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prairieWillow
Supreme SIS (15621)
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# Posted: 10 Jan 2008 13:10 - Edited by: prairieWillow
Since Kayla Aimee is MIA, I thought I'd try to keep the recipe of the week thread going.
This week...
pasta! yum!!
(or whatever you wanna share, lol)
Lasagna Rolls
Sauce:
2 T. unsalted butter
4 tsp. all-purpose flour
1 ¼ cup whole milk
¼ tsp salt
1/8 tsp. ground black pepper
Pinch ground nutmeg
Lasagna:
1 (15 oz.) container whole milk ricotta cheese
1 (10 oz.) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 T freshly grated Parmesan Cheese
3 ozs. Thinly sliced prosciutto*, chopped
1 large egg, beaten to blend
¾ tsp. salt, plus more for boiling water
½ tsp. fresh ground black pepper
1-2 T olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella (about 4 ozs.)
Sauce:
Melt butter in a heavy saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk in the salt, pepper and nutmeg into the béchamel sauce. (this will look like a gravy)
Preheat oven to 450'.
Whisk the ricotta, spinach, 1 c. Parmesan, prosciutto, egg, salt and pepper in a medium bowl to blend.
Add a tablespoon or two of oil to a large pot of boiling salted water. Boil the noodles until just tender, but still firm to bite. Drain. Arrange the noodles in a single layer in a baking sheet to prevent them from sticking.
Butter a 13x9x2" glass baking dish. Pour the béchamel sauce over the bottom of the dish. Lay out 4 lasagna noodles on a work surface, and then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at one end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without toughing, atop the béchamel sauce in the dish.
Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup marinara sauces over the rolls. Sprinkle with the mozzarella and remaining 2 T of Parmesan cheese.
Cover tightly and bake until heated through and sauce bubbles, about 20 mins. Uncover and bake until cheese is golden, about 15 mins. Let stand 10 mins. Heat remaining marinara sauce and serve alongside.
*Prosciutto is a cured Italian meat, a lot like bacon, except it's thinner and not smoked. You could substitute ham, pepperoni or any other thinly sliced meat in this dish.
(from Giada de Laurentis' Everyday Italian cookbook...it's So yummy!)
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lpmkate
Cruiser Mama
Stylicious SISter (9352)
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# Posted: 10 Jan 2008 13:17
Ooh I made a good one last night...quick and easy -- vegetarian!!!
Pasta and Chickpeas Serves 4
1 T. olive oil, plus extra to finish
1/2 large onion, chopped
a few pinches of red pepper flakes
15oz can chickpeas, liquid reserved
1 big bunch of parsley, leaves stripped from stems
3 garlic cloves
handful of sage leaves
salt and pepper
3/4 lb. whole wheat pasta shells (I used rotini)
freshly grated Parmesan
1. Heat oil in a wide skillet and add onion and pepper flakes. Cook for a few minutes, then add chickpeas. While they're warming, chop parsley, garlic and sage...then toss 1/3 of it into the pan. SEason with S&P, add water or chickpea liquid to pan and cook slowly, adding more liquid as it cooks away.
2. Cook the pasta...when done, drain and toss with the chickpeas. Add rest of parsley mixture and olive oil to taste. Add more pepper flakes if desired. Grate cheese over top.
....from Vegetarian Suppers by Deborah Madison
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prairieWillow
Supreme SIS (15621)
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# Posted: 10 Jan 2008 13:29
oh my YUM!!!
that sounds incredible Kate...gotta try it!
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Heather R
Vogue SISter (3812)
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# Posted: 10 Jan 2008 13:33
all my kids eat this one. this was a recipe from a pasta cookbook we got for our wedding. i've altered it a bit and don't have specific measures for some of it.
lemon tuna pasta
cook a pound of pasta. i use something small like macaroni or mini penni. it's easier for the kids to eat. and easier to toss. the original recipe called for spaghetti.
while pasta is cooking pour 2 Tablespoons (or so) of olive oil into a saute pan. warm it some and add 2 cloves of garlic chopped and 3 Tablespoons of parsley into the pan. don't get it too hot, the garlic shouldn't change color. after the garlic is fragrant add 2 cans of drained tuna fish (the original called for 1) into the pan. heat untill warmed and keep on low for flavors to meld. while waiting for pasta to finish prepare a large pasta plate or bowl with 2 Tablespoons of butter in the bottom. when the pasta is done poor it onto the pasta plate and the butter will melt, toss the pasta to coat. add tuna mixture, 3/4 grated parmesan cheese, the juice of a lemon (or more) and some black pepper and toss it all together.
i always put the parm, lemon juice and pepper on the table cause we always want more.
all of the measurements are guesses, i've been making this for 14 years, so i just kinda wing it.
