Chicken and Grape Salad with Orange Mint Dressing

 I love pasta. Smothered in cheese, a good meat sauce, whether it's baked or tossed, with garlic bread or not, who doesn't? Well, if you're like some people I know who have celiac disease, pasta is just a giant plate of "oh my goodness that's going to make me so sick."

Fortunately, Catelli has a great gluten free pasta out there so that all my friends who can't eat gluten can join in on the fun. Honestly, at first I wasn't sure if I even wanted to try this pasta. Most of the time, when I've tried gluten free things they've just been... not that good.

Would it be weird? Why should I even do gluten free? I can eat gluten.  The idea of having to create a recipe was intriguing though, especially when it's one that even my gluten free friends could eat. And honestly, this pasta is good. You'd never, ever know it's gluten free. It's tasty and tender and just like the regular stuff without being heavy. I love it!You can get a coupon for Catelli's gluten free pasta here.  If you have your own awesome gluten free pasta recipe, go to Catelli's Facebook page between May 4-31st and upload it. The three people who have the most likes will a year's worth of gluten free pasta!

Here's some fast facts about the pasta: 

• it's made from a blend of white rice, brown rice, corn and quinoa
• comes in spaghetti, fusilli, penne and macaroni
• it's certified by the Canadian Celiac Association's Gluten Free Certification program
• produced in a dedicated gluten free facility

This recipe has been a hit with my family, who practically inhaled it. Creamy dressing, sweet grapes, crunchy pecans and mint make it great. Today, as I walked through the school halls, a co-worker stopped and asked what exactly I was eating because it "smells amazing!" The combination of ingredients may seem a little interesting, but I promise-it's very well worth it.

Besides that, it's gluten free too!

Herbed Chicken: 
1 whole chicken breast
1-2 tbsp. olive oil
1 tbsp chopped fresh thyme leaves
zest from 1 orange

Salad:
1 cup halved red grapes
1/3 cup pecans, toasted and coarsely chopped
2 1/2 cups uncooked gluten free fusilli pasta
2 tbsp minced chives (or green onion)

 Dressing:
1/2 cup Greek yogurt
3 tbsp freshly squeezed orange juice
1 tbsp olive oil zest from 1 orange
2 tbsp fresh chopped mint
1/4 tsp salt (or to taste)
1/4 tsp fresh cracked pepper

On a cutting board, lay a piece of parchment paper. Put the chicken breast halves on it, about 2 inches apart. Lay another piece of parchment paper over top. Using a rolling pin, meat mallet or other heavy object, pound the chicken until they are about 1/2 inch thick throughout.

Remove the top piece of parchment. Sprinkle each breast with salt and pepper, the thyme leaves, and orange zest. Drizzle with 1 tbsp olive oil.

Get a good skillet nice and hot over medium to medium high heat. Add 1 tbsp olive oil, swirl it around, and then add the chicken breasts, plain side down. Let them sizzle and pop, cooking away until the meat is golden. At this point, get your spatula underneath a breast and flip it over so that the thyme/orange zest side is down. Cook for about 3-4 minutes, until that side is golden as well.


Remove the chicken from the pan and let the meat rest until it’s room temperature before chopping into 1/2 inch cubes. As the chicken is cooling, cook the pasta according to package directions.

Drain well and let cool. In a large bowl, toss together the pasta, halved grapes, chives, pecans, and chicken. Set aside. In a small bowl, whisk together all the dressing ingredients. Pour over the pasta mixture and toss well. Season with salt and pepper to taste. Serve topped with more chopped fresh mint and a little orange zest.  Serve immediately!

Serves 4

Disclosure: to create this post, I was given a bunch of gluten free pasta. I was not compensated in another other monetary way. This recipe is actually an entry to a blogger contest, so we'll see how I do!

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Roasted Cherry Tomato and Spinach Pasta Toss

Of all the fruit and vegetables that we eat, I'd say that we go through tomatoes the most. John eats grape tomatoes like they are candy, popping a few in his mouth every time he passes a container. They go into salads, pasta sauces, thin slices go on pizzas, in sandwiches, you name it; we've put tomatoes on it.

The market often has grape tomatoes on sale, and this week I was fortunate to find that I could get 3 pints for only $5. I had plans for these tomatoes, you see. Roasty, sweet, delicious plans.

This tomato sauce is about as easy as you can get. Toss those sweet babies with a bit of oil and other things, them let your oven do all the work while you boil some pasta.Once your tomatoes have roasted and split open, toss them with the finished pasta and some big handfuls of greens and parmesan. What's easier than that? You'll notice that I mention spinach and arugula-awhile ago I discovered that Dole makes a spinach and arugula mix, which has become my new favorite. Don't have it available? That's okay, just use spinach.

I used Catelli Ancient Grains pasta for this dish, and it was amazing. The pasta held the sauce really well, and added a lot of flavour. I highly recommend you try it!


Ingredients:

Roasted Tomatoes:

2 pints grape tomatoes
4 cloves garlic, slivered into chips
2 tsp brown sugar
2 tbsp balsamic vinegar
2 tbsp olive oil
coarse salt and cracked black pepper
1 tbsp fresh chopped thyme
200 grams of Catelli Ancient Grains spaghettini

2 large handfuls of spinach or a mix of spinach/arugula, torn roughly
3/4  cup fresh Parmesan cheese
fresh cracked pepper

1. Pre-heat oven to 325 F.

2. In a large bowl, toss the grape tomatoes, garlic, olive oil, brown sugar, balsamic vinegar, thyme, salt and pepper together. Spread them into a 9x13 inch non reactive baking dish and place it in the oven.

3. Bake the tomatoes for about an hour, stirring occasionally while they break down and release their juices. Near the end, start cooking the pasta.


4. Bring a large pot of salted water to a boil and add the pasta. Cook about 7-9 minutes, whichever is your preference. Drain the pasta and toss in a large bowl with the cherry tomatoes, big handfuls of torn spinach and arugula, and cheese. Add cracked pepper and salt to taste. Mound on plates and add more cheese at the table.

Makes 4 servings. 

