Category: Pasta


20200622_205203 I used the same dough as the pierogies I made recently. The filling is beef and lactose free cottage cheese.

Dough:

2 1/2 C. bread flour

1 tsp. baking powder

1/2 tsp. salt

1 c. plain Kite Hill almond yogurt (the original recipe called for sour cream)

1 large egg and 1 large egg yolk

Whisk dry ingredients in stand mixer.  Add in yogurt and eggs and run with dough hook about 8 minutes.  Sticky, sticky, elastic dough.

Wrap in plastic and refrigerate at least one hour (I refrigerated it overnight)

Filling:

1/2 c. ground meat

1/2 c. cottage cheese (or ricotta) I used Lactaid cottage cheese

1 tsp. garlic powder

1 tsp. seasoned salt

2 tsp. Italian seasoning

3 Tbsp. pesto

1 c. vegan mozzarella style shreds

Cook meat and add seasonings.  Add cheeses and pesto.  Simmer until shreds melt.

Refrigerate for use later.  Must be cold or your dough will melt.

Assembly and cooking:

Line baking sheet with parchment and dust with flour.

Roll out dough and cut into 3 inch circles.

Place 1 tsp. filling on each circle.  I tended to overfill, and still had filling left over that I will freeze and add in to my next lasagna.

Seal as  you would an empanada in half moons and set aside on the prepared baking sheet.

I refrigerated them until I prepared the rest of the meal.

I prepared a marinara sauce in a large skillet on one burner and boiled some water with salt and garlic in a large dutch oven on another.

Boil the ravioli in two batches until they float (about 4-5 minutes) and use a slotted spoon to place in the marinara, turning to coat evenly.   It stays warm nicely in the large skillet until serving.

I will admit this is more work that I’m usually in the mood for – but sooooo worth it!

 

 

This recipe uses a ready-made sauce from Stonewall Kitchens.  Their Roasted Garlic Peanut Sauce is amazing.  We love their products and stock up regularly.

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2 lb. boneless skinless chicken thighs

1 bottle Stonewall Kitchen Roasted Garlic Peanut Sauce

1 bag stir fry veggies

1 large sweet onion

2 Tbsp. grapeseed oil

2 packages udon noodles

Marinate chicken in sauce at least 30 minutes or up to overnight.

Preheat oven to 375 F.  Bake chicken in 13 x 9 baking dish with all the sauce.  It takes about 35-40 minutes.

Meanwhile, cook onions in oil over medium heat until softened, approximately 20 minutes.

Get water on stove to boil for udon noodles.

Go back to onions, turn heat up a little and add in veggies.  Cook until desired doneness.  Turn off once you get there.

Pull chicken from the oven and cut up into bite-size pieces using kitchen shears.

Put back in oven at 425 to get a little browned on top.

When water  for noodles comes to a boil, be ready to finish up and serve in 5-10 minutes.

Put noodles in water.  They take 3 minutes or so.  Be ready to drain and rinse them.

Add chicken into veggies and heat up to get ready to add to the noodles.

Toss noodles and chicken/veggie mixture and serve!

Top with chopped peanuts and green onions for crunch, if desired.

Tonight’s dinner was such a hit, the boys said to write down what I did differently so I can recreate it!  One part I don’t want to recreate is having a stove that only has one working burner (a small one) and an oven (no broiler).  I didn’t really know that some of the minor changes I made would make it so much better, so I didn’t take pictures as I went along.  It was, however, pretty, so I took a picture of a serving of the finished product.

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1 lb. elbow macaroni

2 Tbsp. minced garlic

2 tsp. seasoned salt

1 8 oz. container vegan or lactose free cream cheese

1 large sweet onion, finely chopped

1 C. finely chopped turkey ham

4 Tbsp. butter

1 Tbsp. grapeseed oil

2 tsp. Italian seasoning

1 tsp. garlic powder

1 tsp. seasoned salt

1/4 tsp. cayenne pepper

1/2 c. leftover roasted (charred) broccoli, finely chopped

1 pouch vegan mozzarella style shreds

Cook elbow macaroni.  I use the Alton Brown method of putting the pasta in a large pan with enough cool water to cover it by about an inch.  Stir in minced garlic and seasoned salt.  Bring to a boil and stir occasionally.  Lower the heat to medium low and the pasta basically becomes rehydrated instead of boiled.  Because I’m dealing with only one burner, once the pasta was cooked, I placed it in a 13 x 9 lasagna dish sprayed with coconut oil.  Rather than draining off all the fabulous flavored pasta water, I spooned approximately 1/4 to 1/2 cup into the baking dish with the pasta.

