I found this recipe here, but made a number of changes based on her results. It was delicious, and the perfect accompaniment to her Grilled Island Chicken!
4 1/2 c. low sodium chicken broth (I used chicken base -- more flavorful and no need to add extra salt)
12 oz. orzo/rosa marina pasta
4 green onions, sliced (I didn't use the white parts)
Freshly grated Pecorino Romano (or Parmesan if you prefer)
¼ teaspoons black pepper
salt to taste
In a large saucepan, bring 3 1/2 cups of the broth to a boil over medium-high heat. Stir in the orzo and reduce the heat to low. Simmer the orzo and broth uncovered, stirring to prevent sticking on the bottom of the pot, about 8-10 minutes, until the orzo is tender. Add remaining broth, green onions, pepper, and salt -- remove from heat. Let sit for 10 minutes, stirring occassionally. Top each serving with Romano cheese.
Showing posts with label pasta. Show all posts
Showing posts with label pasta. Show all posts
Amy's Lasagna Perogies
My sweet friend Amy, (no, I am not talking in 3rd person), recently entered her very cool recipe in to the Paula Deen Philadelphia contest. She is a rockin' chef! She gave me permission to share it.
You can also watch the step by step instructions!
These are DE-licious little lasagna perogis! It's like having a bite sized lasagna that you can eat without the mess. They look fancy and fantastic on the plate too! Just a few simple ingredients that don't even require a mixer. I sure hope you try these out and cook up a little fun in your kitchen! Prep time: 35 minutes |Cook time: 5 minutes |Total time: 40 minutes |Servings: 45
•1 large egg yolk
•1 egg white
•1 cup(s) of whole milk
•3 1/4 cup(s) of all purpose flour
•4 cup(s) of herb pesto
•1/2 cup(s) of cottage cheese
•15 ounce(s) of ricotta cheese
•1 beaten egg
•15 grape tomatoes sliced into thirds
•8 ounce(s) of Kraft Philadelphia Cream Cheese
•1/2 cup(s) of water
•3 tbsp. of parmesean cheese
•3 tsp. of italian seasoning
•2 tbsp. of butter
Steps
1.To make the perogi wrappers, first seperate your egg yolk from your egg white and save both in separate bowls
2.Add egg yolk and water to milk and beat with a fork
3.Add all the flour to a large bowl and make a well in the center
4.Add 1/3 the milk mixture to the well and fold the flour slowly over the top of well and blend it together using your fingers like a rake
5.Create another well and add the milk mixture and blend and repeat until the milk is gone. Keep kneading the dough forms a nice ball and is smooth. If it is sticky add flour only 1tsp at a time on a floured surface
6.When the dough is elasticy and smooth transfer it to a clean ungreased bowl and cover with plastic wrap and refrigerate for 20 minutes
7.While the dough is chilling mix your cheese fillling. Add the ricotta, cottage cheese, pesto, and beaten egg together and mix.
8.Next, divide your dough into three equal balls. Roll out one ball at a time on a well foured surface to 1/16 inch thickness.
9.Using a large circle cookie or biscuit cutter cut out as many circles as you can.
10.Add a spoonful of Kraft Philadelphia Cream Cheese to half of the circle leaving the edges free
11.Add a spoonful of your cheese mixture and top with tomatoe slices
12.Swipe the edges with the egg white and fold one half over so the sides meet and crimp the edges to seal
13.Bring a large pot of water to boil ( at least 4qt) lightly salted and add perogis
14.Heat deep fryer until hot and add perogis as an alternative
15.Cook until perogi has popped to the surface whether deep frying or boiling
16.If boiling, remove perogi when done and finish off with a light sautee in butter in a medium heated skillet on stove
17.Sprinkle with parmesean cheese and italian seasoning and serve with spaghetti or marinara sauce
You can also watch the step by step instructions!
