Mediterranean Pasta Salad

I made this yummy salad full of fresh veggies and tossed with a unique vinaigrette for our Fourth of July get together with friends. It made a huge portion, perfect for potlucks. It can be made ahead of time and chilled - a bonus for this busy Mommy who's one year old is constantly keeping me on my toes!

Mediterranean Pasta Salad
From Family Circle Magazine 
Makes 12 servings (more if using potluck sized portions)
Printable Version

Ingredients

1 box of your favorite pasta

8 ounces snow peas (I used regular frozen peas that I thawed)

1 pint cherry tomatoes, halved

1 sweet orange pepper, cored, seeded and cut into 1 ¼ inch strips

1 cup crumbled feta cheese

½ medium red onion, thinly sliced

1 cup fresh basil leaves, thinly sliced

For the Vinaigrette

¼ cup distilled white vinegar

2 teaspoons Dijon mustard

1 teaspoon sugar

¾ teaspoon salt

¼ teaspoon pepper

⅓ cup extra virgin olive oil

Directions Cook noodles according to directions. Add snow peas during the last minute. Drain and rinse in cold water. Drain again. Meanwhile place tomatoes, pepper strips, feta and onion in a large bowl. Whisk together all ingredients for the Vinaigrette and whisk. Place pasta and snow peas in a large bowl with the other ingredients with Vinaigrette. Toss gently to combine. Scatter sliced basil on top and gently stir. Refrigerate until serving.

Meatless Mondays: 15 Minute Avocado Pasta

Please don't call the blogger police. I know it's not Monday. In fact, here in Japan it's Wednesday evening. But I know you'll forgive me for calling this a Meatless Monday meal when you see it and even more when you give it a try. Creamy avocado is the base for this nice thick sauce. It's blended with garlic, lemon juice, olive oil, and basil. So simple, so fresh, so meatless and yummy. The original recipe calls for gluten free pasta, but I'm not into all that (are you getting ready to call the police again?) so I went with whole wheat pasta instead. Oh and I forgot to highlight that this meal only takes 15 minutes to get on the table and into your belly. What could be better?? 

15 Minute Avocado Pasta
From Oh She Glows
Printable Version
Serves 2
Ingredients
1 medium sized ripe avocado, pitted
1/2 lemon juiced with lemon zest to garnish
2 - 3 garlic cloves depending on how garlicky you like your food
1/2 teaspoon kosher salt
1/4 cup fresh basil
2 tablespoons extra virgin olive oil
2 servings (6 ounces) of your favorite pasta
Freshly ground pepper to taste
Freshly grated Parmesan cheese (optional)

Directions
Bring several cups of water to a boil and add in your pasta. Cook according to package directions. Meanwhile make the sauce by placing the garlic cloves, lemon juice, and olive oil into the base of a food processor. Process until smooth and add in the avocado, basil, and salt. Process until smooth and creamy. 

Drain and rinse pasta and place into a large bowl. Pour on the sauce and toss until throughly combined. 

Garnish with lemon zest, black pepper, and Parmesan cheese. Serve and eat immediately - this dish does not reheat!

Lasagna Soup

Happy New Year! For my first recipe of 2012 I wanted to share this out of the ordinary soup recipe that I found on Pinterest. Lasagna turned into a soup just has to be good, right? It was! I substituted turkey sausage for pork and added in more pasta than the original recipe called for. The results were a yummy, flavorful soup with just a tiny kick of spice from the sausage. It's a perfect, filling dinner for these cold winter nights.

Lasagna Soup
From A Farm Girls Dabbles
Makes 12 servings
Printable Version
Ingredients
2 teaspoons olive oil
1 1/2 pounds Italian sausage (I used 1 pound ground turkey sausage)
3 cups chopped onions
2 teaspoons dried oregano
1/2 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 28 ounce can fire roasted diced tomatoes (I couldn't find these so just used regular)
2 bay leaves
6 cups chicken stock
8 ounces mafalda, fusilli, or cellentani pasta (I used about 10 ounces)
1/2 cup finely chopped fresh basil leaves 
salt and freshly ground black pepper, to taste
8 ounces ricotta cheese
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon salt
pinch of freshly ground pepper
2 cups shredded mozzarella cheese (I didn't end up using very much of this)


Directions
Heat olive oil in a large pot or Dutch Oven over medium heat. Add the sausage, breaking up into pieces and brown for about five minutes. Add the onions and cook until softened, about six minutes. 

Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes or until the tomato paste turns a rusty brown color.  Add in diced tomatoes and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente (about 7 minutes).

