Granduer Pasta Primavera

Granduer Pasta Primavera

1/2 lb asparagus, trimmed, cut into 1-inch pieces
1/2 lb green beans, trimmed, cut into 1-inch pieces
2 sweet orange peppers, cored, seeded, cut into 1/4" strips
1 lb spaghetti
3/4 cup light cream
3/4 cup chicken broth
3/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. ground nutmeg
2 tbsp. olive oil
5 minced garlic cloves
2 cups grape tomatoes, halved
1/3 cup grated Parmesan cheese
1/4 cup chopped parsley

Bring a large pot of salted water to boil. Add asparagus and green beans. Cook 4 minutes. Add peppers, cook 1 more minute.

Scoop out veggies with slotted spoon. Place in colander, rinse under cold water. Add pasta to boiling water, cook as directed. Drain, return to pot.

Place light cream, chicken broth, salt, pepper and nutmeg in small saucepan. Bring to simmer over medium heat. Heat a large skillet over medium-high heat, add oil and garlic, cook 30 seconds. Add cooked veggies and tomatoes. Cook, stirring a few times, about 1 min.

Spoon into pasta pot, stir grated cheese into light cream mix. Add to pasta and gently stir in parsley until all ingredients are combined.

Tomato Prosciutto Focaccia=032110

Tomato Prosciutto Focaccia

16 oz frozen pizza dough, thawed
2 tbsp. grated Parmesan cheese
1-1/2 lbs cherry tomatoes, halved
1 shallot, minced
2 minced garlic cloves
1 tbsp. balsamic vinegar
1/2 tsp. salt
1/4 tsp. pepper
2 cups baby arugula
8 oz shredded mozzarella cheese
1 (3 oz pkg) thinly sliced prosciutto, cut into strips
2 tbsp. fresh basil, torn into small bits

Preheat oven to 425°F.

Roll and stretch dough into a large rimmed baking sheet. Sprinkle with Parmesan cheese. Bake for 14 minutes.

Remove from oven, set aside. Reduce oven temp to 325°F.

Toss together tomatoes, shallot, garlic, vinegar, salt and pepper in bowl. Spread tomato in an even layer in a rimmed baking sheet sprayed with cooking spray, roast for 30 minutes. Remove and gently stir in arugula.

Sprinkle 1 cup mozzarella over dough. Scatter tomato mix over top. Distribute prosciutto over tomatoes. Sprinkle remaining mozzarella over top, bake for 15 minutes. Sprinkle with basil right before serving.

Veggie Spaghetti Casserole 031810

2 eggs
4 c. cooked spaghetti squash
1 pkg. (10 oz.) frozen chopped spinach, thawed & well drained (about 1 c.)
1 c. drained canned sliced mushrooms
1/2 c. finely chopped red bell pepper
1/4 c. bean sprouts
1 packet (four 1/4 c. servings) reduced calorie chicken gravy mix, prepared according to pkg. directions (10 calories per 1/4 c. prepared gravy
6 oz. mozzarella cheese, shredded

Preheat oven to 375 degrees. In medium mixing bowl beat eggs; add squash, mixing well. Spray shallow 1 quart casserole with nonstick cooking spray and spread squash mixture evenly over bottom of dish; bake until set, 15-20 minutes.

In medium mixing bowl combine remaining ingredients except cheese, mixing well. Spread spinach mixture over squash; sprinkle with cheese. Bake until cheese is melted and lightly browned, 20-25 minutes; remove from oven and let stand 5 minutes before cutting. Makes 4 servings.

Italian Spaghetti Squash

1 lg. spaghetti squash (about 4 pounds)
1 tbsp. olive oil
1 medium-sized yellow onion, chopped fine
3/4 lb. mushrooms, sliced
1/3 c. dry white wine or water
2 (8 oz. each) cans tomato sauce
1 (1 lb.) can tomatoes, pureed with their juice
2 cloves garlic, minced
1/4 tsp. each dried basil, rosemary, and thyme, crumbled
1/4 tsp. black pepper
3 medium-sized carrots, peeled and sliced
2 1/2 c. broccoli florets
1 sm. zucchini (about 1/4 lb.) sliced
1/4 c. grated Parmesan cheese
2 tbsp. minced parsley
1 tbsp. unsalted sunflower seeds, toasted

Preheat oven to 350 degrees. Pierce the squash in several places with a small knife, set it on a baking sheet, and bake for 1 to 1 1/4 hours or until you can pierce it easily with a fork.

