I made sesame noodles tonight using this recipe, they were really good and I will definitely make them again. We had them with marinated salmon and green beans, and had a ton left over for another meal. The only thing I would do differently is that I made these using whole wheat pasta and as you know wheat pasta has a strong taste so it mellows out the seasonings/sauce, so next time I will use regular noodles. The whole family seemed to enjoy them though and that is always plus!
Showing posts with label pasta. Show all posts
Showing posts with label pasta. Show all posts
Thursday, August 18, 2011
Wednesday, April 13, 2011
PW's Vegetable Lasagna with our changes.
We (aka my husband and I, Ava could care less and Katrena does care, a lot) like to eat at least one vegetarian meal a week. So when I came across Pioneer Woman's Vegetable Lasagna recipe on Monday morning I knew I had to make it. We made it last night, with a few changes and we LOVED it. Well one said nothing (Ava), some of us loved it (Brent and I) and the other said "why can't we just eat your regular lasagna with meat" (katrena). I think my sweet child really dislikes trying anything new unless its a sweet, and her mother likes to constantly make something new.
Anyways on to the lasagna:
Lasagna noodles, I use oven ready but you could use regular noodles as well.
2 T. olive oil
1/2 medium onion
4 cloves garlic ( I use 2tsp minced)
1 yellow bell pepper, diced
1 green bell pepper, diced
2 yellow squash, diced
2 zucchini squash, diced
1 small can sliced mushrooms
1 (28 oz) can crushed tomatoes, italian style
1/2 c. white cooking wine
1/2 T. dried parsley
1/2 tsp. salt
black pepper
1/2 t. crushed red pepper
about 30 oz of cottage cheese
2 eggs
1/2 c. grated parmesan
2 c. mozzarella cheese, shredded
1/4 c. parmesan cheese.
If needed cook noodles, and prepare vegetables.
Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook for a minute. Add bell peppers and saute for another minute. Add squash and mushrooms and cook for a few minutes more. Pour in wine, salt, black pepper, and crushed red pepper and stir. Pour in tomatoes and parsley, stir to combine and let simmer for about 20 minutes.
Meanwhile:preheat your oven to 350 degrees.
And in a separate bowl combine cottage cheese, eggs, parmesan cheese and a little black pepper.
When your 2o minutes are up, you are ready to assemble. Spread a little of your sauce mixture in the bottom of a 9x13 pan, layer your noodles on the bottom of the pan, spread a 1/3 of your cottage cheese mixture and a 1/3 of the mozzarella cheese, and then a little less than a 1/3 of the vegetable mixture.
Repeat the layering process two more times, finishing with the rest of the vegetable sauce mixture and sprinkle with 1/4 c. parmesan cheese.
If using oven ready noodles cover with foil and bake for 30 minutes, remove foil and bake another 15 minutes. Let stand about 10 minutes before cutting.
If you are using regular lasagna noodles, cover with foil and bake 20 minutes, remove foil and bake 5-10 minutes more. wait about 10 minutes before serving.
Anyways on to the lasagna:
Lasagna noodles, I use oven ready but you could use regular noodles as well.
2 T. olive oil
1/2 medium onion
4 cloves garlic ( I use 2tsp minced)
1 yellow bell pepper, diced
1 green bell pepper, diced
2 yellow squash, diced
2 zucchini squash, diced
1 small can sliced mushrooms
1 (28 oz) can crushed tomatoes, italian style
1/2 c. white cooking wine
1/2 T. dried parsley
1/2 tsp. salt
black pepper
1/2 t. crushed red pepper
about 30 oz of cottage cheese
2 eggs
1/2 c. grated parmesan
2 c. mozzarella cheese, shredded
1/4 c. parmesan cheese.
If needed cook noodles, and prepare vegetables.
Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook for a minute. Add bell peppers and saute for another minute. Add squash and mushrooms and cook for a few minutes more. Pour in wine, salt, black pepper, and crushed red pepper and stir. Pour in tomatoes and parsley, stir to combine and let simmer for about 20 minutes.
