Fantastic Food

"Hmmm, two pasta recipes in a row?" you say.  You must say that because you haven't been following every post and don't already know from the previous post that I accidentally-on-purpose bought too much tortellini at the store.  While Carbonara is most often made with long, slender pasta like spaghetti, linguine, fettucine, etc.....well, I had to do something  with that tortellini!  I therefore give you use #2 for cheese tortellini you need to use up--Carbonara. Now don't get too wigged out by the fact that the sauce in this recipe is made from eggs that will  appear to not be cooked.  We don't judge based on looks around here, so I'll thank you to conform to that while using this recipe.  The eggs are tempered , which essentially means that they are not raw, but sorta look that way still.  I promise it is delicious.  But if you need the reassurance, mentally, that you aren't eating raw eggs, I give you my solemn assurance.  Now you ma...

You know that time when you went to Costco and....  Need I say more?  Don't you always buy something you didn't intend to buy when you go there?  Those darn samples, they get me every time!  So there was this time I went to that accursed place that I both love and hate, and I ended up buying a huge package of fresh cheese tortellini.  The package was so big they had to split it into two packages.  Oh America...  Anyway, I had to come up with a great idea for this pasta, because of course I bought it impulsively with no plan whatsoever besides, "this is good.  must eat again."  (Sometimes when I eat delicious food, it takes over brain function and I sound a little bit like a caveman...)  Everyone knows that when you need a good idea, you go to the World of Good Ideas Only (aka Pinterest), where anything you try will always turn out (I realize it's hard to sense sarcasm through text, but I'm counting on your common sense to know when I'm ...

INGREDIENTS:   3 Tbs. Olive Oil 1 cup minced yellow or white onion 1/2 c. chopped zucchini 1/2 c. frozen or fresh cut green beans 1/4 c. minced celery (about 1/2 stalk) 4 tsp. minced garlic (about 4 cloves) 4 c. vegetable broth (can use chicken) 2 15oz. cans red kidney beans (drained & rinsed) 2 15oz. cans small white beans (drained & rinsed) 1 15oz. can diced tomatoes 1/2 c. julienned or shredded carrot 2 Tbs. minced fresh parsley 1 1/2 tsp. dried oregano 1 1/2 tsp. salt (or more to taste) 1/2 tsp. black pepper (or to taste) 1/2 tsp. dried basil 1/4 tsp. dried thyme 2 bay leaves 3 c. hot water 1 to 1 1/2 c. cubed butternut squash** 4 c. baby spinach 1/2 cup small seashell pasta* (or other small pasta) DIRECTIONS: 1) Prep all veggies. 2)Heat olive oil over medium heat in large stock pot.  Saute onion, zucchini, green beans, celery, and garlic in the oil for 5 minutes or until onions begin to turn translucent. ...

This is a nice, light, summer vegetable pasta dish.  I've been using veggies from our own garden and I'm loving it!  This is my new favorite, so enjoy! Ingredients: 3 or 4 oz. whole wheat angel hair pasta balsamic vinegar olive oil feta cheese parmesan cheese salt & pepper fresh garlic fresh basil zucchini fresh roma tomatoes chicken breast Directions: Salt and pepper chicken breast and grill until done.  Slice zucchini into 1/2 inch slices, salt & pepper them, and grill until fork goes easily in the middle of slice.  Cook pasta according to package directions (usually about 3 minutes in boiling water--don't overcook!).  Drain pasta and return to pot.  Add about 1 tablespoon Olive Oil & 1 Tablespoon balsamic vinegar, & 1 teaspoon minced garlic. Toss to coat noodles, and place back on burner (turn heat to lowest setting).  Cut up chicken, zucchini, & tomatoes into bite-size pieces, then add to pasta.  Add 1 to 2 t...

