This recipe is great and will feed a large family. It was so creamy and satisfying. I think that it would be even better with the addition of more veggies, such as, mushrooms, zucchini and corn. I will try it that way next time.
Source: http://thekitchn.com/
Serves 10 - 12
Ingredients:
4 cups cooked and diced ham
1 large red bell pepper, chopped
1 large green bell pepper, chopped ( I used 1/2 package of mixed frozen peppers, thawed)
1 medium onion, chopped
5 tablespoons butter
6 tablespoons flour
3 cups milk (2% or whole), scalded ( I used 2.5 c 1%)
1/3 cup chicken stock or broth
1 cup shredded cheddar cheese, divided ( I used 1/2 c)
3/4 cup shredded Parmesan cheese, divided ( I used 1/4 c)
1 teaspoon mustard powder
1 1/2 teaspoons kosher salt
Freshly ground pepper, to taste
1 pound linguine noodles, broken into thirds and cooked to al dente ( I used whole wheat)
Directions:
Preheat oven to 350°F.
Add a couple tablespoons of canola or olive oil into a large skillet. Over medium heat, sweat onions until softened. Add red and green peppers and cook until they just become tender, about 5 minutes.
In a sauce pan, melt butter on medium-low heat. Add flour and whisk until smooth (and flour taste is cooked out), about three minutes. Pour in scalded milk and chicken broth. Cook, constantly stirring, until very thick. Mix in 1/2 cup of cheddar and 1/2 cup of Parmesan and stir until melted and creamy. Remove from the heat and add mustard powder, salt, and pepper.
Combine sauce with ham, linguine, and vegetables. Taste and add more salt and pepper if desired. Pour the mixture into a large casserole dish. Sprinkle remaining cheddar and Parmesan on top and cook until warm and bubbling, approximately 35 to 45 minutes.
To reheat, cut the casserole into large squares. Pour about 1/4 to 1/2 cup of water into the seams and around the edges. (This allows moisture to steam the casserole instead of drying it out. The slices will "cook" themselves back together and the water will evaporate.) Cover with aluminum foil and bake at 350°F until hot and bubbly.
If you aren't feeding a crowd, split the casserole between two smaller dishes and freeze one for next week.
Showing posts with label Pasta. Show all posts
Showing posts with label Pasta. Show all posts
Saturday, January 29, 2011
Tuesday, January 4, 2011
Weeknight Bolognese
I love Bolognese sauce, but I don't like the time that it usually takes to make it. This recipe was great because it was delicious, easy and quick!
Source:http://stylishcuisine.com originally adapted from How Easy Is That by Ina Garten
Ingredients:
2 tablespoons good olive oil, plus extra to cook pasta
1 pound lean ground sirloin
4 teaspoons minced garlic (4 cloves)
1 tablespoon dried oregano
¼ tsp crushed red pepper flakes
1 ¼ cups dry red wine, divided ( I used beef stock because I hate wine)
1 (28 ounce) can crushed tomatoes, preferably San Marzano ( I used off brand, it was still good)
2 tablespoons tomato paste
Kosher salt and black pepper
¾ pound dried pasta, such as orecchiette or small shells ( I used whole wheat)
¼ tsp ground nutmeg
¼ cup chopped fresh basil leaves, lightly packed ( I omitted)
¼ cup heavy cream ( I used half-and-half)
½ cup freshly grated Parmesan cheese, plus extra for serving
Directions:
Heat 2 tablespoons of olive oil in a large (12 inch) skillet over medium-high heat. Add the ground beef and cook, crumbling the meat until the meat is no longer pink and has started to brown. Add the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1/2 tablespoon salt, and 1 ½ teaspoons pepper, stirring until combined. Bring to a boil, lower heat, and simmer for 10 minutes.
Meanwhile, cook the pasta according to the directions on the box.
Finish the sauce while the pasta cooks. Add the nutmeg, basil, cream, and the remaining ¼ cup wine to the sauce and simmer for 8-10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and ½ cup Parmesan and toss well. Serve hot with Parmesan on the side.
Yield: 4 – 5 servings
Source:http://stylishcuisine.com originally adapted from How Easy Is That by Ina Garten
Ingredients:
2 tablespoons good olive oil, plus extra to cook pasta
1 pound lean ground sirloin
4 teaspoons minced garlic (4 cloves)
1 tablespoon dried oregano
¼ tsp crushed red pepper flakes
1 ¼ cups dry red wine, divided ( I used beef stock because I hate wine)
1 (28 ounce) can crushed tomatoes, preferably San Marzano ( I used off brand, it was still good)
2 tablespoons tomato paste
Kosher salt and black pepper
¾ pound dried pasta, such as orecchiette or small shells ( I used whole wheat)
¼ tsp ground nutmeg
¼ cup chopped fresh basil leaves, lightly packed ( I omitted)
¼ cup heavy cream ( I used half-and-half)
½ cup freshly grated Parmesan cheese, plus extra for serving
Directions:
Heat 2 tablespoons of olive oil in a large (12 inch) skillet over medium-high heat. Add the ground beef and cook, crumbling the meat until the meat is no longer pink and has started to brown. Add the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1/2 tablespoon salt, and 1 ½ teaspoons pepper, stirring until combined. Bring to a boil, lower heat, and simmer for 10 minutes.
Meanwhile, cook the pasta according to the directions on the box.
Finish the sauce while the pasta cooks. Add the nutmeg, basil, cream, and the remaining ¼ cup wine to the sauce and simmer for 8-10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and ½ cup Parmesan and toss well. Serve hot with Parmesan on the side.
Yield: 4 – 5 servings
Tuesday, December 28, 2010
Linguine with Bacon and Onions
I know I have mentioned that I LOVE Rachael Ray, but I really can't sing enough of her praises! I retrieved this recipe from a little calender that I received as a gift for renewing my magazine subscription. It is really easy and can be made fairly healthy. I substituted turkey bacon and whole wheat pasta to make it healthier. You could also use egg substitute for the eggs if you like. I have made carbonara before using egg substitute, but it does taste better with real eggs.
