Gnocchi with Tomato and Mozzarella

Gnocchi with Tomato and Mozzarella

1 1/2 tablespoons olive oil

1/2 onion, finely chopped

2 (14.5 ounce) cans diced tomatoes (I drained some of the liquid)

Salt to taste

1 (18 ounce) package gnocchi

2 tablespoons grated Parmesan cheese

1 (4 ounce) ball fresh mozzarella, cubed

4 fresh basil leaves

Heat olive oil in a saucepan over medium heat

Sauté onion until soft and translucent, about 5 minutes

Add tomatoes and salt; simmer over low heat while you prepare the gnocchi

Bring a large pot of lightly salted water to a boil

Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes, Drain

Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler

Add gnocchi and Parmesan cheese to tomato mixture; toss to combine.

Spoon into baking dish

Arrange cubes of mozzarella cheese evenly on top

Place baking dish in the oven and broil until mozzarella cheese is melted, about 5 to 10 minutes.

Remove from oven and garnish with basil leaves before serving

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Creamy Carbonara

Creamy Carbonara

8 ounces spaghetti

6 oz ham, chopped

1/2 cup onion, chopped

2 cloves garlic, minced

2 cups half and half

2 large egg yolks

1 1/2 cups Parmesan cheese freshly grated, plus more for garnish

1 tsp pepper freshly ground

4 tbsp basil chopped

In a large pot of salted boiling water, add pasta and cook according to package instructions

Drain and set aside

Add ham to a large skillet and sauté over medium-low heat until crisp, about 5-8 minutes

Transfer ham to a bowl and set aside

Add half and half to the skillet and bring to a simmer

Whisk the egg yolks into the half and half

Whisk in the Parmesan cheese

Stir in the black pepper

Add the cooked spaghetti, ham and basil to the skillet and toss well to combine 

Garnish with more Parmesan cheese if desired and serve immediately

You can also use bacon instead of ham in this dish

Vegetable Lasagna

Vegetable Lasagna

Serves 6

I have this favorable lasagna recipe written up differently because of the amount of steps in it.  Please don’t let the amount of steps keep you from making it. 

2 teaspoons olive oil

1/2 cup onion, chopped

1 teaspoon garlic, chopped

1 cup spinach, cooked and chopped

Heat olive oil in a skillet over medium heat

Sauté onion in the oil until soft, about 5 minutes

Add spinach and garlic to onion

Sauté spinach until heated through, about 4 minutes

Remove skillet from heat

3 1/2 cups milk, divided

1/4 cup corn starch

Heat 3 cups milk in a saucepan over medium heat

Stir until milk is simmering, about 5 minutes

Whisk remaining 1/2 cup milk and 1/4 cup cornstarch together in a bowl until smooth

Stir into simmering milk

Bring milk mixture to just under a boil, stirring constantly with a flat wooden spoon and scraping bottom of pot to prevent scorching, until milk mixture has thickened into a sauce, about 5 minutes

Remove pot from heat

3/4 cup Parmesan cheese, shredded

1 1/2 teaspoon honey

1/8 teaspoon nutmeg

1/8 teaspoon sage

Salt and Pepper, to taste

Whisk Parmesan cheese, honey, nutmeg, sage, salt and pepper into sauce until smooth

Cover pot with a lid and keep warm

12 lasagna noodles

Bring a large pot of lightly salted water to a boil

Cook lasagna noodles in the boiling water, stirring occasionally, about 8 minutes. Drain

2 cups squash, cooked

1/8 teaspoon ginger

Salt and Pepper, to taste

Mash squash, season with ginger, salt and pepper

2 cups carrots, cooked

Salt and Pepper, to taste

Mash carrots, season with salt and pepper

1 cup shredded Mozzarella cheese

1/2 cup shredded Parmesan cheese

Preheat oven to 375 degrees

Spray a 9×9 baking dish with nonstick spray

Spoon a thin layer of the white sauce into the bottom of the baking dish

Lay 3 noodles across white sauce, you may need to cut the noodles to fit the pan

Spoon and spread the mashed squash on top of the noodles

Top squash with a layer of the white sauce

Lay 3 more noodles across white sauce

Spoon and spread the onion and spinach mixture on top of the noodles

Top onion and spinach mixture with a layer of the white sauce

Lay 3 more noodles across white sauce

Spoon and spread the mashed carrots on top of the noodles

Spoon a layer of white sauce on top of the mashed carrots

Lay 3 more noodles across white sauce

Top white sauce with shredded Mozzarella and Parmesan cheese

Spray foil with nonstick spray

Cover lasagna and bake for 30 minutes

Remove cover

Bake another 15 minutes

Let the lasagna rest for 10 minutes before serving

Vegetarian Chow Mein

This came out so good!  It will definitely be in our menu rotation often.

