3×3 Food: One-pot Cauliflower & Caper Pasta

3x3 Food: Cauliflower Recipes {One-pot Cauliflower & Caper Pasta || Runway Chef} 3x3 Food: Cauliflower Recipes {One-pot Cauliflower & Caper Pasta || Runway Chef} Let’s talk about cauliflower, shall we? I know, I’m throwing you for a total loop there, talking about cauliflower in a post about cauliflower recipes….WEIRDEST.THING.EVER. Don’t worry…we’re not talking about the forlorn little florets haphazardly shoved onto the grocery store items that I refer to as dejected rainbows (more commonly known as a ‘veggie tray’). No, the cauliflower we’re talking about is the real dizzle dazzle deal, yo. It’s one of my all-time favorite veggies and for good reason. You can do evvvvverything with it. Whip up a pizza crust, make faux buffalo “chicken” nuggets, puree it into a rich and creamy sauce, heck you can probably even make it into glue and bind a book with it (but why would you want to waste it doing that?!). Obviously, this is one powerhouse of a vegetable. To show you just how versatile (and tasty) it is, Grace, Luci, and I decided to tackle cauliflower recipes for this month’s 3×3 post. With a dip, salad, and main dish, it’s safe to say the cauliflower will be taking over your life….or at least your next meal. But considering you probably still have your fair share of Christmas cookie sins to redeem, I don’t think you’ll be complaining too much….

3x3 Food: Cauliflower Recipes {One-pot Cauliflower & Caper Pasta || Runway Chef} 3x3 Food: Cauliflower Recipes {One-pot Cauliflower & Caper Pasta || Runway Chef} 3x3 Food: Cauliflower Recipes {One-pot Cauliflower & Caper Pasta || Runway Chef} 3x3 Food: Cauliflower Recipes {One-pot Cauliflower & Caper Pasta || Runway Chef} 3x3 Food: Cauliflower Recipes {One-pot Cauliflower & Caper Pasta || Runway Chef} 3x3 Food: Cauliflower Recipes {One-pot Cauliflower & Caper Pasta || Runway Chef}

One-pot Cauliflower & Caper Pasta
Serves 6
An easy vegetarian dish that is bursting with cauliflower, capers, garbanzo beans, fennel, and lots of zesty flavors that comes together in a flash
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Prep Time
5 min
Cook Time
18 min
Total Time
30 min
Prep Time
5 min
Cook Time
18 min
Total Time
30 min
Ingredients
  1. 1 pound of spaghetti
  2. 2 tablespoons of olive oil + extra for drizzling
  3. 1/4 teaspoon red-pepper flakes
  4. 2 teaspoons salt
  5. The juice of 1 lemon, plus extra wedges for serving
  6. 3 tablespoons capers, drained
  7. 3 cups finely chopped cauliflower
  8. 1 fennel bulb, finely chopped
  9. 1 can garbanzo beans
  10. 2 1/2 tablespoons bread crumbs (I like to use Italian seasoned ones)
  11. 1/3 cup goat cheese, plus more for serving (if desired)
  12. Salt & pepper
  13. Dill, for serving
Instructions
  1. First, make sure you have a rack in the middle of your oven. Then, turn it on to broil.
  2. Fill a large ovenproof pot (I like to use my Le Creuset) with water (and a pinch of salt and a dash of olive oil!) and bring it to a boil over high heat on the stovetop. Add the pasta and cook just until al dente, about 8 minutes. (Now is the perfect time to chop your veggies, if you haven't already.)
  3. Drain the pasta and, without rinsing it in cold water, immediately add it back to the pot. Stir in the olive oil, pepper flakes, salt, lemon juice, capers, and garbanzo beans.
  4. Once everything is well mixed, top the pasta with the fennel and cauliflower pieces. Sprinkle that with the bread crumbs and a dash of salt and pepper and then drizzle the whole thing with olive oil (I probably drizzled on approximately another 2 tablespoons). Finish the top off with the goat cheese crumbles.
  5. Place the pot in the oven and broil for about 10 minutes, or until the cheese and veggies have turned a slight golden color. If you'd like, serve the pasta with one, a few, or all (or none) of the following: extra cheese, salt and pepper, a sprinkle of dill, lemon wedges, pepper flakes, or a drizzle of olive oil.
Notes
  1. Sever with a kale salad, crunchy bread, and a glass of white wine.
  2. Store leftovers in an airtight container in the refrigerator for 3-5 days.
  3. As with all my recipes, this one is totally customizable. Therefore if you don't like capers, fennel, or garbanzo beans, feel free to either replace them or leave them out completely.
  4. In place of the goat cheese try using parmesan cheese, feta cheese, or ricotta cheese, or eliminate the cheese altogether.
  5. To make this less zesty/spicy, leave the pepper flakes out.
  6. This recipes is vegetarian. To make it gluten-free, eliminate the bread crumbs and use a gluten-free pasta. To make it dairy-free, eliminate the cheese.
Runway Chef http://www.runwaychef.com/
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Triple Truffle Mac and Cheese