Next, I cooked the onion and ham in butter and oil with all the seasonings over low heat for about 25 minutes.  I turned it up at the end, and added in the chopped charred broccoli.   Add in cream cheese and melt through.

Pour over noodles and mix in.  Top with shreds and bake at 350F for 30 minutes.

I’m not sure what made this better than usual.  Maybe the pasta was perfectly cooked and had just enough pasta water?  Maybe the charred flavor of the broccoli added a special touch.  Whatever it was, I’m going to try to recreate this to see if it can be done!

Oh, and this was the last meal I’m preparing on my old on its last legs stove.  Tomorrow my son is installing the stove I always wanted.  It’s a combination Birthday/Mother’s Day present.  I can’t wait!

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This is hands down the best yet!

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2 packages Modern Table noodles

16 oz.  Lactose Free cottage cheese

8 oz. Vegan cream cheese

8 oz.  Vegan cheese

Seasoned salt and garlic powder to taste.   I used about 1/2 to 1 tsp. each.

Cook noodles according to directions.

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Meanwhile heat cream cheese, cottage cheese and seasonings in small saucepan to melt cream cheese.

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Pour drained, hot noodles into 13 x 9 baking dish.  Pour sauce over and mix.

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Top with vegan cheese and bake 25 minutes at 400F.   Yummy.

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I cooked it alongside Garden turk’y cutlets.  Yumm.

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I keep cooked, crumbled ground meat and sausage in the freezer for night like tonight when I can’t decide what to make and want dinner in a hurry!

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1- 2 lb.  Cooked crumbled meat I used Turkey brats

Broccoli florets

Chopped onion

Oil to cook veggies

1 tsp. Garam Masala

1 container vegan cream cheese

1 can pumpkin

1- 2 cups vegan shredded

1 lb. Cooked pasta

Cook veggies in oil.  Season with Garam Masala.

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Add defrosted meat.

Mix in cream cheese and melt.  Stir in pumpkin.  Place in greased 13×9 casserole dish.

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Top with shredded and bake at 350 for 30 minutes.

A total success!!

Lasagna without tomatoes?  A recent experiment using hummus on pizza led to tonight’s tomato-less lasagna.  Next time more liquid, but otherwise blogworthy!

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Another part of my inspiration was Daniel’s garden.  Longevity spinach, rosemary and a red pepper added freshness to ingredients that I had on hand.

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2 lb. ground turkey

1 onion, chopped

1 pepper, diced (leave out to be nightshade free)

2 Tbsp olive oil

10 large leaves longevity spinach, chopped

1 bag baby spinach

2 sprigs rosemary, chopped

1 can garbanzo beans

1 container hummus

10 kalimata olives, chopped

Carrots and celery

Salt to sweat vegetables

Lasagna noodles

Shredded cheese for topping.

1/2 c. Crumbled feta.

 

 

Heat oil.  Cook fresh vegetables except baby spinach over medium low about 10 minutes.

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Add in turkey, breaking up and stirring until cooked through.  Add seasonings and spinach and cover.  When spinach is wilted down, add in hummus and garbanzo.  This is where a little more liquid  should be added in.  Live and learn!

Drizzle olive oil in 13×9 lasagne pan.  Layer noodles.  Top with half the meat and spinach mixture and sprinkle with feta.  Layer more noodles.  Top with remaining meat and spinach mixture.  Sprinkle top with shredded cheese  and bake at 350 for 30 minutes or until cheese is golden.

 

 

I made two versions.  One nightshade  and dairy free and one not.  Both yummy!!

One of my sons is sensitive to dairy, and let’s face it, we can all benefit from scaling way back on dairy consumption.   I looked over my blog history, and I’m as guilty as anyone as using cheese as a go to for flavor and creaminess.  Tonight’s dinner was an experiment in a noodle dish with no dairy.  It was a huge success!  The addition of pumpkin in the recipe makes this the perfect time of year to try this dish, since you may have some left after making your pie.  Plus, it’s on sale everywhere.

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1 lb. pasta (I used cavatappi)

10-12 fully cooked sausage links (I used chicken hot dogs because so many sausages have cheese in them)

1 tsp. salt

1 large sweet onion, chopped

2 Tbsp. oil (I used sunflower/avocado blend) although sunflower is not recommended on the anti-inflammatory diet.  I’m just using up what I had on hand before I found that out!