Source: Everyday with Rachael Ray
Ingredients:
1 LB. Linguine Pasta
3/4 LB Bacon
2 large onions, thinly sliced
2 large egg yolks
Parmesan cheese, for sprinkling
Directions:
In boiling, salted water, cook the linguine until al dente; reserve 1.5 cups pasta cooking water. In a large, deep skillet, cook the bacon over medium heat until crisp. Discard all but 3 tbsp. bacon fat, then add the onions and cook over medium-high heat, stirring until softened. Add the pasta cooking water and bring to a boil. Stir in the linguine and remove from the heat. Stir in the egg yolks, one at a time. Add the bacon, season with pepper and sprinkle with Parmesan.
Source: Everyday with Rachael Ray
Ingredients:
1 LB. Linguine Pasta
3/4 LB Bacon
2 large onions, thinly sliced
2 large egg yolks
Parmesan cheese, for sprinkling
Directions:
In boiling, salted water, cook the linguine until al dente; reserve 1.5 cups pasta cooking water. In a large, deep skillet, cook the bacon over medium heat until crisp. Discard all but 3 tbsp. bacon fat, then add the onions and cook over medium-high heat, stirring until softened. Add the pasta cooking water and bring to a boil. Stir in the linguine and remove from the heat. Stir in the egg yolks, one at a time. Add the bacon, season with pepper and sprinkle with Parmesan.
Monday, December 20, 2010
Swedish Meatballs
My husband requested that I make Swedish Meatballs over the weekend. I guess he misses going to Ikea! This is a very easy recipe, just a bit time consuming. It was really pretty good. I didn't really love it, but I am a picky eater and I don't care for things that contain sauce or gravy as a main ingredient, but I ate it. I just used very little gravy.
Source: http://foodnetwork.com/altonbrown
Ingredients:
2 slices fresh white bread ( I used whole wheat)
1/4 cup milk
3 tablespoons clarified butter, divided
1/2 cup finely chopped onion
A pinch plus 1 teaspoon kosher salt
3/4 pound ground chuck ( I used 1 pound)
3/4 pound ground pork ( I omitted)
2 large egg yolks
1/2 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 cup all-purpose flour
3 cups beef broth
1/4 cup heavy cream ( I used half-and-half)
1 package of egg noodles, cooked ( my addition)
Directions:
Preheat oven to 200 degrees F.
Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes. ( I just mixed by hand)
Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.
Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.
Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve. ( I know it is nontraditional, but I served these over egg noodles to make it more filling.)
Source: http://foodnetwork.com/altonbrown
Ingredients:
2 slices fresh white bread ( I used whole wheat)
1/4 cup milk
3 tablespoons clarified butter, divided
1/2 cup finely chopped onion
A pinch plus 1 teaspoon kosher salt
3/4 pound ground chuck ( I used 1 pound)
3/4 pound ground pork ( I omitted)
2 large egg yolks
1/2 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 cup all-purpose flour
3 cups beef broth
1/4 cup heavy cream ( I used half-and-half)
1 package of egg noodles, cooked ( my addition)
Directions:
Preheat oven to 200 degrees F.
Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.
In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes. ( I just mixed by hand)
Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.
Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.
Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve. ( I know it is nontraditional, but I served these over egg noodles to make it more filling.)
Thursday, December 2, 2010
Chicken Paprikash
I found this recipe while browsing one of my favorite blogs. It is delicious! It would even be good without the chicken. You could substitute any protein or omit protein altogether. It came together pretty quickly for a weeknight meal as well.
Source: http://cinnamonspiceandeverythingnice.com
also adapted from Saveur
Ingredients:
1⁄2 cup flour + 2 tablespoons
1⁄4 cup vegetable or olive oil
1 and 1/2 pounds boneless chicken breasts
sea or kosher salt and fresh ground black pepper
2 tablespoons Hungarian sweet paprika
1 Italian frying pepper or green bell pepper, chopped
2 tomatoes, seeded and chopped or 1 (14 ounce) can diced tomatoes, drained and chopped
1 large yellow onion, minced
1 (14 ounce) can chicken broth
1 cup sour cream
12 ounces egg noodles
3 tablespoons unsalted butter (I omitted)
2 tablespoons parsley, chopped(I omitted)
Directions:
1. Use a meat mallet to tenderize the chicken and pound it out until it's even in width (not too thin). Season with salt and pepper. Put 1⁄2 cup flour on a plate, dredge chicken, shake off excess. Heat oil in a 6-qt. Dutch oven over medium-high heat or in an extra large deep-sided skillet. Cook chicken until browned about 3-4 minutes on each side. Remove chicken and set aside. 3. Add paprika, peppers, tomatoes and onions to pot along with additional olive oil if needed. Cook, stirring often until onions are soft and tender. Add chicken and broth, bring to a simmer. Reduce heat and simmer, covered, until cooked through about 15 minutes. Meanwhile cook egg noodles according to package directions. 4. Whisk together 2 tablespoons flour and sour cream in a medium bowl then whisk in 3⁄4 cup of sauce from pot. Stir sour cream mixture into sauce in pot. Remove from heat. 5. Drain egg noodles and stir in butter and parsley. Serve with chicken.
Source: http://cinnamonspiceandeverythingnice.com
also adapted from Saveur
Ingredients:
1⁄2 cup flour + 2 tablespoons
1⁄4 cup vegetable or olive oil
1 and 1/2 pounds boneless chicken breasts
sea or kosher salt and fresh ground black pepper
2 tablespoons Hungarian sweet paprika
1 Italian frying pepper or green bell pepper, chopped
2 tomatoes, seeded and chopped or 1 (14 ounce) can diced tomatoes, drained and chopped
1 large yellow onion, minced
1 (14 ounce) can chicken broth
1 cup sour cream
12 ounces egg noodles
3 tablespoons unsalted butter (I omitted)
2 tablespoons parsley, chopped(I omitted)
Directions:
1. Use a meat mallet to tenderize the chicken and pound it out until it's even in width (not too thin). Season with salt and pepper. Put 1⁄2 cup flour on a plate, dredge chicken, shake off excess. Heat oil in a 6-qt. Dutch oven over medium-high heat or in an extra large deep-sided skillet. Cook chicken until browned about 3-4 minutes on each side. Remove chicken and set aside. 3. Add paprika, peppers, tomatoes and onions to pot along with additional olive oil if needed. Cook, stirring often until onions are soft and tender. Add chicken and broth, bring to a simmer. Reduce heat and simmer, covered, until cooked through about 15 minutes. Meanwhile cook egg noodles according to package directions. 4. Whisk together 2 tablespoons flour and sour cream in a medium bowl then whisk in 3⁄4 cup of sauce from pot. Stir sour cream mixture into sauce in pot. Remove from heat. 5. Drain egg noodles and stir in butter and parsley. Serve with chicken.
