Portobello mushrooms and Israeli couscous

Tonight I want something quick and simple pasta dish with mushrooms . I happened have some Israeli couscous , also known as Pearl Couscous. in the pantry and chose to highlighted that instead of standard pasta pasta.

What I found out online is that there is big difference between  Couscous and  Israeli Couscous.  Israeli couscous and true couscous are both made with semolina flour and water, but true couscous is much smaller and irregularly shaped while Israeli couscous is bigger with a soft, chewy texture. Depending on what I serve it with or mix in I like to use both kinds. I always the the plain version and like to add in my own seasonings and spices. This dish I love because it reminds me of a lighter risotto that takes a lot less time.

How to Make it

Heat olive oil in a pan over medium-high heat. Add in the couscous and water. . Bring to a boil and then reduce to a simmer. Cook the couscous for five to seven minutes. Once tender, remove from heat.

in the meantime Sautee sliced Portobello mushrooms with chicken stock , raw garlic chopped parsley and lots of herbs and good oil. At the end grate in parmesan cheese for more richness .

chef tip! Use whatever mushrooms you have on hand just cook them through well. Also this makes a great cold pasta salad !

Skillet potato gnocchi with Mushrooms and brown butter herb sauce

If you love delicious Italian food but are really short on time, look no further than the holy grail of quick Italian meals — frozen gnocchi. Gnocchi are small, delectable Italian dumplings made with potato, flour, and eggs. Also if you make your own gnocchi they will also freeze well to.

I also have to say I am lover of all kinds of mushrooms. Mushroom sauces are great when you can purchase fresh mushrooms. The pack in a lot of flavor and go with a lot of different things.

This method of cooking frozen gnocchi is very simple — all you’ll need is a large skillet or pan for tasty gnocchi that are crispy outside and a perfectly soft inside. This simple mushroom “sauce” really brings the dish together.

Ingredients and steps

500g potato gnocchi – frozen
2 tablespoons salted butter
2 cups mushroom, cleaned and thinly sliced
2 raw garlic cloves, chopped
4 tablespoons fresh Italian parsley
2 tablespoons of “herb de Provence” dry spice mix or any dry Italian seasoning works to

How to Make it
In a large skillet add half of the the butter over medium heat until foaming. Add the mushrooms and garlic, parsley and cook, stirring, until soft. Transfer to a separate bowl. Heat the remaining butter in pan over medium heat until foaming.

While the mushrooms are cooking add the frozen gnocchi to a large pot of salted boiling water. Cook the gnocchi for one minute after the water returns to a boil and the gnocchi float to the top. Remove the gnocchi with the spider strainer or slotted spoon and add them to the other skillet directly.

Once you add in the cooked gnocchi, stir for 5-8 minutes until the gnocchi and butter are golden. Transfer the mushrooms to the gnocchi and mix it gently together. At the end add in the herb de Provence” mix from France , which has dried thyme, marjoram, rosemary and sage in it. Serve hot and enjoy! Top it with shredded parmesan cheese when hot to make it more heavenly.

chef tip : Want them brown and crispy? Leave them undisturbed in the pan for about 3 minutes before you move them. Then flip them onto the other side for another 3 minutes to brown the other side.

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Turmeric Rotini Pasta with Broccoli in Garlic Oil

When I am craving hearty comfort food, that satisfies I make this this delicious pasta dish. I’ve added in cooked and cut up grilled chicken sometimes at the end for some extra protein.  As a vegetarian dish it also tastes great on it’s own. Love making this for a meatless monday.

I used Turmeric Rotini. Turmeric Rotini is crafted with the traditional golden-hued Indian root, putting a delicious, savory spin regular pasta. Feel free to use whatever dry pasta you have in your pantry.  I used frozen broccoli which I always keep in my freezer to make this meal even quicker.

Ingredients
1/3 cup extra-virgin olive oil
4 cloves garlic, smashed
1⁄2 lb frozen broccoli florets
Kosher salt and freshly ground black pepper
Few tablespoons water or pasta cooking water, if needed
2 cups Rotini or any dry pasta , cooked al dente
2 tablespoons butterParmesan cheese, for garnish  

Steps and how to make it 

Cook pasta according to directions in salted water.
Steam frozen broccoli florets and set aside in a bowl.
In a large saute pan at the same time , heat the olive oil, garlic over medium heat until fragrant. Once the garlic has turned golden in color, remove it from the pan. You are left with garlic-infused oil in the pan. Add the cooked broccoli to the pan to coat with the oil. Season with salt and pepper and add butter if you want  and saute over medium heat. Add in the cooked pasta and toss to coat with the oil to.
When everything is thoroughly mixed, remove pan from heat and divide into servings. Add extra black pepper on top and add in grated Parmesan cheese top for garnish.

Chef tip : I’ve added in chicken to it and have replaced the broccoli with mushrooms I sauteed in oil. Be creative!

OMG Pasta Carbonara!

Ah Pasta Carbonara, tastes so good yet is so bad for you.

Like all classic recipes this is one that I don’t mess with when making a home. It’s a classic for a reason. This recipe is as easy as making the pasta and panchetta or bacon and tossing it together with rich egg yolks, Parmesan cheese and a bit of reserved pasta water to make the creamiest easiest sauce ever. It’s like stepping into Rome, Italy but enjoying it as normal weeknight dinner. True indulgence!

Below is a link to the recipe I followed below by Rachel Ray I used for inspiration
https://www.rachaelray.com/recipes/pasta-carbonara/

Orecchiette Pasta with Brussel Sprouts and Pancetta

I like to pair orecchiette pasta with pancetta and roasted brussel sprouts for easy and tasty dish. I’ve seen heavier variations of this dish online and I wanted to make a simpler and lighter version.

I found out the pasta’s round, concave shape led to its name, which means “little ears” in Italian. ! You can enjoy it as a main dish or side dish. It goes well with a lot of things and is a great side dish as well. . It also tastes great reheated the next day for leftovers.

Ingredients for 4 servings

8 ounces orecchiette pasta
8 ounces brussels sprouts
2 tablespoons extra virgin olive oil
1/2 pancetta chopped
2 cloves garlic minced
1/3 cup Grated parmesan cheese

How to make it

Cook pasta according to package directions. Drain while reserving 1 cup of pasta water. With a sharp knife or mandoline, slice brussels sprouts very thinly.

Cook pancetta over low heat until browned and crisp. Remove from pan and set aside reserving drippings. Add garlic and olive oil. Cook just until fragrant, about 1 minute. Remove garlic so it doesn’t burn.

Add brussels sprouts and 2 tablespoons of parmesan cheese and cook for 2 minutes. Add in pasta and heat through and add pasta water

Season with salt & pepper to taste. Serve immediately.

chef tip: Use shaved Brussels or cut them in think slices to let them cook faster. I think it makes it more palatable for people who don’t like them.