Greek Pasta with Meatballs

I have to admit, I was a bit skeptical about this dish.  Actually, I'm still a bit skeptical about it right now!  The thought of making and eating meatballs that don't have Italian flavor was just a bit weird to me.  Somehow, amazingly, this dish kind of came together.  I have to preface this by saying that I am sometimes weary of making recipes that I find in Cooking Light magazine.  I like Cooking Light because the recipes are developed with health and nutrition in mind, and I can appreciate that.  Also, I like to see the nutritional information for the recipes.  You can pretty much tell if something is going to be high or low calorie just by reading the ingredients list, but I always like to see the final breakdown of information, and Cooking Light always includes this for all of there recipes.  With that being said, there are some things I'm not a huge fan about.  The time that they say is required to make a recipe is always wrong.  Inevitably, a recipe that is listed as taking 30 minutes takes me an hour.  Also, the minute amount of oil the recipes call for (keeping health in mind) sometimes just isn't enough!  I tried to follow today's recipe as best as I could.  There were, however, some changes that I made.  First off, the recipe called for ground lamb, and I didn't see that at the grocery store so I went with lean ground beef (it very well might've been there, but, honestly, I was in a hurry and there was an old lady blocking the whole area, taking her sweet time so I just went with the beef).  I also used more oil than the recipe calls for because I was having a tough time with the meatballs sticking to the pan and breaking apart when I was trying to brown them.  The only way to correct that was to add more olive oil.  I'm sure it gave this dish great added flavor, too, although I won't be posting the nutritional info on this one since I made so many adjustments.
All in all, it wasn't a bad dish, but definitely different.  My husband did enjoy it, but I'm not sure if I'll be making this one again.  I'm still posting it because I said I would write about all my adventures in the kitchen, good and bad, and this one is not BAD, just different.  I think I might've liked it more if I did take the time to find and use ground lamb.  I think I just like good old-fashioned Italian meatballs in sauce over pasta.  Either way, this is a tasty, easy dish, and if you are in the mood for Greek flavors, this is definitely one you should try out.  Enjoy the deliciousness!

Greek Pasta with Meatballs
makes 4 servings
1/3 cup Italian seasoned breadcrumbs
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon freshly ground black pepper
1 1/3 pound 90% lean ground beef
1 garlic clove, minced
2 tablespoons chopped fresh parsley
2 large egg whites
3 tablespoons olive oil
2 cups jarred marinara sauce
3/4 cup crumbled feta cheese
2 cups hot cooked orzo

Preheat oven to 375F.
Combine first 8 ingredients in a medium bowl.  Add egg whites, stirring mixture until just combined.  Shape into 12 (1-inch) meatballs.
Heat oil in a large ovenproof skillet over medium-high heat.  Add meatballs to pan and cook, turning to brown on all sides.  Spoon marinara sauce over meatballs and sprinkle with cheese.  Bake for 11 minutes or until meatballs are done.  Serve over orzo.
Adapted from Cooking Light, September 2010

Baked Tortellini with Bacon

I love pasta.  There.  I said it.  But, to be honest, I really don't make it often.  It's kind of like rice -- I am just too lazy.  I really am.  I'm too lazy to boil the water, leaving the pasta to bubble away for 9-11 minutes.  I'm too lazy to clean another pot after I've cooked an entire meal and just want to lazy around with the family.  I'm lazy.
But this dish is worth making.  First off, it requires the use of a fresh tortellini, which hardly takes any time at all to cook up.  Secondly, you end up cooking the pasta in the same pot that you made the sauce in, so it doesn't create any new mess or pots and pans to clean.  (Okay, so I clearly hate doing dishes, have I made that clear?).
And by the way -- this is an easy and delicious meal, perfect for a weeknight meal!

You basically make a white sauce, toss in the tortellini and let it bubble away, then broil for a few minutes to make a cheesy, crusty topping.  Voila!  It's really delicious!  I know it's no gourmet meal, but my husband and I really did enjoy it, and I will probably be making it again.  The servings are on the small side, but it is a pretty rich dish, so you really don't need to eat a huge amount of it.  The creamy cheese sauce with the soft, gently cooked pasta and cheesy topping is perfectly accented by the smoky bacon bits dispersed throughout.  You should definitely give this dish a shot.  It is definitely worth the minimal effort you put into it.  Enjoy the deliciousness!

Baked Tortellini with Bacon
4 slices bacon, but into 1/2-inch pieces (I used applewood smoked, it's what I had on hand)
1 onion, medium-diced
1 garlic clove, minced
1 tablespoon flour
2 cups milk
2 packages (8.8 ounces each) cheese tortellini
1/2 cup grated Parmesan cheese

Heat broiler, with rack in top position.  In a medium saucepan, cook bacon over medium heat until brown and crisped, about 10 minutes.  Remove with a slotted spoon and place on a paper towel to drain.  Add onion and garlic to pan, seasoning with salt and pepper (go easy on the salt -- the bacon adds plenty to the recipe on it's own).  Cook, stirring occasionally, until onion is soft, about 8 minutes.  Add flour and cook, stirring constantly, for 30 seconds.
Slowly add milk while whisking.  Add tortellini and bring to a boil over medium-high heat, stirring occasionally.  Reduce to a simmer, and cook, stirring often, until mixture is thickened, about 4 minutes.  Remove from heat and stir in bacon and 1/4 cup Parmesan.  Transfer to a 2-quart baking dish lightly sprayed with cooking spray.  Top with remaining 1/4 cup Parmesan and broil for 5 minutes, or until the top is golden brown.
Adapted from Martha Stewart

Pasta with Sun-dried Tomato Pesto

Am I a terrific wife or what?  After a grueling 12-hour work day, I arrive home at 9:15, feed the baby and put her to bed, and... sit down and relax get in the kitchen and start cooking!!  I know what you're thinking -- "Last minute Christmas preparations, big deal, we're all doing that this week!".  But that's not the case, my friends!  I came home after a long day and prepared a dish for my husband to take to work with him tomorrow for a pot-luck luncheon.  Now if that's not love, I don't know what is.

I'm not gonna lie -- this is a really simple recipe, one that every cook should keep in their back pocket for times when they want no-fuss but really want to impress.  I followed this recipe by Giada DeLaurentiis, and it couldn't have been any easier.  I have actually made this dish several times in the past (definitely a go-to in our house), and it is a hit every time.  I think the best part about it is that it can made ahead of time and either served cold or brought to room temperature -- delicious either way. 

The sweet sun-dried tomatoes are a nice contrast to the sharp flavor of raw garlic (oh yeah, did i mention that you don't even need to cook the sauce...it keeps getting better!!) and aromatic, almost spicy, fresh herbs.  I ended up using fresh parsley instead of basil because that is what I had on hand tonight, but it is really delicious either way.  Next time you need a quick meal that you can throw together with ingredients you most likely already have on hand, consider this great pasta dish.  Enjoy the deliciousness!

Pasta with Sun-dried Tomato Pesto
8.5 ounce jar sun-dried tomatoes with Italian herbs, packed in olive oil
1 cup fresh parsley leaves and stems
3 garlic cloves
1/2 cup grated Parmesan cheese
Salt and pepper to taste
1 box pasta, cooked according to directions on the box

In the bowl of a food processor, combine sun-dried tomatoes and their oil with the parsley and garlic until tomatoes are finely chopped.  Transfer to a bowl, and stir in cheese, salt, and pepper.  The mixture will be kind of thick, so when you boil up the pasta, make sure to save some of the cooking liquid to help thin out your sauce if needed.  Serve hot, cold, or at room temperature.
Adapted from Giada DeLaurentiis