Pasta with Bolognese Sauce

This recipe comes from the "Real Simple: Meals Made Easy" cookbook (as in the magazine.) It is a great way to sneak in vegetables into your meal, and has a wonderful flavor. Also, you can freeze it for up to 3 months. It calls for white wine, but you can use alcohol-removed cooking wine from any gourmet grocery store, and it works great. It also calls for pancetta, but I have never put it in due to how expensive it is! I also use ground turkey instead of ground beef, but you can use whichever according to your preference. 

1 tablespoon olive oil
1 large yellow onion, finely chopped
3 celery stalks, finely chopped
1 carrot, finely chopped
4 cloves garlic, finely chopped
1/4 pound pancetta, finely chopped
1 1/2 pounds ground beef
1 cup dry white wine
1 cup whole milk
1 6-ounce can tomato paste
1 14.5 ounce can diced tomatoes, undrained
1/4 teaspoon red pepper flakes
2 tablespoons chopped fresh oregano or 1 1/2 teaspoons dried oregano
1/2 cup fresh flat-leaf parsley leaves, chopped
2 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1/8 teaspoon grated nutmeg
1 pound dry fettucine
Grated parmesan


Heat the oil in a dutch oven or large saucepan over medium heat. Add the onion and cook for 3 minutes. Add the celery, carrot, and garlic and cook for 5 minutes. Add the pancetta and cook for 5 minutes. Add the beef and cook, crumbling it with a spoon, until no trace of pink remains, about 7 minutes. Spoon off and discard any excess fat. Add the wine, milk, tomato paste, tomatoes, red pepper flakes, oregano, parsley, salt, black pepper, and nutmeg and bring to a simmer. Cover partially, reduce heat, and simmer for 45 minutes. Meanwhile, cook the pasta according to the package directions. Drain and transfer to individual bowls. Top with the sauce and parmesan.
To freeze...Omit the pasta and parmesan. Let the sauce cool, then ladle it into resealable freezer bags. Store up to 3 months.
To reheat...Thaw the sauce overnight in the refrigerator or thaw partially in the microwave. Warm in a covered saucepan over medium-low heat for 20 minutes. Meanwhile, cook the pasta. Spoon the sauce over it and sprinkle with the parmesan.

Marinara Sauce with Linguine

A recipe from my sister Kate.

1 tablespoon olive oil

4 cloves garlic, thinly sliced

1 28-ounce can whole or diced tomatoes, undrained

1/4 teaspoon red pepper flakes

1 1/2 teaspoons dried oregano

1 teaspoon kosher salt

1 teaspoon sugar

16 ounces linguine

Heat the oil in a large saucepan over medium heat. Add the garlic and cook until golden but not browned, about 1 minute. Add the tomatoes and their juices, red pepper, oregano, salt, and sugar. Bring to a boil. Reduce heat to medium-low and simmer (crushing the tomatoes with the back of a wooden spoon if using whole tomatoes) until the sauce thickens slightly, about 20 minutes. Remove from heat.  Cook the linguine according to the package directions. Drain and divide among individual plates. Spoon the sauce over the top.

Yield: Makes 4 servings

Breaded and Baked Italian Eggplant

One of my sister Katie's recipes

1 eggplant

1/2 cup soy milk

Egg replacer equivalent to 1 egg

1 cup Italian-style bread crumbs

1 tsp. salt

1 tsp. pepper

1/2 cup flour

1/2-1 cup marinara sauce

Basil (optional)

• Cut the eggplant into 1/2-inch slices, then liberally coat with salt and set in a colander for 1 hour to drain. Rinse the excess salt from the eggplant and pat dry. 
• Preheat the oven to 400˚F. 
• In a medium bowl, combine the soy milk and egg replacer and mix well. 
• In another medium bowl, combine the bread crumbs with the salt and pepper. 
• Set up a breading station with one bowl for each: flour, egg replacer mixture, and bread crumb mixture. Dredge the eggplant in flour and shake off the excess. Submerge the eggplant in the egg replacer mixture, shake off the excess, and then coat evenly with bread crumbs. 
• Place the eggplant in a single layer on a lightly greased baking sheet. Bake, uncovered, for 25 to 30 minutes, or until the eggplant is crisp on the outside and tender inside. 
• Serve topped with marinara and chopped basil, if desired.

