Farfalle Pasta with Carrots, Broccoli and Ham in Parmesan Cream Sauce

Lydia came to me this morning and said that she wanted to cook dinner tonight. This was unexpected because she doesn't usually like to help out in the kitchen. I always give the kids the option of cooking with me, and while Meg always takes me up on it, Lydia rarely does, or loses interest quickly if she does. So imagine my surprise when she suggested it this morning!



She gave me an idea of what she wanted to make, and I came up with a recipe, wrote it out for her, and set her to work. I drained the pasta since she's a pretty tiny 11 year old and my Le Creuset pot is hella heavy, but she did everything else by herself. She peeled and sliced the carrots, chopped the broccoli and ham, and made her first ever white sauce. Once I drained the pasta, though, I skedaddled off to hang out on the front porch and enjoy the sunshine while she finished dinner.

It. Was. FABULOUS! She did a wonderful job, and all three of us gobbled it up with gusto. Way to go, Lydia!



Farfalle Pasta with Carrots, Broccoli and Ham in Parmesan Cream Sauce

12 oz mini farfalle pasta, or pasta of your choice
2 medium carrots, peeled and sliced into 1/4" rounds
1 medium head broccoli, cut into small florets
olive oil
1 ham steak, cut into 1/2" dice
4 Tbsp butter
4 Tbsp flour
1/2 tsp salt
1 1/2 cups milk
1 1/2 cups fresh grated parmesan cheese

Fill a large pot with well-salted water and bring to a boil. Add pasta and cook as directed. When 4 minutes of the cooking time remain, add carrots and broccoli. When pasta is done, drain. Add ham to the pasta mixture, toss with olive oil to prevent sticking, and set aside.

Melt butter in a large skillet over medium heat. Add flour and salt and stir until it forms a paste and just begins to bubble. Add milk, cook and stir constantly until mixture boils and thickens. Remove from heat, add parmesan cheese, and stir until cheese is melted.

Combine pasta mixture with sauce, and toss to combine. Serve immediately.

Gnocchi with Thyme Vinaigrette and Lemon Cashew Cream

I came across this recipe from VeganYumYum earlier this year, and was immediately attracted to the idea of a vinaigrette and cream on pasta. I used prepackaged gnocchi, so it was a very quick meal to throw together.

I made my mom's spinach salad to go with it, omitting the eggs, subbing vegetarian bacon, and toasted pecans instead of slivered almonds. Delicious!



Overall, the gnocchi was good, but the combination of the lemon in the cashew cream, and the vinegar in the vinaigrette was just a little too much for me. Next time I think I'll just go with something like a mushroom wine sauce. But the thyme vinaigrette is absolutely delicious, and I think it would be fantastic on salad, or for dipping crusty french bread. Definitely a keeper! I want to give a big THANK YOU to VeganYumYum for a great recipe! I can't remember for sure, but I think this might be the first recipe I've made from that blog, but I've been reading it for a long time. Go check it out if you're not familiar with it. It's a well-written blog with stunning pictures. Keep up the good work!

Election Food

It's election day! Did you vote? I voted this afternoon, and only had to stand in line for about 20 minutes. I cast my vote for Obama, and I'd like to say that I did so happily, but knowing that Louisiana is almost certainly going to McCain didn't do a lot to make me feel that my vote actually mattered. I think it's high time we did away with the electoral college. Who's with me? I've never lived in a swing state, so I've yet to feel that my vote really mattered in the grand scheme of things, but at least I voted!

We're prepared to camp out in front of the TV tonight, half working on homework, and half watching the election results come in. And of course we need sustenance for that! We had yummy, peanutty noodles based on this recipe from use real butter. This is an easy, fresh and filling meal that's deeply satisfying. It doesn't even really require a recipe. I just soaked some rice noodles in hot water, filled a plate with shredded carrots, cucumber matchsticks, bean sprouts, baby spinach, tofu and cilantro, and whisked together a batch of peanut sauce. All that remains when it's time to eat is to put some noodles in a bowl, pile on all the veggies and tofu we wanted, and top it all with peanut sauce and a sprinkling of crushed red pepper. Toss it all together, and there's your dinner! We ate ours cold, but I'm sure it would be equally as good heated through. I plan on taking some to work tomorrow for lunch. Yum!

