Sunny Day Pasta

Sunny Day Pasta

by Tracy Belt (completely original - nice job Tracy)

2 boneless skinless chicken breast thawed, cut into pieces

spaghetti noodles, or any choice of pasta, cooked and drained

yellow squash

frozen corn

onions chopped 

minced garlic

salt

pepper

crushed red peppers

italian seasoning

fresh spinach leaves, chopped

sour cream

olive oil

(Most of my ingredients I just toss in, and I don't really measure how much I use, so other than the chicken you just "add to taste" the spices and however much of the other ingredients you want to use)

Saute onions and garlic in olive oil in skillet.  Add chicken and cook thoroughly.  Add seasonings and spices to taste.  Remove chicken from pan.  Put about one TBSP of olive oil in pan and add spaghetti (already cooked). Add 1/2 cup of water.  Add yellow squash, and frozen corn.  Cover and let the vegetables steam as long as desired.  Add chicken and spinach to spaghetti.  Add 1 to 1 and a half cups of sour cream and coat thoroughly.  Eat and enjoy!

I think Tracy is trying to outdo me. Not only did she make this one up herself but her pictures look much better than mine. Oh well, I'll just have to console myself in the fact that she did share some with me. I was impressed. Its yummy. Good idea to use sour cream.

Salad dressings and candied walnuts

Maple Dressing
from Julie Dursteller Hirsch
1/4 c. mayo
1/4 c. pure maple syrup
3 tbsp. white wine vinegar
2 tsp. white sugar
1/2 c. oil

Raspberry Vinaigrette
from Tami Hirsch
1/4 c. oil
2 tbsp. sugar
2 tbsp. red wine vinegar
1 tbsp chopped green onions (optional)

Candied Walnuts
3/4 c. chopped walnuts
~4 tbsp sugar
wax paper

-In skillet on medium heat, add sugar and watch closely. As it melts, stir in nuts. Spread out on wax paper to cool.

Any of the above will contribute to a great salad. Consider pairing with greens, chopped celery, crumbled bleu cheese, strawberries or craisins. P.S. the picture doesn't look too appetizing. Its one of those that we remembered to take a picture after we'd eaten half of it and Nate had characteristically doused it with Bacos.

Quick Black Bean Soup

Quick Black Bean Soup
inspired by Amy Hockema
2 cans (~16 oz. each) black beans
1/2 c. chicken or vegetable broth
1 c. salsa
1 tsp. cumin
1 tbsp. garlic powder

Combine, heat and blend until smooth (or blend and then heat). Top with sour cream and green onions (if desired).

My family really likes black bean soup and its so easy. Pair it with corn bread or naan bread (above post). If you make it often and want to use dry beans rather than canned, just cook a bunch ahead of time, divide them into bags according to the amount you need for each meal, then defrost and use in place of the canned.

Bow Ties with Sausage and Sweet Peppers

Bow Ties with Sausage and Sweet Peppers
by Dustin Belt (with help from Better Homes and Gardens)
8 ounces dried large bow ties (about 4 cups)
12 ounces spicy Italian sausage links (we used sausage links, sliced instead)
2 medium red sweet peppers, cut into 3/4-inch pieces
1/2 cup vegetable broth or beef broth
1/4 tsp coarsely ground black pepper
1/4 cup snipped fresh flat-leaf parsley

Cook pasta according to package directions. Drain; keep warm.
Meanwhile, cut the sausage into 1-inch pieces. In a large skillet cook sausage and sweet peppers over medium-high heat until sausage is brown. Drain.
Add the broth and black pepper to sausage in skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Pour over pasta; add parsley. Stir gently to coat.

I haven't tried this one yet. Looks great though. Dustin, your artistry is inspiring!

Florentine Lasagna

Florentine Lasagna
I think I got this one off a lasagna box - its been a while
1/2 pkg (8 oz) lasagna noodles
15 oz cottage cheese
2 c. shredded spinach
2 eggs, lightly beaten
1 1/2 tsp. garlic powder
salt and pepper
1 (26 oz) jar spaghetti sauce
2 c. shredded mozzerella

Preheat oven to 400 degrees. Cook noodles according to package. Drain and rinse. Combine cottage cheese, spinach, eggs, garlic powder, salt and pepper. Spread 1/2 c. sauce in 13x9 baking dish (sprayed with cooking spray). Layer noodles, 1/2 c. cottage cheese mixture, 1/2 c. cheese, 1/2 c. sauce. Repeat once. Top with remaining noodles, sauce and cheese. Bake 35 to 40 minutes.

