Ingredients:
1lb Asparagus (or more depending on your taste)
3 (or more) cloves of garlic (chopped)
1/4 cup pine nuts
1/4 cup olive oil
1 lb fettuccine pasta
boil water for noodles
cook noodles, drain and set aside
Heat olive oil
add garlic and pine nuts
stir until toasted
add asparagus and cook until tender (not too tender)
add oil, asparagus, pine nuts and garlic to the noodles (add salt to taste as needed)
toss all ingredients together and serve
Great summer dish!
Showing posts with label pasta. Show all posts
Showing posts with label pasta. Show all posts
Thursday, June 3, 2010
Friday, August 7, 2009
Tuna Pasta Salad by Stace (getting the ball rolling again)
I miss this blog! So I am posting some yummy summer recipes (this may be my only one. I need to try out some more) to get us going again. Life took over for a while, but I do enjoy sharing these memories, and I want to start adding to them again.
This is a great summer dish - easy, quick and delicious. Dude and I started making this in our apartment in McKinney, the year we were married, the same year I was completing my student teaching and he was searching for a steady job to help support us. It was a lean year (understatement) and we needed some new ways to eat tuna fish!
We have tried this with many noodles over the years, but our favorite is the organic, veggie, spiral noodles we found at HEB recently (in the bulk section -- good price too...about 1.50 a pound). We have used spinach pasta with good results, and Target sells a looped, veggie pasta (name escapes me right now) that is pretty good too. I have never actually measured the mayo or miracle whip or other ingredients. The following measurements are estimates. You just add until it looks moist and tastes good.
Ingredients:
16 oz Tuna (canned or vac-pac)
1/2 cup Mayo
1/2 cup Miracle Whip
1 T dill relish (optional)
2 boiled eggs, chopped (optional)
16 oz of veggie pasta
3 T capers (optional)
3T chopped olives (optional)
Directions:
• boil water and cook pasta according to directions (al dente is best). Drain and set aside to cool.
• pound tuna with meat tenderizer (to get out those chunky pieces that clump together)
• add mayo, miracle whip, eggs and relish
• mix until moist
• add to cooled pasta and mix thoroughly
• add capers and olives and toss (or serve on the side so picky eaters do not have to pick them out)
• serve cold
Lyd (16) made this for us two nights ago, and it was delicious; she did a great job. This is the one meat dish that she would eat when she was going through her vegetarian phase. Bo (our toddler) even eats it (tons of it) even though he does not like tuna plain, so I guess it is a good way to get the kids to eat tuna, better than tuna casserole anyway. Enjoy! I would love to see some good summer recipes on here. Feel free to share.
Edited to Add - (07/21/2011) - Just made this for lunch today, and I used a combination of organic whole milk yogurt and a tiny bit of organic mayonnaise instead of the mayo/miracle whip mixture. I also have been using dried dill weed instead of relish (since Nicole suggested it). Boddhi cannot eat miracle whip or regular mayo, so we have had to tweak a few recipes. I may try to use all yogurt next time and see how it turns out. I intended (but have not yet) to try making my own mayo -- maybe another time.
posted by Stace
This is a great summer dish - easy, quick and delicious. Dude and I started making this in our apartment in McKinney, the year we were married, the same year I was completing my student teaching and he was searching for a steady job to help support us. It was a lean year (understatement) and we needed some new ways to eat tuna fish!
We have tried this with many noodles over the years, but our favorite is the organic, veggie, spiral noodles we found at HEB recently (in the bulk section -- good price too...about 1.50 a pound). We have used spinach pasta with good results, and Target sells a looped, veggie pasta (name escapes me right now) that is pretty good too. I have never actually measured the mayo or miracle whip or other ingredients. The following measurements are estimates. You just add until it looks moist and tastes good.
Ingredients:
16 oz Tuna (canned or vac-pac)
1/2 cup Mayo
1/2 cup Miracle Whip
1 T dill relish (optional)
2 boiled eggs, chopped (optional)
16 oz of veggie pasta
3 T capers (optional)
3T chopped olives (optional)
Directions:
• boil water and cook pasta according to directions (al dente is best). Drain and set aside to cool.
• pound tuna with meat tenderizer (to get out those chunky pieces that clump together)
• add mayo, miracle whip, eggs and relish
• mix until moist
• add to cooled pasta and mix thoroughly
• add capers and olives and toss (or serve on the side so picky eaters do not have to pick them out)
• serve cold
Lyd (16) made this for us two nights ago, and it was delicious; she did a great job. This is the one meat dish that she would eat when she was going through her vegetarian phase. Bo (our toddler) even eats it (tons of it) even though he does not like tuna plain, so I guess it is a good way to get the kids to eat tuna, better than tuna casserole anyway. Enjoy! I would love to see some good summer recipes on here. Feel free to share.
