Spaghetti With Fresh Spinach And Gorgonzola

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 ounces gorgonzola, at room temperature
• 4 tablespoons unsalted butter, at room temperature
• 8 cups firmly packed trimmed young fresh spinach
• 2 tablespoons extra virgin olive oil
• 2 teaspoons sea salt
• 1 lb dried spaghetti
• 10 -12 large fresh basil leaves

Recipe

• 1 bring a large pot of water to a boil (for the pasta).
• 2 in a small bowl, mush the gorgonzola and butter together until you have a smooth paste; set aside.
• 3 wash spinach in plenty of cold water; drain in a colander, leaving the water clinging to the leaves.
• 4 heat olive oil in a large skillet over med-high heat; add in spinach and 1 teaspoon salt.
• 5 toss the spinach with tongs until it has wilted; taste it and add more salt if necessary.
• 6 turn off the heat, but keep the spinach warm on the side of the stove.
• 7 generously slat the pasta water and drop in the spaghetti.
• 8 cook at a rolling boil, stirring often, until al dente; drain pasta, reserving about 1 cup pasta water.
• 9 transfer the spaghetti to the skillet; toss with the spinach.
• 10 add in gorgonzola mixture; toss to coat each strand of spaghetti.
• 11 if the pasta seems dry, add a bit of cooking water and toss again.
• 12 add as much cooking water as you need to make a creamy consistency.
• 13 tear basil leaves and toss into the spaghetti; serve immediately.

Spinach Artichoke Dip Casserole With Chicken

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 3 cups brown rice (cooked in chicken broth)
• 2 -3 chicken breasts, cubed
• 1 (10 ounce) package frozen spinach, thawed
• 1/2 onion, diced
• 3 garlic cloves, minced
• 3/4 cup light mayonnaise
• 1 (14 ounce) jar marinated artichoke hearts, chopped
• 3/4 cup parmesan cheese

Recipe

• 1 preheat oven to 375.
• 2 in greased 9x11 baking dish, spread rice and then add cubed chicken evenly over the top.
• 3 saute garlic and onion in small amount of oil.
• 4 mix mayo, artichoke hearts, parmesan cheese, spinach, and onion/garlic and mix well. spread evenly over chicken/rice layer.
• 5 cover with foil and cook 20 minutes. remove foil and bake an additional 15 minutes or until chicken is no longer pink and casserole is heated trhough.

Spaghetti With Herbed Tomatoes

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 (8 ounce) package spaghetti
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 3 tomatoes, diced
• 1 -2 teaspoon basil
• 1/2 teaspoon salt
• 1 cup mozzarella cheese
• 1/2 cup parmesan cheese

Recipe

• 1 cook spaghetti as label directs.
• 2 over med. heat cook garlic in olive oil until tender.
• 3 stir in tomatoes, basil & salt. heat through.
• 4 drain spaghetti, toss with tomato mixture and cheese.

Spaghetti With Garlic And Cumin

Total Time: 16 mins Preparation Time: 15 mins Cook Time: 1 min

Ingredients

• Servings: 4
• 1/2 cup olive oil
• 1/2 cup chopped fresh italian parsley
• 3 large garlic cloves, minced
• 1 tablespoon ground cumin
• 1/2 teaspoon dried crushed red pepper flakes
• 12 ounces spaghetti
• freshly grated parmesan cheese

Recipe

• 1 mix first 5 ingredients in small bowl; set aside.
• 2 cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. drain spaghetti, reserving 3/4 cup cooking liquid.
• 3 return pasta to pot. add oil mixturre and toss over medium heat to coat, about 1 minute, adding reserved cooking liquid by 1/4 cupfuls if dry.
• 4 season with salt and pepper. sprinkle with parmesan cheese and serve.

Spaghetti With Crushed Black Pepper And Pecorino Cheese

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• salt, for pasta water
• 2 tablespoons whole black peppercorns
• 1 lb spaghetti
• 1 1/2 cups freshly grated pecornio romano cheese

Recipe

• 1 bring a big pot of salted water to a boil.
• 2 grind the peppercorns very coarsely; preferably crushing them in a mortar with a pestle or in a spice grinder.
• 3 warm up a big bowl for mixing and serving the pasta--use some of the pasta water to heat the bowl, if you like.
• 4 cook the spaghetti until al dente.
• 5 quickly lift it from the pot with tongs, let it drain for an instant, then drop it into the warm bowl.
• 6 immediately scatter a cup of the grated cheese and most of the ground pepper on the pasta, and toss in quickly.
• 7 as you mix, sprinkle over spoonfuls of hot water from the cooking pot to moisten and amalgamate the pasta and condiments; add more pepper or cheese to taste.
• 8 serve right away, while the spaghetti is very hot.

Spaghetti With Eggplant, Butternut Squash & Shrimp

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1/4 cup fish stock
• 2 lbs peeled uncooked deveined shrimp
• 18 ounces spaghetti or 1/4 cup linguine
• 1/4 cup unsalted butter

Recipe

• 1 heat the oil in a heavy lager nonstick frying pan over medium heat add onion & saute until tender, about 5 minutes.
• 2 add the garlic & saute for about 1 minute
• 3 add squash, eggplant, rosemary & thyme and saute for 8/10 minute.
• 4 add wine & broth bring to a simmer until squash is tender and the liquid is reduced by about half stirring occasionally about 10 minute
• 5 add the shrimp and simmer gently until almost cooked through, stirring occasionally, about 5 minutes.
• 6 season to taste w/ salt & pepper.
• 7 meanwhile, bring a pot of salted water to boil over heat and add the pasta and cook until tender but firm stirring often, about 8/10 minute drain pasta.
• 8 toss pasta, squash mix and butter in large bowl until thick and coated serve on platter.

Spaghetti With Homemade Meatballs

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 5
• 3 tablespoons olive oil
• 1 yellow onion, finely diced
• kosher salt
• fresh ground black pepper
• 3 garlic cloves, minced
• 2 cups torn pieces crustless bread (1/2-inch pieces)
• 1/2 cup buttermilk
• 2 lbs ground beef
• 1/4 cup chpped fresh flat-leaf parsley
• 1 teaspoon finely chopped fresh thyme
• 5 ounces mozzarella cheese, cut into 1-inch cubes
• 7 cups tomato sauce
• 1 1/2 lbs spaghetti, cooked and drained
• grated parmigiano-reggiano cheese, for serving

Recipe

• 1 in large saute pan over medium heat, warm 1 tablespoons oil. add onion and salt; cook 10 minutes. add garlic, cook 1 minute. let cool. in bowl, combine bread and buttermilk. add beef, onion mixture, parsley, thyme, 2 1/2 tsp salt and 1/2 teaspoons pepper; mix with hands until cohesive. form into 10 meatballs. stuff cheese cubes into center of each on; reroll meatball.
• 2 in same pan over medium-high heat, warm 2 tablespoons oil. brown meatballs in 2 batches, 8 minutes per batch. transfer to plate. pour tomato sauce into pan; add meatballs. simmer over medium heat, turning meatballs once, until cooked through, 25-30 minutes. serve spaghetti in bowls; top with sauce and meatballs. pass cheese alongside.

Savory Curried Rice With Dried Fruit

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 2 cups uncooked long grain rice
• 1 cup dried mixed fruit (i use a mixture of dates, apricots, and cranberries)
• 1 cup slivered almonds
• 1/2 cup raisins or 1/2 cup sultana
• 2 tablespoons dried onion flakes
• 4 teaspoons chicken bouillon granules
• 4 teaspoons curry powder
• 1 teaspoon salt
• 2 1/2 cups water
• 2 tablespoons butter

Recipe

• 1 in a large bowl, combine the first 8 ingredients. you can do this a day or two in advance to allow flavors to meld, but it's not necessary.
• 2 combine water and butter in a saucepan; bring to a boil.
• 3 add 2 cups rice mix, reduce heat, and simmer for 20 minutes, or until liquid is absorbed.
• 4 note: i make this a complete meal by adding cooked chicken thighs. you can store this rice mix in an airtight container for up to 3 months.

