Archive for the ‘Pasta’ Category

Tasteful Tuesday: Chicken Sesame Pasta Salad

Tuesday, April 17th, 2018

Sesame & Chicken Pasta Salad Recipe | Sturbridge Yankee WorkshopThis fun, Asian-inspired pasta salad will be a great backyard party food contender this summer. It’s also a great dish for making up at the start of busy weeks throughout the year, when you have to rely on quick, but hearty meals (leftovers!).

What you’ll need:

  • 1/4 cup sesame seeds
  • 16 ounces bow tie pasta
  • 1/2 cup vegetable oil
  • 1/3 cup light soy sauce
  • 1/3 cup rice vinegar
  • 1 teaspoon sesame oil
  • 3 tablespoons white sugar
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground black pepper
  • 2-3 cups shredded cooked chicken breast
    (we recommend seasoning with black
    pepper, garlic salt and a pinch of red pepper)
  • 1/3 cup chopped fresh cilantro
  • 1/2 cup shredded carrots
  • 1/3 cup chopped green onion
  • Broccoli, red pepper, snap peas or other
    vegetables can be added if desired.

Directions:

  1. Heat a skillet over medium-high heat. Add sesame seeds and stir until lightly toasted. Remove from heat and set aside.
  2. Bring a large pot of water to a boil. Add pasta and cook for about 10 minutes, or until al dente. Drain and rinse under cold water until cool. Pour into a large bowl.
  3. In a container with a sealing lid, combine sesame seeds, vegetable oil, soy sauce, vinegar, sesame oil, sugar, ginger and pepper. Shake well and pour over pasta. Toss until pasta is evenly coated.
  4. Mix in chicken, cilantro, carrots and green onion (and any more vegetables, if desired) and refrigerate for at least 20 minutes. Serve and enjoy!

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Tasteful Tuesday: Simple Homemade Alfredo Sauce

Tuesday, March 27th, 2018

Like any homemade sauce, the key to this sauce recipe is to take it slow. The ingredients for this Alfredo Sauce are simple, and by the end you’ll have enough to serve about six people – or, to serve two and keep extra on hand in the fridge.

Tasteful TuesdayWhat you’ll need:

  • 5 tablespoons butter
  • 1/4 cup all-purpose flour
  • 3 cloves garlic, finely chopped
  • 1 quart (or 4 cups) whole milk
  • 1 cup grated Parmesan cheese
  • Oregano, basil and/or pepper to taste

Directions:

  1. In a medium saucepan, melt butter on medium heat until smooth. Turn heat to low and add flour; whisk to combine. When fully incorporated, add garlic.
  2. Slowly add the milk to the saucepan, one cup or one half cup at a time, while whisking
  3. Continue for 15-20 minutes. Sauce should be thickening and heat should remain on low to prevent burning. Add Parmesan cheese and continue whisking for 6-8 minutes until cheese is melted. Season to taste, and pour over Fettuccine noodles or your favorite pasta. Enjoy!

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Orecchiette with Sausage and Broccoli

Tuesday, March 6th, 2018

Orecchiette PastaA recent test of this dish resulted in a good amount of leftovers in addition to satisfied diners. We’ve cut it down to about three servings here, so adjust to your needs as necessary.

What you’ll need:

  • 12 ounces of orecchiette pasta
  • 2 cups broccoli, steamed and seasoned with salt and pepper
  • 2 cups cooked Italian sausage, browned
  • 1 tablespoon olive oil
  • 1 cup pesto, alfredo or other sauce of your choice
  • Parmesan cheese (optional)

Directions:

  1. Bring a large pot of water to boil. Add orecchiette pasta and cook until al dente; about 10 minutes. Reserve 1/2 cup pasta water, strain.
  2. In a large saucepan, heat olive oil over medium-high heat. Add reserved water and all ingredients to pan and combine until pasta, broccoli and sausage are fully coated with the sauce. Sprinkle with Parmesan cheese if desired, and serve!

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