Archive for the ‘PASTA’ Category
Hay & Straw
January 26, 2019 Lee
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Hay & Straw

Catchy name for a great sounding dish! Common ingredients and cooks up in a snap. On my to make and taste list for sure.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams dry linguine, (1 lb)
  • 2 cups cooked ham, julienned
  • 1 tablespoon butter
  • 2 cloves garlic, smashed and minced
  • 3 cups frozen peas, thawed
  • 1/2 teaspoon dried thyme
  • 1 1/2 cups Parmesan cheese, shredded
  • 1/3 cup whipping cream
  • black pepper, as desired, to taste

Instructions
 

  • Heat a pot of salted water to boiling, add pasta and cook until tender, drain.
  • While the pasta is cooking, heat the butter in a large non stick pan. when hot, add the ham and garlic, saute, stirring often for 3 minutes. Stir in the peas and thyme, cook, stirring often to heat the peas through. Set the pan aside and wait for the pasta to finish.
  • When the pasta is tender, drain well. Place the pan back on medium low heat and add the pasta, cream, and cheese and toss to mix everything together. Season with black pepper as desired, to taste.
  • Serve and enjoy.

Notes

Low cost per serving.
Variants: 1. Use a cheese blend in place of the Parmesan. 2. Add diced bell pepper when sauteing the ham.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,PASTA
Creamy Skillet Noodles with Peas
January 26, 2019 Lee
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Creamy Skillet Noodles with Peas

Sounds very good, and this can be a nice side dish as written, or add a variant and you have a main dish. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Dish, Side
Cuisine American
Servings 6 servings as a side

Ingredients
  

  • 1/4 cup butter, (1/2 stick)
  • 2 tablespoons vegetable oil
  • 5 cups dry thin egg noodles, or thin spaghetti, kind of broken up
  • 2 1/2 cups frozen peas, (10 oz / 284 grams)
  • 2 1/2 cups chicken broth, fresh or from powder, (Shortcut)
  • 1/2 cup milk
  • 1/2 cup whipping cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Heat the butter and oil in a large non stick pan on medium heat. When hot, add the dry pasta and stir until the pasta is coated with the butter and oil, and lightly browned (it will smell like popcorn).
  • Add the remaining ingredients and stir together and bring to a boil.
  • Reduce heat to a simmer, cover, and cook, stirring occasionally for about 10-15 minutes or until the pasta is tender.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcut: Chicken Broth (Pressure Cooker).
Variants: 1. To make a main dish, add cubed ham, cooked smoked sausage, or cooked chopped chicken. 2. Add dice bell pepper. 3. Add sauteed sliced fresh mushrooms.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,PASTA,SIDES
Sausage Stroganoff
January 21, 2019 Lee
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Sausage Stroganoff

This sounds good, nice use of the pork sausage and mushrooms. There is two shortcuts to use to cut costs but you have to plan this if using. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 250 grams dry egg noodles, (8 oz)
  • 500 grams bulk pork sausage, (1 lb), (Shortcut)
  • 250 grams fresh mushooms, button are perfect, sliced, (8 oz)
  • 1 medium onion, diced
  • 2 cloves garlic, smashed and minced
  • 1/4 cup all purpose flour
  • 1/4 teaspoon salt, and as desired, to taste
  • 1/2 teaspoon paprika
  • 1 1/2 cups beef broth, fresh or from powder
  • 1 cup sour cream, (Shortcut)
  • fresh parsley, chopped, for garnish

Instructions
 

  • Heat a pot of salted water to boiling and cook the pasta to just tender. Drain and keep warm.
  • Heat a large non stick pan and add the sausage, onion, garlic, and mushrooms. Cook, breaking up the sausage, until the meat is no longer pink and the onion is tender and the mushrooms have released their water, only takes about 6-8 minutes. Drain off the fat if any.
  • Return to heat and stir in the flour, then the paprika, season with the salt to your taste.
  • Slowly add the beef broth, while stirring. Keep stirring and bring to a boil, cook for about 1-2 minutes and the mixture will thicken. Turn off the heat but leaf on the same burner.
  • Stir in the sour cream.
  • Serve over the egg noodles and garnish with parsley if desired. Enjoy.

