2 cups whole wheat macaroni
2 cups finely chopped onion
1 tsp olive oil
2 cups fat-free evaporated skim milk
1 egg, beaten with a fork
1/2 tsp dry mustard
1/4 tsp black pepper
1 to 2 cups finely shredded low-fat Cheddar cheese
1 cup finely crushed multi grain crackers
1 tsp olive oil
Cook the macaroni according to package directions, but keep just slightly firm; drain and set aside.
Preheat oven to 350 degrees. Lightly oil a casserole dish.
Put onions in a large saucepan with 1 tsp olive oil and cook over medium heat until onions soften; remove from heat.
Into this saucepan, add the milk, stirring until onion cools, then add the egg, mustard, black pepper, and cheese.
Now put heat back on low and stir until cheese melts, then add the cooked macaroni and stir until combined, then turn mixture into prepared casserole.
Bake, uncovered in preheated oven for 20 minutes.
Meanwhile, mix the crushed crackers with olive oil and set aside.
After the 20 minutes, remove the casserole and sprinkle the crushed crackers evenly over the top, return the casserole to oven and bake another 5 to 10 minutes until the crackers brown slightly.
Will serve 8 to 10.
Showing posts with label pasta recipes. Show all posts
Showing posts with label pasta recipes. Show all posts
Saturday, December 27, 2014
Thursday, November 20, 2014
Szechwan Meatballs With Lemon Coconut Noodles Recipe
8 oz Chinese egg noodles
1 Tbsp sesame oil
1/2 lb ground beef
1/2 lb ground pork
1 Tbsp grated ginger root
1 Tbsp fish sauce
1 Tbsp rice wine vinegar
1 tsp red pepper flakes
1/2 tsp Szechwan pepper
1/2 teaspoon sea salt
3 green onions, chopped
2 garlic cloves, grated
1 large egg, yolk only
peanut oil for frying
1 Tbsp peanut oil
1 lemon zested and juiced
1 can (14 oz) unsweetened coconut milk
1 Tbsp fish sauce
1 Tbsp Sriracha hot chili sauce
chopped fresh cilantro for serving
Cook the egg noodles according to package directions, drain well and put into a bowl then add the sesame oil and toss well to combine; cover and set aside.
In a separate bowl, mix together the ginger, fish sauce, rice wine vinegar, pepper flakes, Szechwan pepper, sea salt, green onions, garlic, and egg yolk. To this mixture, add the ground beef and ground pork, mixing together until just blended. Do not over handle the meat as it will get touch. Divide the meat mixture into 12 equal parts and roll into meatballs with your hands; set aside.
Get your wok ready. Place it over high heat, add enough peanut oil to come up to 1/2 inch in the wok. When oil is very hot, fry several meatballs at a time, making sure you don't overcrowd the wok. Turn the meatballs over making sure all sides are golden brown, then remove to a paper towel covered rack. The meatballs should be thoroughly cooked in about 5 minutes.
Wipe the wok clean, then make the sauce. Add 1 Tbsp peanut oil to the wok, then stir in the lemon zest, lemon juice, and coconut milk, stirring and cooking for about 3 to 4 minutes or until reduced and thickened slightly. Now add the fish sauce, Sriracha, and meatballs into the wok and cook until heated through, then remove the meatballs with a slotted spoon to a platter, leaving most of the sauce behind in the wok.
Add the cooked noodles to the wok now and stir, coating well with the sauce that remains in the wok and heating the noodles thoroughly, then scrape noodles and sauce out of the wok onto the platter with the meatballs, sprinkling cilantro on top of everything. Serve hot in shallow bowls.
Will serve 4 to 6.
1 Tbsp sesame oil
1/2 lb ground beef
1/2 lb ground pork
1 Tbsp grated ginger root
1 Tbsp fish sauce
1 Tbsp rice wine vinegar
1 tsp red pepper flakes
1/2 tsp Szechwan pepper
1/2 teaspoon sea salt
3 green onions, chopped
2 garlic cloves, grated
1 large egg, yolk only
peanut oil for frying
1 Tbsp peanut oil
1 lemon zested and juiced
1 can (14 oz) unsweetened coconut milk
1 Tbsp fish sauce
1 Tbsp Sriracha hot chili sauce
chopped fresh cilantro for serving
Cook the egg noodles according to package directions, drain well and put into a bowl then add the sesame oil and toss well to combine; cover and set aside.
In a separate bowl, mix together the ginger, fish sauce, rice wine vinegar, pepper flakes, Szechwan pepper, sea salt, green onions, garlic, and egg yolk. To this mixture, add the ground beef and ground pork, mixing together until just blended. Do not over handle the meat as it will get touch. Divide the meat mixture into 12 equal parts and roll into meatballs with your hands; set aside.
