I made these for my family awhile back and we love them. The sauce is sooo yummy. Enjoy!
Ingredients:
1/2 c. chicken broth
3 Tbsp. creamy peanut butter
1-2 tsp. Sriracha chili sauce (1 is mild with a bite, 1.5 is medium, 2 is hot)
1 1/2 Tbsp. honey
3 Tbsp. soy sauce
1 1/2 Tbsp. fresh minced ginger
2-3 cloves garlic, pressed or minced
8 oz. Udon or linguine noodles
Chopped green onions
Chopped cilantro
2 limes, cut into quarters
Chopped peanuts
Directions:
Cook noodles in salted water. In the meantime, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among 4 bowls. Sprinkle with green onions, cilantro, chopped peanuts, and garnish each serving with 2 lime quarters. Before eating, squeeze lime juice over noodles and stir to combine.
Showing posts with label pasta. Show all posts
Showing posts with label pasta. Show all posts
Thursday, February 25, 2010
Wednesday, February 24, 2010
Baked Manicotti
When I made this for my family, every single one of them loved it. That rarely happens in my house so that makes this recipe a hit, in my book!
*Serves 6 to 8
Tomato Sauce
1 28-ounce can diced tomatoes (in juice)
1 28-ounce can crushed tomatoes
2 tablespoons extra-virgin olive oil
3 medium cloves garlic, finely minced
1/2 teaspoon red pepper flakes, optional
1/2 teaspoon salt
2 teaspoons dried basil
Cheese Filling and Pasta
3 cups part-skim ricotta cheese
4 ounces grated Parmesan cheese (about 2 cups)
8 ounces shredded mozzarella cheese (about 2 cups)
2 large eggs , lightly beaten
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
2 tablespoons chopped fresh parsley leaves
2 teaspoons chopped fresh basil
16 no-boil lasagna noodles (I use the Barilla brand - apparently they are supposed to be the most similar to homemade pasta and I love them, both in this and in lasagna)
Directions:
Adjust oven rack to middle position and heat oven to 375 degrees.
Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes, basil and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes.
In a medium bowl, combine ricotta, 1 cup Parmesan chese, mozzarella cheese, eggs, salt, pepper, and herbs; set aside.
To assemble, pour 1 inch boiling water into 13 by 9-inch baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.
Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using soupspoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. (You should be able to fit 8 manicotti in each row, allowing all 16 to fit in the dish). Top evenly with remaining sauce, making certain that pasta is completely covered.
Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Bake until cheese is browned and bubbly, about 6-7 minutes. Remove from oven and let sit for 15 minutes before serving.
The manicotti can be prepared right up until the baking step then covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.
*Serves 6 to 8
Tomato Sauce
1 28-ounce can diced tomatoes (in juice)
1 28-ounce can crushed tomatoes
2 tablespoons extra-virgin olive oil
3 medium cloves garlic, finely minced
1/2 teaspoon red pepper flakes, optional
1/2 teaspoon salt
2 teaspoons dried basil
Cheese Filling and Pasta
3 cups part-skim ricotta cheese
4 ounces grated Parmesan cheese (about 2 cups)
8 ounces shredded mozzarella cheese (about 2 cups)
2 large eggs , lightly beaten
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
2 tablespoons chopped fresh parsley leaves
2 teaspoons chopped fresh basil
16 no-boil lasagna noodles (I use the Barilla brand - apparently they are supposed to be the most similar to homemade pasta and I love them, both in this and in lasagna)
Directions:
Adjust oven rack to middle position and heat oven to 375 degrees.
Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes, basil and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes.
In a medium bowl, combine ricotta, 1 cup Parmesan chese, mozzarella cheese, eggs, salt, pepper, and herbs; set aside.
To assemble, pour 1 inch boiling water into 13 by 9-inch baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.
Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using soupspoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. (You should be able to fit 8 manicotti in each row, allowing all 16 to fit in the dish). Top evenly with remaining sauce, making certain that pasta is completely covered.
Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Bake until cheese is browned and bubbly, about 6-7 minutes. Remove from oven and let sit for 15 minutes before serving.
The manicotti can be prepared right up until the baking step then covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.
Wednesday, February 17, 2010
Beach Street Lemon Chicken Linguini
This meal is on the healthier side, which is good, because we are currently trying to eat better. We really liked it!