Lentil Orzo Salad

Another new recipe!

You know, sometimes I wonder if maybe there's something wrong with me, that I have such a strong aversion to repeating recipes. Yeah, there are a few go-to recipes that I come back to, but they're few and far between, and outside of those, I really prefer to try something new than go with something tried and true. What's up with that? My friend Susan (hey, lady!) told me several years ago about a friend of hers who had been in a competition with her sister and mother, to see who could go the longest without repeating a recipe (dinner only, I think, but I'm not sure). I believe that she said the sister won, by going something like two years without any repeats. A woman after my own heart! I have a ridiculously long list of new recipes I want to try, and more are added every day. I find them on blogs, Tastespotting, in cookbooks and from friends. Given that, it almost seems silly to repeat recipes very often, because how else will I work my way through that list?

So here's one from the list! It's a salad made of lentils and orzo, with some fresh veggies and a delightfully perky curry-spiked vinaigrette. This was good enough that we ate it two nights in a row, even! It was delicious with a little french bread on the side.



Lentil Orzo Salad

4 cups cooked lentils, drained (do not overcook; you want them to hold their shape)
4 cups cooked orzo, drained and rinsed with cold water
1 medium red onion, diced
1 red bell pepper, diced
1 jalapeno, finely diced
1 handful cilantro, chopped
2 lemons, juiced
1/4 cup olive oil
1/4 cup rice wine vinegar
1 Tbsp agave nectar (can substitute 2 Tbsp sugar)
1 Tbsp curry powder
1/2 tsp salt
1/4 tsp fresh ground black pepper

In a large bowl, combine lentils, orzo, onion, bell pepper, jalapeno and cilantro. Mix gently. In a small mixing bowl, whisk together remaining ingredients. Pour over lentil mixture and toss gently to combine. Chill before serving, if desired, or serve at room temperature.

Baked Ziti with Basil Bread Crumbs

This recipe is a spin-off of the Pumpkin Baked Ziti I made when my mom was here in August. Brad's not a pumpkin fan, as I've mentioned before, so I wanted to tweak that recipe into something he would enjoy. It was creamy, delicious, and thoroughly satisfying. Yum!

For the ricotta cheese, I used the almond-tofu ricotta recipe from Veganomicon (I've said it before, and I'll say it again: go get yourself a copy of that cookbook! It's the best!), and I made fresh bread crumbs from a loaf of Italian bread. Brad stirred some crumbled feta cheese into his serving, but I ate it as-is.



I don't think I've blogged about this yet, but I'm extremely happy to announce that, since switching to a primarily vegan diet in mid-June, I've lost 26 pounds! And Brad has lost 10 pounds since he got back from Japan last month, and became a full-time vegetarian! That's without altering our lifestyle at all, aside from no longer eating meat. I'm thrilled about that! I still have a long way to go to meet my long-term weight, health and lifestyle goals, but I'll get there. I'm off to a good start! I feel fantastic, and so much lighter (no wonder!). I've been hauling a heavy tote bag to class with all my books and notebooks in it, and on a whim the other evening, I weighed it to see how much it weighed compared to how much I've lost. It came in at 15 pounds -- a little over half of what I've lost -- and was an excellent tangible way to see how much I'm no longer hauling around every day. No wonder I feel better!

Baked Ziti with Basil Bread Crumbs

1 pound ziti
1 Tbsp olive oil
1 large onion, thinly sliced
1 bunch fresh basil leaves, coarsely chopped
2 cups vegan ricotta cheese
1 15-oz can tomato sauce
1 15-oz can diced tomatoes
1/4 cup olive oil
1 Tbsp dry basil
1 tsp dry oregano
2 cups fresh bread crumbs
1/2 cup walnuts, coarsely chopped

Preheat oven to 375. Prepare a 9x13 baking dish with cooking spray.

Cook ziti per package instructions.

While pasta is cooking, heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add onions and basil; cook and stir until onions are deeply browned and caramelized. Set aside.

Drain pasta. In a large mixing bowl, combine pasta, onion mixture, ricotta, tomato sauce and tomatoes, mixing thoroughly. Pour into prepared baking dish; set aside.

