Showing posts with label pasta. Show all posts
Showing posts with label pasta. Show all posts

Monday, January 9, 2017

One Pot Spinach Sausage Pasta

How has your year been going so far? Are you still going strong on your New Year resolutions? Have you broken any? Our New Year resolution is just to be a little more frugal and eat more fruit. It really isn't that hard. Also, the other New Year resolution is the kids and I are doing a number of exercises for the number of the day into the year which means if it is the 9th day of the year we will do 9 sit ups, stretches, push ups, jumping jacks, etc. So, far so good but I am unsure when we hit day 50 of the year!
     I have started cooking new dishes again. Recently, I have been trying to make easy one skillet meals. The kids like them. My husband likes them. Plus I can add additional vegetables which no one complains. Whether they notice or not, they haven't said anything.
     I may spend less time preparing supper but we still eat at the table as a family. I can't remember the last time we have not ate at the table. I think it is less messy plus we talk. We normally will ask about the best part of their day. It is cute how the kids go into stories about their favorite part of the day. The stories they tell us tend to make us laugh. When my oldest daughter lived at home, she always went last. Her stories always took the longest. Any other time of the day, she spoke the least. I think she was saving it for supper.
     My children practiced their photography skills and took the photos for me. I asked them to take a photo of themselves but they didn't. I will have to get some photos of them soon.
One Pot Spinach Sausage Pasta
1 tsp vegetable oil
1 package smoked sausage, chopped
8 oz. mushrooms, chopped
4 garlic cloves, minced
2 cups uncooked pasta
4 cups water
2 Tbsp basil plus more for garnish
2 cups spinach
1/2 cup heavy cream
1/2 cup milk
1/2 cup grated Parmesan cheese plus more for garnish
salt and pepper to taste

  1. In a large pot, heat the vegetable oil over medium heat.
  2. Add the chopped sausage and saute until heated. 
  3. Remove the sausage and place on a plate lined with paper towels.
  4. Add the mushrooms and garlic. Cook for 4 minutes.
  5. Add the pasta, water, and basil. 
  6. Season with salt and pepper. 
  7. Bring to a boil and cook for 10 minutes or until the pasta is the desired tender.
  8. Stir in the spinach, heavy cream, Parmesan cheese, milk, and sausage. 
  9. Allow to simmer for 5 minutes. Stir often.
  10. Serve with additional Parmesan cheese and fresh basil. 
  11. Season with salt and pepper to taste.
Recipe adapted from Chef In Training.

One year ago......................................I made Italian Cream Cake.
Two years ago....................................I made Stuffed Pepper Soup.
Three years ago..................................I made Sausage Wonton Appetizers.
Five years ago....................................I made Burgundy Mushrooms.
Did you already know...................
-More kids eat their vegetables if they eat supper with their family.
-Kids that eat supper with their family tend to be more exposed to new foods.
-Dinner conversation helps improve kids vocabulary which help improve their grades.

Monday, June 20, 2016

Skillet hamburger Pasta

     Since my son keeps requesting this meal, I had to post it. I think we have made this meal at least three times. When I initially made this dish, I forgot to add the cheese (which is very unbelievable for me). Every since, we haven't added cheese. It is very easy and delicious recipe. However, it is very easy to burn the bottom of the skillet. 
     My son even cooked it by himself including chopping the onion. It was crazy the mess he made just from chopping one onion. It even made him cry. My husband liked that my son actually cooked a whole meal with no help but my husband didn't enjoy the aftermath of the mess left behind from our son. The meal is made with one pan but it still appeared our kitchen was hit by a tornado created by our son. This is the perfect meal for a busy night. Remember if an 11 year can make it, you can too.
Skillet hamburger Pasta

2 tsp olive oil
1 lb. ground beef
1 yellow onion, chopped
1 Tbsp flour
8 oz. can tomato sauce
4 cups chicken broth
1/2 cup pasta, uncooked
2 Tbsp ketchup
2 tsp mustard
1 stalk of green onions, chopped

  1. In a large deep skillet, heat the olive oil over medium heat.
  2. Add the ground beef and onion.
  3. Saute until the beef is browned. 
  4. Sprinkle the flour over top and stir into the meat. Allow to cook for one minute.
  5. Add the tomato sauce and chicken broth. Stir. 
  6. Add the pasta and stir to combine. 
  7. Allow the mixture to cook for 10 minutes or until the pasta is the desired texture. Stir often. 
  8. Add the ketchup and mustard to the mixture and stir to incorporate.
  9. Top with the green onions and serve.
Recipe adapted from Budget Bytes.