Meanwhile, heat the olive oil in a medium-sized saucepan over moderate heat for 1 minute. Add the onion and cook, uncovered, until soft - about 5 minutes. Add the mushrooms and wine and cook, covered, for 3 minutes. Mix in the tomato sauce, tomatoes, garlic, basil, rosemary, thyme and pepper, and simmer, covered, and cook for another 3 minutes. Add carrots and simmer 3 minutes more. Mix in broccoli and cook another 3 minutes. Stir in the zucchini and cook for 2 minutes or until tender but crisp.

When the squash is done, let it cool for 15 minutes, then halve it lengthwise and remove the seeds. Using a fork, scrape the flesh onto a platter. Warm up the vegetable mixture if necessary and spoon it over the squash. Sprinkle with the cheese, parsley and sunflower seeds.

Serves 4.

Weight Watcher Lasagna

1 lb. ground turkey or beef
1 lg. onion
1 (14 oz.) can stewed tomatoes
1 (6 oz.) can tomato paste
1 c. water
1 tbsp. sugar
2 tbsp. parsley flakes
1 tsp. basil
2 2/3 c. cottage cheese
4 oz. Parmesan cheese
1 tbsp. parsley flakes
1 tsp. oregano
8 oz. uncooked lasagna noodles
8 oz. Mozzarella cheese

Cook turkey or beef and onion together and drain. Mix tomatoes, tomato paste, water, sugar, 2 tablespoons parsley flakes and basil together and add to turkey and onion. Mix together cottage cheese, Parmesan cheese, 1 tablespoon parsley flakes and oregano; set aside.

Spray 9x13 inch pan with Pam. Layer half of sauce and meat mixture, then half of noodles, all of cottage cheese mixture; half of noodles, then rest of sauce and meat. Top with Mozzarella cheese. Bake covered 1 hour and uncovered 15 minutes at 350 degrees. Let stand a few minutes before serving.

Seafood Lasagna 030710

1 c. green onions, chopped
4 tbsp. butter
1/2 c. white wine
1/2 lb. small shrimp
1/2 lb. scallops, cut into small pieces
1/2 lb. crab (seafood legs)
1 c. mushrooms, sliced
4 tbsp. butter
1 1/2 - 2 tbsp. flour
Salt and pepper
1 lb. Ricotta cheese
1 lb. lasagna noodles, boiled
Parsley
Sprinkle layers with mozzarella cheese

Saute green onions in 4 tablespoons butter. Add wine, add shrimp and scallops and cook 5 minutes. Add crab meat, mushrooms, salt and pepper. Strain, reserving broth liquid and seafood. Melt 4 tablespoons butter in sauce pan, add flour and cook 5 minutes. Add reserved liquid; cook until thick. Add salt and pepper and set aside. Mix parsley with ricotta cheese in buttered baking dish. Place layer of lasagna noodles. Cover with layer of cheese, spread seafood over cheese, cover with layer of white sauce. Continue until all mixture is used. Top last layer of lasagna with white sauce and Parmesan cheese. Bake at 350 degrees for 30 minutes.

Smokehouse Pasta Bake

1 lb. mostaccioli noodles, cooked and drained
2 lb. ground beef
1 green pepper, chopped
2 cloves garlic, crushed
2 onions, diced
8 oz. mushrooms
1 tsp. Worcestershire sauce
1 lb. smoked sausage, sliced
1 (15 oz.) can tomato sauce
2 (6 oz.) cans tomato paste
12 oz. water
1 (16 oz.) can tomatoes, cut up
1 tsp. salt
1 tsp. rosemary
1 tsp. Italian seasoning
1 bay leaf
1 tsp. basil
1 tsp. oregano
1 tsp. sugar
8 oz. Mozzarella cheese
1/2 c. Parmesan cheese

Preheat oven to 350°F.

