This is the king of all recipes from my mission. Elders would dream of this dish (while they were knocked out in a pasta coma.) The name only means "baked pasta"--but that's an understatement when you look at everything piled into this recipe. And you'll see why it was such a rare treat: 1. not super healthy. 2. requires LOTS of prep work. Don't eat too much, or you will seriously be struggling.
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2 boxes penne or rigatoni pasta, cooked al dente
1/4cup bread crumbs
Ragu
Besciamella
1-2 balls mozzarella, diced
1/2cup grated parmesan
1/2 cup salami slices, cut into strips
2 eggs, hard boiled
Ragu:
1/2 lb hamburger
1/2cup shredded carrots
1cup froz. peas
2 cans basic tomato sauce (I use Hunt's Garlic & Herb)
Besciamella:
2 tbsp butter
2 tbsp flour
1/4 tsp salt
pepper to taste
1cup milk or cream
In large saucepan, prepare ragu by browning hamburger meat in a little olive oil.* Add shredded carrots and peas. When peas are no longer frozen, add tomato sauce.
In smaller saucepan, prepare besciamella by heating butter over med heat. When butter is mostly melted, add flour, salt and pepper and mix well. Add milk or cream and cook, stirring constantly, until mixture bubbles and thickens.
Grease 9x13 pan and sprinkle with bread crumbs.
Layer cooked pasta, ragu, besciamella, cubed mozzarella, grated parmesan, salami. Top with mozzarella and slices of hard-boiled egg.
Cover and bake at 350F for 30 min, or until cheese is melted and sauce is bubbly.
*if I was using plain tomato sauce from the vegetable side of the aisle, rather than the spaghetti sauce side of the aisle, I would add garlic before browning the meat and other spices after adding the sauce.
Tuesday, August 31, 2010
Creamy Barley with Tomatoes and Greens
I found this one on RealSimple.com last winter. And it's one I don't want to lose. It is so creamy and yummy--like oatmeal, but better suited to dinner.
It took me a while to find "quick-cooking barley", but I've used pearled barley as well and not noticed much difference. (?) I also made a few substitutions to the original recipe:
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2 tablespoons olive oil
1 large onion, finely chopped
kosher salt and black pepper
2 cups quick-cooking barley
1 28-ounce can diced tomatoes, drained
1 cup chicken broth
8 cups torn spinach leaves
2 ounces Brie (rind removed), cut into small pieces
1/2 cup grated Parmesan
Heat the oil in a large saucepan over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 6 to 8 minutes.
Add the barley, tomatoes, broth, and 2½ cups water and bring to a boil. Reduce heat and simmer, stirring occasionally, until the barley is tender, 12 to 15 minutes.
Add the spinach, brie, and ¼ cup of the Parmesan and cook, stirring occasionally, until the spinach is tender, 3 to 4 minutes. Divide among bowls and sprinkle with the remaining ¼ cup of Parmesan.
It took me a while to find "quick-cooking barley", but I've used pearled barley as well and not noticed much difference. (?) I also made a few substitutions to the original recipe:
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2 tablespoons olive oil
1 large onion, finely chopped
kosher salt and black pepper
2 cups quick-cooking barley
1 28-ounce can diced tomatoes, drained
1 cup chicken broth
8 cups torn spinach leaves
2 ounces Brie (rind removed), cut into small pieces
1/2 cup grated Parmesan
Heat the oil in a large saucepan over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 6 to 8 minutes.
Add the barley, tomatoes, broth, and 2½ cups water and bring to a boil. Reduce heat and simmer, stirring occasionally, until the barley is tender, 12 to 15 minutes.
Add the spinach, brie, and ¼ cup of the Parmesan and cook, stirring occasionally, until the spinach is tender, 3 to 4 minutes. Divide among bowls and sprinkle with the remaining ¼ cup of Parmesan.
Friday, August 27, 2010
My Favorite A' La Mode
I usually use frozen rhubarb and pre-made Pilsbury crusts--just remember to pat the crusts down with flour before using them so that they don't turn to mush with such a moist filling.
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Strawberry Rhubarb Pie
1 cup white sugar
1/2 cup all-purpose flour
1 pound fresh rhubarb, chopped
2 pints fresh strawberries
1 recipe pastry for a 9 inch double crust pie
2 tablespoons butter
1 egg yolk
2 tablespoons white sugar
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 15 minutes.
Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.
Thursday, August 26, 2010
Spaghetti alla Carbonara
1/2 box spaghetti
200g pancetta (or small package diced ham, or diced canadian bacon)
3 eggs
1-2 cups grated parmesan cheese
Boil pasta in well-salted water.
Meanwhile, heat olive oil in skillet. Add pancetta (diced ham). Fry until golden.
In another bowl, beat eggs and add shredded parmesan, salt and pepper.
When pasta is al dente, drain. Quickly add egg mixture and hot oil with pancetta. Stir well in pot while still over hot burner.
*The egg will cook onto the pasta.
200g pancetta (or small package diced ham, or diced canadian bacon)
3 eggs
1-2 cups grated parmesan cheese
Boil pasta in well-salted water.
Meanwhile, heat olive oil in skillet. Add pancetta (diced ham). Fry until golden.
In another bowl, beat eggs and add shredded parmesan, salt and pepper.
When pasta is al dente, drain. Quickly add egg mixture and hot oil with pancetta. Stir well in pot while still over hot burner.
*The egg will cook onto the pasta.
Pasta ai Broccoli
2 heads broccoli, cut into florets
1/2 box penne pasta
3 garlic cloves
crushed red pepper flakes
Bring water to boil. Add chopped broccoli. Bring again to boil. Add salt and pasta.
Meanwhile, heat olive oil in skillet with minced garlic and red pepper flakes.
Drain the cooked pasta, but try to keep the broccoli particles with the pasta. Add pasta and broccoli to oil in skillet. Mix well.
Top with shredded parmesan before serving.
**The traditional version of this recipe uses Broccoli Rabe instead of conventional broccoli. I like to use broccolini. In this picture I used both conventional broccoli and broccolini.
Mission Standards
These recipes formed the foundation of what I learned to cook in Italy. And as such, they have no real names.
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Tomato & Mozzarella
1/2 box penne pasta
3 cloves garlic, minced
12 Roma--or similarly sized--tomatoes, diced
1 ball fresh mozzarella, diced
Boil penne pasta in generously salted water until cooked. Drain.
Meanwhile, olive oil and minced garlic in skillet. Add diced tomatoes and sprinkle with salt. Cook until saucy & simmering. Sprinkle with basil a minute or two before finished cooking. Add cooked pasta and cubed mozzarella.
*Do not add the mozzarella until just before serving, otherwise it will form a big glob in the bottom of the pan!
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Peppers & Eggplant
1 eggplant
1 green pepper
1 red pepper
1 onion
Prepare eggplant by slicing of top & bottom, as well as vertically slicing of a few stips of the bitter skin. Slice into 1/2 in rounds. Fill large bowl with water and dissolve 1/2 cup or so of salt. Soak eggplant in saltwater. Drain & rinse eggplant. Cut rounds into strips.
Heat olive oil in a large skillet. Add sliced onions. Cook until softened. Add eggplant, sliced peppers, and salt. Add more oil to pan, if neccessary. Cook, covered, until vegetables are soft. Let cook uncovered for a few minutes before serving.
Goes well with crusty bread, also good over pasta.
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Tomato & Mozzarella
1/2 box penne pasta
3 cloves garlic, minced
12 Roma--or similarly sized--tomatoes, diced
1 ball fresh mozzarella, diced
Boil penne pasta in generously salted water until cooked. Drain.
Meanwhile, olive oil and minced garlic in skillet. Add diced tomatoes and sprinkle with salt. Cook until saucy & simmering. Sprinkle with basil a minute or two before finished cooking. Add cooked pasta and cubed mozzarella.
*Do not add the mozzarella until just before serving, otherwise it will form a big glob in the bottom of the pan!
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Peppers & Eggplant
1 eggplant
1 green pepper
1 red pepper
1 onion
Prepare eggplant by slicing of top & bottom, as well as vertically slicing of a few stips of the bitter skin. Slice into 1/2 in rounds. Fill large bowl with water and dissolve 1/2 cup or so of salt. Soak eggplant in saltwater. Drain & rinse eggplant. Cut rounds into strips.
Heat olive oil in a large skillet. Add sliced onions. Cook until softened. Add eggplant, sliced peppers, and salt. Add more oil to pan, if neccessary. Cook, covered, until vegetables are soft. Let cook uncovered for a few minutes before serving.
