Yummy Green Beans!

1 lb. fresh green beans
1 cup chopped onion
2 cloves garlic, crushed
1 T. butter
1 T. olive oil
1 cup vegetable broth
salt & pepper

Saute onion and garlic in butter and olive oil. Add the green beans and cook until they turn bright green (about 1 minute). Add the vegetable broth, salt and pepper. Turn heat to low, cover with a lid, leaving the lid cracked to allow steam to escape. Cook for 20-30 minutes or until liquid evaporates.

Creamy Bowtie Pasta

bow tie pasta, 1 lb.
2 zucchini, cubed
1 medium onion, diced
3 garlic cloves, crushed
3 tomatoes, diced
1/3 cup vegetable broth or white cooking wine
3/4 cup cream
2 T. olive oil
parmesan cheese
salt and pepper
fresh basil and oregano

Saute zucchini in olive oil until it's a little browned. Remove from pan. Saute onion and garlic together. When they're done, add tomatoes. Add vegetable broth or wine, stir. Add zucchini back to the pan, then the cream, stir. Add fresh herbs and (a lot) of salt and pepper. Stir well. Toss with cooked bow tie pasta. Top pasta with fresh parmesan. Enjoy!

Rustic Potato Chowder

Mmm..... we just had this tonight and it was yummy! Sorry, no pictures, but I promise it was good!

8 to 10 slices Smart Bacon (or real bacon if you're not-veg)
2 tablespoons extra-virgin olive oil
1 onion, chopped
3 shallots, chopped
4 cloves garlic, crushed
4 cups diced, unpeeled new potatoes, any color (1/4-inch dice)
1 teaspoon salt
1 tablespoon Dijon mustard
4 cups milk (low-fat is fine)
1 cup Gruyere cheese, grated another 1 teaspoon salt freshly ground pepper
fresh chives and/or chive flowers

In a large pot cook the Smart Bacon according to package instructions, until browned and crisp. Cool and chop into small pieces. Set aside.

Add ingredients and simmer: In the same pot over medium-high heat, add the extra-virgin olive oil, onions, shallots, and garlic. Saute for 5 minutes, or until the onions start to get soft.
Add the diced potatoes and teaspoon of salt and saute for about two minutes. Now add the mustard and milk. Bring to a boil, then simmer for about 25 minutes, or until the soup thickens and the potatoes are soft throughout.

Whisk in the Gruyere cheese, another teaspoon of salt, and a couple pinches of pepper. Garnish with the bacon, fresh chives, and/or chive flowers.

Veggie Burgers (Elle Stallings)

2 1/2 cups sprouted garbanzo beans (chickpeas) OR canned garbanzos, drained and rinsed
4 large eggs
1/2 teaspoon fine-grain sea salt
1/3 cup chopped fresh cilantro
1 onion, chopped
Grated zest of one large lemon
1 cup micro sprouts, chopped (try brocolli, onion, or alfalfa sprouts - optional)
1 cup toasted (whole-grain) bread crumbs
1 tablespoon extra-virgin olive oil (or clarified butter)

If you are using sprouted garbanzos, steam them until just tender, about 10 minutes. Most of you will be

using canned beans, so jump right in and combine the garbanzos, eggs, and salt in a food processor.

Puree until the mixture is the consistency of a very thick, slightly chunky hummus. Pour into a mixing bowl

and stir in the cilantro, onion, zest, and sprouts. Add the breadcrumbs, stir, and let sit for a couple of minutes

so the crumbs can absorb some of the moisture. At this point, you should have a moist mixture that you can

easily form into twelve 1 1/2-inch-thick patties. I err on the moist side here, because it makes for a nicely

textured burger. You can always add more bread crumbs a bit at a time to firm up the dough if need be.

Conversely, a bit of water or more egg can be used to moisten the batter.