Monday, November 22, 2010
Spaghetti with Carmelized Cauliflower and Pepperoni
This is a really easy and tasty weeknight meal. I loved the addition of the pepperoni, it added a little bit of spice and saltiness to the dish. As always, I made some changes to the recipe, which I have noted in parenthesis.
Source: http://nourishnetwork.com
1/4 cup extra virgin olive oil, divided
4 cups cauliflower, cut into bite-sized pieces (1 medium head)
Sea salt
6 cloves garlic, thinly sliced (2 cloves)
3 ounces pepperoni slices, cut into thin strips
3 tablespoons nonpareil capers, drained (omitted)
1/8 teaspoon red pepper flakes
10 ounces whole grain spaghetti
4 oz light cream cheese
1/4 half and half
Bring a large pot of salted water to a boil. Cook spaghetti to al dente and drain.
While pasta is cooking, heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the cauliflower and toss to coat with the oil. Sprinkle lightly with salt. Cook for 5-8 minutes, flipping occasionally, until cauliflower is browned and just almost tender all the way through.
Add the remaining tablespoon olive oil, and the garlic and pepperoni. Toss to coat. Cook another 3-5 minutes, until garlic is toasted and cauliflower can be pierced with a fork. Add 1/4 cup chicken stock and scrape up any bits from the bottom of the pan. Add the cream cheese and half and half and stir until cheese has melted. Add drained spaghetti to pan and toss well to coat with sauce.
Serves 4
Source: http://nourishnetwork.com
1/4 cup extra virgin olive oil, divided
4 cups cauliflower, cut into bite-sized pieces (1 medium head)
Sea salt
6 cloves garlic, thinly sliced (2 cloves)
3 ounces pepperoni slices, cut into thin strips
3 tablespoons nonpareil capers, drained (omitted)
1/8 teaspoon red pepper flakes
10 ounces whole grain spaghetti
4 oz light cream cheese
1/4 half and half
Bring a large pot of salted water to a boil. Cook spaghetti to al dente and drain.
While pasta is cooking, heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the cauliflower and toss to coat with the oil. Sprinkle lightly with salt. Cook for 5-8 minutes, flipping occasionally, until cauliflower is browned and just almost tender all the way through.
Add the remaining tablespoon olive oil, and the garlic and pepperoni. Toss to coat. Cook another 3-5 minutes, until garlic is toasted and cauliflower can be pierced with a fork. Add 1/4 cup chicken stock and scrape up any bits from the bottom of the pan. Add the cream cheese and half and half and stir until cheese has melted. Add drained spaghetti to pan and toss well to coat with sauce.
Serves 4
Tuesday, November 16, 2010
Cilantro Lime Pesto Pasta
This recipe was really flavorful and filling. My husband loved it, but I kind of felt that it was a bit strong for my liking. I tried to minimize the strong taste of the pesto by adding light cream cheese as a sauce, but it was still a little bit "herby" if that is a word. The original recipe used parsley, but I abhor parsley so I subbed in cilantro which is my favorite herb. You could use cilantro, parsley or basil in your pesto, if you are inclined.
Source: Loosely adapted from Food Network.com/Ann Burrell
Ingredients:
12 oz whole what spaghetti or any kind of pasta
2 c cilantro
1/2 c grated Parmesan cheese
1/3 c slivered almonds
2 garlic cloves
1/2 c olive oil
1 lime
salt and pepper to taste
4 oz light cream cheese
1/4 c half and half
1 onion, diced
1 tbsp butter
1. Boil water in a large pot and add spaghetti. Cook until al dente.
2. In a food processor, combine cilantro, garlic, almonds, lime juice and Parmesan cheese, pulse to combine. Stream in the olive oil as food processor is running until the consistency is like a paste.
3. Add butter to a large sauce pan and cook until melted, add the onions. Saute the onions until semi-soft. Add the cream cheese and stir until melted. Add the half and half to the cream cheese in increments until it resembles a sauce.
4. Stir in cook pasta and pesto to the cheese mixture and combine. You may need to add a tablespoon or two of the pasta water to help it combine.
Source: Loosely adapted from Food Network.com/Ann Burrell
Ingredients:
12 oz whole what spaghetti or any kind of pasta
2 c cilantro
1/2 c grated Parmesan cheese
1/3 c slivered almonds
2 garlic cloves
1/2 c olive oil
1 lime
salt and pepper to taste
4 oz light cream cheese
1/4 c half and half
1 onion, diced
1 tbsp butter
1. Boil water in a large pot and add spaghetti. Cook until al dente.
2. In a food processor, combine cilantro, garlic, almonds, lime juice and Parmesan cheese, pulse to combine. Stream in the olive oil as food processor is running until the consistency is like a paste.
3. Add butter to a large sauce pan and cook until melted, add the onions. Saute the onions until semi-soft. Add the cream cheese and stir until melted. Add the half and half to the cream cheese in increments until it resembles a sauce.
4. Stir in cook pasta and pesto to the cheese mixture and combine. You may need to add a tablespoon or two of the pasta water to help it combine.
Tuesday, October 26, 2010
Bacon and Mushroom Spaghetti
This is a really cheap and healthy meal. I used turkey bacon to make it even healthier. My family really liked it. I think the bacon was the key ingredient because it added some smokiness to the dish.
Source: http://allrecipes.com/
Serves 4-6
Ingredients:
1 pound dry spaghetti
1 pound bacon, cut crosswise into 1-inch pieces ( I used 1/2 pound of turkey bacon)
1 large sweet onion (such as Vidalia®), chopped
2 (4.5 ounce) cans sliced mushrooms, drained ( I used fresh diced mushrooms)
2 (15 ounce) cans tomato sauce
1 tsp dried oregano (my addition)
1/4 tsp cayenne pepper (my addition)
Directions:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
While the pasta is cooking, brown the bacon with onion in a large pan over medium heat until the bacon is almost crisp, about 10 minutes; drain excess fat, and stir in the mushrooms and tomato sauce. Bring the sauce to a boil. Return the cooked spaghetti to the pot, mix with sauce, and serve.
