I found this gem of a recipe on the website Our Best Bites. I'm just going to link to the recipe--I've made this one a few times and it is fabulous every time! I feel fancy whenever I put it on the table but it is super easy to make--Remember to omit the bacon!
Tortellini Spinach Bake in Creamy Lemon Sauce
Friday, April 1, 2011
Wednesday, March 30, 2011
March 2011-Sandy's Macaroni
This is another recipe from Laurel's Kitchen. It is really, really good. When I looked at the recipe I thought it would be bland but boy was I wrong! I've made it numerous times and we just keep on loving it.
Ingredients:
small bunch scallions, sliced thin
1 or 2 minced garlic cloves
1 bell pepper, diced (red or green)
1/2 cup sliced mushrooms
1 stalk celery, diced
2 tablespoons butter
3/4 tsp salt
dash black pepper
1/4 cup whole wheat flour
2 cups milk
2 tablespoons Parmesan cheese
1/2 lb whole wheat macaroni
Saute scallions, garlic, bell pepper, mushrooms, and celery in butter in a heavy pan for 5 minutes. Then add 1 cup of boiling water along with salt and pepper. Bring to a boil and simmer, covered, for 20 to 30 minutes.
Meanwhile, toast flour in a small, dry skillet over low heat, stirring constantly for five minutes. Add to the vegetable mixture and stir. Add the Parmesan cheese and milk. Simmer uncovered for 10 to 15 minutes, until sauce is creamy and reduced to about 2 1/2 cups. Cook pasta, drain and mix with sauce. Serve immediately.
Ingredients:
small bunch scallions, sliced thin
1 or 2 minced garlic cloves
1 bell pepper, diced (red or green)
1/2 cup sliced mushrooms
1 stalk celery, diced
2 tablespoons butter
3/4 tsp salt
dash black pepper
1/4 cup whole wheat flour
2 cups milk
2 tablespoons Parmesan cheese
1/2 lb whole wheat macaroni
Saute scallions, garlic, bell pepper, mushrooms, and celery in butter in a heavy pan for 5 minutes. Then add 1 cup of boiling water along with salt and pepper. Bring to a boil and simmer, covered, for 20 to 30 minutes.
Meanwhile, toast flour in a small, dry skillet over low heat, stirring constantly for five minutes. Add to the vegetable mixture and stir. Add the Parmesan cheese and milk. Simmer uncovered for 10 to 15 minutes, until sauce is creamy and reduced to about 2 1/2 cups. Cook pasta, drain and mix with sauce. Serve immediately.
Tuesday, February 1, 2011
February 2011-- Squash Casserole
Keep this recipe in mind for the summer when yellow squash is aplenty. I made it with the sorry looking imported yellow squash the grocery store has in February because I just HAD to try it. It is a definite comfort food. Mmmm...
2 lbs yellow squash, chopped
1 onion, chopped
1 can cream of mushroom soup
2 cups shredded cheddar cheese
2 eggs, beaten
1 1/2 cups seasoned croutons
Preheat oven to 350 degrees
Saute squash and onion in a little olive oil for about 10 minutes or until tender. Transfer to a 2 quart casserole dish.
Mix together soup, cheese, and egg. Pour over the squash and onion.
Bake for 25 minutes. Remove from oven and sprinkle croutons on top. Return to oven and bake for 20 minutes more.
2 lbs yellow squash, chopped
1 onion, chopped
1 can cream of mushroom soup
2 cups shredded cheddar cheese
2 eggs, beaten
1 1/2 cups seasoned croutons
Preheat oven to 350 degrees
Saute squash and onion in a little olive oil for about 10 minutes or until tender. Transfer to a 2 quart casserole dish.
Mix together soup, cheese, and egg. Pour over the squash and onion.
Bake for 25 minutes. Remove from oven and sprinkle croutons on top. Return to oven and bake for 20 minutes more.
Saturday, January 1, 2011
January 2011--Chickpea Sandwich Filling
This is one of my new favorite lunches. It's super quick to prepare and super yummy. It's made with things I usually have on hand.
1 (19 oz) can garbanzo beans
2 stalks celery, chopped
1/4 cup chopped onion
1 tablespoon mayonnaise
1 tablespoon lemon juice
1 teaspoon dill weed
salt and pepper to taste
Directions:
Drain and rinse the chickpeas. Put them in a mixing bowl and mash them with a fork. Mix in remaining ingredients.
Of course this will taste better after it has sat for a few hours (and the onions will be less strong) but it is still good right after it is made. I put it on whole wheat toast with lettuce, honey mustard, and avocado slices...If tomatoes were in season I'd include those too.
1 (19 oz) can garbanzo beans
2 stalks celery, chopped
1/4 cup chopped onion
1 tablespoon mayonnaise
1 tablespoon lemon juice
1 teaspoon dill weed
salt and pepper to taste
Directions:
Drain and rinse the chickpeas. Put them in a mixing bowl and mash them with a fork. Mix in remaining ingredients.
Of course this will taste better after it has sat for a few hours (and the onions will be less strong) but it is still good right after it is made. I put it on whole wheat toast with lettuce, honey mustard, and avocado slices...If tomatoes were in season I'd include those too.
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