Get your wok ready. Place it over high heat, add enough peanut oil to come up to 1/2 inch in the wok. When oil is very hot, fry several meatballs at a time, making sure you don't overcrowd the wok. Turn the meatballs over making sure all sides are golden brown, then remove to a paper towel covered rack. The meatballs should be thoroughly cooked in about 5 minutes.
Wipe the wok clean, then make the sauce. Add 1 Tbsp peanut oil to the wok, then stir in the lemon zest, lemon juice, and coconut milk, stirring and cooking for about 3 to 4 minutes or until reduced and thickened slightly. Now add the fish sauce, Sriracha, and meatballs into the wok and cook until heated through, then remove the meatballs with a slotted spoon to a platter, leaving most of the sauce behind in the wok.
Add the cooked noodles to the wok now and stir, coating well with the sauce that remains in the wok and heating the noodles thoroughly, then scrape noodles and sauce out of the wok onto the platter with the meatballs, sprinkling cilantro on top of everything. Serve hot in shallow bowls.
Will serve 4 to 6.
Monday, November 10, 2014
Mixed Shreds Lo Mein Salad Recipe
1/2 lb lo mein noodles
1 cup bean sprouts
1 cup finely shredded green bell pepper
1 cup finely shredded red bell papper
1 cup finely shredded carrot
1 Tbsp peanut oil, heated
1/2 Tbsp white rice vinegar
1 tsp sesame oil
1/2 tsp chili oil
1/2 tsp kosher or sea salt
Cook the lo mein noodles according to package directions, drain thoroughly, then toss in a bowl with the heated peanut oil; set aside.
Put a big pot of water on high heat, and when it comes to a rapid boil, drop in the vegetables, give them a stir for 30 seconds, then immediately remove them from the pot and lay out on a paper towel covered baking sheet to dry.
In a separate bowl, whisk together the vinegar, sesame oil, chili oil, and salt.
Combine the noodles and vegetables together in one bowl, pour over the vinegar-oil mixture, and toss until coated well.
Serve at room temperature.
Will serve 2 to 4.
1 cup bean sprouts
1 cup finely shredded green bell pepper
1 cup finely shredded red bell papper
1 cup finely shredded carrot
1 Tbsp peanut oil, heated
1/2 Tbsp white rice vinegar
1 tsp sesame oil
1/2 tsp chili oil
1/2 tsp kosher or sea salt
Cook the lo mein noodles according to package directions, drain thoroughly, then toss in a bowl with the heated peanut oil; set aside.
Put a big pot of water on high heat, and when it comes to a rapid boil, drop in the vegetables, give them a stir for 30 seconds, then immediately remove them from the pot and lay out on a paper towel covered baking sheet to dry.
In a separate bowl, whisk together the vinegar, sesame oil, chili oil, and salt.
Combine the noodles and vegetables together in one bowl, pour over the vinegar-oil mixture, and toss until coated well.
Serve at room temperature.
Will serve 2 to 4.
Saturday, October 25, 2014
Healthy Salad Greens And Pasta Soup Recipe
8 cups vegetable broth
2 Roma tomatoes, diced fine
4 spring onions, chopped (include green tops)
1 can (15 oz) garbanzo beans, drained and rinsed well
4 cups mixed salad greens (frisee, escarole, and radicchio are all good, but just use any prepackaged mixed greens if you like)
1/2 cup small size pasta
kosher salt and black pepper to taste
grated Parmigiano-Reggiano cheese for serving
Put a large soup pot over medium heat, add the broth and tomatoes and bring to a boil, then reduce heat to low and simmer for 15 minutes.
Add the onion, garbanzo beans, salad greens, and pasta; loosely cover the pot and simmer gently for 5 to 7 minutes or until pasta is tender. Taste and add salt and pepper if needed.
Serve hot with generous sprinkles of cheese on top of each bowl.
Will serve 6 to 8.
2 Roma tomatoes, diced fine
4 spring onions, chopped (include green tops)
1 can (15 oz) garbanzo beans, drained and rinsed well
4 cups mixed salad greens (frisee, escarole, and radicchio are all good, but just use any prepackaged mixed greens if you like)
1/2 cup small size pasta
kosher salt and black pepper to taste
grated Parmigiano-Reggiano cheese for serving
Put a large soup pot over medium heat, add the broth and tomatoes and bring to a boil, then reduce heat to low and simmer for 15 minutes.
Add the onion, garbanzo beans, salad greens, and pasta; loosely cover the pot and simmer gently for 5 to 7 minutes or until pasta is tender. Taste and add salt and pepper if needed.
Serve hot with generous sprinkles of cheese on top of each bowl.
Will serve 6 to 8.
