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Fettucine with Shrimp & Sun-dried Tomatoes

Fettucine with Shrimp & Sun-dried Tomatoes

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Yield: 2 to 3 Servings
Scott Nowell

2016: This is a great tasting combination that is easy to put together. It’s titled Fettucine, but any pasta would be fine.

  • 6oz fettuccine, (any kind of pasta will work)
  • 1lb shrimp, peeled and deveined, shells reserved.
  • ½packet unflavored gelatin
  • ¼cup water
  • 5-6cloves minced garlic
  • ½cup sun-dried tomatoes, chopped
  • handful of green beans, frozen or blanched.
  • olive oil
  • 2TBS butter

Start water boiling for pasta.

Sprinkle gelatin over ¼ cup water in a small cup to bloom.

Shrimp stock:  Meanwhile, sauté shrimp shells in a teaspoon of olive oil in a 10-inch skillet. Sauté for a couple of minutes until shells are pink. Add a cup of water and a bay leaf to the pan. Bring to a medium boil. Boil until water reaches boil. Pour through a strainer into small bowl. Pour gelatin mixture into bowl with shrimp stock and stir well.

Add salt to taste to pasta water. Add pasta and cook until al dente.

Shrimp: Add a TBS of olive oil to skillet over medium high heat. Add garlic and sauté 30 seconds. Add shrimp and sauté for a minute or so on each side. Add sun-dried tomatoes to skillet and saute for a minute or two. Remove from heat.

When pasta is nearly done, add a handful of green beans to pasta water and return to boil. Drain and return to pan over medium heat.

Add shrimp stock to pasta and beans. Bring to a boil and stir. Add shrimp and tomatoes to pasta. Add butter, stir, remove from heat. Adjust seasoning with salt and pepper as necessary.

Serve.

Carelli’s Scoozi

Carelli’s Scoozi

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Yield: 4 servings

Adapted from Carelli’s Restaurant, Boulder, Colorado

March 2008: This very popular dish from Carelli’s in Boulder was featured in the cooking pages of the Boulder Camera. I’ve had it at the restaurant and made it a few times at home.

  • 12oz farfalle pasta
  • 46 oz boneless chicken breasts
  • 2cups broccoli florets
  • 2cans artichoke hearts
  • 1cup canned artichoke juice
  • ½tsp fresh ground black pepper
  • 1cup dry white wine
  • 4TBS olive oil
  • salt and pepper to taste.
  • Parmigiana, grated to taste.

Cook the pasta. Drain. The rest cooks fast, so you want the pasta ready.

Quarter cut the broccoli florets and the artichoke hearts.

Trim the chicken of all skin and fat, then thinly slice.

In a skillet, heat the olive oil over medium-high heat. Sauté the broccoli and chicken with fresh ground pepper until the chicken is slightly brown on the outside.

Add the artichokes and the juice. Blend in quickly then add the wine.

Stirring frequently, cook over high heat until the chicken is cooked completely through.

Shut off heat, add pasta to sauté pan and mix to coat well.

Garnish with freshly chopped parsley and parmigiana to serve

Pasta with Chicken, Tomatoes & Broccoli

Pasta with Chicken, Tomatoes & Broccoli

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Yield: 3 to 4 Servings
Scott Nowell

August 2017: Needed to use up some cherry tomatoes. I turned them into an enhancement for a pasta casserole with some chicken and broccoli. Hmm, good.

  • 1lb boneless, skinless chicken breast, whole or cubed
  • 6-8oz pasta, penne, rotini, etc.
  • olive oil
  • 1-2pinches crushed red pepper flakes
  • salt and pepper
  • 1shallot, minced
  • 2cups cherry or grape tomatoes, halved
  • 3-4cups broccoli florets

Season chicken on both sides with salt, pepper and olive oil.

Set a large pot of water to boil. When it boils, add salt to taste. Add pasta and cook to al dente. Remove water from pasta and set aside. Add broccoli to water and cook for 2-3 minutes until it is mostly cooked. Reserve 1/2 cup pasta cooking liquid. Drain.

