Pasta with Mushroom Sauce

Pasta with Mushroom Sauce ~ The Peachy Pair

I feel like I am posting a lot of Rachael Ray recipes on here. Is that ok? I subscribe to her magazine and as annoying as she can be, she has great recipes! My favorite part about her recipes is the “normal” portion sizes. Too many times the serving size leaves me hungry for more. Literally.

So, last night, I decided to make her recipe for Bacon, Beef, & Mushroom Ragu with Macaroni.  I feel a little bad for making Glen eat mushrooms, but I did ask first, so that’s ok, right? I tweaked the recipe to make a little healthier, but the flavor was still out of this world!

A couple of weeks ago, I went to the Taste of Home Cooking School Show with my mom. It has become an annual tradition. Michelle “Red” Roberts is our chef every year. She not only entertains us, but demonstrates some mouthwatering recipes! I plan to try one and post it here soon.

Anyways, as part of the swag bag, we got a container of BBQ flavored Beef Stock from Chicken Soup for the Soul. Yes, they make food. I used this in place of the regular beef stock in the recipe. The beef, bacon, and mushrooms already have such a deep, rich flavor, you certainly don’t need this, but it just added a little bit more!

Pasta with Mushroom Sauce

  • 6 slices bacon, chopped
  • ¼ pound baby bella mushrooms, chopped
  • 2 tablespoons fresh thyme, chopped
  • 1 bay leaf
  • 1 pound lean ground beef
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • Salt
  • Freshly ground black pepper
  • 3 tablespoons tomato paste
  • 2 cups veal or beef stock
  • 8 ounces whole wheat penne
  • 1 cup Parmesan cheese, shredded

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Cook pasta according to package instructions. Meanwhile, heat a deep skillet over medium high heat. Add bacon and cook for about 10 minutes, until starts to crisp.

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Add mushrooms, thyme, and bay leaf, cooking for about 4 additional minutes.

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Add the ground beef and cook until brown, about 7 minutes.

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Add the onion and garlic, then season with salt and pepper.

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Partially cover the pot and cook for 5 minutes, stirring occasionally.

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Add the tomato paste, stirring for about a minute.

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(This is a good time to add the pasta to the pasta pot.)

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Add stock and reduce heat to low and let simmer about 10 minutes. 

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Remove bay leaf.  When draining the pasta, reserve about ½ a cup of pasta water. Add pasta to mushroom sauce, adding the pasta water if needed (I did not need to).

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Divide among four bowls or plates.

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Top with Parmesan cheese.

Pasta with Mushroom Sauce ~ The Peachy Pair

Pasta with Mushroom Sauce
Serves 4
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Prep Time
10 min
Cook Time
32 min
Total Time
45 min
Prep Time
10 min
Cook Time
32 min
Total Time
45 min
615 calories
52 g
98 g
25 g
44 g
11 g
358 g
975 g
6 g
1 g
11 g
Nutrition Facts
Serving Size
358g
Servings
4
Amount Per Serving
Calories 615
Calories from Fat 225
% Daily Value *
Total Fat 25g
39%
Saturated Fat 11g
53%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 10g
Cholesterol 98mg
33%
Sodium 975mg
41%
Total Carbohydrates 52g
17%
Dietary Fiber 3g
14%
Sugars 6g
Protein 44g
Vitamin A
9%
Vitamin C
13%
Calcium
32%
Iron
23%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. • 6 slices bacon, chopped
  2. • ¼ pound baby bella mushrooms, chopped
  3. • 2 tablespoons fresh thyme, chopped
  4. • 1 bay leaf
  5. • 1 pound lean ground beef
  6. • 1 medium onion, chopped
  7. • 3 cloves garlic, minced
  8. • Salt
  9. • Freshly ground black pepper
  10. • 3 tablespoons tomato paste
  11. • 2 cups veal or beef stock
  12. • 8 ounces whole wheat penne
  13. • 1 cup Parmesan cheese, shredded
Instructions
  1. Cook pasta according to package instructions. Meanwhile, heat a deep skillet over medium high heat. Add bacon and cook for about 10 minutes, until starts to crisp. Add mushrooms, thyme, and bay leaf, cooking for about 4 additional minutes. Add the ground beef and cook until brown, about 7 minutes. Add the onion and garlic, then season with salt and pepper. Partially cover the pot and cook for 5 minutes, stirring occasionally. Add the tomato paste, stirring for about a minute. (This is a good time to add the pasta to the pasta pot.) Add stock and reduce heat to low and let simmer about 10 minutes. Remove bay leaf. When draining the pasta, reserve about ½ a cup of pasta water. Add pasta to mushroom sauce, adding the pasta water if needed (I did not need to). Divide among four bowls or plates. Top with Parmesan cheese.
Notes
  1. If using tomato paste from a can, freeze leftovers in an ice cube tray for future use instead of throwing away excess. I recommend buying in a tube since a recipe rarely uses a whole can.
beta
calories
615
fat
25g
protein
44g
carbs
52g
more
Adapted from Rachael Ray October 2014 Bacon, Beef, & Mushroom Ragu with Macaroni
The Peachy Pair http://www.thepeachypair.com/

 

I Heart Cookincanuck.com

I heart CookinCanuck.com ~ The Peachy Pair

As a food lover (foodie, if you will), you know I read a lot of food blogs. I like to see what else is going on in the blogosphere and get inspiration from my fellow food champions.

