I have picky eaters. Big ol honkin picky eaters. I keep trying tho and they liked this one. As usual, the quantities are subject to your preferences and my lack of belief in measuring thingamabobs.
Southwestern Inspired Pasta Salad
(made enough for lunch & dinner for a hearty eating mama and two light eating girlies)
1/2 box Barilla Pipette pasta (or any other hollow pasta)
1-2 can of black beans
1/2c -1c salsa of your choice (I use Trader Joe's Salsa Autentica b/c my girls hate chunks. Sigh. I love chunks...)
Cumin
Chili Powder (I use Penzys Chili Con Carne Seasoning - great flavor, no heat, since the salsa has heat)
Garlic Powder
Pinch of salt (I like flaked kosher or sea salt)\
1/2 to 2tbl honey
3 scallions chopped/diced (inc the green parts)
1-2c shredded cheese of your choice
*see below for add-ins
Put water on to boil for pasta and cook as directed. Prepare the rest while waiting for water to boil (yawn).
Strain black beans and rinse until water runs clear. Allow to drain.
In a medium sized bowl, whisk together remaining ingredients except cheese. Start with small amounts of each (especially honey) and add more until taste is as desired. Stir in beans to coat.
When pasta is cooked (we like it al dente), strain well and return to pasta pot. Pour beans and sauce over pasta and blend well. Taste - add more of whatever is needed (too dry ... add more salsa, etc).
Serve hot or chilled, topped with shredded cheese.
*Do you have less picky eaters? Add in some of the following...
- diced bell peppers, any color
- diced red onions
- diced tomatoes
- corn
Showing posts with label pasta. Show all posts
Showing posts with label pasta. Show all posts
Friday, August 27, 2010
Thursday, October 8, 2009
Fast & Yummy Homemade Mac & Cheese
My littlest girl differentiates between boxed mac & cheese (macawoni and theese) and homemade mac & cheese (pathta thee-thee-theese) and has definite preferences depending on the day. Today she asked for homemade mac & cheese and the result was so good that I had a bowl myself :)
Enough elbow mac for two servings (I used Ronzoni Smart Taste today - it has a great texture to me)
One sandwich size slice of sharp cheddar (or enough sliced cheddar to cover a slice of bread)
1/8-1/4c preshredded mild cheddar
1/8-1/4c preshredded mozzarella
1tsp-1tbl butter
1 tsp dijon mustard (I used Grey Poupon Harvest Dijon b/c I like whole mustard seeds)
Milk, cream or water as needed
Boil pasta as directed - I did 7m for firm pasta.
Drain well and return to the hot pot. Add cheese and butter and stir until well blended (will be stiff).
Add mustard and splashes of liquid (milk, cream or water) ... stir well. Continue to add more liquid until it reaches desired consistancy.
Yuuuuuuuuuuuuuuuuuuuuuuum. Its a good thing I didn't make more of this ... I totally would have eaten enough to regret it :D
Enough elbow mac for two servings (I used Ronzoni Smart Taste today - it has a great texture to me)
One sandwich size slice of sharp cheddar (or enough sliced cheddar to cover a slice of bread)
1/8-1/4c preshredded mild cheddar
1/8-1/4c preshredded mozzarella
1tsp-1tbl butter
1 tsp dijon mustard (I used Grey Poupon Harvest Dijon b/c I like whole mustard seeds)
Milk, cream or water as needed
Boil pasta as directed - I did 7m for firm pasta.
Drain well and return to the hot pot. Add cheese and butter and stir until well blended (will be stiff).
Add mustard and splashes of liquid (milk, cream or water) ... stir well. Continue to add more liquid until it reaches desired consistancy.
Yuuuuuuuuuuuuuuuuuuuuuuum. Its a good thing I didn't make more of this ... I totally would have eaten enough to regret it :D
Saturday, October 3, 2009
Mmmmmm ... baked ziti!
Baked zitis vary as much as pizzas do. I have a basic recipe that a play around with but the framework is always the same. This makes one large glass pan full. If you want more, don't overload the pan ... just make a 2nd pan or an extra smaller pan full.
1 lb penne
12 blocks of mozzarella (or 2-4c pre-shredded*)
3-5 cups tomato sauce
preshredded cheddar, mozzarella & parmagian - can also add in asagio, romano
your favorite italian seasonings - I use basil, parsely & black pepper
Cut the mozarella into 1inch cubes - smaller if you prefer. *Shredded mozarella is ok but doesn't bake the same.
Cook the penne for 2min less than instructed on package while preheating the oven to 375. Strain well and pour into pan.
Mix chopped mozarella into penne. Mix in 3-5 cups of sauce. 3 cups will produce a drier dish, more saucey. I actually prefer to use 4 but never remember to save or warm up extra sauce so I just use 5 cups initially. Stir well to coat all the pasta. Top with additional shredded cheese to create a layer of cheese on top. Sprinkle seasonings lightly over shredded cheese.
Bake 20min minimum ... until cheese is well melted and bubbly. If you like your cheese browned on top either cook longer at 375, turn up heat to 450 or (if you have an in-oven broiler) turn on broiler and watch closely.
1 lb penne
12 blocks of mozzarella (or 2-4c pre-shredded*)
3-5 cups tomato sauce
preshredded cheddar, mozzarella & parmagian - can also add in asagio, romano
your favorite italian seasonings - I use basil, parsely & black pepper
Cut the mozarella into 1inch cubes - smaller if you prefer. *Shredded mozarella is ok but doesn't bake the same.
Cook the penne for 2min less than instructed on package while preheating the oven to 375. Strain well and pour into pan.
Mix chopped mozarella into penne. Mix in 3-5 cups of sauce. 3 cups will produce a drier dish, more saucey. I actually prefer to use 4 but never remember to save or warm up extra sauce so I just use 5 cups initially. Stir well to coat all the pasta. Top with additional shredded cheese to create a layer of cheese on top. Sprinkle seasonings lightly over shredded cheese.
Bake 20min minimum ... until cheese is well melted and bubbly. If you like your cheese browned on top either cook longer at 375, turn up heat to 450 or (if you have an in-oven broiler) turn on broiler and watch closely.
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