A delicious way to clean out the fridge! This recipe is very adaptable, and lends itself to that burst of creativity that sometimes comes when your refrigerator is full of little plastic tubs...or not.
4 to 5 cups of cooked pasta
1 small to medium onion
1 bell pepper, if you like
1 to 2 cups of mushrooms, if you like
1 large carrot, chopped
1-2 cups of chopped vegetables of your choice, leftover if available
2 tomatoes or 3/4 to 1 cup crushed or diced canned tomatoes
Garlic salt and pepper
4 eggs
6-8 ounces of cheese - cheddar or mozzarella or Italian blend
1 teaspoon seasoned salt
2 tablespoons Parmesan
1 tablespoon parsley
Italian seasoning mix as you wish
1 ) Saute the onions in a bit of oil. Add the pepper, mushrooms, carrot, and other veggies and saute until the onion and carrot are fairly soft. Stir in the pasta. Sprinkle with garlic salt and pepper.
2 ) In a bowl, stir the eggs. Add the seasonings and cheeses.
3 ) Grease a 7 x 1 pan or an angelfood cake pan. Dump in the pasta/veggie mixture. Dump the egg/cheese mixture over the top.
4 ) Bake at 375 for 30-40 minutes, until lightly browned on top. If you've used the cake pan, let sit a few minutes, then loosen the edges with a knife and demold onto a plate. It looks beautiful that way! Such a classy end for leftovers!
Showing posts with label pasta. Show all posts
Showing posts with label pasta. Show all posts
Monday, March 15, 2010
Thursday, February 11, 2010
Pirogi Casserole
Love pirogies, but want to make them in a different format? Need to take them potlucking or deliver them to someone who's had a new baby? Then this recipe is for you.
12 lasagna noodles, cooked
8 medium potatoes, peeled, halved and cooked in boiling water until tender
4 large onions, sliced thinly
1/3 cup butter or margarine
½ cup milk
1 teaspoon salt
½ teaspoon pepper
1 ½ cup shredded cheddar or provolone cheese
1 ) Saute onions in 3 tablespoons of the butter until tender, then turn heat to very low and allow to caramelize a bit while you finish the rest.
2 ) Drain potatoes. Microwave milk, 3 tablespoons butter and salt for 45 seconds, then add to potatoes. Beat well with mixer or masher until well-smashed. Stir in pepper and ½ cup cheese.
3 ) Grease 3 qt baking dish. Stir about ¼ of the mashed potatoes into the onions, then spread it onto the bottom of the pan. Top with three lasagna noodles, then 1/3 of the potato mash. Repeat the noodle/potato layer until it's gone.
4 ) Bake at 350, covered for 35 minutes. Uncover and sprinkle with cheese. Heat for 5 more minutes. Let stand a few minutes before serving.
Serve with something green, and maybe something with tomatoes. Yum!
12 lasagna noodles, cooked
8 medium potatoes, peeled, halved and cooked in boiling water until tender
4 large onions, sliced thinly
1/3 cup butter or margarine
½ cup milk
1 teaspoon salt
½ teaspoon pepper
1 ½ cup shredded cheddar or provolone cheese
1 ) Saute onions in 3 tablespoons of the butter until tender, then turn heat to very low and allow to caramelize a bit while you finish the rest.
2 ) Drain potatoes. Microwave milk, 3 tablespoons butter and salt for 45 seconds, then add to potatoes. Beat well with mixer or masher until well-smashed. Stir in pepper and ½ cup cheese.
3 ) Grease 3 qt baking dish. Stir about ¼ of the mashed potatoes into the onions, then spread it onto the bottom of the pan. Top with three lasagna noodles, then 1/3 of the potato mash. Repeat the noodle/potato layer until it's gone.
4 ) Bake at 350, covered for 35 minutes. Uncover and sprinkle with cheese. Heat for 5 more minutes. Let stand a few minutes before serving.
