Tagged: Pasta

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Lazy Lasagna Casserole & Greek Salad With Tahini Dressing

 

This recipe tastes just like lasagna but with half of the work in the layering process. You may wonder why I made an Italian Lasagna with Greek Salad?

Well I  promise it goes very well together. The cool Tahini dressing is a perfect match to cool down the spice in the Lasagna. Enjoy!

Serves 6-8

Ingredients:

1 pound of ground beef or turkey

1 can crushed tomatoes

1 medium onion (chopped)

2 cloves garlic (minced)

2 tablespoons of olive oil

1 teaspoon of Italian herb seasoning mix

1 teaspoon pimenta moida  or (1/2 teaspoon crushed red pepper flakes)

1 teaspoon of salt

1 teaspoon of pepper

1/2 teaspoon of oregano

 

Pasta

1 pound of large sized curly pasta such as cavatappi, or ziti

1 15 oz container of low fat ricotta cheese

1 – 8 oz package of shredded cheese

1 egg

1 teaspoon of salt

1/2 teaspoon of black pepper

1/2 teaspoon of oregano

 

Salad

4 cups green leaf lettuce (chopped)

2 cups baby spinach

shredded carrots

1 cucumber (chopped)

1/2 small red onion (finely sliced)

1 cup Feta Cheese (crumbled)

Greek Olives (optional)

Croutons (any)

 

Tahini Dressing

1 cup light sour cream

1/2  of a cucumber (chopped)

pinch of dill

1 teaspoon lemon juice

pinch of salt

pinch of black pepper

 

Garlic Bread (optional)

l large french bread or italian loaf

1/2 stick of soft butter or margarine

1 teaspoon of garlic powder

1/4 teaspoon of paprika

 

Meat Sauce Cooking Instructions:

Prepare the grown the ground meat by cooking it on medium  heat in a large saute pan and remove any excess fat.

Add the chopped onion, olive oil and garlic and cook for about 5 minutes until the onion and garlic is translucent.

Add the remaining ingredients and cook on low heat for at least 15-20 minutes to incorporate all of the flavors and the sauce has reduced slightly. Set aside until the pasta is prepared.

Pasta preparation:

Cook pasta in a large pot of water with the salt. Drain but do not rinse and set aside in a big bowl to slightly cool.

Mix the ricotta, 1/2 of the shredded cheese, egg, salt, pepper and oregano in a small bowl. When the pasta has cooled pour the cheese mixture into the pasta bowl and mix very well.

Prepare a large deep lasagna dish or casserole by adding a small amount of the meat sauce on the bottom.

Layer 1/2 of the pasta on the bottom of dish, then add 1/2 of the meat sauce. Top with 1/4 of the shredded cheese.

Continue layering. You’ll end up with the remaining remaining sauce on top. Add the rest of the shredded cheese.

Bake uncovered for about 30 – 40 minutes at 350 degrees until the cheese is melted and bubbly.

 

Salad Preparation:

Mix all of the salad ingredients in a large salad bowl. Prepare the dressing by mixing all ingredients in a blender or processor until very creamy.

Pour the dressing over the salad just before serving.

 

Garlic Bread Preparation:

Slice the bread in half and spread on the butter mixture.

Bake butter side down along with the lasagna until the bread is golden and crispy on the buttered side.

 

 

 

 

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Macaroni & Cheese with Chourica & Breadcrumb Crumble

A crunchy Chourica and breadcrumb topping on traditional Macaroni and Cheese, gives this classic a Portuguese kick!

This recipe is adapted from Alton Brown’s Macaroni & Cheese which is the most downloaded recipe on the Food Network website!

Click here for the Crunchy Oven Fried Chicken recipe.

Ingredients:

1/2 pound elbow or curly pasta

3 tbsp butter or margarine

3 tbsp  flour

3 cups  milk

12 oz of shredded sharp cheddar cheese

1 small onion finely chopped

1 bay leaf

1 egg

1 tsp salt

Black pepper

Ingredients Topping:

1 cup of chourica sausage

1 cup of breadcrumbs

2 tbsp of butter or margarine

Instructions:

Preheat oven to 350 degrees

Prepare the topping: 
Mince the chourica in a food processor into very small pieces.
Saute the chourica in the butter in a small saucepan until golden and crispy.
Add the breadcrumbs to the chourica and cook on very low heat for about 1 minute until the mixture is golden and well incorporated and set aside.
1. Cook pasta in salted water but leave aldente.
2. While the pasta cooks, melt the butter in a medium saucepan.
Add the flour and mix until smooth. Mix in the flour, onion, milk and bay leaf.
3. Cook on low heat for about 10 minutes stirring continuously so it does not stick and then remove bay leaf.
4. Temper the egg and add it to the sauce. Add the cheese, the tsp of salt and a little crushed black pepper.
5. Mix in the pasta and pour into a casserole dish.
6. Spread the chourica crumble over the macaroni. Top with more cheese if desired.
7. Cook for 30 minutes until golden and crispy.
Enjoy!

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Garlicky Piri Piri Shrimp and Pasta

 

Shrimp is loaded with protein, low in calories and only takes 5 minutes to cook!

This easy recipe takes less than 30 minutes to prepare but tastes like a high end bistro dish. I recommend that you keep a few 1 pound bags of frozen uncooked shrimp for quick meals like this one.

