Food, Feminism, & life

The Best Alla Vodka Sauce Ever. No, really.

This is a recipe that my future mother-in-law gave me & it’s one of my favorite things to make. It comes together so quickly & tastes better than alla vodka I’ve ordered in Italian restaurants. It isn’t too creamy, and the pieces of prosciutto give it a ton of flavor. Serve it over your favorite pasta or just dip some bread sticks in it. I like it both ways.

This sauce also makes an amazing pizza sauce. Alla vodka pizza is where it’s at.

Alla Vodka Sauce

Servings: 6 ● Points Plus: 6

Ingredients:

• 24 oz marinara sauce (any kind you like)
• 1/2 jar of water (12 oz)
• 2 TB butter
• 1/3 cup vodka
• 1 tsp salt
• 1 tsp pepper
• 1/4 cup grated parmesan cheese
• 1 TB corn starch
• 1/4-1/2 cup half & half - depends how creamy you like it
• 1/4 lb prosciutto, cut into small cubes

Directions:

1) Melt the butter in a large sauce pan. When it begins to foam add the prosciutto & saute until it begins to get crispy. Add the vodka to deglaze the pan. Scrape up any bits, bring to a boil, and let the vodka reduce.

2) Add the marinara sauce. Whisk the 1 TB of cornstarch into half a jar of water & add to the sauce pan. Add the half & half. Simmer about 15-20 minutes.

3) Add the parmesan cheese, salt, & pepper. Stir & serve immediately over pasta.

*Note: The points plus are for the sauce only. Pasta & bread sticks will add points, but they’re worth it.

Cheese Stuffed Shells

Everyone has their own stuffed shells recipe, but this is mine. I very seldom get a craving for a stuffed pasta, but when the craving hits it has to happen. These are cheesy & baked until bubbly & come out perfect. They’re also so easy to prepare. You can prepare them ahead of time & pop them in the oven when you get home, or take about 20 minutes to prepare them when you get home from work.

Stuffed Shells

Servings: 4 (3 shells each) ● Points Plus:9

Ingredients:

• 12 large pasta shells (make 14-16 because some will break)
• 15 oz ricotta cheese
• 2 cups shredded mozzarella
• 1/4 cup grated parmesan cheese + 1/4 cup for topping
• 2 cloves garlic, minced
• 1/4 tsp salt
• 1/4 tsp pepper
• Handful parsley, chopped
• 1 egg
• 1 jar of your favorite marinara sauce

Directions:

1) Pre-heat the oven to 350 degrees. Boil the shells in a large pot of water with a little olive oil added to the water. This will stop them from sticking together as much.

2) While they’re boiling, combine the ricotta cheese, mozzarella, parmesan, garlic, salt, pepper, parsley, & egg in a bowl. Stir together.

3) Drain the shells. Pour a little marinara sauce on the bottom of a baking pan. Stuff each shell with about 2-3 TB of filling & line the baking pan with them.

4) Pour the rest of the marinara sauce over the shells & sprinkle the 1/4 cup of grated parmesan over them. Bake for 25 minutes & serve immediately.

Filling in for a busy puppy mommy..

Hey all! My name is Erica, I’m a friend of Jamie’s and since I know she’s been busy with little Miss Layla, I volunteered to do a little guest blog for her so y’all aren’t left hanging for too long (and because it’s something I’ve always wanted to do, but totally don’t have the dedication to keep up with a blog of my own)! Now the funny part about this blog is that I’m actually blogging a recipe of hers! Jamie first sent me the recipe for her Bolognese sauce back in February and since then it’s been one of my great loves in life (along with of course, my boyfriend, puppy, job, family, ya know, the usuals.. I’m not just some looney having a love affair with rich, meaty, hearty sauce) I seriously eat this stuff by the spoonful, no pasta necessary, a spoon is a more than sufficient vessel. Warning, this will be picture heavy.

1. In large skillet, heat oil over medium flame. When almost smoking, add onion and garlic and saute until onion is very tender, about 8 minutes.

2. Add celery and carrot and saute for 5 minutes. Increase heat to high, add ground beef, and saute until meat is no longer pink, breaking up large lumps - about 10 minutes.

