Penne Pasta Toss Filed under ( Pasta, Salad )

This is one of my very favorite recipes. The volleyball girls and their families love it. It is my standard to take to a tournament and we have a buffet-style lunch to feed the girls. I just made it the past weekend and will again this weekend - I four times this recipe!

Pasta Salad

8 oz. penne pasta

¼ cup crumbled feta cheese

¼ cup shredded parmesan cheese

½ cup diced celery

½ cup diced tomatoes

DRESSING

½ mayonnaise

¼ cup Ceasar Salad Dressing (I like Cardini’s)

¼ cup Italian Dressing (I like Paul Newman’s or Gerards)

¾ tsp pepper( or less – do it by taste)

1 ½ tsp oregano flakes (or less – do it by taste)

Cook pasta according to directions. Add ingredients. Add dressing just before serving. I usually double for a group!!

Tortellini and Tomato Salad Filed under ( chicken, Pasta, Salad )

I have been trying to find more light summer recipes since it has been so hot.  I found this recipe in the July issue of Southern Living,  It is totally my kind of summer dinner.  I love using basil from my huge wonderful basil plant.  I did add grilled chicken so my family wouldn't complain and therefore - we had dinner!

Also, today I made a Peanut Buster Parfait frozen ice cream dessert.  I forgot how yummy this is.  I think my favorite thing is that I can make it ahead of time!  You have to try it - We just had a bunch of teenagers over and they devoured it.

Tortellini and Tomato Salad ( adapted from Southern Living)

19 - 20 oz cheese-filled tortellini (fresh or frozen)
1/2 cup olive oil
1/2 cup freshly grated Parmesan cheese
2 - 3 Tbsp fresh lemon juice
2 garlic cloves, minced
1 tsp Worcestershire sauce
1/2 tsp salt
2 cups baby heirloom tomatoes, halved
1 cup fresh corn kernels, cooked, cut off cob
1/2 cup thinly sliced green onions
1/2 cup coarsely chopped fresh basil
salt and pepper

Prepare tortellini according to directions.  Meanwhile, process olive oil and next 5 ingredients in blender. ( I chose to mix mine in a bottle and shake it up) Toss olive oil mixture with hot cooked tortellini, tomatoes and next 3 ingredients.  Season with salt and pepper to taste.

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Some Great Pasta Filed under ( Pasta, Pork )

This is an amazing recipe - I have to say it is one of my husband's favorite. When I first moved to Omaha - one of my dearest friends was Mary. We have lost touch over the years after she moved. It makes me sad that I can't keep in better contact with friends as they move away. I just know this recipe will be one of your favorites.

Some Great Pasta

1 lb. Italian sausage (just mild or ½ hot and ½ mild)
2 Tbsp. Olive oil
2 Tbsp. fresh garlic, minced
2 tsp. dry oregano
2 tsp. fresh basil
1 ½ tsp salt
¾ tsp fresh pepper
¼ tsp cayenne pepper
3 (14 ½ oz) cans diced tomatoes, may want to drain
2 cups cream
2 cups fresh mushrooms (optional, I didn’t use)
1 lb. penne pasta

Take the casing off of the sausage and using kitchen shears, cut in bite-size pieces. Cook in skillet until done and set aside. (My family tends to nibble on the meat as I cook it so I have doubled the meat before) I usually cook the meat ahead of time-makes final cook time go much faster. Cook pasta according to directions and drain. Heat olive oil over medium-high heat. Add garlic, oregano, basil, salt, pepper and cayenne pepper. Saute 30 seconds to a minute. Add tomatoes and cream. Boil 5 minutes stirring often. Add sausage, mushrooms and pasta.

I then remove from heat and allow the mixture to "set up". This is just as yummy the next day!

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Pesto Chicken Pasta Filed under ( chicken, Pasta )

This is a great summer pasta recipe. We loved it, and I think it was even better the 2nd night.

My former co-teacher and sweet friend, Kathy shared the base of this recipe with me. I know you will enjoy!

Pesto Chicken Pasta

8 oz dried pasta - 4 cups penne or bowtie

2 cups broccoli florets

1 (7 oz.) jar basil pesto (or more to taste-I like lots)

cooked chicken, bite size pieces

(use a roasted chicken from store or a couple of breasts, cooked)
1 cup roasted sweet red peppers, drained, sliced

1 tsp ground black pepper

1 tsp salt

1 tsp garlic, minced

1/4 -1/2 cup Parmesan cheese

Cook pasta, adding the broccoli in the last two minutes of boiling. Drain and keep 1/2 cup of the pasta water. Mix pasta water with pesto. Add the chicken, peppers and the pesto to the pasta and broccoli. Add salt, pepper and garlic. Toss to coat. Add the cheese when ready to serve. Enjoy hot or cold with your favorite bread.

