Homemade Spaghetti Os

There are some childhood favorites that I will never outgrow. The Care Bears, wearing my hair in braids, and an intense love of reading (and authors like Roald Dahl and Shel Silverstein) are just a few of the things that have taken me from single digits to the present day. (I still have my Care Bears lunch box - no, I don't actually carry my lunch in it, but it does sit on my desk and still sees some use as a rather large pencil case.)

There are childhood food favorites as well, but most of them have grown up a bit. I still love macaroni and cheese (who doesn't?!) but it no longer comes in a blue box; it's homemade and uses real cheese rather than some strange fluorescent orange powder. Any time that I have a craving for those blue box inspired memories, I make the adult version and am not only transported back to childhood, but I have a meal made of whole ingredients that kids of all ages enjoy.

The same goes for that can of "o" shaped pasta swimming in cheesy tomato sauce... you know the one! There are some healthier organic versions available now that weren't around when I was a kid, but they are still loaded with sodium - and a little bit pricey for what you get. Pasta, tomato sauce and freshly grated cheese are a wholesome start to this meal that takes just a few minutes longer to cook from scratch than it does to heat up the contents of a can.

Homemade Spaghetti Os
30 oz tomato sauce
3 c water
2 t sugar
1 t garlic powder
1/2 t salt
1 c pasta (I use 3/4 c ditalini and 1/4 c stelline which are tiny tubes and stars; any small pasta will do)
1 c shredded sharp cheddar cheese
2 T butter

-Stir together tomato sauce, water, sugar, garlic powder and salt and bring to a boil.
-Add pasta and turn heat to medium.
-Cover partially and simmer, stirring frequently, for 15 - 20 minutes or until the pasta is cooked. Be sure to stir constantly for the first 5 - 10 minutes so that the pasta doesn't stick to the bottom of the pan.
-Turn the heat to low and stir in the shredded cheese until melted.
-Add butter and stir until incorporated.
-Add salt to taste.

Spring Onion Sesame Soba Noodles

I don't know about you, but as much as I love summer side dishes, I'm ready for a change. There's only so much mayonnaise that one person can take! (And I LOVE mayo, especially when it's homemade!) I'm ready for something light and cool to fill that place on my plate where macaroni salad and potato salad usually reside.

I had a huge grocery bag overflowing with spring onions from a friend's garden. Spring onions are great because they're so mild - kind of like a scallion but less delicate.

I had so many spring onions that I decided to make a sauce using a whole bunch of 'em... kind of like an Asian-style pesto, with spring onions instead of basil and sesame oil as opposed to olive.

I basically sliced up the entire spring onion - white, light green, and dark green parts.

I threw the onions into the food processor and gave it a quick pulse before drizzling in the oil and spices.

Just like a traditional pesto, the sauce was paired with noodles - in this case, I used soba noodles. Soba is the Japanese name for buckwheat, so these noodles are whole grain... something my body  would certainly prefer after all of those mountains servings of potato salad.

 

Spring Onion Sesame Soba Noodles

4 spring onions

2 cloves garlic

2 T freshly grated ginger

4 T sesame oil

2 T rice vinegar

4 T soy sauce

2 t honey

1/2 c toasted sesame seeds

4 c shredded carrots

8 oz soba noodles (whole wheat spaghetti works too)

spring onions (optional garnish)

 

-Cook soba noodles according to package directions. Rinse and set aside.

-Roughly chop onions. Put all parts in a food processor and pulse lightly.

-Add garlic and ginger. Pulse all.

-In a small jar or cup, mix sesame oil, rice vinegar, soy sauce and honey. Turn food processor on and slowly drizzle the liquid into the onions, making a paste (just like pesto).

-Add onion "pesto" to soba noodles along with carrots and sesame seeds; chill before serving. -Garnish with sliced scallions if desired. 

Creamy Asparagus Pasta

A light and simple spring dinner, or a great side dish for Plank-Grilled Salmon with Creamy Tarragon Sauce:
Creamy Asparagus Pasta

Asparagus Pesto with Tiny Potatoes and Pasta

I was in the mood for pesto, but I was looking for a new version - something light and fresh and ready for spring. With asparagus season quickly approaching, this is the perfect spring pesto:
Asparagus Pesto with Tiny Potatoes and Pasta

Creamy Fettuccine with Brussels Sprouts & Mushrooms

I'm always in love with pasta and cheese, but don't have a lot of love for brussels sprouts or mushrooms. To be fair, I haven't really explored either... but that's all changed since having this dish. The earthiness of the mushrooms is a perfect match for asiago cheese, and the brussels sprouts add just the right balance. Mac and cheese made better:
Creamy Fettuccine with Brussels Sprouts & Mushrooms

Tortellini Primavera

Tortellini Primavera

Who says frozen, quick and easy can't be nutritious too?! "Frozen Food" can be great if it's assembled at home. Rather than buying the over-priced boxed versions on the freezer shelf, just buy the frozen veggies, pasta, whatever, and add your own sauces and seasonings. Not only tastier but healthier too...and just as easy!