With a paper towel, wipe out the skillet used for the onions. Heat 1/4 cup olive oil over medium-high heat, then add basil and oregano. When the herbs begin to sizzle, add the bread crumbs and walnuts, tossing to coat with oil. Cook and stir several minutes, until the mixture begins to brown. Spread evenly over the pasta mixture.

Bake at 375 for 25 to 30 minutes.

Pumpkin Baked Ziti with Caramelized Onion and Sage Bread Crumb Topping

Yet another fabulous Veganomicon recipe! This is another that I've been wanting to try for a long time, but that Brad would never go for. He doesn't like pumpkin in any capacity, so I've put it off until now, knowing that my mom would be all for it. It was awesome to have my mom's help in the kitchen. She's the one who taught me to cook when I was younger, and is a foodie just like me. I loved cooking with her tonight!

And this pasta...it's to die for. As with my previous Veganomicon posts, I'm not going to share the recipe with you. I know others have, but I just don't think it's cool to do so. I strongly urge you to go pick up a copy of this cookbook. It's not let me down yet!

This recipe was my first time making a vegan ricotta substitute, which turned out beautifully. I honestly can't believe that tofu, cashews, olive oil, lemon juice and some seasoning can taste like ricotta. What a find! The ricotta is mixed with pumpkin, caramelized onions, and spices, then tossed together with the cooked pasta. On top are some gorgeous toasted bread crumbs and walnuts.

Good golly, this recipe is amazing!

Pasta with Vodka Sauce

This was a quick dinner I threw together this evening. Since making the tofu-based creamy pesto sauce earlier in the week, I've been wanting to try a creamy tomato vodka sauce using the same technique. It worked really well, and it's fabulous to have a much lower-fat option for this dish, not to mention that it's another successful vegan adaptation. Go, me!

Pasta with Vodka Sauce

1 lb penne pasta
1 Tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
1/2 cup vodka
1 can tomato sauce (14 oz, I think)
1/3 block tofu
1 bunch fresh basil, sliced into thin ribbons
2 Tbsp fresh parsley, chopped

Cook pasta according to package directions. Drain and set aside.

While pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add onion and cook several minutes, until onion is soft and translucent. Add garlic, and cook and stir for 1 minutes. Add vodka, and simmer for several minutes.

While onion mixture is simmering, place tofu and tomato sauce in a food processor, and pulse until smooth and creamy. Add to vodka mixture. Cover and simmer 10 minutes.

Just before serving, add basil, parsley and pasta. Toss to coat. Serve hot.

Pesto Pasta Salad

At my favorite pizza place in Seattle, Pagliacci, they make not only the best pizza I've ever had, but also this amazing creamy pesto pasta salad with peas and artichoke hearts. Tonight I attempted to recreate it at home.



I wanted a lighter version of a creamy pesto sauce, given that there's already so much oil and nuts in pesto, plus I didn't want to use any dairy products, so instead of mayonnaise, I used tofu. It's the first time I've used tofu in that capacity, and I was thrilled with how great it worked! I put about a half cup of prepared pesto (yes, I was lazy) in my food processor, and about 1/3 of a block of tofu, then whirled it all together. Easy peasy!

Creamy Pesto Pasta Salad

1 lb small pasta shells
1/2 cup prepared pesto
1/3 block tofu
1/2 cup frozen peas
1 can quartered artichoke hearts, drained

Cook pasta, drain, and rinse with cold water to cool.

While pasta is cooking, place pesto and tofu in a food processor, and process until smooth and creamy.

Toss pasta with pesto sauce, peas and artichoke hearts. Chill at least 2 hours before serving.

Pasta with Roasted Corn, Garlic and Zucchini

For dinner Tuesday, I made this recipe that I saw on the Food Network the other day. I thought it sounded really good, but neither Brad nor I cared for the corn in it. I'm posting the recipe anyway, with my modifications, so I'll have it for next time I want to tweak it. Next time I think I'll omit the corn and replace it with some other veggies. I bet some broccoli would be good!