Nutritional Information
Amount Per Serving Calories: 469 Total Fat: 11.9g Cholesterol: 27mg
Source: http://allrecipes.com/
Serves 4-6
Ingredients:
1 pound dry spaghetti
1 pound bacon, cut crosswise into 1-inch pieces ( I used 1/2 pound of turkey bacon)
1 large sweet onion (such as Vidalia®), chopped
2 (4.5 ounce) cans sliced mushrooms, drained ( I used fresh diced mushrooms)
2 (15 ounce) cans tomato sauce
1 tsp dried oregano (my addition)
1/4 tsp cayenne pepper (my addition)
Directions:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
While the pasta is cooking, brown the bacon with onion in a large pan over medium heat until the bacon is almost crisp, about 10 minutes; drain excess fat, and stir in the mushrooms and tomato sauce. Bring the sauce to a boil. Return the cooked spaghetti to the pot, mix with sauce, and serve.
Nutritional Information
Amount Per Serving Calories: 469 Total Fat: 11.9g Cholesterol: 27mg
Tuesday, October 19, 2010
Chicken Pot Pie Pasta
This is a really light version of chicken pot pie. The recipe was good if you are looking for a light meal, but it definitely was not as good as a chicken pot pie!
Source:http://lovestoeat.wordpress.com
Ingredients:
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
10 ounces white or cremini mushrooms, thinly sliced
1 tablespoon all purpose flour
2 cups low sodium chicken broth
1 cup half & half or heavy cream
1 rotisserie chicken, shredded into bite sized pieces
1 cup frozen peas & carrots mix
1 tablespoon fresh lemon juice
1 teaspoon minced fresh thyme
1-2 cups whole wheat dry penne pasta (or any penne pasta will do)
water for boiling pasta
Directions:
Cook the pasta according to package directions. When done, place hot penne pasta in a large bowl and set aside.Heat oil in a large skillet over medium high heat. Cook onion, garlic and mushrooms in the skillet until golden brown.Sprinkle in the flour over the mushroom mixture in the skillet and stir. Cook for a few seconds to rid the floury smell then add the broth, half & half (or heavy cream) to the skillet. Deglaze the skillet, scraping up any bits of fond at the bottom of the skillet. Reduce the heat to medium low and simmer, uncovered until the liquid is slightly thickened.Add the chicken, frozen peas and carrots mix, lemon juice, and thyme to the skillet. Cook until heated through and season with salt & pepper to taste. Place the hot penne pasta into the skillet and toss to combine. Add the cooked penne pasta and toss to coat pasta. Serve hot.
Source:http://lovestoeat.wordpress.com
Ingredients:
2 tablespoons olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
10 ounces white or cremini mushrooms, thinly sliced
1 tablespoon all purpose flour
2 cups low sodium chicken broth
1 cup half & half or heavy cream
1 rotisserie chicken, shredded into bite sized pieces
1 cup frozen peas & carrots mix
1 tablespoon fresh lemon juice
1 teaspoon minced fresh thyme
1-2 cups whole wheat dry penne pasta (or any penne pasta will do)
water for boiling pasta
Directions:
Cook the pasta according to package directions. When done, place hot penne pasta in a large bowl and set aside.Heat oil in a large skillet over medium high heat. Cook onion, garlic and mushrooms in the skillet until golden brown.Sprinkle in the flour over the mushroom mixture in the skillet and stir. Cook for a few seconds to rid the floury smell then add the broth, half & half (or heavy cream) to the skillet. Deglaze the skillet, scraping up any bits of fond at the bottom of the skillet. Reduce the heat to medium low and simmer, uncovered until the liquid is slightly thickened.Add the chicken, frozen peas and carrots mix, lemon juice, and thyme to the skillet. Cook until heated through and season with salt & pepper to taste. Place the hot penne pasta into the skillet and toss to combine. Add the cooked penne pasta and toss to coat pasta. Serve hot.
Thursday, September 23, 2010
Roasted Cauliflower Pasta
I got the idea for this pasta from Cooking Light, but I tweaked the recipe to suit my taste. It turned out to be fantastic! I loved that it was very few ingredients, cheap and easy. I would make this a few times per week if my husband would let me! It would also be fabulous with any roasted vegetables.
Source: Adapted from Cooking Light Magazine October 2010
Serves: 4-6
Ingredients:
1 tbsp butter
1 tbsp olive oil
2 medium shallots, peeled and chopped
1 pkg mushrooms
1 head cauliflower, trimmed and cut into florets
1/2 tsp salt
1/4 tsp cayenne pepper
3 garlic cloves, finely diced
12 oz short cut whole wheat past, such as penne
1 c Parmesan cheese, grated
3 oz neufatchel cheese
2 tbsp cream or half and half
Directions:
Preheat oven to 400 degrees F.
Place cauliflower on a baking sheet and toss with olive oil and 1 tbsp salt and pepper. Bake in oven until semi-soft and light brown.
Cook pasta to al dente
In a large sauce pan, melt butter and saute onions, garlic and mushrooms
Once mushrooms are soft, add neufatchel cheese and melt stirring frequently.
Add cream, Parmesan cheese and a little pasta water to create a light sauce.
Add in the cauliflower and pasta to the sauce and stir until blended.
Source: Adapted from Cooking Light Magazine October 2010
Serves: 4-6
Ingredients:
1 tbsp butter
1 tbsp olive oil
2 medium shallots, peeled and chopped
1 pkg mushrooms
1 head cauliflower, trimmed and cut into florets
1/2 tsp salt
1/4 tsp cayenne pepper
3 garlic cloves, finely diced
12 oz short cut whole wheat past, such as penne
1 c Parmesan cheese, grated
3 oz neufatchel cheese
2 tbsp cream or half and half
Directions:
Preheat oven to 400 degrees F.
Place cauliflower on a baking sheet and toss with olive oil and 1 tbsp salt and pepper. Bake in oven until semi-soft and light brown.
Cook pasta to al dente
In a large sauce pan, melt butter and saute onions, garlic and mushrooms
Once mushrooms are soft, add neufatchel cheese and melt stirring frequently.
Add cream, Parmesan cheese and a little pasta water to create a light sauce.
Add in the cauliflower and pasta to the sauce and stir until blended.
Thursday, September 9, 2010
Israeli Couscous with Apples, Cranberries and Herbs
This is a wonderful pasta that can be served warm or cold. Next time I think that I will add grilled chicken for more protein, but other than that it was flavorful and easy. I couldn't find Israeli couscous so I used orzo pasta.
