Charlotte’s Kitchen

Archive for the ‘Pasta’ Category

We had this one for supper a few nights ago and it was a big hit.  No need for lasagna noodles since you use rice instead.  We were both surprised at how good it turned out. Read the rest of this entry »

Ingredients:

12          ounces angel hair pasta

1/2        cup pine nuts

1/4        cup olive oil

3            cloves garlic, very finely chopped

2            tablespoons lemon zest

juice of 1 to 2 lemons (1/4 cup or so)

1            tablespoon table salt

2            cups grape tomatoes, halved

1/2        cup chopped fresh herbs such as basil, parsley and mint

1/4        teaspoon coarse salt

1/8        teaspoon Watkins Pepper

Directions:

Bring a large pot of water to a boil for the pasta.  Meanwhile, in a large skillet over medium-high heat, toast the pine nuts, stirring often, until they are golden brown, about 3 to 5 minutes.  Then transfer them to a bowl.

Reduce the heat under the skillet to medium and pour in the olive oil.  Add the garlic and stir it often, until it softens and becomes fragrant, abut 45 to 60 seconds.  Remove the skillet from the heat and add the lemon zest and juice.  Set the pan aside.

When the water boils, season it with 1 tablespoon of salt and bring it back to a rolling boil.  Add the pasta and cook it al dente (for about 4 to 5 minutes or as the package instructs).

Spoon 2 tablespoons of water from the cooking pot into a small bowl and set it aside,  Then drain the pasta well.  Return the pasta to the pot.  Pour the reserved cooking water and the lemon juice mixture over the pasta and toss it well.  Add the tomatoes, herbs and pine nuts.  Season the mixture with the salt and pepper.  Serve warm or at room temperature.  Makes 6 servings.

Ingredients:

Meatballs:

1          cup crumbled bread, preferable Italian

1/4      cup water

1 1/2   pounds ground beef

2          eggs

1          cup freshly grated Parmesan

1 1/2   teaspoons finely chopped garlic

1/4      cup chopped fresh parsley

1 1/2    teaspoons salt

Watkins Black Pepper

2            tablespoons olive oil

Sauce:

1            medium onion, chopped

1            finely chopped garlic clove

2            (28 ounce) cans Italian-style diced tomatoes

4            leaves fresh basil, torn into bits

salt

1            pound spaghetti

Directions:

In a small bowl, soak the bread in the water.  Then gently squeeze the bread and discard the excess water.

Transfer the moistened bread to a large bowl.  Add the ground beef, egg, cheese, garlic, parsely, salt and pepper.  Stir the mixture with a wooden spoon until it is well combined, then shape it into 2-inch balls.

In a large, deep saucepan, heat the oil over medium heat.  Cook the meatballs in batches, turning them with tongs, until they are nicely browned, about 10 minutes.  Set them aside (they will finish cooking in the sauce).

To make the sauce, add the onion to the same pan and cook it until tender and golden, about 10 minutes.  Add the garlic and cook 1 minute more.

Stir in the tomatoes and basil and salt to taste.  Bring the sauce to a simmer, then cook it over low heat for 15 minutes.  Transfer half of the mixture to a blender and puree it for 15 seconds.  Add the puree back to the pan.

Add the meatballs to the pan and let them simmer in the sauce, turning them occasionally, until they are cooked through, about 10 minutes.

Bring 6 quarts of salted water to a boil in a large pot.  Add the spaghetti and stir well.  Let it cook, stirring frequently, until the pasta is tender but still firm.  Drain the spaghetti well.

Spoon some of the sauce into a large warmed serving bowl, add the spaghetti and toss well.  This will keep it from sticking together.  Serve the spaghetti topped with the meatballs and additional sauce.  Sprinkle on freshly grated Parmesan or Pecorino Ramano, if desired.  Serves 8.

Leftover macaroni and cheese, refrigerated for at least overnight.  After frying in oil the cheese is melted and all the flavor is restored.

