Tuna pasta sauce with linguine
Serves 4
Ingredients:
375g/13oz dried linguine
4 tbsp extra virgin olive oil
3 tbsp finely chopped parsley
2 garlic cloves, finely chopped
1 small chilli pepper, finely chopped
1cm/½in fresh ginger root, thinly sliced
450g/1lb carton or bottle passata
400g tin of tuna fish in oil, drained and roughly chopped
salt and freshly ground black pepper
Method:
Cook the pasta for 8-10 minutes or until al dente, and drain.
Meanwhile, heat the oil and gently fry 2 tablespoons of the parsley, the garlic, chilli and the ginger for a few minutes until slightly soft. Add the tomatoes and continue to cook for another few minutes. Stir in the tuna and salt.
Toss the pasta with the sauce and serve sprinkled with the remaining parsley and freshly ground pepper.
Note:
Passata is a thick paste made from strained tomatoes and used especially in Italian cooking..
Passata is an uncooked tomato puree that has been strained of seeds and skins. It originated in Italy but is used throughout Europe. Some passatas are chunkier and some are smoother, depending on the brand. Some people claim that passata can also be cooked, but most agree that it is uncooked. You will also see it spelled passato and passata di pomodoro.
How is passata different from tomato sauce or tomato paste? Well, both the sauce and paste are cooked tomato products to begin with. Tomato sauce often has other ingredients such as carrots, onions, garlic, etc. And tomato paste is cooked down and much thicker. You would not want to substitute either product if passata is called for in your recipe. If you cannot find it in your store, take plain canned tomatoes and run them through a sieve or a food mill. While most passatas are just plain tomatoes, some are sold with additions, such as basil.
Garlic Pasta
Recipe 1: Creamy Garlic Pasta
Ingredients:
2 tsp olive oil
4 cloves garlic, minced
2 tbsp butter
¼ tsp salt
½ tsp pepper
3 cups chicken stock
½ lb spaghetti or angel hair pasta
1 cup grated parmesan cheese
¾ cup heavy cream
2 tbsp chopped fresh parsley
Instructions:
In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil.
Once it is at a rolling boil, add the pasta and cook for as long as the box’s directions indicate. Reduce the stove to medium heat and mix in the parmesan until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately.
Recipe 2: Creamy Garlic Penne Pasta
Ingredients:
1 box (1 lb) penne pasta
3 TB butter
2 tsp. minced garlic
3 TB flour
1 cup chicken broth
1 cup milk
2 tsp dried parsley
½ cup grated parmesan cheese
salt and pepper to taste
Instructions:
Cook pasta according to packaged directions.
Melt butter in a medium sauce pan, add garlic.
Cook for 1 minute over medium heat
Add flour and cook for an additional minute, stirring constantly.
Add milk and broth, stirring constantly. Cook until sauce boils and thickens.
Add parsley and parmesan cheese. Add desired salt and pepper. Continue stirring until cheese has melted. Serve immediately.
Pour sauce over pasta and serve.
California Spaghetti Salad
Ingredients
1 pound thin spaghetti, broken into 1 inch pieces
1 pint cherry tomatoes, chopped in half
2 medium zucchini, diced
1 large cucumber, diced
1 medium yellow or orange bell pepper, diced
1 red bell pepper, diced
1 large red onion, diced
2 cans (2-1/4 ounces each) sliced ripe olives, drained
Dressing:
1 bottle (16 ounces) your favorite homemade or store-bought Italian salad dressing
¼ cup grated Parmesan cheese or dairy-free cheese, if desired
1 Tablespoon sesame seeds
1 teaspoon paprika
½ teaspoon celery seed
¼ teaspoon garlic powder
Instructions
Cook the pasta according to package directions. Drain and rinse in cold water. Add cherry tomatoes, zucchini, cucumber, bell peppers, red onion and olives in a large bowl.
To make the dressing: Whisk together Italian salad dressing, cheese, if using, sesame seeds, paprika, celery seed, and garlic powder. Pour over salad and toss until coated. Cover and refrigerate for 3 hours or overnight.