Orzo with Garbanzo Beans, Goat Cheese and Oregano

When I'm craving mac and cheese but know that I want something healthier, yet still really easy, this is my go to recipe.

Orzo with Garbanzo Beans, Goat Cheese and Oregano

1 1/2 c orzo (about 9 oz)
1/4 c olive oil
3 T lemon juice
1 - 2 cloves garlic, minced
15 oz garbanzo beans, drained and rinsed
2 T fresh oregano, chopped
salt
pepper
5 oz goat cheese, crumbled

-Bring a pot of water to boil, cook orzo for 8 minutes.
-In a large bowl, whisk together olive oil, lemon juice and garlic.
-Add garbanzos, orzo and oregano, toss together.
-Stir in salt, pepper and goat cheese.

Skillet Gnocchi with Chard & White Beans

Skillet Gnocchi with Chard & White Beans

Parmesan, Spinach and Artichoke Baked Ziti

Parmesan, Spinach and Artichoke Baked Ziti

1 c mayonnaise
1 c grated parmesan
2 garlic cloves, diced
10 oz frozen chopped spinach, thawed
14 oz artichoke hearts, drained and chopped
1 box whole wheat penne

-Cook penne al dente, drain.
-Combine all other ingredients.
-Cover and bake at 350 for 35 minutes. Remove foil and bake for 10 minutes.

Butternut Squash & Leek Lasagna

Butternut Squash & Leek Lasagna
A perfect autumn dinner...
**I add 1/3c bleu cheese crumbles to the leek and milk mixture, as well as a sprinking with the walnuts in the middle layer. I also use about half the amount of squash.

Squash & Leek Lasagna

Fettuccine with Light Alfredo and Zucchini

This is a delicious alfredo dish, not nearly as heavy as most creamy sauces, with almost unnoticeable veggies mixed in.

Fettuccine with Light Alfredo and Zucchini

1 1/2 c vegetable broth
8 large garlic cloves
8 oz whole wheat fettuccine
2 zucchini, cut into matchsticks or grated
4 t cornstarch mixed with 2 T water
4 T sour cream
pinch nutmeg
ground pepper
1 1/2 c grated parmesan
2 T fresh parsley, chopped
1 roasted red pepper or a handful of sundried tomatoes, chopped

-Boil water for pasta.
-Combine garlic and broth in a small saucepan; bring to a boil over high heat.
-Cover, reduce heat to a simmer and cook until the garlic cloves are soft, about 15 minutes.
-Begin cooking pasta, drop zucchini in for the last 2 minutes.
-Meanwhile, puree the garlic and broth mixture, as well as the roasted red pepper or sundried tomaoes until smooth. Return the mixture to the pot and bring to a simmer over medium high heat.
-Add cornstarch mixture, whisk until slightly thickened, about 20 seconds.
-Remove from heat and mix in sour cream, nutmeg and pepper.
-Combine sauce, pasta, parmesan and parsley, toss well.

Tomato Cheddar Soup; Tortellini with Wild Mushroom Sauce

Tomato Cheddar Soup

3 c vegetable broth
28 oz whole tomatoes in juice
1 c chopped celery
1 c chopped carrots
2 T butter
3/4 c chopped onions
2 T flour
2 c shredded cheddar cheese
1/2 t worcestershire sauce

-Bring the broth to a boil. Add the tomatoes, carrots, and celery. Simmer uncovered for 30 minutes.
-Meanwhile, melt the butter over medium heat. Add the onions and cook for 3 minutes.
-Stir in flour until absorbed.
-Stir in broth mixture and bring to a boil.
-Puree, then return to pot and stir in cheese and worcestershire sauce, stirring until heated through.

Tortellini with Wild Mushroom Sauce

11/2 T olive oil
2 T minced shallots
3 c coarsely chopped wild mushrooms (portobello, shitake, and/or crimini)
1 1/2 c vegetable broth
1/2 c water
2 T marsala wine
1/4 t dried thyme
1/8 t salt
1/8 t pepper
2 T butter
3 T flour
3 T heavy cream
2 T grated parmesan
1/4 c chopped fresh parsley
24 oz fresh tortellini

-Heat oil over medium-high heat. Add shallots and cook for 30 seconds.
-Add the mushrooms and cook, stirring, for 4 minutes.
-Add the broth, water, marsala, thyme, salt and pepper. Bring to a boil.
-Reduce heat and simmer uncovered for 10 minutes.
-Meanwhile, melt the butter over medium-high heat and stir in flour until absorbed.
-Stir in the mushrooms and broth for 2 minutes, until boiling.
-Add the cream, parmesan, and parsley.