These are DE-licious little lasagna perogis! It's like having a bite sized lasagna that you can eat without the mess. They look fancy and fantastic on the plate too! Just a few simple ingredients that don't even require a mixer. I sure hope you try these out and cook up a little fun in your kitchen! Prep time: 35 minutes |Cook time: 5 minutes |Total time: 40 minutes |Servings: 45
•1 large egg yolk
•1 egg white
•1 cup(s) of whole milk
•3 1/4 cup(s) of all purpose flour
•4 cup(s) of herb pesto
•1/2 cup(s) of cottage cheese
•15 ounce(s) of ricotta cheese
•1 beaten egg
•15 grape tomatoes sliced into thirds
•8 ounce(s) of Kraft Philadelphia Cream Cheese
•1/2 cup(s) of water
•3 tbsp. of parmesean cheese
•3 tsp. of italian seasoning
•2 tbsp. of butter
Steps
1.To make the perogi wrappers, first seperate your egg yolk from your egg white and save both in separate bowls
2.Add egg yolk and water to milk and beat with a fork
3.Add all the flour to a large bowl and make a well in the center
4.Add 1/3 the milk mixture to the well and fold the flour slowly over the top of well and blend it together using your fingers like a rake
5.Create another well and add the milk mixture and blend and repeat until the milk is gone. Keep kneading the dough forms a nice ball and is smooth. If it is sticky add flour only 1tsp at a time on a floured surface
6.When the dough is elasticy and smooth transfer it to a clean ungreased bowl and cover with plastic wrap and refrigerate for 20 minutes
7.While the dough is chilling mix your cheese fillling. Add the ricotta, cottage cheese, pesto, and beaten egg together and mix.
8.Next, divide your dough into three equal balls. Roll out one ball at a time on a well foured surface to 1/16 inch thickness.
9.Using a large circle cookie or biscuit cutter cut out as many circles as you can.
10.Add a spoonful of Kraft Philadelphia Cream Cheese to half of the circle leaving the edges free
11.Add a spoonful of your cheese mixture and top with tomatoe slices
12.Swipe the edges with the egg white and fold one half over so the sides meet and crimp the edges to seal
13.Bring a large pot of water to boil ( at least 4qt) lightly salted and add perogis
14.Heat deep fryer until hot and add perogis as an alternative
15.Cook until perogi has popped to the surface whether deep frying or boiling
16.If boiling, remove perogi when done and finish off with a light sautee in butter in a medium heated skillet on stove
17.Sprinkle with parmesean cheese and italian seasoning and serve with spaghetti or marinara sauce
Veggie Lasagna
I LOVE, love, love vegetables. I have always loved veggie lasagna. I have been in search for a great veggie lasagna recipe for some time. I found a few that I thought were pretty good, and decided that I would just mix and match my favorite parts. My family was very happy with the results, and so was I.
2 jars of spaghetti sauce **
1 box of lasagna noodles, prepared (I am a purist. Those oven ready noodles are mushy!!)
8 ounces of room temperature cream cheese (I use neufchatel cheese, it's lighter)
1 egg plant, drained, and cut in to bite sized pieces
1 small yellow squash, cut in to bite sized pieces
1 small zucchini, cut in to bite sized pieces
1 small onion, diced
1 clove of garlic
Italian seasonings to taste
1 to 2 TBSP olive oil
15 ounces ricotta cheese
1 egg
1/2 cup Parmesan cheese
1 to 2 cups shredded mozzarella
-A few hours before you begin, slice an eggplant and let it drain, cut side down, on a paper towel. This will take the bitterness out of it.-
Combine the spaghetti sauce and the cream cheese together until it is smooth and set aside.
Saute olive oil and diced onions until the onions start to get translucent. Add zucchini and squash and saute until they become tender. When those are tender, add your bite sized pieces of eggplant. Add garlic and Italian seasonings to taste to your veggie mixture. Set aside.
Combine ricotta cheese, Parmesan cheese, and one egg in a bowl.
Now it's time to begin building your lasagna! Liberally spray a 9 x 13 pan with non stick spray. Evenly spread 1 cup of sauce over the bottom of the pan. Put down a layer of lasagna noodles. Spread ALL of the ricotta mixture over the noodles. Top that with half of the veggie mixture. Lay down another layer of noodles. Top with the second half of veggie mixture and half of the remaining sauce. Add your last layer of noodles and top with the rest of the sauce.
