Pasta

Spicy Linguine with Swiss Chard and Mint Pesto

Ingredients

What You’ll Need

  • 9 large cloves garlic (roasted)
  • 1/2 cup toasted pine nuts (divided)
  • 4 serving amt. of Linguine noodles
  • 2 cups Swiss Chard cut into strips
  • 2 tablespoons olive oil2 green onions (chopped)
  • 1 14.5 oz can diced tomatoes (drained)
  • 2 Tablespoons Mint Pesto (recipe below)
  • ½ tablespoon Chipotle Pepper flakes (or any hot pepper flakes)
  • 5-6 tablespoons grated Parmesan Cheese (for garnish)
  • For Mint Pesto
  • 6 cloves of roasted garlic
  • ¼ cup toasted pine nuts
  • 1 ½ cups fresh mint leaves
  • ¾ cup fresh flat leaf parsley leaves
  • ½ teaspoon coarse salt
  • ½ teaspoon cracked black pepper
  • ¼ cup grated Parmesan
  • ¼ cup extra-virgin olive oil

Method

1

Roast garlic by cutting in half; drizzle with olive oil and wrap in aluminum foil. Bake at 325 degrees for 40-45 minutes till soft and fragrant. Remove from oven; set aside and allow to cool.

2

Wrap the leftover cloves in a small plastic bag and store in the refrigerator for up to 1 week.

3

Toast 1/2 cup pine nuts at 350 degrees on a small baking pan for 10-15 minutes or till just a light golden brown. Remove and cool.

4

Boil pasta noodles to al dente according to package directions; add the chopped Swiss Chard 2 minutes before removing from heat; drain noodles and chard; reserve some of the pasta water. Set aside

For Mint Pesto

5

Boil pasta noodles to al dente according to package directions; add the chopped Swiss Chard 2 minutes before removing from heat; drain noodles and chard; reserve some of the pasta water. Set aside

6

In a large deep skillet heat the oil over medium heat; sauté the green onions for 1-2 minutes. Add the tomatoes, smash the remaining roasted garlic cloves and stir into the sauce Simmer for 3-4 minutes till hot. Add the cooked pasta and Swiss Chard, stir in 2-3 Tablespoons pesto and the pepper flakes.

7

oss to coat (Add some pasta water if a thinner sauce is desired) pour onto a large serving platter, top with the additional pine nuts and grated Parmesan cheese; serve immediately.


Spicy Linguine with Swiss Chard and Mint Pesto Read More »

Chuck Roast Pizzaiola

Ingredients

Getting Started

  • Pre-heat oven to 325 degrees

What You’ll Need

  • 2-3 tablespoons canola oil
  • 2 1/2 pound chuck roast (bone in)
  • 1 onion chopped
  • 3-4 cloves garlic minced
  • 1 15 oz can beef broth
  • 3 bay leaves
  • 1 quart stewed tomatoes with juice
  • 1 6 oz can tomato paste
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon crushed red pepper flakes
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • 1 small chunk Parmesan cheese (shaved)
  • Salt and pepper both sides of the chuck roast

Method

1

In a large dutch oven over medium high heat drizzle the canola oil on the bottom and sear the roast on both sides for 1-2 minutes till brown; remove roast and set aside.

2

Spray a 9×9 casserole dish with cooking spray and spread some chili on the bottom. Place 3 noodles on top; add more sauce and the cheese’s. Repeat; creating 3 layers.

3

Lower heat to medium and add the chopped onion and garlic to the pot and cook for 1-2 minutes. Add the beef broth and bay leaves; simmer for 3-5 minutes. Stir in the tomatoes, tomato paste and spices; return the roast to the pot; cover and braise in the oven for 2-2 1/2 hours till the meat is tender and falls off the bone.

