Archive for August, 2008

Wow, that’s a long name for a recipe. But it was just soooo good that I didn’t know how to abbreviate it. I picked up the sausage at Trader Joe’s, along with the roasted corn, which I buy frozen. As for the green tomatoes, I don’t find them too often in the markets around here. In fact, this was the first time I ever cooked with them – they were really good! I used shell pasta because it cupped some of the little pieces of the sauce inside them. This dish was a hit. Enjoy!

Grilled spicy Italian chicken sausage with roasted corn and fried green tomatoes over shell pasta (inspired by Martha Stewart)

1 package of your favorite spicy sausage (you know mine!)

2 tablespoons olive oil

1 large onion, halved and thinly sliced

3-4 green tomatoes, chopped

2 tablespoons sugar

1 cup frozen roasted corn (or non-roasted, if that’s all you can find), thawed

coarse salt and freshly ground pepper, to taste

1 tablespoon fresh thyme, chopped

1 pound shell pasta (I used whole wheat here)

Fire up the grill and get that grate nice and hot. Slice your sausages in half length-wise, and grill on each side until done and nicely charred. Remove and cut into bite-sized pieces.

In a large skillet, heat the olive oil and then saute the onion until softened. Add the green tomatoes and the sugar, and stir frequently over medium heat until the tomatoes begin to become golden.

Season the saute with salt and pepper, and stir in the corn and the thyme. Stir until everything is combined. Removed from heat and combine with the pasta until everything is well mingled. Makes 4 servings.

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I am always on the prowl for new and delicious ways to enjoy dishes dairy free, so when I perused through David Lebovitz’ The Perfect Scoop and found this recipe, I knew it had my name written all over it. I just bought a new ice cream machine, mainly for making sorbets, but this one came out so creamy that it almost tasted like ice cream. It’s a whole lot richer than this recipe that I made a few weeks ago, and that’s probably why I thoroughly enjoyed it. My taste testers approved, too. The ingredients are fresh pineapple, coconut milk, sugar, and a little rum. Doesn’t it look nice in my mother’s Royal Albert teacup, too?

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It is my privilege and honor to host this week’s PPN #77, and before I go any further, I would like to thank Ruth Daniels of Once Upon A Feast and Presto Pasta Nights fame for the unique opportunity to do this event. Every week, cooks and bloggers from all around the world come together to enjoy the pleasures of pasta and its many expressions and variations, all through Presto Pasta Nights. I must say how much fun this has been for me, and it’s been a great opportunity to meet so many of you and be inspired by your dishes.

Next, I would like to thank all of YOU who have submitted entries to this week’s edition. Your response was overwhelming, and I mean that in a good way. Your recipes are all inspirational to me.

So, without any further ado, here is the Roundup for this week, #77. I am presenting this week’s entries to you in the order that I received them in my emailbox. 

Argus, from ArgusWorld blog, has submitted his Perky Glass Noodle Salad. This looks like a keeper to me – easy to make and clean-looking flavors.

Check out some of the photos from Wales while you are there – beautiful blog and recipe, Argus!


Hillary, of Chew On That blog fame, has a wonderful submission that is just perfect for Presto Pasta Nights – Homemade Pasta.

This is something I’ve never done, but after reading her instruction and easy step-by-step photos, I am most certainly going to give this a try. Thanks, Hillary!


First-time PPN submitter Nicola, of Lemon And Cheese blog, has sent her twist on Macaroni Cheese, 

Although it’s been a while since I have enjoyed dairy products, I can really appreciate the unique flavoring of this recipe, with the addition of strong cheddar and Stilton cheeses, and the crumbled bacon. It really sounds yummy. Hope to see more of your recipes at future Presto Pasta Nights, Nicola. Welcome!


I just love Erin’s Gourmet Italian Pasta Salad entry. She runs The Skinny Gourmet blog, and this recipe is a keeper.

It looks REALLY good, and comes together so easily. I’ve never tried a dry salad seasoning mix, but after seeing this yummy photo, I think I’ll be picking some up next shop. Thanks, Erin.


I love to make dishes with what you happen to have on hand. Pam, of Sidewalk Shoes blog, did exactly that, and her Pasta with Cherry Tomatoes couldn’t possibly look more mouthwatering to me.

Don’t you just want some? Right now?


Another drool-worthy recipe comes to the Roundup from Kittie of Kittens In The Kitchen blog. Check out Hot Pork and Shrimp Glass Noodles if you really want to see a treat.

Mmmm, what a wonderful looking dish.


Tigerfish from Teczscape blog has sent over an amazing looking dish, her Herbal Chicken Vermicelli Soup. This is a soup made traditionally during birthdays in China, and I can see why.

OMG, it looks delicious. Beeayoutiful photography, too, Tigerfish.