Notes

Low cost. The use of the shortcuts are highly recommended.
Shortcuts: Pork Sausage, Sour Cream.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,MUSHROOMS,PASTA
One Pot Chickpeas & Pasta (Pasta e Ceci)
January 12, 2019 Lee
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One Pot Chickpeas & Pasta (Pasta e Ceci)

Adapted from an internet recipe.
This sounds easy and delicious. There is several shortcuts to use less canned products that taste much better as well. Read the Variants listed in the Recipes Notes section for some great sound alternatives to change this up or to make your own signature dish. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Lunch, Main Dish, Side Dish
Cuisine Italian
Servings 2 servings

Ingredients
  

  • 3 tablespoons olive oil
  • 3 cloves garlic, smashed and minced
  • 3 tablespoons tomato paste
  • salt and black pepper, as desired, to taste
  • 1 can chickpeas, 15 oz can, drained, rinsed or 2 cups cooked, Shortcut
  • ½ cup dry small pasta, shells, diatlini, etc.
  • 2 cups hot water, or chicken broth, stock, or bean broth, Shortcut

Instructions
 

  • Add the oil to a medium sized pot and put over medium heat, when hot, add the garlic and cook, stirring often until it is fragrant and lightly browned.
  • Add the tomato paste, season with salt and pepper as desired to taste, and stir that in for 30 seconds.
  • Add the chickpeas, pasta, and hot water, stir together then lower the heat and let this simmer, stirring often, until the pasta is tender and the liquid has been mostly absorbed by the pasta. Taste and adjust salt and pepper to taste.
  • Ladle into bowls and enjoy.

Notes

Low cost.
Shortcuts: Chicken Broth (Pressure Cooker), Chicken Stock (Pressure Cooker), Chickpeas (Pressure Cooker), Great Northern Beans (Pressure Cooker).
Variants: 1. Use chicken broth, chicken stock, or bean broth from either chickpeas or Great Northern beans in place of water. 2. Use Great Northern beans (cooked or canned) in place of chickpeas.
* Best Value $1 or Less per Serving,: ITALIAN,PASTA,SOUPS, STEWS, CHILI
Stir Fried Noodles
December 22, 2018 Lee
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Stir Fried Noodles

Recipe adapted from Just A Pinch Recipe Club, Amy Herald, and the original recipe is here, United States.
This recipe comes from a good friend in the US. Basic common ingredients, and quick and easy to prepare.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Side
Cuisine Asian
Servings 6 servings as a side

Ingredients
  

  • 220 grams dry Chinese noodles, (8 oz)
  • 170 grams fresh mushrooms, sliced, button, straw, or Shiitake would be perfect, (6 oz)
  • 3 spring onions, sliced, white and green parts
  • 1 tablespoon cooking oil
  • 2 tablespoons light soy sauce
  • 1/2 teaspoon dark soy sauce
  • 1 teaspoon sesame oil

Instructions
 

  • Heat a pot of water to boiling, add the dry noodles and cook until tender. Drain and set noodles aside.
  • In a wok, wok pan (my preference), or a non stick pan, heat the oil on medium heat. Add the mushrooms and stir fry for 1-2 minutes, or until the mushrooms are tender.
  • Add the spring onion, reserve a little bit of the sliced green parts for garnish if desired. Stir fry for another 30 seconds.
  • Add the drained noodles, soy sauces, and sesame oil, stir fry to mix and heat the noodles through.
  • Serve, and garnish with spring onion if desired.

Notes

Low cost.
* Best Value $1 or Less per Serving,: CHINESE,MUSHROOMS,PASTA,SIDES
Tomato Noodles with Fried Egg (西红柿打卤面)
November 21, 2018 Lee
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Tomato Noodles with Fried Egg (西红柿打卤面)

This recipe for Tomato Noodles with Fried Egg is from China Sichuan Food.
This recipe comes from a friend in Sichuan, China, and sounds delicious. The noodles are not made from tomatoes, tomatoes, eggs and garlic are cooked together and mixed with noodles of your choice. On my to make and taste list.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Lunch, Main Dish
Cuisine Chinese
Servings 2 servings

Ingredients
  

  • 3 medium tomatoes, diced, juicy tomatoes are preferred
  • 3 eggs, whisked
  • 3 cloves garlic, smashed and minced
  • 2 spring onions, sliced, white and green parts separated
  • 2 teaspoons salt, or to taste
  • 2 teaspoons sesame oil
  • 1 tablespoon vegetable oil
  • 200 grams dried noodles, your choice, (7 oz)
  • tomato ketchup, if needed in Step 2