Triple Truffle Mac and Cheese || Runway Chef Please don’t hate me for what I am about to do. I know you just got done inhaling enough turkey, mashed potatoes, and gravy to feed a small country….but I couldn’t resist sharing this recipe for triple truffle mac and cheese. Yes, you read that correctly. Triple truffle. As in three types of truffle seasonings. As in three times the deliciousness. As in the best darn truffle mac and cheese to ever grace the face of the earth (a bit presumptuous of a statement, I know, but as they say, if the noodle fits…..Wait. They don’t say noodle?! They say shoe? Well, toe-mate-ohs, toe-mah-toes. Noodles, shoes. You know what I mean.). Mac and cheese in itself is the ultimate comfort food. But when you go ahead and add in all of the truffle things (I blame Trader Joe’s for this!) and the creamiest of cheeses, well, that’s just a recipe for heaven in a pan (and possibly a heart attack, but we’ll pretend we don’t know that). I must warn you, you might not be able to fit into your pants after eating this, your heart may have some trouble beating from all the cream and cheese, but I promise, it will be worth it. Just keep repeating after me “It will all be worth it….it will all be worth it…” Picture it with me for a minute and I think you’ll understand why. Cheesy, creamy, goodness embracing each piece of pasta like silk draping over skin, warmed to buttery perfection, topped with the crunchiest of toppings, and finished with a feathering of truffle essences in not one, not two, but three forms. Don’t even try to fool yourself…you know you want some….

Triple Truffle Mac and Cheese || Runway Chef Triple Truffle Mac and Cheese || Runway Chef Triple Truffle Mac and Cheese || Runway Chef Triple Truffle Mac and Cheese || Runway Chef Triple Truffle Mac and Cheese || Runway Chef