Ok, so how good does Ferdzy’s Pasta with Beans and Smoked Pork Chop Ends look? Seriously good, and it’s hard to believe this is another throw-together dish.

See all of her good recipes at Seasonal Ontario Food blog, and get some fabulous food ideas.


Check out this yummy-looking Pasta with Sausage, Sage, and Avocado from Katie at Thyme For Cooking blog. I just love the combination of flavors that I would have never thought to put together.

I can’t wait to try this one.


With Rita’s innovative recipe, you can have it three ways with Wontons Threesome. At her blog, Mochachocolata-Rita, she shows us three different ways of wrapping wontons, and three different ways to serve them, as an added bonus.

Not to mention a delicious-sounding filling, too. And with her step-by-step instructions and visuals, she has just convinced me to try these little bites.


With Daphne’s uber-delicious and easy-peasy recipe, Fried Noodles are taken up to a whole new level.

I know this is an I-can’t-be-bothered type recipe, but in all honesty, I would love to order this at a restaurant, it LOOKS THAT GOOD. Check out her blog, More Than Words.


Pork Chop Noodle Soup is on the menu at Heart and Hearth blog, run by Ning.

This is Ning’s first-time entry to Presto Pasta Nights, and all I can say is, bring it on, Ning! I can’t wait to see more of your dishes at this event. A great big welcome.


Court, of Not Quite Vegan blog has submitted a lovely pasta dish she calls One Pot Wonder, made with whole grain pasta and little knobs (I just love that description) of goat cheese added.

Viva la difference – it looks delectable.


Now here’s a sensational-looking dish from Haalo at Cook (almost) Anything blog. Black bean spaghetti with calamari looks like a real gift from the sea, and the pasta, which you may mistake for black squid ink spaghetti, is actually made entirely from black beans.

Now, does that look amazing, or what? The hunger pangs I’m getting from hosting this event!!!!


Rock Cakes blog host, Serena, has submitted a dee-licious recipe that gets my totally jazzed for fall, which is just around the corner. Her Pumpkin, Caramelised Onion, and Feta pasta dish is the real thing.

Doesn’t that just make you think autumn comfort food?


Speaking of comfort food, did you see the enticing pasta recipe submitted by Marye from Baking Delights? Hop on over and tell me you don’t get hungry just looking at her Chicken with Roasted Garlic Noodles.

Yep, I was right, huh? You know you want it. I know I do. Yum.


And here’s a real winner from our Ruth Daniels, who made Presto Pasta Nights the best food blogging event on the internet. She share her Pasta with Aleppo Pepper Shrimp, Asparagus, Spicy Kalamata Olives & Sun-dried Tomatoes.

I just want to put my fork right through the screen and dig in. Another keeper, and one I’ll be trying, for sure.


For my submission, I thought I would enter this Mediterranean Pasta dish, which for me was the perfect marriage of tuna, vegetables, and pasta.


That ends this week’s Roundup. It sure was fun. And eye-opening – to so many new recipes and bloggers from every stretch of the blogosphere. I can really begin to appreciate the effort that Ruth puts in every week to publish this event, and she does it with total style and panache. I hope that I came even a little bit close, and that you have enjoyed perusing this edition. Thank you one and all.

Don’t miss next week PPN, #78, being hosted back at Ruth’s Once Upon A Feast. Please send your entries to her at Ruth AT 4everykitchen DOT com

Happy cooking!

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Risotto is fun to make. I tried my hand at it for the first time here, and I plan to experiment more with this versatile vehicle for whatever you decide to use as a mix-in. Very much like pasta in that respect – it loves to receive ingredients, and serves as the perfect backdrop for your imagination. This was extremely tasty, creamy, and so beautiful to behold, too. Enjoy!

Pea and soy parmesan risotto with mint

1 quart chicken broth

2 tablespoons extra virgin olive oil

1 yellow onion, chopped

2 garlic cloves, minced

14 ounces arborio rice

3/4 cup dry white wine

1 10-ounce package frozen peas, thawed

2 cups cooked chicken, diced

2 tablespoons fresh mint, chopped

coarse salt and freshly-ground pepper

1 tablespoon margarine

3 ounces soy parmesan, grated

In a medium pot, heat the chicken broth to a boil then keep hot.

Heat the olive oil in the skillet and add the onions and garlic. Saute over medium heat until softened, about 10 minutes. Add the rice and begin to stir constantly, so that the rice begins to soak up the juices and the heat. After about one minute, add the wine. Stir and cook over the heat until the wine is soaked into the rice.

Then begin adding the broth, a large ladle at a time. Stir into the rice, and continue mixing until it is almost completely absorbed, then add another ladle and continue the process until all the broth has been added and absorbed. The rice will be soft and creamy now.

Stir in the peas, chicken, and mint. Add salt and pepper to taste. Remove from heat. Add in the margarine and soy parmesan, stir until melted and blended, and serve immediately. Makes 6 servings.