Pasta with Roasted Corn, Garlic and Zucchini

1 pound farfalle pasta
2 teaspoons olive oil
2 ears roasted corn, cut from the cob
2 medium zucchini, chopped
1/2 cup diced red onion
1 cup vegtable broth
1/3 cup roasted garlic cloves
1 bunch fresh basil, torn
Salt and ground black pepper

Preheat oven to 400 degrees. Wrap corn and garlic separately in foil and roast in preheated oven for about 1 hour. This can be done in advance on a prep day.

Cook pasta according to package directions. Drain and reserve 1 cup of the cooking water. Transfer pasta to a large bowl.

Meanwhile, heat oil in a large skillet over medium heat. Add corn cut from cob, zucchini and onion and saute for 3 minutes, until golden brown. Add broth and roasted garlic and bring to a simmer. Simmer 5 minutes. Pour mixture over pasta, add basil, and toss to combine, adding cooking water, if necessary, to moisten pasta. Season to taste with salt and pepper.

Crispy Sage and Brown Butter Pasta

Tonight's dinner was Crispy Sage and Brown Butter Pasta, from Technicolor Kitchen. If you're looking for a really simple, really delicious, really decadent dinner, definitely try this recipe. I couldn't believe how fast and easy it was, and how absolutely delicious!

Crispy Sage and Brown Butter Pasta

200g (7oz) spaghetti
50g (1 ¾oz) unsalted butter
1/3 cup sage leaves
1 tablespoon lemon juice
sea salt and freshly ground black pepper
grated parmesan, to serve

Place the pasta in a large saucepan of salted boiling water and cook until al dente; drain and set aside.

Meanwhile, heat a non-stick frying pan over medium heat. Add the butter and stir until melted. Add the sage and cook for 2-3 minutes or until the sage is crispy and the butter is browned.

Stir through the lemon juice, drained pasta, salt and pepper and toss to combine.

Top with the parmesan and serve.

Serves 2

Pasta with Rustic Tomato, Basil & Kalamata Olive Sauce

[I cooked this again tonight (original post was 2/16/08), and snapped some pictures this time. The store was out of fresh basil, so I just used dried basil and oregano, and it worked in a pinch.]



I almost didn't cook dinner tonight because I'm not feeling great, but Brad was hungry, and I knew this would only take a few minutes to throw together.  I'm so glad I did, because it was delicious!  If you find yourself pressed for time, definitely try this recipe.  It all comes together in the time it takes the pot of spaghetti to cook.  You can't beat that!  It makes enough for 2-3 very hearty servings.



Pasta with Rustic Tomato, Basil & Kalamata Olive Sauce

1/2 lb spaghetti
1 Tbsp olive oil
2 cloves garlic, minced
1 small onion, diced
1 tsp crushed red pepper
1 pack cherry or grape tomatoes(about 2 cups), cut in half
1/2 cup kalamata olives, pitted
1 bunch fresh basil, coarsely chopped
1/2 to 1 cup water
salt & pepper, to taste

Prepare spaghetti per package directions.  While pasta is cooking, heat olive oil in a large skillet over medium-high heat.  Add garlic, onion and red pepper; cook and stir until the onion is translucent.  Add tomatoes, cook and stir for several minutes, until the tomatoes break down.  Stir in basil and kalamata olives.  Add water to bring sauce to the consistency you desire.  I prefer a thicker sauce, so I only used about 1/2 cup.  Salt and pepper to taste.

About this time the spaghetti should be done cooking.  Drain it (I use tongs to just grab it out of the water) and add it to the sauce.  Toss to combine thoroughly.  Serve immediately.

Simple Marinara Sauce

1 Tbsp olive oil
1 medium onion, diced
2 cloves garlic, pressed
1 15-oz can diced tomatoes
1 15-oz can tomato sauce
1 tsp salt
1 bunch fresh basil, sliced into ribbons

In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; saute until onion is translucent. Add tomatoes, tomato sauce and salt. Bring to a boil, then reduce heat and simmer for 15 minutes. Stir in basil. Serve over pasta.

Macaroni & Cheese

This is a great, basic macaroni & cheese recipe.  It starts with a white sauce base, with cheese melted in, tossed with macaroni.  There's so much you can do to doctor this up, like switching up the cheese and adding bacon and onions to make my Bacon & Gouda Macaroni & Cheese, or adding other things like broccoli, ham or whatever sounds good to you.  But this is a great place to start if you've never made mac & cheese from scratch before.