Ingredients: 1 1/2 cups elbow macaroni, uncooked 1 c. cream-style cottage cheese 1 c. sour cream 2/3 c. cream cheese 1 egg, beaten 5 slices bacon 3/4 t. salt 1/2 t. pepper 1/2 t. garlic powder 8 oz. package shredded cheddar cheese Optional: 1/2 t. crushed red pepper flakes, a couple shakes of Tony Charere's creole seasoning, paprika to taste. Directions: Cook macaroni al dente, according to package directions; drain and set aside. While macaroni is cooking, cook bacon in a skillet until it is well-done (so that it will crumble easily); set aside to cool. Combine cottage cheese, cream cheese, sour cream, egg, and seasonings (minus the paprika). Crumble bacon and add to the cheese mixture. Combine the cooked macaroni and cheese mixture and stir until pasta is well coated. Transfer to a greased 13" x 9" baking pan. Bake, uncovered, at 350 degrees for 25 to 30 minutes, or until heated through. Sprinkle with paprika if desired. Makes 6 to 8 servings. This is an excell...

Ingredients 1 pound Thin Spaghetti 4 Tablespoons Salted Butter 2 Tablespoons Olive Oil 2 cloves Garlic, Minced 1 whole Lemon, Juiced And Zested 2 cups Sour Cream ½ teaspoons Kosher Salt, Or More To Taste Plenty Of Grated Parmesan Cheese Flat-leaf Parsley, Chopped Extra Lemon Juice Preparation Instructions Preheat oven to 375 degrees. Cook spaghetti until al dente. In a skillet, melt butter with olive oil over LOW HEAT. When butter is melted, add minced garlic. Squeeze lemon juice into the pan. Turn off heat. Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish. Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.) When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with Parmesan chee...

This soup is so yummy, and just right for a chilly November day. It is definitely a favorite at our house when served with warm rolls. I'm sure you could use turkey in it as well to make good use of those leftovers! : ) 3 c water 3 chicken 2 c chopped celery 2 c chopped carrots 1 small chopped onion Boil above ingredients until tender and then add: 2 cans cream of chicken soup 1 c milk 2 c chopped, cooked chicken 1/2 package of cooked egg noodles ( I like to make this with the "homestyle" egg noodles you can find at sam's or costco. They taste and look like fresh noodles) Warm through and that's it! It's my opinion it's even better the second day, so make enough for leftovers : )

Ingredients: 2 cups dried elbow macaroni 1 1/2 to 2 cups freshly grated cheddar cheese Generous 1 cup freshly grated parmesan cheese 1 Tbsp. butter 4 Tbsp. white bread crumbs 1 Tbsp. chopped fresh basil (or 1/2 tsp. dried basil) Salt & Pepper TOMATO SAUCE: 1 Tbsp. extra virgin olive oil 1 Shallot, shopped finely (or half of a small onion) 2 garlic cloves, minced 18 oz. canned, petite-diced tomatoes 1 Tbsp. chopped fresh basil (or 1 tsp. dried) 1. To make the tomato sauce, heat the oil in a pan over a medium heat. Add the shallots and garlic and cook, stirring constantly, for 1 minute. Add the tomatoes and basil, and season to taste with salt & pepper. Cook, stirring, for 10 minutes. 2. Meanwhile, bring a large pan of lightly salted water to a boil over medium heat. Add macaroni and cook until done (according to package directions). Drain macaroni thoroughly. 3. Mix the grated cheddar and parmesan cheeses together in a bowl. Grease a deep casserole dish. Spoon one third...

This recipe is super easy and very tasty. You can customize it easily to fit your family's preferences. You will need the following ingredients: 1 to 1.5 lbs lean ground beef 2 1/2 cups beef broth 1 9 oz. package cheese or beef tortellini 2 or 3 cans diced tomatoes, undrained 1 to 1 1/2 cups water 1/2 onion, chopped 4 cloves garlic, minced 1 zucchini, sliced 1 cup frozen or canned corn (drain liquid if using canned) salt & pepper grated cheddar cheese, to garnish Other optional/substitute vegetables include: frozen green beans, frozen okra, spinach, carrots... Instructions: Heat 1 1/2 Tbs. olive oil at medium-high in a large pot.  Add garlic to oil, and wait until fragrant (about 30 seconds).  Add onion, and stir about 2 minutes.  Add ground beef; brown the ground beef, drain off the fat if there is excess (if you use lean meat, this step isn't necessary. Mix all ingredients EXCEPT the tortellini together, either in a pot on the stove or in a crockp...