warm orzo salad with chicken

 dressing:

3 tbsp olive oil 

3 tbsp fresh lemon juice

3/4 tsp salt 

fresh ground pepper 

pasta: 

3/4 cup orzo pasta, cooked

sauteed chicken:

1 boneless/skinless chicken breast, chopped

2 tsp olive oil

2 tsp unsalted butter

other ingredients:

3 tbsp shallot, or red onion, chopped

3 tbsp fresh dill, chopped 

3 tbsp fresh parsley, chopped

2 grape tomatoes, cut in half lengthwise 

1/4 cup feta cheese, crumbled 

1/2 cup pine nuts or toasted almonds, optional 

1 1/2 cups baby arugula

1. in a small bowl whisk together the olive oil, fresh lemon juice, salt and fresh ground black pepper.  set aside. 

2.  cook the orzo according to the package directions.  drain.  keep warm.  set aside.

3.  wipe off the chicken with a wet paper towel.  chop.  saute the chopped chicken in the olive oil and butter until cooked through about 4 min.  keep warm.  set aside. 

4.  in a medium size bowl add:  cooked orzo, onion, dill, parsley, tomatoes, cheese, and nuts if using.  mix in the warm chicken and arugula.  toss with the dressing and serve immediately.  

warm orzo salad with chicken

dressing:
3 tbsp olive oil
3 tbsp fresh lemon juice
3/4 tsp salt
fresh ground black pepper

pasta:
3/4 cup orzo pasta, cooked

sauteed chicken:
1 boneless/skinless chicken breast, chopped
2 tsp olive oil
2 tsp unsalted butter

other ingredients:
3 tbsp shallot or red onion, chopped
3 tbsp fresh dill, chopped
3 tbsp fresh parsley, chopped
6 grape tomatoes cut in half lengthwise
1/4 cup feta cheese, crumbled
1/2 c pine nuts or toasted almonds, optional
1 1/2 cups baby arugula


instructions:
1.  in a small bowl wisk together the olive oil, fresh lemon juice, salt and fresh ground black pepper.  set aside.
2.  cook the orzo according to the package directions.  drain.  keep warm.  set aside.
3.  wipe off the chicken with a wet paper towel.  chop.  saute the chopped chicken in the olive oil and butter until cooked through about 4 min.  keep warm.  set aside.
4.  in a medium size bowl add:  coooked orzo, onion, dill, parsley, tomatoes, cheese, and nuts if using.  mix in the warm chicken and arugula. toss with the dressing and serve immediately.

cilantro peanut pesto

ingredients:
1 c. roughly chopped cilantro
1/3 c peanut butter
1/4 c lime juice
3 tbsp soy sauce
3 tbsp olive oil
1 tbsp brown sugar
1 1/2 tbsp grated fresh ginger
1 tsp sesame oil
1/4 tsp crushed red pepper
2 cloves garlic

in food processor, add all the ingredients.  blend until smooth.

*original recipe found on www.simplywhisked.com

easy spinach almond pesto

ingredients:
4 cups baby spinach, washed
1/4 c. slivered almonds
4 tbsp. olive oil
1 large clove garlic
sea salt and freshly ground pepper, to taste

instructions:
in a food processor, pulse all ingredients until it forms a pesto consistency - smooth yet a little chunky.

*original recipe from www.eatingrules.com

lasagna

brown 1 lb. hamburger and chopped onion. 

drain and boil down 2 1 lb. cans whole tomatoes. 

add:
1  8 oz. can tomato puree
1 8 oz. can tomato sauce
1 tsp. sugar
1 tsp. italian seasoning
1 clove garlic - chopped

simmer meat and sauce 20 minutes.

boil 6 strips noodles.  put in greased pan in following order:  sauce, noodles, ricotta or cottage cheese, monterey jack or mozarella, sauce, noodles, cheeses.

bake covered for 30 minutes at 375 degrees.  let stand 5 minutes before cutting.



*original recipe from mom, who got it from aunt deann
*mom never boils noodles down first.  she just adds them raw.

manicotti

brown:
2 lbs. hamburger
2 cloves garlic

drain and add:
2 c. cottage cheese
1 tsp. salt
1/2 c. mayonnaise
8 oz. shredded mozarella

cover bottom of greased casserole dish with spaghetti sauce and mushrooms.  stuff (cooked) shells with meat mixture and place on sauce.  cover with remaining sauce.  cover with foil and bake 15 minutes covered, then uncover and sprinkle with crushed oregano and parmesan.  bake uncovered 15 minutes longer.  uses 2 pkgs. shells or may half recipe.

if using raw shells:
mix 1 c. water with 32 oz. sauce.  heat and put 1 c. sauce on bottom.  add manicotti.  cover with foil and bake 400 degrees for 60 minutes then 15 minutes uncovered.