Shrimp and Pasta in a Basil Cream Sauce
INGREDIENTS:
SERVINGS 2
1 tablespoon olive oil
1 tablespoon butter
1⁄4 cup shallot, thinly sliced (one large shallot)
1 tablespoon garlic, minced (2-3 cloves)
1⁄3 lb shrimp, peeled and deveined
1⁄3 cup grape tomatoes (2 good handfuls) or 1⁄3 cup cherry tomatoes (2 good handfuls)
1⁄2 ounce pine nuts (about a quarter of a small bag)
1⁄2 cup dry vermouth or 1⁄2 cup dry white wine (can use chicken stock as well)
1 cup heavy cream
2 tablespoons basil, sliced in a chiffinade (about 10 to 12 large leaves)
1⁄3 lb pasta (I used spaghetti)
2 tablespoons chives, chopped
salt and pepper
DIRECTIONS:
Start the water for the pasta. When it comes to a boil, add salt and pasta and cook until al dente.
In a skillet, heat olive oil and butter. When butter stops foaming, add shallots and garlic, and a pinch of salt and black pepper, and saute until shallots are tender.
Add shrimp, grape tomatoes, and pine nuts and cook until tomatoes burst.
Remove everything from pan and keep warm.
Return pan to heat and add vermouth. Allow to cook down for 1 minute while scraping up the brown bits from the bottom of the pan.
Add the cream, and salt and pepper to taste. I used about 20 grinds of fresh ground black pepper and a healthy pinch of kosher salt.
Stir well and cook until cream reduces and thickens. Stir often during this process so your cream doesn't stick to the bottom and burn.
To chiffinade the basil, pile the basil leaves neatly on top of each other, then roll the whole pile into a long, tight log. Cut the log into thin slices.
When sauce reaches desired thickness, add basil to cream sauce and stir well. Cook for a minute or two to let the basil infuse the cream.
Return shrimp and tomato mixture to pan and heat through.
Serve over your choice of pasta. Garnish with chives and parmesan cheese, if desired, and serve with crusty bread and a nice salad on the side.
Enjoy!
Buffalo-Chicken Macaroni and Cheese
Level:Easy Total Time: 1 hr 15 min Prep: 30 min Cook:45 min
Yield:6 to 8 servings
Ingredients
7 tablespoons unsalted butter, plus more for the dish
Kosher salt
1 pound elbow macaroni
1 small onion, finely chopped
2 stalks celery, finely chopped
3 cups shredded rotisserie chicken
2 cloves garlic, minced
3/4 cup hot sauce (preferably Frank's)
2 tablespoons all-purpose flour
2 teaspoons dry mustard
2 1/2 cups half-and-half
1 pound yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)
8 ounces pepper jack cheese, shredded (about 2 cups)
2/3 cup sour cream
1 cup panko (Japanese breadcrumbs)
1/2 cup crumbled blue cheese
2 tablespoons chopped fresh parsley
Directions
Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.
Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.
Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes.
Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.
Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top.
Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes.
Let rest 10 minutes before serving.
PENNE ALLA VODKA
Ingredients
•1/4 pound bacon, diced (can also use pancetta or prosciutto)
•1/4 cup extra-virgin olive oil
•6 cloves garlic, peeled and halved
•1 medium onion, diced
•1/2 cup vodka
•2 (28-ounce) cans whole tomatoes, with their juice, pureed in a blender
•1 teaspoon crushed red pepper
•Salt, to taste
•1 cup heavy cream or 1-1/2 cups evaporated skim milk (for a leaner version)
•2 (16-ounce) boxes penne pasta
•24 fresh basil leaves, chopped
•1-1/2 cups freshly grated Romano cheese
Preparation
Place a large pot of cold, salted water over high heat to come to a boil.
In a large saute pan on medium heat, cook and render fat from the bacon. (If you are using pancetta or prosciutto, skip this step and just saute it with the garlic.) Once the bacon is almost crisp, remove it from the pan and set it aside. Do not clean the pan.