Serve with something green, and maybe something with tomatoes. Yum!
Saturday, October 31, 2009
Mushrooms Newburg
Another favorite from
When Charlie and I lived in Atlanta, we sometimes visited a small veggie restaurant that served one main dish a day. The first time, this was the menu item that we tried, and we loved it! I was quite happy to find that it was from a cookbook that I had!
It's been edited a bit, of course!
1 1/2 lbs. mushrooms, whatever type except dried
2 tablespoons butter or margarine or olive oil
3 tablespoons (or more) chopped onion
3 tablespoons wine or sherry, if you have it
Sauce:
2 tablespoons flour
2 cups milk
2 egg yolks
2 tablespoons water
salt, pepper, nutmeg
toast, rice or egg noodles
1 ) In a skillet, melt 2 T of butter, then add the whole mushrooms and onion. Saute them until nearly tender. Add the alcohol if you choose to.
2 ) Sprinkle the flour onto the mushrooms. Stir gently, then slowly add the milk. Stir and heat until the sauce thickens a bit.
3 ) Beat the yolks with the water, then add to the milk-mushroom sauce.
4 ) Heat a bit, then add seasonings to taste.
5 ) Serve over toast, rice or noodles.
This feeds four or five people.
When Charlie and I lived in Atlanta, we sometimes visited a small veggie restaurant that served one main dish a day. The first time, this was the menu item that we tried, and we loved it! I was quite happy to find that it was from a cookbook that I had!
It's been edited a bit, of course!
1 1/2 lbs. mushrooms, whatever type except dried
2 tablespoons butter or margarine or olive oil
3 tablespoons (or more) chopped onion
3 tablespoons wine or sherry, if you have it
Sauce:
2 tablespoons flour
2 cups milk
2 egg yolks
2 tablespoons water
salt, pepper, nutmeg
toast, rice or egg noodles
1 ) In a skillet, melt 2 T of butter, then add the whole mushrooms and onion. Saute them until nearly tender. Add the alcohol if you choose to.
2 ) Sprinkle the flour onto the mushrooms. Stir gently, then slowly add the milk. Stir and heat until the sauce thickens a bit.
3 ) Beat the yolks with the water, then add to the milk-mushroom sauce.
4 ) Heat a bit, then add seasonings to taste.
5 ) Serve over toast, rice or noodles.
This feeds four or five people.
Saturday, October 17, 2009
Pasta Salad for Charlie
This pasta salad is a favorite, but it resonates a bit more with my husband and I than with the kids. Except Evan, who isn't a kid anymore....
I've adapted it a bit from Claire's Corner Copia Cookbook, one of my all-time favorites. Charlie brought it back to me when he returned from a military trip to Germany. A bit before his return, he called me:
"Hey! How was your day?"
"Well, I was fixing the dryer, when I heard a scream, and ran upstairs to find Ken with blood pouring out of his mouth. He'd tripped, and so we went to the ER. Hwe had to have a stitch in his tongue - without anesthetic! What five-year-old will sit for that? Ken, of course! I explained it, and he stuck out his tongue and let the doctor 'needle him', without even crying! The doctor gave him every coloring book and sticker he could find, and the nurse gave him a dollar! Medical people came from all over the ER to see the miracle child! Ken was very amused...
We got his antibiotics and headed home , where I finished the dryer and cleaned up Neal, who threw up. Minor stomach flu. Yay.
And how was your day?"
(In a very small voice) "I went to Paris."
At least he brought me home what is now one of my favorite cookbooks.
Pasta Cohen, adapted
1 pound penne, bow ties, or other pasta
1 cup of frozen peas
2 teaspoons oil, preferably olive oil
1 small onion, sliced or diced, as you wish
1/4 cup sliced black olives
8 ounces smoked mozzarella, chopped
Dressing
1 cup milk
2 teaspoons grated onion or chopped scallions or chives
A handful of chopped parsley
1 cup low-fat mayo or salad dressing (aka Miracle Whip)
1 tablespoon dried dillweed
A bit of salt, to taste
Several shakes of pepper
1 ) Cook pasta as directed, or pull out that boy of leftover noodles from the back of the fridge. Drain well.
