Archive for the ‘PASTA’ Category
Make Ahead Greek Pasta Salad
This is a make the day before you serve salad, or at a minimum, prepare in the morning for serving with the evening meal, the flavors need time to blend. I made this on 26 Dec 2017, tasted 6 hours later for dinner, outstanding, very well liked by my Thai wife as well.
Ingredients
For the Salad
- 1-1 1/4 cups dry maccheroni pasta, macaroni, or spiral pasta
- 3 cups fresh mushrooms, sliced, button, white Shimeji, Shiitake is ok
- 15 cherry tomatoes, halved
- 1 cup red bell pepper, sliced
- 1/2 cup spring onions, sliced thick
- 1/2 can pitted black olives, halved
- 3/4 cup Pepperoni, cut into strips
- 3/4 cup Feta cheese, crumbled
For the Dressing
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons dried basil
- 1 1/2 teaspoons dried oregano
- 3/4 teaspoon black pepper
- 3/4 teaspoon sugar
Instructions
- Heat a pot of salted water to boiling, add the pasta and cook until tender, drain well.
- While the pasta is cooking, mix together the Dressing ingredients in a good sized mixing bowl.
- After the pasta is well drained and cooled a bit, add it to the dressing along with the rest of the Salad ingredients except the cheese. Toss well to coat everything.
- Now add the cheese and fold that, then cover and refrigerate for at least 6 hours or overnight.
- Serve as a side, or in my opinion, as a main dish as that is what I will probably do.
Notes
I cannot price pepperoni at this time, I used a 150 gram pack of smoked ham for 90 Baht. For the Feta, that is 150 Baht for 275 grams, use half the package (75 Baht), cut the block in half and crumble that for right about a cup. Based on the Feta and smoked ham, for 4 servings, this is about $1.22 per serving.
Variants: 1. In place of pepperoni, use thin sliced smoked ham. 2. Use what you have, like a whole bell pepper instead of cup, or a package of pepperoni or smoked ham, like a cup or so, etc.
Adapted from an internet recipe.
Shrimp Spaghetti Carbonara
I made this last night for dinner, 20 Dec 2017, but not worthy of a photo since the eggs did scramble. The flavor was excellent, just not a nice presentation so I will certainly be making this again, one to get the technique mastered to mix in the egg and cheese, and two, to get photos.
Ingredients
- 500 grams dry spaghetti, (1 lb)
- 2 eggs, room temperature
- 2 egg yolks, room temperature
- 1½ cups Parmesan cheese rind, grated. plus more for garnish
- coarsely ground black pepper, as needed
- 250 grams bacon, cut into ½ inch slices, (8 oz)
- 500 grams fresh shrimp, peeled, deveined, tails removed, (1 lb)
- ¼ cup fresh parsley, chopped, plus more for garnish
Instructions
- Bring a pot of salted water to a boil then cook the spaghetti until just tender. Reserve 1 cup of pasta water, leave the spaghetti in the pot and set aside.
- While the water is getting hot for the spaghetti, in a mixing bowl mix together the cheese, eggs, and yolks with a fork or whisk. Season with salt and pepper as desired. Set this aside and finish up cooking spaghetti.
- Heat a large non stick skillet on medium heat and when hot, add the bacon and cook until crispy then remove to a bowl, leaving the fat in the pan. and add ¼ cup of the pasta water you reserved.
- Add the shrimp to the pan and season with salt and pepper as desired. Cook until the shrimp are all pink, turn often.
- Now drain the pasta and add to the pan with the shrimp, use tongs to combine the shrimp and pasta. Once mixed well, toss the parsley into the pasta.
- Working quickly, now stir in the egg and cheese mixture and use tongs to quickly toss to coat the spaghetti, use two sets of tongs if needed, work fast to prevent the egg from scrambling. Add additional pasta water as needed to make a creamy sauce. Just before serving, toss the bacon in. (If the eggs scramble, the taste will still be excellent, just not very photogenic.)
- Transfer to a serving dish and garnish with additional parsley, cheese, and pepper.
Notes
Large white shrimp from Tesco will cost about 150 Baht/500 grams. The cheese about 170 Baht. Bacon prices vary greatly, on average, figure about 150 Baht/250 grams. For 4 servings, this is about $3.46 per serving.
