Category Archives: Pasta

Feb13

Homemade Spaghetti-O’s

Posted on by
Standard

homemadespaghettios

Homemade Spaghetti-O’s

Fix this for your kids.  They will love it.  Or better yet, let them help you make it.

  • 6 oz. ground turkey
  • 3 tablespoons pesto (homemade or store bought)
  • 3 tablespoons plain dried breadcrumbs
  • Salt
  • 1 tablespoon olive oil
  • 1 onion, chopped coarse
  • 1 carrot, peeled and chopped medium
  • 1 small celery rib, chopped coarse
  • 3 garlic cloves, minced
  • 2 1/2 cups low-sodium chicken broth
  • 1 (28-oz.) can diced tomatoes
  • 4 oz. ditalini pasta (about 1 cup)

Combine turkey, pesto, breadcrumbs, and 1/8 teaspoon salt in a bowl and mix with your hands until uniform.  Use a teaspoon to gently form the mixture into 3/4-inch round meatballs, place on a plate, cover with plastic wrap and refrigerate until needed.

Heat oil in a large Dutch oven over medium heat until shimmering.  Add the onion, carrot and celery and cook until the onion is softened, about 5 minutes.  Stir in garlic and cook until fragrant, about 30 seconds.  Stir in the broth and tomatoes with their juice, scraping up any browned bits.  Bring to a simmer, then reduce heat to medium-low, cover and cook until carrot is softened, 15 to 20 minutes.

Transfer soup to a food processor or blender and process until very smooth, 1 to 2 minutes.  Return the pureed soup to the pot, cover and return to a simmer over medium heat.

Stir in the pasta and reserved meatballs and continue to simmer until the pasta and meatballs are cooked through, 12 to 15 minutes.  Season with salt and pepper, if desired and serve.

Serves 4.

Per 1 1/2-cup serving:  Cal 330; Fat 13 g; Sat Fat 2.5 g; Chol 30 mg; Carb 38 g; protein 15; Fiber 4; Sodium 680 mg

Recipe adapted from America’s Test Kitchen Healthy Cookbook

“Each person is a unique expression of God’s loving design.”

Dec10

Skillet Chili Mac

Posted on by
Standard

cheesychilimac

Skillet Chili Mac

This is not exceptionally spicy, so if you would like to make it spicier, add 1/2 teaspoon red pepper flakes along with the chili powder.  I love skillet recipes.  They are so easy and quick to make.  Try it, you will love it.

  • 1 tablespoon canola oil
  • 1 medium onion, minced
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1/2 teaspoon salt
  • 3 medium garlic cloves, minced
  • 1 tablespoon brown sugar
  • 1 lb. lean ground beef
  • 2 cups water
  • 1 (15-oz.) can tomato sauce
  • 8 oz. elbow macaroni
  • 2 cups shredded Italian cheese blend

Heat oil in 12-inch nonstick skillet over medium heat until shimmering.  Add onion, chili powder, cumin, and salt and cook, stirring often, until softened, 5 to 7 minutes.  Stir in garlic and brown sugar and cook until fragrant, about 30 seconds.  Add beef and cook, breaking apart meat, until lightly browned and no longer pink, 3 to 5 minutes.

Stir in water and tomato sauce, then add pasta.  Cover, increase heat to medium-high, and cook, stirring often and adjusting heat to maintain vigorous simmer, until pasta is al dente.

Off heat, stir in 1 cup cheese and season with salt and pepper.  Sprinkle remaining cheese over top, cover, and let stand off heat until cheese melts, 2 to 4 minutes.  Serve.  Delicious!

Serves 4.

“When we reflect on the power of God’s creation, we see the power of His care for us.”

Nov17

Copycat Capellini Pomodoro

Posted on by
Standard

capellinipomodoro

Copycat Capellini Pomodoro

This is a copy cat recipe from Olive Garden.  I fixed this today for my family.  What a quick and easy meal to fix at the last minute.  Everyone thought it was delicious.  I served this with Cheese Bread.

  • 16 ounces capellini pasta (angel hair)
  • 8 medium tomatoes, cut into 1/2″ pieces
  • 11 fresh basil leaves, chopped
  • 2 cloves garlic, chopped
  • 6 tablespoons olive oil
  • Salt and pepper to taste

Cook capellini pasta according to package directions.

Mix diced tomatoes, chopped basil, garlic and oil.  Season with salt and pepper.

Drain pasta.  Toss pasta with tomato mixture in a saute pan and heat throughout.

Serve immediately.

Serves 4 to 6.

This meal can be made in less than a half hour.

“No evil can penetrate the armor of God.”