Heat the oil in a heavy skillet over medium low, add 4 patties, cover, and cook for 7 to 10 minutes, until the

bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes. Flip the patties and cook

the second side for 7 minutes, or until golden. Remove from the skillet and cool on a wire rack while you cook

the remaining patties. Carefully cut each patty in half, insert your favorite fillings, and enjoy immediately.

Makes 12 mini burgers.

Veggie Taco's

1 8 oz package mushrooms
1 onion
2 cloves garlic
1 package tofu
Taco shells or flour tortillas
Favorite taco toppings
1 pack of your favorite taco seasoning mix or:

1 tbsp chili powder
1 tsp ground cumin
1 tsp paprika
1 tsp oregano
1 tsp sugar
1/2 tsp salt

Method
Place onion and garlic in a processor until fine and saute this in a pan with a little oil. Add the seasonings until spices bloom. Put the mushrooms in the processor until finely chopped, add to pan and saute a few minutes. Drain water and put tofu in the processor to break up. Add the tofu and any remaining liquid into the pan. Simmer about 10 minutes, add water if dry or reduce if too watery. Fill shells or tortillas with taco base and top with favorite toppings.

Cheesy Rice & Eggs

This is just something really easy and simple that I make for my family when I don't want to make too much of a bother. It seems like they like it, so here it is!

1 box Rice-a-Roni (I use the Oriental style, or the Rice Pilaf)
5 Eggs
1 cup of grated cheddar cheese
Ketchup or Salsa (optional)

Cook rice according to pkg. instructions in a large sauce pan. When rice is done, push it over to one side and scramble the eggs on the other side. When the eggs are scrambled, combine eggs and rice and sprinkle cheese over the top and mix until melted. You can top with the ketchup or salsa if you want.

Vegetarian Meatballs

Ok, I have not tried these yet, so if anybody does try them before I do, let me know how they turn out!


1 package firm tofu, drained and crumbled
1 or 2 eggs
1 1/2 - 2 cups Italian bread crumbs or matzo ball mix
3/4 cup finely chopped onion
1 clove garlic, crushed or minced
4 tbsp nutritional yeast
2 1/2 tbsp virgin olive oil
1 tbsp soy sauce
1 1/2 tbsp ketchup or barbecue sauce
1 tbsp spicy brown or Dijon mustard
1 tsp chipotle chili powder or smoked paprika (optional)
2 tsp parsley
1 tsp basil
3/4 tsp oregano
3/4 tsp rosemary
3/4 tsp thyme
Plenty of fresh ground pepper
1 handful of bacos
3/4 cup ground pumpkin seeds
3/4 cup grated Parmesan cheese
1/2 tsp ground sage

Method
Heat oven to 425 degrees. Mash all ingredients together with hands in a bowl. Form 3/4 inch balls and place on a well-oiled cookie sheet or casserole dish. Brush or spray with a coat of oil for best results. Bake for approximately 35 minutes, then carefully turn meatballs and recoat with oil as needed. Reduce heat to 375 degrees and bake for another 10-15 minutes.

Veggie Pizza Pie (from the Picky Palate)

16 oz whole wheat pizza dough (I pick it up at Trader Joes or Fresh and Easy)

1 Cup ricotta cheese
¼ Cup grated parmesan cheese, like Kraft

1 Tablespoon extra virgin olive oil
2 Cups fresh spinach leaves, chopped

2 garlic cloves minced

2 Cups fresh broccoli florets, steamed until fork tenderPinch of salt
1 ½ Cup shredded mozzarella cheese

2 Tablespoons extra virgin olive oil
½ teaspoon dried Italian Seasoning

1. Preheat oven to 375 degrees F. Divide dough into 2 equal pieces. Spread and press one piece of dough into the bottom and sides of a 9-9 ½ inch round cake or tart pan that has been sprayed with non-stick cooking spray. In a medium bowl, mix together the ricotta and parmesan cheese until well combined. Spread into pressed pizza dough.

