Pasta

Taco Mac

Ingredients:

Taco Seasoning, homemade, or we often use this.
1 lb. ground beef
12 oz. gluten free pasta (this is my favorite brand)
14.5 oz. can fire roasted tomatoes
2 cups chicken broth
Mexican Cheese blend, if you eat dairy

Directions:

1. Brown Ground beef, seasoning with taco seasoning and salt & pepper.
2. Add pasta, the whole can of fire roasted tomatoes, and the chicken broth.
3. Bring to boiling, then turn heat down to medium low and cover. Stir every few minutes and let simmer until pasta is done. Taste and add spices if needed. Stir in some cheese, or serve in bowls and top it with cheese.

Hamburger Helper

This is a quick take on the boxed Hamburger Helper I grew up eating.

1 lb. Ground Beef
1 jar Spaghetti Sauce
Salt & Pepper
Chili Powder
Smoky Paprika
Cayenne Pepper (will get spicy in a hurry)
Pinch of Sugar
Elbow Macaroni
Optional: Cheddar Cheese

Start by boiling some elbow macaroni. Meanwhile, brown the ground beef in a pan. Add spaghetti sauce and spices. Once the noodles are done, mix them in. Stir in cheese. then serve in bowls.

Chilled Peanut Noodles

1 lb. dried whole grain spaghetti
1/2 cup creamy peanut butter
1/4 cup brown rice syrup (or maple syrup)
1/4 cup reduced sodium soy sauce
2 Tbsp. rice vinegar
1/4 tsp. ground ginger
1/4 tsp. cayenne pepper
1 cup chopped green onions
chopped peanuts

1. Cook spaghetti according to package directions; drain. Rinse with cold water; drain again. Return spaghetti to pan.
2. Meanwhile, in a small bowl whisk together the next six ingredients (through cayenne pepper).
3. Add peanut butter mixture to spaghetti in in pan; toss to coat.
4. Garnish with green onions and chopped peanuts.

(Shared by Kristen McKenney, from “The China Study Quick and Easy Cookbook” by Del Sroufe)

Cajun Chicken Pasta

Ingredients:

Cajun Seasoning:
2 tsp. smoked paprika
1 tsp. oregano
1 tsp. thyme
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
1/4 tsp. salt
(Optional to add 1/2 tsp. garlic and onion powder)

For chicken pasta:
1 lb. chicken thighs
12 oz. gluten free pasta (this is my favorite brand)
14.5 oz. can fire roasted tomatoes
2 cups chicken broth
1/2 cup coconut cream (use heavy cream if you eat dairy)
(Optional to add diced onion)

Directions:
1. Combine ingredients for the cajun seasoning in a large medium sized bowl. Cut the chicken thighs into small pieces and add to the bowl with the seasoning. Toss to coat.
2. Heat oil in a deep skillet over medium heat. Add chicken and cook for 1-2 minutes on each side. It does not have to be cooked through yet.
3. Add pasta, the whole can of fire roasted tomatoes, and the chicken broth.
4. Bring to boiling, then turn heat down to medium low and cover. Stir every few minutes and let simmer until pasta is done.
5. Add the coconut cream or heavy cream, stir until melted and combined.

Mimi’s Macaroni & Cheese

With Eggs:
1 cup dry pasta, cooked.
2 eggs
1 cup Milk
1 tsp. Salt
1 Tbsp. Butter
4-8 oz. Sharp Cheddar Cheese

Without Eggs:
2 Tbsp. Butter, melted
2 Tbsp. Flour, stir into butter
2 cups Milk
1/2 tsp. Salt
1 cup dry pasta, cooked.
10 oz. Sharp Cheddar Cheese

Bake at 400 degrees.

Homemade Pasta

INGREDIENTS:

1 ½ cups flour
½ cup semolina flour
2 whole eggs, at room temperature
3 egg yolks, at room temperature
water (I use about 1/2 cup)

DIRECTIONS:

In a large bowl, whisk together the flour and the semolina. Create a well in the center and add the eggs and egg yolks.
Using a fork, break up the eggs then gradually start to draw flour from the edges of the well into the mixture.
When the dough gets too firm to mix with the fork switch to mixing with your hands. Continue to work in flour until the dough no longer sticks to your hands; you may not need to incorporate all of the flour.
Transfer the dough to a lightly floured surface and knead the dough for 8 to 10 minutes or until it is smooth and pliable. If it isn’t a little pliable add some water until its still a firm ball, but has some give when kneeded.Wrap the dough tightly in plastic wrap and allow to rest for at least 30 minutes.
If using a rolling pin: Divide the dough in half. Dust your surface with flour and sprinkle a bit on your rolling pin as well. Roll out the dough as thin and as evenly possible, adding flour as needed to prevent sticking. Use a paring knife to cut your dough into even ribbons, then set aside, dusting the cut pasta with more flour. Repeat with the remaining dough.
Cook the pasta in a large pot of generously salted boiling water, checking for doneness after just 1 minute; fresh pasta cooks very quickly. As soon as it is just al dente, no more than 3 or 4 minutes, drain, reserving some of the cooking water if desired for saucing the pasta. Toss with your sauce, loosen with some of the reserved cooking water as needed and serve immediately.

(If not cooking pasta noodles right away, let them dry on a baking sheet for 1 to 2 minutes, dust well with flour so the strands will not stick together, and loosely fold them or form into small nests. Let dry for about 30 minutes more, then wrap and refrigerate for up to 2 days. It can also be transferred to a sealable plastic bag and frozen for up to 3 months; do not defrost before cooking. This recipe makes enough pasta for two meals for my family of 4. I divide in half and cook one half of the dough and freeze the other.)