3. Add tomoates, parsley, basil, and 1/2 teaspoon each of salt and pepper, and cook over medium-low heat until sauce thickens, about 30 minutes.

4. Stir in cheese, then season with more salt and pepper to taste.

I serve this over pasta, polenta, toast, a plate.. seriously, just about anything.

Since this recipe only calls for one stalk of celery and one carrot I’m sure some of you may be wondering what to do with the rest so they don’t go to waste, I chop some, chunk some, put in ziploc baggies and freeze for later use, just plop into soups, stews, casseroles, or anywhere you need them

And a special shout out to my down below cleaning crew, who never misses a dropped carrot.. King Bentley.

Sunday Sauce & Meatballs

I haven’t posted a recipe in a while. I apologize, friends!

Frank & I both come from Italian families, and Sunday sauce is serious business. I used to love waking up on Sundays when I lived with my parents & smelling mom’s sauce cooking. When I first had Frank’s mom’s sauce it was completely different from my mom’s, but delicious. I had no idea that people used smooth tomato puree in their sauce until I met Frank.

The way a person cooks their sauce is their thing. You’ll be lucky to get a true recipe from anyone. We don’t measure anything & pretty much wing it every time. My family uses crushed tomatoes & swears by them, and Frank’s family uses tomato puree. This makes a very different sauce. My mom also uses fresh basil & no onion, and Frank’s mom uses dried basil & onion. I use onion in my sauce, but don’t tell mom that. I also use puree. Gasp!

Here’s my sauce recipe. I woke up early on Sunday & decided to make a batch. I love the way the house feels when sauce is cooking on the stove.

I did a rough calculation of the WW points for this recipe, and for the meatballs. It’s a round about figure, but it’s what I use when I’m tracking.

Sunday Sauce & Meatballs

Sauce Servings: 8 ★ Points Plus: 6 for sauce

Meatball Servings: about 12 ★ Points Plus: 6 per meatball

Ingredients for Sauce:

• 3 cans of tomato puree (26 oz each)
• 2 cans tomato paste (6 oz? the small ones)
• 1 small onion, chopped
• handful of garlic (6-8 cloves), peeled & chopped small (put it in a food processor)
• 2 bay leaves
• Fresh basil, about 10 leaves, chopped
• salt & pepper
• Red wine (use wine you would drink. save leftover wine for this), about 1/2 cup when all is said & done
• Sugar (about a hanful)
• Parmesan cheese, about 1 cup
• Olive oil, about 3 TB

Directions:

1) Coat bottom of an 8 quart stock pot with olive oil. Add garlic & onion & saute about 5 minutes. Do not let this burn.

2) Add wine to deglaze the pan & then add the paste. Toss together to melt paste a little bit.

3) Add the tomato puree. Fill each can halfway with water making sure to get all of the remaining puree & add to the pot.

4) Add salt, pepper, basil, & sugar. Stir.

5) Bring to a boil, reduce to low-med flame. Cook 2 hours on low-medium flame uncovered. This is important. You want the sauce to cook & reduce down. If you leave it covered this will not happen & you will get a steamed tomato taste. Reduce to low & cook another 3 hours with the cover on.

While sauce is beginning to cook, make the meatballs!

Ingredients for Meatballs: Makes about 12 meatballs

• 1 lb ground sirloin
• 1/2 lb ground veal
• 1 egg (you can use 2. I like 1)
• Italian style bread crumbs - about 1 1/2 cups
• Grated parmesan cheese - about a 1/2 cup
• Kosher salt
• Black pepper
• Fresh basil, about 10 leaves chopped small
• 3 cloves garlic, minced, or about 1 TB garlic powder. Or both!
• Canola or vegetable oil for frying

Directions:

1) Combine all ingredients except for the oil in a large mixing bowl. Use your hands to mix it all together. Don’t use a spoon! Use your hands. It’s what you’re supposed to do. You should smell the seasoning & that will tell you that the meatballs will taste good. If you smell the mixture & it smells like just meat, then you need more cheese & garlic.

2) Coat the bottom of a large frying pan with about a 1/2” of oil. You want to shallow fry these & finish them in the sauce.

3) Roll the mixture into about 12 meatballs. Fry a few at a time on all sides. Fry one side, flip, and fry the other sides if possible. You don’t need to fry every single inch of the meatball. You just want a good fry so they stay together in the sauce.

