Everything But The Kitchen Sink Pasta Recipes

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EVERYTHING BUT THE KITCHEN SINK



Everything but the Kitchen Sink image

Provided by Robert Irvine : Food Network

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 14

1 tablespoon grapeseed oil
Kosher salt and freshly ground black pepper
2 small yellow squash, cut into 1/2-inch slices
2 carrots, peeled and quartered lengthwise
1 medium onion, chopped
2 tablespoons minced garlic
2 large potatoes, rinsed and large diced
2 quarts vegetable stock
1 cup canned navy beans, rinsed and drained
1 cup canned kidney beans, rinsed and drained
1 bay leaf, crumbled
2 teaspoons minced thyme leaves
2 cups broccoli florets
2 medium Roma tomatoes, chopped

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large bowl, whisk together grapeseed oil, salt and pepper, to taste. Add the squash, carrots, onions, garlic and potatoes, tossing to coat. Put the coated vegetables on a sheet pan, and roast until the onions are translucent, about 20 to 25 minutes.
  • Meanwhile, in large stock pot, over medium heat add the stock, beans, bay leaf, thyme, and cook for 10 minutes, stirring occasionally. With a hand blender pulse stock and bean mixture until the beans are slightly pureed. Remove the vegetables from oven and add to pot, then stir in the broccoli and tomatoes. Cook until all the vegetables are cooked through, about 30 to 35 minutes.

Nutrition Facts : Calories 285 calorie, Fat 3 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 614 milligrams, Carbohydrate 52 grams, Fiber 13.5 grams, Protein 13 grams, Sugar 8 grams

EVERYTHING BUT THE KITCHEN SINK PIZZA



Everything But the Kitchen Sink Pizza image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 13

All-purpose flour, for dusting
1 pound pizza dough
1 cup leftover pasta sauce
1/2 cup cherry tomatoes, halved
1/4 cup dry-cured black or Kalamata olives, drained and pitted
1/2 cup leftover roasted chicken
1 cup mixed shredded cheese (such as Cheddar, provolone, Swiss)
6 slices prosciutto
Freshly cracked black pepper
1/4 cup grated Parmesan
Extra-virgin olive oil, for drizzling
1/2 cup arugula
Fresh basil, for garnish

Steps:

  • Preheat the oven to 500 degrees F.
  • Add a half-sheet tray or pizza stone to the oven to preheat for 30 minutes.
  • On a floured work surface, form the pizza dough into a circle using a rolling pin or stretching with your hands. Transfer the pizza dough on a floured pizza peel.
  • Spread the sauce evenly over the pizza, followed by the cherry tomatoes, olives, chicken, shredded cheese, prosciutto, pepper and Parmesan.
  • Place the pizza in the oven and cook until the edges are just golden to dark brown,
  • 10 to 12 minutes.
  • Remove the pizza and garnish with a drizzle of olive oil, the arugula and basil.

EVERYTHING BUT THE KITCHEN SINK CAKE



Everything But the Kitchen Sink Cake image

Make and share this Everything But the Kitchen Sink Cake recipe from Food.com.

Provided by mandabears

Categories     Dessert

Time 1h

Yield 1 cake

Number Of Ingredients 9

18 1/4 ounces butter recipe yellow cake mix
2/3 cup milk, use instead of water to make cake
1/2 cup butter, softened
1 teaspoon almond extract, add to milk
3 large eggs
1 large granny smith apple, peeled and chopped
1/2 cup craisins or 1/2 cup dried cherries
1/2 cup butterscotch chips or 1/2 cup white chocolate chips (not chocolate mint, either one kind of chip or mixed)
1/2 cup chopped nuts, anything but peanuts.

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour bundt pan, I use Bakers Joy baking spray.
  • Blend cake mix, milk, almond extract, butter and eggs in large bowl for 30 seconds on low speed.
  • Then beat on medium speed for 4 minutes.
  • Fold in all other ingredients until well mixed.
  • Pour into prepared bundt pan.
  • Bake for 50 minutes or until toothpick inserted into cake comes out clean.
  • Cool in pan on wire rack for 15 minutes.
  • Invert and remove cake from pan onto wire rack.
  • Cool completely.
  • Dust with confectioners sugar.