 

Oct29

Fabulous Hamburger Goulash

Posted on by
Standard

Fabulous Hamburger Goulash

This is so flavorful and delicious!  It is a quick and easy weeknight meal that you can fix in 30 minutes.

  • 1 1/2 lbs. ground beef
  • 1/2 cup diced onion
  • 1/2 cup diced red bell pepper
  • 6 garlic cloves, minced
  • 2 cups elbow macaroni
  • 1 (29-oz) can tomato sauce
  • 2 cups low-sodium chicken broth
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1 cup shredded Cheddar cheese

Cook beef in a large nonstick skillet or a dutch oven over medium-high heat, until no longer pink.  Drain beef, leaving 2 tablespoons fat in skillet, and reserve.  Add onion, red pepper and garlic to fat in skillet and cook, covered, until softened.

Add macaroni, tomato sauce, broth, oregano, paprika, salt and reserved beef to skillet and bring to boil.  Cover, reduce heat to low, and simmer, stirring occasionally, until pasta is tender.  Sprinkle with cheese.  Serve.

Serves 4 to 6.

Make sure you use a large skillet or a pan that is big enough to hold it all.

“Under the protecting shadow of God’s wing, the little shadows of life lose their terror.”

Oct18

Skillet Spaghetti

Posted on by
Standard

This is another quick and easy recipe to fix.  The spaghetti cooks in its own sauce.  Yummy!  I didn’t have any spaghetti pasta so I used angel hair.

  • 1 pound ground beef
  • 1/2 cup onion, diced
  • 1 clove garlic, minced
  • 2 tablespoons olive oil
  • 1 (15-oz.) can tomato sauce
  • 3 cups hot water
  • 7 ounces spaghetti, broken in half
  • 1 (1 1/2-oz.) pkg. spaghetti seasoning mix

In large skillet over medium-high heat, brown beef, onion and garlic in oil, stirring now and then.  Add tomato sauce, water, uncooked spaghetti and seasoning mix.  Cover and simmer 30 minutes, or until spaghetti is tender, stirring often.  (Mine was ready in about 10 minutes, probably because I used angel hair pasta.)

Serves 4 to 6.  (Depending on the size of your eaters.)

“Jesus is your most trusted Friend.”

 

 

 

Filed under Pasta | Comments Off on Skillet Spaghetti
Sep24

Spicy Macaroni and Cheese

Posted on by
Standard

Spicy Macaroni and Cheese

This is one of the best macaroni and cheese recipes that I have ever eaten.  You definitely need to like spicy foods to eat this, but “Oh, so good”.

If you want to make this delicious casserole not so spicy, just substitute Monterey Jack cheese in place of the Pepper Jack cheese.  You won’t be disappointed!!

  • 2 cups elbow pasta, cooked until almost al dente
  • 8 ounces Cheddar, 1/2 cubed, 1/2 shredded
  • 8 ounces Colby cheese, cubed
  • 8 ounces Monterey Pepper Jack cheese, cubed
  • 2 teaspoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dry mustard
  • 1/8 teaspoon ground nutmeg
  • 4 tablespoons sour cream
  • 1 large egg, beaten
  • 1 cup heavy cream
  • 1 cup half-and-half
  • 4 slices white bread
  • 1 tablespoon butter

Preheat oven to 350 degrees.

In a large bowl, toss together the pasta with the cheese cubes and pour into a 2-quart baking dish.

In a large bowl, mix together the flour, salt, cayenne pepper, dry mustard, nutmeg.  Add the sour cream, egg, heavy cream, half-and-half.  Pour over the pasta and cover with the shredded Cheddar.  Bake uncovered until the top is just beginning to brown, about 35 minutes.

Meanwhile, cut the bread into crouton-size squares.  In a skillet over medium heat, melt the butter, add the bread cubes and toast until golden.  Sprinkle the bread cubes on top of the macaroni and cheese and bake until golden brown, about 10 minutes more.

Serves 6 to 8.

“The call of God can always be heard.”

Jun10

Meatball Stroganoff

Posted on by
Standard

Meatball Stroganoff

I had some meatball mixture in my freezer that I wanted to use up, so I thawed it out and whipped up this recipe pretty fast.  I must say, “It’s pretty good!”  This is real comfort food.  (Not that I needed comforting today)  🙂

  • 2 slices high-quality white sandwich bread
  • 1/3 cup buttermilk
  • 3/4 lb. ground beef
  • 1/4 lb. ground pork
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley
  • 1 large egg yolk
  • 1 garlic clove, minced
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons cooking oil
  • 2 cups beef broth
  • 1/4 cup flour
  • 1/2 cup sour cream
  • 8-oz. pkg. medium egg noodles, cooked

Remove and discard crusts from the bread, then tear the bread into small pieces.  Mash the bread pieces and buttermilk to a smooth paste in a large bowl, using a fork.

