Creamy Mushroom Stroganoff

 

Norma didn't have great successes in the kitchen, but beef stroganoff is one that I remember really liking. I like this mushroom stroganoff even better. I think it would be fine to use vegetable broth instead of beef broth. Perhaps add a little Worcestershire sauce to enrich the taste.

INGREDIENTS:

• 8 ounces medium pasta shells
• 3 tablespoons unsalted butter
• 1 1/2 pounds cremini mushrooms, thinly sliced
• 2 large shallots, diced
• Kosher salt and freshly ground black pepper, to taste
• 3 cloves garlic, minced
• 4 teaspoons chopped fresh thyme
• 2 1/2 tablespoons all-purpose flour
• 2 cups beef stock
• 1 1/2 teaspoons Dijon mustard
• 3/4 cup sour cream (I usually use Greek yogurt)
• 2/3 cup grated Parmesan cheese
• 2 tablespoons chopped parsley for serving

INSTRUCTIONS

1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
2. Melt butter in a large skillet over medium high heat. Add mushrooms and shallots, and cook, stirring occasionally, until mushrooms are tender and browned, about 5-7 minutes; season with salt and pepper, to taste.
3. Stir in garlic and thyme until fragrant, about one minute.
4. Whisk in flour until lightly browned, about one minute
5. Gradually whisk in beef stock and Dijon. Bring to a boil, reduce heat and simmer, stirring occasionally, until reduced slightly, about 4-5 minutes.
6. Stir in pasta and sour cream until heated through, about 1-2 minutes. Stir in Parmesan until melted, about 1 minute. Season with salt and pepper to taste.
7. Serve immediately.

From Damn Delicious

One Pan Caprese Pesto Orzo Bake

 

It takes longer to say the name of this recipe than it does to make it. I'm always going for easy. Nothing complicated gets made in my kitchen. Talk about delicious? This stuff is amazing. I wouldn't worry if you don't have fresh basil. 

Ingredients

• ▢2-3 cups cherry tomatoes
• ▢3 tablespoons extra virgin olive oil
• ▢4 cloves garlic, chopped
• ▢1 shallot, chopped
• ▢1/3 cup fresh basil, chopped
• ▢chili flakes
• ▢kosher salt and black pepper
• 
  
• ▢1 pound dry orzo pasta
• ▢1 (8 ounce) jar basil pesto
• 2-3 tablespoons sliced peperoncinis (left these out as they weren't in my refrigerator)
• 1 1/2 cups mozarella cheese

• Instructions

  • 1. Preheat the oven to 400° F.

    2. In a 9×13 inch baking dish, combine the tomatoes, olive oil, garlic, shallots, basil, chili flakes, salt, and pepper. Roast 10 minutes. Pull the tomatoes out of the oven. To the same pan, add the orzo, pesto, and peperoncinis. Pour over 2 1/2 cups of water and stir to combine. Return the dish to the oven and bake for 12-15 minutes, until most of the water has cooked into the pasta, but not all of it.

    3. Stir the pasta around, then sprinkle over the cheese. Bake another 10 minutes, until the cheese has melted and the sauce bubbling. If there's a lot of oil from the pesto on top, drain off the excess. Top with fresh basil!

  
  
• From Half-Baked Harvest 

Mac & Cheese Like None Other

Okay. There is a tiny bit of extra effort called for in this recipe. People don't usually have a pound of Gruyere sitting in their refrigerator. And maybe people don't usually keep Half N Half as a staple, either. But I am telling you, every bit of effort is paid back in spades when you eat this. OMG!

Ingredients

• 1lbs elbow macaroni
• 1lbs gruyere cheese, grated
• 1lbs white cheddar, grated
• 1/3 cup seasoned breadcrumbs (or panko breadcrumbs)
• 1/2 stick of unsalted butter
• 1/4 cup flour
• 3 cups milk
• 1 cup half and half
• pinch of nutmeg
• Salt and freshly ground pepper to taste
• Parmigiano Reggiano to taste
• Olive oil

Instructions

Preheat oven to 375 degrees.

Separate 1/2 cup of Gruyere and 1/2 white cheddar. Reserve.

In a large pot, boil the water over high heat, add salt, drizzle some olive oil and cook the macaroni according to package instructions.

Drain and transfer to a large oven proof dish.

Bring that same pot back to the stove and, over medium high heat, melt the butter. Once the butter is melted, add the flour and whisk until well incorporated, making a roux. Add the milk, slowly, whisking constantly. Keep whisking for about 5 minutes until the sauce boils and thickens. Once it’s thick, add the half and half and cook for a little while longer to almost get thick again. Remove from the heat and add the salt, the pepper, the pinch of nutmeg and the majority of the white cheddar and Gruyere. Mix everything together until well incorporated.