Tuesday, September 30, 2014
Traditional Southern Macaroni Cheddar Bake Recipe
1 lb box elbow macaroni, cooked according to box directions, drained
1 1/2 lbs sharp Cheddar cheese, shredded
1 1/2 cup whole milk (or half-n-half)
1 stick (1/2 cup) real butter, melted
1/4 tsp kosher or fine grain sea salt
1/4 tsp coarse ground (restaurant style) black pepper
1/2 lb shredded sharp Cheddar cheese, for topping
buttery bread crumbs, for topping (optional)
Preheat oven to 350 degrees and butter a large casserole dish.
In a large bowl, mix everything together (except the 1/2 lb Cheddar for topping) and turn out into the casserole dish.
Sprinkle the 1/2 lb Cheddar cheese on top evenly.
Bake in preheated 350 degree oven for 40 to 45 minutes or until cheese topping is bubbly and lightly browned and edges are browned, too.
If adding buttery bread crumbs: About 5 minutes before ready to remove casserole, melt some butter and bread crumbs together in a saucepan, then sprinkle carefully over the top of the melted cheese on casserole, return to oven and continue baking until bread crumbs and cheese are nicely browned.
Remove and let sit for 5 minutes before cutting to serve.
Will serve 8 to 10.
1 1/2 lbs sharp Cheddar cheese, shredded
1 1/2 cup whole milk (or half-n-half)
1 stick (1/2 cup) real butter, melted
1/4 tsp kosher or fine grain sea salt
1/4 tsp coarse ground (restaurant style) black pepper
1/2 lb shredded sharp Cheddar cheese, for topping
buttery bread crumbs, for topping (optional)
Preheat oven to 350 degrees and butter a large casserole dish.
In a large bowl, mix everything together (except the 1/2 lb Cheddar for topping) and turn out into the casserole dish.
Sprinkle the 1/2 lb Cheddar cheese on top evenly.
Bake in preheated 350 degree oven for 40 to 45 minutes or until cheese topping is bubbly and lightly browned and edges are browned, too.
If adding buttery bread crumbs: About 5 minutes before ready to remove casserole, melt some butter and bread crumbs together in a saucepan, then sprinkle carefully over the top of the melted cheese on casserole, return to oven and continue baking until bread crumbs and cheese are nicely browned.
Remove and let sit for 5 minutes before cutting to serve.
Will serve 8 to 10.
Sunday, August 24, 2014
Whole Wheat Mac And Cheese Recipe
8 oz whole wheat elbow macaroni
2 cups frozen vegetables (broccoli or any you like)
1 3/4 cups milk, divided
3 Tbsp whole wheat flour
1/2 tsp garlic powder
1/2 tsp kosher salt
1/4 tsp black or white pepper
3/4 cup shredded Cheddar cheese
1/4 cup shredded Parmesan cheese
1 tsp Dijon mustard
In a large pot of boiling salted water, add the macaroni and cook for half the time recommended on the box, then add in the frozen vegetables and cook until macaroni is tender - follow the recommended time on the box.
Drain through a colander and cover to keep warm.
Put pot back over the heat, add 1 1/2 cups of the milk to the pot and bring to a simmer; meanwhile in a separate bowl, put the remaining milk, the flour, garlic powder, and salt and pepper and whisk until smooth.
When milk in the pot is simmering, slowly whisk in the milk/flour mixture and continue simmering until the mixture thickens. Turn heat down to very low.
Add into the pot the two cheeses and the mustard and stir until cheese melts, then stir in the cooked macaroni/vegetable mixture and continue stirring until hot and creamy.
Serve immediately.
Will serve 4 to 6.
2 cups frozen vegetables (broccoli or any you like)
1 3/4 cups milk, divided
3 Tbsp whole wheat flour
1/2 tsp garlic powder
1/2 tsp kosher salt
1/4 tsp black or white pepper
3/4 cup shredded Cheddar cheese
1/4 cup shredded Parmesan cheese
1 tsp Dijon mustard
In a large pot of boiling salted water, add the macaroni and cook for half the time recommended on the box, then add in the frozen vegetables and cook until macaroni is tender - follow the recommended time on the box.
Drain through a colander and cover to keep warm.
Put pot back over the heat, add 1 1/2 cups of the milk to the pot and bring to a simmer; meanwhile in a separate bowl, put the remaining milk, the flour, garlic powder, and salt and pepper and whisk until smooth.
When milk in the pot is simmering, slowly whisk in the milk/flour mixture and continue simmering until the mixture thickens. Turn heat down to very low.
Add into the pot the two cheeses and the mustard and stir until cheese melts, then stir in the cooked macaroni/vegetable mixture and continue stirring until hot and creamy.
Serve immediately.
Will serve 4 to 6.