2 Tbsp. bacon jam

1 Tbsp. ginger preserves

1 Tbsp. garlic

1 container Tofutti Better Than Cream Cheese

1/3 package Daiya mozzarella shreds

1 C. pumpkin

Chopped moringa to garnish.  (we grow moringa in the garden, but any green will do, even green onions.)

Heat oil in dutch oven and cook onions and sausage with salt added until onions are softened.  Low and slow works.  Put water on to cook your noodles.

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Add in bacon jam and ginger preserves.  Cook 5 minutes more.

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Add in cream cheese and mozzarella shreds.  Stir until melted.  Add in pumpkin.

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Stir in cooked noodles.  Serve topped with the moringa or other green.

Optional add ins:  Mushrooms, Cabbage, Parsnips, Carrots, Broccoli, Cauliflower, Beans, etc.!  This would be a great way to use up leftovers.

You could also put this in a baking dish and top with Panko bread crumbs and bake it.

We loved this.  I can’t wait to try it with pesto instead of the bacon jam and ginger preserves.  Lots of variations will work.  I also think that the cheddar shreds will make a great sauce.

 

 

I am avoiding nightshade vegetables (tomatoes, peppers, eggplant, white potatoes) as part of a diet geared toward reducing inflammation and pain from my psoriatic arthritis.  I know that I should also limit dairy, gluten, and processed foods, but I’ve had such great results already, I know nightshades are the real enemy.  Besides, I love chicken apple sausage and thought I’d see if it has an impact.  It  has only been a little over a week, and already I know without a doubt that the nightshades are no longer for me.  My pain decreased almost immediately, even though the information on pain management websites indicated it could take a while.  I used to take ibuprofen every day and night to manage my pain.  Since starting this experiment a little over a week ago, I have only taken it twice.  Both times  I had “cheated” and had tomato.  Absolutely not worth it.  I’m sold on eliminating nightshades.  An added bonus is that my psoriasis outbreak is going away.  On top of that, I feel more energetic and younger!  Tonight’s dinner was delicious, albeit a bit sweet from the sausage.  Adding hot sauce, pepper flakes, or cheese would likely take it to another level, but the kids liked it sweet!

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3 packages al fresco chicken apple sausage

1 large sweet onion, chopped

2 small zucchini, cubed

2 small yelow squash, cubed

3 Tbsp. oil

2 Tbsp. sherry

3 Tbsp. pesto sauce

1 can garbanzo beans, drained

1/4 c. seasoned breadcrumbs

2 boxes orzo, cooked according to directions

  1. Cut up sausage and veggies.  Toss with oil and cook over medium low heat, stirring regularly in large skillet until vegetables are softened and beginning to caramelize.  Meanwhile, cook the orzo and drain.
  2. Add in sherry and pesto.  Simmer 5-10 minutes.
  3. Add in breadcrumbs to thicken sauce, if needed.  Simmer another 5 minutes.
  4.   Toss with orzo and serve immediately.  Top with a little parsley or basil for color, if desired.

The variations of this are endless.  Any vegetables or beans you like.  Different sausages.  Tofu or Tempeh in place of the sausage.  Cut up boneless chicken.  Yum.

 

I confess!  In the interest of saving money, I’ve been shopping at Lucky’s and other stores promising good quality organic boneless chicken at lower prices than Fresh Market.  This Little Big Meal offer called out to me, so I decided to splurge.  Guess what?  There really is a difference in the taste and texture.  I will start shopping the Tuesday sale again religiously in the interest of better tasting chicken!  This meal was super easy.  The website said to fry the chicken up in a skillet with a little oil.  Besides the fact that the thought of standing over a hot stove frying chicken didn’t appeal to me, it also sounded a bit greasy.  I opted for a baked method and the results were amazing.  I am on board every time they run this Little Big Meal deal.

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1 Little Big Meal – which includes:

4 large butterflied chicken breasts with light breading

1 jar sauce (the LBM deal was for a brand called Lucini, but they were out – I chose Cucina Artica fresh spinach cooking sauce – very good straight from the jar, but I always taste and doctor it up)

1 pack Fresh Market shredded Mozzarella cheese

My add ins:  sherry, butter, and jarred pesto sauce for sauce, bread, butter, oil, and pesto sauce mix for the garlic bread, and shredded 6 Italian cheese for on top.