2. Place olive oil into a medium skillet over medium heat. Saute garlic then add spinach and saute until wilted down, about 3 minutes. Place evenly over ricotta cheese layer. Place steamed broccoli florets over spinach and season with a pinch or two of kosher salt. Layer roasted red peppers, then mozzarella cheese over top. Press out remaining piece of dough and place over filling, tucking edges inside of pan. Brush with olive oil and sprinkle with Italian Seasoning. Bake for 25-35 minutes or until crust is golden brown and cooked through.

3. Let cool for 10 minutes before removing from pan or cutting into wedges

Baked Spaghetti (Girl in the Kitchen)

1 normal size package of spaghetti
1 pkg. Bocca crumbles
1 jar of your favorite spaghetti sauce
1 carton of cottage cheese - small size
3/4 cup shredded mozzarella
3/4 cup shredded cheddar cheese
1/2 c parmesan cheese
1 egg
Heat crumbles in microwave until thawed. Add sauce, set aside . Mix the cheeses and egg well. Cook the spaghetti until almost done, still a little chewy, drain pasta. Spray 9"x13" pan with Pam. Put half the pasta on bottom of pan.Spread cheese mixture over the pasta as best you can, its lumpy. Put the rest of the pasta on top of that.Pour the meat sauce over the top. Sprinkle more cheese. Bake at 350 for 25-30 minutes.

Cheese Enchiladas (Erika Sullivan)

1 cup (4 ounces) shredded extra-sharp cheddar cheese
1 cup chopped tomato
1 cup cottage cheese
1/3 cup sliced green onions
2 tsp. chili powder
2 garlic cloves, minced
9 (6-inch) corn tortillas
Cooking spray
1 cup taco sauce (such as Ortega)
1/4 cup shredded Monterey Jack cheese
1. Preheat oven to 375
2. Combine first 6 ingredients in a medium bowl. Arrange 3 tortillas in bottom of an 11 x 7-inch baking dish coated with cooking spray. Spread half of cheese mixture over tortillas. Repeat procedure with 3 tortillas and remaining cheese mixture; top with 3 tortillas.
3. Pour taco sauce over tortillas; sprinkle with Monterey Jack cheese. Bake at 375 for 20 minutes or until cheese melts

Creamy Potato Soup (Dallas Sullivan)

4 small red potatos peeled and chopped
1 brick of cream cheese
3 cloves of garlic
EVOO
1/4c white cooking wine
1c vegetable stalk
milk (fill up how much "soup" you want)
parsley, salt, & peper.
Boil the potatoes in water for about 8 mins... You want them to just barely be soft. drain.
Sautee the garlic in the Evoo once golden add wine simmer for about a minute then add the chicken broth... warm up the cream cheese in the microwave and add to the mixture let it melt then add the potatoes... fill with milk & simmer...add spices to taste...

Spaghetti Squash Dish

1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.

Mushroom Risotto

1 tablespoon olive oil
3 small onions, finely chopped
1 clove garlic, crushed
1 teaspoon minced fresh parsley
1 teaspoon minced celery
salt and pepper to taste
1 1/2 cups sliced fresh mushrooms
1 cup whole milk
1/4 cup heavy cream
1 cup rice
5 cups vegetable stock
1 teaspoon butter
1 cup grated Parmesan cheese

DIRECTIONS
Heat olive oil in a large skillet over medium-high heat. Saute the onion and garlic in the olive oil until onion is tender and garlic is lightly browned. Remove garlic, and stir in the parsley, celery, salt, and pepper. Cook until celery is tender, then add the mushrooms. Reduce heat to low, and continue cooking until the mushrooms are soft.
Pour the milk and cream into the skillet, and stir in the rice. Heat to a simmer. Stir the vegetable stock into the rice one cup at a time, until it is absorbed. It takes a LONG time for the rice to absorb all of the liquid, like 20-30 min. Stir frequently.
When the rice has finished cooking, stir in the butter and Parmesan cheese, and remove from heat. Serve hot.