4

Serve on a large platter over pasta with shaved Parmesan cheese and fresh chopped flat leaf parsley or place the whole pot on the table with a large bowl of your favorite pasta for everyone to help themselves.
Serves 6-8


Chuck Roast Pizzaiola Read More »
Meatball’s
By the Gourmet Farm Girl
Pre-heat oven to 350 degrees
Line a large baking sheet with parchment paper
1/4 pound ground veal
1/4 pound ground beef
1/4 pound Italian sausage
1 tablespoon rendered Duck fat (optional)
or a drizzle of extra virgin olive oil
3 slices white bread (crumbled)
1 cup cup milk
1 teaspoon dried mustard
1 teaspoon salt (more for finishing)
1/4 teaspoon black pepper
1 teaspoon granulated garlic
1 tablespoon Worcestershire sauce
1/2 cup finely grated parmesan cheese
1 egg
juice of 1 small onion (do this by using a citrus juicer or a fine grater right over the bowl of meat)

In a large mixing bowl combine the meats and Duck fat together with your hands; set aside
In a small bowl combine the crumbled bread and milk; set aside

Add the seasonings, cheese, egg and onion juice to the meat mixture and combine together with your hands until just blended (do not over mix) add the bread from the milk bowl along with some of the milk and continue to blend the mixture until it comes together. Add more milk if needed, your mixture should hold together but be wet.

Using an ice cream scoop, scoop out some meatball mix and with wet hands gently roll into balls and place on the baking sheet, sprinkle with just a little more salt.

Bake for 15-17 minutes until just about cooked through. Remove the meatballs and place in your red sauce to finish cooking.

If not using in a sauce, bake for about 20 minutes or until juices run clear.

Yields – 13-14 meatballs

The Best Meatball’s Ever… Read More »

Pasta with Bacon Sautéed Mushrooms, Asparagus and Sun Dried Tomato Pesto
By The Gourmet Farm Girl

2 cups penne pasta (or your favorite shape pasta)
(Whole grain pasta works well with this recipe also)
10 oz. jar of  Sun-Dried Tomato Pesto
3 slices smoked bacon
½ c sliced mushrooms (any mild flavored mushroom will work)
½ cup chopped asparagus
2-3 garlic cloves minced
Salt and pepper to taste
½ cup shredded mozzarella cheese
½ cup shredded parmesan asiago cheese

Preheat oven to 350 degrees
Spray a 2 qt. casserole with cooking oil

Boil the pasta to according to package directions for al dente, drain and return the pasta to the pan gently stir in the tomato pesto; set aside
Cut bacon into pieces and fry on low to medium heat in a large skillet till crisp
Remove the bacon pieces with a slotted spoon and drain on a paper towel
(If bacon has a lot of fat remove all but 3-4 tablespoons from pan)
Add the mushrooms and asparagus to the bacon grease and sauté till almost tender 2-3 minutes; add the garlic, salt and pepper and the bacon into the pan then pour over the cooked pasta with pesto
 
Pour pasta mixture into the casserole and bake uncovered for 20 – 25 minutes; remove from oven and sprinkle the cheese over the top; return to oven for 5-7 minutes or until the cheese melts.
Garnish with fresh parsley

ENJOY!

Week-End Pasta Meal… Read More »

Stuffed Shells with Eggplant and Bacon in
 Fresh Tomato Sauce
By The Gourmet Farm Girl

8 jumbo pasta shells
4 strips smoked bacon cut into pieces
2 eggplants peeled and chopped into bite size pieces

1 1/2 cups fresh mozzarella cheese cut into pieces
Splash of red wine
6 medium size tomatoes cut into pieces
Note: if you prefer no skins in your sauce; peel tomatoes before adding.
1 teaspoon granulated garlic
1 tablespoon dried basil
1 teaspoon salt
1 teaspoon pepper
Fresh chopped flat leaf parsley for garnish
Preheat oven to 350 degrees
Boil pasta shells according to package directions; rinse in cold water and set aside
In a deep skillet over medium to medium high heat brown the bacon till crisp; remove and drain on a paper towel. Pour off all but 3-4 tablespoon of bacon fat and cook the eggplant till soft; 5-6 minutes. Remove and drain on a paper towel; mix together the bacon, cooked eggplant and 1 cup mozzarella cheese; set aside
Deglaze the pan with a splash of red wine; add to the wine the tomatoes, garlic, basil, salt and pepper.
Reduce heat to simmer and cover with a tilted lid; cook sauce for 20-30 minutes stirring often.
While sauce is simmering; stuff each shell with the eggplant mixture; set aside. Layer a casserole dish or individual casseroles with sauce, stuffed shells and pour more sauce on top of shells; top with the additional 1/2 cup chopped fresh mozzarella cheese.
Bake for 30-40 minutes till bubbly and cheese is melted.
Garnish with fresh chopped parsley
ENJOY!