Pour the sauce into the macaroni and stir. Top with the 1/2 cup of Gruyere and the 1/2 white cheddar. Grate some Parmigiano Reggiano on top, to taste. Sprinkle the breadcrumbs and bring it to the oven.

Bake for about 20 minutes or until the top is golden brown and the sauce is bubbly.

Peanut Chicken Noodle Bowl

 
When you're combining the ingredients for the sauce, this is not the most visually appetizing dish, but do not be discouraged. It is delicious! Because the veggies are not cooked they are crisp and full of flavor. This dish would work really well with a number of veggies. I meant to throw in some broccoli in my fridge with which I am currently holding a staring contest, but forgot. If I had, I would have thrown it in for the last 45 seconds-1 minute of cooking with the noodles to blanche it. Given the relative intensity of the vegetables the kids were not into it. But, because I had the peanut butter out already I just made them some sandwiches and helped myself to seconds on the noodles.

INGREDIENTS 

• 7 ounces rice noodles
• 1/3 cup rice vinegar
• 3 tablespoons low sodium soy sauce
• 3 tablespoons peanut butter
• 2 tablespoons fish sauce
• 2 tablespoons water
• 1 tablespoon honey
• 1/4 teaspoon crushed red pepper, optional
• 1 pound boneless skinless chicken breasts, pounded 1/2”
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 2 carrots, chopped
• 2 green onions, sliced
• 1/4 cup cilantro, chopped

DIRECTIONS

1. Cook noodles according to package directions and reserve.
2. Combine vinegar, soy sauce, peanut butter, fish sauce, water, honey, and crushed red pepper in a microwave safe bowl.
3. Microwave sauce for 30 seconds to soften peanut butter and stir to combine.
4. Marinate chicken in 1/4 cup of the sauce for about 20 minutes.
5. Grill the chicken 3-4 minutes per side or until juices run clear.
6. Toss reserved noodles, bell pepper, carrot, and green onion with remaining sauce. Top with sliced chicken and garnish with cilantro.

 Photo & recipe courtesy of NoMoreToGo.com
 

Kielbasa Bow Tie Skillet

 
Not always, but in general if there is sausage in a dish my children (and often Eric) are almost guaranteed to eat it up. On our first try this one was not warmly received by the kids. However, Amanda was over that day with Gavin & Ethan so I am convinced that the issue was a lack of focus, as opposed to an actual dislike of the dish. How could one dislike this dish after all? Sausage... pasta... CHEESE. Need I say more? I live for one pan/skillet meals and, as long as you cook the pasta first and then do the sauce & vegetables in the same pan, this one fits the bill. It was not my favorite reheated dish, but also not the worst I've ever had. A respectable next day lunch dish.

Ingredients

• 8 ounces uncooked bow tie pasta
• 1 pound turkey kielbasa , cut into 1/4-inch slices 
• About 2.5 cups of your favorite vegetables (frozen peas & carrots are my go to)
• 2 tablespoons butter
• 2 teaspoons minced garlic
• 1 tablespoon cornstarch
• 1-1/2 cups milk
• 1 cup (4 ounces) shredded cheddar cheese

Directions

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute sausage (and vegetables if your using certain veggies: mushrooms, onions, red pepper) in butter. Add garlic; cook 1 minute longer.
• Combine cornstarch and milk until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; add to sausage mixture. Stir in the remaining vegetables that did not require sauteeing and cheese; cook until cheese is melted. Yield: 4 servings.

Recipe & photo courtesy of tasteofhome.com

Squash Mac & Sheeze

Squash Mac & Sheeze

I love squash.  I also really love macaroni and cheese.  You can ask my kids - I can make a mean mac & cheese with sharp cheddar and some gorgonzola thrown in for a bite.  I know this group is always about the cheese.  And I love you for it.  But all that cheese is not really good for those in my age bracket or if you're watching your weight.  :) So when I found this recipe that uses squash instead of cheese I thought it looked like a perfect marriage.  And in fact, it was!  This is so, so easy and really delicious.  And think of  how easy it would be if you used canned squash or pumpkin.  Except for me, having already roasted squash that I can use in a different recipe makes me really happy.  The only thing I would say is to measure the 2 tsp. of Dijon scantily, as opposed to heavily.  

Yield: 4 servings or 1.5 cups of sheeze sauce

Ingredients:

• 1 fresh butternut squash* (peeled and chopped) OR 1 cup canned butternut squash OR canned pumpkin
• Extra virgin olive oil, S & P
• 1 tbsp Earth Balance (or other non-dairy butter replacer)
• 3/4 cup unsweetened & unflavoured almond milk (revised from 1 cup)
• 1 tbsp or cornstarch
• 2 tsp Dijon mustard
• 1/4-3/4 tsp garlic powder
• 1/2 tsp onion powder
• 1/2-1 tbsp fresh lemon juice
• 1/2-1 tsp kosher salt (to taste) & ground black pepper, to taste
• 8 ounces of pasta
• Mix-ins of choice (e.g., kale, spinach, broccoli, peas, pumpkin seeds, etc)

1. Preheat oven to 425F. Line a casserole dish with tin foil. Mix chopped squash with EVOO, S & P. Roast for about 40 minutes, uncovered, or until tender.