Pizza Pasta
This sounds really good, and is an original recipe from a friend, I look forward to making this. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 500 grams dry Penne pasta, Ziti or Maccheroni works well also
- 500 grams bulk Italian sausage, OR make from a shortcut
- 1 jar pasta sauce, OR make from a shortcut, 2 cups
- 200 grams pizza cheese blend, shredded
- 200 grams Mozzarella Cheese, shredded
- pepperoni slices, slices, as needed
Instructions
- Preheat your oven to 220 C (425 F).
- Heat a pot of salted water to a boil, then add the pasta and cook that until just tender, drain well (let cool for a few minutes before adding to a Pyrex dish) pour into a 9x13 baking dish.
- While the water is heating for the pasta, heat a large non stick pan and add the sausage and break it with a spatula as you cook it, add some chopped up pepperoni slice if want and add to the pan as well, as much as you like. When cooked through, do not drain, just pour into the baking dish and mix with the pasta until "all the pasta is coated with the yummy meatiness." (Author's words, very cool!)
- Add the pasta sauce and mix together, now add the pizza cheese blend and mix that in. Once mixed, smooth out the top evenly, top with Mozzarella, then a layer of pepperoni slices.
- Bake until bubbly, about 25 to 30 minutes. Remove and let rest for a few minutes, you have a bubbly dish of cheese lava, you are just cooling it a bit before serving.
- Serve. Garlic bread would be a great side dish.
Notes
The sausage if you make yourself, about 45 Baht. The cheeses will cost about 175 Baht for the pizza cheese blend, and 140 Baht for the Mozzarella. For 6 servings, this is about $1.77 per serving.
Shortcuts: Italian Sausage, Pasta Sauce.
Variants: 1. Easy, anything you like on a pizza. The author, Amy, says diced green bell pepper and sliced mushrooms is a very good addition. 2. To make this leaner, use chicken sausage.
Original recipe and photo, provided by good friend, Amy Weckerly Shanks, and the original recipe is here.
Homemade Noodles II
This recipe comes from a good friend, and is another way to make fresh noodles, highly recommended! I will be making these soon and may very well be another item I do not need to go to the city for. On my to make list soon!
Ingredients
- 1 cup all purpose flour, 128 grams or 4.5 ounces
- 2 tablespoons milk
- 1 egg
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
Instructions
- In a small bowl, add the egg, milk, and salt. and whisk together.
- In a mixing bowl, mix together the flour and baking powder, add the egg mixture and mix to form into a ball.
- Turn out to a lightly floured surface and knead for about 3 minutes. No worries about over kneading. Let the dough rest for a few minutes.
- Roll out the dough on a floured surface as thin as you like then cut with a pizza or pasta cutter to widths you desire.
- Hang to air dry or cook in boiling water for 10 minutes. If making thicker noodles, you may need to cook a minute or more two.
- For air dried noodles, once dry, store in an air tight container in the fridge for up to a week or freeze for up to 6 months.
- Use noodles in a soup, casserole, etc.
Notes
Low cost.
Recipe and photo provided courtesy of good friend, Kelly Montana Hawk of Tying One On With Kelly (and apron of course) and the original recipe is here.
United States.
United States.
Homemade Noodles I
This recipe comes from a good friend, and is highly recommended! I will be making these soon and may very well be another item I do not need to go to the city for. On my to make list soon!
Ingredients
- 2 cups flour, see Step 1
- 2 tablespoons milk
- 2 eggs
- 2 teaspoons salt
- pinch garlic powder, optional
Instructions
- For the flour, you can use 2 cups all purpose, or 1 cup all purpose and 1 cup whole wheat. If using wheat flour, you may need a bit more milk, And for any recipe with dough, since this is based on humidity where you are, if the dough is too dry, add more milk, if the dough is too sticky, add more flour. If weighing the flour, recommended, 2 cups all purpose flour is 256 grams or 9 ounces.
- In a large mixing bowl, add the eggs, milk, and salt. and whisk together. Add 1 cup of flour and stir until mixture is smooth.
- Mix in the garlic powder and remaining flour, one spoonful at a time until the mixture forms a ball and is no longer sticky.
- Turn out to a lightly floured surface and knead for about 3 minutes. No worries about over kneading. Let the dough rest for a few minutes.
- Roll out the dough on a floured surface as thin as you like then cut with a pizza or pasta cutter to widths you desire.
- Hang to air dry or cook in boiling water for 3-5 minutes. If making thicker noodles, you may need to cook a minute or more two.
- For air dried noodles, once dry, store in an air tight container in the fridge for up to a week or freeze for up to 6 months.
- Use noodles in a soup, casserole, etc.
Notes
Low cost.