**This recipe requires marinating the chicken for 3-12 hours so plan ahead!**
Ingredients:
1 lb. linguine
2 tablespoons olive oil
Zest from one lemon
Juice from one lemon
3 green onions, chopped (white and green parts)
¼ cup chopped fresh parsley
Salt and freshly ground pepper
1/2 cup grated Parmesan cheese
Marinade:
½ cup olive oil
2 cloves garlic, crushed (smashed with the back of a large knife or saucepan)
1 tablespoon Cajun seasoning (cut this down to 1 1/2 teaspoons if you want less heat but don't omit entirely or you will lose great flavor)
Juice of one lemon
2 tablespoons minced fresh parsley
2 tablespoons brown sugar
2 tablespoons soy sauce
2 chicken breasts, sliced
Combine the marinade ingredients in a bowl and whisk lightly before pouring into a ziploc plastic bag. Pat chicken dry and toss in marinade to coat. Refrigerate 3-12 hours.
When ready to cook, preheat skillet over medium heat and pour contents of plastic bag (both marinade and chicken) into the skillet. Saute over medium-high heat until chicken is cooked.
Combine juice of one lemon, lemon zest, olive oil, green onions and fresh parsley together in a small bowl. Set aside.
While the chicken is sauteing, cook linguine in boiling salted water until done; drain and return to warm pot. Pour lemon juice/olive oil/green onion mixture over pasta and mix lightly. When chicken is finished cooking, add hot pasta mixture to the skillet with the chicken and toss well. Sprinkle with salt and pepper to taste and toss in parmesan cheese. Serve warm.
**This recipe requires marinating the chicken for 3-12 hours so plan ahead!**
Ingredients:
1 lb. linguine
2 tablespoons olive oil
Zest from one lemon
Juice from one lemon
3 green onions, chopped (white and green parts)
¼ cup chopped fresh parsley
Salt and freshly ground pepper
1/2 cup grated Parmesan cheese
Marinade:
½ cup olive oil
2 cloves garlic, crushed (smashed with the back of a large knife or saucepan)
1 tablespoon Cajun seasoning (cut this down to 1 1/2 teaspoons if you want less heat but don't omit entirely or you will lose great flavor)
Juice of one lemon
2 tablespoons minced fresh parsley
2 tablespoons brown sugar
2 tablespoons soy sauce
2 chicken breasts, sliced
Combine the marinade ingredients in a bowl and whisk lightly before pouring into a ziploc plastic bag. Pat chicken dry and toss in marinade to coat. Refrigerate 3-12 hours.
When ready to cook, preheat skillet over medium heat and pour contents of plastic bag (both marinade and chicken) into the skillet. Saute over medium-high heat until chicken is cooked.
Combine juice of one lemon, lemon zest, olive oil, green onions and fresh parsley together in a small bowl. Set aside.
While the chicken is sauteing, cook linguine in boiling salted water until done; drain and return to warm pot. Pour lemon juice/olive oil/green onion mixture over pasta and mix lightly. When chicken is finished cooking, add hot pasta mixture to the skillet with the chicken and toss well. Sprinkle with salt and pepper to taste and toss in parmesan cheese. Serve warm.
Friday, July 17, 2009
Guiltless Alfredo Sauce
Don't get me wrong, nothing beats a great alfredo sauce with all it's rich goodness, but this alfredo sauce is pretty good for being low fat. Plus, you know that this sauce has like a bazillion less fat and calories.
2 C low-fat milk (not skim)
1/3 C (3 oz) 1/3-less-fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese
Directions:
1. Toss the milk, cream cheese, flour, and salt in a blender. Process until smooth and set aside.
2. In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don't want to burn it.
3. Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.When it's nice and thick (it should look as thick as a normal alfredo sauce) remove the pan from the heat.
4. Add the cheese, stir it up and then cover immediately.
5. Let stand for at least 10 minutes before using. It will continue to thicken upon standing.
This sauce can be used for many things--
Over pasta
As a sauce on pizza
As a dip for breadsticks
Mix it with pesto for a creamy pesto {I did, and it's delish}
Mix it with marinara for a creamy marinara sauce
Enjoy!
