Pasta in Creamy Garlic Sauce (Chicken and Broccoli version)

Although this meal is REALLY easy to put together, it does require a little bit of planning ahead. That's because the sauce (which you can make in about 5 minutes) needs to sit for several hours for the garlic to really get nicely infused. Otherwise, your sauce is just going to taste like milk:( But this is a great meal for making all the things ahead of time, and then throwing it all together in a snap later in the day (or even the next day). This is really, really easy to make!

Creamy Garlic Sauce Ingredients:

1/2 c. water, divided

2 Tbsp. chopped garlic

1 tsp. garlic powder

2 c. heavy cream (in India, use 1 c. Amul cream and 1 c. milk. This is not good with 2 c. Amul cream...trust me)

1 Tbsp. fresh parsley (or 1 tsp. dried parsley if you have it...I've made it without this before)

salt and pepper to taste (I also use Tony's creole seasoning)

2 Tbsp. cornstarch (cornflour)

Directions

1. Pour half of the water into a saucepan, and bring to a boil over medium heat. Add the garlic and garlic powder, and boil until the water has almost evaporated, about 5 minutes. Stir in the heavy cream, parsley, salt, and pepper. At this point (before I add the cornstarch) I take it off the burner and allow it to cool, then put it in the fridge. I usually do this in the morning if I’m going to make this for dinner, or you could do this before you go to bed and let it sit overnight in order to make it for lunch.

2. When you are ready to make your meal, see the rest of the directions below.

Ingredients to add to the sauce:

2 baked chicken breasts, cut into bite sized pieces (I season mine with Tony's before baking)

1 small head of broccoli, cut into small pieces and steamed

3 cups of cooked pasta (macaroni, elbow, etc.)

When you're ready to assemble your meal, remove the garlic sauce from the fridge.

3. Add the cornstarch to the sauce and slowly heat it. Add all your other ingredients (I add the chicken and brocolli first, and then add the pasta so that I don't get too much in there. You want the sauce to nicely coat everything). Heat everything through til you get the sauce to the thickness that you want.

To turn this into a veg meal, leave out the chicken and add a variety of steamed vegetables (carrots, summer squash, etc.).

This goes nicely with French bread and Carrots with Rosemary Butter.

Enjoy!

My Favorite Baked Macaroni and Cheese

I have tried dozens of baked macaroni and cheese recipes and just had never found the perfect (to my taste) recipe.  When we were back in the states last summer, I picked up a box of macaroni pasta at Winn Dixie.  On the side of the box, it had a recipe.  So I tried it in my quest for the perfect recipe.  And I found it!  : ) Who knew it would be on the side of a Winn Dixie box? : )

Macaroni and Cheese
16 oz. macaroni (about 500 grams)
1/4 c. (50 g) butter
1/3 c. flour
1 t. salt
1/4 t. pepper
3 c. milk
2 c. shredded Cheddar
1 c. shredded swiss cheese (or just use all cheddar, or any other cheese you have)

Preheat oven to 375 (190C).  Cook macaroni in boiling water, drain.

In a large saucepan, melt butter over medium heat.  Stir in flour, salt and pepper.  Stir with a whisk and gradually stir in milk.  Cook until thickened and bubbly.  Remove from heat.  Add 1 1/2 c. cheddar cheese.  Stir until melted.  Stir in macaroni.

Spoon half of macaroni mixture into a greased 9x13 pan.  top with Swiss cheese, remaining macaroni mixture, then remaining cheddar cheese.  bake uncovered 30 minutes or until bubbly.  

Mango Chicken Pasta

Here is another recipe from DebbieR!  I've had this before, and it looks interesting, but it is really great!

Mango Chicken Pasta
16 oz. uncooked rigatoni pasta
1 T. olive oil, divided
3-4 skinless, boneless chicken breast halves, cubed
1 onion, sliced and separated into rings
1 green bell pepper, cut into thin strips
3 cloves garlic, minced
1 mango, peeled and chopped
1 1/2 c. fresh cream
Salt and Pepper to taste
1 T. grated cheese, or more! : )

Bring a large pot of lightly salted water to a boil.  Add rigatoni pasta, cook for 8 minutes until almost done.  Drain.

Heat 1/2 the olive oil in a large skillet over medium heat.  Place chicken in the skillet and cook 10 minutes, or until juices run clear.  Remove from heat, and set aside.