Add the olive oil and, when it is hot, return the bacon to the pan along with the garlic.
Saute until the garlic turns light golden brown, then add the onion and saute until it becomes translucent, about 5 minutes. Add the vodka and let it reduce by half, then add the tomatoes, red pepper, and salt. Simmer the sauce uncovered for about 30 minutes, stirring occasionally, then add the heavy cream and simmer another 10 minutes.
Once you've added the cream, put the pasta in the boiling water and cook until al dente according to package directions. Remove the sauce from the heat, add the basil and the cheese, and stir well. Drain the pasta, shock it with a little cold water, and return it to the pot it was cooked in. Pour the sauce over the pasta and mix gently until the pasta is coated completely. Serve immediately.
Bolognese Beef Sauce
Ingredients
1 lb (454 g) lean ground beef
6 oz (170 g) pancetta or bacon, finely chopped
1 onion, finely chopped
3 cloves garlic, minced
2 carrots, finely diced
2 celery stalks, chopped
1 tsp (5 mL) dried thyme
1 tsp (5 mL) each salt and pepper
1 tsp (5 mL) fennel seeds, lightly crushed
1/2 cup (125 mL) milk
1 28 oz can (796 mL can) whole tomatoes
1 28 oz can (796 mL can) crushed tomatoes
1/2 cup (125 mL) red wine
1 bay leaf
1 pinch granulated sugar
1/4 cup (45 mL) chopped fresh parsley
Preparation
In a large Dutch oven, saute beef over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes. Drain off any fat.
Add pancetta, onion, garlic, carrots, celery, thyme, salt, pepper and fennel seeds; cook, stirring occasionally, until vegetables are softened, about 8 minutes.
Add milk; simmer until almost all liquid has evaporated, about 3 minutes.
Add tomatoes, crushed tomatoes, wine, bay leaf and sugar, breaking up tomatoes with potato masher. Bring to boil; reduce heat and simmer until thickened and mixture can mound on spoon, about 1 hour. Discard bay leaf. Stir in parsley. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 2 days or freeze for up to 1 month.)
Tags: bay leaf, beef, carrots, celery, fennel seeds, garlic, ground beef, milk, onion, pancetta, parsley, red wine, sugar, thyme, tomatoes
WHITE BAKED PASTA
Ingredients:
1⁄2 cup chopped bacon
2 tbsps minced garlic
1 1⁄2 packs NESTLÉ® ALL PURPOSE CREAM 250ml
1 cup water
1 sachet 8g MAGGI MAGIC SARAP®
1⁄2 cup grated mozzarella cheese
1⁄2 cup grated cheddar cheese
1⁄2 cup grated Parmesan cheese
300g spaghetti pasta, cooked according
to pack instructions
cheese for topping
Preparation:
1) Cook bacon in a pan until brown and oil is extracted. Stir-in garlic and continue cooking until garlic is limp and fragrant but not brown.
2) Pour in 1 pack of NESTLÉ ALL PURPOSE CREAM and water. Simmer without boiling. Season with MAGGI MAGIC SARAP.
3) Add cheese and stir to dissolve. Toss in prepared pasta. Remove from heat and continue tossing until pasta is coated with sauce.
4) Pre-heat oven to 350 degrees. Transfer pasta to a glass baking dish. Drizzle 1⁄2 pack of NESTLÉ ALL PURPOSE CREAM on top to prevent from drying. Top with more cheese if desired.
5) Bake for 10 minutes or until cheese melts.
LIGHT CHICKEN FETTUCCINE ALFREDO
For the sour cream substitute:
1/4 cup cottage cheese
1/4 cup nonfat milk
2 tablespoons white vinegar
Ingredients
2 boneless chicken breasts
1 tablespoon calamansi juice
salt and pepper to taste
1 1/4 cups broccoli florets
2 red bell peppers, cut into strips
300 grams whole-wheat fettuccine
1 clove garlic, minced
1 tablespoon canola oil
2 tablespoons chicken broth
1/2 cup Parmesan cheese, grated
Steps in preparation:
1 Make sour cream substitute: In a blender, combine cottage cheese and nonfat milk. Process until smooth. Add vinegar and set aside.