Spaghetti With Ground Turkey

Total Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 1 1/4 lbs ground turkey, packages come in about 1 1/4 lbs (lean, extra lean, it's your choice)
• 26 ounces of prepared spaghetti sauce, your choice of brand and flavor (usually 1 can or 1 jar)
• uncooked spaghetti, any variety, and as much as you think you'll need. i usually use about one 16oz package
• parmesan cheese (optional)

Recipe

• 1 brown ground turkey until no longer pink.
• 2 note: i am editing this recipe to add that lately i've been sauteeing chopped onion, chopped green pepper, and minced garlic along with the ground turkey; usually it's fine to add all these in at the same time and i have never had a problem with the different veggies and the ground turkey getting overdone/underdone.
• 3 drain any fat.
• 4 add cooked ground turkey back to the pan, add the can of spaghetti sauce, set aside.
• 5 boil water for the noodles. add a bit of salt once boiling, add noodles, cook per package instructions.
• 6 while noodles cook, heat up the sauce/turkey mixture. (edited to add that my two favorite and best sauces are prego brand mushroom supreme and prego brand roasted garlic and herb. my fave and steadfast combo is either one of these sauces to which i add the browned ground turkey, chopped onions, green peppers, and minced garlic.).
• 7 drain noodles. make sure sauce is heated through.
• 8 serve! ground turkey isn't as cheap as ground hamburger, but it's better for you and i've found you can replace ground turkey in nearly every ground beef recipe.
• 9 try browning the ground turkey with some chopped onions too - that's always a yummy addition. but that's just because bf and i love onions.
• 10 you can also try the spaghetti sauce/turkey mixture over cooked rice. ground beef and spaghetti sauce tastes great over rice, why not ground turkey?.

Spinach Bread (pane Agli Spinaci)

Total Time: 4 hrs 40 mins Preparation Time: 40 mins Cook Time: 4 hrs

Ingredients

• 2 garlic cloves, minced
• 2 tablespoons olive oil (scant)
• 2 1/2 teaspoons active dry yeast (18 g)
• 1/4 teaspoon sugar
• 2 (10 ounce) packages frozen spinach, thawed, squeezed dry, but liquid reserved
• 1/4 teaspoon grated nutmeg (freshly grated, please)
• 3 3/4 cups unbleached all-purpose flour (500 g)
• 2 1/2 teaspoons salt (12 g)

Recipe

• 1 lightly saute the garlic in oil and cool to room temperature.
• 2 warm 1/4 c of the reserved spinach liquid to just above 100f (105 to 115, ideally).
• 3 stir the yeast and sugar into the warm spinach liquid, let stand until foamy, 10 minutes.
• 4 add remaining 1/2 c spinach liquid, garlic and oil, spinach, and nutmeg and stir thoroughly.
• 5 mix the flour and salt and stir into the spinach mixture.
• 6 knead on a floured surface until dough is well marbled, soft, and velvety, 8 to 10 minutes place the dough in an oiled bowl, cover tightly with plastic wrap, and let rise until doubled, 1 1/4 to 1 1/2 hours.
• 7 the dough will be even wetter after rising because.
• 8 of the spinach.
• 9 pour the dough onto a well floured work surface and flour the top of the dough.
• 10 don't punch it down or try to knead it.
• 11 shape into a round loaf or rolls the size of a fat lemon and place on a lightly oiled baking sheet.
• 12 cover with a towel and let rise until doubled, about 45 minutes.
• 13 preheat oven to 425°f.
• 14 slash a big v on top of the loaf with a razor.
• 15 bake for 10 minutes, then reduce the heat to 400f and bake the rolls 20 minutes, and the loaf 30 to 35 minutes.
• 16 cool completely on a rack.

Spaghetti With Homemade Turkey Sausage

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 lb ground turkey
• 1 1/2 teaspoons fennel seeds, crushed
• 1 teaspoon ground sage
• 1 1/2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon water
• 1/2 teaspoon pepper
• 1 (26 ounce) jar plain spaghetti sauce
• 12 ounces spaghetti, cooked and drained

Recipe

• 1 in a medium sized bowl, mix together everything except sauce and spaghetti.
• 2 refrigerate overnight.
• 3 crumble into bite sized pieces into a medium sized skillet.
• 4 cook over medium heat until no pink remains.
• 5 add sauce and heat through.
• 6 serve over hot spaghetti.

Spaghetti With Eggplant (aubergine) Sauce

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 garlic clove, minced
• 1/2 green bell pepper, cubed
• 1 lb eggplant, peeled, cubed
• 2 lbs tomatoes, cubed
• 1/2 cup dry red wine
• 2 tablespoons fresh basil or 1 teaspoon dry basil
• 2 tablespoons fresh oregano or 1 teaspoon dry oregano
• salt and pepper
• 12 ounces spaghetti, cooked

Recipe

• 1 in a large saucepan, heat olive oil over medium heat.
• 2 add onion and garlic; cook until onion is soft.
• 3 stir in bell pepper, eggplant, tomatoes, wine, basil, and oregano.
• 4 season with salt and pepper, if desired.
• 5 reduce heat, cover and simmer 30 minutes.
• 6 serve sauce over spaghetti.

Spaghetti With Grilled Shrimp, Zucchini And Salsa Verde

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2/3 cup fresh parsley
• 3 tablespoons capers, drained
• 1 garlic clove, chopped
• 4 teaspoons lemon juice
• 1 teaspoon anchovy paste
• 1/2 teaspoon dijon mustard
• 1 1/4 teaspoons salt
• 1/4 teaspoon black pepper
• 1/2 cup olive oil, plus
• 2 teaspoons olive oil
• 2 zucchini, but into 1/4 inch slices
• 1 1/4 lbs large shrimp, shelled and deveined
• 3/4 lb spaghetti

Recipe

• 1 put the parsley, capers, garlic, lemon juice, anchovy paste, mustard, ½ teaspoon of the salt and the pepper into a food processor or blender. pulse to chop.
• 2 with the machine running, add the ½ cup oil in a thin stream to make a coarse puree.
• 3 set aside. pulse to re-emulsify just before adding to the pasta.
• 4 light the grill or heat the broiler. brush the zucchini with 1 tablespoon of the oil and sprinkle with ¼ teaspoon of the salt.
• 5 grill or broil the zucchini, turning, until just done, about 10 minutes.
• 6 when the slices are cool enough to handle, cut them crosswise into ½ inch pieces and put them in a large bowl.
• 7 thread the shrimp onto skewers.
• 8 brush the shrimp with the remaining 1 tablespoon oil and sprinkle with the remaining salt.
• 9 grill or broil the shrimp, turning, until just done, about 4 minutes. remove the shrimp from the skewers and slice them in half horizontally, and add them to the zucchini.
• 10 meanwhile, in a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. drain.
• 11 add the pasta to the gilled zucchini and shrimp and toss with the salsa verde.

Spaghetti With Homemade Pasta Sauce.

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 box spaghetti
• 1 large spanish onion
• 1 can tomato paste
• 1 can italian tomato, peeled
• 1 can tuna
• 1/4 cup olive oil
• 1 bay leaf
• 1 tablespoon thyme
• 1 tablespoon oregano
• 1 teaspoon rosemary
• 1 teaspoon marjoram
• salt
• butter
• parmesan cheese

Recipe

• 1 chop onion and fry in olive oil until brown.
• 2 when onion brown add thyme, oregano, rosemary, marjoram and bay leaf.
• 3 add peeled tomatoes and 3/4 of the can of tomato paste.
• 4 simmer for 20 minutes.
• 5 add tuna and simmer for another 10 minutes.
• 6 meanwhile, boil pasta.
• 7 when pasta is al dente, throw it in a collander and pour some milk over it.
• 8 this will not only stop the cooking but also remove some of the starch.
• 9 throw the drained pasta back into the empty pot where it was cooked along with 2 tbs of butter.
• 10 the remaining heat of the pot is sufficient to melt the butter.
• 11 add the cheese, stir and then add the sauce on top of the pasta.
• 12 stir again.
• 13 pasta is now ready to be served.