Heat a TBS of olive oil in a large skillet on medium heat until hot but not smoking.
Add chicken and cook about 4 minutes on each side to brown. Reduce heat to medium and flip until cooked through. 160°F at thickest spot. Remove to cutting board and rest. Slice chicken to bite sized pieces.
If using cubed chicken, cook stirring occasionally until no longer pink in the middle of thickest piece.
Remove chicken from pan. Add another TBS of olive oil, minced shallot, tomatoes and red pepper flakes. Sauté until shallot starts to brown.
Add tomato mixture to pasta pot with drained broccoli. Add chicken and pasta to pot with two TBS of olive oil, season with salt and pepper. You can also add some of the reserved pasta cooking liquid to make it saucier. Mix well until heated through.

Pasta with Ground Beef

Pasta with Ground Beef

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Yield: 4 Servings
Scott Nowell

Circa 1994: Another simple, tasty quick pasta casserole. Really an upgraded  substitute for Hamburger Helper. This could easily take the addition of other vegetables such as broccoli or asparagus.

  • 8oz pasta, rotini, penne, etc.
  • 2medium onions, halved and sliced
  • 4scallions, sliced
  • 1-2tsp minced garlic
  • 1TBS oil
  • 4oz mushrooms, sliced
  • 1lb ground beef
  • 2TBS red wine
  • 1cup beef stock
  • 1-2tsp corn starch
  • salt and pepper to taste

Bring water for pasta to a boil and cook pasta al dente.

While heating water, heat a skillet over medium high heat. Add a TBS of oil and sauté the onions with a pinch of salt for 4-5 minutes until softened. Half way through sautéing the onion, add the scallions and garlic. When onions are done, remove to bowl and set aside.

If adding the optional mushrooms, in the same pan used for the onions, sauté the mushrooms until nicely browned and add to the bowl with the onions.

In same pan used for onion, brown the ground beef, cooking until done. Drain the beef and set aside with onions.

Add red wine to beef pan and de-glaze over high heat for 1 minute or until reduced by a third. Add beef stock to pan and bring to a boil. Simmer for 2 to 3 minutes. Mix a TBS of corn starch with a little water and blend to form a slurry. Add to pan a bit at a time, whisking stock often as it comes to a boil and thickens. Salt and pepper to taste.

Return beef and onions to pan and stir to mix. Add cooked pasta and stir to coat. Check and adjust seasonings. Serve with a vegetable of choice.

Pasta with Sausage, Broccoli and Sun Dried Tomato

Pasta with Sausage, Broccoli and Sun Dried Tomato

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Yield: 4 Servings
Scott Nowell

Circa 1994: I think I first made this for a church potluck. It makes a nice, fairly simple family meal. Either the broccoli or the sun dried tomato can be eliminated or increased as desired. (hint: double the tomatoes)

Note: 30-Apr-25. Been a long time since I last made this and I didn’t read the hint. I have now doubled the tomato qty in the recipe.

  • 1TBS olive oil
  • 1lb uncooked sweet or mild Italian bulk sausage or links with casings removed
  • 1medium yellow onion, medium dice
  • Kosher salt
  • Freshly ground black pepper
  • 1lb broccoli, stemmed and cut into 1-inch florets
  • 1cup julienne sun dried tomatoes
  • 8oz fusilli, penne or other short pasta
  • ¾cup heavy cream
  • ½cup tightly packed, finely grated Parmesan cheese (about 1½ oz), plus more for serving

Bring a large pot of water to a boil over high heat. Meanwhile, heat the oil in a large frying pan over medium-high heat until shimmering. Add the sausage and cook, breaking up the meat into smaller pieces with a wooden spoon, until it’s no longer pink and is starting to brown, about 6 to 8 minutes. Remove with a slotted spoon to a large bowl and set aside.

Reduce the heat to medium, add the onions, and season with salt and pepper. Cook, stirring occasionally, until the onions have softened and are just starting to brown, about 5 minutes. Add the sun dried tomatoes and cook for 2 more minutes. Remove the onions and tomatoes to the bowl with the sausage.

When the water is boiling, salt the water and add the broccoli. Cook until crisp-tender, about 2 minutes. Using a slotted spoon or spider, transfer the broccoli to the bowl with the sausage.