Turkey Meatball and Pasta Primavera

So for some reason I get a lot of good recipes off the backs of the boxes, bags and cans of food I buy.  Here is another good one.  Quick and healthy, my husband and I like it a lot.

1 14-oz. bag frozen turkey meatballs (or regular if you prefer)
1 cup diced red bell pepper
1 cup diced onion
2 cloves garlic, diced
1 cup tomato, diced (or 1 cup canned diced tomatoes if you don't have fresh)
1/2 cup fresh cilantro (optional)
1/4 cup green onions, chopped
2 Tbsp. olive oil
1/2 cup grated cheese (asiago, romano, paremsan)

Cook meatballs and pasta according to individual package directions.  Saute bell pepper, onion, garlic and tomatoes in one tablespoon olive oil until soft.  Add the cooked pasta and additional tablespoon of oil.  Stir for two minutes.  Pour into serving bowls and sprinkle cilantro, scallions, and cheese on top.

Slow Cooker Lasagne

This is an easy recipe I found in one of my books and great for a make-ahead dinner.

1 lb. ground beef
1 large onion, chopped
2 garlic cloves, minced
1 29-oz can tomato sauce
1 cup water
1 6-oz. can tomato paste
1 tsp. salt
1 tsp. dried oregano
1 8-oz package no-cook lasagne noodles
4 cups shredded mozzarella cheese
1 1/2 cups small-curd cottage cheese
1/2 cup grated parmesan cheese

In a skillet, cook beef, onion, and garlic over medium-high heat until meat is no longer pink; drain.  Add the tomato sauce, water, tomato paste, salt and oregano.  Mix well.

Spread a fourth of the meat sauce in an ungreased 5-qt. slow cooker.  Arrange a third of the noodles over sauce (break the noodles if necessary.)  Combine the cheeses; spoon a third of the mixture over noodles.  Repeat layers twice.  Top with remaining meat sauce.

Cover and cook on low for 4-5 hours or until noodles are tender.  Yield 6-8 servings.

Spinach Lasagna

Lasagna noodles cooked to pkg directions
1 cup cottage cheese
1/2 cup sour cream
4 eggs10 oz frozen spinach thawed and drained of excess water
1/2 cup chopped onion
1 tsp oregano
1/2 tsp salt
1 1/2 cup marinara sauce
shredded mozarella or cheddar cheese
parmesan cheese

Mix together all ingredients, except for noodles and shredded cheeses. Layer in a 9x13 pan: noodles, spinach mixture, marinara, and shredded cheese. Repeat layers once more. Cook for 40 min. on 375

Crusty Pizza Dough

Since I've moved to Texas, I have been missing Trader Joe's tremendously. One of the things I loved to get there was their already-made pizza dough. It came in white or wheat, it cost 99 cents, you rolled it out, filled it and baked it, and it was so easy for quick weeknight-pizza. This week though, I found this recipe in the book that came with my KitchenAid mixer. It is very easy and very delicious! Problem solved!

1 package active dry yeast
1 cup warm water (105-115 degrees F)
1/2 tsp. salt
2 tsp. olive oil
2 1/2-3 1/2 cups all purpose-flour
1 Tbsp. cornmeal

Dissolve yeast in warm water in warmed mixer bowl. Add salt and olive oil, and start with about 2 cups flour. Attach bowl and dough hook to mixer. Turn to speed 2 and mix about 1 minute. Continuing on speed 2, add remaining flour, about 1/4 cup at a time until dough clings to side of hook and cleans the sides of the bowl. Knead on speed 2 about 2 minutes longer. Place dough in a greased bowl, turning to grease top. Cover. Let rise in warm place about 1 hour, until doubled in bulk. Punch dough down. Brush 14-in. pizza pan with olive oil. Sprinkle with cornmeal. Press or roll dough across pan, forming a collar around the edge to hold toppings. Add toppings and bake at 450 for 15-20 minutes.

