Pasta Puteneggsca ;)

I apologize for the lack of photo but this disappeared WAY too fast to photograph and when creating it I had no clue it was going to be so stinking amazing. But I can't not document this creation.

• cavatappi noodles
• pesto sauce (i cheated and used a jar)
• half eggplant peeled sliced and diced (i cubed them)
• half a bag of sweet peppers sliced
• 1 can diced tomatoes

1. Saute eggplant and peppers in olive oil
2. Spice with salt pepper and garlic if desired for some flavor
3. After the eggplant has softened and changed color add the diced tomatoes
4. Continue cooking over low heat as the sauce thickens
5. Boil pasta
6. Drain pasta and mix pesto into pasta
7. Add eggplant mixture to pasta
8. Serve and enjoy!

BBQ Tofu Pasta

So I was looking for new ways to enjoy tofu and found a recipe that involved grilling the tofu chunks and then pouring barbecue sauce on top. I decided to take this and mod and created the recipe below. It was awesome and we enjoyed it for dinner and then leftovers for days.

• tofu
• red and green bell peppers
• mushrooms
• garlic
• bbq sauce
• shells pasta

1. saute tofu in evoo in pan until crispy
2. sauce peppers, mushrooms, and garlic in another pan until soft
3. combine both pans and boil water for pasta
4. drain cooked pasta and add to pan with veggies and tofu
5. pour bbq sauce of your choice over the concoction until it is covered and mix
6. Enjoy!

Vegetarian Tex Mex Casserole

So a craving for ground crumbles took over me this week and I bought a bunch of bags of the Boca variety while at publix this week. Too bad they werent on bogo. I decided I was going to make this casserole, some vegetarian cincinatti chili, and who knows what else. So anyhow, we made this last night. The boys tore it up. And I thoroughly got my craving satisfied. Here is the recipe I came up with - try it, enjoy it, share it, mod it.. :)

• veggie crumbles
• rigatoni
• 1 can tomato soup
• 1/2 vidalia onion
• 3 cloves garlic
• frozen corn
• 1 can black beans
• a little cheddar
• rotel
• chili pepper
• red pepper (or berbere if you are a berbere addict like me)
• salt and pepper

1. boil pasta and set aside
2. pre-heat oven to 350
3. in a pan saute the garlic and onions in evoo until onion is translucent
4. add crumbles, corn, rotel, and black beans until heated thoroughly
5. add soup and spices and cook until warm
6. mix pasta into pan
7. move to casserole and sprinkle a little bit of cheddar over the top
8. cook in oven for 12-16 minutes depending on your oven
9. Enjoy!

Vegetarian Mexican Stuffed Shells

I found this recipe for a meat version on Pinterest a long time ago and finally got around to cooking it tonight. With the taste still in my mouth and trying to keep up the willpower to leave the leftovers in the fridge... I will hereby record this amazing mouthwatering, cheese flowing, flavor popping recipe below... as my husband said "you made both your boys happy tonight".

• 1 package veggie crumbles (can be replaced with ground beef)
• 1 T taco seasoning
• 1 cup water
• 4 oz creamcheese
• 16 jumpo pasta shells
• 1 jar salsa
• taco sauce
• 2 cups mexican cheese
• 2 green onions
• sour cream
• black olives

1. preheat to 350
2. cook crumbles in a pan with taco seasoning and water
3. once it is cooked well, add creamcheese and simmer until it melts
4. set meat aside to cool
5. cook pasta and drain
6. coat bottom of glass baking dish with salsa
7. take each shell in your hand, fill with meat mixture and line up in baking dish
8. pour taco sauce over shells
9. cover dish with aluminum foil
10. bake for 30 minutes
11. remove from oven
12. fill shells with cheese
13. return to oven uncovered and bake for 10-15 more minutes
14. remove from oven and cover with green onions and black olives
15. place a few on a plate with some sour cream and shredded cheese
16. enjoy and try not to eat the whole pan

Curried Beef Thai Crockpot Bowl

So, my sweet boys love their meat. But their mommy/wifey is a vegetarian. To be honest I have been trying to get off the veggies this past year, but I have really struggled with that. The most I can force myself on is Tilapia and only if my husband blackens it and I eat it really fast without thinking. I cook meat for my family on occasion but they are sadly getting most of their protein from beans, tofu, and eating out. What I will often do is cook a version of something for me without me and one for them with meat, but honestly I am not doing this enough. So I figured that tonight (when I am drinking my meals) would be a good time to try something new and fun for them. So here goes...