Cover with foil and bake at 375 for 45 minutes covered. Remove foil and top lasagna with mozzarella cheese. Bake an additional 15 minutes or until the lasagna is hot and bubbly.
Remove from oven and let it sit for 15 minutes before serving.
Yes- it is involved, but it is very worth it. The is full of veggie servings and the eggplant adds a fantastic flavor to the 4 cheese pasta dish!
** If you just can't do meatless (dad!), here is a tip; When I make spaghetti sauce I make a HUGE pot of it and split it up for future meals. That sauce has meat in it. I use that for the lasagna. TASTY!
2 jars of spaghetti sauce **
1 box of lasagna noodles, prepared (I am a purist. Those oven ready noodles are mushy!!)
8 ounces of room temperature cream cheese (I use neufchatel cheese, it's lighter)
1 egg plant, drained, and cut in to bite sized pieces
1 small yellow squash, cut in to bite sized pieces
1 small zucchini, cut in to bite sized pieces
1 small onion, diced
1 clove of garlic
Italian seasonings to taste
1 to 2 TBSP olive oil
15 ounces ricotta cheese
1 egg
1/2 cup Parmesan cheese
1 to 2 cups shredded mozzarella
-A few hours before you begin, slice an eggplant and let it drain, cut side down, on a paper towel. This will take the bitterness out of it.-
Combine the spaghetti sauce and the cream cheese together until it is smooth and set aside.
Saute olive oil and diced onions until the onions start to get translucent. Add zucchini and squash and saute until they become tender. When those are tender, add your bite sized pieces of eggplant. Add garlic and Italian seasonings to taste to your veggie mixture. Set aside.
Combine ricotta cheese, Parmesan cheese, and one egg in a bowl.
Now it's time to begin building your lasagna! Liberally spray a 9 x 13 pan with non stick spray. Evenly spread 1 cup of sauce over the bottom of the pan. Put down a layer of lasagna noodles. Spread ALL of the ricotta mixture over the noodles. Top that with half of the veggie mixture. Lay down another layer of noodles. Top with the second half of veggie mixture and half of the remaining sauce. Add your last layer of noodles and top with the rest of the sauce.
Cover with foil and bake at 375 for 45 minutes covered. Remove foil and top lasagna with mozzarella cheese. Bake an additional 15 minutes or until the lasagna is hot and bubbly.
Remove from oven and let it sit for 15 minutes before serving.
Yes- it is involved, but it is very worth it. The is full of veggie servings and the eggplant adds a fantastic flavor to the 4 cheese pasta dish!
** If you just can't do meatless (dad!), here is a tip; When I make spaghetti sauce I make a HUGE pot of it and split it up for future meals. That sauce has meat in it. I use that for the lasagna. TASTY!
Macaroni and Cheese
This was a staple in our house growing up, usually a once or twice a month treat on Saturday nights (with fried chicken and tossed salad), and it definitely found its way to our table every holiday. I don't usually measure the ingredients when I make this, so you may want to adjust this to taste.
1 lb. box elbow macaroni
8 oz. Velveeta
4 oz. cheddar cheese, cubed or shredded
2 oz. pecorino romano
1/2 c. margarine or butter
1 c. milk
Salt, pepper, garlic powder, and onion powder to taste
Cook macaroni to a bit less than al dente (you don't want it to overcook in the oven). Drain and return to pot. Add butter, milk, and cheeses, and cook over low heat until combined. Add seasonings to taste. Transfer to an oven-safe dish coated with cooking spray and bake, covered, at 350 for 30-45 minutes.
1 lb. box elbow macaroni
8 oz. Velveeta
4 oz. cheddar cheese, cubed or shredded
2 oz. pecorino romano
1/2 c. margarine or butter
1 c. milk
Salt, pepper, garlic powder, and onion powder to taste
Cook macaroni to a bit less than al dente (you don't want it to overcook in the oven). Drain and return to pot. Add butter, milk, and cheeses, and cook over low heat until combined. Add seasonings to taste. Transfer to an oven-safe dish coated with cooking spray and bake, covered, at 350 for 30-45 minutes.