2 C low-fat milk (not skim)
1/3 C (3 oz) 1/3-less-fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese
Directions:
1. Toss the milk, cream cheese, flour, and salt in a blender. Process until smooth and set aside.
2. In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don't want to burn it.
3. Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.When it's nice and thick (it should look as thick as a normal alfredo sauce) remove the pan from the heat.
4. Add the cheese, stir it up and then cover immediately.
5. Let stand for at least 10 minutes before using. It will continue to thicken upon standing.
This sauce can be used for many things--
Over pasta
As a sauce on pizza
As a dip for breadsticks
Mix it with pesto for a creamy pesto {I did, and it's delish}
Mix it with marinara for a creamy marinara sauce
Enjoy!
Monday, January 12, 2009
Baked Ziti
I always make this without the beef. Simple and yummy.
1 lb dry ziti pasta
1 onion, chopped
1 lb lean ground beef (optional)
1 (26 oz) jars spaghetti sauce
6 oz provolone cheese, sliced (optional)
1 1/2 cup sour cream
6 oz mozzerella cheese, shredded
2 Tbls grated parmesan cheese
Boil pasta until al dente, about 8 minutes; drain.
In a large skillet, brown onion and beef over medium high heat. Add spaghetti sauce, and simmer 15 minutes. Add sour cream to spaghetti mixture. (I skip all of that and simply add the onions and sour cream to the spaghetti sauce and call it good).
Butter a 9x13 inch dish. Layer as follows: 1/2 of the ziti, provolone cheese, 1/2 the sauce mixture, remaining ziti, mozzarella, and remaining sauce mixture. Top with grated parmesan cheese.
Bake at 350 degrees for 30 minutes or until the cheese melts.
Chicken a La Fuente
(cody's favorite meal that I make)
1 Tbls olive oil
4 chicken breast, cut into small pieces
2 cloves minced garlic
2-3 Tbls (your choice) taco seasoning
1 cup whipping cream
1/3 cup chopped fresh parsley
1/2-1 cup Parmesan cheese
Cook fettuccine as directed. In skillet, cook chicken. Stir in the garlic and taco seasoning. Cook 1 minute. Stir in the cream, reduce heat to low; cook 3-5 minutes, stirring constantly.
stir in the parsley and cheese. Add fettuccine noodles and toss. Cook until heated through. Garnish with parsley and cheese.
Thursday, May 22, 2008
Tomato Bacon Fusilli
12 oz fusilli
1/4 cup butter
1/4 cup flour
1 t salt
1/4 t pepper
2 cups milk
1 1/2 cups parmesan
2 t parsley
8 slices of bacon, crispy and crumbled
2 medium tomatoes, chopped
-Cook & drain pasta according to package
-Melt butter in saucepan
-Stir in flour, salt and pepper
-Blend in milk
-Stir constantly until thick and bubbly
-Stir in cheese, parsley, bacon, pasta, and tomatoes.
-Toss and serve immediately
This dish is rich and yummy. It's kind of hard to toss, since the parmesan is melting everywhere, but it's really good.
1/4 cup butter
1/4 cup flour
1 t salt
1/4 t pepper
2 cups milk
1 1/2 cups parmesan
2 t parsley
8 slices of bacon, crispy and crumbled
2 medium tomatoes, chopped
-Cook & drain pasta according to package
-Melt butter in saucepan
-Stir in flour, salt and pepper
-Blend in milk
-Stir constantly until thick and bubbly
-Stir in cheese, parsley, bacon, pasta, and tomatoes.
-Toss and serve immediately
This dish is rich and yummy. It's kind of hard to toss, since the parmesan is melting everywhere, but it's really good.
Wednesday, May 14, 2008
Garlic Chicken Farfalle
I got this recipe off of Becky Higgins' blog. Everybody who's had it loves it. Trust me, it's a real crowd-pleaser.Here it is:
16 oz. farfalle pasta (bowtie)
1 c. heavy whipping cream
3 chicken breasts
2-3 cloves garlic, crushed
1 Tbsp. pepper*
1/2 c. butter
1 lb bacon - crumbled**
1/2 c. parmesan cheese
1 (12 oz) bottle Lawry's mesquite marinade with Lime juice
*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. If you're apprehensive, do less pepper. You can always add more.
**We like to cook our bacon in the oven. Way less messy. And it's crispy every time. Time varies, so you just have to watch it. Allow to cool and then crumple.
Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.
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