Steamy Kitchen Recipes | RSS Feed Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Tue, 21 Jul 2015 18:52:51 +0000 en-US hourly 1 Creamy Miso Chicken Pasta Thu, 29 Dec 2011 20:14:35 +0000 A light pasta with broccoli, sautéed chicken and a secret ingredient, miso.

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A few weeks ago, I got an email from a reader named Gabriela (love that name) asking for more recipes involving miso paste. Gabriela had made my 10 Minute Miso Soup recipe 4 months ago and still had this massive tub of miso paste in her refrigerator. By the way, did you know miso paste lasts for 6-8 months in your refrigerator? Just make sure after opening, cover well and store in the back of your refrigerator.

We’ll be posting miso recipes regularly for the next few months, I’m working with Marukome to develop recipes for their brand new Miso & Easy product with substitutions using regular miso paste. So, Miso & Easy is like instant miso in a squeezable bottle. You can make miso soup in seconds, there’s no need for kombu or bonito flakes or dashi – it’s all in the bottle!

This recipe can be made with Miso & Easy or regular Miso Paste (I love the all-natural low sodium miso paste from Marukome)

What is Miso?

Made from fermented soybeans, Miso is a thick paste-like substance. It is brown in color and tastes pleasantly salty and tangy on its own. Miso has a surprisingly low salt use of Miso is in Japanese-style Miso soup, Miso also adds a unique burst of flavor to salad dressings, sauces and marinades, baked tofu, vegetable dishes, and even dessert sorbets.

Often called “soybean paste” by Westerners, Miso has played a vital role in the culinary life of Japan for hundreds of years. More and more, however, the salty taste and buttery texture of Miso is becoming popular in the west, as a favorite ingredient in a range of recipes.

Miso is manufactured by adding a yeast mold known as koji to soybeans and other ingredients, and allowing them to ferment. The fermentation time, ranges from weeks to years, depending upon the specific type of Miso being produced. Once this process is complete, the fermented ingredients are ground into a paste similar in texture to that of butter.

The color, texture, and degree of saltiness of a particular Miso depends upon the ingredients used, and the duration of the fermentation process. Miso ranges in color from white to brown. The lighter varieties are less salty and more mellow in flavor, while the darker ones are saltier and have a more intense flavor.

How to make Creamy Miso Chicken Pasta

Here’s what you’re going to need:


…and for the sauce:

Bring a large pot of salted water to the boil, and then cook 1 pound of pasta according to package directions. About four minutes before the pasta is done, add some broccoli florets to the hot water. While the pasta cooks, you can cook the chicken and make the miso sauce.

Cut two boneless, skinless chicken breasts into 1-inch pieces then season with salt and freshly ground black pepper.

Add olive oil to a large skillet over medium-high heat. Then, add the chicken until cooked through and browned on all sides.

Remove the chicken from the pan and turn the heat to low. Add butter to the pan, once the butter melts add the miso. Stir the butter and miso until combined. Now, remove the pan from the heat completely.

Add the Greek yogurt and stir to combine.

When done, drain the pasta and broccoli, reserving 1/4 cup of the pasta cooking water. Then, add the pasta, broccoli and reserved water to the sauce.

Now, add some shredded Parmigiano-Reggiano cheese.

Add the chicken then use tongs or two large spoons to toss the pasta.

Serve the pasta with a handful of finely sliced green onions sprinkled on top.


Creamy Miso Chicken Pasta Recipe

Servings: serves 4 - 6 Prep Time: 10 minutes Cook Time: 20 minutes

A light pasta with broccoli, sautéed chicken and a secret ingredient, miso.

If you don't have Miso & Easy product, substitute with traditional miso paste, add 2 tablespoons to 1 tablespoon of water in order to loosen the paste. Since traditional miso paste can be saltier, add 1 tablespoon of thinned miso to begin with, taste the final sauce and add additional miso to taste.