Note: The original recipe says to start out with 2 1/2 cups flour and then keep adding, but I think it just calls for too much flour. You just add enough to get the right consistency. Also, you can add a little wheat flour to give it a nutty/crunchy flavor.

Pesto

I love pesto sauce. We usually put it with pasta, but there are so many uses! If you don't want to put this with a 16 oz. pkg of penne, you can use it on a panini, (or any sandwhich) or use it as a sauce on your pizza. If you want a yummy appetizer or snack, spread pesto on a pitas, srpinkle with parmesan, cut it into wedges and broil it until the pita becomes crispy.

Combine in a processor and mix until a thick sauce forms:
20 basil leaves
zest of one lemon
1/4 cup toasted pine nuts
1/3 cup olive oil
1/2 cup shredded Parmesan cheese
3 cloves of garlic crushed, or minced
pepper

*If you are using this for pasta sauce, add one ladleful of starchy pasta water to pesto to thin it out, making it easier to mix with pasta.

Last minute Lasagna

Why am I the only one posting? haha! Anyway, here's another delicious one from Real Simple! Thanks to my hubby who bought me this cook book for Christmas!

Last Minute Lasagna

1 24- or 26-ounce jar pasta sauce
2 18- or 20-ounce bags refrigerated large cheese ravioli
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
1 8-ounce bag shredded mozzarella
1/2 cup (about 2 ounces) grated Parmesan

Heat oven to 375° F.

Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking dish. Cover with a single layer of ravioli. Top with half the spinach, half the mozzarella, and a third of the sauce. Repeat with another layer of ravioli and the remaining spinach, mozzarella, and half the remaining sauce. Top with another layer of ravioli and the remaining sauce (not all the ravioli may be needed). Sprinkle with the Parmesan.

Cover with foil and bake for 30 minutes. Uncover and bake until bubbly, 5 to 10 minutes more.

Nicki's Baked Ziti

My friend Nicki brought me this Ziti after I had Claire and it was DELICIOUS! I swear it was the best meal anyone has ever brought me!

INGREDIENTS
1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese


DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Garlic-Toasted Open-Faced Lasagna Ciabattas

This rocked my socks!

I got it from Picky Palate. The picture is the one that I made!

2 Tablespoons extra virgin olive oi
l
1 lb ground Italian Sausage

1 26 oz jar of your favorite pasta sauce (I used Classico)

8 leaves fresh basil, chopped (taste great if you have them, but not necessary)
15 oz container ricotta cheese

½ Cup grated parmesan cheese

1 Cup shredded mozzarella cheese
¼ teaspoon salt
¼ teaspoon pepper

¼ teaspoon Italian Seasoning
8 garlic roasted ciabatta rolls (I get them from Super Walmart)

1 ball fresh mozzarella cheese
Parmesan cheese
1. Preheat oven to 375 degrees F. Place oil into a medium dutch oven or pot over medium heat. Cook sausage until browned, about 5-7 minutes; reserve ¼ Cup of sausage for ricotta. Reduce heat to low and stir in pasta sauce and basil leaves. Simmer for 15 minutes.
2. Place reserved ¼ Cup sausage, ricotta, parmesan, mozzarella, salt, pepper and Italian Seasoning into a medium bowl. Stir to combine.

3. Split each ciabatta roll and place cut side up onto a large baking sheet. Spread ricotta mixture over each roll, about ¼ Cup (*you probably won't use all of ricotta.). Top with a couple spoonfuls of pasta sauce, and fresh mozzarella cheese.

4. Bake for 10-12 minutes or until cheese is melted and hot. Remove, sprinkle with parmesan cheese and serve.
*If you don't use all of your ricotta, save it and use it in a pasta dish for later in the week. I made a baked pasta dish where I stuffed the ricotta in the middle of some penne with red sauce, it was great.

Veggie Pizza Pie

I got this recipe off the Picky Palate website. I was so excited to try it, but I was also nervous because I didn't want to get my hopes up, and have it not turn out. Well, we had it tonight and I really liked it. I actually got a decent pic of it on my camera to post, but my camera is dead and needs to be charged so I used a pic from her website. Enjoy!