Wednesday, July 23, 2014
Potluck Pizza Pasta Salad Recipe
16 oz combination wagonwheel and corkscrew pasta
4 oz olive oil
4 oz red wine vinegar
1 garlic clove, minced
1/2 Tbsp oregano leaves
1/2 tsp Dijon mustard
16 oz diced fresh mozzarella
8 oz fresh sliced mushrooms
4 oz pepperoni, cut in small strips
4 oz diced green bell pepper
6 Roma tomatoes, diced
1 small sweet onion, diced
Cook pasta according to directions on box, making sure they are al dente. Drain well and let sit out to cool.
In a large bowl, whisk together the next 5 ingredients.
Add the drained pasta to the bowl, stirring to combine, then add the remaining ingredients and toss gently to combine.
Taste and add seasoning as needed.
Serve at room temperature.
Will serve 8 to 10 at a potluck.
4 oz olive oil
4 oz red wine vinegar
1 garlic clove, minced
1/2 Tbsp oregano leaves
1/2 tsp Dijon mustard
16 oz diced fresh mozzarella
8 oz fresh sliced mushrooms
4 oz pepperoni, cut in small strips
4 oz diced green bell pepper
6 Roma tomatoes, diced
1 small sweet onion, diced
Cook pasta according to directions on box, making sure they are al dente. Drain well and let sit out to cool.
In a large bowl, whisk together the next 5 ingredients.
Add the drained pasta to the bowl, stirring to combine, then add the remaining ingredients and toss gently to combine.
Taste and add seasoning as needed.
Serve at room temperature.
Will serve 8 to 10 at a potluck.
Tuesday, July 15, 2014
Italian Vegetable Penne Salad Recipe
16 oz penne
1 bag (16 oz) frozen Italian vegetables, thawed
1/2 cup red wine vinegar
1/2 cup good olive oil
2 cloves garlic, grated
1/2 tsp kosher salt
1/4 tsp black pepper
1 cup diced sweet red bell pepper
1/4 cup diced green onions
1/4 cup shredded fresh basil
1/4 cup diced ripe olives
Bring a large pot of salted, cold water to a boil, then add the pasta and cook according to directions on box, except 2 minutes before the pasta is cooked, add the thawed vegetables and cook for 2 more minutes.
Drain pasta and veggies into a colander and let sit.
Put the next 5 ingredients in a large bowl and whisk until frothy.
To the frothy dressing, add the cooled penne and the remaining ingredients and toss well to make sure the penne is coated with dressing.
Taste and season as needed. May be served room temperature or cooled.
Will serve 10 to 12 at a potluck.
1 bag (16 oz) frozen Italian vegetables, thawed
1/2 cup red wine vinegar
1/2 cup good olive oil
2 cloves garlic, grated
1/2 tsp kosher salt
1/4 tsp black pepper
1 cup diced sweet red bell pepper
1/4 cup diced green onions
1/4 cup shredded fresh basil
1/4 cup diced ripe olives
Bring a large pot of salted, cold water to a boil, then add the pasta and cook according to directions on box, except 2 minutes before the pasta is cooked, add the thawed vegetables and cook for 2 more minutes.
Drain pasta and veggies into a colander and let sit.
Put the next 5 ingredients in a large bowl and whisk until frothy.
To the frothy dressing, add the cooled penne and the remaining ingredients and toss well to make sure the penne is coated with dressing.
Taste and season as needed. May be served room temperature or cooled.
Will serve 10 to 12 at a potluck.
Saturday, May 17, 2014
Spicy Chicken And Kale Penne Casserole Recipe
1 box (8 oz) penne pasta, uncooked
1 jar (26 oz) spicy marinara sauce
6 cups chopped kale
4 to 6 pieces chicken (your choice)
4 cups water or broth
Preheat your oven to 350 degrees. Lightly oil a shallow casserole dish.
Pour the penne pasta into casserole, top with 1/2 the marinara sauce.
Evenly distribute the kale over the top and push it down into the pasta slightly.
Lay the chicken on top of the kale, then pour the water or broth evenly into the casserole dish.
Top the chicken with remaining marinara sauce evenly.
Cover tightly and bake in preheated oven for 1 hour or until chicken is cooked thoroughly and pasta is tender.
Will serve 4 to 6.
1 jar (26 oz) spicy marinara sauce
6 cups chopped kale
4 to 6 pieces chicken (your choice)
4 cups water or broth
Preheat your oven to 350 degrees. Lightly oil a shallow casserole dish.
Pour the penne pasta into casserole, top with 1/2 the marinara sauce.
Evenly distribute the kale over the top and push it down into the pasta slightly.
Lay the chicken on top of the kale, then pour the water or broth evenly into the casserole dish.
Top the chicken with remaining marinara sauce evenly.
Cover tightly and bake in preheated oven for 1 hour or until chicken is cooked thoroughly and pasta is tender.
