Sundried Tomato and Olive Sauce Over Pasta

Sundried Tomato and Olive Sauce Over Pasta
recipe courtesy of Laura Constantine

Ingredients
2 tablespoon olive oil
4 garlic cloves mashed
1/3 cup chopped sun-dried tomatoes
1 3/4 cups unsalted chicken broth
1/2 cup sliced ripe olives - (abt 15 med) see * Note 1
1/2 cup chopped fresh parsley
4 teaspoons grated Parmesan cheese see * Note 2
4 cups cooked pasta

Instructions
In a large skillet, sauté the mashed garlic cloves in the olive oil. Stir in the chopped sun-dried tomatoes and unsalted chicken broth. Cover and simmer for about 10 minutes.

Just before serving, add the sliced olives and parsley. Divide over cooked pasta. Top with Parmesan cheese. Serve immediately.

This recipe yields 4 servings.

* Note 1: For a different flavor, try sliced green or Greek olives.

* Note 2: When using Greek olives, you may prefer to also substitute feta cheese for the Parmesan.

Pesto Alla Trapanese

Pesto Alla Trapanse--Pasta with Tomato and Almond Pesto
recipe courtesy of Tera Nelson

Ingredients
1/4 cup slivered almonds
12 ounces cherry tomatoes (about 2 1/2 cups)
1/2 cup packed fresh basil leaves
1 medium garlic clove , minced or pressed through garlic press (about 1 teaspoon) 1/2 teaspoon red wine vinegar
Kosher salt
1/4 teaspoon of red pepper flakes
1/3 cup extra-virgin olive oil
1 pound pasta , preferably linguine or spaghetti
1 ounce Parmesan cheese , grated (about 1/2 cup), plus extra for serving

Instructions
Toast almonds in small skillet over medium heat, stirring frequently, until pale golden and fragrant, 2 to 4 minutes. Cool almonds to room temperature.
Process cooled almonds, tomatoes, basil, garlic, red wine vinegar, red pepper flakes in food processor until smooth, about 1 minute. Scrape down sides of bowl with rubber spatula. With machine running, slowly drizzle in oil, about 30 seconds. Add Kosher salt to taste.

Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook until al dente. Drain pasta and transfer back to cooking pot.
Serve immediately, pouring a spoonful of the pesto and mixing in with noodles. Sprinkle with freshly grated Parmesan .

Curried Vegetables

Curried Vegetables

recipe courtesy of Andrea Simmons

2 Tbs Olive Oil
1 Onion Chopped
3 Cloves Garlic, Minced
4 Medium Tomatoes Diced
1/4 Head of Cabbage (red or white) Sliced
1 Carrot Sliced
4 oz Sliced Mushrooms
1/2 Red Pepper Chopped
1/2 C Chicken Broth*
2 tsp Curry Powder*
Salt and Pepper to taste

In a skillet heat olive oil over medium heat. Add garlic and onion and saute for a few minutes. Then add tomatoes and cabbage. Add the rest of the vegetables putting in first the vegetables that take longer to cook (i.e. carrots). Let simmer for 2 or 3 minutes. Add chicken broth. Stir in curry power and salt and pepper tasting often to get the desired flavor. Cover and simmer for a few minutes until vegetables are done. Serve over rice or couscous.

Makes 6 Servings

I got this recipe from Brian's co-worker and there was never a real set recipe, so I tried to approximate what I usually do. I always use onion, garlic and tomatoes in this recipe but for the other veggies I usually just add what I have on hand. All of the amounts can be changed depending on what you have and what your family likes. This is a great recipe for experimenting. We often eat this with chicken (I just dice the amount of chicken I want and brown it first in the skillet and then add it after all the veggies).

*The amount of chicken broth varies depending on what vegetables you use. Often times I don't need any chicken broth. Just add it to make the consistency you want.

*I really am not sure how much curry powder I use. I just add a little and then let it simmer and then taste it until I get the flavor I want.