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Mexi Pasta Toss with Windset Farms

I love fresh, crunchy vegetables. In our house, cherry tomatoes are eaten by the handful on their own or with slices of cheese, and sweet peppers are munched on in lunches, dipped in hummus, tossed in salads, or just about any way you can imagine. In the summer, being veggi-fied (is that a word?) kicks into high gear and our fridge is always bursting with all kinds of produce. What can I say? We love our vegetables. Every day, I take a small container of sugar snap peas, carrot sticks, grape tomatoes, and pepper slices in my lunch. Grape tomatoes and the mini peppers are quick and easy to pack-and eat!

One of my favourite brands to buy that's greenhouse grown is Windset farms. The cukes, peppers and tomatoes are always so delicious and they are readily available. This post isn't really sponsored by them; I've bought their veggies for a few years now and often chat with them on twitter. Since BC Veggie Day was recently and we were celebrating green house grown tastiness that is now making it's way into the grocery stores, the nice folks over at Windset Farms sent me the above veggies  I wasn't asked to post anything, but offered to because I loved them so much. I immediately got down to work and transformed the veggies into something delicious-not that those lovely tomatoes weren't delicious enough that I wanted to just sit and munch them raw, all by themselves.


Anyway you really should try this pasta. It's not a heavy, full of cheese and sour cream or other greasy stuff that some would associate with Mexican type food. It's light and bursting with all kinds of things that are good for you-veggies, beans, some cheese, and a bit of spice. We came up with it on the fly and ended up eating the leftovers the next day for lunch, too.

Ingredients:

200 g of fusilli pasta
1 shallot, peeled and sliced
2 cloves garlic
3/4 tsp chili powder
1/2 tsp cumin
salt and pepper to taste
1 cup sweet peppers, slivered
1 cup halved cherry tomatoes
1-2 chunked avocados
1/4 cup chopped fresh cilantro
1 cup Mexicana Touch of Philadelphia Cheese
fresh lime
*like it spicy? Add a bit of chopped fresh jalapeno

Directions:

Get the water boiling and cook the pasta according to the package directions. While it's bubbling away on the stove, heat up a large, deep pan and saute up the shallots in a little olive oil until they are softened. Add the garlic (and jalapeno if using)  and continue to saute until fragrant. Stir in the beans, chili powder and cumin, stirring and cooking it for another 2-3 minutes. Take the beans off the heat and set aside.

When the pasta is finished cooking, reserve about 1/3 cup of the cooking water. Drain the rest. Add the hot, drained pasta to the pan with the beans and shallots, tossing and adding a little of the reserved water to moisten, and then stir in the cheese. Transfer everything to a large bowl.

Toss the pasta and beans with peppers, tomatoes, avocados and cilantro until everything is well mixed together.

Serve the pasta with slices of lime to squeeze over top.

Makes 4 servings

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Lasagna for Two

Sometimes, you want lasagna but you don't want a giant pan of it. Whether you're a student living by yourself, or maybe a couple and the kids will eat something different anyway, it takes a little skill to take something that's normally quite large and pare down the recipe to get a nice little lasagna all your own.

With Kevin away for the week, it's taken a bit of adjusting to pare things from the usual 4-6 servings that I make down to 2-3 for just me and John. Sometimes it means cutting a recipe in half, other times you have to take it even further. A pyrex 9x5 loaf pan makes the perfect pan for a mini lasagna, baking it up nice and thick with just enough servings for three people, or two with some for leftovers.

We used ground turkey thighs in this recipe, but you could substitute beef and to make things even quicker, pick up your favourite good quality jarred pasta sauce. Some measurements are a little approximate because I figure you can use your own judgment-I love lots of cheese, so I usually eyeball it.

Ingredients:

6-8 lasagna noodles
798 ml jar of pasta sauce
1 1/2 cups mozzarella cheese (more or less)

Cheesy Layer:
1 cup cottage cheese
3 oz spinach, thawed and squeezed dry (about 1/3 of a package of frozen spinach)
2 cloves garlic, minced
fresh cracked pepper
1/4 tsp basil
3 tbsp freshly grated parmesan cheese

Meaty Layer:

1/2 lb ground turkey or beef
2 cloves garlic, minced
1 Tbsp minced fresh rosemary (optional but nice with the turkey)
1/4 tsp pepper
1/4 tsp salt (optional)
1/2 tsp oregano
1/4 tsp basil
1/2 sweet red pepper, chopped
1/3 cup onion, chopped

Directions:

Pre-heat oven to 375 F

In boiling, salted water cook the lasagna noodles according to package directions. Drain well and rinse with cool water. Set aside.

In a medium frypan, saute the onion in a little olive oil over medium heat until softened. Add the garlic and rosemary, and continue to saute until fragrant. Add the turkey, breaking up with a spoon and cooking until no longer pink. Stir in the pepper, salt, oregano, and basil, cooking and stirring for 2-3 minutes. Add the sweet pepper and saute for a few minutes longer before stirring in about 2/3 cup of sauce, or just enough to coat the meat so it's a very thick, juicy sauce. You don't need to have a lot of liquid here. Set aside to cool.

Mix the cottage cheese, spinach, basil, pepper, and parmesan cheese together in a bowl. Set aside.

Spray the inside of a pyrex glass 9x5 inch loaf pan with non stick oil spray. Spoon about 1/2 cup of pasta sauce into the bottom, or enough to coat it well. Fit two noodles into the pan. I cut about 2 inches off the ends so that they would fit.

Top the noodles with 1/2 the meat mixture. Sprinkle with a handful of mozzarella cheese. Top with 1/2 of the cottage cheese and spinach mixture.

Next, layer 2 more noodles, the remaining meat mixture, another handful of mozzarella, then the rest of the cottage cheese mixture. Cover with yet 2 more noodles.

Lastly, spread about 3/4 cup to 1 cup of sauce on the top-not tons, but enough to cover the noodles well. Sprinkle on another handful or two of mozzarella cheese.

Spray a piece of aluminum foil with non stick cooking spray and tent it over the lasagna, oiled side down. You need to make sure the foil has been sprayed well because you don't want it to stick to the cheese and take it all off when you remove it.

Place the lasagna in the middle of the oven and bake for about 40-45 minutes, then remove the foil and bake for about another 5-10 minutes longer, until bubbly. Remove from the oven and let sit for about 10 minutes.

Cut and serve. For us, the lasagna made enough for two dinners, but depending on appetites it can serve anywhere from 2-3 people.

