Green Mac 'n' Cheese

 

Ingredients

1 tbs olive oil (plus more)
1 Leek
1.5 cups frozen, thawed spinach
1 tbs dry white wine
1 tbs flour
1 tsp granulated garlic
1/4 cup Gouda (I used goat milk Gouda)
1/2 cup Farm cheddar
1/4 cup black pepper Taleggio
2.5 cups skim milk
2 tbs low fat cream cheese
1 lb whole wheat pasta (I used penne)
1/2 cup shredded Italian blend or Asiago or Parm
S&P

How to make Green Mac 'n' Cheese

I made this on Halloween as a green treat for the man.  It came out so yummy, so even though it was an experiment and not supposed to go on the blog, I decided I had to take a picture and share it.

I was originally intending to put artichoke hearts in here, but when I went to look for them, they were no where to be found.  I'll be sure to have them on hand next time and add them to the mix!  Feel free to add whatever other veggies you like.  I tried to use healthy ingredients wherever possible since the cheese is so...er...delicious.


Start with a high edged saute pan or a sauce pan.  Heat oil over medium high head and add the light green and white parts of the leek (diced).  Season with salt, pepper, and garlic.  Saute until fragrant.  Add in the spinach and cook for about 4 minutes.  Add wine and cook for about 3 minutes more.

Meanwhile, cook pasta in heavily salted water until al dente.  Reserve about 2 tbs of the cooking water.

When the alcohol has burned off of the wine, add a bit of the pasta water, if needed.  Cook for about 2 minutes.

If the spinach mixture looks like it needs a bit more oil, feel free to add some.  You don't want it to be oily, but there does need to be some fat in the pan.  Then, whisk (or fork) in the flour, a little a time until the mixture is quite thick.  You do not want to brown the roux, so keep the heat low and stir constantly.  Then, add the milk a little a time.  Cook for about 4 minutes.  The sauce will thicken as it cooks.  Stir in the cream cheese and melt it. 

Remove the sauce from the heat and stir in the Gouda, Cheddar, and Taleggio until melted.  Then, pour over the pasta in a casserole dish and stir to coat all of the noodles.  Top with Italian blend and place under the broiler on "LOW" for about 5 minutes or until top cheese is crispy and brown.  Serve and ENJOOOOOY!!!

Pasta with Roasted baby Brussels

Ingredients

8 oz fresh, dry pasta
2 cloves garlic, minced
1 large shallot, minced
1-2 tbs olive oil, divided
1/4 cup dry white wine
1/4-1/3 cup vegetable stock
1 tsp lemon pepper (optional)
1 pinch red pepper flakes
6-8 grape tomatoes, halved
Asiago and Parmesan cheese
2 cups halved, baby Brussels

How to make Pasta with Roasted Baby Brussels

I happen to keep frozen baby Brussels from Trader Joe's in my freezer at all times, so I use those.  They work perfectly for when I'm craving that little bitter vegetable but they aren't in season.

Preheat your oven to 400 degrees.  On a baking sheet, toss Brussels with oil, salt, and pepper.  Roast for about 10 minutes or until crispy.

In a medium pot, bring some salted water with a pinch of red pepper flakes to a boil.  Add pasta and cook  slightly less time than the package directions.  If you are using fresh pasta, it will only take a few minutes to cook, so plan accordingly.  Reserve about 1/2 cup of the pasta water.

In a large skillet, heat oil over medium heat.  Add garlic and shallot and cook about 3 minutes.  Slowly pour in the white wine and add the vegetable stock.  Reduce heat to medium low and cover.  Add the pasta, tomatoes, roasted Brussels, and a bit of the pasta water.  Stir and adjust the liquid to ensure that it is not too soupy but that there is enough sauce .

Serve topped with cheese.  Enjoy!

Spaghetti Sauce

Ingredients

28 oz can of diced tomatoes
3-4 cloves of garlic, minced
1/2 tbs olive oil
1 tsp dried rosemary
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried Italian herb mix
1 pinch granulated onion/onion flakes
1/2 tsp granulated garlic
6-8 whole peppercorns
1 pinch red pepper flakes
S&P
Splash of balsamic vinegar (optional)

1 tsp reduced fat cream cheese (optional)

10 oz whole wheat pasta, cooked in salted water
Parmesan Cheese (optional)

 

How to make Spaghetti Sauce

This is a recipe that only gets better the longer you cook it, so be prepared to wait a bit for the deliciousness that will ensue.

If you like, add some vegetable towards the end!

In a large skillet, heat oil over medium heat.  Add garlic, salt and pepper.  Heat until fragrant (about 4 minutes).  Add in tomatoes and juice, herbs, and seasonings.  Be careful with the salt here.  You do not want to over salt this because it will reduce.

Bring to a slow boil and then reduce to a simmer.  Cover and cook for about 2 hours, stirring occasionally.  For the last 30 minutes, I leave it uncovered to reduce a bit more.  If using the cream cheese and/or balsamic, add it in at the very end.

Break up any large pieces of tomato with a fork, and serve tossed with pasta and topped with Parmesan cheese.  Enjoy!