Instructions
 

  • Heat the oil in a wok or non stick pan on medium heat, when hot, add the white part of the spring onions and garlic, stir fry until fragrant, just a minute or two.
  • Add the tomatoes and cook, stirring often, until mixture is mostly juice. If your tomatoes were not juicy enough, add a tablespoon of tomato ketchup and stir that in.
  • Increase the heat to medium high, drizzle in about 1/3 of the whisked eggs into the tomato sauce, wait about 10-20 seconds for the egg to firm up, give the sauce a quick stir and drizzle another 1/3 of the egg into the sauce, wait again, quick stir, then drizzle in the last 1/3 of egg, wait, quick stir. Remove from heat and set aside.
  • Cook the noodles in a saucepan of boiling water until tender, time will depend on the noodles you are using.
  • Drain the noodles, then mix the sauce into the noodles.
  • Divide between two bowls and garnish with the sliced green part of the spring onion. Enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,: CHINESE,EGGS - ALL,Eggs - Chicken,PASTA
Beef Casserole
October 17, 2018 Lee
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Beef Casserole

The idea for this comes from a good friend in Thailand, and it turned out much better than expected, and the family loved it!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 3 cups bowtie pasta, or any bite size pasta
  • 500 grams ground beef, (1 lb)
  • 1 cup frozen peas
  • 8 small Shiitake mushrooms, stems removed and sliced
  • 1 jar Artisan 3 Cheese Pasta Sauce, Prego, 411 gram jar
  • 2-3 cups Cheddar cheese, shredded
  • panko breadcrumbs, as needed
  • salt and pepper, as desired

Instructions
 

  • Preheat your oven to 200 C (400 F). Grease a 9x13 baking dish lightly with butter.
  • Cook the pasta in a pot of boiling salted water until just tender. Drain and add pasta to the baking dish. While the pasta is cooking, heat a non stick pan and brown the ground beef, drain and add to the baking dish.
  • Add the mushrooms, peas, and cheese pasta sauce to the baking dish.
  • Mix together. Season with salt and pepper as desired.
  • Spread the mixture out evenly and sprinkle the shredded cheese on the top, use as much cheese as you like.
  • Add some panko on top of the cheese.
  • Bake for 15-20 minutes or until the casserole is bubbly and the top is golden brown.
  • Serve and enjoy.

Notes

The cheese sauce, in Thailand, is available from Lazada if you reside outside of a major city, cost is 178 Baht for a jar, which is not bad, it is a very good sauce. The Cheddar cheese will use 1 200 gram block, about 180 Baht. For 8 servings, this is about $1.36 per serving.
Recipe inspired by good friend, Kurt Hammerschmidt.
Thailand.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,CASSEROLES,PASTA
One Pot Chicken Fajita Pasta
September 5, 2018 Lee
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One Pot Chicken Fajita Pasta

This, sounds very good! Simple ingredients, on my to cook list and soon.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 3 tablespoons cooking oil
  • 3 chicken breasts, boneless, skinless, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 onion, sliced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon chili powder, 1 tsp if using Thai chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon garlic powder
  • 5 cups milk
  • 4 cups dry Penne pasta, (400 grams)
  • 1 cup Pepper Jack cheese, or Monterey Jack, shredded

Instructions
 

  • In a large pot, heat the oil on medium heat, add the chicken and cook, stirring often until no longer pink. Remove chicken to a bowl and set aside.
  • Same pot, add the peppers and onion, cook, stirring often, until the onion is soft.
  • Add the chicken back to the pot and mix in the salt, pepper, cumin, garlic powder, and chili powder.
  • When everything is coated well, add the milk and pasta. Stir together and cook for about 20 to 30 minutes, stir often to prevent the pasta from sticking together.
  • Cook until the pasta is tender and the sauce reduced.
  • Add the cheese and mix in, no one will care if you use more cheese.
  • When the cheese is melted and mixed in, serve.