1 pound pasta
2 cups broccoli florets
2 tablespoons olive oil
2 boneless skinless chicken breasts, cut into 1-inch pieces
2 tablespoons unsalted butter
2 tablespoons Miso & Easy or see above for miso paste substitution
1 1/2 cups Greek yogurt
1/2 cup shredded Parmigiano-Reggiano cheese
2 green onions, finely sliced
salt and pepper


1) Bring a large pot of salted water to the boil and cook pasta according to package directions. Four minutes before the pasta is done, add broccoli florets.
2) In the meantime, season chicken with salt and pepper. Add olive oil to a large skillet over medium-high heat, add chicken and cook until browned on all sides and cooked through, about 6 minutes.
3) Remove chicken, turn heat to low then add butter to skillet. Once melted, remove pan from heat and add miso, whisk until butter and miso come together then add Greek yogurt, stir to combine.
4) Drain pasta, reserving 1/4 cup of the pasta cooking water.
5) Add pasta, reserved pasta cooking water, Parmigiano-Reggiano cheese and chicken then toss. Garnish with green onions.

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Microwave Spaghetti Squash with Tomatoes & Basil Mon, 14 Nov 2011 19:22:07 +0000 Microwave instructions for Spaghetti Squash with Tomatoes and Basil with step by step photos.

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If you ask Nathan what his most favorite recipe to cook is, he’ll tell you, “p’skeddi squash and steak!” He’s taken quite a liking to p’skeddi squash, and we’ve never tried to correct his pronunciation of spaghetti squash, it’s just too darn cute! Though I can imagine one day, when he’s older and cooking a romantic meal for a special gal, calling it p’skeddi may ruin his chances of a second date.

Due to a little goof while gardening with 35 seed packets and 2 over-zealous kids, we planted 12 spaghetti squash plants in the garden, enough to supply our entire zip code with spaghetti squash for life.

Thankfully, the chickens have a taste for the leaves and the happy-yellow flowers – and we haven’t stopped them from consuming most of the spaghetti squash plants, so now we’re left with 3 plants, one of which is barely hanging on.

The hens are my heroes!

Microwaving the Spaghetti Squash

The fastest way to cook the spaghetti squash is to microwave it! If microwaving a solid, heavy squash intimidates you a bit, you can also bake the spaghetti squash in the oven, which takes an hour to do, but is just as easy.

You’ll take a sharp paring knife and carefully, very carefully, pierce the squash in several places all over. It’s a hard squash, so it takes a bit of effort to do this. I guess a better instruction would be to say STAB the squash. But do this carefully, k?! The squash is a round, rolly, hard object.

Microwave on high for 10-12 minutes, rotating the squash halfway during cooking.

After cooking, just let the squash sit there for a few minutes to cool down a bit. Put on some oven gloves and remove the hot squash.

I highly suggest a thick towel or oven gloves – remember you stabbed the squash? Well inside the squash is steaming hot squash and some liquid which may leak through the stab marks.

I use these Pit Mitts – okay, so I look like a dork, but they are amazing – soft gloves that actually fit my hand with rubber grippy grip lines all over. I highly recommend them as I’m not a fan of those traditional oven mitts that make you feel like you’re cooking with Barney the annoying purple dinosaur hands.

The squash should cut open very easily, with no resistance. If not, return it back to microwave and let it go for another couple of minutes.

Once you cut it open, it should look like this. Remove the seeds. If you’re only cooking for a small family, just use half the spaghetti squash, and save the other half for another recipe (see end of post for links to other great spaghetti squash recipes)

Use two fork to scrape out the strands of spaghetti squash. Try a piece of squash – if you feel like it needs to be cooked a little more, don’t worry – we’ll be saute’ing in a pan and you can cook the squash further in the pan. Just make a mental note that you’ll need to add a couple minutes of cooking time in the pan.

Okay, now it’s time to saute the rest of the ingredients – fresh basil, garlic and tomatoes.

Add in the spaghetti squash, toss with tongs. Season with salt, pepper and balsamic vinegar.

Throw in the cheese! Toss again.