This is what mine looked like before cooking:

Lori Davis’ Goulash

So this is one of those recipes that i don’t have an exact recipe for but it is super easy and really good:

Here are the ingredients:

hamburger meat
onions
green peppers
shell noodles
jar of spaghetti sauce
corn
grated cheese

Basically you brown and drain the ground beef and sautée the onions and peppers. Then add the spaghetti sauce to the meat and leave on the stove to heat up the sauce. Meanwhile cook the pasta and drain the water off. Then add the pasta, corn, and cheese to the meat mixture and stir it all together.

Homemade Lasagna II

2 lb. ground beef
Onion
1 ½ tsp. garlic
2 tsp. salt
1 lb. tomatoes
3 cans tomato paste
16 oz. ricotta cheese
¼ cup Parmesan cheese
2 tsp. parsley
2 beaten eggs
1 tsp salt
1 ½ tsp pepper
8 oz. shredded Mozzarella cheese
8 lasagna noodles, cooked

Boil noodles, drain. In a large skillet brown ground beef and onions, drain. Add tomatoes, tomato paste, garlic, basil, and salt. Simmer 15-20 minutes. In a mixing bowl, mix ricotta cheese, Parmesan cheese, parsley, eggs, salt, and pepper.
In a 9×13 pan spoon a little meat sauce on the bottom. Then layer half the noodles, then half the cheese mixture, the half the meat mixture. Repeat. Bake at 400 degrees for 30-45 minutes until heated throughout.

Chicken Tetrazini

1 can cream of mushroom soup
1 can cream of chicken soup
1 can chicken broth
12 oz. thin spaghetti, cooked
Salt and pepper
Grated cheddar cheese
Can add onion, peppers, pimentos, celery, carrots, mushrooms, broccoli, etc. as desired.

Cook chicken, cool and dice. Cook spaghetti. Lightly sauté desired vegetables. Add chicken, spaghetti, vegetables, to remaining ingredients. Bake in a 9×13 pan at 400 degrees until bubbly.

Homemade Mac and Cheese

1 cup pasta, cooked
2 eggs
Sour cream
Butter
1 ½ tsp. salt
1 cup milk
Cheddar Cheese

Cook pasta and drain. Add remaining ingredients. Bake in an 8×8 dish at 400 degrees until eggs are set.

Spaghetti

1 ½ lbs. ground beef
3 Tbsp. oil
1 cup chopped celery
1 cup chopped onion
1/3 cup chopped green pepper
1 tsp. salt
1 Tbsp. chili powder
¼ tsp. Oregano
¼ tsp. cumin
¼ tsp. garlic powder
½ tsp. black pepper
4 cups tomato juice
½ cup Ketchup of 8 oz. tomato sauce
1 cup hot water

Put oil in large skilled and cook ground beef. Drain. Ad chopped vegetables, tomato juice, ketchup, and water and seasonings. Cook until thick. Serve over spaghetti noodles.

Homemade Lasagna

1 lb. ground beef
2 cloves garlic, minced
1 six oz. can tomato paste
1 can tomatoes (2 ½ cups)
1 tsp. salt
¾ tsp. pepper
½ tsp. oregano
1 eight oz. package lasagna noodles
1 ½ cup Swiss cheese
1 eight oz package cottage cheese

Brown round beef and garlic. Add tomatoes, tomato paste, pepper, and oregano. Cover and simmer about 20 minutes. Cook noodles. Heat oven to 350 degrees. Alternate layers of meat sauce, noodles, and cheese in baking dish, beginning and ending with meat sauce. Bake for 30 minutes. Sprinkle with parmesan cheese.

Hamburger Strogganoff

1 lb ground beef
Onion
3 beef bullion cubes
½ tsp. salt
1 cup hot water
2 Tbsp. Ketchup
1 tsp. mustard
2 Tbsp flour
½ cup cold water
½ cup sour cream
Cooked noodles

Brown and drain ground beef. Add salt, bullion cubes, water, Ketchup, and mustard. Simmer a few minutes. Raise heat and stir in flour mixture (flour and ½ cup cold water) until thickens. Remove from heat. Stir in sour cream, then noodles. Serve.

Beef and Macaroni Casserole

1 lb. ground beef
½ cup Onion, chopped
½ cup Green bell pepper, chopped
4 Tbsp. Flour
1 tsp. salt
1 tsp. Italian seasoning
¼ tsp pepper
8 oz. macaroni, cooked
4 oz. Cheddar cheese, shredded
28 oz. can chopped tomatoes

Brown onions, peppers, and ground beef in a little oil. Drain. Add tomatoes and spices. Cook until juice thickens. Cook elbow macaroni. Drain. Add to sauce. Pour into a casserole dish. Sprinkle cheese on top. Bake at 375 degrees until cheese is melted and pasta is heated through.

Rotel Chicken

4 Boneless, skinless chicken breasts
1 Onion
1 Green pepper
1 (12oz) package bowtie pasta
1 can Cream of mushroom soup
1 can Cream of chicken soup
1 lb. Velveeta Cheese
1 can Rotel.

Boil chicken and shred, then sauté onion and green pepper in butter. Meanwhile, cook the bowtie pasta, drain, and set aside. Mix together cream of mushroom soup and cream of chicken soup and Rotel. Mix all ingredients together and cut Velveeta into chunks. Put into a 9×13 baking dish at 400 degrees. Stir often to melt cheese and mix thoroughly. Bake until heated through.