Crockpot Chickenetti
This recipe comes from Sister Mayes in the Rochester 3rd Branch cookbook. We tried it out and it was a hit with the boys so I thought I'd go ahead and post it for anyone not blessed with one of Tiffany’s-young-women’s-project-cookbooks. I wondered if the spaghetti noodles would get too overcooked in the crock pot for three hours but they were fine. If you like your pasta more al dente you could always just stir in the noodles at the end.
1 cup chicken broth
16 oz. package spaghetti, cooked
4-6 cups cubed and cooked chicken, or turkey breast
1-10.75 oz. can cream of mushroom or celery soup (I used the celery)
1 cup water
1/4 cup green peppers, chopped (I omitted this)
1/2 cup celery, diced
1/2 teaspoon pepper
1 medium onion chopped fine
1/2 pound white or yellow American cheese (I just used Colby—that’s what I had and it was great. Sister Mayes has a note that she uses Velveeta)
Put chicken broth, spaghetti and meat into a large slow cooker. In a large bowl, combine soup and water until smooth. Stir in remaining ingredients and pour all into slow cooker.Cover and cook on low for 2-3 hours (I did mine for 3 hours and the celery was still just a bit crunchy).
Options:
1 cup chicken broth
16 oz. package spaghetti, cooked
4-6 cups cubed and cooked chicken, or turkey breast
1-10.75 oz. can cream of mushroom or celery soup (I used the celery)
1 cup water
1/4 cup green peppers, chopped (I omitted this)
1/2 cup celery, diced
1/2 teaspoon pepper
1 medium onion chopped fine
1/2 pound white or yellow American cheese (I just used Colby—that’s what I had and it was great. Sister Mayes has a note that she uses Velveeta)
Put chicken broth, spaghetti and meat into a large slow cooker. In a large bowl, combine soup and water until smooth. Stir in remaining ingredients and pour all into slow cooker.Cover and cook on low for 2-3 hours (I did mine for 3 hours and the celery was still just a bit crunchy).
Options:
- #1--for a creamier dish add one can of cream of chicken soup as well (I used this option).
- #2—Add a 4.5 oz. can chopped green chilies for more zest.
Yummy Orzo!
This is another Melissa D'arabian dish! I am so in love with her show. My family ate it up very quickly.
Ingredients
1 1/2 cups chicken stock or broth
2 cups water
Pinch dried red pepper flakes
1 garlic clove, minced or pressed
3/4 cup orzo
1/2 lemon, zested
2 tablespoons fresh chopped thyme leaves
Salt
Directions
In a medium saucepan, add the stock, water, pepper flakes, and garlic and bring to a boil over high heat. Stir in the orzo, lower the heat, and simmer until most of the liquid has been absorbed, stirring occasionally, about 10 minutes. Remove from the heat, and stir in lemon zest and thyme leaves. Season with salt, to taste, and transfer to a serving bowl.
Ingredients
1 1/2 cups chicken stock or broth
2 cups water
Pinch dried red pepper flakes
1 garlic clove, minced or pressed
3/4 cup orzo
1/2 lemon, zested
2 tablespoons fresh chopped thyme leaves
Salt
Directions
In a medium saucepan, add the stock, water, pepper flakes, and garlic and bring to a boil over high heat. Stir in the orzo, lower the heat, and simmer until most of the liquid has been absorbed, stirring occasionally, about 10 minutes. Remove from the heat, and stir in lemon zest and thyme leaves. Season with salt, to taste, and transfer to a serving bowl.
Florentine Shells
18 uncooked jumbo pasta shells
1 container part skim ricotta cheese
1 package frozen chopped spinach, thawed, drained, and squeezed dry
2 cups shredded mozzarella
3/4 cup half and half, divided
1/4 cup parmesan
1 garlic clove
dried basil
oregano
salt
1 jar spaghetti sauce
Preheat oven to 350. Cook pasta shells according to package directions; drain.
Combine ricotta cheese, spinach, 1 1/2 cups of mozarella, 1/4 cup half and half, and parmesan. Add seasoning and garlic, mix well.
Mix spaghetti sauce and remaining half and half. Spread half of sauce over the bottom of the pan. Fill the pan with shells filled with cheese mixture. Cover with the rest of the sauce.