One year ago............................I made Southern BBQ chicken.
Two years ago..........................I made Steak Stir Fry.
Three years ago........................I made Radish and Potato Soup.
Four years ago..........................I made Red, White, and Blue Cupcakes.
Did you already know....................
-The U.S. has more tornadoes than any other country.
-The U.S. has about 1,200 tornadoes a year. 
-The fastest winds on Earth were from a tornado which can reach about 300 mph.

Monday, November 9, 2015

Vegetarian Yakisoba

I will admit it. Lately, I just haven't been cooking. I only have so much time in a day so I have to pick clean or cook. Now, my kitchen tends to be clean which makes it easy to cook but there are other things I have to do like organize closets, file papers, and help with Science projects. So, I have to pick which activity to do. If you ask my husband, he will always pick for me to cook. Well, Science projects can't wait. I have to become more organize. In addition, I have been working out more which takes away more time from the kitchen. Then when I've been in the kitchen I have been making a lot of dishes I have already made. I really am trying to enter the new year with a more organized home. To help, I will probably only blog once a week. So, I just didn't want you to wonder where I went. To save some time, I have been trying easier recipes. I think it still is one of his favorite recipes since I've already made it twice recently. The first time I made this recipe I didn't add broccoli but the second time I did. My husband had requested no meat in the dish since it is how he would eat it in Japan. This really is a great recipe.
1/3 cup soy sauce
1/3 cup rice wine vinegar
1 1/2 Tbsp sugar
12 oz. pasta (Soba noodles, Udon noodles, Stir fry/ramen, etc.)
3 Tbsp vegetable oil
1 onion, thinly sliced
1 lb. broccoli, chopped
1 lb. Napa cabbage, sliced thin
2 large carrots, sliced matchbox thin
2 tsp ginger paste
3 scallions, chopped

  1. In a small bowl, mix the soy sauce, rice wine vinegar, and sugar. Set aside. 
  2. Cook noodles according to the package. 
  3. Drain and rinse under cold water. Set aside. 
  4. In a large wok or skillet, heat the oil over medium high heat. 
  5. Add the onion and saute for 5 minutes.
  6. Add the broccoli and cook for 3 minutes.
  7. Add the cabbage and carrots. Cook for 5 minutes.
  8. Stir in the ginger paste.
  9. Add the noodles and the soy sauce mixture.
  10. Gently toss to incorporate.
  11. Cook for 5 minutes.
  12. Serve immediately garnished with the scallions.
Recipe adapted from

One year ago.............................I made Honey Peanut Butter Cookies.
Two years ago...........................I made Roasted Green beans with Walnuts and Cranberries.
Three years ago.........................I made Lasagna Soup.
Four years ago...........................I made Roasted Chicken
Did you already know................
-Yakisoba is a fried noodle dish with vegetables and meat.
-Yakisoba is a popular dish sold by street vendors. 
      (In Japan, my husband would order this dish from a man with a cart.) 
-Some other garnishes for Yakisoba is seaweed powder, pickled ginger, or fish flakes.

Monday, September 21, 2015


For the past five years, my husband goes with his best friend to the Dallas/Eagles game. While he is gone, I always think I will have extra time. How wrong I am. It is all the little things he does which I have to do. Can you tell I am missing him? Also five years ago, we went to Oktoberfest in Munich. It was a lot of fun so I try to make something Germany this time of year. While he was gone, I thought I would make this for the kids. They loved it very much. I guess I'll be making it again when my husband gets back since they told him all about it. I have made Spaetzle before but it was rather plain. This recipe is far from being plain-anything cheesy is a winner with me.
Spaetzle with Swiss Cheese and Caramelized Onions
1 1/2 cups flour
1 tsp salt
1/4 tsp black pepper
1/4 cup milk
2 eggs
2 cups Swiss cheese, grated
2 Tbsp butter
1 medium onion, chopped

