Category: Main Dishes

Fettuccine with Ham, Mushroom and Peas

Cream, Main Dishes, Mushrooms, Parmesan, Pasta, Peas

This is a weekly stand by that we have been making for years and years.  It’s not really much of a recipe, but we base it on a recipe from a cookbook that I think somebody gave us as a wedding present – almost 23 short years ago.  Everybody likes it and it couldn’t be easier to make.  (Jack always gripes about the mushrooms but tough luck Jack.)

We made this last Sunday and made it even better because we made homemade pasta.  We haven’t made pasta in a super long time and me and Sophie had fun doing it together.  I don’t think she ever made it before.

The pasta dough recipe we use is from the New Basics. It makes about the equivalent of one pound of dried pasta:

  • 2 cups all-purpose flour
  • 3 eggs

Place the flour in a food processor, and with the motor running, add the eggs one at a time.  Continue processing for 15 seconds.

Turn the dough out onto a lightly floured surface, and knead until it has formed a smooth, firm ball.

Cover with a kitchen towel and let rest for 30 minutes.

Divide the ball into 5 pieces.  Use pasta maker to roll out each ball for whatever kind of pasta you want.

Back to the ham, mushrooms and peas: in goes the butter:

Adapted from 365 Ways to Cook Pasta, Marie Simmons

Paglia E Fieno

  • 6 T. butter (we usually use much less)
  • 12 oz. mushrooms, sliced
  • 1/2 to 1 cup of frozen peas
  • 1 cup heavy cream (we usually use skim milk because it’s in the fridge and it works fine…but of course tastes better if use use whole milk or half and half)
  • 1/2 cup slivered cooked ham
  • 1 lb fettuccine
  • lots of parmesean
  1. Heat 3 T. butter in skillet; add mushrooms and saute for about 5-10 minutes.  Add the peas and cook for a few minutes.  Add 1/2 cup of cream, heat to boiling and simmer until thickened.  Add the ham and season with salt and pepper.
  2. Meanwhile, cook the fettuccine in boiling water until cooked al dente.  Drain when done.
  3. Throw the fettuccine in the skillet with the mushrooms, ham and peas – put in more butter and cream if you want it.  A scoop or two of pasta water is good also.  Add lots of parmesean cheese and more salt and pepper if you want.

Enjoy

Turkey Meatloaf

Main Dishes, Mushrooms, Parsley, Red Pepper, Turkey

Jane Brody

  • 1 T. vegetable oil
  • 2 t. minced garlic (2 large cloves)
  • 1 cup finely chopped celery (2 large stalks)
  • 1 cup thinly sliced leeks (white and pale green parts) or ½ cup chopped onion
  • 1 ½ cups diced red sweet pepper (2 medium) or 2 roasted peppers diced
  • 2 ½ cups thinly sliced mushrooms (1/2 pound)
  • 1 ¼ lbs. ground turkey
  • 1 egg, lightly beaten
  • ½ t. salt
  • ½ t. freshly ground black pepper
  • dash of nutmeg
  • ½ cup fresh bread crumbs
  • ½ cup minced fresh parsley

In a large skillet, heat the oil briefly, and sauté the garlic, celery, leeks or onions and red pepper, stirring the vegetables until slightly softened, about 3-4 min.

Meanwhile, boil a kettle of water, and preheat the oven to 375.

Stir the mushrooms into the red pepper mixture, cover the pan for a few minutes until the mushrooms start to give up their liquid, then remove the cove, and sauté the vegetables, stirring them, until all the liquid has evaporated.  Remove the vegetables from the heat and set them aside.

In a large bowl, combine the turkey, egg white or whole egg, salt, pepper, nutmeg, bread crumbs and parsley.   Add the sautéed vegetables, and combine the ingredients well.  Transfer the turkey mixture to a lightly greased loaf pan (approximately 8 x 4 inches), and set the pan in a large, shallow baking dish.

Place the pans in the preheated oven, pour the boiling water into the outer pan to a depth of about one inch, and bake the loaf for 1 hour 15 minutes.  Remove the loaf pan from the outer pan and from the oven.  Let the loaf rest for 15 minutes, then remove it from its pan for slicing.