Brown ground beef, add pepper, garlic and onion; saute and drain.

Saute mushrooms in Worcestershire, add to beef. Brown smoked sausage, drain on paper towel, add to beef. Set aside. Mix tomato sauce, paste, tomatoes, water, salt, sugar and remaining spices. Mix with meat mixture and simmer for 2 hours.

Add noodles to meat and sauce mixture. Place in casserole pan. Mix cheeses together and sprinkle over top.

Bake for 30 minutes.

Pizza Thins

2 lbs. ground beef
1 tsp. olive oil
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon ketchup
1 teaspoon A-1 Steak Sauce
1 lb. Velveeta cheese
Dash garlic powder
2 loaves party rye bread or Pita rounds
1 can Pizza sauce
grated Parmesan cheese
salt and pepper
pinch each of oregano and basil

Brown ground beef in skillet with olive oil, onion and garlic. Drain excess liquid and discard. Season with salt and pepper, to taste.

Melt Velveeta. Add ground beef, ketchup, A-1 Sauce and garlic powder to the melted cheese.

Spread the mixture on slices of rye bread or Pita rounds.

Spoon pizza sauce over the top; sprinkle a little oregano, basil and Parmesan over the top of each.

Bake for 10 minutes or until golden and bubbly in a 450F oven.

These appetizers may be assembled in advance and frozen on a cookie sheet, then baked as needed.

Variation: Add minced pepperoni and shredded mozzarella to the pizza sauce.

Fresh Made Pasta

2 1/2 cups all-purpose flour
3 large eggs
2 tsp olive oil

Place the flour in a large mixing bowl or on a flat work surface and form a well in the center. Beat the eggs and oil together and pour into the well. Using a fork, begin mixing the flour and egg mixture in the center of the well, gradually working towards the outside of the mound of flour as the ingredients are combined. When the mixture becomes too stiff to work with the fork, begin incorporating the ingredients with your hands until a ball of dough is formed. The dough should be firm enough to handle and not sticky. Adjust the consistency with additional flour or a few drops of water if necessary. Alternately, the ingredients may be combined in an electric food processor and processed until a ball is formed. Knead the dough by running it through the pasta machine set on its widest setting six or seven times, folding the dough in thirds after each pass and dusting lightly with flour if the dough becomes sticky. After kneading the dough should be firm and have the texture of smooth leather. Wrap the dough in plastic wrap and let it rest for 3 hours.

To make noodles, cut the dough into 6 pieces and roll through the pasta machine set on the widest setting several more times, folding in thirds and dusting lightly with flour if needed to prevent sticking, then begin decreasing the width by one notch with each successive pass through the machine until the dough has reached the desired thickness. Most noodles require the thinnest setting, but thicker noodles such as spaghetti require only the next-to-last setting on the machine. Let the dough dry for about 15 minutes and then pass through the cutting mechanism on your machine, or cut by hand. The cut noodles may be cooked immediately, or may be frozen or dried and stored for several weeks in an airtight container. To dry, roll the noodles gently into small balls or simply allow to dry flat.

To cook, boil at least 4 quarts of salted water for this recipe. Add the pasta to the boiling water and stir gently. Fresh pasta, even when dried, cooks much faster than commercially dried pasta. Depending on the thickness of the noodles, the pasta will be done in as little as 5 seconds; and in no case should it take longer than 1 minute to cook after the water has returned to the boil. Test the pasta frequently and drain it in a large colander as soon as it is tender but still firm. Makes about 1 lb.

Tortilla Flats

2 cups Mexican corn flour
1 1/3 cups warm water
1 tsp salt

Mix the ingredients together to form a soft dough. Roll into balls the size of small eggs and place between two pieces of plastic wrap or waxed paper in a tortilla press. Flatten to form round disks about 4 inches in diameter. Heat a large skillet over moderate heat and cook the tortillas one at a time until very lightly browned on both sides, about 1 minute per side. Note: the skillet should be dry and ungreased. Serve immediately, or keep warm wrapped in aluminum foil in a 150F oven for up to several hours before serving. Makes about 24 flats.