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Ashley Wren
Favorite SISter (5262)
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# Posted: 10 Jan 2008 13:41
always a hit:
Chicken Fettuccine
courtesy of the Paula Deen
4 large boneless, skinless chicken breasts
2 teaspoons House Seasoning-recipe follows
2 tablespoons chopped fresh thyme leaves
3 tablespoons olive oil
2 (9-ounce) packages fresh fettuccine 2 cups mayonnaise
1/2 cup chopped green onions green
part only - plus extra for garnish
1/4 cup chopped fresh parsley leaves 1/4 cup chopped fresh basil leaves
1 teaspoon seasoning salt
Tomato wedges, for garnish
Preheat the oven to 350 degrees F.
Slice the chicken breasts lengthwise into 1-inch wide strips.
Place chicken on a baking sheet, sprinkle it with 1 teaspoon of House Seasoning and all of the thyme, and then drizzle it with olive oil.
Bake for 15-20 minutes, or until cooked through but still juicy; do not overcook.
While the chicken is cooking, cook
the pasta according to package directions.
Drain the pasta, rinse it in cold water, and drain it again.
Pat the excess moisture off the pasta with a paper towel if necessary, and put the pasta in a large bowl for tossing.
Remove the chicken from the baking sheet and set aside.
Pour the juices from the baking sheet
into a medium bowl.
To the bowl, add the mayonnaise, green onions, parsley, basil, the remaining teaspoon of House Seasoning, and the seasoning salt, and stir until well blended.
Pour the dressing over the pasta and toss gently.
Place the chicken strips on top of the pasta.
Garnish with tomato wedges and additional sliced green onions.
This dish can be made 1 day before serving.
House Seasoning: 1 cup salt 1/4 cup
black pepper 1/4 cup
garlic powder
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lydiajane
Style Goddess (7448)
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# Posted: 10 Jan 2008 13:42
rip open box of Kraft macaroni and chesse....follow directions on side of box. tee hee!!!
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texasgirl
Style Addict (1065)
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# Posted: 10 Jan 2008 13:45
Turkey Lasagna
This is coming from my head so I don't know how clear this will be.
1-2 pounds lean ground turkey
1 medium onion
1 tbsp fennel seed
2 cups Shredded Mozzarella Cheese
4 oz Feta Cheese
15 oz ricotta cheese
1 large bottle Pasta Sauce (like Prego)
8 oz No Cook Lasagna noodles
Preheat oven to 350
Cut up onion, put in skittlet and cook until translucent. Add turkey and fennel seed, cook until done.
Spray cassorole dish with cooking spray and add a little bit of pasta sauce to dish. Add one layer of the lasagna noodles. Top with turkey mixture, then pasta sauce, then three cheeses. Top with lasagna noodles. Repeat two more times (you should have three layers) Cover with remaining pasta sauce and Mozzarella Cheese.
Cover with foil and bake in oven for 30-40 min. Take off foil and bake for another 10 min.
Hope that makes sense.
Sara
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scrapprincess2002
Model SISter (2624)
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# Posted: 10 Jan 2008 16:06
man i just posted a qick pasta on another thread these all sound so yummers!!!
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scrapprincess2002
Model SISter (2624)
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# Posted: 12 Jan 2008 23:28
let see
cook pasta set aside
saute meat prasuto or bacon add onion mushrooms let cook until start to carmalize add lg can of tomatoes season with pesto seasoning or your fav italian seasoning
toss in your pasta sprinkle with cheese
you can add any other meat you like and veggies we love chicken breast simmered in the tomatoes and some artichokes and capers so it a litle more like chicken piccate little lemon zest to end yummo!
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tallynt
Style Goddess (7940)
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# Posted: 13 Jan 2008 00:06 - Edited by: tallynt
rip open box of Kraft macaroni and chesse....follow directions on side of box. tee hee!!!
ha ha love it.
Great recipes. Ok here is one from my sister.
Pasta Salad - always a hit in my house.