Vegetable Lasagna

Broccoli, Main Dishes, Mozarella, Mushrooms, Parmesan, Parsley, Pasta, Spinach, Tomatoes

Jane Brody

  • 1 ½ cups chopped onion (1 ½ large)
  • 2 large cloves , finely minced (2 teaspoons)
  • 6 oz. mushrooms, coarsely chopped
  • 3 T. sherry
  • 1 T. butter or margarine
  • 2 large stalks broccoli chopped (about 4 cups)
  • ½ lb. spinach, washed well and chopped (about 2 cups)
  • ½ t. low salt alternative
  • 16 oz. (2 cups) low-fat cottage cheese
  • 4 oz. part-skim mozzarella, shredded (about 1 cup)
  • 3 T. grated Parmesan
  • ¼ cup chopped fresh parsley or 1 T. dried
  • 2 eggs
  • ¼ t. freshly ground black pepper
  • ¼ t. salt, if desired
  • 3 cups tomato sauce (homemade or canned)
  • 8 oz. lasagna noodles, cooked al dente

In a large skillet, sauté the onion, garlic, and mushrooms in sherry and butter until the vegetables are soft.

Add the chopped broccoli, spinach, and salt.  Stir to combine the ingredients, reduce the heat, cover the skillet, and simmer the mixture for about 5 minutes or until the broccoli is tender-crisp.

In a medium bowl, combine the cottage cheese, mozzarella, Parmesan, parsley, eggs, pepper, and salt.

In a baking pan approximately 13 x 9 x 2 inches, spread ½ cup of tomato sauce on bottom.  Layer the lasagna ingredients as follows: Arrange three strips of lasagna noodles on the bottom.  Spread half of the cheese mixture on noodles, then half of the vegetable mixture, and 1 cup of the tomato sauce.  Repeat, starting from the noodles.  End with a layer of noodles topped with the remaining ½ cup of tomato sauce.  Sprinkle the top of the lasagna with additional Parmesan, if desired.

Bake the lasagna at 375 for 25 minutes.  Let it stand for about 10 minutes before serving it.

Turkey Meatball Stroganoff

Main Dishes, Mushrooms, Turkey, Yogurt

Jane Brody

6 servings

  • 1 pound ground turkey
  • ¼ cup chopped onion
  • ¼ cup minced fresh parsley
  • ½ t. salt, or to taste
  • ¼ t. freshly ground black pepper
  • 1 t. poultry seasoning
  • 2 slices bread, cubed
  • ¼ cup boiling water or broth
  • 1 egg or 2 egg whites
  • Dry bread crumbs if needed
  • 1 T. vegetable oil
  • 3 cups sliced mushrooms
  • 1 cup chicken broth
  • 1 cup plain nonfat or low-fat yogurt
  • 2 T. flour

In a large bowl, thoroughly combine the turkey, onion, parsley, salt, pepper, and poultry seasoning.

In a small bowl, soften the bread cubes in the water or broth.  Add the cubes to the turkey mixture along with the egg or egg whites.  Mix the ingredients well, and shape the mixture into 24 1 ½-inch balls.  If the mixture is too well to form into balls, either refrigerate it for about 1 hour or add some dry bread crumbs

Heat 2 t. of the oil in a large nonstick skillet.  Add the mushrooms to the pan, and sauté them over medium-high heat to brown them.  Remove them with a slotted spoon to a large bowl.  Set the bowl aside.

Reduce the head to medium-low, and add the meatballs in batches of 8, browning them on all sides.  Add more oil if needed.  Transfer the browned meatballs to the bowl containing the mushrooms.

When all the meatballs have been browned, return them and the mushrooms to the skillet, add teh1 cup of broth, bring the liquid to a simmer, cover the skillet tightly, and simmer the ingredients for about 20 minutes.  With a slotted spoon, remove the solid contents of the skillet to the large bowl, leaving the liquid in the skillet.  Cover the bowl, and keep the ingredients warm.

In a small bowl or measuring cup, combine the yogurt and flour, stirring the ingredients until the mixture is smooth, and add the mixture to the liquid in the skillet.  Bring this mixture to a near-boil, stirring it, lower the heat, and cook the mixture over low heat until the sauce thickens.  Return the meatballs and mushrooms to the skillet, and combine them with the sauce

Serve over cooked medium-wide egg noodles garnished with chopped fresh parsley

Stuffed Shells

Main Dishes, Mozarella, Pasta, Spinach, Tomatoes

Evie Davis

  • 2 boxes jumbo shells
  • 16 oz. Grated mozzarella cheese
  • 15 oz. Ricotta cheese
  • Creamed spinach (see recipe below)
  • Ragu sauce

Cook shells according to package directions.  Mix the cheeses and spinach together and stuff the shells.  Arrange in an oiled baking dish;  pour Ragu over noodles.  Bake at 350 for ½ hour.

Creamed Spinach

  • 2 boxes frozen spinach
  • ½ cup butter
  • 2 T. flour
  • 1 clove garlic, minced
  • 1 pint heavy cream
  • salt and pepper

Cook spinach and drain VERY well.  Melt butter in frying pan and sauté garlic.  Stir in flour, add spinach and gradually add cream.  Cook over low heat for approximately 10 minutes, stirring often.  Season to taste.

