, pumpkin or other squash
  •  
    Regional Specialties

    Emilia-Romagna, called “the capital of filled pasta” by some, served tortellini (also called cappelletti or tortelli) in beef or capon broth. Other preparations included meat sauce (ragù alla Bolognese) and fresh cream with Parmigiano-Reggiano. Traditional fillings were mortadella or prosciutto with Parmigiano, nutmeg and pepper.

    Here are some of the numerous specialties from other regions:

  • In Abruzzo, tortelli abruzzesi di carnevale was served on the last Sunday of Carnival and other occasions. With a filling of sheep ricotta, eggs and cinnamon, they were cooked in a meat broth and served with grated pecorino cheese.
  • In Piemonte (Piedmont), agnolotti, stuffed, bite-size squares, were served in beef broth, sauced with the juices from roasted meats or tossed with browned butter with sage. The pasta was topped with Parmigiano-Reggiano.
  • In Liguria, casoncelli (a twisted shape reminiscent of Jewish kreplach) and pansotti (triangular ravioli) were popular shapes, served in beef broth.
  • In Lombardia (Lombardy), casoncelli were served with butter and sage. A famous dish from the region, tortelli di zucca [pumpkin] mantovani [from Mantua], was filled with pumpkin, crumbled amaretti biscotti and mostarda (fruit mustard).
  • In Molise, a traditional filled pasta was ravioli scapolesi (after a village called Scapoli). The egg dough filling was complex: chopped chard, roasted ground meat, sausage, beaten eggs, ricotta and pecorino cheese. These large ravioli were first boiled, then topped with a pork and sausage ragù, then baked.
  • In Sardinia, culurgioni were filled with fresh goat or sheep ricotta, eggs and saffron. Sometimes, pecorino cheese, chard or spinach were added. And then, something unique: They were molded to resemble the tip of a stalk of wheat, boiled and served—these days, with a fresh tomato and basil sauce. In Sardinia, the local aged pecorino is shaved on top instead of the Parmigiano of the continent. A variation of the filling uses fresh (day old) pecorino cheese, mashed potatoes and mint, onions or oregano.
  • In Toscana (Tuscany), tortelli alla lastra was originally cooked on a sheet of sandstone (lastra) over a fire. Large squares were filled with mashed potatoes, sometimes with added pancetta, and topped with a sauce made of braised carrots, celery, onions, tomatoes, garlic and sage.
  •  
    Today, the different shapes, fillings and sauces are available throughout Italy.

    Surprise: Sweet Accents

    Until the 16th century, pasta of all types was customarily served with a sweet accent—crumbled amaretti biscotti, currants, marmalade and/or sweet spices (cinnamon, ginger, nutmeg). These ingredients could also be added to the filling.

    While cooking in broth was a common preparation, the ravioli could be fried and served with spices, sugar or honey.

     
    But today, full-fledged dessert ravioli is available, from chocolate and vanilla dough to fillings of chestnut, chocolate, fruit and tiramisu. We even have a recipe for peanut butter and jelly ravioli.

    And there’s no end in sight.

    Many thanks to Piergiorgio and Amy Nicoletti for their scholarship on the history of ravioli.

     
      

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    TIP OF THE DAY: Leftover Pasta For Breakfast

    Spaghetti

    Pasta For Breakfast

    Angel Hair With Fried Egg

    Top: Start with unsauced pasta (photo courtesy Wikihow.com. Middle: A breakfast version of Spaghetti Carbonara from TheViewFromGreatIsland.com. Bottom: A fried egg tops pasta mixed with cherry tomatoes and chives, at Popsugar.com.

     

    Pasta for breakfast? Yes, although not cold or reheated with sauce.

    We’ve previously published recipes for gnocchi topped with a fried egg and breakfast pizza.

    But plain leftover pasta, unsauced, can be served up as breakfast with a fried or poached egg, plus any cooked veggies you have on hand: broccoli florets, mushrooms, peas, spinach or other leafy greens, for example. Got cherry or sundried tomatoes? Toss ‘em in.

    Our favorite leftover pasta for breakfast is angel hair pasta (capelli d’angelo) or other thin ribbon (capellini, spaghettini). If we’re cooking it for dinner, we make extra for breakfast or brunch. It will keep for a few days, if you don’t want to follow one pasta meal with another.

    You can also use standard linguine or spaghetti; and, while they don’t hold a fried egg as evenly, any cut of pasta from tubes (penne, rigatoni) to shapes: bow ties (farfalle), shells (conchiglie), wagon wheels (ruote) and so forth. (See the different types of pasta.)

    We adapted this recipe from TheViewFromGreatIsland.com, a blog by Susan Moran, who calls it “pure satisfying comfort food.” She enjoys it with her coffee.

    Don’t forget the toast!