  1. Preheat oven to 375 degrees F.
  2. Spray a baking dish with nonstick cooking spray. Set aside.
  3. In a large bowl, combine the flour, salt, pepper, milk, and eggs. Mix until a smooth dough forms.
  4. Bring a large pot of water to boil. Salt the water generously. 
  5. Working in batches, press the batter through a spaetzle maker (or a colander with large holes) into the boiling water.
  6. When the spaetzle floats to the top of the water, remove with a slotted spoon. 
  7. Place the spaetzle into the prepared dish in a single layer.
  8. Top the spaetzle with cheese. 
  9. Continue pressing the batter into the boiling water then adding to the prepared dish. Then top with cheese.
  10. In a medium skillet, melt the butter over medium heat.
  11. Add the onion and saute until golden brown.
  12. Top the onions over the spaetzle. 
  13. Bake for 20 minutes or until the cheese is melted.
  14. Serve immediately.
Recipe adapted from Roland Radler

One year ago.................................I made Apple Cider Doughnut Glaze.
Two years ago...............................I made Stuffed Pork Chops.
Three years ago.............................I made Rocket Focaccia Bread.
Did you already know........................
-In 2015, the 182nd Oktoberfest began on Sept. 18th until Oct. 4th.
-To enter a beer tent it is free but arrive early to secure a seat. 
-Reservations can be made since once a tent is full then no more entries.

Monday, July 27, 2015


My daughter requested Fettuccine Alfredo. If I'm going to make something so rich, well I think a vegetable should be added. Since the broccoli is covered with alfredo, my husband willingly even ate his vegetables. With this meal, I like to serve a salad. I think it must balance out the meal. Is this dish delicious? Yes! Does it taste like the alfredo served at my daughter's favorite restaurant? I didn't think so but it didn't matter. It was a great meal for a special occasion.
1/2 cup unsalted butter
2 shallots, minced
2 cups heavy cream
1/8 tsp white pepper
pinch of salt
1/2 cup Parmesan cheese, grated

  1. In a medium saucepan, melt the butter over medium heat.
  2. Add the shallot and saute.
  3. Add the heavy cream, pepper, and salt. Stir.
  4. Once the mixture reaches a simmer, stir in the Parmesan cheese. 
  5. Allow the mixture to simmer for 10 minutes or until the mixture reaches desired consistence.
Serve with pasta, breadsticks, etc. 
Recipe adapted from Top Secret Recipes.

One year ago........................................I made Tri-berry Pancakes.
Two years ago......................................I made Chocolate Cupcakes.
Three years ago....................................I made Raspberry Cream Cheese Scones.
Did you already know............................
-In 1908, Alfredo di Lelio created a dish for his postpartum wife.
-In 1914, Alfredo added his alfredo pasta dish to his restaurant menu in Italy.
-In 1928, Douglas Fairbanks with his newlywed Mary Pickford (popular Hollywood actors of the silent screen) enjoyed the dish so well they requested the recipe and other Hollywood elites dined at his restaurant.

Wednesday, June 17, 2015

Macaroni Salad

For us, summer begins when the kids are out of school. In the summer, I always think about making some chilled side dishes like macaroni salad and potato salad. So, I asked my husband if he wanted me to make some macaroni salad. He said it sounded good as long as there were no peas in it. I said I would make sure there was no peas in it. Growing up, I remember peas in our macaroni salad. My husband said his Mom made it with peas. I made the dressing up and had him try it. He liked it very much. My goal was to make a creamy macaroni salad with a mild taste. Why mild? I wanted a nice side dish which wouldn't overpower the rest of the meal. If this dish was the main dish, then I would have made more dressing and added a protein. For a side dish, we thought it was pretty good. My husband even ate the leftovers. When he eats the leftovers, it is always a good sign.
Macaroni Salad
1 1/2 cups uncooked macaroni salad
1 tsp olive oil
1 cup mayonnaise 
1 tsp Dijon mustard
1 tsp lemon juice
1 tsp sugar
1 Tbsp celery seeds
Salt and pepper to taste
1 medium onion, grated
1/4 cup red pepper, finely chopped
1 stalk celery, finely chopped

  1. In a large pot, cook the pasta according to the box directions until al dente.
  2. Drain and run under cold water to cool. Drain well.
  3. In a  large bowl, toss with olive oil.
  4. In a medium bowl, combine the mayonnaise, mustard, lemon juice, sugar, and celery seed.
  5. Season to taste with the salt and pepper.
  6. Mix in the grated onion, red pepper, and celery.
  7. Toss with the pasta to coat well.
  8. Refrigerate for at least one hour before serving.
Recipe created by Jen of Sweet Morris.

