I made this for Mike and his Momma and DANG it was amazing. They said it was a keeper – his mom even asked for the recipe ! I would suggest doubling it since you go through all this work to prepare the lasagna roll ups. Freeze the extra ! INGREDIENTS Butternut Squash (double… Continue reading Squash Lasagna Rollups
From FOOD52. AMAZING DISH. https://food52.com/recipes/2756-pastitsio For the pasta and meat 1pound dried penne or ziti pasta 1tablespoon butter 2pounds ground lamb 2medium onions, diced 1/2cup red wine 1 6ounces can tomato paste 1teaspoon ground cinnamon – i added a little more 1tablespoon dried oregano 2cups water 6ounces crumbled feta For the cheese sauce 6tablespoons butter 1/2cup… Continue reading Pastitsio
Sausage any pasta – i used fresh tortellini any vegetables- i used okra/brusselsprouts crushed red pepper Boil pasta sautee sausage use oil from sausage to cook vegetables use crushed red pepper during cooking
HOLY CRAP I WANTED TO EAT THIS ALL DAY. Mike & I made this for dinner (mostly Mike) and luckily we made enough for the week. This lady’s blog has gem after gem. CRAZY GOOD. Sauce: 2 tablespoons extra virgin olive oil 1 medium garlic clove, minced 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander… Continue reading Tahini Pasta
Welp, I made baller pasta sauce so I had to serve it with something awesome. MANICOTTI. I used Martha Stewart’s recipe because of the lemon zest. NEED: Coarse salt and ground pepper 8 manicotti shells (from an 8-ounce package) 1 teaspoon extra-virgin olive oil 1 container (15 ounces) part-skim ricotta cheese *i think I used… Continue reading MANICOTTI for my man
I woke up thinking about pasta. Like what if I add things to it. what can I add to it? Also can I change the flour ? Can I make it gluten free ? I’m excited to try again next weekend.
we are a part of the pasta nation. sing it with me Janet. We used our fresh fettucini in a few ways. We made red sauce & meatballs. We also covered it in butter and other delicious things. USED: Fresh fettucini…not sure how much..enough for 2 people though 3 tbsp butter 1 tsp red pepper… Continue reading PASTA NATION
Over the snowstorm we made pasta for the first time ever. We now know: 125g flour (1 cup) to one egg For fettucini we used setting 6 on our roller. TOO THICK. go to setting 3. I did read on Serious Eats that to get better results you should do: one whole egg (1.4 ounces white;… Continue reading FRESH EGG PASTA HOORAY!
Soba Noodle Salad with Salmon and Asparagus I got this recipe from Bon Appetit. What a gem! Fresh tasting and healthy. We doubled the noodles and salmon – but not the sauce which goes a long way- and we had extra for dinner the next night. It’s served cold over a bed of spinach. Would… Continue reading Soba Noodle Salad
While driving to the grocery store I think what am i truly hungry for …flavor, texture, amount of leftovers..Today it was meat and carbs….and having leftovers to eat all week is a plus: What you need: 1 pound elbow macaroni 3 tablespoons extra-virgin olive oil, plus more for tossing 1 onion, finely chopped 1 green… Continue reading CARB LOADING OVER HERE….