Zuchinni Herb Cassarole

INGREDIENTS
1/3 cup uncooked long grain white rice
2/3 cup water
2 tablespoons vegetable oil
1 1/2 pounds zucchini, cubed
1 cup sliced green onions
1 clove garlic, minced
1 1/4 teaspoons garlic salt
1/2 teaspoon basil
1/2 teaspoon sweet paprika
1/2 teaspoon dried oregano
1 1/2 cups seeded, chopped tomatoes
2 cups shredded sharp Cheddar cheese, divided

DIRECTIONS
Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.
Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.
Bake uncovered 20 minutes, or until cheese is melted and bubbly.

Mango Salsa with Lettuce (Julie Simisky)

2 Cups tomatoes, diced
1 1/2 Cups mango, diced
1/3 cup red onion, diced
1/2 cup cilantro, chopped
Juice of one lime
Mix all ingredients in bowl and serve on lettuce leaves.

Spicy Thai Noodles in Peanut Sauce

1 1/4 C water
2 1/2 tsp. brown sugar
2 tsp. soy sauce
3/4 tsp. Lawry's seasoned salt
1 tsp. garlic powder
1/2 tsp. corn starch
1/8 tsp. crushed red pepper flakes
1/4 C chunky peanut butter
1/4 C sliced green onion
1 Tbs. chopped fresh cilantro
shredded red cabbage
bean sprouts
shredded carrots
8 oz. linguine, cooked, drained, and kept hot

combine first 7 ingredients in a large skillet. Bring to a boil over medium-high heat;reduce heat to low and cook, uncovered 5 minutes. Cool 10 minutes. Stir in peanut butter, green onion, and cilantro. Add hot linguine, cabbage, carrots, and bean sprouts. Toss lightly to coat. Serve immediately

Smashed White Bean,and Avacado Club

Multigrain bread
1 large avacado
alfalfa sprouts
1 cucumber
1 onion
1 can white beans, your choice, or prepared hummus
1 Tbs olive oil
salt & pepper

Smash white beans with back of a fork and add olive oil, salt and pepper (or if using hummus, use as spread). Spread on both sides of bread. Cut avacado, onion, and cucumber and layer on sandwhich. Top with sprouts.

Rigatoni with Grilled Peppers and Onions (Onjali Pettingill)

2 medium red onions, sliced into 1/2-inch-thick rings
2 large red bell peppers, cut into quarters
1 tablespoon olive oil Kosher salt and pepper
12 ounces (4 to 5 cups) rigatoni
1 bunch spinach, stems trimmed, or one 5-ounce package
1 cup (about 3 1/2 ounces) grated Parmesan
3/4 cup basil leaves, thinly sliced
Bring a large pot of water to a boil.

Heat a grill or grill pan to medium-high.
In a large bowl, toss the onions, bell peppers, oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Grill, turning occasionally, until tender, 8 to 10 minutes. Transfer to a cutting board and cut into bite-size pieces.

Cook the pasta according to the package directions. Reserve 1 cup of the cooking water, drain the pasta, and return the pasta to the pot. Add the grilled vegetables, spinach, the reserved pasta water, and 3/4 cup of the Parmesan to the pasta and toss to combine. Top with the basil and the remaining Parmesan before serving.

Vegetable Spring Rolls (Emily Wright)

1 Head chinese Cabbage, outer leaves removed, shredded
2 Medium carrots, peeled and shredded
2 medium garlic cloves, minced2 medium scallions, white and green parts, chopped
1 Tbsp ginger, fresh, minced or 1/2 tsp dried
1 Tbsp low-sodium soy sauce
2 tsp corn starch
1 tsp sesame oil
8 average egg roll wrappers, about 1/2 oz each
4 serving olive oil cooking spray, enough to coat egg rolls
Preheat oven to 350 degrees. Coat a large baking sheet with cooking spray. Place cabbage in microwavable dish and cover. Microwave on high until wilted, about 4 minutes; drain and transfer to a large bowl. Add carrots, garlic, scallions, ginger, soy sauce, cornstarch and oil; mix well.
Arrange egg roll wrappers on a clean, dry surface. Spoon cabbage mixture diagonally onto each wrapper. Fold over one corner to cover filling. Fold up both corners. Moisten edges of remaining flap with water and roll up wrapper jellyroll style until sealed. Transfer egg rolls to prepared baking sheet and coat with cooking spray.
Bake until golden brown, about 25 minutes. Serve Hot