Bake, uncovered, 40 minutes. Let stand 10 minutes before serving.
1 container part skim ricotta cheese
1 package frozen chopped spinach, thawed, drained, and squeezed dry
2 cups shredded mozzarella
3/4 cup half and half, divided
1/4 cup parmesan
1 garlic clove
dried basil
oregano
salt
1 jar spaghetti sauce
Preheat oven to 350. Cook pasta shells according to package directions; drain.
Combine ricotta cheese, spinach, 1 1/2 cups of mozarella, 1/4 cup half and half, and parmesan. Add seasoning and garlic, mix well.
Mix spaghetti sauce and remaining half and half. Spread half of sauce over the bottom of the pan. Fill the pan with shells filled with cheese mixture. Cover with the rest of the sauce.
Bake, uncovered, 40 minutes. Let stand 10 minutes before serving.
Manicotti Primavera
I love this stuff. It is a lot like the stuffed shells.
8 uncooked manicotti
4 ounces mushrooms, chopped (1 1/4 cups)
2 medium carrots, shredded (1 cup)
1 medium zuchini, shredded (1 cup)
olive oil
1 garlic clove, pressed
1 1/2 tsps italian seasoning
salt
2/3 cup parmesan cheese
1 cup shredded mozzarella cheese
1 container ricotta cheese
1 jar spaghetti sauce
Preheat oven to 350. Spray 9x13 with non-stick spray. Cook manicotti according to package directions. Rinse with cold water.
Sautee vegetables with oil, garlic, and salt to taste. Cook until heated through.
Combine parmesan, mozzarella, and ricotta with vegetables.
Spread 1 cup of spaghetti sauce over the bottom of the 9x13 pan. Fill manicotti shells with cheese mixture. Place shells over sauce. Cover with remaining sauce.
Bake for 30-35 minutes or until hot and bubbly.
Yields 4 servings
8 uncooked manicotti
4 ounces mushrooms, chopped (1 1/4 cups)
2 medium carrots, shredded (1 cup)
1 medium zuchini, shredded (1 cup)
olive oil
1 garlic clove, pressed
1 1/2 tsps italian seasoning
salt
2/3 cup parmesan cheese
1 cup shredded mozzarella cheese
1 container ricotta cheese
1 jar spaghetti sauce
Preheat oven to 350. Spray 9x13 with non-stick spray. Cook manicotti according to package directions. Rinse with cold water.
Sautee vegetables with oil, garlic, and salt to taste. Cook until heated through.
Combine parmesan, mozzarella, and ricotta with vegetables.
Spread 1 cup of spaghetti sauce over the bottom of the 9x13 pan. Fill manicotti shells with cheese mixture. Place shells over sauce. Cover with remaining sauce.
Bake for 30-35 minutes or until hot and bubbly.
Yields 4 servings
Spaghetti Pie
This is one of Sean's comfort foods. A.k.a. NOT low fat. His mom makes this for a lot of family functions.
This recipe makes a 9 x 13 pan. It's a lot of food and very tasty!
16 ounces of spaghetti- cooked in salted water and drained
6 TBSP of melted butter
1 cup of Parmesan
3 beaten eggs
1 small container of cottage cheese
1 lb of ground beef, browned (Sadie likes spaghetti and meatball pie, so I cut about 10-12 frozen meatballs in half and use those)
1 jar of spaghetti sauce
1 cup of shredded mozzarella
Mix the spaghetti noodles, butter, parmesan cheese, and eggs. Spread evenly over the bottom of a greased 9x13 pan. This will be the "crust" of your pie. Cover the crust with cottage cheese. Top the cheese with your ground beef or meatballs. Cover evenly with spaghetti sauce.
Bake uncovered at 350 for about 35 to 40 minutes, or hot and bubbly. Top with 1 cup of mozzarella cheese and bake until cheese is melted. I like to put it under the broiler and let it brown a bit.
Let sit for about 5 to 10 minutes before serving so it can set up.
This recipe makes a 9 x 13 pan. It's a lot of food and very tasty!