2 Season chicken with calamansi juice, salt, and pepper. Grill or pan-fry. Slice into strips. Set aside.
3 Blanch broccoli and red bell pepper.
4 Cook fettuccine in the same water according to package directions. Set aside 1 cup of pasta water.
5 Sauté minced garlic in canola oil. Add sour cream substitute and chicken broth. Toss in cooked pasta. Add pasta water to thin out sauce, if needed.
6 Add broccoli, pepper, and grated Parmesan cheese.
7 Top with chicken strips and serve.
Three Cheese Italian Rigatoni Pie
Ingredients
1 pound Rigatoni
1 jar of your favourite pasta sauce (approximately 2.5 cups, give or take. If it's slightly more or less, just use it all)
½ cup of water
2 Tablespoons olive oil, divided
1 pound ground beef or ground pork
1 cup Parmesan cheese
1 container cottage cheese (or ricotta cheese)
1 large egg
1-1/2 to 2 cups mozzarella cheese
Instructions
Cook the Rigatoni in a large pot of salted, boiling water. Make sure you use enough water because the rigatoni sucks up a lot. Cook it about 1 minute less than the package directions so it is still hard enough to stand up. Drain the pasta and rinse under cold water.
Toss pasta with 1 Tablespoon of oil to prevent it from sticking. Then add the parmesan cheese and toss until the cheese is evenly distributed. Set aside.
In a large frying pan, brown the ground beef in 1 Tablespoon of oil. Drain away the fat once it's cooked.
Add the jar of pasta sauce and water and bring to a boil.
Reduce heat. Cover and simmer for at least 20 minutes. The longer you simmer the better. Just make sure you add more water if it all boils off.
Remove from heat and let it cool for 10 minutes.
Mix together the container of cottage cheese and the egg. Set aside.
Preheat the oven to 400 degrees Fahrenheit.
Grease a 9 inch sprinform pan.
Take the cooked rigatoni and stand each piece up on its end in the pan. Continue until the whole pan is tightly packed.
Pour the cottage cheese mixture over the rigatoni and spread evenly over all the noodles.
Pour the meat mixture over top and spread evenly over the noodles. Use your finger to poke the meat and cheese mixture down into the noodles. The more patience you have with this step, the better it will be.
Bake for 15 minutes at 400F.
Remove from the oven and top with the mozzarella cheese.
Bake for another 15 minutes at 400F.
Let stand for 10 minutes then run a knife around the edge of the pan to help remove the springform pan.
Pesto Chicken Penne
Ingredients
2 cloves garlic, crushed,
4 chicken breasts, cut into strips
1 tbsp dried Italian mixed herbs
Salt and pepper to taste
250g cherry tomatoes, halved
500g penne, cooked until al dente
Juice and rind of 1 lemon
For the pesto:
200g fresh basil
2 cloves garlic crushed
Salt and freshly ground pepper
100g pine nuts, toasted
100g Parmesan cheese,
grated,1 green chilli, deseeded
160ml olive oil
Parmesan shavings, to serve
Fresh basil, to serve
Method
1. To make the pesto: place the pesto ingredients in a food processor, except for the olive oil. Blend until smooth and well combined. Add the oil in a thread like motioning until you have a thick pesto.
2. Transfer to a sterilized jar and cover with a layer of oil to seal. Store in the fridge until needed.
3. For the chicken penne, heat 1 tbsp of the pesto oil in large saucepan and sauté the garlic for a minute.
4. Add the chicken strips and season with salt and pepper and dried Italian herbs and fry for around 5 minutes until almost cooked through.