Spinach Balls

Total Time: 3 hrs Preparation Time: 2 hrs 30 mins Cook Time: 30 mins

Ingredients

• Servings: 20
• 2 (10 ounce) packages frozen chopped spinach
• 4 eggs, beaten
• 2 cups herb stuffing mix
• 1/2 cup parmesan cheese (freshly grated is nice)
• 1 garlic clove, minced
• 1 small onion, minced
• 1 teaspoon dried thyme, crushed
• 1/2 cup butter, melted
• salt and pepper, to taste

Recipe

• 1 cook spinach according to package directions. drain and squeeze very dry (use a ricer if you have one).
• 2 mix all the ingredients well and chill for 2 hours.
• 3 bake at 325 degrees for 25-30 minutes. they are great warm or room temperature.

Spaghetti With Garbanzo Beans

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 1
• 1/4 lb uncooked spaghetti
• 2 teaspoons olive oil
• 1 tablespoon chopped onion (optional)
• 1 garlic clove, minced
• 1/2 teaspoon dried dill
• 2 cups chopped spinach, tightly packed
• 1/4 cup canned garbanzo beans, rinsed and drained
• 2 tablespoons lemon juice
• 1 tablespoon parmesan cheese, grated
• salt and pepper

Recipe

• 1 cook pasta according to package directions. drain and set aside.
• 2 while pasta cooks, heat oil in a medium skillet. saute garlic, onion (if using) and dill for 3 minutes or until onion is soft.
• 3 add spinach and garbanzo beans to garlic mixture. stir until spinach wilts.
• 4 serve pasta topped with spinach mixture. sprinkle with lemon juice and grated cheese. salt and pepper to taste.

Spaghetti With Four Kinds Of Cheese

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 1/2 cups all-purpose flour
• 4 eggs
• 2 tablespoons oil
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1 teaspoon dried italian seasoning
• water
• salt
• 1/2 cup butter, melted
• 1/2 cup parmesan cheese, freshly grated
• 1/2 cup fontina, freshly grated
• 1/2 cup provolone cheese, freshly grated
• 1/2 cup swiss cheese, freshly grated
• 1/2 cup water (from the cooked pasta) or 1/2 cup wine
• fresh ground pepper
• 1 tablespoon parsley, finely chopped

Recipe

• 1 mix together the flour, eggs, oil, salt, and herbs.
• 2 knead until you have a firm dough.
• 3 cover and allow to rest for 30 minutes.
• 4 roll out using a pasta machine, then run through the spaghetti cutters.
• 5 cook in plenty of gently boiling salted water until al dente.
• 6 drain.
• 7 turn the spaghetti into a preheated bowl. pour the melted butter and the cooking water or wine over it.
• 8 mix all four grated cheeses with spaghetti until they melt and start to form strings.
• 9 serve sprinkled with pepper and parsley.

Spaghetti With Ground Lamb

Total Time: 1 hr 20 mins Preparation Time: 10 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 4
• 1 lb ground lamb
• 1 lb italian sausage
• 1 large onion, chopped
• 1 green pepper, chopped
• 2 garlic cloves, minced
• 1 cup dry wine
• 3 (14 1/2 ounce) cans italian-style tomatoes, crushed
• 1 (6 ounce) can tomato paste
• 2 teaspoons dried oregano
• 1 teaspoon brown sugar, packed
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 2 bay leaves
• 1 (12 ounce) bag spaghetti, cooked

Recipe

• 1 in a large skillet cook meat, onion, gr pepper and garlic until meat is browned.
• 2 drain and return to skillet.
• 3 add wine and bring to a boil until it is absorbed, stirring occasionally.
• 4 stir in tomatoes with juice, tomato paste, oregano, brown sugar, basil, thyme, and bay leaves.
• 5 bring to a boil then reduce heat and simmer uncovered for 1 hour.
• 6 remove bay leaves and serve over hot spaghetti.

Spaghetti With Fish And Vegetables: Ciambotta

Total Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 medium onion, coarsely chopped
• 3 garlic cloves, crushed and sliced
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 bunches italian parsley, coarsely chopped to yield 1/2 cup
• tomato, coarsely chopped (i just used diced canned)
• 1 green bell pepper, cored and thinly sliced (i used yellow since i hate green peppers)
• 1/2 teaspoon red pepper flakes
• 1 teaspoon salt, plus more for seasoning
• 1 1/2 cups water
• 1/2 cup dry wine
• salt and pepper
• 2 lbs -fish steaks (such as rock fish, mullet, haddock, halibut, cod, or snapper)
• 1 lb spaghetti
• black pepper, freshly ground

Recipe

• 1 in a large saucepan over medium heat, gently saute onion and garlic in oil until vegetables soften, about 10 minutes. stir all but 2 tablespoons of the parsley into the vegetables, then add the tomatoes, green pepper, pepper flakes, and 1 teaspoon salt, stirring to mix well. cover and cook over low heat for 20 minutes.
• 2 add water and wine and bring to a simmer. adjust seasoning with salt and pepper. put the fish steaks into the saucepan, covering with the sauce. cook 15 minutes, or until fish is cooked through. remove the fish to a plate using a slotted spoon. set aside.
• 3 bring sauce to a boil and reduce until it coats the back of a spoon, removing any fish bones or skin you find. flake the cooked fish flesh and return to the reduced sauce. cook for 5 minutes to meld flavors, then remove from heat and set aside.
• 4 bring 6 quarts of water to a boil over high heat and add 2 tablespoons salt.
• 5 add the spaghetti to the boiling water and cook until tender, yet al dente, about 7 to 8 minutes. drain and add to the sauce.
• 6 cook over high heat 45 seconds, then divide evenly among 6 heated pasta bowls, sprinkle with remaining parsley, drizzle with oil, and serve immediately.

Spaghetti With Fresh Tomato Sauce

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 1 1/2 lbs plum tomatoes, peeled and halved lengthwise
• 3 tablespoons extra virgin olive oil, divided
• 2 garlic cloves, minced
• 2 tablespoons fine sea salt, divided
• 1/2 teaspoon fine sea salt, divided
• 1/4 teaspoon crushed red pepper flakes
• 6 quarts water
• 12 ounces uncooked spaghetti
• 1/4 cup minced fresh basil
• 6 tablespoons grated fresh parmigiano-reggiano cheese

Recipe

• 1 squeeze juice and seeds from tomato halves into a fine-mesh sieve over a bowl, reserving juices; discard seeds. finely chop tomatoes.
• 2 heat 2 t. oil in a large nonstick skillet over medium heat. add garlic to pan; cook 30 seconds or just until garlic begins to brown, stirring constantly. add tomatoes, reserved juices, 1/2 t. salt, and pepper. increase heat to medium-high; cook 15 minutes or until liquid almost evaporates, stirring occasionally.
• 3 bring 6 quarts water and remaining 2 t. salt to a boil in an 8-quart pot. add pasta to pot; stir. cover; return water to a boil. uncover and cook 8 minutes or until pasta is almost al dente. drain pasta in a colander over a bowl, reserving 1/2 cup cooking water.
• 4 add hot pasta and reserved cooking water to tomato mixture. cook 5 minutes or until sauce is thick and pasta is al dente, tossing to combine. remove from heat. sprinkle with basil; toss. place 1 cup pasta mixture on each of 6 plates. drizzle each serving with 1/2 t. of remaining oil; sprinkle with 1 t. cheese.

