Creative Input - Two recipes to try

Creative Input

will these two recipes make it out of the over stuffed cookbook

and earn a place in the new one?

Today's recipes are both from Martha Stewart's living magazine, one from a year ago and one from this past July issue which I can't find the cover of, but you get the idea.  

The first is called One Pan Pasta.  I thought it time to cook this one up because Martha has just released a cookbook called One Pot Wonders and I am sure this will be in it.  That and my husband and son have requested pasta for dinner!( Martha Stewart's kitchen)

I had everything for the recipe prepped and was ready to cook when our neighbor needed my husband and me to take her and her daughter to the hospital.  Just as we were leaving, my son came home and when I asked him to to follow the recipe on the fridge and cook the "one pot wonder" pasta - he did!

I am sorry I don't have any pictures other than these two but the trip to the hospital through me for a loop - happy to report everyone is fine.  Basically, you throw a handful of basil, sliced onion, tomatoes, garlic, a pinch of red pepper flakes and spaghetti into a large pot, cover it with water.  Bring to a boil and simmer until all the water is evaporated and serve with a healthy dose of Parmesan cheese.  How could this work?  Well - it did and it was so good!  

Although there are measurements in the recipe, my son made it the way I described.  When I asked him if he liked the outcome and would he want to make this when he goes back to his kitchen equipped dorm he said "Yes!  I like a recipe where you don't have to measure, just throw a bunch of stuff in!"  This from a second year math and engineering college student - just proves he's still my teenager!

One Pan Pasta

prep time:  15 min (unless your Matt) cooking time:  about 9 mins  level:  teenager easy  serves: 4

12 oz linguine

12 oz cherry or grape tomatoes, halved 

1 onion, thinly sliced 

4 cloves of garlic, thinly sliced (I sliced the onion before I left, but Matt threw in the garlic hole)

1/2 tsp red pepper flakes 

2 sprigs of basil

2 Tbsp extra virgin olive oil (I am sure he left this out too)

4 1/2 cups water

Parmesan cheese for serving

Combine  pasta, tomatoes, onion, garlic, red pepper flakes, basil, oil, a teaspoon of salt, 1/4 tsp of pepper, and water in a large straight sided skillet.  Bring to a boil over high heat.  Boil mixture, stirring and turning pasta frequently with tongs until pasta is al dente and water has nearly evaporated, about 9 mins,  

Season to taste with salt and pepper and garnish with Parmesan cheese on each serving.

How could this work again I ask?  It was delicious!  The pasta was coated with a lovely "sauce", so light and fresh!  Even with Matthew's omissions!  I am looking forward to making this myself, measurements and all!

At the end of the recipe was this blurb from one of Martha Stewart's food editors: "At a tiny restaurant in the Puglia region of Italy we saw a chef place dried pasta in a skillet with water, tomatoes, onion, garlic, herbs, and a glug of olive oil, and then cook everything together.  It has been one of our "back pocket" recipes ever since"

You, my lovely so easy even my son will make you, recipe are a keeper!

The following evening both teenagers were out so I made this Martha Stewart Living Magazine recipe for my husband and me for supper using only half the ingredients.  Martha never fails to disappoint, does she?!

Stuffed Tomatoes with Mozzarella

Active/Total time:  30 mins   Level:  easy   Serves 4

2 1/2 inch slices of rustic bread, torn into small pieces (3/4 cup)

4 medium size ripe tomatoes, halved

2 tablespoons extra virgin olive oil

pinch of red pepper flakes

1 shallot, thinly sliced

1 cup corn kernels (from one ear)
3 cups packed chopped greens, such as beet, Swiss chard, or spinach

3 oz fresh mozzarella, sliced (1/3 cup)

Preheat broiler and toast bread on a rimmed baking sheet, turning once until crispy.  Remove from oven and set aside.  

Scoop out the insides of each tomato and reserve all the flesh and seeds in a bowl.  Arrange halves in a broiler safe baking dish; season with salt and pepper.

In a large skillet, heat one tablespoon of olive oil over medium heat.  Add pepper flakes and shallot; cook until just tender, about 2 mins.  Increase heat to high; add reserved tomato flesh and juice.  Cook, stirring until reduced by half, about 2 mins.  Add corn and greens; cook, stirring, until vegetables are tender, about 2 mins.  Season with 1/2 tsp of salt.

Fill tomato halves with vegetable mixture, then sprinkle with toasted bread, drizzle with remaining 1 tablespoon of olive oil, and top with cheese.  Broil until cheese is bubbly and golden in spots, about 2 mins.  Serve warm.

 I toasted the bread in the toaster - just easier!

I also didn't halve the tomatoes, instead I just cut the tops off and scooped them out

They made nice little bowls this way.

This was so good!  The flavor from just these 

few ingredients was incredible!  If the kids were home for dinner, I know they would have liked it, so it gets a **** star rating and into the cookbook it goes!

Even as incredible as these 2 recipes were and I plan on making them again and again, I am ready for our dinner OUT tonight!

Pam