• 1/2 bag egg noodles
• 1 lb ground round 
• 1/2 bag frozen japanese vegetables
• 1/2 vidalia onion sliced
• foo curry sauce

and then for the sauce

• 1T Hoisin Sauce
• 1/2t tumeric
• 1t Raw Agave Nectar
• 1t lemon juice
• 2T peanut butter
• 1T panang curry
• 1/2t coriander
• 1t curry
• 2C water

1. Pour noodles in crockpot
2. Pour 2C water over them
3. Place onions over noodles
4. Place Vegetables over onions
5. Place Meat over veggies
6. Make Sauce
1. put everything except for the water into a small bowl and blend until homogeneous
2. slowly mix in the water until it is a saucey/soupy consistency
7. Pour sauce over all in crockpot
8. Pour 2C more of water over mixture allowing sauce to creep down
9. Set on HIGH for 3-5 hours or until hot

Mexican Mac N Cheese

 

I wanted to make something fun tonight to both impress my husband and also knock one more thing off my pinterest recipe board that I needed to make. I managed to twist ingredients to suit our likes and I can't begin to tell you how yummy this was. We made one with sausage and one with vegetarian veggie crumbles. Can you tell which is which? If so comment below :)

• 1 box rigatoni
• 1 package pork sausage or veggie crumbles
• 1/2 onion chopped
• 1 jar pineapple salsa
• 4 cups mexican shredded cheese
• green chiles
• chopped cilantro
• 1 ugly tomato
• 2 cloves garlic
• 1 short velveeta stick

1. preheat oven to 350
2. boil the pasta and set aside
3. saute onion, garlic, and sausage/crumbles until onions are soft and clear and meat is done
4. once meat combo is done (drain grease if pork) and then add salsa and mix well
5. layer glass baking dish with pasta, meat, cheese
6. melt velveeta in chunks with a couple tablespoons of butter (optional)
7. pour velveeta on top of final baking dish product (optional)
8. scatter green chiles on top (optional)
9. bake 20 minutes (or until it is bubbling)
10. place sliced tomatos, cilantro, and any other toppings you would like (olives/?) on top
11. serve and enjoy!

Raviolini Sick Soup

I must fess up - I totally yanked this soup from my sister one time when I had a cold. I modified it for my own taste and here we go...

As a vegetarian, chicken soup when I am sick isn't that appetizing. So this is a great alternative for the vegetarian who wants a tasty flavorful treat. The best part is it is so crazy easy to cook, you can do it with a fever stumbling around the kitchen. I have no photos, because I was sick and icky and didn't feel like taking one, and of course there is never any left when you share with your non-sick family members :) Don't forget all this spinach puts some great nutrients into your body to help you fight your ick.

• vegetable broth
• one package of frozen chopped spinach
• raviolinis (these are great cause they are tiny but you can also use tortellini or any small pasta really)
• spice to taste (i use pepper, berbere, thyme, etc)

1. Bring broth just to a boil
2. Add spices
3. Add defrosted and drained spinach
4. Bring to boil and let it cook a bit so the spinach flavor gets in the soup
5. Pour in raviolinis and cook as long as directions say on package
6. Serve and Enjoy

** Kid Friendly Tip - I scooped out the raviolinis and spinach into a bowl minimizing the broth for my son and he literally licked the bowl clean. It was the first time that I have gotten this little iron deficient cuteness to eat spinach so I am remembering the trick for the future. Of course he has little interest in liquid foods and would have made a crazy mess if we put much broth in it. **

Spaghetti with Red Lentil Sauce

• 1 package whole wheat spaghetti
• 2t brown mustard seeds
• 1C veggie broth
• 1/2 red onion
• 3/4 cup red lentil beans
• 4 Garlic cloves
• 6T lemon juice
• 1/2 bag fresh spinach
• 2 cans of artichoke hearts quartered

1. cook pasta and set aside to drain
2. heat mustard seeds over medium heat until they pop
3. add water, broth, onion, lentils, garlic carefully to pot
4. bring to boil
5. lower heat to simmer at low-med heat until lentils separate and turn mushy (15mins)
6. remove from heat
7. add lemon juice and stir until it is well blended
8. add artichokes to sauce and stir
9. add pasta to sauce and stir well
10. add spinach
11. serve and enjoy :)

Spicy Pepper Tofu Pasta

This was a dish that we were not ready for. Though I am told I have a mouth of steel, this was too much for me. Though I will share with you, if you can handle it, though I advise less black pepper. Note to self, next time use less black pepper.