Smoked Salmon Fried Rice

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 3
• 1 tablespoon vegetable oil
• 1 onion, diced
• 2 stalks celery, diced
• 1 carrot, shredded
• 1 garlic clove, sliced thin
• 1 teaspoon hoisin sauce
• 1 cup rice, cooked (i used basmati which added great flavor)
• 2 eggs
• 4 ounces smoked salmon, sliced into bite sized pieces
• soy sauce, to taste
• rice wine vinegar, to taste

Recipe

• 1 heat a large frying pan on high. when hot, add the oil. add the onion and celery and a splash of soy sauce and vinegar. cook for about 3 minutes.
• 2 add the carrot and cook for another 2 minutes. add the garlic and cook for another minute. add the hoisin and stir to combine.
• 3 move the vegetables to the perimeter of the pan. add the rice to the center to warm through. lightly splash with soy sauce and vinegar. once warmed, mix the rice into the vegetables and move all to the perimeter of the pan.
• 4 add the 2 eggs to the center of the pan. scramble. mix with the vegetables and rice.
• 5 turn off the heat and add the salmon to the pan. taste the mixture and season with additional soy sauce and vinegar, if needed.

Spaghetti With Herby Courgettes

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 350 g spaghetti
• 4 tablespoons olive oil
• 2 garlic cloves, finely chopped
• 650 g courgettes, in matchsticks
• 25 g butter, in chunks
• 50 g castelli cheese or 50 g grana padano
• 1 bunch basil, torn
• 1 bunch flat leaf parsley, torn

Recipe

• 1 cook spaghetti according to pack instructions.
• 2 heat oil and fry garlic but do not brown. add courgettes and lower heat. cook for 4 minutes until tender.
• 3 drain spaghetti and add to courgettes, add remaining ingredients and toss well.
• 4 serve.

Spaghetti With Green Basil Sauce

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 1/2 cups chopped parsley
• 4 tablespoons chopped basil
• salt
• pepper
• 1 garlic clove
• 60 g ground almonds
• 60 g walnuts
• 1 cup oil
• 90 g gated parmesan cheese
• 750 g spaghetti
• 60 g butter
• parmesan cheese, extra

Recipe

• 1 combine the parsley, basil, salt, pepper, crushed garlic, almonds, walnuts and oil in a blender. blend on high speed until smooth, stir in the parmesan cheese.
• 2 cook spaghetti in boiling salted water until tender: drain well.
• 3 add the softened butter, toss lightly until butter melts through the pasta. add the sauce, toss well. serve with extra grated or shredded parmesan cheese.

Spaghetti With Herb Sauce

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 -4 garlic cloves, peeled and minced
• 3 teaspoons olive oil
• 2 cups vegetable broth
• 2 tomatoes, chopped
• 1 onion, chopped
• 1 red capsicums (bell pepper) or 1 green capsicum, chopped (bell pepper)
• 2 teaspoons dried basil
• 2 teaspoons dried tarragon
• 2 teaspoons dried oregano
• black pepper, to taste
• ground red chili pepper, to taste
• 4 cups cooked spaghetti or 4 cups other pastas

Recipe

• 1 saute garlic in olive oil in large sauce pan over medium heat for 3 minutes.
• 2 add broth and simmer for about 15 minutes.
• 3 meanwhile, start boiling water for pasta, cook according to instructions on package and drain.
• 4 add tomatoes, onion, bell pepper and herbs to broth and simmer for 10 minutes more. pour sauce over pasta and serve.

Onion Lentils And Rice

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

• Servings: 3
• 3 tablespoons olive oil
• 3 medium onions, sliced (not diced)
• 3 1/2 cups water
• 1 cup lentils
• 1 cup rice
• 1 teaspoon salt
• 2 teaspoons cumin

Recipe

• 1 heat olive oil in skillet, saute the onions with 1 tsp cumin until lightly browned (can add some garlic too, if desired).
• 2 remove 1/3 of the onions and set aside.
• 3 continue cooking the rest of the onions until dark brown and black in places.
• 4 in the meantime, bring water to a boil in a saucepan, add the lentils, reduce heat, and cover, simmering for 15 minutes.
• 5 to the lentils, add the 1/3 lightly browned onions, rice, salt, and remaining 1 tsp cumin.
• 6 cover and simmer 15 minutes or until rice is tender.
• 7 remove from heat and stir in the well-browned onions.
• 8 cover and let stand for 5-10 minutes.
• 9 serve!
• 10 especially good with chopped lettuce, tomatoes, and a dollop of yogurt or sour cream on top.
• 11 also good with cooked spinach.

Spinach Bacon Pasta

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 15 ml butter
• 1 medium onion, chopped
• 1 clove garlic, crushed
• 1/2 package bacon, diced (approx 125gr)
• 1 pinch mixed herbs
• 1 bunch spinach, chopped and steamed
• 250 g ribbon noodles, cooked
• grated cheddar cheese (to garnish)
• 20 ml butter
• 1 tablespoon flour
• 250 ml hot milk
• 60 ml grated cheddar cheese

Recipe

• 1 melt butter and fy onion and garlic.
• 2 add bacon and.
• 3 fry until just done.
• 4 add herbs, seasoning and spinach.
• 5 mix and remove from heat.
• 6 prepare cheese sauce as follows: melt butter and add flour.
• 7 remove from heat and beat in milk gradually.
• 8 stir until thick and done.
• 9 add onion, spinach and bacon mix to sauce and heat.
• 10 remove from heat and add cheese.
• 11 stir until melted.
• 12 spoon pasta onto plates and top with sauce and garnish with cheese.

Spaghetti With Garden Vegetables

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 12 ounces spaghetti
• 6 tablespoons butter
• 1 carrot, shredded
• 1 small zucchini, shredded
• 2 scallions, julienned
• 1 garlic clove, crushed
• 2 tablespoons finely chopped parsley
• 1 tablespoon finely chopped dill
• grated parmesan cheese, to serve

Recipe

• 1 cook the spaghetti in plenty of boiling water, about 7-10 minutes. drain.
• 2 heat butter in a large skillet; when foam subsides, add the carrot, zucchini and scallions. saute over medium heat, stirring until the vegetables are crisp tender, about 3 minutes.
• 3 stir in garlic and saute for another minute. add salt and pepper to taste.
• 4 topp spaghetti with the vegetables, parsley and dill. serve at once with cheese sprinkled on top.

Spaghetti With Garlic, Oil And Anchovies

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 16 ounces dried spaghetti
• kosher salt or sea salt, for the cooking water
• 1/4 cup extra-virgin olive oil
• 1 large garlic clove, minced
• 8 anchovies packed in oil (best-quality imported italian or spanish)
• 1 tablespoon tomato paste
• 1 small red chili pepper, stemmed, seeded and finely chopped (may substitute a generous pinch of crushed red pepper flakes)

Recipe

• 1 bring a large pot of water to a rolling boil over high heat, then salt the water generously.
• 2 add the pasta, stir to separate the noodles and cook according to the package directions (until al dente).
• 3 meanwhile, heat the oil and garlic in a large skillet over medium-low heat for 1 to 2 minutes, or until the garlic is fragrant but not browned.
• 4 add the anchovies and their oil (about 2 tablespoons) and use a fork to mash them up a bit, though there should still be some distinguishable pieces.
• 5 stir in the tomato paste and chili pepper to form a sauce.
• 6 cook for another minute or two, or until all of the ingredients are well blended.
• 7 turn off the heat and cover to keep warm.
• 8 drain the pasta in a colander set in the sink, reserving about 1 cup of the cooking water.
• 9 transfer the pasta to the skillet; gently toss the pasta and sauce until thoroughly combined.
• 10 add a splash or two of the cooking water as needed to loosen the sauce and prevent the spaghetti strands from becoming sticky.
• 11 transfer the dressed pasta to warmed individual shallow bowls; serve immediately.