Do no overcook soup or let simmer for a long period at this point or the pasta will get mushy. Stir in basil and season to taste with salt and pepper. 

While the pasta is cooking prepare the cheese by combining ricotta and Parmesan with salt and pepper in a small bowl. Place soup in individual serving bowls and stir in a dollop of the ricotta/Parmesan mixture. If desired sprinkle some mozzarella on top. 

BLT Pasta Salad

This crowd friendly pasta salad puts a spin the traditional BLT by turning it into a pasta salad. It can be made ahead and served cold or served warm right after you make it. It makes a huge batch and even tastes great the next day as leftovers. I added chopped avocado the next day we ate it and it made this yummy salad even more delicious, so if you like avocado I would recommend putting it in your salad from the beginning. 

BLT Pasta Salad
From a bird and a bean
Printable Version
Makes 12 servings
Ingredients
12 ounces corkscrew shaped pasta
1/2 cup milk
12 ounces lean bacon
3 medium ripe tomatoes, cut into chunks
1 tablespoon chopped fresh thyme
1 clove garlic, minced
Kosher salt and freshly ground pepper
1/2 cup mayo (for a lighter version use 1/4 cup mayo and 1/4 cup greek yogurt)
1/4 cup sour cream
4 tablespoons chopped chives (I used green onions)
5 cups lettuce (Bibb or romaine) chopped
1 avocado, chopped (optional)


Directions
Cook the pasta in a large pot of salted boiling water, as the package directs. Drain and toss with the milk in a large bowl and set aside. Meanwhile cook the bacon in a large skillet over medium-high heat until crisp. 

Drain on paper towels. Discard all but 3 tablespoons of drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through. Season with salt and pepper. 

Crumble the bacon into bite sized pieces, setting aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta. 

Mix the mayonnaise, sour cream, and three tablespoons of chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce and toss again to coat. 

Garnish with the reserved bacon, remaining 1 tablespoon chives, and avocado. Serve at room temperature. Note: if going to refrigerate and serve later make sure to reserve the lettuce, along with the avocado, 1/4 cup of bacon garnish and 1 tablespoon chives to add in right before serving!

Skinny Baked Mac and Cheese

When we had our neighbor friends over for dinner a couple of weeks ago I made this lightened version of macaroni and cheese to accompany my Carolina Style pulled pork. This recipe replaces cream with skim milk and chicken broth and includes spinach.

It's not your Grandma's mac and cheese (and my Gram made the BEST mac and cheese in the world) but it is delicious and cheesy and still tastes like classic comfort food without the guilt. It was well received by kids and adults alike. 

Skinny Baked Mac and Cheese
From Skinny Taste
Serves 8
Printable Version
Ingredients
12 ounces high fiber elbow pasta
1 tablespoon butter
1 tablespoon light butter (I used yogurt butter)
1/4 cup flour
1/4 cup onion, minced
2 cups skim milk
1 cup fat free chicken broth
8 ounces reduced fat cheddar cheese
salt and pepper
4 cups spinach
1/8 cup grated Parmesan
1/4 cup bread crumbs (I used Panko)
Cooking spray


Directions
Cook pasta in salted water according to directions. Spray a baking dish with cooking spray. Preheat oven to 375 degrees. In a large heavy skillet melt the butter. Add flour and cook over low heat stirring with a whisk. Add onion and cook another two minutes. Add milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil and mixture is smooth and thick. 

Season with salt and pepper to taste. Remove from heat and add in cheese and spinach. 

Mix well until cheese is melted. Taste again for salt and pepper. Add cooked macaroni. 

Mix to throughly combine. Pour into baking dish. Top with grated cheese and breadcrumbs then spay a little more with cooking spray. 

Bake for 15-20 minutes then broil for three minutes to make the breadcrumbs golden. Serve warm. 

Chicken, Pasta, and Mixed Vegetable Bake

Okay, I know I'm not fooling anyone, this dish is actually a casserole. But I grew up eating waaaaay too many casseroles (sorry, Mom) so I have a problem calling anything I make a casserole. I hope that you will just humor me and play along and call this a "bake". Thank you! :) 

I made this the first week we were in our new house because I was short on time but hubby and I were hungry from all the manual labor of painting rooms and hauling boxes. We both enjoyed the creamy combinations of pasta, diced chicken, and veggies along with the breaded topping. It made a big serving so that we could both have the leftovers for lunch the next day. 