I make this recipe every few weeks and my family never gets tired of it!

Serve this dish with my Foccacia Bread for more Garlicky goodness!

 

Ingredients:

Shrimp Marinade

1 lb Shrimp

1/4 tsp salt

1/4 tsp paprika

1/4 tsp Garlic powder

1/4 tsp Chili powder

1/2 tsp Piri Piri or Tabasco Sauce

Dash of Vinho Verde or White wine

 

Pasta  Ingredients

1/2 package of Capellini Pasta *Or any you prefer

1/2 tsp salt

3 tbsp olive oil

3 large cloves garlic finely minced

1 tbsp butter or margarine

1 cup of frozen or fresh petite baby peas

1 squirt of lemon juice

2 tsp finely chopped parsley

Pecorino Cheese *optional

Fresh cracked pepper

Instructions:

Place all ingredients for the Shrimp Marinade in a small bowl and let marinate for 5 minutes. * Do not let the shrimp sit too long in the marinate.

Cook pasta in 1/2 tsp of salt and drain. Grill the shrimp on the grill or in a skillet for about 5 minutes or until pink. Set aside.

Place the olive oil, butter, and garlic in a skillet and cook on medium heat until garlic is translucent.

Add the pasta and peas and toss gently. Cook for about 5 minutes on low heat until pasta has absorbed the garlic and oil, and is hot.

Stir in the shrimp. When ready to serve, add parsley and the lemon juice. Top with cracked pepper and Pecorino to taste.

Enjoy!

Garlic, Olive Oil & Rosemary (Alecrim) Foccacia Bread

 

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Turkey and Vegetable Lasagna

 

This lasagna is so hearty and cheesy that once you taste it, you’ll never go back to using ground beef.

By adding Red Wine, to the sauce I discovered that you get a bolder richer flavor and I haven’t used beef since!

What a great way to get your family to eat more vegetables in their diet since there are shredded vegetables in the recipe!

Since most of you know the basic way to make the lasagna, I didn’t take photos along the way until the finished product!

This goes perfectly with Vinho Verde Rose. I discovered this wine a few years ago and I’ve been hooked since! Enjoy!

 

Ingredients:

2 lbs ground turkey

1 large onion

2 cloves garlic

3 tbsp Olive oil

1 tsp salt

1 tsp pepper

2 tsp dry oregano

2 tsp dry basil

2 28 oz cans of crushed tomatoes (any brand)

2 tbsp tomato paste

1 cup red wine

1 cup shredded carrots (optional)

1 cup shredded zucchini (optional)

1 8 oz package of shredded Cheddar cheese

1 8 oz package of Mozzarella cheese

2 cups part skim Ricotta cheese

1 package of Lasagna noodles (Any brand)

 

Instructions:

Step 1 :

Saute the onions and garlic with the olive oil in a large sauce pan until translucent. Add the turkey and let brown. Break up the turkey as it cooks.

Add 1 tsp oregano, salt, pepper, 1 tsp basil, tomato sauce, tomato paste, red wine, carrots and zucchini. Let the sauce cook on medium heat for about 20 minutes.

Step 2:

Meanwhile cook the Lasagna noodles as directed and put aside.

Step 3:

Mix the Ricotta cheese with 1/2 of the cheeses, 1 tsp oregano and 1 tsp of the basil in a small bowl, and set aside.

Step 4:

In large lasagna pan – begin layering: 1 layer sauce, 1 layer pasta, 1 layer Ricotta cheese, 1 layer sauce etc. Finish with remaining sauce and top with the remaining shredded cheese.

Cover loosely with foil to let steam escape and let it cook for about 40 minutes at 350.

If you like a crusty cheese top uncover the lasagna for the last 10 minutes.

Let the lasagna sit for 10 minutes and serve! Enjoy!

 

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Spaghetti Pizza Pie!

Yes, it’s Spaghetti Pizza! You won’t believe how deliciously easy this recipe is.

You will never waste leftover spaghetti again, and best of all your family will love this.

I learned this recipe many many years ago from an Italian friend.

At first I was skeptical about making this because I had never heard of anything like before but I’ve been making it for many years.

This recipe  is very versatile because you can use whole wheat pasta for a healthier crust, add your favorite toppings like pepperoni, chourica, cooked meats and variety of cheeses.

Great for your “Meatless Mondays” Enjoy!

 

Ingredients

4 cups leftover cold spaghetti (preferably capellini)

2 eggs

2 tsp dry oregano

1 tsp black pepper

1 cup any shredded cheese

1 – 2 cups any favorite spaghetti sauce

chopped fresh basil

Parmesan cheese (crated)

1/2 cup of thinly sliced chourica or pepperoni.

 

Instructions:

In a large bowl, beat the eggs with the pepper and oregano. Add the pasta and mix well until coated. Heat the olive oil in a medium non stick skillet on high.

Add the pasta. Lower heat to medium and cook pasta until a crispy golden brown coating forms on the bottom. (check bottom regularly to make sure it does not burn).

Turn over pasta and cook until bottom also forms a crispy coating. Top with sauce, cheese and desired vegetables or chourica toppings and cover.

Lower heat to low, and cook until cheese melts. Add basil and shredded Parmesan before serving. Enjoy!