Thursday, April 28, 2011
Tortellini Spinach Bake in Creamy Lemon Sauce
Tortellini Spinach Bake in Creamy Lemon Sauce
Our Best Bites
12 oz bag Barilla Cheese & Spinach Tortelini (find them in the dry pasta isle)
4 oz bacon or pancetta, (about 4 strips bacon)*
3 cloves garlic, pressed in garlic press or finely minced
2 Tbs flour
2 C milk
¾ tsp kosher salt
⅛ tsp black pepper
1 1/2 tsp dry basil
¼ tsp red pepper flakes (1/2 tsp or more if you like spicy)
1 medium lemon
2 C loosely packed fresh spinach, roughly chopped
¾ C grated mozzarella cheese, divided
¾ C grated Parmesan cheese, divided
Preheat oven to 350 degrees. Fill a large stock pot with water and bring to a boil. Add tortellini and cook according to package instructions.
Place bacon in a medium sized skillet on the stove-top at medium-high heat. Cook until crisp. Remove bacon from pan with slotted spoon and set on paper towels to drain. Reserve two tablespoons bacon drippings in pan and discard the rest. Add garlic to pan and cook until fragrant and tender, about 1 minute. Add flour to pan and stir with a whisk for about 1 minute. Slowly add milk and continue to stir with whisk until smooth. Add salt, pepper, basil, and red pepper flakes and bring sauce to a simmer.
While sauce is heating, use a microplane grater or a fine-holed cheese grater to zest lemon. Then cut lemon in half and remove juice. Add 2 teaspoons zest and 1 tablespoon lemon juice to sauce. Continue to stir until thickened, 2-3 minutes. Remove from heat.
Drain tortellini and place back in stock pot. Reserve 1 tablespoon of the cooked bacon and add the rest to the pasta mixture. Add spinach, 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese. Add sauce and gently stir to combine. Place pasta mixture in an 8×8 or 9×9 baking dish and top with remaining 1/4 cup mozarella and 1/4 cup parmesan and also crumbled bacon.
Cover pan with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes, until cheese on top is melted and pasta is bubbly throughout. Remove from oven and cool for 10 minutes before serving.
* For a vegetarian meal, omit bacon.
Serves 4-6
Tuesday, April 12, 2011
Creamy Corn Chowder
Creamy Corn Chowder
Our Best Bites pg 97
6 - 8 ounces bacon (1/2 package)
2 Tbsp butter
1/4 cup all-purpose flour
1 cup water
2 1/2 cups milk
2 tsp chicken base
2 red potatoes, diced into small cubes
3/4 cup minced onion
2 - 3 cloves garlic, minced
1 (14-ounce) can corn, drained or about 1 1/2 cups frozen fresh corn
A few dashes of hot sauce
Salt and pepper to taste
Optional garnishes: extra crumbled bacon, shredded sharp cheddar cheese
Our Best Bites pg 97
6 - 8 ounces bacon (1/2 package)
2 Tbsp butter
1/4 cup all-purpose flour
1 cup water
2 1/2 cups milk
2 tsp chicken base
2 red potatoes, diced into small cubes
3/4 cup minced onion
2 - 3 cloves garlic, minced
1 (14-ounce) can corn, drained or about 1 1/2 cups frozen fresh corn
A few dashes of hot sauce
Salt and pepper to taste
Optional garnishes: extra crumbled bacon, shredded sharp cheddar cheese
Zoe's Shrimp & Vegetable Stir-Fry
Zoe's Shrimp & Vegetable Stir-Fry
Supefoods for Children
Serves 4
3 Tbsp olive oil
8 oz cooked shrimp, thawed if froze, drained and blotted dry
1 clove garlic, chopped
1 red bell pepper, seeded and chopped
1 large carrot, finely diced
a handful of green beans, chopped
3/4 cup corn kernels
4 1/2 cups vegetable stock
7 oz egg noodles
1 tsp sweet chili sauce
dash of soy sauce
Heat the oil in a frying pan. Add the shrimp and garlic, stir-fry for 2 minutes, then remove with a slotted spoon and set aside. Put the pepper, carrot, green beans, and corn in the pan and stir-fry for 2-3 minutes. Pour the stock into the pan, bring to a boil, lower the heat, and simmer for about 10 minutes, until the vegetables are tender.
Meanwhile, cook the noodles according to the package directions and drain. Return the garlic and shrimp to the pan, add the noodles, and stir in the chili and soy sauces.