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Home Made Macaroni and Cheese

When I was a kid, I had a friend whose mom always made home made macaroni and cheese. She'd serve it on these chunky pottery plates, and I thought it was the best thing ever.

At my house we had Kraft Dinner. Oh don't get me wrong; my Mom is an excellent cook. I just don't even remember her making home made macaroni and cheese.

So once I was an adult, one of the first things I wanted to do was learn how to make my very own mac and cheese!

8 oz uncooked elbow macaroni
2 1/2 tbsp flour
1/4 cup butter
1/2 onion, chopped very finely (if you or the kids cringe at the thought of onion, leave it out-but it adds a lot of flavor and is really good)
1/4 tsp pepper
1/4 tsp salt
3 cups milk (for really creamy, try evaporated milk)
2 cups sharp cheddar cheese

Cook your macaroni in boiling salted water according to package directions until it's el dente. Drain, rinse with cold water, and set aside.

In a medium sized pot, melt your butter over medium low heat and add the onion. Cook the onion in the butter until it's translucent and soft. Then stir in the flour. Cook it for a little bit, stirring until it's a nice paste. Then gently stir in your milk, a bit at a time, whisking and pouring, whisking and pouring...you don't want lumps so just keep pouring in a little and whisking until it's smooth, then pouring some more.

When you finally get to the point where you can just dump in the rest of the milk, go ahead. Turn the heat to medium and stand there, occasionally stirring the sauce while it heats, so it doesn't burn. Keep stirring while it heats up and thickens somewhat.

Once it's thick-ish, add the salt, pepper, and shredded cheese. Continue to stir while the cheese melts into the sauce.

In a large bowl, combine the cheese sauce with the cooked macaroni before pouring into a casserole dish to put into the oven. Cover with foil and back at 350 F for about 20 minutes or so.

Serves 4-6.

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First Day of School No Cook Bruschetta Pasta

Back to school week is always crazy for parents, whether your kids are starting kindergarten (like one of my friends), or grade 12, which is the situation in my house. Even though I keep saying that I'm going to make Kevin pack his own lunches, I admit that I really don't mind taking the job. I work in an elementary school so I'm already packing my own lunch-why not his too?

This many years of lunches have taught me a lot of things but mostly, to just relax. Forget the cutsie, complicated, ridiculous lunches you see online and in magazines. There is no medal for the best lunch packer. Find what your kids like, and make it. It doesn't matter if it's the same every day. It also doesn't matter if it looks like their favourite television character.

One way to keep lunch time happy in our house was when I began allowing Kevin to rate his lunch. Thumbs up for "I love it, make it again", thumbs sideways for  "it was okay." and thumbs down for "please don't make that." Doing this gave him a voice and I always promised to not take it personally. It also reduced the amount of food coming back uneaten, and as I got to know exactly what he liked (and didn't like), lunches were far more enjoyable. In grade one all he ate was grilled cheese. Grade 7, he developed a love for sprats, which are tiny sardines (his teacher hated that one). Grade 11 he had a thing for peanut butter sandwiches. When he homeschooled for awhile there, I'm not even sure he ate lunch. This year?

"I don't care. Just pack what you pack. It's always good. Although, I don't eat yogurt."

That's not to say I like to pack lunches-but lunches are a fact of life, so why not just embrace it? Besides, when you are at the end, I can't help but look at this photo on his first day of kindergarten and giggle at how the lunchbox is about as big as a suitcase.



Leftovers are a great way to get double duty out of your dinners by turning them into lunches. Make a little extra of your kid's favourite soups, stews, and chilis to send in a thermos on cold days. This pasta is really great when made fresh, but takes on a cold pasta salad-like taste when you take it in a lunch. I added a little less olive oil, but I think you can adjust things as you like. This is a template recipe, really. Some crumbled bacon might be nice, maybe a little fresh chopped peppers, or you can add some roasted corn, even.

Ingredients: 

3 ripe tomatoes, seeded and chopped
2 green onions
1/4 - 1/3 cup olive oil (I like less, but you can add up to 1/3 cup)
2 tsp balsamic vinegar
1 tsp lemon zest
3 tbsp chopped fresh basil
1 garlic clove, minced
pinch hot pepper flakes
salt and cracked black pepper
16 ounces of Rigatoni or bow tie pasta
1/4 cup grated parmesan cheese

Directions:

In a medium sized bowl, toss together the tomatoes, green onions, olive oil, balsamic vinegar, lemon zest, garlic, and hot pepper flakes. Stir and set aside while you get the pasta ready.

Bring a pot of water to a boil and add 1 tsp salt. Dump in the pasta and give it a good stir. Cook the pasta according to package directions, until el dente.

Drain the pasta well and the dump the hot noodles right on top of the tomato mixture. Allow it to sit for about a minute before tossing it all together. Top with fresh basil and parmesan cheese, then salt and pepper to taste.

Serves 4

Adapted from Ten Dollar Dinners

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Noodles and Ginger Scallion Sauce

I really love soba noodles. Despite their odd slightly grey color, they have far more flavor that usual noodles, and require little to make a them worth eating. This simple sauce dresses them up a little without overpowering them, and makes for a light, kid friendly meal if yours don't mind green bits in their food. I served them with some crunchy raw veggies, but you can pair them with some roasted meat if you like.

Serve with some chopped cucumber, lime slices, sesame seeds, and extra soy sauce on the side.

Adapted from Simply Reem

1 1/2 cups finely chopped scallions
2 tbsp minced ginger
1/4 cup chopped fresh cilantro
2-3 tbsp grapeseed oil
2 tsp chili oil
1 tbsp soy sauce
2 tbsp rice wine vinegar
2 tbsp honey
1 tsp pepper

6 ounces of soba noodles
2 tbsp sesame seeds
lime wedges
julienned cucumber

Mix the first nine ingredients together in a bowl and allow to sit for about 20 minutes. This is crucial because the flavors need to develop.  Cook the noodles according to the package directions.  Drain noodles, then toss with the sauce, sesame seeds,  and add more salt, pepper, or soy if you want.  I like to squeeze some lime over and toss in some cucumber as well.