Stay tuned tomorrow, for the 77th edition of Presto Pasta Nights, being held right here at Got No Milk.

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This was one good salad. It’s very easy to make, because you start with a 3-4 pound already slow-roasted chicken that you can buy at the market. (I got mine at my local Whole Foods market). I modified this recipe from a Martha Stewart one I had seen – hers used a creamy sour cream/mayonnaise dressing, but I really didn’t want to cover up these nice ingredients in a heavy dressing. Instead, I made a light vinaigrette, and tossed all the ingredients with some freshly torn lettuce. This is an AWESOME after-work-what-should-I-make recipe. We ate outside to enjoy it, as it was just the perfect evening and lovely weather we’ve been having for late August – in the 70s and NO HUMIDITY. Enjoy!

Roasted chicken salad

one 3-4 pound store-bought roasted chicken

1 head of any kind of lettuce, your choice

3 stalks celery, thinly sliced

2 Fuji apples, cored and cut into bite-sized pieces

2 scallions, sliced thinly cross-wise

1 cup pecan pieces, toasted

5 tablespoons golden raisins

1 tablespoon dried oregano

coarse salt and freshly ground pepper, to taste

1/4 cup extra virgin olive oil

1/4 cup red wine vinegar

1 tablespoon dijon mustard

2 teaspoons honey

1 tablespoon fresh basil, chopped

Remove the meat from the roasted chicken, and tear into bite-sized pieces. Place in a large bowl.

Add the lettuce, celery, apples, scallions, pecans, oregano, salt & pepper. In a small bowl, mix the olive oil, vinegar, mustard, honey, and basil with a whisk until fully blended. Pour over the salad and toss everything gently together. Makes 4 servings.

Just another reminder…. Presto Pasta Nights #77 will be held here (YAY!) on Friday, August 22. Please send in your entry no later than Thursday, August 21, by 8:00 pm EST. More information about this event here. So many thank you’s to all who have contributed so far – I am most appreciative!

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Blueberry season is drawing to an end in these parts. The pints that I’ve been buying are just a little too ripe – too soft for eating raw but absolutely perfect for baking. This blueberry bread is one of my favorites, and follows the standard mix-wet-then-mix-dry-then-mix-them-together formula. Couldn’t be easier. Or tastier. It’s a slight variation of this recipe that I recently made, including the use of only unbleached white flour and no whole wheat flour.  Both breads make me happy when I eat them – hard to decide which bread I love more. Enjoy!

Blueberry-pecan bread

2 cups unbleached flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 cup finely chopped toasted pecans

1/4 teaspoon salt

1 large egg

1 cup powdered sugar

2 tablespoons margarine, room temperature

1/4 cup orange juice concentrate, undiluted

3/4 cup boiling water

1 cup blueberries

Preheat oven to 350 degrees F, and lightly grease and flour an 8x5x2″ loaf pan.

In a large bowl, mix together the flour, baking powder, baking soda, pecans, and salt. In a medium bowl, beat the egg until light and fluffy, then beat in the sugar, margarine, orange juice, and water. Stir in the blueberries.

Combine the wet and dry ingredients until the dry ingredients are just moistened. Scrape batter into the prepared pan, and bake for 50 to 60 minutes, or until a cake tester inserted into the center of the bread comes out clean and the top is golden.

Remove from the oven and cool on a wire rack for 10 minutes before removing from the pan. Makes 1 loaf, or 10 slices.

Don’t forget to send your submissions for this week’s Presto Pasta Nights, being hosted right here on Friday, August 22. All entries must be received no later than Thursday, August 21, 8 pm EST. More information right here. Thanks to all who have joined in so far!

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Here’s an Asian-influenced dish that is a great after-work recipe. It comes together in 15 minutes, and makes a great dinner for two. Enjoy!

Soba noodles delish

1 8-ounce package of soba noodles

8 ounces of snow peas, trimmed

2 tablespoons sesame oil

1 tablespoon soy sauce

2 cups leftover cooked chicken, diced

8 ounces carrots, matchsticked

1 teaspoon minced fresh ginger

2 scallions, thinly sliced

1/4 cup fresh mint, chopped

freshly ground pepper

2 tablespoons toasted sesame seeds

Bring a large pot of water to boil, add salt, then blanche the snow pea pods for 2 minutes. Remove and run under cold water.

Add the soba noodles to the boiling water, and cook until al dente, according to package instructions. Drain.

Place the noodles in a large bowl, add the oil and soy sauce and toss to coat. Add the rest of the ingredients and toss everything together. Sprinkle the sesame seeds on top. Makes 2 servings.

Many thanks to all who have contributed so far to Presto Pasta NIghts #77, that I am hosting this Friday. Just a reminder that all submissions must be received at tfree [at] hotmail [dot] com no later than Thursday, August 21 at 8:00 pm.

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