Ingredients:

1         cup all-purpose flour
1         teaspoon salt
1         teaspoon pepper
1         teaspoon Watkins Cayenne Pepper
1         egg beaten with 2 ounces water
1         cup bread crumbs, crushed crackers, crushed potato chips, cornflakes, etc.
Oil for frying
Directions:

Cut refrigerated macaroni and cheese into slices or bite size pieces.

Season the four with salt, pepper and cayenne.  Dredge each piece through the flour and gently tap off excess.  Dip in the egg wash and then coat with the bread crumbs.  Allow them to rest for 5 minutes so the crust can set.  Very carefully drop into the oil and fry until golden brown.  Remove to a baking sheet fitted with a rack and rest for 2 minutes before serving.

I don’t deep fry this, just use a couple tablespoons of olive oil in a skillet.

Since so many people are looking to eat healthier, I thought I’d give you a few of the recipes I have made when I need to eat healthier, lower fat and lower calories meals.  I’ll be posting a few of them over the next few days.

I have been making this macaroni salad for several years now.  It is low in calorie and fat, but has good flavor and is so easy to make.

Ingredients: 

• 2 cups elbow macaroni
• 4 hard-cooked eggs
• 1/3 cup sliced green onion
• 1/3 cup diced celery
• 1/3 cup chopped green pepper
• 1/3 cup pickle relish
• 1/2 teaspoon salt
• 1/4 teaspoon Watkins granulated pepper
• dash of paprika

Dressing:

• 3 tablespoon sugar
• 1 teaspoon cider vinegar
• 2 teaspoons yellow mustard
• 1 cup low-fat mayonnaise-type salad dressing.

Directions:

1. Cook macaroni according to package directions; drain.
2. Peel eggs and discard yolk; dice whites.
3. In a large bowl, combine macaroni, egg whites, green onion, celery, pickles, pimiento, salt and pepper; set aside.
4. To make dressing, combine sugar, vinegar, mustard and salad dressing in a small bowl; stir well to blend.
5. Pour dressing over salad.
6. Cover and refrigerate until chilled.
7. When ready to serve, lightly dust with paprika.

Yield 14 (1/2 cup) servings.

Use regular diced onion if you don’t have green onions.

Enjoy!

Here is a recipe for those of you that are trying to cut back a little after all the eating during the holidays.

Ingredients:

• 1 pound ground beef or turkey sausage
• 1 slice whole wheat bread, crumbled
• 1/4 cup finely chopped onion (about 1 small)
• 1 tablespoon Dijon-style mustard
• 1/4 teaspoon salt
• 1/4 teaspoon Watkins Granulated pepper
•  Dijon Sauce (recipe below)
• 3 cups hot cooked noodles

Directions:

1. Heat oven to 400 degrees.
2. Mix all ingredients except Dijon Sauce and noodles; shape into 1 1/4 inch meatballs (24).
3. Place on rack sprayed with Watkins nonstick cooking spray in broiler pan.
4. Bake uncovered until done and light brown, 20 to 25 minutes.
5. Prepare Dijon Sauce
6. Add meatballs, stirring gently, until meatballs are hot.
7. Serve over noodles.

This makes 6 Servings of 4 meatballs and 1/2 cup noodles each

Easy Dijon Sauce

• 3 tablespoons all-purpose flour\
• 1 tablespoon cornstarch
• 1 1/2 teaspoons Watkins Beef Soup and Gravy Base
• 1 cup water
• 1 cup skim milk
• 3 tablespoons finely snipped chives
• 2 tablespoons Dijon-style mustard
• 1/4 teaspoon Watkins Granulated pepper
• 1 teaspoon lemon juice

1. Mix flour, cornstarch, dry Watkins Beef Base and water in a 2-quart saucepan;
2. stir in remaining ingredients.
3. Cook over medium heat until mixture thickens and boils, stirring constantly.
4. Boil and stir 1 minute.

Enjoy!