2. Melt butter or Earth balance in a pot over low-medium heat. 

3. In a bowl, whisk together milk and cornstarch until clumps are gone. 

4. Add milk mixture into pot and whisk. 

5. Stir in remaining ingredients (Dijon, garlic, lemon, S & P) and whisk over low heat until thickened (about 5-7 minutes or so).

6. Pour over cooked pasta and add veggies, if you like.  I did and I really liked it.

Pasta a la Caprice

Garlic. Cheese. NCC.

Food coma/Fat Toonce. Photo Credit: E. Evans

 INGREDIENTS

• 1 lb penne, ziti, or rigatoni
• 12 plum or 4 large tomatoes, sliced
• 4 cloves garlic, chopped or crushed
• 1 green pepper, sliced thinly
• 20 fresh basil leaves, torn in half
• 1/2 cup olive oil
• 1 tsp salt
• 5-6 twists of the pepper mill
• 8 oz mozzarella cheese
• 8 oz (shredded) Parmesan cheese

DIRECTIONS 

1. Combine all ingredients - except cheese and pasta - in a large bowl. Marinate for ~ 2 hours.
2. Cook pasta. Drain and quickly combine with cheese and vegetables, allowing cheese to melt.
   

Fusilli with Asparagus, Peas, and Arugula

Photo from Spoonful of Flavor

Fusilli Pasta with Asparagus, Peas, and Arugula
Yield: about 6 servings


Ingredients

• 4 tsp. olive oil
• 2 leeks, white and light green parts only, halved lengthwise and sliced thin
• 2 cloves garlic, minced
• 2 tsp. fresh thyme, minced
• 1 cup chicken broth
• ¾ cup frozen peas
• 3 tbsp. fresh lemon juice
• salt
• pepper
• 1 bunch asparagus, tough ends trimmed, and sliced on the bias into 1 inch lengths
• 12 ounces fusilli pasta
• 2 cups baby arugula (or baby spinach)
• ½ cup crumbled goat cheese

Directions

1. Heat 2 teaspoons of the oil in a non-stick skillet over medium heat until shimmering. Add the leeks and cook until softened and beginning to brown at the edges, about 5 to 7 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds.
2. Slowly whisk in the broth and bring to a simmer, scraping up any browned bits. Remove from heat; stir in the peas and lemon juice. Let stand until the peas are heated through, at least 2 minutes. Season with salt and pepper to taste.
3. Meanwhile, bring a large pot of water to a boil. Add the asparagus and 1 teaspoon salt and cook, stirring often, until the asparagus is crisp-tender, 2 to 4 minutes. Remove the asparagus with a slotted spoon and set aside.
4. Return the water to a boil, add the pasta, and cook according to the package directions until al dente. When the pasta is finished cooking, reserve ¼ cup of the pasta water, then drain the pasta and return it to the pot.
5. Add the arugula to the pasta and toss to wilt. Add the leek-broth mixture, asparagus, goat cheese, and remaining 2 teaspoons of oil, toss to combine. Before serving, add the reserved cooking water as needed to loosen the sauce.

Recipe from America's Test Kitchen

Pasta Carbonara

4 servings

• 6 ounces turkey bacon, chopped
• 2 garlic cloves, minced
• 6 cups spaghetti, cooked
• 1/4 cup grated Parmesan cheese
• 2 tablespoons minced fresh parsley
• 1/4 teaspoon freshly ground pepper
• 1 cup 2% low-fat milk
• 6 tablespoons egg substitute

1. Cook bacon in a large nonstick skillet over medium-high heat until crisp. Add garlic and saute 1 minute or until tender. 
2. Reduce heat to low; stir in pasta, cheese, parsley, and pepper. 
3. Combine milk and egg substitute; stir well. 
4. Pour milk mixture over spaghetti mixture, and cook 3 minutes or until sauce thickens, stirring constantly. Serve immediately.

Nutrition Facts
Amount Per Serving: Calories 470 - Calories from Fat 97
Percent Total Calories From: Fat 21%, Protein 21%, Carbohydrate 59%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 2g, Cholesterol 42mg, Sodium 739mg, Total Carbohydrate 69g, Dietary Fiber 0g, Sugars 0g, Protein 24g, Vitamin A 337 units, Vitamin C 2 units, Calcium 0 units, Iron 5 units

Pasta with Roasted Broccoli, Garlic, & Olive Oil

High Taste, Low Prep. Pairs well with your choice of beverage.

