Basil Pesto Pasta

What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Basil Pesto Pasta! I’m tired. And I’m hungry. What in the world can I cook for dinner that doesn’t take forever? But I want the taste to make me feel like I’m someone special. First of all, go over to the wine rack and open a nice bottle of Cabernet Sauvignon. Pour a little into a stemmed glass. Swirl and take a sip. This will put you in the mood. The wonderfully sweet herbal notes of the fresh basil will complement the flavor of the wine. Plus, the olive oil and parmesan cheese in the pesto sauce enhance the richness of fruit in the Cab. Take another sip. Now let’s get started. (Footnote: Obviously if you already have a jar of your favorite Basil Pesto in the kitchen pantry, you’re one step ahead.)

BASIL PESTO PASTA

Ingredients:

10.5 ounce package of cherry tomatoes

12 large basil leaves

1/3 cup almonds, slightly toasted

1 garlic clove, peeled and minced

1/2 teaspoon kosher salt

1/2 cup olive oil

1 pound spaghetti

1 tablespoon sea salt

1/2 cup parmesan cheese, grated

Fresh basil leaves, for garnish

Instructions:

Combine cherry tomatoes, basil leaves, toasted almonds, garlic clove, and kosher salt in a food processor. Pulse to blend into a fine purée. Scrape the sides and turn the processor on Low setting. Slowly pour the olive oil into the mixture in a continuous stream. The pesto will thicken nicely. Set aside. Cook the spaghetti in salted water, according to package directions. Drain well. Transfer spaghetti to a bowl. Quickly toss with pesto sauce. Sprinkle parmesan cheese over all. Garnish with basil leaves.

Xtra Healthy Turkey Spaghetti

What’s Cooking in Gail’s Kitchen? Start Smart: Xtra Healthy Turkey Spaghetti! It’s true you can limit your weekly intake of meat by choosing vegetarian recipes and meatless meals. On the other hand, by making a simple substitution of turkey over beef, you’re getting a leaner, less fatty meat without sacrificing taste. But the debate continues. Some report that nowadays leaner beef choices still make beef the winner when it comes to fat, sodium, and cholesterol. To be honest, I already had baked turkey on hand, so I took advantage of it and went for something a little different. Variety, in my kitchen, is the spice of Life.

XTRA HEALTHY TURKEY SPAGHETTI

Ingredients:

1 pound of shredded turkey, precooked

1 tablespoon olive oil

1 poblano pepper, chopped

1 green pepper, cut into strips

1/3 cup onion, chopped

15-ounces prepared marinara sauce or spaghetti sauce

6 ounces angel hair pasta

2 cups mozzarella cheese, shredded

Grated parmesan cheese, for garnish

Instructions:

Preheat oven to 350°. Spray four individual casserole pans with nonstick oil. Set aside. In a skillet over medium heat, warm olive oil. Add poblano pepper, green pepper, and chopped onions. Sauté until tender. Stir in the shredded turkey and marinara sauce. Turn heat off and set aside. Prepare angel hair spaghetti according to package directions. Drain thoroughly. Add cooked pasta to sauce. Stir to mix. Transfer turkey spaghetti to individual casseroles. Divide mozzarella cheese between them. Bake 20-25 minutes until cheese is golden and melted. Garnish with parmesan cheese before serving.

Timely Turkey Tetrazzini

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Timely Turkey Tetrazzini! Now here’s a great way to turn leftover turkey into a tantalizing meal. By adding a few ingredients, a magical transformation takes place. Simply add turkey to mixed vegetables for a creamy pasta dish with a buttery breadcrumb topping. Can anyone say YUM?!

TIMELY TURKEY TETRAZZINI

Casserole Ingredients:

8 ounces spaghetti, cooked

4 ounces can mushroom caps, sliced

2 tablespoons butter

3 cups cooked turkey, cut up

1 can cream of chicken soup, undiluted

1 cup Greek yogurt

2 tablespoons sherry

1 teaspoon sriracha sauce

1/4 teaspoon celery seed

1/2 teaspoon sea salt

1/4 cup pimentos, diced

1 tablespoon diced onion

Topping Ingredients:

1/3 cup croutons, crushed*

1/3 cup Parmesan cheese, grated

2 tablespoons butter, melted

*May be substituted for breadcrumbs.

Instructions:

Preheat oven to. 325°. Grease a 9″x13″ casserole dish. Prepare spaghetti according to package directions. Drain. Sauté mushrooms in butter. Set aside. In a large bowl combine cream of chicken soup, yogurt, sherry, sriracha sauce, celery seed, and salt. Blend well. Fold in pimentos and onion. Add sautéed mushrooms and butter. Mix in spaghetti and turkey until completely combined. Spread evenly in the casserole dish. Top with crushed croutons and Parmesan cheese. Drizzle melted butter over all. Bake for 45 minutes. Serve immediately.

Yellow Pepper Spaghetti

What’s Cooking in Gail’s Kitchen? Equal Measures: Yellow Pepper Spaghetti! You know how spaghetti always tastes better the second day? There’s something about those savory spices intensifying the sauce and melding it with the pasta. Some of it has to do with starch, I’m told, but I don’t want to get too scientific. I’ll trust my taste buds to go with the flow. Because my garden has a bounty of peppers right now, this seemed like a natural progression. Stuff ‘em. Not only did the leftover spaghetti taste amazing, but the yellow pepper added it’s own smoother mild flavoring. Not bitter. Not sweet. Just right. Maybe you’ll come to the same conclusion.