Heat the remaining olive oil in the skillet, and cook the onion and green pepper until tender.  Mix in the garlic, and mango, and continue to cook and stir five minutes, or until mango is soft.  Gradually mix the heavy cream into the skillet, and cook five minutes, until thickened.

Return the chicken to the skillet.  Cook and stir 2 minutes, until ingredients are well blended.  Mix in the cheese.  Serve over pasta.

Enjoy!

Macaroni Grill Bread and Penne Rustica

So I was sort of back. :) I'm moving slow right now, and not having a whole lot of time for internet and writing or even for myself. Life with three kids is wonderful, but life without a house helper is a bit rough! I have a lady doing the floors, but that's it. I feel like every night is consumed with household chores. But tonight I have a bit of time to give you some recipes I've been thinking about!

As one who loves Italian food and especially the Macaroni Grill, these recipes are some of my favorite. The bread is just right, and even without a few of the called-for ingredients, the pasta is really good too...

Macaroni Grill-like Bread

1 T. dry yeast

1 T. sugar

1 c. warm water (110-120 degrees)

2 ½ c. white flour

1 t. salt

2 T. fresh rosemary chopped or 2 t. dried rosemary chopped

1 T. canola oil, peanut oil, or olive oil

2 T. butter

Place yeast, sugar, and water in large bowl or food processor and allow mixture to become bubbly. Mix in 2 cups of flour and the salt. Add one tablespoon of chopped rosemary. Knead for about ten minutes by hand or in food processor about 30 seconds until smooth and elastic. Add flour if necessary. Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for one hour until doubled.

Punch down dough and divide in half. Let dough rest about 5-10 minutes. Grease a baking pan or cookie sheet. Shape the dough into two small rounded oval loaves. Melt margarine or butter. Brush over the top of the loaves. Sprinkle remaining one tablespoon of rosemary over the loaves and press lightly into the surface. Let loaves rise again until doubled, about 45 minutes.

Preheat oven to 450˚F. Lightly sprinkle coarse salt over the loaves. Bake for 20-25 minutes, until lightly browned.

Ummm... these are so good.

So now for the pasta...

Macaroni Grill-like Penne Rustica

Granita sauce:

2 t. butter

2 cloves garlic, pressed

1 t. Dijon mustard

1 t. salt

1 t. chopped dried rosemary

1 c. Marsala wine (I always substitute 1 c. chicken broth here, but this really makes the sauce).

¼ t. cayenne pepper or red chili powder

4 c. (32 oz.) heavy cream (I usually use less than this, 2 1/2-3 c, or half cream and half milk).

Penne Rustica:

1 oz. pancetta or 4 slices of bacon, chopped (if you have it... if not, it will be okay!)

1 pack Large or Jumbo Sumeru prawns

3 grilled chicken breasts, sliced

1 recipe granita sauce

1 lb. uncooked penne

3 t. pimentos, minced (I never have this!)

3 T. butter

1 t. chopped shallots or ½ c. chopped onions

1 c. grated parmesan cheese, divided

½ t. paprika

Salt and pepper to taste

6 sprigs of fresh rosemary for garnish

For sauce:

Saute butter, garlic and rosemary until garlic begins to brown. Add marsala wine and reduce by one third. Add remaining ingredients and stir til combined. Set aside.

For pasta:

Preheat oven to 475˚F. Cook pasta according to package directions. Meanwhile, sauté pancetta/bacon until it begins to brown. Add butter, shallots/onions, and shrimp. Cook until shrimp are evenly pink but still translucent. Add chicken, salt, pepper and mix thoroughly. Add granita sauce and ½ c. parmesan cheese and simmer until sauce thickens.

In a large bowl, combine shrimp and chicken mixture with pasta. Place this into single serving dishes or one large casserole dish. Top with remaining cheese and pimentos and sprinkle with paprika. Bake at 475˚ for 10-15 minutes. Garnish with fresh rosemary sprigs. Serves 8.

This is one of my favorite dishes... love it! Hope you enjoy it!

Chicken Spaghetti Casserole

Chicken Spaghetti Casserole

Ingredients:
1 Small chicken, boiled with broth reserved
1 cup broth (from noodles / chicken)
1 recipe cream of mushroom soup
1 1/4-1 1/2 c. Rotel tomatoes
7 ounces pkg. of spaghetti (cooked in chicken broth)
1 pound of Velveeta cheese (cut into pieces) – can use cheese spread and / or cheese slices
Salt and pepper to taste

Directions:

Boil chicken in large pot. Remove chicken to cool and bring broth to a boil. Add salt and pepper to broth and cook noodles in it. When noodles are done, drain noodles but reserve at least one cup of the liquid.

