Wednesday, January 6, 2010

Parmesan Mushroom Pasta

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Parmesan Mushroom Pasta



  1. 16 oz. fettuccine
  2. 1/4 cup unsalted butter
  3. 1/2 c. frozen chopped onion
  4. 12 oz. fresh mushrooms, coarsely chopped
  5. 3 T. chicken broth
  6. 1/2 tsp. salt
  7. 1/2 c. half-and-half
  8. 1/4 tsp. black pepper
  9. 1/4 c. grated Parmesan cheese
  10. 2 T. chopped fresh parsley (optional)


  1. Cook the pasta according to package directions.
  2. Drain pasta. Drizzle with olive oil and toss, then place in a large serving dish. Set aside.
  3. While pasta is cooking, melt butter in a large skillet over low heat.
  4. Add onion and cook, stirring often, until tender, about 4 minutes.
  5. Add the mushrooms and cook, stirring often, until tender, about 4 minutes.
  6. Add the broth and salt to the mushroom mixture; increase heat to medium-high.
  7. Stir frequently until the liquid has evaporated, about 4 minutes.
  8. Reduce heat to low.
  9. Add the half-and-half and pepper.
  10. Cook, stirring frequently, until just heated through, about 1 minute longer.
  11. Spoon the mushroom mixture over the pasta.
  12. Toss to coat.
  13. Sprinkle with the Parmesan and parsley.
  14. Serve immediately.

Rustic Panzanella Salad

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Rustic Panzanella Salad


  1. 1 loaf (16 oz.) Italian bread
  2. 2/3 c. extra-virgin olive oil, divided
  3. 1 tsp. garlic salt, divided
  4. 1 tsp. coars ground black pepper, divided
  5. 1/4 c. red-wine vinegar
  6. 1 T. country-style Dijon-style mustard
  7. 6 cups baby spinach leaves
  8. 1 can (19 oz.) fava beans, rinsed and drained
  9. 8 oz. cherry tomatoes
  10. 2 stalks celery, chopped
  11. 1 medium cucumber, peeled, seeded and chopped
  12. 1/2 medium red onion, sliced1/4 cup chopped fresh mint leaves
  13. 1/2 cup shredded Parmesan cheese


  1. Preheat oven to 375.
  2. Cut bread into 1-inch cubes and put in large bowl.
  3. Combine 3 T. oil, 1/2 tsp. garlic salt and 1/2 tsp. pepper in a small bowl and mix well.
  4. Drizzle oil mixture over bread cubes and toss to coat.
  5. Spread the coated bread cubes in a single layer on an ungreased baking sheet.
  6. Bake until the bread is lightly toasted and golden, about 9-15 mins.
  7. Combine the remaining oil, garlic salt and pepper, the vinegar and mustard in a small bowl. Mix well.
  8. Place the bread cubes, spinach, beans, tomatoes, celery, cucumbers, onion and mint in a large serving bowl.
  9. Add the dressing and toss to coat.
  10. Let stand for 30 minutes.
  11. Sprinkle with Parmesan and serve.