Return the water to a boil, add the pasta. Cook according to the package directions until just al dente. Reserve 1½ cup of the pasta water, drain, and return the pasta to the pot; set aside.

Add all the ingredients from the bowl to the pasta, add the cream, and stir, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until slightly thickened, about 2 to 3 minutes.
Add the measured Parmesan and stir. Add reserved pasta water as needed, and stir to combine.

Taste and season with salt and pepper as needed.

Serve immediately, passing more Parmesan on the side.

Pasta Primavera

Pasta Primavera

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Serves 6 to 8
Adapted from Crème de Colorado Cookbook

1994: This is a labor intensive dish, peeling and seeding tomatoes is a chore, but well worth the effort. I should probably title this Pasta Semi-Primavera since I really like the addition of both chicken and kielbasa. The original didn’t include any meat.

  • 4medium zucchini, sliced (3-4 cups)
  • 2cups small broccoli florets
  • 8-16oz pasta
  • ⅓cup pine nuts
  • ¼cup olive oil
  • 1TBS minced garlic
  • 4large tomatoes, skinned and chopped (about 4 cups)
  • 1cup snow pea pods, cut in half diagonally
  • ¼tsp salt
  • ¼tsp freshly ground black pepper
  • 4TBS butter
  • ½cup heavy cream
  • 1cup freshly grated Parmesan cheese
  • ¼cup minced fresh basil (or 1 tsp dried)
  • 1lb chicken, smoked sausage, kielbasa or combination. (Optional)

If using the optional chicken or sausage, cook and set aside.

Bring a gallon of water to a boil in 6-8 quart pot. When boiling add 1 TBS salt and stir.

While the water is heating, prepare a large bowl of ice water. Mix a couple of tsp of salt into the ice water.

Make a small X with a paring knife across the base of the tomatoes. Blanch the tomatoes in the boiling water for 1 minute. Remove and put in the ice water. This should cause the tomato skin toloosen and split at the X. Peal the skin starting at the X. Half the peeled tomatoes at their horizon and remove seeds with a spoon or your fingers. Chop the tomatoes. Set aside.

Blanch the zucchini for 1 minute in the boiling water. Remove from boiling water and plunge into the ice water

Blanch the broccoli for 3-4 minutes in the boiling water until crisp. Remove from boiling water and plunge into the ice water with the zucchini.

Remove the broccoli and zucchini from the ice water to another bowl. Discard the ice water.

Add the pasta to the boiling water and cook to al dente. Slightly under cooked is best.

While the pasta is cooking, spread the pine nuts of a cookie sheet and toast for 2-3 minutes under a broiler or in a toaster oven. Stir and toast for a few more minutes until golden. DON’T BURN the nuts.

Save a cup of the pasta water and then drain the pasta and transfer to the bowl used for the ice water. Add a little oil and stir to coat to prevent sticking.

In the pasta pot, heat the olive oil, add the garlic, tomatoes, zucchini, broccoli, snow pea pods, salt and pepper. Sauté for 2-3 minutes.

Add the pasta, meat, butter, cream, Parmesan, pine nuts and basil. Cook until heated through.

Toss/stir gently. Taste, adjust seasonings and serve.

Note: This dish does not freeze well

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Sausage Mushroom Caps Bolognese

Sausage Mushroom Caps Bolognese

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Yield: 24 pieces
Hannah Jack Tavern, Merrimack, NH (closed)

Circa 1988.  This recipe comes from the then chef at Hannah Jack Tavern in NH.  I took a class that he taught at That Kitchen Place in Amherst, NH. Makes a great party appetizer.

  • 1small onion, diced
  • ½green pepper, diced
  • ½sweet red pepper, diced
  • 3cloves garlic, minced
  • 4TBS olive oil
  • 4sweet Italian sausages, casings removed
  • ½cup crushed tomatoes
  • 2TBS chopped parsley
  • 1tsp dried basil
  • ½cup light cream
  • ¾cup shredded mozzarella / bread crumbs
  • 24large mushroom caps, cleaned & stems removed


Preheat oven to 400°F.