Bend it Like Beckham Recipe (Dallas Sullivan)

1/4 cup vegetable oil
1 large onion, peeled and cut into small pieces
Large bunch of fresh coriander, separated into stalks and leaves and roughly chopped
Small green chilies, chopped into small pieces (or one teaspoon chili powder)
1 large cauliflower, leaves removed and cut evenly into eighths
3 large potatoes, peeled and cut into even pieces
1 LARGE 28oz can of diced tomatoes with juice (or two regular cans)
Fresh ginger, peeled and grated
Fresh garlic, chopped
1 Teaspoon Cumin seeds
2 Teaspoons Turmeric
1 Teaspoon Salt
2 Teaspoons Garam Masala
Heat vegetable oil in a large saucepan. Add the chopped onion and one tablespoon of cumin seeds to the oil. Stir together and cook until onions become creamy, golden, and translucent. Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt. Add chopped chillis (according to taste) Stir tomatoes into onion mixture. Add ginger and garlic; mix thoroughly. Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn't stick to the saucepan). Ensure that the potatoes and cauliflower are coated with the curry sauce. Cover and allow to simmer for twenty minutes (or until potatoes are cooked). Add two teaspoons of Garam Masala and stir. Sprinkle chopped coriander leaves on top of the curry. Turn off the heat, cover, and leave for as long as possible before serving.

Lemon Cream Pasta With Asparagus and Squash

8 oz. dried mafalda or rotini
1 cup asparagus, cut in 2 inch pieces
2 baby squash halved, or 1 medium zucchini or squash
2 cloves garlic, minced
1 tbsp. butter
3/4 cup whipping cream
2 tsp lemon peel, shredded
parmesan cheese

Cook pasta and drain; keep warm. Cook asparagus, squash and garlic in hot butter for 2-3 minutes in a skillet. Add veggies to pasta. Combine whipping cream and lemon peel in a skillet; bring to boil. To serve, pour cream mixture over pasta mixture. Stir gently to coat. Season with salt & pepper and sprinkle generously with parmesan cheese.

Eggplant Bake

Preheat oven to 350 degrees
1 medium size eggplant - peel and slice about 1/4 to 1/2 inch thick
3 eggs beaten with about 1/4 c milk
3/4 c flour
8-10 slices of swiss or mozerella cheese
2 cups spaghetti sauce
parmesan cheese
Take eggplant slices and dip them in egg mix, now coat in flour.Fry in olive oil on medium heat until both sides are lightly browned. Remove from fry pan and line the bottom of a cassarole dish with eggplant slices. Place one slice of cheese over each eggplant slice. Spread spaghetti sauce over the top and sprinkle with swiss cheese. Bake 30 min.

Vegetable Pizza

Pizza dough (I used whole wheat)
Olive oil
Parmesan cheese
1 summer squash, thinly sliced
1 zucchini, thinly sliced
1 jar marinated artichoke hearts (chop coarsely and save juice)
2-3 cloves garlic, minced
1 tomato diced
chopped olives
1 tsp Italian seasoning.
toasted pine nuts

Drizzle pizza dough with olive oil, then sprinkle with parmesan cheese. Mix squash, zucchini, artichokes with marinade, garlic, tomatoes, olives, and italian seasoning. Spoon mix out of the marinade and distribute evenly over pizza. Top with toasted pine nuts and cook according to pizza dough instructions.