5. Add the cherry tomatoes and cook for a further 2 minutes.
6. Mix with the cooked penne and enough basil pesto for the mix. Add a squeeze of lemon and grated rind.
7. Finish with Parmesan shavings and basil leaves and serve while still warm.
Spaghetti and Turkey Meatballs
TOTAL TIME:
1 hr 20 min
Prep:
30 min
Inactive Prep:
5 min
Cook:
45 min
YIELD:
4 to 6 servings
INGREDIENTS;
TURKEY MEATBALLS:
1/2 cup old-fashioned oats
1/4 cup milk
1/2 yellow onion, finely chopped
1/2 cup fresh baby spinach leaves, chopped
1/4 cup grated Parmesan
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic, grated
1 large egg
1 pound ground turkey
4 to 8 tablespoons grapeseed oil
QUICK MARINA SAUCE: (WITH AN OPTIONAL SPICY VERSION):
One 28-ounce can crushed tomatoes
2 tablespoons tomato paste
1 tablespoon fresh oregano, chopped
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic, chopped
3 tablespoons red wine, optional (for the spicy version)
1 teaspoon red chili flakes, optional (for the spicy version)
Pinch kosher salt
1 pound spaghetti
Chopped fresh parsley, for garnish
Chopped fresh basil, for garnish
Grated Parmesan, for garnish
DIRECTIONS
For the turkey meatballs: Add the oats to a food processor and pulse a few times. The consistency should resemble breadcrumbs. Add the oats and milk to a small bowl and set aside for 5 minutes.
Add the onions, spinach, Parmesan, salt, pepper, garlic and egg to a large bowl and mix well. Add the oat mixture and combine. Lastly, add the turkey and gently fold into the wet mixture. Keep the mixture light by not over-mixing. Form into bite-size balls using a small cookie scoop for uniform meatballs.
Heat 4 tablespoons of the oil in a large Dutch oven over medium heat. Add half of the meatballs and brown on all sides, 5 to 7 minutes. Remove and repeat with the second batch, adding more oil if needed. Set the meatballs aside but reserve the Dutch oven for the sauce.
For the quick marinara sauce: Add the tomatoes, tomato paste, oregano, salt, pepper and garlic to the Dutch oven and stir. Bring to a boil. Reduce the heat, cover and let simmer for about 10 minutes. Gently add the browned meatballs to the sauce. Do not overcrowd. Simmer until the meatballs are cooked thoroughly, another 10 to 15 minutes. If making the optional spicy version, add the red wine and chile flakes in the last 2 minutes of cooking.
Bring a large pot of water to a boil. Season with a generous pinch of salt. Add the spaghetti and cook until al dente, about 8 minutes.
Combine some of the sauce with the cooked spaghetti. Plate the spaghetti and meatballs and add the remaining sauce over everything. Garnish with parsley, basil and grated Parmesan. Serve hot.
MACARONI AND CHEESE
Ingredients
4 tablespoons unsalted butter, plus more for baking dish
Coarse salt
3 cups elbow macaroni
2 (12-ounce) cans evaporated milk
1/3 cup skim milk
2 large eggs
1/2 teaspoon seasoned salt (recipe below)
1/4 teaspoon garlic powder
Freshly ground black pepper
2 (8-ounce) packages extra-sharp cheddar cheese, grated
1 (8-ounce) package Monterey Jack cheese, grated
Paprika, for sprinkling
Preheat oven to 375 F. Generously butter a 13-by-9-inch glass baking dish; set aside. Bring a large pot of water to a boil; add salt and macaroni. Cook until al dente according to package directions. Drain, and return to pot. Add butter, and toss until pasta is coated and butter has melted; set aside.
In a medium bowl, whisk together evaporated milk, skim milk, and eggs. Add seasoned salt, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper; set aside. In another medium bowl, combine cheeses; set aside.
Place 1/3 macaroni in an even layer in the bottom of prepared baking dish; cover evenly with 1/3 cheese. Repeat with remaining macaroni and cheese mixture. Pour milk mixture evenly over contents of baking dish. Sprinkle with paprika. Bake until top layer is lightly browned, 35 to 45 minutes. Let stand 10 to 15 minutes before serving.
For the seasoned salt:
Ingredients
1 tablespoon coarse salt
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon granulated onion
1/4 teaspoon granulated sugar
Combine all ingredients in a small bowl and mix well.