Heat 2 TBS oil over high heat until shimmering. Put garlic in oil, sauté for 10 seconds. Add diced onion, peppers, and garlic. Sauté until onion is translucent but not browned.

Crumble sausage into pan with onion and peppers, stir and press into bottom of pan with large spoon to brown sausage. Cook until light brown. Drain excess fat. Add tomato, basil and parsley and cook about one minute. Add cream and reduce until thick. Remove from heat and stir in Mozzarella. Let cool. Add breadcrumbs to bind.

In a large sauce pan, sauté mushrooms in remaining olive oil. Drain and arrange on cookie sheet. Stuff with sausage mixture and bake at 400°F for 5 to 8 minutes.

Tip

With a few changes, the stuffing makes a real tasty filling for stuffed green peppers.

  • ½mushroom stuffing
  • 3green pepper tops, minced
  • 8oz ground beef
  • 1cup white rice, cooked

Brown the ground beef and the minced peppers in a large skillet.  When brown add the rice and the mushroom stuffing.  Mix until heated through.  Follow the prep and stuffing instructions for stuffed green peppers.

Hamburger & Gravy

Hamburger & Gravy

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aka Gravy Train / Country Pie / Shepherds’ Pie

Yield: 6-8 Servings
Scott Nowell

1994: A throwback to school days in the 60’s. This was officially called Hamburg & Gravy in high school, the students called it Gravy Train, after the dog-food brand. With a change to lamb and topped with mashed potato, it becomes Shepherd’s Pie.

Note: For hamburger & gravy for 2-3, cut everything in half and don’t thicken the sauce, just reduce it. 

For mushrooms:

  • 8oz mushrooms, sliced
  • 2TBS butter

For meat:

  • 2lb 10% ground beef or ground lamb
  • ½-1medium onion, diced medium fine
  • -or-
  • 2-3shallots, diced medium fine
  • 2cups beef broth
  • 1TBS tomato paste (Shepherd’s Pie only)
  • 1TBS Worcestershire sauce (Shepherd’s Pie only)
  • 5TBS butter, divided
  • 3TBS flour (Shepherd’s Pie only)
  • olive oil
  • salt and pepper
  • Kitchen Bouquet, optional

Country Pie / Shepherd’s Pie:

  • Mashed potatoes for 6
  • 12oz bag frozen vegetables, (peas & carrots, corn, peas or any mixed veg)
  • 1TBS butter


Mushrooms:

Add 2 TBS of butter to a large sauté pan over medium-high heat. When foaming stops add mushrooms and cook until nicely browned. Remove to medium bowl.

Meat:

Brown the beef over medium high heat. Drain the beef and add to bowl with mushrooms.

Sauce:

Add 2 TBS of butter to the sauté pan. When foaming stops, add onion/shallot. Sauté over medium heat for 3-5 minutes, until translucent but not browned.

Add Worcestershire sauce, tomato paste (if using) and sauté for another 5-8 minutes. Add another TBS of butter and melt, then add the flour (for hamburger & gravy, omit the flour). Stir and sauté for 2-3 minutes. This becomes the roux for the sauce.

Return the beef/lamb and mushrooms to the pan. Add the beef stock and bouillon or beef base and stir. Bring to boil, reduce to simmer. If too thin, simmer until reduced to sauce consistency. If too thick add a little more stock or water. To darken, add a few drops of Kitchen Bouquet.

Taste and adjust seasoning.

For Country pie / Shepherd’s Pie:

Preheat oven to 400°F. Add 1 cup frozen corn, peas or other vegetables to the meat & sauce mixture. Return to boil. Remove from heat and pour into baking dish. Cover with mash, dot with butter. Optional, sprinkle with paprika or other seasoning.

Bake until top starts to brown, 20-30 minutes. Serve.

Serve with:

Vegetable Starch
Green Beans Mashed Potato (Gravy Train)
Broccoli Baked Potato
Corn French Fried Potatoes
Green Salad  

Steak Diane

Steak Diane

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Yield: 2 Servings
Adapted from Food & Wine

Circa 1987: I’ve made this many times for special occasions. It’s often done table-side in restaurants because it is quick, and showy since it’s flambeed.  It also tastes really wonderful.