4) When a meatball is done frying, place on paper towels & pat off the excess oil. Place immediately in the sauce. Repeat will all meatballs. Once they’re all in the sauce give it a stir & let cook for a few more hours on low.

*Snack on a meatball & dip some bread in the sauce to complete your Sunday. Mom used to have to chase us out of the kitchen otherwise we would have eaten all of her sauce before dinner time.

Pile each pasta bowl with some cooked pasta, sauce, & 2 meatballs. Eat up!

Heirloom Grape Tomato, Chicken, & Mozzarella Pasta Salad

I’ve been craving tomatoes & mozzarella lately, so I whipped this up for lunch today. I let it sit in the fridge over night so that all of the flavors would blend. It’s a perfect light lunch. You can use any herbs you have lying around. I have rosemary growing on my windowsill so I used that & dried basil.

Heirloom  Grape Tomato, Chicken, & Mozzarella Salad

Servings: 2 Points Plus: 6

Ingredients:

• 4 oz chicken breast, raw
• 8 grape tomatoes (heirloom if you can find them), sliced in half
• 2 oz fresh mozzarella
• 1 cup cooked wheat pasta, any shape
• 2 tsp olive oil
• 3 TB balsamic vinegar (more to taste if you like)
• 1 tsp chopped fresh rosemary
• 1/2 tsp dried basil
• 1/4 tsp garlic powder
• kosher salt & black pepper to taste

Directions:

1) Cut the mozzarella into small cubes & combine in a bowl with the tomatoes, olive oil, pasta, half of the herbs, and balsamic vinegar. Stir to combine & let the ingredients sit while you cook the chicken.

2) Dice the chicken into small cubes, spray with olive oil spray, & toss with the remaining herbs. Cook in a skillet over medium-high heat until cooked through. Add to the bowl with the mozzarella & tomatoes, divide pasta salad into two bowls & serve immediately.

Serve this with crusty bread to soak up the sauce that’s leftover (adds points)!

Spaghetti with Roasted Cauliflower & Toasted Bread Crumbs

Roasting cauliflower turns it into an amazingly crunchy & sweet vegetable. I could eat it right off of the pan. This is a simple dish & it’s loaded with different flavors. Don’t let the anchovies scare you. They dissolve into the sauce & give it a salty & smoky flavor that you can’t duplicate without them. I semi ran out of my kitchen at the sight of them, but once they dissolved I was okay. The toasted bread crumbs are my favorite part.

I don’t know why, but tins of anchovies are always hidden amongst the tins of sardines in the grocery store. You cannot use sardines in place of anchovies in this dish. I promise that the anchovie tins are there. You just have to look really hard sometimes!

Spaghetti with Roasted Cauliflower & Toasted Bread Crumbs

Servings: 4 ● Points Plus: 9

Ingredients:

• 1/2 head of cauliflower, trimmed & cut into small florets
• 8 oz uncooked wheat spaghetti
• 2 cloves garlic, minced
• 3 anchovy filets in oil
• 1/2 cup Italian seasoned bread crumbs
• 4 TB grated parmesan cheese
• 1 tsp red pepper flakes
• 1/2 medium onion, chopped
• 1/2 cup parsley, chopped
• 3 tsp olive oil
• 1 cup reserved pasta cooking water

Directions:

1. Pre-heat oven to 425 degrees. Drizzle the cauliflower florets with 2 tsp olive oil & roast for 15 minutes. The florets should begin to brown before you remove them from the oven.

2. Cook the pasta according to the package instructions. Reserve one cup of the cooking water before draining.

3. Add 1/2 tsp olive oil to a small frying pan. Toast the breadcrumbs in the oil & set aside. Make sure you keep an eye on them so that they don’t burn.

4. In a large frying pan, saute the anchovies in their own oil until the begin to break down. Add the onion & garlic and cook about 4 minutes. The anchovies should dissolve into the onion. Once roasted, add the cauliflower to the frying pan & toss to coat with the onion.

5. Drain the pasta when cooked, and add to the frying pan. Toss with the parsley, parmesan cheese, and 1/2 cup of the reserved pasta water to make a very light sauce. Let thicken a bit & add water if you need more.