Notes

This should be low cost per serving, will price when I buy 3 chicken breasts.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,PASTA
Mushroom Ragout
August 31, 2018 Lee
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Mushroom Ragout

This is from a good friend in the US and this sounds very tasty! Anything with mushrooms, I like it. The mushrooms in the first part is written as it was provided, the second part is using local Japanese mushrooms here in Thailand. I will make this and give me report soon.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 tablespoon olive oil
  • 125 grams pancetta, chopped, or bacon (1/4 lb)
  • 3/4 cup shallots, cut in half
  • 1 1/2 tablespoons garlic, minced
  • 1 1/2 tablespoons fresh rosemary, minced, or 1 1/2 teaspoons dried
  • 2 tablespoons tomato paste
  • 2 tablespoons butter
  • 225 grams portobello mushrooms, stems and gills removed, caps chopped, (8 oz)
  • 500 grams cremini mushrooms, sliced, (1 lb)
  • 225 grams white button mushrooms, sliced, (8 oz)
  • 225 grams fresh Shiitake mushrooms, stems removed, caps sliced, (8 oz)
  • 1 cup chicken stock, or vegetable stock, fresh or from powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped, more for serving
  • 1/4 cup Romano cheese, grated, or Parmesan, more for serving
  • 500 grams dry Fettuccine pasta

Using Japanese Mushrooms

  • 225 grams fresh Shiitake mushrooms, stems removed, caps sliced, (8 oz)
  • 300 grams Buna Shimeji mushrooms, roots removed, separated, (10 oz)
  • 150 grams White Shimeji mushrooms, roots removed, separated, (5 oz)
  • 300 grams Enoki mushrooms, roots removed, separated, 10 oz)

Instructions
 

  • In very large skillet, heat oil over medium heat, when hot, and add the Pancetta. Cook for 10 minutes or until crisp. Add shallots and cook for 3 more minutes, then add garlic and rosemary, and cook for 1 minute. Add the tomato paste and cook for 2 minutes.
  • Add butter and all the mushrooms and stir. Increase heat to medium high. Cover and cook for 5 minutes. Remove lid and cook for another 5 minutes.
  • Add the broth, season with salt and pepper as desired and cook uncovered for 15 minutes or until most of the liquid is gone and mushrooms are nice and tender.
  • While the mushrooms are cooking, heat a pot of salted water to boiling, then cook the fettuccine to just tender. Scoop out 1 cup of pasta water and reserve, drain the rest of the water and set the pasta aside.
  • Add the parsley and Romano cheese to the mushrooms. Add a little of the pasta water to make a creamy and thick sauce. Add only a little water at a time until you achieve the creamy consistency as desired.
  • Serve over the hot pasta and garnish with parsley and Romano cheese as desired. Enjoy.

Using the Japanese Mushrooms

  • The steps stay the same. Note about the Enoki and Shimeji mushrooms, these two types have root bundles, so adjust the weights of the mushrooms as needed, I know I will but extra just to make sure.

Notes

I will price this on the Japanese mushrooms once I have them on hand, for now, this is fair cost. And for pancetta, never seen it it here so I will use bacon.
Recipe provided by good friend, Patti Stone.
United States.
* Fair Value $1.01 to $1.50 per Serving,MUSHROOMS,PASTA
Greek Pasta Salad
August 3, 2018 Lee
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Greek Pasta Salad

Samantha Thayer, United States - Thailand.
This is from my daughter, Samantha, and when she made this, she did not know what to call it, but she certainly nailed this one! This looks and sounds, perfect. Measurements are approximations only. Photos provided by Samantha.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Main Dish, Side
Cuisine American
Servings 0

Ingredients
  

  • 6-7 cups cooked pasta, bite size, like shells, spirals, wheels, etc.
  • 2 small cucumbers, peeled, cut in half lengthwise, sliced
  • 15 kalamata olives, sliced
  • 1/4 red onion, diced
  • 115 grams Feta cheese, crumbled, (4 oz container)
  • 1 cup dry hot salami, sliced
  • 1 cup Greek vinaigrette
  • 1/4 baby arugula
  • squeeze fresh lemon
  • salt and pepper, to taste

Instructions
 

  • Prepare the pasta per the package instructions. Drain. Set aside to let it cool while you prepare the rest of the ingredients. (Wheels were used here to make it pleasant for small children to see.)
  • Onion, cucumbers and olives ready.
  • Salami is ready.
  • Feta cheese is crumbled and ready. Do not add the feta if the pasta is still warm, chill the salad first because melted feta is not pleasant to see.
  • Although a homemade dressing is always preferred, the bottled type is good to have on hand for convenience and a time saver.
  • In a large mixing bowl, toss together the pasta, vegetables, including the arugula, and the salami. Add the vinaigrette and mix in, taste, and season with lemon juice, salt, and pepper to your desired liking. Chill the salad for at least an hour, overnight is highly recommended to allow the flavors to blend and develop.
  • Add the feta cheese and gently mix together, place in a serving dish, and enjoy.
* Best Value $1 or Less per Serving,PASTA,Sides - Salads