One of my go to places: cookincanuck.com. Dara is not only a food blogger, but also a wife, mother, and runner. She features healthy recipes on her blog and always lists the nutritional information for each. This includes Weight Watchers information for those tracking points.

Not too long ago, I decided to try her recipe for Chicken Hoisin Rice Bowl with Mushrooms & Zucchini. Click on the recipe name to find the step by steps. I followed this to a tee so no need to repost it here. Glen was not home that evening which means either mushrooms, artichokes, or blue cheese. Mushrooms won this time!

This did not disappoint! The only thing I would think about changing is using boneless skinless chicken thighs instead of breasts, but that is a personal preference due to my hatred of chicken breast. Strong words, I know. But, blah. I might go a little heavier on the hoisin as well. Again, personal preference.

So, check out cookincanuck.com and see my pics below of the recipe!

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Turkey Kielbasa and Amaranth

 Turkey Kielbasa and Amaranth ~ The Peachy Pair

Quinoa is one of my go to grains.  I have a pantry full of other options, so I thought it was time to branch out into something else.

I found a recipe in Food Network Magazine for Cheesy Quinoa with Turkey Kielbasa.   It has broccoli in the recipe (gross), but I thought it was a good base for what could be an incredible meal. 

And I was right!  Instead of quinoa, I used the quick cooking amaranth, with chipotle in adobo and Parmesan.  This was a delicious, quick, weeknight meal!

Turkey Kielbasa and Amaranth

  • 1 tablespoon olive oil
  • 2 cloves garlic, thinly sliced
  • 1 cup amaranth
  • 1 cup  low sodium chicken broth
  • 1/2 cup chipotles in adobo, chopped
  • Salt
  • Freshly ground black pepper
  • 3/4 cup Parmesan Cheese
  • 1/4 cup fresh parsley, chopped
  • 14 ounces turkey kielbasa

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Heat olive oil in a medium sauce pan over medium heat.

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Add garlic and saute for a minute. 

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Add 1 cup of water, the amaranth, broth, and chipotles.  Season with salt and pepper.

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  Bring to a simmer. 

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Reduce heat to medium low and cover.  Cook for about 25 minutes until amaranth is tender and the liquid is gone. 

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Meanwhile, saute the kielbasa until browned. 

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Stir in kielbasa, cheese and parsley. 

DSC_0651 DSC_0649Turkey Kielbasa with Amaranth ~ The Peachy Pair

Turkey Kielbasa with Amaranth
Serves 4
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
560 calories
39 g
88 g
32 g
31 g
12 g
256 g
1699 g
2 g
0 g
18 g
Nutrition Facts
Serving Size
256g
Servings
4
Amount Per Serving
Calories 560
Calories from Fat 283
% Daily Value *
Total Fat 32g
49%
Saturated Fat 12g
60%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 14g
Cholesterol 88mg
29%
Sodium 1699mg
71%
Total Carbohydrates 39g
13%
Dietary Fiber 4g
15%
Sugars 2g
Protein 31g
Vitamin A
13%
Vitamin C
59%
Calcium
42%
Iron
31%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. • 1 tablespoon olive oil
  2. • 2 cloves garlic, thinly sliced
  3. • 1 cup amaranth
  4. • 1 cup low sodium chicken broth
  5. • 1/2 cup chipotles in adobo, chopped
  6. • Salt
  7. • Freshly ground black pepper
  8. • 3/4 cup Parmesan Cheese
  9. • 1/4 cup fresh parsley, chopped
  10. • 14 ounces turkey kielbasa
Instructions
  1. Heat olive oil in a medium sauce pan over medium heat. Add garlic and saute for a minute. Add 1 cup of water, the amaranth, broth, and chipotles. Season with salt and pepper. Bring to a simmer. Reduce heat to medium low and cover. Cook for about 25 minutes until amaranth is tender and the liquid is gone. Meanwhile, saute the kielbasa until browned. Stir in kielbasa, cheese and parsley.
beta
calories
560
fat
32g
protein
31g
carbs
39g
more
Adapted from Food Network September 2014 Cheesy Quinoa with Turkey Kielbasa
The Peachy Pair http://www.thepeachypair.com/

 

Taste of Atlanta 2014

Figo  Sign

I have a yearly tradition of going to one of THE foodie events in Atlanta. Sometimes I go by myself. Sometimes I drag my husband. This year I dragged a friend. Last year, I couldn’t even drag myself as I had strep (luckily I was able to give the tickets away).

Taste of Atlanta is a great place to check out that restaurant you have been wanting to try. It’s a way to hear about what local chefs are doing. It’s an opportunity to stuff your face.