Note: Opt for some fancier sides like Lyonnaise or Fondant Potatoes. You can also use any tender steak. Filet is very good here.

  • 1lb boneless sirloin steak, trimmed of all fat, cut about 1/2-inch thick, 
  • 4TBS unsalted butter
  • ¼cup brandy
  • 2TBS Madeira
  • 1TBS Worcestershire sauce
  • 1tsp Dijon-style mustard
  • Salt and pepper
  • 1tsp minced fresh parsley


Before starting steak, start Roasted Brussels Sprouts and Lyonnaise Potatoes.

Cut the steak horizontally in half. You want slices about 1/2-inch thick.

Pound each steak slice in a plastic bag until 1/4 inch thick. If you’re using sirloin, you might tenderize it with a jacquard now. Season each steak slice on both sides with salt and pepper.

Heat a large heavy skillet over medium-high to high heat. When hot, add 2½ TBS of the butter. Melt until foaming stops.

Add one of the steaks and sauté over moderate heat for 30 seconds on each side. Remove from the pan and quickly sauté the second steak.

Return both steaks to the pan.  If you are using a gas stove, remove the pan from the burner and pour the brandy over the steaks.

Note: 🔥 This makes a flame a full 2 to 3 feet tall 🔥. If you aren’t up for that or don’t have the head room, simply add the brandy and return the pan to the burner and let the alcohol cook off. Otherwise, return the pan to the burner and ignite the brandy. Carefully shake the pan over the heat until the flame dies out, then remove the steaks to a warm platter.

Whisk the Madeira, Worcestershire sauce, mustard and salt and pepper to taste into the skillet and heat to simmering. Cook for 1 minute, remove from the heat and swirl in the remaining 1½ tablespoons butter. Dip the steaks in the sauce to coat. Sprinkle with parsley and serve.

Serve with:

Vegetable Starch
Roasted Brussels Sprouts Lyonnaise Potatoes
Broccoli Fondant Potatoes
Peas Crispy Roast/Sautéed Potatoes
Corn French Fried Potatoes

Fish Meuniere

Fish Meuniere

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Yield: 2 Servings
Adapted from Cooks Illustrated & others

Try to purchase fillets that are of similar size, and avoid those that weigh less than 5 oz because they will cook too quickly. A nonstick skillet ensures that the fillets will release from the pan, but for the sauce a traditional skillet is preferable because its light-colored surface will allow you to monitor the color of the butter as it browns.

Fish:

  • 2sole, flounder or small cod fillets, each 5 to 6 oz and 3/8 inch thick
  • ¼cup unbleached all-purpose flour
  • Salt and ground black pepper
  • 1TBS unsalted butter

Browned Butter:

  • 2TBS unsalted butter, cut into 2 pieces
  • 1½tsp chopped fresh parsley leaves
  • 2tsp lemon juice from 1 lemon
  • ½lemon, cut in wedges for serving
  • 1TBS vegetable oil


For the fish:

Pat fish dry. Place flour in large baking dish. Season both sides of each fillet generously with salt and pepper; let stand until fillets are glistening with moisture, about 5 minutes. Coat both sides of fillets with flour, shake off excess, and place in single layer on baking sheet.

Heat oil in 10-inch nonstick skillet over high heat until shimmering, then butter and swirl to coat pan bottom; when foaming subsides, carefully place fillets in skillet, bone-side down. Immediately reduce heat to medium-high and cook, without moving fish, until edges of fillets are opaque and bottom is golden brown, about 2½ to 3 minutes. Using 2 spatulas, gently flip fillets and cook on second side until thickest part of fillet easily separates into flakes when toothpick is inserted, about 2 minutes longer. Transfer fillets, one to each heated dinner plate, keeping bone- side up, and return plates to oven.

For the browned butter:

Heat butter in 10-inch skillet over medium-high heat until butter melts, 1 to 1½ minutes. Continue to cook, swirling pan constantly, until butter is golden brown and has nutty aroma, 1 to 1½ minutes; remove skillet from heat. Remove plates from oven and sprinkle fillets with parsley. Add lemon juice to browned butter and season to taste with salt; spoon sauce over fish and serve immediately with lemon wedges.