Source: Giada De Laurentiis @ Food Network.com
Ingredients for the Couscous:
2 tablespoons olive oil
2 cups Israeli couscous (or barley or orzo)
4 cups low-sodium chicken broth
1/4 cup chopped fresh flat-leaf parsley
1 1/2 tablespoons chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 medium green apple, diced
1 cup dried cranberries
1/2 cup slivered almonds, toasted, see Cook's Note
Vinaigrette:
1/4 cup apple cider vinegar
2 tablespoons maple syrup
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil
Directions:
For the couscous: In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes. Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries, and almonds.
For the vinaigrette: In a small bowl, combine the vinegar, maple syrup, salt, and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous and toss to coat evenly.
Cook's Note: To toast the almonds, preheat the oven to 350 degrees F. Arrange the almonds in a single layer on a baking sheet. Bake for 8 to 10 minutes or until golden brown. Cool completely before using.
Source: Giada De Laurentiis @ Food Network.com
Ingredients for the Couscous:
2 tablespoons olive oil
2 cups Israeli couscous (or barley or orzo)
4 cups low-sodium chicken broth
1/4 cup chopped fresh flat-leaf parsley
1 1/2 tablespoons chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 medium green apple, diced
1 cup dried cranberries
1/2 cup slivered almonds, toasted, see Cook's Note
Vinaigrette:
1/4 cup apple cider vinegar
2 tablespoons maple syrup
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil
Directions:
For the couscous: In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes. Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries, and almonds.
For the vinaigrette: In a small bowl, combine the vinegar, maple syrup, salt, and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous and toss to coat evenly.
Cook's Note: To toast the almonds, preheat the oven to 350 degrees F. Arrange the almonds in a single layer on a baking sheet. Bake for 8 to 10 minutes or until golden brown. Cool completely before using.
Wednesday, September 1, 2010
Baked Spaghetti
This is a variation of a Martha Stewart recipe. I loved it because it was simple, had few ingredients and was delicious!
Source: Martha Stewart Everyday Food
Serves 6
Ingredients:
3/4 Ib whole wheat spaghetti
1 onion, diced
1 Ib lean ground beef or turkey
2 garlic cloves
2 - 15 oz cans of diced tomatoes with green chilies ( I used the tomatoes with green chilies because I had them in the pantry and it added some spice to the sauce, but you could use regular diced tomatoes, crushed tomatoes or even whole tomatoes, if you wish!)
1 tsp ground oregano
2 c mozzarella cheese
1/4 c grated Parmesan for serving
s&p to taste
Directions:
1. Preheat oven to 400 degrees F.
2. Bring water to a boil in a large stockpot. Add spaghetti and cook to almost Al dente. You don't want your pasta too soft because it will bake in the oven as well.
3. Brown the beef in a large skillet and add onions. Cook until meat is not pink and onions are soft. Add the oregano just before the meat has finished cooking to add the most flavor.
4. Puree the tomatoes and garlic in a food processor or blender and set aside.
5. Combine the meat, pasta, sauce and 1 c. of the mozzarella cheese. Stir to incorporate.
6. Spray a 9x13 casserole pan with cooking spray and add pasta to it. Sprinkle the remainder of the mozzarella cheese on top.
7. Bake for 25 minutes or until cheese is slightly brown and crispy.
8. Sprinkle Parmesan cheese for serving (optional).
Source: Martha Stewart Everyday Food
Serves 6
Ingredients:
3/4 Ib whole wheat spaghetti
1 onion, diced
1 Ib lean ground beef or turkey
2 garlic cloves
2 - 15 oz cans of diced tomatoes with green chilies ( I used the tomatoes with green chilies because I had them in the pantry and it added some spice to the sauce, but you could use regular diced tomatoes, crushed tomatoes or even whole tomatoes, if you wish!)
1 tsp ground oregano
2 c mozzarella cheese
1/4 c grated Parmesan for serving
s&p to taste
Directions:
1. Preheat oven to 400 degrees F.
2. Bring water to a boil in a large stockpot. Add spaghetti and cook to almost Al dente. You don't want your pasta too soft because it will bake in the oven as well.
3. Brown the beef in a large skillet and add onions. Cook until meat is not pink and onions are soft. Add the oregano just before the meat has finished cooking to add the most flavor.
4. Puree the tomatoes and garlic in a food processor or blender and set aside.
5. Combine the meat, pasta, sauce and 1 c. of the mozzarella cheese. Stir to incorporate.
6. Spray a 9x13 casserole pan with cooking spray and add pasta to it. Sprinkle the remainder of the mozzarella cheese on top.
7. Bake for 25 minutes or until cheese is slightly brown and crispy.
8. Sprinkle Parmesan cheese for serving (optional).
Monday, August 23, 2010
The Biden's Pasta Caprese
This is a fantastic and easy pasta recipe from Food Network Magazine! This would work really well for an outside BBQ, since there is no mayo in it. It would also be fabulous with the addition of grilled chicken!
Source: Food Network Magazine Sept. 2010
Serves 8
Ingredients
1/3 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 shallot, minced
1 small clove garlic, minced
Kosher salt and freshly ground pepper
1 teaspoon sugar (optional)
2 pounds mixed heirloom tomatoes, cored, seeded and cut into 1/2-inch pieces
1 pound pasta, such as campanelle, penne or fusilli
12 ounces fresh mozzarella cheese, cut into 1/2-inch pieces
1/2 cup chopped fresh basil
1/2 teaspoon grated lemon zest
Directions
Whisk the olive oil, lemon juice, shallot and garlic in a large bowl. Season with salt and pepper. Add sugar, if desired (depending on the sweetness of your tomatoes). Add the tomatoes and gently toss. Marinate at room temperature, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain in a colander and run under cold water to stop the cooking.
Add the pasta and mozzarella to the tomato mixture and toss. Stir in the basil and lemon zest, and season with salt and pepper. Refrigerate, tossing occasionally, until serving.
