Carolina Kitchen in College

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Perfect Pepper Penne Palooza July 11, 2010

Filed under: Pasta — kchrismon @ 4:47 pm

I was in the mood for pasta so I decided to make this. I had never roasted red peppers before, but it was easy! And they’re so yummy. I desperately need a food processor, but I used a mini chopper. It worked just fine.


3 cloves garlic

1/3 cup pine nuts

1/3 cup grated Parmesan cheese

1 cup roasted red bell pepper

1 cup basil leaves

½ tsp. salt

¼ tsp. pepper

1/3 cup extra virgin olive oil

1 lb. penne pasta


Place garlic and pine nuts in a food processor (or chopper).  Pulse until finely chopped.  Add Parmesan, red pepper, basil leaves, salt and pepper.  Pulse until well combined.  With the motor running, add olive oil through the feed tube and process until incorporated.  Set aside.

Cook pasta according to package directions.  Drain and return to the pot.  Add the pesto to the pasta and stir to combine.  Heat until warmed through.  Serve immediately.

Adapted from Annie’s Eats


Whole-Wheat Spaghetti with Lemon, Basil, and Salmon May 23, 2010

Filed under: Pasta,Seafood — kchrismon @ 6:31 pm

This was very good. And it tasted healthy. I’m still not very good with cooking fish – I’m a vegetarian, so I don’t cook meat period, but I do eat fish and am trying to learn how to cook it – but it turn out well, despite some minor frustration and lack of hands. It is pictured without salmon, but I put the salmon over it when I served the pasta.


1/2 pound whole-wheat spaghetti

1 clove garlic, minced

2 tablespoons extra-virgin olive oil

1/2 teaspoon salt, plus more for seasoning

1/2 teaspoon freshly ground black pepper, plus more for seasoning

For salmon:

1 tablespoon olive oil

4 (4-ounce) pieces salmon

1/4 cup chopped fresh basil leaves

3 tablespoons capers

1 lemon, zested

2 tablespoons lemon juice

2 cups fresh baby spinach leaves


Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a large bowl. Add the garlic, extra-virgin olive oil, salt, and pepper. Toss to combine.

Meanwhile, warm the olive oil in a medium skillet over medium-high heat. Season the salmon with salt and pepper. Add the fish to the pan and cook, about 4-5 minutes per side, depending on the thickness of the fish. Remove the salmon from the pan.

Add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine. Set out 4 serving plates or shallow bowls. Place 1/2 cup spinach in each bowl. Top with 1/4 of the pasta. Top each mound of pasta with a piece of salmon. Serve immediately.

Adapted from Giada de Laurentiis, Food Network


Steak on Goat Cheese Alfredo May 19, 2010

Filed under: Meat,Pasta,Uncategorized — mdebaugh @ 8:29 pm

I got the idea for this dish from something that I have ordered at Olive Garden a couple times. I made this for myself on Saturday after I got off work. It was quick and easy. I didn’t use a recipe, but I just threw it together. It was really fun not to follow a recipe and to see what worked. Some things I will probably do differently next time is make my own alfredo sauce, instead of the store bought as well as keeping a closer eye on the meat so it doesn’t too tough. I was pretty happy with the outcome though since it was my first time experimenting without a recipe.


Steak medallians


Alfredo sauce

Goat Cheese

So, basically, I seasoned the steak a little with salt, pepper, and rosemary and put it in a frying pan with olive oil to brown the outsides, then I put it in the oven to cook all the way through. I made the pasta according to the box. To finish off the meal I mixed the alfredo with the goat cheese in a sauce pan.


Mediterranean Couscous Salad May 16, 2010

Filed under: Pasta — kchrismon @ 12:38 am

This is delectable! I actually let out an “Mmmm” when I tried it. I love Giada’s food, and adapted her recipe to my liking. This is another light dish, but filling. Couscous is so delicious, and it soaks up all the flavors of the lemon. The cranberries give it great texture, as well as the almonds. I hope you like this as much as I do!


3 tablespoons extra-virgin olive oil, plus 1/4 cup

2 cloves garlic, minced

1 (1-pound) box couscous (or any small pasta)

3 cups vegetable stock

1 lemon, juiced

1 lemon, zested

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon lemon pepper

1 cup chopped fresh basil leaves

1/2 cup chopped fresh mint leaves

1/4 cup dried cranberries

1/4 cup slivered almonds, (optional: toasted)


In a medium saucepan, warm 3 tablespoons of the olive oil over medium heat. Add the garlic and cook for 45 seconds. Add the couscous and cook until toasted and lightly browned, stirring often, about 4-5 minutes. Carefully add the stock (it will spit and bubble!), and the juice of 1 lemon. Then, reduce the heat and simmer, covered, until the couscous is tender, but still firm to the bite, stirring occasionally, about 6-8 minutes. Drain the couscous if excess liquid.

In a large bowl, toss the cooked couscous with the remaining olive oil, zest, salt, lemon pepper, and pepper and let cool.

Once the couscous is room temperature, add the fresh herbs, dried cranberries, and almonds. Toss to combine and serve.

Adapted from Giada de Laurentiis, Food Network.