Everyone has a lasagna recipe. This one is my favorite (although I haven't tried Tracy's yet (see below). I like it because its fairly simple and tastes great!

Bloomin' Lasagna

Bloomin' Lasagna
Tracy Belt found this recipe on the back of a ranch dressing bottle.
12 Lasagna noodles
4 Cups Leaf spinach, lightly packed
2 Cups Ricotta cheese
1 Cup Grated mozzarella cheese
1/2 cup Hidden Valley Light Original Ranch Dressing, divided
1/2 tsp salt
1/4 tsp pepper
1/4 tsp nutmeg
1 jar (26 oz) Pasta sauce, divided

Preheat oven to 350 F. Cook lasagna noodles according to package directions. Drain and cool. Mix spinach, cheeses, 1/4 cup ranch and seasonings in large bowl. Set 1/2 cup of pasta sauce aside. Pour remaining sauce into greased shallow casserole dish at least 10 inches in diameter. To assemble flowers, spread 2 to 3 tablespoons of cheese mixture on each noodle and roll up. Place flowers, curly side up, in casserole dish. Mix remaining Ranch with pasta sauce; drizzle over each flower. Cover and bake for 30 minutes or until heated through. Makes 8 servings

I haven't personally tried this one yet, but isn't it beautiful? Looks absolutely yummy and easy to make. Great for when you want your lasagna to not only taste great but also be extra pretty. Nice job Tracy!

Basil Pesto

Basil Pesto

Modern Vegetarian Kitchen (yes, again)

1 1/2 c. whole almonds (blanched and peeled), walnuts, or cashews, lightly toasted

2 c. packed fresh basil leaves

2 plump garlic cloves, peeled and left whole

3 tbsp. lemon juice

1 tsp. finely grated lemon zest

3/4 c. extra-virgin olive oil

Coarse sea salt

In food processor, grind nuts to a meal.

Add basil, garlic, lemon juice, lemon zest and puree. Slowly add the oil and process until smooth. Blend in 1 tsp. salt and adjust seasoning to taste.

Serve at once. Cover any leftover pesto with a film of olive oil in a tightly sealed container and refrigerate for up to 2 weeks.

Pesto is my favorite thing about basil. I anxiously wait for my two cups of basil to appear. To me, it just doesn't grow fast enough. Now in a climate like California, I wouldn't have to be as patient. If you really want pesto, and you don't have the basil, parsley or cilantro works too. Just substitute 4 cups of parsley -or 2 c. cilantro- for the basil (and that version is best with walnuts or pine nuts). Pesto is just down-right delicious. Toss it with pasta, spread it on bread or on sandwiches. There is a recipe in Peter Berley's book for a pasta salad with any combination of blanched summer vegetables. You mix the pesto into a pourable sauce by combining 2/3 c. pesto, 1/4 c. red wine vinegar and 2 tablespoons of olive oil. Then you toss it all together. Great pasta salad. 

Garden Vegetable Ragout

Garden Vegetable Ragout with Pasta

adapted from Modern Vegetarian Kitchen

3 sprigs of fresh thyme

4 sprigs of fresh parsley

1/3 c. extra-virgin olive oil

2 red onions, chopped

Coarse sea salt

4 garlic cloves, chopped

2 zucchini, diced

1 large eggplant, peeled and diced

3 pounds ripe tomatoes, chopped

1 pound farfalle (bow-tie pasta)

black pepper

1/2 c. fresh basil leaves, torn

Tie together thyme and parsley with kitchen twine or wrap in cheesecloth. Set aside.

In a heavy saucepan over medium heat, combine oil, onions, 1/2 tsp salt and saute until lightly browned, 8 to 10 minutes. Stir in garlic and saute for 2 minutes.

Add all but pepper and basil leaves, raise heat and bring to a boil. Reduce heat to low and simmer, uncovered, 35 to 40 minutes.

Cook pasta according to package directions, transfer to bowl and toss with olive oil or butter.

Season the sauce with salt and pepper to taste. Remove and discard thyme and parsley. Stir in the basil and simmer 1 minute.

Toss pasta with sauce and serve.

This is one of my favorites. I love the flavors, especially with vine-ripened tomatoes. 

Pasta with Walnuts, Butter and Sage

Hi there! It's been a while since my last post but I'm just having too much fun this summer to stop and type up recipes. But keep your eye out for more coming up soon.