Will serve 4 to 6.
Sunday, May 11, 2014
Chicken Mac n Cheese Casserole Recipe
1 package (8 oz) elbow macaroni, uncooked
1 lb American cheese, cut up
2 cups diced cooked chicken
1 can cream of celery soup (or any cream of soup you have)
2 cups milk
salt and pepper to taste
Put all ingredients in a glass casserole, stir to combine, then cover the casserole tightly with plastic food wrap and refrigerate overnight.
Remove casserole from refrigerator about 45 minutes before you are ready to bake it and let it sit out.
Preheat your oven to 325 degrees.
Remove the plastic food wrap from casserole and replace it with aluminum foil.
Bake covered in preheated oven for 1 hour.
Remove and let sit for 5 minutes, then uncover and serve.
Will serve 2 to 4.
1 lb American cheese, cut up
2 cups diced cooked chicken
1 can cream of celery soup (or any cream of soup you have)
2 cups milk
salt and pepper to taste
Put all ingredients in a glass casserole, stir to combine, then cover the casserole tightly with plastic food wrap and refrigerate overnight.
Remove casserole from refrigerator about 45 minutes before you are ready to bake it and let it sit out.
Preheat your oven to 325 degrees.
Remove the plastic food wrap from casserole and replace it with aluminum foil.
Bake covered in preheated oven for 1 hour.
Remove and let sit for 5 minutes, then uncover and serve.
Will serve 2 to 4.
Sunday, May 4, 2014
Chicken Spaghetti Casserole Recipe
1 lb ground chicken
1 Tbsp olive oil
1 box (8 oz) whole wheat spaghetti
1 cup water
1 jar (26 oz) favorite spaghetti sauce
2 cups (8 oz) shredded Parmesan cheese (not the dry kind)
Preheat your oven to 350 degrees. Lightly oil a casserole dish and set aside.
Get out a skillet and lightly brown the ground chicken in the oil over medium heat. When completely cooked, put in casserole dish.
Break spaghetti in quarters, and put in casserole dish.
Add water, spaghetti sauce, and shredded Parmesan to casserole dish and toss to combine.
Cover and bake in preheated oven for 35 to 45 minutes, or until spaghetti is tender. Top servings with more
Parmesan cheese if desired.
Will serve 4 to 6.
1 Tbsp olive oil
1 box (8 oz) whole wheat spaghetti
1 cup water
1 jar (26 oz) favorite spaghetti sauce
2 cups (8 oz) shredded Parmesan cheese (not the dry kind)
Preheat your oven to 350 degrees. Lightly oil a casserole dish and set aside.
Get out a skillet and lightly brown the ground chicken in the oil over medium heat. When completely cooked, put in casserole dish.
Break spaghetti in quarters, and put in casserole dish.
Add water, spaghetti sauce, and shredded Parmesan to casserole dish and toss to combine.
Cover and bake in preheated oven for 35 to 45 minutes, or until spaghetti is tender. Top servings with more
Parmesan cheese if desired.
Will serve 4 to 6.
Monday, April 21, 2014
Cheesy Chicken Marinara Stuffed Pasta Shells Recipe
1 box (12 oz) jumbo pasta shells
1 jar (26 oz) marinara or spaghetti sauce, divided
1 lb. cooked chicken, shredded
1 container (15 oz) ricotta cheese
Preheat your oven to 350 degrees. Lightly oil a large casserole dish.
Cook the pasta according to directions on box BUT leave them slightly al dente; drain well and set aside.
Pour 1/3 the jar of marinara into the casserole dish and spread out evenly.
Set the cooked pasta shells on top of the sauce in casserole dish, arranging evenly, open side up.
In a bowl, mix together 1/3 the jar of sauce with the shredded chicken and ricotta cheese, just until combined well.
Spoon the chicken mixture carefully into the pasta shells.
Pour the remaining sauce over the top.
Cover and bake in preheated oven for 30 minutes or until bubbly hot.
Will serve 4 to 6.
1 jar (26 oz) marinara or spaghetti sauce, divided
1 lb. cooked chicken, shredded
1 container (15 oz) ricotta cheese
Preheat your oven to 350 degrees. Lightly oil a large casserole dish.
Cook the pasta according to directions on box BUT leave them slightly al dente; drain well and set aside.
Pour 1/3 the jar of marinara into the casserole dish and spread out evenly.
Set the cooked pasta shells on top of the sauce in casserole dish, arranging evenly, open side up.
In a bowl, mix together 1/3 the jar of sauce with the shredded chicken and ricotta cheese, just until combined well.
Spoon the chicken mixture carefully into the pasta shells.
Pour the remaining sauce over the top.
Cover and bake in preheated oven for 30 minutes or until bubbly hot.
Will serve 4 to 6.