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Spaghetti with Roasted Tomatoes and Feta for two

When I was in the city, I couldn't get over how cheap produce was and bought copious amounts of everything from pints of cherry tomatoes to grapes, peppers, and cucumbers. With the prices so low I was able to load up the fridge, and we are still working on using it all up.  We weren't eating the cherry tomatoes fast enough, so I decided one night to make a pasta sauce with them.  I had seen Michael Smith do this, and inspired by the contents of my fridge I decided to go for it.

1 pint of cherry/grape tomatoes (about 2 cups)
2 cloves of garlic, peeled and sliced into chips
freshly cracked pepper
1 tbsp and 1 tsp olive oil
1 1/2  tsp balsamic vinegar
pinch hot pepper flakes
freshly cracked pepper to taste
1 tbsp rosemary
1/4 cup sliced Kalamata olives
handful of freshly grated Parmesan cheese
2 cubes of pesto, thawed  (if you use store bought, omit the Parmesan cheese)
1/4 cup crumbled feta
6 oz spaghetti

Pre-heat oven to 400 F. Line a 9x13 baking dish with parchment paper.

Slice the tomatoes in half lengthwise and toss in a bowl with garlic, rosemary, balsamic vinegar, olive oil, hot pepper flakes and black pepper.

Spread the tomatoes out in the pan in a single layer and roast for about 25 minutes. 

In the meantime, cook the pasta in boiling salted water according to package directions.  Drain, reserving a small amount of the water. Toss cooked pasta with pesto, roasted tomatoes, feta, and olives.  Serve immediately.

Makes 2 servings

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Karen's Lamb Pasta Sauce

When Kevin was about seven, we lived on Vancouver Island.  One summer day we went to the Filberg Park in Comox, BC where inside the park they run a small petting zoo that we often visited.  There were all sorts of animals, including a tiny pot bellied pig that followed us everywhere but refused to be touched, and cute little lambs running around.  As Kevin absentmindedly stroked their wool, he asked,

"What are we having for dinner tonight?"

I didn't know what to say.  Do I let him know that lamb would be on his plate? Or should I kill that fantasy (pun intended) that meat just magically appears in little styrofoam containers in the supermarket? I hesitated but eventually met his gaze.

"Um, it's lamb.  Pasta with lamb sauce."

Kevin's hand stopped mid stroke, and his blue eyes widened.  He looked down at the wooly little lamb standing beside him, then back at me.  I'd like to say I was a sympathetic mother but on that day, I didn't offer words of consolation.

I bleated.  Loudly. 

Needless to say, it's a good thing that my son loves his meat and isn't deterred by the fact that we eat the flesh of cute animals, because he went home that night and ate a huge bowl of lamb pasta sauce, afterwards declaring that lambs were cute AND tasty.  The other night, about nine years later he wolfed down another bowl of pasta and lamb sauce, again smacking his lips and reminiscing about the time that I horrified him about what he was eating. Where did I get the recipe for this one, he wanted to know.  The truth is there was no recipe, just a vague idea of what I wanted to eat as I wandered through the grocery store.  I had a craving for some type of rich, meaty sauce topped with feta cheese, and then went home and created it.

I think what made this one different than another sauce I make is that the lamb I used was not the typical frozen kind in a tube,straight from New Zealand that I usually find at the store, but instead fresh lamb patties, with their edges rolled in chopped fresh mint.  I may not have even bought them but they were a full $3/lb cheaper than the frozen meat, so they went into the cart.  After tasting the difference, I'm not sure I can buy the frozen meat again.

1 lb lamb (fresh is best, but frozen and thawed will do)
1-2 tablespoons fresh mint, chopped fine
1-2 tablespoons fresh rosemary, chopped fine
3 garlic cloves, minced
1 onion, chopped
1 red pepper, seeded, cored, and chopped
6 mushrooms, chopped
2 ribs celery, chopped
1 can of italian plum tomatoes (I like cortina brand, the juice is nice and thick)
3 tbsp tomato paste
1 tbsp brown sugar
1 tbsp balsamic vinegar
2/3 cup red wine

In a large pan with a little olive oil, saute the onions and garlic over medium low heat until softened and translucent.  Stir in the rosemary and continue to saute a few minutes longer.  Push the onions and garlic to the side of the pan, then crumble in the lamb, breaking apart with a spoon and turning the heat up to medium.

Cook, stirring occasionally and breaking up the chunks of meat until cooked through and no longer pink.  Add the mushrooms, red pepper, mint, fresh cracked pepper and salt to taste. Continue to stir and cook until the vegetables soften and the pan becomes somewhat dry (juices from the meat will be absorbed by the vegetables).  Stir in the wine and tomatoes, breaking up the tomatoes with a spoon.  Using the can from the tomatoes, fill it about 1/3 full with water, and pour it into the pan. Stir in the balsamic vinegar, tomato paste, and brown sugar.  This will look very watery, but the liquid will evaporate and you will be left with a delicious, meaty sauce.  Be patient!

Bring the mixture to a boil, then turn down the heat to low and let simmer for about an hour and a half, until it's thickened, stirring now and then. 

Serve with pasta and feta cheese.

Makes about 6 servings.

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Pasta Shells and Cheese with Leeks and Bacon

Photo by Cookbookman

Growing up, I loved macaroni and cheese from a box.  It was the only kind of macaroni and cheese I knew, although a friend of mine had a mom who would make it from scratch.  Recently, I had some leftover leeks in the crisper and Kevin asked if I'd make this dish so on a cold, rainy evening, I complied.  It's far from low in fat and calories, so you'd want to make this on a rare occasion-but it is probably the very best macaroni and cheese I've ever made.  You can up the servings somewhat if you add a little more milk to the sauce or cook up a little more pasta.  Generally, I like lots of sauce on the pasta, as it tends to soak it up when you bake it.  The bacon and leek add amazing flavor to this, and while you don't need a large serving, it will definitely satisfy any salty/cheesy pasta craving you've been having.

1/4 cup butter
1/4 cup flour
2  cups milk
1 1/2 cups shredded cheddar cheese
6 slices of bacon, chopped
1 leek, washed and sliced finely
3 cups dry small pasta shells
pepper, to taste

In a pot of boiling salted water, cook the pasta according to package directions.  Drain well and set aside.

Fry up the bacon until crispy.  Remove from the pan to a paper towel lined plate and then drain off all but about 1 tbsp of the fat.  Add the chopped leeks and saute them until they are lightly browned and tender.  Set aside.

