Posts Tagged ‘Pasta’

This was a throw together creation that turned out fantastic!

Pepper Steak Angel Hair Pasta with Kale

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Cajun Chicken and Angel Hair Pasta

Recipe for Cajun Chicken and Angel Hair Pasta

1 Fryer or about 4 lbs of chicken bone-in

1 lb of Angel hair pasta

1 onion chopped

1/2 bell pepper chopped

6 garlic cloves crushed

2 16 oz cans of  tomatoes

1 16 oz can of stewed tomatoes

4 bay leaves

1/2 teaspoon of dry thyme

Non-Stick Spray

Slap Ya Mama Cajun Season

Season chicken with Slap Ya Mama Cajun seasoning. Spray a non-stick baking pan and bake chicken until juices run clear about 30 minutes. In another pan, add three tsp of oil and saute onion for two minutes. Add bell pepper and saute for four minutes. Add tomatoes, stewed tomatoes, crushed garlic, bay leaves, thyme, and simmer 20 minutes. Boil pasta according to package directions. Drain Pasta, top with sauce, and then baked chicken, and mix together. Enjoy!

Lately, I have been experimenting with a lot of vegetarian based dishes. I decided to try Napa Cabbage for the first time and I am hooked. The flavor is so much more milder than traditional cabbage. I gathered ideas from a few websites regarding Napa cabbage, and ultimately created my own recipe and dish off the ideas.

My recipe is as follows:

Orecciette Pasta Salad with Napa Cabbage, tomatoes, Mushrooms, Onions, and Herbs

1lb Orecciette Pasta

1 yellow onion chopped

2 cloves fresh garlic pressed or chopped finely

1 head Napa cabbage

1 8 ounce package of sliced mushrooms

2 fresh tomatoes

3 tablespoons fresh basil

3 tablespoons fresh cilantro

1/2 teaspoon of salt or to your taste

Fresh cracked black pepper to taste

Optional toppings: Crushed Red Pepper and Parmigiano cheese

The first order of business is to saute all of the vegetables with seasons and herbs in olive oil until slightly wilted for cabbage and slightly softened for other vegetables.

Place all the sautéed vegetables in a large mixing bowl.

While you are doing this cook pasta 10 minutes until al dente or follow package instructions.

Mix the pasta, vegetables, and herbs in the large mixing bowl together with a little more olive oil.

Serve and enjoy.

This recipe will easily serve 6 or more people depending on portion size.

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This is one of those dishes were I took a look in the fridge and said,”I need to use my leeks and peppers today before they go bad.” So I grab some white clam sauce and linguine from the cabinet. I take my vegetables and saute them in olive oil, garlic, basil, Italian parsley, and add a touch of fresh black pepper and salt. Combine the linguine, clam sauce, and vegetables, and create a magical dish in less than 30 minutes.

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I love cooking flat-iron steaks because they are much cheaper than filet mignon, but they are almost as tender. It is the most tender steak outside of filet. Tonight, I decided against grilling do to the Texas heat, and cubed the flat-iron steak sauteing it in about 15 cloves of garlic, one onion, and some Cajun seasoning. I then sautéed the spinach with garlic, and cooked the angel hair pasta, and mixed it all together with alfredo sauce in my big pasta bowl.

It would have made the greatest Italian happy! Hey, it will make anyone happy.

Here is the LOVELY dish.

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This is where Mexico, the Southwestern United States, and Italy meet. I love pasta, Pico de Gallo, and cactus. So I thought,”What if I mix all three?” Well, I must say it is a hit with the family, and I hope if you try it, it is with you too. This dish is vegan, vegetarian, healthy, free of preservatives, and artificial colors.

The first thing to do is gather the necessary supplies and ingredients. Proper preparation makes cooking easy.

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For this recipe, I chopped the cilantro, tomatoes, red onion, and jalapeno that you see in the photo.  For the cactus, I am to lazy to cut spines and peel them, unless I am in outdoors survival mode. I purchase my cactus already prepared. Mix all the chopped vegetables in a large mixing bowl except the cactus with 1/2 teaspoon sea salt and one tablespoon olive oil. Squeeze juice of one lime and one lemon into bowl. Mix again with fork. Boil the cactus for about seven minutes and drain off slime. Run the cactus under cool water to cool it down. Boil Farfalle pasta until al dente or slightly firm. This takes about ten minutes. Drain, rinse with cold water, and place in large bowl with vegetables, and one more tablespoon of olive oil. Mix well.

Your now ready to enjoy!

Cactus Salad Farfalle

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Skillet, olive oil, 15 cloves garlic pressed,  one onion sliced, and little sea salt. Saute. Next add one pound of lean ground chuck 90/10. Continue to cook and when meat is medium rare, add one pound of white mushrooms, and cover skillet with lid until mushrooms are cooked.

During the saute process boil a pot of water in a large pot. Add a little olive oil and sea salt. Add one pound of Barrilla Plus Brand Rigotoni.  The yellow box. I prefer this brand because of the ingredients.  Omega 3’s, fiber, etc. It’s not the run of the mill flour based stuff.

Cook pasta. Drain. Add to mixing bowl. Pour in meat and sautéed veggies without draining. Top with Newman’s Own Tomato Basil Sauce.

Serve with Caesar Salad or your choice of side.

For The Vegetarians out there use a meat free hamburger crumble.

Lotsa Garlic Rigotoni!

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Many people leave work and the first thought to their mind is relaxation. For me it is time to cook. Why roving through the grocery store last night a vision came to me. That vision was to roast vegetables that I wanted in a pasta. I picked some of my favorites and thought about colors of the Earth. So I ended up with asparagus, spinach, yellow squash, red onion,  and yellow and red bell peppers. So today, I prep and chop them, which took no less than 15 minutes. I add some fresh garlic slices, olive oil, cracked black pepper, and a little sea salt. Roast them at 400 degrees for 20 minutes stirring once at ten minute mark.

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While the veggies are roasting I prepare a pot of water to cook the Rotini pasta until al dente. Which is about 10 minutes for a pound. I used a steamer basket on top of the pasta to steam the fresh spinach to just slightly wilted which is less than two minutes. Next, I place the spinach in a large mixing bowl along with the fresh cooked pasta. I top this with a jar of Classico Traditional Pesto Sauce. I thoroughly mix it. I then pour in the roasted vegetables and thoroughly mix again. Next, it heads to the plate. Enjoy!

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This is a vegetarian friendly dish, but may not be suitable to a vegan due to Parmesan cheese. This dish less than 30 minutes and is heart healthy.