Friday, February 14, 2014
Gluten Free Bacon Parmesan Spaghetti Caronara
1 box (16 oz) brown rice spaghetti
2 Tbsp olive oil
4 cloves garlic, minced
4 eggs, beaten
1 cup grated Parmesan
8 strips bacon, diced and fried crisp
Cook the spaghetti according to package directions; drain and set aside.
In a large pot over medium heat, add the oil, and when hot add the garlic, stirring and cooking for just 1 minute.
Turn burner down to low, then add the cooked spaghetti.
While you stir the spaghetti in the pot, slowly add the beaten eggs, stirring constantly until eggs set up - are cooked.
Add the Parmesan, stirring until melted slightly, then sprinkle the bacon pieces in, stir to combine.
Serve immediately. Will serve 4 to 6.
2 Tbsp olive oil
4 cloves garlic, minced
4 eggs, beaten
1 cup grated Parmesan
8 strips bacon, diced and fried crisp
Cook the spaghetti according to package directions; drain and set aside.
In a large pot over medium heat, add the oil, and when hot add the garlic, stirring and cooking for just 1 minute.
Turn burner down to low, then add the cooked spaghetti.
While you stir the spaghetti in the pot, slowly add the beaten eggs, stirring constantly until eggs set up - are cooked.
Add the Parmesan, stirring until melted slightly, then sprinkle the bacon pieces in, stir to combine.
Serve immediately. Will serve 4 to 6.
Thursday, December 5, 2013
Easy One Pot Salmon Cannelini Pasta
4 oz rotini pasta, uncooked
2 Tbsp olive oil
1 medium sweet onion, diced small
2 fresh Roma tomatoes, diced
1 tsp dried oregano
1/8 tsp dried red pepper flakes
1 can (15 oz) cannelini beans, rinsed and drained well
1 can (7 oz) pink salmon, drained
1 Tbsp small capers
1 Tbsp fresh chopped parsley
1/4 cup fresh grated Parmesan
salt and black pepper to taste
Cook rotini pasta in large pot filled with salted water according to package directions; drain well and return pasta to pot.
Put heat under pot on low.
Add to the pasta in the pot the oil, onion, tomatoes, oregano, and red pepper flakes; toss to combine well.
Add to the pot the beans, salmon, and capers; toss again gently to combine well.
Continue heating mixture over low heat, tossing gently, just until all ingredients are warmed thoroughly.
Remove from heat and toss with fresh chopped parsley and Parmesan cheese. Taste and add salt and pepper as needed. Serve warm. Will serve 4.
2 Tbsp olive oil
1 medium sweet onion, diced small
2 fresh Roma tomatoes, diced
1 tsp dried oregano
1/8 tsp dried red pepper flakes
1 can (15 oz) cannelini beans, rinsed and drained well
1 can (7 oz) pink salmon, drained
1 Tbsp small capers
1 Tbsp fresh chopped parsley
1/4 cup fresh grated Parmesan
salt and black pepper to taste
Cook rotini pasta in large pot filled with salted water according to package directions; drain well and return pasta to pot.
Put heat under pot on low.
Add to the pasta in the pot the oil, onion, tomatoes, oregano, and red pepper flakes; toss to combine well.
Add to the pot the beans, salmon, and capers; toss again gently to combine well.
Continue heating mixture over low heat, tossing gently, just until all ingredients are warmed thoroughly.
Remove from heat and toss with fresh chopped parsley and Parmesan cheese. Taste and add salt and pepper as needed. Serve warm. Will serve 4.
Sunday, December 1, 2013
Easy One Pot Sweet And Sour Chicken Pasta
12 oz uncooked linguine, broken into smaller pieces
3 Tbsp soy sauce
2 Tbsp rice vinegar
1 Tbsp sesame oil
1/2 tsp brown sugar
1/2 tsp ground ginger
1 lb cooked chicken, cut into thin strips
2 medium carrots, shredded
1 red bell pepper, cut into thin strips
2 green onions, chopped
1/4 cup chopped peanuts
Cook linguine according to package direction in a large pot; drain and set aside.
In the same pot (not on heat), add the soy sauce, rice vinegar, sesame oil, sugar, and ginger, whisk vigorously, then add the chicken and stir to combine.
Add to the pot the cooked linguine, vegetables, and peanuts and toss well to combine.
Putting this dish together while the pot and the pasta is still warm helps the flavors blend better, but you can chill this before serving, or serve at room temperature. Will serve 4 to 6.
3 Tbsp soy sauce
2 Tbsp rice vinegar
1 Tbsp sesame oil
1/2 tsp brown sugar
1/2 tsp ground ginger
1 lb cooked chicken, cut into thin strips
2 medium carrots, shredded
1 red bell pepper, cut into thin strips
2 green onions, chopped
1/4 cup chopped peanuts
Cook linguine according to package direction in a large pot; drain and set aside.