     
    RECIPE: LEFTOVER BREAKFAST PASTA

    Ingredients For 2-4 Servings

  • 3 cups cooked pasta
  • 1 cup diced ham
  • 4 slices cooked bacon (or substitute another 1/3 cup of ham, sausage or other breakfast meat)
  • 2 cloves garlic, minced or sliced
  • Olive oil as needed
  • 1 cup grated Parmesan cheese
  • 4 eggs, beaten
  • Black pepper or red chili flakes to taste
  • 1/2 cup fresh parsley (substitute fresh basil or cilantro)
  • Salt to taste
  • Optional garnish: extra parsley and cheese
  •  
    Preparation

    1. REMOVE the pasta from the fridge and let it warm on the counter.

    2. COOK the bacon until crisp. Add the ham and garlic and sauté for 3-4 minutes, adding some olive oil if the bacon didn’t render enough fat to cook the garlic. If you’re using only ham, you’ll need about 2 tablespoons of olive oil.

    3. COMBINE the Parmesan and eggs in a small bowl, with fresh-ground black pepper to taste.

     
    4. HEAT the pasta in the microwave at 30-second intervals until hot. Add the pasta and the egg mixture to the skillet and toss, along with the parsley.

    5. COOK until the eggs and cheese become a creamy sauce. If it is too thick, you can add some milk or cream. Taste and add salt as desired (or let each individual add his/her own salt to taste).
     
     
    THE DIFFERENT TYPES OF PASTA

     
      

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    TIP OF THE DAY: Walnuts On Pizza

    Apple Walnut Pizza

    Blue Cheese Walnut Pizza

    Chicken Alfredo Pizza

    Top: Apple Cheddar Pizza With Walnuts from OhMyVeggies.com. Center: Pear, Blue Cheese & Walnut Pizza from 2Teaspoons.com. Bottom: Chicken Alfredo Pizza With Walnuts & Gorgonzola from Pillsbury.com.

     

    We’d never had walnuts on a pizza—or even thought of it—until a recent excursion to Paulie Gee’s pizzeria in the Greenpoint neighborhood of Brooklyn.

    The restaurant serves both conventional pizzas (arugula, mushrooms, pesto, sausage, etc.); but we can get those elsewhere. Instead, we go for the more unusual selections, such as:

  • Gouda, Sliced Canadian Bacon & Maple Syrup
  • Beef Brisket, Pickled Red Onions & BBQ Sauce
  • Mozzarella, Gorgonzola, Prosciutto, Dried Bing Cherries
    & Orange Blossom Honey
  • Speck & Pickled Pineapple (a better version of ham-and-pineapple pizza)
  •  
    This time, we chose a “special” topped with walnuts, goat cheese and baby spinach. We loved the toasty, nutty crunch—plus the opportunity to deny the carbs we were consuming by focusing instead on the added nutrition of the walnuts: protein, fiber and different phytonutrients (types of antioxidants).

    We then returned to the office to research other approaches to walnut-topped pizza.
     
    We found quite a few pizza recipes that combined walnuts with different cheeses—blue, cheddar, goat and others—with fruits (apples, pears) and with more conventional pizza toppings (bacon, ham).

    So this tip is for home pizza makers: Try some of these ideas for a gourmet Super Bowl experience or for a new take on the comfort food.

    You can also add some of the ingredients to delivery pizza and frozen pizza.
     
    TAKE A BITE OF WALNUT PIZZA

    So many walnut pizzas, so little time to try them all!

  • Apple Cheddar Pizza with Caramelized Onions & Walnuts Recipe
  • Arugula, Goat Cheese & Walnut Pizza Recipe 1 and Recipe 2
  • Blue Cheese, Pear & Walnut Pizza Recipe 1 and Recipe 2
  • Caramelized Onion, Walnut & Goat Cheese Pizza With A Beer Crust Recipe
  • Chicken Alfredo Pizza With Gorgonzola & Walnuts Recipe
  • Gorgonzola, Pear & Walnut Pizza Recipe 1 and Recipe 2
  • Mushrooms, Goat Cheese, Arugula & Walnut Pizza Recipe
  • Walnut Pesto and Zucchini Pizza Recipe
  •  
    SUMMER WALNUT PIZZAS

    These are summer recipes that require seasonal ingredients such as fresh tomatoes and summer squash (yellow squash, a close relation* of zucchini).

  • Summer Squash Pizza with Goat Cheese and Walnuts Recipe
  • Walnut Pizza with Arugula and Yellow Tomatoes Recipe
  •  
    Today we’re making the Caramelized Onion, Walnut & Goat Cheese Pizza,; and we have fresh baby arugula so we’ll add that, too, when the pie comes out of the oven.

    What’s your choice?
    __________________________________
    *Both zucchini and yellow squash are varieties of the species Cucurbita pepo, which also includes crookneck squash, scalloped squash, straightneck squash, vegetable marrows (no relation to bone marrow, but a name given to the mature fruit (see below), zucchini and cocozelle, a type of zucchini with pale green or yellow stripes. Zucchini and yellow squash are picked from the vine before they are mature, but are are tender. If they remain on the vine and grow to maturity, they are larger, drier and tougher—and referred to as marrow.

     
      

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