Ingredients:

• 2 cups reserved pasta water
• 4 Tbsp. Butter
• 4 Tbsp. Flour
• 2 cups Heavy Cream
• 1 tsp. Salt
• 1 cup freshly grated Parmesan Cheese
• freshly ground Pepper to taste
• 14 cup fresh Parsley
• 1 Tbsp. Lemon Juice

Directions:

1. Melt butter in a pan.
2. Sprinkle in the flour and stir to make a paste; cook until the flour is no longer raw, 1-2 minutes.
3. Whisk in the reserved two cups of pasta water and the heavy cream.
4. Season with 1 tsp. salt and the ground pepper.
5. Return to a simmer, whisking to make a smooth sauce.
6. Cook over low heat until thickened.
7. Remove the pot from heat and add the parmesan cheese, parsley, and lemon juice. Stir.

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.

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.

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)

• 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:

1. In a large bowl, whisk together the flour and the semolina. Create a well in the center and add the eggs and egg yolks.
2. Using a fork, break up the eggs then gradually start to draw flour from the edges of the well into the mixture.
3. 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.
4. 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.
5. 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.
6. 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:

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.

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.