I've made this entree so many times and have never used a recipe but I thought I'd write it down for posterity :) My mom taught me how to make a roux for gravy when I was younger. And, in the end, a roux can be used for many different types of sauces including cheese sauce. If you want baked mac and cheese, all you need to do with this recipe is put it into an oven safe pan and sprinkle with your favorite toppings - bread crumbs, more cheese, etc. You could also add other flavorings to the stove top version like bacon, red peppers, onion, garlic, the list goes on.
Unfortunately, I do not know exact measurements for this recipe as I just make it by adding the ingredients, watching how it goes together and then tasting it.
Ingredients:
Cooked pasta
Milk
Butter
All purpose flour
Grated cheese
Worcestershire sauce
Directions:
Melt 2-3 tablespoons of butter in a saucepan over medium heat. Whisk in 2-3 tablespoons of flour. Allow the flour to cook a few minutes in the butter. Continue to whisk to ensure that the flour does not burn. Add 1 cup of warmed milk to start. Continue to whisk to keep the sauce from becoming lumpy. If the sauce starts to thicken too much, add more milk. The cheese will make the sauce thicker so make it a little thinner than you might think it should be. Add the cheese and Worcestershire sauce to taste. Once the sauce is to you liking, add to the cooked pasta. Voila - you have stove top mac and cheese.
Showing posts with label pasta. Show all posts
Showing posts with label pasta. Show all posts
Monday, March 07, 2011
Saturday, September 06, 2008
Veggie Tofu Stir Fry
This recipe is very similar to the previous one but it has different flavorings. The great thing is that you could create more dishes than these two!
Ingredients:
soba noodles, cooked
extra firm tofu, cut into 1/4 inch cubes
squash, cut into 1/4 inch cubes
frozen stir fry vegetables
soy sauce or tamari
Chinese spicy mustard
Thai chili sauce
white wine vinegar (rice wine vinegar would probably be good too)
Directions:
Mix together the soy sauce, mustard, chili sauce and vinegar to taste. Add the tofu cubes and marinate for a few minutes. Heat olive oil in a large skillet. Add the tofu and brown for 5-10 minutes. Add the squash and frozen vegetables. Cook until done. Serve with vegetables and tofu mixture on top of the soba noodels.
Ingredients:
soba noodles, cooked
extra firm tofu, cut into 1/4 inch cubes
squash, cut into 1/4 inch cubes
frozen stir fry vegetables
soy sauce or tamari
Chinese spicy mustard
Thai chili sauce
white wine vinegar (rice wine vinegar would probably be good too)
Directions:
Mix together the soy sauce, mustard, chili sauce and vinegar to taste. Add the tofu cubes and marinate for a few minutes. Heat olive oil in a large skillet. Add the tofu and brown for 5-10 minutes. Add the squash and frozen vegetables. Cook until done. Serve with vegetables and tofu mixture on top of the soba noodels.
Italian Veggie Tofu Pasta Salad
We've decided to eat more tofu. For one thing, we actually like it but also it's good for us and it's cheap compared to meat.
Ingredients:
whole wheat penne pasta, cooked
olive oil
extra firm tofu, cut into 1/4 inch squares
zucchini, cut into 1/4 inch squares
bell pepper, coarsely diced
blue cheese
Italian vinaigrette
fresh ground black pepper
red pepper
salt
Instructions:
Marinade the tofu in the vinaigrette for a few minutes. Heat some olive oil in a saute pan. Add the tofu and zucchini. Cook for a few minutes and then add the bell pepper. Add the black and red pepper and the salt. Cook until browned to your liking. Mix the cooked vegetables with the pasta, blue cheese and vinaigrette to your taste.
Ingredients:
whole wheat penne pasta, cooked
olive oil
extra firm tofu, cut into 1/4 inch squares
zucchini, cut into 1/4 inch squares
bell pepper, coarsely diced
blue cheese
Italian vinaigrette
fresh ground black pepper
red pepper
salt
Instructions:
Marinade the tofu in the vinaigrette for a few minutes. Heat some olive oil in a saute pan. Add the tofu and zucchini. Cook for a few minutes and then add the bell pepper. Add the black and red pepper and the salt. Cook until browned to your liking. Mix the cooked vegetables with the pasta, blue cheese and vinaigrette to your taste.
Sunday, February 17, 2008
Homemade Lasagna (About 1 hour)
We usually go out to eat on Saturday nights but this week, we went out on Friday night and then ate in on Saturday. On my blog, you can read about the dinner out here (link coming soon) and you can read MTH's review here (link coming soon).
Here's the quick lasagna that I made last night. Note that it feeds enough for an army so be prepared for leftovers if there's only two of you like me and and MTH.
Ingredients:
1/2 pound bulk Italian sausage
1/2 pound ground turkey
1 onion, chopped
1/2 green pepper, chopped
29 oz petite diced tomatoes
8 oz tomato paste
oregano, to taste
salt, to taste
fresh ground pepper, to taste
red pepper flakes, to taste
16 oz skim ricotta cheese
1 egg
Parmesan cheese (use how much you like)
mozzarella cheese (use how much you like - I tried not to make it too cheesy)
12 lasagna noodles, boiled
Preparation:
Heat the oven to 375 degrees. Cook the ground meats until almost no pink remains. Add the onion and green pepper. When they are translucent, add the tomatoes and tomato paste. Stir to combine. Add the spices to your taste. Let simmer for at least 15 minutes. Taste again and add more spices if necessary. Mix the ricotta, egg and Parmesan cheese.
In a 9x13 pan, start with a small amount of sauce (2-3 spoonfuls). Place 4 noodles across the pan. Spread 1/3 of the ricotta cheese mixture over the noodles. Sprinkle 1/3 of the mozzarella. Repeat the layers ending with sauce ensuring that the sauce covers all the noodles. Cover the pan with foil and bake for 30 minutes or until bubbly. Let set for about 10 minutes before serving.
Here's the quick lasagna that I made last night. Note that it feeds enough for an army so be prepared for leftovers if there's only two of you like me and and MTH.
Ingredients:
1/2 pound bulk Italian sausage
1/2 pound ground turkey
1 onion, chopped
1/2 green pepper, chopped
29 oz petite diced tomatoes
8 oz tomato paste
oregano, to taste
salt, to taste
fresh ground pepper, to taste
red pepper flakes, to taste
16 oz skim ricotta cheese
1 egg
Parmesan cheese (use how much you like)
mozzarella cheese (use how much you like - I tried not to make it too cheesy)
12 lasagna noodles, boiled
Preparation:
Heat the oven to 375 degrees. Cook the ground meats until almost no pink remains. Add the onion and green pepper. When they are translucent, add the tomatoes and tomato paste. Stir to combine. Add the spices to your taste. Let simmer for at least 15 minutes. Taste again and add more spices if necessary. Mix the ricotta, egg and Parmesan cheese.
In a 9x13 pan, start with a small amount of sauce (2-3 spoonfuls). Place 4 noodles across the pan. Spread 1/3 of the ricotta cheese mixture over the noodles. Sprinkle 1/3 of the mozzarella. Repeat the layers ending with sauce ensuring that the sauce covers all the noodles. Cover the pan with foil and bake for 30 minutes or until bubbly. Let set for about 10 minutes before serving.
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