One year ago........................................I made Peanut Butter Dipping Sauce.
Two years ago......................................I made Steak Stir Fry.
Three years ago...................................I made Fruit Crostatas.
Did you already know..........................
-In the 1800s, urban children  attended school in the summer with time off during the spring for planting and fall for harvesting.
-In the 1800s, children of immigrants living in the city would attend school for 11 months so the children could learn English in a safe environment. 
-Less than 10% of students will attend summer school.

Wednesday, March 4, 2015

Cheesy, Kielbasa Pasta

Cheesy, Kielbasa Pasta! Now say that title three times fast! The kids thought the title was quite the tongue twister. We had other titles but the kids liked this one the best. Well, my husband had to head up to Boston for the weekend. He spoils me by doing the majority of the grocery shopping for me. If I head to the grocery store, he is normally with me. It is part of our date Fridays. Since he was gone and it had snowed here, I didn't want to head to the store. This is the creation I made from the stuff in the kitchen. It was a big hit with the kids. They even ate the leftovers the next day which is always a good sign. Why carrots and not broccoli? Well, I had no broccoli in the frig but had some carrots so it was the vegetable of choice. I think it was a nice combination. My son licked his bowl.
Cheesy, Kielbasa Pasta
1 lb. large elbow pasta
2 tsp olive oil
1 medium onion, chopped
1 large carrot, chopped fine
3 garlic cloves, minced
1 package of Kielbasa, chopped
1 Tbsp flour
1 cup milk
8 oz. sharp cheddar cheese
1/4 tsp ground black pepper
1 Tbsp parsley

  1. Cook the pasta according to the package. 
  2. In a large skillet, heat the olive oil over medium heat.
  3. Add the onion and carrot. Saute for 5 minutes.
  4. Add the garlic cloves and the Kielbasa. Saute until the Kielbasa is browned.
  5. Sprinkle the flour on top. Mix into the mixture and allow to cook for 1 minute.
  6. Stir in the milk and continue to stir for a minute.
  7. Stir in the cheese and black pepper. Allow to simmer until thicken and the pasta is done.
  8. Drain the pasta and mix the sauce with the pasta.
  9. Serve immediately and top with parsley.
Recipe created by Jen of Sweet Morris.

One year ago....................................I made Blueberry and Lemon Breakfast Rolls.
Two years ago..................................I made Macaroni and Cheese.
Three years ago................................I made Tiramisu with homemade ladyfingers.
Did you already know......................
-Kielbasa is smoked sausage.
-In America, kielbasa tends to be flavored with garlic, marjoram, salt, and pepper.
-Kielbasa originates from Poland.

Friday, November 14, 2014

Spicy Macaroni and Cheese Soup

My family is obsessed with macaroni and cheese. Since my homemade macaroni and cheese takes awhile to make, I like to try quicker versions. When I saw this recipe, I figured this was something my family would like. My husband had to bowls then he put the leftovers away. He also informed everyone that he was claiming the rest for later. My daughter told me that it wasn't what she expected since I hadn't warned her that I made it a little spicy. If you don't want it spicy, then sharp cheddar cheese should be used. I like a little kick. I added more milk to make it more like a soup.
Spicy Macaroni and Cheese Soup
2 tsp olive oil
3 shallots, minced
2 carrots, chopped small
2 stalks of celery, chopped small
1/4 cup flour
4 cups chicken broth
2 cups elbow macaroni pasta
4 oz. pepper jack cheese
4 oz. sharp cheddar cheese
2 1/2 cups milk
salt and pepper, to taste

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the shallots, carrots, and celery. Cook for 5 minutes or until softened.
  3. Sprinkle the flour over the vegetables and stir.
  4. Whisk in the chicken broth. Stir until no lumps of flour show.
  5. Add the macaroni pasta and cook for 8 minutes or until al dente.
  6. Stir in the pepper jack cheese and the cheddar cheese. Allow to melt for 30 seconds.
  7. Stir in the milk. Remove from heat. 
  8. Season with salt and pepper to taste.
Recipe adapted from Food Network Kitchen.

Two years ago..........................I made Steak Fajita.
Three years ago........................I made Butternut Squash Risotto.
Did you already know..............
-In the 13th century, the Pope set pasta standards.
-Al dente means to the tooth since it should give a little resistance when bitten.
-Americans consume about 20 lbs. of pasta a year.