6. Divide into four portions & top each with some of the toasted breadcrumbs.

Pasta with Chicken Sausage, Broccoli Rabe, & Fire Roasted Tomatoes

I get crazy vegetable cravings. This week it’s broccoli rabe. My mom once told my sister, dad, and I that we were each vegetables. I was an eggplant, my sister was a carrot, dad was a parsnip, and my mom was broccoli rabe. This is only funny to us, but it is one of our longest standing family jokes. My mom is very Italian and with her crazy curly hair & funny personality it totally suits that she would describe herself as “broccoli rabe,” or, “arook-i-dee-rahb” as we say it in my family.

This dish is a little spicy, very light, and full of flavor. I normally don’t like pasta without a lot of sauce on it, but this dish is changing my mind about that. For a vegetarian version, swap out the chicken sausage for cannelini beans & you’ll still get a nice serving of protein.

Pasta with Chicken Sausage, Broccoli Rabe, & Fire Roasted Tomatoes

Servings: 6 ● Points Plus: 6

Ingredients:

• 8 oz uncooked small shaped wheat pasta (rotini, shells etc)
• 2 chicken sausage links, any flavor you like (I recommend spinach & feta or sweet Italian)
• 15 oz can diced fire roasted tomatoes, drained of juices
• 3 cloves garlic, minced
• 1 bunch broccoli rabe, trimmed of stems & cut into 2” pieces
• 2 TB olive oil
• 1/4 cup fat free chicken stock (you can omit this if you don’t have any)
• 1/2 tsp red pepper flakes
• 1/2 tsp dried oregano
• 4 lemon wedges
• 4 TB parmesan cheese

Directions:

1. In a large pot, boil water & cook pasta according to instructions. 4 minutes before the pasta is done, add the broccoli rabe to the pot.

2. Meanwhile, in a large sauce pan, heat the olive oil, garlic, and red pepper flakes.

3. Remove the sausage from its casing & crumble into pan. Cook until slightly browned. Once browned, add the tomatoes & simmer.

4. When pasta & broccoli rabe are finished, drain & add to the sauce pan. Toss with the sausage & tomatoes. Add the oregano, toss, and serve warm.

5. Garnish each serving with 1 TB parmesan cheese and a lemon wedge to be squeezed over the pasta. This will brighten up the dish.

*Note: This dish would also be great with fresh basil ribbons on top.

Wheat Pasta with Smoked Ham & Peas

This is my go-to comfort food & absolute favorite pasta dish. It’s traditionally made with lots of butter, olive oil, and full fat cream. I’ve lightened it up by cutting the amount butter and using fat free half and half instead. After many trial runs, I’ve finally gotten it to be on the light side while still resembling the traditional dish. This recipe comes together while the pasta water is boiling.

Wheat Pasta with Smoked Ham & Peas

Servings: 6 ● Points Plus: 6 (9 P+ if you do 4 servings)

Ingredients:

• 1 pound wheat pasta (I like rotini)
• 2 TB butter
• 1 small onion, chopped
• 3 garlic cloves, minced
• 2/3 lb smoked ham, trimmed of the edges & cut into 1” cubes
• 1 cup frozen peas
• 2 cups reserved pasta cooking water (save some water after you cook the pasta)
• 1/2 cup fat free half & half
• 1/4 cup grated parmesan cheese

Directions:

1. Boil water & cook pasta according to package instructions.

2. In a large saucepan, melt the butter & saute the onions and garlic until translucent, about 3-5 minutes.

3. Add the ham & saute 2 minutes. Add the peas and saute until they are no longer frozen, about 2 minutes. Add the half and half, bring to a boil & reduce to a simmer.

4. Drain the pasta, but make sure to reserve two cups of the cooking water.

5. Add the pasta to the saucepan & toss to coat with the half and half, peas, and ham.

6. Add a small amount of cooking water at a time to the pasta until a light sauce forms. It normally takes about a cup. Let entire dish simmer & thicken for a few minutes. Top with parmesan cheese & serve immediately.

*Notes: The cooking water contains starch from the pasta, which thickens the sauce. If you were to use regular water then you would be left with a watery sauce. When I’m ordering the smoked ham, I always ask for Black Forest Smoked Ham. Most deli counters carry this.