I would not have any fingers left if I tried to make this. Photo Credit: Jay Mug

It also reflects core tenets of the Nanner Cooking Club:

(1)  Lots of garlic

(2)  Amenable to extra cheese

INGREDIENTS

·      8 ounces tube-shaped pasta, such as penne

-            We have found that long, thin pasta (e.g., spaghetti) makes it more difficult to incorporate the broccoli. Buckwheat pasta spirals are our favorite (+ yay protein!).

·       3 (generous) cups broccoli florets

·      6-8 garlic cloves, minced

·      ½ cup Pecorino Romano or Asiago cheese

-            Softer cheeses, such as mozzarella, gave it a gummier texture, which was not as appealing to us.

·      olive oil

·      salt & pepper to taste

DIRECTIONS

1.    Preheat oven to 450 F.

2.    Combine broccoli and garlic in a large baking dish (e.g., 13 x 9). Drizzle with olive oil, and stir to coat. Roast for 20 min, stirring halfway.

3.    Cook pasta according to package instructions.

4.    Drain pasta, reserving ½ cup pasta water.

5.    Toss pasta with broccoli, adding in ½ cup water.

6.    Add cheese, salt, and pepper.

-            Although I’ve never had a problem reheating it, you can also add cheese to each portion right before consumption.

Recipe via Skinnytaste

Pasta Salad

With a Memorial Day barbecue on the horizon I went in search of this recipe as I can remember enjoying this particular pasta salad immensely. Hopefully I remember to take a picture before I eat every last bite of this... 

• 1 box mini fusilli pasta (or whatever pasta salad shape floats your boat) 
• 2 large cucumber (cut into thick slices and then quartered) 
• 2 container grape tomatoes (cut in half or thirds) 
• 2 bunch asparagus (trimmed and cut into bite-sized pieces) 
• pitted Kalamata olives (cut in half)
• 1 container crumbled goat cheese 
• some salad dressing, mine was called Tuscan-style Basil & Herb... again, whatever sounds good to you 

1. Cook the pasta, when there is 1 to 1.5 minutes left of cooking time, throw the asparagus into the pot with the noodles. When time is up, drain (don't rinse). Pour out the noodles & asparagus onto a cookie sheet with sides and let it cool. 
2. Chop the cucumber & tomatoes as needed then sprinkle (they say a little, I say generously) with salt. 
3. When pasta is cool, mix together with cucumber/tomatoes and goat cheese. The interwebs say don't put on dressing. I used a little bit to get the noodles unstuck to ease the mixing. 
4. Then, just before you eat it, add a little more dressing to taste. It came out really great! All veggies are crisp, I love the goat cheese (although feta would also work), and it feels very virtuous. 

Fake-Out Mini Lasagnas

Ingredients

• 8 vine-ripened tomatoes, sliced about 1/4-inch thick
• 4 tablespoons EVOO – Extra Virgin Olive Oil, divided
• 2 teaspoons Italian seasoning
• Salt and ground black pepper
• 24 ravioli, square or round depending on your muffin tin
• 1/2 pound ball fresh mozzarella, grated
• 1/2 cup grated Parmigiano-Reggiano
• 1 bunch of basil leaves, about 24

Yields: 12 as a snack

Preparation

Preheat oven to 325ºF.

Arrange tomato slices on a rack set over a sheet pan and drizzle with about 2 tablespoons EVOO. Season with salt, pepper and Italian seasoning and roast until tender and caramelized, about 45 minutes. Reserve.

While tomatoes are roasting, bring a large pot of water to a boil. Salt it and cook ravioli to package directions and drain.

Raise oven temp to 375°F.

Build mini lasagnas in the cups of a muffin tin - start with a ravioli, a roasted tomato, a sprinkle of mozzarella, a sprinkle of parm, 1 basil leaf, and repeat once. Reserve remaining basil leaves.

Bake in oven until cheese is melted, about 10-15 minutes. Thinly slice the remaining basil for garnish.

From Rachael Ray

Skillet Mac and Cheese

3 1/2 c. water
1 (12 ox) can evaporated Milk
3 cups elbow macaroni
salt and pepper
1 tsp corn starch
1/2 tsp dry mustard
1/4 tsp hot sauce
2 cups shredded cheddar cheese
2 cups shredded monterey Jack cheese
3 TB butter

Bring 3 1/2 cups water, 1 cup evap milk, macaroni and 1/2 tsp salt to simmer in skillet over high heat, stirring often until Mac is tender. Whisk remaining 1/2 cup evap milk, cornstarch, mustard and tobasco together then stir into skillet. Continue to simmer until thickened, about 1 min.

Remove from heat, stir in chesses one handful at a time--add additional water as needed to adjust sauce consistency. Stir in butter and season with salt and pepper.

From America's Test Kitchen