Cauliflower Bechamel with Tri-Color Penne

This is a great change of pace from a heavy cream sauce for pasta.  I have been seriously watching my cholesterol intake for the past few months, and today I found out that my LDL level is down 26 points!  You don't need to take medication if you eat well!  There are so many pasta options now - choose your weapon~!

4 cups chopped cauliflower (1 medium) 1-1/2 cups Skim Plus 100% Fat Free Milk 2 Tbsp. Smart Balance Buttery Spread 1 lb. pasta of your choice (I used Barilla Tri-color Penne) 1 Tbsp. Extra Virgin Olive Oil 1 cup chopped onion 2 cloves garlic, minced 1/2 cup dry white wine, chicken or veggie broth Pinch of nutmeg 1 tsp. lemon zest 1/3 cup grated Parmesan cheese 1/4 cup chopped fresh parsley Salt and Pepper to taste.
Directions:
In a large saucepan combine cauliflower and milk.  Season with salt and pepper to taste.  Bring to a boil, reduce heat and simmer, covered 8-10 minutes or until cauliflower is fork tender.  Add cauliflower mixture to blender, add Smart Balance and blend until smooth.  Set aside.
Cook pasta according to package directions.  While pasta is cooking,  heat oil in a large saucepan.  Add onion and garlic.  Cook 2 to 3 minutes or until slightly tender.  Stir in wine or stock.  Stir in cauliflower puree.
Drain pasta, reserving some of the cooking liquid.  Add pasta to saucepan.  Add nutmeg, lemon zest, Parmesan, parsley and salt and pepper.  Toss to coat.  Add pasta cooking liquid if pasta seems too dry.  Serve warm with additional grated cheese.
~Adapted from ShopRite Culinary Kitchen 

Mediterranean Winter ChickPea Pasta Salad

Everyone enjoys a good pasta salad during the summer months when veggies are at their peak.  During the winter, tomatoes, especially, suffer from lack of taste, texture and flavor.  This is a delicious, warm pasta salad made with chickpea pasta!  If you love pasta (and who doesn't) but are trying to watch your carbs or just want to start eating healthy for the new year, this is a great recipe.  High in protein and fiber, this is a nice additional to your pantry on a night that you just need a pasta fix!  The folks at Banza sent in their "Banza Boys" to the local ShopRite to give everyone a sample of their pasta. 

Banza is a small team based in Detroit with a big goal:  To change food for the better!  By making pasta from chickpeas instead of wheat, they have discovered that pasta can be as healthy as it is delicious!

Mediterranean Winter Pasta Salad
1 8 oz. box Banza Shells 1 5 oz. clamshell Organic Baby Spinach 2/3 cup marinated artichoke hearts, roughly chopped 1/2 small red onion, chopped 1 red roasted pepper, drained and chopped 6 sun-dried tomatoes, coarsely chopped 1/2 cup marinated kalamata olives halved 1 plump clove of garlic, minced 1/4 cup liquid from marinated artichoke hearts 1/4 cup extra virgin olive oil 1/4 cup red wine vinegar 1/2 tsp. dried oregano 1/2 cup feta cheese crumbles Salt and Pepper to taste
Directions:
Bring 6 inches of water to a boil in a large pot.  Salt boiling water and add pasta.  Cook according to package directions or until desired tenderness.  While pasta is cooking, roughly chop baby spinach.  Add spinach into colander where you will drain your pasta.  When pasta is cooked, drain directly over spinach to wilt slightly.  Transfer warm spinach and pasta to a large bowl.  Add artichoke hearts, onion, roasted red pepper, sun-dried tomatoes and olives and mix to combine.
In a one cup measure, combine marinade liquid, olive oil, red wine vinegar, oregano and salt and pepper to taste.  Combine with pasta mixture.  Serve warm with feta cheese crumbles.

Visit Banza to learn about the benefits of chickpeas and for more creative Banza recipes! You can find Banza on Facebook Twitter and Instagram  And yes - their pasta is available nationwide at Wegmans, ShopRite, Whole Foods & Fairway- among many other retailers.

Southern Italian Pasta Fagioli

Some recipes are one and done - but this one keeps you coming back for more!  An Italian comfort food favorite, Pasta Fagioli has been on many Italian tables on a weekly basis.  It's filling, nutritious, and if you can find the best ingredients, this is more than a simple pasta and bean soup.