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Fried Ravioli Filed under ( appetizer, Pasta )

I recently attended a graduation party where my friend Kathy served amazing Fried Ravioli. She gave me the inside scoop on how she makes her Fried Ravioli and I decided to give it a try. She had her co-hostess make 500 for the grad party. Well, I can't imagine making 500 but I did make about 30 for my family and we totally enjoyed them.

Once again, the is one of those recipes that doesn't have exact measurements. I will do my best to give you the details. Kathy uses the large bag of 4 Cheese Ravioli from Costco but I am sure you could use any frozen ravioli.

Fried Ravioli

30 Frozen Ravioli, cooked according to directions and cooled
2-3 eggs, beaten
2 cups Italian bread crumbs
1/2 cup grated Parmesan Cheese
pinch salt
oil for frying

Cook ravioli and allow to cool. Heat about an inch of oil in a frying pan to about medium - med ium high. (You don't want the oil too hot as the ravioli will cook too fast and start to burn- the excess crumbs that fall off will also burn) In a shallow pan, beat the eggs using a fork. In another shallow pan, mix bread crumbs, cheese and salt. ( I started off with just a cup of bread crumbs and /14 cup cheese - added more as needed as it tends to get a little "goopy") Test the oil to make sure it is hot enough - drop in a few bread crumbs to make sure it sizzles right away. You don't want your ravioli to just sit in the oil - it needs to start cooking right as dropped in the oil) The ravioli will start to brown quickly. As the one side/edges get brown - gently flip each ravioli using a fork so to brown the other side. When browned to perfection, use a slotted spoon to remove from oil placing on a plate lined with paper towels to soak up extra oil. Serve with warm marinara sauce.

* My friend Kathy made their 500 the day before the graduation party storing them single layer in a large foil pan, separated by wax paper. They heated them in the oven just before the party to crisp them up again. :)

Spaghetti Pie Filed under ( Beef, Pasta )

I made this last week for dinner and we loved it. It is quick, easy and tasty! Everyone in my family enjoyed it which is always a positive. You can be creative and add mushrooms, black olives or whatever you like. I used jarred sauce and added ground beef but if you have homemade sauce on hand - even better!

Spaghetti Pie

7-8 oz thin spaghetti
3 Tbsp butter
3 eggs
2/3 cup shredded Parmesan Cheese
4 oz cream cheese, softened
2 cups prepared meat sauce ( I used 1 jar sauce/1 lb ground beef, browned)
2 cups mozzarella cheese

Cook spaghetti and drain. Pour into large mixing bowl, add butter tossing to melt. Whisk eggs and add Parmesan cheese mixing two together. Once butter is melted and pasta is slightly cooled, toss with egg/Parmesan mixture. Press spaghetti into a greased pie pan or quiche pan pressing the spaghetti up the sides to form a crust. Spread softened cream cheese over center of pie - avoiding the "crust". Top with the prepared meat sauce. Bake at 350 for 20 minutes, top with Mozzarella cheese and return to oven for 10 minutes or until melted. Allow to set for about 10 minutes and cut into slices. Serve with green salad.

*can be prepared ahead and refrigerated
**double for a larger family and put in a 9x13 etc.

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Baked Ziti Filed under ( Beef, Pasta, sausage )

I have been a little HO-HUM lately. With all that is going on with my dad, then Prom and After Prom til 6:00 am and the fact that it is still snowing off/on in Omaha - just a little pouty/pititful!

I need to start cooking for my family again. I did make an easy recipe last night that I have had for quite some time. We all enjoyed it.. and I think you will too. It is a good, easy teenager approved recipe.

Baked Ziti

1 16 oz package ziti
1 lb. Italian sausage
1/2 lb ground beef
1/4 cup chopped onion
3 cups spaghetti sauce (homemade or jarred)
1 15 oz container ricotta
dried parsley
2-3 cups shredded mozzarella
1/4 to 1/2 cup shredded Parmesan

Cook pasta according to directions, drain and set aside. Cook sausage and ground beef with onion in large skillet over medium heat. Drain and return to skillet- add sauce. After ziti is cooked, add ricotta, a couple of shakes of dried parsley and half of the mozzarella cheese. Spoon half of the sauce into bottom of a greased 9 x 13. Top with all of the ziti mixture and the rest of the sauce. Cover and bake at 350 for 15 min. Remove foil, top with rest of mozzarella cheese and Parmesan cheese and bake 10 more minutes. Serve with green salad and garlic bread.

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Quick Lasagna Filed under ( Beef, Pasta )

I know most of my readers want a quick and easy meal for their families. This Quick Lasagna is just that. I have a great recipe for lasagna that is to die for - that takes several hours. This isn't fancy or gourmet but still very tasty. It sets up so nicely - not runny at all.

I taught high school right out of Baylor. This recipe came from my dear friend Diane who still teaches Honors English.