Use as needed.
Can be stored in air-tight container or shaker for up to 6 months.
Creamy Broccoli Chicken Shells and Cheese
INGREDIENTS:
1 lb. boneless skinless chicken breasts, cooked and cut into bite-sized pieces
3 1/4 cups (9 oz.) dry shells pasta
12 oz. broccoli florets
2 1/2 Tablespoons butter
1/4 cup all-purpose flour
3 cups milk
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
2 cups (8 oz.) shredded cheddar cheese
1/3 cup (1 oz.) shredded parmesan cheese
DIRECTIONS:
Prepare chicken by cooking and cutting up*. Set aside.
Set a large pot of salted water to boil. Add pasta and cook according to package directions. Add broccoli to boiling water with pasta during last 3-4 minutes. Drain and set aside in a colander.
In the same large pot set over medium heat, melt butter. Stir in flour. Cook mixture, stirring constantly, for 1 minute. Whisk in milk, then season with onion powder, garlic powder, salt and pepper. Increase heat to medium-high and cook mixture, stirring constantly until it boils and thickens. Remove from heat and stir in cheeses until melted. Add pasta, broccoli and chicken, tossing to evenly coat.
Enjoy! (Courtesy of the comfort of cooking)
TIPS
To quickly cook chicken breasts, I usually bake for 25 minutes at 450 degrees F.
As the mixture sits, the sauce will thicken – you can thin it with a few tablespoons reserved pasta water or milk, if desired.
CREAMY VIGAN LONGGANISA PASTA
Serves 2 to 4
Prep time 40 minutes
Cooking time 20 to 25 minutes
Ingredients:
1/2 kg Vigan Longganisa filling (or any longganisa variant of choice, casing removed) 1 tablespoon crushed garlic 1 onion, chopped 1 small red bell pepper, chopped
1 small green bell pepper, chopped
2 packs 250ml all purpose cream
1 sachet magic sarap (optional*)
1 (400g) pack spaghetti pasta, cooked 1/4 cup water Salt, pepper, and sugar to taste
*I dont encourage use of msg. You can use alternatives such as salt or patis to taste.
Procedure:
1. In a pan, cook longganisa for 3 minutes or until oil is extracted. Add garlic and onions.
2. Continue stirring until fragrant and longganisa is cooked. Stir in the red and green bell peppers.
3. Pour in all purpose cream and water. Season with magic sarap, salt, pepper and sugar according to taste.
4. Toss in cooked pasta. Mix to incorporate sauce with the pasta. Serve immediately.
Pinoy Meat Lasagna
INGREDIENTS:
SAUCE:
1 28oz can of crushed tomatoes (diced tomatoes work as well if you like your sauce more chunky)
1 28oz can of spaghetti sauce
1 6oz can of tomato paste
1.5 lbs of ground beef (I like my sauce meaty but if you want less meat, you can cut this down)
1 bell pepper diced into small pieces (I used a red one, you can use red or green based on your preference)
1 large yellow onion diced into small pieces
5 cloves of garlic crushed
2 tablespoons white sugar
1 tablespoon dried basil
1 tablespoon dried oregano
2 tablespoons fresh parsley chopped
salt and pepper to taste
LASAGNA
1 box of lasagna noodles (about 12) – I like the no boil ones since it’s easier to handle them when they are stiff
1 egg
23 oz of ricotta cheese
1/2 teaspoon nutmeg
2 tablespoons of fresh parsley chopped
1 lb shredded mozzarella cheese
1 cup shredded Parmesan cheese
DIRECTIONS:
To make the sauce:
1. Finely chop the onions and peppers and garlic. In a large pot, saute the onion, pepper, garlic and the ground beef until the ground beef is cooked through. You want the beef to be in fine pieces. You can remove the grease if you want (I do) but it’s your choice.
2. Add into the large pot that contains the onion, peppers, garlic, and beef mixture the cans of tomatoes, sauce, and tomato paste. Stir. Then add in the sugar, basil, oregeno, parlsey and salt and pepper. Stir these seasonings into the sauce.