Spaghetti With Italian Meatballs

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 lb lean ground beef
• 2 eggs
• 1 tablespoon applesauce
• 1/2 packet lipton onion soup mix
• 2 -3 tablespoons italian breadcrumbs
• 15 multi-grain saltine crackers (plain would work fine)
• 1/2 teaspoon italian spices
• 1/4 cup shredded parmesan cheese (not imitation)
• 1 pinch cilantro
• 1/2 teaspoon parsley
• 1 pinch basil
• 2 tablespoons olive oil
• 2 (26 ounce) jars ragu spaghetti sauce (whatever your favorite flavor is)
• 1/4 cup red wine, your choice
• 1/2 cup parmesan cheese
• 1 lb cooked spaghetti (wheat or )

Recipe

• 1 mix first 10 ingredients together by hand in large bowl.
• 2 knead well as if making a meat loaf.
• 3 heat olive oil in large skillet.
• 4 form small meatballs (about 1 inch in diameter) and place in skillet.
• 5 cook meatballs until well done, turning at least once.
• 6 when meatballs are done, add spaghetti sauce, wine, and parmesian cheese and heat until barely boiling.
• 7 reduce heat and let simmer for 20 minutes, stirring occasionally.
• 8 serve over prepared noodles.

Smoked Salmon Pasta

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/2 lb smoked salmon
• 1/2 small red onion
• 3 garlic cloves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon butter
• 2 ounces extra virgin olive oil
• 1 cup whipping cream
• 250 g pasta
• 2 ounces dry wine

Recipe

• 1 place pot of salted water on stove and bring it to a boil.
• 2 heat oil in frying pan and add the garlic and onions and fry until golden.
• 3 add the wine and deglase the pan for about 30 seconds.
• 4 add the butter and let melt.
• 5 add the cream, salt and pepper. simmer on a low heat for about 10 minutes.
• 6 meanwhile, add the pasta to the boiling water and cook while cream mixture simmers.
• 7 strain noodles.
• 8 toss noodles with cream mixture and serve.
• 9 top with fresh parmesan cheese if desired.

Spaghetti With Garlic And Hot Red Pepper Oil

Total Time: 16 mins Preparation Time: 6 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3 -6 tablespoons olive oil
• 1 tablespoon thn slices garlic
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons coarsely chopped parsley
• 1 lb spaghetti
• fresh ground black pepper
• salt

Recipe

• 1 heat oil in small skillet over low heat just until warm.
• 2 stir in garlic; cook over low heatfor 8 minutes or until garlis is soft and light golden brown.
• 3 stir in red pepper; saute, stirring, just until oil takes on a yellow color, about 1 minute.
• 4 cook spaghetti in plenty of boiling water until al dente. i boil my water and then turn off burner. add pasta and stir. put lid back on and walk away for 6 - 10 minutes and pasta will be done. no peeking.
• 5 ladle out 1/2 cup of pasta cooking liquid; reserve. drain pasta and toss with garlic oil, pasta cooking liquid and parsley.
• 6 season with pepper/salt and sprinkle on parmesan cheese.

Rainbow Rice (fried Rice)

Spaghetti With Creamy Spinach And Tarragon

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 10 ounces prewashed spinach
• 2 tablespoons butter
• 3 scallions, including green tops,chopped
• 1 1/2 teaspoons dried tarragon
• 3/4 teaspoon salt
• 3/4 lb spaghetti
• 5 ounces cream cheese, cut into cubes
• 2 tablespoons chopped fresh parsley
• 1/4 cup grated parmesan cheese
• 1/2 teaspoon fresh ground black pepper

Recipe

• 1 remove any tough stems from the spinach.
• 2 in a large frying pan, melt the butter over medium-low heat.
• 3 add scallions and tarragon and cook for 2 minutes.
• 4 add the spinach and salt and stir until wilted.
• 5 simmer until the liquid evaporates from the spinach about 5 minutes.
• 6 cook spaghetti in salted water, until just done, about 12 minutes.
• 7 reserve 1 cup of the pasta water.
• 8 drain spaghetti and toss with 3/4 cup of the pasta water, spinach mixture, cream cheese, parsley, parmesan, and pepper.
• 9 if the sauce seems too thick, add more of the reserved pasta water.

Spinach Artichoke Lasagna

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 12 lasagna noodles
• 3 teaspoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 cup wine
• 1/4 cup chopped fresh basil (1 tablespoon dried)
• 1 (9 ounce) box frozen artichoke hearts, partially thawed (you can double these if you like)
• 1 (10 ounce) box frozen chopped spinach, partially thawed or
• 6 -8 cups fresh baby spinach
• 1 cup chopped roasted sweet red pepper
• 3 tablespoons butter
• 3 tablespoons unbleached flour
• 2 cups light cream
• 1 cup milk
• 1 cup grated mozzarella cheese
• 3 tablespoons grated parmesan cheese
• 1/8 teaspoon grated nutmeg
• 1 cup ricotta cheese
• 1 egg, lightly beaten
• 3 -4 tablespoons seasoned dry bread crumbs

Recipe

• 1 in a large pot of boiling water, cook the noodles for 10 to 12 minutes, or until just tender.
• 2 drain and rinse with cold water.
• 3 set aside.
• 4 meanwhile, in a large nonstick frying pan over medium heat, warm the oil.
• 5 add the onions and garlic; cook, stirring frequently, for 2 to 3 minutes, or until tender.
• 6 stir in the wine and basil; bring to a boil.
• 7 add the artichokes, fresh or frozen spinach and peppers; cover and cook for 5 minutes.
• 8 remove the lid and cook until all the liquid has evaporated.
• 9 set aside.
• 10 in a 1-quart saucepan over medium heat, melt the butter.
• 11 whisk in the flour; cook for 1 minute.
• 12 slowly whisk in the cream and milk, parmesan, and nutmeg; cook, stirring constantly, for 5 to 7 minutes, or until the sauce boils and thickens.the cream sauce can be made in the microwave as well.
• 13 mix together mozzarella, ricotta, and egg in separate bowl.
• 14 preheat the oven to 350°.
• 15 coat a 9x13 inch glass or ceramic baking dish with nonstick spray.
• 16 to assemble the lasagna, spread 1/3 cup of the sauce in the bottom of the prepared baking dish.
• 17 top with 4 of the noodles; spread with half of the artichoke mixture.
• 18 layer 1/3 of cheese mixture.
• 19 spoon 1/3 cup of the sauce over the artichoke mixture and sprinkle with 1 tablespoon of the bread crumbs.
• 20 repeating the layering.
• 21 top with the remaining 4 noodles.
• 22 spread with the remaining sauce, cheese and sprinkle with the remaining 1-2 tablespoon bread crumbs.
• 23 cover with foil and bake for 30 minutes.
• 24 uncover and bake for 10 to 15 minutes, or until bubbly.
• 25 let stand for 10 minutes before serving.

Spaghetti With Fried Zucchini

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 whole zucchini
• 1 cup extra virgin olive oil
• 4 garlic cloves, thinly sliced
• 2 scallions, sliced
• 3 tablespoons red wine vinegar
• 1 lb dried spaghetti
• salt and black pepper
• 2 tablespoons salted ricotta cheese, grated
• 1/4 cup grated pecorino cheese
• 1 pinch red chili pepper flakes, chopped or 1 pinch fresh parsley leaves, for garnish

Recipe

• 1 wash and dry the zucchini and trim the ends. slice zucchini into thin disks about 1/4-inch thick. set the zucchini slices aside.
• 2 in a large saucepan, heat the olive oil, add a layer of zucchini and cook or "poach" like chips. remove zucchini and drain. repeat with remaining zucchini.
• 3 place zucchini into a serving bowl.
• 4 add the garlic and scallions to the saucepan and cook until they are soft and golden brown. add the red wine vinegar and let cook until the vinegar evaporates, about 2 minutes.
• 5 toss into the bowl with the zucchini.
• 6 fill a heavy-bottomed saucepan with 6 quarts water and bring to a boil. add 2 tablespoons salt, stirring to dissolve. cook the spaghetti according to the package directions, until tender but still al dente. drain the pasta.
• 7 toss the pasta with the zucchini, and add salt and pepper, to taste. add the ricotta and the pecorino.
• 8 serve immediately garnished with red chili flakes and chopped parsley.

