In The Kitchen

You can tell we’re feeling the approach of cold weather by this month’s recipes. Soup, ragu, pasta and pierogies are the kind of dishes that warm our bones (and body!) when winter arrives. Easy to make, I’m ready for what I consider REAL comfort food. Hope you’ll agree!! Bon Appetit!

Pasta Primavera w/Carrots, Bell Peppers & Squash

1 8.8 -oz. pkg. egg fettuccine
3 Tbsp. unsalted butter
3 carrots, thinly sliced
2 orange bell peppers, sliced
1 small yellow squash, halved lengthwise, thinly sliced
1 Fresno chile pepper, thinly sliced (remove seeds)
1 clove garlic, thinly sliced
1 tsp. finely chopped, fresh thyme
2 tsp. sherry vinegar
Freshly ground pepper
¾ C. heavy cream
1/3 C. grated Parmesan cheese plus more for topping
11/2 C. yellow cherry or grape tomatoes, halved

Prepare pasta al dente. Reserve ½ C. cooking water, then drain.

Melt butter in large nonstick skillet. Add carrots, bell peepers, squash, chile, garlic, thyme and vinegar. Season with ½ tsp. salt. Reduce heat to medium low. Cover and cook, stirring halfway through, until vegetables are very tender, about 20 minutes.

Add heavy cream to skillet. Bring to a simmer. Gradually stir in Parmesan cheese until melted about 1 minute. Stir in tomatoes.

Increase heat to medium and add the pasta and the reserved cooking water. Cook, tossing, until coated about 2 minutes. Season with salt and pepper. Top with more Parmesan cheese.

Pierogi Salad

1 pkg. (16 oz.) frozen potato and cheddar pierogies (can just use potato or plain cheddar)
8 oz. mini mozzarella balls, halved
11/2 C. cherry tomatoes, halved
1 2.25 oz. can sliced black olives, drained
1/3 C. sun-dried tomato vinaigrette dressing

Coat large nonstick skillet with cooking spray. Heat over medium heat. Add pierogies. Cook, stirring until browned and heated through. In large serving bowl, toss pierogies with mini mozzarella balls, tomatoes, olives and dressing. Garnish with parsley. Ready to serve.

Beef Ragu

1 tsp. extra virgin olive oil
1 lb. lean ground beef
1 lg. carrot, finely chopped
1 lg. stalk celery, finely chopped
1 sm. Onion finely chopped
¼ tsp. ground cumin
Pinch crushed red pepper.
1 can (28 oz.) no-salt added fire-roasted diced tomatoes
1 pkg. (13.25oz.) penne
1 C. packed fresh mint leaves, finely chopped (optional)

Prepare pasta al dente.
In 12-in. skillet, heat oil on high. Add beef in even layer. Sprinkle with ¼ tsp. salt and pepper. Cook 2 minutes until browned. Stir, breaking into pieces.

Add carrot, celery and onion. Cook 5 minutes until tender and golden, stirring occasionally. Add cumin and red pepper. Cook 30 seconds, stirring. Stir in tomatoes, heat to boiling. Reduce heat and simmer 10 minutes.

Stir tomato sauce into penne. Cook until pasta is well coated. Stir in mint and ½ tsp salt and ¼ tsp pepper.

Pasta & Bean Soup

2 tsp. vegetable oil
2 tsp. crushed garlic
½ C. chopped onion
1/3 C. chopped carrots
1/3 C. chopped celery
2 C. canned crushed tomatoes
31/2 C. chicken stock (vegetable stock can be used)
1 tsp. dried oregano
3 C. canned red kidney beans, drained
½ C. macaroni or small shell pasta
3 tbsp. grated Parmesan cheese

In large saucepan, saute garlic, onions, carrots and celery for 5 minutes. Add tomatoes, stock, oregano and 2 C. of beans. Mash remaining beans and add to soup.

Simmer for 15 minutes, stirring occasionally. Add pasta and simmer for 5 minutes until pasta is done. Add cheese as desired.

Horseradish-Dill Schmear

8oz. whipped cream cheese
½ C. finely chopped fresh dill
¼ C. prepared horseradish

Mix cream cheese, dill and horseradish in small bowl. Season with salt. Get some great bread, AND E-Z-P-Z. Yum!!