In the same pot (not on heat), add the soy sauce, rice vinegar, sesame oil, sugar, and ginger, whisk vigorously, then add the chicken and stir to combine.
Add to the pot the cooked linguine, vegetables, and peanuts and toss well to combine.
Putting this dish together while the pot and the pasta is still warm helps the flavors blend better, but you can chill this before serving, or serve at room temperature. Will serve 4 to 6.
Friday, November 29, 2013
Easy One Pot Spicy Chicken Bean Mac n Cheese Pot
1 large box (14 oz) macaroni and cheese dinner
1 jar (16 oz) favorite salsa
1/2 cup sour cream
1 tsp ground cumin
2 cups shredded cooked chicken
1 can (16 oz) pinto beans, drained and rinsed
2 green onions, chopped
In a large pot, prepare the macaroni and cheese dinner as directed on the box.
When completed, keep pot on low heat and add salsa, sour cream, cumin, and shredded chicken, and stir to combine, until completely heated through.
Add in the pinto beans and green onions and stir gently to combine.
Serve hot in big bowls. Will serve 4 to 6.
1 jar (16 oz) favorite salsa
1/2 cup sour cream
1 tsp ground cumin
2 cups shredded cooked chicken
1 can (16 oz) pinto beans, drained and rinsed
2 green onions, chopped
In a large pot, prepare the macaroni and cheese dinner as directed on the box.
When completed, keep pot on low heat and add salsa, sour cream, cumin, and shredded chicken, and stir to combine, until completely heated through.
Add in the pinto beans and green onions and stir gently to combine.
Serve hot in big bowls. Will serve 4 to 6.
Thursday, November 28, 2013
Easy One Pot Spaghetti And Meat Sauce Dinner
1 lb ground beef
1 Tbsp olive oil
1 tsp dried oregano
2 Tbsp grated onion
1 Tbsp grated garlic clove
1 can (6 oz) tomato paste
1 cup tomato juice
5 cups water
8 oz spaghetti pasta, uncooked
In large pot over medium-high heat, put the oil and ground beef, browning the beef until no pink remains.
Add next 6 ingredients, stir to combine, then cover the pot, turn heat to low, and simmer for 10 minutes, stirring occasionally.
Add the uncooked spaghetti pasta, stir to combine, cover the pot, and simmer for 15 to 20 minutes or until spaghetti pasta is cooked tender, stirring occasionally.
Serve immediately. Will serve 4.
1 Tbsp olive oil
1 tsp dried oregano
2 Tbsp grated onion
1 Tbsp grated garlic clove
1 can (6 oz) tomato paste
1 cup tomato juice
5 cups water
8 oz spaghetti pasta, uncooked
In large pot over medium-high heat, put the oil and ground beef, browning the beef until no pink remains.
Add next 6 ingredients, stir to combine, then cover the pot, turn heat to low, and simmer for 10 minutes, stirring occasionally.
Add the uncooked spaghetti pasta, stir to combine, cover the pot, and simmer for 15 to 20 minutes or until spaghetti pasta is cooked tender, stirring occasionally.
Serve immediately. Will serve 4.
Wednesday, November 27, 2013
Easy One Pot Seafood Recipes
8 oz. shell shaped pasta
1 Tbsp butter
1 Tbsp olive oil
1/4 cup diced onion
1/4 cup diced red bell pepper
1/4 cup milk
1 can cream of shrimp soup
1 Tbsp prepared yellow mustard
1 teaspoon Worcestershire sauce
1/2 cup sour cream
1 small can shrimp, salmon, or albacore tuna, drained
Fill a large pot with water, add salt, and cook pasta according to the package directions; drain well and set aside.
In same pot, add the butter and olive oil, put over medium-high heat, add onion and red bell pepper and cook, stirring, until vegetables soften.
Add the milk and cream of shrimp soup to the pot, stir to blend well, then add the pasta into the pot, stir to combine. Add the remaining ingredients, stirring to combine.
Turn heat to low and simmer gently for 5 minutes just until thick and creamy; stir often. Will serve 4 to 6.
1 Tbsp butter
1 Tbsp olive oil
1/4 cup diced onion
1/4 cup diced red bell pepper
1/4 cup milk
1 can cream of shrimp soup
1 Tbsp prepared yellow mustard
1 teaspoon Worcestershire sauce
1/2 cup sour cream
1 small can shrimp, salmon, or albacore tuna, drained
Fill a large pot with water, add salt, and cook pasta according to the package directions; drain well and set aside.
In same pot, add the butter and olive oil, put over medium-high heat, add onion and red bell pepper and cook, stirring, until vegetables soften.