Spaghetti With Creamy Pea Sauce

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 1 1/2 ounces thinly-sliced prosciutto
• 1/2 lb spaghetti (or other pasta)
• 1 tablespoon butter
• 2 shallots, minced
• 10 ounces frozen peas (do not thaw)
• 1 cup whipping cream
• 1 pinch nutmeg (optional)
• salt
• fresh ground black pepper

Recipe

• 1 preheat oven to 400°f arrange prosciutto slices in a single layer on a baking sheet. bake until crispy, 8-10 minutes.
• 2 meanwhile, cook spaghetti in a pot of boiling salted water until al dente.
• 3 while the spaghetti cooks, melt butter in a skillet over low heat. sweat shallots until translucent, about 2 minutes. add peas and cook, stirring occasionally, until peas are soft and bright green, about 2 minutes. transfer to blender or food processor. add cream and process until smooth.
• 4 pour puree into a sieve placed over the skillet. press puree through with the back of a wooden spoon or a spatula (discard anything left in the sieve). warm puree over low flame. season well with salt, pepper and optional nutmeg.
• 5 drain pasta and toss with sauce. crumble prosciutto over the top and serve.

Savory Garlic Fried Rice

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 2 cups of cold cooked rice
• 4 tablespoons butter or 4 tablespoons margarine
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/16 teaspoon accent seasoning (msg)
• 2 eggs, scrambled (optional)
• soy sauce (optional)

Recipe

• 1 in a large skillet melt the butter on medium heat.
• 2 once the butter has melted, stir in the garlic powder, salt, and accent.
• 3 add the cold, cooked rice to the skillet and fry the rice on medium high heat until the rice has been well coated with the butter mixture and its thoroughly heated through.

Spaghetti With Italian Tuna

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1/4 cup olive oil
• 2 cloves chopped garlic
• 1/4 cup chopped parsley
• 1 1/2 cups italian tomatoes, with some liquid
• 10 ounces drained italian tuna
• salt and pepper
• 1 lb spaghetti
• 4 tablespoons butter

Recipe

• 1 sauté garlic in olive oil until it begins to change color.
• 2 add parsley and cook for 1 more minute.
• 3 add tomatoes and cook for about 30 minutes on low-medium heat until tomatoes and oil separate using a fork, separate the tuna into tiny pieces.
• 4 add tuna, salt and pepper to tomato mix (remember: tuna is salty already) and cook for 5 minutes at a low simmer cook the spaghetti until it is al dente and drain very well.
• 5 return pasta to pot and add butter, tossing until pasta is well coated.
• 6 mix most of the sauce with the pasta and serve with the remaining sauce on the table.

Paluski

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 6
• 4 cups flour
• 4 cups mashed potatoes, cold
• 1 tablespoon salt
• 4 eggs

Recipe

• 1 cook potatoes and drain well. press through a ricer and place in a large bowl. cool.
• 2 combine flour and salt in a large bowl. mixing well. make a well in the center of flour and add eggs, one at a time, mixing well until all the eggs are mixed well.
• 3 add the riced potatoes and mix until all ingredients are blended real well. if necessary add some water to make the dough pliable if too stiff, this will depend on how much flour you add. (i have found that 4 cups will make a very wet dough, so i add 1/4 cups of flour at a time until the dough feels just right. this is done by feel.****do not make the dough too stiff****.
• 4 roll out dough in portions at a time onto floured surface, rolling out into a long log about 1-inch thick.
• 5 cut logs into 3/4-inch pieces, rolling slightly to even out.
• 6 drop into rolling salted boiling water and cook until paluski float to the top, allowing them to simmer a few minutes. remove with a slotted spoon and place in a large bowl.
• 7 have some melted butter ready to drizzle over the paluski to coat them.
• 8 you can sauté some onions in butter and toss in with them.

Spaghetti With Garden Vegetables

Total Time: 44 mins Preparation Time: 30 mins Cook Time: 14 mins

Ingredients

• Servings: 4
• 12 ounces spaghetti
• 6 tablespoons butter
• 2/3 cup shredded carrot
• 3 ounces shredded zucchini
• 2 scallions, cut into 1 1/2 inch lengths, julienned 1/8 inch
• 1 -2 garlic clove, minced
• salt
• pepper
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon chopped fresh dill
• grated parmesan cheese

Recipe

• 1 cook spaghetti in a large pot of boiling salted water until al dente, 7-10 minutes; drain.
• 2 heat butter in a large skillet; when foam subsides, add in carrot, zucchini, and scallions.
• 3 saute over medium heat, stirring, until vegetables are crisp-tender, about 3 minutes.
• 4 stir in garlic; saute 1 minute; add salt and pepper to taste.
• 5 toss spaghetti with the vegetables, parsley, and dill; serve immediately with cheese sprinkled on top.

Spaghetti With Meat Sauce

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 13 1/4 ounces whole wheat spaghetti
• 26 ounces spaghetti sauce (any kind you like)
• 1 lb lean ground beef
• 1 cup sliced mushrooms
• 1 green pepper (sliced)
• 1 onion (sliced)
• 1/2 cup parmesan cheese

Recipe

• 1 brown ground beef and drain, set aside.
• 2 in same pan, sautee mushrooms, pepper, and onion until firm.
• 3 put sauce in pan and add veggies and ground beef.
• 4 while sauce in warming cook pasta per package directions.
• 5 sauce is ready when hot.
• 6 drain pasta and cover with sauce, add parmasean cheese if desired.

Slow Cooker Chicken Tikka Masala

Total Time: 8 hrs 15 mins Preparation Time: 15 mins Cook Time: 8 hrs

Ingredients

• Servings: 6
• 5 boneless skinless chicken breast halves, cut into 1 inch pieces (about 3 lbs)
• 1/2 large yellow onion, finely diced
• 4 garlic cloves, minced
• 2 tablespoons freshly grated ginger
• 1 jalapeno, stemmed, sliced in half and seeds removed
• 1 (29 ounce) can tomato puree (contadina brand recommended)
• 1 1/2 cups plain yogurt
• 2 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 2 tablespoons garam masala
• 1 tablespoon cumin
• 1/2 tablespoon paprika
• 2 teaspoons salt (to taste)
• 3/4 teaspoon cinnamon
• 3/4 teaspoon fresh ground black pepper
• 1 -3 teaspoon cayenne pepper
• 2 bay leaves
• 1 cup heavy cream
• 1/2 tablespoon cornstarch
• long grain rice or basmati rice, cooked
• chopped cilantro, for serving

Recipe

• 1 in a large mixing bowl combine chopped onions, minced garlic, grated ginger, sliced jalapeno, tomato puree, plain yogurt, olive oil, lemon juice, garam masala, cumin, paprika, salt, cinnamon, pepper and cayenne pepper. stir until combine.
• 2 pour half of sauce mixture into a large slow cooker then add in diced chicken followed then cover chicken with remaining sauce. add in 2 bay leaves.
• 3 cover slow cooker with lid and cook on low heat for 8 hours (or high for 4 hours).
• 4 in a mixing bowl, whisk together heavy cream and cornstarch, pour mixture into slow cooker and gently stir. allow mixture to cook 20 minutes while you prepare the rice.
• 5 remove bay leaves and sliced jalapeno and serve warm over rice and sprinkle with chopped cilantro.

Super Simple Caribbean Cajun Rice

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 (6 ounce) package cajun-style rice (i use lipton cajun sides carlic butter rice)
• 2 tablespoons butter
• 2 cups water
• 1 tablespoon sugar
• 1 cup mango peach salsa

Recipe

• 1 in a pot over med-high heat combine first four ingredients and cook according to rice package directions, about 5 minutes. add in salsa and continue to cook until thickened and rice is tender, approx another 5 minute serve.
• 2 the peach mango salsa adds that island flavor.