Eggplant Recipe… Read More »

When growing up on the farm, my mother made pot roast many times. Here is a different twist on making a roast. This recipe is great for a week-end dinner or crock pot recipe!
 


Chuck Roast Pizzaiola

By The Gourmet Farm Girl
2-3 tablespoons canola oil
2 1/2 pound chuck roast (bone in)
1 onion chopped
3-4 cloves garlic minced
1 15 oz can beef broth
3 bay leaves
1 quart stewed tomatoes with juice
1 6 oz can tomato paste
1 teaspoon salt
1 teaspoon pepper
1 teaspoon crushed red pepper flakes
2 teaspoons dried oregano
2 teaspoons dried thyme
1 small chunk Parmesan cheese (shaved)
Preheat oven to 325 degrees
Salt and pepper both sides of the chuck roast
 
In a large dutch oven over medium high heat drizzle the canola oil on the bottom and sear the roast on both sides for 1-2 minutes till brown; remove roast and set aside.
Lower heat to medium and add the chopped onion and garlic to the pot and cook for 1-2 minutes. Add the beef broth and bay leaves; simmer for 3-5 minutes. Stir in the tomatoes, tomato paste and spices; return the roast to the pot; cover and braise in the oven for 2-2 1/2 hours till the meat is tender and falls off the bone.
Serve on a large platter over pasta with shaved Parmesan cheese and fresh chopped flat leaf parsley or place the whole pot on the table with a large bowl of your favorite pasta for everyone to help themselves.

Serves 6-8

Hardy Fall Meal… Read More »
Spaghetti Squash with Tomato Sauce
and Toasted Pine Nuts
By The Gourmet Farm Girl
 
1 medium size spaghetti squash
1/4 cup toasted pine nuts
2-3 tablespoons olive oil

3 cloves garlic minced
½ of a small onion chopped
3 cloves garlic minced
1- 24 ounce jar of spaghetti sauce
1 teaspoon dried basil
1 teaspoon dried parsley

1 1/2  cups shredded parmesan cheese

Preheat oven to 350

Wash the squash and cut in half (lengthwise) remove seeds; place cut side down in a large baking dish; add ½ cup water bake for 45-50 minutes till the squash is soft; remove from oven and let cool
Turn off heat and place pine nuts in the oven to toast.
In a deep skillet heat the oil and sauté the minced garlic and onions till fragrant; 2-3 minutes. Add the sauce, basil and parsley; simmer for 15-20 minutes stirring often.
When squash is cool enough to handle, shred with a fork length way on the meat of the squash to create spaghetti like noodles. Pile the spaghetti squash on a plate and top with some parmesan cheese, spoon sauce over the squash and top with more parmesan cheese and pine nuts.
Garnish with fresh basil or parsley

ENJOY!

Spaghetti Supper idea… Read More »

A friend of mine is the owner and founder of a wonderful line of pure food items. The line is called “Vino de milo” from Athens Ohio. You can find these products in many stores in Ohio and other states as well. So I picked up a jar of- Artichoke Fennel with Chardonnay pasta sauce and just stepped it up a bit. I didn’t add anything to the sauce…just a few extras to make it special.
 http://vinodemilo.com
Check out the website for more products.
 
Turkey Meatballs in Artichoke Fennel with Chardonnay Pasta Sauce over Spinach 
By The Gourmet Farm Girl

1 fennel bulk- roasted
extra virgin olive oil
Sea salt

1/2 pound ground turkey
1  cup of soft bread torn into pieces
1/2 cup milk plus extra if needed
1 egg
1 tablespoon Worcestershire sauce
3 gloves of roasted garlic (or 1/2 teaspoon granulated garlic)
1 green onions finely chopped
1/2 teaspoon dried mustard
1 teaspoon dried basil

2- 25 oz. jars of Vino de milo Artichoke Fennel with Chardonnay sauce
6 cups fresh spinach leaves
Cooked pasta of your choice
1 small block of Parmesan cheese

Preheat oven to 425

Cut the leaves off of the fennel bulb and cut the bulb in to slices and place on a baking pan. Drizzle with olive oil and salt. Roast the slices for 30-40 minutes or until till brown and caramelized. Remove and set aside.