*original recipe from mom, who got it from barbara weston.

kale and beans pasta

2 oz. whole wheat rotini
1/2 c. cannellini beans
2 c. chopped kale or 4 c. raw spinach
garlic and oil
2 tbsp. shredded parmesan

cook noodles.
in separate pan saute garlic in oil. 
add cooked pasta, beans and kale or spinach to sauteed garlic.  mix.
 cover with parmesan and stir again.

less than 30 minutes roasted red pepper tomato sauce

1 tbsp. extra-virgin olive oil
1/2 c. onion, chopped
1 tbsp. garlic, minced
1 28 oz. can crushed tomatoes, no sugar added, undrained
1 8-oz. jar roasted red peppers (packed in water), drained, pureed in a food processor
1/2 tsp. salt
1/4 tsp. black pepper
1 tbsp. black pepper
1 tbsp. dried basil
1 tsp. dried oregano

heat oil in a large saucepan over medium heat.  add onion; saute until translucent.  add garlic; saute 2 minutes.  add tomatoes, pureed peppers, salt and pepper; bring to a boil over high heat.  reduce heat; stir in basil and oregano.  simmer 20 minutes, stirring occasionally.  serve over whole wheat pasta.  sauce will keep refrigerated up to 4 days. 

*original recipe from you raising your baby book. 

different noodles with broccoli and red pepper

1 lb. 100 percent whole wheat spaghetti
3 c. small broccoli florets
4 1/2 tbsp. dark toasted sesame oil
3 1/2 tbsp. organic reduced-sodium soy sauce
2 tbsp. balsamic vinegar

2 tbsp. agave
1 tsp. salt
1/2 tsp. garlic, minced
1 1/2 c. red bell pepper, finely diced
1/3 c. green onions, sliced

cook spaghetti according to package directions.  meanwhile, blanch broccoli in lightly salted boiling water 2 to 3 minutes.  drain; place on plate in refrigerator to stop the cooking.

combine sesame oil, soy sauce, agave nectar, vinegar, salt and garlic in a large bowl; mix well.  drain spaghetti; rinse in cold water and drain again.  add to bowl; toss with sesame oil mixture.  add broccoli, red pepper and green onions; toss well. 

*original recipe from you raising your baby book. 

pasta e fagioli

serves: 8
prep time:  15 minutes
total time:  50 minutes

this comforting italian soup is best when made with authentic parmesan and full-flavored extra-virgin olive oil.  ditalini, orzo and stellini are small pastas that would work well in this soup.

4 oz. bacon (4 slices), chopped medium
1 onion, chopped fine
4 garlic cloves, minced
1 tbsp. minced fresh oregano or 1 tsp. dried
1/4 tsp. red pepper flakes
1 (28 oz.) can diced tomatoes
2 (15.5 oz.) cans cannellini beans, rinsed
3 1/2 c. low-sodium chicken broth
2 1/2 c. water
salt
8 oz. small shaped pasta (1 3/4 c.)
(see note above)
1/4 c. minced fresh parsley
pepper
2 oz. parmesan cheese, grated (1 c.)
extra virgin olive oil (for serving)

1.  cook the bacon in a large dutch oven over medium heat until crisp, about 8 minutes.  stir in the onion, garlic, oregano, and red pepper flakes.  cook until the onion is softened, about 5 minutes.  stir in the tomatoes with their juice, beans, broth, water and 1 tsp. salt.  bring to a simmer and cook for 10 minutes.

2.  stir in the pasta and cook until just slightly underdone.  off the heat, stir in the parsley and season with salt and pepper to taste.  sprinkle individual bowls with grated parmesan and a drizzle of olive oil before serving.

to make ahead:
this soup can be prepared through step 1, cooled, covered ad refrigerated for up to 2 days or frozen for up to 1 month.  reheat over low heat before proceeding with step 2

test kitchen tip:  avoiding the mush
adding pasta to a simmering soup can be tricky, so we recommend that once you add the pasta to this soup, you watch it closely to make sure it doesn't overcook.  the pasta will turn mushy and give the soup an unpleasant texture if simmered too long.

*original recipe from the american's test kitchen family cookbook

spaghetti limone parmeggiano

3/4 lb. (3/4 box) spaghetti

coarse salt

1 lemon

1 1/2 cups finely grated fresh parmesan cheese

1/2 tsp. freshly ground black pepper 

2 1/2 tbsp. extra virgin olive oil

35 tablespoons of pasta water, to thin

handful fresh basil leaves (from 4 leafy stems)

boil the spaghetti in salted boiling water, according to the package directions.  

meanwhile using a microplane, grate the zest from the lemon into a large mixing bowl.  cut the lemon in half and squeeze the juice into the bowl.  cut the lemon in half and squeeze the juice into the bowl. add the 1 1/2 cups parmesan, pepper and a pinch of salt, and mix in the olive oil to form a wet paste.  when the spaghetti is perfectly cooked add 2 or 3 tbsp. of the cooking water to the lemon and cheese mixture.  add the spaghetti to the bowl and toss thoroughly, adding another tablespoon or 2 of pasta water if necessary so that the sauce  coats each strand roughly tear in the basil leaves.  serve each portion with a sprinkle of coarse salt, a fresh grind of black pepper and a few gratings of extra parmesan.