Triple Truffle Mac and Cheese
A creamy, decadent truffle infused mac 'n cheese, perfect for a cozy dinner in on a cold winter night
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Prep Time
10 min
Cook Time
55 min
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
55 min
Total Time
1 hr 10 min
Ingredients
  1. 1 pound of pasta
  2. 4 tablespoon of butter (unsalted)
  3. 5 ounces mushrooms, sliced (should equal about 1 1/2 cups; I used baby bella mushrooms)
  4. 2 large cloves of garlic, minced
  5. 3 tablespoons flour
  6. 1 1/4 cups heavy cream (see notes)
  7. 1 cup water
  8. 1/2 cup mushroom brie, cut into small pieces (found at Trader Joe's; can also use regular brie)
  9. 1 1/2 cups grated truffle cheese (I get mine at Trader Joe's)
  10. 1/4 cup grated parmesan cheese
  11. 1/4 cup grated cheddar cheese (I used a sharp white cheddar)
  12. 4-5 tablespoons of truffle oil (Again, I found mine at Trader Joe's, but I linked another one below)
  13. 1 teaspoon of truffle salt (You guessed it...I found mine at Trader Joe's, but I linked some below)
  14. Fresh ground pepper
  15. 3/4 cups of Italian or regular breadcrumbs
Instructions
  1. Bring a large oven-safe pot of water to boil. Toss in the pasta and cook until al dente, about 8-9 minutes. Drain, rinse under colder water, and set aside.
  2. Back in the pan, melt 1 tablespoon of butter over medium heat. Sauté the mushrooms until they are golden brown, about 8-10 minutes. Remove the mushrooms and set them aside.
  3. In the same pan, melt the remaining butter (should be 3 tablespoons) at medium heat, then toss in the garlic and sauté for 30 seconds. Use a whisk to stir in the flour, then slowly start adding the cream and water, a little at a time. Make sure to whisk after each addition to avoid any lumps. Continue mixing until all of the liquid has been added. Allow the sauce to cook for about 5-7 more minutes, or until it has thickened slightly, making sure to continue the stirring.
  4. Once the sauce has thickened and it begins to bubble, add in the cheeses. Stir until they are melted, then add in the mushrooms, as well as 2-3 tablespoons of the truffle oil (more or less depending on your tastes) and the truffle salt (again, you can adjust the amount based on your tastes preferences). Mix until everything is well combined then fold in the pasta. Season to taste with fresh ground pepper as well as any additional salt or oil.
  5. In a small bowl combine the breadcrumbs and the remaining truffle oil (about 2 tablespoons). Sprinkle this mixture on top of the pasta, then bake the mac n' cheese for 20-25 minutes, or until golden brown, at 375 degrees. Remove from the oven and allow to cool for about 5 minutes before serving.
Notes
  1. To balance out this heavy dish, I like to pair it with a light and fresh salad.
  2. For the pasta, I like to use a fun shape like campanelle, but you can use any type of pasta that you want.
  3. I prefer to make this in an oven-safe pan like my Le Creuset as it make this a one-dish meal with easy cleanup. If you don't have an oven-safe pan, feel free to use a pot or skillet for the stovetop steps then transfer the pasta to a baking dish before sprinkling it with the breadcrumb mixture. If you do use a baking dish, just be sure to bake the pasta for only about 15 minutes.
  4. For the heavy cream and water, you can also just use 2 1/4 cups of milk (I'd use 2%), or less cream and more water (i.e. 1 1/2 cups of water and 3/4 cups cream), or even half-and-half in place of the heavy cream. Whatever combination you settle on, just make sure to use 2 1/4 cups of total liquid.
Runway Chef http://www.runwaychef.com/
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Truffle Oil
Truffle Salt

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Summertime Italian Pasta Salad

Summertime Italian Pasta Salad || Runway Chef One of the most common lunches we had growing up was pasta salad. There was no set recipe. It simply consisted of whatever veggies we had on hand, dressing, maybe some cheese and/or meat, always a bit of lettuce (which I hated at the time), and pasta (obviously). Because this is how I still make my pasta salads, I’ve never felt the need to write out an actual recipe (also, because the recipe would read something like “Take everything you have in your fridge and toss it in a bowl with some pasta.”). I lie. I did write down one pasta recipe, for this healthy deli-style pasta salad. It was so good that I knew it needed to be replicated and that was only possible with a recipe. But all other 27,895 pasta salads I’ve made in my lifetime are pretty much a one time deal. Until I made this salad. It’s kind of like the pasta salads I’m used to making where everything gets thrown into a bowl, except the things I threw into the bowl this time were so good, that like my deli pasta salad, it just had to be written down.

Summertime Italian Pasta Salad || Runway Chef Summertime Italian Pasta Salad || Runway Chef Summertime Italian Pasta Salad || Runway Chef

Summertime Italian Pasta Salad
A light & healthy pasta salad loaded with the fresh flavors of Italy
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. Pasta, cooked al dente (I used half a box)
  2. Proscuitto (I used 4 slices)
  3. Cherry Tomatoes (about 1/2 cup)
  4. Olives (about 1/2 cup)
  5. Radishes (about 3-4, sliced)
  6. Basil (a handful, shredded)
  7. Arugula (a large handful)
  8. Parmesan (about 1/4 cup, grated)
  9. Truffle cheese (optional; I used about 1/3 cup of mini cubes)
  10. Olive oil (a generous drizzle)
  11. Salt & pepper (to taste)
Instructions
  1. Toss all ingredients together in a large serving bowl. Drizzle generously with olive oil and toss with salt and pepper. Serve immediately, or store in the fridge for up to 2 days in a tightly sealed container.
Notes
  1. I put the amounts I used in parentheses, but please keep in mind all of these ingredients are completely adjustable, based on taste preference as well as what you have on hand. Feel free to leave anything out and/or add anything else in. I think this would taste great with some roasted corn or cauliflower as well as goat cheese.
Runway Chef http://www.runwaychef.com/
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One-Pot Spaghetti