Wednesday, September 10, 2014

Basil and Tomato Chicken with pasta

I am holding onto summer as long as I can. Yes, I know the kids are back to school. Yes, I have spotted some red leaves outside. Yes, all the signs are here that summer is leaving. So, I had to make a dish with basil and tomatoes. I really liked it. The meal didn't seem heavy and it was full of flavor. I think summer should not be in a rush to leave.
Basil and Tomato Chicken with Pasta
1/2 box of a 1 lb. box of pasta
1 Tbsp olive oil
3 boneless chicken breast
salt and pepper
2 large tomatoes, chopped
1/2 cup basil 
2 cloves of garlic
1/4 cup chicken broth
2 Tbsp butter
2 Tbsp heavy cream
Garnish: Parmigiano cheese and basil

  1. Cook the pasta according to directions.
  2. In a large skillet, heat the olive oil over medium heat. 
  3. Season the chicken with salt and pepper
  4. Add the chicken to the skillet and cook for 4 minutes.
  5. Turn the chicken over in the skillet.
  6. Add the tomatoes, basil, and garlic.
  7. Allow to cook for 4 minutes.
  8. Add the chicken broth and butter.
  9. Place the cover on the chicken and allow to simmer until the chicken is thoroughly cooked.
  10. Add the heavy cream and stir.
  11. Remove the chicken from the skillet and place on a plate.
  12. Add the pasta to the skillet and mix.
  13. Serve the pasta with the sauce and top with the chicken. 
Recipe adapted from Menu Musings

One year ago..........................I made Peaches and Cream Cake.
Two years ago........................I made Mussels.
Three years ago......................I made Streusel Cake.
Did you already know................
-Basil is in the mint family.
-Basil is native to Asia but may have originated from India.
-Another name for basil is Saint Joseph's wort.

Monday, June 9, 2014

Pasta with Sausage and Gruyere sauce

Since my children were drawn to the free samples at the grocery store, we purchased some roasted garlic and gruyere cheese chicken sausage. I really couldn't decide what to do with it. I was leaning towards grilling it but what sides should I serve. In the end, I decided to make a pasta dish. It is always obvious when my daughter likes something since she will even eat it the next day. This recipe is one of those meals.
Pasta with sausage and Gruyere sauce
1 lb. shell pasta
12 oz. sausage
1 garlic, minced
1 cup spinach
1/8 cup red bell pepper, chopped small
1 Tbsp flour
2 cups milk
4 oz. Gruyere cheese, shredded
Topping parsley, chopped

  1. Boil the pasta until al dente.
  2. In a large skillet, brown the sausage.
  3. With a slotted spoon, remove the sausage onto a paper towel lined plate. Set aside.
  4. Add the garlic, spinach, and red bell pepper. Saute for 1 minute.
  5. Sprinkle the flour over the spinach mixture. Stir gently for 1 minute.
  6. Whisk in the 2 cups of milk and allow to cook for 10 minutes.
  7. Stir in the Gruyere cheese.
  8. Once the cheese has melted, add the pasta and sausage. 
  9. Mix to combine and allow to cook for one minute.
  10. Top with parsley and serve.
Recipe by Jen of Sweet Morris.

One year ago.............................I made BLT with aioli.
Did you already know.............
-General stores began with a clerk retrieving the desired products for customers.
-In the 1920s, the grocery store chains began to open.
-The first supermarket opened in the 1930s.

Wednesday, March 19, 2014

Gnocchi with roasted vegetables

I will admit my husband did not try this dish. There are way to many vegetables for him. He decided the leftovers sounded good. However, my kids loved it. My daughter and I tried a similar dish at CRT a few months ago. I figured I would try to replicate the dish. The original dish did not have asparagus but I figured I would add some. My daughter said it was her favorite vegetable of all. My son liked the summer squash the best. I liked the servings of vegetables my children were eating. Now, how to get my husband to eat more vegetables is the hard part.
Gnocchi with roasted vegetables
1 eggplant
2 summer squash
1 zucchini
1/2 red pepper
1 bunch of asparagus
8 oz. button mushrooms
1/2 large red onion
1 Tbsp olive oil
salt and pepper for taste
2 cups arugula
1 package of gnocchi 
2 Tbsp aged balsamic vinegar
1/8 cup shaved Parmesan cheese

