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Archive for the ‘Pasta’ Category

Makes 6-8 servings

  • 1 lb ground beef
  • 1 medium onion chopped
  • 1 medium green bell pepper, chopped
  • 2-4 garlic cloves, diced and smashed
  • 1 (14 1/2 oz) can tomatoes, dice if using whole, do not drain
  • 1 (15 1/4 oz) can whole kernel corn
  • 1 (15 oz) can tomato sauce
  • 8 oz elbow macaroni
  • 1-2 tbsp chopped parsley
  • Salt and pepper
  1. Prepare elbow macaroni according to directions on package until al dente. 
  2. Save a little of the pasta water in case you need it later to loosen the sauce. 
  3. Brown meat in a large skillet, drain the fat and add the onion and bell pepper halfway through cooking.  Drain any remaining fat when onion and pepper are done and add garlic, stir in. 
  4. Add the meat mixture to the cooked macaroni, add the canned tomatoes, corn and sauce.  Mix together and add seasonings to taste.  You may need to add some of the pasta water to loosen the sauce if it is too dry. 

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Makes 16 servings

  • 1/2 cup (1 stick) plus 2 tbsp unsalted butter
  • 1/3 cup plus 1 tbsp all-purpose flour
  • 5 cups milk
  • 1 lb mild cheddar cheese, shredded (about 4 cups)
  • 8 oz Fontina cheese, rind removed, shredded
  • 3/4 cup grated Parmesan cheese
  • 2 tsp Dijon mustard
  • 2 tsp salt
  • 1/2 tsp cayenne pepper, or to taste
  • 2 lb penne rigati pasta
  • 1 cup fresh breadcrumbs
  • chopped flat-leaf parsley, for garnish
  1. Bring a large pot of salted water to boil for the pasta.  Meanwhile, melt 6 tbsp of the butter in a 2 qt saucepan over medium heat.  Whisk in flour until blended; cook 1 minute, whisking.  Slowly whisk in milk; bring to a boil, whisking.  Reduce heat to low; simmer 5 minutes, until slightly thickened.  Remove from heat; add cheddar, Fontina, and 1/4 cup of the Parmesan, whisking until sauce is smooth.  Whisk in mustard, salt and pepper. 
  2. Heat oven to 350°F.  Butter a large 3 qt baking dish with 2 tbsp of the butter.  Cook pasta 2 minutes less than the recommended time on package, until slightly undercooked.  Drain. 
  3. Combine pasta and cheese sauce; transfer to prepared baking dish. 
  4. Melt remaining 2 tbsp butter; mix with breadcrumbs and 1/2 cup Parmesan cheese; sprinkle over pasta.  (If making ahead, place crumb mixture in a food storage bag; refrigerate; sprinkle over pasta before baking.)  Bake until top is golden and sauce is bubbling, about 40 minutes.  Garnish with parsley. 

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Serves 6

Asian chili sauce can pack a lot of heat.  If you prefer a milder dish, reduce to 1 tbsp in the salad.

For salad:

  • 4 oz rice-flour noodles
  • 1/2 seedless cucumber, cut into 2 inch long julienne sticks
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh basil
  • 2 scallions, green part only, cut into 2 inch long julienne strips
  • 2 tbsp fresh lime juice
  • 2 tbsp Asian chili sauce (preferably pineapple flavored)
  • 1 tsp soy sauce
  • 1/2 tsp Asian sesame oil

For kebabs:

  • olive oil, for grill
  • 1 3/4 lbs sea scallops
  • 1 tbsp fresh lime juice, plus wedges for garnish
  • 1 tbsp Asian chili sauce (preferably pineapple flavored)
  • 1/2 pineapple, rind cut away and core discarded, cut into 1×1/2″ chunks
  • 4 oz fresh snow peas, blanched
  • 2 orange bell peppers, sides sliced off core, stems and seeds discard, cut into 1 1/2″ pieces
  • 1 medium red onion, cut into 1 inch pieces
  • 12 (10 inch) bamboo skewers, soaked in water 30 minutes
  1. Make salad: Cook noodles according to package instructions and drain.  Rinse in cold water until cool; drain and toss with remaining ingredients in a bowl; salt and pepper to taste.  Set aside.
  2. Make kebabs: Preheat grill and lightly oil rack.  Rinse scallops and pat dry; remove small, tough muscle from side of each.  Combine juice and chili sauce in a large shallow bowl.  Add scallops and marinate at room temperature, turning once, about 15 minutes. 
  3. Alternately thread scallops, pineapple and vegetables onto drained skewers; season with salt and pepper.  Grill over moderately high heat, turning occasionally, until golden brown and scallops are just cooked through, about 7 minutes.  Transfer to serving plates with noodle salad in bowls on side.  Garnish with lime wedges, if desired.