1 box DeCecco pasta (I chose cavatappi)  FYI DeCecco won the blind taste test on America’s Test Kitchen as best tasting pasta.

1 package chop salad (again they were out of what it was supposed to be, so I got baby lettuce to make myself lunches for salad this week)

I also made some garlic bread from wonderful sourdough rolls I picked up at their bakery.

  1.  Line baking sheet with foil and brush with oil (I use a grapeseed sunflower blend).
  2. Place chicken pieces on sheet and drizzle with oil.  By the way, the picture is 1/2 of one of the chicken pieces, so it’s a lot of chicken.
  3. Bake at 400 F, setting the timer for 10 minutes to rotate pan and check for even cooking.
  4. Meanwhile, boil water for pasta and heat sauce in pan.  I doctored the sauce with a couple splashes of sherry.
  5. Chicken will be golden around the edges after about 25-30 minutes total cooking time.  Remove from oven and spoon sauce over the pieces, reserving the remaining sauce to mix with the cooked pasta.  After adding the pasta to the sauce, I added in 2 Tbsp. butter and 2 Tbsp. pesto.
  6. Top chicken pieces with shredded cheese.  I had a little 6 cheese Italian on hand, so I used that and some of the Mozzarella.
  7. Return to oven and allow cheese to melt.
  8. For the garlic bread, I mixed melted butter, oil, and Knorr creamy pesto mix and dipped the pieces of bread in it, and baked them first on the lower rack, and then switching out with the chicken towards the end.

The Little Big Meal sells for $20.00 and is supposed to feed four.  We have some leftovers, so the kids are happy!  It’s a lot of food.  I also opted not to make a salad to go with, opting to use it for my lunches instead.  I did purchase the rolls to make the garlic bread for an additional $4.00 investment in the meal.

All in all a success and a great reminder of why the Fresh Market chicken is worth spending a little more!

 

 

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1 package RPs Pasta Company or other fresh lasagna sheets

2-3 lb. ground meat, browned and drained (I cook and freeze cooked ground meat when it’s on sale)

2 onions, chopped

3 medium tomatoes, chopped

2 c. chopped sweet peppers

1 jar marinara

2 Tbsp. pesto

2 Tbsp. minced garlic

4 c. leftover cooked quinoa

1 container ricotta cheese (2 lb)

1 packet Knorr pesto sauce mix – or Italian seasoning and Parmesian cheese

1 egg

1 package (8 oz) shredded Italian 6 cheese

SAM_3070I bought some fresh gluten free lasagna noodles.  It didn’t say how many sheets are in the package, so I worried that I couldn’t make enough layers, so I decided to try something new, inspired by pastitsio. By the way, the package has 12 sheets, enough for three layers!

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I cook the sauce overnight in the crock pot.  This step isn’t necessary, but it certainly adds another layer of flavor that can’t be replicated any other way.

Day 1:  The Sauce:

2-3 lb. ground meat, browned and drained (I cook and freeze cooked ground meat when it’s on sale)

2 onions, chopped

3 medium tomatoes, chopped

2 c. chopped sweet peppers

1 jar marinara

2 Tbsp. pesto

2 Tbsp. minced garlic

Combine ingredients in crock put.  Cook overnight 8-10 hours on low.  The house will smell amazing.

Day 2:  The Lasagna –

4 c. leftover cooked quinoa

2 c. cooked sauce

Combine quinoa and sauce.  Add a little more sauce if it looks too dry.

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1 container ricotta cheese (2 lb)

1 packet Knorr pesto sauce mix – or Italian seasoning and Parmesian cheese

1 egg

Combine cheese, pesto sauce mix and egg.

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Spray DEEP lasagna dish, and spread quinoa mixture into bottom.  Top with layer of half of the ricotta.

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Place layer of noodles on top of ricotta.

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Top with sauce in a thin layer.

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Top with layer of noodles.

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Top with remaining ricotta.

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Layer the last of the noodles.

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Top with remaining sauce and sprinkle with shredded cheese.

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Bake at 350 for 45-55 minutes.

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We really loved this.  My daughter suggested stuffing peppers with a quinoa mixture like I used for the first layer and I can’t wait to try it.

I made garlic toast using Texas toast multigrain bread and premade garlic spread.

Yummy!

@myfoodswings

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