Serve right away!



Spaghetti Squash with Tomatoes and Basil Recipe

Servings: 8-10 Prep Time: 8 minutes Cook Time: 15 minutes
Spaghetti Squash Recipe with Tomatoes and Basil

If you're only feeding 4-6 people, I suggest cooking the spaghetti squash whole, then only using half of the squash when you're ready to saute with the tomatoes.

I like my spaghetti squash not too hard, not too soft. It shouldn't be mushy, you should be able to still separate the strands of squash.


1 spaghetti squash
1 tablespoon olive oil
4 cloves garlic, minced
2 tomatoes, chopped
few basil leaves, chopped
salt and pepper
1 teaspoon balsamic vinegar
1/4 cup grated pecorino or parmesan cheese


1. Using a sharp paring knife, carefully pierce (I really mean stab) the spaghetti squash in a few places (about 6 slashes is good). Microwave on high for 10-12 minutes, turning/rotating the squash halfway during cooking. A fork should very easily pierce through the squash, if there is resistance - microwave for an additional 1-2 minutes.

2. Let squash cool for a few minutes before handling. Carefully (the squash will be steaming hot!), use a chef's knife to cut the squash in half, lengthwise. The squash should be soft and easy to cut. Remove and discard the seeds. Use two forks to scrape apart the strands of the squash. Compost or discard the skin.

3. Heat a large saute pan over medium heat with the olive oil. Add in the garlic and cook for 1 minute. Add in the tomatoes and basil and cook for 2 minutes. Turn heat to medium-high and add in the spaghetti squash and toss. Season with salt and pepper and drizzle in the balsamic vinegar. Taste the squash - adjust seasoning and if the squash still needs a bit more time to cook through, cover and cook for 2 minutes. If the squash texture is perfect, toss in the grated cheese and serve immediately.


More Spaghetti Squash Recipes

Moroccan Spiced Spaghetti Squash (Smitten Kitchen)
Recipe for Spaghetti Squash and Chard Gratin (Kalyn’s Kitchen)
Spaghetti Squash with Ricotta, Sage, and Pine Nuts (The Kitchn)
Spaghetti Squash with Sausage (White on Rice Couple)





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Warm Spinach Mascarpone Dip Tue, 22 Dec 2009 21:39:13 +0000 Forget the sour cream. Forget the cream cheese. Spinach dip made with mascarpone cheese is an absolute winner!

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Forget the sour cream.

Forget the cream cheese.

Spinach dip made with mascarpone cheese is an absolute winner! Lighter (texture…sorry…not in calories) and I bet you’ll love it.


I’m normally all over anything served warm, spreadable and dippable, but I had never met a spinach dip to fall in love with, that is until now. Most recipes that I’ve seen call for sour cream and cream cheese, and the combination of the two heavy ingredients make the spinach dip too thick and hides the flavor of the spinach. Which is good if you’re like my husband and don’t like spinach anyways and is in it only for the warm oozy cheese…but just so-so for Popeye fans.

The solution that I found was in a cookbook called “In a Cheesemaker’s Kitchen” by Allison Hooper, founder of the Vermont Butter and Cheese company. They not only sent me a cookbook to test recipes from, but also included a selection of their artisan cheeses, including a mascarpone cheese, which I used in their Warm Spinach Mascarpone Dip recipe.

Warm Spinach Mascarpone Dip Recipe - final shot

Simply fantastic. The mascarpone cheese made the spinach dip so much lighter!

(screeeetch!) Wait. I didn’t say the dip was lighter in calories (I haven’t counted, and I probably won’t) as mascarpone is made of butterfat. But um, perfect warm spinach dip? Who’s counting?! The texture of the dip is lighter than if you used sour cream/cream cheese combo…and bonus…I can taste the spinach!

Oh and by the way, I’ve just realized that I’ve been pronouncing Mascarpone wrong all these years.

