Mushroom and Bacon Pasta

Jan 29, 2013 by

You have no idea how excited I get when I find a good recipe. I mean a really good recipe. One that I wouldn’t mind having in weekly rotation. A recipe that is surprisingly pleasant to the palate. A recipe that is easy to make and works well when you really don’t know what on earth you are going to make for dinner tonight. I’ve had a few nights like that recently.

My friends, as simple as this recipe is, I think its lovely. I even managed to get my son to eat it. He questioned the mushrooms for a moment (I didn’t put a lot in his plate) but he finished his serving quite happily. I LIVE for moments like that!! I can’t wait for my daughter to follow suit and actually enjoy food. My husband enjoyed it immensely and  I will say, it is hard to impress him if there is no meat on his plate!

 

Mushroom & Bacon Pasta_1

 

Mushroom & Bacon Pasta

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4

Ingredients

  • 12oz Rigatoni
  • 4 Slices Bacon
  • 1 Tbsp Olive Oil
  • 8oz Porcini Mushrooms
  • 1 Onion, chopped
  • 1 Tsp Dried Thyme
  • 2 Cloves Garlic, minced
  • 3/4 Cup Chicken Broth
  • 3 Tbsp Mascarpone
  • 3 Tbsp Fresh Parsley, chopped
  • 6 Tbsp Parmesan Cheese
  • Salt and Pepper

Instructions

  1. Prepare pasta according to package instructions
  2. In a large hot skillet, add bacon and cook until crispy. Remove from skillet and place on a paper towel to absorb oil. Chop bacon into bits
  3. In the same skillet, add olive oil
  4. Add onion, thyme and garlic. Saute for about 3 minutes on medium high heat.
  5. Add mushrooms and cook for about 5 minutes
  6. Add broth and bring to a gentle boil. Add mascarpone and stir to combine
  7. Drain pasta and add to skillet
  8. Toss until combined and coated in the creamy sauce
  9. Transfer to serving plates and sprinkle generously with parmesan

Notes

Adapted from Prevention.com

http://lovelypantry.com/2013/01/mushroom-bacon-pasta/

 

I guess I cheated and added bacon to this dish. Bacon is the magical ingredient that seems to give (almost) any dish the upper hand. I had a vision and I ran with it. I adapted a Mushroom Pasta recipe and decided to add bacon because I thought it would pair nicely with the mushrooms. I also substituted white wine for chicken broth.

 

Mushrooms in skillet with chicken broth and mascarpone

Mushrooms in skillet with chicken broth and mascarpone

 

I’ll be honest, mushrooms are not my favourite food. But in a recipe like this? I will have it and I will enjoy it. I love a good pasta dish. This certainly satisfied any carb cravings I had. I also loved how the mascarpone just melted into the broth and gave it such a creamy sauce-like texture…without the cream! Brilliant!

 

Mushroom and Bacon Pasta

Mushroom and Bacon Pasta

 

I’m always looking for easy meals that can nourish and satisfy. I believe this is definitely one of them.

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Skillet Corn and Edamame with Spinach and Bacon for #SundaySupper

Jan 13, 2013 by

Today is a very special day for #SundaySupper. We are celebrating our very first birthday! For one year, #SundaySupper has been inspiring families with home cooked meals every Sunday. Most Sundays, you will read my accolades about the #SundaySupper family and the camaraderie we share. The internet is a huge place, and I feel quite privileged to have found a very special group with whom I can break bread with and get to know through their weekly posts. I remember my very first #SundaySupper post. I joined in April 2012. The theme was Budget Friendly Meals and I made Baked Butternut Squash & Asparagus Risotto. I loved that recipe. And I still bake my Risotto to this day. There were about 12 of us participating that day. Who knew that #SundaySupper would become such an integral part of my blogging experience. We get to learn about cuisine from all over the world. We learn about family history and traditions.

We are celebrating this week’s birthday event by choosing recipes from contributors that have inspired us during the past year. Honestly, it took me a few days to decide on a recipe from past #SundaySupper events. I finally decided on a very colourful and healthy salad that was part of the event titled  “100 recipes every mom should have“  by  Katie Workman. This event was held in July so I was unable to participate since I was on vacation. But I felt like I didn’t skip a beat. Every recipe for our #SundaySupper events is listed on the Family Foodie website for ongoing inspiration.