Source: Food Network Magazine Sept. 2010
Serves 8
Ingredients
1/3 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 shallot, minced
1 small clove garlic, minced
Kosher salt and freshly ground pepper
1 teaspoon sugar (optional)
2 pounds mixed heirloom tomatoes, cored, seeded and cut into 1/2-inch pieces
1 pound pasta, such as campanelle, penne or fusilli
12 ounces fresh mozzarella cheese, cut into 1/2-inch pieces
1/2 cup chopped fresh basil
1/2 teaspoon grated lemon zest
Directions
Whisk the olive oil, lemon juice, shallot and garlic in a large bowl. Season with salt and pepper. Add sugar, if desired (depending on the sweetness of your tomatoes). Add the tomatoes and gently toss. Marinate at room temperature, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain in a colander and run under cold water to stop the cooking.
Add the pasta and mozzarella to the tomato mixture and toss. Stir in the basil and lemon zest, and season with salt and pepper. Refrigerate, tossing occasionally, until serving.
Wednesday, July 21, 2010
Creamy Taco Mac
This is a tasty and easy recipe. I subbed sauteed zucchini, mushrooms and corn for the ground meat for a healthier version.
1.25 lbs ground turkey
8 oz dry pasta + 1 cup reserved pasta water
1 can (14.5 oz) petite diced tomatoes
4 Tbsp mild taco seasoning
3 oz cream cheese *
1/2 cup sour cream *
salt & pepper
cheddar cheese (optional)
Bring a large pot of salted water to boil and cook pasta per directions. Reserve one cup of pasta water.
Over medium heat, brown ground turkey until no longer pink. Add taco seasoning and diced tomatoes. Allow to simmer over low heat for 5 minutes. Add cooked pasta, reserved water, cream cheese and sour cream. Give it a good stir until cheeses are melted and incorporated. Simmer over low heat for 2-3 minutes. Season with salt & pepper, as desired. Top off with cheddar cheese for extra cheesy goodness.
* I have successfully tested this recipe with low fat cream cheese & sour cream.
--------------------------------------------------------------------------------
Article printed from Delish: http://www.delish-blog.com
1.25 lbs ground turkey
8 oz dry pasta + 1 cup reserved pasta water
1 can (14.5 oz) petite diced tomatoes
4 Tbsp mild taco seasoning
3 oz cream cheese *
1/2 cup sour cream *
salt & pepper
cheddar cheese (optional)
Bring a large pot of salted water to boil and cook pasta per directions. Reserve one cup of pasta water.
Over medium heat, brown ground turkey until no longer pink. Add taco seasoning and diced tomatoes. Allow to simmer over low heat for 5 minutes. Add cooked pasta, reserved water, cream cheese and sour cream. Give it a good stir until cheeses are melted and incorporated. Simmer over low heat for 2-3 minutes. Season with salt & pepper, as desired. Top off with cheddar cheese for extra cheesy goodness.
* I have successfully tested this recipe with low fat cream cheese & sour cream.
--------------------------------------------------------------------------------
Article printed from Delish: http://www.delish-blog.com
Wednesday, September 9, 2009
Pepperoni Pasta
I was all set to make a recipe with these ingredients from a cookbook of mine, but I realized at the last minute that the recipe called for using 12 eggs. I refuse to make anything with 12 eggs, so that is how I came up with this fantastic and easy dish!
Loosely adapted from Robin Miller
Ingredients:
1/2 box whole wheat pasta ( I used Rotini)
1 tbsp. butter
1 tbsp. flour
1 c. low fat milk
1 c. mozzarella cheese, shredded
2 tbsp. parmesan cheese, grated
1 c. turkey pepperoni, chopped
salt and pepper to taste
Directions:
Cook the pasta according to package directions. In a large saucepan, melt the butter on medium heat. Once melted, add in the flour and whisk until it becomes slightly brown. Add in the milk and whisk continuously until semi thick and add the mozzarella cheese. Whisk cheese mixture until thick. Drain the cooked pasta and pour into the cheese mixture. Add the pepperoni and salt and pepper. Stir to combine. Transfer pasta to a casserole dish and sprinkle parmesan on top of the pasta. Bake uncovered at 350 degrees F for 20 minutes or until cheese is brown and bubbly. Serve hot.
Serves 4
Loosely adapted from Robin Miller
Ingredients:
1/2 box whole wheat pasta ( I used Rotini)
1 tbsp. butter
1 tbsp. flour
1 c. low fat milk
1 c. mozzarella cheese, shredded
2 tbsp. parmesan cheese, grated
1 c. turkey pepperoni, chopped
salt and pepper to taste
Directions:
Cook the pasta according to package directions. In a large saucepan, melt the butter on medium heat. Once melted, add in the flour and whisk until it becomes slightly brown. Add in the milk and whisk continuously until semi thick and add the mozzarella cheese. Whisk cheese mixture until thick. Drain the cooked pasta and pour into the cheese mixture. Add the pepperoni and salt and pepper. Stir to combine. Transfer pasta to a casserole dish and sprinkle parmesan on top of the pasta. Bake uncovered at 350 degrees F for 20 minutes or until cheese is brown and bubbly. Serve hot.
Serves 4
Wednesday, August 26, 2009
Gnocchi with Summer Vegetables
This is a really light meal and a great way to use leftover veggies!
Source: Everyday Food via Proceed with Caution via Food alla Puttanessca
Ingredients:
1 tbsp olive oil
2 zucchini or summer squash or one of each, quartered and sliced
2 garlic cloves, minced
salt and pepper
1 pint grape tomatoes, halved
1 pkg ( 16 oz) gnocchi
1/4 c fresh basil
2 tbsp Pecorino Romano cheese ( I used Asiago)
1 tbsp butter
2 tsp freh lemon juice
Preparation:
1. In a large skillet, heat oil over medium high. Add squash and garlic to the skiller, season with salt and pepper. Cook, stirring occasionally, until squash is tender, 4-5 minutes. Add tomatoes and cook, stirring occasionally until juicy, about 2 minutes.
2. Meanwhile, in a large pot of boiling salted water, cook gnocchi according to package directions. Reserving 1/2 cup of pasta water, drain gnoccchi and transfer to skillet. Toss gnocchi, adding enough cooking liquid to create a sauce. Remove from heat and stir in basil, cheese, butter and lemon juice.