Meanwhile:preheat your oven to 350 degrees.
And in a separate bowl combine cottage cheese, eggs, parmesan cheese and a little black pepper.
When your 2o minutes are up, you are ready to assemble. Spread a little of your sauce mixture in the bottom of a 9x13 pan, layer your noodles on the bottom of the pan, spread a 1/3 of your cottage cheese mixture and a 1/3 of the mozzarella cheese, and then a little less than a 1/3 of the vegetable mixture.
Repeat the layering process two more times, finishing with the rest of the vegetable sauce mixture and sprinkle with 1/4 c. parmesan cheese.
If using oven ready noodles cover with foil and bake for 30 minutes, remove foil and bake another 15 minutes. Let stand about 10 minutes before cutting.
If you are using regular lasagna noodles, cover with foil and bake 20 minutes, remove foil and bake 5-10 minutes more. wait about 10 minutes before serving.
Friday, February 4, 2011
Bacon Florentine Pasta:
Another recipe I got from $5 Dinners. I tweaked it a little, I honestly did not love it, but I will try it again doing things a little differently. I will post how I made it tonight and what I plan to do differently next time.
Florentine Pasta with Bacon (her recipe was for chicken and bacon I just doubled the bacon):
1 lb. pasta noodles, I used farfalle
8 slices turkey bacon, chopped
1 15 oz. can diced tomatoes
1 box frozen spinach
basil, oregano, thyme, I used about 1/2 t. each
1/2 c. sour cream thinned with milk.
1. boil pasta.
2. while pasta is boiling prepare bacon and spinach
3. Drain pasta and combine all other ingredients.
Voila, enjoy.
Now for what I would do next time. I'd either make this with 2 c. diced chicken and 4 slices REAL bacon (we usually eat turkey bacon, but I felt this needed more umph) or just 8 slices of bacon. I would double the tomatoes and lastly forgo the thinned sour cream. I think the sour cream calmed the flavors, I would probably toss it in olive oil instead as she suggests. Next time I make it I will post how I like the changes.
Florentine Pasta with Bacon (her recipe was for chicken and bacon I just doubled the bacon):
1 lb. pasta noodles, I used farfalle
8 slices turkey bacon, chopped
1 15 oz. can diced tomatoes
1 box frozen spinach
basil, oregano, thyme, I used about 1/2 t. each
1/2 c. sour cream thinned with milk.
1. boil pasta.
2. while pasta is boiling prepare bacon and spinach
3. Drain pasta and combine all other ingredients.
Voila, enjoy.
Now for what I would do next time. I'd either make this with 2 c. diced chicken and 4 slices REAL bacon (we usually eat turkey bacon, but I felt this needed more umph) or just 8 slices of bacon. I would double the tomatoes and lastly forgo the thinned sour cream. I think the sour cream calmed the flavors, I would probably toss it in olive oil instead as she suggests. Next time I make it I will post how I like the changes.
Tuesday, February 9, 2010
Pioneer Woman's Penne A la Betsy
I love, love, love Pioneer Woman, I want to go live at her house and cook with her all the time. I want to live on her ranch and look at all the cowboy butts in their wranglers. (Did I mention that if I lived there I would have to spend at least 3 hours a day working out; because I wouldn't be able to STOP eating). But alas I must settle for making some of her delish recipes from her awesome website Pioneer Woman Cooks and her awesome cookbook that my lovely Aunt Traci bought me last fall.
Tonight I made Penne A la Betsy, super yum! All of her food is seriously restaurant quality.
I encourage you to check out her website here and to make this meal. Here is the link to Penne A La Betsy. Enjoy.
Tonight I made Penne A la Betsy, super yum! All of her food is seriously restaurant quality.
I encourage you to check out her website here and to make this meal. Here is the link to Penne A La Betsy. Enjoy.
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