My way (i.e. the wrong way): mar-ska-pone

The right way: mas-car-pone


Warm Spinach Mascarpone Dip Recipe

Servings: 8 Prep Time: 10 minutes Cook Time: 30 minutes

Yields 2 cups
adapted from In a Cheesemaker's Kitchen by Allison Hooper

I think the original recipe lacked a crucial step - and that is to squeeze out all of the water from the frozen spinach. I like to serve the spinach dip with sliced french bread, celery sticks or warmed pita bread triangles. I've also used two small ramekins, each ramekin holding 1-cup of the spinach dip comfortably. Oh, I've also added freshly grated nutmeg to the original recipe too.


16 ounces frozen chopped spinach, defrosted
1 small onion, minced
2 tablespoons olive oil
1/2 teaspoon kosher or sea salt (1/4 teaspoon table salt)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg (freshly grated if you have)
1/4 teaspoon cayenne pepper powder
8 ounces mascarpone cheese, softened at room temperature
1/2 cup grated parmesan cheese


1. Preheat the oven to 350F.

2. Take a handful of the defrosted spinach and squeeze and discard the water from the spinach. Squeeze as much of the water out as you can, you should get about a little less than a cup of spinach water.

3. Heat a saute pan over medium heat. When hot, add the olive oil and swirl to coat. Add the onions and saute until soft and translucent, about 4-5 minutes (take your time, if you do this over high heat, the onions will burn and become bitter). Add the spinach and saute until the spinach is warm, but still bright green about 30 seconds.

4. Season and toss with salt, pepper, nutmeg and cayenne. Turn off the heat and stir in the mascarpone cheese and the grated parmesan.

5. Pour into 2 small ramekins (or other oven-safe dish) and bake for 30 minutes until the cheese is bubbling around the edges. Serve warm with pita chips, bread or celery sticks.

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Roasted Vegetable Ravioli with Crispy Pancetta Thu, 05 Apr 2007 01:57:55 +0000 Hand-made pasta at home seems like a luxury, but it only costs $2 in ingredients. It does make a mess in your kitchen, but with the right tools, it only takes a 15 minutes to make the pasta itself and another 45 minutes to make the ravioli.

The right tools include a fork and a KitchenAid with pasta attachment. Sometimes I use the food processor ...

The post Roasted Vegetable Ravioli with Crispy Pancetta appeared first on Steamy Kitchen Recipes.

Vegetable Ravioli with Pancetta

Hand-made pasta at home seems like a luxury, but it only costs $2 in ingredients. It does make a mess in your kitchen, but with the right tools, it only takes a 15 minutes to make the pasta itself and another 45 minutes to make the ravioli.

The right tools include a fork and a KitchenAid with pasta attachment. Sometimes I use the food processor to start the dough (instead of just the fork), but its more of a hassle to clean the darn appliance than anything. I can’t tell you how many times I’ve nicked myself with that massively sharp blade. I’d much rather use the fork – at least I can’t poke myself to death.

Some people think hand-made pasta sounds so difficult, but it actually is fairly straightforward and simple. Last night, I taught a class how to make fettucine and two different kinds of ravioli. Not one of them had ever made pasta before, and the results were delicious. Here is the recipe for one of them.

Roasted Vegetable Ravioli with Crispy Pancetta showcases the freshness of the vegetables in season with a light, brothy, lemony sauce. The pancetta adds texture and smokiness. Use whatever vegetables are in season.

The key to making pasta is not to use too much flour at first. You can always add more flour if the dough is sticky, but once the dough is dry, its difficult to add more moisture. The basic pasta recipe below makes about 2 dozen ravioli, enough to feed 4.

Basic Pasta Recipe

4 large eggs
3 cups all purpose flour
1 tablespoon olive oil

1. Start with the flour – measure and just place all of it in a nice mound on your clean countertop. Using your fingers, make a hole in the middle of the mound, and form a well large enough to hold 4 eggs. Crack eggs, one by one into the well.