Recipe and photo provided courtesy of good friend, Christine Hoffman and the link to her recipe is here.Â
United States.
United States.
Pasta with Tuna, Lemon & Dill
Sounds easy and tasty. On my to cook list. Feel free to use canned or fresh tuna you have cooked. Link to the shortcut is listed in the Notes section.
Ingredients
- 150 grams dry spaghetti, (5-6 oz)
- 200 grams canned tuna, drained, flaked, (7 oz), Shortcut
- ½ red onion, finely sliced
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 bunch fresh dill, chopped
- salt and pepper, to taste
Instructions
- Bring a pot of salted water to a boil, cook the pasta until tender.
- While the pasta is cooking, mix the remaining ingredients together in a large serving bowl, season with salt and pepper as desired.
- When the pasta is tender, drain and add to the mixture in the serving bowl, toss to combine, serve.
Notes
Low cost.
Shortcut: Tuna.
Slow Cooker Pork & Noodles II
Five ingredient recipe, and this not only sounds good and easy, it is! I made this on 8 Feb 2018 and it is great comfort chow. This is a basic slow cooker and stove top recipe.
Ingredients
- 500-1000 grams pork loin, depends on how meaty you want this, (1-2 lbs)
- 3 2/3 cups chicken broth, fresh or from powder
- 500 grams dry egg noodles, or pasta of your choice, (1 lb)
- salt and pepper, to taste
Instructions
- Rub or mist your slow cooker with olive oil to make clean up easier. Not required but is handy.
- Sprinkle the loin well with salt and pepper, be generous. Place the loin in the slow cooker, add 1/2 cup of water and cook on Low setting for 6 to 8 hours, or High setting for 3 to 4 hours. This is two pieces of loin, 1 kilo, I also use these and cut in half for boneless pork chops 🙂
- Check tenderness at 6 and 3 hours respectively, if the pork shreds easily with a fork, it is done. When done, shred with two forks right in the slow cooker, nothing to fine, just good bite sized pieces.
- 20 minutes before you want to serve, place a pot on the stove and add the broth and heat to boiling then add the noodles and cook until just tender. The stock should be mostly absorbed. If there is still liquid, go ahead and drain some of that off.
- Use a slotted spoon and remove the pork from the slow cooker and add to the noodles.
- Stir to combine well. If the pork is not hot enough, heat the pot on very low heat for a few minutes, add a tablespoon or so of liquid from the slow cooker to prevent sticking, this is not a soupy dish. Taste and season as needed with salt and pepper.
- Serve with a salad for a complete meal.
Notes
Going with 1 kilo of pork loin, cost would be 115 Baht, for 6 servings, this is about 56 cents per serving.
Variants: 1. Add cooked cabbage or sauerkraut, add sliced mushrooms. 2. Stir in a cup of chicken gravy (which sounds awesome!).
Adapted from an internet recipe.
Variant 1 provided by good friend, Sheila Olson.
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United States.
Pantry Pasta
Sounds good and easy. I am looking forward to testing out the trick with the egg yolks. On my to cook list.
Ingredients
- 2 slices bread
- 6 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, smashed and minced
- 3/4 teaspoon crushed red pepper
- 1/4 teaspoon sea salt
- 3 tablespoons fresh parsley, chopped
- 2 tablespoons capers, drained and chopped
- 1-2 teaspoons lemon or lime juice
- 350 grams dry spaghetti
- 3 egg yolks
- 1/2 cup Parmesan cheese, grated
Instructions
- Heat your oven to 180 C. Line a baking sheet with foil or parchment paper. Cut the bread into 1/3 to 1/2 inch cubes. Toss the cubes with 1 tablespoon of olive oil. Spread the bread cubes in a single layer on the baking sheet. Bake until golden brown, 2 to 3 minutes but keep an eye on them. Remove from the oven and set aside. There, you just made croutons which will be used for a topping at the end.
- Heat 4 tablespoons of olive oil in a large non stick pan, when hot, add the onion, garlic, salt, and red pepper, cook until the onion is golden brown.
- Remove the pan from heat and mix in the parsley, capers, and 1 to 2 teaspoons of lemon or lime juice. Set aside.
- Cook the pasta in a pot of boiling salted water until tender. Reserve 3 tablespoons of the pasta water and drain the rest.
- In a medium bowl, add the egg yolks, slowly whisk in the reserved pasta water, then whisk in the remaining 1 tablespoon of olive oil.