In a medium sized pot over medium low heat, melt butter.  Stir in the flour and continue to stir for a few minutes while it blends in, bubbling.  Watch carefully-you don't want it to burn!  Gradually add the milk, stirring constantly as you go, making sure to blend it well so you don't have any lumps.  Heat the sauce over medium heat, stirring, until it thickens up.  Remove from the heat and stir in the cheese.

In a large bowl, mix together the bacon, leeks, cooked pasta, and sauce.  Don't worry if it seems like a lot of sauce-the pasta will soak some up.  If you want to make it extra cheesy, add another handful of just grated cheese.   Scrape into a buttered 3 L casserole dish, top with a little extra cheese (I know, I'm awful aren't I? and bake at 350 F for about 20 minutes, until warmed through and bubbly.


Serves 4, approximately.

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Santa Fe Pasta Salad

The other day, I bought corn from a the back of a truck in a bar parking lot. Weird, I know-but it seemed as though every day, I would see a farmer with a pick up truck heaped with corn. Curious to see what the corn was like, Kevin and I chose to go buy some. As we talked to the farmer we learned that the corn was from Chilliwack, and hauled all the way to the Sunshine Coast. He did a roaring business, too-selling out almost every day of an entire truckload.

After tasting the corn, I could see why! Juicy and sweet, it was the best corn I have ever tasted. While it was a little more expensive than the grocery store, it was still affordable and we will certainly be back to pick up some more.

This pasta salad is the best one that I have tasted in a long time. Smoky chipoltes add a little heat, while salty feta and roasted corn gives you some texture. Leftovers are fantastic and I daresay that this would be perfect in a lunchbox. Don't be scared off by the initial fiddly bit with roasting the peppers and corn, it's easy and the flavor is totally worth it.


Adapted from Rebar

Dressing
2 red peppers, roasted
4 cloves garlic, roasted
2 tsp chipolte puree* (see note below)
1 shallot, peeled and chopped
2 tsp maple syrup
1/2 tsp salt
2 tbsp rice wine vinegar
2 tbsp fresh lime juice
3/4 cup olive oil

Salad
4 cups dry fusilli pasta
3 cups corn, fresh or frozen, roasted (*see below!)
4 tbsp minced fresh sage
1 bunch green onions, chopped
4 oz candied salmon, smoked salmon, or you can throw in some chick peas
1 pint cherry tomatoes, halved
2 tbsp pine nuts, toasted
1/2 cup crumbled feta cheese
salt and pepper

First, make your dressing. Blend the roasted peppers and garlic in a food processor until smooth, then add the chipolte puree, shallot, maple syrup, salt, rice wine vinegar, and lime juice. Process a bit to mix it up. Then, with the motor running, slowly pour in the olive oil. The mixture will emulsify while you pour (become thick-yum!) Set aside.

Roast your corn! (directions below)

Cook your pasta according to package directions until it's el dente. Drain, run under cold water, and set aside.

While the pasta is cooking, assemble the other ingredients so that everything is ready to toss together once the pasta is cooled. When the pasta is ready, toss it with some dressing in a large bowl until well coated. I used all the dressing, you may decide to use more or less. Add the corn, salmon, sage, and green onions, toss some more. When you are serving, garnish the salad with the tomatoes, pine nuts, and feta. I liked to have a little more feta on mine so put some extra feta on the side for those who like lots of cheese.

Makes 6-8 servings

*chipolte peppers are smoked jalapeno peppers. You can buy them canned in the Mexican food section. They usually come packed in abodo sauce. Chipoltes have a smoky flavor and are really quite hot, and add a little mild heat to this recipe. To make the puree, just buy a can, whiz it up in a food processor, then fill your ice cube tray with the puree and freeze. Transfer the cubes to a ziplock bag and stash in your freezer. The chipolte puree can be added to hummus, salad dressings, sauces, soups, etc. Be careful, it's pretty spicy!

*roasted fresh corn is the best in this recipe, but you can use frozen if it's all you have. Cut the kernels off the cob and toss with 1 Tbsp of vegetable oil. Spread onto a baking sheet and sprinkle with salt and pepper, then roast in a pre-heated 375 F oven for 10 minutes. Allow to cool before proceeding with recipe.

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Veggie Pasta Salad

On a hot summer day, I love to have pasta salad for dinner. They are so easy to just fix up to accommodate whatever you have in the fridge, and you can add anything from hard boiled egg to leftover chicken, tuna, some steamed salmon, or shrimp. This one is dressed with oil, vinegar, some fresh shaved Parmesan, and dried herbs, but you could substitute some fresh ones from your garden. I like to use a variety of colored peppers to give it more color-when I made it this time, I was just using up what was in my fridge so it was a little blah looking. Go wild!

250 g vegetable fusilli pasta, or plain pasta
1 red pepper, slivered
2 cups zucchini, slivered
½ cup sliced green onions
6 mushrooms, sliced
¼ cup carrot, peeled and grated
½ cup sliced celery
⅓ cup olive oil
¼ cup red wine vinegar
2 tsp Parmesan cheese
1 tsp salt
¼ tsp pepper
¼ tsp oregano
¼ tsp basil
¼ tsp garlic powder.

In a large pot of boiling water, cook pasta according to instructions on the box until al dente. Drain and rinse under cold water so it doesn’t cook further, and set aside. Toss in a large bowl with the sliced and chopped vegetables.

In a small bowl, mix together the olive oil, vinegar, salt, pepper, oregano, basil, and garlic powder. Drizzle over top of the pasta mixture and toss well before sprinkling over the Parmesan cheese and tossing again. Chill or serve immediately.

Makes 8 servings

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Pasta Primavera

I'm usually a fan of the creamy, cheesy pasta dishes, so I've never been much of a fan of pasta primavera, and even the ones I've tried usually have contained cream or some type of sauce in with all the veggies. This one, with a bit of cooking water to keep it moist and a bit of cheese, is different. The veggies, blanched lightly in the pasta cooking water, are fresh and bright, leaving you feeling that you are eating something healthy and not a heavy pasta dish. With all the fresh veggies coming out at the farmer's markets in the coming months, you'll have no problem swapping around veggies to what you really enjoy. I didn't have any goat cheese, and truth be told, nobody in my family really likes it all that much so I subbed what I had on hand-a good sprinkle of mozzarella.