Remove chicken from the bone and tear into pieces. Grate enough cheese for top of casserole. Cut the remaining cheese into small chunks.

In pot mix soup, Rotel and one cup of broth over low heat. Add cheese and melt. Stir well and remove from heat. Add chicken and noodles. Taste mixture and add salt and pepper as needed.

Put in large baking dish and top with cheese (can use cheese slices cut in strips for top). Bake at 375degrees for 30 – 45 minutes. Cover with foil if cheese begins to burn.

Megan's Favorite Tomato Sauce

I have come to the conclusion that in South Asia, there are certain things that I used to make with beef that just don't need any meat at all. :) I'm not a fan of substituting ground chicken because I find it to be really dry, and honestly never buy it. Instead, I often substitute for ground beef beans, or whole black lentils, or just nothin' at all. Spaghetti sauce is one thing that we have learned to love without any kind of meat, but if you need protein, whole black lentils make a great substitute. Here's my favorite quick pasta sauce. It's great over any kind of pasta, with Parmesan Chicken, in baked spaghetti, in lasagna, or any other way you would use a jar of sauce.

Quick and Easy Pasta Sauce

1 t. olive oil

1 c. chopped onion

4 garlic cloves, minced

2 T. balsamic vinegar

1 1/2 t. salt

2 t. dried oregano

2 boxes tomato puree

1/2 t. dried Italian seasoning (I use either Daily Needs brand Pasta Seasoning or Garlic Bread seasoning)

1/4 t. black pepper

6 average sized tomatoes, chopped

1/4 c. water

2 T. chopped fresh parsley

Heat oil in a saucepan over medium-high heat. Add onion and garlic, saute 5 minutes. Stir in vinegar and next 7 ingredients through water and bring to a boil. Reduce heat to medium/low and cook, uncovered, about 15 minutes. Stir in parsley. Makes 3-4 servings

This is a tangy sauce. If you prefer a sweet sauce, substitute 1 T. sugar for the 1 1/2 t. salt, and switch out the oregano for basil. :)

Spicy Peanut Noodles with Shrimp

In most places I've been in India, it's possible to find Sumeru brand packaged frozen fish fillets and shrimp (prawns) at affordable prices. I use these things often in our meals, just to mix things up a little. Also, I've gotten really hooked on the new Sundrop Peanut butter. Way cheaper than the imports, and more like commercial peanut butter in the states than the local brands you can get. Oh, and I just used regular vinegar, not rice vinegar.

Spicy Peanut Noodles with Shrimp

Peanut Sauce:
1/3 c. creamy peanut butter
1/4 to 1/3 c. water
2 T. soy sauce
1 1/2 T. rice vinegar
1-2 t. chile past with garlic (I didn't have this so I just added chili powder and garlic powder and a little more water)
1/2 t. sugar
1/4 t. salt

Shrimp:
1 lb. medium shrimp, peeled and deveined (2 Sumeru packs large prawns)
1/4 t. salt
Cooking spray or a little butter

Pasta:
8 oz. uncooked thick udon noodles or linguine
1 red bell pepper, cut into julienne strips (or green, if you can't find red)
3/4 c. chopped seeded cucumber
1/4 c. diagonally cut green onions
3 T. chopped roasted peanuts (we omitted these because I burned them :))
2 T. cilantro leaves
4 lime wedges

1. Cook noodles according to package directions.
2. While noodles cook, prepare peanut sauce. Combine first 7 ingredients, stir with a whisk.
3. To prepare shrimp, toss shrimp with 1/4 t. salt. Saute in a nonstick skillet coated with cooking spray over medium high heat 3 minutes on each side or until done.
4. To prepare pasta, combine peanut sauce, shrimp, noodles, bell pepper, cucumber, and onions, toss well. Sprinkle with peanuts and cilantro. Serve with lime wedges if desired. Yield 4 servings.

(From Cooking Light)

My alterations were changing the chile paste and sauteeing the red pepper with the shrimp till it was a little soft. And this made more than four servings for us, more like eight, but that's because I used a whole pound of noodles on accident, I think. :) I saw the 1 lb. of shrimp and put a whole package of noodles in instead of half... mushy pregnant brain.

Hope you enjoy! It was delicious with the limes/lemons squeezed over the top! :)