Speedy Sausage And Penne

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 1 lb italian sausage, cut in 3/4-inch chunks
• 1 bell pepper (i use 2 small - 1 yellow & 1 green)
• 1 (10 ounce) can campbell's condensed tomato soup with basil & oregano
• 1/2 cup water
• 5 cups hot cooked penne
• grated parmesan cheese (to garnish)

Recipe

• 1 heat oil at medium high in large skillet.
• 2 add sausage chunks and cook 10 minutes or until browned.
• 3 add pepper and stir fry 3 minutes.
• 4 drain fat.
• 5 reduce heat to medium.
• 6 stir in soup and water.
• 7 heat to a boil, stirring often.
• 8 reduce heat to low.
• 9 simmer covered, until sausage is cooked through - about 10 minutes, stirring occasionally.
• 10 toss with penne.
• 11 sprinkle with cheese.

Rajas A La Crema

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 5 tablespoons unsalted butter
• 1/2 cup olive oil
• 2 onions, sliced on the diagonal
• 1 yellow onion, sliced on the diagonal
• 14 large anaheim chilies or 14 large poblano peppers
• salt
• pepper
• 16 ounces sour cream
• 16 ounces mexican crema (not agria)

Recipe

• 1 1.char chiles (on grill, in oven on broil, or in a skillet) then place in a plastic bag. let sit for at least 10 minutes while slicing the onions. peel the skin off of the chiles, discard the stems and seeds, and slice into long, thin strips.
• 2 sautee onions, covered, in butter and oil until translucent but not browned. add chiles and cook for an additional 10 minutes.
• 3 turn heat to low, add cream and sour cream - add a little half n half or milk if too thick - and heat.
• 4 season with salt and pepper to taste. best served over mushroom rice or rice made with broth.

Speedy Beef Stroganoff

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 garlic clove, minced
• 1/2 cup onion, chopped
• 1 lb ground beef
• 1/4 cup flour
• 1/4 cup milk
• 3/4 teaspoon salt
• 1/8 teaspoon fresh ground pepper
• 1/2-1 teaspoon paprika
• 1 cup raw mushrooms, sliced (or 4 ounce can sliced mushrooms drained)
• 1 (10 ounce) can cream of mushroom soup
• 1 cup sour cream
• 1/2 lb hot cooked egg noodles

Recipe

• 1 saute meat, onions, and garlic in a hot skillet about 5 minutes, until meat is browned.
• 2 if using raw mushrooms, add them now, and cook until they are soft.
• 3 stir in flour and seasonings. cook a minute or two so the flour won't taste raw.
• 4 gradually stir in the milk.
• 5 add the soup and, if you are using canned mushrooms, add them now, too. heat through.
• 6 stir in sour cream and heat but do not boil.
• 7 add a little more milk to adjust consistency, if desired.
• 8 taste and adjust seasoning.
• 9 serve on hot rice or noodles.

Savory Shrimp And Sausage Gumbo

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1/2 cup butter
• 1/2 cup flour
• 2 cups celery
• 1 1/2 cups carrots
• 32 ounces chicken broth
• 1 (16 ounce) can diced tomatoes, drained
• 2 (4 ounce) cans diced green chilies
• 1 bay leaf
• 1/2 teaspoon ground thyme
• 2 lbs raw shrimp, peeled and deveined
• 2 smoked sausage or 2 kielbasa, sliced
• salt and pepper (to taste)

Recipe

• 1 in a large pot (preferrably a stock pot) melt butter, then when butter is melted, add flour and stir until golden in color.
• 2 add in fresh vegetables and thyme and stir until vegetables are coated with flour.
• 3 add chicken broth, tomatoes, chilies, and bay leaf.
• 4 let simmer until veggies become fork tender (about 10 minutes).
• 5 add in sliced sausage and cook for an additional 5 minutes.
• 6 add shrimp and cook until shrimp is pink (about 2 minutes).
• 7 remove from heat and add salt and pepper to taste.
• 8 serve over rice. this tastes exceptionally good over jasmine rice too!

Spinach Pesto & Ricotta

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 5 cups fusilli
• 2 tablespoons butter
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 (10 ounce) package fresh spinach, trimmed
• 1 tablespoon dried basil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup ricotta cheese
• 1/3 cup freshly grated parmesan cheese
• 2 tablespoons lemon juice
• 2 tablespoons pine nuts, toasted

Recipe

• 1 cook pasta for 8-10 minutes until tender but firm.
• 2 reserving 1/2 cup of the cooking water, drain pasta and return to pot.
• 3 in large skillet, melt 1 tbsp butter over med heat; cook onion& garlic, stirring occasionally, for 5 minutes or til softened.
• 4 stir in spinach and basil; cover and cook for 2 minutes.
• 5 uncover and cook, stirring for 2 minutes longer.
• 6 transfer to food processor.
• 7 add remaining butter, salt& pepper and puree til smooth.
• 8 add reserved pasta water and blend well.
• 9 add spinach mixture to pasta along with 3/4 cup of the ricotta cheese, parmesan cheese and lemon juice; toss to combine.
• 10 serve each with a dollop of remaining ricotta; sprinkle with pine nuts.

Spinach Pasta Salad

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 8 ounces ziti pasta or 8 ounces rigatoni pasta, cooked,drained,and rinsed
• 1 cup lightly packed fresh spinach leaves
• 1/4 cup lightly packed fresh basil leaf
• 2 cloves garlic
• 2 tablespoons shredded parmesan cheese
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon olive oil
• 1 tablespoon water
• 1/2 cup light mayonnaise

Recipe

• 1 in a blender combine spinach, basil, garlic, cheese, salt and pepper.
• 2 add oil and water, cover and blend until nearly smooth and mixture is a paste.
• 3 add mayo to the spinach mixture.
• 4 add to pasta and toss well to coat.
• 5 chill at least 4 hours covered.
• 6 can be made the day before.

Speedy Spaghetti

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 2 cups beef (from #138395)
• 1 (8 ounce) can tomato sauce
• 1 (4 1/2 ounce) jar sliced mushrooms, drained
• 2 teaspoons italian seasoning
• hot cooked spaghetti

Recipe

• 1 in a saucepan, combine beef all ingredients except spaghetti.
• 2 bring to a boil: reduce heat. simmer, uncovered for 5 minutes.
• 3 serve on spaghetti.

Spinach Pasta Sauce

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 10
• 4 slices bacon
• 1 1/2 lbs bulk mild italian sausage
• 2 large carrots
• 1 medium green pepper
• 1 medium onion
• 3 cups sliced fresh mushrooms
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1/2 cup beef broth
• 3/4 teaspoon anise seed
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• 3/4 teaspoon garlic powder
• 3/4 teaspoon brown sugar
• 3/4 teaspoon dried basil
• 3/4 teaspoon dried oregano
• 2 (16 ounce) packages pasta
• fresh spinach, coarsely chopped to equal 4 cups
• 2 cups shredded mozzarella cheese

Recipe

• 1 cook bacon, cool, crumble and set aside.
• 2 brown sausage in a dutch oven and drain.
• 3 peel and chop carrots.
• 4 chop pepper and onion.
• 5 add carrots, pepper, onion, and mushrooms to the sausage and saute for 5 minutes.
• 6 add next 11 ingredients, cover and simmer for 1 hour.
• 7 meanwhile cook the pasta according to the package directions, and drain.
• 8 add spinach to the sauce and heat through.
• 9 serve over the pasta and top with mozzarella and bacon.

Savory Sausage And Peppers

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 3
• 1/2 lb fully cooked kielbasa or 1/2 lb polish sausage, cut into 1/2 slices
• 3 teaspoons olive oil or 3 teaspoons vegetable oil
• 1 red pepper, cut into 1 chunks
• 1 yellow pepper, cut into 1 chunks
• 1 green pepper, cut into 1 chunks
• 1 onion, cut into small wedges
• 1 cup water
• 1 (1 1/4 ounce) package herb with garlic soup mix
• 1/8 teaspoon hot pepper sauce
• hot cooked rice, serve with

Recipe

• 1 in large skillet, brown sausage in oil over med high heat.
• 2 remove with slotted spoon and keep warm.
• 3 in drippings, saute peppers and onion until crisp tender.
• 4 in a bowl, combine the water and one soup mix envelope.
• 5 add soup mixture, hot pepper sauce and sausage to the vegetables.
• 6 reduce heat.
• 7 cover and simmer for 5 minutes or until thickened.
• 8 serve over hot, cooked rice.