If you've interested in trying a different type of mac & cheese, you can also give my Baked Macaroni & Cheese a shot. Instead of a white sauce, its sauce is made from a mixture of eggs, milk, sour cream and cheese poured over cooked macaroni, then baked to set it up. All of these recipes are great, it just depends on what you're in the mood for!

Macaroni & Cheese

1 lb macaroni noodles
3 Tbsp butter
3 Tbsp four
3 cups milk
1 cup shredded cheddar cheese
1 cup shredded jack cheese
2 tsp salt

Preheat oven to 350 degrees. Grease a casserole dish with cooking spray.

Cook the macaroni according to package directions. Drain and set aside.

While macaroni is cooking, prepare sauce. In a large pot, melt butter over low heat. Add the
flour and stir until golden and bubbling. Slowly whisk in the milk, and bring to a boil, stirring constantly. When the mixture boils and thickens, remove from heat. Add 1/2 cup of the cheddar cheese, all of the jack cheese, and the salt. Stir until the cheese is melted.

Add the cooked macaroni to the cheese sauce, stirring to coat completely, then pour into the prepared casserole dish. Sprinkle the remaining cheese evenly on top.

Bake for 20 to 25 minutes, or until the macaroni is bubbling and the cheese on top is golden brown.

Bacon & Gouda Macaroni & Cheese

This one's for you, Tootie. ; )

16 oz macaroni
1/2 lb bacon, snipped into pieces
1 medium red onion, diced
2 Tbsp flour
2 Tbsp butter
2 cups milk
2 cups (8 oz) Gouda cheese, shredded

Preheat oven to 375. Grease a 2-qt baking dish with cooking spray.

Cook macaroni in boiling water, per package directions. Drain and set aside.

While the pasta is cooking, cook the bacon pieces in a large skillet over medium heat. When they are crispy, remove from pan and drain on paper towels. Pour off all but 1 Tbsp of the bacon drippings, then return pan to heat and add onions. Cook and stir until the onions are soft and translucent. Remove from pan and set aside with bacon bits.

Return pan to heat, and add butter. When butter is melted, whisk in flour, stirring until it bubbles. Gradually add milk, whisking constantly. Continue stirring constantly until the mixture boils and thickens. Reduce heat to a simmer, and add shredded cheese. Stir until the cheese is melted. Stir in bacon bits and onion. Gently stir in cooked, drained macaroni, mixing thoroughly. Pour macaroni mixture into prepared baking dish.

Bake uncovered for 25 to 30 minutes, or until golden and bubbly.

Tortellini & Peas with Garlic Cheese Sauce

Tortellini & Peas with Garlic Cheese Sauce

1 pkg fresh tortellini
1/2 cup frozen peas
1 small package garlic herb cheese spread, such as Alouette.

Bring a pot of water to boiling, add tortellini and cook per package directions.  Drain pasta, reserving 1 cup of the boiling water.  Return tortellini to hot pan, and add peas and 1/2 cup of the cheese spread.  Stir in 1/2 - 1 cup of the reserved water to melt the cheese and make a light sauce.  Add more cheese or water to achieve the amount of sauce and consistency you prefer.

Notes:  I use only about 1/2 cup of cheese spread, and 3/4 cup of water.  This makes enough sauce to lightly coat the pasta, but not overpower it.   You can also add some bacon bits or chunks of cooked chicken to make this a heartier meal, if desired.

Baked Ziti

1 lb ziti, cooked and drained
4 cups pasta sauce (recipe follows)
1 large ball fresh mozzarella, half cubed, half sliced in thin slices
1/2 cup fresh parmesan, grated

Preheat oven to 400. Combine pasta, sauce, cubed mozzarella and half of the parmesan. Pour into a greased 9 x 13 baking dish. Lay mozzarella slices over the top, and sprinkle with remaining parmesan. Bake 30 minutes, until browned and bubbling.