Quick Lasagna

1 1/2 lbs ground beef ( I used a 1 lb ground beef/1/2 lb Italian sausage)
1/4 tsp salt
1 26-30 oz jar of your favorite spaghetti sauce
1 14 1/2 oz can diced Italian tomatoes-do not drain
extra Italian seasonings to taste
1 15 oz. ricotta cheese
1 10 oz frozen chopped spinach, thawed and drained
1/4 cup shredded parmesan cheese
1 beaten egg
10 uncooked lasagna noodles
1 1/2 cups mozzarella cheese
1/2 cup shredded parmesan cheese

Brown meat and drain; Add salt, sauce ,diced tomatoes and any extra Italian seasonings. Simmer on low while preparing lasagna. In small bowl, combine ricotta, parmesan, egg and spinach. Spray a 9 x 13 with cooking spray. Spoon 2 cups of sauce into bottom of pan. Put 5 raw noodles down in sauce. Top with ricotta mixture and then 1 cup mozzarella cheese. Layer 2 more cups of sauce, then 5 more noodles then rest of sauce. Bake for 45 minutes at 375. Top with rest of mozzarella/parmsean - cover and bake 15 more minutes. Allow to rest/set up for about 10 minutes before serving with a side salad and garlic bread.

*I used raw noodles - not the "no boil"

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Chicken Spaghetti Filed under ( chicken, Pasta )

Chicken Spaghetti is a common dinner in East Texas. I have several different recipes so I decided to combine them and make my own. As many of us, my girls are not just real fond of "chunks" in their spaghetti (onions, bell pepper, celery, etc. ) so I decided to make a Chicken Spaghetti relatively free of "chunks". We loved it! We especially like the Ro-Tel as this gave it a little zip! This recipe filled a large glass 9 x 13 and we enjoyed it for several meals. Chicken Spaghetti freezes well too - bake half in a square pan and freeze half.

Chicken Spaghetti

4-6 chicken breasts

16 oz pkg of thin spaghetti

1 can cream of mushroom soup

1 can cream of chicken soup (I used light)

1 can Ro-tel tomatoes, drained

2 tsp salt

1 tsp pepper
dash Tabasco - to taste

8 oz Velveeta, cubed ( I used 2%)

cheddar cheese, grated

1/2 cup butter (optional)

1/2 cup onion, chopped (optional)

1/2 cup bell pepper, chopped (optional)

Boil chicken until tender - cool and cut into bite size pieces; Keep broth boiling and cook spaghetti in the chicken broth according to directions on package. If choosing to add veggies, saute onions and bell pepper in 1/2 cup butter until tender; In a large bowl, mix chicken, soups, spaghetti, onion/butter mixture, salt/pepper and cubed velveeta. Pour into a greased 9 x 13 baking dish and bake at 350 for 15 minutes, stir - bake for 15 more minutes, stir; top with grated cheese and bake for about 5 more minutes or until melted. Serve with favorite salad or green veggie and garlic bread!

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Wheat-Free, Meat-Free Filed under ( Fish and Seafood, Frugal Food, Pasta )

January 30, 2007

Welcome to the Wheat-Free, Meat-Free blog. My husband Dan was diagnosed with celiac disease (basically an allergy to gluten found in wheat, oats & barley) last year and two of our four family members don't eat meat, so we have had to adjust our cooking and eating habits quite a bit as of late. We do eat fish and seafood, so some recipes will be added here involving those critters. We all wanted to share some of our favorite things to eat with others who may be needing a wheat-free, meat-free diet.

Here's our fledgling recipe:

PASTA WITH WHITE CLAM SAUCE

6 cloves garlic peeled and minced
1 onion, peeled and finely chopped
4 Tbsp. butter
1/2 tsp. hot red pepper flakes (you really need this to cut the richness of the sauce)
3 (6-1/2 oz.) cans chopped clams
2 Tbsp. olive oil
Chopped fresh basil or Italian parsley to taste
Grated Parmesan or Romano cheese

Start heating a pot of water for your favorite gluten-free pasta.

Heat saute pan on stove until medium hot. Add olive oil and butter. When butter is melted and starting to sizzle, toss in garlic and stir constantly for 30 seconds. Do not let it burn and get bitter. Add onion and saute until softened and golden.

Your pasta water should be at a rolling boil and then you can cook and drain your pasta. Keep warm while sauce finishes.

Drain clam juice into pan and cook to reduce. Add red pepper flakes. You can also add a bit of white wine or fish/vegetable broth. I used to like to add a Knorr's fish stock cube but they apparently don't make this product anymore.

Reduce pan juices to half. Add herbs. You might like to add a Tbsp. or two more of butter, depending on how thick your sauce is. Serve over pasta with grated cheese to taste.

Buon Appetito!

Rachel, Dan, Leigh and Amy Jagareski