Cook rotini pasta (the corkscrew looking kind, not sure if I got the name right) - I usually used the mixed bag with the different colors cooked al dente
Ok you can either purchase already cooked chicken chunks or cook chicken strips and cut them up.
Plain feta cheese - crumbled kind
Grapes - sliced in half
Avocado - sliced into chunks
Cucumbers - peeled and sliced into chunks
Grape tomatoes sliced in half
Throw everything into the bowel - I completely and totally eyeball the amounts.
Mix in Italian dressing just enough to coat it but not too much.
Yummo
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genoveva
Style Maven (564)
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# Posted: 13 Jan 2008 00:42
rip open box of Kraft macaroni and chesse....follow directions on side of box. tee hee!!!
garnish with sliced hot dogs
now that's my style of cooking
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akuti
Model SISter (2324)
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# Posted: 13 Jan 2008 02:50 - Edited by: akuti
haha rip it open and cook.. thats a great way ;)
i love to cook but i also love to make some super easy packet pasta sauce.
love these recipes, im gunna bookmark this page, love tomato based sauces yum.
xx
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4squirts
SISter Superior (6892)
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# Posted: 13 Jan 2008 04:08
carbonara, Sharmaine style
Single serve...
cook pasta, could be spaghetti or fettucine
In a fry pan, heat a little oil, 1 glove crushed garlic, add 2 rashers of diced bacon, when this is brown add pasta, toss through, crack an egg on top, toss this through, when the egg is cooked (so looks like little specks through the pasta) sprinkle a with parmasan cheese and serve. yummmm.
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fauvevanmaanen
Favorite SISter (5426)
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# Posted: 13 Jan 2008 05:05
Anyone likes French cheese?I have a yummo recipe,which is so easy!
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scrapprincess2002
Model SISter (2624)
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# Posted: 14 Jan 2008 14:21
I love all kinds of cheese please share you recipe
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katja
Style Maven (674)
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# Posted: 14 Jan 2008 14:57
One courtesy of my sis.......leek & creme fraiche tagliatelle
I LOVE THIS DINNER!!!!!!!!!! (but then again I am a bit of a pasta freeko!!)
Fry some chopped pancetta or smokey bacon, add a clove of garlic & a couple of leeks
Once the leeks are softened add a glass (& a bit!!!) of white wine and evaporate off the alchohol
Add the creme fraiche ( a 200ml tub is not enough but a 400ml is a bit too much.....this one is a chuck it in the pan and see recipe!!)
Now...very important......lots of fresh ground black pepper.......
Toss with tagliatelle (deffo the best pasta for this recipe)
Should feed 2/3.......
Do try it....it really is nice.
:o)
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prairieWillow
Supreme SIS (15621)
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# Posted: 14 Jan 2008 15:20
these all sound SO good! can't wait to try them!
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juljen
hulhen
Supreme SIS (11107)
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# Posted: 14 Jan 2008 15:34
hey D??
can you post your butternut risoto recipe again? (that's it, right?)
that thread is long and buried... and i'm too lazy to dig it out! lol! ;)
it sounds like it would be a perfect side for salmon, which we're having sometime this week.
thanks! :)
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prairieWillow
Supreme SIS (15621)
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# Posted: 14 Jan 2008 20:10
here ya go hulhen...
this basic recipe is from Giada de Laurentiis' Everyday Italian, my most fave cookbook ever!
I alter it some, and add schtuff...
Basic Risotto-
4 c. reduced-sodium chicken broth (I usually add more, about 6 cups)
3T butter
3/4 c. finely chopped onion
1 1/2 c Arborio rice (or medium grain white rice)
1/2c white wine (I use a cup!)
1/2 freshly grated Parmesesn cheese (I always add more!)
1/2 tsp salt
1/4 tsp ground black pepper
In a medium saucepan, bring the broth to a simmer. Cover the broth and keep hot over low het.
In a large, heavy saucepan, melt 2 T of the butter over meduim heat. Add the onion and saute until tender but not brown, about 3 mins. Add the rice and stir to coat with the butter. Add the wine (yum) and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 c of simmering broth and stir until almost completely absorbed, about 2 minutes.
Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Remove from the heat. Stir in the remaining butter, cheese, salt and pepper. Serve hot.
my version-
**cook as directed above. When there are about 2 servings of broth left, I add 1 bag of frozen butternut squash and several sprigs of fresh thyme.
you can also use fresh squash, just peel, chop and add.
sometimes I omit the squash and add frozen peas and prociutto. yummo!
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