Live, Laugh, Love.....Leave: pasta

Sunday, November 16, 2008

Dedicated to the CUZ

This past week, Eddie was setting up his own blog to promote real estate in Breckenridge. Being ever the marketing expert, I suggested that I could do a recipe column titled "What's Cookin' in the County?" on his blog. NOT! It just wasn't the direction he wanted to go with http://www.summitcountyhome.blogspot.com/ .

So......voila....Live, Laugh, Love.....Leave...... My own blog to share my recipes, my thoughts, my limited French and my life after the kids leave.

This first posting is dedicated to our cousin Trina, who suggested Eddie set up a blog. Trina is a 20-year resident of Manhattan who just made a home purchase in Summit County, from none other than her favorite realtor guy, her cousin Eddie Bowers. In my first recipe column I will include the pasta I tried for the first time when "Cuz" was out accessorizing "Chez Trina" in October. We all loved it. It was an easy, nutritional pasta- a complete meal with a loaf of french bread and a bottle of red. Enjoy!
Patti

What's Cookin' in the County?

THAI VEGETABLE NOODLE SOUP
Serves 3-4

1 cup chopped onion
1 cup brocolli florets
1/2 cup diced carrots (I left out because I didn't have them!)
2 tsp. grated fresh ginger (I am sure some ginger powder would work, too)
1/2 tsp. curry powder
1/4 tsp. red pepper flakes (or to taste)
1 Tbl. vegetable oil
1/2 cup thin pasta broken into 2" pieces
1 carton (32 oz.) College Inn Thai Coconut Curry Culinary Broth (don't substitute)
1 Tbl. fresh lime juice
1 Cup light coconut milk

Cook onion, brocolli, carrots, ginger, curry and red pepper flakes in oil in large saucepan, 3 minutes. Add noodles, broth and lime juice.
Bring to boil, reduce heat. Simmer 7 minutes or until pasta is tender. Stir in coconut milk. Heat through. Garnish with cilantro and green onions, if you have them.

You could make this a heartier soup by adding cooked chicken or raw shrimp to the hot broth (after pasta is tender) and cook until shrimp is no longer pink. Also, experiment with whatever vegetables you have in your crisper.

White Beans, Sausage and Arugula Pasta

From "Tuesday Night is Pasta Night" Serves 4

12 ounces spaghettini pasta
12 ounces hot or sweet bulk Italian sausage
1 medium onion, thinly sliced
14 oz. can roasted garlic-flavored chicken broth
19 oz. can cannelini beans, rinsed
4 oz. bag baby arugula, washed
Grated parmesan cheese for garnish

Cook pasta in large pot of lightly salted boiling water as package directs. Drain, return to pot.
Meanwhile, heat a large non-stick skillet over medium high heat. Add sausage and onion and breaking up sausage with a wooden spoon, saute 6 minutes or until no longer pink. Add broth and beans, bring to a boil. Reduce heat, simmer 3 minutes, (or the length of time it takes to enjoy a glass of wine!)
Pour over pasta, add arugula and toss to mix and coat. Top with parmesan cheese.

Live, Laugh, Love.....Leave

Sunday, November 16, 2008

Dedicated to the CUZ

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