  1. Preheat oven to 450 degrees F.
  2. Chop the vegetables into bite size pieces.
  3. Arrange the vegetables onto a baking sheet.
  4. Toss the vegetables with 1 Tbsp olive oil and spread into a single layer.
  5. Season with salt and pepper. 
  6. Roast the vegetables for 15 minutes.
  7. Stir the vegetables and bake for another 15 minutes or until desired tenderness.  
  8. In a large skillet, heat 1 Tbsp olive oil over medium heat.
  9. Add the gnocchi and cook until golden brown. 
  10. In a large bowl, combine the gnocchi and roasted vegetables.
  11. Drizzle the balsamic vinegar over the gnocchi and vegetables. Lightly toss.
  12. Top with the shaved Parmesan cheese.
Inpired by the Cinderella's Royal Table dish.

One year ago...............................I made Chocolate Chip Oreo and PB cups Cookies.
Two years ago.............................I made Rice Pilaf.
Did you already know....................
-In 1971, the Cinderella Castle's restaurant was called King Stefan's Banquet Hall.
-In 1997, the restaurant's name was changed to Cinderella's Royal Table.
-There are over 40 coats of arms displayed in the restaurant.

Friday, October 25, 2013

Chili Mac

Recently, I had some unexpected time off from work so I decided to paint my our bedroom. Since I love the color blue, it was agreed the room would be blue. It didn't matter two other rooms in our house are blue too. Of course, the rooms are all different shades of blue. My husband didn't argue about the color our room that I picked. While we were painting, I accidentally touched the wet wall with my hair. I am talented like that. I turned to my husband and asked him if I actually had paint in my hair. He told me yes so I told him that he could call me Marge Simpson from now on. Don't worry I wasn't painting in the kind of dress she wears. If I had, I would have had paint on the dress too!
Zombie Brains aka Chili Mac
1 lb ground hamburger
1 medium onion, chopped
1 small red bell pepper, chopped
3 garlic cloves, minced
1 Tbsp chili powder
1 tsp ground cumin
1/4 tsp ground black pepper

6 oz. dry pasta
1 (14.5 oz) can fire roasted tomatoes
1 (15 0z.) can kidney beans, drained
1 (8 3/4 oz.) can sweet corn, drained
1 (8 oz.) tomato sauce
1 (6 oz.) can tomato paste
4 cups chicken broth 
2 cups water
1 cup shredded Colby cheese

  1. In a large pot, brown the ground beef over medium heat for about 5 minutes. 
  2. Add the onion, red pepper, and garlic. Cook for 2 minutes.
  3. Sprinkle the chili powder, cumin, and black pepper. Stir well.
  4. Add the uncooked noodles, tomatoes, kidney beans, corn, tomato sauce, and tomato paste. Stir well.
  5. Add the 4 cups chicken broth and water. Bring to a boil.
  6. Reduce the heat to low and allow to simmer uncovered for 10 minutes or until the noodles are tender. If needed, add more water.
  7. Sprinkle cheese on top before serving.
Recipe adapted from 1998 Cooking Light magazine.

One year ago.............................I made Alien Cupcakes.
Two years ago...........................I made Vanilla Buttermilk Cupcakes.
Did you already know.........................
-The Simpsons have been on the air for 24 seasons.
-It is the longest running animated series on television.
-Mrs. Nancy Cartwright is the voice for Bart Simpson.

Monday, August 26, 2013

Ravoli in white sauce

I always have white wine in the house. So, I made an assumption that I could add wine to this sauce but I had none in the house. I do vaguely remember drinking it all but I didn't realize I didn't buy more. My husband offered some red wine but no. I didn't think it sounded good. So, I made it with just chicken broth and some cream. I also wanted to add a vegetable so I thought spinach was a good pairing. My daughter told me the spinach was her favorite part.
Ravioli in white sauce
1 cup water
2 tsp olive oil
20 oz. Four cheese Ravioli, fresh
2 clove of garlic
6 oz. baby spinach leaves
1 Tbsp butter
1 Tbsp flour
2 cup milk
1/8 tsp ground white pepper
1/2 tsp salt

  1. In a large skillet, add the water and olive oil over medium heat.
  2. Add the raviolis and cook for 6 to 8 minutes. The ravioli should be tender inside with a crisp shell. Remove and set aside.
  3. Add the garlic and spinach leaves. Saute until the spinach leaves are wilted. Discard the garlic. 
  4. Remove the spinach from the skillet and set aside.
  5. To the skillet, add the butter. Allow the butter to melt.
  6. Whisk in the flour for one minute.
  7. Whisk in the milk and allow to reduce for about 5 minutes.
  8. Season with the white pepper and salt. 
  9. Add the raviolis to the pan and allow to simmer for 3 to 5 minutes.
  10. Remove and serve with the cooked spinach.
  11. Spoon the remaining sauce over the spinach and raviolis before serving.
Recipe by Jen of Sweet Morris.

