All'arrabbiata di Berray

Sometimes you just walk into the grocery store and don't know what to get for dinner. Am I right? Of course I am. This recipe was born from my complete boredom with dinner ideas. Prep time is just about nonexistent, flavors are bold and punchy, and by using a jarred sauce, it cuts cooking time down greatly. This sauce is moderately spicy, and is redolent of Italy with its prominent oregano and basil notes. Feel free to use your favorite noodle, but I recommend one to which the sauce will really cling - like penne, rotini, campanelle, etc. You may certainly use long noodles, but make sure they are thicker - think linguine, fettucine, thick spaghetti... You can also use gluten-free noodles, or low carb...this is a pretty forgiving and customizable recipe. Best of all...this is a healthy dish. Doesn't look like it, though!

All'arrabbiata di Berray

1 medium onion, diced

1 lb. ground chicken (or supreme lean ground beef)

½ - ¾ tsp. crushed red pepper flakes

1 tsp. dried oregano

½ tsp. dried basil

½ tsp. freshly ground black pepper

24 oz. jar roasted garlic pasta sauce

Extra virgin olive oil

8 - 12 oz. penne noodles (I use Dreamfield's low carb noodles)

Heat a large saucepan over medium heat. Add 1 to 2 tbsp. extra virgin olive oil, swirl to coat the bottom of the pan, then add the diced onion. Cook the onion until it is translucent; this will take about 5 - 7 minutes or so. Add the crushed red pepper flakes and briefly cook for another minute. 

Add the ground chicken to the pan and break it down into small pieces. Cook the chicken completely through. You can make the sauce chunkier or smoother, based on personal preferences. Keep in mind at this point, if you are using the leanest meat possible, you will not have to drain it. If you don't want any extra juices in there, just spoon the liquid out.

Crush the oregano and basil between your fingertips and add both to the onion. Add the black pepper and mix everything together well. Add the entire jar of pasta sauce to the pan and stir to combine. Bring the sauce to a low boil, then reduce to a simmer over low heat while you prepare the noodles.

In a pot of boiling, salted water, cook the noodles according to the package directions. Drain well, then add the noodles into the sauce, stirring well to coat the noodles with the sauce. Serve immediately with a bit of freshly grated Parmesan on top, some good crusty artisan bread on the side, and a medium to dry red wine of your choice.

Serves 4

Fresh Strawberry Ice Cream (Reduced Sugar)

 

Summer is truly here, and with it comes the glut of berries at the grocery stores. Strawberries usually arrive first, followed by the blueberries and raspberries, and this recipe is the perfect way to use up those leftover strawberries you may have. This ice cream is light, delicately sweet, and packs a wallop in the pure strawberry flavor. If possible, try to use organic dairy and strawberries.

 

Fresh Strawberry Ice Cream

 

1½ cups fresh strawberries, hulled

¾ cup whole milk

1/3 cup Truvia Baking Blend (or, 2/3 cup granulated sugar)

1½ cups heavy cream

1½ tsp. pure vanilla extract

Pinch of kosher salt

 

Put the strawberries into the bowl of a food processor fitted with the chopping blade. Pulse the strawberries until rough or finely chopped, depending on your personal preferences. Reserve the strawberries.

 

In a medium bowl, use a hand mixer on low speed or a whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Stir in the reserved strawberries with all the juices. Cover and refrigerate 1 to 2 hours, but overnight is best.

 

When ready to make the ice cream, stir up the mixture gently, then pour into your ice cream maker and mix according to the manufacturer's instructions. I use a Cuisinart ice cream maker, and this is done in about 15 to 20 minutes. The ice cream should have a soft-serve consistency, and you can serve it at this point, but I prefer to spoon it into a container and let it firm up for a few hours. Make sure to remove the ice cream from the freezer about 10 to 15 minutes before serving.

 

Makes about 5 cups (10 ½-cup servings)