- Place the pan back on low heat and add the well drained pasta to the pan, pour the egg mixture over the pasta and toss to combine the pasta with the egg mixture and the contents in the pan. Cook for 2-3 minutes to warm everything through.
- Divide among 4 bowls and top with the croutons you made and a sprinkle of Parmesan cheese.
Notes
Low cost. When I make this, I will also cook up some Italian sausage to go with this.
Adapted from an internet recipe.
Easy Chicken Tetrazzini II
Sounds good. Several cooking methods used but ultimately this will be a baked casserole.
Ingredients
For the Chicken & Broth
- 3 chicken breasts, boneless, skin on
- 1 carrot, cut into 4 or 5 pieces
- 1 onion, quartered
- 1 stalk import celery, cut into 4 or 5 pieces
- 7 cups water
Remaining Ingredients
- 300 grams dry spaghetti, or fettuccine
- 1 can condensed cream of chicken soup, OR make from a shortcut
- 1 can condensed cream of mushroom soup, OR make from a shortcut
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1 cup Parmesan cheese, grated
Instructions
- To make the broth, add the chicken, onion, carrot, and celery to a large pot with the 7 cups of water. Bring to a boil then reduce to a simmer, cook for about 20-30 minutes. Remove the pot from the burner and let it cool to room temp on its own, this will give good tender and juicy chicken.
- Once cooled, remove the chicken to a cutting board.
- Pour the liquid in the pot through a strainer, discard contents of the strainer, return the broth to the same pot. Now you have fresh homemade broth, wasn't that simple and easy?
- Preheat your oven to 190 C. Butter a 9x13 baking dish and set that aside.
- Bring the broth to a boil and add the pasta and cook until it is just tender. Remove the pot from the burner and let sit for 5 minutes.
- While the pasta is sitting (it is soaking up flavor), go ahead and cut the chicken into bite size pieces, set aside.
- In a large mixing bowl, add the two soups, garlic and onion powders, and half the cheese. Mix together. Now you are ready to put this together.
- Drain the pasta. Place half the pasta in the baking dish and spread out to an even layer.
- Layer half the chicken on top.
- Spread half the soup mixture on the top.
- Repeat the layers then sprinkle the remaining cheese on the top. Cover with foil and bake for 45 minutes.
- Remove from oven, let rest for 5 minutes, serve with a salad for a nice meal.
Notes
Three good sized chicken breasts might, just might, cost 65 Baht. Without running the numbers, this is a Low Cost meal for sure.
Shortcuts: Condensed Cream of Chicken Soup, Condensed Cream of Mushroom Soup.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
Creamy Shrimp Pasta
This comes from a good friend, and her recipes have never failed me. I love pasta and shrimp, and this is best pasta I have made.
Ingredients
- 350 grams dry Fettuccine pasta
- 500 grams fresh shrimp, peeled, deveined, tails removed
- 1 tablespoon olive oil
- 1/2 onion, finely diced
- 2 tablespoons butter
- 1 clove garlic, smashed and minced
- 1/3 cup white wine
- 2 cups whipping cream
- 1/3 cup Parmesan cheese, grated. plus more for serving
- salt and pepper, to taste
- paprika, to taste
- fresh parsley, chopped, for garnish
Instructions
- Cook the pasta in a pot of salted water until just tender, drain, and set aside.
- In a large bowl, add the shrimp and season with 1/2 teaspoon of salt, 1/4 teaspoon pepper, and 1/4 teaspoon of paprika or according to your taste. Toss the shrimp to make sure they are all seasoned.
- Heat a large non stick pan on medium heat and add the oil, when hot, add the shrimp and stir often to cook until pink on all sides, takes just a few minutes then quickly remove them from the pan to a plate.
- Same pan, add the butter and onion and cook, stirring often until golden brown, then add the garlic and cook until fragrant, 30 seconds to a minute. Now stir in the white wine and cook this to reduce to 25% of the liquid remaining in the pan.
- When the wine is reduced, stir in the cream and bring to a low boil then reduce heat to a simmer for 2 minutes. Now sprinkle on the Parmesan and stir only until smooth and creamy, simmer for a minute or two then turn off the heat, do not let it get to a boil. Season to taste with additional salt, pepper, and paprika as desired.
- Stir in the shrimp.
- Then add the pasta and toss to coat.
- Serve with a sprinkle of Parmesan and parsley.
Notes
Figure about 150 Baht/500 grams of large shrimp. For 4 servings, this is about $1.10 per serving.
This recipe for Creamy Shrimp Pasta is from Natasha's Kitchen.