Zuccchini Cassarole (Melissa Vogt)

2 tablespoons butter
1 large onion chopped
4 cups sliced zucchini
1 garlic clove (Minced)
2 tablespoons canned green chilies (I used mild)
2 tablespoons hot water
1 can Cream Style Corn
1 cup grated sharp or medium cheddar cheese
4 eggs beaten
1 tablespoon chopped fresh parsley
and salt and pepper to taste

Pre heat at 350. Butter 1 1/2 quart baking dish. Saute onion in butter, until soft (about 5 minutes) Stir in zucchini, garlic, chilies, and water. Reduce heat to medium and cover and cook until zucchini is tender. Stir frequently to prevent sticking. (5-10 minutes)In a bowl mix Corn 1/2 cup cheese, eggs, parsley, salt and pepper to taste. Mix well. Then add the zucchini mix to bowl and stir well. Poor into baking dish and sprinkle with remaining cheese. Bake until set. about 45-50 minutes

Tomato Pesto Panini

Texas Toast
Pesto (already prepared, or make it yourself)
Tomatoes
Mozarella cheese
Butter

Spread butter on the outside of two peices of Texas Toast. Spred pesto on the inside of the Texas toast. Top with tomato and mozarella, put bread together to make a sandwhich. to make the panini, I used a small George Foreman Grill, but you could could use your outside grill and just put something heavy on top of the sandwhiches.

Spinach Poppy Seed Salad

1 Bag baby spinach leaves
Feta cheese
Craisins
Mandarin oranges
slivered almonds
Poppy Seed dressing (I like Brianna's poppy seed dressing)
Combine and enjoy!

Greek Tofu Salad

1 bag (or one head) of Just the Leaves, Romaine lettuce
1 pkg. extra firm tofu
1 can olives (I like to use ones that are flavored like parmesan, or italian)
8 oz. rotini noodles, cooked and drained
feta cheese
Greek salad dressing

Cut tofu into small cubes and pan sear in peanut oil. Season with Mrs. Dash or any other seasoning you like. If you're not into tofu, you can substitute with chicken. Let the tofu cool and combine all items in a large bowl and toss with dressing.

Lasagna Rolls

12 whole-wheat lasagna noodles
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
1 1/2 cups Ricotta cheese
3 cups chopped spinach
1/4 cup shredded Parmesan cheese
1/2 cup mozarella cheese
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1 (14 ounce) jar marinara sauce
1/2 cup shredded mozzarella cheese

1. Bring a large pot of water to a boil. Cook noodles according to package directions. Drain, rinse, return to the pot and cover with cold water until ready to use.
2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 20 seconds. Add spinach and cook, stirring often, until the spinach wilts and the mixture is heated through, 3 to 4 minutes. Transfer to a bowl; stir in Ricotta, Parmesan, 1/2 cup mozarella, crushed red pepper, salt and 2/3 cup marinara sauce.
3. Wipe out the pan and spread 1 cup of the remaining marinara sauce in the bottom. To make lasagna rolls, place a noodle on a work surface and spread 1/4 cup of the filling along it. Roll up and place the roll, seam-side down, in the pan. Repeat with the remaining noodles and filling. (The rolls will be tightly packed in the pan.) Spoon the remaining marinara sauce over the rolls. Place the pan over high heat, cover and bring to a simmer. Reduce heat to medium; let simmer for 3 minutes. Sprinkle the rolls with mozzarella and cook, covered, until the cheese is melted and the rolls are heated through, 1 to 2 minutes. Serve hot.

White Pesto Pizza

Pre made pizza dough from store
1/2 cup ricotta cheese
1/4 cup parmesan cheese
1 1/4 cup mozerella cheese
2 Tbs milk
prepared pesto
1/2 cup pine nuts
1 tomato

Mix ricotta, parmesan, milk, and 1/4 cup mozerella to make the while sauce. If it is too thick, add more milk, if to thin, add more of the cheeses. Spread over pizza dough. Spread layer of pesto. Sprinkle with remaining mozerella cheese. Top with pine nuts and tomatoes. Cook according to to pizza dough instructions.