Chicken, Pasta, and Mixed Vegetable Bake
From allrecipes.com
Printable Version
Ingredients
1 cup dry pasta (any kind will do but I'm partial to bow tie)
3 tablespoons olive oil
6 chicken tenderloins cut into chunks (or 2 small chicken breasts)
2 stalks of celery, diced
1 tablespoon minced onion (I omitted this)
salt and pepper to taste
garlic powder to taste
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can cream of mushroom soup
2 cups frozen vegetables (fresh would work too!)
1 cup bread crumbs
2 tablespoons grated Parmesan cheese
2 tablespoons butter, melted


Directions
Preheat oven to 400 degrees. Lightly grease a medium baking dish. Bring a large pot of lightly salted water to a boil and cook the pasta until al dente, according to package instructions. Drain. Heat the oil in a large skillet over medium heat. Place chicken  and the celery in the skillet and season with the onion, salt, pepper, and garlic powder. Cook until chicken juices run clear, about 5 minutes.

Mix in the cooked pasta along with the soups and mixed vegetables. Transfer to the prepared baking dish. 

In a small bowl combine the bread crumbs, Parmesan cheese, and butter.

Spread evenly over the casserole. Bake for 30 minutes until bubbly and lightly browned.

Meatless Mondays: Cilantro Coconut Milk Pasta

It's been a while since I posted a Meatless Monday recipe so I'm excited to share this one with you. Minced cilantro and coconut milk play the leading roles in this creamy, unique pasta from Health Nut. You have never tasted anything like this and the smell of this pasta is amazing and exotic - cliantro, garlic, onions mingling with spices.  Hubby and I really enjoyed this dish - if you are a cilantro fan I promise you will love it too!

Cilantro Coconut Milk Pasta
From Yasmeen @ Health Nut
Printable Version
Ingredients
1 cup fresh cilantro
3/4 cup coconut milk
1 lb whole grain or multi grain pasta
1 clove garlic
1/2 medium onion, finely chopped
1/4 teaspoon turmeric
1/2 teaspoon coriander powder
1/2 teaspoon salt
1 teaspoon extra virgin olive oil


Directions
Puree the cilantro (leaves and stems) in a food processor. Set aside. 

Cook the pasta to al dente according to pasta directions. When pasta is done, drain and cool. In a medium sized pan heat the olive oil and add onion. Cook until translucent and then add garlic and other spices. 

Cook for a minute or two then add in the coconut milk. Bring to a slow boil then mix in the pureed cilantro and cooked pasta. 

Combine throughly, then turn off the heat. Serve warm. 

Beef with Peppers

In my almost three years of marriage I think I have finally determined that my husband will be one happy man if I make him anything that involves cilantro OR beef. Put the two together and he will be in heaven. So when I saw Pioneer Woman's Beef with Peppers I knew it would be an instant winner with hubby. I was right. This dish is definitely Asian inspired, with Chinese style noodles, dressed with soy sauce, sherry, ginger, garlic, and red chili flakes. It's a flavor profile both hubby and I really enjoy. If you don't like beef, you could substitute chicken or even tofu in this dish. It's a vibrant stir fry with lots of layers of flavors. Once again, Pioneer Woman comes through. 

Beef with Peppers
From Pioneer Woman
Serves 4 
Printable Version


Ingredients
1 pound flank steak, sliced very thin against the grain 
1/2 cup low sodium soy sauce
1 tablespoon sherry
1 tablespoon brown sugar
1 tablespoon cornstarch
1 tablespoon fresh ginger
2 garlic cloves, minced
1/2 teaspoon red chili flakes
1 tablespoon olive oil
1 medium yellow onion, sliced 
1 red bell pepper, sliced
3 tablespoons fresh cilantro, chopped (use more or less depending on your liking)
2 packages chinese noodles, boiled, drained, and cooled

Directions
Whisk together the soy sauce, sherry, brown sugar, cornstarch, ginger, garlic, and chili flakes. Take about 1/4 of the sauce and pour into a small bowl to reserve for cooking. Pour the rest of the sauce over the sliced beef and toss to coat. Set aside and allow to marinate. 

Heat 1 tablespoon of oil in a large skillet over medium-high to high heat. When it is very hot, throw in the onions and cook for less than a minute. Remove to a separate plate. Return skillet to flame, allow to reheat and add bell peppers. Cook peppers for several minutes. Remove to a plate. 

Return skillet to heat and one more tablespoon of oil. Evenly distribute the meat in the skillet and cook until brown. Reduce the heat to low. Add the onions and peppers to the skillet and toss to combine. Pour in the reserved sauce and stir. Allow to simmer on low for a few minutes. Turn off the heat. 

In a large bowl, place the cooked, cooled noodles. Distribute the meat, peppers, and onions over the noodles and toss together. 

Add very hot water if needed to thin. Top entire dish with cilantro leaves and serve immediately.