So, usually, I like to eat a little and then sit and listen to a chef present then eat a little more. Rinse and repeat. This year I just ate a lot. They changed the set up on me, and I didn’t know how the demos were set up. Next year, I’ll be better prepared!

Here’s a rundown of what we tried this year. Click on the restaurant name to go to their website.  Everything I tasted was delicious and I hope to check out some of these restaurants with Glen!

Please forgive my cell phone photography.  I am not so good at balancing food and phone!

Davio’s

(Our first stop.  I am thinking monthiversary date night!)

Davios Sign-Gnocchi Bolognese Davios-Gnocchi Bolognese

Figo 

(Arancini Siciliani is a fried rice ball, typically made with risotto.  Oh my.  I could have eaten my weight in these!)

Figo  Sign Figo-Arancini Siciliani Figo-Tiramisu

Sprinkles Cupcakes

(Yep, that Sprinkles.  Think Cupcake wars and Cupcake ATMs.)

Sprinkles Cupcakes-Chocolate and Red Velvet

Table at Ten

(Totally forgot to take a pic of the key lime pie.  Trust me.  It was good!)

Table at Ten

The Melting Pot

(We used this as kind of a palate cleanser.  I’ll use any excuse to eat chocolate!)

The Melting Pot Sign The Melting Pot

Woody’s Cheesesteaks

(One tasting coupon?  Done!)

Woodys Cheesesteaks Woodys Sign-Cheesesteak Woodys-Cheesesteak

Mini Meatloaf

Mini Meatloaf ~ The Peachy Pair

Last week I shared with you a recipe for Zoodles.  I mentioned that I served these fun little zucchini noodles along side Mini Meatloaf.  Here is the recipe for them!

I found this recipe for Cheesy Meat Loaf Minis in a cookbook I picked up not too long ago called Cooking Light The New Way to Cook Light.  It was really hard to pick a recipe from this book; there were so many good ones!  But so glad this one won out.  It was good on day one and good the other day when I thawed one that I had frozen. 

Mini Meatloaf

  • 1/2 cup breadcrumbs
  • Cook spray
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1/2 cup ketchup, divided
  • 3 ounces diced cheddar cheese
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoons prepared horseradish
  • 1 tablespoon Dijon mustard
  • 3/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 pounds ground sirloin
  • 1 large egg, lightly beaten

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Preheat oven to 425 degrees. Heat a medium pan over medium-high heat and spray with cooking spray. 

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Add onion and garlic and saute for about 3 minutes. 

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In a bowl, combine onion, garlic, breadcrumbs, half of the ketchup, cheddar, parsley, Parmesan, horseradish, Dijon, oregano, beef, and egg. 

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Season with salt and pepper.  Use hands to gently mix.  Divide mixture into 6 equal portions and shape into loaves. 

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Place on a broiler pan and top with remaining ketchup. 

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Bake for 25 minutes or until cooked through. 

Mini Meatloaf ~ The Peachy Pair

Mini Meatloaf
Serves 6
Write a review
Print
Prep Time
15 min
Cook Time
28 min
Total Time
43 min
Prep Time
15 min
Cook Time
28 min
Total Time
43 min
290 calories
15 g
110 g
12 g
29 g
6 g
171 g
612 g
7 g
0 g
5 g
Nutrition Facts
Serving Size
171g
Servings
6
Amount Per Serving
Calories 290
Calories from Fat 108
% Daily Value *
Total Fat 12g
19%
Saturated Fat 6g
31%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 110mg
37%
Sodium 612mg
25%
Total Carbohydrates 15g
5%
Dietary Fiber 1g
5%
Sugars 7g
Protein 29g
Vitamin A
12%
Vitamin C
15%
Calcium
17%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. • 1/2 cup breadcrumbs
  2. • Cook spray
  3. • 1 cup chopped onion
  4. • 2 garlic cloves, minced
  5. • 1/2 cup ketchup, divided
  6. • 3 ounces diced cheddar cheese
  7. • 1/4 cup fresh parsley, chopped
  8. • 2 tablespoons grated Parmesan cheese
  9. • 1 tablespoons prepared horseradish
  10. • 1 tablespoon Dijon mustard
  11. • 3/4 teaspoon dried oregano
  12. • 1/4 teaspoon salt
  13. • 1/4 teaspoon freshly ground black pepper
  14. • 1 1/2 pounds ground sirloin
  15. • 1 large egg, lightly beaten
Instructions
  1. Preheat oven to 425 degrees. Heat a medium pan over medium-high heat and spray with cooking spray. Add onion and garlic and saute for about 3 minutes. In a bowl, combine onion, garlic, breadcrumbs, half of the ketchup, cheddar, parsley, Parmesan, horseradish, Dijon, oregano, beef, and egg. Season with salt and pepper. Use hands to gently mix. Divide mixture into 6 equal portions and shape into loaves. Place on a broiler pan and top with remaining ketchup. Bake for 25 minutes or until cooked through.
beta
calories
290
fat
12g
protein
29g
carbs
15g
more
Adapted from Cooking Light Cheesy Meat Loaf Minis
The Peachy Pair http://www.thepeachypair.com/