YELLOW PEPPER SPAGHETTI

Ingredients:

4 yellow peppers, whole

4 ounces mozzarella cheese, shredded

2 cups of leftover cooked spaghetti in marinara sauce

Chopped tomatoes, for garnish

Instructions:

Preheat the oven to 350°. Cut off the top of each yellow pepper and remove the insides. Rinse and drain. Stand peppers upright in a baking dish. Put a heaping tablespoon of mozzarella cheese in the bottom of each yellow pepper. Then stuff each pepper with the leftover cooked spaghetti in marinara sauce. Cover with foil and bake for 45 minutes. Remove foil, divide remaining cheese over the tops. Garnish with chopped tomatoes and bake 15 minutes longer. Serve immediately.

Manicotti Pasta Bowl

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Manicotti Pasta Bowl! Comfort food. We all have our favorites. Some include melted cheese, rich chocolate, home made soups, or peanut butter sandwiches. And then there’s pasta; guardian of the energy boost. Not only is pasta a healthy option, it satisfies by keeping hunger pangs at bay. Being affordable, versatile, and nutritious make it even more enjoyable. And a little pasta goes a long way. We all know that. Sure, pasta is a carb…but in a good way. It partners well with low fat protein and veggies. Go, Team Pasta!

MANICOTTI PASTA BOWL

Ingredients:

6 manicotti shells

3/4 pound lean ground beef

1/2 teaspoon sea salt

1/4 teaspoon oregano

1/4 teaspoon marjoram

1/4 teaspoon basil

1/8 teaspoon garlic powder

3 cups prepared spaghetti sauce, chunky

1 ounce cream cheese, softened

1 cup mozzarella cheese, shredded

1/4 cup parmesan cheese, grated

Fresh basil

Instructions:

Preheat oven to 350°. Cook manicotti shells according to package directions. Drain shells; rinse in cold water. Set aside. In a large skillet, brown ground beef until cooked and crumbled. Remove from heat. Drain liquid. Add sea salt, oregano, marjoram, basil, and garlic powder. Pour prepared spaghetti sauce over meat. Mix well. Spoon 1/3 of meat mixture into the bottom of two single-serving casserole dishes. Add softened creamed cheese and mozzarella cheese to the remaining meat mixture. Stuff each shell with filling. Arrange three filled manicotti shells in a row over sauce. Repeat in second casserole dish. Spread remaining filling over the tops of the stuffed shells. Sprinkle with parmesan cheese. Bake, covered, for 30 minutes. Uncover; bake 15 minutes longer until cheese is melted. Remove from oven; serve in casserole dish. Garnish with fresh basil.

Dining Outside the Home: Pomodoro Italiano Food Truck in Lihue, Kauai

Dining Outside the Home: Pomodoro Italiano Food Truck in Lihue, Kauai! What does a retired couple do after a long and successful career as owners of an authentic Italian restaurant? They take a deep breath, get a second wind, and open a food truck under the same name. Simply because Tony and Geri are Italian to the core. They love to cook, which means sharing their heritage with others. Try the House Special featuring an unbelievable Lasagna. The layers of gooey cheese and fresh herbs are enough to make your eyes roll back. The savory marinara sauce slathered over Italian sausage on a bed of spaghetti is simply delish. Twirl your fork around that. Are you getting hungry? No worries. The menu will have you already planning a return visit to try something else. Grazie, grazie molto!

Eating My Way Through the Alphabet: Letter L

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Lo Mein Made Simple! Do you ever go to the refrigerator and wonder what to make for dinner? I do. Recently my leftovers consisted of a couple of pork tenderloin fillets, grilled over the weekend, plus some veggies in the produce bin. Not quite enough. Unless you throw them all together in an amazing sauce. I didn’t exactly have Lo Mein egg noodles, but I did have some dried pasta on hand. Who doesn’t? The results were mouth-watering!
LO MEIN MADE SIMPLE 
Ingredients:

8 ounces angel hair pasta

1 tablespoon olive oil

2 cups fresh mushrooms, sliced

1/4 teaspoon garlic powder

8 baby carrots, julienned 

1/2 cup fresh snow peas

1 cup baby spinach

1 tablespoon pimento, sliced

2 pork fillets, grilled and cut up

Toasted sesame seeds for garnish

Green onion snips for garnish 
Ingredients for sauce:

2 tablespoons soy sauce

2 teaspoons agave nectar

1 teaspoon sesame oil

1/2 teaspoon ground ginger

1/2 teaspoon sriracha hot sauce 

1/8 teaspoon crushed red pepper flakes (optional)
Instructions:

In a 2-quart pan of boiling water, cook pasta according to package directions. Drain well. In a small bowl, whisk together soy sauce, agave nectar, sesame oil, ground ginger, sriracha, and red pepper flakes. Set aside. In a large skillet over medium-high heat, add olive oil, sliced mushrooms, garlic powder, and carrot strips. Cook 3-4 minutes until tender, stirring frequently. Add snow peas, baby spinach, and pimento slices. Stir until spinach has wilted. Add pork fillet chunks. Heat through. Add cooked pasta and soy sauce mixture. Gently toss to combine. Garnish with toasted sesame seeds and green onion snips. Serve immediately.