• tofu
• spray butter
• shallots
• onions
• fresh red chiles
• garlic cloves
• fresh ginger
• soy sauce
• sweet soy sauce
• splenda
• crushed black pepper
• green onions
• Feta
• whole wheat pasta

1. cut tofu into cubes
2. saute the tofu in 1T evoo, turning until all sides are cooked
3. take them out and sit them in a bowl with papertowel at the bottom
4. coat pan with spray cholesterol free butter, or pam
5. cook the shallots, onions, chiles, garlic and ginger for about 15 minutes until the shallots are shiny
6. add the soy sauces and splenda and stir
7. add the crushed black pepper and stir
8. add tofu back to warm it for a bit
9. stir in green peppers
10. Serve over pasta, crumble feta over the top

Eggplasta

This recipe was inspired by eggplant that was soon to spoil on a night I had no clue what to cook. I just started throwing things in until it became something. So I figure I share it with you.

• sweet vidalia onion
• eggplant
• fresh tomatoes
• diced tomatoes
• tofu
• whole grain pasta

1. chop onions and peel and chop eggplant into small square chunks.
2. add in oregano, red pepper, and spices you enjoy
3. saute in 1T evoo
4. chop fresh tomato
5. add in fresh and diced tomatoes
6. saute tofu in slices in spices and evoo
7. cook and drain pasta
8. cover pasta with tofu, and then coat with eggplant sauce
9. Serve and Enjoy!

Roasted Butternut Squash Ravioli in Pink Sauce

Oh new love of my life, butternut ravioli. I can almost still taste you. Yum. I can't wait til lunchtime when I can demolish the rest of you. I have been waiting for a while to make this but ohhh it was worth it. Did it really take 3 hours to cook... almost... but totally worth it. And I have a plan for next time, make puree in batches and freeze them, make dough in batches and freeze them, makes for a quick installation time of less than an hour for this recipe. Plus it will likely take much less time now that I have a handle on it. Plus the Rays game was on, so there were moments I was leaning over the kitchen counter to watch a play. Anyhow - enough for excuses lets get to the instructions and pictures. Click the links in the ingredients to get the recipes for the components.

• roasted butternut squash puree
• whole wheat pasta dough
• pink sauce
• 1T butter
• 1/2 sweet vidalia onion
• 3 cloves garlic
• 3T heavy cream
• 3T parmigiana romano shredded cheese
• pinch of nutmeg

1. Start out by throwing the butter, onion and garlic to sautee in a pan over medium heat
2. After a few minutes and the onion is translucent throw in the puree and mix well
3. Once the puree has dried up a bit, after 3-5 minutes go ahead and add the cream
4. Mix the cream in well and cook for about 3 more minutes.
5. Remove from heat.
6. Add in the cheese and nutmeg to taste and continue mixing well
7. Cool completely
8. Once the filling has cooled, scoopy it into your pasta dough cuts and seal the edges completely 
9. Once your raviolis have been filled and sealed, let it sit about 5 minutes before boiling
10. Carefully place your raviolis into boiling salted water
11. Within 3-4 minutes the raviolis will pop up indicating that they have completed cooking, remove and drain completely.
12. Heat up your pink sauce and serve over the raviolis.
13. Enjoy :)
    

Whole Wheat Pasta Dough from scratch

My name is Kim and I am a pastaholic. Growing up in an italian family always has this common thread: pasta. As an adult I have been surprised to learn that not everyone has pasta with every meal, and can sometimes go a whole week without pasta at all. Perhaps this is why us italian girls keep a little chunk on.

Anyhow, as an adult I have also found that it is important to keep cholesterol low and carbs low, which also means switching from the white smooth pasta to whole wheat pasta. I am embracing this wholeheartedly and have even enjoyed the added flavor of a whole wheat pasta and am looking forward to more ways to get creative with it.

I surprised myself this week when I realized that I had never made pasta from scratch before. Sure I have helped my mom/relatives make some but never on my own. Well this has officially come to pass. And while easier than I thought it would was also a bit of a chore. Will I do it again? Heck yea!