Add the milk and cream of shrimp soup to the pot, stir to blend well, then add the pasta into the pot, stir to combine. Add the remaining ingredients, stirring to combine.
Turn heat to low and simmer gently for 5 minutes just until thick and creamy; stir often. Will serve 4 to 6.
Sunday, November 24, 2013
Easy One Pot Italian Veggie Bean And Pasta Pot
1 Tbsp olive oil
1 medium onion, finely chopped
2 celery stalks, finely chopped
1 small zucchini, washed and diced
1 box or can (48 oz) chicken broth
1 can (14 oz) cannelini beans, drained
1 can (14 oz) diced tomatoes, Italian style
1 bag (12 oz) frozen mixed Italian style vegetables
2 oz. uncooked spaghetti pasta, broken up into fourths
salt and black pepper to taste
Put the olive oil in a big pot over medium-high heat, add the onion and celery, and cook until softened slightly, then add the zucchini and continue cooking until zucchini starts to soften.
Add the remaining ingredients, bring to a boil, immediately turn heat down to low, cover pot, and simmer gently for 10 to 12 minutes or until the pasta is tender.
Taste and season with salt and pepper if desired. Serve in big bowls with crusty bread. Will serve 6.
1 medium onion, finely chopped
2 celery stalks, finely chopped
1 small zucchini, washed and diced
1 box or can (48 oz) chicken broth
1 can (14 oz) cannelini beans, drained
1 can (14 oz) diced tomatoes, Italian style
1 bag (12 oz) frozen mixed Italian style vegetables
2 oz. uncooked spaghetti pasta, broken up into fourths
salt and black pepper to taste
Put the olive oil in a big pot over medium-high heat, add the onion and celery, and cook until softened slightly, then add the zucchini and continue cooking until zucchini starts to soften.
Add the remaining ingredients, bring to a boil, immediately turn heat down to low, cover pot, and simmer gently for 10 to 12 minutes or until the pasta is tender.
Taste and season with salt and pepper if desired. Serve in big bowls with crusty bread. Will serve 6.
Tuesday, November 19, 2013
Easy One Pot Calamata Kissed Greens Pasta
12 oz rotini or fusilli pasta
1/4 cup olive oil
1 medium sweet onion, diced
1 red bell pepper, diced
1 can (15 oz) garbanzo beans, drained
1 1/2 lb medium shrimp, peeled, cleaned, cut in half lengthwise
2 garlic cloves, grated
1/2 cup reserved pasta cooking water
1 tsp dried oregano
4 cups mixed fresh greens (combination mixed lettuce and spinach works well)
1 jarred spicy banana pepper, cut up into little pieces
6 pitted calamata olives, chopped slightly
1/2 cup chopped green onion tops or chives
Cook pasta in a big pot filled with salted water according to package directions; drain through sieve or colander, collecting the water for use later. Set aside.
In same big pot, add oil, onion, bell pepper, and garbanzo beans; put over medium heat and cook, stirring, until the vegetables soften and onions get light golden in color. Taste and sprinkle with kosher salt and pepper as needed.
Add the shrimp to the pot, stirring and cooking quickly just until the shrimp turns pink.
Immediately add the garlic to the pot, stir, then add 1/2 cup reserved pasta cooking water, and stir, bringing up the browned bits from the bottom of the pot.
Add the remaining ingredients, including the cooked pasta, and toss well to combine.
Remove from heat, taste and add more salt and pepper if needed.
Serve warm in big pasta bowls. Serves 4 to 6.
1/4 cup olive oil
1 medium sweet onion, diced
1 red bell pepper, diced
1 can (15 oz) garbanzo beans, drained
1 1/2 lb medium shrimp, peeled, cleaned, cut in half lengthwise
2 garlic cloves, grated
1/2 cup reserved pasta cooking water
1 tsp dried oregano
4 cups mixed fresh greens (combination mixed lettuce and spinach works well)
1 jarred spicy banana pepper, cut up into little pieces
6 pitted calamata olives, chopped slightly
1/2 cup chopped green onion tops or chives
Cook pasta in a big pot filled with salted water according to package directions; drain through sieve or colander, collecting the water for use later. Set aside.
In same big pot, add oil, onion, bell pepper, and garbanzo beans; put over medium heat and cook, stirring, until the vegetables soften and onions get light golden in color. Taste and sprinkle with kosher salt and pepper as needed.
Add the shrimp to the pot, stirring and cooking quickly just until the shrimp turns pink.
Immediately add the garlic to the pot, stir, then add 1/2 cup reserved pasta cooking water, and stir, bringing up the browned bits from the bottom of the pot.
Add the remaining ingredients, including the cooked pasta, and toss well to combine.
Remove from heat, taste and add more salt and pepper if needed.
Serve warm in big pasta bowls. Serves 4 to 6.
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