Adapted from Food Network Magazine

12 oz fusilli or other corkscrew pasta
1/2 pound sugar snap peas, or broccoli florets
2 carrots, julienned
1 yellow bell pepper, cut into thin strips
2 Tbsp extra virgin olive oil
4 cloves garlic, thinly sliced
1 pint cherry tomatoes, halved
1/4 tsp red pepper flakes
1/2 cup roughly chopped fresh mint
1/2 cup grated Parmesan cheese
4 oz goat cheese (or Boursin), crumbled

Add the pasta to a large pot of salted boiling water and cook according to package directions. About two minutes before the pasta is finished, add the peas, carrots, and peppers.

Ladle out about 1/2 cup of the cooking water and set aside before you drain the pasta and veggies, then return them to the empty pot and set aside.

Meanwhile, cook the garlic in a medium saucepan with some oil, stirring, until lightly browned. Stir in the hot pepper flakes and tomatoes, continuing to cook and stir until the tomatoes just begin to wilt. Pour in 1/4 cup of the reserved cooking water, then pour the garlic mixture over the veggies and pasta that you cooked previously. Toss well. Gently toss in the chopped mint and Parmesan, then half of the goat cheese until it's all combined.

Serve in bowls and top with remaining goat cheese.

Makes 4 servings

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Bacon Cheddar Pasta

Every now and then I get a craving for something so sinfully delicious, so luscious, that I can't help myself. A couple of weeks ago I was at a cafe with a friend having coffee and happened to browse through a Fine Cooking magazine. This recipe caught my eye and before I knew it, I was scribbling the directions down on the back of a stray receipt in my purse.

Cream, cheddar, and bacon are things that I rarely, if ever, eat in one sitting but this was so delicious it was worthy of every bite. I highly recommend it-possibly with a nice green salad and some fruit to finish off, because it's very rich.

Ohhhh but so worth it.

Adapted from Fine Cooking
1 lb pasta (fusilli is good, I used small shells)
3/4 lb bacon
2 cloves garlic, minced
3 cups heavy cream (I used whipping cream)
2 cups firmly packed shredded sharp Cheddar cheese
1/4 tsp freshly ground black pepper
1/2 cup sour cream, for garnish (I skipped this step)
1/2 cup thinly sliced green onions

Bring a large pot of water to a boil and add about 1 tsp water to it. Pour in your pasta and cook until el dente. Drain, but don't rinse. Return the pasta to the pot.

Fry up your bacon in a good sized fry pan, then set pieces aside on paper towel as the finish cooking. Pour off the fat into an empty can, and add your garlic to the hot pan. Stirring, cook for about 2 minutes over medium heat until fragrant. You don't want to let the garlic brown, it will become bitter. Pour in the cream.

Bring the cream to a boil over medium heat, stirring around to bring up the garlic and any bits from the bacon on the pan. Continue to cook and stir for about 3 minutes. Chop the bacon into small pieces, and add, along with the cheese, to the cream. Stir and continue to cook about another 3 minutes until it thickens. Add salt and pepper to taste. Toss the cooked pasta right into the pan, coating evenly with the sauce. Allow to cook over medium heat for about 2 or 3 minutes, until bubbling and heated through.

Serve immediately with a sprinkle of green onions and a dollop of sour cream, if desired.

Serves 4-6

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Creamy Paprika Chicken and Pasta

Since Hubs was diagnosed with type 2 diabetes, we don't eat a lot of pasta anymore. I won't lie and say that I don't miss it, but when I do make it, I'm always looking for something that I can adapt into a meal that everyone in my family will eat. This one was fantastic-you cook the chicken in the sauce, but then serve the chicken on the side and mix the sauce with pasta. That way Hubs could have a salad on the side while Kevin and I enjoyed some pasta! This recipe made quite a lot, so be prepared for some pasta leftovers that would be great in a lunch box the next day.

Adapted from Mimi on the Move and The Crepes of Wrath

5 large chicken legs or breasts (I used breasts, but they got a bit dry. I think that using some chicken thighs here would probably be the best thing-say, about 8?)

5 Tbsp paprika (whatever king you like-sweet, smoked, regular)
2 1/2 tsp basil
2 1/2 tsp oregano
1 1/4 tsp red pepper flakes, divided (I used a lot less-you can add more at the end if you need to)
2 1/2 tsp salt (I reduced this by quite a bit)
2 1/2 tsp pepper (reduced this too-you can use your judgment, I added some at the end)

1 large onion, sliced
4 garlic cloves, minced
3 bay leaves
38 oz crushed or diced tomatoes (I used a 24 oz can of crushed and a 14 oz can of diced, like Sydney recommended)
1 four oz can of tomato paste
1 pound of small pasta-shells are good
3/4 cup sour cream

In a small bowl, stir together the oregano, basil, paprika, 1/2 tsp red pepper flakes, and about 1/2 tsp each salt and pepper. Rub all over each piece of chicken. Set aside. Keep the remaining spices.

Using a large skillet, pour in a few glugs of olive oil and over medium high heat, brown the chicken well on each side until they are nice and browned, about 5 minutes per side. Set each piece aside on a plate. You may have to sear the chicken in batches.

When you're finished, using the same pan, add a little more oil and turn down the heat, then add in your onions and garlic. Reduce the heat to around medium, and stir them around to keep them from browning too much. Saute for about 5 minutes, until they are softened. Pour in the tomatoes, tomato paste, bay leaves, and stir around to get all the browned bits off the bottom. I had some leftover spices that were supposed to go on the chicken, and I think they would be really good added to the sauce, so if you had some I'd just dump them in. Add the chicken back to the pan, skin side down, and bring the sauce up to a boil.

Turn the heat down to low, cover the pan with a lid, and let it simmer for about an hour or two. This is where leg or thigh meat is the best, because it becomes tender-the breasts tended to go dry and I couldn't simmer it for very long, which is what I think makes the amazing flavor. Check and stir the sauce, flipping the thighs every once in awhile to make sure things don't burn.

About 20 minutes before you are going to serve the dish, cook some pasta in boiling salted water according to the package directions.