*original recipe from epicurious app - from gwyneth paltrow's cookbook  

spinach lasagna rolls

4 oz. cream cheese

10 oz. frozen spinach

1 1/4 c. mozarella

1/4 c. parmesan

6 lasagna noodles 

2 c. spaghetti sauce (aunt dean's spaghetti sauce works great with this recipe)

preheat oven to 375 degrees.  mix cream cheese, mozzarella, parmesan and spinach.  boil noodles.  spread spinach mixture onto noodles.  roll up tightly and place in dish.  top with sauce and some mozzarella.  bake 30 minutes. 

*original recipe from kraft website 

chicken spaghetti

2 c. cooked chicken
3 c. dry spaghetti, broken into two inch pieces
2 cans cream of mushroom soup
2 c. grated sharp cheddar cheese
1/4 c. finely diced green or red pepper
1/4 c. finely diced onion
1 jar (4 oz.) pimentos, drained
2 c. chicken broth
1 tsp. lawry's seasoned salt
1/3 tsp. (up to 1/4 tsp.) cayenne pepper
salt and pepper to taste
1 c. additional grated cheese

cook spaghetti in chicken broth until al dente (this is not the broth listed above.  use broth from cooking chicken or if rotisserie get an extra can.)  do not overcook.  when spaghetti is cooked, combine with remaining ingredients, except additional  1 c. cheddar cheese.  place mixture in casserole pan and top with remaining cheese.  cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately at 350 degrees for 45 minutes until bubbly.  (if the cheese on top started to get too cooked, cover with foil.)

*original recipe from pioneer woman

spicy asian salad

1/2 c. bbq sauce

1 c. dry roasted peanuts, divided

1 tsp. crushed red pepper

1 c. chicken broth

1 1/2 lb. boneless skinless chicken breast, thin strips

1 medium onion, sliced

1 medium red pepper, cut into strips

8 oz. spaghetti, uncooked

1/4 c. chopped cliantro

place bbq sauce, 3/4 c. of peanuts, crushed red pepper and broth in blender.  set aside.  heat 1 tsp. oil in large nonstick skillet; keep warm.  add remaining 1 tsp. oil to skillet.  add onions and meanwhile cook spaghetti as directed on package.  drain spaghetti; add immediately to skillet with chicken.  remove from heat; toss with peanut sauce to coat completely.  sprinkle with cilantro.  serve topped with remaining 1/4 c. peanuts chopped

*original recipe from kraft website 

deann's spaghetti sauce

5-6 pork chops (cut off bone and cube) or use boneless pork roast cut up
2 onions chopped
4 cloves garlic minced
2 tsp. salt
1 tbsp. sugar
2 cans whole tomatoes (16 oz.)
2 small cans tomato paste
italian seasoning - sprinkle over top
brown onions in olive oil.  take out.  then brown meat.  take out.  boil tomatoes until almost dry.  add 4 cans water (tomato paste size), seasonings.  simmer several hours.  breaking up meat on side of pan.

*original recipe from mom via aunt deann

manicotti

brown:

2 lbs. hamburger

2 cloves crushed garlic

drain and add:

2 c. cottage cheese

1 tsp. salt

1/2 c. mayonaise

8 oz. shredded mozarella 

cover bottom of greased casserole dish with ragu sauce and mushrooms.  stuff (cooked) shells with meat mixture and place on sauce.  cover with remaining sauce.  cover with foil and back 15 minutes covered.  then uncover and sprinkle with crushed oregano and parmesan.  bake uncovered 15 minutes longer.  uses 2 pkg. shells

if using raw shells, mix 1 c. water with 32 oz. ragu sauce.  heat and put 1 c. sauce on bottom.  add manicotti.  cover with foil and bake 400 degrees for 60 minutes, then 15 minutes uncovered.  

*original recipe from mom 

cherry tomato orzo salad

yield: 4-6 servings

ingredients:
1/2 c. cooked orzo
2 c. cherry tomatoes, halved
1 cucumber, peeled and diced
3 green onions, chopped
1/2 c. black olives, thinly sliced (optional)
1/2 c. feta cheese, crumbled
1/4 c. olive oil
1 tbsp. dried oregano
juice of 1 lemon

directions:
cook pasta according to package; drain and cool.  prepare tomatoes, cucumbers, green onions and olives (if using).  toss with pasta.  add feta cheese.  in small bowl whisk together olive oil, lemon juice and dried oregano.  pour over salad and toss to coat.  serve room temperature or chilled.

*original recipe from usu food sense

radiatore pasta salad - better known as radiator salad

small bag radiator pasta
6 green onions
1 lb. bacon - cooked and crumbled
1/2 lb. grated swiss cheese
1 or 2 tomatoes diced

dressing
2 c. mayonnaise
1/2 c. sugar
4 tbsp. red wine vinegar

cook pasta as directed on bag.  add other ingredients.  mix dressing.  put dressing on just before serving.

*a favorite for family parties.  original recipe from the back of the pasta package.