While the fennel roasts, make the meatballs

In a medium size mixing bowl add the turkey and all of the ingredients except fennel, oil, sauce and spinach leaves. Mix with your hands till well blended and moist. Add a bit more milk if needed (if it seems dry) Mixture should be very moist but hold together.

With a small ice cream scoop; place a scoop of the mixture onto a baking sheet sprayed with oil and bake the meatballs for 15 minutes; remove from oven and turn them; finish baking for an additional 5-7 minutes  (Remember they are going to cook more in the sauce)
Should yield about 6-8 meatballs

Pour the pasta sauce into a large pot and heat; add the meatballs and reduce to simmer.

Make enough pasta for 6  servings; drain and set aside

Place a cup of spinach leaves onto each plate or bowl, top with pasta, grate some cheese over the pasta, top with sauce and some meatballs.  Garnish with a few slices of the roasted fennel.

Enjoy!

Step it up a bit… Read More »

I have had requests to post this recipe again. So here it is…
 
Individual Lasagna Wrapped Chicken Thighs
By The Gourmet Farm Girl
1 1/2 – 2lb’s boneless chicken thighs (4-5)
4-5 Lasagna noodles (one per thigh)
1-2 tablespoons extra virgin olive oil
2-3 cloves garlic minced
1 small onion chopped
1 15 oz can tomato sauce
1 teaspoon dried basil
1/4 teaspoon dried oregano
1 Tablespoon dried parsley
1/2 cup Portabella mushrooms chopped
8-10 tablespoons Ricotta cheese
1/2 teaspoon black pepper
5 Tablespoons grated Parmesan cheese
Fresh Flat Leaf Parsley for garnish
Small block of hard Parmesan cheese for garnish
Preheat oven to 375 degrees
Spray a 9×9 inch glass casserole with cooking spray; set aside
 
Bring 4 quarts salted water to a boil; add the Lasagna noodles; cook till al dente; 8-10 minutes
Drain and set aside reserving some of the pasta water.
 

Salt and pepper chicken thighs

In a medium size deep skillet over medium high heat add the olive oil. When oil is hot, sear the chicken thighs on each side; about 2 minutes. Remove thighs from the skillet and set aside.
 

Reduce the heat to medium; add the garlic and onions; sauté till tender; 3-5 minutes

 

Pour the sauce into the skillet and add the dried herbs and mushrooms; reduce heat to low and simmer; stirring often 10-12 minutes.

 

While sauce is simmering; mix the Ricotta, grated Parmesan and black pepper together in a small bowl.

 

Assemble by spreading several tablespoons of sauce on top of a noodle, followed by several spoonfuls of the cheese mixture. Place a chicken thigh in the center of the noodle and gently wrap the noodle around it. Place in casserole; pour reaming sauce over the top; (if sauce is thick add a few spoonfuls of pasta water to thin it) cover with foil and bake for 45-50 minutes till hot through.

Garnish with fresh parsley and top with shavings of Parmesan cheese.

ENJOY!

From my Cookbook… Read More »

 A customer of mine sent me this recipe using one of my blended oil’s.
Very yummy idea !
We call it Pasta Olio 🙂

Enjoy!
 

I have been using the basil and garlic oil that I got at Market Days in Worthington and is is delicious too 🙂   Here is a recipe that I have used it in where it is a star:

6 Tblsp of The Gourmet Farm Girl Basil Garlic extra virgin olive oil
1 tsp. salt
1 tsp. oregano
4 garlic cloves minced
1 lb. angel hair pasta, cooked
-heat the olive oil in a large sauté pan
-add the garlic, oregano and salt
-cook on medium until the garlic just starts to brown being careful not to burn the garlic
-toss the angel hair with the olive oil right in the pan
We eat this as a side with chicken parmesan or alone with a big salad.  You could add grilled chicken or shrimp to this as well.
Thanks again!
Terri
 
 
If you have a recipe using on of my products, send it to me at gourmetfarmgirl@yahoo.com and I will post it on this site!
 
 
 

Send me your recipes… Read More »