Add the beef, pork, Parmesan, parsley, yolk, garlic, salt and pepper to the mashed bread.  Stir the mixture gently until combined and uniform.  Gently form the mixture into 1 1/2-inch round meatballs.

Bring water to boil in a large saucepan and cook noodles.

Heat your oil in a 12-inch non-stick skillet over medium-high heat and brown meatballs in a single layer until nicely browned and cooked through.  Transfer meatballs to a plate leaving all cooking oil and browned bits in pan.

Turn heat down to medium and whisk in the flour.  Cook for a minute and then add the beef broth.  Cook and stir until mixture thickens, about 5 minutes.  Stir in sour cream.  Add meatballs and noodles; toss to coat.  Cook and stir until heated through, about 5 minutes.

Serves 4 to 6.

“God desires willing hearts ready to be used.”

 

 

Filed under Beef, Pasta | Comments Off on Meatball Stroganoff
May15

Lemony Orzo and Green Pea Salad

Posted on by
Standard

Lemony Orzo and Green Pea Salad

You must fix this for supper tonight.  It is “delicious”.  I served this with grilled chicken which went with it perfect.  It is soooo refreshing!  You must try it.  It would also be excellent with grilled shrimp.

  • 6 cups cooked orzo pasta, warm or room temperature (1 lb. box)
  • 2 cups frozen baby green peas, thawed
  • 3 tablespoons diced yellow bell pepper
  • 3 tablespoons diced orange bell pepper
  • 2 tablespoons minced green onion
  • 3 tablespoons butter, melted
  • 3 tablespoons minced fresh chives
  • 3 tablespoons minced fresh dill
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon lemon zest (I used the whole lemon)
  • Juice of 1 lemon
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper, optional

In a large bowl, combine orzo, green peas, yellow and orange bell pepper, green onion, butter, chives, dill, parsley, lemon zest, lemon juice, salt, and pepper, tossing to combine. Makes 6 to 8 servings. Note:  I added a little bit of olive oil to it also.  Maybe a tablespoon.

“When we come to Christ in our brokenness, He makes us whole.”

May15

Rotini with Sausage and Asparagus

Posted on by
Standard

Rotini with Sausage and Asparagus

I made this just a little bit healthier by using whole wheat pasta.  The sausage gives it just the right amount of spice.  This is sort of a copycat recipe from The Olive Garden.  Very good!

  • 1 lb. rotini pasta, cooked
  • 1/2 lb. Italian sausage or breakfast sausage, casings removed
  • 1 lb. fresh asparagus
  • 1 cup heavy cream
  • 4 tablespoons butter
  • Grated Parmesan cheese
  • Salt and pepper to taste

Cook pasta according to package directions.

Cook sausage in a non-stick pan, breaking it up with a fork until crumbly.  When sausage is completely cooked, drain fat off.  Add heavy cream and butter and simmer until asparagus is cooked.

In the meantime, cut bottom 2 inches off asparagus stems and throw away.  Then cut the remaining stems into 1 inch pieces.  Boil asparagus until tender in a separate pan.  Drain.   Then add asparagus to sausage mixture.

Add hot, drained pasta to sausage mixture and toss to combine all together.  Serve with Parmesan cheese over top.

Makes 4 servings.

“When we come to Christ in our brokenness, He makes us whole.”

 

 

 

 

 

Filed under Pasta | Comments Off on Rotini with Sausage and Asparagus
Feb17

Tuna and Noodle Casserole

Posted on by
Standard

Tuna and Noodle Casserole

This makes a large casserole but if there are leftovers, they freeze quite well in individual containers.

  • 1 (16-oz.) package egg noodles, cooked al dente
  • 2 cups shredded Cheddar cheese
  • 1 cup frozen green peas
  • 2 (6-oz.) cans albacore tuna, drained
  •  2 (10 3/4-oz.) cans cream of mushroom soup (I use Campbell’s Healthy Request)
  • 1 soup can of milk
  • 1 cup crushed potato chips

Preheat oven to 400 degrees.  Lightly grease a 9″ x 13″ baking dish.

In large bowl, mix everything together except potato chips.  Pour into baking dish and top with crushed potato chips.  (Feel free to use canned onion rings instead or buttered bread crumbs.)

Bake for 20 to 25 minutes or until bubbly.  If chips start to get too brown, put a piece of foil over top until casserole is done.

Serves 8.

“Jesus opened the doors of salvation to all who will believe.”