Tuesday, November 20, 2012

Veggie Pasta (AKA Adult Mac and cheese)

serves about 12 as a side dish

1 lb pasta
1 small zucchini, coarsely chopped
½ onion, diced
About a dozen mushrooms, coarsely chopped
1 cup frozen peas
½ cup sliced sundried tomatoes
Garlic – either a couple tablespoons chopped, or a dozen or so cloves of roasted garlic, whole
2 teaspoons Italian Seasoning
1 box butternut squash soup
4 oz Brie cheese, rind removed and cubed into ½ pieces
4 oz extra sharp cheddar, cubed into ½ inch pieces
1 cup panko or bread crumbs
Cooking Spray

Boil the pasta, cook till al dente – don’t overcook as it will cook more in the oven.
Sauté the mushrooms, coarsely chopped, and onion for 3-4 minutes. Add in the coarsely chopped zucchini and cook for another couple minutes. Remove from the heat.
Combine the pasta, zucchini, onion, mushrooms, peas, sundried tomatoes and garlic on a large bowl. Mix in the butternut squash soup a little at a time, you want it to be saucy, but not soupy. Also mix in the seasoning – add salt and pepper to taste. Once this is all combined, it should be fairly cool – at this point stir in the cubed cheese – you do not want it to melt yet! Transfer to a casserole, top with bread crumbs and spray with cooking spray.
Cook @ 350 until hot all the way thru – about 20-30 minutes, you can broil the top for a few minutes at the end. There will be little pockets of melty cheese.

Monday, November 19, 2012

Homemade Green Bean Casserole

Serves 10-12

2 lbs green beans
1 lb crimini mushrooms, coarsely chopped
2 cups dried wild mushrooms, reconstituted
2 tablespoons garlic, chopped
½ onion, sliced
1 tablespoon flour
1 can cream of mushroom soup – I like the Trader Joes Portabello Mushroom Soup in a box
½ to 1 cup half and half
Salt and pepper to taste
French Fried Onions

Sautee the mushrooms and onions in a little Olive Oil on med high heat for 5-10 minutes till lightly browned, stirring often, add in garlic and green beans (they work best if they are about 1 ½” to 2” long) sauté for another 5-10 minutes, you want the green beans softened, but not mushy. For the last 2 minutes of cooking, sprinkly with a tablespoon of flour and mix well. (The main goal here is to remove some of the liquid from them, so you don’t end up with soup later).
In a separate bowl, mix together the soup, half and half and seasonings.
Combine the green bean mixture with the sauce mixture, adding a little more half and half if it needs to be thinner.
Transfer to a casserole dish and bake @ 350 for about 20 minutes, topping with the French Fried Onion the last 5 minutes of cooking.
Bake at 350 for 15-20 minutes – top with the French fried onions for the last 5 minutes of cooking.

Thursday, November 15, 2012

Pesto, With Toasted Almonds and Garlic

What do you do when you have a ton of basil that needs to get used up??

MAKE PESTO!!!

(duh!!)



Fresh, light, and oh so tasty - homemade pesto is so much better that store bought, and you can customize it to your liking!

Oh, and I almost forgot - this is so easy, my 3 year old can make it!!
He loves to help in the kitchen.


Sunday, November 4, 2012

Italian Stuffed Peppers with Zucchini & Lemon

Italian food is delicious.

Tomatoes are awesome.

And I LOVE peppers.

So, tonight, stuffed peppers it is.
With tomatoes, zucchini and lemon... and all kinds of other yummy stuff!

Even my kids love these!
(I know, they are weird, most kids would NOT eat these, but Julian (6) begs me to make them!)