Homemade pasta with portobello mushroom, sage, and garlic

I finally used my homemade pasta maker I got for Christmas and it is easier than making scrambled eggs, and tastes so much better than boxed pasta.  The best part is that it uses only 5 ingredients, all except one are guaranteed to be in your home: water, salt, eggs, olive oil (exception is semolina flour which can be found at most grocery stores).

I decided to do something completely different with this pasta recipe.  Like most college students I eat a lot of pasta for the obvious reasons of cheap, simple, and tasty; but what most of my friends don't realize is the variations with pasta are limitless (why do you think that's all Italians eat).

This is one of those recipes that is very different and I wasn't sure if it would turn out but it did and is healthy, tasty, and quick; right up YOUR alley!

Enjoy this Just Good Food!

Recipe: Serves 2-3

2 Large portobello mushrooms
12 oz spaghetti (boxed or homemade)
3 cloves of garlic
3 tbsp roughly chopped sage
1 tbsp olive oil
parmesan cheese
salt and pepper
1 tbsp butter
half a zested lemon
juice of half a lemon
pasta water


Directions:

First, start boiling a pot of water for the pasta and cook when water is boiling and salted (this is important as the salt gives the pasta flavor) heavily. 

 Grill the mushrooms and season them with salt and pepper; cook for a few minutes on each side(I use my George Foreman, or frying them works too).  Get a large sauté pan on medium heat and place minced garlic in the pan with chopped sage (together so garlic doesn't burn and become bitter).

Once the mushrooms are done cut into skinny, long pieces and place in the garlic and sage oil to marriage the flavors.  After 3-4 minutes, add the zested lemon, butter and lemon juice and continue to stir in to control the thickness of the sauce (you want it fairly thin) but consistent.  

Once the pasta is cooked, mix in with the mushrooms and sauce (you always finish pasta in the sauce to form the marriage).  Add a little pasta water if needed and salt and pepper to taste.  

Serve immediately sprinkled with a little fresh sage on top and parmesan cheese.  You'll love this new take on pasta and it is perfect for a meatless meal!

Chicken with Basil and Goat Cheese

This is a recipe my family tried from Barefoot Contessa and is pretty fantastic.  Chicken is always easy and inexpensive but can get boring; I have so many friends who bake or grill chicken for dinner every night and ask me how they can make their chicken taste great. 

Well here is a recipe that is inexpensive, healthy, and will add some flavor to your pallet.

It is a little more advanced then some of recipes just because it takes a little more effort but that is what makes cooking fun!  Follow the directions and you will be satisfied with this meal.  

Enjoy this Just Good Food paired with whole grain rice (mixed with extra chopped basil and lemon) or honey glazed carrots found here.

Recipes:  (Serves 2)

2 4-5oz chicken breasts (butterflied or flattened to 1/4inch thickness)

4oz of fresh "Cheve" goat cheese 

Fresh Basil Leaves (handful 1oz)

lemon juice

olive oil

salt and pepper

toothpicks

Directions:

First wash and trim the chicken breasts and either butterfly or flatten (if you don't have toothpicks butterflying the breasts might be your best choice).  Preheat the oven to 375 so it is all ready to go for the chicken.

Spread a little olive oil on the breast and then salt and pepper them very well (I've learned more and more how important salt is in cooking because it brings out the other flavors so much).  The olive oil also works as a glue for the basil leaves to stick too.  

Next, place the basil leaves flat on the chicken (this will flavor the chicken very well) and spread liberally the goat cheese atop the leaves.

Fold over or roll up and stick with tooth picks.  Bake in the oven for 30-35 minutes or until juicy and tender (the chicken is skinnier so should cook faster).  Before serving pour a little more olive oil and lemon juice over the breasts to add some more flavor.  You will absolutely love this chicken so give it a shot and tell your friends!

30 Minute Marinara Sauce

This sauce is super easy, deliciously tasty, and perfect for Lent Fridays!  I don't understand why we continue to buy the bottled sauce with all the preservatives and lack of taste instead of make homemade red sauce because it is so so so easy to do.  

In order to make this sauce perfect just use fresh ingredients (fresh basil, garlic, onion etc.) and make lots so you can't go for the jar of sauce.

I make this sauce a little spicy and shared with some of my friends, one who said she was eating it like soup it was so good.  How I love to share food with friends!

I made some homemade pasta tonight with my new pasta maker finally and oh how easy and fun it was and the pasta was so much better!  

Enjoy this Just Good Food friends!
WARNING: this will make your house smell fantastic, there you've been warned!

Recipe:

1 sweet onion

4-5 cloves of garlic

1 tbsp olive oil

2, 28oz cans of peeled tomatoes 

1/2 cup fresh basil (chopped)

1/3 cup red wine

3 tbsp balsamic vinegar

2 tbsp white sugar

1/2 tsp cayenne pepper

1/2 tsp garlic powder

red pepper flakes

salt and pepper (quite a bit)

Directions:

Guess what friends??? I finally used my new pasta maker from Christmas and it is so easy and fresh pasta tastes incredible (and guess what else you don't have to have a pasta roller to make it!)  Recipe coming soon!

Start by roughly chopping the onion (we will be blending everything to a smooth consistency so no need to be neat).  Cook the onion in a tbsp of olive oil on medium heat until slightly browned (about 5 minutes).  Add garlic halfway through (you can mince the cloves or roughly chop them) and cook.

Add the wine and let reduce to half (about 3-4 minutes), rub the "crud" from the bottom of the pan and add salt and pepper (you'll probably do this several times throughout) the cooking process.

After the wine has reduce to half add the canned tomatoes (some people think canned tomatoes are bad but actually they are picked at the optimal time so they work and taste great if they aren't filled with preservatives), let simmer and flavors form a marriage.

Chop the basil (the more the better, and yes fresh is a must!) and place in the pot along with the balsamic, sugar, and other spices (add garlic powder and pepper flakes to taste and more s&p to taste).

Let sit for another 10 minutes and then, in batches, place in a food processor and blend until a smooth consistency is formed.  Serve over pasta, dip with bread, on a flour tortilla for a quick pizza, or simply a spoon (like my friend...).  

Tommiemedia.com posted an article on eating healthy...SPREAD this to your friends because this sauce cost less than $8 (fresh and organic) and serves at least 4-6.  Enjoy!!