I was inspired by a post from Sunithi, from Sue’s Nutrition Buzz. Her post was titled “Skillet Spinach Corn with Edamame and Bacon Bits“. Absolutely delightful! This recipe totally fit in with my current mindset which is to eat healthy! The ingredients are items that I generally have on hand and the combination of colours is just absolutely visually appealing. Sue always posts healthy recipes which I have always appreciated. I know you will love and appreciate this recipe from our #SundaySupper archives.

Skillet Corn Edamame with Spinach and Bacon

Skillet Corn Edamame with Spinach and Bacon

 

 

Skillet Corn and Edamame with Spinach and Bacon for #SundaySupper

Recipe Type: salad
Author: Lyn, adapted from Sue’s Nutrition Buzz
Prep time:
Cook time:
Total time:
A warm salad filled
Ingredients
  • 1 Cup Sweet Corn
  • 1 Cup Edamame
  • 2 Heaping handfuls of baby Spinach
  • 2 scallions, chopped
  • 1/2 Red Sweet Pepper, slice and diced
  • 1/4 Cup Cilantro, chopped
  • 1/2 Cup Red and Orange Cherry Tomatoes
  • 2 Slices Bacon
  • 1/2 Tsp Salt
  • 1 Tsp Ground Black Pepper
  • 1/2 Tsp Cumin
Instructions
  1. In a serving dish, place spinach to cover most of the dish.
  2. In a skillet, cook bacon until crispy. Transfer to a dish lined with paper towels to absorb the oil. Break up into bits.
  3. Drain the skillet of most of the oil, reserving about a tablespoon
  4. Add scallions to the hot skillet and sautee for about a minute
  5. Add corn, edamame, sweet pepper, salt & pepper and cumin to the skillet. Sautee for about 4 minutes
  6. Add cilantro and fold in gently
  7. Add tomatoes and fold in and allow to warm through for about a minute
  8. Using a large spoon, transfer the contents of the skillet to the bed of spinach.
  9. The heat from the salad will cause the spinach to soften nicely
  10. Top the salad with the bacon bits. Serve warm and enjoy

 

Skillet Corn Edamame with Spinach and Bacon - main ingredents

Skillet Corn Edamame with Spinach and Bacon – main ingredients

 

The main change to the original recipe – I did not add the spinach to the skillet. It will soften when the corn and edamame are placed on top. I also changed the title just a bit because of this change. I also did not use any oils. I just used some of the fat rendered from the bacon. It gave the salad such flavour!

I can see this salad being served with most meats as a side dish. I had it myself as a main dish and it certainly hit the spot. The salty bacon, the creamy edamame, the cilantro, the sweet corn, the tomatoes, sweet pepper..they all combined very well together.

 

Skillet Corn Edamame with Spinach and Bacon-7a

Skillet Corn Edamame with Spinach and Bacon

 

Here are the recipes from the #SundaySupper family. They all look wonderful! This must have been a big task! After all, How do you choose just one recipe from 52 weeks of fabulous Sunday Supper Recipes?

Sunday Supper Appetizers:

 Sunday Supper Soups and Breads:

 Sunday Supper Main Dishes: 

Sunday Supper Veggies: 

Sunday Supper Desserts and Snacks: 

 Sunday Supper Breakfast Faves:

Sunday Supper Wine Pairings by ENOFYLZ Wine Blog

 

Announcing a New Addition:  Tablescape by An Appealing Plan, Anniversay Dinner featuring Cheesecake with Fresh Berries orginally posted by The Messy Baker Blog

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat.

Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

 

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Roasted Garlic Muffins with Bacon

Jun 18, 2012 by

I can’t believe its Monday already! What a busy week! I was so consumed with various tasks/deadlines, I haven’t been able to post much but I am happy that I’m able to participate in another Muffin Monday! This weeks muffin selection is what my husband calls “a really good breakfast muffin”. I’ll be honest, savoury is not my thing. My sweet tooth simply won’t allow it. But one thing I’ve learned is – savoury just needs a little bacon to make it right. Is that the truth? Or is that the TRUTH?