Vodka Cream Pasta

So this recipe may be hard to make if you live in Utah and can't drive basically to any store and get a bottle of Vodka! (don't worry, the alcohol cooks out!)

16 oz penne pasta cooked according to pkg directions
1 tbs olive olive
1 tbs butter
3 cloves garlic-minced
1 cup vodka
1 cup vegetable stock, or chicken stock
32 oz. can of crushed tomatoes
1/2 cup heavy cream
salt
pepper
basil-dry or fresh

Saute garlic in olive oil and butter. Add vodka and cook 3-5 min to reduce alcohol. Add vegetable stock and tomatoes, bring to a boil and lett simmer while pasta cooks. Season with salt, pepper, and basil. Remove from heat and add cream. Return to a boil then add cooked pasta. Let stand for 5 min for sauce to thicken. Sprinkle with Parmesan cheese.
*For those of you who are worried about what to do with the extra vodka, you can put it in your freezer and use it the next few times you make this recipe :)

Baked Pesto Ziti

8 oz. ziti pasta
1 cup ricotta cheese
1 1/2 cups mozerella cheese
1/2 cup parmesan cheese
1/4 cup prepared pesto
2 cups crushed tomatos
1 small onion diced
2 cloves garlic minced
2 Tbs. olive oil

Cook ziti for 7 min. then rinse with cold water.
Saute garlic and onion in olive oil and add crushed tomatos. Simmer 10 min.
In a medium size bowl combine:
ricotta, 1 cup mozerella, parmesan, and pesto. Mix well

In a 8x9 pan layer: 1/2 of tomato sauce, half of ziti noodles, all of cheese mixture, the remaining half of ziti, the remaining tomato sauce, and 1/2 cup mozerella. Bake at 350 for 30 min.

Spicy Mac and Cheese (Melissa Vogt)

8 0z elbow pasta
1 1/2 cups milk
4 tbs butter
2 tbs flour
2 1/2 cups cheddar cheese
1/2 cup parmesan cheese
1/2 tsp salt
1/2 tsp cayenne pepper (or less if you don't like things spicy!)
1 cup cooked broccoli florets
3 pieces of bread torn into bite size pieces.

Cook pasta according to pkg. directions and steam broccoli until tender and set aside.
Cheese sauce:
Melt butter in a medium sauce pan and add in flour. Stir until smooth. Add milk and stir constantly on medium heat until thickened. Add 2 cups of cheddar cheese and the parmesan cheese. Stir until smooth. Add salt and cayenne pepper. If sauce is too thick, add 1/2 cup more milk. If sauce seems to thin, add more cheese.

Combine pasta, broccoli, and cheese sauce in a 8x9 pan. Bake at 350 for 10 min. Remove from oven and top with bite size bread pieces and the remaining 1/2 cup of cheddar cheese. Continue to bake for another 10-15 min.

Cheesy Broccoli Potato Soup

2 cups chopped carrots
1 small onion finely diced
2 cups broccoli florets
4 cups potatoes peeled and cubed
1 cup chopped celery

Boil all veggies but broccoli in 3 cups water for 10 min. Add the broccoli and boil for 10 more minutes. DO NOT DRAIN!

Sauce:
1/2 cup butter
3 Tbs. flour
2 cups milk
1 lb. velveeta cheese, cubed
1 teaspoon dry mustard
season with salt and pepper

In saucepan, melt margarine. Stir in flour. Add milk and cook on medium heat stirring constantly until thick. Add cheese and other ingredients. Stir until smooth. Add to undrained veggies and heat together, but do not boil.

Welcome!

Hi everyone, so this is how it works......I will be putting on several of my own recipes and if any of you have a recipe to share, please either leave it in a comment and I will copy and paste it as a post, or email it to me at leeshajones@gmail.com and I will copy and paste it into a post. Thanks everyone!