Goes well with crusty bread, also good over pasta.
Mom's Block Party Favorites
I remember these at all Fourth of July block parties, church potlucks, and other family get-togethers.
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Apple Cake
4cups apples, chunked
3cups flour
3 eggs
2cups sugar
1cup oil
2tsp cinnamon
2tsp vanilla
1tsp salt
1tsp baking soda
1cup nuts/raisins (optional)
Mix all ingredients together. Spoon into 9x13 cake pan. Bake at 350F for 1 hour.
*Also works well for muffins!
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Tomato & Pepper Salad
4 tomatoes
2 green peppers
Olive oil
Salt
Pepper
Garlic salt
Slice tomatoes and peppers. Mix together in bowl or square baking dish. Drizzle with olive oil. Season with salt, pepper, and garlic salt. Mix well. Place a few ice cubes on top and place in refrigerator until ready to serve.
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Apple Cake
4cups apples, chunked
3cups flour
3 eggs
2cups sugar
1cup oil
2tsp cinnamon
2tsp vanilla
1tsp salt
1tsp baking soda
1cup nuts/raisins (optional)
Mix all ingredients together. Spoon into 9x13 cake pan. Bake at 350F for 1 hour.
*Also works well for muffins!
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Tomato & Pepper Salad
4 tomatoes
2 green peppers
Olive oil
Salt
Pepper
Garlic salt
Slice tomatoes and peppers. Mix together in bowl or square baking dish. Drizzle with olive oil. Season with salt, pepper, and garlic salt. Mix well. Place a few ice cubes on top and place in refrigerator until ready to serve.
Dad's Bachelor Food
Easy recipes that I remember my dad making a lot when I was a kid. Featuring Egg Noodles.
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Kielbasa & Noodles
1 pkg Kelbasa, sliced into 1/2 in diagonal segments
1 pkg egg noodles
1 can cream of chicken condensed soup
1 green pepper, chopped
1/2 onion, chopped
Boil egg noodles in salted water until cooked. Drain.
Meanwhile, in a little bit of olive oil, sautee onion and green pepper until softened. Add kielbasa and condensed soup until heated through.
Add drained noodles to condensed soup mix.
Done.
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Tuna Noodle Casserole
1/2 pkg egg noodles
2 cans tuna
2 cans cream of mushroom OR cream of celery condensed soup
Frozen peas (full or half package, depends on your preference)
1 1/2 cups Grated parmesan cheese, divided
1/2 cup bread crumbs
Preheat oven to 350F.
Boil egg noodles in salted water until cooked. Drain.
Put the noodles in a 9x13 baking dish. Plop in your tuna and condensed soup. Sprinkle in 1/2 of the parmesan and the frozen peas. Mix it all together. Top with remaining parmesan and bread crumbs.
Bake at 350F for 30 min. (until heated through and top layer of noodles are getting crisp at the edges.)
Done.
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Kielbasa & Noodles
1 pkg Kelbasa, sliced into 1/2 in diagonal segments
1 pkg egg noodles
1 can cream of chicken condensed soup
1 green pepper, chopped
1/2 onion, chopped
Boil egg noodles in salted water until cooked. Drain.
Meanwhile, in a little bit of olive oil, sautee onion and green pepper until softened. Add kielbasa and condensed soup until heated through.
Add drained noodles to condensed soup mix.
Done.
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Tuna Noodle Casserole
1/2 pkg egg noodles
2 cans tuna
2 cans cream of mushroom OR cream of celery condensed soup
Frozen peas (full or half package, depends on your preference)
1 1/2 cups Grated parmesan cheese, divided
1/2 cup bread crumbs
Preheat oven to 350F.
Boil egg noodles in salted water until cooked. Drain.
Put the noodles in a 9x13 baking dish. Plop in your tuna and condensed soup. Sprinkle in 1/2 of the parmesan and the frozen peas. Mix it all together. Top with remaining parmesan and bread crumbs.
Bake at 350F for 30 min. (until heated through and top layer of noodles are getting crisp at the edges.)
Done.
Wednesday, August 25, 2010
Start
I print out recipes while I'm at work. I cook. Sometimes it works well and sometimes it doesn't. Either way, the recipe ends up trashed. This is perturbing to my husband, who would prefer that I not make experiments for him EVERY night. Hopefully, this blog will help.
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