One-pot spaghetti

When I came across this recipe, it had my name written all over it (pasta, Italian, basil, easy) and I instantly knew I needed to make it. Silly me decided to start throwing it together before realizing I was missing half the ingredients. But they say everything happens for a reason (probably not a phrase meant for a pasta dish, but we’ll just go with it). Turns out, Mr. RC and I actually liked my highly edited version of the recipe so much better than the original (which we had made a few weeks after the above mentioned mishap). This just goes to show, that contrary to popular belief, mistakes can be a good thing….unless that mistake is drinking too much tequila, then you might have a problem.

One-pot spaghetti recipe

This pasta has quickly moved to the top of my favorites list (not an easy feat for an Italian girl with a secret, out-of-this world spaghetti and meatballs recipe that has been passed down through my family). It’s almost as easy to make as it is to turn on a microwave, it tastes delicious hot or cold, and that one whole pot thing, what a lifesaver (this also makes the perfect dish for having friends over for dinner).

easy recipe for one-pot pasta

One-Pot Spaghetti
Serves 8

1 box of Linguine or Fettucine noodles (I like whole wheat; please note you must use a thick noodle spaghetti noodle for this dish to work)
1 28 oz. can of crushed tomatoes (mine have basil added)
3 tablespoons of olive oil
1 chicken bouillon cube
1 teaspoon of garlic or regular salt
1/2 teaspoon of fresh ground pepper
2 large sprigs of basil, torn
1/2 teaspoon of red pepper flakes
4 cloves of garlic chopped
1/2 a medium-sized onion, thinly sliced (optional; I’ve made it both with and without and each way tastes equally as good)
A small chunk of parmesan rind (completely optional, but the secret to great sauce)
Grated parmesan, for serving

 

In a large pot add all the ingredients, except for the grated parmesan. Fill up the empty tomato can with water and add that to the pot as well.

ingredients for one-pot spaghetti

how to make one-pot spaghetti

Start to cook the pasta on medium high. As the noodles begin to soften, use tongs to push them down into the liquid. Once the noodles are all in the sauce, turn the burner down to medium heat. Continue cooking for 10-15 more minutes, stirring every so often, until the noodles are al dente.

easy one-pot spaghetti Serve topped with grated parmesan and torn basil leaves, as well as a fresh green salad on the side.

This recipe is an original, but the idea is based on this recipe.

Shrimp Scampi Meatballs

My wild streak is continuing, only today it’s in the food category.

When I saw the Shrimp Scampi Meatball soup in the latest issue of Everyday Food I knew that it was time to give my own Shrimp Scampi recipe a make-over.

And don’t be fooled, this takes only a few more minutes to make than the original dish but the results are so worth the time!

 

Shrimp Scampi Meatballs

For the meatballs-

2 c. of peeled and deveined shrimp

1/2 c. white chicken meat (I used canned)

1/2 c. breadcrumbs

1/2 tsp. red pepper flakes

2 tsp. dried parsley flakes

1/2 tsp. salt

2 garlic cloves

2 inch wedge of lemon

1/4 c. milk

1/2 an onion, chopped

1 tbsp. olive oil

1 c. white wine

 

For the pasta-

1/2 box of spaghetti

2 tbsp. olive oil

1 tbsp. butter

1 tsp. parsley flakes

1/4 tsp. red pepper flakes

Juice of half a lemon

A large pinch of salt

Grated Parmesan for topping

 

To start, heat the tablespoon of olive oil in a large skillet and saute the onions until very tender.  While the onions are sautéing, make the meatballs by placing the shrimp, chicken, garlic and the lemon in a food processor and grind until smooth. Add in all remaining meatball ingredients (except for the wine) and process a few more seconds until well mixed. Form the mixture in to meatballs and place in the skillet. Pour the wine over the meatballs, cover the pan with a lid and simmer until the liquid has been reduced to about half.

Meanwhile, cook the pasta til al dente. Drain the noodles and return to the pan. Toss with the remaining ingredients (except for the cheese), then gently (the meatballs aren’t as firm as regular meatballs) add in the meatball/wine/onion mixture. Serve topped with grated parmesan.

Adapted from Everyday Food