VEGGIE " EVERYTHING BUT THE KITCHEN SINK" PASTA SAUCE



Veggie

I love chunky garden vegetable pasta sauce, and after trying a few on Zaar I modified my favorite spaghetti sauce recipe recipe #22782, to have fresh tomatoes instead of canned, lots of fresh vegetables, and less fat from the meat. Easily hearty enough with vegetables to omit the sausage for vegetarians. I find it easiest to prepare the ingredients first. Slice, dice, puree, open cans etc. For stronger garlic flavor, "crack" the garlic open about ten minutes before mincing to give the oils air exposure. Use whichever ingredients you love most. The more juicy your vegetables the less water you need as the sauce will thin as the vegetables cook. It's easier to start with thick sauce and thin in out than to try to thicken the sauce later. My instructions may seem a little elementary for some more advanced cooks, but as I learned how to do many of these techniques while developing this sauce, I wanted to include them for more novice cooks. If you have any suggestions or corrections please let me know.

Provided by M D A

Categories     Spaghetti

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 23

1 lb turkey sausage (hot or mild) (optional)
1 lb Italian sausage (hot or mild) (optional)
1 medium onion, chopped
6 garlic cloves, minced (more if desired)
1/4 cup red wine
6 small tomatoes, diced or 1 (28 ounce) can diced tomatoes
8 small tomatoes, blanched, skinned & pureed or 2 (15 ounce) cans tomato sauce
2 (6 ounce) cans tomato paste
2 small zucchini, quartered and thinly sliced
1 red pepper, cut into 1-inch strips or 1/4-inch squares
1 carrot (sliced thin or shredded)
1/2 cup celery, thinly sliced (optional)
1 (3 7/8 ounce) can olives, sliced and drained (optional)
1 cup mushroom, sliced (optional)
1 cup water (adjust as needed)
6 teaspoons chopped fresh basil or 3 teaspoons dried basil
2 teaspoons dried parsley
1 teaspoon dried oregano
1 1/2 teaspoons brown sugar
1/4 teaspoon crushed red pepper flakes
salt and pepper
1 lb spaghetti (thin for thinner sauce, thicker for thicker sauce)
parmesan cheese

Steps:

  • Tomato Puree.
  • Fill a large bowl 2/3 of the way with water and ice.
  • Fill medium size sauce pan with 3 cups water to a boil.
  • Cut an "X" shape at the top of 8 small tomatoes just enough to pierce the skin.
  • With tongs place the cut tomatoes in the boiling water for 30 seconds.
  • Remove the tomatoes from the boiling water one at a time and place in the ice bath, soak for 1-2 minutes.
  • Remove the tomatoes from the ice bath, pulling the skin from the star end to the bottom.
  • If you want to remove the seeds, half the tomatoes and scoop.
  • Place skinned tomatoes in food processor or blender and puree.
  • Set aside or in refrigerator until needed.
  • Sauce.
  • In large stock/sauce pot brown sausages, breaking into pieces as you like.
  • Add chopped onion, and mix. Cook until onions begin to look clearish.
  • Add the garlic and saute for about a minute, watch it doesn't burn.
  • With the tomatoes ready and waiting (diced, pureed and paste), pour 1/4 cup red wine into the pan and using a plastic spatula scrape anything sticking to the bottom of the pan up ("Deglazing").
  • Add the tomato sauce, paste, and diced tomatoes.
  • Add zucchini, red pepper, carrot, (and optional celery).
  • Stir to evenly mix and coat all vegetables.
  • Add basil, parsley, oregano, brown sugar, red pepper flakes, and salt & pepper to taste.
  • Mix well and evaluate water content.
  • If the liquid level is not enough to cover the vegetables add water until almost covered. The vegetables will reduce down as they cook, and also thin the sauce as their water escapes.
  • Bring to a boil and simmer on low, stirring frequently, for one hour.
  • For a richer flavored sauce simmer longer, just add more water before boiling.
  • Add olives and mushrooms about 30 minutes before serving, and simmer.
  • Cook spaghetti according to package directions, (using fresh if possible).
  • Spoon sauce over noodles and top with parmesan.

Nutrition Facts : Calories 204.3, Fat 1, SaturatedFat 0.2, Sodium 240.2, Carbohydrate 41.9, Fiber 4.6, Sugar 8.9, Protein 7.7

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