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Makes 9 servings

  • 1 medium onion, chopped
  • 3 tbsp olive oil
  • 2 cups coarsely chopped cabbage
  • 3 medium carrots, sliced
  • 2 medium celery stalks, sliced
  • 1 medium zucchini, sliced, halved
  • 5 cups water
  • 2 pkgs (15 oz each) marinara sauce
  • 1 can (15.5 oz) great Northern beans, drained, rinsed
  • 1 pkg (9 oz) three cheese tortellini, cooked, drained
  • 1/4 tsp crushed red pepper
  1. Cook onion in oil in large saucepan or Dutch oven 3-4 minutes or until tender, stirring occasionally.  Add remaining vegetables; stir.  Cover.  Cook 5 minutes. 
  2. Add water, sauce and beans; stir.  Bring to boil.  Reduce heat to low; simmer 15-20 minutes or until carrots are tender, stirring occasionally. 
  3. Add pasta and pepper flakes; cook until thoroughly heated, stirring occasionally. Serve with shredded Parmesan cheese if desired. 

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Serves 4

  • 8 oz spinach fettuccine
  • 1 clove garlic, minced
  • 1/3 cup chopped yellow onion
  • 1/2 cup dry white wine or chicken broth
  • 2 jarred roasted red peppers, sliced
  • 4 skinless, boneless chicken breast halves (4 oz each), cut into 1 inch chunks
  • 1/2 cup skim milk
  • 1/2 tsp dried thyme
  1. Cook pasta according to package directions, but do not add salt.  Drain in colander. 
  2. Meanwhile, spray a large nonstick skillet with vegetable cooking spray.  Heat skillet over medium heat.  Add garlic and onion.  Cook until tender, about 5 minutes.  Add wine and red peppers.  Cook for 2 minutes longer.  Place mixture in a blender or food processor fitted with the metal blade; process until almost smooth. 
  3. Whip out skillet.  Spray with more cooking spray.  Heat skillet over medium heat.  Add chicken.  Cook, stirring frequently, until browned, about 5 minutes.  Add vegetable mixture, milk and thyme.  Bring to a simmer.  Cook, stirring, until sauce thickens slightly, about 5 minutes. 
  4. Divide pasta evenly among individual serving plates.  Spoon chicken mixture on top.  Server immediately. 

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Serves 4

  • 2 cups dry small tube-shaped macaroni or corkscrew macaroni
  • 2 medium tomatoes, coarsely chopped (about 2 cups)
  • 8 oz. mozzarella cheese, cut into cubes (about 2 cups)
  • 1/2 cup coarsely chopped fresh parsley
  • 1/2 cup prepared fat free vinaigrette
  • 1 cup Spicy Italian Croutons
  1. Prepare macaroni according to package directions. Drain in colander. Cool under cold water. Drain.
  2. In large bowl toss macaroni, tomatoes, cheese, parsley and vinaigrette until evenly coated. Toss macaroni mixture with croutons just before serving.

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Serves 4

  • 4 boneless chicken breast halves
  • 2 cups Pasta Sauce
  • 1/2 cup shredded mozzarella cheese
  • 2 tbsp. Grated Parmesan cheese
  • 4 cups hot cooked spaghetti
  1. Place chicken in 2-qt. shallow baking dish. Top with pasta sauce. Sprinkle with mozzarella cheese and Parmesan cheese.
  2. Bake at 400°F. for 25 min. or until done. Serve with spaghetti.

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