Jamie Oliver's tagliatelle with spinach, mascarpone and parmesan

This pasta is pretty easy, and though I wouldn't classify it as healthy, it has spinach. And spinach, my friends, is a super food. Just ignore the cream and cheese part.

Ingredients

• 455g/1lb tagliatelle or spaghetti
• olive oil
• 2 teaspoons butter
• 2 cloves of garlic, peeled and sliced
• ½ a nutmeg, freshly grated
• 400g/14oz fresh spinach, washed thoroughly and finely sliced
• sea salt and freshly ground black pepper
• 120ml/4fl oz double cream
• 150g/5oz mascarpone cheese
• 2 handfuls of freshly grated Parmesan cheese

Directions:

Bring a large pan of salted water to the boil, add the pasta, and cook according to the packet instructions. Meanwhile get a frying pan or wok warm, add a drizzle of olive oil, the butter, garlic and nutmeg. When the butter melts, add the spinach. After 5 minutes it will have wilted down and will be nice and dark. A lot of the liquid will have cooked away and you'll have wonderful intensely flavoured spinach. At this point season with salt and pepper until it tastes good, then add the cream, mascarpone and a little ladle of cooking water from the pasta. Let this come to a simmer and then season again.

Drain the pasta, reserving some of the cooking water, then stir it into the spinach sauce. Add the Parmesan and toss everything together. Loosen to a nice silky consistency with some of the reserved cooking water, so it doesn't become too claggy. Check once more for seasoning and serve straight away.

Found on Jamie Oliver's website

Coleslaw

Ina Garten’s Cole Slaw

Ingredients:

1/2 small head green cabbage
1/2 small head red cabbage
4 large carrots, scrubbed or peeled
2 cups (16 ounces) good mayonnaise
1/4 cup Dijon mustard
2 tablespoons whole grain mustard
2 tablespoons apple cider vinegar
1 teaspoon celery salt
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup chopped fresh parsley leaves

Cut the cabbages in half and then in quarters and cut out the cores. Set up the food processor* with the slicing blade (according to manufacturer’s instructions) and place the pieces of cabbage, one at a time, lying horizontally in the feed tube. (If they don’t fit, cut them to fit lying down.) Place the feed tube pusher on top and turn on the processor. Don’t push on the feed tube pusher or the slices will turn out too thick! Continue with the remaining red and green cabbage quarters. Transfer into a large bowl, discarding any very large pieces. Before you pour the dressing on the salad, save a handful of the grated vegetables to decorate for serving.

Change the slicing blade for the large shredding blade and cut the carrots so they also lie down in the feed tube. Since the carrots are hard, replace the feed tube pusher and press firmly with the food processor on. Transfer to bowl with the cabbages.

In a medium bowl, whisk together the mayonnaise, both mustards, vinegar, celery salt, kosher salt, and pepper. Pour enough mayonnaise dressing over the grated vegetables and toss to moisten well. Add parsley and toss together. Cover the bowl with plastic wrap and refrigerate for several hours to allow the flavors to meld. Serve cold or at room temperature.

Found on Smitten Kitchen

Turkey Meatloaf

The great Ina Garten's Barefoot Contessa recipe makes enough to feed the state of South Dakota, so I always half it. Also, I usually sub ketchup for the tomato paste since I hate wasting a can of tomato paste because the recipe only calls for a few teaspoons. Also, very important, do not buy ground turkey because it is cheaper. It is very gritty. Instead go with ground chicken or ground turkey breast (but it is a bit pricey).

Turkey Meatloaf
Ina Garten

Ingredients

nocoupons

• 3 cups chopped yellow onions (2 large onions)
• 2 tablespoons good olive oil
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
• 1/3 cup Worcestershire sauce
• 3/4 cup chicken stock
• 1 1/2 teaspoons tomato paste
• 5 pounds ground turkey breast
• 1 1/2 cups plain dry bread crumbs
• 3 extra-large eggs, beaten
• 3/4 cup ketchup

Directions

Preheat oven to 325 degrees F.

In a medium saute pan, over medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature.

Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top. Bake for 1 1/2 hours until the internal temperature is 160 degrees F. and the meatloaf is cooked through. (A pan of hot water in the oven under the meatloaf will keep the top from cracking.) Serve hot, at room temperature, or cold in a sandwich.

Serves 8-10

From The Barefoot Contessa Cookbook

No-Knead Bread

No-Knead Bread

Jim Lahey at the Sullivan Street Bakery via Mark Bittman at New York Times

Yields one 1 1/2 pound loaf

3 cups all-purpose or bread flour, more for dusting
1/4 teaspoon instant yeast
1 1/4 teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450°. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Found on Smitten Kitchen

Bean and Kale Soup

If you are afraid of garlic, then this isn't for you. But don't be too scared of all those cloves, the soup doesn't end up being overpowering at all, in my opinion, of course. This soup has become a winter standby at our house. I make sure to cut the kale small so that it doesn't have to cook as long. The recipe says to simmer for an hour, but I've never done that. Usually 20 or 30 minutes is enough. I've never made the crostini with it, but I am sure it is good. Also, it is a good idea to add all the garlic at once, since it burns pretty fast.

Cannellini Bean Soup with Kale and Garlic-Olive Oil Crostini

Dave Lieberman

Ingredients:

• 1/4 cup extra-virgin olive oil, plus more for the bruschetta
• 6 to 8 cloves garlic, thinly sliced, plus 1 or 2 more whole cloves
• 2 teaspoons dried oregano
• 1 (6-ounce) can tomato paste
• 2 tablespoons red wine vinegar
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 2 quarts chicken stock, water, or a combination
• Salt and freshly ground black pepper
• 1 large bunch kale, large ribs removed, chopped
• 1 baguette

Directions

Heat oil in a large pot. Add garlic and oregano and cook no more than a minute. Add tomato paste and vinegar, and cook another minute. Add beans and stock and bring to a simmer. Season with salt and pepper. Add kale and simmer, partially covered, for 1 hour. Season, to taste, again with salt and pepper before serving.

Slice baguette on a heavy angle to create long slices. Toast in a toaster or in the conventional oven. Rub once or twice with half a garlic clove. Season a shallow plate of extra-virgin olive oil with salt and dip each side of bread into the oil. Serve as accompaniment to the soup.

Serves 6-8

Found at The Food Network

Stove Top Macaroni and Cheese

Stove top Macaroni and Cheese

Alton Brown

Ingredients

• 1/2 pound elbow macaroni
• 4 tablespoons butter
• 2 eggs
• 6 ounces evaporated milk
• 1/2 teaspoon hot sauce
• 1 teaspoon kosher salt
• Fresh black pepper
• 3/4 teaspoon dry mustard
• 10 ounces sharp cheddar, shredded

Directions

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.

Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

Serves 6 - 8

Found on The Food Network