Source: Everyday Food via Proceed with Caution via Food alla Puttanessca
Ingredients:
1 tbsp olive oil
2 zucchini or summer squash or one of each, quartered and sliced
2 garlic cloves, minced
salt and pepper
1 pint grape tomatoes, halved
1 pkg ( 16 oz) gnocchi
1/4 c fresh basil
2 tbsp Pecorino Romano cheese ( I used Asiago)
1 tbsp butter
2 tsp freh lemon juice
Preparation:
1. In a large skillet, heat oil over medium high. Add squash and garlic to the skiller, season with salt and pepper. Cook, stirring occasionally, until squash is tender, 4-5 minutes. Add tomatoes and cook, stirring occasionally until juicy, about 2 minutes.
2. Meanwhile, in a large pot of boiling salted water, cook gnocchi according to package directions. Reserving 1/2 cup of pasta water, drain gnoccchi and transfer to skillet. Toss gnocchi, adding enough cooking liquid to create a sauce. Remove from heat and stir in basil, cheese, butter and lemon juice.
Monday, August 3, 2009
Quick Pasta Carbonara
This is a really quick, easy recipe. I think it would be even better with the addition of more veggies, but my brother was having dinner with us and he doesn't like many vegetables especially green ones, which consequently are my favorites. Oh well, the things you do for guests.
Source: realmomkitchen.com
Serves 4
1 lb pasta
4 oz bacon, chopped ( I use center cut)
4 oz cream cheese, cubed ( I use light)
1/2 c Parmesan Cheese
1 c milk (1%)
1/2 tsp garlic powder
cooked veggies ( optional)
Cook pasta according to package directions. Meanwhile, cook bacon in a large skillet until crisp; remove with a slotted spoon to paper towels, reserving 1 tsp bacon fat in skillet
Add the remaining ingredients to drippings; cook on low heat until cream cheese is melted and mixture is well blended and heated through.
Drain pasta; place in a large bowl. Add cream cheese sauce and bacon; mix lightly.
Source: realmomkitchen.com
Serves 4
1 lb pasta
4 oz bacon, chopped ( I use center cut)
4 oz cream cheese, cubed ( I use light)
1/2 c Parmesan Cheese
1 c milk (1%)
1/2 tsp garlic powder
cooked veggies ( optional)
Cook pasta according to package directions. Meanwhile, cook bacon in a large skillet until crisp; remove with a slotted spoon to paper towels, reserving 1 tsp bacon fat in skillet
Add the remaining ingredients to drippings; cook on low heat until cream cheese is melted and mixture is well blended and heated through.
Drain pasta; place in a large bowl. Add cream cheese sauce and bacon; mix lightly.
Monday, June 22, 2009
Grilled Chicken Pasta Salad
I decided to make pasta salad for my husband this Father's Day because it is one of his favorite foods. This recipe is really good. I made a few changes to the original, which I have noted in parenthesis. This meal feeds an army, so if you don't have an army living at your house, be prepared for leftovers!
Source:http://recessionipies.com
Ingredients:
1 lb. skinless, boneless chicken breasts
1 lemon
1 pound penne
1 red pepper ( I omitted)
1 green pepper
3 cups celery ( I used 1 cup)
1 red onion
1 ¼ cups Kalamata Olives ( I omitted)
¼ cup fresh dill ( I used 2 tbsp)
¼ cup white wine vinegar
2 tbsps mayonnaise
2 tbsps Dijon mustard ( I used 1)
1/3 cup + 1 tbsp olive oil ( I used 2 tbsp)
1 tsp sugar ( my addition)
Salt
Pepper
1 c cauliflower (my addition)
1 cucumber, peeled and diced (my addition)
3 scallions, diced (my addition)
1 carrot, peeled and diced (my addition)
Directions:
Cook the penne in boiling, salted water until al dente. Strain into a colander and refresh the pasta under cold water.
Meanwhile, heat a grill pan on a burner, and brush the chicken with approx. 1 tbsp olive oil. Grill the chicken breasts for about 8 minutes, then use tongs to flip over. Continue grilling on the reverse side for about another 6-8 minutes, until cooked through but still moist. Remove from heat and transfer to a shallow dish. Pour the lemon juice over, and allow the chicken to cool.
While the chicken and pasta are cooking, chop the vegetables, thinly slice the celery, and combine in a large bowl. Toss together with the cooked pasta. Remove the chicken from the dish, making sure to reserve the juices. Slice the chicken thinly, and add the slices to the penne mixture.
In a small bowl, combine the reserved chicken and lemon juices with the mayonnaise, mustard, vinegar, a few grinds of black pepper and a few dashes salt, to taste. Whisk well, them stream in the olive oil as you continue whisking. Pour the dressing over the penne mixture and toss well.
WW Points = 7 for 1 cup
Source:http://recessionipies.com
Ingredients:
1 lb. skinless, boneless chicken breasts
1 lemon
1 pound penne
1 red pepper ( I omitted)
1 green pepper
3 cups celery ( I used 1 cup)
1 red onion
1 ¼ cups Kalamata Olives ( I omitted)
¼ cup fresh dill ( I used 2 tbsp)
¼ cup white wine vinegar
2 tbsps mayonnaise
2 tbsps Dijon mustard ( I used 1)
1/3 cup + 1 tbsp olive oil ( I used 2 tbsp)
1 tsp sugar ( my addition)
Salt
Pepper
1 c cauliflower (my addition)
1 cucumber, peeled and diced (my addition)
3 scallions, diced (my addition)
1 carrot, peeled and diced (my addition)
Directions:
Cook the penne in boiling, salted water until al dente. Strain into a colander and refresh the pasta under cold water.
Meanwhile, heat a grill pan on a burner, and brush the chicken with approx. 1 tbsp olive oil. Grill the chicken breasts for about 8 minutes, then use tongs to flip over. Continue grilling on the reverse side for about another 6-8 minutes, until cooked through but still moist. Remove from heat and transfer to a shallow dish. Pour the lemon juice over, and allow the chicken to cool.
While the chicken and pasta are cooking, chop the vegetables, thinly slice the celery, and combine in a large bowl. Toss together with the cooked pasta. Remove the chicken from the dish, making sure to reserve the juices. Slice the chicken thinly, and add the slices to the penne mixture.
In a small bowl, combine the reserved chicken and lemon juices with the mayonnaise, mustard, vinegar, a few grinds of black pepper and a few dashes salt, to taste. Whisk well, them stream in the olive oil as you continue whisking. Pour the dressing over the penne mixture and toss well.