San Marzano tomatoes, fresh rosemary and a wedge of Parmigiano Reggiano or Grana Padano can turn this soup into one of your favorite meals.

You can use whatever vegetables you would like.  I added one small zucchini.
Ingredients:
2 Tbsp. extra virgin olive oil 2 oz. pancetta, chopped 1-2 sprigs fresh rosemary 1 sprig fresh thyme 1 medium onion, finely chopped 1 small carrot, finely chopped 1 rib celery, finely chopped 4 large cloves garlic, minced Salt and pepper 2 - 15 oz. cans cannellini (white) beans 1 - 28 oz. can San Marzano tomatoes, crushed 2 cups water 1 quart low sodium chicken stock 1 cup dried ditalini or other small pasta Fresh basil leaves Grated Parmigiano Reggiano or Locatelli for serving Instructions:
Heat a stock pot over medium high heat and add oil and pancetta.  Brown pancetta bits lightly.  Add herb stems, chopped onion, carrot, celery and garlic.  Season with salt and pepper.  Add the beans, tomatoes, water and stock to pot and bring to a simmer.  Simmer covered for 30 minutes.  Bring soup to a boil and add the pasta.  Reduce heat to medium and cook soup, stirring occasionally, 8 to 10 minutes or until pasta is cooked.  Remove rosemary and thyme stems.  Add fresh basil, turn off heat and let soup rest for a few minutes.  Serve in warm bowls with plenty of cheese.

Enjoy! Prep Time:  15 minutes Cook Time:  45 minutes Servings: 4-6

Shells Alfredo with Caramelized Onions #Boursin

Who would not bow down to butter, cream and cheese!  Alfredo di Lelio, after whom this dish was named was a restauranteur in Rome in the early 1900's.  Mary Pickford and Douglas Fairbanks, on honeymoon in Rome, dined on this dish every night at Alfredo's restaurant.  
Once you try this recipe, you will never buy pre-made Alfredo sauce again.  This version is a little lighter, but still  totally decadent and off the charts delicious and #Boursin makes it easy!  #Boursin Garlic & Fine Herbs has the perfect, mouthwatering recipe in a creamy blend of real cheese, savory herbs with just the right amount of garlic.  You can use traditional fettucine or any pasta.  I chose shells to trap all that delicious sauce!

Ingredients:
3/4 lb. medium shell macaroni 4 Tbsp. unsalted butter 1/2 large onion, sliced thin 1 5.2 oz. #Boursin Garlic & Fine Herbs 1-1/2 cup low-sodium chicken broth 1 cup frozen peas (optional) 1/2 cup freshly grated Parmesan cheese Salt and Freshly ground black pepper to taste
Directions:
In a medium saucepan, melt better over medium-high heat.  Add sliced onions and saute until golden brown, stirring frequently, about 10 minutes.
Bring 4 quarts of lightly salted water to a boil and add macaroni.  Cook until al dente, according to package directions.  Drain.
Remove onions from saute pan using a slotted spoon, set aside.  Add 1 Tbsp. unsalted butter to same saute pan.  Reduce heat to medium.  When butter has melted, add #Boursin Garlic & Fine Herbs and low-sodium chicken broth.  Whisk to combine.  Bring to a gently bubble and add peas (if using).  Simmer 5 minutes.  Add cooked macaroni to pan and simmer an additional 5 minutes.  Remove from heat and stir in Parmesan cheese.  Add salt and pepper to taste.  Sauce will thicken upon standing.   Top with crispy fried onions and enjoy! Prep Time: 5 minutes Cook Time:  30 minutes Servings: 4
For more serving ideas to go www.boursincheese.com Follow Boursin on Facebook, Twitter and Pinterest I have received this product for free from Smiley360 in exchange for my honest review.  You can joing Smiley360 at www.smiley360.com!

We're Having Beefaroni!

I don't know what kid - or grown up does not like some sort of Beefaroni!  AKA as goulash or American Chop Suey,  it's always a favorite.
When I was growing up, my Aunt used to make this for us for lunch - minus the ground beef.  Just elbow macaroni in tomato soup - Well I thought it was the best thing since sliced bread!  Mom would have it ready for us when we came back from Trick-or-Treating so I grew up with fond memories of this simple dish and I still make the "simple version" when I want some comfort food.  If you grew up on the soup in the red and white can (which I still love) be prepared to be blown away by this light, yet creamy version.