Edited to Add - (07/21/2011) - Just made this for lunch today, and I used a combination of organic whole milk yogurt and a tiny bit of organic mayonnaise instead of the mayo/miracle whip mixture. I also have been using dried dill weed instead of relish (since Nicole suggested it). Boddhi cannot eat miracle whip or regular mayo, so we have had to tweak a few recipes. I may try to use all yogurt next time and see how it turns out. I intended (but have not yet) to try making my own mayo -- maybe another time.
posted by Stace
Thursday, December 4, 2008
Baked Ziti - by Mama Katie
Food Memories: This is a new recipe that Stace and Dude introduced to me. I love it and everyone I have shared it with loves it.
Ingredients:
1 Jalapeno pepper seeded (optional - the sauce is already spicy)
2 lbs. ground turkey or ground beef
2 jars Arriabiatta Sauce (from Target is the best)
Ziti pasta
large container of grated parmesan cheese
sliced or grated provolone cheese
Cook pasta and set aside. Brown the meat in a large pan. Add chopped jalapenos to taste. Add the jars of sauce. Stir in the amount of pasta that you prefer. I like it to still be a little saucy and not too dry.
Sprinkle the parmesan cheese in the bottom of a 9x11 baking dish. Add a layer of the pasta/sauce mixture, then a layer of parmesan and crumbled or grated provolone mixed. Repeat that step again. Bake in the oven at 350 degrees until cheese is melted and all is hot.
This freezes well and can be reheated in the microwave. May have to add a little water for moisture.
Ingredients:
1 Jalapeno pepper seeded (optional - the sauce is already spicy)
2 lbs. ground turkey or ground beef
2 jars Arriabiatta Sauce (from Target is the best)
Ziti pasta
large container of grated parmesan cheese
sliced or grated provolone cheese
Cook pasta and set aside. Brown the meat in a large pan. Add chopped jalapenos to taste. Add the jars of sauce. Stir in the amount of pasta that you prefer. I like it to still be a little saucy and not too dry.
Sprinkle the parmesan cheese in the bottom of a 9x11 baking dish. Add a layer of the pasta/sauce mixture, then a layer of parmesan and crumbled or grated provolone mixed. Repeat that step again. Bake in the oven at 350 degrees until cheese is melted and all is hot.
This freezes well and can be reheated in the microwave. May have to add a little water for moisture.
Wednesday, November 19, 2008
Chicken Spaghetti - by Momma Katie
Memories: I got this recipe from Donna Riley. I served it several times on Saturday or Sunday to the men that were helping to build our home in BC. I always loved it because it is sooo cheesy.
Cook chicken, de-bone and tear into pieces. Save broth and boil down to 2 cups. You will be adding the ingredients below to this broth. Also, cook spaghetti, drain and set aside.
Mix ingredients below into the 2 cups of broth that you saved and then add chicken pieces to the mixture:
1 can creme of mushroom soup
chopped onions
chopped green bell peppers (might be fun to try yellow or orange)
pimentos
chopped celery
3/4 of large jar of cheese whiz
Put spaghetti in 9x11 pan and put ingredients on top. Add remaining cheese whiz to the top.
Cook at 350 degrees for about 20 minutes.
This is an easy dish to take on the go and reheats very well. You could actually refrigerate it and bake it later.
Cook chicken, de-bone and tear into pieces. Save broth and boil down to 2 cups. You will be adding the ingredients below to this broth. Also, cook spaghetti, drain and set aside.
Mix ingredients below into the 2 cups of broth that you saved and then add chicken pieces to the mixture:
1 can creme of mushroom soup
chopped onions
chopped green bell peppers (might be fun to try yellow or orange)
pimentos
chopped celery
3/4 of large jar of cheese whiz
Put spaghetti in 9x11 pan and put ingredients on top. Add remaining cheese whiz to the top.
Cook at 350 degrees for about 20 minutes.
This is an easy dish to take on the go and reheats very well. You could actually refrigerate it and bake it later.
Friday, October 24, 2008
Fettuccine - by Steph
This is the Alfredo Fettuccine we had while you were visiting stace.
1/2 stick butter
1 pint half and half or cream
1/2 tsp garlic
Parmesan
broccoli(cooked)and/or chicken(cooked)
salt and pepper
1pkg noodles
Cook noodles.
Melt butter and garlic, saute (I add some flour 2T? to thicken the sauce and sometimes a couple Tbsp cream cheese). Mix in cheese. Add sauce to noodles; Add cream broccoli or chicken (or both) and salt and pepper to taste. Enjoy!
posted by Steph
1/2 stick butter
1 pint half and half or cream
1/2 tsp garlic
Parmesan
broccoli(cooked)and/or chicken(cooked)
salt and pepper
1pkg noodles
Cook noodles.
Melt butter and garlic, saute (I add some flour 2T? to thicken the sauce and sometimes a couple Tbsp cream cheese). Mix in cheese. Add sauce to noodles; Add cream broccoli or chicken (or both) and salt and pepper to taste. Enjoy!
posted by Steph
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