Pasta Sauce

2 Tbsp olive oil
1 lb sweet italian sausages, casings removed and sausage crumbled (I used pre-cooked)
1 small onion, diced
3 cloves garlic, coarsley chopped
1 28-oz can chopped tomatoes, with juice
1 handful fresh basil, coarsley chopped
1 tsp dry thyme (or fresh if you can get it...we couldn't)
1 cup water
1 tsp salt
1/2 tsp black pepper
1 tsp crushed red pepper flakes

Heat oil in a large skillet over medium-high heat. Add sausage and cook several minutes, until browned. Add onion and garlic. Cook andstir until onion is translucent. Add tomatoes, herbs and water. Season to taste with salt, and black and red pepper. Simmer uncovered 10-15 minutes.

Baked Macaroni & Cheese

16 ounces macaroni
1 can fat-free evaporated milk
1 cup fat-free sour cream
1/2 cup Egg Beaters, or 2 eggs
8 oz (2 cups) shredded 2% cheddar cheese
salt & pepper

Preheat oven to 375. Grease a 2-quart baking dish with cooking spray.

Cook macaroni according to package directions. Meanwhile, combine milk, sour cream, eggs and cheese. Season with salt & pepper; set aside. When macaroni is cooked al dente, drain and immediately toss with cheese mixture, stirring quickly to combine. Pour into baking dish, and bake 40 minutes.

Fusilli with Tomato-Bacon Vodka Sauce

12 oz fusilli pasta
¼ c butter (1/2 stick)
¼ c flour
½ tsp salt
¼ tsp pepper
2 c milk
10 strips bacon, cooked, drained and crumbled
1 c grated parmesan cheese
1 can diced tomatoes, all liquid drained
1 Tbsp crushed red pepper
½ c vodka
fresh Italian parsley

Cook pasta per package instructions. Meanwhile, melt butter over medium-high heat in a skillet. Add flour, salt and pepper, and stir until bubbly and slightly browned, about 2 minutes. Slowly add milk, stirring or whisking to combine. Bring to a boil, stirring constantly, until mixture thickens. Add cooked, drained pasta, bacon, cheese, tomatoes, red pepper and vodka, tossing together to coat. Cook and stir for several minutes, allowing the alcohol to burn off. Garnish with chopped fresh Italian parsley and more parmesan cheese, and serve immediately.

To Die For Spaghetti Carbonara

1 lb bacon
1 large onion, chopped
1 c half-and-half
5 eggs
100 grams fresh parmesan cheese, grated
½ stick butter
2 lbs spaghetti

Brown bacon very well. Take off and discard about 2/3 of the grease. Add chopped onions to remaining grease and brown. Stir in half-and-half; simmer 5 to 7 minutes. Set aside. Beat eggs and parmesan cheese together; set aside. Melt butter; set aside.
Cook spaghetti until al dente. Turn off burner, then quickly drain the pasta and immediately return it to the hot pan on same burner. Add melted butter and stir well. Immediately add egg/cheese mixture; stir quickly until eggs are cooked. Add hot bacon mixture. Toss together and serve immediately with additional parmesan cheese for sprinkling on top.

Make a very deliberate effort to not think about the nutritional content of this meal. Sometimes denial is a good thing…

Fresh Fettcuine with Pulled Rotisserie Chicken, Pesto and Roasted Peppers

2/3 cup basil pesto
9-ounce package fresh fettuccine
1 tablespoon olive oil
3 cloves garlic, minced
4 cups pulled cooked chicken meat
2 cups sliced roasted red bell peppers
1/2 cup pitted olives, halved lengthwise
Salt and pepper
1/4 cup grated Parmesan, plus more for the table

Put the pesto in a large bowl.

Cook the pasta according to package instructions. Drain the pasta and reserve 1/3 cup of the pasta water. Whisk the pasta water into the pesto.

While the pasta is cooking, heat the oil in a large skillet over medium-high heat. Add the garlic and cook, stirring until soft and fragrant, about 30 seconds. Add the chicken, peppers, and olives and cook, stirring until hot, about 3 minutes. Season with salt and pepper.

Add the pasta and cheese to the pesto and toss to combine. Add the chicken mixture and combine. Divide the pasta among 4 bowls and serve immediately. Pass Parmesan at the table.