Classic Tomato Soup (recipe follows) 1/2 lb. lean ground beef 1/2 lb. elbow macaroni (anything you have on hand will do) 1 Tbsp. unsalted butter Freshly ground black pepper Freshly grated Parmesan Cheese
Classic Tomato Soup 
2 Tbsp. extra-virgin olive oil 1 Tbsp. unsalted butter 1/2 large onion, finely chopped (about 1 cup) 1 large clove garlic, minced 2 Tbsp. all-purpose flour 3 cups low-sodium chicken broth 1 28-oz. can whole peeled plum tomatoes (with their juice) pureed 2 tsp. sugar 1 sprig fresh thyme 3 Tbsp. freshly grated Parmesan cheese Salt and freshly ground black pepper

1. Heat the oil and butter in a 3-quart saucepan until the butter melts.  Add the onion and garlic and cook, stirring occasionally, until softened but not browned, about 8 minutes.  Add the flour and stir to coat the onion and garlic.
2. Add the broth, pureed tomatoes, sugar, thyme about 1/2 teaspoon each of salt and pepper.  Bring to a simmer over medium-high heat while stirring to make sure that the flour doesn't stick to the bottom of the pan.  Reduce the heat to low, cover, and simmer for 40 minutes.
3. Get your salted water boiling and cook macaroni to desired tenderness.  Drain.  In the same pot, brown ground beef.  Drain any excess fat.
4. Let soup cool briefly.  Discard the thyme spring.  Puree in 2 batches in a blender or food processor.  Return the soup to the pot.  Add cooked macaroni and ground beef.  Stir in 1 Tbsp. unsalted butter and Parmesan cheese.  Bring all ingredients back to a simmer and serve immediately!  Season with salt and pepper to taste.

If you have had Chef-Boy-R-Dee Beefaroni, you know that it's very "saucy".  You may want to add additional Parmesan cheese to really come close to the canned version.  The Beefaroni noodles are very hard to find, but Barilla makes a line of small versions of all sorts of pasta.  If you can find it, buy the small ziti.
Hooray!! For Beefaroni!! More recipes like this! Sharing with: Simple Supper Tuesday

Spinach-Bacon Mac & Cheese

Tired of the same old mac & cheese?  Crisp applewood smoked bacon and chopped spinach really adds another dimension to our comfort food favorite.

1 lb medium shell macaroni 1 10 oz. pkg. frozen chopped spinach, thawed  4 thick slices applewood smoked bacon 3 Tbsp. unsalted butter 4 tbsp. flour 4 cups milk 4 cups shredded sharp Cheddar Cheese 1/4 cup grated Parmesan Cheese
Heat oven to 350 degrees F.

• Cook macaroni as directed on package adding spinach for the last minute.  Drain. Cook bacon in large saucepan until crisp.  Remove bacon reserving 1 Tbsp. drippings.
• Add unsalted butter to drippings.  Add flour; cook and stir until bubbly.  Gradually stir in milk.  Bring to a boil, stirring constantly.  Cook for 3 to 5 minutes.
• Stir in 3 cups Cheddar and Parmesan and cook and stir until melted.  Add bacon and macaroni mixture.  Mix well.
• Spoon into 1-1/2 quart casserole.  Top with remaining Cheddar Cheese and a few bits of bacon.  Bake 20 minutes or until cheese is melted and bubbly.

Cavatelli with Broccoli

This classic combination almost always shows up at parties or in any Italian buffet. It's great warm or even at room temperature.

1 (16 oz.) package frozen cavatelli 1 head fresh broccoli florets or 1 (12.oz) package frozen broccoli florets 1/4 cup olive oil 6 oz. chicken stock 3 cloves garlic, finely chopped 1/2 cup onion, chopped 1 cup grape tomatoes, halved 1 Tbsp fresh basil, chopped 1 Tbsp. fresh Italian parsley, chopped Oregano to taste Crushed red pepper to taste Salt and freshly ground black pepper Grated Parmesan or Romano cheese
Steam or boil broccoli until just tender, but not soft.  Heat oil in a medium saute pan and lightly saute garlic and onions until golden.  Add chopped tomatoes and continue to saute.  Add chicken stock and spices.  Bring to a boil, reduce heat to low and simmer 10 minutes.
Cook cavatelli according to package direction or until desired doneness. Toss with broccoli and tomatoes and sprinkle with grated Parmesan or Romano Cheese.