Right before you are about to eat, take the pan off the stove and set aside. Remove the chicken from the pan and cover to keep it warm. Measure your sour cream into a medium sized bowl, and then add a few spoonfuls of the hot sauce, stirring. What you are doing is tempering your sour cream so that it's warm-ish before you add it to the sauce. Add a little more hot sauce, and stir. I added about 1/2 cup total before I then dumped the whole lot into the pan of hot sauce and stirred it well.

Add the hot cooked pasta, stir to combine, and serve with the chicken on the side.

Serves 5 with pasta leftovers for the next evening.

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Guest Blogger: Kludgymom's Fast Spaghetti Sauce and Kick Ass Meatballs!

I have posted my mother's fast spaghetti sauce recipe on my blog before, but didn't have nearly the food photography skills I do now. So I really felt it was time to post it again and give it the homage it deserves.

On the meatball...I have been working on perfecting my meatball for a few years now. I think I finally have a kick ass version that I dream about, so it's time to share that too. I like really flavored, crusty-on-the-outside meatballs, and the heavy amount of mozzarella cheese in this recipe really gives it the texture I love.

The spaghetti sauce takes less than 20 minutes from start to finish. It is a highly flavorful marinara (but not as runny as most marinaras) that has very few ingredients, but feel free to take liberties with it and add or take away things as you like. I've added sausage, mushrooms, fresh tomatoes and more. This sauce IS my childhood, it is my comfort food, it is the food I know best in the world and the one thing I'd be heartbroken to have to ever stop eating. I hope you enjoy it, and the meatballs!



Fast Spaghetti Sauce (Beverly's recipe)


1 onion, thinly sliced

3 cloves minced garlic

2 tbsp olive oil

2 14.5 oz cans of tomato sauce

1 6 oz (small) can of tomato paste

1/2 cup water

1 tsp salt

1/4 tsp pepper

1/4 tsp garlic powder

2 tbsp Italian or pizza seasoning

1 tsp sugar

1/2 cup fresh basil, thinly sliced


In a medium saucepan, heat olive oil over medium-high heat. Add onions and cook until soft. Add garlic, cook for 1 minute. Add tomato sauce, tomato paste and water. Stir until well combined. Lower heat to a simmer. Add all of the seasonings and stir well. Continue to simmer until sauce and seasonings are well blended. Serve over 1/2 to 1 pound of pasta. Top with fresh basil.



Kick Ass Meatballs


1.25# ground beef (good quality)

3/4 cup Italian bread crumbs

3 cloves minced garlic

1/2 cup milk

2 eggs

1/2 cup grated Parmesan cheese

2 cups grated or shredded mozzarella

1/2 cup diced onion

2 tsp. salt

1 tsp. pepper

1 tsp. garlic powder

2 tbsp. Italian or pizza seasoning (or 1 tbsp each dried oregano and dried basil)


Preheat oven to 375. Spray a baking sheet lightly with cooking spray. Combine all ingredients in a large bowl. Using your hands mix well so that all ingredients are incorporated through, but do not overmix. Shape mixture into golf ball-sized balls and place on baking sheets. Bake for 30-45 minutes or to desired level of doneness. You may want to turn heat up to 425 after 30 minutes if you want a crustier outside on the meatball. Makes 25-30 meatballs.

About the Author:

Gigi is a recovering lawyer, retired internet marketer, and former Chicagoan, San Franciscan and Phoenician. She's a current SAHM of 2, fumbling foodie and blogger. you can read her blog at http://www.kludgymom.com/, where she'll regale you with stories of haphazard parenting.

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Lazy Man's Lasagna

Sometimes the best recipes just happen when I am in the mood for something. With the weather more February-ish than summer like, a cheesy baked pasta dish seemed like just the thing. The funny thing is that this is a combination of different recipes all rolled into one!

Now, don't be scared off by the length of this recipe. You can do it in parts-the meatballs can be frozen ahead, and so can the sauce. Just thaw, toss with some cooked pasta, bake, and serve.

The meatballs:
(adapted from Jamie Oliver's Food Revolution)

1 lb lean ground beef
12 cream or plain crackers (like Jacobs), whirled up in the food processer until fine
2 heaped tsp dijon mustard
1 large egg
sea salt and pepper
1 chili, seeded and finely chopped
2 cloves garlic, minced
1 handful coriander, chopped finely

In a large bowl, mix together the crackers, mustard, egg, salt and pepper, chili, garlic, and coriander. Add the beef and with your hands, smoosh it all together until it's well blended. If it feels a bit dry, add about a tablespoon of water.

Line a rimmed baking sheet with parchment paper and then roll out the mixture into walnut sized balls.

Bake them at for about 30 minutes, or until cooked through. Cool. You can even freeze them at this point, just thaw before you are going to use them again.

The Sauce:
(original recipe by Scattered Mom)

two 28 oz cans of tomatoes (1 whole tomatoes, 1 crushed)
2 ribs of celery, chopped
1 onion, chopped
1 sweet red pepper, chopped
3 garlic cloves, chopped
1/2 cup good wine
3 tbsp tomato paste
1 tsp dried basil
1 tsp dried oregano
1 tbsp brown sugar
1 tbsp red wine vinegar
1 chili, seeded and chopped

Put a good glug of olive oil in a fry pan and heat it up. Add in your onion, garlic, celery, chili, and red pepper. Cook, stirring, over medium heat until the veggies are softened. Add your oregano, basil, some salt and pepper, then the brown sugar and red wine vinegar. Stir and allow to coat all the veggies before dumping in the tomatoes, wine, and tomato paste. Smoosh up the tomatoes with your spoon. Bring to a boil. Turn the heat down and let it bubble and cook, stirring occasionally, until it has lost that watery look

Let it bubble and cook, stirring occasionally, until it's good and thick and isn't watery. (about 1/2 hour)

The rest:

350 g fresh spinach and cheese filled ravioli
Parmesan Cheese

Mean while, cook a package of spinach and cheese filled ravioli (about 350 g) according to the package directions. Rinse with cool water and drain well. When the sauce is finished cooking, gently mix it with the ravioli and meatballs in a large bowl. Transfer to a 9x13 inch baking dish, and sprinkle the top with some freshly shaved Parmesan cheese.

Bake, uncovered, at 350 F for about 20 minutes or until bubbling.

