Cooking With Michele® » Pasta & Pizza

Seared Tuna on Noodles with Peanut Sauce

Michele — Fri, 25 May 2012 12:00:57 +0000

I had a strange thing happen the other night. I was craving fish, and bought a lovely piece of fresh tuna to make for dinner. But when I brought it home, I couldn’t for the life of me figure out something to do with it that sounded edible.
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Whole Wheat Couscous Timbale with Toasted Sesame Oil and Vegetables

Michele — Mon, 26 Mar 2012 12:25:50 +0000

Whew – the name of this recipe is a mouthful, isn’t it? I read recently about how a recipe’s title can make or break how people relate to the recipe and therefore decide to cook it. For me, I just want to be sure the title conveys the essence of what’s in the dish. Key to me here is the fact that I used a whole grain pasta, that there is a distinct flavor of toasted sesame oil, and that the dish has vegetables in it (for those of us trying to sneak them in wherever we can!).
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Spaghetti Amatriciana Style with Dry Italian Sausage

Michele — Mon, 19 Mar 2012 12:26:39 +0000

It’s no secret to anyone – not my friends, not my family, and I’m sure not you blog readers – that I adore just about everything about Italy. A tutor of mine when I was studying Italian once asked me why I wanted to speak Italian. When I responded that I wasn’t sure why, she said to me, “E nelle sangue,” meaning “it’s in your blood”. So when I was invited to join a group of bloggers to visit a local sausage producer who is making traditional Italian dry sausage, I knew I was in.
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Pasta Battle – Penne with Broccoli and Sausage

Michele — Mon, 14 Nov 2011 12:12:38 +0000

My husband is waging a silent little battle with me. It’s not about money, laundry, or other typical marital issues. This is about pasta – and he seems to be taking the battle very seriously.
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The Comfort of Simple Foods – Stuffed Cannelloni

Michele — Mon, 31 Oct 2011 12:13:41 +0000

My son called me the other day for guidance on how to make stuffed cannelloni. Do I boil the pasta tubes first? Yes, but don’t overcook them. What do I stuff them with? Anything you want, but try some meat and cheese. Do I bake them then? Yes. Actually, all he needed to do was
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Eating Vegetables I Don’t Like

Michele — Wed, 31 Aug 2011 12:17:20 +0000

Are you one of those people who just loves vegetables? One who literally can’t name a single vegetable you hate (other than beets or Brussels sprouts)? Well, I’m the opposite. I do love quite a few – tomatoes, corn, broccoli, red peppers, potatoes, cucumbers, lettuce, greens, onions, fennel, beets, celeriac and more. But there’s another list, just about as long, of things I really don’t like.
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Spaghetti with Broccoli Sauce

Michele — Mon, 25 Jul 2011 12:32:37 +0000

Pasta is my carb of choice in the summer. Throughout the winter I gravitate towards potatoes – mashed, roasted, stuffed – it doesn’t much matter. I don’t think one is particularly better or worse for you
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Whole Foods Whole Grain Pizza Crust

Michele — Wed, 20 Jul 2011 12:04:35 +0000

Let me start by saying I’m not writing this post because anyone gave me anything for free, asked me to blog about their product, or paid me to endorse them. I wish I had Whole Foods as a blog sponsor, but I don’t. Not yet anyway… Nevertheless, I did happen to buy some of their pre-made whole grain pizza dough some time ago
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Meatless of LessMeat? What’s Your Strategy?

Michele — Fri, 15 Jul 2011 12:18:01 +0000

Remember the good old days? You know, that era when you could chow down on an enormous piece of beef and not feel guilty about it? I can distinctly remember the day I fell in love with meat – at the roast beef carving station at the Holiday Inn we stayed at when I was four and we were moving to Indiana. It was rare and juicy, and I helped myself to unlimited “seconds”. That was before
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Pasta with Corn and Bacon – and an Olive Oil Giveaway!

Michele — Wed, 06 Jul 2011 12:27:57 +0000

It’s hot as heck here in Colorado, but fortunately the evenings in the shade are still pleasant and perfect for a simple dinner outside. If you’ve read this blog for any time at all, you might recall that tossing together ingredients to make a pasta dish was what broke my dependence on recipes for cooking.
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