Shrimp and Spagetti

6-8 dozen raw, unpeeled shrimp
2 sticks butter
1 c. chopped onion
5 cloves garlic, minced
2/3 c. coarsely chopped celery
1 green pepper, cut in strips
1/4 c. dry white wine
1/4 c. water
2 bay leaves
1 tsp. thyme
Salt and pepper to taste
Tabasco
1 lb. thin spagetti
1/2 c. chopped parsley
Grated cheese - romano

Peel and devein shrimp; set aside. In a Dutch oven melt 1 1/2 sticks butter and saute onion and garlic until tender. Add celery and green pepper and cook 2 minutes, allowing them to remaining crunchy. Add shrimp and cook until pink, about 5 minutes. With a slotted spoon remove shrimp and vegetable mixture to a heated bowl and keep warm. Add wine and water to Dutch oven and boil for 5 minutes. Reduce heat and add bay leaves, thyme, salt, and pepper, and Tabasco and simmer for 20 minutes. Add remaining 1/2 stick of butter and the shrimp and vegetable mixture, cover and keep warm until ready to serve.

Cook spagetti in salted, boiling water. Drain thoroughly and put in a large heated shallow dish. Add the parsley to warm shrimp sauce and pour over spaghetti. Toss with 2 large forks. Sprinkle with romano cheese and serve immediately.

Spagetti and Squash

1 med. spaghetti squash (about 3 lbs.)
4 oz. spagetti, broken in half
1/4 c. fresh parsley, chopped
2 tbsp. Parmesan cheese, grated
2 tbsp. butter, melted
1 tbsp. fresh oregano leaves, chopped (or 1 tsp. dried oregano leaves)
1/2 tsp. garlic salt

Heat oven to 400 degrees. Prick squash with fork. Place in ungreased square baking dish, 8 x 8 x 2-inch. Bake, uncovered, about 1 hour and 30 minutes, or until soft. Cook spaghetti as directed on package; drain. Cut squash lengthwise in half, remove seeds and fibers. Reserve one half for another use. Remove spaghetti-like strands with 2 forks. Toss squash, spaghetti and remaining ingredients. Return mixture to squash shell. Makes 6 servings.

Garden Vegetable Primavera

8 oz. pkg. capellini or spaghetti
2 med. summer squash or zucchini, bias sliced into 1/2 inch pieces
2 c. broccoli buds
1/2 lb. asparagus, bias sliced into 1-inch pieces
2 med. carrots, bias sliced into 1/4 inch pieces
1 c. light cream (or 1/2 c. olive oil or 2 tbsp. melted butter)
1 tsp. dried crushed basil
1/8 tsp. pepper
Pinch of cumin
1/2 c. grated Parmesan cheese
1/2 c. chopped and peeled fresh tomatoes

Cook pasta in boiling water 5-8 minutes until al dente. Drain. Cook vegetables in a small amount of boiling salted water 5-8 minutes or until they are tender but still crisp. Drain and sprinkle with cumin.

In a saucepan, combine light cream or oil or butter, basil and pepper. Bring to a gently boil and cook 8-10 minutes or until slightly thickened, stirring occasionally.

Toss pasta, vegetables and sauce together with fresh tomatoes and Parmesan cheese. Makes 8 side-dish servings.

Jumbo Stuffed Pasta Shells

1 lb. container Ricotta cheese
1 lb. shredded Mozzarella cheese
3/4 c. Parmesan cheese, grated
1 lb. spinach, cooked and drained (squeeze out as much water as possible)
2 eggs
Black pepper to taste
About 1 tsp. sweet basil
About 1/3 lb. Italian sausage, and about 1 lb. ground beef with onions, salt and pepper added, cooked and cooled
1 box cooked jumbo pasta shells (about 32 shells)
5 c. of your favorite spaghetti sauce (or 48 oz. Ragu with mushrooms)

In a large bowl, mix Ricotta cheese, spinach, Mozzarella (save some for topping) cheese, Parmesan cheese, eggs, pepper and basil. Mix with hands until the mixture is consistent, uniform, and no lumps exist. Add cooled ground beef and sausage, and mix again. (The ingredients are supposed to be cool so that the cheese doesn't melt.)