Baked Ziti

Baked Ziti
recipe courtesy of Rochelle Petersen

Ingredients
6 cups (16oz) Ziti uncooked
3 cups (about 28oz jar) spaghetti sauce, divided (I use Prego with meat flavor)
1 3/4 cups (15oz) ricotta cheese (I only do about 14oz so ricotta doesn't overpower other flavors)
2 cups (8oz) shredded mozzarella cheese
1/4 cup chopped parsley flakes or tablespoon dried parsley flakes
1 egg
1 teaspoon dried oregano leaves
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons grated Parmesan cheese

Instructions
Heat oven to 375F. Cook pasta according to package directions; drain. In large, bowl, stir together hot pasta, 1-1/2 cups spaghetti sauce, ricotta cheese, mozzarella cheese, parsley, egg, oregano, garlic powder, salt and pepper. In 13x9x2inch baking dish, spoon pasta mixture; top with remaining 1 1/2 cups sauce. Sprinkle with Parmesan cheese; cover with foil. Bake 30 minutes or until hot and bubbly. 10 servings (1 cup each)
Make ahead directions: Prepare recipe as directed, but do not bake. cover with plastic wrap, then foil. Refrigerate up to 24 hours or freeze up to 2 months. Thaw frozen version in refrigerator overnight. Remove plastic wrap; replace foil Bake as directed, adding about 10 minutes to baking time.

Butternut Squash Lasagna

Butternut Squash Lasagna
recipe courtesy of Erin Seymour

1 tablespoon olive oil
1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
Salt and freshly ground black pepper
1/2 cup water
1/4 cup butter
1/4 cup all-purpose flour
3 1/2 cups whole milk
Pinch nutmeg
3/4 + cup (lightly packed) fresh basil leaves
12 no-boil lasagna noodles
2 ½ + cups shredded whole-milk mozzarella cheese
1/3 cup grated Parmesan



Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.

Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.
Position the rack in the center of the oven and preheat to 375 °F F.
Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.

Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Pasta with Onions

Pasta with Onions
recipe courtesy of Brooke Stephens

Kugel

Kugel
recipe courtesy of Kim Cutting

12 oz egg noodles
9 eggs*
1 cup butter, melted*
3/4 cup sugar*
12 oz crushed pineapple with juice*
2 tsp vanilla extract
1 1/2 tsp ground cinnamon
1 (20 oz) can sliced pineapple, drained

*Note-- I only use roughly 1/2 plus a smidge cup sugar, 1 1/2 cube butter, an entire 20 oz can of crushed pineapple and increase the eggs to 12.

Boil egg noodles just until softened (~ 3min.). Rinse and drain. In a large bowl, beat eggs and add melted butter. Mix in sugar, crushed pineapple with juice, vanilla, and cinnamon. Stir in the noodles. Spread into a greased 9 x 13 baking pan. Place pineapple rings on top.

Bake at 350 degrees F for 50-60 min. or until toothpick comes out clean. There may still be pineapple juice bubbling on top- that's ok as long as toothpick is clean.

Hawaiian Haystacks

Hawaiian Haystacks
recipe courtesy of Janay Hunt

1 can chicken broth or 1 cube chicken broth with 1 cup water
1/4 cup flour (can add more if you want it thicker)

Whisk together over heat until slight boil. Make sure there are no flour lumps.
Serve gravy over steamed rice.

Top with whatever you like:
Chicken
Cheese
Green Onion
Pineapple
Mandarin Oranges
Raisins
Coconut
Tomatoes
Crunchy Chow Mein Noddles

Mexican Lasagna

Mexican Lasagna
recipe courtesy of Carrie Law

1 cup fresh cilantro leaves
4 scallions, coarsely chopped
Coarse salt and ground pepper
10 ounces fresh baby spinach
Nonstick cooking spray
8 (6-inch) corn tortillas
1 (15.5 ounces) pinto beans, drained and rinsed
1 cup prepared salsa (mild or medium)
8 ounces pepper Jack cheese, grated (about 2 cups) {I use Monterrey Jack}

Preheat oven to 425 degrees. In a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped.
Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.
Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving.

Cream of Broccoli Soup

Cream of Broccoli Soup
recipe courtesy of Shirae Telford

2 stalks of broccoli
4 peeled potatoes
1/2 yellow onion
1/2 cup butter
8 cups chicken stock (I use 8 cups water with 8 chicken bullion cubes)

Chop up vegetables and butter, boil in large pot for 30 min. or until soft.
Cool a little. Blend in blender until smoothe. (My blender is small so I do it in shifts, usually 3, pouring the blended soup into a large bowl)
Then add 3/4 can of evaporated milk & stir.

Creamy and delicious!