Weeknight Meat Sauce with Rigatoni (Pressure Cooker)

If you have never invested in a pressure cooker, you really should consider it.  The new models are so easy to use and take all the fear out of making a quick meal.  
This quick meat sauce with all the flavor of Bolognese, is cooked with the uncooked pasta and is ready is 5 minutes!

1 Tbsp. olive oil 1 medium onion, chopped Salt and Pepper 3 garlic cloves, minced 1/4 tsp. red pepper flakes 1 tsp. dried oregano 1 Tbsp. tomato paste 1 lb. 85% lean ground beef (or turkey) 3-1/2 cups water 1 (28-ounce) can San Marzano tomatoes (crushed by hand) 1 lb. rigatoni Chopped fresh basil Grated Parmesan or Romano cheese
Heat oil in pressure cooker on "Brown" setting.  Add onions and 1/4 teaspoon salt and cook until onions are softened and lightly browned.  Stir in garlic, pepper flakes, oregano and tomato paste and cook until fragrant, about 1 minute.  Stir in ground beef and cook, breaking up meat with wooden spoon, until jjno longer pink, about 3 minutes.  Stir in water, crushed tomatoes and pasta.
Lock pressure-cooker lid and cook on High Pressure for 5 minutes.   Let pressure come down naturally.  Stir and add salt and pepper to taste. Garnish with basil and cheese

Cheez-it Mac & Cheese

Try Cheez-it crackers as a crunchy, salty, cheesy topping for your next mac and cheese!

Cheez-It Mac and Cheese

1 pound cavatappi pasta, cooked to package instructions

1 stick plus 1 tablespoon unsalted butter

1/2 cup all-purpose flour

4 cups whole milk, at room temperature

1/2 teaspoon grated nutmeg

2 cups shredded Cheddar cheese

2 cups shredded Gruyère cheese

4 cups shredded fontina

1/2 cup breadcrumbs

½ cup crushed Cheez-Its

Preheat the oven to 350 degrees. 

Add the cooked pasta to a greased 9-by-13-inch glass baking dish. 

In a medium-sized saucepan, melt the stick of butter over low heat. When the butter is melted, slowly whisk in the flour and whisk well until its evenly incorporated into the butter. Let the roux cook, while whisking, over low heat, until a buttery-baked smell permeates and the roux starts bubbling all over the surface. Slowly add the milk, whisking constantly, and then increase the heat to medium. Season the bechamel with salt and pepper to taste, and then add the nutmeg. Let the sauce cook over high heat until boiling, and then remove from heat and add the cheeses (except the Parmesan). Stir well so that they're all completely melted. 

Pour the sauce over the pasta in the baking dish and, using tongs or a spoon, toss well so that each piece of pasta is coated well with the sauce. In a small bowl, melt the tablespoon of butter and add the breadcrumbs. Stir well, and then add the crushed Cheez-Its. Sprinkle the breadcrumb mixture evenly on top. Bake the mac and cheese in the oven until bubbling and golden brown on top, about 30-45 minutes.

Click here to see 6 easy Cheez-it Recipes

Spaghetti with Oil and Garlic (Aglio e Olio)

It doesn't get any simpler than this classic Italian dish.

1 lb. spaghetti or vermicelli 5 Tbsp. extra-virgin olive oil 10 cloves garlic, peeled and sliced 1/2 tsp. crushed red pepper flakes 1/2 cup chopped fresh Italian parsley 1 cup freshly grated Parmigiano-Reggiano or Pecorino Romano
Bring 6 quarts of salted water to a boil in a large pot over high heat.  Stir the spaghetti into the boiling water.

Return to a boil. We know how to cook spaghetti, just went a little camera crazy. Cook the pasta until al dente, about 6 minutes.
Heat 3 Tbsp. of the olive oil in a large skillet over medium heat.  Add the garlic and cook, shaking the skillet and stirring, until pale golden, about 2 minutes.