 

Vegetarian Chow Mein

Serves 4

 

3 tablespoons vegetable oil

2 to 3 teaspoons fresh ginger minced

3 garlic cloves minced

 

1 cup carrots peeled and chopped

1 cup red bell pepper chopped

1/2 cup green bean chopped

1/2 cup onion chopped

8 oz mushrooms chopped

 

8 ounces fresh or dried chow mein egg noodles, cooked al dente

 

1 to 2 cups snow peas

 

1/4 cup vegetable broth

1/2 cup hoisin sauce

2 tablespoons low sodium soy sauce + more if needed

2 tablespoons honey

 

2 green onions diced for garnish

Kosher salt and freshly ground black pepper, optional

 

Using a large nonstick skillet, heat the oil over medium heat

After a minute or so, add ginger and garlic and sauté for a minute or two

 

Add carrots, red bell pepper, green bean, onion, mushrooms and cook for about 4 to 5 minutes, or until the vegetables begin to soften a bit, add more vegetable oil if needed

 

Next, add in the egg noodles and stir to combine

 

Cook for about 2 minutes and then add snow peas and cook for about 3 minutes

 

Add in the vegetable broth, hoisin sauce, soy sauce, and honey

 

Bring the mixture to a boil and stir until slightly reduced and thick, for about 2 minutes

 

Season with salt and pepper, to taste and garnish with the diced green onions before serving

Gnocchi with Tomato and Mozzarella

Gnocchi with Tomato and Mozzarella

Serves 4

 

1 1/2 tablespoons olive oil

1/2 cup onion, finely chopped

1 (14.5 ounce) can crushed tomatoes

1 (14.5 ounce) can diced tomatoes, drained

3 garlic cloves, minced

Onion and garlic powder, Adobo, salt and pepper to taste

1 (18 ounce) package potato gnocchi

2 tablespoons grated Parmesan cheese

1 (4 ounce) ball fresh mozzarella, cubed

4 fresh basil leaves

 

Preheat oven to 350 degrees

Heat olive oil in a saucepan over medium heat; cook onion until soft and translucent, about 5 minutes

Add chopped and diced tomatoes, garlic, onion and garlic powder, Adobo salt and pepper

Simmer over low heat while you prepare the gnocchi

Bring a large pot of lightly salted water to a boil

Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes, drain

Pour 1 ladle of tomato mixture into the bottom of a baking dish

Add gnocchi, remaining tomato sauce, and Parmesan cheese; toss to combine

Arrange cubes of mozzarella cheese evenly on top

Place baking dish in the oven and bake until mozzarella cheese is melted, 15-20 minutes

Remove from oven and garnish with basil leaves before serving

Pasta Primavera

Pasta Primavera

Serves 4

1 cup carrots, julienned

1 cup zucchini, chopped

1 cup squash, chopped

1 cup onion, chopped

1 cup sun dried tomatoes, cut in slices

3 garlic cloves, chopped

1/4 cup olive oil

1 teaspoon garlic powder

2 teaspoons Italian seasoning

Salt and Pepper to taste

2 tablespoons lemon juice

1 pound pasta

1/2 cup Parmesan and Romano cheese shredded

 

Boil pasta according to al dente directions reserving 1/2 cup pasta water

While the pasta is boiling, heat olive oil in a large skillet over medium heat

Sautee carrots for 3 minutes

Add zucchini, squash, and onion to carrots

Sautee for 3 minutes

Add tomatoes and garlic to skillet

Sauté for 1 minute more

Stir in cooked pasta

Add lemon juice

Stir in small amounts of pasta water until mixture moves freely and is not stuck together

Toss with cheese and serve

Hawaiian Macaroni & Cheese

Hawaiian Macaroni & Cheese

Serves 6-8

 

Topping and Filling

4 tablespoons butter, melted

1 cup bread crumbs

1 cup chopped macadamia nuts, minced

2 cups diced pineapple

1 tablespoon olive oil

1 cup sweet onion, diced

1 1/2 cups ham cut in 1/2 inch cubes

 

Sauce and Pasta

2 cups pasta cooked according to package directions

2 tablespoons cornstarch

1 teaspoon salt

1/2 teaspoon dry mustard

1/4 teaspoon pepper

1 can (12 ounces) evaporated milk

1 cup water

2 tablespoons butter

1 pound Velveeta Cheese

 

Preheat oven to 375 degrees

Directions for Topping and Filling

In a small bowl, combine the butter, bread crumbs and macadamia nuts. Set aside.