16 ounces of spaghetti- cooked in salted water and drained
6 TBSP of melted butter
1 cup of Parmesan
3 beaten eggs
1 small container of cottage cheese
1 lb of ground beef, browned (Sadie likes spaghetti and meatball pie, so I cut about 10-12 frozen meatballs in half and use those)
1 jar of spaghetti sauce
1 cup of shredded mozzarella
Mix the spaghetti noodles, butter, parmesan cheese, and eggs. Spread evenly over the bottom of a greased 9x13 pan. This will be the "crust" of your pie. Cover the crust with cottage cheese. Top the cheese with your ground beef or meatballs. Cover evenly with spaghetti sauce.
Bake uncovered at 350 for about 35 to 40 minutes, or hot and bubbly. Top with 1 cup of mozzarella cheese and bake until cheese is melted. I like to put it under the broiler and let it brown a bit.
Let sit for about 5 to 10 minutes before serving so it can set up.
Garden Pasta
I used ingredients from my garden for this dish. You can throw in anything you want!
1 cup of chopped cilantro
2 fresh rosemary leaves
1 small can of diced tomatoes, drained, or 10 ounces of chopped fresh tomatoes
1 yellow squashed diced
1 zucchini diced
1 bunch of green onion
1 can of mushrooms
1/2 cup to 1 cup of chicken broth
garlic, salt, and pepper to taste
Bring above ingredients to a simmer until the veggies are tender.
Add one can of drained and rinsed white beans.
In a separate pot, boil one package of bow tie pasta
When pasta is done, drain and add to veggie mixture. Top with Parmesan cheese.
(When my mom tried this, she added some chicken. I like it vegetarian style.)
1 cup of chopped cilantro
2 fresh rosemary leaves
1 small can of diced tomatoes, drained, or 10 ounces of chopped fresh tomatoes
1 yellow squashed diced
1 zucchini diced
1 bunch of green onion
1 can of mushrooms
1/2 cup to 1 cup of chicken broth
garlic, salt, and pepper to taste
Bring above ingredients to a simmer until the veggies are tender.
Add one can of drained and rinsed white beans.
In a separate pot, boil one package of bow tie pasta
When pasta is done, drain and add to veggie mixture. Top with Parmesan cheese.
(When my mom tried this, she added some chicken. I like it vegetarian style.)
Tortellini Sausage Bake
Okay, so I didn't really bake this, but I couldn't come up with a catchier name!
1 lb. of Italian sausage
1 pkg. (16 oz.) cheese tortellini (I used frozen)
1 head of broccoli (more or less, according to your tastes)
3 Tbsp. salted butter
2 Tbsp. flour
1 1/2 c. chicken broth
1/4 c. milk
Salt, pepper, parmesan to taste
Pan fry or grill your sausage, boil your tortellini, and steam broccoli -- set aside. In a large skillet, melt butter, then add flour, salt, and pepper (you are making a basic roux), stirring for a minute or two to keep it from tasting "floury." Whisk in chicken broth and milk, stirring constantly over medium heat until mixture begins to thicken. Combine with sliced sausage, pasta, and broccoli, serve with grated parmesan (or my personal preference, Pecorino Romano).
I modified this recipe from one I found here. It was delicious, but definitely a bit on the heavier side, and did not reheat well.
1 lb. of Italian sausage
1 pkg. (16 oz.) cheese tortellini (I used frozen)
1 head of broccoli (more or less, according to your tastes)
3 Tbsp. salted butter
2 Tbsp. flour
1 1/2 c. chicken broth
1/4 c. milk
Salt, pepper, parmesan to taste
Pan fry or grill your sausage, boil your tortellini, and steam broccoli -- set aside. In a large skillet, melt butter, then add flour, salt, and pepper (you are making a basic roux), stirring for a minute or two to keep it from tasting "floury." Whisk in chicken broth and milk, stirring constantly over medium heat until mixture begins to thicken. Combine with sliced sausage, pasta, and broccoli, serve with grated parmesan (or my personal preference, Pecorino Romano).
I modified this recipe from one I found here. It was delicious, but definitely a bit on the heavier side, and did not reheat well.
Subscribe to:
Posts (Atom)