  Remove from heat and add crushed red pepper. Ladle about 1-1/2 cups of the pasta-cooking water into the sauce.  Add the parsley, the remaining 2 Tbsp. olive oil, and salt to taste.
If the skillet is large enough, fish the pasta out of the boiling water and drop it directly into the sauce in the skillet.

If not, drain the pasta (after you have removed the cooking water for the sauce). Bring the sauce and pasta to a simmer, tossing to coat with sauce.  Cook until the pasta is coated with the sauce, 1 to 2 minutes.  Remove the pot from the heat and toss in the grated cheese.

Serve immediately with extra grated cheese.

Tortellini, Spinach & Tomato Soup

If you have tortellini in your freezer, a hunk of Parmigiano-Reggiano in the fridge, and a can of diced tomatoes on the shelf, all you'll need to do is pick up a bag of triple-washed spinach on the way home for this terrific soup.

2 Tbsp. unsalted butter 1/2 medium onion, diced 1-2 cloves garlic, minced 6 cups chicken stock 14 oz. frozen cheese tortellini 1 14-oz. can diced tomatoes, with liquid 5 oz. pkg. baby organic spinach, coarsely chopped Freshly grated Parmigiano-Reggiano Melt the butter in a large saucepan over medium-high heat.  Add the garlic and onion and saute until fragrant, about 2 minutes.  Add the broth and bring to a boil.  Add the tortellini and cook about 5 minutes until pasta is almost tender.  Add the tomatoes and their liquid, reduce the heat to a simmer and cook until pasta is tender.  

Stir in the spinach and cook until wilted, 1 to 2 minutes.  Serve sprinkled with the grated Parmigiano-Reggiano.

No-Fuss Skillet Lasagna

When you want to make a homemade lasagna, we all know what is involved.  Prepare the meat sauce, boil the noodles, mix the ricotta with eggs and cheese, layer and bake.  Lots of dishes to clean and waiting for the lasagna to settle before slicing. It's well worth it for a delicious lasagna, but this is the next best thing!  Everything in cooked in a large skillet.  No mess, no fuss and the best tasting lasagna ever! I used brand names for this dish.  I haven't been compensated at all from these companies.  I find these to be the best for authentic Italian flavors.

1 (35-ounce) can Tuttoroso peeled plum tomatoes, blended 2 Tbsp. extra virgin olive oil 1 medium onion, diced 3 cloves garlic, minced 1/4 tsp. red pepper flakes Salt and pepper 1/2 to 1 tsp. dried oregano 1-1/2 lbs. meatloaf mix ( a mixture of ground beef, pork and veal) 10 curly-edged lasagna noodles, broken into 2-inch lengths 1-1/2 cups Victoria Low-Sodium Marinara sauce 1/2 cup grated Parmesan cheese 1 cup whole or part-skim ricotta cheese 2 cups 4-cheese blend mozzarella cheese Fresh or dried basil Place tomatoes in blender and puree until smooth making sure you have 4 cups of tomato puree.  Heat oil in a 12-inch skillet over medium heat. Add onion and 1/2 tsp. salt and cook until onion begins to brown, about 5 minutes.  Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds.  Add meat and cook, breaking up meat until it is no longer pink, about 4 minutes. Scatter pasta over meat but do not stir. No need for exact Martha Stewart measurements, just break them up into about 6 pieces.  You'll have half a box left for the next time you make this...and you will make this again!

Pour tomato mixture and marinara sauce over pasta, cover and bring to a simmer, stirring after 10 minutes, until pasta is tender, about 20-25 minutes.  Add oregano.

Off heat, stir in Parmesan and season with salt and pepper to taste.  Dollop heaping tablespoons of ricotta over the top, cover and let sit for 5 minutes.

While lasagna is resting preheat broiler. Sprinkle with mozzarella cheese and and oregano and broil until cheese is melted and lightly browned.

Tortellini & Spinach Salad

Soup, salad and pasta - in one bowl! Warm broth ladled over the fresh spinach just wilts it slightly, just enough to still call it a salad.