3. Cover the pot and let the meat sauce simmer. Simmer on low heat for 1 hour and 30 minutes This is the ideal simmer time but not mandatory. If you don’t have time it will still be great after one hour of simmering. I will sometimes make this sauce and refrigerate it after it finishes simmering. I will use the meat sauce the next day to put the rest of this recipe together. For some reason Italian meat sauce taste even better the next day. But that’s up to you.
To make the lasagna:
1.Soak the lasagna noodles in hot water for about 15 minutes. (it softens them up) – this is required if you use the traditional noodles. If you use the no boil, you can skip this, but find it helps soften the noodles but not too much.
2. In a large mixing bowl, combine the ricotta cheese, the nutmeg, fresh parsley and egg. Mix the ingredients together with a spoon.
The following steps will outline a 3 layer lasagna. Depending on your noodle sizes, your pan, this might be different.
3. In a 9 x13 inch baking dish, layer the bottom of your dish with some of your sauce mixture (about 2 cups) until the bottom is nicely covered. this will help prevent the noodles from sticking to the bottom of the pan.
4. Remove the noodles from the hot water bath, shaking off the excess water. Place a layer of noodles on top of the sauce base in your pan. You want to just slightly overlap the noodles. For a three layer, this should be 1/3 of your noodles.
5. Spread 1/2 of the ricotta cheese mixture over the noodles.
6. Spread some sauce over the cheese mixture
7.Sprinkle about 1/3 of your mozzarella cheese on top.
8. Layer 1/3 of your noodles again
9. Spread the remaining 1/2 of the ricotta mixture onto the noodles
10. Layer in more sauce.
11. Sprinkly 1/3 of mozzarella cheese on top
12. Layer remaining noodles on top
13. Add sauce on top – so it covers the noodles completely
14. Sprinkle the mozzarella and parmesean cheese on top.
15. Cover pan with aluminum foil
16. Bake for 25 minutes covered in preheated oven at 350 degrees.
17. Remove aluminum foil and bake for another 25 minutes uncovered or until golden brown and bubbly.
18. Let rest for about 5-10 minutes before serving.
YAM PASTA WITH MISO SAUCE
Ingredients:
Marinated Mushrooms:
-4 mushrooms
-1 teaspoons sesame oil (optional but recommended)
-1 teaspoon tamari
Sweet Miso Sauce:
-2 tablespoons of nutritional yeast
-1 tablespoon agave/maple syrup/raw honey
-1 tablespoon hummus
-1 peeled garlic clove
-2 tablespoons mustard
-3-5 tablespoons water, as needed
-1 tablespoon sesame seeds
Yam Noodles:
-1 peeled yam
Instructions::
To make the mushrooms:
Slice them really thin then rub in the oil and tamari. Soak overnight. The next day put them in the oven at its lowest temperature) and forget about them for a minute.
To make the sauce:
Blend all ingredients except sesame seeds together until smooth. Add whatever else you want. Then toss in the sesame seeds by hand. Set aside.
To make the noodles:
Put the yam through your spiral slicer (spirooli) or slice on a mandolin Then cover them with the sauce and them get to know each other for a few minutes. The noodles will soften and pick up more flavor as they sit.
Why not try this at home to make your meal more special. ☺
Vegan Spaghetti Bolognese
Serves: 4
Ingredients
Sauce
1 tablespoon extra light olive oil
1 large yellow onion
2 cloves garlic
A couple sprinkles Himalayan/sea salt
1 medium carrot
2 small celery stalks
½ cup tvp (added with ⅓ cup boiling water)
1 bottle Rao’s Arrabbiata sauce (or other high quality pasta sauce)
½ cup red wine
2 bay leaves
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon dried oregano
A few sprinkles ground pepper
2-3 fresh basil leaves
Pasta
1 packet spaghetti (I used Garden Delight vegetable enriched Spaghetti)
A few sprinkles vegan Parmesan cheese
Instructions
Pasta Sauce: Peel the garlic and onion, and dice it very finely into small cubes. Put it in the frying pan with a tablespoon of extra light olive oil and a couple sprinkles of salt.
