Whole Wheat Pasta with Wilted Shallots, Mushrooms, and Fresh Mozzerella

theapartmentkitchen — Sun, 01 Feb 2009 17:16:00 +0000

Pasta makes a quick and easy lunch or dinner at the drop of a hat. In restaurants, pasta dishes can be extremely costly, which is interesting seeing as it is generally one of the cheapest dishes for any kitchen to make. Making pasta at home gives you the freedom to make it just how you like it. The addition of a few different ingredients can make any pasta dish more interesting and much tastier.

I always make my own sauce for my pasta, because there’s not much more in the jarred sauces than tomato, salt, pepper, and maybe some herbs. I can do that myself – cheaper and better. From start to finish, this dish will take about 15 – 20 minutes. Also known as dinner in a snap.

Whole Wheat Pasta with Wilted Shallots, Mushrooms, and Mozzarella

Served 2.

Leftover Potential: Keeps very well, re-heats perfectly. Made 4 meals after the initial dinner.

1 lb whole wheat pasta

1 tbsp olive oil

1/2 onion, finely diced

2 cloves garlic, finely minced

1 Tbsp tomato paste

15 oz. crushed tomatoes

2 tbsp basil, chiffonade

salt, to taste

pepper, to taste

4 ounces mushrooms, sliced

2 shallots, thinly sliced

1 ball fresh mozzarella, cubed

pepperocini, as needed for garnish

1. Bring a large pot of salted water to a boil over medium high heat. Add the pasta and cook until al dente, about 5-7 minutes. Drain and set aside.

2. In a large saute pan, heat olive oil over medium heat. Add the onions and cook until translucent. Add the garlic and cook until fragrant.

3. Add the tomato paste. Stir to combine. Add the crushed tomatoes and simmer over low heat. Season with basil, salt, pepper, and any other desired herbs.

4. Add the mushrooms and shallots. Allow to cook until the mushrooms are soft and the shallots are wilted.

5. Add the pasta and toss to coat. Add the fresh mozzarella, stirring to combine and distribute. Turn off the heat.

6. Serve in hot plates, topped with sliced pepperocini.

Grilled Steak with Sauteed Mushrooms and Chili Glazed Green Beans

theapartmentkitchen — Sun, 11 Jan 2009 02:09:00 +0000

There is not much that a Kansas girl can ask for other than a good steak once in awhile. It’s so simple – a mouth watering, tender, juicy piece o’ meat and I’m in heaven any day of the week. It’s also an easy meal to prepare in a pinch or when you’re tired after a long day’s work. Another great thing is you can make just enough for yourself if you’re eating alone. Not to mention it’s so deliciously satisfying even though it’s fast.

There are, of course, many classic combinations for steak sides. I love mushrooms on top of my steak, and I spiced up some green beans for a side dish. Between the richness of the steak, the soft, earthiness of the mushrooms, and the crisp, spicy green beans – I was one happy Kansan…even though I’m far from home!

Grilled Steak with Sauteed Mushrooms and Chili Glazed Green Beans

Served 2.

Leftover Potential: If you want to make more steaks than you need, or you get a great bargain on multiple or over-sized steaks, cook it all and save the rest. You can cut it and eat it later in the week in sandwiches or salads!

Sauteed Mushrooms

1 tbsp olive oil

1 small onion, finely chopped

2 cloves garlic, finely minced

1 small container mushrooms, sliced ***

salt, to taste

pepper, to taste

1. In a medium saute pan, heat the oil over medium heat.

2. Add the onions and cook until translucent. Add the garlic and cook until fragrant, about 1 minute.

3. Add the mushrooms and cook over medium-low heat until browned and softened. Season with salt and pepper. Set aside or keep warm for topping the steak.

*** I used crimini mushrooms, but any kind would be delicious. Sometimes, I use dried mushrooms. Simply re-hydrate the mushrooms in warm water. Then you can reduce the re-hydrating liquid for a delicious sauce.

Chili Glazed Green Beans

1 tbsp olive oil

2 cloves garlic, finely minced

1 1/2 cups green beans, chopped in half

salt, to taste

1 tsp chili oil ***

1 tsp red pepper flakes, or more to taste

1. In a medium pan or wok, heat the oil over medium heat. Add the garlic and saute until fragrant, about 1 minute.

2. Add the green beans and stir fry until soft, but still crisp. Season with salt.

3. Drizzle the beans with the chili oil and sprinkle with red pepper flakes. Use more or less to taste, but even people who don’t like spice will enjoy a little of one of these components. Set aside or keep warm to serve with the steak.

Grilled Steak

2 tbsp olive oil

2 rib eye steaks, or other cuts as desired

sauteed mushrooms

chili glazed green beans

1. In a large pan, heat the olive oil over medium high heat. When the pan and oil are hot, add steaks and cook to desired doneness (4-5 minutes for medium rare).

2. Serve covered with the mushrooms and with a side of green beans.

The Apartment Kitchen » mushrooms

Whole Wheat Pasta with Wilted Shallots, Mushrooms, and Fresh Mozzerella

Grilled Steak with Sauteed Mushrooms and Chili Glazed Green Beans