Supefoods for Children
Serves 4
3 Tbsp olive oil
8 oz cooked shrimp, thawed if froze, drained and blotted dry
1 clove garlic, chopped
1 red bell pepper, seeded and chopped
1 large carrot, finely diced
a handful of green beans, chopped
3/4 cup corn kernels
4 1/2 cups vegetable stock
7 oz egg noodles
1 tsp sweet chili sauce
dash of soy sauce
Heat the oil in a frying pan. Add the shrimp and garlic, stir-fry for 2 minutes, then remove with a slotted spoon and set aside. Put the pepper, carrot, green beans, and corn in the pan and stir-fry for 2-3 minutes. Pour the stock into the pan, bring to a boil, lower the heat, and simmer for about 10 minutes, until the vegetables are tender.
Meanwhile, cook the noodles according to the package directions and drain. Return the garlic and shrimp to the pan, add the noodles, and stir in the chili and soy sauces.
Monday, April 4, 2011
Zuppa Toscana
Zuppa Toscana
Controlling My Chaos
2 spicy Italian sausages
2 Tbsp olive oil
1 chopped onion
3 cloves garlic, minced
5 cups hot water
2 Tbsp chicken bouillon powder
4 red potatoes, diced
8 slices of cooked bacon
2 cups chopped, fresh spinach
1 cup heavy whipping cream
Preheat oven to 300 degrees. Put the sausage links on a baking sheet and bake for 25 minutes. Cut in half length-wise, then cut at an angle into half-inch slices. In a stock pot, saute onion in olive oil until translucent. Add garlic and saute another minute. Add water, chicken bouillon, and potatoes. Simmer for 5 minutes. Crumble bacon and add to soup. Add sausage, spinach, and cream ad simmer for an additional 5 minutes.
Controlling My Chaos
2 spicy Italian sausages
2 Tbsp olive oil
1 chopped onion
3 cloves garlic, minced
5 cups hot water
2 Tbsp chicken bouillon powder
4 red potatoes, diced
8 slices of cooked bacon
2 cups chopped, fresh spinach
1 cup heavy whipping cream
Preheat oven to 300 degrees. Put the sausage links on a baking sheet and bake for 25 minutes. Cut in half length-wise, then cut at an angle into half-inch slices. In a stock pot, saute onion in olive oil until translucent. Add garlic and saute another minute. Add water, chicken bouillon, and potatoes. Simmer for 5 minutes. Crumble bacon and add to soup. Add sausage, spinach, and cream ad simmer for an additional 5 minutes.
Macaroni and Cheese
Macaroni and Cheese
Jamie O'Day
2 cups elbow macaroni
2 eggs
2/3 cup milk
1/8 tsp pepper
8 oz cheese blend
pinch nutmeg
bread crumbs (optional)
Make pasta. Combine remaining ingredients in a bowl. Add cooked pasta. Put in baking dish. Add bread crumbs on top if desired.
Cook at 450 degrees for 15 - 20 minutes or until golden and bubbly on top.
Jamie O'Day
2 cups elbow macaroni
2 eggs
2/3 cup milk
1/8 tsp pepper
8 oz cheese blend
pinch nutmeg
bread crumbs (optional)
Make pasta. Combine remaining ingredients in a bowl. Add cooked pasta. Put in baking dish. Add bread crumbs on top if desired.
Cook at 450 degrees for 15 - 20 minutes or until golden and bubbly on top.
10-minute Black Beans
10-minute Black Beans
366 Delicious Ways to Cook Rice, Beans, and Grains pg 200
1 Tbsp extra-virgin olive oil
1 onion, finely chopped
1 green bell pepper, finely chopped
2 garlic cloves, finely chopped
2 Tbsp ground cumin
3 cups cooked black beans
1 cup salsa
Salt
366 Delicious Ways to Cook Rice, Beans, and Grains pg 200
1 Tbsp extra-virgin olive oil
1 onion, finely chopped
1 green bell pepper, finely chopped
2 garlic cloves, finely chopped
2 Tbsp ground cumin
3 cups cooked black beans
1 cup salsa
Salt
German Pancakes
German Pancakes
Spice Up Your Life 2003 pg 82
6 eggs
1 cup milk
1 cup flour
1/2 tsp salt
5 Tbsp butter
Whip eggs until thick and lemon colored. Add milk, flour, and salt. Heat butter in pan in the oven while preheating. Pour batter into pan of melted butter. Bake at 450 for 15 - 20 minutes. Serve hot.
Spice Up Your Life 2003 pg 82
6 eggs
1 cup milk
1 cup flour
1/2 tsp salt
5 Tbsp butter
Whip eggs until thick and lemon colored. Add milk, flour, and salt. Heat butter in pan in the oven while preheating. Pour batter into pan of melted butter. Bake at 450 for 15 - 20 minutes. Serve hot.
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