2. Now its time to use your fork. Start in the middle of the egg mixture and gently beat the eggs. Be careful – don’t let the walls break down! Keep beating the eggs, incorporating the flour a little at a time. Keep going until it becomes thick. Now with your fork, start stirring in the flour. Great – you’re almost there. When it gets to the point where you can’t use the fork anymore, use your palms and knead, adding more flour if it gets too sticky. You might not use all your flour, thats ok. Knead for 8-10 minutes more, until the dough is smooth. Cover with plastic wrap and let it rest while you prepare the roasted vegetables.


Roasted Vegetable Ravioli with Crispy Pancetta

Servings: 4 Prep Time: Cook Time:


ravioli filling:
1 lg zucchini
1/2 red bell pepper
1 lg carrot
1 lg portabella mushroom
1/4 cup grated parmigiano reggiano
1 tsp minced garlic
2 T olive oil
1 tsp kosher salt
1/2 tsp fresh ground peppersauce:
5 thin slices of Pancetta
2 garlic cloves, thinly sliced
3/4 cup chicken stock
1/2 cup white wine
1 corn, kernals cut off
2 T chopped fresh parsley
1/2 tsp lemon juice
salt & pepper to taste
1 recipe of Basic Pasta Recipe (above)
1 egg with 1 T water (egg wash)


1. Roast the Veggies: Preheat oven to 375. Cut each vegetable into smaller pieces. The more tender veggies (zucchini) can be cut into larger chunks. Hard vegetables (carrots) into smaller chunks. Basically, you want all the vegetables to roast evenly. Roast 10-15 minutes, until soft. Remove from oven, place in food processor. In food processor (or you could just chop with your knife like I do) - pulse 4-5 times until the vegetables are 1/4" small dice (still a little chunky but not a puree). You want the vegetables to still have some texture. Add parmigiano reggiano, garlic, olive oil, salt and pepper. Pulse one more time to incorporate rest of ingredients. Set aside.

2. Roll the Pasta: Divide the pasta dough into 4 equal parts. Cover whatever dough you are not using with damp towel or plastic wrap. You are going to use 1 portion of the dough at a time and keep the rest covered. Using your KitchenAid with pasta attachment OR the pasta hand-crank, roll pasta dough to about 1 mm thick - usually to the second to last setting on pasta machine. Sheets should be about 6" wide x 30" long. Dust sheets with extra flour if it feels a little sticky. Set sheets aside, cover.

3. Make the Ravioli: Using a 1T sized measuring spoon, scoop scant tablespoon of vegetable mixture onto the pasta sheet - leaving about 1 1/2 inch between each spoonful. Brush egg wash on edges and in between the spoonfuls. Place another pasta sheet on top, pressing lightly on the edges in between -try to get as much air out as possible. Use a small knife, pizza cutter or pleated ravioli cutter to cut the ravioli into nice, even squares, about 2-1/2" square. Make sure each has a tight seal - if the ravioli is not sealed, the filling will leak out and your ravioli will be ruined. Place each ravioli onto a baking sheet, dusting with flour to avoid them sticking to each other. Repeat until you use all the pasta sheets. Take a 8qt stockpot filled with 6qts of water and 1 T salt; boil. While water is boiling, make the sauce.

4. Make the Sauce: Heat a large saute pan over medium-high heat. When hot, add the slices of pancetta. Cook pancetta until crisp. Remove pancetta with tongs to plate and crumble. (leave the pan drippings in the pan!) Keep the heat on the pan and add the garlic. Fry 15 seconds. Add the chicken stock and wine, scraping up the bits in the pan. Add corn kernals. Simmer on low until sauce is reduced by half, about 5 minutes. Add lemon juice into the sauce. Turn off heat and set aside.

5. Boil the Ravioli: Slip ravioli into the boiling water. Return to boil, immediately turn heat to medium low. Cook ravioli in gently boiling water for another 3-4 minutes, until pasta is tender (fish a ravioli out and test to see if corner is done). Drain. Serve with the sauce, top with crumbled pancetta and freshly grated Parmigiano Reggiano.

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