2 ) Toss with oil, then add peas. They'll thaw soon enough! Add the onion, olives, and cheese.
3 ) Dump the dressing ingredients into a blender, food processor, chopper, or jar-with-a-lid. Buzz or shake until mixed well. Taste a bit, then add more of whatever if you like. Pour onto the pasta and mix gently but firmly. Let it rest a few minutes, then taste again. Serve happily.
I've adapted it a bit from Claire's Corner Copia Cookbook, one of my all-time favorites. Charlie brought it back to me when he returned from a military trip to Germany. A bit before his return, he called me:
"Hey! How was your day?"
"Well, I was fixing the dryer, when I heard a scream, and ran upstairs to find Ken with blood pouring out of his mouth. He'd tripped, and so we went to the ER. Hwe had to have a stitch in his tongue - without anesthetic! What five-year-old will sit for that? Ken, of course! I explained it, and he stuck out his tongue and let the doctor 'needle him', without even crying! The doctor gave him every coloring book and sticker he could find, and the nurse gave him a dollar! Medical people came from all over the ER to see the miracle child! Ken was very amused...
We got his antibiotics and headed home , where I finished the dryer and cleaned up Neal, who threw up. Minor stomach flu. Yay.
And how was your day?"
(In a very small voice) "I went to Paris."
At least he brought me home what is now one of my favorite cookbooks.
Pasta Cohen, adapted
1 pound penne, bow ties, or other pasta
1 cup of frozen peas
2 teaspoons oil, preferably olive oil
1 small onion, sliced or diced, as you wish
1/4 cup sliced black olives
8 ounces smoked mozzarella, chopped
Dressing
1 cup milk
2 teaspoons grated onion or chopped scallions or chives
A handful of chopped parsley
1 cup low-fat mayo or salad dressing (aka Miracle Whip)
1 tablespoon dried dillweed
A bit of salt, to taste
Several shakes of pepper
1 ) Cook pasta as directed, or pull out that boy of leftover noodles from the back of the fridge. Drain well.
2 ) Toss with oil, then add peas. They'll thaw soon enough! Add the onion, olives, and cheese.
3 ) Dump the dressing ingredients into a blender, food processor, chopper, or jar-with-a-lid. Buzz or shake until mixed well. Taste a bit, then add more of whatever if you like. Pour onto the pasta and mix gently but firmly. Let it rest a few minutes, then taste again. Serve happily.
Monday, September 21, 2009
Baked Spaghetti for Brenna's Birthday!
Brenna is turning two! Here is what Renee will be serving at her party.
Baked Spaghetti
1 cup chopped onion
1 cup chopped green pepper
1 tablespoon oil
1 28-oz can tomatoes with liquid
1 4-oz can mushrooms, drained OR a handful of fresh mushrooms
1/2 cup sliced ripe olives
1/2 teaspoon oregano
1/2 teaspoon basil
12 ounces spaghetti, cooked
2 cups shredded cheddar cheese
1 can cream of mushroom soup
1/4 cup water
1/4 cup grated Parmesan cheese
1 ) In oil, saute onions, green peppers, and fresh mushrooms if you use them.
2 ) Add tomatoes, canned mushrooms, olives, and herbs. Bring to boil and simmer ten minutes.
3 ) Mix soup and water.
4 ) Construct layers:
1/2 of the spaghetti
1/2 of the veggie sauce
1 cup of cheese
1/2 of the spaghetti
1/2 of the sauce
1 cup of cheese
Soup mixture
Parmesan cheese
5 ) Bake, uncovered, at 350 F for 30 to 35 minutes. Makes 8 to 12 servings.