Spicy Peanut Noodles with Shrimp

Lime, Main Dishes, Nuts, Pasta, Red Pepper, Shrimp

Cooking Light

Use only 1 t. or less chili paste if you don’t like it spicy.  If the sauce is too thick thin it with a little water.  It should be the consistency of heavy cream.

Peanut Sauce

  • 1/2 cup creamy peanut butter
  • 1/4 to 1/3 cup water
  • 2 T. soy sauce
  • 1 1/2 T. rice vinegar
  • 1 to 2 t. chile paste with garlic
  • 1/2 t. sugar
  • 1/2 t. salt, divided

Shrimp

  • 1 pound medium shrimp, peeled and deveined

Pasta

  • 4 cups cooked thick udon noodles or linguine (8 ounces uncooked)
  • 1 red bell pepper, cut into julienne strips
  • 3/4 cup chopped seeded cucumber
  • 1/4 cup diagonally cut green onions
  • 3 T. chopped roasted peanuts
  • 2 T. cilantro
  • 4 lime wedges

To prepare sauce, combine the first 6 ingredients and 1/4 t. salt; stir with a whisk.
To prepare the shrimp, toss with 1/4 t. salt.  Saute in nonstick skillet coated with cooking spray over medium-high heat for 3 minutes on each side or until done.
To prepare the pasta, combine peanut sauces, shrimp, noodles, bell pepper, cucumber, and onions in a large bowl; toss well.  Sprinkle with chopped peanuts and cilantro.  Serve with lime wedges.

Yield: 4 servings.

Shenanoah Spaghetti with Chicken

Apple, Chicken, Green Pepper, Main Dishes, Pasta

Betty Davis

4 servings

  • 8 pieces of chicken
  • ¼ cup flour
  • 1 ½ t. salt
  • ¼ t. pepper
  • ½ cup oil
  • 1 small green pepper, thinly sliced
  • 1 tart apple, chopped
  • 1 bay leaf
  • 1 8 oz. Tomato sauce
  • 1 cup water
  • 1 lb. Spaghetti

Coat chicken with flour mixed with salt and pepper.  Brown chicken in oil.  Remove from pan and drain off all but browned bits and 2 T. of drippings.  Combine remaining ingredients except spaghetti in skillet with chicken.  Cover and simmer over low heat for 45 minutes.  Season.  Serve chicken and sauce over spaghetti.

Spaghetti with Sausage and Zucchini

Main Dishes, Mushrooms, Parmesan, Pasta, Sausage, Zucchini

Evie Davis

This is an old stand bye in our house.

  • 1 ½ lbs. Mild Italian sausage cut into small pieces
  • ½ lb. Fresh mushrooms
  • ½ cup melted butter
  • ½ cup cooking sherry
  • 3 chicken bouillon cubes
  • 1 lb. Sliced zucchini
  • ¼ cup chopped green onions
  • 1 lb. Spaghetti

Sauté sausage and mushrooms in melted butter in large frying pan.  Add sherry and bouillon.  Stir until bouillon dissolves.  Add zucchini and onion.  Cook partially covered over medium heat until sausage is done, about 30 minutes.  Serve over spaghetti.  Pass the parmesan!

Roast Chicken

Chicken, Lemon, Main Dishes

Alissa taught us this super simple way to roast a chicken that works great every time

Salt and pepper a washed chicken generously inside and out.

Roll a whole lemon around on the counter getting it good and mushy and then poke it all over with a fork.

Tie up the legs.

Roast in a preheated 350 degree oven – breast side DOWN – for 30 minutes.

Turn the oven up to 400 degrees, turn the chicken breast side UP – and continue cooking until done.

Works every time.

Grilled Salmon with Tomato and Olive Salsa

Basil, Main Dishes, Olive, Salmon, Tomatoes
  • 1 ½ cups diced seeded plum tomatoes (about 10 oz.)
  • 6 T. olive oil
  • 12 Kalamata olives or other brine cured black olives, pitted, chopped
  • ¼ cup chopped fresh basil
  • 2 T. drained capers
  • 2 large garlic cloves, minced
  • 1 shallot, finely choppted

6 6oz. salmon fillets

Combine tomatoes, 4 T. oil, olives, basil, capers, garlic, and shallot in medium bowl; season with salt and pepper.  Refrigerate at least 15 minutes and up to 2 hours.

Prepare barbecue (medium heat).  Brush salmon with remaining 2 T. oil;  sprinkle with salt.  Grill salmon until just opaque in center, about 4 minutes per side.  Transfer salmon to plates and top with salsa.