Tortellini with Creamy Greens

 

Ingredients

1/4 cup low fat  cream cheese
2 tbs olive oil
2 cloves garlic, minced
1/2 lemon
1 shallot, minced
1/4 cup dry white wine
1/4 lb greens, roughly chopped
1 cup vegetable stock
5 cherry tomatoes, quartered
1/2 tsp lemon pepper
S&P
Cheese for garnish

  

How to make Tortellini with Creamy Greens

You can use any kind of greens that you want with this.  I used a variation of mustard greens, but spinach, arugula, dandelion, or any other thin salad greens would work.

Cook tortellini according to the package directions in seasoned/salted water for about 2 minutes less than directed.  Drain, but reserve about 1/2 cup of the cooking water.

Meanwhile, heat oil over medium heat in a large sauce pan.  Add garlic and shallot and saute for about 3 minutes.  De glaze the pan with the wine.  Add stock, and let reduce for about 8 minutes over medium heat.

Add juice from the lemon, greens, and cooking water.  Then, when the greens are wilted, add the cream cheese.  Heat until creamy. Add the pasta, tomatoes, lemon pepper, and salt and pepper.  Cook for about 2 minutes.

Serve with grated cheese and lemon zest.  Enjoy!

Pasta with White Wine Sauce

 

Ingredients

8 oz fresh, dry pasta
2 cloves garlic, minced
1 large shallot, minced
1/2-1 tbs olive oil
1/4 cup dry white wine
1/2-1 cup vegetable stock
3/4 lb asparagus
1 tsp lemon pepper (optional)
1 pinch red pepper flakes
1 pinch salt (plus more for pasta water)
6-8 grape tomatoes, halved
Asiago and Parmesan cheese

How to make Pasta with White Wine Sauce

Serves 3-4

This recipe has become a staple in my house because of how easy it is to make and how DELICIOUS it is when you're done.

Be sure that you use good quality pasta in the dish because the sauce is so simple.  I used garlic basil linguine from Trader Joe's.  You can also use different vegetables, if you like.  I sometimes use green beans or broccoli; just be sure to adjust your cooking time a bit.

In a medium pot, bring some salted water with a pinch of red pepper flakes to a boil.  Add pasta and cook slightly less time than the package directions.  If you are using fresh pasta, it will only take a few minutes to cook, so plan accordingly.  Reserve about 1/2 cup of the pasta water.

In a large skillet, heat oil over medium heat.  Add garlic and shallot and cook about 3 minutes.  Slowly pour in the white wine and add the vegetable stock.  Add the trimmed and cut asparagus.  Make sure that there is just enough liquid to cover the asparagus.  Add the lemon pepper and salt.  Reduce heat to medium low and cover. 

When asparagus is crisp tender, add the pasta, tomatoes, and a bit of the pasta water.  Stir and adjust the liquid to ensure that it is not too soupy but that there is enough sauce.

Serve topped with cheese.  Enjoy!

Southwestern Orzo Pasta Recipe

 

Ingredients

2 cups uncooked orzo pasta
1 tsp cumin
1 tbs oil or butter
1 shallot diced
2 gloves garlic minced
2 cups vegetable stock
1/2 cup frozen corn (thawed)
1/2 chopped hot house tomato or 8 halved cherry tomatoes
1/4 cucumber, chopped
1 handful of cilantro
1 green onion, sliced
Asiago cheese for serving

How to make Southwestern Orzo Pasta

This can be a hearty main dish or a fantastic side dish.

In a large skillet, heat oil and sweat onions and garlic for 1 minute.  Add cumin and orzo and saute for about 3-5 minutes, allowing the pasta to brown slightly.

Slowly stir in the vegetable stock and bring to a boil.  Reduce heat to a simmer and let pasta cook, absorbing the stock.  When pasta is 90% done, stir in corn and heat.  Cook pasta until al dente and stir in tomatoes and cucumber.

Top with cilantro, green onion, and grated Asiago cheese.

Enjoy!

Lemon and Leek pasta Recipe

 

Ingredients

1 large lemon
3 tbs olive oil
1 leek (white parts)
1/2 yellow onion
1 shallot
2 cloves garlic
1/4 cup white wine
2 tbs flat leaf parsley
8 oz whole wheat pasta
1 ear of grilled corn
1 diced roma tomato
1 tsp red pepper flakes
garlic powder
salt and pepper to taste

How to make Lemon and Leek pasta

This is a refreshing pasta that can be served hot or cold.

Cook pasta according to package directions in heavily salted water until almost al dente.

Meanwhile, in a saute pan, heat oil over medium heat.  Add onions, shallot, and leek and saute for about 6-8 minutes.  Then add the garlic and saute for 2 more minutes.  Slowly add in about 1/2 cup of the pasta water and the wine.  Then add the corn (removed from the ear), parsley, tomatoes, and seasonings.  Add the pasta and toss.  Right before serving, add the juice from the lemon. 

Garnish each plate with lemon zest, and lemon wedge, and parsley.