Spaghetti With Lemon Butter

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 12 ounces spaghetti
• 4 tablespoons butter
• 2 teaspoons lemon zest
• 2 tablespoons lemon juice

Recipe

• 1 cook pasta in plenty of boiling salted water until al dente, abut 10 minutes. drain.
• 2 meanwhile, melt butter in a skillet, over low heat, stirring until creamy.
• 3 stir in lemon zest and juice.
• 4 toss lemon sauce with hot pasta and serve.
• 5 variation 1: add 1 6.5 ounce can tuna and 2 t chopped parsley. heat for 1 minute before tossing with the pasta.
• 6 variation 2: add 1 cup frozen peas to the butter. heat until peas are tender, about 3 minutes.
• 7 variation 3: shred 6 ounces zucchini and add to the butter. heat, stirring until crisp tender, about 3 minutes.

Speedy Chicken Broccoli Alfredo From Leftovers

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 3
• 1 (10 ounce) container buitoni alfredo sauce (in the refrigerator case)
• 1 cup chicken, shredded (or cubed)
• 2 heads steamed broccoli or 1 -2 cup steamed broccoli, chopped
• 1/2 lb fettuccine pasta, cooked al dente

Recipe

• 1 while the pasta is cooking (per the package instructions) heat up the sauce on the stove top or with the chicken and broccoli in the microwave. keep it all warming on a low temperature when the pasta is done, mix all ingredients together well and serve with a tomato or green salad and crusty bread and butter.

Spinach Pesto Pasta

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1 large onion, quartered and sliced thin
• salt, to taste
• 1 lb whole wheat penne
• 1/3 cup olive oil
• 1 large garlic clove, grated
• 1 sprig rosemary
• 12 ounces spinach, discard stems
• pepper
• 1/2 cup parmesan cheese, grated

Recipe

• 1 in a large skillet, melt butter over medium heat. add the onion and cook until caramelized, 15 - 20 minutes.
• 2 bring a large pot of water to boil, salt it, add the pasta; cook al dente. drain, saving 1 cup of the pasta water.
• 3 while the pasta cooks heat the olive oil in a small saucepan & rosemary sprig over med-low heat & steep for 5 minutes. let it cool and discard the rosemary.
• 4 pour the oil and garlic in a food processor. add the spinach and process into a thick paste. season with salt & pepper.
• 5 stir the pasta cooking water into the onions, then stir in the pesto. add the cheese and toss to combine.

Spaghetti With Mushroom Sauce And Sausage

Total Time: 27 mins Preparation Time: 12 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb spaghetti
• 1 (7 ounce) box frozen breakfast sausage links or 1 (7 ounce) box italian sausage or 1 (7 ounce) box ground beef or 1 (7 ounce) box meatballs
• 1 tablespoon butter
• 1 lb mushroom, sliced
• 1 (15 ounce) can beef broth
• 1/4 cup dijon mustard
• 2 tablespoons whipping cream or 2 tablespoons half-and-half
• 1/4 teaspoon fresh ground pepper
• 1/4 cup chopped fresh parsley

Recipe

• 1 cook spaghetti according to package directions; drain, reserve.
• 2 meanwhile, brown sausage according to package directions in a large skillet over medium heat.
• 3 drain the links on paper towels; reserve.
• 4 discard any remaining fat from the skillet; cut sausage into slices.
• 5 melt butter in skillet over medium-high heat; add mushrooms cooking and stirring until mushrooms are browned (about 6 minutes). transfer mushrooms to plate.
• 6 add broth to skillet, scraping up the brown bits on the bottom. heat to boil; reduce until slightly syrupy, about 5 minutes. stir in mustard, cream and pepper.
• 7 reduce heat to low; return sausage and mushrooms to pan. simmer to combine flavors, about 2 minutes.
• 8 place cooked spaghetti in large bowl. add sauce; toss to mix. sprinkle with parsley.

Spaghetti With Lime Chicken

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 4 tablespoons cornstarch
• 2 teaspoons salt
• 3 1/2 cups chicken broth
• 1 lb cooked chicken breast, cut into strips
• 3 tablespoons bottled lime juice (or fresh)
• 1 tablespoon cilantro (or parsley, to taste)
• 2 tablespoons dijon mustard
• 8 ounces spaghetti, cooked according to the package instructions
• 2 garlic cloves, minced

Recipe

• 1 *i cut the chicken into small bite sized pieces and then cook it in a pan sprayed with cooking spray or with a small amount of butter and lemon pepper. you can use chicken cooked in water and then use the broth from the chicken. set aside.
• 2 in a medium sized bowl, combine cornstarch, broth, lime juice, mustard, garlic and salt. mix well.
• 3 in a large skillet, cook cornstarch mixture until thickened. add chicken strips. cook until heated through. sprinkle cilantro or parsley over top. toss with cooked spaghetti.

Savory Rice Pudding

Total Time: 20 mins Preparation Time: 4 mins Cook Time: 16 mins

Ingredients

• 1/2 cup mashed potatoes
• 2 cups milk
• 4 cups rice
• 1/3 teaspoon dried chives
• 1/4 teaspoon garlic powder
• 1/8 teaspoon salt
• 2 cups low sodium vegetable broth or 1/2 tablespoon vegetable stock base

Recipe

• 1 put spices and herbs in with the mashed potatoes & milk.
• 2 cook for 11 minutes in the microwave, stirring halfway through the cooking time.
• 3 at this time, add the broth or broth base.
• 4 add rice and cook for another 5 1/2 minutes.
• 5 let stand for 2-3 minutes to firm up.

Spinach Pasta Salad With Feta

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 10
• 1 (12 ounce) bag bow tie pasta
• 1 (8 ounce) box cherry tomatoes, grape tomtoes will do as well
• 4 cups baby spinach
• 1 cup green onion, chopped
• 4 ounces pine nuts
• 8 ounces feta cheese, crumbled
• 12 ounces light italian dressing (girard's light champagne salad dressing preferred)

Recipe

• 1 boil the pasta till done (about 10 minutes) and cool.
• 2 toss all the ingredients together, except baby spinach. add about 1/2 the bottle of the dressing and refrigerate.
• 3 when you are ready to serve, add spinach and more dressing to your taste (about another 1/4 of the bottle).
• 4 serve.

Spaghetti With Lime & Arugula (rocket)

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 400 g spaghetti
• 2 limes (for zest)
• 2 garlic cloves, minced
• salt
• fresh ground black pepper
• 1 red chile, seeded and chopped
• 2 tablespoons capers packed in salt
• 8 slices prosciutto or 8 slices rindless bacon, chopped
• 150 g arugula, shredded (rocket)
• 2 tablespoons fruity olive oil
• 150 g feta cheese, marinated in oil

Recipe

• 1 cook spaghetti in a large saucepan of rapidly boiling water until it is al dente.
• 2 drain.
• 3 while that's cooking, remove the zest from the limes and finely shred to make one tablespoonful.
• 4 heat the oil in a large saucepan over a medium heat.
• 5 if using bacon, add it to the hot oil first and cook until it starts to crisp before adding the lime rind, garlic, chilli and capers.
• 6 cook for a minute or until fragrant.
• 7 if using prosciutto, stir it in at this point and cook for two minutes or until crisp.
• 8 add the spaghetti to the pan and toss to coat and heat through.
• 9 to serve, toss the rocket and a bit of lime juice through the pasta and pile into serving bowls.
• 10 top with the marinated feta, a little of its oil, and a generous grinding of black pepper.
• 11 serve with a lime wedge on each plate, so people can add more if they like.