Turn the heat on high-medium high (6, but stove should not be read, so perhaps a little under). Cook the onions and garlic for about 10 minutes, stirring all the time.
Meanwhile, dice the carrot and celery very finely and put them together in a bowl.
Also, start boiling some water and pour ⅓ cup of hot water to ½ cup of tvp in a separate bowl.
(It’s also a good idea to start cooking the spaghetti now)
After the onion and garlic has been cooking in the saucepan for about 15 minutes, add the carrot and celery. Stir and cook for about 10 more minutes.
Add the tvp crumbles in and stir and let it cook for 2 minutes, and start adding the pasta sauce, red wine, bay leaves, garlic powder, onion powder, paprika, oregano and pepper.
Turn the heat to medium (4-5) and let it simmer for about 8-10 minutes. Chop the basil in small pieces and stir it in at the very end before turning the heat off.
Spaghetti: Bring a large pot of water to boil, which can take about 15-18 minutes, then add the spaghetti and wait for it to soften before pushing it into the pot. Let it cook on high heat for a further 10-15 minutes until the pasta is soft to your liking. Drain the water.
Assembling: Add the spaghetti on a plate, then top it with some bolognese sauce and sprinkle a little vegan Parmesan cheese.
Chicken Cordon Bleu Pasta
INGREDIENTS:
2 chicken breasts, chopped into bite sized pieces
¼ teaspoon garlic powder
¼ teaspoon parsley flakes
1 tablespoon (or more) chives
½ tablespoon of olive oil
½ small yellow onion, chopped
¾ cup of chopped ham
1-2 jars of your favorite alfredo pasta sauce depending on how saucy you want it
¾ cup mozzarella cheese, shredded
½ package of your favorite pasta
INSTRUCTIONS:
Cook your noodles according to package directions. Drain water when done and set aside.
Heat olive oil in a large skillet over medium heat. Add your chicken, garlic powder and parsley flakes until cooked half way through. Drain the liquid from the chicken.
Add your chopped onion to the skillet with the chicken and continue to cook until chicken is lightly browned and the onion is soft.
Turn down heat to medium low and add your alfredo sauce, chopped ham and chives. Stir well. Cook until it begins to simmer then turn to low.
Add your mozzarella & noodles to your sauce mixture and stir well.
Top with additional chives and serve with garlic bread, yum!
LEMON ASPARAGUS PASTA WITH GRILLED CHICKEN
PREP TIME 20 mins
COOK TIME 20 mins
TOTAL TIME 40 mins
Serves: 4 servings
INGREDIENTS:
1 pound of boneless, skinless chicken breasts, grilled and cut into strips
1 pound of asparagus, ends removed
10 ounces (2250 grams) of linguine pasta (or pasta of your choice)
¾ cup heavy cream
2 tablespoons of butter
salt and pepper to taste
1 tablespoon lemon zest
1 tablespoon lemon juice
⅓ cup finely shredded Parmesan cheese
Garnishes: Lemon slices and ¼ cup chopped parsley (optional)
INSTRUCTIONS:
Cook the pasta in salted water according to package instructions. Add the asparagus to the pot during the last 3 minutes of cooking time.
Reserve ¼ cup of pasta cooking liquid.
In small pot, combine the heavy cream, butter and ½ teaspoon salt and ¼ teaspoon pepper over medium-high heat. Bring to a simmer and cook, stirring, until thick enough to coat a spoon, (approx. 4 minutes). Remove from the heat and stir in the lemon zest and juice.
Pour the cream sauce over the pasta and toss to coat evenly, adding pasta water if needed to thin the sauce. Stir the Parmesan cheese. Arrange the chicken and asparagus over the top of the pasta. If you prefer, you can mix all together.
Add more salt and pepper to taste. Garnish with chopped parsley and lemon slices.
10:44 AM