Baked Spaghetti
1 cup chopped onion
1 cup chopped green pepper
1 tablespoon oil
1 28-oz can tomatoes with liquid
1 4-oz can mushrooms, drained OR a handful of fresh mushrooms
1/2 cup sliced ripe olives
1/2 teaspoon oregano
1/2 teaspoon basil
12 ounces spaghetti, cooked
2 cups shredded cheddar cheese
1 can cream of mushroom soup
1/4 cup water
1/4 cup grated Parmesan cheese
1 ) In oil, saute onions, green peppers, and fresh mushrooms if you use them.
2 ) Add tomatoes, canned mushrooms, olives, and herbs. Bring to boil and simmer ten minutes.
3 ) Mix soup and water.
4 ) Construct layers:
1/2 of the spaghetti
1/2 of the veggie sauce
1 cup of cheese
1/2 of the spaghetti
1/2 of the sauce
1 cup of cheese
Soup mixture
Parmesan cheese
5 ) Bake, uncovered, at 350 F for 30 to 35 minutes. Makes 8 to 12 servings.
Thursday, September 10, 2009
Oriental Pasta Salad
Another Fast and Easy Treat!
This recipe originated in Claire's Corner Copia Cookbook: 225 Homestyle Vegetarian Recipes from Claire's Family to Yours, a wonderful tome full of healthy family recipes. This one can be made ahead and served hot, warm or cold. I've simplified and adapted the recipe quite a bit, though, as often happens when I use it frequently for several years!
1 pound pasta - linguini, spaghetti, bowties, or anything but the very small
1 16 ounce bag frozen Oriental vegetables, - or - 4 cups of your favorite chopped fresh veggies - broccoli, snow peas, green beans, carrots, celery, cauliflower, etc.
4 cloves of chopped garlic - or - 2 teaspoons minced garlic - or - 1 teaspoon garlic powder
1 inch piece of ginger, grated - or - 1/2 teaspoon powdered ginger
a few shakes of pepper, or more to taste
1/2 cup soy sauce
2 tablespoons honey, if desired
1/4 cup walnuts, if desired
1 ) Cook pasta according to package directions. When it's almost done, add veggies and cook for the last few minutes. Drain. (This saves a pan!)
2 ) Mix up sauce, using the rest of the ingredients. Microwave for one minute. Pour over hot, drained noodles and veggies. Add walnuts if you like. Toss happily and let sit for ten minutes, or refrigerate until serving.
This recipe lends itself to many variations. Add diced tofu, water chestnuts, mushrooms, asparagus, or whatever else sounds good.
This recipe originated in Claire's Corner Copia Cookbook: 225 Homestyle Vegetarian Recipes from Claire's Family to Yours, a wonderful tome full of healthy family recipes. This one can be made ahead and served hot, warm or cold. I've simplified and adapted the recipe quite a bit, though, as often happens when I use it frequently for several years!
1 pound pasta - linguini, spaghetti, bowties, or anything but the very small
1 16 ounce bag frozen Oriental vegetables, - or - 4 cups of your favorite chopped fresh veggies - broccoli, snow peas, green beans, carrots, celery, cauliflower, etc.
4 cloves of chopped garlic - or - 2 teaspoons minced garlic - or - 1 teaspoon garlic powder
1 inch piece of ginger, grated - or - 1/2 teaspoon powdered ginger
a few shakes of pepper, or more to taste
1/2 cup soy sauce
2 tablespoons honey, if desired
1/4 cup walnuts, if desired
1 ) Cook pasta according to package directions. When it's almost done, add veggies and cook for the last few minutes. Drain. (This saves a pan!)
2 ) Mix up sauce, using the rest of the ingredients. Microwave for one minute. Pour over hot, drained noodles and veggies. Add walnuts if you like. Toss happily and let sit for ten minutes, or refrigerate until serving.
This recipe lends itself to many variations. Add diced tofu, water chestnuts, mushrooms, asparagus, or whatever else sounds good.
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