Entries Tagged as 'main dishes'
October 22nd, 2012 · 9 Comments
Want to know the craziest thing about this dish? The orange mac-and-cheese color in this pasta is all natural! Eveny pick eaters won’t know the difference, and you can sneak in a huge serving of healthy veggies without anyone being any wiser.
I’m going through a major baked pasta craze right now — I love making them on Sundays and then having quick, easy homemade dinners all through the week. Life has been so crazy lately, those extra few minutes on weeknights really make a difference!
I’m off to New York on Wednesday for a really awesome new project — can’t wait to tell you guys about it! I’m a little nervous about packing — it’s still so warm and beautiful in Texas (barely even cool enough for long pants), I can’t believe it’s sweater and jacket weather in the Northeast!
Butternut Squash Mac and Cheese
1 pound macaroni pasta
1 tablespoon extra-virgin olive oil
2 tablespoons butter
1 shallot, chopped
1 tsp smoked paprika
2 cups vegetable stock
1 large butternut squash
2 cups sharp cheddar, grated
1 cup grated Parmesan
First, cut the squash in half and roast it at 450 degrees for one hour, or until squash can be poked through with a fork. Once the squash is roasted, scoop out the flesh and reserve. Turn the oven temperature down to 350 degrees F.
Heat a pot of water to boil for the pasta. Salt the water then add the pasta and cook to al dente or, with a bite to it.
While pasta cooks, heat a medium heavy bottomed pot over medium heat. Add the extra-virgin olive oil and butter. When the butter melts into the oil, add the shallot. Cook the shallot for a minute or so, and then all the vegetable stock. Once everything is warm, combine with the butternut squash and cook for 5-8 minutes, stirring frequently. Stir in cheeses in a figure 8 motion and season the completed sauce with salt, paprika and pepper. Taste to adjust seasonings.
Drain cooked pasta well and combine with sauce. Place in a baking dish and cook, covered with tin foil, for approximately 15 minutes, and serve.
Tags: food · main dishes · side dishes
October 10th, 2012 · 3 Comments
We had a chilly weekend, and even in Texas, that means its time for some hearty fall pasta dishes! Obviously, this is the first thing that came to mind — totally delicious, and super easy to make (although it’s a multiple-pot dish, so be prepared for a little cleanup).
It’ll probably be ninety degrees again in a few days, so I have to eat stuff like this while I can! Because, seriously, combine pasta, ground turkey, tomato sauce and a ton of cheese? How could that NOT be delicious?
Baked Turkey Ziti
1/4 cup olive oil
1.5 pounds ground turkey
1 shallot, chopped
1 small eggplant, chopped (optional)
1 6-ounce can tomato paste
1 8-ounce can tomato sauce
1 (1-pound) box rigatoni noodles
8 ounces mozzarella cheese, shredded
1 cup Parmesan cheese, grated
Preheat oven to 350 degrees.
In a large skillet, cook the turkey, olive oil, eggplant and shallot until browned. Add tomato sauce, salt, pepper, and simmer until blended.
Cook pasta in a large pot of boiling, salted water according to package instructions. Drain and mix with the tomato sauce.
Pour half the pasta and sauce into the bottom of a 9 by 13 baking dish. Add a layer of mozzarella, and then top with the remaining pasta and another layer of mozzarella. Top with the Parmesan cheese. Cover the dish with foil and cook for 25 minutes, until cheese is melted and bubbly. Remove foil for the last 5 minutes of cooking to brown cheese.
Tags: food · main dishes
I actually made this at the very beginning of the summer, and can’t even believe I haven’t posted it yet! Read through the whole recipe — you’ll be shocked how easy this is. I keep a soft spreadable cheese on hand all the time because 1) I love it, 2) it’s easy to set out when friends come over, and 3) this amazing dish. It’s almost like cheating — throw together a few ingredients that are easy to keep in the fridge, and dinner is done!
These last few weeks have been so crazy, but our house is finally basically unpacked — I’m so happy to finally have people come over and see it! It’s been a really busy summer so far, and I’m looking forward to an exceedingly lazy July and August to make up for it. Here’s hoping!
12 ounces rotini pasta
1 pound) asparagus, blanched in hot water for 90 seconds
1 tbsp olive oil
1/2 cup soft spreadable cheese (I like Boursin)
1/2 tsp garlic powder
1 ounce Parmesan, shaved
Shave asparagus with a vegetable peeler and set aside. In a large pot of boiling salted water, cook pasta until al dente. Pour out all but 1/2 cup of the pasta water. Add rgw asparagus, spreadable cheese, olive oil and garlic powder, stir to coat thoroughly. Top with Parmesan, and serve.
Tags: food · main dishes