Asian Spaghetti

Asian Spaghetti (from a magazine)

Notes: This was gooooood! Will definitely make again.

8oz uncooked angle hair pasta
1 c. sliced fresh mushrooms (left out)
1 c. fresh snow peas (left out, but would add if I had them)
3/4 c. shredded carrot (I think I used more)
4 green onions, cut into 1-in pieces
2 tbsp canola oil
1 garlic clove, minced
1/4 c. reduced-sodium soy sauce
1 tsp sugar
1/4 tsp cayenne pepper (I don't think I used quite this much)
2 tbsp sesame seeds, toasted

Cook pasta according to package directions.

Saute veggi's & onions until crisp-tender. Add garlic. Cook 1 more min.

Combine soy sauce, sugar, and cayenne in a small bowl. Drain pasta. Add pasta and soy sauce mix to skillet and toss to coat. Heat through. Sprinkle with sesame seeds.

Pea Basil Pesto

Notes: This was surprisingly delicious! I used maybe 1/2 to 3/4 cup of peas and 1/4 ish cup of fresh basil.

In a blender whirl together about a cup of thawed green peas with garlic, basil, lemon juice, parmesan, and olive oil until almost smoothe. Toss with pasta and more Parmesan cheese.

Spaghetti With Garlic, Chilies, Lemon And Crispy Bread Crumbs

Spaghetti With Garlic, Chilies, Lemon And Crispy Bread Crumbs (from here)


Notes: I haven't tried this yet, but it sounds good! I think I would add some chicken to it for some protein.

For The Bread Crumbs:

1 Cup Coarse Homemade Bread Crumbs

1/2 Teaspoon Lemon Zest

2 Tablespoons Olive Oil

Salt & Pepper

1 Pound Spaghetti

1/2 Cup Extra Virgin Olive Oil

5 Large Cloves Of Garlic, Minced

Juice Of 1 Lemon

2 to 3 Dry Hot Red Chili Peppers, Crushed

1/3 Cup Finely Chopped Fresh Parsley

In a heavy frying pan, heat the oil and add the bread crumbs, lemon zest, salt & pepper. Cook over medium heat, stirring often until the crumbs are crisp and light brown. Set aside.

Cook the pasta in salted boiling water. While it is cooking, heat the oil in a small, heavy saucepan. Add the garlic and chili peppers and cook until sizzling but not browned. Remove from the heat. Once the pasta is cooked al dente, remove a small cup of pasta water, and drain the pasta. Return to the pot, and add the garlic oil, and lemon juice. Mix well over medium heat until hot, adding a little pasta water if the mixture seems dry. Add the parsley, mix well and serve with the crispy bread crumbs on top.

Lemon-Basil Pasta

Lemon-Basil Pasts (BHG mag)

10oz linguine or desired pasta
1 19oz can white kidney (cannellini) beans, rinsed and drained
1/2 of a lemon
1 c. packed fresh basil leaves

Cook pasta according to package directions, adding beans for the last 2 minutes of cooking time. Remove 1/2 cup of the cooking liquid; set aside. Drain pasta and beans; cover to keep warm.

Meanwhile, finely shred peel from the lemon half (about 2 tsp). In a small skillet, heat 1 tbsp of oil. Add lemon peel; cook and stir 1 minute, or until lightly golden.

In food processor combine cooked lemon peel, basil, and remaining 2 tbsp of olive oil, the juice from the lemon half, 1/2 tsp. salt, 1/4 tsp pepper. Cover and process until smooth. Add reserved cooking liquid, 1 tbsp. at a time, until desired consistency, processing mixture after every addition.

To serve, toss hot cooked pasta mixture with lemon-basil mixture. Makes 4 servings.

Pasta, Red Bean, and Parsley Toss

Pasta, Red Bean, and Parsley Toss (From BHG magazine)

Notes: haven't tried it yet

8 oz. dried medium shell pasta or desired pasta
3 c. broccoli florets
1 tbsp. olive oil
1 1/2 c. chopped onion
1 15oz can red beans, drained, reserving 1/4 c. of liquid
1/2 c. chicken broth
1 1/2 tsp. chili powder
1/2 c. finely shredded pecorino or Parmesan cheese
1/4 c. snipped Italian (flat leave) parsley

Cook pasta according to package instructions, adding broccoli the last 3 minutes; drain.

