Lasagna

I threw a lasagna together today that ended up being really good.

1 lb. sausage (I had spicy, which was really good, but something else would also work.)
Cook until only a small amount of pink is left.  Add veggies:
1/2 grated onion
1/2 grated red pepper
1 small grated zucchini
(I just sent them all through the salad shooter)
1 tsp minced garlic

Cook together until sausage is no longer pink.  Add:
1 packet spaghetti seasoning
1 can tomato sauce + 1 1/2 cans water
2 sprigs fresh basil, finely chopped

Thicken slightly with a little roux if desired.

Cheese:
1 pt. Ricotta cheese
1 cup mozzarella cheese
1/2 cup Parmesan cheese
2 tsp parsley
2 eggs

Stir together well.

Layer as you would any lasagna ending with sauce.  Top with 1 cup mozzarella and 1/4 cup Parmesan cheese. Bake @ 400 degrees for 1 hour.  Let sit for 10 minutes before cutting.

Leftovers status:  none.

Roasted Broccoli and Walnuts (Pasta)

We found this recipe quite delicious.  It is the roasting of the walnuts and broccoli that make this so flavorful.  I got the original recipe here. I don't believe I changed anything except I sprinkled the Parmesan and baked for a few minutes.

• 12 ounces orecchiette or some other short pasta (3 cups)
• 1 bunch broccoli (1 1/2 pounds), cut into small florets
• 1/2 cup walnuts, roughly chopped
• 1/4 cup olive oil
• 2 cloves garlic, chopped
• kosher salt and black pepper
• 2 tablespoons unsalted butter
• 1/4 cup grated Parmesan (1 ounce)

Directions

1. Heat oven to 400° F.
2. Cook the pasta according to the package directions. Reserve ¾ cup of the cooking water, drain the pasta, and return it to the pot.
3. Meanwhile, on a rimmed baking sheet, toss the broccoli, walnuts, oil, garlic, ½ teaspoon salt, and ¼ teaspoon pepper.
4. Roast, tossing once, until the broccoli is tender, 18 to 20 minutes.
5. Toss the pasta with the broccoli mixture, butter, and ½ cup of the reserved pasta water. (Add more water if the pasta seems dry.)
6. Sprinkle with the Parmesan before serving.

Baked Four-Cheese Pasta

Everyone really liked this.  Except me.  It tasted good, but I couldn't help think about what was in it every single bite.  I got this from America's Test Kitchen.  It is an adult version of macaroni and cheese.  

4 slices bacon, chopped fine

1 small onion, chopped fine

2 cloves garlic, minced

3 cups chicken broth

1 cup heavy cream

3/4 lb penne pasta  (about 4 cups)

salt & pepper

1/2 cup Parmesan cheese

1 cup shredded Italian 4-cheese blend.

1.  Adjust oven rack to upper-middle position and heat over to 500 degrees.  Cook bacon, onion and garlic in large nonstick skillet over medium-high heat until onion is softened, about 5 minutes.  Add broth, cream, pasta and 1/2 tsp salt.  Cover and bring to a boil.  Once boiling, reduce heat to medium-low and simmer, stirring frequently, until pasta is tender, about 15 minutes.

2.  Off heat, stir in Parmesan cheese and season with salt and pepper.  Transfer to a 2 quart casserole dish and sprinkle with shredded cheese blend.  Bake until cheese is melted and spotty brown, about 5 minutes.

My notes:  chop the bacon very fine. I burned my onion waiting for my bacon to crisp, had I had the pieces chopped finer, that probably wouldn't have been a problem.

The recipe also called for Frozen peas.  I skipped that part because my one needing the pasta carbs would not have eaten it with the peas in it.  

Sausage and Pasta, Monday Night

Last night we had this:

(I got this recipe during my two week free membership at America's Test Kitchen--it has served me well!)

Creamy Skillet Penne with Sausage and Broccoli
1 lb. hot sausage
1 onion, finely chopped
1 red bell pepper, seeded and sliced thin
8 oz. penne pasta (about 2 1/2 cups)
3 cloves garlic, minced
1/4 tsp red pepper flakes
1 cup beef broth
2 cups chicken broth
1/2 cup heavy cream
8 oz. broccoli florets
1/2 cup grated Parmesan cheese
1 TBSP basil
2 tsp balsamic vinegar

Cook sausage in large nonstick skillet, breaking into pieces until no longer pink. Remove from pan onto a paper towel-lined plate.

Cook onion and bell pepper in sausage fat until softened (if there is a lot, I remove some). Add penne and cook, stirring often, until pasta is lightly toasted, about 3 minutes. Stir in garlic and pepper flakes until fragrant, about 30 seconds. Stir in broths and cream and bring to boil. Reduce heat to medium, cover, and simmer stirring occasionally until pasta begins to soften. (8-10 mins.)

Arrange broccoli on top of pasta and continue to cook, covered until broccoli is bright green and tender and pasta is al dente. (about 8 minutes) Remove from heat and add cheese, basil and vinegar. (Yum!)

Everyone loves this (a rare thing at my house. . . ).

FHE treat: Casco 2nds

Salads

I had to have a pasta salad to the school by 10:30 this morning for a teacher appreciation luncheon. It only had to feed 10 people and the amount I made would have probably fed 80! Okay, that is a bit of an exaggeration, but I had way too much so I saved the rest for our dinner. On my menu list this week I had a broccoli & cauliflower salad with French Bread so I decided that we would just have a night of salads.

My best salad tip: Cut pieces small. That way you can have a variety of flavors on one fork.

Pasta Salad

Bow Tie Pasta

Cut up vegetables as desired:

red pepper

green pepper

red onion

tomato

olives

cucumbers

(my favorites are red peppers, olives and red onion so I add extra of those)

Pour Balsamic Vinegar dressing over it and stir.

Broccoli-Cauliflower Salad

4 cups chopped broccoli

4 cups chopped cauliflower

1/2 red onion coarsely chopped

1 cup Craisins

1 pkg. sunflower seeds

1/2 lb. bacon, cooked and crumbled

1 cup mayonnaise

1/2 sugar

1/4 vinegar

Combine ingredients for dressing. Whisk together. Pour over other ingredients. Stir until well coated.

Chicken-Asparagus-Red Pepper

Last night we had this dish.

Quite good. I will make this again. Most kids ate it well.

Changes made first time: I cut the chicken up so I only had to use 6 pieces instead of the 8 to make enough for everyone+one left over lunch. Sauted slivered onion in a little butter. When the onions were almost done, I added the garlic. Then I added the broth and chicken. Used fresh red peppers instead processed ones. Served over pasta.

Changes for next time: I doubled the recipe, but I shouldn't have doubled the broth, it was very runny. If there is a fair amount of liquid at the end, I will thicken it. Basil would probably be good in this also. It would be good over rice also.

I also threw a Pecan Craisin Salad together since I didn't think this would be enough for teenage boys to get full. It had romaine lettuce, craisins and chopped pecans. The dressing was made with 1/4 cup rice vinegar, 1/4 cup sugar, 1/4 cup oil, 1/2 tsp salt and 1/2 tsp pepper. I marinated sliced red onions in the dressing for about an hour before serving. (This takes the bite off of onions.) Very good! Everyone that likes salad loved this!