16 oz whole wheat or white pizza dough (I pick it up at Trader Joes or Fresh and Easy)

1 Cup ricotta cheese
¼ Cup grated parmesan cheese, like Kraft

1 Tablespoon extra virgin olive oil
2 Cups fresh spinach leaves, chopped

2 Cups fresh broccoli florets,

pinch of salt
½ Cup Roasted red bell peppers, from can or fresh
1 ½ Cup shredded mozzarella cheese

2 Tablespoons extra virgin olive oil
½ teaspoon dried Italian Seasoning

1. Preheat oven to 375 degrees F. Divide dough into 2 equal pieces. Spread and press one piece of dough into the bottom and sides of a 9-9 ½ inch round cake or tart pan that has been sprayed with non-stick cooking spray. In a medium bowl, mix together the ricotta and parmesan cheese until well combined. Spread into pressed pizza dough.

2. Place olive oil into a medium skillet over medium heat. Saute spinach until wilted down, about 3 minutes. Place evenly over ricotta cheese layer. Place steamed broccoli florets over spinach and season with a pinch or two of kosher salt. Layer roasted red peppers, then mozzarella cheese over top. Press out remaining piece of dough and place over filling, tucking edges inside of pan. Brush with olive oil and sprinkle with Italian Seasoning. Bake for 25-35 minutes or until crust is golden brown and cooked through.

3. Let cool for 10 minutes before removing from pan or cutting into wedges

Fast, Easy, Delicious, and Healthy! Whole Wheat Spaghetti with zucchini and Tomatoe

Whole wheat spagetti with zucchini and tomato

Whole wheat spaghetti
3 tablespoons olive oil
course salt and pepper
small red onion cut into thick slices
3 garlic cloves, minced
1 large zucchini cut lengthwise into sticks
2 plum tomatoes cut lengthwise into strips
3/4 cup Parmesan cheese

Boil noodles in salted water
Sautee 3 garlic cloves in 2 tablespoons of olive oil for 3 minutes
Add zucchini and 1/2 cup water. Let sit on med. for 10 minutes
Add tomatoes, onions and 1 tablespoon of oil.
Salt and pepper to taste.
Add cheese.

I got this recipie off of this blog: www.cuisinenie.blogspot.com This is her image too. It's really good and healthy and fast! Enjoy!

Baked Ziti Pesto

This is easy, and one of my hubby's favorites!

8 oz. ziti pasta
1 cup ricotta cheese
1 1/2 cups mozerella cheese
1/2 cup parmesan cheese
1/4 cup prepared pesto
2 cups crushed tomatos
1 small onion diced
2 cloves garlic minced
2 Tbs. olive oil
Cook ziti for 7 min. then rinse with cold water.
Saute garlic and onion in olive oil and add crushed tomatos. Simmer 10 min.
In a medium size bowl combine:ricotta, 1 cup mozerella, parmesan, and pesto. Mix well
In a 8x9 pan layer: 1/2 of tomato sauce, half of ziti noodles, all of cheese mixture, the remaining half of ziti, the remaining tomato sauce, and 1/2 cup mozerella. Bake at 350 for 30 min.

Baked Spaghetti

1 normal size package of spaghetti
8 -12 oz Italian Sausage (I like the Hot flavor, you can skip sausage if you don't like)
1 jar of your favorite spaghetti sauce
1 carton of cottage cheese - I think
16 oz.8 oz shredded mozzarella
1/2 - 1 c parmesan cheese
1 egg

Cook sausage, crumble it, drain fat. Add sauce and heat. Mix the cheeses and egg well. Cook the spaghetti until almost done, still a little chewy, drain pasta.Spray 9"x13" pan with Pam.Put half the pasta on bottom of pan.Spread cheese mixture over the pasta as best you can, its lumpy.Put the rest of the pasta on top of that.Pour the sausage/sauce over the top.Sprinkle more mozzarella or parmesan on topBake at 350 for 25-30 minutes.