Mean while, in a 12-inch skillet heat olive oil over medium-high heat. Add onion and 1/2 tsp. salt. Reduce heat to medium; cook about 5 minutes more or until onion is tender.

Increase heat to high; add pasta, broccoli, beans, chicken broth, reserved bean liquid, and chili powder to pan. Cook over high heat for 2 minutes, stirring occasionally. Add cheese and parsley. Cook and stir until cheese is melted. Serves 4.

Spaghetti Fiesta - from Sue

12 oz. fully cooked turkey smoked sausage cut into 1/2" pieces
4 tsp. margarine (Sue uses olive oil)
2 cups shredded cabbage
1 red or green pepper, sliced into strips
2 cups zucchini, cut into 1" strips
1 onion, sliced into rings
1 clove garlic, minced or 1/8 tsp. minced garlic
2 tsp. chicken flavor instant bouillon
3/4 cup water
1 tsp. thyme leaves
1/2 tsp. salt
1/2 tsp. pepper
2 cups cooked spaghetti (3 oz. dry)

Brown sausage in skillet briefly and then stir-fry cabbage in margarine. Add red pepper, zucchini, onion and garlic. Stir fry approximately 5 minutes. Stir in bouillon, water and seasonings and simmer 5 minutes. Drain cooked spaghetti and toss with sausage mixture. Serve immediately.

Grandma Werner's Homemade Noodles

1 cup flour
1/2 tsp. salt
2 tbsp. top milk (can substitute evaporated milk)
1 egg, beaten
hot broth

Combine egg, salt & milk. Add flour gradually. Roll very thin. Cut and let dry for a couple of hours. Drop into hot broth and cook very slowly - 30 - 45 minutes.

Cajun Chicken Pasta

Cajun Chicken Pasta

Ingredients

• 3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
• 3 teaspoons Cajun Spice Mix, More To Taste
• 1 pound Fettuccine
• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1 whole Green Bell Pepper, Seeded And Sliced
• 1 whole Red Bell Pepper, Seeded And Sliced
• ½ whole Large Red Onion, Sliced
• 3 cloves Garlic, Minced
• 4 whole Roma Tomatoes, Diced
• 2 cups Low Sodium Chicken Broth
• ½ cups White Wine
• 1 cup Heavy Cream
• Cayenne Pepper To Taste
• Freshly Ground Black Pepper, To Taste
• Salt To Taste
• Chopped Fresh Parsley, To Taste

Preparation Instructions

Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!

Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.

Repeat with remaining chicken. Remove chicken, leaving pan on high heat.

Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.

With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!

Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.

Top with chopped fresh parsley and chow down!

From the Pioneer Woman Cooks: http://thepioneerwoman.com/cooking/2010/04/cajun-chicken-pasta/

Noodles Marzetti from Grandma B.

1 lb. sausage
1 medium onion, chopped
3/4 cup green pepper
1 cup chopped celery
1 8 oz. can tomato sauce
1 8 oz. can tomatoes
2 tsp. worcestershire sauce
1 tbsp. packed brown sugar
8 oz. medium noodles, cooked

Brown sausage & onion, peppers & celery. Drain. Add tomato sauce & tomatoes, worcestershire sauce & brown sugar. Simmer 10 minutes. Add noodles. Heat through & serve.

Pasta with Tomatoes and Beans

4 oz rotini
1T olive oil
1 small onion - sliced lengthwise
1 (14.5 oz) can diced tomatoes
1 (7 1/2 oz) can garbanzo beans - drained and rinsed
1/2 t sugar
1/4 t Italian seasoning
1/4 t salt
1/8 t pepper
1/4 c. Parmesan cheese

1. Cook rotini in large pot of salted boiling water according to package directions. Drain.

2. Heat oil in large nonstick skillet over medium high heat until hot. Add onion; cook 3 min or until lightly brown. Add all remaining ingredients except cheese. Reduce heat to low. Cover and simmer 5 minute or until flavors have blended.

Toss with rotini - sprinkle with cheese.