• 1C whole wheat flour
• 2.5 egg whites
• splash of salt
• 1T milk (if you are making a stuffed pasta, of course I use skim organic)
• If you are feeling creative you can add completely drained spinach to make it green

Making the Dough Balls

1. Work on your counter-top or another nonporous location 
2. Pour the flour as a mountain on the counter
3. Create an inner volcano area to place the eggs
4. Careful not to let it all run off, smoosh it together and let the flour start soaking it in
5. Throw in your splash of salt to add some flavor, and certainly the spinach here if doing so
6. Start kneading and working the dough here, adding the milk carefully if using it
7. Spend at least 10 minutes working and kneading the dough with the palm of your hands to ensure a proper blend
8. When you are getting towards the end the dough should become elasticy. You can bounce it off the counter if you're not careful. However throwing it and kneading should continue until it is smooth, elastic, and a proper dough consistency.
9. Place the dough in a plastic wrap/bag and lock airtight for 30-60 minutes. This process will release the glutin and it should become softer and easier to work with. You will likely want to separate these dough balls into workable sizes perhaps the size of a tennis ball.

Cutting into Pasta

1. Once you can more easily depress the doughballs you will want to get ready for pasta prep
2. If you have a pasta machine you can use that at this point otherwise follow the instructions here
3. Remove a doughball, keeping the rest tightly wrapped until you are ready to work with it.
4. Use a wooden rolling pin well caked with flour to roll it out until it is almost paper thin. It is a balance here because if it is too thin you will have trouble holding the filling if you are making a stuffed pasta. 
5. Go here for nonstuffed pasta
1. For nonstuffed pasta leave it to dry on a kitchen towel for 15 minutes before making your cuts
2. After about 15 minutes you can start your cuts using a sharp knife
3. After cutting let it sit at least 5 minutes before boiling. Or if you would like uncooked pasta can sit in a pantry for over a month if you sit it in an uncovered bowl mixed up like a birdnest, just make sure its completely dry before storing like this.
6. Go here for stuffed pasta
1. Once it is flattened to your desired thickness start cutting your pasta pieces. So many options here. For raviolis you can cut into squares to prepare for folded triangles, you can make circles for more of a tortelini experience... Regardless if you are working with stuffed pasta you want to do this quickly while the milk is still keeping it sticky enough to close.
2. For stuffed pasta as soon as you cut, spoon your filling, fold it over, and completely seal the edges, place it on a plate to prepare for boiling

Spaghetti Squash in Red Sauce

In hopes of finding a healthy alternative to the scores of pasta this italian girl and her family eat every year I turned to spaghetti squash. At a farmers market last week I saw it and instantly knew my husband needed to try this. In the end - I picked an awfully small squash and let my husband eat the concoction while I ate leftovers. So you may want to try to get a larger size squash.

• spaghetti squash (a big one)
• onion
• garlic
• diced tomatoes
• mushrooms
• asparagus
• basil

1. Preheat oven to 375
2. Prepare baking pan with a splash of evoo
3. Cut squash into two halves and remove the seeds
4. Place squash open side down on baking pan
5. Place into oven and bake for about 30 minutes or until you can insert a sharp knife through the skin fairly easily
6. Remove squash from oven and let it cool until its easy for you to hold it
7. Sautee vegetables minus tomatoes in evoo on a skillet while you are waiting
8. Scoop the stringy pulp going with the grains from the squash pulling strips out
9. Mix squash pulp with vegetables and add the tomatoes
10. Top with parm if you like and serve :)

Linda's Greek Pasta

This is a family favorite. My mom's friend Linda Larsen visited us on our sailboat for a week and made this for us. I am not sure if she knows my family often has what we can Linda's Pasta or that we even call it that. Anyhow its yummy, quick to make, great hot or cold, tastes even better after a day or two, and is a staple food in all our houses now.

Ingredients

• pasta (we go with any pasta that has a hole in it to get yummies stuck in - and always whole wheat)
• two packages of frozen spinach
• plum tomatoes
• pine nuts (can be left out if you like but bring a nice crunch)
• 2 packages of feta cheese
• garlic
• evoo

Steps

1. We start by microwaving the spinach to defrost it, and then straining the water out of it by putting it into a cloth and compressing.
2. Then we go about boiling the pasta in water, draining, and returning to the pot with some evoo
3. In a pan saute garlic, pine nuts, spinach, salt, pepper and spices to your liking, then tomatoes in that order.
4. Then we put the spinach mixture into pot with pasta, mixing well.
5. Slowly crumble feta into pasta mixture and serve.
6. Enjoy!