LaSaGnA TiMpAnO. I went to see tUnE-yArDs on Monday night with some friends, and as always we wanted to cook a meal that somehow related to the show we were heading to.
Sometimes this is hard to do, but other times it seems to come naturally. Finding culinary inspiration in Merrill's lyrics seemed like it would be tough, but my sister knew what she wanted to make without hesitation. "How about something layered, because of all the vocal and instrument layering in the music? " Pasta with Creamy Bacon and Pea Sauce. After being glued to the TV every Friday night to watch Jamie Oliver work his magic on Food Revolution, Billy and I decided it was time to go pick up his latest book and get some new British inspiration.
Jamie’s Food Revolution Cookbook is full of simple, flavorful and (most of all) healthful meals that are accessible to any home cook in America. Much like the show did for public schools, Jamie’s Food Revolution helps the average American rediscover what healthy, home-cooked eating is all about, without skimping on flavor. The first recipe we tried from the food revolution cookbook was this pasta with bacon and peas in a creamy sauce.
Pad Thai Noodles. Pad Thai is certainly among the most popular Thai dishes and it’s always been a favorite of mine.
However, making this dish is actually a lot harder than it seems. As part of our new business venture, my husband and I have been making different versions of Pad Thai for the last few weeks. After much testing, tweaking, and of course eating, I think we came up with a pretty good take on this classic Thai stir-fry (he’s been to Thailand several times and agrees). In my opinion, the key to making great Pad Thai is to prep all your ingredients and lay them out nicely before beginning to cook, a.k.a. mis en place. Pad Thai is a quick stir-fry so you don’t want to measure out ingredients while you’re cooking. If you don’t feel like locating all of the necessary ingredients or if you’re looking for a nice gift idea, try out our Pad Thai recipe kit. Cajun Chicken Pasta. Note: Since this recipe is featured on the Food Network episode this morning, I’m bringing it to the front for easy reference.
This really is one of my favorite recipes here on The Pioneer Woman Cooks, and I regularly hear from people who’ve made it with great success. Crowd-pleaser! This is an exceedingly yummy, decadent pasta dish with chicken, vegetables, and lots and lots of scrumptious carbs. It’s a cinch to throw together, and if you don’t have prepared Cajun spice in your cabinet, you can just throw a few spices together to make your own combination. Different Cajun spice mixtures use different combinations of ingredients, but if you stick to basics like cayenne pepper (important!) Just remember: part of the deliciousness of this pasta dish is the spicy kick. Here’s how you make it. Oh. Start by slicing the veggies: Lop the top and bottom off of the red pepper… Then slice the pepper down the middle. Rip out the innards… Then make slices—not too thick, not too thin. Lasagna Cups.
I have to tell you guys, I had a lot of fun with this recipe!
I had a blast making these with my niece and turning this idea into dinner the other day. Who doesn’t love a pasta cup filled with delicious sauce and ooey gooey cheese? I think I could say that EVERYONE falls under this category. My Mom's Zucchini Lasagna. Mom and my brother, George, in Naples My mom, Angela, passed away in 1985.
She was from Sicily and I was just really beginning to get into cooking when she died. A short time ago, I was flipping through an old Italian cookbook of hers and saw this recipe, written by her, in the back of the book: I like vegetarian dishes a lot and so I thought I would give it a try. The amount of ricotta the recipe calls for seemed like a lot, so I scaled it back. Angela's Zucchini Lasagna for a printer friendly recipe, click here Ingredients: 3 pounds large zucchini, scrubbed1 quart spaghetti sauce or thick tomato sauce1 cup bread crumbs *1 pound ricotta cheese (more, if you like - the original recipe calls for 2 pounds)4 eggs, lightly beaten2 Tablespoons parsley, chopped1/2 teaspoon each dried oregano, basilSalt & pepper to taste1 cup grated Parmesan or Romano cheese1 pound mozzarella cheese, coarsely grated Instructions: Slice zucchini into long slices. In a 9x13 pan, spoon a thin layer of tomato sauce.
Mediterranean Pasta. I first made this dish several years ago for a ladies’ night I was hosting at my house.
Instantly a hit, I knew I’d be adding it to my list of favorite easy meals. Adding (or not adding) the meat at the very end makes it vegetarian friendly. There is a lot of dumping from jars and cans into a pan involved and not a lot of cutting and chopping. The fresh basil makes it perfect for summer and summer it is, as evidenced by the heatwave we’ve been experiencing here in the Midwest. Carbonara. I love carbonara.
It's fast, simple and cheap, yet very filling, warm and comforting. I generally don't like it when I get it at a restaurant which is surprising to me because it is so easy to make! Today we used bacon rather than pancetta for a few reasons. We have tried both in this dish, and I prefer bacon. Also at the store I went to, they didn't have the really good pancetta, only the thin round kind which I am not a fan of. We also made garlic bread. Usually we use raw garlic on garlic bread. The butter garlic mixture with some parsley added. Crushed red pepper on top and ready for the oven. Homemade Macaroni and Cheese. Homemade Macaroni and Cheese Oh what a weekend!
It was productive. It was fun. It was warm. Spinach and Mushroom Lasagna Rolls. Spinach and Mushroom Lasagna Rolls The perfect spinach mushroom lasagna, rolled up into neat bundles.
These are easy to plate and delicious to eat. Cheesy Spaghetti Squash and Broccoli. Creamy Macaroni and Cheese. Chicken and Cheese Lasagna Roll-Ups.