I was very grateful for this recipe because for starters, I’ve never used cottage cheese before. Like ever. I’ve also never roasted a head of garlic before. Brilliant! It was fun to do and smelled great (if you like garlic). The original recipe called for Parmigiano-Reggiano but I couldn’t find one small enough so I chose Asiago, which also has a great texture and flavour. I used half cup instead of the suggested quarter cup that seemed like such a tiny portion. I went half and half with all-purpose flour and spelt flour. I really like using other flours aside from whole wheat.  And for this recipe, I’m happy with the result.

 

Roasted Garlic Muffins with Bacon

 

 

Roasted Garlic Muffins with Bacon
Author: Lyn, adapted from The Ultimate Muffin Book by Mark & Bruce
Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hour 10 mins
Ingredients
  • 1 medium garlic head
  • 1 Tbsp olive oil for the garlic
  • 1/4 cup Olive Oil
  • 2 large eggs, at room temperature
  • 3/4 Cup milk (I used 2%)
  • 3/4 Cup small-curd cottage cheese, or cream-style cottage cheese (regular or low-fat, but not non-fat)
  • 1 Cup All-Purpose Flour
  • 1 Cup Spelt flour
  • 1/2 Cup grated Asiago Cheese
  • 2 Tbsp sugar
  • 1 Tbsp baking powder
  • 1/2 teaspoon salt
  • 5 Strips crispy bacon, coarsely chopped
Instructions
  1. Preheat the oven to 400°F.
  2. Cut the top quarter off the garlic head so that the cloves are exposed. Discard the top quarter. Place the garlic on a small sheet of aluminum foil, drizzle with 1 tablespoon of the olive oil, then fold and seal the sides of the foil to create a pouch around the garlic. Place directly on the oven rack and bake for about 35 minutes, or until the garlic smells sweet and the cloves are soft. Remove from the oven and cool for 15 minutes without unwrapping. Maintain the oven’s temperature.
  3. To prepare the muffin tins, spray the indentations and the rims around them with nonstick spray, or line the indentations with paper muffin cups. If using silicon muffin tins, spray as directed, then place the tins on a baking sheet.
  4. Squeeze the cooled pulp from the garlic cloves into a large bowl, discarding the papery husks. Mash the garlic with a fork, then whisk in the eggs, milk, cottage cheese, and remaining 1/4 cup of the olive oil. Set aside for 10 minutes to infuse the garlic flavor into the mixture.
  5. Whisk the all-purpose flour, spelt flour, Asiago, sugar, baking powder, and salt in a small bowl until combined. Stir this dry mixture into the garlic mixture until moistened.
  6. Add the bacon and fold until incorporated
  7. Fill the prepared tins three-quarters full. Use additional greased tins or small, oven-safe, greased ramekins for any leftover batter, or reserve the batter for a second baking. Bake for 20 minutes, or until the muffins have lightly browned, rounded tops and a toothpick inserted in the center of one muffin comes clean
  8. Set the pan on a wire rack to cool for 10 minutes. Gently rock each muffin back and forth to release and remove it from the tin. Cool the muffins for 5 minutes more on the rack before serving.
Notes

This recipe yields about 14 muffins

If storing or freezing them, cool them completely before sealing in an airtight container or in freezer-safe plastic bags. The muffins will stay fresh for up to 24 hours at room temperature or up to 1 month in the freezer.

 

I remember when I did not like garlic at all. Look at me now!! I was so happy to try it. Roasted garlic is a wonderful base for so many recipes.

 

Garlic with oil, ready to go into the oven

 

Straight out of the oven! This was quite hot even after 15 minutes so be careful.

 

Roasted garlic, aromatic and very moist

 

After all that mashing… I was left with no more than a few tablespoons of garlic mush.

 

Mashed roasted garlic

 

These muffins were lovely, especially served with bacon on the side! I haven’t had bacon in so long, I just had to alternate bites. Muffin, bacon. Muffin, bacon… I’m so naughty!

 

Roasted Garlic Muffin with Bacon AND Bacon on the side!

 

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

I hope you enjoyed todays post! Have a marvellous and naughty week, friends!

~Lyn

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