1 lb. frozen cheese tortellini 1/2 cup diced onion 1/4 cup diced carrot 1 Tbsp. minced garlic 1/2 tsp. oregano 1/4 tsp. red pepper flakes 3 Tbsp. olive oil, divided 2 cups low-sodium chicken broth 3/4 cup dry white wine 1 Tbsp. fresh lemon juice 1 can chick peas (or cannellini beans), rinsed and drained 1 cup halved grape tomatoes 1/2 panko bread crumbs 1 tsp. minced lemon zest Salt and pepper 4 cups fresh spinach, washed and stemmed Shredded Parmesan
Cook pasta in a large pot of boiling salted water according to package directions; drain and set aside. While pasta is cooking, saute onion, carrot, garlic, oregano and red pepper flakes in 2 Tbsp. olive oil in a large saute pan over medium low heat, until carrots and onion are slightly softened, about 5 minutes.
Stir in broth, wine and lemon juice; bring to a boil.  Add pasta, beans, and tomatoes;  simmer to heat through.  Season with salt and pepper to taste.
Toast crumbs in 1 Tbsp. oil in a small skillet over medium heat until golden, stirring often.  Toss with lemon zest and season with salt and pepper.
Place 1 cup spinach in bowl or plate.  Top with broth, pasta, breadcrumbs and Parmesan.

Best served warm. Enjoy!
Sharing with:  Floptimism National Nutrition Month

Vegetable Lo Mein

Chinese take-out at home. I tried this recipe with Hoisin Sauce and Thai Chili Sauce, but the Oyster Sauce worked the best.
You probably have almost all the ingredients for this! It goes together very quickly.  For protein add tofu, chicken or pork.

Vegetable Lo Mein
1/2 lb. Lo Mein Noodles or Linguini Sesame oil 1/4 cup oyster sauce 2 Tbsp. soy sauce (or to taste) 1 Tbsp. canola oil 1 Tbsp. minced fresh ginger 3 cloves garlic, minced 3 scallions, sliced 1 cup julienne carrot 1 cup thinly sliced celery 1 cup thinly sliced shallot or red onion 1 cup fresh bean sprouts
Cook pasta in boiling salted water until al dente.  Toss with a small amout of sesame oil and set aside.
In a large skillet, heat 1 Tbsp. canola oil and quickly saute ginger, garlic and scallions until fragrant.  Add the carrots, celery and onions and saute for about 2 minutes.  Stir in bean sprouts.

Add pasta, sauteed vegetables and stir in soy sauce and oyster sauce and mix to combine. If you like a little spice, add some Chinese Hot Mustard or Chili Garlic Sauce.

Sharing with The Weekend Gourmet

Tomato Macaroni & Cheese

When I was growing up, this is the way my Mother made our homemade Macaroni & Cheese. I won't make it any other way. If fact, if there are no tomatoes in my Mac & Cheese, I'll pass. Imagine creamy, cheesy macaroni and then get a bite of a warm, juicy tomato.

1 lb. elbow macaroni 1 28 oz. can diced tomatoes* 6 Tbsp. unsalted butter 1/2 cup flour 1 tsp. dry mustard 4 cups milk 1 cup half & half 4 cups mild cheddar cheese, shredded (save 1/2 cup for topping) 2 cup sharp cheddar cheese, shredded Salt and Pepper to taste Buttered bread crumbs Cook macaroni according to package directions until still slightly firm, about 7 minutes. Drain and return to pot. Add entire can of tomatoes, including juice, and stir to combine; set aside. Preheat oven to 400 degrees F.

In a medium saucepan, melt butter over medium heat.  Add flour and stir to combine.  Cook for 2 minutes to cook the raw taste out of the flour.  Add mustard and salt and pepper. When mixture comes to a boil, remove from heat and add cheeses. Add cheese sauce to macaroni and tomatoes in the pot and stir well. Pour into a large baking dish.

At this point, I sneak a few tablespoons before it goes into the oven. For the buttered bread crumbs: Melt 3 Tbsp. of unsalted butter in a small saucepan.  Add one cup of coarsely grated bread crumbs (from stale bread).  Add 1/2 tsp. salt and 1/4 tsp. of black pepper.  Saute until golden. Top with breadcrumbs and reserved cheddar cheese. Bake for 20 minutes or until bubbly.

*Mom used a can of whole tomatoes, cut up without the juice.  If using, cut tomatoes over the macaroni to get some of the juice. Sharing with:  The Country Cook - Weekend Potluck