Serves 4

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Summer Veggie and Prawn Orzo Salad

I try not to keep hardly any processed food in the house, but one thing I keep around for "emergencies" is a jar of Classico Pesto. It keeps well in the fridge and is great for tossing on just about anything when my imagination or groceries have run low.

This salad is delicious! I made some changes to the recipe; namely reducing the oil a great deal (originally called for 6 1/2 Tbsps olive oil and 4 Tbsp of vinegar) because pesto is already oily, why would I need to add more? No thanks. I also didn't have any mozzarella cheese that the original recipe called for, but comments on my Epicurious app said that feta is delicious with it. Next time I'll try it.

Adapted from Bon Appetite, June 2008

1 cup orzo
4 Tbsp olive oil
2 medium zucchini or summer squash, cut lengthwise in 1/4 inch strips
1 red or yellow sweet pepper, quartered
3 Tbsp pesto
2 Tbsp fresh lime juice
2 Tbsp red wine vinegar, divided
1 lb uncooked large shrimp, peeled and deveined
2 tomatoes, cored, seeded, and cut into 1 inch chunks
1/2 cup thinly sliced fresh basil leaves
8 oz mozzarella or feta, cut into cubes

In a pot of boiling, salted water, cook your orzo until it's just tender. There was no time listed on the package I bought, so I tried 8 minutes. I think it was fine-you might want to start with 5 and then just check it every now and then until it's cooked how you like it. Drain well, then rinse with cold water, drain again. Transfer to a large bowl.

In a small bowl, combine pesto, lime juice, 1 Tbsp red wine vinegar and 2 tbsps olive oil. Add some to your shrimp in a bowl and toss to coat. Set aside.

In another small bowl, combine 2 tbsp of olive oil and 1 tbsp of red wine vinegar. Brush the zucchini slices and red pepper with it, and sprinkle them with salt and pepper. Grill them over medium heat just until crisp tender, before removing and allowing to cool. Chop and add to orzo.

Thread your shrimp onto skewers and grill them until cooked through. Allow to cool, pull them off the skewers, and add them to the orzo. Pour in remaining pesto mixture, tomatoes, sliced basil, and cheese. Toss. Season to taste with salt and pepper.

Can be served immediately, or cover and chill for 2 hours.

Makes 6 servings

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Tuna Tomato Pasta

When I first read this recipe, I thought it sounded weird. Tuna? In a pasta sauce? Ew.

I was wrong. With a hint of lemon, some spice from hot pepper flakes, and no fishy taste at all, this is one really good pasta sauce. It's cheap too, because most of the ingredients are sitting right in your pantry. We love it with whole wheat spaghetti and lots of shaved Parmesan.

1 onion
2 garlic
1 tsp oregano
1/2 tsp pepper
1 can of chunk tuna
1 can (28 oz) tomatoes and juice (I used my own canned tomatoes)
2-3 tbsp tomato paste, depending on how juicy you like it
pinch hot pepper flakes
1 Tablespoon balsamic vinegar
1 tsp sugar
1/3 cup black sliced olives, drained
1/2 tsp grated lemon rind

Saute the onion and garlic over medium heat in a bit of olive oil, stirring, until it is soft and translucent.

Stir in the tomatoes, mashing them up with a spoon so they aren't quite so chunky. They'll cook down, don't worry about it too much. Add the oregano, pepper, hot pepper flakes, tomato paste, and sugar. Bring to a boil and then turn the heat down to let it simmer.

I let mine simmer about 20 minutes or so, until it was sufficiently thick and not so watery looking. I hate watery pasta sauce. I also added another table spoon of tomato paste just to get it perfect. Meanwhile, cook the pasta according to the package directions.

I know. So picky! Gah!

Stir in the lemon rind, olives, and balsamic vinegar. Then add the tuna just before serving. I like to toss the pasta in a huge bowl with the sauce before serving, then grating fresh Parmesan over each plate.

Serves 4

**Leftovers are fantastic!

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Scattered Mom's Spaghetti and Turkey Meatballs

For the longest time, I bought jarred spaghetti sauce. I think it was because I've always found the home made kind to be a bit...watery? Anyway, I didn't have time to run to the store and so I threw this together with what was in my fridge and it turns out, it was the best spaghetti sauce ever. In our opinion. You can tweak it to turn out however you'd like!

Sauce:

1/2 onion, chopped
3 cloves garlic, minced
1 stalk celery, minced
1 small sweet red bell pepper, seeded and chopped
1/2 lb mushrooms, sliced
1 1/2 tsp dried basil
1 1/2 tsp dried oregano
1/2 tsp thyme
salt and pepper to taste
1/4 tsp hot pepper flakes
2 tsp sugar
1/3 cup red wine
800 ml canned tomatoes and their juice (I used home made canned ones)
one 5 oz can tomato paste

meatballs (this part of the recipe was adapted from Looneyspoons)

1 lb lean ground turkey
1/3 cup breadcrumbs
2 tbsp minced onions
2 tbsp chopped parsley
3/4 tsp Italian seasoning
1/2 tsp each salt and pepper
1 egg white


Start with the sauce:

In a small amount of oil, saute the onion, red pepper, celery, and garlic until the veggies are soft. Stir in the mushrooms and continue to cook, stirring, while they soften (about 5 minutes).

Add the basil, oregano, thyme, pepper flakes, some salt and pepper. Cook 1 more minute. Stir in the tomatoes, wine, tomato paste, and sugar. Break the tomatoes up with your spoon. Bring to a boil, then turn down the heat and simmer. I admit that I didn't pay attention to how long I allowed it to simmer, but I'm guessing anywhere between 30-45 minutes when the sauce didn't appear watery anymore, but instead thick and delicious looking.

Meanwhile, make the meatballs.

Mix the breadcrumbs, onion, parsley, Italian seasoning, salt, pepper, and egg white in a large bowl. Add the turkey and gently mix it all together until well incorporated (I just use my hands). Line a baking sheet with foil and then shape the meat by teaspoons into little balls.

I like my meatballs small so you feel like you are getting lots of them. Bake in a 375 F oven for about 15 minutes until browned and cooked through.

When your sauce is ready, you can toss in the meatballs and stir it all together. Serve over hot cooked pasta with lots of Parmesan cheese.

Yum!

Makes about 5 servings.

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