WW Points = 7 for 1 cup
Monday, June 15, 2009
Turkey Meatballs with Quick Tomato Cream Sauce
My husband loves meatballs, but I don't make them too often because they usually have a lot of calories and are somewhat time consuming. I bookmarked this recipe a few weeks ago because it looked pretty simple and healthier than a normal meatball. It was pretty good. I really think that the carrots made a nice addition to the turkey because it gave it some much needed moisture. I also loved the sauce. I think it may be my go to sauce recipe from now on. Note:
The recipe states that it serves 6, but I don't think that there was enough sauce even for the three of us. There were a ton of meatballs though. I will definitely double the sauce next time I make it.
Source: http://evilshenanigans.com
Serves 6
Sauce:
1 tbsp olive oil
1/2 c diced onion
1 garlic clove, minced or grated
1/2 tsp red pepper flakes
1 12 oz can diced tomatoes
1/2 tsp sugar
1/2tsp thyme
1/2 tsp oregano
2 tsp fresh basil, chopped
salt and pepper to taste
1/4 c heavy cream (fat free half-and-half)
Meatballs:
1 pound lean ground turkey
2/3 c grated carrots
1/2 c finely diced onion
1/4 c bread crumbs
2 cloves garlic, grated
1 egg
1/2 tsp oregano
1/2 tsp thyme
1/2 tsp salt
1/2 tsp pepper
1/3 c freshly grated Parmesan
1 pound pasta
Directions:
For the sauce, heat the oil over med-high heat. Add the onion and cook until soft, about three minutes. Add the garlic and red pepper flakes and cook until fragrant.
Add the diced tomatoes with the liquid and stir to combine. Add the sugar, herbs except the basil and salt then bring to a simmer.
Put the mixture in a blender, along with the basil and process until smooth, about two to three minutes on high. Pour back into the saucepan and return to the heat and bring back to a simmer. Turn off heat and add the cream. Stir to combine.
Preheat the broiler and line a baking sheet with parchment paper, then spray with vegetable oil.
To prepare the meatballs combine the turkey, carrots, onion, garlic, bread crumbs and egg. Mix until just combined. Add the herbs, salt pepper and cheese. Mix well.
With a small scoop, about 2 tablespoons, scoop out the meatballs onto the prepared sheet pan/ You should get between 25 to 30 meatballs.
Bake under the broiler for 10-15 minutes, or until they reach an internal temperature of 165 degrees F.
Prepare the pasta while the meatballs are baking.
The recipe states that it serves 6, but I don't think that there was enough sauce even for the three of us. There were a ton of meatballs though. I will definitely double the sauce next time I make it.
Source: http://evilshenanigans.com
Serves 6
Sauce:
1 tbsp olive oil
1/2 c diced onion
1 garlic clove, minced or grated
1/2 tsp red pepper flakes
1 12 oz can diced tomatoes
1/2 tsp sugar
1/2tsp thyme
1/2 tsp oregano
2 tsp fresh basil, chopped
salt and pepper to taste
1/4 c heavy cream (fat free half-and-half)
Meatballs:
1 pound lean ground turkey
2/3 c grated carrots
1/2 c finely diced onion
1/4 c bread crumbs
2 cloves garlic, grated
1 egg
1/2 tsp oregano
1/2 tsp thyme
1/2 tsp salt
1/2 tsp pepper
1/3 c freshly grated Parmesan
1 pound pasta
Directions:
For the sauce, heat the oil over med-high heat. Add the onion and cook until soft, about three minutes. Add the garlic and red pepper flakes and cook until fragrant.
Add the diced tomatoes with the liquid and stir to combine. Add the sugar, herbs except the basil and salt then bring to a simmer.
Put the mixture in a blender, along with the basil and process until smooth, about two to three minutes on high. Pour back into the saucepan and return to the heat and bring back to a simmer. Turn off heat and add the cream. Stir to combine.
Preheat the broiler and line a baking sheet with parchment paper, then spray with vegetable oil.
To prepare the meatballs combine the turkey, carrots, onion, garlic, bread crumbs and egg. Mix until just combined. Add the herbs, salt pepper and cheese. Mix well.
With a small scoop, about 2 tablespoons, scoop out the meatballs onto the prepared sheet pan/ You should get between 25 to 30 meatballs.
Bake under the broiler for 10-15 minutes, or until they reach an internal temperature of 165 degrees F.
Prepare the pasta while the meatballs are baking.
Wednesday, April 22, 2009
Smarter Chicken Fettucini Alfredo
My daughter loves fettucini alfredo, but I don't make it often because it is usually very fattening. The title really caught my attention because it indicated healthy. If you really crave alfredo sauce, this is the recipe for you. It was light and creamy with very good flavor. I still won't make it as often as marinara, but I like that I can when my daughter gets the craving. I used roasted broccoli and sauteed mushrooms to bulk it up a bit.
Note: This doesn't make very much sauce. If you have more than 3 people in your house, I would recommend that you double the sauce recipe.
Source: lacucinadilauren.blogspot.com via Kraft
Ingredients:
1/2 lb fettucini, uncooked ( I used whole wheat rotini)
1 1/4 c fat free reduced-sodium chicken broth
4 tsp flour
1/3 c light cream cheese
3 tbsp Parmesan cheese
1/4 tsp ground nutmeg
salt & pepper
fresh parsley (I omitted)
Directions: Cook pasta according to box directions. Meanwhile, beat broth and flour in a medium saucepan with a whisk until well blended. Add cream cheese, 2 tbsp Parmesan cheese, nutmeg and pepper; cook 2 minutes or until mixture comes to a boil and thickens, stirring constantly.
Drain the pasta and add the sauce to it. Mix well.
Note: This doesn't make very much sauce. If you have more than 3 people in your house, I would recommend that you double the sauce recipe.
Source: lacucinadilauren.blogspot.com via Kraft
Ingredients:
1/2 lb fettucini, uncooked ( I used whole wheat rotini)
1 1/4 c fat free reduced-sodium chicken broth
4 tsp flour
1/3 c light cream cheese
3 tbsp Parmesan cheese
1/4 tsp ground nutmeg
salt & pepper
fresh parsley (I omitted)
Directions: Cook pasta according to box directions. Meanwhile, beat broth and flour in a medium saucepan with a whisk until well blended. Add cream cheese, 2 tbsp Parmesan cheese, nutmeg and pepper; cook 2 minutes or until mixture comes to a boil and thickens, stirring constantly.
Drain the pasta and add the sauce to it. Mix well.
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