Spread out the pineapple evenly on a baking sheet.

Roast until it just starts to caramelize, approximately 20-30 minutes, stirring once or twice.

Remove from oven and set aside. Leave oven on.

While the pineapple is roasting, heat olive oil in a sauté pan over medium heat.

Add the onions, reduce heat to medium-low and cook until caramelized, about 20-25 minutes.

Stir occasionally.

Increase the heat to high and add the ham and roasted pineapple.

Briefly sauté and toss to combine. Remove from heat and set aside.

Directions for Sauce and Pasta

In a large sauce pan, combine cornstarch, mustard, salt and pepper.

Stir in evaporated milk, water and butter.

Cook over medium heat stirring constantly until mixture starts to bubble.

Cook for another minute making sure to scrap the bottom of the pan as you stir.

Lower heat and add cheese. Stir until melted.

Remove from heat and add pasta.

Fold in ham mixture.

Mix well and pour into a greased 9×13 baking pan.

Top with breadcrumb mixture.

Bake for 20-25 minutes until bubbly and a light brown color.

Let stand a few minutes before serving.

 

Pasta Milan

Pasta Milan

Makes 4 servings

 

2 cups penne pasta

1/2 cup frozen green peas

1 cup asparagus tips

2 cloves garlic, minced

4 ounces Gorgonzola cheese

4 ounces Asiago cheese

1/3 cup heavy whipping cream

Salt and pepper to taste

 

Bring a large pot of water to a boil

Add pasta, peas and asparagus to boiling water

Cook for 5-8 minutes or until pasta is al dente, drain

In a large bowl, mix cheeses with the cream and season with garlic, salt and pepper to taste

Toss pasta and vegetables with cheese mixture

Stir until the cheese has melted and the pasta is well coated with the sauce

Serve immediately

Pasta Pomodoro

Pasta Pomodoro

Serves 4

 

1/2 (16 ounce) package angel hair pasta

2 tablespoons olive oil

3/4 cup onion, chopped

4 cloves garlic, minced

2 cups roma tomatoes, diced

3 tablespoons balsamic vinegar

1 (10.75 ounce) can low-sodium chicken broth

Crushed red pepper to taste

Black pepper to taste

2 tablespoons chopped fresh basil

1/4 cup grated Parmesan cheese

 

 

Bring a large pot of water to a boil

Add pasta and cook until al dente; drain

Pour olive oil in a large deep skillet over medium heat

Sauté onions until lightly browned

Reduce heat to medium-low and add garlic, tomatoes, vinegar and chicken broth

Simmer for about 8 minutes

Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce

Simmer for about 5 more minutes and serve topped with grated cheese

Lasagna Roll Ups

Korbyn wasn’t to sure about these But, after helping me in the kitchen make them, he realized they looked pretty good!  He has requested we make them again real soon, together!

 

Lasagna Roll Ups

Makes 10 Rolls

 

10 lasagna noodles, cooked al dente, rinse with cold water, drain well, and lay out on paper towels to dry

1 tablespoon olive oil

1 (10 ounce) package frozen chopped broccoli or spinach

2 tablespoons thinly chopped onion

1 pint ricotta cheese

1/4 cup grated Parmesan cheese

1/2 teaspoon each salt and pepper

2 cloves garlic, minced

1 teaspoon Adobo or other seasoning

1 egg

1 cup red sauce

21 ounces Alfredo pasta sauce

1 cup shredded mozzarella cheese

 

In a sauce pan over medium heat add oil, cook broccoli or spinach and onions until tender, stirring frequently

Remove pan from heat and stir in ricotta cheese, Parmesan cheese, salt, pepper, garlic, seasoning and egg

Preheat oven to 375 degrees

Lay out dry noodles in a single layer

Evenly spread about 2 heaping tablespoons of the cheese mixture on each noodle

Carefully roll up each noodle

Spoon red sauce on the bottom of a baking dish and spread evenly

Arrange the rolled noodles, seam side down, in the dish

Top with Alfredo sauce

Cover loosely with greased foil and bake in preheated oven for 30 minutes

Top with mozzarella cheese and bake another 10-15 minutes, uncovered until hot and bubbly and the cheese is melted

 

You can also add sautéed chicken, red peppers, onion, mushrooms, or chopped carrots