Fill each pasta shell with mixture. Fill casserole dishes 1/4 of the way with spaghetti sauce (individual serving casseroles, or 1 or 2 large ones). Place stuffed shells in sauce and top with Mozzarella cheese. Spoon a little sauce over shells. Bake in 450 degree oven for about 10 minutes or until done (about 20 to 25 minute if mixture has been refrigerated at 425 degrees).

Eggplant Lasagna

1 lb. ground beef
1 pkg. pepperoni
2 medium eggplant
1 qt. spaghetti sauce
2 c. Cheddar cheese
2 c. Mozzarella
1 can mushrooms

Brown ground beef and pepperoni; drain. Add mushrooms and spaghetti sauce; simmer. Peel eggplant. Slice lengthwise 1/4 inch thick. Lay in 9x13 pan or cookie sheet in water. Broil 4 inches from heat, 15 minutes per side; drain water.

In 9x13 pan first layer eggplant then add 1/2 hamburger mixture. Add 1/2 of cheese then the rest of the eggplant, hamburger mixture and last (on top) remaining cheese. Bake at 350 degrees. Bake until cheese is golden brown, approximately 45 minutes.

Mama's Macaroni and Cheese

1 lb. package (spiral ribbed macaroni)
1 lb. medium/sharp yellow cheddar cheese block, cut into small pieces - about 1/4 in. sq.
1 pkg. shredded Mozzarella
1 pkg. shredded Monterey Jack and cheddar
1 1/2 sticks butter
1/4 Vidalia onion, chopped
2 cups milk
dried bread crumbs - about 1 1/2 cups
salt & pepper

This would make a nice side dish to a baked ham or kielbasa for a large dinner, or be perfect as a main course alone with a light salad or vegetable.

Cook macaroni according to package - about 11 minutes, and preheat oven to 350F.

While macaroni is cooking, melt 1 stick butter in frying pan. Add melted butter to breadcrumbs in a 2 cup glass measuring cup or bowl.

Stir and pack so that all crumbs are evenly coated and absorbed.

Melt the other 1/2 stick of butter in the same pan and add chopped onions. Cook and stir on medium/low heat until translucent and just beginning to brown.

Drain macaroni and return to cooking pot. Add shredded Mozzarella, salt and pepper and stir to coat pasta.

Add chopped cheddar to sauteed onions in pan, and top with the milk. Stir over medium heat until cheese starts to melt. Sprinkle a couple handfuls of the shredded Monterey Jack and cheddar and stir until chunks of cheese are pretty small, but not completely melted. Remove from heat.

If desired, add a little more salt and pepper to macaroni/Mozzarella mix. Pour sauce over and stir until well mixed.

Butter 1 or 2 large baking/casserole dishes.

Pour macaroni and cheese mixture into pan (s) and smooth.

Sprinkle buttered breadcrumbs around edges of pan, but not too far into the center.

In a diagonal design sprinkle lines of remaining shredded Monterey jack and cheddar over casserole.

Bake in 350 oven for 35 minutes.

Creamy Fettucine Carbonara

8 oz fettuccine pasta
6 slices Canadian bacon, cut into 1" pieces
1 onion, chopped
1 tsp. dried Italian seasoning
1 (16 oz jar) Alfredo pasta sauce
1/2 cup fat-free chicken broth
1 cup frozen peas, thawed
1/8 tsp. black pepper
4 cups baby spinach
2 tbsp. grated Parmesan cheese

Cook pasta as directed. Drain, reserving 1/2 cup pasta water.

In a large skillet, cook bacon until crisp. Drain on paper towels. Discard all but 1 tablespoon fat from pan. To skillet, add onion.

Stirring, cook until almost tender, about 8 minutes. Stir in Alfredo sauce, broth, peas, reserved pasta water, and pepper. Bring to boil.

Reduce heat to medium-low and cook until peas are tender, 10 minutes. Add spinach and pasta, cook until spinach is wilted and mix is heated through. Serve sprinkled with bacon and Parmesan cheese.