One year ago........................I made Peanut Butter and Yogurt Dip.
Did you already know..........
-The Italian plural for ravioli is raviolo.
-Ravioli recipes have been around since the 14th century.
-If you order raviolo in Italy, you will receive a pasta casing with a filling even though raviolo literally means little turnip.

Monday, March 11, 2013

Lasagna Roll Ups

I wanted to make lasagna but it takes so long. So, I decided I would make some lasagna roll ups. They should be faster, right? I'm not quite sure if they were any faster but they were just as good. I asked my daughter if she would freeze a couple since they would make a great frozen lunch. She told me that there will be none left. She was going to finish the rest for lunch tomorrow. I also prepared supper at the same time as this meal which I will show you on the next post. I didn't want the leftover filling to be wasted and I needed a quick weekday meal especially after recovering from the lost daylight savings hour. To be able to make two meals from one is the best thing ever.
Lasagna Roll Ups
15 lasagna noodles
1 (15 oz) container of part skim milk ricotta cheese
1 large egg
3 cup mozzarella, shredded
1 cup Parmesan cheese, shredded
8 cups of spaghetti sauce
1/2 yellow onion, chopped
3 garlic cloves, minced 
1 Tbsp olive oil
8 links of sweet Italian sausage
Bechamel Sauce:
1 Tbsp olive oil
1 Tbsp unsalted butter
1 1/4 cups milk (I used skim)
1/2 tsp salt
1/2 tsp ground white pepper

  1. Add the pasta to a large pot of boiling water. Cook until al dente. 
  2. Drain the hot water and rinse with cold water. Allow the cooked pasta to sit in cold water until ready to use.
  3. In a large bowl, combine the ricotta cheese, egg, 1 cup of mozzarella cheese, and 1/2 cup Parmesan cheese. Set aside.
  4. In a large skillet, heat 1 Tbsp olive oil over medium heat.
  5. Add the Italian sausage with casings to the skillet and brown for about 5 minutes.
  6. Add 3 cups of spaghetti sauces to the browned sausage and cook for about 3 minutes. Set aside.
  7. To make the bechamel sauce: in a medium saucepan, melt the butter over medium heat.
  8. Add the flour to the melted butter and whisk for 3 minutes.
  9. To the flour mixture add the milk and whisk. Simmer the mixture for about 5 minutes until it thickens.
  10. Whisk in the salt and pepper to the flour mixture.
  11. To assemble: in a clean surface, lay a lasagna noodle flat.
  12. On top of the lasagna noodle cover with the ricotta cheese mixture.
  13. Top the ricotta cheese mixture with the sausage mixture.
  14. Top the sausage mixture with the bechamel sauce. (See above photo.)
  15. In a baking dish, add 1 cup of spaghetti sauce.
  16. Preheat the oven to 450 degrees F.
  17. Starting from one end, roll the lasagna noodle up to the other end. Don't worry if some of the filling falls out since you can just place it on the next noodle. 
  18. Add the noodles to the baking dish with the open side facing down and up. ( See above photo.)
  19. Add additional filling to the center of the noodle if needed.
  20. Continue the noodle assembly until all the noodles are used.
  21. Top the noodles with the remaining cheese.
  22. Cook uncovered for 30 minutes and the cheese is golden brown. 
  23. Remove from oven and allow to cool for 10 minutes before serving.
  24. To the remaining Italian sausage spaghetti sauce, combine the remaining spaghetti sauce, ricotta cheese filling, and bechamel sauce. Mix well and set aside to assemble Lasagna french bread pizzas.   
Inspired by Giada De Laurentis

One year ago.......................I made White Cupcakes.
Did you already know........
-The majority of the U.S and Canada observe daylight savings time.
-Benjamin Franklin is credited for the concept of daylight savings time but Germany was the first to enact it.
-Near the equator, the length of day varies little making daylight savings time unnecessary.